FeedtheHungry SMA Blog

What's for Lunch?

2012-02-05T12:54:00.000-06:00

Feedthe Hungry San Miguel's Nutrition Education Program

Seeks To ImproveHealth of School Children

In2010 Feed the Hungry San Miguel embarked on a major initiative to linknutrition education to its school meals program. Diana Rodriguez, Feed theHungry San Miguel’s licensed nutritionist and director of the Family NutritionEducation (FNE) Program, enrolled students in 14 of the 27 communities servedby FTHSM in an ongoing study that will measure the nutritional health of eachchild participating in and benefiting from the organization’s balanced mealsprogram.

Atthe beginning of Phase I of the study, 2053 children, 52% girls and 48% boys,were weighed, measured and evaluated:

· 51%measured normal height for their age, 37% measured short, and 12% measuredtall;

· 55%were underweight (15% within that group were severely underweight and anadditional 5% were moderately underweight), while just 23% were of normalweight, and 23% were overweight, including 4% who were obese.

Withthese statistics and her general observations of the children, Diana designed anutritious meals menu. Combining commonly known foods with fruits andvegetables, far less familiar to the children, she created appetizing andnutritionally balanced meals. Dishes like carne molida de puerco en salsa pasilla conpapas y zanahorias and arroz blancocon queso amarillo are favorites of the children. The recipes andmenus are strictly adhered to by each cook or cocinera. During weekly surprisevisits to each kitchen, ingredients, preparation methods, storage, and hygienepractices are closely monitored.

Knowingthat a common dinner of a ‘bolillo’ (white bread) and a liter of soda or nodinner at all could easily sabotage these efforts, mothers were invited toone-on-one-meetings to discuss their children’s nutritional needs and thechanges required at home in their eating habits. 892 mothers of the children inPhase I voluntarily attended the Family Nutrition Education workshops. Anotherimportant concern of Feed the Hungry San Miguel is improving the diets of infantchildren. As quoted in the March 26, 2011 issue of the Economist, “The most important period inanyone’s nutritional life is the first 1,000 days. Improving infant diets doesa lifetime of quality, not quantity.”

Feedthe Hungry San Miguel has often observed infants being fed inappropriate andinadequate food in the communities that we serve. Following the siting of

Mexico

in 2010as number one in the world for infant obesity, the State reported the need toimprove nutrition for young children. To complete the circle of nutrition educationat the family level, Feed the Hungry San Miguel’s nutritionist held one-on onemeetings with 586 new mothers and pregnant women, to emphasize the importanceof proper nutrition during pregnancy and while breast-feeding.

ForPhase II - 508 children in four communities were measured a second timeat the close of the school year.

Resultsare being calculated and the analysis of each child’s nutritional health willbe determined by the nutritionist and discussed with the mothers at thecommencement of the 2011-12 school year. Five additional communities will beincluded in the study in September, bringing the number of school-kitchensinvolved in Phase II of the FNE program to19. We expect to include the remainingeight communities that Feed the Hungry San Miguel San Miguel serves by the endof the 2011-12 school year.

Spanish Version:

¿Qué hay para comer?

Programa de Educación Nutricional de Feedthe Hungry San Miguel
Mejorando la salud familiar en las comunidades

En 2010, Feed the Hungry San Miguel comenzó a implementar un nuevo programa,vinculando la educación nutricional con las comidas balanceadas que reciben losniños en los comedores de FTHSM. Diana Rodríguez, Licenciada en Nutrición yCiencia de los Alimentos y directora del programa de Educación en NutriciónFamiliar de Feed the Hungry San Miguel, empezó a recopilar datos de losestudiantes matriculados en 14 de las 27 comunidades atendidas por FTHSM. Losdatos forman parte de un estudio en curso que permitirá medir la salud de cadaniño que participa y se beneficia de las comidas balanceadas de FTHSM.

Al comienzo de la Fase I del estudio 2053 alumnos, 52% niñas y 48% niños,fueron pesados, medidos y evaluados:

· 51% midió la alturanormal para su edad, 37%, midió altura baja, y un 12% altura alta para su edad;

· 55% tenía bajo peso(15% de ellos con un severo bajo peso y un 5% con bajo peso moderado), mientrasque sólo el 23% tenían un peso normal, y el 23% tenían sobrepeso, de los cuales4% eran obesos.

Con estasestadísticas y sus observaciones en general de los niños, Diana ha diseñado unmenú de comidas nutritivas. Combinando los alimentos más comunes de las dietasde los niños con más frutas y verduras, ella creó comidas apetitosas ynutricionalmente balanceadas. Platillos como la carne molida de puerco en salsapasilla con papas y zanahorias y arroz blanco con queso amarillo son losfavoritos de los niños. Las cocineras de cada escuela se apegan estrictamente alos menús y a la preparación de las comidas. Cada semana hay visitas"sorpresa" a las cocinas, y los métodos de preparación, losingredientes, su almacenamiento y las prácticas de higiene se siguen de cerca.

Reconociendo que la cena tradicional de un bolillo y un litro de refresco (oquizá sin cenar nada), los esfuerzos de alimentación sana quedarían saboteados,se invito a las madres de familia a participar en platicas sobre los hábitosalimenticios de cada familia y los requerimientos nutricionales de cada niño.En esta primera Fase, 892 madres de familia asistieron de manera voluntaria alos talleres de Nutrición Familiar. Otra preocupación importante de Feed theHungry San Miguel es mejorar la dieta de los niños lactantes. Como se cita enel 26 de marzo 2011 edición de The Economist, "El período más importanteen la vida nutricional de cualquier persona es en los primeros 1,000 días.Mejorar la dieta infantil es toda una vida de calidad, no cantidad. "

Feed the HungrySan Miguel ha observado en las comunidades que con frecuencia a los bebés seles da alimentos inapropiados e inadecuados. A raíz de la ubicación de Méxicoen 2010 como número uno en el mundo de obesidad infantil, el Estado detalló lanecesidad de mejorar la nutrición de los niños pequeños. Para completar elcírculo de educación nutricional a nivel familiar, la Nutrióloga de Feed theHungry San Miguel llevo a cabo platicas personalizadas con 586 madres nuevas ymujeres embarazadas, para enfatizar la importancia de una nutrición adecuadadurante el embarazo y la lactancia.

Completando la Fase II se volvieron a medir 508 niños en cuatrocomunidades al finalizar el año escolar. Los resultados ayudaran a laNutrióloga determinar la salud de cada niño y permitirán consultaspersonalizadas con cada madre de familia al iniciar el ciclo escolar 2011-12.Cinco comunidades adicionales serán incluidas en el estudio en Septiembre, conun total de 19 cocinas escolares que participan en el programa de NutriciónFamiliar. Feed the Hungry San Miguel espera poder incluir las 8 comunidadesrestantes al final del año escolar 2011-12.

-Written by Valarie Brown Coon

2012-01-29T08:57:00.000-06:00

Happiness envelopes you atAlegría..Cirque de San Miguel, a dazzling GravityWorks performance and seatedbanquet presented by Feed the Hungry San Miguel during its Annual Raffle &Silent Auction at the Rosewood Hotel on Sunday, March 11, from 1:00-3:30pm.

Delight in the color, music, tastes and aromas of the circus as clowns,jugglers, and mimes amuse guests while aerial performers defy gravity onRosewood San Miguel’s rooftop terrace overlooking the stunning views of thecity. Enjoy sparkling wine paired with fun circus fare of carnival totis withchipotle, lollipop haute dogs, spicy alegría popcorn and more during the FirstAct, followed by a hardy menu of roasted meats, crusty breads, farm cheeses,tasty salads and savory sides during our seated banquet.

Qualify to win a Rolex watch, dream trip, valuable paintings and many otherprizes as part of your presale ticket price of US$85 or $1,200 pesos. At thedoor, the cost is US$100 or $1,350 pesos. Only 400 tickets are available forthis exclusive event, so purchase early to ensure a seat. Reserved VIP tablesof 10 seats are also available for US$1,000 or $13,500 pesos and all proceedsbenefit Feed the Hungry’s school meals program. Tickets can be purchasedthrough La Conexion, Solutions, Recreo San Miguel and at Feed the Hungry San Miguel Website or send an email for more information.

Feed the Hungry San Miguel is a unique model for alleviating hunger amongpreschool and elementary children in San Miguel and surrounding communities bybuilding and operating kitchens on state school property. Its’ Meals Programhelps increase school attendance and improve learning retention throughnutrition education classes, healthier food choices and improved diets. Theorganization provides nutritious meals to more than 4,000 children every schoolday of the year at a cost of nearly $0.60 cents per meal, or less than $3 USDper week, per child. For some of these children, it is their only meal of theday.

La felicidad te envuelve enAlegría .. Circo de San Miguel, una actuación deslumbrante de GravityWorks ybanquete presentado por Feed the Hungry de San Miguel durante su Rifa y SubastaAnual en el Hotel Rosewood el domingo, 11 de marzo de 1:00-3: 30pm.

Deléitese con el color, la música, los sabores y los aromas del circo mientraspayasos, malabaristas, y mimos entretienen a los invitados, y los artistasaéreos desafían la gravedad en la terraza de la azotea Rosewood San Miguel, conlas impresionantes vistas de la ciudad. Disfrute de vino espumoso acompañado dedivertidas botanas de circo como Totis con chipotle, "haute"dogs,palomitas de maíz Alegría y más durante el primer acto, seguido de un menúimpresionante de carnes a la brasa, pan recién horneado, queso de granja,sabrosas ensaladas y mas durante nuestro banquete.

Con la compra del boleto calificas para ganar un reloj Rolex, un viaje deensueño, valiosas pinturas y muchos otros premios, por solo USD$ 85 o $1,200 pesos precio de preventa. En la puerta, el costo es de USD$ 100 o $ 1,350pesos. Sólo hay 400 boletos de entrada disponibles para este exclusivo evento,por lo que les sugerimos comprar con anticipación sus boletos para asegurar sulugar. Mesas VIP reservadas de 10 personas también están disponibles por USD $1.000 o $ 13.500 pesos. Todos los ingresos del evento son a beneficio de Feedthe Hungry de San Miguel y su programa de comidas escolares. Los boletos sepueden comprar a través de La Conexión, Solutions, Recreo San Miguel y en www.feedthehungrysma.org o enviar un correo electrónico a contact@feedthehungrysma.org para más información.

Feed the Hungry de San Miguel tiene un modelo único para aliviar el hambre delos alumnos de preescolar y primaria en San Miguel y las comunidadescircunvecinas mediante la construcción y operación de cocinas en la propiedadestatal de la escuela. Su programa de comidas ayuda a aumentar la asistenciaescolar y mejora la retención del aprendizaje en clase, y a través de clases deeducación sobre nutrición, ayuda a la elección de alimentos más saludables ydietas mejoradas. La organización proporciona comidas nutritivas a más de 4.000niños cada día escolar del año a un costo de casi $ 9 pesos por comida, o menosde $ 42 pesos por semana, por niño. Para algunos de estos niños, es su únicacomida del día.

Taste of San Miguel -- The Cookbook

2012-01-05T08:51:00.000-06:00

The taste of San Miguel cookbook is one that will surely make your mouth water. A book that contains Mexican, American and International recipes from Restaurants, Residents, Visitors and Friends of Feed the Hungry San Miguel. This bilingual, highly anticipated cookbook is a collection of more than 200 recipes from some of the finest local restaurants, best cooks, notable celebrities, and other friends of Feed The Hungry San Miguel. Check out Bloody Mary Balls, Chimichangas, Tamales, Pimento Cheese Casserole, Soups, Salads, breads, Chocolate Pizza, Mile High Marinade from Longhorn Smokehouse and much more!

A sample of one of the yummy recipes: Patsy's Stuffed Ancho Peppers, Serves 12

12 Ancho chilies (dried Poblano chili peppers)
6 c. refried beans
2 c. fresh orange juice
1 tbsp. cloves
3 1' piece cinnamon
2 tbsp. cooking oil
1 large piloncillo sugar cane or 2 c. brown sugar (or substitute sugar with 2 tbsp. molasses)
2 tbsp. vinegar (rice wine recommended)

For the sauce: combine orange juice, spices, oil, sugar and vinegar in sauce pan, cook until sugar is melted and juice reduced by half.

To clean chilies: place in bowl of water, softening them for about 5 minutes. Cut down one side of pepper, remove seeds. Place chilies in orange juice mixture for 5 or more minutes. Line a glass baking dish with aluminum foil, stuff each pepper with 1/2 cup of bean mixture, placing them in dish & cover them with remaining liquid. Cover with more foil & cook for about 20 minutes at 350 degrees. -- Patsy du Bois, Caterer / Owner, Patsy's Place

Chiles Anchos Rellenos Estilo Patsy: 12 Porciones

12 Chiles anchos (Chiles poblanos secos)
6 tazas de frijoles refritos
2 tazas de jugo de naranja fresco
1 cucharada de clavos
3 piezas de canela
2 cucharadas de aceite vegetal
1 Piloncillo grande o 2 cucharadas de azucar morena (o sustituya con melaza)
2 cucharadas de vinagre (se recomienda vinagre de vino de arroz)

Para la salsa: Mezcle el jugo de naranja, especias, aceite, azucar y vinagre en un sarten, cocine hasta que el azucar este fundido y se haya consumido la mitad del jugo.

Para limpiar y suavizar los chiles, coloquelos en un tazon con agua durante 5 minutos. Haga un corte por el centro y quite las semillas. Coloque los chiles in la mezcla del jugo por 5 minutos mas. En un recipiente de vidrio para hornear, ponga papel aluminio, rellene cada chile con 1/2 taza de los frijoles y coloquelos en el recipiente. Cubra con el resto del liquido. Tape con papel aluminio y hornee durante 20 minutos a 350 grados F (190C.)

Disfruta !!!

Purchase YOURS online here!

Feed the Hungry San Miguel Cocineras Recognized For Their Accomplishments

2011-12-16T12:20:00.001-06:00

For most of us, when we thinkof Feed the Hungry San Miguel we think of the 4,000 hungry Mexican children itfeeds every school day. Few of us think of the 60 plus Mexican men and womenwho are employed by this nonprofit organization and how essential this incomeis to their families.

For many of the 50 cocineras who prepare the children’smeals in 27 Feed the Hungry school kitchens, this job is a gift from heavenbecause almost all of them live in the communities they work. For Yolanda OrduñaPeña, cocinera at Alcocer, her husband is older and doesn’t work so this job isher only means of support.

“Ilive in rancho San Cristobal,the middle of nowhere,” claims Juana Patricia Jaime Mendoza, “so employmentopportunities are hard to find. Many mothers here rely on government assistanceand seguro publico health insurance to support their families, so I amextremely grateful for the job I have,” she adds. Like many of the othermothers, she was a housewife before being hired by FTH in 2004. Juana FerrerHernandez and Margarita Tenorio Romero, the cocineras at Palmita de Landeta,agree, “I have small children and don’t have to commute into town to work orpay for a bus ride. That makes a big difference in my family’s lives,” says JuanaFerrer. “Besides helping me financially, I have a young child enrolled inschool and if I didn’t have this job, I couldn’t work,” adds Margarita.

Thatseems to be a common theme among the cocineras. Many have small children inschool and start and end their day early so they can be home with theirfamilies in the afternoon. They also like seeing that their children, and insome cases, their grandchildren eat well at comida. This is of particularconcern for Juana Frias Gomez, one of the cocineras at Loma de Cocinas nearPozo de Balderas. “I have diabetes and my son has kidney problems, so I amreally interested in learning how to prepare more nutritious meals for both ofus.” Feed the Hungry’s Licensed Nutritionist Diana Rodriguez and Chef Jose LuisMorales develop the nutritionally balanced summer and winter menus using localseasonal ingredients and then train the cocineras on how to prepare the newrecipes. Disheslike carne molida de puerco en salsa pasilla con papas y zanahorias andarroz blanco con queso amarillo aretwo of the children’s favorites, claims Juana Patricia, while hers is sopa de verdures con arroz.

For some of the cocineras, learning a new menu orrecipe is a bit intimidating, but after practicing a few times, they quicklyget the hang of it. “We get a little anxious at first because we really want toprepare the meals well,” says Josefina Mejia at San Luis Rey. Even though shehas cooked in a restaurant before, she loves learning how to cook new foods.What they find particularly gratifying is when mothers ask them how to prepare athome certain dishes that their children like at school. “Oatmeal and rice with cheese arepopular recipes we are often asked for,” adds Yolanda Orduna.

Because these jobs are rare in rural ranchos, thecocineras are often admired by other mothers in the community who would like tobe FTH cooks too. “It is a respected job in the community and one we are all gratefulfor,” claims Margarita Tenorio.

All 50 cocineras, four training supervisors and ninestaff members were recognized and applauded on December 10^th at Feedthe Hungry’s distribution center behind the train station for the amazing jobthey do feeding and nurturing thousands of kinder and primary school children everyday of the school year. It is an important job and one that they all love!

Written by Valerie Coon

Holiday Cheer is in the Air at Feed the Hungry San Miguel

2011-12-01T08:59:00.001-06:00

With the helping hands of Silban, Isabel, Oscar, Teri and Michael a beautiful Holiday tree was born at the 1826 Restaurant at the Rosewood Hotel in San Miguel de Allende. Hand made by the crew at Camino Silvestre are the remarkable hummingbirds, doves, nests and orange peel decorations. Owners of Camino Silvestre, Jim McKeever and Alfredo Garcia-Lucio have created an unbelievable operation and continue to beautify the town of San Miguel de Allende. We send our gratitude to them for all their support for Feed the Hungry San Miguel. We also send special thanks to Oscar Duran, Operations General Manager of Camino Silvestre and Kitty Freund with Rosewood Hotel.

You may shed a tear when you see the tree, it's priceless. We welcome anyone and everyone to stop by and see for yourself. You can drop your donation off in the little homemade bird house next to the tree.

Feed the Hungry San Miguel serves more than 4000 hot meals every school day of the year. And there is a lot more going on behind the scenes as well. Nourishing the bodies and minds of school children is our core goal. We are continually looking for sustainable ways these children and their families can enjoy better lives.

Every donation you make goes towards helping these families have happier, better lives. Thank you for your generous gifts, your time, your love and your support of Feed the Hungry San Miguel.

A Gift of English

2011-11-23T14:25:00.001-06:00

After four years of following the rules, filling out the proper paperwork, and making the required phone calls, Maestra Irma, Principal of Nueva Senda Primaria in the colonia of San Luis Rey, decided it was time to step outside the box. When school began this year she asked Feed the Hungry San Miguel (FTHSM) for help. “I need an English teacher for my children, they want to learn, so please help me find one,” she challenged.

Knowing something about the importance of long-term commitment, FTHSM went directly to Centro Mexicano de Lengua y Cultura, better known as Josefina’s Language School. Josefina Hernández has been teaching second languages to children for more than 30 years. When asked for advice on finding a qualified ESL (English Second Language) teacher, her instant reply was, “If the children want to learn bring them to me.” She went on to explain the importance of taking the children outside of their usual environment and placing them in a situation where everyone around them was also trying to become bilingual. “Even if they never learn to speak a second language, the cultural experience increases their ability to function in the world.” What she said made a great deal of sense and so the conversation continued.

“How many children are there,” she asked.

“It’s a large school.”

“Never mind, bring them all. We can start next week”

“Well wait a minute, we can’t pay for this right now. We’re just trying to gather information to make a plan.”

“But the children want to learn now, so now is when we teach them. We can get started and then we will figure out the rest.” Maestra Josefina made it seem so simple and then she presented a business card, saying, “Maybe this gentleman can help.” The gentleman did indeed help. He is Dennis Risinger, a retired airline pilot, living in Texas, and co-founder of a nonprofit program, Gift of English.

Following a visit to the Santa Julia orphanage in 2003, Dennis and his wife Jackie got lost while driving in San Miguel. Deep in discussion about how they might help the girls establish a life for themselves when they left the care of the ‘Madres’, they took a few wrong turns and ended up on Orizaba in colonia San Antonio. They had already determined that being able to speak English would certainly give the girls an advantage, when Jackie suddenly spotted a sign that said ‘English Taught Here’. She shouted, “Stop!” He did. And that day they learned that they have much in common with Maestra Josefina. All three believe in the Spanish saying, “A person who speaks two languages has the value of two people,” and all three believe that “first you say a prayer and then you spread the word. If it is right, it will happen.” Teaching the girls English must have been right, because it has been happening ever since.

Captain Risinger spread the word at American Eagle Airlines and he and Jackie spread it at their community church. Gift of English was soon created to provide English lessons for orphans and other deserving children in San Miguel. In addition to the girls at Hogar Santa Julia and Hogar Don Bosco de Sollano, 13 urban and rural high school kids have joined the Gift of English program. Six of them leave their homes far out in the campo at 5am to walk miles and ride buses in order to get to colonia San Antonio, three times a week. Upon hearing about the children in San Luis Rey, Captain Risinger’s response was much the same as Maestra Josefina’s. “If they want to learn then we must teach them.” Two weeks later he arrived in San Miguel to deliver winter clothing and blankets to the girls and to meet Maestra Irma. Gift of English had enough funds available to bring 10 new children in the program for two months, and to supply them with books and transportation. Principal Irma was given the difficult task of selecting 10 deserving children from the 60 who, with the permission of their parents, had signed up for the program. One week later, five boys and five girls from the sixth grade class of Nueva Senda began to travel down a “new path.” Their English classes had begun.

It takes US$35 per child, per month, to provide a trained ESL teacher (three hours each week), teaching materials, and transportation to and from the school. Josefina Hernández donates her school, her time, and her expertise and Dennis and Jackie Risinger work tirelessly to raise the necessary funds. Fifty bright and beautiful children are waiting for the opportunity to expand their horizons. Many of them have never been to Centro or the Jardin and yet they understand the advantage of speaking English in a town that derives much of its income from tourism. To sponsor a child contact Gift of English at www.giftofenglish.com. Your gift is tax deductible in the US.

Janice Zimolzak is Director of Development at Feed the Hungry San Miguel. FTHSM provides more than 4,000 well-balanced meals and nutrition education to deserving children every school day, including Nueva Senda Primary School and Santa Julia and Don Bosco de Sollano orphanages.

Written by Janice Zimolzak

Click here to donate!

A story of hope...Plan Juarez Feed the Hungry San Miguel

2011-11-17T14:59:00.001-06:00

A story that has created hope, which is what the Plan JuarezFeed the Hungry San Miguel Kitchen is all about. Meeting at the FTHSMheadquarters bright and early we were ready for our trek to Mision Chichimeca,the community where the Plan Juarez kitchen is located, just northeast of SanMiguel de Allende and outside the bounds of San Miguel municipality. What agreat crew, part of the FTHSM team, Olivia Muniz Rodriguez, Program Director,Diana Rodriguez, Nutritionist and Chef Jose Luis Morales. The trip out to Mision Chichimecais a beautiful, scenic drive where you could encounter cows or sheep on theroad, always a welcoming gesture. Wearrived and were greeted with welcoming arms and smiles. Maluz Ramirez and AnaRamirez , the Cocineras of the kitchen were cooking away, the delicious aromacoming out of the kitchen was mouth- watering. The kitchen is simple, functionaland ready to feed over seven thousand meals a year, the numbers aremind-blowing. The menu consisted of garbanzo and spinach patties, white ricewith a delicious savory sauce, red salsa, tortillas and banana cookies. A warmcanela drink was served, a perfect drink to beserved on a chilly morning to warm up the kiddos.

Next, we visited the children and their Teachers in thebright, colorful classrooms. A little shy at first and after a few minutes ofintroductions and pictures we were all friends. It was intriguing,looking at the school work, it wasn’t in Spanish, it was in their nativelanguage, Chichimeca Jonas. Most of the kids are bilingual, fascinating. MarcosMata Quevedo, the Teacher, also known as Maestro has a gentle, calmness wayabout him, the kids loved him!

Lunch, called comida in Spanish was ready and we got to helpserve it. After all the kids washed their hands in an outdoor sink they linedup with large appetites and smiles. With both hands wide open they graciouslyaccepted their lunch with of course a “gracias.” Not one of them missedscooping out salsa to put on their lunch, and it wasn’t mild. Healthy, nutritious,full of energy food equals bright eyed, smiling, and energized kids ready tolearn and continue being the little sponges they are.

The Plan Juarez kitchen was built in 2007.

Feed the Hungry San Miguel Volunteers Honored for Their “Seasons of Love”

2011-10-31T12:14:00.001-06:00

For the more than 100volunteers that work tirelessly for Feed the Hungry all year long, they measuretheir season of love as warehouse helpers weighing food stocks every Saturdayfor the 35 school kitchens we support. They measure their season of love by deliveringthese food stocks to our kitchens every Tuesday, some as far as 50 miles away,one way. They measure their season of love by teaching English classes toMexican school children and their families desperate to improve their educationand career opportunities. They measure their season of love by refurbishing andgifting computers to these schools to further the students’ education. Theymeasure their season of love by supporting sewing cooperatives and familygardens projects that put food in hungry children’s bellies and provide incomeearning opportunities for their families.

There are many, many waysthese former school teachers, public affairs professionals, business owners,journalists, artists, housewives, computer technicians, city planners andhospital administrators demonstrate their love to the more than 4,000 needychildren that Feed the Hungry supports through its meals program every schoolday of the year. Some of these volunteers have come from as far away as Africa,Europe and Canada to serve; many others from the United States. But for eachand every one, they all share the same sentiment, “I get far more than I givefrom serving these children and families, to be sure.”

On Saturday, October 22,these exceptional men and women were honored at a Volunteer Picnic hosted byPablo & Barbara Marvin at the new Texas A&M University campus outsideSan Miguel. Here are some of their stories and the awards given for theirunconditional support.

Mike Gerber has driven toEmiliano Zapata every Tuesday for the past eight years delivering much neededgroceries and food commodities to his Feed the Hungry school kitchen whichserves 210 children nutritious meals throughout the school year. A formerhospital administrator and obvious man of compassion, he--like others--claim “Ireceive far more than I give from this experience! To hear the children crowdaround me shouting “muchas gracias” is priceless. This non-profit has growninto a behemoth since I first started more than doubling in size, but the onething that impresses me most is FTH not only feeds children to ensure they willreceive an education, they also train the parents to provide more nutritionallybalanced meals for their children at home.”

Jean Depperschmidt andBeverly Gandy are two of the longest serving volunteers in the Feed the Hungryorganization – more than ten years. Both warehouse volunteers sacking groceriesevery Saturday, they have a lot in common and some differences too. Both are formerTexas residents. One primarily a housewife until her children were raised, thenOffice Manager for her husband’s oil exploration and drilling company. Theother a former television anchor and later Public Affairs Director for the cityof Dallas. But both women came to Feed the Hungry for the same reason. Theywanted to be part of a non-profit organization in San Miguel with a “goodreputation and great track record with a no frills style,” says Gandy. Theywere also “passionate about the work being done here,” she adds. “As avolunteer for 10 years now, I have watched it become an exceptionally wellorganized organization. I am also involved with several other not for profitcharities, but none can compare to the well-oiled efficiency of Feed the Hungry,”boasts Depperschmidt.

Bob and Claudia Thomas andJim and Kathleen Ellsworth are husband and wife teams who just don’t know howto say no when Feed the Hungry needs something done. Their list ofcontributions are endless but their everyday jobs are working in the warehouseon Saturdays and driving to school kitchens on Tuesdays. Bob is also the newwarehouse coordinator who double checks the grocery lists for every school onFriday and works as an expeditor on Tuesday mornings making sure the rightgroceries get to the right driver and designated school. Claudia, last year’s Driverof the Year is there on Tuesdays too driving for her school San Cristobaland substituting for other drivers if they can’t make it that day. Jim andKathleen can be found every Saturday morning weighing, sorting and sacking themore than 30.5 tons of food and commodities we purchase and transport from thenearest big town, Celaya, to San Miguel.

Here is a quick review of honorees at the Volunteer picnic, and toALL of our more than 100 volunteers, thank you for your five hundredtwenty-five thousand minutes, and moments, so dear.

Driver of the Year - Conductor del Año
Michael Gerber

Warehouse Worker of the Year - Almacenista del Año
Eschwan Winding

Warehouse Coordinator of the Year - Coordinador de Almacén del Año
Bob Thomas

Volunteers for Everything All of the Time - Voluntarios para Todo / Todo el Tiempo
Jim & Kathleen Ellsworth
Bob & Claudia Thomas

Volunteers Who Died This Year - Voluntarios que Fallecieron este Año
Judy Baylis – Substitute Driver
Beverly Redgate – Warehouse Helper

Ten or More Years of Service - Diez o mas Años de Servicio
Jean Depperschmidt
Bill Curra

Five to Nine Years of Service - Cinco de Nuevo Anos de Servicio
Beverly Gandy (2002)
Chuck Yeager (2002)
Kirby Guidry (2003)
Glenn Zipp (2003)
Paul Ave (2003)
Mike Gerber (2003)
Den & Benji Nelson (2004)
Eschwan Winding (2005)
Pat Donnelly (2005)
Fred Stresen-Reuter (2005)
Craig & Sara Tylosky (2005)
Robert Olivarez (2005)
Frank Gardner (2005)
Eli Nadel (2006)
Bob Dulik (2006)

2011-10-21T17:18:00.000-05:00

Welcome to the Feed the Hungry San Miguel de Allende (FTHSM) blog!

It's a story of success, smiles, generosity, and innovation, and of course, thousands of meals, served daily to children who say "gracias" and mean it with all their hearts. Everyone has a part in this story, from those who are hungry to those who give their time and financial contributions.

FTHSM is a not-for-profit organization based in San Miguel de Allende, Guanajuato, Mexico. It is a 501(c)3 in the US and an Asociación Civil in Mexico, which means that all donations are tax deductible. FTHSM raises money to build small, efficient kitchens attached to schools and then provides a hot, nutritionally balanced meal to over 4,000 hungry children every school day. FTHSM currently supplies 35 kitchens.

Local women are hired and trained as cooks. They are paid year round, given health insurance and a retirement program. FTHSM also employs a program director and supervisors who visit every kitchen every week.

This blog will start to tell the inspiring stories of these amazing, courageous, wonderful children as well as the volunteers and the the FTHSM Team. We are so happy to have you join us!