The following is a list of Thanksgiving meals being served in Rochester this month:
One of the city’s most benevolent residents turns 96 next month, but that won’t stop Rosa Wims from inviting hundreds of her neighbors over for a warm, holiday meal.
The 33rd edition of “Rosa’s Thanksgiving Dinner” is scheduled for Monday at the Montgomery Neighborhood Center on Cady Street. The event begins at noon.
“Mother Wims,” 95, as she is known in the neighborhood, has dedicated her life to public service. She is recognized as the first black nurse’s aide at Rochester General Hospital and later became a licensed practical nurse. She founded the Faith Community Health Awareness Center on Genesee Street, which later was renamed in her honor, the Rosa Wims Family Wellness Center.
What began as a small holiday gathering on Jefferson Avenue has transformed into a yearly tradition that feeds hundreds. Volunteers from the health care community help serve the food, much of which is prepared by Foodlink’s Community Kitchen, led by Executive Chef Casey Holenbeck. The turkeys are generously donated by Palmer Food Services, and pies are donated by Special Touch Bakery.
Wims has spent most of her life in the Third Ward and Corn Hill neighborhoods since moving to Rochester as a teenager. She has earned several awards and honors for her work, including the “W” Award, Susan B. Anthony Award, and the W. Burton Richardson Lifetime Achievement Award.
WHO: Foodlink, Rosa Wims & all her friends and neighbors!
WHAT: 33rd annual Rosa’s Thanksgiving Dinner
WHEN: Monday, November 12, 2018; Noon until food runs out
WHERE: Montgomery Neighborhood Center; 10 Cady Street, Rochester
Canstruction Rochester’s 11th annual design-build competition has officially begun.
Ten local teams designed and constructed giant sculptures made entirely out of canned food on Saturday at The Strong National Museum of Play. The sculptures, all of which celebrate “play,” will be on display for two weeks.
Presented by Buckingham Properties, Canstruction Rochester serves as a major food drive for Foodlink and provides a fun way for local companies, architects, engineers, and students to team build. Since its inception in 2006, the competition has resulted in over 330,000 pounds of donated food for local families.
Participating teams include:
· APD Engineering & Architecture
· Bergmann Associates
· Hanlon Architects
· HBT Architects
· Kids Can Too
· LaBella Associates
· Rochester Institute of Technology
· Rochester Institute of Technology – Honors Engineering
· SEI Design Group
· Wegmans Development Group
The sculptures will remain up for public viewing through Nov. 17 at The Strong. The special exhibit requires museum admission, and is open during The Strong’s normal operating hours. On the weekend of Nov.10-11, The Strong is offering a free ride on the carousel, train, or five arcade tokens with each canned food donation. A panel of local judges reviews the sculptures and will present awards in several categories. Visitors may vote for a People’s Choice Award in person during the first week of the display.
Winners in all categories locally go on to compete internationally. For additional event information and photos of past competitions, visit.
The 9th annual East Avenue Grocery Run will take place this Saturday.
The Grocery Run raises money for Rochester-area food pantries and emergency meal programs. Since 2010, this family-friendly event has raised more than $230,000 to feed food-insecure children, seniors and families in our community.
The Grocery Run will start and finish at Third Presbyterian Church at the corner of East Avenue and Meigs Street. More than 1,200 participants are expected to enjoy the downtown course along East Avenue and through the Neighborhood of the Arts.
The 5K event is sponsored by Wegmans and Constellation Brands. The Family Mile event is sponsored by Marathon Financial.
After the main events, the kids can enjoy the “Boogie for Broccoli” Children’s Fun Run, sponsored by SMP. No registration is required, and everyone gets a Grocery Run ribbon!
Participants are invited to bring a canned food donation for the Foodlink food drive. Each year, we collect more than 1,200 pounds of food to honor the memory of Foodlink founder, Tom Ferraro. Donors are eligible to win raffle prizes.
Runners, walkers, volunteers and spectators will gather afterward to enjoy snacks and beverages donated by local restaurants. This is awesome party is sponsored by Mobile
Anesthesiologists of Western, NY and SCI Anesthesia.
Learn more at www.groceryrun.org.
Schedule of Events
7:00 Registration and Packet Pickup at Third Presbyterian Church – 4 Meigs Street in Rochester
8:15 5K Run & Walk
9:15 1-Mile Run & Walk
9:15 Children’s Fun Runs
Award Ceremony to follow
A Meal and More
Cameron Community Ministries Daily Hot Lunch and Food Pantry
East High School Food and Resource Pantry
Foodlink Backpack Program
Gates Presbyterian Church
Greece Ecumenical Food Shelf
Irondequoit Community Cupboard
Mary’s Place Refugee Outreach Center
Messiah Lutheran Church
Penfield Food Cupboard
St. Thomas Episcopal Hunger Program
South Wedge Food Program
Third Presbyterian Church Food Cupboard and Dining Room
Webster Community Chest Food Cupboard
West Bloomfield Congregational Church
Responding to the growing demand for healthy, ready-to-eat snack foods, Foodlink’s Value-Added Processing Center has added a second shift to ramp up its apple-slicing operations.
On Oct. 9, the Foodlink Community Kitchen launched a second shift, which allows its automated apple-slicing line to now operate from 6 a.m. to 8 p.m. (including time spent setting up the equipment, staff breaks, and clean up). The increased activity will allow Foodlink staff to produce — on average — 100 cases of sliced apples per day. There are typically 4-5 slices per 2.5-oz bag, and 100 bags per case.
Foodlink began slicing apples in 2012, soon after a study was published that indicated children were much more likely to eat apples if they were pre-sliced. Foodlink sliced apples manually for four years in its former kitchen on Joseph Avenue, before moving into its new space in 2017. The expansion allowed Foodlink to invest in an automated line. Today, it is an official New York Grown & Certified facility, and Foodlink purchases apples exclusively from local farms in western New York, predominantly Wayne County — one of the highest apple-producing counties in the nation.
Foodlink slices its branded apples, but also recent secured a contract for a private label (Zee Zee’s) from National Food Group (NFG), a company that provides apple products to schools through USDA entitlements.
The Red Nose Day fund announced its latest cycle of grant recipients this month, which included a $10,000 award to Foodlink.
Foodlink has received steady support from Red Nose Day in recent years, primarily to help purchase much-needed supplies for the Foodlink Community Kitchen, which serves more than 1 million meals annually to at-risk children in Rochester.
This year, Red Nose Day raised sufficient funds to support member grants for 100 percent of the Feeding America network of member food banks, which means 200 food banks were awarded $10,000 each.
Last year’s grant award enabled Foodlink to purchase numerous supplies to help us continue to provide optimal service to our partner meal sites and the students they serve. Supplies included: pans, warming pellets, steamers, a hand truck, cutting boards and coolers. We also purchased milk that we inserted into “Blizzard Bags,” supplementary meals that sites could already have on site in case a weather emergency prevented our fleet from delivering meals.
A significant grant from the United States Department of Agriculture will allow for the continued growth and expansion of the Curbside Market – Foodlink’s mobile farmers market that visits underserved communities throughout the Rochester region.
The USDA’s Local Food Promotion Program (LFPP) announced funding in late September for 44 projects totaling more than $13.4 million. Foodlink’s project, titled “Farms to Families: Promoting local foods and healthy futures through mobile markets,” was awarded $481,090 for a three-year period – one of the largest programmatic grants received in Foodlink’s 40-year history. Foodlink applied for an LFPP grant with the goal of becoming the nation’s first mobile vendor for the USDA’s Women, Infants & Children (WIC) program, which supports low-income mothers and young children who are found to be at nutritional risk.
SCHEDULE: Curbside Market fall routes
“We’re grateful that the USDA recognized our Curbside Market as an upstream solution to not only building healthier communities, but as a means to support our local agricultural economy, as well,” said Foodlink President & CEO Julia Tedesco. “Foodlink strives to make the healthy choice the easy choice for those whom we serve, and through this generous grant, we’ll be able to strengthen Curbside’s impact and open up new markets for local farmers.”
Currently, the Curbside Market predominantly sells fresh produce at affordable prices in low-income communities where access to healthy food is limited. As a WIC vendor, the Curbside Market eventually would be able to sell more types of products, and reach more young families in need of healthy, local foods.
“Since we launched five years ago, the Curbside Market has effectively attracted and incentivized customers who use SNAP benefits,” said Mitch Gruber, Foodlink’s Chief Programs Officer. “With WIC, we see a vital opportunity for growth, and through the USDA’s support, Foodlink can begin to offer more healthy food retail options for young mothers and children in our communities.”
The Curbside Market operates year-round, stopping at sites such as federally qualified health centers, low-income housing facilities, and senior and rec centers throughout Rochester and six surrounding counties. The market made more than 32,000 transactions in 2017, with total sales exceeding $216,000, and is on pace to surpass both marks this year.
“We are proud that we are able to offer a wide variety of healthy — and local — products and produce to our customers, said Florence Clemmons, Foodlink’s Curbside Market Manager. “This grant will be a blessing to our loyal shoppers and we are thrilled to now have the opportunity to diversify our product offering.”
Foodlink will direct funds toward staffing costs associated with the planned expansion, as well as a new vehicle capable of handling and displaying more products.
The inaugural class members of the Foodlink Career Fellowship had more than the weekend to look forward to, as they walked into Foodlink on Friday.
The inaugural class of Fellows celebrated the completion of the first quarter of their yearlong training at Foodlink. A small tasting event was organized Oct. 5 to celebrate their accomplishments, and show gratitude to the community partners and funders who made this program possible.
The Foodlink Career Fellowship is Foodlink’s newest workforce development venture — a yearlong culinary training program in the Foodlink Community Kitchen. Foodlink recruits individuals who have had barriers to employment — but a passion for food — into the program with the ultimate goal of training them for a middle-skills job in the regional food industry. The first class began their journey in July, thanks to the generous funding from the William G. McGowan Charitable Fund, William and Sheila Konar Foundation, and ESL Charitable Foundation.
Fellows spent the first three months of the program learning the skills needed to work in a kitchen, both with hands-on experience in Foodlink’s Community Kitchen and Value-Added Processing Center, and through a renowned online training program, Rouxbe. Their training will continue for the next nine months, which includes a 3-month externship at Wegmans before graduation in June 2019.
At Friday’s event, the Fellows prepared several delicious dishes, including:
- Exploding Eggplant
- Lil Spice Empanadas
- Cajun Salmon Bites
- South Meets East
- Latinas Mofongo Bites
In a brief ceremony, each Fellow received a new knife set, and their first paycheck from Foodlink.
The Lexington Avenue Community Farm, the largest urban agriculture site in Rochester, celebrated the growing season and its recent landscaping improvements Thursday during its annual Garden Party with local residents.
MORE PHOTOS: Facebook album
The farm, in operation since 2012, serves a dual purpose on 1.3 acres of land in northwest Rochester. Half of the site allows neighborhood residents – including dozens of refugees – to grow a wide variety of food for their families. The other half of the farm allows Foodlink to grow fresh produce for multiple programs, such as the Curbside Marker and Community Kitchen.
Each fall, Foodlink celebrates the annual harvest – more than 6,000 pounds, typically – with a party for gardeners, volunteers, staff and other supporters. Excellus BlueCross BlueShield partnered with Foodlink to provide support for this year’s party, when Foodlink also showcased some of the improvements it has made to the property that surrounds the farm.
“Good nutrition and activities like playing outside are important keys to good health,” said Jim Redmond, Excellus BlueCross BlueShield’s vice-president of Communications and Community Investments. “Too many people in our communities don’t have access to affordable fruits and vegetables and too many kids don’t have a safe place to play outside.”
Foodlink’s recent beautification and expansion efforts include transforming the vacant area surrounding the farm – a makeshift parking lot – into a more welcoming community space with increased play opportunities for children. More pronounced signage, a gravel pathway, trees, new landscaping and a front lawn now greet community members who approach the farm. Children will have access to a nature play space and “play library.” On Thursday, PlayROCs – a Healthi Kids initiative connected to Common Ground Health – was on hand to provide more games and activities for local children.
“Foodlink wants the Lexington Avenue Community Farm to be a welcoming space that serves not only our devoted gardeners, but the entire neighborhood,” said Nathaniel Mich, Foodlink’s Edible Education & Urban Farming Specialist. “We’re hoping this site continues to grow into a community space of which gardeners and neighbors can be proud.”
Many of the 60 refugee families who rent raised beds at the farm attended the party. The food was prepared by the Foodlink Community Kitchen, with ingredients harvested from the garden earlier in the week, such as eggplant, cucumber and basil.
The farm received a Community Health grant from Excellus in 2017, and additional support through a grant from the Greater Rochester Health Foundation, donations raised by Midtown Athletic Club, and public support through an online giving campaign.
A $25,000 “Community Growers” grant award announced last month by the New York State Department of Agriculture and Markets, will pave the way for Foodlink’s next round of improvements, which include increased nutrition education workshop opportunities, and infrastructure improvements that will allow for increased production at the farm.
On Thursday evening, Foodlink’s Mitch Gruber publicly read a brief statement on behalf of Foodlink in response to a disconcerting proposal from the Trump administration that would affect immigrant families, and increase food insecurity in our community and nationwide. The new proposal by the Department of Homeland Security would threaten to deny legal immigrants green cards if they benefited from public assistance programs, such as the Supplemental Nutrition Assistance Program (SNAP).
Foodlink’s official statement is below:
“In solidarity with Feeding America, and other organizations such as the Food Research & Action Center, and the Center on Budget and Policy Priorities, Foodlink strongly opposes the DHS’s recent proposed changes to immigration policy, and urges the Administration to rescind it. In our ongoing efforts to end hunger and build healthier communities, this is just another barrier that unnecessarily makes people choose between putting food on the table, and gaining lawful residency or citizenship. This is a cruel policy, and would be implemented under the misguided view that immigrants do not contribute to our local, state and national economy. This policy would sow fear and uncertainty among immigrant communities, and certainly dissuade many from applying for needed health coverage and housing assistance, as well.
“Federal nutrition programs were designed by Congress to be there for citizens and legal immigrants during difficult times, and eligibility for those programs reflects that intent. Tying their participation to their ability to reside lawfully in this country would roll back this longstanding principle and undercut our efforts to address food insecurity and poverty in our communities.”