For years, Publix has donated time, money, and food to Feeding Tampa Bay, the largest hunger relief organization in Tampa Bay. This year, Publix Super Market Charities has expanded its support of this long-time partner to include a donation of 12 trailers. The trailers will be used to strengthen the distribution of Feeding Tampa Bay and its 500 agency partners across its 10-county radius. Each trailer is temperature controlled, creating additional storage space for perishable foods and bringing fresh, nutritious meals to the hungry neighbors in the Tampa Bay area.
“Our partners at Publix support our mission on the front lines and behind the scenes,” says Thomas Mantz, Executive Director of Feeding Tampa Bay. “With 1 in 7 adults and 1 in 4 children facing hunger in their daily lives, we need all hands on deck to tackle this issue. Publix not only provides food to donate to these families, but it also provides the infrastructure necessary to increase our distribution capabilities.”
This increase in capacity will allow Feeding Tampa Bay and its network to increase the health of the families in our community by bringing more fresh fruits and vegetables to the table. Over the past year, Feeding Tampa Bay has distributed 7,808,719 pounds of fresh produce, and with the help of Publix, this number is only expected to grow this year.
The health of our community is made stronger when everyone has access to food. To ensure everyone has access to food, Feeding Tampa Bay must make sure its agency partners have the necessary resources to make this happen. Transportation of food and produce is just as important as the produce itself. Together, Feeding Tampa Bay and Publix Supermarkets will nourish our community.
Learn how the refrigerated trailers will impact the distribution of our community partners:
Here why Publix believes this donation is important to the food-relief network in Tampa Bay:
On March 30th, The Mosaic Company and the Tampa Bay Lightning hosted a Goals for Food food and fund drive benefiting Feeding Tampa Bay. Fans heading to see the Lightning take on the Red Wings were asked to donate canned goods to the campaign. Any fan that brought three or more canned goods received a free drawstring bag. Fans that were unable to bring canned goods also had the option to donate funds to the campaign. Goals for Food collected 726 pounds of food donations and $826.02 in cash donations, raising a total of 8,865 meals for the community. Feeding Tampa Bay is grateful for the assistance in bringing food and health to our neighbors in Tampa Bay.
2 medium zucchini
1/2 cup of tomato pasta sauce
1/2 cup of shredded mozzarella cheese
2 tbsp. parmesean cheese
Heat oven to 350. Trim ends of zucchini and cut each in half lengthwise. Use spoon to scrape out seedy center. Place into small baking dish, spoon sauce into halves. Top with cheeses, bake for 25-30 minutes.
1 spaghetti squash, halved
1 medium chopped onion
2 tbsps. of olive oil
1/4 tsp. of oregano
2 tbsps. of butter
Salt and pepper
In a glass dish place both halves of squash, pour 1/4 cup of water, cover and microwave for 12 minutes. Separately mix chopped onions, oil, tomatoes, oregano, salt, and pepper. When squash is done, shred inside with fork. Toss inside strands with butter, and onion and tomato mixture.
1 1/2 pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon ground black pepper
Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside. Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil. Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Scrub potatoes thoroughly and pierce all over with fork. Line microwave oven floor with paper towels and arrange potatoes on top, in an evenly spaced pattern. Microwave on high 5 minutes; turn and rearrange potatoes and microwave 5 minutes more. Repeat until potatoes feel nearly soft, 5-8minutes more. Let stand 5 minutes.
There are all sorts of toppings that can be added like broccoli, cheese, butter, chives, sour cream, bacon, salt, and pepper.
1 cup of frozen strawberries, thawed
1 cup of apple juice
Combine ingredients in blender and process until smooth. Serve, or freeze for 1 to 2 hour to make a slushy.
2 medium sized tomatoes
1/4 low fat mayonnaise
1/4 low fat sour cream
chopped up parsley, cilantro, or dill weed (optional)
Chop the cucumbers & tomatoes in the same sized small cubes, then place them in a bowl. In a separate bowl, mix the mayonnaise, sour cream, and the chopped parsley or other chosen herb together. Stir in the sauce with the cucumber and tomatoes.
1 cup cherry tomatoes
1 clove garlic
1 can kidney beans
1 can green beans
1 tbs. vinegar or lime
2 tbs olive oil
1 /4 tsp black pepper
1 /4 tsp salt
Wash and chop the cherry tomatoes in half. Finely chop the garlic clove. Drain and rinse the kidney and green beans. In large bowl, toss in the tomatoes, kidney and green beans. Mix in the garlic, vinegar, salt and pepper.
3 1/2 cups of water
1 cup white rice
2 pinches of salt
Put 2 cups of water into a pot and add the rice and salt. With the lid off, bring to a low boil over medium heat. Turn down the heat to low. Cut onion, tomatoes, and cilantro into small pieces and put into a food processor to puree. Then pour into the pot with rice. Cook as directed for plain rice, normally 20 minutes.