A P lace at the Table
NEWSLET TER OF THE RHODE ISLAND COMMUNIT y FOOD BANk
spring 2010
New Study Documents
What’s Inside Severity of Hunger in Rhode Island
H
• Neighborhood Pantry unger in America 2010, a recently released report
Express Gets Rolling
sponsored by Feeding America and produced by
• Be a Witness to Hunger Mathematica Policy Research, is a comprehensive
• Leave a Legacy
study of domestic hunger. Its release comes on the heels
of one of the most troubling economic periods in United
• Join the Food Bank’s States history and during a time of rapidly growing need
Online Community throughout Rhode Island. While the growth in food assis-
tance has been well-documented, Hunger in America 2010
takes an in-depth look at the people who are going hungry
Mission: The Rhode Island and the difficult choices being made by families that find
Community Food Bank provides themselves struggling to put food on the table.
food to people in need and As part of the Food Bank’s participation in the study,
promotes long-term solutions staff members and trained volunteers conducted inter-
to the problem of hunger. views with more than 350 clients at food pantries, soup
kitchens and shelters as well as gathered detailed survey
data from the directors of 250 emergency food programs.
The results are startling.
Four out of ten households served at food
pantries are families with children.
The Numbers Tell the Story
Poverty is a key driving force behind hunger. In Rhode Island, 76 percent of people seeking emer-
gency food assistance from the Food Bank’s network of food pantries, soup kitchens and shelters live
below the federal poverty line, just $22,050 for a family of four.
Reflecting the high rate of job loss and unemployment, an adult was laid off during the past year
in one-fifth of client households. Four out of every ten house-
“No one should have to holds served are families with children. The findings of Hunger
choose between feeding in America 2010 illustrate the difficult decisions that families are
making regularly as they try to make ends meet.
their children and Forty-one percent of client households were forced to
paying the rent.” choose between paying for food and paying their rent or mort-
gage, while 43 percent had to decide whether to pay for food
—Andrew Schiff, CEO, or pay their utility bills. Additionally, 32 percent made choices
RI Community Food Bank between food and medicine or health care.
“Many of our neighbors are being faced with impossible choices,” says Andrew Schiff, Chief Execu-
tive Officer of the Food Bank. “No one should have to choose between feeding their children and pay-
ing the rent. But, the reality is that more and more families can only pay the rent if they receive food
assistance. Meanwhile, the charitable response to hunger in Rhode Island is stretched to the limit.”
WWW.RIFOODBANK.ORG
A Compassionate Response
RI Community Food Bank While hunger in Rhode Island has grown during the past year, there is much being done to help
200 Niantic Avenue families in need, thanks to your support. Last year, the Food Bank provided a record 9.5 million
Providence, RI 02907 C O N T I N U E D O N PA g E 3
(401) 942-MEAL
FROM THE CHIEF ExECUTIVE OFFICER
Stories Beyond Statistics
L ast spring, as part of the Hunger in America study, I joined a group
of volunteers at a food pantry in Pawtucket. Our job was to interview
clients using a formal survey and to record their answers. The questions
WWW.RIFOODBANK.ORG were very direct (“What was your total income before taxes last year?”) and
some were personal and hard to ask (“In the last 12 months, were you ever
Board of Directors hungry but didn’t eat because you couldn’t afford enough food?”). In the
end, we didn’t just get answers to the survey questions; we heard stories
Fr. Frank Sevola, OFM
of great hardship and perseverance.
President
One of the clients that I interviewed, whom I’ll call Betty, was waiting
Raymond Welsh in line for food when I first saw her. Even in line, it seemed like she was trying to maintain her
Vice President
anonymity. I was certain that she would balk at participating in the study, but she agreed and
Patricia M. Cerilli, CPA sat down to talk to me.
Treasurer “I’m 75 years old, divorced, no children, no pension, just Social Security, not enough to get by
Mary Flynn, Ph.D., RD, LDN each month, so that’s why I’m here,“ she said, anticipating half of my questions. As we began to
Secretary talk, it became clear that Betty had recently fallen on hard times, but she was a resilient woman.
Rev. Jean Barry For many years after she retired from work, she was active with her friends and financially stable.
Lorraine Burns Then she needed knee replacement surgery. The rehabilitation had been long and painful. She
gerry Fernandez became isolated from her friends. The cost of medication was a new burden that kept her from
Mark W. Freel
being able to afford food. She cut back on meals, but that made her fatigued. She cut back on
Arnold M. Friedman
Michael A. gamboli the medicine, but that left her in pain.
Michele Lederberg She explained that she hates imposing on the neighbor who drives her to the food pantry
Margaret Holland McDuff and takes her to the supermarket, but she has no choice. She praised the food pantry and its
Bob McDonough volunteers for making her feel comfortable receiving help. She recently signed up for food
John D. Muggeridge stamps (now called SNAP) and hoped that those few extra dollars would help purchase some
Dennis Roy items she can rarely afford, like orange juice and fresh fruit. She also hoped that with these new
guia Sanchez
benefits she could occasionally skip coming to the food pantry so “there’ll be more food for
Susan L. Santos
other people who need it.”
Cheryl A. Senerchia
Lisa Stanton At the end of the interview, I thanked her for participating in the study and told her not to
Richard Tremblay worry so much about other people getting enough food. I told her that the Food Bank would
Dale J. Venturini make sure that there was enough food for everyone.
William R. Walter While the statistics in the Hunger in America report are compelling, it’s the individual stories
like Betty’s that make the moral choice clear: if we don’t act, a neighbor in need won’t eat. Fortu-
Newsletter Staff nately, the Food Bank has been able to count on the incredible generosity of its supporters, even
CHIEF ExECuTIvE OFFICER during this severe economic downturn. your compassion for people like Betty demonstrates the
Andrew Schiff great strength of the Rhode Island community and gives me confidence that we will continue
CHIEF FINANCIAL OFFICER to find a way to respond to everyone who needs our help.
Christine Cannata
CHIEF PHILANTHROPy OFFICER
Lisa Roth Blackman Andrew Schiff, Chief Executive Officer
CHIEF OPERATING OFFICER
Jen Tomassini
NEWSLETTER EDITOR Join the Food Bank’s Online Community
Michael Cerio http://goto.rifoodbank.org
T
DESIGN & PRODuCTION
he Food Bank’s website has a new feature to keep you connected with our efforts. Our
NonprofitDesign.com
online community will allow you to manage your contact information, see and print
your gift history, register for events and tell us which Food Bank programs interest you
most. And we’re rolling out exciting new features soon (contests, new eCards and more!).
Visit http://goto.rifoodbank.org to connect with us online. Hope to see you there!
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NEW STUDy DOCUMENTS SEVERITy OF HUNgER IN RHODE ISLAND
CO N T I N u E D F R O M PA G E 1
“The people seeking help, they’re not As Hunger in America 2010 shows,
homeless, they have an apartment, they emergency food programs provide criti-
have a house, they’re families. There is the cal hunger relief for our struggling neigh-
element of more expenses and not enough bors. But to meet the basic food needs of
income to meet all of the needs. If we can the thousands of Rhode Islanders now in
help a family with food, we may also be financial crisis, we must help them enroll
helping them stay in their home because in federal nutrition programs that can
they don’t have to struggle with putting provide on-going assistance and a regu-
food on the table,” added Anita Randall, lar source of food.
Executive Director of the East Bay Food To read Rhode Island’s Executive
Pantry. Summary of Hunger in America 2010,
please visit www.rifoodbank.org.
pounds of food, and is on pace to dis- Long-Term Solutions
tribute even more this year. The number of Rhode Islanders enrolled KEy FINDINGS
The increase in need inspired one in SNAP (the Supplemental Nutrition
• 4 out of every 10 households
group to come together and address Assistance Program, formerly known as
served are families with children.
hunger in the Bristol area, opening the Food Stamps) increased 39 percent over
• 41% of client households choose
East Bay Food Pantry this past fall. “Our the past year. The program now helps
between paying for food and
pantry got started because we asked the one out of every ten Rhode Islanders. paying their rent.
question, ‘Do we need to do something’?” SNAP is not only an invaluable resource
• 83% of food pantry directors
explained Dan Randall, co-founder of for families struggling to put food on
report serving more clients than
the East Bay Food Pantry. the table, it is a major source of federal three years ago.
revenue for our state.
Making a Difference in the Lives that Follow
The 1982 Benefactors’ Society
T en years ago we were notified that Florence B. garin had made a bequest to the Food Bank. Con-
sidering that Mrs. garin had never before given to the Food Bank, you can imagine our surprise to
learn that we would receive $418,000 from her estate! As her gift was received at the start of our capi-
tal campaign, Mrs. garin’s bequest helped enable the purchase and renovation of our current facility.
Mrs. garin, along with others who have also included the Food Bank in their estate plans, is a
1982 Benefactors’ Society
member of our 1982 Benefactors’ Society, which is named in honor of those involved in the first
days of food banking in Rhode Island. Walter L. “Salty” Brine
Making a bequest to the Food Bank is a simple, yet significant way of helping future Rhode Island- David R. Ebbitt
ers facing difficult times. In fact, you don’t need to be wealthy to make a gift that will have an impact Elizabeth W. Fiske
on generations to come. Here are some common bequest options:
Florence B. garin
· Outright: Allow a specific dollar amount or tangible property to be left to the Food Bank.
· Percentage: Designate a specific percentage of your estate to the Food Bank. Edwin H. Hastings
· Residual: Once your estate is settled and all bequests made, the remainder of your estate Mary L. Howe
goes to the Food Bank. Lorrine T. knight
The generosity of Mrs. garin and the other members of the 1982 Benefactors’ Society has Helen L. Lyons
a direct impact on the lives of struggling Rhode Islanders every day. We only wish that we were
Ursula M. McElroy
informed of their generosity before their passing, so we could share with each of them what
their gift will make possible. A. Edmund Miele
To discuss leaving a bequest to the Food Bank, please contact Mary Ellen grosvenor at Frances Miele
(401) 942-6325 or by email at megrosvenor@rifoodbank.org. Please remember, it is always advisable
to consult with a lawyer when making any estate planning decisions.
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Women Ending Hunger Focuses on Public
Awareness & Childhood Nutrition
T
he Food Bank’s Women Ending Hunger group
brings together women from across the state,
Nationally Acclaimed
from large corporations and small businesses
Witnesses to Hunger Exhibit
to non-profit organizations and concerned citizens
Coming to Providence in May
to engage them around the issue of hunger.
At a recent meeting, the group welcomed Dorothy
Brayley, Executive Director of kids First, a local non-profit E nergized Women Ending Hunger
volunteers are working with the
Food Bank to bring a compelling photo
organization that works closely with schools and com-
munities to improve the nutrition and physical well-be- exhibit to Rhode Island in May. The ex-
ing of children across Rhode Island. Dorothy updated hibit, Witnesses to Hunger, will be housed
the group with progress on the roll-out of the new state in the Atrium of the Peerless Lofts Build-
ing in Providence. An opening reception
will be held on Wednesday, May 19th
and the exhibit will remain on display
for two weeks following the opening.
Witnesses to Hunger was created by
the School of Public Health at Drexel Shearine, a Philadelphia Witness
to Hunger, captured this image
University in Philadelphia. They gave of her oldest daughter.
cameras to 40 low-income women with
children and asked them to document important aspects of their lives.
All of the women were trained to speak about their life experiences to
educate others about their struggles.
Their photos give the public an opportunity to experience life from
nutrition requirements in our schools (RINR). These
the mother’s point of view, allowing us to feel as though we have been
requirements mandate that schools offer more serving
invited into their homes and neighborhoods. Not only will some of the
options, including a wider variety of fruits and vegetables,
Witnesses from Philadelphia be sharing their experiences with us at
provide lower sodium foods, limit sugar in foods, ensure
the opening reception, but we will also expand this exhibit to include
that all bread servings are whole grain, and use legumes
Rhode Island Witnesses.
once per week as an alternative protein source.
Witnesses to Hunger will be on display in the Atrium of the Peerless
The results so far show that some districts are having
Building, located on Union Street in Providence. Tickets to the opening
success while others need improvement. The focus is on
reception on May 19th at 5:30 p.m. are $50 per person, and benefit the
providing higher quality, nutritious foods to children in
Food Bank. For tickets please call Liza gentile at (401) 942-6325.
place of fortified foods that meet the basic requirements
__________________________
but offer little nutritional value. kids First advocates for
the schools to be accountable to the community for Shearine—Witness to Hunger Aims to Break Cycle of Poverty
adhering to the nutrition requirements.
I overcome my barriers by waking up every day, taking my daughter
to school, taking my other daughter to daycare. I am going to school.
Take Action
I’m going to get a better job, and be a better person for my kids,
To help, Women Ending Hunger is urging people to con-
because I’m striving for a better me, and an opportunity to raise
tact the School Wellness Committees in their districts to
my kids in a better environment. — Shearine
ask about the new state nutrition requirements and ex-
press interest in making sure the standards are being Shearine is 29 and the mother of two daughters. She recently graduated
met. Every district should have a Wellness Committee from a job training program in medical billing. She has struggled to find
and anyone interested in getting involved with their work in her new field and is now simply looking for any job that pays
local committee should contact Dorothy Brayley at above minimum wage. Shearine lives with her mother because she can-
dbrayley@kidsfirstri.org. not afford rent on her own, and despite receiving SNAP benefits (formerly
If you would like to learn more about the Food Bank’s Food Stamps), she often worries about feeding her family at the end of
Women Ending Hunger group, please contact Liza gentile the month. After years of struggling to care for her children, Shearine is
at (401) 942-6325 or via email at lgentile@rifoodbank.org. eager for a change and a better life for her children.
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Pantry Express Brings Nutritious
Produce to Communities in Need
N
eighborhood Pantry Express is a With this year’s growing season right
mobile food pantry that directly around the corner, two of the farm sites
distributes fresh, nutritious pro- are expanding and instituting new tech-
duce to clients referred by their local food nology to increase capacity and grow
pantry. Utilizing a farmers’ market approach, even more produce to help the hungry.
the program improves the nutritional qual- The Franklin Farm in Cumberland re-
ity of the food clients receive. Pantry Ex- cently expanded the size of its operation
press was developed in 2006 as a way to by plowing an additional 24,000 square coming year by nearly doubling the
rapidly distribute fresh fruits and vegetables feet of rich, fertile soil. To further maxi- amount of land available to grow crops.
to people in need, minimizing the risk that mize their ability to increase the land’s The Magaziner family has long been a
this highly perishable product will spoil. yield, the farm is incorporating a more dedicated partner of the Food Bank and
Eight communities benefit from Pantry advanced method of weed suppression its Community Farm program, assuming
Express distributions: Central Falls, New- and watering. With the addition of this the annual expenses of plowing the land,
port, Pawtucket, Peace Dale, Providence, new growing land, and technology, Frank- providing water and insurance costs.
Warwick, Westerly and Woonsocket. Pro- lin Farm hopes to generate an additional Each Community Farm relies heavily
duce distributed through the program is 10,000 pounds of produce this summer. on volunteers of all ages to plant, main-
received via Feeding America’s national In Bristol, thanks to the generosity of tain and harvest the land. If you are inter-
donation program and is grown locally Ira and Suzanne Magaziner, the Magaziner ested in donating your time, see the
by the Rhode Island Community Farms Farm has expanded its acreage for the box below.
as well as Confreda greenhouses & Farms.
Last year, these sites distributed more
than 415,000 pounds, the highest annual
quantity since the program’s inception.
Prior to the creation of Neighborhood
Pantry Express, distributing highly perish-
able produce to certain high-need com-
munities was difficult due to the inability
of many member agencies to store and
handle the fresh product. Pantry Express
directly addresses the challenges associ-
ated with distributing perishable fruits
and vegetables by quickly getting it into
the hands of those who need it most.
Another unique aspect of Pantry
Express is its collaboration with another
Food Bank program—the Rhode Island
Community Farms. The Community Farm
program is a group of farms dedicated volunteers Needed at Community Farms
to growing produce for families in need
and is a valuable source of freshly grown
produce for Pantry Express. T his spring, summer and fall, volunteers of all ages are needed to help at
Community Farm locations across the state. Volunteers may help with the
farms’ start-up and planting, weeding, harvesting and seasonal shut-down.
Despite difficulties surrounding last
year’s growing season, the Community The Community Farms are dedicated to growing fresh produce for donation
Farm program and the Food Bank’s part- to the Food Bank and do so entirely thanks to volunteers and support from
nership with the College of Environment the community. Each farm has its own volunteer coordinator who works in
and Life Sciences at the University of Rhode conjunction with the Food Bank’s Acquisition Department.
Island produced more than 31 tons for For a complete list of farm locations, and contact information, please visit
distribution through Pantry Express and www.rifoodbank.org/farm and get involved today!
local food pantries.
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Left to right: Community Kitchen graduate Michelle Shorf receives instruction from Crowne Plaza Executive Chef Serge Wechseler as she preps
for dinner service. David Dos Santos, a fellow graduate of the program and colleague at the Crowne Plaza, prepares fire-grilled pizza.
Community kitchen grads Find Jobs Despite Economy
C
“ ommunity kitchen was a life- pare them, not only for work, but for life. “It means a lot to me to have the
changing experience that gave me We provide resume building workshops, opportunity to give someone a second
the training and confidence to be team building exercises, and instill in our chance,” says Chef Serge about his in-
where I am today,” says Michelle Shorf. students what will be expected of them volvement with the Community kitchen
Michelle is a graduate of the Commu- in the workplace and how to succeed in program. “Community kitchen prepares
nity kitchen program and currently works their new work environment.” the students, provides the education,
alongside fellow graduate David Dos San- Michelle is a great example of what certification and life skills and our chefs
tos at the Crowne Plaza in Warwick. Under our students can accomplish with a little have the chance to take them to that next
the guidance of Executive Chef Serge bit of help. “I am comfortable working level. When people succeed, we all get a
Wechseler and Sous Chef Josh Calcagni, anywhere in the kitchen,” she says. “I love great feeling,” finished Chef.
they are using the skills they learned in what I do, and I love being here. I truly In the midst of the most troubling job
the program to succeed in the workplace. feel like I have been blessed.” Michelle market in generations, it has never been
For over a decade, the Food Bank’s has been working at the Crowne Plaza more challenging for our graduates to
Community kitchen program has been for more than four years in a number of find work. However, armed with new skills,
helping unemployed and underemployed positions, and credits her success to bubbling confidence and the experience
adults learn the skills necessary to begin Community kitchen. of having prepared thousands of meals
careers in the food services industry. Com- Struggling to find a career path and for children at-risk of hunger, our gradu-
munity kitchen is a 14-week culinary job- faced with few employment opportuni- ates are finding success. Since the begin-
training program in which students learn ties, David Dos Santos enrolled in Commu- ning of 2008, more than 70 percent of
valuable life and kitchen skills, while creat- nity kitchen during the peak of the state’s Community kitchen graduates found
ing nutritious kids Cafe meals for children unemployment crisis. Halfway through employment within three months of
at risk of hunger. Students are trained in his Community kitchen experience, he completing the program.
various aspects of food service operations, was paired with the Crowne Plaza for his The Community kitchen program is so
knife usage and care, kitchen safety and on-the-job-training and was fortunate grateful to the many internship sites which
first aid under the instruction and leader- to land a paid position after graduation. provide the hands-on experience that our
ship of two experienced professional chefs. Though he has only been working students need to succeed in the workforce:
kitchen and classroom learning is supple- a few months, David needs only to look The Pinelli-Marra Restaurant group, Dave’s
mented by internships in local restaurant across the kitchen at Michelle for addi- Marketplace, T’s Restaurant, The Capital
and institutional kitchens. tional inspiration on what the future may grille, Hasbro Corporate Cafeteria, The
“We teach students all of the skills that have in store. “I am learning so much, how Providence Marriot’s Bluefin grille, Mill’s
they will need to begin careers in the culi- to use all of the different equipment, the Tavern, Cactus grill, McCormick & Schmick’s,
nary field,” explains Chef Ron Lewis, Assis- best way to accomplish my tasks. I am West Bay Manor, Union Station, and Tock-
tant Instructor for Community kitchen. very happy, very confident. My manager wotton Home.
“However, we do so much more to pre- is very happy with how I work.”
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A Taste of Spring at the Flower Show Preview Party
H
undreds of people came out for a taste of spring and delicious creations from
Rhode Island’s top restaurants at the Food Bank’s annual “Taste of the Flower Thanks to Our Participants
Show” Preview Party on February 17th at the Rhode Island Convention Center.
3 Steeple Street
guests sampled extraordinary foods from Rhode Island’s best chefs, as they were
Bluefin grille
treated to a sneak preview of the Spring Flower and garden Show exhibits.
Bradford News Café
More than 20 local restaurants, breweries and wineries donated their time and
talents to create hun- Castle Hill Inn
dreds of samples of their Coastal Extreme Brewing
delicious specialties for D. Carlo Trattoria
our guests. This wonder- FLARE
ful event raised more Fleming’s Prime Steakhouse
than $xx,xxx to help & Wine Bar
provide food to families gregg’s Restaurants & Pubs
in need. guy Abelson Events
Special thanks
Just Ellen’s Catering
to signature sponsor,
Mill’s Tavern
Covidien, and to National
Mr. Peabody’s
grid for their support of
this successful event. Narragansett Brewing Company
The Providence Marriot's Bluefin Grille staff display their delicious New Harvest Coffee Roasters
creations at the Taste of the Flower Show.
Newport Vineyard
get Aboard the “PB xpress” New Rivers American Bistro
Pinelli’s
W
Pinelli-Marra Fine Caterers
ashington Trust’s annual “PB xpress” campaign, a bank-wide effort to collect
Rl Community Food Bank
nutritious peanut butter for the Food Bank, has collected more than 150,000
Community kitchen
pounds during the past nine years. This year marks the drive’s 10th Anniver-
sary, and collections are currently underway to make it the biggest yet. RISD Caters
In recognition of this milestone, and due to the rising need for food assistance within Russell Morin Fine Catering
our community, Washington Trust has extended the length of this year’s campaign Seven Stars Bakery
to include all of March and April.
“It’s amazing to think that we’ve collected 77 tons of peanut butter over the past
nine years,” stated Joseph J. MarcAurele, Washington Trust President and Chief Operating
Officer. “Our goal for the 10th Annual PB
Did you Know?
xpress is to have the campaign top 100 For every dollar donated to
tons, because the need this year is greater the Food Bank, 91 cents goes
than ever. We're reaching out to all Rhode directly to our hunger-relief
Island businesses, organizations, schools programs.
and individuals to donate what they can
to help their friends and neighbors.”
getting your business, school, social
organization or family involved is easy. To Food Distribution 91%
participate, visit any Washington Trust branch
during the months of March and April and
look for the collection bins to drop-off your
donated jars of peanut butter. you can also
get involved through the “PB xpress” Virtual Food Drive by visiting www.rifoodbank.org.
Administration
you are also invited to bring your donation and celebrate the drive’s culmination during
& Fundraising 9%
the “PB xpress” collection day event at Washington Trust’s governor Francis branch in
Warwick, located at 1473 Warwick Avenue, Saturday, April 24th from 10:00 a.m.–1:00 p.m.
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S AV E T H E D AT E
Canstruction® Competition
Builds Awareness
Sculptures on Display April 12th–23rd
get ready for the 3rd annual Canstruction® Rhode Island event,
coming to the concourse of Providence Place from April 12th
through the 23rd. After great success in past years, local architects
and construction firms have once again come together to show-
case their talents while helping to feed the hungry.
Canstruction® is an international community service project
that brings together design and building professionals to con-
struct giant sculptures made entirely out of canned food. At the Help ‘Stamp Out’ Hunger
conclusion of the event, the sculptures will be disassembled and Annual Letter Carriers Food Drive
the thousands of canned goods will be transported to the Food Set for May 8th
Bank for distribution to those who need it most.
For nearly two decades, Rhode Island Letter Carriers have been
Some of the amazing sculptures from past events include
pulling double-duty on the Saturday before Mother’s Day—deliv-
Rhode Island’s famous Rustic Drive-In, ghostbuster’s Stay-Puft
ering the mail along their daily routes, while also collecting food
Marshmallow Man, the Narragansett Towers and WaterFire.
donations for the state’s hungry families. On May 8th, they’ll be
Don’t miss this creative display as each sculpture is sure to
at it again, working hard to help their neighbors in need.
entertain, amuse and leave you wondering how stacks of cans
To participate, leave a bag of non-perishable food by your
‘can’ leave such an unforgettable impression.
mailbox on Saturday, May 8th and your Letter Carrier will take care
Participating Teams of the rest. The annual Letter Carriers Food Drive is made possible
Dimeo Construction and Vision 3 Architects by the National Association of Letter Carriers, the United Way of
Lerner I Ladds + Bartel and Shawmut Construction Rhode Island, AFL-CIO Community Services and the United States
Saccoccio & Associates with DiPrete Engineering Postal Service.
and the young Constructor’s Forum
Robinson green Beretta Witnesses to Hunger Photo Exhibit
JoAnn Bentley Architects Opening Reception: May 19th
Innovative Office Interiors with Durkee Brown Peerless Loft Atrium, Union Street, Providence
and United Natural Foods
Witnesses to Hunger, a compelling photo exhibit that documents
William kite Architects and Consigli Construction
the lives of low-income mothers and their children, will be on dis-
gilbane Building and Roger Williams University
play in the Atrium of the Peerless Building for two weeks, begin-
ning on May 19th. Tickets to the opening reception on May 19th
at 5:30 p.m. are $50 per person, and benefit the Food Bank.
For tickets call Liza gentile at (401) 942-6325.
HOW yOU CAN HELP
Meet the $1-Million Feinstein Challenge
For the 13th consecutive year, Rhode Island Philanthropist Alan
Shawn Feinstein will divide a gift of $1-million among hunger-
relief agencies nationwide, using the challenge to encourage
donations between March 1st and April 30th.
The donation will be distributed proportionately among all
agencies that raise funds. Every dollar donated to the Food Bank
between March 1st and April 30th will be reported to Mr. Feinstein
“Drive-In to End Hunger” was the result of a collaboration between for his challenge. Help the Food Bank meet the Feinstein Chal-
Dimeo Construction, Allied Consulting Engineering Services, Farsounder,
Inc. and the Allen Companies and received the Best Use of Labels award lenge and leverage your donation into even more funds to help
during the second annual Canstruction competiton in 2008. our neighbors in need.
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