Welcome to the our weekly newsletter The MACC Minute for May 6, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  
Our Emergency Food Pantry is beyond BLESSED this week. Each day we are having a delivery/drop-off of food from local food drives that our community have hosted on our behalf. This week alone MACC is serving a weeks’ worth of groceries to 150 households. We continue to fill emergency bags of groceries to families who are new to this process.
Beth Stafford
Executive Director/CEO
Who would have thought a “drive-by” anything could be positive? The dictionary even defines it as a shooting, however, our new normal defines it as an act of kindness or connection to others, as we drive-by for birthdays, food drives and the latest for MACC, the drive-by gift from UNICO for $5,000! Who can you bless by a drive-by?  
Shannon Baldassario
Director of Services
As a community we ALL come together during times of crisis. MACC is feeling the love and support from its community through the local food drives, inquires to lend a helping hand, and its financial donations. As fast as we are filling our shelves is as fast as our shelves are becoming bare again. We will get through this together!
Chef Ferdinand Cruz
Chef MACC Kitchen
We have seen an increased demand for lunches as the month goes on. Working in the Community Kitchen each day I am amazed by the dedication of our core volunteers who come in daily to make sure everyone receives a meal. We maintain 6-foot social distancing and wear our masks to ensure safety first, meals first and best to guests.
Patti Gregory
Operations Assistant
I would like to thank all the wonderful people that have reached out to volunteer at MACC Charities. For now, during the Covid-19 Quarantine MACC has decided to only work with the volunteers that we currently have, and not introduce new people into the situation. As soon as possible I will reach out and happily welcome new Volunteers into MACC.
Mark Nadeau
Outreach Case Worker
MACC Outreach sends a warm THANK YOU to all essential workers in The Greater Manchester area. Each day and night you perform your duties without hesitation. Putting yourself at risk in making our lives that much safer. Essential workers from EMS, Public Safety, Social Workers, Truck Drivers, and Grocery Clerks. Together we will get this COVid 19 strong and united.
Cooking with Chef Luke 
Executive Chef Bistro On Main
Get in the kitchen and get your cook on with Chef Luke.  This soup freezes well and is good for the body and soul.
Vegetable Soup
Yield: Makes give or take 1 1/2 gals of soup.  
Tools Needed: Large Soup pot 2 gal or more size, knives, cutting board, wooden spoon or any good one to stir the pot.  
1 lb mini potatoes/or diced potatoes of choice.
1/2 cup Zucchini
1/2 cup Yellow Squash
1/2 cup Lima Beans frozen
1/2 cup fresh green beans
1/2 cup fresh carrots. Washed pealed sliced
1/2 cup corn frozen
1/2 cup sweet potatoes diced
1/2 cup yucca/taro/ cassava root diced and pealed
2 cups diced tomatoes with the juice canned.
1/2 cup celery
1/2 cup turnip
1 lb kale washed/ stems removed ripped leaves
1 tsp fresh ginger
1 tsp salt (I’m using sea salt here)
1 tsp black pepper
2 qts veg stock (can buy already made or use your own if you make it)
2 tsp rosemary chopped fine
2 tsp thyme chopped fine
1-2 oz canola oil as needed for sauté of ingredients
1 oz butter
1 oz tomato paste
Cut and prep all ingredients prior to start of cooking.
Sauté all of the veg but starting with potatoes and hard veggies first. “Like the carrots, celery, turnips.” Start adding the rest of veg after about 5-10 mins of sauté on the hard veg.
Add in butter now
Add in tomatoes and herbs. Sauté more and add tomato paste Once all is beginning to soften and wilt. Add in veg stock Bring to full boil for 10-15 mins.
Bring down to simmer for 20-30mins
Adjust your seasoning to personal preference
Happy Cooking As Always.
Chef Luke

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