Welcome to the our weekly newsletter

The MACC Minute for July 23, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  

As always, we are grateful for all of the donations we receive in the emergency food pantry. At this time, we are in need of
  • Canned vegetables
  • Frozen chicken nuggets
  • Canned fruit
  • Soups
  • Ice pops
  • Condiments
  • Fresh produce (all varieties)
  • Cereal
  • Oatmeal
  • Jelly
  • And hygiene products.
We accept donations Monday thru Thursday from 9am until 5pm, Fridays until 2:30pm.

Beth Stafford

Executive Director/CEO

I am happy to announce that Bistro on Main will be open for carry-out, beginning Wednesday, July 29th.
We are pleased to share our new menu with you and hope to see you soon. Our hours of operation will be Tuesdays – Saturday’s, 11:30 am to 7:30 pm. In addition to our new menu, you can also expect daily specials.

Shannon Baldassario

Director of Services

This week kicks off the summer/fall program with Operation Fuel. The objective of this program is to ensure equitable access to energy for all by providing year-round energy assistance, promoting energy independence, and advocating for affordable energy. MACC is honored to be an action agency with this program, helping in our community. Call our office to schedule an appointment.


Chef Ferdinand Cruz

Chef MACC Kitchen

What’s in the bag you ask??
A Sandwich, fresh fruit, homemade desserts, pudding, yogurt, bag of chips & either coleslaw, potato salad or pasta salad are the items you can find inside of our daily bagged lunches. I know times have been difficult to us all, so we try and provide a variety to our community and local seniors.


Patti Gregory

Operations Assistant

Do you have some extra time on your hands, and are wanting to give back to your community? MACC Charities is always looking for volunteers to add to our amazing teams. We have spots in all departments. The saying “it takes a village” is true with raising kids as well as helping MACC Charities be successful in helping our community!

Mark Nadeau

Outreach Case Worker

Outreach staff received a “thank you” note from a guest we’ve assisted. Taking the time to show their appreciation goes a long way. It reminds us each day as to why we do what we do. Offering a handout is the greatest “Thank you” we can give. “One person can make a difference and every person must try.” J.K.

Chef Luke 

Executive Chef Bistro On Main

Summer produce is in abundance this time of year and it’s inexpensive.  Vegetables lend themselves naturally to creating great salads for quick lunches and satisfying suppers. Pasta salads hold up well and are often more favorable the second day.  Add a favorite protein for a hearty meal. This salad is a one dish meal and is good for you.


This week’s Recipe

Chef Luke’s Grilled Vegetable and Feta cheese Pasta Salad with balsamic vinaigrette.

Yields about 6-8 servings
1lb box of penne or other of choice
1 small Zucchini cut into slices for grilling (about 1/4 inch circles)
1 small yellow squash cut into slices for grilling (same as above)
Handful of asparagus take off tough bottoms
1 med red onion pealed (in 1/4 slices for grilling.
1 or 3 medium Tomatoes
1/2 cup Feta cheese
1TB olive oil 
1 tsp chopped garlic
2 tsp chopped basil
Salt and pepper to taste.
Method: pre heat grill at med to high flame
Cook and cool pasta to directions.
Toss Vegetable ingredients in a bowl and coat with
Oil and other ingredients (except pasta, cheese, and dressing)
Starting from firm veggies first (red onions- asparagus- squash- tomato)
Grill the veggies and cool.
For the dressing you can buy or make it.
1/4 cup balsamic vinegar
1 oz. Olive Oil
1 tsp chopped garlic
1 Tbsp. chopped basil
Salt and pepper to taste
(Whisk it up and good to go)
Cut the cooked and cooled veggies and add to large bowl with the cooled pasta. Add in dressing and toss. Next add cheese and toss again. 

As always happy cooking,

Chef Luke

Thank you to Paul Ofria for our new photos

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