Welcome to the our weekly newsletter

The MACC Minute for July 30, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  

Think of the effortless things we eat daily. Pasta, soup, cereal for example. For those who are struggling, a box of pasta can be multiple meals, soup’s an easy filling lunch and cereal’s an easy breakfast for the kids. As you do your grocery shopping, think of the simple things that can help a family and donate to the Pantry.

Beth Stafford

Executive Director/CEO

MACC Charities’ Social Enterprise, Bistro on Main, reopens under new management, with the same goals; to teach what we know, offer a great dining experience to our community, launch trained culinary staff into the food industry, and invest all profits made back to MACC Charities to support its mission of building partnerships to break cycles of poverty in our community.

Shannon Baldassario

Director of Services

A Family is Safe at night. Partnerships with a network of agencies has allowed us to turn an emergency situation into a solution. For this one family of 3 we did just that. Our local authorities reached out to us in hopes of finding a safe place to rest their head. A partnership between 3 non-profits succeeded doing just that.


Chef Ferdinand Cruz

Chef MACC Kitchen

Creating Community Partnerships is what we strive for to succeed here at MACC. Whether it’s Juan, our food vendor delivery driver, or AJ who delivers 100 bagged lunches to our local seniors daily, to the 80 plus weekly volunteers. It’s a collective and team effort. I am fortunate and truly blessed to be part of the MACC TEAM!



Patti Gregory

Operations Assistant

Community Threads reopened and the volunteers have worked tirelessly to make sure it’s ready for our patrons. The kitchen volunteers come in and work to make sure the community has a meal and the pantry volunteers come together to make sure the community has groceries. A huge Thank you for all that you, the volunteers, do to make MACC successful!

Mark Nadeau

Outreach Case Worker

Those who fail to plan, plan to fail. For one client, failure was not an option. She took the action plan that we created with her seriously. She was given three tasks to complete, and a time-frame to complete them. She wanted to break her own personal barriers. Her determination, drive and a positive attitude has made this plan a success.

Chef Luke 

Executive Chef Bistro On Main


Bistro on Main is OPEN, and we cannot wait for you to experience our new Carry Out Menu. Cooking is all about sharing and loving on family and friends. We consider you extended family, so I decided to share a homemade House favorite with you. These pickles compliment a variety of sandwiches, especially burgers. Let us know what you think.


This week’s Recipe

Chef Luke’s Dill Pickles

3 lg Hot House Cucumbers Sliced 1/4 inch
1 1/4 cup Vinegar (white)
3 1/2 cups Water
3 T Sugar
1 T Salt
2 cloves smashed garlic
1 Tb Dry dill
2 tsp Pickling Spice

Heat all ingredients on the stove in the pot until dissolved.

Let liquid cool to room temp

Pour over the cukes and let pickle for 3 days 

As always happy cooking, 
Chef Luke

Thank you to Paul Ofria for our new photos

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