MACC Charities Staff photo

Welcome to the our weekly newsletter

The MACC Minute May 20, 2021.  We hope it will inspire you to get involved.

 News from our Food Pantry

ECHN & AFT Connecticut held a month-long donation drive to support their communities! Collectively they donated 1626 jars of peanut butter and jelly to split between MACC Charities and Hockanum Valley Community Council Inc. It is estimated to make 42,000 sandwiches for all ages. That’s a lot of PB& J’s! A HUGE THANK YOU to ECHN and AFT Connecticut!

MACC Charities pantry
Beth Stafford, Executive Director MACC Charities

Beth Stafford

Executive Director/CEO

The power of the “Ask” resonates with me. An invitation to help informs others of a need and offers an opportunity to act. MACC works with people who suffer from an immediate crisis to those who struggle with a lifestyle of crisis. The hand up, not a handout approach works. MACC expects people to get back on their feet. #AskingYoutohelpUs



Shannon Baldassario

Director of Services

Safety above all else is something we took seriously at the beginning and throughout this pandemic. On May 19th the state lifted all restrictions pertaining to Covid safety protocols for you and me. Although the positivity rates continue to decline, MACC will CONTINUE its safety protocols. Mask wearing will continue to be MANDATORY for all staff, volunteers, and guests. #safetyforall


MACC Charities Masks
MACC Charities Community Kitchen

Chef Ferdinand Cruz

MACC’s Community Kitchen

In the kitchen this week, were turning up the heat, serving up Hawaiian Grilled Chicken! The tricks in the marinade. It’s flavored with tropical flavors like coconut, pineapple and freshly squeezed oranges & limes with a touch of soy & garlic. I’m really looking forward to making this dish, I think the community is really going to enjoy this one.
Recipe: Hawaiian Chicken Thighs
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1/4 cup pineapple juice
  • 1 cup pineapple slices fresh or canned
  1. For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or zip lock bag.
  2. Add the chicken and marinate anywhere from 2-24 hours.
  3. Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
  4. Add the pineapple to the grill and cook for 2-3 minutes per side. Arrange the pineapple and chicken on a serving plate.

Patti Thurlow

Operations Manager

It fills my heart and gives me joy seeing new volunteers joining our team and having an interest to jump right in. As vaccines roll out, I’m seeing our veteran volunteers returning to step back into their positions as if they never left. The melding of veterans and newbies working together to learn routines and changes is beautiful to watch.
Volunteer with MACC Charities

Mark Nadeau

Outreach Case Worker

In spring, everyone gets the itch to clean out essential household items they no longer use or want anymore. The saying: One man’s trash is another man’s treasure, is true when it is items that are provided for our Starter Kit program. Providing essential items such as pots, pans, oven mitts, shower curtains, laundry baskets are just a few.



Executive Chef Michelle

Bistro On Main

Don’t forget to save room for dessert! Bistro on Main has several mouth-watering dessert options available for both dine-in and take out. My personal favorites right now are the Banana Foster Crepes, and house-made Mixed Berry Shortcake. Other crowd favorites are our shareable Brownie Sundae, Red Velvet Cheesecake, and our Fried Crème Brûlée Cheesecake. Satisfy your sweet tooth with us!


Bistro on Main Desserts
Thank you to Paul Ofria for our new photos

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