Welcome to the our weekly newsletter The MACC Minute for May 27, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  


Come Join the Knights of Columbus; St. Theresa of Calcutta/ St. Bartholomew Parish this Saturday at St. Bridget’s Church, 80 Main Street Manchester, CT 06042. A drive-by food drive will take place in the parking lot from 9-12pm. Crucial needs at this time are; canned beef stew, mayo, cereal, flour, hygiene products, jelly, sugar, ketchup, and canned vegetables. Thank You

Beth Stafford

Executive Director/CEO

One of the best things I did as a business leader to connect to the larger community, was to join one of the Greater Manchester Chamber of Commerce’s Business Referral Groups.  The partnerships we make along the way are what keep our community strong, as we begin to listen to understand, not to respond, and collaborate before going it alone.

Shannon Baldassario

Director of Services

“I am returning back to work this week, and no longer require your services. God Bless you and everyone for the work you do.” The voicemail was left by a pantry guest who utilized our emergency food pantry during his absence from employment.  Our services are available to anyone in an emergency crisis seeking assistance to sustain their basic needs.


Chef Ferdinand Cruz

Chef MACC Kitchen

Running out of ideas and or recipes? Check out “The Taste of MACC.” A cookbook featuring some of my favorite dishes. You can find this book, available for purchase, on both Amazon and Kindle. You can also call us at 860-647-0440 and we will mail you a copy! One of my favorite recipes in the book is Avgolemono Soup! Enjoy!


Patti Gregory

Operations Assistant

I recently received an email that confirmed for me that working at MACC Charities has made me a better person. In turn it has made it possible to work with great Volunteers to become a force of goodness. Everyone has a different background and story, but when we come to MACC we do our best to give a hand up!

Mark Nadeau

Outreach Case Worker

Effective June 1 – August 31, 2020 our shower and laundry services will be available to the public on Mondays and Wednesdays from 9am – 11am. All toiletries and linens will be provided. We have three showers including one that’s handicap accessible.**Please note, the Outreach department follows the Covid-19 safety guidelines:

  • Wearing of face masks and gloves
  • Temperature checks

Cooking with Chef Luke 

Executive Chef Bistro On Main


MACC received donation of several pounds of corn, peppers, and canned black beans, the perfect ingredients for a nice summer salad.  Below, I have provided the recipe I created to serve our guests in the kitchen over the holiday weekend and thought you make like to experiment with extra fresh produce you may have. Be creative and vary the ingredients.

This week’s Recipe


Chef Luke’s Roasted Corn & Black Bean Salad with Fire Roasted Peppers.

Makes Approx 5 servings

  • 2 cups frozen/or fresh corn
  • 2 Cups Black Beans canned (rinse/drain)
  • 2 peppers med size if roasting yourself or 1 cup store bought in a jar
  • 1 rounded TBSP Scallions chopped
  • 1 rounded TBSP Cilantro
  • 1 tsp finely chopped garlic
  • 1 tsp Cajun seasoning
  • 4 tsp olive oil
  • Salt & Pepper to taste


Preheat oven to 450 degrees

Roast the corn cut off the cob if fresh or if frozen kernels with 2 tsp olive oil and Cajun seasoning, on sheet pan in oven til browning. About 5-10mins while watching

If roasting peppers yourself, you can do them on an outdoor grill with a nice flame going. Torch the skin till charred, put into plastic bag like zip lock. Let steam for 20mins. The flavor will remain and will soften the pepper. You than can take the seeds and skin off in the sink with a rinse.

Store bought roasted pepper work too, just drain dice and throw them in.

Mix the rest of the ingredients and toss.

Happy Cooking As Always.
Chef Luke

Sign up and get the MACC Minute delivered to you every week.