Welcome to the our weekly newsletter

The MACC Minute for October 29, 2020.  We hope it will inspire you to get involved.

News from our Food Pantry  

Do you have a favorite side dish to go with your holiday meal? Maybe one of our pantry families would love it too. Donate the ingredients and recipe, let a family enjoy one of your traditions! MACC pantry is in need of donations for the holidays as well as for every day. Share a tradition and make a family smile!

Beth Stafford

Executive Director/CEO

Local response matters, and we have it in A-B-U-N-D-A-N-C-E.   It takes 99% of our caring community to answer the call of roughly 1% of its members who is are hurting.  Our community provides enough resources to allow MACC to respond well to food insecurity, lack of basic needs and other emergencies that impact or threaten the well-being of our neighbors. 


Shannon Baldassario

Director of Services

We’re in this together and we’ll get through this together. A statement from Fred Brown, Northeast family Federal Credit Union @ 233 Main Street, Manchester, CT. MACC staff received a sweet treat to show their continued support for all we are doing to care for our community. Delicious chocolate bars are just the thing to get us through our day.


Chef Ferdinand Cruz

Chef MACC Kitchen

Tis’ the season for apple picking and pumpkin carving. Going to Buell’s Orchard was a great outdoor outing spent with family during these challenging times. Keeping tradition of baking pies, apple crisp and toasting pumpkin seeds made for a great afternoon. Check out this delicious savory Chicken Stew recipe I came across utilizing the sweet left-over apples we picked.

Recipe Apple Chicken Stew


  • 1-1/2 teaspoons salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon caraway seeds
  • 1-1/2 pounds potatoes (about 4 medium), cut into 3/4-inch pieces
  • 4 medium carrots, cut into 1/4-inch slices
  • 1 medium red onion, halved and sliced
  • 1 celery rib, thinly sliced
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 large tart apple, peeled and cut into 1-inch cubes
  • 1 tablespoon cider vinegar
  • 1-1/4 cups apple cider or juice
  • Minced fresh parsley


Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture.

Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider.

Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Patti Thurlow

Operations Manager

This season MACC’s Community Threads Thrift Store is planning to decorate a Christmas tree with winter hats, mittens, gloves and warm scarves for men, women, and children. We are asking for donations of new or gently used items so that we can keep our tree full and be able to make sure no one is left cold during this season. 

Mark Nadeau

Outreach Case Worker

Safety above all else is our top priority when it comes to staff, volunteers, and guests we serve. Between the hours of 11:30am – 12:45 pm the entrance and parking area at 466 Main Street, MACC’s Community Kitchen is NOT accessible. Traffic cones are placed at both the entrance and exit to protect those able bodies walking through for lunch. Thanks!


 Bistro Chef

A big 2020 CONGRATULATIONS goes to Bee Tan, who successfully completed her internship. Our culinary education & job training program focuses on learning the skills needed in the restaurant industry, with real time learning in a fully operational commercial kitchen. We work with interns to prepare them to pass the ServSafe Managers Certification if they do not already have it.
Thank you to Paul Ofria for our new photos

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