Welcome to the our weekly newsletter
The MACC Minute September 16, 2021. We hope it will inspire you to get involved.
News from our Food Pantry
A community of local farmers have been donating fresh vegetables to the MACC Food pantry all summer. Recently one gentleman asked us,” What vegetables would you like me to grow for the Pantry?” The pantry is grateful for any and all donations, but it shows the caring of and for the community when they ask us what our needs are.
We are better together; although frustrated and a bit discouraged with our experience with the “new normal” and wanting things to stabilize, we can and must work within the boundaries set for us by Covid and its variants. Look for ways to help each other, do not let frustration or worry defeat the good you can do or influence. #BetterTogether.
Director of Services
Being hit hard this past year with the coronavirus, we are especially aware of our responsibility to assist our guests and community members through these trying times. Alongside our core work lays a foundation of support through lending a helping hand at one time or another. This is achieved by meeting community needs and making necessary adjustments to programs. #KindnessWins
Chef Ferdinand Cruz
MACC’s Community Kitchen
The ART of conversation paves the way for true dialogue between individuals. A few months back while shopping at a local Wine & Spirits shop, I was introduced to the owner Mr. Patel. We discussed wine recipes and talked about MACC. Mr. Patel was intrigued by all we do, and during a recent visit he handed me a donation check.
Fall breeze and autumn leaves brings us closer to colder weather. Community Threads Thrift Shoppe is in need of donations of NEW OR GENTLY USED men’s and women’s gloves and children’s mittens of all sizes!! When the cold air comes to visit, we want our families to be able to put on their gloves and mittens and enjoy the outdoors.
Outreach Case Worker
Who’s ready for winter? Before we know it, the leaves will be falling, and temperatures will be cooler. We are working every day with our partners and those we serve to come up with a plan to find shelter during the harshest season in New England. We are in need of jackets, body warmers, hats and gloves to give out.
Executive Chef Michelle
Bistro On Main
Fall is upon us and with that comes tasty new treats! Bistro on Main is now featuring a Roasted Beet Salad with Baby Kale, Roasted Red and Gold Beets, Caramelized Onions, Flame Roasted Apples, and crumbled Goat Cheese in an Orange Dijon Vinaigrette. This salad captures the beautiful warm colors of autumn in every bite! Available for dine-in or take-out.
Thank you to Paul Ofria for our new photos