Welcome to the our weekly newsletter

The MACC Minute September 30, 2021.  We hope it will inspire you to get involved.

 News from our Food Pantry

The Knights of Columbus Council 1155 is collecting non-perishable food Saturday October 2, 2021 in the St James parking lot at 896 Main St. Manchester.  The hours will be from 9:00 am until 12:00 pm. All donations will be given to MACC’s Emergency Food Pantry. Place donations in trunk or back seat, remain in your vehicle, for contactless drop off!


Food Drive Manchester CT

Beth Stafford

Executive Director/CEO

Be intentional about connecting Mission to the community’s conscience. It takes time to build relationships that turn into long-standing partnerships, but this approach adds value to the Mission and creates long-term growth for the organization. It is more innovative than investing funds into events that spend the agency’s resources for short-lived experiences but neglects to keep Mission at the core.



Shannon Baldassario

Director of Services

The holiday season is a perfect time to reflect on our blessings and seek out ways to make life better for those around us. Join us for our 5th Annual Joy of Community Sharing Program. Where looking for sponsors to participate in this year’s event. Highlights and options include adopting a family or building Blessing Bags for our Community. #GetInvolved


5th annual Joy of Sharing 2021
Chef Ferdinand, MACC Community Kitchen

Chef Ferdinand Cruz

MACC’s Community Kitchen

Fall is here! So let the fall flavors take charge. This week in MACC’s kitchen we whipped up some Parmesan & Sage crusted Pork Chops. There’s something about the duo of fresh sage and parmesan, yum! We served these delicious pork chops with garlic roasted potatoes accompanied with roasted butternut squash and wilted baby spinach. Enjoy the recipe!
Recipe: Parmesan & Sage Pork Chops
1 (1 1/4-ounce) slice white bread, torn into pieces
¼ cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
1 ½ tablespoons canola oil
Step 1: Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
Step 2 : Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
Step 3: Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

Patti Thurlow

Operations Manager

Halloween Costumes you ask? Community Threads Thrift Shoppe has costumes as well as many items to create one. We have clothes for all shapes and sizes. Maybe grab some scrubs and make a nurse or doctor, or a dress shirt and tie and you have a mini lawyer out of a kid! The possibilities are endless with a little imagination!
Community Threads Halloween costumes
Hip hop for haircuts 180 barber shop Manchester ct

Mark Nadeau

Outreach Case Worker

This past Monday we continued our partnership with 180 Barbershop for our Hip-Hop Haircuts in the Community. With everyone’s safety in mind, we limited the appointments and spaced the barber chairs so everyone can enjoy their time in the seat. What started as a pilot program has turned into a staple with our guests. Happiness is a new haircut!



Executive Chef Michelle

Bistro On Main

Bistro on Main is happy to welcome back the highly requested French Onion Soup! It is made with a sherry, red wine, beef broth, caramelized onions, a house-made crouton, and Swiss cheese. This recipe is the original recipe from when Bistro on Main first opened in November of 2017! Warm up this fall with one of our; from scratch soups!

Thank you to Paul Ofria for our new photos

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