HFB is here for you!! If you’re in need of assistance, Find Food Now
Welcome to the Houston Food Bank’s Neighbor Newsletter!
Be on the lookout every 2 months for the next newsletter.
Para español, haga clic en el menú desplegable.
Support with Paycheck Delays or SNAP Interruptions
If you or someone you know has been affected by federal furloughs or SNAP interruptions, please know that the Houston Food Bank is here to support you during this difficult time.
We understand how stressful this situation can be, and we’re doing everything we can to make sure no one goes without food. To reach as many families as possible, we’ve launched Emergency Response Neighborhood Super Sites across the community — dedicated locations where anyone impacted by the shutdown can receive food assistance.
📍📍 Find a list of emergency food sites and updates at: 👉👉 HERE
No one should face this alone. We’re your neighbors, and we’re here to help you make it through — together.
HFB Volunteers: Valued, Vital, and Needed All Year Long!
Volunteers are the heartbeat of HFB.
Thank you for stepping up.
This month, thousands of you showed up when our community needed you most. Your support made it possible for us to respond quickly and compassionately to furloughed federal employees and SNAP recipients facing sudden interruptions to their food support.
You became a lifeline for families who suddenly found themselves unsure of where their next meal would come from.
Because of your dedication, families in crisis received not only essential food, but also hope and reassurance. Your time, energy, and kindness made a real difference.
Thank you for standing with us—and with our neighbors—when it mattered most.
From all of us at HFB, thank you for being the steady, caring hands that lift our neighbors up—this month, this season, and all year long. We are truly grateful for each and every one of you.
To express interest in volunteering, visit our volunteer site.
Civic Engagement Webinar
Houston Food Bank’s Government Relations Advocacy Council is conducting an informational webinar on December 8. It will be focused on civic engagement and advocacy, and why they are important.
HFB Advocacy Council members will also share their stories on why they are involved, as well as tips about how you can take action to uplift your own community.
You can sign up here.
Share Your Holidays
Need to request a holiday food box?
ABC13’s Share Your Holidays Food Drive, now in its 45th year, is an annual event benefiting the Houston Food Bank. The Houston community shows their holiday spirit by donating food in a local Red Barrel or during the event’s live broadcast. During the week, those who are experiencing food insecurity can call our Phone Bank to reserve a special holiday food box.
Volunteers will match you with the nearest Food Bank partner for box pickup and designated times. Please note: The Phone Bank will experience high call volumes during this time and it is suggested to keep calling to get your request in. The Phone Bank will be held from Monday, December 1st – Wednesday December 3rd from 10:00 AM – 7:00 PM.
Phone Bank Numbers: English: 713.547.8692; Spanish: 713.547.8693
Volunteer for the Share Your Holidays Phone Bank
Share Your Holidays Phone Bank volunteers help tens of thousands of people access the food they need over the holidays. Volunteer opportunities are available Monday, December 1 through Wednesday, December 3 for volunteers ages 16 or older. Spanish speakers are needed!
Potato, Kale, & White Bean Soup W/ Whole Grain Rosemary Crostini
Ingredients
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 8 cups chicken or vegetable stock low sodium
- 2 lbs. potato rinsed and medium diced
- 2 15 oz. white beans, no salt added, rinsed and drained
- 1 cup canned spinach drained
- 2 Tbsps. fresh basil/parsley finely chopped
- 1 baguette whole-grain hearty bread sliced
- 4 Tbsps. olive oil
- 1 Tbsp. rosemary finely chopped
- 4 garlic cloves minced
Instructions
- Preheat oven to 350F.
- Heat large pot over medium heat. Add olive oil and sauté onions until translucent, 5-7 minutes. Add garlic and sauté until fragrant.
- Pour stock, potatoes, beans, and spinach. Bring to boil and simmer, uncovered, for 20 minutes.
- Remove from heat and add basil/parlsey.
- To make crostini, combine olive oil, rosemary, and garlic. Smash garlic and rosemary into olive oil to create paste.
- Divide mixture on top of bread slices.
- Bake until crispy, 20-25 minutes. Will keep in refrigerator for 7 days.
- Serve and enjoy!
Notes
You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Garlic-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Vegetables-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Vegetables-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Vegetables-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Vegetables-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Canned-Beans-Go-Vietnamese.pdf
Potato, Kale, & White Bean Soup W/ Whole Grain Rosemary Crostini
Ingredients
- 1 large yellow onion chopped
- 3 garlic cloves minced
- 8 cups chicken or vegetable stock low sodium
- 2 lbs. potato rinsed and medium diced
- 2 15 oz. white beans, no salt added, rinsed and drained
- 1 cup canned spinach drained
- 2 Tbsps. fresh basil/parsley finely chopped
- 1 baguette whole-grain hearty bread sliced
- 4 Tbsps. olive oil
- 1 Tbsp. rosemary finely chopped
- 4 garlic cloves minced
Instructions
- Preheat oven to 350F.
- Heat large pot over medium heat. Add olive oil and sauté onions until translucent, 5-7 minutes. Add garlic and sauté until fragrant.
- Pour stock, potatoes, beans, and spinach. Bring to boil and simmer, uncovered, for 20 minutes.
- Remove from heat and add basil/parlsey.
- To make crostini, combine olive oil, rosemary, and garlic. Smash garlic and rosemary into olive oil to create paste.
- Divide mixture on top of bread slices.
- Bake until crispy, 20-25 minutes. Will keep in refrigerator for 7 days.
- Serve and enjoy!
Notes
Find help: HoustonFoodBank.org/find-help/
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