Dominion Foundation gives $5K to Second Harvest Food Bank


Dominion Foundation gives $5K to Second Harvest Food Bank

YOUNGSTOWN

Dominion Energy Charitable Foundation awarded $5,000 to Second Harvest Food Bank of the Mahoning Valley to support the School Pantry Program. School pantries are stocked with age-appropriate food items designed to meet the needs of students who are at risk of hunger.

The School Pantry program, implemented in 22 schools in Columbiana, Mahoning and Trumbull counties, is open daily to ensure that students are able to access the food they need for the evenings and weekends. It fills about 1,000 requests each week.

“Approximately 1 in 4 children in our area under 18 lives in a food insecure household and 53 percent of the students in the Mahoning Valley are eligible for free and reduced meals at school. This unique safety net helps these at risk children,” said Michael Iberis, executive director of Second Harvest.

Jewish groups collect winter gear for needy

YOUNGSTOWN

Jewish Family Services and Akiva Academy teamed up for a winter coat, hat, and glove drive that garnered more than 80 coats and numerous gloves and hats that were donated to Youngstown City Schools to benefit children and adolescents in need.

“The amount of donations we received proves that we are ‘stronger together,’” said Ken Bielecki, JFS director.

Health board provides food safety tips

AUSTINTOWN

The Mahoning County District Board of Health offers tips to ensure food safety for holiday and everyday home cooking.

• Keep raw and cooked food out of the temperature “danger zone,” between 41 and 135 degrees Fahrenheit (F), the temperature range in which bacteria will grow the fastest.

• Don’t prepare food if you or a family member in your home is sick to avoid a greater risk for sharing an illness.

• Wash your hands before preparing foods and use utensils to limit direct hand contact with prepared food.

• Hot food should be kept above 135 F and cold food should be kept below 41 F.

• Leftovers should be put away once the meal is completed as hot foods that are below 135 F or cold foods above 41 F for more than two hours should be thrown away.

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