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February 2018 Volunteer Newsletter

Cooking Matters

Cooking Matters Michigan February Newsletter
Veggies 3

 

Thank You for Attending!


Just Eat It



It was wonderful to see you at the first Cooking Matters Meet-Up of 2018!  

Cooking Matters Volunteers and Staff joined the Detroit Food Policy Council at University of Detroit Mercy for a screening of "Just Eat It."  In this documentary about food waste, filmmakers and food lovers Jen and Grant decide to quit grocery shopping and survive only on discarded food for 6 months.  Local experts and community advocates participated in a panel discussion following the film.  Among the panelists was Cooking Matters Volunteer, Kevin Kay!

Thank you so much to those who could attend!  For those who could not, we hope to see you at the next event!

Food Literacy for All - jpg


Food Literacy for All Lecture
LaDonna Redmond
March 27, 6:30 p.m. - 8:00 p.m.
University of Michigan, 
Detroit Center
3663 Woodward Avenue, #150
Detroit, MI  48201

This University of Michigan open course is offered in partnership with the Detroit Food Policy Council.  Reach out to Carolyn Sagi with any questions, csagi@gcfb.org, 313-308-0585 (o), 313-580-9822 (c).

Of course, thank you to ALL volunteers who do so much for the Cooking Matters Program, and our community!! 


Urgent Volunteers Needed!


Please consider sharing your time with Cooking Matters in the following class:

Cooking Matters for Teens 
02/21/2018 - 03/28/2018 
Wednesdays 
4:30 p.m. - 6:30 p.m. 
Metro Youth YMCA 
1401 Broadway St., Suite 2A 
Detroit, MI 48336 
Culinary Instructor and Nutrition Instructor 

Cooking Matters for Adults EXTRA for Diabetes 
03/05/2018 - 04/09/2018 
Mondays 
1:00 p.m. - 3:00 p.m. 
Ford Senior Center 
6750 Troy St. 
Taylor, MI 48180 
Culinary Instructor and Class Assistant

Contact Carolyn with questions, or to sign up for class:  313-308-0585 (o), 313-580-9822 (c), or csagi@gcfb.org


Substitutes Needed!

SubWeekLogo


Even if you haven't got time for a whole class series, please check in with the Cooking Matters Michigan BLOG to view our "One-Time Volunteers Needed" page with substitute volunteer opportunities.


This list changes often!  If no one-time volunteer opportunities fit your schedule, check again soon! 

Contact Carolyn with questions, or to sign up for class:  313-308-0585 (o), 313-580-9822 (c), or csagi@gcfb.org


The Bill Emerson Good Samaritan Food Donation Act


Movie Night 4


After we watched Just Eat It: A Food Waste Story at the January volunteer meet-up, we wanted to know how we could help. We turned to Kevin Kay, one of the panelists at the screening, a Cooking Matters Volunteer, and Chair of the Food Waste Subcommittee at the Detroit Food Policy Council (DFPC). 


How did you become interested in food waste? 


After 30 years of doing marketing in the entertainment industry, Kevin joined two longtime friends, Tomo Milicevic and Vicki Bosanko, to help them start their new company, Detroit Foods, Inc. Their first venture will be a new pizzeria in West Village. One day, Kevin asked Tomo, “What happens to all the food that isn’t eaten?” 


He could not believe the answer he received. 


“It gets thrown away.” 


His response was, “Really? That’s crazy!” 


Tomo explained that companies fear the possibility of litigation if someone gets sick. 


After some research, Kevin found the Bill Emerson Food Donation Act. The Act shields donors from civil and criminal liability – they cannot be sued if someone gets sick from their food. Additionally, he found that businesses can even receive a tax break when they donate food. 


Kevin called Tomo and asked if he had heard about the Act. There was a long pause on other end. “…No. I’ve never heard of that.” Tomo was intrigued. 


The more people in the restaurant business Kevin talked to, the more he realized that no one knew about this Act, which was signed into law in 1996. 


What are local organizations doing to reduce food waste, or make it easier to ensure food gets to someone who will use it? 


Kevin met with the Executive Director of the DFPC to talk food waste. She said the Council had discussed starting a Food Waste Subcommittee, but it needed a champion. Would he be interested in helping start the committee? 


Kevin accepted and hit the ground running. The Committee is currently working to start a pilot program in West Village where independent food businesses can donate any food that would otherwise be wasted to those in need. California recently passed legislation allowing donations from businesses directly to the food insecure, and the Committee intends to champion a similar bill in Michigan’s legislature. 


What are some solutions to food waste that are not happening yet, but that you would like to see implemented? 


Kevin wishes that big food chains would use imperfect produce in their commercials – like a bruised pepper. With the reach and frequency of large food manufacturers’ advertising, the average person might then go to the store and hopefully feel comfortable considering an imperfect pepper. Moreover, companies can benefit from making zero waste part of their brand. Consumers are more socially conscious now, so if they see a brand going out of its way to divert waste from landfills, the results could be good for business, too. 


Seattle’s Table is a program offering table-to-pantry service for restaurants to get food waste to agencies. Kevin and the other members of the DFPC Food Waste Subcommittee are working to adopt this model for their pilot program. 


Finally, Kevin would like to see food waste incorporated into elementary education, like health class, to change the norms about waste from an early age. 


What can the average person do to reduce food waste? 


Plan, and be thoughtful about your purchasing. You may have good intentions about eating healthy, but then life throws a curve ball and you only cook at home twice that week. Make sure your intentions are realistic. 


Additionally, think about how food is packaged, and only buy what you will use. For instance, if you buy a whole head of lettuce, you should commit to using that lettuce before it goes bad. 


Kevin’s mantras are: frequency breeds familiarity, and consistency breeds credibility. He has learned that keeping the conversation going is the most important thing you can do. Our current norm is to waste food. Through education and some innovative programs, Kevin wants to normalize zero waste.



Feeding America/Pampered Chef Partnership

food-radishes-vegatables



Pantry coordinators often ask us to highlight unpopular items or encourage clients to take advantage of seasonal bounty. Mixing it up with new recipes and preparations can help! 


Feeding America recently partnered with Pampered Chef to put together videos on using commonly distributed food pantry produce items.


From beets and radishes to tomatoes, cauliflower, pumpkins, and cabbage, there’s a video for every season. Click here to visit the list of videos.


For more healthy delicious recipes, click to visit the Feeding America website.


Detroit Public TV Kids Club Live!

Gleaners Community Food Bank partners with Detroit Public TV and Kroger in June to provide Kids Club Live at the Royal Oak Farmers Market.  

Tuesday, June 19 & Wednesday, June 20.

This family friendly event will feature favorite Kids Club characters in a live show.  After each show, families will visit fun tables to learn about healthy kid care, and play games.

Cooking Matters would like to provide a table on healthy eating for young families.  To do this, we will need the help of volunteers.  Cooking Matters will provide all the materials, and volunteers will visit with families to talk about healthy recipes, tips, and to play games.  Shift times on each day include:

9:00 a.m. - 12:00 p.m.
1:00 p.m. - 4:00 p.m.
5:00 p.m. - 8:00 p.m.

Shifts follow each show, and we will recruit a Nutrition Instructor, Culinary Instructor, and Classroom Assistant for each shift.

Please contact Carolyn with questions, or to sign up for a shift:  313-308-0585 (o), 313-580-9822 (c), or csagi@gcfb.org.


Detroit Food 2018!


The Detroit Food Policy Council will be hosting the 8th annual Detroit Food Summit

Thursday, March 8 - Friday, March 9
Benson and Edith Ford Conference Center
Alfred A. Taubman Center for Design Education, College for Creative Studies
460 W. Baltimore Ave, Detroit, MI  48202

Planned events include:

Farm Bill 101
A panel discussion about the implications of the Farm Bill for our community food systems.
The Detroit Healthy Grocery Initiative
The Detroit Food Policy Council Grocery Store Coalition will discuss initiatives such as a grocery store score card that offers community and store owners feedback about stores' performance.
Detroit's Fresh Prescription Network
Presenters describe the Fresh Prescription program, where participants receive a prescription to "eat more fruits and vegetables." 

These great sessions, and more, including a discussion of food waste will be featured.

Cooking Matters volunteers including Kevin Kay, Ben Hall, and Jason Murphy look forward to being involved.

Click here to visit the Detroit Food Policy Council website and register.  Many discounted registration options exist, including Early Bird, Friend of the Detroit Food Policy Council, and Volunteer options.


'Food Literacy for All' University of Michigan Open Course

Food_Literacy_2018



This semester, The University of Michigan, in partnership with the Detroit Food Policy Council, is offering Food Literacy for All, an introduction to food system issues.

Every week, from Jan-Apr 2018, guest speakers will address the diverse challenges and opportunities of both domestic and global food systems.  Class is held:

Tuesdays, 6:30 p.m. - 8:00 p.m.
Angell Hall, Aud B

Community members are welcome to attend class, but are asked to register online up to one week prior.  If you are not able to attend, each class session will be recorded and posted on YouTube, and the Food Literacy for All Website.

Two upcoming sessions will be livestreamed at the University of Michigan Detroit Center:

Mar. 6 - Fernando Funes Monzote
Mar. 27 - LaDonna Redmond

Watch at home, or with other interested community members.

LaDonna Redmond's lecture will be the second 2018 Cooking Matters Meet-Up!

Join Cooking Matters Volunteers and Staff at the 

Food Literacy for All Lecture
LaDonna Redmond
March 27, 6:30 p.m. - 8:00 p.m.
University of Michigan, 
Detroit Center
3663 Woodward Avenue, #150
Detroit, MI  48201

Reach out to Carolyn Sagi with any questions, csagi@gcfb.org, 313-308-0585 (o), 313-580-9822 (c).


Welcome Felt Like!

2018-02-13 Craig Lieckfelt 2

Cooking Matters Culinary Instructor, Craig Lieckfelt has begun a new initiative to help feed our hungry neighbors.  He has founded a new soup company called Felt Like.  For every bowl of soup sold, Felt Like provides a bowl of soup to someone in need.  currently operating as a pop up series at Frame in Hazel Park, Felt Like's menu changes each weekend; exploring a classic soup preparation and providing a meal created around each soup.

Chicken soup is featured 
February 16, 17, and 18.

Black Bean soup is featured
February 23, 24, and 25.

While Felt Like is a new endeavor, Craig looks forward to seeing the initiative grow organically.  He currently partners with Capuchin Soup Kitchen to provide for the food insecure.

Click here for additional information, and tickets.


Meeting New Volunteers

2017-12 Lee Recruiting
Volunteer Advisory Committee Member, Lee Visci

In November, December, January, and February, Cooking Matters Volunteer Advisory Committee Members worked extremely hard to attend events in Southeastern Michigan.  The goal of these events was to recruit new Cooking Matters Volunteers.  

2018-02-14 Kelly and Joanne posed
Volunteer Advisory Committee Members, Joanne Sycko and Kelly Voelker.

Events began with presentations for 250-600 people, and were followed by opportunities for attendees to visit information tables to ask questions individually.  Twelve events in total, these dedicated team members have reached over 5,000 people.

AN ENORMOUS THANK YOU TO ALL INVOLVED!!!  Special thanks to:  Lee Visci, Nancy Geik, Kelly Voelker, Bob Greig, Joanne Sycko, and Mary Gisslander!!  

We couldn't have done it without them!! 


Gleaners Programs

MNMG_CalvinWilliams_DeniseLeduc

Cooking Matters of Southeast Michigan is proud to be one of many amazing programs offered by Gleaners Community Food Bank.

If you have extra time, these excellent programs would love to have your help.


My Neighborhood Mobile Grocery (MNMG) 

MNMG is a weekly pop-up market that provides families and individuals who have low access to affordable, healthy foods with a new and innovative shopping option within their communities. MNMG addresses both economic access as well as physical access to food and helps to reduce food insecurity by extending the shopper’s purchasing power. 

Volunteers are needed to greet and assist shoppers, assemble orders on truck, check and bag orders for customers, and assist with market set-up and tear-down. Volunteers must be age 18 or older. Click here, and reach out to Julie Ptasznik at jptasznik@gcfb.org for more information.


Mercado Client-Choice Food Hub at the FREC

Gleaners Community Food Bank provides a food pantry for our hungry neighbors at the Ford Resource and Engagement Center (FREC).  At the Mercado Client Choice Food Hub at the FREC, customers choose groceries from a wide variety of perishable and nonperishable items. 


Volunteer activities at the FREC Mercado Food Hub Client Choice Pantry include: helping clients shop, loading food into vehicles, stocking pantry shelves, and cleaning.

   

Click here for a description of Mercado Client Choice Food Hub at the FREC volunteer opportunities.



Henry's Groceries for Health


Gleaners Community Food Bank has partnered with Henry Ford Health System to offer groceries to patients struggling with food insecurity.  We're hoping to measurably improve these patients' health.


As one component of this program, we deliver groceries to homebound patients participating with the study.  Volunteers ride in a van with a Gleaners staff member to assist in delivering boxes of food directly to patients' homes.  Opportunities are organized in 3.5 hour shifts, and depart from the Gleaners Detroit warehouse on Beaufait:


Mondays

8:30 a.m. - 12:00 p.m.

12:00 p.m. - 3:30 p.m.

Tuesdays

8:30 a.m. - 12:00 p.m.

Wednesdays

8:30 a.m. - 12:00 p.m.

12:00 p.m. - 3:30 p.m.


Recurring volunteers welcome and encouraged.


Please click here to schedule a shift.


This link requests Volunteers fill out a background check form.  Please make a note that you are a Cooking Matters Volunteer.  The Volunteer Coordinator for Henry's Groceries will coordinate with Carolyn Sagi to use your Cooking Matters approval.


Participant Quote of the Month


IMG_0670


"Cooking Matters made me feel 

like a great chef."


-Cooking Matters for Teens Participant



Volunteer Spotlight: Laura Bonhard


2017-12-20 Laura Bonhard

Nutrition Instructor Laura Bonhard


Tell us a little about yourself. 

Laura is originally from Milford, and is proud to say that she has lived the majority of her life in Southeast Michigan. Detroit is a very meaningful community to Laura. "Having a background in nutrition, I love that I can share nutrition with the community that has been my home for most of my life." 


Laura has a bachelor's degree in nutrition, and a master's in public health, specializing in health education. She was drawn to health education because she feels it is important that everyone has a connection to meaningful nutrition information. It is her goal to move people from information about what to do toward information about how to do it. She wants to help others build sustainable healthy habits. 



What led you to the Cooking Matters Program? 

Laura had been looking for ways to connect with the community. She remembers her excitement on learning about the Cooking Matters program in Southeast Michigan. 


"I remember feeling so happy to learn this program exists in Michigan, and that I could be a part of it!" 



What is your favorite part of volunteering with the Cooking Matters Program? 

Laura loves to see how excited participants get when they realize they can do something that seemed impossible. She loves to empower others with nutrition information, and to see that empowerment come alive. 


"I love to see them realize, 'Oh, healthy eating isn't that far away. I can do this!'" 


Do you have a favorite moment from a Cooking Matters Class you would like to share? 

Laura has several things she loves about Cooking Matters. Laura enjoys seeing participants have a great experience with the food they've made. "I love it when they love it!" 


She believes Cooking Matters offers the most important things participants can do to eat right, and makes the information accessible and actionable. 


Laura also believes it is important to celebrate the things participants are doing well. She appreciates that in the curriculum, and enjoys acknowledging participants' current knowledge. 



What ingredients will we always find in your kitchen? 

We will always finds "Lots of garlic!" in Laura's kitchen. Laura loves to find ways to flavor food that do not depend on salt. For that, she enjoys a variety of herbs and spices, in general. 


We will also find many items from Laura's garden. Laura is still working through her fall harvest of squash. She both stores, and decorates with her veggies. 


"When I finally cook all my squash, I'll have to find a new book end." 



What do you like to do in your spare time? 

Laura's favorite hobby is kite surfing. She loves being on the water in general, and is a member of a sailing team in Detroit. Laura also loves yoga and gardening. 


"My garden is my happy place. It's were I go to unwind." 


Laura loves to check on her plants to see how they're doing. During growing season, she goes straight into the garden as she gets home. She climbs over the fence to encourage her plants before she's made it inside the front door. 



Is there a recipe you would like to share? 

Blueberry Mug Cake 

by Laura Bonhard 

A high fiber, high protein breakfast treat that comes together in a simple coffee mug! 


1/2 large banana, mashed (about 4 inches of banana) 

1 egg, beaten 

3 Tbsp oatmeal 

2 drops vanilla extract 

10-12 frozen blueberries 

100% pure maple syrup (optional) 

Vanilla Greek yogurt (optional) 


1) Mash the banana in the bottom of a tall mug. 

2) Beat the egg into the banana. 

3) Add 3 Tbsp of oatmeal and stir. 

4) Add 2 drops of vanilla extract (or more, to taste). 

5) Gently fold in frozen blueberries. 

6) Microwave for 3 minutes, 30 seconds. (Please do consider that timing will differ for different microwave wattage.)

7) Dump onto a plate or eat in the mug itself! 8) Top with a drizzle of pure maple syrup and dollop of vanilla Greek yogurt.


Be on the lookout for new site opportunities!

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Do you know an organization that would like to host a Cooking Matters Series?


We are currently seeking suggestions for new Cooking Matters Host Agencies. Potential sites should serve low income populations and be able to recruit 15-18 participants who can commit to a six week series. Please contact Rebecca with any ideas: (313) 923-3535 x 202 or rblauw@gcfb.org.


Welcome!

 

We would like to extend a warm welcome to all of the new volunteers who recently began their first Cooking Matters class:

  • Amber M.
  • Christina K.
  • Emily B.
  • Jacqueline B.
  • Jyoti S.
  • Leah W.
  • Mike L.
  • Samantha S.
  • Taylor Z.


This space is reserved for YOU!

Have you recently been featured in the media?  Do you have an accomplishment, event, or opportunity that you would like to share with our readers?  Let us know so that we can include it in the next newsletter!

 

Volunteers Needed


Cooking Matters for

Adults

02/19/2018-03/26/2018

Mondays

10:30 a.m.-12:30 p.m.

United Community Family

Services

2033 Austin Drive

Troy, MI 48083

Culinary Instructor

*Arabic speaking

volunteers a plus*


Cooking Matters for Teens

02/21/2018-03/28/2018

Wednesdays

4:30 p.m.-6:30 p.m.

Metro Youth YMCA

1401 Broadway St.,

Suite 2A

Detroit, MI 48336

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Parents

02/27/2018-04/03/2018

Tuesdays

1:30 p.m.-3:30 p.m.

Heartline Inc.

8201 Sylvester

Detroit, MI 48214 

Nutrition Instructor and

Class Assistant


Cooking Matters para Adultos

*Spanish speaking

volunteers a plus*

03/01/2018-04/12/2018

Thursdays

*Skip 4/5/2017*

1:00 p.m.-3:00 p.m.

Ford Resource and

Engagement Center

2826 Bagley Ave

Detroit, MI 48216

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Adults

EXTRA for Diabetes

03/05/2018-04/09/2018

Mondays

1:00 p.m.-3:00 p.m.

Ford Senior Center

6750 Troy St.

Taylor, MI 48180

Culinary Instructor and

Class Assistant


Cooking Matters for Adults

03/13/2018-04/17/2018

Tuesdays

2:00 p.m.-4:00 p.m.

Northwest Activities Center

18100 Meyers

Detroit, MI 48235

Nutrition Instructor


Cooking Matters for Parents

03/14/2018-04/25/2018

Wednesdays

*Skip 4/4/2018*

1:00 p.m.-3:00 p.m.

Lincoln Park Head Start

3320 Electric Avenue

Lincoln Park, MI 48146

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Kids

03/21/2018-05/02/2018

Wednesdays

*Skip 4/4/2018*

2:00 p.m.-4:00 p.m.

University Preparatory

Academy Middle School

5100 John R St,

Detroit, MI 48202

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Kids

03/21/2018-05/02/2018

Wednesdays *

Skip 4/4/2018*

2:30 p.m.-4:30 p.m.

Ferndale Upper

Elementary School

24220 Rosewood

Oak Park, MI 48237

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Adults

03/22/2018-04/26/2018

Thursdays

3:00 p.m.-5:00 p.m.

Gleaners Community

Food Bank

2131 Beaufait

Detroit, MI 48207

Nutrition Instructor and

Class Assistant


Cooking Matters for Adults

03/23/2018-04/27/2018

Fridays

12:00 p.m.-2:00 p.m.

Lawrence Park

Apartments

7000 E. 10 Mile Rd,

Center Line, MI 48015

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Adults

03/26/2018-04/30/2018

Mondays

2:00 p.m.-4:00 p.m.

Coogan Terrace

3501 Oakwood Blvd.

Melvindale, MI 48122

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Adults

03/27/2018-05/01/2018

Tuesdays

11:00 a.m.-1:00 p.m.

Dearborn Heights Coop

16600 W. Outer Drive

Dearborn Heights, MI

48127

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Adults

04/11/2018-05/16/2018

Wednesdays

3:00 p.m.-5:00 p.m.

Jefferson House

8311 East Jefferson Ave.

Detroit MI 48214

Nutrition Instructor


Cooking Matters for Kids

04/12/2018-05/17/2018

Thursday

4:00 p.m.-6:00 p.m.

Southwest Detroit

Community School

4001 29th Street

Detroit, MI 48210

Culinary Instructor


Cooking Matters for Adults

EXTRA for Diabetes

04/17/2018-05/22/2018

Tuesdays

2:00 p.m.-4:00 p.m.

Jewish Family Services

6555 W. Maple Rd

West Bloomfield, MI

48322

Culinary Instructor


Cooking Matters for Adults

04/26/2018-05/31/2018

Thursdays

5:00 p.m.-7:00 p.m.

Royal Oak First United

Methodist Church

320 W. 7th Street

Royal Oak, MI 48067

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Adults

EXTRA for Diabetes

05/03/2018-06/07/2018

Thursdays

11:30 a.m.-11:30 p.m.

Western Wayne Family

Health Centers Inkster

2700 Hamlin Dr,

Inkster, MI 48141

Culinary Instructor


Cooking Matters for Adults

05/09/2018-06/13/2018

Wednesdays

5:30 p.m.-7:30 p.m.

Jefferson Branch of the

Detroit Public Library

12350 E. Outer Drive

Detroit, MI 48224

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Adults 

EXTRA for Diabetes

05/22/2018-06/26/2018

Tuesdays

6:00 p.m.-8:00 p.m.

Henry Ford Centennial

Library

16301 Michigan Ave.

Dearborn, MI 48126

Culinary Instructor


Cooking Matters for Kids

06/20/2018-08/01/2018

Wednesdays

*Skip 7/4/2018*

2:00 p.m.-4:00 p.m.

Clinton-Macomb Public

Library South Branch

35679 South Gratiot

Clinton Twp., MI 48035

Culinary Instructor and

Nutrition Instructor


Cooking Matters for Parents

06/21/2018-07/26/2018

Thursday

6:00 p.m.-8:00 p.m.

Great Start Collaborative

of Monroe 

1101 S. Raisinville Rd.

Monroe, MI 48161

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


Cooking Matters for Adults

07/11/2018-08/15/2018

Wednesdays

6:00 p.m.-8:00 p.m.

Central Baptist Church

15170 Archdale St.

Detroit, MI 48227

Culinary Instructor,

Nutrition Instructor, and

Class Assistant


For a list of all of our volunteer opportunities, click here.



This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH.
Tel: (313) 923-3535, ext. 257
Cell: (313) 580-9822
Email: csagi@gcfb.org