A recent article in the Washington Post has brought to light what many of us who are familiar with social services already know: millions of people across the U.S. are having to wait weeks or even months for food assistance.

The recession has contributed to huge caseload increases for the Food Stamp Program:  A record 40 million people currently receive Food Stamps nation-wide.  Administrative delays, bureaucratic red tape, and the overwhelming demand for food assistance have been offered as excuses for the backlog.   But the reality is that hunger can’t wait.  As one Food Stamp applicant stated, “I understand they say government is slow, but people are starving”.

When people can’t access government benefits like Food Stamps, where do they turn?  Anyone familiar with St. Anthony Foundation’s services knows the answer to that question: people turn to community-based emergency food programs like our dining room and our food pantry.   Is it any wonder that our Dining Room has been serving an unprecedented amount of food at the same time that our federally-funded Food Stamp program has seen unprecedented growth?

St. Anthony Foundation doesn’t just provide food for people in need.  We also work with our law makers to try to improve government programs that assist the poor.  Over the past five years that I’ve worked at St. Anthony’s, we’ve advocated to simplify, streamline, and de-stigmatize California’s Food Stamp program.  We’ve also worked hard to help our legislators and community members to understand that Food Stamps are an important part of our local economic recovery.  Food Stamps don’t just assist the poor; they also provide a stimulus for local food sellers as well as a boost to local government coffers.

A hungry community can’t be a strong and healthy community. That’s why we at St. Anthony Foundation provide immediate food assistance through direct services like our Dining Room. That’s also why we advocate for a stronger safety net and for a just society where all people have the chance to flourish.

But there sure is a relationship between these two words! Very noticeably in the Tenderloin, where St. Anthony’s is located, the relationship between the terms is often described as “Food Insecurity,” (aka “hunger”). Many of our group volunteers who typically are here with us for a day, will often mention that some of our Dining Room guests pull food out of the “bus bin” as volunteers are circulating in the Dining Room (cleaning up the tables as folks finish their meal, so that incoming diners can sit down to eat). An initial reaction to this can stretch anywhere from pity to revulsion, but a deeper look sometimes affords a wider understanding. My colleagues and I welcome the opportunity to discuss this (and other observations people share with us) in our reflection sessions with the group volunteers.

I’m among those who are fortunate enough to know where their next meal is coming from, and even beyond that—what it will consist of—usually ingredients of my choosing. Even though St. Anthony’s Dining Room is open 7 days a week, everyday of the year, many of our guests can not count on a meal later in the day, or know for sure that they’ll be able to make it back “tomorrow.” Unless it’s early in the month when a fixed income check might afford some options, uncertainty about food (and shelter too) are understandably heightened. Understandably, yes; acceptable? No way!

On the other hand, there is a very good vision of food access in the Tenderloin. (And “good” DOES rhyme with “hood”!). Every Wednesday and Sunday in Civic Center Plaza, the Heart of the City Farmer’s Market is full of fresh and culturally diverse foods for sale. Most of this farmer’s market offering is much less expensive than other neighborhood outdoor markets. Even though most Farmer’s Markets finally do accept Food Stamp cards, the value reaches much farther when the costs are more affordable. And, there are NO big grocery stores in the area. South of Market you can find some, and you can find many little “corner stores” that are best known, most of them, for selling other than healthy, affordable foods. There are a few mini-marts, and there are some corner markets that do not sell alcohol, but these are far and few between. There aren’t so many household kitchens in the TL either, although folks may have microwaves, hot plates, rice cookers or crock pots.

I know my own spirits are lifted anytime I walk through “the Heart of the City” Farmer’s Market, which is always brimming with people who actually live in the ‘hood,’ doing their shopping, able then to easily push cart their groceries home. The “security” that comes from community being nourished in this way, is a signal recipe for serving the common good-in-the-hood!

From the Dining Room to the ‘Market, and back again, Bon apatite, my friends, for justice!

Reno D. and friends just donated almost 8,000 pounds of turkey, along with a cash donation. Happy Holidays, Reno!

The savory aromas gathering for days; the friends and relatives visiting, the Macy’s Parade and Football on TV … the contentedly full belly and turkey enhanced deep sleep; and the leftovers! Ah the leftovers, stuffing and turkey soup, potatoes, pies, and cranberry sauce … I’ve been among the fortunate, for many years of my lifetime, to expect and enjoy this description of late November.

Unfortunately, there have always been those who are not able to count on such celebrations & fare. And as we know, that number–not only for Holiday meals but for any meal, is dramatically on the rise. Just this past Tues, Nov. 17th, the PBS NewsHour with Jim Lehrer featured a story “More Americans Facing Hunger.” The US Dept of Agriculture has issued new findings of a 14.6% increase in the number of Americans having trouble putting enough food on the table between 2007 and 2008: that’s 50 million people, one in every 7 American households!

Sadly, hunger is nothing new. St. Anthony Dining Room has been serving meals for almost 60 years, but the increase in numbers of those being served is a very strong and visible call for renewed efforts to address the shortfall in resources and in access to them. The wonderful benefactors of St. Anthony Foundation–those donating their time and their treasure, continue to “come to the table” to serve and to offer their utmost and to share in the exchange of giving and receiving.

I remember a time not so long ago in my own life, when Mother Teresa of Calcutta said that America experienced not so much material poverty, as it did spiritual. I don’t think we could find many folks today who know that material poverty has “gained ground on the American landscape”. There’s no question that we long to see and that we work together, not only to address this change, but to reverse it.

Over this past decade especially, my experience of Thanksgiving has been quite different than those earlier years, and perhaps it has become in some sense more in keeping with “the legend” at least, of the original Thanksgiving: the celebrating, the sharing, that insures not only survival, but that cultivates community. To all of our wonderful benefactors–volunteers, donors, guests, clients, staff, friends, and family, bless you for keeping the “Giving” in thanks. And for doing that not only during the Holiday Season, but every single day.

I just can’t away from my love of food; that’s one of the many reason I appreciate St. Anthony’s. Knowing that everyday the Dining Room is coming up with amazing nutritious and healthful meals that are served free to anyone that is hungry is a wonderful thing to be connected to. Over the years, we have had the joy of connecting with other Bay Area folks that appreciate good food as well- Annie Somerville from Greens, Anthony Myint from Mission Street Foods, the folks at Slow Food, and now Anya Fernald, formerly with Slow Food and now with liveculture, (the people that put on the amazing Eat Real festival in Oakland a couple weeks ago). We will be working with Anya, with volunteers and other neighborhood residents on canning freshly made berry jam which we can use to make PBJ’s in the Dining Room for children. I’m getting hungry just thinking about it …

Monday, August 24th – Split Pea Stew
Split pea soup has been known as a hearty favorite since Greek and Roman times as early as 500 to 400 B.C, as documented by Apicius, Rome’s first cookbook author of the ancient world. Since the pea was commonly grown throughout Europe, variations of split pea soup has been present in the regional cuisine of Germany, the Netherlands, Sweden, Finland, and the United Kingdom. Our Split pea Stew is thick and flavorful, with vegetables and potatoes balancing out this delicious and hearty stew.

Tuesday August 25th – Beef and Orzo
Orzo pasta is special, melon-seed shaped pasta that is perfect for juicy sauces or delicate salads. Our Beef and Orzo is topped with tangy feta cheese for a Mediterranean delight.

Wednesday August 26th – Baked Halibut
Halibut is the largest of the flatfish and one of the largest of the saltwater fish with catches that weight in at up to 660 pounds. Its firm white meat and delicately sweet flavor, combined with its high nutritional value, make it a favorite among fish lovers. Our halibut is baked and served with fresh tomatoes and corn sauce.

Thursday August 27th – Lemon Chicken Ginger
Although it was well-known to the ancient Romans, ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo’s trip to the Far East, ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one. Combined with lemon, it makes a delicious and zesty marinate, perfect for chicken, and especially delicious when complemented by rice and veggies, as it will be today in the St. Anthony Dining Room.

Friday August 28th – Ham Chowder
You’ve heard of clam chowder, but ham chowder is even tastier! Rich, flavorful, and filling, this hearty chowder is made with potassium rich potatoes simmered with ham and vegetables. MMMMMMMmmmm!

Saturday August 29th – Turkey Tetrazinni
Who knows if Turkey Tetrazinni was really named after the Florence born opera singer who gave a free concert in San Francisco after declaring to a contentious New York court, “I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free.” What we do know is our Turkey Tetrazzini is worth singing about, with its rapturous whitesauce covered noodles tempered with succulent morsels of turkey throughout.

Sunday August 30th – Sesame Soy Braised Pork
“Braising” is a special way to cook meat by browning it in fat, then simmering it in a small quantity of liquid so that its flavor becomes very full and the meat very tender. The word comes from the French braiser, from braise, or hot charcoal. Today’s special Sunday meal is pork braised in sesame and soy sauce, for a salty and delectable flavor.

What’s cooking at St. Anthony Dining Room!

Monday,  June 15th  Thai Pork Curry
Pork Simmered in coconut curry sauce

Tuesday,  June 16th  Black Bean Tostada
Beans, cheese, rice and salsa with a flour tortilla

Wednesday,  June 17th  Turkey Posole
Simmered in green sauce with hominy

Thursday, June 18th  Tuscan Bean Stew
Hearty vegetarian stew with Potatoes, Fennel and Zucchini

Friday, June 19th  Chicken with Mole
Mild chili sauce with sesame seed and cumin

Saturday June 20th  Biscuits and County Gravy
Ground Pork sausage and white gravy

Saturday June 21st  Lentils with Ham and Spinach
Served with rice

Monday, June 8th Chile Verde Pork
Our tender Chile Verde Pork is a Mexican classic, with chunks of pork slow cooked in a subtle chile verde (roasted tomatillo and jalapeno) served with rice and vegetables.

Tuesday, June 9th Chicken Teriyaki
Food historians tell us teryaki was probably first made by Japanese cooks in the 17th century. Teri literally translated as “gloss” or “luster” and describes the sheen of the sauce that goes over the broiled (yaki) foods. St. Anthony’s version celebrates tenderly baked chicken with a sweet pineapple teriyaki glaze.

Wednesday, June 10, 2009 Chef’s Choice
Chefs choice days are always special at St. Anthony’s. Our professional, skilled, and clever chefs perform the true “Iron Chef”, and transform literally 2 tons of food into amazing and inspired meals. Want to know what our chefs concocted? You’ll have to make a trip to the Dining Room to find out!

Thursday , June 11th Tuna Salad
Tuna Salad has its roots in France, of all places, where Salad Nicoise, is delicately composed of tuna, green beans, hard boiled eggs, tomatoes, and onion. The hearty and high protein American version served at St. Anthony’s is dressed in mayonnaise with vegetables and served with lettuce.

Friday June 12th Pomegranate Chicken
la granada in Spanish, the pomegranate has been a recurring motif in art and literature for more than 2000 years. It is depicted in Chinese porcelains, Turkish textiles, Italian paintings, Norwegian coverlets, Spanish chests, Mexican embroideries and New Mexican colcha. It is mentioned in Greek mythology, in the Qur’an, the Bible and the Torah. Oscar Wilde wrote about it and Botticelli painted it. The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region since ancient times. It is widely cultivated throughout India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa.

So when you get a taste of St. Anthony’s delicious Pomegranite Chicken, subtly seasoned with North African spices, know you are getting a taste of global cuisine, history, and culture.

Saturday June 13th Special Meal!! Feast of St. Anthony!!!
St. Anthony Foundation was named after St. Anthony of Padua, who Nearly 800 years ago, along with his contemporary, St. Francis of Assisi, spent his live walking alongside the poorest of the poor. St. Anthony’s celebrates the feast with a special meal.

Sunday June 14th Red Beans and Rice with Greens
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, with red beans, and sweet and spicy seasonings that are cooked together slowly in a pot and served over rice. Served with the soul of soul food, collard greens, for a nutritious and vitamin efficient meal

Last week, California’s Director of Finance, Mike Genest, was quoted in the New York Time’s saying “Government doesn’t provide services to rich people. It doesn’t even really provide services to the middle class. You have to cut where the money is.” This is his response to the uproar, and borderline desperation, of people begging the government to refrain from making further cuts to life-sustaining programs serving the needs of the poor.

Anxiety continues to rise amongst St. Anthony’s guests and clients who are forced to sit and wait, wondering which of their services will be cut next and how devastating the cut will be. Quite frankly, I am sick and tired of hearing that cutting vital services such as senior programs, medical assistance services, education and meal assistance programs are the only solution to this budget crisis. CalWORKS, California’s welfare-to-work program is now the newest program on the chopping block. Faced with a real possibility of the program’s elimination, Mayor Newsom admits that California would “become the first state in the industrialized world to have no welfare system at all.” I am tired of the government balancing the budget on the backs of the poor.

Revisiting Mike Genest’s quote above, I echo the sentiments of Tim Redmond, found here in this week’s Editor’s Notes section of the San Francisco Bay Guardian: How can you say that the government doesn’t provide services to the rich and middle class? Who among those classes do not benefit from services provided by the government? Do the rich and middle class not send their children to public schools? Do they not ride MUNI to get to work? Do they not use public libraries or enjoy access to state parks? Do the rich not visit public museums and the middle class not enjoy the safety and security afforded them by the police and fire departments? Do they not mail letters through the postal service, bathe in water provided by the municipal water system or participate in events held in state convention centers? No, of course they do, but these and other programs are not those whose legitimacy are debated each time there are tough decisions to make. Cutting programs that are literally essential to the survival of hundreds of thousands of Californians is not a necessity, it’s a political choice. And, until we realize that, and start demanding that our legislators balance this budget with compassion, empathy and wisdom, the people of the Tenderloin, and the communities of people they represent across the state, will only continue to suffer.

Tuesday, June 2nd Chorizo and Garbanzo Bean Ragu
With vegetables

Wednesday, June 3rd Hot Trukey With Gravy
Served with bread and vegetables

Thursday, June 4th Beef With Orzo Angd Vegetables
Topped with parmesan cheese

Friday, June 5th Arroz Con Pollo
Chicken and rice flavored with saffron

Saturday June 6th Chef’s Choice

Sunday June 7th Singapore Chicken With Noodles

Monday June 8th Chili Verde
Pork simmered in green chili sauce