2013 Hunger Walk


One in four children in Arizona do not know where their next meal is coming from. Your support in the Hunger Walk can help feed families, seniors and children in your community. Individuals and teams consisting of family, friends, co-workers and members of many other organizations all across southern Arizona, come together on one day to walk and make a difference in the fight against hunger. Donations will benefit the local area you walk in! Thank you so much.

Hunger Walk Registration: $10 for Adult Registration. Children are free to walk; $5 for Child Registration with T-shirt.

Learn More, Register or Support a Team at http://hungerwalkarizona.org


Returning Walker? Click to go to your Participant Center:


Hunger Walk Sponsors 2013



Green Valley: Summer Concert Series at Posada Java (La Posada) to Benefit the Green Valley-Sahuarita Food Bank


Community Food Bank’s CEO Bill Carnegie Receives State Bar of Arizona’s 2013 Award of Appreciation

Bill Carnegie, Community Food Bank of Southern Arizona’s President/CEO received the State Bar of Arizona’s 2013 Award of Appreciation at an award ceremony in Phoenix, Arizona on Friday, June 21, 2013.bill-carnegie-300-dpi

Mr. Carnegie received the award for his leadership of the Tucson Together Fund, an umbrella fund that combined various community groups established for the victims of the Tucson Tragedy of January 8, 2011.  He chaired the fund’s board to assist victims, families, and witnesses to cope with the trauma and expenses associated with the tragedy.

“Having Bill Carnegie volunteer to manage the Tucson Together Fund greatly assisted the prosecutors, advocates and victims of this terrible tragedy,” said Barbara LaWall, Pima County Attorney.  “He is an unsung hero who provided an invaluable service to the community at a time of great chaos and is most deserving of the State Bar of Arizona’s 2013 Award of Appreciation.  I will always be grateful to him for his exemplary leadership and his willingness to serve the community.”

Mr. Carnegie has been President and Chief Executive Officer of the Community Food Bank of Southern Arizona, since January 2006.  He has over 20 years’ experience in food banking, previously working in South Bend, Indiana and Grand Rapids, Michigan.  He served in the United States Coast Guard as a Finance Officer, retiring in 1990 after a twenty-year career and sits on several local area nonprofit boards of directors.  Carnegie holds a B.S. in Marketing from Hawaii Pacific University and a Masters in Nonprofit Administration from the University of Notre Dame.

The State of Arizona Bar established the Award of Appreciation in 1989 to recognize individuals who are not members of the Bar.  It is given in recognition of outstanding service toward the creation of a better public

Breaking the Cycle

Breaking the Cycle from Gabby Ferreira on Vimeo.

Video by Gabrielle Ferreira, University of Arizona

Learn More about the Caridad Community Kitchen & The Caridad Culinary Training Program.

Farm Bill FAILS the House!

From Feeding America:

June 20, 2013

Today, the House failed to pass the Farm Bill by a vote of 195 to 234. We can consider this vote a significant victory for Americans struggling with hunger. Over the past several days, we generated more than 2700 calls to Congress in opposition to the cuts to SNAP (food stamps). Thanks to everyone who stepped up by staying in regular communication with their Members of Congress throughout the process and mobilizing their local networks—your efforts clearly made a difference.

What happens next is uncertain. The House could go back to the drawing board and attempt to pass another bill with changes to nutrition and commodity policy that would allow them to garner more votes. Or Congress could resign itself to being unable to pass a bill with current politics and budgetary climate and do another extension before the bill expires on September 30, likely extracting some cuts along the way.

Feeding America will be gathering information from the Hill and consulting with partners in the days ahead and will continue to keep you updated as the process unfolds in the days and weeks ahead.

Now, the House will have to regroup and decide how to craft a bill that gets more votes.  Don’t wait—send Congress the message that the Farm Bill shouldn’t increase hunger in America. 

Thank you for giving a voice to hungry Americans!

Immediate Action Needed: Call House Members and Urge them to Protect SNAP as Farm Bill Moves Forward; Final Vote as early as this afternoon

From the Food Research and Action Center. Learn more about them here:

This morning, the House will continue to debate its farm bill. The first votes have already started and the last amendment votes on are expected around 12:30pm, followed by a vote on final passage.
Today, the House will vote on a number of amendments that would further weaken SNAP. The bill already includes a $20.5 billion cut to the program as well as other damaging amendments which were adopted during yesterday’s debate.

Take Action:
Call your House Members and urge them to oppose any amendments that would weaken SNAP (see list of amendments below) and vote NO on final passage.

Huelskamp Amdt #101 which creates additional work requirements for SNAP recipients and raises the total reduction in SNAP spending to $31 billion.

Southerland Amdt #102 which applies federal welfare (TANF) work requirements to SNAP as a state option. This amendment would require most adults who receive SNAP to either work or participate in a job training program or have their benefits cut off. However, no additional funds are provided for employment and training programs.

Messer Amdt #20 which increases reporting requirements on states that operate the Restaurant Meals Program for persons who are elderly, have disabilities or are homeless.

Conaway Amdt #23 which would require SNAP benefits to be subject to an across-the-board cut (10% reduction in the Thrifty Food Plan) if a bill reauthorizing SNAP has not been enacted.

Kingston Amdt #24 which would terminate the temporary ARRA SNAP benefit boost earlier. This benefit boost is already scheduled to be terminated on November 1, 2013.

McClintock Amdt #43 which eliminates the Farmers Market and Local Food Promotion Program.

For more information on the cuts in the House bill, go to FRAC’s Legislative Action Center.

National Call-In Day to Protect SNAP (June 18th)

call-in-day-112812-250pxTuesday is National Call-In Day. Tell Congress to protect hungry families!

Just dial Feeding America’s toll-free number, enter your zip code, and you’ll be connected to your Member of Congress’s office.

1. Call the toll-free hotline at 866-527-1087

2. Listen to the pre-recorded message and enter your zip code when prompted.

3.  Say that you are a constituent and give your name and the town you are calling from.

4. Let them know you are calling about anti-hunger programs and deliver this important message:

  • Speak out in support of SNAP and against any cuts on the House floor.
  • Vote NO on any harmful amendments to SNAP.
  • Vote YES on any amendments to restore SNAP cuts or to strengthen the program.
  • Vote NO on a Farm Bill that includes SNAP cuts.

Spread the word by sharing with your networks and on social media.

At a time when millions of families are still struggling to put food on the table, now is the time to protect and strengthen SNAP, not cut benefits for people and families in need.

The House bill would cause 2 million individuals to lose their SNAP benefits entirely, 210,000 children to lose free school meals, and 850,000 households to see their benefits cut by an average $90 per month. It would also slash nutrition education funding that helps low-income families stretch limited resources to maximize nutrition.

We need your voice!


[1] Feeding America SNAP (food stamps) facts.

[2] Center for Public Policy Charts on SNAP.

[3] The Meal Gap in Arizona


Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

16 OZ. Semolina Flour
8 OZ. All Purpose FLOUR
9 Oz. Eggs
2 ½ Oz. Water
1 Oz. Extra Virgin Olive Oil

In the bowl of an electric mixer, combine the Semolina and AP flour.

Mix on speed 2 for 1 minute.

Combine the eggs, water, and olive oil, and lightly whisk together.

Stop the mixer and add the liquid.

Mix on speed 2 until dough is firm and in a ball.

Let rest for 1 hour.

Roll into desired shapes.

                                  —–  Courtesy of Chef Zac Bentzel  —–


Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

2 Lbs., 3 oz. all purpose flour
5.25 Oz../weight whole eggs
3.5 Oz./weight egg whites (save the yolks)
.4 Oz./weight  salt
8 Oz. cold water
2 ½ Tsp. vinegar
2 ½ Oz. butter, medium cubes, cold

In a large mixing bowl, combine the flour, butter, and salt.

With your hands, rub the butter into the flour until it is incorporated and the mixture is airy.

Combine the eggs, whites, vinegar, and water, and mix together with a fork.

Add the liquid to the flour mix and gently knead to combine.

If the dough is dry, add more water a few drops at a time.

Wrap in plastic and chill for at least two hours.

Roll into 1/8 of an inch thick, fill with desired filling, and egg wash the outside.

Fold dough into semi-circle, pinch edges closed, and bake at 325° for about 20 minutes, until golden brown.

YIELD:  Enough dough for 30 Mini Empanadas,3.2 oz. portion.



Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

1 Cup all purpose flour
Pinch of nutmeg
2 Tbsp. yellow cornmeal
1 Tbsp.butter,  cut into small pieces
1 ¼ Tsp. Kosher salt
1 Cup grated cheddar
¼ Tsp. cayenne pepper
¼ Cup + 1 Tbsp. milk

Combine dry ingredients into food processor and pulse.

Add COLD butter and pulse to texture of coarse cornmeal.

Add cheese and pulse.

Add liquid and pulse until it comes together.

Remove from processor and form into 2” wide log and wrap in plastic.

Chill for 24 hours.

Slice into ¼” slices and place on sheet pan.

Heat oven to 325° and bake 25-35 minutes.

Yield: 20 Crackers