August 29, 2017
Your support changes lives! Check out Kendra’s* letter below to learn how BB4CK lunches have made an impact in her life:
Dear Brown Bagging Team,
I don’t even know where to begin expressing my appreciation towards you for filling my belly when needed and for you taking the time to coordinate for us so that we do have the chance to eat. My name is Kendra, I am 18 years old and live in a small two bedroom basement suite with not only myself but my 15 year old brother and two other males. In the last two weeks I’ve accessed other food resources five days a week trying to feed myself and three other people. I am on social assistance, although that can only go so far.
I’ve been searching for a job for almost five months now so I am able to provide for myself and the others, but it seems to be taking quite some time to get hired. I go to school full time trying to complete my high school diploma so that maybe one day I will go to SAIT. The only source of income I make is from social services. If I was not attending school full time my income would be cut and I would be living at the Drop-In Centre struggling more than ever.
Anyways, my point is that you have allowed me to regenerate off the food that you have given to us. Every Monday I am always so happy to come to school just for the food. It’s so amazing to have people such as yourself helping young people like myself, giving my school food so that my brain can function during the day and giving me the chance to come closer and closer to accomplishing my education goal. More importantly, eating at lunchtime gives us a break to sit and for all of us to be together.
August 9, 2017
Meet Colleen, Michelle, and Jerry, three of our incredible volunteers who take action each week to help ensure there are no hungry kids in Calgary!
Last September, Colleen came to visit the kitchen during our Doors Open YYC open house and has been volunteering as an early morning kitchen helper once a week ever since.
“I found out about the great work done by BB4CK during Doors Open YYC when I visited the kitchen facility. I was greeted with the smell of Nikita’s black bean brownies and her amazing smile and knew it would be a positive place to volunteer. Children need to know someone cares. Maybe they’ll remember the lunches they received, the positive impact it had on them, and pay it forward one day. It’s fun working with such dedicated staff and nice volunteers. It is energizing to start your day in such a positive way.” Colleen says. Her favourite lunch as a child? “Peanut butter and jam. The best. Still.”
Michelle and her father in law, Jerry, have also been volunteering since September of 2016 after Michelle was inspired to get involved after speaking with volunteers representing BB4CK at a booth. Each week, they together deliver lunches from the kitchen to hungry kids in North Calgary schools.
“My father-in-law, Jerry, and I have been avid volunteers all of our lives. It has always been important for us to try to make a difference in the lives of people who are less fortunate. It is a wonderful opportunity for us to spend time together, as volunteering for BB4CK is very enjoyable and rewarding. We both love meeting new people and especially enjoy being part of such a great team, getting to know the other volunteers, and chatting each day with the school staff. Volunteering with BB4CK is such a rewarding experience and we are proud to be a part of such an excellent cause.” – Michelle
July 29, 2017
Looking for a great new muffin recipe to try this weekend? We quite enjoyed making these raspberry lemon crumb muffins in the kitchen!
1¾ cup flour
1 cup sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup plain greek yogurt (or substitute sour cream)
1¼ tsp vanilla extract
2 cups fresh or frozen raspberries
1 cup flour
⅔ cup sugar
Zest of 1 lemon
8 tablespoons butter (melted)
1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
2. Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
3. Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt (or sour cream), and vanilla. Add the dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
4. Fill muffin liners 1/2 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
5. Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely.
See the Creme de la Crumb version here.
July 26, 2017
“I am so happy and honored to work with Brown Bagging for Calgary’s Kids. One of our basic human needs is food and our community is doing everything possible to provide lunches to as many hungry school children as needed. Brown Bagging’s goal of no hungry kids is portrayed everyday with ambition, creativity, innovation and determination. Being in finance, I report successes and help plan spending. It is so refreshing to work for a non-profit organization who is so conscious and appreciative of what we do and especially of our volunteers and donors’ contributions. This is what I love about being here at BB4CK.” – Louise
Kids Impacted Daily
People Volunteering Weekly
Partners and Donors