SHARI'S UPDATES
11-06-2025
WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
The early frost/freeze of October 9th was not kind to the Pantry Garden. Given its location and with no protection whatsoever, we lost all our summer plants including tomatoes, peppers, eggplant, winter squash, and basil. As a result, we picked everything, despite some vegetables being small, for a total of almost 59 lbs. These were distributed at the pantry on October 16th along with the butternut squash we had picked throughout September and October.
Our fall garden is doing well. We picked the final radishes, a few red beets, cilantro, and parsley. These were also distributed at the Pantry on October 16th. Our fall bed has several rows of red beets that need to get to size for distribution in November. We had a few swallowtail caterpillars in our parsley bed, so I avoided that section of plants when cutting for distribution. It seemed very late for caterpillars, but they surely needed the food source to make it through October’s cool nights.
At our garden work night on October 21st, we began the process of putting the Garden to bed for the winter. Sue Butchinski, John Halko, and Jenn Dietz cut down some of the tomato plants, pulled the tomato cages, and stacked them for storage while I rolled up the irrigation supply lines and stored them in the shed. We started our work night at about 5:45 p.m. and we had to end by 6:30 p.m. because of darkness. On our upcoming work nights, we will continue to cut down plants and remove cages and stakes to store for winter.
For the first time in three years, we have made it through the gardening season without running out of water! Thanks to an abundance of rain early in the season and due to the addition of a second water tank with rain catch system, this was the first year I didn’t have to haul water to the garden in the trunk of my car. Thanks to Sue Butchinski who donated the water tank, Bill Meltzer who picked up and rinsed the tank for us, and to Whitehall Township Parks and Recreation for installing the rain gutter and catch system.
As of October 26th, our year-to-date Pantry Garden harvest total is 1500.57 lbs.! This is the highest total in our Garden history. I want to thank everyone who dropped their excess produce at the Re/Max Unlimited office, 1080 Schadt Avenue, Whitehall, Monday – Friday 9 a.m. – 5 p.m., and at the Pantry on distribution days. Year-to-date, we received 337 lbs. of assorted vegetables and herbs including tomatoes, sweet peppers, hot peppers, cucumbers, yellow squash, zucchini, eggplant, tarragon, basil, chives, oregano, and sage. The community’s generosity has been overwhelming and is greatly appreciated!
Year-to-date, our pantry has donated 687 lbs. of vegetables and fruit to the pantry network through Lehigh Valley Plant-A-Row. Included are Pantry Garden vegetables, community donated vegetables, and left-over vegetables and fruit provided to us by Second Harvest. Year-to-date, Plant-A-Row has collected and distributed over 15,000 lbs. of garden donations to pantries and soup kitchens throughout the Lehigh Valley.
Due to loss of daylight, our Pantry Garden work nights are now Tuesdays from 5 p.m. – 6 p.m. and I expect these will continue until the week of Thanksgiving. Bring your favorite work gloves or use some of ours. Everyone is welcome!
If you haven’t already done so, make a list of what went well with your summer garden, what didn’t go so well, and what you want to change for next year. Then, set that list aside and enjoy the amazing fall foliage and your fall gardens while you can. Have a great Thanksgiving!
The early frost/freeze of October 9th was not kind to the Pantry Garden. Given its location and with no protection whatsoever, we lost all our summer plants including tomatoes, peppers, eggplant, winter squash, and basil. As a result, we picked everything, despite some vegetables being small, for a total of almost 59 lbs. These were distributed at the pantry on October 16th along with the butternut squash we had picked throughout September and October.
Our fall garden is doing well. We picked the final radishes, a few red beets, cilantro, and parsley. These were also distributed at the Pantry on October 16th. Our fall bed has several rows of red beets that need to get to size for distribution in November. We had a few swallowtail caterpillars in our parsley bed, so I avoided that section of plants when cutting for distribution. It seemed very late for caterpillars, but they surely needed the food source to make it through October’s cool nights.
At our garden work night on October 21st, we began the process of putting the Garden to bed for the winter. Sue Butchinski, John Halko, and Jenn Dietz cut down some of the tomato plants, pulled the tomato cages, and stacked them for storage while I rolled up the irrigation supply lines and stored them in the shed. We started our work night at about 5:45 p.m. and we had to end by 6:30 p.m. because of darkness. On our upcoming work nights, we will continue to cut down plants and remove cages and stakes to store for winter.
For the first time in three years, we have made it through the gardening season without running out of water! Thanks to an abundance of rain early in the season and due to the addition of a second water tank with rain catch system, this was the first year I didn’t have to haul water to the garden in the trunk of my car. Thanks to Sue Butchinski who donated the water tank, Bill Meltzer who picked up and rinsed the tank for us, and to Whitehall Township Parks and Recreation for installing the rain gutter and catch system.
As of October 26th, our year-to-date Pantry Garden harvest total is 1500.57 lbs.! This is the highest total in our Garden history. I want to thank everyone who dropped their excess produce at the Re/Max Unlimited office, 1080 Schadt Avenue, Whitehall, Monday – Friday 9 a.m. – 5 p.m., and at the Pantry on distribution days. Year-to-date, we received 337 lbs. of assorted vegetables and herbs including tomatoes, sweet peppers, hot peppers, cucumbers, yellow squash, zucchini, eggplant, tarragon, basil, chives, oregano, and sage. The community’s generosity has been overwhelming and is greatly appreciated!
Year-to-date, our pantry has donated 687 lbs. of vegetables and fruit to the pantry network through Lehigh Valley Plant-A-Row. Included are Pantry Garden vegetables, community donated vegetables, and left-over vegetables and fruit provided to us by Second Harvest. Year-to-date, Plant-A-Row has collected and distributed over 15,000 lbs. of garden donations to pantries and soup kitchens throughout the Lehigh Valley.
Due to loss of daylight, our Pantry Garden work nights are now Tuesdays from 5 p.m. – 6 p.m. and I expect these will continue until the week of Thanksgiving. Bring your favorite work gloves or use some of ours. Everyone is welcome!
If you haven’t already done so, make a list of what went well with your summer garden, what didn’t go so well, and what you want to change for next year. Then, set that list aside and enjoy the amazing fall foliage and your fall gardens while you can. Have a great Thanksgiving!
10-30-2025
WCHI Community Support Article
written by Shari Noctor
This information came from the PA Dept of Human Services on 10.20.25 “Harrisburg, PA – On October 10, USDA notified states that it will be unable to fully fund November SNAP benefits because of the federal shutdown. Since its inception in 1964, the federal government has fully funded SNAP, distributing more than $366 million every month to Pennsylvania. At this time, however, no SNAP benefits will be issued until a budget or continuing resolution is passed by Congress.
Despite the ongoing shutdown, SNAP recipients with unspent funds on their EBT cards will still be able to use these funds. SNAP benefits do not expire at the end of each month and are able to be spent for a calendar year. DHS strongly encourages SNAP recipients to keep their card locked with the ConnectEBT app or website to protect their benefits when the card is not in use.”
WCHI and other Lehigh Valley food pantries may see more requests for appointments. If you are a Whitehall-Coplay School District resident who needs help, please call 610-442-1355 for a WCHI appointment. Income limits apply. WCHI is open the 2nd and 3rd Thursdays of the month from 9am-1pm and 4:30-7:00pm by appointment only. We close promptly at 1pm and 7pm.
Thank you to everyone who financially supports WCHI. Second Harvest Food Bank (SHFB) is a major partner, and we could not operate without them. For the period 1/1/25-9/30/25, WCHI ordered and received 152,803 pounds of food from SHFB for a value of $202,815.00. Though this seems like a lot, SHFB for months now has a very low quantity of food choices available to order compared to other years. The Lehigh County Commissioners approved a 2025 CDBG-CV $75,000 grant for food and toiletries ($72,500) and ($2,500) for marketing and a second CDBG-CV $5,780 grant for WCHI Garden items. The Trexler Trust Trustees approved a $15,000 grant for food and toiletries and a 2nd grant for $10,000 specifically for food. The Diocese of Allentown recently mailed a $5,000 check for monies obtained from their 2025 rice bowl collection. Several faith-based partners, local organizations like Whitehall Lions and Whitehall Rotary, and residents support WCHI.
We are also blessed to have many organizations who host food drive for us including Walnutport Giant, Wegman’s Allentown, Whitehall and regional WAWA managers, Good Shepherd Catholic School in Northampton, St Carlo Acutis Regional Prep, 1st Presbyterian of Hokendauqua, St John the Baptist Catholic Church, St Peter Roman Catholic Church, Shepherd of the Hills Lutheran Church, St Elizabeth of Hungary Catholic Church, Girl Scout Troop #6242, and many others.
Our community is working together to help WCHI feed food insecure Whitehall and Coplay residents. In October, WCHI served 295 households consisting of 391 children, 479 adults, and 238 seniors for a total of 1,108 people. This was an 11% increase from 986 people served in September. Our highest 2025 pantry attendance was 1,341 people in March.
Please don’t forget to turn your clocks back on Sunday. Have a great week and THANK YOU ALL!!
This information came from the PA Dept of Human Services on 10.20.25 “Harrisburg, PA – On October 10, USDA notified states that it will be unable to fully fund November SNAP benefits because of the federal shutdown. Since its inception in 1964, the federal government has fully funded SNAP, distributing more than $366 million every month to Pennsylvania. At this time, however, no SNAP benefits will be issued until a budget or continuing resolution is passed by Congress.
Despite the ongoing shutdown, SNAP recipients with unspent funds on their EBT cards will still be able to use these funds. SNAP benefits do not expire at the end of each month and are able to be spent for a calendar year. DHS strongly encourages SNAP recipients to keep their card locked with the ConnectEBT app or website to protect their benefits when the card is not in use.”
WCHI and other Lehigh Valley food pantries may see more requests for appointments. If you are a Whitehall-Coplay School District resident who needs help, please call 610-442-1355 for a WCHI appointment. Income limits apply. WCHI is open the 2nd and 3rd Thursdays of the month from 9am-1pm and 4:30-7:00pm by appointment only. We close promptly at 1pm and 7pm.
Thank you to everyone who financially supports WCHI. Second Harvest Food Bank (SHFB) is a major partner, and we could not operate without them. For the period 1/1/25-9/30/25, WCHI ordered and received 152,803 pounds of food from SHFB for a value of $202,815.00. Though this seems like a lot, SHFB for months now has a very low quantity of food choices available to order compared to other years. The Lehigh County Commissioners approved a 2025 CDBG-CV $75,000 grant for food and toiletries ($72,500) and ($2,500) for marketing and a second CDBG-CV $5,780 grant for WCHI Garden items. The Trexler Trust Trustees approved a $15,000 grant for food and toiletries and a 2nd grant for $10,000 specifically for food. The Diocese of Allentown recently mailed a $5,000 check for monies obtained from their 2025 rice bowl collection. Several faith-based partners, local organizations like Whitehall Lions and Whitehall Rotary, and residents support WCHI.
We are also blessed to have many organizations who host food drive for us including Walnutport Giant, Wegman’s Allentown, Whitehall and regional WAWA managers, Good Shepherd Catholic School in Northampton, St Carlo Acutis Regional Prep, 1st Presbyterian of Hokendauqua, St John the Baptist Catholic Church, St Peter Roman Catholic Church, Shepherd of the Hills Lutheran Church, St Elizabeth of Hungary Catholic Church, Girl Scout Troop #6242, and many others.
Our community is working together to help WCHI feed food insecure Whitehall and Coplay residents. In October, WCHI served 295 households consisting of 391 children, 479 adults, and 238 seniors for a total of 1,108 people. This was an 11% increase from 986 people served in September. Our highest 2025 pantry attendance was 1,341 people in March.
Please don’t forget to turn your clocks back on Sunday. Have a great week and THANK YOU ALL!!
10-23-2025
WCHI Community Meal Article
Written by Shari Noctor
I wanted to talk about our WCHI Free Community Meals. This was the very first program, I started for WCHI. My church in Palmerton has been doing free monthly meals since1976, so I knew how to offer them. Since 2016, the Whitehall and Coplay faith-based community and others have been proud to work with WCHI to provide these FREE COMMUNITY MEALS to low-income Whitehall-Coplay School District residents. At first, they were offered once a month. But there is such a need for both food and social companionship, that we started offering them twice a month.
ALL age groups are welcome to attend both Free Community Meals on the 1st Sunday of the month and the 3rd Tuesday of the month from 4-6pm. WCHI will post a meal reminder on both Facebook and Instagram. The meal being served also will be posted. It will state the end time (if before 6pm), if it is a sit-down or take out meal, or a version of both.
I wanted to list all our meal partners and publicly thank them for taking their time to prepare and serve these meals. Below, our partners are listed in alphabetical order, and in parenthesis are the number of times they hosted or will host a meal in 2025.
Faith Evangelical Lutheran Church (2), First Presbyterian of Hokendauqua served their meal at St John the Baptist Catholic Church (1), Muslim Association of the Lehigh Valley (4), Shepherd of the Hills Lutheran Church (2), St Elizabeth of Hungary Catholic Church (2), St John the Baptist Catholic Church (2), St John’s Lutheran Church in Coplay (1), St John’s Lutheran Church in Whitehall (1) , St Peter Roman Catholic Church (2), Whitehall Active Community Center (2), Whitehall Bible Fellowship Church (4) and Whitehall WAWA (1). Note: the Whitehall Active Community Center (WACC) was scheduled to do their second meal on May 20th. Close to this May date, WACC was designated a political voting location, and that meal had to be cancelled.
WCHI also has partnership with local restaurants that will provide the main meal for WCHI. Coplay Eatery provided the meal that First Presbyterian of Hokendauqua served on September 16th. Whitehall Wawa provided and served the meal at St John the Baptist Catholic Church on October 21st. And Samuel Owens Restaurant & Bar is providing the meal at St John’s Lutheran Church, Coplay on November 18th
From January through September 2025, WCHI through our meal partners, provided 1,243 meals to 883 Whitehall and Coplay households. Just like our Pantry attendance, some guests come to every meal, and some come when they can. We are very appreciative of all our Community Partners who provide these meals and to all our guests who attend them. THANK YOU everyone!!
If anyone has any questions about our free community meals or would like to host one for 2026, please call Karen Haberern, Program Chair at 610-730-3184.
ALL age groups are welcome to attend both Free Community Meals on the 1st Sunday of the month and the 3rd Tuesday of the month from 4-6pm. WCHI will post a meal reminder on both Facebook and Instagram. The meal being served also will be posted. It will state the end time (if before 6pm), if it is a sit-down or take out meal, or a version of both.
I wanted to list all our meal partners and publicly thank them for taking their time to prepare and serve these meals. Below, our partners are listed in alphabetical order, and in parenthesis are the number of times they hosted or will host a meal in 2025.
Faith Evangelical Lutheran Church (2), First Presbyterian of Hokendauqua served their meal at St John the Baptist Catholic Church (1), Muslim Association of the Lehigh Valley (4), Shepherd of the Hills Lutheran Church (2), St Elizabeth of Hungary Catholic Church (2), St John the Baptist Catholic Church (2), St John’s Lutheran Church in Coplay (1), St John’s Lutheran Church in Whitehall (1) , St Peter Roman Catholic Church (2), Whitehall Active Community Center (2), Whitehall Bible Fellowship Church (4) and Whitehall WAWA (1). Note: the Whitehall Active Community Center (WACC) was scheduled to do their second meal on May 20th. Close to this May date, WACC was designated a political voting location, and that meal had to be cancelled.
WCHI also has partnership with local restaurants that will provide the main meal for WCHI. Coplay Eatery provided the meal that First Presbyterian of Hokendauqua served on September 16th. Whitehall Wawa provided and served the meal at St John the Baptist Catholic Church on October 21st. And Samuel Owens Restaurant & Bar is providing the meal at St John’s Lutheran Church, Coplay on November 18th
From January through September 2025, WCHI through our meal partners, provided 1,243 meals to 883 Whitehall and Coplay households. Just like our Pantry attendance, some guests come to every meal, and some come when they can. We are very appreciative of all our Community Partners who provide these meals and to all our guests who attend them. THANK YOU everyone!!
If anyone has any questions about our free community meals or would like to host one for 2026, please call Karen Haberern, Program Chair at 610-730-3184.
10-16-2025
Press Article 2025 WCHI Food Statistics
written by Shari Noctor
The Mission of the Whitehall-Coplay Hunger Initiative (WCHI) is to alleviate food insecurity in Whitehall and Coplay.
Since 2015, our local community has realized, accepted, and stepped up to help us reduce hunger for residents living in the Whitehall-Coplay School District. Many people, including compassionate volunteers, wonderful faith-based partners, food drive organizers, WCSD students, local Club organizations, businesses and grocery stores, and our residents have provided their time, talents, and treasures. WCHI could never feed as many guests as we do without all of you, Second Harvest Food Bank, and the generous grant money approvals by both the Lehigh County Commissions via Community Block Grants (CDBG-CV) and the Trexler Trust Trustees. WCHI THANKS Everyone!!
WCHI has grown substantially since 2015. And together with our partners mentioned above, we are making a difference in people’s lives. All our efforts truly are helping many local food insecure children, adults, and seniors. Two direct food programs we offer are: 1. our monthly Food Pantry distributions, which includes Senior Boxes and 2. our Free Community Meals.
Kudos to the public for telling your family, friends and neighbors that we are here to help. The following Pantry statistics show the unduplicated residents attending our Food Pantry from October 1, 2024-September 30, 2025. WCHI fed 497 households made up of 1,893 people. The following statistics show you the number of households, the numbers of people living in those homes, and their income levels: 21 household with 77 people earn moderate income; 139 households with 499 people earn low income, and 337 households with 1,317 people earn extremely low income. The new 2025-2026 form started on 10/1/25.
In September 2025, WCHI Food Pantry served 276 households comprised of 336 children, 438 adults, and 212 seniors for a total 986 people. WCHI had higher total people numbers served in February (1,339) and March (1,341). Our lowest number was August (942). Some guests come every month. But not every registered guest comes monthly. Some don’t have transportation, some work during distribution times, some are called into work or are sick, some move out of the area, and some go to nursing homes or pass away. For a Pantry appointment, please call Pat at 610-442-1355.
The WCHI Pantry needs any kind of canned soup & reusable store vinyl/cloth type shopping bags. These can be dropped at the RE/MAX Unlimited Office, 1080 Schadt Ave, Whitehall. Thank you for your support.
Senior Boxes are provided to eligible seniors based on government income limits. These amounts are lower than the Food Pantry limits. Each eligible senior receives a 35-pound box of additional shelf stable food when they pick up their pantry food. WCHI has 46 active recipients. There is a government freeze on adding additional seniors right now to this program. For more info, please contact Gail at 610-351-6412.
Our Free Community Meals are sponsored by our local faith-based community and others: Whitehall Active Community Center, Whitehall WAWA, Coplay Eatery, and Samuel Owens Restaurant and Bar. The meals are offered twice a month from 4-6 pm and the host site location changes for each meal. WCHI posts the menu and other info for each specific meal on FB. From 1/1/25-9/30/25, our meal partners served 1,243 meals to those who attended. For more info, please contact Karen at 610-730-3184.
Since 2015, our local community has realized, accepted, and stepped up to help us reduce hunger for residents living in the Whitehall-Coplay School District. Many people, including compassionate volunteers, wonderful faith-based partners, food drive organizers, WCSD students, local Club organizations, businesses and grocery stores, and our residents have provided their time, talents, and treasures. WCHI could never feed as many guests as we do without all of you, Second Harvest Food Bank, and the generous grant money approvals by both the Lehigh County Commissions via Community Block Grants (CDBG-CV) and the Trexler Trust Trustees. WCHI THANKS Everyone!!
WCHI has grown substantially since 2015. And together with our partners mentioned above, we are making a difference in people’s lives. All our efforts truly are helping many local food insecure children, adults, and seniors. Two direct food programs we offer are: 1. our monthly Food Pantry distributions, which includes Senior Boxes and 2. our Free Community Meals.
Kudos to the public for telling your family, friends and neighbors that we are here to help. The following Pantry statistics show the unduplicated residents attending our Food Pantry from October 1, 2024-September 30, 2025. WCHI fed 497 households made up of 1,893 people. The following statistics show you the number of households, the numbers of people living in those homes, and their income levels: 21 household with 77 people earn moderate income; 139 households with 499 people earn low income, and 337 households with 1,317 people earn extremely low income. The new 2025-2026 form started on 10/1/25.
In September 2025, WCHI Food Pantry served 276 households comprised of 336 children, 438 adults, and 212 seniors for a total 986 people. WCHI had higher total people numbers served in February (1,339) and March (1,341). Our lowest number was August (942). Some guests come every month. But not every registered guest comes monthly. Some don’t have transportation, some work during distribution times, some are called into work or are sick, some move out of the area, and some go to nursing homes or pass away. For a Pantry appointment, please call Pat at 610-442-1355.
The WCHI Pantry needs any kind of canned soup & reusable store vinyl/cloth type shopping bags. These can be dropped at the RE/MAX Unlimited Office, 1080 Schadt Ave, Whitehall. Thank you for your support.
Senior Boxes are provided to eligible seniors based on government income limits. These amounts are lower than the Food Pantry limits. Each eligible senior receives a 35-pound box of additional shelf stable food when they pick up their pantry food. WCHI has 46 active recipients. There is a government freeze on adding additional seniors right now to this program. For more info, please contact Gail at 610-351-6412.
Our Free Community Meals are sponsored by our local faith-based community and others: Whitehall Active Community Center, Whitehall WAWA, Coplay Eatery, and Samuel Owens Restaurant and Bar. The meals are offered twice a month from 4-6 pm and the host site location changes for each meal. WCHI posts the menu and other info for each specific meal on FB. From 1/1/25-9/30/25, our meal partners served 1,243 meals to those who attended. For more info, please contact Karen at 610-730-3184.
10-09-2025
WCHI HPI Article, Squash in Season
Written by Jenn Dietz,
HPI Chair & Pantry Co-Manager
A friend of mine who has traveled frequently to the middle east described something to me that I had not thought about before...We should just eat the fruits and vegetables that are in season. In other countries, for example, you may be in the mood to taste watermelon, but it is not available for purchase because the season for melon has passed, so they don't have it to sell.
In America, we have become used to having whatever we want year-round, shipped to our stores from other regions of the country or imported from abroad, and it is somewhat unnatural.
I often think about how bland store-bought tomatoes taste in the winter, and how much I enjoy them in the summer, fresh from the plant. There is definitely a difference in taste, which
typically means there are also more nutrients when ripened on the plant. If a fruit or vegetable is picked early to allow it to ripen later while in transit, it is often missing some flavor.
Environmentalists also encourage the local and fresh theory, because that produce has not had to travel as far, has not required as much gasoline to transport it far distances. Also, when produce is in season, the grower usually has plenty and it often comes at a lower cost, and it is best for supporting the local farmers.
There are many lists online to guide you to what produce is freshest, by season and by month. As we enter fall, you see apples frequently at reduced prices. Pumpkin and hard squash is plentiful and should be eaten as a vegetable, and not only used as a holiday decoration. I often say that we could solve some of the hunger in the world if the all pumpkins that are grown would be used as food and not just Jack-O-Lanterns. The seeds can be roasted, and the insides can be cooked. They are delicious! Hard squash can be peeled and cubed and then sautéed or baked, and served with a little butter, salt & pepper. I scrape out the inside walls when preparing my Halloween pumpkin and cook the strands. This can also be used in baking recipes, like the
“pure pumpkin” that is found in a can. Another cooking method is to preheat oven to 350*. Cut squash in half, remove seeds. Spray or light drizzle of olive oil, salt & pepper, bake up to 1 hour. Cool until you can scrape squash from the shell. I have heard that with some water, the microwave can be used, too. If the skin is tender when poked with a fork, it's ready.
If you are a frequent reader of this column, you know that the WCHI pantry garden has grown butternut and acorn squash in our garden, and we are excited to offer it to our guests. Many may be trying it for the first time, so we are hoping to help make it a positive experience with this soup recipe to be tasted at our October distributions. We like to keep it simple, although there are several variations of squash soup. Some have cream and more herbs and spices added, or
chopped nuts as a garnish. I think the sweetness of the apple may be inviting to those who are unsure of the idea of “squash soup”. Happy Fall!
EASY SQUASH & APPLE SOUP (Butternut or Acorn)
3lbs squash; 1Tbsp Olive Oil; 1 diced onion; 2 medium apples, peeled & chopped; 3 ½ cups broth; 1 tsp nutmeg (or cinnamon); ¼ tsp each salt & pepper- more or less, to taste
Sauté onion in olive oil for about 8 minutes. In a soup pot add squash, apples, and broth and slowly simmer over medium heat until squash and apples are soft. Add in onions and nutmeg (or cinnamon) Use an immersion/stick blender in the pot until smooth, or cool slightly and use caution before using a traditional blender with hot ingredients. It is ready to serve.
*Note- Over the years I have had a few versions of recipes mixed together. This one most closely resembles “Easy Apple and Butternut Squash Soup” found at www.shaneandsimple.com
In America, we have become used to having whatever we want year-round, shipped to our stores from other regions of the country or imported from abroad, and it is somewhat unnatural.
I often think about how bland store-bought tomatoes taste in the winter, and how much I enjoy them in the summer, fresh from the plant. There is definitely a difference in taste, which
typically means there are also more nutrients when ripened on the plant. If a fruit or vegetable is picked early to allow it to ripen later while in transit, it is often missing some flavor.
Environmentalists also encourage the local and fresh theory, because that produce has not had to travel as far, has not required as much gasoline to transport it far distances. Also, when produce is in season, the grower usually has plenty and it often comes at a lower cost, and it is best for supporting the local farmers.
There are many lists online to guide you to what produce is freshest, by season and by month. As we enter fall, you see apples frequently at reduced prices. Pumpkin and hard squash is plentiful and should be eaten as a vegetable, and not only used as a holiday decoration. I often say that we could solve some of the hunger in the world if the all pumpkins that are grown would be used as food and not just Jack-O-Lanterns. The seeds can be roasted, and the insides can be cooked. They are delicious! Hard squash can be peeled and cubed and then sautéed or baked, and served with a little butter, salt & pepper. I scrape out the inside walls when preparing my Halloween pumpkin and cook the strands. This can also be used in baking recipes, like the
“pure pumpkin” that is found in a can. Another cooking method is to preheat oven to 350*. Cut squash in half, remove seeds. Spray or light drizzle of olive oil, salt & pepper, bake up to 1 hour. Cool until you can scrape squash from the shell. I have heard that with some water, the microwave can be used, too. If the skin is tender when poked with a fork, it's ready.
If you are a frequent reader of this column, you know that the WCHI pantry garden has grown butternut and acorn squash in our garden, and we are excited to offer it to our guests. Many may be trying it for the first time, so we are hoping to help make it a positive experience with this soup recipe to be tasted at our October distributions. We like to keep it simple, although there are several variations of squash soup. Some have cream and more herbs and spices added, or
chopped nuts as a garnish. I think the sweetness of the apple may be inviting to those who are unsure of the idea of “squash soup”. Happy Fall!
EASY SQUASH & APPLE SOUP (Butternut or Acorn)
3lbs squash; 1Tbsp Olive Oil; 1 diced onion; 2 medium apples, peeled & chopped; 3 ½ cups broth; 1 tsp nutmeg (or cinnamon); ¼ tsp each salt & pepper- more or less, to taste
Sauté onion in olive oil for about 8 minutes. In a soup pot add squash, apples, and broth and slowly simmer over medium heat until squash and apples are soft. Add in onions and nutmeg (or cinnamon) Use an immersion/stick blender in the pot until smooth, or cool slightly and use caution before using a traditional blender with hot ingredients. It is ready to serve.
*Note- Over the years I have had a few versions of recipes mixed together. This one most closely resembles “Easy Apple and Butternut Squash Soup” found at www.shaneandsimple.com
10-02-2025
WCHI Garden Article – October, 2025
Written by Gwen Herzog, Pantry Garden Chair
As expected, September was the month for picking acorn and butternut squash. I am writing this article on September 23rd and so far, we have picked over 250 lbs. of this winter squash which has contributed to our year-to-date harvest total of 1,382 lbs. We also grew a couple of unique winter squash that have Hannah from The Seed Farm and Johnny’s Seeds completely confused. These squashes look like extremely large acorn squash with a green stem, but they are tan instead of green. We were advised by Johnny’s Seeds to throw this squash away because it is an unknown variety and may not be safe to eat. Yikes! While the winter squash bed has mostly been emptied, there are still several acorns and butternuts still ripening on the vine. The picked acorns were given out at the September WCHI food distributions, while the butternuts are stored in the pantry on a rolling rack. This will allow the skin to harden up and for the fruit to become sweeter. Butternut will most likely be shared with our pantry guests in October.
We have been picking 5-12 lbs. of tomatoes twice per week for most of September. While the fruit size has gotten slightly smaller throughout the month, we are still picking plenty of beautiful tomatoes. Tonight, for example, we picked over 10 lbs. of tomatoes that will be shared with another food pantry. We’ve learned that with just a small amount of color change, picked tomatoes fully ripen in only a few days. We are very fortunate that our plants grew very tall this year, which limited our resident groundhog’s tomato consumption. Trust me, he eats plenty, but we have been able to share our upper decks bounty with pantry guests, at our WCHI free community meals, and with other food pantries.
If you recall, our corn bed did not have good germination, so we planted sweet peppers and basil in the space. The pepper plants have started yielding a good number of sweet peppers, with the first large picking yielding over 30 peppers for our 9/18 pantry distribution. Our basil plants were harvested for September and have harvest opportunity for October and beyond.
Our original pepper plants continue to produce well, including sweet and hot varieties. Our original basil has flowered but continues to send out new branches underneath which we harvested for September.
Our former potato bed, now our fall bed, has been growing extremely well! We harvested half of our radishes for first distribution and the remainder for second distribution. As these were picked, they were rubber banded in bundles of 5-6. Each week we harvested about 6 lbs. of radishes, and these were a popular selection for our pantry guests. Remaining in the fall bed is cilantro, parsley, and red beets. Tonight, Sue Butchinski moved the dirt away from one of the red beets, and it was about the size of a large marble. These should be able to be harvested for one or both October distributions. The cilantro is coming along and should be able to be cut in October. The parsley is very sparce, so the yield opportunity remains to be seen.
Thanks to everyone who has been dropping fresh produce on the table at the Re/Max Unlimited office at 1080 Schadt Ave., Whitehall. Year to date you have donated 191 lbs. of your vegetable and fruit bounty! Your garden excess may be donated Monday – Friday 9 a.m. – 5 p.m., and your generosity is greatly appreciated.
Year-to-date, our pantry has donated 600 lbs. of vegetables and fruit to the pantry network through Lehigh Valley Plant-A-Row. Included are Pantry Garden vegetables, community donated vegetables, and left-over vegetables and fruit provided to us by Second Harvest.
Due to loss of daylight, our Pantry Garden work nights are now Tuesdays from 6 p.m. – 6:45 p.m. and all are welcome to join in our fun. Bring your favorite work gloves or use some of ours.
Hang in there with your summer gardens!! Frost will be here before you know it...
We have been picking 5-12 lbs. of tomatoes twice per week for most of September. While the fruit size has gotten slightly smaller throughout the month, we are still picking plenty of beautiful tomatoes. Tonight, for example, we picked over 10 lbs. of tomatoes that will be shared with another food pantry. We’ve learned that with just a small amount of color change, picked tomatoes fully ripen in only a few days. We are very fortunate that our plants grew very tall this year, which limited our resident groundhog’s tomato consumption. Trust me, he eats plenty, but we have been able to share our upper decks bounty with pantry guests, at our WCHI free community meals, and with other food pantries.
If you recall, our corn bed did not have good germination, so we planted sweet peppers and basil in the space. The pepper plants have started yielding a good number of sweet peppers, with the first large picking yielding over 30 peppers for our 9/18 pantry distribution. Our basil plants were harvested for September and have harvest opportunity for October and beyond.
Our original pepper plants continue to produce well, including sweet and hot varieties. Our original basil has flowered but continues to send out new branches underneath which we harvested for September.
Our former potato bed, now our fall bed, has been growing extremely well! We harvested half of our radishes for first distribution and the remainder for second distribution. As these were picked, they were rubber banded in bundles of 5-6. Each week we harvested about 6 lbs. of radishes, and these were a popular selection for our pantry guests. Remaining in the fall bed is cilantro, parsley, and red beets. Tonight, Sue Butchinski moved the dirt away from one of the red beets, and it was about the size of a large marble. These should be able to be harvested for one or both October distributions. The cilantro is coming along and should be able to be cut in October. The parsley is very sparce, so the yield opportunity remains to be seen.
Thanks to everyone who has been dropping fresh produce on the table at the Re/Max Unlimited office at 1080 Schadt Ave., Whitehall. Year to date you have donated 191 lbs. of your vegetable and fruit bounty! Your garden excess may be donated Monday – Friday 9 a.m. – 5 p.m., and your generosity is greatly appreciated.
Year-to-date, our pantry has donated 600 lbs. of vegetables and fruit to the pantry network through Lehigh Valley Plant-A-Row. Included are Pantry Garden vegetables, community donated vegetables, and left-over vegetables and fruit provided to us by Second Harvest.
Due to loss of daylight, our Pantry Garden work nights are now Tuesdays from 6 p.m. – 6:45 p.m. and all are welcome to join in our fun. Bring your favorite work gloves or use some of ours.
Hang in there with your summer gardens!! Frost will be here before you know it...
09-25-2025
September is Hunger Action Month
written by Shari Noctor
The following comes from www.feedingpa.org/hunger-in-pa/ “Observed since 2008, September is Hunger Action Month. This month is dedicated to raising awareness and taking action against hunger in communities across the nation.
There’s plenty of food in Pennsylvania, but 1.7 million Pennsylvanians still face food insecurity. Below are four Food Misconceptions.
1. (Myth) Hunger is a city problem. (Fact) Most Pennsylvanians who experience Food Insecurity (FI) live in cities—but that’s because cities have more people overall. While our rural areas have fewer people, a higher percentage of them are food insecure. In fact, the 20 counties with the highest levels of food insecurity in PA are predominantly rural.
2. (Myth) Hunger exists because there is not enough food to go around. (FACT) This couldn’t be further from the truth. Each year, 120 billion pounds of food is wasted in the US. Pennsylvania’s farms are some of the largest producers of fruits, vegetables, grains, meat, and dairy in the country. The problem isn’t food: It’s access to food.
3. (Myth) Hunger mostly affects the unhoused and unemployed. (FACT) Many people who struggle with FI have permanent housing and steady employment. While they may not be experiencing extreme poverty, factors like inflation, healthcare costs, and low wages make it hard for many working Pennsylvanians to put food on the table.
4. (Myth) Food Insecurity is a permanent state. (Fact) Many people who use food pantries do so for a short period of time. They may have lost their job or been faced with an unexpected expense. For many Pennsylvanians, food pantries are a temporary safety net while they work to restabilize their financial situation.” This is where I ended the Feeding PA article I quoted.
To address the four items mentioned above, I talk next about experiences in our WCHI Pantry.
1. More low income WCSD residents are facing FI and attending our pantry. In 2021, we registered 393 total households. Cumulative in 4 years, we have registered over 1,000 households.
2. There is a lot of wasted food in the US. Yes, this is true.
3. Many of our guests are the working poor. Several work 2-3 jobs to make ends meet. Rents are high.
4. Food insecurity is not a permanent state. We have lost guests who no longer need help with pantry food. These guests have obtained new jobs OR were laid off, obtained new training, and found new jobs. Registered guests do not all come monthly. When our guests need food, they schedule an appointment.
These are the average numbers from our WCHI attendance records from January through August 2025.
We served 300 household consisting of 395 children, 522 adults, and 233 seniors, for an average total for the 8 months of 1,150 served people. Our highest month was March with 1,341 people served and our lowest month was August (which is typical due to vacations) of 942 people served.
There’s plenty of food in Pennsylvania, but 1.7 million Pennsylvanians still face food insecurity. Below are four Food Misconceptions.
1. (Myth) Hunger is a city problem. (Fact) Most Pennsylvanians who experience Food Insecurity (FI) live in cities—but that’s because cities have more people overall. While our rural areas have fewer people, a higher percentage of them are food insecure. In fact, the 20 counties with the highest levels of food insecurity in PA are predominantly rural.
2. (Myth) Hunger exists because there is not enough food to go around. (FACT) This couldn’t be further from the truth. Each year, 120 billion pounds of food is wasted in the US. Pennsylvania’s farms are some of the largest producers of fruits, vegetables, grains, meat, and dairy in the country. The problem isn’t food: It’s access to food.
3. (Myth) Hunger mostly affects the unhoused and unemployed. (FACT) Many people who struggle with FI have permanent housing and steady employment. While they may not be experiencing extreme poverty, factors like inflation, healthcare costs, and low wages make it hard for many working Pennsylvanians to put food on the table.
4. (Myth) Food Insecurity is a permanent state. (Fact) Many people who use food pantries do so for a short period of time. They may have lost their job or been faced with an unexpected expense. For many Pennsylvanians, food pantries are a temporary safety net while they work to restabilize their financial situation.” This is where I ended the Feeding PA article I quoted.
To address the four items mentioned above, I talk next about experiences in our WCHI Pantry.
1. More low income WCSD residents are facing FI and attending our pantry. In 2021, we registered 393 total households. Cumulative in 4 years, we have registered over 1,000 households.
2. There is a lot of wasted food in the US. Yes, this is true.
3. Many of our guests are the working poor. Several work 2-3 jobs to make ends meet. Rents are high.
4. Food insecurity is not a permanent state. We have lost guests who no longer need help with pantry food. These guests have obtained new jobs OR were laid off, obtained new training, and found new jobs. Registered guests do not all come monthly. When our guests need food, they schedule an appointment.
These are the average numbers from our WCHI attendance records from January through August 2025.
We served 300 household consisting of 395 children, 522 adults, and 233 seniors, for an average total for the 8 months of 1,150 served people. Our highest month was March with 1,341 people served and our lowest month was August (which is typical due to vacations) of 942 people served.
09-18-2025
WCHI Grateful & Gratitude
Written by Shari Noctor
“The terms ‘grateful’ and ‘gratitude’ are often used interchangeably, but they have subtle differences: Grateful refers to the quality or feeling of being thankful or appreciative, often used in response to kindness or benefits received. Gratitude is a broader term that encompasses the appreciation for life's good things, both big and small, and can evoke feelings of thankfulness in response to various experiences. In summary, while both terms express appreciation, ‘grateful’ is more about the feeling, whereas ‘gratitude’ encompasses the broader context of appreciation for life.” Source: www.tinyurl.com/3d22v9vh
WCHI had food pantry distribution on 9/11 and will again on 9/18. As I was greeting all our guests that day, I took notice of every item that makes up our Pantry. I see this wonderful building, that the Catholic Diocese of Allentown and Rev. Msgr. David L. James, Pastor at both St John the Baptist and St Peter RC Churches, have allowed us to create a welcoming space for our pantry guests. I see all our food shelves are well stocked thanks to Second Harvest Food Bank, Lehigh County & Trexler Trust grants; monetary & food donations from residents, businesses (Community Bank and Walnutport Giant), Whitehall subdivisions, non-profit organizations like Knights of Columbus, Whitehall Lions Club, & Whitehall Area Rotary. I also want to recognize and thank Whitehall Township, Coplay Boro, and WCSD for promoting WCHI on their websites and/or newsletters. On 9/11, we also had 10 WCSD Serve Club students help in three areas: shopping with our guests, stocking shelves, and taking the filled grocery carts to be unloaded into our guest’s cars.
But the more I looked around, with all the support we have from our Whitehall-Coplay community and beyond, one undeniable item stood out. With everything I mentioned in the last paragraph, no matter how much food we have, how many guests we serve, our wonderful a location, the great material things inside our pantry, and all the generous donations the public send to us, WCHI could never do this very important outreach program without our selfless volunteers!!
Kudos to each one of them!! Without these compassionate people, WCHI could not operate our food pantry as well as we do. Everyone does at least one job. They love the comradery and working with their fellow volunteers (now friends). And, you know they make big bucks (not)!! They are extremely reliable and help both us and our community. Personally, I am both Grateful and have Gratitude for everything WCHI has given to me. Have a great week and welcome the start of Autumn on 9/22.
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." John F. Kennedy
"Reflect upon your present blessings, for which every man has plenty; not on your past misfortunes, of which all men have some." Charles Dickens
"Gratitude is one of the sweet shortcuts to finding peace of mind and happiness inside. No matter what is going on outside of us, there is always something we could be grateful for." Barry Neil Kaufman
“The terms ‘grateful’ and ‘gratitude’ are often used interchangeably, but they have subtle differences: Grateful refers to the quality or feeling of being thankful or appreciative, often used in response to kindness or benefits received. Gratitude is a broader term that encompasses the appreciation for life's good things, both big and small, and can evoke feelings of thankfulness in response to various experiences. In summary, while both terms express appreciation, ‘grateful’ is more about the feeling, whereas ‘gratitude’ encompasses the broader context of appreciation for life.” Source: www.tinyurl.com/3d22v9vh
WCHI had food pantry distribution on 9/11 and will again on 9/18. As I was greeting all our guests that day, I took notice of every item that makes up our Pantry. I see this wonderful building, that the Catholic Diocese of Allentown and Rev. Msgr. David L. James, Pastor at both St John the Baptist and St Peter RC Churches, have allowed us to create a welcoming space for our pantry guests. I see all our food shelves are well stocked thanks to Second Harvest Food Bank, Lehigh County & Trexler Trust grants; monetary & food donations from residents, businesses (Community Bank and Walnutport Giant), Whitehall subdivisions, non-profit organizations like Knights of Columbus, Whitehall Lions Club, & Whitehall Area Rotary. I also want to recognize and thank Whitehall Township, Coplay Boro, and WCSD for promoting WCHI on their websites and/or newsletters. On 9/11, we also had 10 WCSD Serve Club students help in three areas: shopping with our guests, stocking shelves, and taking the filled grocery carts to be unloaded into our guest’s cars.
But the more I looked around, with all the support we have from our Whitehall-Coplay community and beyond, one undeniable item stood out. With everything I mentioned in the last paragraph, no matter how much food we have, how many guests we serve, our wonderful a location, the great material things inside our pantry, and all the generous donations the public send to us, WCHI could never do this very important outreach program without our selfless volunteers!!
Kudos to each one of them!! Without these compassionate people, WCHI could not operate our food pantry as well as we do. Everyone does at least one job. They love the comradery and working with their fellow volunteers (now friends). And, you know they make big bucks (not)!! They are extremely reliable and help both us and our community. Personally, I am both Grateful and have Gratitude for everything WCHI has given to me. Have a great week and welcome the start of Autumn on 9/22.
"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." John F. Kennedy
"Reflect upon your present blessings, for which every man has plenty; not on your past misfortunes, of which all men have some." Charles Dickens
"Gratitude is one of the sweet shortcuts to finding peace of mind and happiness inside. No matter what is going on outside of us, there is always something we could be grateful for." Barry Neil Kaufman
09-11-2025
Back to school season meals & snacks
Written by Jenn Dietz
HPI Chair & Pantry Co-Manager
The back-to-school season for many families is the return of weekly food prepping, lunchbox packing, and hectic afterschool & evening schedules. Early mornings make breakfast tricky to fit in. Family dinners are often non-existent when kids & parents are pulled in different directions for extra-curricular activities. It is challenging, but very important to keep everyone’s energy up with good nutrition. This requires some thought & planning at the grocery store & in the kitchen.
This process may be a dreaded chore, but making food-prep a team-activity ensures that brains & bodies are tuned up for learning in the classroom and throughout the evening as well. The internet and social media are full of ideas for healthy foods baked into muffins & bars for grab & go convenience during the week. I have found many sites that suggest making a 3 column list of proteins, fruits & veggies and whole grains as a helpful tool for mix & match meal or snack combinations. This offers a view of how to balance your plates. Giving everyone in the family a choice in the process may take some pressure off of the head-of-household responsibilities and begins teaching nutrition skills to the youngest members.
We try to do the best we can within our personal circumstances each day and take steps to do well, so when days are busy and things don’t go as planned, we have an overall balance in our lives. Thinking of a system of “Good-Better-Best”, eating something is better than nothing…Eating anything to fuel your activities, is better than running on an empty stomach. Better…finding snacks that are natural & less-processed; a series of snacks is better than completely skipping meals. Best…a balanced day of foods from all food groups, including lean protein and carbohydrates with fiber, spaced throughout the day. Using this example, an applesauce squeeze pouch is a Good on-the-go fruit, an apple is Better, because it is natural, includes fiber and has no added sugar, and the Best version might be to add a handful of nuts with it for protein, or to make a nut butter sandwich with thin-sliced apples on whole wheat bread or tortilla.
Keep snacks prepped & handy to grab on the go. The best combos are protein paired with carbs and fiber. Here are some snack ideas to get you started. A cousin of PB&J: slice the apple or banana onto whole wheat bread /tortilla with some nut butter; Whole grain crackers (like wheat thins), 1oz of cheese & apple slices; PB balls…a mixture of whole grain cereal, PB, honey; Celery, with peanut butter & raisins; 2oz beef jerky; Popcorn, light butter; Hard boiled egg and mozzarella cheese stick; Veggies or pretzels with hummus; Trail mix: Cheerios, dried fruit (raisins or craisins), nuts or seeds, mini m&m’s (this comes with a rule that you cannot pick out the best part & leave the rest); “Rollups”: PB & apple or banana on a tortilla, or rolled up sliced ham or turkey & cheese; pumpkin seeds are a great protein source and can be seasoned for extra flavor.
For meals, crockpots are helpful to cook meat & veggies. There are plant proteins such chick peas and beans, lentils, bean salads, edamame and quinoa and many vegetables that help with protein, fiber and many vitamins, including broccoli, avocado, potatoes, spinach, and corn. Smoothies made with frozen fruit & spinach or kale and maybe nuts or protein powder can be a good breakfast. Egg casseroles are a great idea for any meal. Whip in some cottage cheese & cooked veggies (spinach, peppers, tomatoes or salsa, mushrooms & sausage crumbles)…My family would grab a square & eat it warm or cold!
Every day may not be good, but there is something good in every day. If today’s food intake wasn’t ideal, you can try again tomorrow and work for balance throughout the week.
This process may be a dreaded chore, but making food-prep a team-activity ensures that brains & bodies are tuned up for learning in the classroom and throughout the evening as well. The internet and social media are full of ideas for healthy foods baked into muffins & bars for grab & go convenience during the week. I have found many sites that suggest making a 3 column list of proteins, fruits & veggies and whole grains as a helpful tool for mix & match meal or snack combinations. This offers a view of how to balance your plates. Giving everyone in the family a choice in the process may take some pressure off of the head-of-household responsibilities and begins teaching nutrition skills to the youngest members.
We try to do the best we can within our personal circumstances each day and take steps to do well, so when days are busy and things don’t go as planned, we have an overall balance in our lives. Thinking of a system of “Good-Better-Best”, eating something is better than nothing…Eating anything to fuel your activities, is better than running on an empty stomach. Better…finding snacks that are natural & less-processed; a series of snacks is better than completely skipping meals. Best…a balanced day of foods from all food groups, including lean protein and carbohydrates with fiber, spaced throughout the day. Using this example, an applesauce squeeze pouch is a Good on-the-go fruit, an apple is Better, because it is natural, includes fiber and has no added sugar, and the Best version might be to add a handful of nuts with it for protein, or to make a nut butter sandwich with thin-sliced apples on whole wheat bread or tortilla.
Keep snacks prepped & handy to grab on the go. The best combos are protein paired with carbs and fiber. Here are some snack ideas to get you started. A cousin of PB&J: slice the apple or banana onto whole wheat bread /tortilla with some nut butter; Whole grain crackers (like wheat thins), 1oz of cheese & apple slices; PB balls…a mixture of whole grain cereal, PB, honey; Celery, with peanut butter & raisins; 2oz beef jerky; Popcorn, light butter; Hard boiled egg and mozzarella cheese stick; Veggies or pretzels with hummus; Trail mix: Cheerios, dried fruit (raisins or craisins), nuts or seeds, mini m&m’s (this comes with a rule that you cannot pick out the best part & leave the rest); “Rollups”: PB & apple or banana on a tortilla, or rolled up sliced ham or turkey & cheese; pumpkin seeds are a great protein source and can be seasoned for extra flavor.
For meals, crockpots are helpful to cook meat & veggies. There are plant proteins such chick peas and beans, lentils, bean salads, edamame and quinoa and many vegetables that help with protein, fiber and many vitamins, including broccoli, avocado, potatoes, spinach, and corn. Smoothies made with frozen fruit & spinach or kale and maybe nuts or protein powder can be a good breakfast. Egg casseroles are a great idea for any meal. Whip in some cottage cheese & cooked veggies (spinach, peppers, tomatoes or salsa, mushrooms & sausage crumbles)…My family would grab a square & eat it warm or cold!
Every day may not be good, but there is something good in every day. If today’s food intake wasn’t ideal, you can try again tomorrow and work for balance throughout the week.
09-04-2025
WCHI Garden Article
Written by Gwen Herzog
Pantry Garden Chair
What an amazing August it’s been! While we could see the changes to the farmhouse at the Mickley-Prydun farm, we also had changes in our Pantry Garden. I am writing this article on August 29th and so far, this month we have picked 260 lbs. of vegetables and herbs! Many of these pounds came from zucchini and yellow squash, but over the past two weeks, we have been picking 30 lbs. of tomatoes per week. The varieties are red and yellow slicing tomatoes. “Slicing,” I have learned, is code word for “big, beautiful, and one slice covers a hamburger bun.” I have also learned that the best time for picking a tomato to share is when the bottom is ripe, but the top part is not quite ripe. In addition, when you pick these tomatoes, they fully ripen in the pantry within just a few days. We took to this practice during our pantry distribution weeks and our guests were thrilled with the size and firmness of these tomatoes. During weeks where we were not having distribution, we donated our bounty to the Whitehall Food Pantry at St Stephens, Catasauqua Food Pantry, Allentown Ecumenical Food Pantry, and City Limits Assembly of God Food Pantry.
Although we had some very hot days in August, early in the month we had some reprieve. Our awesome Pantry Garden volunteers used this time to catch up on weeding our pepper, tomatillo, tomato, eggplant, and basil beds. I decided to tackle the corn bed myself. Hidden among the weeds were some sweet pepper plants and finding them was difficult, but fortunately, they were still alive and waiting for space and sun! After the bed was cleared, the critters were able to find the corn and quickly began knocking down the stalks to get to those juicy ears. After a couple of the stalks landed on pepper plants, I decided the corn was a complete loss and knocked the remaining plants over in directions that would not impact any more of the pepper plants. The critters got to eat the corn, and our pepper plants could be saved. Some may not agree, but I call that a win-win.
I used my small rototiller in our former potato bed, and we replanted it with radishes, red beets, parsley, and cilantro. The radishes germinated first and look great! The red beets were next and are coming in nicely. We are just starting to see a few cilantro and parsley plants emerging, but I am confident we will see these continue to sprout up in the coming days and weeks.
Due to an abundance of rain earlier in the season, we delayed the final installation of our irrigation system. As a result, this week we hand watered for the second time this month. With 5 volunteers using two hoses and a few watering cans, we can water the entire garden in about 15 minutes.
One bed that has been difficult to water has been our winter squash bed; however, this week, Fran Worman was able to find her way through the vines to be able to give the bed a good drink! There are lots of butternut and acorn squash in there that we can see, and given the size of some of these, I am anticipating we will harvest hundreds of pounds. Fingers crossed and more to come.
Thanks to everyone who has been dropping fresh produce on the table at the Re/Max Unlimited office at 1080 Schadt Ave., Whitehall. Year to date you have donated 72 lbs. of your garden bounty! Your garden excess may be donated Monday – Friday 9 a.m. – 5 p.m., and your generosity is greatly appreciated.
The Seed Farm was recently featured in a great article in the Bethlehem Press. The writer of the article, Tami Quigley, asked me to share a little bit about WCHI’s relationship with The Seed Farm. Much of the information I contributed appeared in her article. If you haven’t read it, you can search “The Seed Farm” at www.lvpnews.com.
As a reminder, our Pantry Garden work nights are Tuesdays from 6:15 p.m. – 7:15 p.m. and all are welcome to join in our fun. Bring your favorite work gloves or use some of ours.
There’s lots more growing season remaining! I wish you continued success with your victory gardens.
Although we had some very hot days in August, early in the month we had some reprieve. Our awesome Pantry Garden volunteers used this time to catch up on weeding our pepper, tomatillo, tomato, eggplant, and basil beds. I decided to tackle the corn bed myself. Hidden among the weeds were some sweet pepper plants and finding them was difficult, but fortunately, they were still alive and waiting for space and sun! After the bed was cleared, the critters were able to find the corn and quickly began knocking down the stalks to get to those juicy ears. After a couple of the stalks landed on pepper plants, I decided the corn was a complete loss and knocked the remaining plants over in directions that would not impact any more of the pepper plants. The critters got to eat the corn, and our pepper plants could be saved. Some may not agree, but I call that a win-win.
I used my small rototiller in our former potato bed, and we replanted it with radishes, red beets, parsley, and cilantro. The radishes germinated first and look great! The red beets were next and are coming in nicely. We are just starting to see a few cilantro and parsley plants emerging, but I am confident we will see these continue to sprout up in the coming days and weeks.
Due to an abundance of rain earlier in the season, we delayed the final installation of our irrigation system. As a result, this week we hand watered for the second time this month. With 5 volunteers using two hoses and a few watering cans, we can water the entire garden in about 15 minutes.
One bed that has been difficult to water has been our winter squash bed; however, this week, Fran Worman was able to find her way through the vines to be able to give the bed a good drink! There are lots of butternut and acorn squash in there that we can see, and given the size of some of these, I am anticipating we will harvest hundreds of pounds. Fingers crossed and more to come.
Thanks to everyone who has been dropping fresh produce on the table at the Re/Max Unlimited office at 1080 Schadt Ave., Whitehall. Year to date you have donated 72 lbs. of your garden bounty! Your garden excess may be donated Monday – Friday 9 a.m. – 5 p.m., and your generosity is greatly appreciated.
The Seed Farm was recently featured in a great article in the Bethlehem Press. The writer of the article, Tami Quigley, asked me to share a little bit about WCHI’s relationship with The Seed Farm. Much of the information I contributed appeared in her article. If you haven’t read it, you can search “The Seed Farm” at www.lvpnews.com.
As a reminder, our Pantry Garden work nights are Tuesdays from 6:15 p.m. – 7:15 p.m. and all are welcome to join in our fun. Bring your favorite work gloves or use some of ours.
There’s lots more growing season remaining! I wish you continued success with your victory gardens.
08-28-2025
WCHI Pantry article
Written by Shari Noctor
For July 2025, our WCHI Pantry served 293 households consisting of 366 children, 499 adults, and 239 seniors for a total of 1,104 people. This was an 8% increase in total people compared with June’s attendance, when we served 268 households consisting of 355 children, 459 adults, and 209 seniors for a total of 1,023 people.
In July we registered 12 new households consisting of 8 children, 18 adults, and 7 seniors for 33 people. This was a 157% increase compared to June when we registered 6 new households consisting of 11 children, 9 adults, and 1 senior for a total of 21 people. These amounts are included in the data in the first paragraph.
Please note that all registered households do not attend every month for whatever reason i.e. do not need food that month, were called into work, have no transportation, health issues, etc. And for other residents, due to changes in their financial situation, they now have a need for a food pantry and found out about WCHI.
Below are some accolades our pantry guests have written to us:
“WCHI really makes a difference in our lives. They help up stretch our food budget and always provide healthy foods. We love the fresh produce!! Everyone treats us with respect and dignity.” Household of two seniors from Coplay.
“WCHI helps us so much. With every pantry appointment reminder, they ask us to bring our own reusable bags. I am very happy to do that. WCHI should not be paying for bags. Why aren’t more people bringing their own reusable bags?” Household of two seniors from Whitehall.
“WCHI helps me with food for my family. I’m so happy to come to the WCHI Pantry. Thank God for them. They are very friendly and helpful and make me feel part of their family. Thank you!! You all do a great and awesome job!” Household of two adults, five children, and one senior from Whitehall.
WCHI thanks Ivan F. Orrego, VP, Branch & Community Development Manager at Community Bank, 1323 Grape St, Whitehall for nominating WCHI to receive one of their Bank’s grand opening sponsorships. WCHI received a $5,000 check as a one-time grant to assist WCHI with our administrative and operating costs. This money is greatly appreciated and needed for rising (non-food/toiletry) monthly expenses.
WCHI is 100% volunteer based and we rely on grant opportunities, public donations, and fundraisers to pay for all our expenses. Our largest operating expenses obviously is food. Without these grants, public donations, and fundraisers, WCHI could never help as many people as we do. THANK YOU to everyone in our community who supports us with money, time, and talent!!
In July we registered 12 new households consisting of 8 children, 18 adults, and 7 seniors for 33 people. This was a 157% increase compared to June when we registered 6 new households consisting of 11 children, 9 adults, and 1 senior for a total of 21 people. These amounts are included in the data in the first paragraph.
Please note that all registered households do not attend every month for whatever reason i.e. do not need food that month, were called into work, have no transportation, health issues, etc. And for other residents, due to changes in their financial situation, they now have a need for a food pantry and found out about WCHI.
Below are some accolades our pantry guests have written to us:
“WCHI really makes a difference in our lives. They help up stretch our food budget and always provide healthy foods. We love the fresh produce!! Everyone treats us with respect and dignity.” Household of two seniors from Coplay.
“WCHI helps us so much. With every pantry appointment reminder, they ask us to bring our own reusable bags. I am very happy to do that. WCHI should not be paying for bags. Why aren’t more people bringing their own reusable bags?” Household of two seniors from Whitehall.
“WCHI helps me with food for my family. I’m so happy to come to the WCHI Pantry. Thank God for them. They are very friendly and helpful and make me feel part of their family. Thank you!! You all do a great and awesome job!” Household of two adults, five children, and one senior from Whitehall.
WCHI thanks Ivan F. Orrego, VP, Branch & Community Development Manager at Community Bank, 1323 Grape St, Whitehall for nominating WCHI to receive one of their Bank’s grand opening sponsorships. WCHI received a $5,000 check as a one-time grant to assist WCHI with our administrative and operating costs. This money is greatly appreciated and needed for rising (non-food/toiletry) monthly expenses.
WCHI is 100% volunteer based and we rely on grant opportunities, public donations, and fundraisers to pay for all our expenses. Our largest operating expenses obviously is food. Without these grants, public donations, and fundraisers, WCHI could never help as many people as we do. THANK YOU to everyone in our community who supports us with money, time, and talent!!
08-21-2025
WCHI article Whitehall and Coplay Food Pantries
Written by Shari Noctor
Whitehall Township and Coplay Borough residents are very fortunate to have three local food pantries help our food insecure residents. No one should be hungry in America. All three pantries are 100% volunteer and are very passionate about helping our neighbors in need.
All three pantries are by appointment only. Below are their contact info and their hours of operations:
WHITEHALL-COPLAY HUNGER INITIATIVE FOOD PANTRY, 3024 S. Ruch St., Whitehall, PA 18052 (Diagonal to Coplay Eatery), Phone 610-442-1355, Open 2nd & 3rd Thursdays, 9:00am-1:00pm and 4:30-7:00pm. Provides food for WCSD residents.
WHITEHALL FOOD PANTRY AT ST. STEPHENS, 3900 Mechanicsville Rd., Whitehall, PA 18052 (Next to the Whitehall High School), Phone 484 246-5715, Open Monday evenings 6:00-8:00pm. Provides food for WCSD residents.
COPLAY FOOD PANTRY, 98 S 4th St., Coplay, PA 18037 (In the Lower-Level in the Coplay Borough Building), Phone 610-262-0928, Open 2nd Tuesday 8:30-10:00am. Provides food
for Coplay Borough Residents.
Coplay Borough residents can also attend both Whitehall food pantries. NOTE: Some residents that have a Coplay, PA 18037 mailing address are in the Parkland School District. These Coplay residents must attend a Parkland Food Pantry.
Please contact the St Stephens and Coplay Food Pantries directly to make a monetary donation or to find out what food items they need.
Needed WCHI Panty food items: Cereal and other breakfast foods WCHI really needs these), chicken noodle soup, canned fruit in lite or no syrup, and black beans. Donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations payable to WCHI also are currently needed for Uline paper bags and WCHI operating expenses. Please mail your check to WCHI, also at the Schadt Ave address above.
Please let any WCSD resident you know who is struggling to make ends meet to contact the pantries listed above. We are all here to help. THANK YOU and have a great week!!
Whitehall Township and Coplay Borough residents are very fortunate to have three local food pantries help our food insecure residents. No one should be hungry in America. All three pantries are 100% volunteer and are very passionate about helping our neighbors in need.
All three pantries are by appointment only. Below are their contact info and their hours of operations:
WHITEHALL-COPLAY HUNGER INITIATIVE FOOD PANTRY, 3024 S. Ruch St., Whitehall, PA 18052 (Diagonal to Coplay Eatery), Phone 610-442-1355, Open 2nd & 3rd Thursdays, 9:00am-1:00pm and 4:30-7:00pm. Provides food for WCSD residents.
WHITEHALL FOOD PANTRY AT ST. STEPHENS, 3900 Mechanicsville Rd., Whitehall, PA 18052 (Next to the Whitehall High School), Phone 484 246-5715, Open Monday evenings 6:00-8:00pm. Provides food for WCSD residents.
COPLAY FOOD PANTRY, 98 S 4th St., Coplay, PA 18037 (In the Lower-Level in the Coplay Borough Building), Phone 610-262-0928, Open 2nd Tuesday 8:30-10:00am. Provides food
for Coplay Borough Residents.
Coplay Borough residents can also attend both Whitehall food pantries. NOTE: Some residents that have a Coplay, PA 18037 mailing address are in the Parkland School District. These Coplay residents must attend a Parkland Food Pantry.
Please contact the St Stephens and Coplay Food Pantries directly to make a monetary donation or to find out what food items they need.
Needed WCHI Panty food items: Cereal and other breakfast foods WCHI really needs these), chicken noodle soup, canned fruit in lite or no syrup, and black beans. Donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations payable to WCHI also are currently needed for Uline paper bags and WCHI operating expenses. Please mail your check to WCHI, also at the Schadt Ave address above.
Please let any WCSD resident you know who is struggling to make ends meet to contact the pantries listed above. We are all here to help. THANK YOU and have a great week!!
08-14-2025
SNAP Article
Written by Jenn Dietz,
HPI Chair & Pantry Co-Manager
There is a monthly newsletter we receive through our connection with the Healthy Pantry Initiative partnership with Feeding PA and the PA Department of Health. I would like to share some information from the August newsletter about Supplemental Nutrition Assistance Program (SNAP) Benefits and also highlight some helpful information on the PA Department of Human Services (DHS) website: pa.gov/agencies/dhs/resources/snap There is a lot of information at this website.
In July 2025, Republicans in Congress passed a bill that will change programs run by the Pennsylvania Department of Human Services (DHS). President Trump signed that bill into law. The law makes changes to Medicaid (Medical Assistance) and the Supplemental Nutrition Assistance Program (SNAP) in the future. PA DHS is waiting for information on how states must implement these changes. Your benefits have not changed at this time and will not change without notice from DHS. You will have the opportunity to update your case information. Be on the lookout for more information from DHS. Keep your address and other contact information up-to-date with DHS and the US Postal Service.
There are resources that are available about SNAP benefits and how families will be impacted by the changes in the bill that just passed in July. Local county assistance offices can also help individuals that need to apply in person or have questions. Information by county is also found at pa.gov (search County Assistance Offices (CAO)-Department of Human Services-Commonwealth of Pennsylvania).
Did you know that SNAP is available for College Students? The Department of Human Services (DHS) encourages every Pennsylvanian experiencing food insecurity to apply for SNAP, including students. A lot of students enrolled in post-secondary education programs are not financially privileged. In fact, a 2021 Report from the HOPE Center at Temple University recently found that 39% of students at two-year schools and 29% of students at four-year schools experience food insecurity.
SNAP can provide extra support that ensures you will be able to buy groceries and not have to choose between a meal and a tuition bill. This line of support can make a big difference in being able to afford your education and stay nourished. NOTE: SNAP is an entitlement program, meaning if you receive SNAP, you are not taking benefits away from “someone who needs it more.” Everyone who is found eligible always receives the full benefit they are entitled to by law.
Students can get SNAP as long as you meet all SNAP eligibility requirements, including the income limits. Your financial aid and/or work-study earnings are not counted. If you are 21 or younger and live at home with your parent(s), their income must be considered when determining your eligibility. More eligibility requirements and exemptions are explained at pa.gov
How to Apply for SNAP: There are several ways to apply for SNAP, and you can apply even if you are not sure if you are eligible. Online: Apply for or renew your SNAP benefits online using Compass.dhs.pa.gov - Print the application, fill it out, and return it to your county assistance office. In person: You can get an application at your county assistance office or download an application using the pa.gov website. Applications are available in six languages. If you need help completing the application form or need more information about benefits, you can call your local county assistance office.
If you are approved for SNAP benefits you will receive a Pennsylvania Access Card and a PIN, which works just like a debit card. Then, you can use your SNAP benefits at a various retail locations including many common grocery stores. Please use these resources to help yourself and your family.
In July 2025, Republicans in Congress passed a bill that will change programs run by the Pennsylvania Department of Human Services (DHS). President Trump signed that bill into law. The law makes changes to Medicaid (Medical Assistance) and the Supplemental Nutrition Assistance Program (SNAP) in the future. PA DHS is waiting for information on how states must implement these changes. Your benefits have not changed at this time and will not change without notice from DHS. You will have the opportunity to update your case information. Be on the lookout for more information from DHS. Keep your address and other contact information up-to-date with DHS and the US Postal Service.
There are resources that are available about SNAP benefits and how families will be impacted by the changes in the bill that just passed in July. Local county assistance offices can also help individuals that need to apply in person or have questions. Information by county is also found at pa.gov (search County Assistance Offices (CAO)-Department of Human Services-Commonwealth of Pennsylvania).
Did you know that SNAP is available for College Students? The Department of Human Services (DHS) encourages every Pennsylvanian experiencing food insecurity to apply for SNAP, including students. A lot of students enrolled in post-secondary education programs are not financially privileged. In fact, a 2021 Report from the HOPE Center at Temple University recently found that 39% of students at two-year schools and 29% of students at four-year schools experience food insecurity.
SNAP can provide extra support that ensures you will be able to buy groceries and not have to choose between a meal and a tuition bill. This line of support can make a big difference in being able to afford your education and stay nourished. NOTE: SNAP is an entitlement program, meaning if you receive SNAP, you are not taking benefits away from “someone who needs it more.” Everyone who is found eligible always receives the full benefit they are entitled to by law.
Students can get SNAP as long as you meet all SNAP eligibility requirements, including the income limits. Your financial aid and/or work-study earnings are not counted. If you are 21 or younger and live at home with your parent(s), their income must be considered when determining your eligibility. More eligibility requirements and exemptions are explained at pa.gov
How to Apply for SNAP: There are several ways to apply for SNAP, and you can apply even if you are not sure if you are eligible. Online: Apply for or renew your SNAP benefits online using Compass.dhs.pa.gov - Print the application, fill it out, and return it to your county assistance office. In person: You can get an application at your county assistance office or download an application using the pa.gov website. Applications are available in six languages. If you need help completing the application form or need more information about benefits, you can call your local county assistance office.
If you are approved for SNAP benefits you will receive a Pennsylvania Access Card and a PIN, which works just like a debit card. Then, you can use your SNAP benefits at a various retail locations including many common grocery stores. Please use these resources to help yourself and your family.
08-07-2025
WCHI Pantry Garden Article
Written by Gwen Herzog
Pantry Garden Chair
July has been the first month for harvesting our garden bounty! Unfortunately, after missing a couple of gardening nights due to excessive heat and thunderstorms, the weeds went a little unchecked and are also quite bountiful. July 2nd, we picked our first zucchini and yellow squash for the free community meal, a total of 77 lbs. Some were longer than a foot and weighed more than a pound!
July 8th, we picked 114 lbs. of yellow squash and zucchini and almost 4 lbs. of basil and mint for our food pantry distribution. On July 15th we picked another 80 lbs. of vegetables which included zucchini, yellow squash, basil, eggplant, sweet peppers, and hot peppers. These, along with other donated herbs, were shared with pantry guests.
For the July food pantry distributions, we were fortunate to obtain cabbage, onions, watermelon, grapes, and pineapple from Second Harvest. Second Harvest also offered a food tasting of cucumber and dill sandwiches and everyone had the opportunity to take dill plants home with them to grow on their windowsill or in their garden.
In mid-July, our potato plants looked like they were dying off, which meant the time was near to harvest! On the evening of 7/22, the harvest began. Sylvia Lee and I arrived at the garden early and began to dig potatoes using forked tools. We quickly learned that you need to start digging about 8 inches away from the center of the plant; otherwise, you may be fork a potato. After forking the soil, you need to hand dig to find all the potatoes. Sue Butchinski joined us a short time later and she and Sylvia picked potatoes while I removed the grass and weeds that slowed down the picking process. Each plant yielded 5-7 potatoes of varying sizes, along with a couple of marble-sized ones. While Sue and Sylvia were picking potatoes, the rest of the team weeded and harvested an additional 28 lbs. of zucchini, yellow squash, and sweet peppers. 6 potato rows were harvested, and our yield was 116 lbs.!
We were fortunate to have help from The Seed Farm on the morning of 7/23. Hannah White and her summer intern, Debbie McDonald, arrived at the garden to harvest our final 7 rows of potatoes. I focused on pulling the remaining weeds and digging the potatoes closest to the fence where some poison ivy had established itself. Hannah’s method was to dig more from the front of the row, whereas we had dug from the side of the row. Our yield for the remaining 7 rows was 136 lbs., so overall, we grew 252 lbs. of Red Bliss potatoes which we now have stored in boxes in the pantry. Picking potatoes is hard work! Hopefully, our pantry guests will enjoy them.
On 7/27 we picked 41 lbs. of zucchini, yellow squash, and eggplant, and on 7/31 we picked an additional 81 lbs. of zucchini, yellow squash, and eggplant, most of which will be available for attendees of our August 3rd free community meal.
In other garden news, our second water storage tank is now filled, the corn is showing silk, the eggplant bed was mesh fenced, we have lots of acorn and butternut squash on the vine, our tomatoes are all still green, we have 12-foot-tall sunflowers in bloom, and year to date, we harvested 680 lbs. of vegetables and herbs! Next, we will prep our former potato bed for fall planting of radishes, red beets, and possibly string beans and carrots.
Don’t forget, we will accept your excess garden bounty in the vestibule at RE/MAX Unlimited, 1080 Schadt Ave, Whitehall M-F 9 a.m. – 5 p.m. Please place these items on the designated table.
Please join us for weeding, watering, and harvesting at the Pantry Garden located at 3540 South Ruch Street, Whitehall, Tuesday evenings from 6:15 p.m. – 7:15 p.m. Everyone is welcome!
July 8th, we picked 114 lbs. of yellow squash and zucchini and almost 4 lbs. of basil and mint for our food pantry distribution. On July 15th we picked another 80 lbs. of vegetables which included zucchini, yellow squash, basil, eggplant, sweet peppers, and hot peppers. These, along with other donated herbs, were shared with pantry guests.
For the July food pantry distributions, we were fortunate to obtain cabbage, onions, watermelon, grapes, and pineapple from Second Harvest. Second Harvest also offered a food tasting of cucumber and dill sandwiches and everyone had the opportunity to take dill plants home with them to grow on their windowsill or in their garden.
In mid-July, our potato plants looked like they were dying off, which meant the time was near to harvest! On the evening of 7/22, the harvest began. Sylvia Lee and I arrived at the garden early and began to dig potatoes using forked tools. We quickly learned that you need to start digging about 8 inches away from the center of the plant; otherwise, you may be fork a potato. After forking the soil, you need to hand dig to find all the potatoes. Sue Butchinski joined us a short time later and she and Sylvia picked potatoes while I removed the grass and weeds that slowed down the picking process. Each plant yielded 5-7 potatoes of varying sizes, along with a couple of marble-sized ones. While Sue and Sylvia were picking potatoes, the rest of the team weeded and harvested an additional 28 lbs. of zucchini, yellow squash, and sweet peppers. 6 potato rows were harvested, and our yield was 116 lbs.!
We were fortunate to have help from The Seed Farm on the morning of 7/23. Hannah White and her summer intern, Debbie McDonald, arrived at the garden to harvest our final 7 rows of potatoes. I focused on pulling the remaining weeds and digging the potatoes closest to the fence where some poison ivy had established itself. Hannah’s method was to dig more from the front of the row, whereas we had dug from the side of the row. Our yield for the remaining 7 rows was 136 lbs., so overall, we grew 252 lbs. of Red Bliss potatoes which we now have stored in boxes in the pantry. Picking potatoes is hard work! Hopefully, our pantry guests will enjoy them.
On 7/27 we picked 41 lbs. of zucchini, yellow squash, and eggplant, and on 7/31 we picked an additional 81 lbs. of zucchini, yellow squash, and eggplant, most of which will be available for attendees of our August 3rd free community meal.
In other garden news, our second water storage tank is now filled, the corn is showing silk, the eggplant bed was mesh fenced, we have lots of acorn and butternut squash on the vine, our tomatoes are all still green, we have 12-foot-tall sunflowers in bloom, and year to date, we harvested 680 lbs. of vegetables and herbs! Next, we will prep our former potato bed for fall planting of radishes, red beets, and possibly string beans and carrots.
Don’t forget, we will accept your excess garden bounty in the vestibule at RE/MAX Unlimited, 1080 Schadt Ave, Whitehall M-F 9 a.m. – 5 p.m. Please place these items on the designated table.
Please join us for weeding, watering, and harvesting at the Pantry Garden located at 3540 South Ruch Street, Whitehall, Tuesday evenings from 6:15 p.m. – 7:15 p.m. Everyone is welcome!
07-31-2025
WCHI Volunteer Article
written by Shari Noctor
I was at my sister’s home last week. She has a framed quote on her family room wall that says “To the world YOU may just be One person. But to One Person, YOU may be the World.” No author mentioned.
This made me think about all the wonderful volunteers that help at our Food Pantry, at our WCHI Garden, and at all our Free Community Meal host sites. I am pleased that all three programs provide food for our, low-income, food insecure Whitehall-Coplay School District residents.
This article focuses on our WCHI Pantry Volunteers. Sylvia Lee, WCHI Volunteer Chair, says “We are proud to have around 50 active volunteers who generously give their time to support our pantry each month. These dedicated individuals help with a variety of essential tasks, including unloading trucks, restocking shelves, and accompanying guests as they shop on distribution days. Their shifts vary in length—from 2 ½ hours to a full day—depending on their availability. And each contribution, no matter the size, plays a vital role in keeping our operations running smoothly and ensuring our guests feel welcomed and supported.”
Whitehall-Coplay Hunger Initiative (WCHI) is 100% volunteer based. The essential tasks Sylvia mentions also includes ordering and purchasing food from: Second Harvest Food Bank (SHFB); these Whitehall stores: Aldi, CVS, Giant, Redners, Wal-Mart, Weis. Other stores include Coplay and Walnutport Giant, Allentown Sam’s Club, Dorneyville Aldi, and Allentown & Bethlehem Wegmans. WCHI also purchases basic toiletries from CVS, Sam’s, and Wal-Mart.
Volunteers unload a minimum of 2,500-5,500 pounds of food on Wednesdays from SHFB, WCHI purchases, and public donations. Food items are inventory dated and then stored on named pallets, refrigerators or freezers, each is identified as USDA food, PA State food, local WCHI purchased store food, or public donated food. The public donated food is also date checked and weighed. Our volunteers also restock our pantry shelves, down pack 50-pound bags of produce ordered from SHFB like carrots, onions, potatoes (when produce is available) into smaller manageable bags donated by Whitehall WAWA.
On distribution days, one volunteer checks in our pantry guests during their appointment time. Each household then is registered in our computer program by one of four registration volunteers and is given a pantry appointment for the following month. Another volunteer takes our guest shopping for food and toiletries with a grocery cart through each section of available items in our Pantry. We are in the basement of the Christ the King School. The heavy, food filled grocery cart is pushed up a ramp by another volunteer and is unloaded in our guest’s car. Not every guest owns a car. We have several guests that rely on Uber to bring them to and take them home from our pantry.
Our WCHI volunteers enjoy helping our community. Everyone gets along very well and helps each other. We can always use more volunteers. Please contact Sylvia at [email protected] to see how you can join our amazing and selfless volunteer team.
Needed WCHI Panty food items: hot and cold cereal, canned fruit in lite or no syrup, all varieties of canned soup especially chicken noodle, all varieties of canned vegetables, mac and cheese, peanut butter, and boxed pasta shapes like rigatoni, fettucine, spaghetti. Please no elbow macaroni. These donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall across from the Whitehall post office. Monetary donations, payable to WCHI, also are needed to purchase food and basic toiletries. Please mail your check to WCHI, 1080 Schadt Ave, Whitehall, PA 18052
WCHI and our Guests, THANK YOU and all our Extraordinary Volunteers!!
This made me think about all the wonderful volunteers that help at our Food Pantry, at our WCHI Garden, and at all our Free Community Meal host sites. I am pleased that all three programs provide food for our, low-income, food insecure Whitehall-Coplay School District residents.
This article focuses on our WCHI Pantry Volunteers. Sylvia Lee, WCHI Volunteer Chair, says “We are proud to have around 50 active volunteers who generously give their time to support our pantry each month. These dedicated individuals help with a variety of essential tasks, including unloading trucks, restocking shelves, and accompanying guests as they shop on distribution days. Their shifts vary in length—from 2 ½ hours to a full day—depending on their availability. And each contribution, no matter the size, plays a vital role in keeping our operations running smoothly and ensuring our guests feel welcomed and supported.”
Whitehall-Coplay Hunger Initiative (WCHI) is 100% volunteer based. The essential tasks Sylvia mentions also includes ordering and purchasing food from: Second Harvest Food Bank (SHFB); these Whitehall stores: Aldi, CVS, Giant, Redners, Wal-Mart, Weis. Other stores include Coplay and Walnutport Giant, Allentown Sam’s Club, Dorneyville Aldi, and Allentown & Bethlehem Wegmans. WCHI also purchases basic toiletries from CVS, Sam’s, and Wal-Mart.
Volunteers unload a minimum of 2,500-5,500 pounds of food on Wednesdays from SHFB, WCHI purchases, and public donations. Food items are inventory dated and then stored on named pallets, refrigerators or freezers, each is identified as USDA food, PA State food, local WCHI purchased store food, or public donated food. The public donated food is also date checked and weighed. Our volunteers also restock our pantry shelves, down pack 50-pound bags of produce ordered from SHFB like carrots, onions, potatoes (when produce is available) into smaller manageable bags donated by Whitehall WAWA.
On distribution days, one volunteer checks in our pantry guests during their appointment time. Each household then is registered in our computer program by one of four registration volunteers and is given a pantry appointment for the following month. Another volunteer takes our guest shopping for food and toiletries with a grocery cart through each section of available items in our Pantry. We are in the basement of the Christ the King School. The heavy, food filled grocery cart is pushed up a ramp by another volunteer and is unloaded in our guest’s car. Not every guest owns a car. We have several guests that rely on Uber to bring them to and take them home from our pantry.
Our WCHI volunteers enjoy helping our community. Everyone gets along very well and helps each other. We can always use more volunteers. Please contact Sylvia at [email protected] to see how you can join our amazing and selfless volunteer team.
Needed WCHI Panty food items: hot and cold cereal, canned fruit in lite or no syrup, all varieties of canned soup especially chicken noodle, all varieties of canned vegetables, mac and cheese, peanut butter, and boxed pasta shapes like rigatoni, fettucine, spaghetti. Please no elbow macaroni. These donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall across from the Whitehall post office. Monetary donations, payable to WCHI, also are needed to purchase food and basic toiletries. Please mail your check to WCHI, 1080 Schadt Ave, Whitehall, PA 18052
WCHI and our Guests, THANK YOU and all our Extraordinary Volunteers!!
07-24-2025
WCHI Free Community Meals
written by Shari Noctor, WCHI President.
Since 2016 WCHI, the faith-based community and others, have been proud to provide these FREE COMMUNITY MEALS to low-income WCSD residents twice a month. These meals became a huge hit. Attendance included a single person, a couple of friends or family members, multigenerational households, and seniors. Many new friendships were formed. Some even started dressing up, saving tables for their friends, and treated the meals as a social event. Covid arrived and the meals were temporarily shut down.
Our WCHI Meals are intended for any low-income WCSD resident. In 2025, many residents recently believe the meals are strictly for Seniors. This is not true, though Seniors have become the largest group attending our meals. ALL age groups are welcome to attend both meals on the 1st Sunday of the month and the 3rd Tuesday of the month from 4-6pm. WCHI will post a meal reminder on Facebook and Instagram. It will state the end time (if before 6pm), if it is a sit-down or take out meal, or a version of both. The meal being served also will be posted.
See the WCHI Jan-June 2025 Free Community Meal attendance sheet below.
WCHI 2025 FREE COMMUNITY MEALS
The top section is the meals served on the 1st Sunday of the month; the 2nd section is the 3rd Tuesday of the month; and the 3rd section is the two meals combined for monthly numbers. For the 1st half of the year, THANK YOU to the following host sites (some provided two meals): St Peter Roman Catholic Church, Whitehall Active Community Center (WACC), Muslim Association of the LV, Whitehall Bible Fellowship Church, St John the Baptist Catholic Church, St. Elizabeth of Hungary Catholic Church, Shepherd of the Hills Lutheran Church, and Faith Evangelical Lutheran Church. The May 20th WACC meal was canceled since the site was used for a political polling site.
WCHI has many interested organizations who want to host a meal, but do not have a proper facility or manpower to both make and serve a meal. WCHI found a solution. We recently asked local restaurants to prepare a hot or cold meal that we pick up and bring to a designated church social hall. The host church then oversees the meal distribution. Our meal provider partners for this situation include Whitehall WAWA, Coplay Eatery, and Samuel Owens Restaurant & Bar. THANK YOU!!
This paragraph’s info comes from https://tinyurl.com/6jfhja2v “Free Community Meals provides nutrition, offers community, and provides relief. For those struggling with food insecurity, a free, nutritious meal can make a big difference. Many people rely on food pantries and soup kitchens to get vital nutrients they might otherwise lack. A good meal gives energy and helps support health and well-being. Sharing a meal together fosters connection. For people who are homeless or isolated, a free community meal provides an opportunity to socialize and find fellowship. Conversations bloom, friendships form, and people gain a sense of belonging. Knowing where your next meal will come from is something many of us take for granted. For those in need, a free meal offered with kindness and respect can help restore a sense of dignity. It signifies that someone cares and values them. For families struggling to make ends meet, a free meal means one less worry and expense. It provides relief from stress and financial burden, if only for a little while. Parents can breathe easier knowing their children will have full bellies, and resources can be directed to other essential needs.”
Please visit https://tinyurl.com/4y285vp3 for a complete list of our July-December 2025 Meal dates and locations. Please share the list with a WCSD resident, who may benefit by attending our meals. WCHI and our guests who attend these meals, THANK YOU ALL, for helping food insecure people in our community. Together, we all are making a difference in people’s lives. For more info, please contact Karen Haberern, Program Chair at 610-730-3184 .
07-17-2025
WCHI Food Pantry attendance article
submitted by Shari Noctor
I have been fighting hunger, also known as food insecurity, for the residents of the Whitehall-Coplay School District (WCSD) since I attended a Communities That Care Meeting in August 2014. From that time, I spearheaded strategies that contributed to alleviating hunger for WCSD residents.
WOW, 11 years have gone by incredibly fast! During that time, along with all our selfless volunteers and our many community partners, WCHI provided numerous food programs.
Today, WCHI focuses on three main areas. Our WCHI Pantry Garden, located at the Mickley-Prydun Farm, provides fresh vegetables and herbs for our pantry guests. Twice a month, through the support of local faith-based and other community partners, we offer Free Community Meals. Our priority focus always remains with our Food Pantry.
Thanks to the Catholic Diocese of Allentown and St. John the Baptist Church, WCHI secured a permanent location to operate our Food Pantry in the Christ the King School building. WCHI opened with outside food distributions on January 13, 2022. Covid restrictions lifted, and WCHI began inside food distributions on May 12, 2022. WCHI has been keeping monthly pantry excel attendance data since January 2022.
Our lowest pantry attendance was in June 2022. WCHI served 174 households consisting of 234 children (a baby-age 17), 275 adults (age 18-59), and 138 seniors (age 60+) for a total of 647 residents. Our highest pantry attendance was in March 2025. WCHI served 344 households consisting of 474 children, 617 adults, and 250 seniors for a total of 1,341 residents. Our growth continued due from pantry attendees and community awareness.
I felt it would be interesting for the reader to see how many people WCHI serves. Our pantry is open monthly on the 2nd and 3rd Thursday. Note: not every household attends monthly.
In reviewing the monthly data from January 2022 through June 2025, I wanted to mention that the summer attendance usually decreases. And in September through December, the attendance increases again. WCHI will see if this trend continues through the end of 2025.
WOW, 11 years have gone by incredibly fast! During that time, along with all our selfless volunteers and our many community partners, WCHI provided numerous food programs.
Today, WCHI focuses on three main areas. Our WCHI Pantry Garden, located at the Mickley-Prydun Farm, provides fresh vegetables and herbs for our pantry guests. Twice a month, through the support of local faith-based and other community partners, we offer Free Community Meals. Our priority focus always remains with our Food Pantry.
Thanks to the Catholic Diocese of Allentown and St. John the Baptist Church, WCHI secured a permanent location to operate our Food Pantry in the Christ the King School building. WCHI opened with outside food distributions on January 13, 2022. Covid restrictions lifted, and WCHI began inside food distributions on May 12, 2022. WCHI has been keeping monthly pantry excel attendance data since January 2022.
Our lowest pantry attendance was in June 2022. WCHI served 174 households consisting of 234 children (a baby-age 17), 275 adults (age 18-59), and 138 seniors (age 60+) for a total of 647 residents. Our highest pantry attendance was in March 2025. WCHI served 344 households consisting of 474 children, 617 adults, and 250 seniors for a total of 1,341 residents. Our growth continued due from pantry attendees and community awareness.
I felt it would be interesting for the reader to see how many people WCHI serves. Our pantry is open monthly on the 2nd and 3rd Thursday. Note: not every household attends monthly.
In reviewing the monthly data from January 2022 through June 2025, I wanted to mention that the summer attendance usually decreases. And in September through December, the attendance increases again. WCHI will see if this trend continues through the end of 2025.
07-10-2025
WCHI HPI Cereal Article
Written by Jenn Dietz, HPI Chair & Pantry Co-Manager
Look for Low Sugar in Your Cereal
There’s a fairly regular conversation within our pantry about what cereal gets placed on which shelf. Our standard practice is to use a sort of reverse stoplight strategy: to put the things that are the healthiest on the top shelf (green=choose frequently) and less healthy items on the middle or bottom (yellow/red = choose sometimes/rarely). With some products this is very simple, however assigning a location for cereal can be a bit of a challenging task, since not all cereals are equally nutritious.
Let’s start with something that is an easy decision for the top shelf: whole grain rolled oats, found in the traditional round canister. Because they are a whole grain, plant based and all natural, they get the green light. They contain no added sugar or sodium, and also offer
4 grams of dietary fiber and 5 grams of protein per half cup serving. That covers all the bases of what we look for in a natural healthy food. The high dietary fiber in oats may help decrease blood cholesterol levels and may decrease heart disease risk. Fiber is also helpful for bowel function.
Oats are versatile. They can be cooked and eaten hot, flavored and toasted become granola, or soaked in milk or yogurt as “overnight oats” with added fruit, raisins, nuts, cinnamon & spices. Adding your own extras allows you to personalize the flavor and control the nutritional values. Remember that nuts and seeds are good in small amounts, since they are calorie dense and dried fruits are naturally sweeter. Oats can also be ground into flour for baking to increase
the benefits mentioned above. Remember the tagline for grains is to “make half your grains whole grain”.
Popular boxed cereals usually have many added ingredients which make it tricky to determine which choice is healthiest. Some general guidelines for cereal suggest that the first ingredient be a whole grain, contain at least 3g of fiber per serving, 2-3g of protein, 6g or less of added sugar, and less than 140mg of sodium per serving. These values are usually not reached when cereals are “frosted” or contain honey coating, chocolate flavor, fun-shaped marshmallows, or
clusters. When too much sugar is added, the product starts to lose it's benefit and it really becomes a sugary snack, even with grain as the main ingredient. Some guidelines also suggest that sugar not be among the top five ingredients.
In the process of this search, I came across a chart that will become a guideline for us in the pantry. This chart is used by the Child and Adult Care Food Program (CACFP), a federal program that provides reimbursements for nutritious meals and snacks to eligible children
and adults who are enrolled for care at participating childcare centers, day care homes, and adult day care centers. It focuses on approving cereals for its program by reading the nutrition label, and first looking at the number of grams in a serving, and then checking the chart for the limit of added sugar for that serving size. You can find the chart at www.fns.usda.gov and look for CACFP information. Limiting added sugar is a great start for improving all area of our
diets. In the WCHI Pantry, it is also a key to the top shelf.
Resources: Myplate.gov and fns.usda.gov
There’s a fairly regular conversation within our pantry about what cereal gets placed on which shelf. Our standard practice is to use a sort of reverse stoplight strategy: to put the things that are the healthiest on the top shelf (green=choose frequently) and less healthy items on the middle or bottom (yellow/red = choose sometimes/rarely). With some products this is very simple, however assigning a location for cereal can be a bit of a challenging task, since not all cereals are equally nutritious.
Let’s start with something that is an easy decision for the top shelf: whole grain rolled oats, found in the traditional round canister. Because they are a whole grain, plant based and all natural, they get the green light. They contain no added sugar or sodium, and also offer
4 grams of dietary fiber and 5 grams of protein per half cup serving. That covers all the bases of what we look for in a natural healthy food. The high dietary fiber in oats may help decrease blood cholesterol levels and may decrease heart disease risk. Fiber is also helpful for bowel function.
Oats are versatile. They can be cooked and eaten hot, flavored and toasted become granola, or soaked in milk or yogurt as “overnight oats” with added fruit, raisins, nuts, cinnamon & spices. Adding your own extras allows you to personalize the flavor and control the nutritional values. Remember that nuts and seeds are good in small amounts, since they are calorie dense and dried fruits are naturally sweeter. Oats can also be ground into flour for baking to increase
the benefits mentioned above. Remember the tagline for grains is to “make half your grains whole grain”.
Popular boxed cereals usually have many added ingredients which make it tricky to determine which choice is healthiest. Some general guidelines for cereal suggest that the first ingredient be a whole grain, contain at least 3g of fiber per serving, 2-3g of protein, 6g or less of added sugar, and less than 140mg of sodium per serving. These values are usually not reached when cereals are “frosted” or contain honey coating, chocolate flavor, fun-shaped marshmallows, or
clusters. When too much sugar is added, the product starts to lose it's benefit and it really becomes a sugary snack, even with grain as the main ingredient. Some guidelines also suggest that sugar not be among the top five ingredients.
In the process of this search, I came across a chart that will become a guideline for us in the pantry. This chart is used by the Child and Adult Care Food Program (CACFP), a federal program that provides reimbursements for nutritious meals and snacks to eligible children
and adults who are enrolled for care at participating childcare centers, day care homes, and adult day care centers. It focuses on approving cereals for its program by reading the nutrition label, and first looking at the number of grams in a serving, and then checking the chart for the limit of added sugar for that serving size. You can find the chart at www.fns.usda.gov and look for CACFP information. Limiting added sugar is a great start for improving all area of our
diets. In the WCHI Pantry, it is also a key to the top shelf.
Resources: Myplate.gov and fns.usda.gov
07-03-2025
WCHI Pantry Garden Article Final
Written by Gwen Herzog
Pantry Garden Chair
June has been a month of work, mud, and finally some hot and sunny days at our Pantry Garden. June 1st Bill Meltzer helped me to move our new, donated water tank into place so that the Township could install the rain gutter and downspout. We also hung our Garden banner on the fence facing the Ironton Rail Trail at the corner closest to the butterfly garden.
On our work night June 3rd, the Township had already begun installing the rain gutter. We spent the evening weeding. On June 4th Tom Noctor planted corn in our last open bed.
Sunday, June 8th, I went to the garden to check on things and cut the grass. It was a nice day, and we had some visitors around including: a garter snake sunning himself on the straw by our horseradish, a snapping turtle on the outside of the garden up against the fence that faces the IRT, mice running a trail from the greenhouse to the field, and a vole scurrying through the grass and behind the shed. It didn’t take long for most to relocate as I came near, but the turtle didn’t move despite the mower getting close to it. I also found flea beetles on our eggplants, so I dusted the leaves before heading for home.
At our work night Tuesday, June 10th, we again hilled our potatoes. We were reassured that the hilling is now completed, and the potatoes will just need time to grow. I forgot that we were supposed to add more fertilizer to the hilling dirt, so we will have to add this separately on a future work night.
Tuesday, June 17th Hannah from The Seed Farm brought our new irrigation system to the garden to begin installation. While we were waiting for her to arrive, Sue Butchinski and I caged tomatoes. The beds were total mud! Hannah prepared the main water transfer lines, running them to the 4 lower quadrants of our garden. By the time she had all the pieces together, it was after 1 p.m. We hadn’t even gotten to the drip lines but called it a day. At our work night that evening, we finished caging the tomatoes.
Unfortunately, Tom’s corn all but failed to germinate, so he could either re-plant the corn, or we could fill the space with new pepper plants received from The Seed Farm. Tom chose the pepper plant option, so we intended to complete this on the evening of June 24th.
Hannah reached out to me on June 22nd to advise that due to the high heat index, we would delay further installation of the irrigation system. She also recommended that we cancel our work night on the 24th. Hannah advised that the plants in the garden are well established and would not need our attention. She also said that it was too hot to plant the peppers. Based on her recommendation, we cancelled our work night on the 24th. I am writing this article on June 25th, and I checked the garden today. Everything weathered the heat and looked great! We may even have some zucchini ready to pick next week.
During the month of June, our pantry guests had the opportunity to receive some vegetable plants that were donated by Dennis Atiyeh and several types of cut herbs donated by Gail Kramlich, Dianne Dengler, Sue Butchinski, Fran Sajkowicz, and me. Thanks to all!
Please join us for weeding, watering, and harvesting at the Pantry Garden located at 3540 South Ruch Street, Whitehall, Tuesday evenings from 6:15 p.m. – 7:15 p.m. Everyone is welcome and clearances are not required. We have plenty of extra gloves and tools, but you are also welcome to bring your own. I look forward to meeting you then!
On our work night June 3rd, the Township had already begun installing the rain gutter. We spent the evening weeding. On June 4th Tom Noctor planted corn in our last open bed.
Sunday, June 8th, I went to the garden to check on things and cut the grass. It was a nice day, and we had some visitors around including: a garter snake sunning himself on the straw by our horseradish, a snapping turtle on the outside of the garden up against the fence that faces the IRT, mice running a trail from the greenhouse to the field, and a vole scurrying through the grass and behind the shed. It didn’t take long for most to relocate as I came near, but the turtle didn’t move despite the mower getting close to it. I also found flea beetles on our eggplants, so I dusted the leaves before heading for home.
At our work night Tuesday, June 10th, we again hilled our potatoes. We were reassured that the hilling is now completed, and the potatoes will just need time to grow. I forgot that we were supposed to add more fertilizer to the hilling dirt, so we will have to add this separately on a future work night.
Tuesday, June 17th Hannah from The Seed Farm brought our new irrigation system to the garden to begin installation. While we were waiting for her to arrive, Sue Butchinski and I caged tomatoes. The beds were total mud! Hannah prepared the main water transfer lines, running them to the 4 lower quadrants of our garden. By the time she had all the pieces together, it was after 1 p.m. We hadn’t even gotten to the drip lines but called it a day. At our work night that evening, we finished caging the tomatoes.
Unfortunately, Tom’s corn all but failed to germinate, so he could either re-plant the corn, or we could fill the space with new pepper plants received from The Seed Farm. Tom chose the pepper plant option, so we intended to complete this on the evening of June 24th.
Hannah reached out to me on June 22nd to advise that due to the high heat index, we would delay further installation of the irrigation system. She also recommended that we cancel our work night on the 24th. Hannah advised that the plants in the garden are well established and would not need our attention. She also said that it was too hot to plant the peppers. Based on her recommendation, we cancelled our work night on the 24th. I am writing this article on June 25th, and I checked the garden today. Everything weathered the heat and looked great! We may even have some zucchini ready to pick next week.
During the month of June, our pantry guests had the opportunity to receive some vegetable plants that were donated by Dennis Atiyeh and several types of cut herbs donated by Gail Kramlich, Dianne Dengler, Sue Butchinski, Fran Sajkowicz, and me. Thanks to all!
Please join us for weeding, watering, and harvesting at the Pantry Garden located at 3540 South Ruch Street, Whitehall, Tuesday evenings from 6:15 p.m. – 7:15 p.m. Everyone is welcome and clearances are not required. We have plenty of extra gloves and tools, but you are also welcome to bring your own. I look forward to meeting you then!
06-26-2025
WCHI ARTICLE:
REQUIRED TWO ID FORMS BY ALL GUESTS
DURING JULY’S FOOD DISTRIBUTION
I want to explain how government food comes to WCHI through Second Harvest Food Bank (SHFB). The following quoted info comes from the Pennsylvania Dept of Agriculture’s - The Emergency Food Assistance Program (TEFAP) Outlet Manual - that WCHI received from SHFB.
“TEFAP helps supplement the diets of low-income families providing them with emergency food assistance at no cost. TEFAP also supports American agriculture by distributing high quality, 100% American grown food purchased and distributed by USDA. The program is administered at the federal level by USDA’s Food and Nutrition Service (FNS). State agencies receive the commodities, administrative funding, and provide the overall management of the program within their state.
The amount received by each state depends on the low-income and unemployed population. States provide food to the local agencies (SHFB), which then distributes the commodities to emergency food providers (organizations like WCHI) who directly serve eligible recipients. The Pennsylvania Dept of Agriculture has been designated the state agency responsible for program administration.”
SHFB posts weekly the available food items a member Pantry can order. The items are in categories and specified: USDA, State, Lehigh County, or Donated (this is mainly from local grocery stores). Bill Meltzer and Jenn Dietz do our weekly on-line ordering for what is available and fits our Pantry needs.
The new TEFAP fiscal year starts on July 1st. WCHI has received the new “TEFAP Declaration of Need” forms from SHFB which give income limits based on the household size. The limits are 185% of the poverty level. For example, a household of one, their weekly gross income cannot be higher than $557; a household of four, $1,144; and a household of six, $1,536. There are income limits for each household size. The guest signs the TEFAP form verifying their income. Proof of income paperwork is not required.
Our guests will need to bring two forms of ID with them to be both registered and to obtain food. These include: 1) a valid (current, not expired) driver’s license, a non-driver photo picture ID, or a passport with their name and address on it. If our guest has moved and their picture ID card was not updated with their new address, they will need a picture ID and a change of address update card showing where they live. Our guests must be a Whitehall-Coplay School District resident. A cell phone picture of their valid acceptable photo ID will be accepted.
And 2) Also, required is proof of residency in Whitehall or Coplay. Our guest needs to show proof that they live at the address provided on their valid picture ID. Acceptable items with their name and address on them include: a utility bill, a lease, car insurance card, etc.
WCHI has been telling our guests to bring the specified two forms of ID monthly since April. Our guests should know the procedure at this point. Also, written Information has been provided to our guests during June’s food distribution. If our guest does not have both required items, they will not be registered and will not be given any food until they can show both items during our regular distribution hours.
“TEFAP helps supplement the diets of low-income families providing them with emergency food assistance at no cost. TEFAP also supports American agriculture by distributing high quality, 100% American grown food purchased and distributed by USDA. The program is administered at the federal level by USDA’s Food and Nutrition Service (FNS). State agencies receive the commodities, administrative funding, and provide the overall management of the program within their state.
The amount received by each state depends on the low-income and unemployed population. States provide food to the local agencies (SHFB), which then distributes the commodities to emergency food providers (organizations like WCHI) who directly serve eligible recipients. The Pennsylvania Dept of Agriculture has been designated the state agency responsible for program administration.”
SHFB posts weekly the available food items a member Pantry can order. The items are in categories and specified: USDA, State, Lehigh County, or Donated (this is mainly from local grocery stores). Bill Meltzer and Jenn Dietz do our weekly on-line ordering for what is available and fits our Pantry needs.
The new TEFAP fiscal year starts on July 1st. WCHI has received the new “TEFAP Declaration of Need” forms from SHFB which give income limits based on the household size. The limits are 185% of the poverty level. For example, a household of one, their weekly gross income cannot be higher than $557; a household of four, $1,144; and a household of six, $1,536. There are income limits for each household size. The guest signs the TEFAP form verifying their income. Proof of income paperwork is not required.
Our guests will need to bring two forms of ID with them to be both registered and to obtain food. These include: 1) a valid (current, not expired) driver’s license, a non-driver photo picture ID, or a passport with their name and address on it. If our guest has moved and their picture ID card was not updated with their new address, they will need a picture ID and a change of address update card showing where they live. Our guests must be a Whitehall-Coplay School District resident. A cell phone picture of their valid acceptable photo ID will be accepted.
And 2) Also, required is proof of residency in Whitehall or Coplay. Our guest needs to show proof that they live at the address provided on their valid picture ID. Acceptable items with their name and address on them include: a utility bill, a lease, car insurance card, etc.
WCHI has been telling our guests to bring the specified two forms of ID monthly since April. Our guests should know the procedure at this point. Also, written Information has been provided to our guests during June’s food distribution. If our guest does not have both required items, they will not be registered and will not be given any food until they can show both items during our regular distribution hours.
06-19-2025
WCHI Article on WCHI
Pantry Food & Second Harvest Food Bank
written by Shari Noctor
Second Harvest Food Bank (SHFB) is our local Food Bank and their “Mission is to obtain food and distribute it to people in need through area nonprofits and to provide resources for education and advocacy to end hunger.” They serve 200 agencies in a six-county area including Lehigh, Northampton, Carbon, Monroe, Pike, and Wayne.
As I have mentioned in numerous articles, WCHI would never be able to feed as many of our Pantry Guests as we do, without our SHFB membership and their continued support. At SHFB, they receive Federal food from USDA, State Food from PA Dept. of Agriculture, grocery food store stock when products reach their best buy dates and need be taken off their shelves (the food is still good), and both local food chain warehouses & local farmers that have overstock.
Bill Meltzer and Jenn Dietz does WCHI’s weekly on-line food ordering with SHFB. There are usually 3-5 pages of inventory with anywhere from 45-75 total items available. During Covid-19, WCHI had over 200 items to choose from. It takes time for Bill and Jenn to evaluate what food is needed and how much of each item to order. Bill and Jenn also need to watch the poundage since our truck has a carrying weight limit. Tom Noctor picks up all our food orders from SHFB weekly.
For the month of May, WCHI ordered 17,748.39 pounds of food with a value of $21,028.80 from SHFB. Some of the food was donated to SHFB, thus the term value, and not cost. WCHI receives a monthly statement for our food orders, which varies based on what we order and where the food came based on the groups mentioned in paragraph two. May’s food invoice from SHFB was $559.78.
Next, you will see WCHI May food items ordered from SHFB. I have listed the food category, which is in alphabetical order, and the corresponding poundage and value. Baby food/formula 6 lbs. $11.82; Beverages (coffee) 601 lbs. $1,183.97. Note: WCHI does not order soda. Condiments- including spices, condiments, sauces 834.8 lbs. $1,071.00; Dairy (1% 1/2 gallons of milk) 1,368 lbs. $570.24; Dressings: 60 lbs. $118.20; Fresh Produce 4,592 lbs. $3,906.24; Fruit- canned or Frozen: 2,552.50 lbs. $3,378.48; 100% Juices: 1,172.00 lbs. $1,259.72; Complete meals/entrees usually frozen 1,081.97 lbs. $1,516.47; Frozen meats/fish/poultry 1,077.12 lbs. $2,862.55; Pastas 200 lbs. $98.50; Non-Meat Proteins: canned beans, peanut butter, eggs 2,385 lbs. $3,125.70; Rice 60 lbs. $117.90; Snack foods/Cookies 423 lbs. $833.31; Vegetables: canned or frozen 1,335.00 lbs. $974.70.
Our WCHI volunteers then unload all this poundage weekly by hand and puts them on specified pallets in our Pantry, which are marked USDA, State, Donated. On other days, our wonderful volunteers stock our Pantry shelves for our Guests to select the foods they will eat. Each food type section states how many items a Guest can take based on their household size during our Pantry distributions. Guests can only attend once monthly. THANK YOU to all our wonderful volunteers for all the time you give to WCHI and to our Guests. WCHI truly appreciates you all!!
WCHI also spends a minimum of $5,000 monthly buying needed food items from local stores. And we are most appreciative for the Public’s food donations, food drives, and monetary donations. It takes many people working together to help WCHI feed so many food-insecure residents living in the Whitehall-Coplay School District. WCHI and our Guests THANKS EVERYONE who works diligently to alleviates hunger in Whitehall and Coplay. Have a great week!!
06-12-2025
WCHI HPI Article
Written by Jenn Dietz,
HPI Chair & Pantry Co-Manager
I recently saw a statement that caught my attention and has really stuck with me. “If your food can go bad, it’s good for you. If your food cannot go bad, it’s not good for you.”
I have been giving it some thought, and it makes sense. Fresh fruits and vegetables, whole grains, meats, and real dairy products contain no preservatives because they are fresh, which means they will spoil. Processed foods -- things that come from a package from a factory, with many ingredients that you can’t understand or pronounce -- are loaded with additives that make them shelf stable, but not health friendly.
I have noticed this with baked goods as well. Packaged sweets from the bakery department of the grocery store, or even a loaf of bread, can sit out on the counter for many days. But if I bake muffins or breads, they will start to get moldy quickly when left out of the refrigerator. Reading the label proves that there are additional preservatives in the bakery version. The guideline for ingredient labels is that you should try to choose products with five ingredients or less that are recognizable as food or spices.
Speaking of unrecognizable ingredients, there recently has been news from the US Food and Drug Administration that synthetic dyes are being phased out of our food supply. And natural color additives will be authorized instead. There is a whole rainbow of food dyes that are to be eliminated by the end of next year. There is some belief that the increase in childhood obesity, depression, and ADHD may be a result of food dyes and additives. The FDA is also partnering with the National Institutes of Health (NIH) to conduct research on how additives impact children’s health and development.
Choosing fresh, healthy foods is challenging for many people, since our society makes it easy to open and heat what's in the can, or 'just add water' and cook what's in the box. Commercials and jingles that we can sing, lead us right to fast food and convenient packaging, which we tend to grab at the gas station or checkout line without a thought about the contents.
Not far from Whitehall is the snack capital of the country! Hanover in York County is the home of Snyder's and Utz brands, major producers of chips and pretzels. Sturgis pretzels come from Lancaster County, along with Auntie Anne and Herr's foods. And, if we're talking snacks, we can also include Hershey Foods, as well. Snacks are practically part of our DNA.
It takes just a little bit of self-control, planning & preparation. But, in the interest of better health, we can enjoy our chips and pretzels less often and focus more on simple snacks with natural ingredients instead of the
over-processed varieties.
Buy and prepare fruits and veggies to snack on while watching TV, or to take on the go, instead of the convenience of what is manufactured and pre-packaged. For something sweet, berries, grapes, apple slices, raisins, or dates can hit the spot. For salty or savory and crunchy, choose roasted nuts & seeds, popcorn without too much butter and salt, or try roasted & seasoned chickpeas – they are good! Crunchy vegetables like carrots, celery, cucumbers, and peppers can be dipped in hummus or dips made with plain yogurt and spices to reduce the fat, instead of sour cream and mayonnaise. Our taste buds will adapt to fresh flavors and become sensitive to natural tastes and sweetness.
Work on eating the foods that “can go bad” instead of the ones that are well-preserved. These foods with a short shelf-life are the kinds of snacks we can rely on to be good to our bodies. Let Mother Nature do the packaging and we cannot go wrong.
I have been giving it some thought, and it makes sense. Fresh fruits and vegetables, whole grains, meats, and real dairy products contain no preservatives because they are fresh, which means they will spoil. Processed foods -- things that come from a package from a factory, with many ingredients that you can’t understand or pronounce -- are loaded with additives that make them shelf stable, but not health friendly.
I have noticed this with baked goods as well. Packaged sweets from the bakery department of the grocery store, or even a loaf of bread, can sit out on the counter for many days. But if I bake muffins or breads, they will start to get moldy quickly when left out of the refrigerator. Reading the label proves that there are additional preservatives in the bakery version. The guideline for ingredient labels is that you should try to choose products with five ingredients or less that are recognizable as food or spices.
Speaking of unrecognizable ingredients, there recently has been news from the US Food and Drug Administration that synthetic dyes are being phased out of our food supply. And natural color additives will be authorized instead. There is a whole rainbow of food dyes that are to be eliminated by the end of next year. There is some belief that the increase in childhood obesity, depression, and ADHD may be a result of food dyes and additives. The FDA is also partnering with the National Institutes of Health (NIH) to conduct research on how additives impact children’s health and development.
Choosing fresh, healthy foods is challenging for many people, since our society makes it easy to open and heat what's in the can, or 'just add water' and cook what's in the box. Commercials and jingles that we can sing, lead us right to fast food and convenient packaging, which we tend to grab at the gas station or checkout line without a thought about the contents.
Not far from Whitehall is the snack capital of the country! Hanover in York County is the home of Snyder's and Utz brands, major producers of chips and pretzels. Sturgis pretzels come from Lancaster County, along with Auntie Anne and Herr's foods. And, if we're talking snacks, we can also include Hershey Foods, as well. Snacks are practically part of our DNA.
It takes just a little bit of self-control, planning & preparation. But, in the interest of better health, we can enjoy our chips and pretzels less often and focus more on simple snacks with natural ingredients instead of the
over-processed varieties.
Buy and prepare fruits and veggies to snack on while watching TV, or to take on the go, instead of the convenience of what is manufactured and pre-packaged. For something sweet, berries, grapes, apple slices, raisins, or dates can hit the spot. For salty or savory and crunchy, choose roasted nuts & seeds, popcorn without too much butter and salt, or try roasted & seasoned chickpeas – they are good! Crunchy vegetables like carrots, celery, cucumbers, and peppers can be dipped in hummus or dips made with plain yogurt and spices to reduce the fat, instead of sour cream and mayonnaise. Our taste buds will adapt to fresh flavors and become sensitive to natural tastes and sweetness.
Work on eating the foods that “can go bad” instead of the ones that are well-preserved. These foods with a short shelf-life are the kinds of snacks we can rely on to be good to our bodies. Let Mother Nature do the packaging and we cannot go wrong.
06-05-2025
WCHI Pantry Garden Article
Written by Gwen Herzog
Pantry Garden Chair
May 27th was a huge day at the Pantry Garden. Hannah from The Seed Farm, along with her summer intern, Debbie, were coming by around 10 a.m. to bring seedlings and other supplies for our 2025 garden. Before their arrival, Brandon Hibbler from Whitehall Township Parks and Recreation stopped by to let me know he will be scheduling our shed gutter and downspout installation for our water catch system. A used, food-grade tote was donated and rinsed, and it is currently stored in the Pantry van until we can place it in the garden. We expect to have the entire system set up during the first week of June.
Sue Butchinski and I were hilling dirt onto our potato plants and Tom Noctor was finishing up the last of the rototilling when Hannah and Debbie arrived. While Debbie unloaded the truck, Hannah reviewed the planting scheme with Sue and me. Hannah planned out 5 large beds for us but quickly identified that based on how Tom had rototilled, we will instead have 2 huge beds and the large potato bed. The seedlings that Hannah and Debbie brought included: two varieties of eggplant, three varieties of red slicing tomatoes, orange tomatoes, tomatillos, cayenne peppers, jalapeño peppers, sweet peppers, zucchini, yellow squash, basil, thyme, rosemary, chives, two varieties of sunflowers, mini zinnias, calendula, and marigolds. They also brought a giant bag of fertilizer for us to add to the holes before planting the seedlings.
Hannah White and Debbie McDonald helped Sue and me finish hilling the potatoes. Then we watered all our new seedlings and discussed how to plant later today at our work night. Hannah committed to redoing the planting diagram based on the new beds and emailing them to me during the afternoon. Because it was after 12, we all wrapped up and left for the afternoon.
The new diagram received that afternoon showed that our one bed is now 85’ x 12’ and the other is 85’ x 15’. The bed closer to the Ironton Rail Trail was to have eggplants, zucchini, yellow squash, herbs, and flowers with the end closest to the creek reserved for corn. The bed closer to the shed was to have tomatoes, tomatillos, hot and sweet peppers, herbs, and flowers with the end closest to creek reserved for winter squash. As instructed by Hannah, I ran the tape measure between the beds and then marked out 5’ sections in which to plant according to the new diagram.
Sue, Sylvia Lee, and I were the work crew for the night, and we quickly discovered we had more plants for the 5’ sections than the diagram indicated. Despite this, we made it work! I hoed holes based on the suggested spacing, Sue poured ¼ cup of fertilizer into each hole, and Sylvia planted the seedlings in the holes. Sue and I also removed the flowers from the peppers and tomatillos before those were planted. Sylvia planted many of the sunflowers, and Sue planted all the herbs and marigolds. I planted zinnias, calendula, and a few sunflowers, then hauled a load of weeds and rocks to the tree line before we packed up for the night. We had worked non-stop for over two hours, and it was getting dark, but we were successful in getting everything into the ground! Fortunately, because rain was forecast overnight and the next day, we felt that we didn’t need to stay and water in the dark. It rained on May 28th, so our thinking was correct.
A huge THANK YOU goes to Tom, Sue, and Sylvia. And also, to Jenn Dietz, John Halko, and Fran Worman (who could not attend on Tuesday) for everyone’s dedication and hard work to provide fresh vegetables and herbs for our Pantry Guests.
Readers, if you want to help us at the garden Tuesday nights at 6:15, please call me at 610-379-6823.
I hope your flower and vegetable gardens are flourishing. Have a great June!
Sue Butchinski and I were hilling dirt onto our potato plants and Tom Noctor was finishing up the last of the rototilling when Hannah and Debbie arrived. While Debbie unloaded the truck, Hannah reviewed the planting scheme with Sue and me. Hannah planned out 5 large beds for us but quickly identified that based on how Tom had rototilled, we will instead have 2 huge beds and the large potato bed. The seedlings that Hannah and Debbie brought included: two varieties of eggplant, three varieties of red slicing tomatoes, orange tomatoes, tomatillos, cayenne peppers, jalapeño peppers, sweet peppers, zucchini, yellow squash, basil, thyme, rosemary, chives, two varieties of sunflowers, mini zinnias, calendula, and marigolds. They also brought a giant bag of fertilizer for us to add to the holes before planting the seedlings.
Hannah White and Debbie McDonald helped Sue and me finish hilling the potatoes. Then we watered all our new seedlings and discussed how to plant later today at our work night. Hannah committed to redoing the planting diagram based on the new beds and emailing them to me during the afternoon. Because it was after 12, we all wrapped up and left for the afternoon.
The new diagram received that afternoon showed that our one bed is now 85’ x 12’ and the other is 85’ x 15’. The bed closer to the Ironton Rail Trail was to have eggplants, zucchini, yellow squash, herbs, and flowers with the end closest to the creek reserved for corn. The bed closer to the shed was to have tomatoes, tomatillos, hot and sweet peppers, herbs, and flowers with the end closest to creek reserved for winter squash. As instructed by Hannah, I ran the tape measure between the beds and then marked out 5’ sections in which to plant according to the new diagram.
Sue, Sylvia Lee, and I were the work crew for the night, and we quickly discovered we had more plants for the 5’ sections than the diagram indicated. Despite this, we made it work! I hoed holes based on the suggested spacing, Sue poured ¼ cup of fertilizer into each hole, and Sylvia planted the seedlings in the holes. Sue and I also removed the flowers from the peppers and tomatillos before those were planted. Sylvia planted many of the sunflowers, and Sue planted all the herbs and marigolds. I planted zinnias, calendula, and a few sunflowers, then hauled a load of weeds and rocks to the tree line before we packed up for the night. We had worked non-stop for over two hours, and it was getting dark, but we were successful in getting everything into the ground! Fortunately, because rain was forecast overnight and the next day, we felt that we didn’t need to stay and water in the dark. It rained on May 28th, so our thinking was correct.
A huge THANK YOU goes to Tom, Sue, and Sylvia. And also, to Jenn Dietz, John Halko, and Fran Worman (who could not attend on Tuesday) for everyone’s dedication and hard work to provide fresh vegetables and herbs for our Pantry Guests.
Readers, if you want to help us at the garden Tuesday nights at 6:15, please call me at 610-379-6823.
I hope your flower and vegetable gardens are flourishing. Have a great June!
05-29-2025
WCHI Statistical Info Article
Written by Shari Noctor
Most of our WCHI Pantry guests come every month. But some miss their appointments due to lack of transportation, sickness, being called into work or working overtime, and doctor appointments. We also register brand new guests. I wanted to share our attendance numbers for January through April 2025.
WCHI provided food and toiletries to 1,293 households consisting of 1,756 children (a baby-age 17), 2,316 adults (ages 18-59) and 968 seniors (age 60+). Total people served in this 4-month period was 5,040. We provide enough food for each person in the household to have 3 meals a day for 5 days, which equals a minimum of 75,600 food items.
WCHI could never feed this many people without Food from Second Harvest Food Bank (SHFB). WCHI ordered, picked up, and unloaded 82,799 pounds of food valued at $104,405. This is only for a 4-month period!! WCHI wrote and obtained these grants: $3,000 Catholic Diocese of Allentown Poverty Relief Grant approved in 2025 and will be closed in 2025; $7,500 Trexler Trust Grant approved by the Trustees in 2024 and closed in 2025, and a $65,000 Community Development Block Grant approved by the Lehigh County Commissioners in 2024 and will be closed in 2025.
This year through 4/30/25, WCHI received $7,598 in monetary donations. And we received and weighed 7,688 pounds of food, pet food, and toiletries. Everything above comes from many generous residents, schools, and organizations.
From 1/1/25-4/30/25, WCHI spent $22,583 on Food and Toiletries. This includes $1,331 paid to SHFB for food. Food purchases are everything else we need that are not ordered through SHFB or donated by the public. The toiletries we buy are limited to toilet paper, tissues, small & large feminine pads, and baby & adult diapers.
All our donations are date and package checked, weighed, and recorded. Below are the assorted poundage amounts donated. I have not named individual donors without their permission. These donors are in alphabetical order:
Angel Resources 97; First Presbyterian of Hokendauqua 456; Good Shepherd Catholic School 358; Greg & Doug Fettig 281; Knights of Columbus 237; Public donations dropped off in the RE/MAX Unlimited Foyer 930; Shepherd of the Hills Lutheran Church 525; Six separate adult diapers/pull-up baby diaper donors 190; Six separate food donors 105; St Elizabeth Regional School 214; St John the Baptist Church 147; St Peter Roman Catholic Church 324; Steckel Elementary School 1,853; Taylor Villas Subdivision 380; WCHI Bingo 375; WCHI known Meat distributor 1,067; and Zephyr Elementary School 149.
Needed Panty food items: Cereal and other breakfast foods, chicken noodle soup, mac & cheese, canned fruit in lite or no syrup, and canned kidney beans Donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations also are needed and are payable to WCHI. Please mail to WCHI, also at the same address above.
WCHI and our Guests, THANK YOU ALL, including our great volunteers!!
WCHI provided food and toiletries to 1,293 households consisting of 1,756 children (a baby-age 17), 2,316 adults (ages 18-59) and 968 seniors (age 60+). Total people served in this 4-month period was 5,040. We provide enough food for each person in the household to have 3 meals a day for 5 days, which equals a minimum of 75,600 food items.
WCHI could never feed this many people without Food from Second Harvest Food Bank (SHFB). WCHI ordered, picked up, and unloaded 82,799 pounds of food valued at $104,405. This is only for a 4-month period!! WCHI wrote and obtained these grants: $3,000 Catholic Diocese of Allentown Poverty Relief Grant approved in 2025 and will be closed in 2025; $7,500 Trexler Trust Grant approved by the Trustees in 2024 and closed in 2025, and a $65,000 Community Development Block Grant approved by the Lehigh County Commissioners in 2024 and will be closed in 2025.
This year through 4/30/25, WCHI received $7,598 in monetary donations. And we received and weighed 7,688 pounds of food, pet food, and toiletries. Everything above comes from many generous residents, schools, and organizations.
From 1/1/25-4/30/25, WCHI spent $22,583 on Food and Toiletries. This includes $1,331 paid to SHFB for food. Food purchases are everything else we need that are not ordered through SHFB or donated by the public. The toiletries we buy are limited to toilet paper, tissues, small & large feminine pads, and baby & adult diapers.
All our donations are date and package checked, weighed, and recorded. Below are the assorted poundage amounts donated. I have not named individual donors without their permission. These donors are in alphabetical order:
Angel Resources 97; First Presbyterian of Hokendauqua 456; Good Shepherd Catholic School 358; Greg & Doug Fettig 281; Knights of Columbus 237; Public donations dropped off in the RE/MAX Unlimited Foyer 930; Shepherd of the Hills Lutheran Church 525; Six separate adult diapers/pull-up baby diaper donors 190; Six separate food donors 105; St Elizabeth Regional School 214; St John the Baptist Church 147; St Peter Roman Catholic Church 324; Steckel Elementary School 1,853; Taylor Villas Subdivision 380; WCHI Bingo 375; WCHI known Meat distributor 1,067; and Zephyr Elementary School 149.
Needed Panty food items: Cereal and other breakfast foods, chicken noodle soup, mac & cheese, canned fruit in lite or no syrup, and canned kidney beans Donated items are greatly appreciated. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations also are needed and are payable to WCHI. Please mail to WCHI, also at the same address above.
WCHI and our Guests, THANK YOU ALL, including our great volunteers!!
05-22-2025
WCHI Food Safety Article
Submitted by Shari Noctor
I always write an article on Food Safety with Memorial Day and Summer picnics coming soon. People do not realize, if food is undercooked or not held at proper temperatures, people do get sick and make visits to the emergency room. It is especially important just to remind you of some food safety guidelines and tips.
This valuable information is taken directly from “USDA Urges Consumers to Keep Clear of the Danger Zone This Summer” Released by USDA’s Food Safety Education Staff. Please read the entire article from May 17, 2016, which still holds true today https://tinyurl.com/3s8pnk4e
“Summer cookouts are right around the corner and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is urging consumers to remember the four simple steps to food safety — Clean, Separate, Cook, and Chill — and to steer clear of the “Danger Zone” while cooking outdoors.
What is the Danger Zone? The Danger Zone is the temperature range in which bacteria can grow faster. Bacteria can actually double in number in as little as 20 minutes when perishable food is kept in the Danger Zone. In order to steer clear of the Danger Zone, you should always:
As always, we remind consumers to follow the four steps to food safety when preparing dishes for a cookout:
This valuable information is taken directly from “USDA Urges Consumers to Keep Clear of the Danger Zone This Summer” Released by USDA’s Food Safety Education Staff. Please read the entire article from May 17, 2016, which still holds true today https://tinyurl.com/3s8pnk4e
“Summer cookouts are right around the corner and the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is urging consumers to remember the four simple steps to food safety — Clean, Separate, Cook, and Chill — and to steer clear of the “Danger Zone” while cooking outdoors.
What is the Danger Zone? The Danger Zone is the temperature range in which bacteria can grow faster. Bacteria can actually double in number in as little as 20 minutes when perishable food is kept in the Danger Zone. In order to steer clear of the Danger Zone, you should always:
- Keep cold food, at or below 40°F, in the refrigerator, in coolers, or in containers on ice.
- Limit the time coolers are open. Open and close the lid quickly. Do not leave coolers in direct sunlight.
- Keep foods served hot at or above 140°F, in chafing dishes, warming trays, slow cookers or on the grill. You can keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.
- Use a food thermometer to check the safe recommended temperatures.
- Never leave food between 40 and 140˚F for more than two hours. If the temperature is above 90°F, food should not be left out more than one hour.
As always, we remind consumers to follow the four steps to food safety when preparing dishes for a cookout:
- Clean: Make sure to always wash your hands and surfaces with soap and warm water for 20 seconds before cooking and after handling raw meat or poultry during cooking. Wash cutting boards, dishes, utensils, and work spaces with soap and warm water too. If you plan to be away from the kitchen, pack clean cloths and moist towelettes for cleaning surfaces and hands.
- Separate: When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
- Cook: Always use a food thermometer to check the internal temperature of burgers, steaks, chicken, and foods containing meat or poultry. Hamburgers, sausages and other ground meats should reach 160°F. All poultry should reach a minimum temperature of 165°F. Whole cuts of pork, lamb, veal, and of beef should be cooked to 145°F as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating. A “rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens. Fish should be cooked to 145°F. Meat and poultry cooked on a grill often browns very fast on the outside, and by using a food thermometer you can be sure items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present.
- Chill: After a cookout, place leftovers in shallow containers and refrigerate or freeze immediately. Discard food left in the Danger Zone too long. Remember, when in doubt, throw it out!”
05-15-2025
WCHI ARTICLE ON FRESH PRODUCE FROM LOCAL FARMERS
WRITTEN BY SHARI NOCTOR
Most of the info was provided by Second Harvest Food Bank www.fmnplehighvalley.com and that is in quotes. “The Farmers Market Nutrition Program (FMNP) creates more access to fresh local produce for WIC participants and low-income Seniors while supporting local farmers!
FMNP provides a set of checks to WIC participants and income-eligible Seniors once per year. The checks can be used to purchase fresh, locally grown fruits and vegetables directly from participating farmers at farmers markets and their farm stands. You may hear the Farmers Market Nutrition Program referred to as FMNP, SFMNP (for seniors), Farmers Market Checks, Farmers Market Vouchers or Farmers Market Coupons.
How Do I Get FMNP Checks? Seniors or their proxy apply for checks each year.” From Shari, the Lehigh County Office of Aging and Adult Services will distribute the Farmers Market Nutrition Program checks, also known as vouchers, to eligible senior residents by mail, upon receipt of a completed application, and while supplies last. Vouchers are available to Lehigh County residents aged 60 or older whose total gross household income falls within income guidelines. WCHI has these income guidelines and applications available for you during your Pantry visit.
“Where and When Can I Use My FMNP Checks? FMNP checks can be used from June 1st - November 30th. After November 30th, FMNP checks expire and cannot be used. You can use your FMNP checks at participating farmers markets, farm stands, and mobile markets. You may use your checks at any participating location in Pennsylvania. Checks cannot be used at grocery stores, non-local retailers, or local farms that have not signed up to accept the vouchers.”
The closest markets to Whitehall and Coplay are Lazarus Farm Market, 3605 Rural Rd, Whitehall 610- 799-3831; Elias Market, 101 W Tilghman St, Allentown 610-776-1030; Newhard Farms Corn Shed, 3250 Mauch Chunk Rd, Coplay 610-799-3303. WCHI printed the Lehigh/Northampton farm flier for our guests.
“What Can I Buy with FMNP Checks? Checks can be used for fresh, unprepared fruits and vegetables grown in Pennsylvania. Ex. tomatoes, strawberries, cilantro, corn, apples, broccoli, lettuce, cabbage, watermelon, and peppers! Unprepared means the produce cannot be cooked, cut, or processed in any way. For example, you may use your vouchers to buy a quart of fresh apples, but you cannot use your vouchers to buy apple cider, apple slices, or applesauce. You may not use vouchers for fruits and vegetables not grown in Pennsylvania. Ex. citrus, bananas, plantains, avocados cannot be grown in PA so are not eligible for purchase. You may not use vouchers for non-produce items like meat, bread, dairy, eggs, prepared or processed foods.”
How to Shop with FMNP Checks? Once you receive your FMNP checks, using them is easy! Simply take your vouchers to a participating location and select the eligible produce you would like to purchase. When you’re ready to pay, sign your check and hand it to the farmer. You cannot receive change so be sure to use the entire value of the check!”
WIC participants & eligible Seniors, I hope you take advantage of this wonderful Fresh Produce program.
FMNP provides a set of checks to WIC participants and income-eligible Seniors once per year. The checks can be used to purchase fresh, locally grown fruits and vegetables directly from participating farmers at farmers markets and their farm stands. You may hear the Farmers Market Nutrition Program referred to as FMNP, SFMNP (for seniors), Farmers Market Checks, Farmers Market Vouchers or Farmers Market Coupons.
How Do I Get FMNP Checks? Seniors or their proxy apply for checks each year.” From Shari, the Lehigh County Office of Aging and Adult Services will distribute the Farmers Market Nutrition Program checks, also known as vouchers, to eligible senior residents by mail, upon receipt of a completed application, and while supplies last. Vouchers are available to Lehigh County residents aged 60 or older whose total gross household income falls within income guidelines. WCHI has these income guidelines and applications available for you during your Pantry visit.
“Where and When Can I Use My FMNP Checks? FMNP checks can be used from June 1st - November 30th. After November 30th, FMNP checks expire and cannot be used. You can use your FMNP checks at participating farmers markets, farm stands, and mobile markets. You may use your checks at any participating location in Pennsylvania. Checks cannot be used at grocery stores, non-local retailers, or local farms that have not signed up to accept the vouchers.”
The closest markets to Whitehall and Coplay are Lazarus Farm Market, 3605 Rural Rd, Whitehall 610- 799-3831; Elias Market, 101 W Tilghman St, Allentown 610-776-1030; Newhard Farms Corn Shed, 3250 Mauch Chunk Rd, Coplay 610-799-3303. WCHI printed the Lehigh/Northampton farm flier for our guests.
“What Can I Buy with FMNP Checks? Checks can be used for fresh, unprepared fruits and vegetables grown in Pennsylvania. Ex. tomatoes, strawberries, cilantro, corn, apples, broccoli, lettuce, cabbage, watermelon, and peppers! Unprepared means the produce cannot be cooked, cut, or processed in any way. For example, you may use your vouchers to buy a quart of fresh apples, but you cannot use your vouchers to buy apple cider, apple slices, or applesauce. You may not use vouchers for fruits and vegetables not grown in Pennsylvania. Ex. citrus, bananas, plantains, avocados cannot be grown in PA so are not eligible for purchase. You may not use vouchers for non-produce items like meat, bread, dairy, eggs, prepared or processed foods.”
How to Shop with FMNP Checks? Once you receive your FMNP checks, using them is easy! Simply take your vouchers to a participating location and select the eligible produce you would like to purchase. When you’re ready to pay, sign your check and hand it to the farmer. You cannot receive change so be sure to use the entire value of the check!”
WIC participants & eligible Seniors, I hope you take advantage of this wonderful Fresh Produce program.
05-08-2025
WCHI Volunteer Article
Written by Jenn Dietz,
HPI Chair & Pantry Co-Manager
The end of April was National Volunteer Appreciation Week and while my public expression may be a little late, it is ever-present & acknowledged year-round with my fellow WCHI Pantry Volunteers.
We receive frequent compliments on our Pantry and hear that our guests feel comfortable coming to us for food. Whenever there’s a large operation running smoothly, it’s a good sign that many people can work well together. It takes many hands cooperating to have this positive outcome. We are a 100% volunteer operated Pantry. And we are always welcoming new people to our volunteer team. There are a variety of different jobs for different abilities, so those who want to participate can find what works for them.
Our greatest need for help is on food distribution days, the 2nd and 3rd Thursdays of each month. This requires a friendly ability to interact with people. We also love volunteers who can speak other languages. We schedule up to 6 guest appointments every 10 minutes from 9am-1:00pm and 4:30-7pm, so there are many time slots for volunteers to help our guests through the food shopping Pantry experience. We usually ask for 2–3 hour shifts, however, we are always happy for any amount of time that someone is willing to help.
After our guests check in and register, “Shoppers” walk them through our Pantry with a grocery cart and help them select items based on the number of people in their household. It takes about 15 minutes to walk someone through our aisles and make their selections.
At the end of the shopping process, we have a need for “Cart Pushers” who are strong enough to push the heavy grocery cart up a ramp and into the parking lot. The groceries are put in our guest’s car and then the cart is returned to the Pantry to restart the process with the next guest.
WCHI has been serving over 340 households each month, which means we move a lot of inventory. Another volunteer position is “Restocking” our racks on distribution days. Moving cases of items from our storage area onto our grocery racks in the front of our Pantry requires both a little muscle & bending and the assistance of wheeled grocery carts.
We obtain much of our inventory from Second Harvest Food Bank. On most Wednesdays, we need volunteers to help unload our truck midday. We use a combination of a “human chain” system and a roller belt to help us move inventory downstairs into the Pantry storage area.
The two Wednesdays each month, that precede distribution, are days when lighter work is available for people who can help down-pack produce. We often receive onions, carrots and potatoes each in 50-pound bags which need to be packed into small grocery bags for each household to take. We also occasionally need to sort and date-check donated food items before putting them on our shelves. This work is done in advance and helps us keep things moving quickly on Thursdays.
The instructions for completing the necessary paperwork and clearances can be found on our website at www.Whitehallcoplayhungerinitiative.org If you are interested, please reach out with any questions. We look forward to hearing from you!
We receive frequent compliments on our Pantry and hear that our guests feel comfortable coming to us for food. Whenever there’s a large operation running smoothly, it’s a good sign that many people can work well together. It takes many hands cooperating to have this positive outcome. We are a 100% volunteer operated Pantry. And we are always welcoming new people to our volunteer team. There are a variety of different jobs for different abilities, so those who want to participate can find what works for them.
Our greatest need for help is on food distribution days, the 2nd and 3rd Thursdays of each month. This requires a friendly ability to interact with people. We also love volunteers who can speak other languages. We schedule up to 6 guest appointments every 10 minutes from 9am-1:00pm and 4:30-7pm, so there are many time slots for volunteers to help our guests through the food shopping Pantry experience. We usually ask for 2–3 hour shifts, however, we are always happy for any amount of time that someone is willing to help.
After our guests check in and register, “Shoppers” walk them through our Pantry with a grocery cart and help them select items based on the number of people in their household. It takes about 15 minutes to walk someone through our aisles and make their selections.
At the end of the shopping process, we have a need for “Cart Pushers” who are strong enough to push the heavy grocery cart up a ramp and into the parking lot. The groceries are put in our guest’s car and then the cart is returned to the Pantry to restart the process with the next guest.
WCHI has been serving over 340 households each month, which means we move a lot of inventory. Another volunteer position is “Restocking” our racks on distribution days. Moving cases of items from our storage area onto our grocery racks in the front of our Pantry requires both a little muscle & bending and the assistance of wheeled grocery carts.
We obtain much of our inventory from Second Harvest Food Bank. On most Wednesdays, we need volunteers to help unload our truck midday. We use a combination of a “human chain” system and a roller belt to help us move inventory downstairs into the Pantry storage area.
The two Wednesdays each month, that precede distribution, are days when lighter work is available for people who can help down-pack produce. We often receive onions, carrots and potatoes each in 50-pound bags which need to be packed into small grocery bags for each household to take. We also occasionally need to sort and date-check donated food items before putting them on our shelves. This work is done in advance and helps us keep things moving quickly on Thursdays.
The instructions for completing the necessary paperwork and clearances can be found on our website at www.Whitehallcoplayhungerinitiative.org If you are interested, please reach out with any questions. We look forward to hearing from you!
05-01-2025
WCHI Pantry Garden Article
Written by Gwen Herzog
Pantry Garden Chair
April 21st was the first official day of work at our 2025 Pantry Garden. Based on the weather forecast, Hannah White, from The Seed Farm, selected this day to clear, rototill, and plant our first bed. I arrived at the Garden before 9 a.m. with the intention of ensuring the proper inflation of the tires of the wheelbarrow and rototiller, cutting the grass for the first time, and then clearing off the hoops, coverings, and sandbags from our fall brassica bed. This bed was selected to be planted with Red Bliss potatoes. I was successful at inflating all the tires. Getting the mower started took some time, but it ultimately started, and I was able to cut the grass. I stacked up the sandbags, gathered up the row covers, and removed the hoops. I even had time to sweep out the shed before Hannah arrived.
After unloading her truck and while waiting for the bed to be tilled, Hannah and I prepared the seed potatoes for planting. I learned that golf ball was the target size of seed potato for planting, and it needed to have at least two eyes. Some of the potato eyes had a lot of growth and some had nubs that were barely noticeable. I learned that the size of the eye growth didn’t really matter, but large growth should be kept together. We cut the seed potatoes based on these specifications.
After Tom Noctor rototilled the bed, Hannah explained that we needed to plant the potatoes in rows, 1 foot apart, and the rows were to be about 30 inches apart. We used rope, stakes, and the fence to mark the rows, and we then used a tape measure between the rows to ensure the 1-foot distance between the seed potatoes. We hoed approximately 4-inch-deep rows and planted the seed potatoes cut side down. After we had all the rows planted, Hannah sprinkled the rows with fertilizer, and we mounded about 5 inches of soil over the planted potatoes.
While Hannah and I worked on the potato bed, Tom continued to rototill, fully preparing an existing bed for planting. After we finished planting and covering the seed potatoes, Hannah and I loaded her supplies and equipment into her truck. After she left, I took a wheelbarrow of straw mulch to the tree line and stacked up some wood from our former raised beds. Around 1:30 p.m. Tom and I loaded the equipment into the shed and locked everything up. I was beat! I went home, got cleaned up, had something to eat, and took a long nap. I walk at least 3 miles every day, but I am obviously not yet in gardening shape!
In April, we distributed over 3,600 pounds of fresh produce to our WCHI Pantry guests. This included carrots, potatoes, onions, cabbage, oranges, and mandarins all provided through WCHI’s account at Second Harvest Food Bank (SHFB).
Although WCHI has been fortunate to obtain fresh produce and many other food items from SHFB, our WCHI Food Pantry is always in need of other core foods including cereal, oatmeal packs, pancake mix, 16 oz. peanut butter, canned fruit (in fruit juice or light syrup), chicken noodle soup, boxed macaroni and cheese, and canned kidney beans.
Donated items are greatly appreciated and needed. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations also are needed and are payable to WCHI. Please mail to WCHI, also at the same address above.
Can you, your apartment building, your housing subdivision, school, faith-based community, business, and other organizations and social groups you belong to, host a food drive for WCHI? Just and FYI, WCHI does not accept baked goods, refrigerated, or frozen foods.
Call or text me at 610-379-6823 to coordinate a local pick up, or you may drop your box or boxes off in the RE/MAX Unlimited foyer. Please include your name, phone number, and address on or in your boxes or bags, so that WCHI may properly thank you and/or your organization.
Happy May!
After unloading her truck and while waiting for the bed to be tilled, Hannah and I prepared the seed potatoes for planting. I learned that golf ball was the target size of seed potato for planting, and it needed to have at least two eyes. Some of the potato eyes had a lot of growth and some had nubs that were barely noticeable. I learned that the size of the eye growth didn’t really matter, but large growth should be kept together. We cut the seed potatoes based on these specifications.
After Tom Noctor rototilled the bed, Hannah explained that we needed to plant the potatoes in rows, 1 foot apart, and the rows were to be about 30 inches apart. We used rope, stakes, and the fence to mark the rows, and we then used a tape measure between the rows to ensure the 1-foot distance between the seed potatoes. We hoed approximately 4-inch-deep rows and planted the seed potatoes cut side down. After we had all the rows planted, Hannah sprinkled the rows with fertilizer, and we mounded about 5 inches of soil over the planted potatoes.
While Hannah and I worked on the potato bed, Tom continued to rototill, fully preparing an existing bed for planting. After we finished planting and covering the seed potatoes, Hannah and I loaded her supplies and equipment into her truck. After she left, I took a wheelbarrow of straw mulch to the tree line and stacked up some wood from our former raised beds. Around 1:30 p.m. Tom and I loaded the equipment into the shed and locked everything up. I was beat! I went home, got cleaned up, had something to eat, and took a long nap. I walk at least 3 miles every day, but I am obviously not yet in gardening shape!
In April, we distributed over 3,600 pounds of fresh produce to our WCHI Pantry guests. This included carrots, potatoes, onions, cabbage, oranges, and mandarins all provided through WCHI’s account at Second Harvest Food Bank (SHFB).
Although WCHI has been fortunate to obtain fresh produce and many other food items from SHFB, our WCHI Food Pantry is always in need of other core foods including cereal, oatmeal packs, pancake mix, 16 oz. peanut butter, canned fruit (in fruit juice or light syrup), chicken noodle soup, boxed macaroni and cheese, and canned kidney beans.
Donated items are greatly appreciated and needed. Please place them on the right side of the entry foyer at the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations also are needed and are payable to WCHI. Please mail to WCHI, also at the same address above.
Can you, your apartment building, your housing subdivision, school, faith-based community, business, and other organizations and social groups you belong to, host a food drive for WCHI? Just and FYI, WCHI does not accept baked goods, refrigerated, or frozen foods.
Call or text me at 610-379-6823 to coordinate a local pick up, or you may drop your box or boxes off in the RE/MAX Unlimited foyer. Please include your name, phone number, and address on or in your boxes or bags, so that WCHI may properly thank you and/or your organization.
Happy May!
04-24-2025
WCHI Partnerships with community organizations
written by Shari Noctor
WCHI is extremely fortunate to have many Community Partners in Whitehall and Coplay. In turn, when possible, we try to reciprocate by helping them. This article is to thank two of our Partners: both the Knights of Columbus and the Whitehall Lions. Both groups help us with our Food Pantry distributions, along with countless other committed residents and local organizations.
Knights of Columbus is hosting a Cornhole Charity Tournament on Saturday, May 3rd at Egypt Memorial Park. The tournament starts at 11 a.m. Both WCHI and the Ecumenical Soup Kitchen (179 W. Chew St, Allentown) are this year’s Cornhole proceed recipients. Last year was the 1st time Knights offered Cornhole. It was a huge success. WCHI received a Knights check for $3,400 raised from this event.
The two Cornhole Brackets are Competitive Players (CP) and Social Players (SB). The cost for a CP team of two is $70. And the cost for a SB team of two is $50. This cost includes the tournament entry fee and lunch & drink for the two team players. Prizes for the 3 Top scoring teams: CB (Cash) and SB (Gift Cards).
Both Competitive and Social Cornhole Players register via the Scoreholio APP and payment is through VENMO@KOC10921. Questions? Call or email John Fitzpatrick at 484 201-9188 or [email protected]. Same day team registrations may be available at the door on May 3rd depending on availability. Please call John on this.
THIS IS A FAMILY EVENT. There is no cost for spectators, guests, and families to watch cornhole. There will be a kids’ cornhole area. Bring a chair and please pray for great weather. This is a Rain or Shine event. Food, beer, snacks, bake sale items, and beverages are available for purchase. And there will be ticket sales for a basket raffle and for a 50-25-25 cash drawing. You do not need to be present to win.
Cornhole is fun to attend, whether you are competing or watching. Everyone has a great time. This is a fun event, and you will be supporting two great HUNGER non-profits.
Whitehall Lions help WCHI unload 3,5000-5,500 pounds of food weekly, which WCHI orders and picks up from Second Harvest Food Bank. The Lions are hosting a Miller-Keystone blood drive at St. John’s Lutheran Church, 4331 Main St, Whitehall in Egypt across from Eberhardt Motors on July 2nd 9am-2 pm. I am a Whitehall Lion, and we need blood donors. Note: you cannot donate blood within 8 weeks of giving prior and cannot be on blood thinners. Please call me on my personal cell to register at 610-730-8067.
WCHI THANKS EVERYONE who helps us by volunteering at our Food Pantry, at our Free Community Meals, and at our Bingos. AND we also THANK those who organize food drives and/or provide monetary and individual food donations. It takes many people to help WCHI feed 1,300+ residents a month. WCHI appreciates everyone of you!!
Knights of Columbus is hosting a Cornhole Charity Tournament on Saturday, May 3rd at Egypt Memorial Park. The tournament starts at 11 a.m. Both WCHI and the Ecumenical Soup Kitchen (179 W. Chew St, Allentown) are this year’s Cornhole proceed recipients. Last year was the 1st time Knights offered Cornhole. It was a huge success. WCHI received a Knights check for $3,400 raised from this event.
The two Cornhole Brackets are Competitive Players (CP) and Social Players (SB). The cost for a CP team of two is $70. And the cost for a SB team of two is $50. This cost includes the tournament entry fee and lunch & drink for the two team players. Prizes for the 3 Top scoring teams: CB (Cash) and SB (Gift Cards).
Both Competitive and Social Cornhole Players register via the Scoreholio APP and payment is through VENMO@KOC10921. Questions? Call or email John Fitzpatrick at 484 201-9188 or [email protected]. Same day team registrations may be available at the door on May 3rd depending on availability. Please call John on this.
THIS IS A FAMILY EVENT. There is no cost for spectators, guests, and families to watch cornhole. There will be a kids’ cornhole area. Bring a chair and please pray for great weather. This is a Rain or Shine event. Food, beer, snacks, bake sale items, and beverages are available for purchase. And there will be ticket sales for a basket raffle and for a 50-25-25 cash drawing. You do not need to be present to win.
Cornhole is fun to attend, whether you are competing or watching. Everyone has a great time. This is a fun event, and you will be supporting two great HUNGER non-profits.
Whitehall Lions help WCHI unload 3,5000-5,500 pounds of food weekly, which WCHI orders and picks up from Second Harvest Food Bank. The Lions are hosting a Miller-Keystone blood drive at St. John’s Lutheran Church, 4331 Main St, Whitehall in Egypt across from Eberhardt Motors on July 2nd 9am-2 pm. I am a Whitehall Lion, and we need blood donors. Note: you cannot donate blood within 8 weeks of giving prior and cannot be on blood thinners. Please call me on my personal cell to register at 610-730-8067.
WCHI THANKS EVERYONE who helps us by volunteering at our Food Pantry, at our Free Community Meals, and at our Bingos. AND we also THANK those who organize food drives and/or provide monetary and individual food donations. It takes many people to help WCHI feed 1,300+ residents a month. WCHI appreciates everyone of you!!
04-17-2025
WCHI History Article
written by Shari Noctor
I wanted to tell you about our Whitehall-Coplay Hunger Initiative (WCHI) journey that we have been on for more than a decade. It all started in 2014 when I finished being the American Cancer Society’s Whitehall Relay for Life Event Chair. Pete Bugbee, the Middle School Principal at that time, asked me to attend the August Communities that Care (CTC) meeting. I did attend that meeting.
In 2013 a Pennsylvania Youth Survey (PAYS) was given to 6th, 8th, 10th and 12th grade students in the Whitehall-Coplay School District (WCSD) and identified hunger as one of the four risk factors requiring attention. At this time, 16.1% of 6th grade students worried about where their next meal was coming from, and 12th graders skipped at least one meal a week.
In November I became the CTC chairperson, addressing Hunger in Whitehall and Coplay. In February 2015, a partnership was formed with Second Harvest Food Bank to help Leah Saliby, a WCSD teacher middle school teacher, to create Leah’s Snack Pack Pal program. This program provided the most food insecure children with additional food on long weekends and holidays (Thanksgiving, Winter Holiday, Martin Luther King and President’s Day weekends and Spring break).
In October 2015, a separate division of the CTC was established called the Whitehall-Coplay Hunger Initiative (WCHI). Partnering with local faith-based organizations, WCHI began with free community meals the third Tuesday of each month, for community residents who benefited from socialization and nutrition.
In 2017, WCHI ran a 10-week free summer breakfast camp for food insecure school age children in Whitehall. Children attended Monday thru Friday, 8:30-10:00 a.m. This program ended in 2019. Also in 2017, WCHI became a charitable organization and secured our 501c3 tax status. Community meals served 1300 guests, Summer Breakfast Camp provided 1610 meals, and the Snack Pack Pals program provided 1600 food packs totaling over 26,000 food items.
In 2020 Covid-19 arrived. WCHI created a Community Outreach Program (COP), which provided food to children, adults, and seniors in Whitehall and Coplay at two of our Summer Breakfast Locations. In January 2021, we were able to open the WCHI Food Pantry, located in the St. John the Baptist School, 3024 S Ruch Street, Whitehall and provided Whitehall and Coplay low-income guests with outside food distributions in the church parking lot. In June 2022, WCHI opened the Pantry for inside distributions and served 647 people. Our March 2025 Pantry attendance, the highest ever, provided food to 344 households consisting of 474 children (a baby- age 17), 617 adults (age 18-59) and 250 Seniors (60+) for a total of 1,341 people. WCHI is proud to be helping so many residents. And our guests truly appreciate us.
Today, WCHI continues our partnerships with CTC, SHFB, WCSD, and our Faith-Based Community and others. We could never help so many residents without our dedicated and selfless Pantry volunteers. Thank you everyone. Have a great week!!
In 2013 a Pennsylvania Youth Survey (PAYS) was given to 6th, 8th, 10th and 12th grade students in the Whitehall-Coplay School District (WCSD) and identified hunger as one of the four risk factors requiring attention. At this time, 16.1% of 6th grade students worried about where their next meal was coming from, and 12th graders skipped at least one meal a week.
In November I became the CTC chairperson, addressing Hunger in Whitehall and Coplay. In February 2015, a partnership was formed with Second Harvest Food Bank to help Leah Saliby, a WCSD teacher middle school teacher, to create Leah’s Snack Pack Pal program. This program provided the most food insecure children with additional food on long weekends and holidays (Thanksgiving, Winter Holiday, Martin Luther King and President’s Day weekends and Spring break).
In October 2015, a separate division of the CTC was established called the Whitehall-Coplay Hunger Initiative (WCHI). Partnering with local faith-based organizations, WCHI began with free community meals the third Tuesday of each month, for community residents who benefited from socialization and nutrition.
In 2017, WCHI ran a 10-week free summer breakfast camp for food insecure school age children in Whitehall. Children attended Monday thru Friday, 8:30-10:00 a.m. This program ended in 2019. Also in 2017, WCHI became a charitable organization and secured our 501c3 tax status. Community meals served 1300 guests, Summer Breakfast Camp provided 1610 meals, and the Snack Pack Pals program provided 1600 food packs totaling over 26,000 food items.
In 2020 Covid-19 arrived. WCHI created a Community Outreach Program (COP), which provided food to children, adults, and seniors in Whitehall and Coplay at two of our Summer Breakfast Locations. In January 2021, we were able to open the WCHI Food Pantry, located in the St. John the Baptist School, 3024 S Ruch Street, Whitehall and provided Whitehall and Coplay low-income guests with outside food distributions in the church parking lot. In June 2022, WCHI opened the Pantry for inside distributions and served 647 people. Our March 2025 Pantry attendance, the highest ever, provided food to 344 households consisting of 474 children (a baby- age 17), 617 adults (age 18-59) and 250 Seniors (60+) for a total of 1,341 people. WCHI is proud to be helping so many residents. And our guests truly appreciate us.
Today, WCHI continues our partnerships with CTC, SHFB, WCSD, and our Faith-Based Community and others. We could never help so many residents without our dedicated and selfless Pantry volunteers. Thank you everyone. Have a great week!!
04-10-2025
WCHI HEALTHY HPI Article
Written by Jenn Dietz,
Healthy Pantry Initiative Chair and Pantry Co-Manager
WCHI distributes ALOT of cereal during our Food distributions. A total of 1200 boxes of cereal and other breakfast staples, like oatmeal and pancake mix, are provided to approximately 340 households monthly. Over the last few months, our WCHI pantry was blessed with many cases of grape nuts flakes and bran flakes cereals ordered from Second Harvest Food Bank.
There are so many sweet, flavored cereals that are marketed to appeal to kids. Bran flakes are generally not a cereal that a lot of people choose for its flavor. They may be viewed as an “old fashioned” product by young people. The flakes are often perceived to be dry, and some may even say they taste like cardboard, or probably make that assumption without even tasting them.
People often think of raisins and bran as a dynamic duo. Most of Kellogg’s brand Raisin Bran commercials focus on the “two scoops of raisins” in each box, skipping over the benefits of the whole grain, high dietary fiber, and healthy essential fatty acids they offer from the bran. The raisins, a dried fruit, are naturally sweet, so the combo is a good one in terms of healthiness as well as a balance of flavors.
For most people, bran flakes may not be their first or second choice of cereal. It was a bit of a challenge to convince our Pantry guests to select these somewhat unappealing cereals. When this happened, we felt determined to find a creative way to make people interested in choosing them. Maybe it was that type of challenge that created the match of raisins and bran in the cereal marketing world. In fact, WCHI also offered a package of raisins along with a selection of bran cereal to our Pantry guests in March.
The best way to encourage people to taste something is to offer samples of the bran flakes to taste. Even our volunteers were pleasantly surprised that the bran flakes have a lightly sweet flavor when eaten by themselves as a dry snack, since they are not sugar-free.
We also adapted a recipe from the back of a cereal box by mixing cereal flakes with peanut butter, a little honey, and some with raisins to create a sticky little protein ball called a Nutter Butter Power Bite. I spoke with several Pantry guests, who said there was at least one ingredient in them that they didn't like. But when they tasted it, they liked the combination snack and would eat it again. What we added contained natural sweetness that made us all forget about the “boring” bran. When at a loss for a meal idea, you can get creative with the ingredients you have in your kitchen.
WCHI always needs cereal and other non-perishable donations to supplement what may be available through Second Harvest Food Bank. Being a Healthy Pantry Initiative, WCHI prefers low sugar, low sodium, and “healthier” varieties of cereal. Donations can be dropped off or delivered to the RE/MAX Unlimited office, 1080 Schadt Ave., Whitehall, PA 18052 Monday through Friday 9 to 5 and placed inside the foyer.
There are so many sweet, flavored cereals that are marketed to appeal to kids. Bran flakes are generally not a cereal that a lot of people choose for its flavor. They may be viewed as an “old fashioned” product by young people. The flakes are often perceived to be dry, and some may even say they taste like cardboard, or probably make that assumption without even tasting them.
People often think of raisins and bran as a dynamic duo. Most of Kellogg’s brand Raisin Bran commercials focus on the “two scoops of raisins” in each box, skipping over the benefits of the whole grain, high dietary fiber, and healthy essential fatty acids they offer from the bran. The raisins, a dried fruit, are naturally sweet, so the combo is a good one in terms of healthiness as well as a balance of flavors.
For most people, bran flakes may not be their first or second choice of cereal. It was a bit of a challenge to convince our Pantry guests to select these somewhat unappealing cereals. When this happened, we felt determined to find a creative way to make people interested in choosing them. Maybe it was that type of challenge that created the match of raisins and bran in the cereal marketing world. In fact, WCHI also offered a package of raisins along with a selection of bran cereal to our Pantry guests in March.
The best way to encourage people to taste something is to offer samples of the bran flakes to taste. Even our volunteers were pleasantly surprised that the bran flakes have a lightly sweet flavor when eaten by themselves as a dry snack, since they are not sugar-free.
We also adapted a recipe from the back of a cereal box by mixing cereal flakes with peanut butter, a little honey, and some with raisins to create a sticky little protein ball called a Nutter Butter Power Bite. I spoke with several Pantry guests, who said there was at least one ingredient in them that they didn't like. But when they tasted it, they liked the combination snack and would eat it again. What we added contained natural sweetness that made us all forget about the “boring” bran. When at a loss for a meal idea, you can get creative with the ingredients you have in your kitchen.
WCHI always needs cereal and other non-perishable donations to supplement what may be available through Second Harvest Food Bank. Being a Healthy Pantry Initiative, WCHI prefers low sugar, low sodium, and “healthier” varieties of cereal. Donations can be dropped off or delivered to the RE/MAX Unlimited office, 1080 Schadt Ave., Whitehall, PA 18052 Monday through Friday 9 to 5 and placed inside the foyer.
04-03-202525
WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
As I wrote in last month’s article, I was able to meet with Hannah White at The Seed Farm on March 11th. It was one of those warmer days, so talking about plans for the 2025 Pantry Garden seemed appropriate and timely. Hannah had created a booklet of seedling and seed options that would be appropriate for our spaces, and we were able to discuss the amount and sizes of beds for this year’s Garden. Here are the plans we made:
Number and size of beds: For this year, our goal is less beds, but better use of available space. This means combining small beds with other small beds, combining small beds with large beds, and rototilling more of the grassy areas to add planting space to all the beds. In other words, more planting square footage and less grass cutting square footage. All in all, this year we will convert our current 9 beds into 6 big beds.
What we will grow: Because we normally have 5 or less volunteers on any given work night, we are going to plant vegetables and herbs that will provide high yield with minimal hands-on intervention. Our plan is to grow potatoes, eggplant, tomatoes, sweet peppers, hot peppers, zucchini, red beets, radishes, winter squash, and fall green beans. We will also plant basil, dill, parsley, and oregano along with zinnias and marigolds.
Watering when there is no rain: We currently have a water catch system on the back and gate side of the shed. Our plan is to add a second water catch system to the front and opposite side of the shed. We are currently on the hunt for a free or inexpensive new 250-gallon tote or a used, food-grade tote. Please reach out to me at 610-379-6823 if you can help us to source one. The Seed Farm will help us to install a drip irrigation system to each bed so that we can efficiently and effectively water our plants without using valuable volunteer time to achieve it. We also need to develop a more efficient way of adding water to our tanks when we have insufficient rain to fill them.
Getting started: Depending on the weather, the week of April 7th we will be removing the hoops, covers, and old plants from our existing fall bed and get it tilled and ready for potato planting. It will be my first time growing potatoes, and I am excited to learn the process. If Hannah’s estimates are accurate and we get a good growing season, we should be able to grow approximately 350 lbs. of potatoes to share with our Pantry guests. After we get the seed potatoes into the ground, we will develop a timeline to prepare the other beds for seeding and planting based on weather, cold tolerance, and expected harvest dates.
2025 goals: In 2024 we grew 885 lbs. of vegetables and herbs which were shared with guests at our Pantry and Free Community Meals. Our goal for 2025 is at least a 20% increase, or 1,100 lbs.
In my next article I will share with you our progress and upcoming work dates and times for the Pantry Garden. If you are walking the Ironton Rail Trail or visiting the local neighborhood, please stop by to visit, say hello, or help our efforts. Remember, no clearances are needed, and we will provide you with the gloves and tools you will need.
Have a great Easter!
Number and size of beds: For this year, our goal is less beds, but better use of available space. This means combining small beds with other small beds, combining small beds with large beds, and rototilling more of the grassy areas to add planting space to all the beds. In other words, more planting square footage and less grass cutting square footage. All in all, this year we will convert our current 9 beds into 6 big beds.
What we will grow: Because we normally have 5 or less volunteers on any given work night, we are going to plant vegetables and herbs that will provide high yield with minimal hands-on intervention. Our plan is to grow potatoes, eggplant, tomatoes, sweet peppers, hot peppers, zucchini, red beets, radishes, winter squash, and fall green beans. We will also plant basil, dill, parsley, and oregano along with zinnias and marigolds.
Watering when there is no rain: We currently have a water catch system on the back and gate side of the shed. Our plan is to add a second water catch system to the front and opposite side of the shed. We are currently on the hunt for a free or inexpensive new 250-gallon tote or a used, food-grade tote. Please reach out to me at 610-379-6823 if you can help us to source one. The Seed Farm will help us to install a drip irrigation system to each bed so that we can efficiently and effectively water our plants without using valuable volunteer time to achieve it. We also need to develop a more efficient way of adding water to our tanks when we have insufficient rain to fill them.
Getting started: Depending on the weather, the week of April 7th we will be removing the hoops, covers, and old plants from our existing fall bed and get it tilled and ready for potato planting. It will be my first time growing potatoes, and I am excited to learn the process. If Hannah’s estimates are accurate and we get a good growing season, we should be able to grow approximately 350 lbs. of potatoes to share with our Pantry guests. After we get the seed potatoes into the ground, we will develop a timeline to prepare the other beds for seeding and planting based on weather, cold tolerance, and expected harvest dates.
2025 goals: In 2024 we grew 885 lbs. of vegetables and herbs which were shared with guests at our Pantry and Free Community Meals. Our goal for 2025 is at least a 20% increase, or 1,100 lbs.
In my next article I will share with you our progress and upcoming work dates and times for the Pantry Garden. If you are walking the Ironton Rail Trail or visiting the local neighborhood, please stop by to visit, say hello, or help our efforts. Remember, no clearances are needed, and we will provide you with the gloves and tools you will need.
Have a great Easter!
03-27-2025
WCHI-THANK YOU
Whitehall-Coplay Press Editor Article
Written by Shari Noctor
This week’s article is to THANK Kelly Lutterschmidt, Editor of the Whitehall-Coplay Press, the Catasauqua Press, and the Northampton Press newspapers AND her Editorial Assistants, Stacey Koch and Samantha Anderson. The Whitehall-Coplay Hunger Initiative (WCHI) has been blessed that Kelly already recognized food insecurity in our area when I started writing WCHI articles in 2014. Together we have shared good information with the Press newspaper readers.
In our articles, WCHI provides information on a variety of food related topics. Our Free Community Meals dates and locations are also listed in the Happening Section of the paper. For years, Kelly has put our WCHI articles in all the three papers mentioned above to show that there is indeed food insecurity everywhere, not just in Whitehall and Coplay. In years past, people would comment to me that Whitehall and Coplay do not have a food insecurity problem. With educating residents though these articles, many people have now recognized we do have a hunger issue in our area. And readers have now stepped up to support WCHI help our community through volunteering and/or making food or monetary donations.
The Press paper’s readership goes beyond Whitehall and Coplay. People who have moved out of the area still receive the newspaper by mail or by visiting www.lvpnews.com And some have contacted me thanking WCHI for making a difference in people’s lives. Also, in the obituary section of the paper, sometimes memorial requests are asked to be made to WCHI. We have received monetary donations from all over the country thanks to the paper’s readership.
How did I get to write articles for the Whitehall-Coplay Press? I already was writing for the paper when I was the American Cancer Society’s Relay For Life Chair from 2012-2014. When I started WCHI in 2014, I wanted to be able to continue writing monthly newspaper articles in the Whitehall-Coplay Press. I asked Kelly about writing various informational hunger articles while focusing on Whitehall and Coplay residents. She said yes and the monthly articles continued until Covid arrived.
Kelly then asked me to write weekly articles since Covid impacted so many people. I wrote weekly articles until 2023. WCHI had grown and we continue to have many more WCHI food related topics to share with the Press newspaper readers. Now with WCHI’s Garden Chair, Gwen Hercog, and Jenn Dietz, WCHI’s Healthy Pantry Initiative (HPI) Chair, the three of us take turns writing interesting weekly WCHI articles.
I usually put in the paper the food items WCHI requests. We currently need cereal, chickpeas (garbanzo) and kidney beans, chicken noodle soup, mac & cheese, oatmeal boxed packets, peanut butter, and rice. These items can be dropped off for WCHI in the foyer of the Re/Max Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations payable to WCHI can be mailed to WCHI at the office address above. If you are hosting a food drive and dropping the food in the foyer mentioned above, please write on your box or boxes your contact’s name and phone number. Otherwise, we have no idea who donated.
Thank you again KELLY, STACEY, and SAMANTHA. You, too, are making a difference in people’s lives.
In our articles, WCHI provides information on a variety of food related topics. Our Free Community Meals dates and locations are also listed in the Happening Section of the paper. For years, Kelly has put our WCHI articles in all the three papers mentioned above to show that there is indeed food insecurity everywhere, not just in Whitehall and Coplay. In years past, people would comment to me that Whitehall and Coplay do not have a food insecurity problem. With educating residents though these articles, many people have now recognized we do have a hunger issue in our area. And readers have now stepped up to support WCHI help our community through volunteering and/or making food or monetary donations.
The Press paper’s readership goes beyond Whitehall and Coplay. People who have moved out of the area still receive the newspaper by mail or by visiting www.lvpnews.com And some have contacted me thanking WCHI for making a difference in people’s lives. Also, in the obituary section of the paper, sometimes memorial requests are asked to be made to WCHI. We have received monetary donations from all over the country thanks to the paper’s readership.
How did I get to write articles for the Whitehall-Coplay Press? I already was writing for the paper when I was the American Cancer Society’s Relay For Life Chair from 2012-2014. When I started WCHI in 2014, I wanted to be able to continue writing monthly newspaper articles in the Whitehall-Coplay Press. I asked Kelly about writing various informational hunger articles while focusing on Whitehall and Coplay residents. She said yes and the monthly articles continued until Covid arrived.
Kelly then asked me to write weekly articles since Covid impacted so many people. I wrote weekly articles until 2023. WCHI had grown and we continue to have many more WCHI food related topics to share with the Press newspaper readers. Now with WCHI’s Garden Chair, Gwen Hercog, and Jenn Dietz, WCHI’s Healthy Pantry Initiative (HPI) Chair, the three of us take turns writing interesting weekly WCHI articles.
I usually put in the paper the food items WCHI requests. We currently need cereal, chickpeas (garbanzo) and kidney beans, chicken noodle soup, mac & cheese, oatmeal boxed packets, peanut butter, and rice. These items can be dropped off for WCHI in the foyer of the Re/Max Unlimited office, 1080 Schadt Ave, Whitehall, PA 18052. Monetary donations payable to WCHI can be mailed to WCHI at the office address above. If you are hosting a food drive and dropping the food in the foyer mentioned above, please write on your box or boxes your contact’s name and phone number. Otherwise, we have no idea who donated.
Thank you again KELLY, STACEY, and SAMANTHA. You, too, are making a difference in people’s lives.
03-20-2025
WCHI-Meals on Wheels
Greater Lehigh Valley article
Written by Shari Noctor
I have known Erik McGaughey, CEO of Meals on Wheels of the Greater Lehigh Valley (MOW), for many years. This is from MOW’s website: We provide homebound senior citizens and adults with disabilities with home-delivered meals, grocery shopping and other services. Erik has written the quoted sections of the article below.
“Meals on Wheels of the Greater Lehigh Valley has been serving the Lehigh Valley since 1971. We currently deliver meals Monday through Friday to those in need in all of Lehigh, Northampton, and part of Carbon County.
In addition to a hot meal made each weekday that is portion controlled, heart healthy, low sodium and vitamin rich, we also serve cold meals to many of our clients. All our meals are certified by a registered dietitian and meet or exceed the standards set out by the state. We also connect those on our service to several different food pantries, Second Harvest senior food boxes, and numerous other resources including food for their pets, help with fans and microwaves, and other resources that are needed by those we serve to live independent lives. We are thrilled that all these extra services are free to all those we serve.
Most of the people we serve pay nothing, but others who are not covered by insurance or the counties have signed up for our help as well. We love being part of the community and partner with countless other non-profits, corporate employers, and incredible social organizations to help us deliver on our mission. We aim to be much more than just a meal to those we are fortunate enough to serve.
In the Whitehall/Coplay area we currently serve between 60 and 70 people and we have ten to fifteen volunteers to make that possible. We are always looking for more volunteers to help us make these deliveries. If you or someone you know has an hour to an hour and a half they can dedicate to helping others, we would love to hear from you. If it’s one day a month, one day a week, or five days a week, we could really use your help.”
From Karen Haberern, WCHI volunteer. “Having been a teacher, I have always had a desire to continue to make a positive impact on the Community. Volunteering for both WCHI and Meals on Wheels has fulfilled this need.” Karen delivers 4 to 6 meals one day a month to MOW clients.
For more info on Meals on Wheels, please visit their website https://mowglv.org or call
610-691-1030 (Monday – Friday 7:30 am – 4 pm).
I hope you are enjoying this first day of Spring!
“Meals on Wheels of the Greater Lehigh Valley has been serving the Lehigh Valley since 1971. We currently deliver meals Monday through Friday to those in need in all of Lehigh, Northampton, and part of Carbon County.
In addition to a hot meal made each weekday that is portion controlled, heart healthy, low sodium and vitamin rich, we also serve cold meals to many of our clients. All our meals are certified by a registered dietitian and meet or exceed the standards set out by the state. We also connect those on our service to several different food pantries, Second Harvest senior food boxes, and numerous other resources including food for their pets, help with fans and microwaves, and other resources that are needed by those we serve to live independent lives. We are thrilled that all these extra services are free to all those we serve.
Most of the people we serve pay nothing, but others who are not covered by insurance or the counties have signed up for our help as well. We love being part of the community and partner with countless other non-profits, corporate employers, and incredible social organizations to help us deliver on our mission. We aim to be much more than just a meal to those we are fortunate enough to serve.
In the Whitehall/Coplay area we currently serve between 60 and 70 people and we have ten to fifteen volunteers to make that possible. We are always looking for more volunteers to help us make these deliveries. If you or someone you know has an hour to an hour and a half they can dedicate to helping others, we would love to hear from you. If it’s one day a month, one day a week, or five days a week, we could really use your help.”
From Karen Haberern, WCHI volunteer. “Having been a teacher, I have always had a desire to continue to make a positive impact on the Community. Volunteering for both WCHI and Meals on Wheels has fulfilled this need.” Karen delivers 4 to 6 meals one day a month to MOW clients.
For more info on Meals on Wheels, please visit their website https://mowglv.org or call
610-691-1030 (Monday – Friday 7:30 am – 4 pm).
I hope you are enjoying this first day of Spring!
03-13-2025
WCHI HPI Article Written
by Jenn Dietz, HPI Chair and Pantry Co-Manager
Ways to use Very Ripe Fruits & Vegetables
My family has always been pretty good at using leftover ingredients and finding ways to use whatever is in the fridge or cupboards to come up with a meal. However, I know lots of people who think nothing of leaving food on their plates at a restaurant to be thrown away instead of taking the “doggie bag” of leftovers home for another meal. We often allow food to spoil in the fridge causing it to be thrown away. We are literally throwing money away.
There are often fruits and vegetables that are not able to be sold that could be used to help feed people who are hungry. Food waste is a big problem in America. In 2010 that problem was worth approximately $161 billion dollars or more than 133 billion pounds. Billions!
The U.S. Food and Drug Administration says that “in the United States food waste is estimated at between 30 to 40% of the food supply at both retail and consumer levels.” This comes from the USDA Economic Research Service. There is now a federal interagency collaboration to reduce food loss and waste, in a signed formal agreement with the FDA, USDA and Environmental Protection Agency. The goal is to achieve a 50% reduction of food loss and waste by 2030.
Through the efforts of the food bank network of Second Harvest, Feeding Pennsylvania and Feeding America, there are teams of people who work with the food industry to rescue food that would otherwise go to waste. They work with farmers, retailers, and government agencies to save unwanted food from landfills and move donated grocery items to where it is needed most. Second Harvest seeks donations of unsaleable, but edible products from local companies.
Our Healthy Pantry Initiative nutrition educators have provided some great ideas for ways to use over-ripe produce. I am happy to learn some new ideas and share them with you here.
10 ways to use very ripe fruit: Bake a crumble cobbler or crisp. Freeze it to blend into smoothies. Crush it and spread it on toast like jam. Add it to a quick bread or muffins. Slow cook a chunky sauce for pancakes or stir into yogurt or oats. Use it as a salsa topping for grilled meat or fish. Purée it with oil vinegar and herbs to make a salad dressing. Mix it with yogurt and freeze to make popsicles, or purée and add it to milk to make flavored milk.
10 ways to use very ripe or leftover vegetables: Stir-fry. Pizza toppings. Soup or stew. Add to pasta salad. Use for omelets and egg scrambles. Roasted vegetables as a side, or roast and puree into a smooth soup or sauce. Fried rice. Add some flavor and nutrients to tomato sauce – when shredded and sautéed, they are well hidden. Add it to a savory quick bread. Make savory pancakes or potato cakes.
Learn more at www.fda.gov/consumers/food-loss-and-waste and www.feedingamerica.org
There are often fruits and vegetables that are not able to be sold that could be used to help feed people who are hungry. Food waste is a big problem in America. In 2010 that problem was worth approximately $161 billion dollars or more than 133 billion pounds. Billions!
The U.S. Food and Drug Administration says that “in the United States food waste is estimated at between 30 to 40% of the food supply at both retail and consumer levels.” This comes from the USDA Economic Research Service. There is now a federal interagency collaboration to reduce food loss and waste, in a signed formal agreement with the FDA, USDA and Environmental Protection Agency. The goal is to achieve a 50% reduction of food loss and waste by 2030.
Through the efforts of the food bank network of Second Harvest, Feeding Pennsylvania and Feeding America, there are teams of people who work with the food industry to rescue food that would otherwise go to waste. They work with farmers, retailers, and government agencies to save unwanted food from landfills and move donated grocery items to where it is needed most. Second Harvest seeks donations of unsaleable, but edible products from local companies.
Our Healthy Pantry Initiative nutrition educators have provided some great ideas for ways to use over-ripe produce. I am happy to learn some new ideas and share them with you here.
10 ways to use very ripe fruit: Bake a crumble cobbler or crisp. Freeze it to blend into smoothies. Crush it and spread it on toast like jam. Add it to a quick bread or muffins. Slow cook a chunky sauce for pancakes or stir into yogurt or oats. Use it as a salsa topping for grilled meat or fish. Purée it with oil vinegar and herbs to make a salad dressing. Mix it with yogurt and freeze to make popsicles, or purée and add it to milk to make flavored milk.
10 ways to use very ripe or leftover vegetables: Stir-fry. Pizza toppings. Soup or stew. Add to pasta salad. Use for omelets and egg scrambles. Roasted vegetables as a side, or roast and puree into a smooth soup or sauce. Fried rice. Add some flavor and nutrients to tomato sauce – when shredded and sautéed, they are well hidden. Add it to a savory quick bread. Make savory pancakes or potato cakes.
Learn more at www.fda.gov/consumers/food-loss-and-waste and www.feedingamerica.org
03-06-2025
WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
This month I have an appointment with Hannah from The Seed Farm to start to plan our 2025 Pantry Garden. However, with the extremely cold weather, snow, and ice we experienced in February, I haven’t given this year’s garden a lot of thought. As I wrote last month, we remained extremely busy at the pantry down packing bulk produce for the February distributions. The items we down packed in February included: avocados, oranges, sweet potatoes, carrots, and onions. In February we also distributed white potatoes, mangoes, grapes, and cabbage. In case you were wondering, when you are packing 180 bags and you have 400 lbs. of carrots, 400 lbs. of sweet potatoes, and 400 lbs. of onions, you place 5-6 onions, 10-11 carrots, and 4-5 sweet potatoes into each bag. Thank goodness for our scale and math skills, but mostly for our volunteers! Each bag contained approximately 6.5 lbs. of produce.
Fresh-from-the-farm foods are great but are not always readily available or even practical. In a recent AARP newsletter, I read an article by Alison Gwinn titled, “25 Processed Foods That Are Actually Good for You.” I was curious, then intrigued at what I learned because many of the 25 foods she noted I never thought of as “processed.” Here are the 25 items, with one bonus item, from that AARP article:
Have a great March!
Fresh-from-the-farm foods are great but are not always readily available or even practical. In a recent AARP newsletter, I read an article by Alison Gwinn titled, “25 Processed Foods That Are Actually Good for You.” I was curious, then intrigued at what I learned because many of the 25 foods she noted I never thought of as “processed.” Here are the 25 items, with one bonus item, from that AARP article:
- Dairy, soy milk, or filtered milk – milk is natural, but it is pasteurized.
- Greek yogurt – choose plain yogurt because it doesn’t have added sugar
- Precut vegetables – especially if you don’t like cleaning and cutting your own
- Packaged salads – timesaver to get those leafy greens
- Canned beans – choose low sodium or rinse for a few seconds
- Frozen or canned fish – look for low salt/no salt and no breading
- Nuts and seeds – limit to a handful (1/3 cup) and choose no salt varieties
- Peanut butter or other nut butters – avoid added sugars, hydrogenated oils, and excessive salt
- Tofu – linked to lower rates of certain cancers, use as a replacement for meat
- Rotisserie chicken – remove the skin and shred for quick, versatile meals
- Frozen fruits and vegetables – easy to portion and use, can eliminate wasting food
- Cottage cheese – choose low sodium and low-fat varieties
- Whole-grain brown rice – season plain brown rice with dried herbs and spices
- Hummus – the creamy texture can be gentle on aging digestive systems
- Popcorn – pop your own on the stove top or choose low salt and low-fat microwave varieties
- Mozzarella sticks – each stick is typically one convenient calcium serving, great for bones, and muscles
- Sauerkraut – choose fresh varieties without added sugars, preservatives, or vinegar
- Chickpea or lentil pastas – provides more protein and fiber than white pasta
- Dried fruit – high in fiber and antioxidants, limit to ¼ cup servings due to concentrated sugars
- Cereal – choose healthy, lower sugar options, but any cereal is better than skipping breakfast
- Protein powders – can be added to other foods if you are struggling to get enough protein
- Edamame, frozen or dried – look for low salt/no salt varieties and eat as a snack or add to soups and salads
- Tomato sauce – check the labels and choose varieties low in salt and sugar
- Kombucha and kefir – good for gut health, choose those with less sugar and other additives
- Olive oil – opt for extra-virgin varieties and use for sautéing, drizzling over salads, and as a dip for whole grain bread
- Pureed pumpkin – choose pure pumpkin (not pumpkin pie filling) and stir into hot cereal, casseroles, and soups.
Have a great March!
02-27.2025
WCHI Free Community Meal Article
written by Shari Noctor
Whitehall-Coplay Hunger Initiative (WCHI), the Faith-Based Community, and others are proud to provide these FREE MEALS to low-income Whitehall and Coplay residents twice a month. All are welcome to attend both meals on the 1st Sunday and 3rd Tuesday each month from 4:00-6:00pm. WCHI will post a meal reminder and the meal being served on Facebook and Instagram. It will state if it is an inside sit-down meal, take out, or a version of both. Questions, please call Karen Haberern, Program Chair, at 610-730-3184.
THANK YOU to everyone who provides these meals. The host location obtains the food, prepares the meals, sets up the eating areas, serves the meals, and cleans up. Many, many hands help to make each meal a huge success. WCHI cannot do this much needed Outreach Program without YOU, and we truly are grateful for all your support.
Each meal site does keep attendance records for WCHI. This data is a total from the last four meals in 2025 served by St Peter Roman Catholic Church on 1/5; Whitehall Active Community Center on 1/21; Muslim Association of the Lehigh Valley on 2/2; and Whitehall Bible Fellowship Church on 2/18. Note: many people come for every meal, and some may come once or when they can. This is a total for all four meals: 13 children (ages a baby-17), 24 adults (ages 18-59), and 238 seniors (ages 60+) for a total of 275 meals served to 211 households. Since November 2023, Seniors have been the largest group by age attending our monthly meals. However, these meals are intended for all ages, and everyone is always welcome.
Please mark your calendars. These are WCHI’s upcoming Free Community Meals 4-6 pm or while supplies last:
Sunday, March 2 - St. John the Baptist Catholic Church (in the white Social Hall behind the School), 3024 S. Ruch St, Whitehall 610-262-2260. Please put Coplay in your GPS or Coplay Eatery (which is diagonal to the school). Otherwise, you may end up at our WCHI Garden, which is not near the school.
Tuesday, March 18 - St Elizabeth of Hungary Catholic Church, 618 Fullerton Ave, Whitehall
610-266-0695.
Sunday, April 6 - Muslim Association of the Lehigh Valley, 1988 Schadt Ave, Whitehall 703-346-8698.
Tuesday, April 15 – Shepherd of the Hills Lutheran Church, 4331 Main St, Whitehall 610-730-3184.
WCHI also would like to thank all the meal providers for promoting their meal. And WCHI appreciates each host site providing our Free Community Meal yellow fliers for new and repeat guests to take home with them. Each flier specifies the meal site date, location, and contact phone numbers (as bolded above) through Tuesday, June 17. Other WCHI information is provided on the back side of the 1/2-page flier. Updated meal fliers for the 2nd half of the year will be available in June. These fliers are also provided to our WCHI guests on food distribution days.
We would also like to thank the Whitehall-Coplay Press for including every one of our meals in their Happenings section of the paper. As a community working together, we truly are making a difference in people’s lives. Have a great week.
02-20-2025 WCHI donations with poundage article
written by Shari Noctor, WCHI President
WCHI and I are so grateful for all the community’s generosity in providing Food, Toiletry items, and Pet Food for our guests. I wanted to acknowledge and thank the Churches, School Clubs, Daycares, Businesses & Organizations, and the General Public for donating over 18,714 pounds of needed items in 2024. Note: the numbers listed after each organization is the total poundage they donated for the year.
Sue Butchinski, WCHI Board Member and Pantry Volunteer, contacted all the Faith-Based Organizations in Whitehall and Coplay to see if they would like to participate and donate a specific item of food or do a general food drive monthly for WCHI. Many already do Free Community Meals for us, and we are most grateful.
Four local Churches do participate in the monthly Food Drive Program: First Presbyterian of Hokendauqua (pasta) 1,336; Shepherd of the Hills Lutheran Church (food) 1,333; St. John the Baptist Church (canned tuna) 414; and St Peter Roman Catholic Church (cereal) 1,180. If you would like to do a faith-based food drive for WCHI (it does not need to be monthly), please contact Sue at 484-767-6022. Also, a food donation was made by the Catholic Women’s Society of Giving of the Diocese of Allentown 47.
Schools and Day Cares also collected food items for WCHI. Good Shepherd Catholic School 1,132; Shoemaker Elementary School, Macungie 677; St Elizabeth Regional School 470; The Goddard School of Center Valley 336; The Learning Tree Child Care Center, Whitehall 31; WCSD London Club and Scholastic Scrimmage 56; WCSD Science National Honor Society 208; WCSD Steckel Elementary School 2,078; WCSD Zephyr Elementary School 518.
Other Businesses and Organizations: Girl Scout Troop 6011 40; Hokendauqua Pool Patrons and Staff 50; Horizons at the Village at Whitehall 55+ Community 229; Minsi Trails, Scouting America 433; Smart Warehouse1,340; St Lukes Fitness & Performance Center 324, Taylor Villas 55+ Community 868; WCHI Bingo players 637; Whitehall Lion’s Club 38, Whitehall WAWA 162, and WIC 121.
WCHI also had 19 people and 1 cat donate food, toiletries, and pet food. I have all their names, but I did not print them since I did not have time for this week’s newspaper deadline to ask their permission. Buster, the cat, though said it was ok to use his name. Total poundage for all 20 donations 924.
All donations that came into the Re/Max Unlimited foyer 3,732. Grand Total is a fantastic 18,714 pounds!!
WCHI currently needs the following food items: Cereal, Oatmeal, Pancake mix, 16 oz Peanut Butter, Canned Fruit (in fruit juice or light syrup), and Chicken Noodle Soup. Food donations can be dropped off on the right side of the foyer or shipped to WCHI c/o Re/Max Unlimited Real Estate, 1080 Schadt Ave, Whitehall PA 18052.
Thank you, everyone, for your generosity and continued support. Your food and monetary donations are always greatly appreciated. Together, we all are making a difference in people’s lives.
02-13-2025 HPI Article “American Heart Month and salt intake”
Written by Jenn Dietz, HPI Chair and Pantry Co-Manager
February is deemed “American Heart Month” by the American Heart Association.
The website heart.org covers education on many heart related health topics including healthy eating, fitness and lifestyle tips, recipes, lots of medical information about all things related to heart health, heart attack and stroke symptoms.
Heart disease is once again the leading cause of death in the U.S., according to a new statistical report published Jan 27, 2025. Cardiovascular diseases, which include heart disease and stroke, claimed more lives in the U.S. than all forms of cancer and accidental deaths-the No. 2 and No. 3 causes of death-combined. High blood pressure is one of the major risk factors for heart disease. It occurs when the force of blood flowing through your blood vessels is consistently too high.
Where does the sodium issue come in? Sodium is a mineral that supports vital functions. It’s regulated by your kidneys and helps control your body’s fluid balance. Excess sodium in your bloodstream pulls water into your blood vessels, increasing the amount (volume) of blood inside them. When more blood flows through your blood vessels, blood pressure increases. Increased blood flow makes the heart work harder to pump more blood through the body. Just like you, your heart doesn’t want to work harder.
The body needs less than 500mg of sodium per day to function well and most people consume more than five times that. Most of the sodium in our diets comes from packaged and processed foods. Eating these foods less often can help reduce your sodium intake, lower your blood pressure and prevent high blood pressure from developing.
In the WCHI pantry, we aim to offer canned foods that are low in sodium as often as possible. We have one whole rack dedicated to ‘low or no salt added’ vegetables. We display the healthier items on the top shelves and encourage our guests to check the nutrition labels as they make their choices. You can eat foods with varying amounts of sodium and still achieve a balanced, healthy diet, it just requires a little awareness to keep the balance.
Second Harvest Food Bank uses the guideline that 230 mg of sodium per serving or less is low enough to put those foods in the “choose often” category. We suggest rinsing your canned veggies before cooking and adding your own salt or seasonings so you can keep your intake under control.
I found these interesting sodium myth-busters to share with you.
Myth: Sea salt has less sodium than table salt. Sea salt is popular, but it usually isn’t any less salty. Just like table salt, it typically contains 40% sodium. Myth: My blood pressure is normal, so I don’t need to worry about how much sodium I eat. The American Heart Association recommends no more than 2,300mg a day and moving toward an ideal limit of no more than 1,500 mg per day for most adults. Even cutting back by 1,000 mg a day can help improve your blood pressure and heart health. Myth: I usually don’t salt my food, so I don't eat too much sodium. Over 75% of sodium people in the U.S. consume is estimated to come from processed and ready meals–not the saltshaker. That’s why it’s important to compare Nutrition Facts labels and serving sizes. Learn more from the American Heart Association and heart.org.
02-06-202525 WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
I am writing this article on Wednesday, January 29th and today was the warmest day we’ve had in weeks. The wind is terrible, but this afternoon the thermometer in my car said it was 51 degrees outside! My cat, Buster, likes to get into the car and go for a ride. Today we got into the car and I only pulled out of the garage and into the driveway for our “ride.” While sitting out there for about twenty minutes, I noticed my magnolia tree looks like it may be getting buds. The warmer weather and the melted snow cover has also started to push the Galanthus, or snow drops, to peek through the mulch on the south side of my house. I am sure that many of the other spring bulbs will also get confused and start to push. Hopefully, their tops will not freeze nor be critter eaten when we get another cold spell.
As much as this warm day made me think about getting the Pantry Garden geared up, I know that vegetable planting season is still about 15 weeks away. I am anticipating that The Seed Farm will provide us with plant and seed support; however, I will most likely start some seeds indoors for my own garden. Buster and his curious nature will ensure that the seeds are pushed way, way down into the soil because he just can’t stay out of or off of anything. Despite his “assistance,” some of the seeds will sprout plants that will survive and provide me with great bounty this summer.
Just like professional athletes during the off-season, Pantry Garden volunteers, such as myself, don’t sit around and wait for the spring thaw. We spend our off-season staying in gardening shape by volunteering inside the food pantry and at monthly BINGO. On distribution Wednesdays in January, volunteers unloaded trucks from Second Harvest including shelf stable food items, refrigerated dairy and juice items, frozen foods, and fresh vegetables and fruit. Fresh carrots, onions, and oranges were down packed from their 50-pound bags into household-sized bags. We also prepared for distribution lettuce in clamp packs and heads of cabbage. All totaled in January, at least 1,500 pounds of fresh vegetables and fruit were shared with our pantry guests.
On January distribution Thursdays, volunteers put up pantry directional signs, coned off walkway safe zones, registered guests, prepared carts for shopping, shopped with guests, re-stocked shelves, pushed full carts out of the pantry, delivered carts to guests’ cars, took cardboard and trash to the dumpsters, and returned empty carts into the pantry. It takes a village to make our pantry run successfully on distribution days!
On January 12th, our Pantry Gardeners also volunteered at WCHI’s BINGO at St. Peter’s Catholic Church located at 4 South 5th Street in Coplay. Volunteers arrived by noon to set up, sold BINGO boards and raffle tickets, verified BINGOs, and weighed and sorted non-perishable food donations received. Volunteers, like me, also enjoy the amazing food, including baked goods, that the St. Peter’s kitchen staff prepare for sale. WCHI’s next Bingo is on Sunday, February 9th. Questions, please call Liz, Bingo Chair, 484-274-6687.
Do you love to garden and need an activity to keep you in gardening shape during the off-season?? Why not consider volunteering at our WCHI food pantry and/or at pantry BINGO? Please email our volunteer coordinator, Sylvia Lee, at [email protected] for more information on joining our team of volunteers.
Stay warm!
01-30-2025 WCHI VOLUNTEER INFORMATION AND A REQUEST
I wanted to write an article on VOLUNTEERING since this is so important for a community. Many people have time and wonderful talents they can offer. Can you help our Whitehall-Coplay Hunger Initiative (WCHI).
WCHI is 100% volunteer. We have many dedicated, selfless volunteers who really enjoy working with each other and helping our food insecure residents obtain one of life’s necessities– FOOD. Without our Volunteers, WCHI could never fulfill our mission of alleviating food insecurity in Whitehall and Coplay. A huge THANK YOU is extended to EVERONE who helps WCHI. Due to increasing food, gas, rent, childcare, & medicine costs, WCHI was pleased to serve 326 households in December consisting of 428 children, 589 adults, and 244 seniors. The households were a 10% increase over December 2023. We anticipate 2025’s attendance to also increase. Learn more www.tinyurl.com/WCHIvolunteer and click on the volunteer tabs. Questions, please contact Sylvia, Volunteer Chair, at [email protected]
I found this Benefits of Community Service article from Western Connecticut State University and wanted to share some of it with you https://tinyurl.com/9wsz5utf They use the word VOLUNTEERING numerous times. To save character space in this article, I will use (V).
“#1: (V) connects you to others - One of the better-known benefits of (V) is the impact on the community. Unpaid (V) are often the glue that holds a community together. (V) allows you to connect to your community and make it a better place. Even helping out with the smallest tasks can make a real difference to the lives of people in need. And (V) is a two-way street: It can benefit you and your family as much as the cause you choose to help. Dedicating your time as a volunteer helps you make new friends, expand your network, and boost your social skills.
One of the best ways to make new friends and strengthen existing relationships is to commit to a shared activity together. (V) is a great way to meet new people, especially if you are new to an area. (V) also strengthens your ties to the community and broadens your support network, exposing you to people with common interests, neighborhood resources, and fun and fulfilling activities.
(V) increases your social and relationship skills. While some people are naturally outgoing, others are shy and have a hard time meeting new people. (V) gives you the opportunity to practice and develop your social skills, since you are meeting regularly with a group of people with common interests. Once you have momentum, it’s easier to branch out and make more friends and contacts.
#2: (V) provides many benefits to both mental and physical health. (V) can provide a healthy boost to your self-confidence, self-esteem, and life satisfaction. You are doing good for others and the community, which provides a natural sense of accomplishment. Your role as a volunteer can also give you a sense of pride and identity. And the better you feel about yourself, the more likely you are to have a positive view of your life and future goals.
(V) combats depression. Reducing the risk of depression is another important benefit of (V). A key risk factor for depression is social isolation. (V) keeps you in regular contact with others and helps you develop a solid support system, which in turn protects you against stress and depression when you’re going through challenging times.
(V) helps you stay physically healthy. (V) is good for your health at any age, but it’s especially beneficial in older adults. Studies have found that those who volunteer have a lower mortality rate than those who do not, even when considering factors like the health of the participants. (V) has also been shown to lessen symptoms of chronic pain or heart disease.
#3: (V) brings fun and fulfillment to your life. (V) is a fun and easy way to explore your interests and passions. Doing volunteer work, you find meaningful and interesting, can be a relaxing, energizing escape from your day-to-day routine of work, school, or family commitments. (V) also provides you with renewed creativity, motivation, and vision that can carry over into your personal and professional life.”
I hope you found this article informative and would consider volunteering with WCHI. Have a great week!!
01-09-2025 Article - Written by Jenn Dietz,
HPI Chair and Pantry Co-Manager
Happy New Year from the Whitehall Coplay Hunger Initiative Pantry! We have some highlights of the year
to share. As you may remember, WCHI is a member of the Healthy Pantry Initiative through Feeding
Pennsylvania. The goal is to increase access to healthy foods and beverages as well as provide
information on chronic diseases to food pantry clients. We encourage consumption of more nutritious
foods through environmental changes as well as direct nutrition education such as healthy food tastings,
demonstrations, and recipes. An additional six pantries have joined the Healthy Pantry Initiative, bringing
the total to 20 pantries in the program.
A survey that some of our guests filled out in the spring indicated that many people appreciate receiving
fresh fruits and vegetables and continue to request a variety of fresh foods. We regularly order bulk
produce from Second Harvest and distribute vegetables that we grow in our WCHI Garden. Over the past
two months we have given out fresh mangoes, apples, pears, onions, carrots, cabbage, sweet potatoes
and pineapples, in addition to frozen brussels sprouts, blueberries and strawberries. We are proud of
offering this great variety of foods.
This year the team at Second Harvest installed 14 new raised garden beds on their property and they
harvested 421 pounds of produce. The vegetables and 1,248 herb plants were shared with guests as
plants to grow at home, as well as ingredients in the food samples they gave at pantry visits, including
ours, over the summer. We were able to share some basil and tomato plants this year and hope to
encourage our guests to grow some veggies at home this year, too.
At WCHI, we enjoy sharing healthy food samples and recipes with our guests to highlight foods that are in
the pantry that may be unfamiliar and encourage everyone to try something new or get creative with
new ways to prepare foods. Throughout this past year, we offered tastings of Stove Top spoon bread,
oatmeal bites, tomato bruschetta, oatmeal raisin bars, vegan "macaroni & cheese", cheesy broccoli
soup, chili mac and cornbread pudding. The survey showed that 36 of those who responded to the
survey had tried new food because of these offerings! That is the kind of progress we are happy to see.
While guests are shopping in our WCHI Pantry, we talk with them to find out their dietary concerns and
cooking styles. WCHI does our best to help them make choices that fit their needs. We help educate our
guests as they make their selections each month by paying attention to signage around the pantry
indicating choices that are higher in fiber or lower in sodium and sugar. Our guests have reported that the
foods offered at the WCHI Pantry helps improve their health. Hearing that our neighbors are working
toward better health is reassuring us that our efforts are making a difference in helping our community.
Please visit the websites for www.FeedingeA,Q(g and the PA Healthy Pantry Initiative
https://tinyurl.com/.bdnu1xx3 to find recipes and learn more about how these programs are helping our
neighbors.
01-02-2025 WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
As we kick off 2025, I wanted to recap a few open items from our 2024 Pantry Garden. If you recall, we still had radishes and spinach planted, both covered and uncovered, as well as parsley, cilantro, and oregano. We anticipated that we would be able to continue to harvest these items into December provided we had some good weather. Unfortunately, after the rain we had in November, we had extremely cold weather for about a week.
On Sunday, December 8th we had a very warm day, and I was able to spend a couple of hours in the garden. I took down our WCHI Pantry Garden sign, emptied the water barrels, and drained the water tank. The hose had some frozen spots, so I laid it out in the sun to thaw and drain out. Unfortunately, when I checked the spinach and radishes, I found the spinach to have white spots and the radishes were limp and frozen. In addition, the oregano, cilantro, and parsley were frozen. As a result of losing the last of our crops, I used the remaining straw in the shed and mulched the rest of the open beds. Full disclosure, I was lazy and did not weed the beds before putting down the straw. I am writing this article on December 24th, and due to the recent snowfall, I will have to wait for a warm day to make my way down to the garden to put away our hose and to store the barrels in the shed.
I found it interesting that our groundhog friend who resided under our shed has been noticeably absent from the garden. The piece of fence near the gate hinge was found to be pushed aside, thus allowing him to escape. This fence repair has taken top billing on our late winter/early spring work list.
Hannah from The Seed Farm received our soil report from the Penn State extension and in her words, “The results look really good.” She said we will want to amend our soil with a balanced fertilizer to bring up the levels of phosphorus and potassium, but otherwise, the soil is great.
Although we were unable to provide fresh vegetables from our Pantry Garden on our December distribution days, we were fortunate that Second Harvest had several items available for our guests. These included carrots, yams, onions, cabbage, pears, mangoes, pineapples, and apples. Most of these items arrived in bulk boxes or in 50 lb. bags, so our pantry volunteers down packed these into Wawa bags for grab-and-go distribution to guests. Each distribution had different items available, but all our guests had access to a nice selection of these nutritious foods.
Did you know that during November and December the pantry received thousands of pounds of non-perishable food items that you, our local community, graciously donated? Every can or box donated makes a real difference to a food-insufficient households. If you follow our Facebook page, you have seen that we had no less than 16 schools, businesses, churches, housing communities, and civic organizations organize food drives for WCHI, plus we had additional, valuable donations received at the Re/Max Unlimited office at 1080 Schadt Avenue, Whitehall. Our volunteers picked up, unloaded, date checked, and sorted all the donations we received. All totaled, we received 4,425 pounds of non-perishable food items and toiletries. Our community is FABULOUS!
Finally, I want to recognize the tireless efforts of our WCHI volunteers who make everything we do possible. I look forward to continuing to volunteer with all of you in 2025! Email our volunteer coordinator, Sylvia Lee, at [email protected] for more information on joining our AMAZING team.
Happy New Year!
12-26-2024 Whitehall-Coplay Hunger Initiative’s Current Programs
written by Shari Noctor
OUR MISSION: To alleviate food insecurity in Whitehall & Coplay
WCHI CHOICE FOOD PANTRY We serve Whitehall & Coplay residents. Located at St John the Baptist Church, 3024 S Ruch St, Whitehall, our Pantry is open on both the 2nd and 3rd Thursdays of the month from 9am-1pm and from 4:30-7pm. Our guests can only visit once a month. This is by appointment only. Arrive 10 minutes early. Please bring your own bags and limit appointment time changes. We close promptly at 1pm and 7pm.
First time attendees, come to the parking lot behind the Church and a volunteer will give you directions. For our guests who have mobility issues, a WCHI volunteer will shop for you and bring the food to your car in the Church parking lot. Smoking is not permitted anywhere on Church property.
Requirements: WCHI is required by PA Dept of Agriculture to register all our guests. Thank you, in advance, for your patience. Please present two forms of ID to verify residency (a valid photo ID, if available, and/or utility bills). There are income limits based on the total number of people living in the household. No income paperwork is required.
Please call 484-225-0358 to schedule your initial appointment. Each month when you attend our Pantry distribution, you will be given a new appointment for your next month’s visit.
SENIOR FOOD BOX PROGRAM (SFBP) is offered through WCHI & works to improve the health of low-income seniors (60 years old and older) by supplementing their diets with nutritious USDA foods. Applications are being put on a waiting list until further notice. Questions, please call Gail, SBFP Chair, 610-351-6412.
VOLUNTEERS - WCHI is 100% Volunteer based. WCHI needs volunteers to help at our Food Pantry. Full child abuse clearances are required to volunteer in our Food Pantry. Please go to our website and see the requirements https://tinyurl.com/yck8ajzz Once completed they are good for 5 years.
WCHI GARDEN is located at the Mickley-Prydun Farm. Volunteers are always welcome to maintain our garden, which provides fresh vegetables and herbs for our Pantry guests. Questions, please call Gwen, Garden Chair, 610-379-6823
BINGO at St Peter Roman Catholic Church, 4 South 5th St, Coplay on January 12th, February 9th, Narch 9th, and April 13th. Doors open at 1pm and bingo starts at 2pm. Jackpot is $200. Questions, please call Liz, Bingo Chair, 484-274-6687
FOOD DONATIONS are always needed & can be delivered to the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall Mon-Fri 9am -5 pm. Questions, please call Shari, 610-730-8067.
WCHI Free Community Meal Article
written by Shari Noctor
Whitehall-Coplay Hunger Initiative (WCHI), the Faith-Based Community, and others are proud to provide these FREE MEALS to low-income Whitehall and Coplay residents twice a month. All are welcome to attend both meals on the 1st Sunday and 3rd Tuesday each month from 4:00-6:00pm. WCHI will post a meal reminder and the meal being served on Facebook and Instagram. It will state if it is an inside sit-down meal, take out, or a version of both. Questions, please call Karen Haberern, Program Chair, at 610-730-3184.
THANK YOU to everyone who provides these meals. The host location obtains the food, prepares the meals, sets up the eating areas, serves the meals, and cleans up. Many, many hands help to make each meal a huge success. WCHI cannot do this much needed Outreach Program without YOU, and we truly are grateful for all your support.
Each meal site does keep attendance records for WCHI. This data is a total from the last four meals in 2025 served by St Peter Roman Catholic Church on 1/5; Whitehall Active Community Center on 1/21; Muslim Association of the Lehigh Valley on 2/2; and Whitehall Bible Fellowship Church on 2/18. Note: many people come for every meal, and some may come once or when they can. This is a total for all four meals: 13 children (ages a baby-17), 24 adults (ages 18-59), and 238 seniors (ages 60+) for a total of 275 meals served to 211 households. Since November 2023, Seniors have been the largest group by age attending our monthly meals. However, these meals are intended for all ages, and everyone is always welcome.
Please mark your calendars. These are WCHI’s upcoming Free Community Meals 4-6 pm or while supplies last:
Sunday, March 2 - St. John the Baptist Catholic Church (in the white Social Hall behind the School), 3024 S. Ruch St, Whitehall 610-262-2260. Please put Coplay in your GPS or Coplay Eatery (which is diagonal to the school). Otherwise, you may end up at our WCHI Garden, which is not near the school.
Tuesday, March 18 - St Elizabeth of Hungary Catholic Church, 618 Fullerton Ave, Whitehall
610-266-0695.
Sunday, April 6 - Muslim Association of the Lehigh Valley, 1988 Schadt Ave, Whitehall 703-346-8698.
Tuesday, April 15 – Shepherd of the Hills Lutheran Church, 4331 Main St, Whitehall 610-730-3184.
WCHI also would like to thank all the meal providers for promoting their meal. And WCHI appreciates each host site providing our Free Community Meal yellow fliers for new and repeat guests to take home with them. Each flier specifies the meal site date, location, and contact phone numbers (as bolded above) through Tuesday, June 17. Other WCHI information is provided on the back side of the 1/2-page flier. Updated meal fliers for the 2nd half of the year will be available in June. These fliers are also provided to our WCHI guests on food distribution days.
We would also like to thank the Whitehall-Coplay Press for including every one of our meals in their Happenings section of the paper. As a community working together, we truly are making a difference in people’s lives. Have a great week.
02-20-2025 WCHI donations with poundage article
written by Shari Noctor, WCHI President
WCHI and I are so grateful for all the community’s generosity in providing Food, Toiletry items, and Pet Food for our guests. I wanted to acknowledge and thank the Churches, School Clubs, Daycares, Businesses & Organizations, and the General Public for donating over 18,714 pounds of needed items in 2024. Note: the numbers listed after each organization is the total poundage they donated for the year.
Sue Butchinski, WCHI Board Member and Pantry Volunteer, contacted all the Faith-Based Organizations in Whitehall and Coplay to see if they would like to participate and donate a specific item of food or do a general food drive monthly for WCHI. Many already do Free Community Meals for us, and we are most grateful.
Four local Churches do participate in the monthly Food Drive Program: First Presbyterian of Hokendauqua (pasta) 1,336; Shepherd of the Hills Lutheran Church (food) 1,333; St. John the Baptist Church (canned tuna) 414; and St Peter Roman Catholic Church (cereal) 1,180. If you would like to do a faith-based food drive for WCHI (it does not need to be monthly), please contact Sue at 484-767-6022. Also, a food donation was made by the Catholic Women’s Society of Giving of the Diocese of Allentown 47.
Schools and Day Cares also collected food items for WCHI. Good Shepherd Catholic School 1,132; Shoemaker Elementary School, Macungie 677; St Elizabeth Regional School 470; The Goddard School of Center Valley 336; The Learning Tree Child Care Center, Whitehall 31; WCSD London Club and Scholastic Scrimmage 56; WCSD Science National Honor Society 208; WCSD Steckel Elementary School 2,078; WCSD Zephyr Elementary School 518.
Other Businesses and Organizations: Girl Scout Troop 6011 40; Hokendauqua Pool Patrons and Staff 50; Horizons at the Village at Whitehall 55+ Community 229; Minsi Trails, Scouting America 433; Smart Warehouse1,340; St Lukes Fitness & Performance Center 324, Taylor Villas 55+ Community 868; WCHI Bingo players 637; Whitehall Lion’s Club 38, Whitehall WAWA 162, and WIC 121.
WCHI also had 19 people and 1 cat donate food, toiletries, and pet food. I have all their names, but I did not print them since I did not have time for this week’s newspaper deadline to ask their permission. Buster, the cat, though said it was ok to use his name. Total poundage for all 20 donations 924.
All donations that came into the Re/Max Unlimited foyer 3,732. Grand Total is a fantastic 18,714 pounds!!
WCHI currently needs the following food items: Cereal, Oatmeal, Pancake mix, 16 oz Peanut Butter, Canned Fruit (in fruit juice or light syrup), and Chicken Noodle Soup. Food donations can be dropped off on the right side of the foyer or shipped to WCHI c/o Re/Max Unlimited Real Estate, 1080 Schadt Ave, Whitehall PA 18052.
Thank you, everyone, for your generosity and continued support. Your food and monetary donations are always greatly appreciated. Together, we all are making a difference in people’s lives.
02-13-2025 HPI Article “American Heart Month and salt intake”
Written by Jenn Dietz, HPI Chair and Pantry Co-Manager
February is deemed “American Heart Month” by the American Heart Association.
The website heart.org covers education on many heart related health topics including healthy eating, fitness and lifestyle tips, recipes, lots of medical information about all things related to heart health, heart attack and stroke symptoms.
Heart disease is once again the leading cause of death in the U.S., according to a new statistical report published Jan 27, 2025. Cardiovascular diseases, which include heart disease and stroke, claimed more lives in the U.S. than all forms of cancer and accidental deaths-the No. 2 and No. 3 causes of death-combined. High blood pressure is one of the major risk factors for heart disease. It occurs when the force of blood flowing through your blood vessels is consistently too high.
Where does the sodium issue come in? Sodium is a mineral that supports vital functions. It’s regulated by your kidneys and helps control your body’s fluid balance. Excess sodium in your bloodstream pulls water into your blood vessels, increasing the amount (volume) of blood inside them. When more blood flows through your blood vessels, blood pressure increases. Increased blood flow makes the heart work harder to pump more blood through the body. Just like you, your heart doesn’t want to work harder.
The body needs less than 500mg of sodium per day to function well and most people consume more than five times that. Most of the sodium in our diets comes from packaged and processed foods. Eating these foods less often can help reduce your sodium intake, lower your blood pressure and prevent high blood pressure from developing.
In the WCHI pantry, we aim to offer canned foods that are low in sodium as often as possible. We have one whole rack dedicated to ‘low or no salt added’ vegetables. We display the healthier items on the top shelves and encourage our guests to check the nutrition labels as they make their choices. You can eat foods with varying amounts of sodium and still achieve a balanced, healthy diet, it just requires a little awareness to keep the balance.
Second Harvest Food Bank uses the guideline that 230 mg of sodium per serving or less is low enough to put those foods in the “choose often” category. We suggest rinsing your canned veggies before cooking and adding your own salt or seasonings so you can keep your intake under control.
I found these interesting sodium myth-busters to share with you.
Myth: Sea salt has less sodium than table salt. Sea salt is popular, but it usually isn’t any less salty. Just like table salt, it typically contains 40% sodium. Myth: My blood pressure is normal, so I don’t need to worry about how much sodium I eat. The American Heart Association recommends no more than 2,300mg a day and moving toward an ideal limit of no more than 1,500 mg per day for most adults. Even cutting back by 1,000 mg a day can help improve your blood pressure and heart health. Myth: I usually don’t salt my food, so I don't eat too much sodium. Over 75% of sodium people in the U.S. consume is estimated to come from processed and ready meals–not the saltshaker. That’s why it’s important to compare Nutrition Facts labels and serving sizes. Learn more from the American Heart Association and heart.org.
02-06-202525 WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
I am writing this article on Wednesday, January 29th and today was the warmest day we’ve had in weeks. The wind is terrible, but this afternoon the thermometer in my car said it was 51 degrees outside! My cat, Buster, likes to get into the car and go for a ride. Today we got into the car and I only pulled out of the garage and into the driveway for our “ride.” While sitting out there for about twenty minutes, I noticed my magnolia tree looks like it may be getting buds. The warmer weather and the melted snow cover has also started to push the Galanthus, or snow drops, to peek through the mulch on the south side of my house. I am sure that many of the other spring bulbs will also get confused and start to push. Hopefully, their tops will not freeze nor be critter eaten when we get another cold spell.
As much as this warm day made me think about getting the Pantry Garden geared up, I know that vegetable planting season is still about 15 weeks away. I am anticipating that The Seed Farm will provide us with plant and seed support; however, I will most likely start some seeds indoors for my own garden. Buster and his curious nature will ensure that the seeds are pushed way, way down into the soil because he just can’t stay out of or off of anything. Despite his “assistance,” some of the seeds will sprout plants that will survive and provide me with great bounty this summer.
Just like professional athletes during the off-season, Pantry Garden volunteers, such as myself, don’t sit around and wait for the spring thaw. We spend our off-season staying in gardening shape by volunteering inside the food pantry and at monthly BINGO. On distribution Wednesdays in January, volunteers unloaded trucks from Second Harvest including shelf stable food items, refrigerated dairy and juice items, frozen foods, and fresh vegetables and fruit. Fresh carrots, onions, and oranges were down packed from their 50-pound bags into household-sized bags. We also prepared for distribution lettuce in clamp packs and heads of cabbage. All totaled in January, at least 1,500 pounds of fresh vegetables and fruit were shared with our pantry guests.
On January distribution Thursdays, volunteers put up pantry directional signs, coned off walkway safe zones, registered guests, prepared carts for shopping, shopped with guests, re-stocked shelves, pushed full carts out of the pantry, delivered carts to guests’ cars, took cardboard and trash to the dumpsters, and returned empty carts into the pantry. It takes a village to make our pantry run successfully on distribution days!
On January 12th, our Pantry Gardeners also volunteered at WCHI’s BINGO at St. Peter’s Catholic Church located at 4 South 5th Street in Coplay. Volunteers arrived by noon to set up, sold BINGO boards and raffle tickets, verified BINGOs, and weighed and sorted non-perishable food donations received. Volunteers, like me, also enjoy the amazing food, including baked goods, that the St. Peter’s kitchen staff prepare for sale. WCHI’s next Bingo is on Sunday, February 9th. Questions, please call Liz, Bingo Chair, 484-274-6687.
Do you love to garden and need an activity to keep you in gardening shape during the off-season?? Why not consider volunteering at our WCHI food pantry and/or at pantry BINGO? Please email our volunteer coordinator, Sylvia Lee, at [email protected] for more information on joining our team of volunteers.
Stay warm!
01-30-2025 WCHI VOLUNTEER INFORMATION AND A REQUEST
I wanted to write an article on VOLUNTEERING since this is so important for a community. Many people have time and wonderful talents they can offer. Can you help our Whitehall-Coplay Hunger Initiative (WCHI).
WCHI is 100% volunteer. We have many dedicated, selfless volunteers who really enjoy working with each other and helping our food insecure residents obtain one of life’s necessities– FOOD. Without our Volunteers, WCHI could never fulfill our mission of alleviating food insecurity in Whitehall and Coplay. A huge THANK YOU is extended to EVERONE who helps WCHI. Due to increasing food, gas, rent, childcare, & medicine costs, WCHI was pleased to serve 326 households in December consisting of 428 children, 589 adults, and 244 seniors. The households were a 10% increase over December 2023. We anticipate 2025’s attendance to also increase. Learn more www.tinyurl.com/WCHIvolunteer and click on the volunteer tabs. Questions, please contact Sylvia, Volunteer Chair, at [email protected]
I found this Benefits of Community Service article from Western Connecticut State University and wanted to share some of it with you https://tinyurl.com/9wsz5utf They use the word VOLUNTEERING numerous times. To save character space in this article, I will use (V).
“#1: (V) connects you to others - One of the better-known benefits of (V) is the impact on the community. Unpaid (V) are often the glue that holds a community together. (V) allows you to connect to your community and make it a better place. Even helping out with the smallest tasks can make a real difference to the lives of people in need. And (V) is a two-way street: It can benefit you and your family as much as the cause you choose to help. Dedicating your time as a volunteer helps you make new friends, expand your network, and boost your social skills.
One of the best ways to make new friends and strengthen existing relationships is to commit to a shared activity together. (V) is a great way to meet new people, especially if you are new to an area. (V) also strengthens your ties to the community and broadens your support network, exposing you to people with common interests, neighborhood resources, and fun and fulfilling activities.
(V) increases your social and relationship skills. While some people are naturally outgoing, others are shy and have a hard time meeting new people. (V) gives you the opportunity to practice and develop your social skills, since you are meeting regularly with a group of people with common interests. Once you have momentum, it’s easier to branch out and make more friends and contacts.
#2: (V) provides many benefits to both mental and physical health. (V) can provide a healthy boost to your self-confidence, self-esteem, and life satisfaction. You are doing good for others and the community, which provides a natural sense of accomplishment. Your role as a volunteer can also give you a sense of pride and identity. And the better you feel about yourself, the more likely you are to have a positive view of your life and future goals.
(V) combats depression. Reducing the risk of depression is another important benefit of (V). A key risk factor for depression is social isolation. (V) keeps you in regular contact with others and helps you develop a solid support system, which in turn protects you against stress and depression when you’re going through challenging times.
(V) helps you stay physically healthy. (V) is good for your health at any age, but it’s especially beneficial in older adults. Studies have found that those who volunteer have a lower mortality rate than those who do not, even when considering factors like the health of the participants. (V) has also been shown to lessen symptoms of chronic pain or heart disease.
#3: (V) brings fun and fulfillment to your life. (V) is a fun and easy way to explore your interests and passions. Doing volunteer work, you find meaningful and interesting, can be a relaxing, energizing escape from your day-to-day routine of work, school, or family commitments. (V) also provides you with renewed creativity, motivation, and vision that can carry over into your personal and professional life.”
I hope you found this article informative and would consider volunteering with WCHI. Have a great week!!
01-09-2025 Article - Written by Jenn Dietz,
HPI Chair and Pantry Co-Manager
Happy New Year from the Whitehall Coplay Hunger Initiative Pantry! We have some highlights of the year
to share. As you may remember, WCHI is a member of the Healthy Pantry Initiative through Feeding
Pennsylvania. The goal is to increase access to healthy foods and beverages as well as provide
information on chronic diseases to food pantry clients. We encourage consumption of more nutritious
foods through environmental changes as well as direct nutrition education such as healthy food tastings,
demonstrations, and recipes. An additional six pantries have joined the Healthy Pantry Initiative, bringing
the total to 20 pantries in the program.
A survey that some of our guests filled out in the spring indicated that many people appreciate receiving
fresh fruits and vegetables and continue to request a variety of fresh foods. We regularly order bulk
produce from Second Harvest and distribute vegetables that we grow in our WCHI Garden. Over the past
two months we have given out fresh mangoes, apples, pears, onions, carrots, cabbage, sweet potatoes
and pineapples, in addition to frozen brussels sprouts, blueberries and strawberries. We are proud of
offering this great variety of foods.
This year the team at Second Harvest installed 14 new raised garden beds on their property and they
harvested 421 pounds of produce. The vegetables and 1,248 herb plants were shared with guests as
plants to grow at home, as well as ingredients in the food samples they gave at pantry visits, including
ours, over the summer. We were able to share some basil and tomato plants this year and hope to
encourage our guests to grow some veggies at home this year, too.
At WCHI, we enjoy sharing healthy food samples and recipes with our guests to highlight foods that are in
the pantry that may be unfamiliar and encourage everyone to try something new or get creative with
new ways to prepare foods. Throughout this past year, we offered tastings of Stove Top spoon bread,
oatmeal bites, tomato bruschetta, oatmeal raisin bars, vegan "macaroni & cheese", cheesy broccoli
soup, chili mac and cornbread pudding. The survey showed that 36 of those who responded to the
survey had tried new food because of these offerings! That is the kind of progress we are happy to see.
While guests are shopping in our WCHI Pantry, we talk with them to find out their dietary concerns and
cooking styles. WCHI does our best to help them make choices that fit their needs. We help educate our
guests as they make their selections each month by paying attention to signage around the pantry
indicating choices that are higher in fiber or lower in sodium and sugar. Our guests have reported that the
foods offered at the WCHI Pantry helps improve their health. Hearing that our neighbors are working
toward better health is reassuring us that our efforts are making a difference in helping our community.
Please visit the websites for www.FeedingeA,Q(g and the PA Healthy Pantry Initiative
https://tinyurl.com/.bdnu1xx3 to find recipes and learn more about how these programs are helping our
neighbors.
01-02-2025 WCHI Pantry Garden Article
Written by Gwen Herzog, Pantry Garden Chair
As we kick off 2025, I wanted to recap a few open items from our 2024 Pantry Garden. If you recall, we still had radishes and spinach planted, both covered and uncovered, as well as parsley, cilantro, and oregano. We anticipated that we would be able to continue to harvest these items into December provided we had some good weather. Unfortunately, after the rain we had in November, we had extremely cold weather for about a week.
On Sunday, December 8th we had a very warm day, and I was able to spend a couple of hours in the garden. I took down our WCHI Pantry Garden sign, emptied the water barrels, and drained the water tank. The hose had some frozen spots, so I laid it out in the sun to thaw and drain out. Unfortunately, when I checked the spinach and radishes, I found the spinach to have white spots and the radishes were limp and frozen. In addition, the oregano, cilantro, and parsley were frozen. As a result of losing the last of our crops, I used the remaining straw in the shed and mulched the rest of the open beds. Full disclosure, I was lazy and did not weed the beds before putting down the straw. I am writing this article on December 24th, and due to the recent snowfall, I will have to wait for a warm day to make my way down to the garden to put away our hose and to store the barrels in the shed.
I found it interesting that our groundhog friend who resided under our shed has been noticeably absent from the garden. The piece of fence near the gate hinge was found to be pushed aside, thus allowing him to escape. This fence repair has taken top billing on our late winter/early spring work list.
Hannah from The Seed Farm received our soil report from the Penn State extension and in her words, “The results look really good.” She said we will want to amend our soil with a balanced fertilizer to bring up the levels of phosphorus and potassium, but otherwise, the soil is great.
Although we were unable to provide fresh vegetables from our Pantry Garden on our December distribution days, we were fortunate that Second Harvest had several items available for our guests. These included carrots, yams, onions, cabbage, pears, mangoes, pineapples, and apples. Most of these items arrived in bulk boxes or in 50 lb. bags, so our pantry volunteers down packed these into Wawa bags for grab-and-go distribution to guests. Each distribution had different items available, but all our guests had access to a nice selection of these nutritious foods.
Did you know that during November and December the pantry received thousands of pounds of non-perishable food items that you, our local community, graciously donated? Every can or box donated makes a real difference to a food-insufficient households. If you follow our Facebook page, you have seen that we had no less than 16 schools, businesses, churches, housing communities, and civic organizations organize food drives for WCHI, plus we had additional, valuable donations received at the Re/Max Unlimited office at 1080 Schadt Avenue, Whitehall. Our volunteers picked up, unloaded, date checked, and sorted all the donations we received. All totaled, we received 4,425 pounds of non-perishable food items and toiletries. Our community is FABULOUS!
Finally, I want to recognize the tireless efforts of our WCHI volunteers who make everything we do possible. I look forward to continuing to volunteer with all of you in 2025! Email our volunteer coordinator, Sylvia Lee, at [email protected] for more information on joining our AMAZING team.
Happy New Year!
12-26-2024 Whitehall-Coplay Hunger Initiative’s Current Programs
written by Shari Noctor
OUR MISSION: To alleviate food insecurity in Whitehall & Coplay
WCHI CHOICE FOOD PANTRY We serve Whitehall & Coplay residents. Located at St John the Baptist Church, 3024 S Ruch St, Whitehall, our Pantry is open on both the 2nd and 3rd Thursdays of the month from 9am-1pm and from 4:30-7pm. Our guests can only visit once a month. This is by appointment only. Arrive 10 minutes early. Please bring your own bags and limit appointment time changes. We close promptly at 1pm and 7pm.
First time attendees, come to the parking lot behind the Church and a volunteer will give you directions. For our guests who have mobility issues, a WCHI volunteer will shop for you and bring the food to your car in the Church parking lot. Smoking is not permitted anywhere on Church property.
Requirements: WCHI is required by PA Dept of Agriculture to register all our guests. Thank you, in advance, for your patience. Please present two forms of ID to verify residency (a valid photo ID, if available, and/or utility bills). There are income limits based on the total number of people living in the household. No income paperwork is required.
Please call 484-225-0358 to schedule your initial appointment. Each month when you attend our Pantry distribution, you will be given a new appointment for your next month’s visit.
SENIOR FOOD BOX PROGRAM (SFBP) is offered through WCHI & works to improve the health of low-income seniors (60 years old and older) by supplementing their diets with nutritious USDA foods. Applications are being put on a waiting list until further notice. Questions, please call Gail, SBFP Chair, 610-351-6412.
VOLUNTEERS - WCHI is 100% Volunteer based. WCHI needs volunteers to help at our Food Pantry. Full child abuse clearances are required to volunteer in our Food Pantry. Please go to our website and see the requirements https://tinyurl.com/yck8ajzz Once completed they are good for 5 years.
WCHI GARDEN is located at the Mickley-Prydun Farm. Volunteers are always welcome to maintain our garden, which provides fresh vegetables and herbs for our Pantry guests. Questions, please call Gwen, Garden Chair, 610-379-6823
BINGO at St Peter Roman Catholic Church, 4 South 5th St, Coplay on January 12th, February 9th, Narch 9th, and April 13th. Doors open at 1pm and bingo starts at 2pm. Jackpot is $200. Questions, please call Liz, Bingo Chair, 484-274-6687
FOOD DONATIONS are always needed & can be delivered to the RE/MAX Unlimited office, 1080 Schadt Ave, Whitehall Mon-Fri 9am -5 pm. Questions, please call Shari, 610-730-8067.
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