November 26, 2024 • 12 mins
Olivia Rua of Connecticut Food Share joined The Rob Dibble Show live from the annual Stuff-A-Bus event in Hamden, CT.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Olivia Rua and thank you Olivia for coming on the show.
And so I've been doing this for ten years and
has been doing this for eight years. I know fred
Or Engineer's been doing it for thirty four years. But
you know, tell us how people, even throughout the twelve
month period every year can help Connecticut Food Share to
restock the pantries, but also around the holidays and stuff
(00:21):
like that make these meals go a lot farther.
Speaker 2 (00:23):
Yeah, absolutely, so thanks for having me. So one of
the big things is monetary donations. Our dollar, with our
buying power that we have, can really go a lot.
So one dollar we can buy two meals worth of food,
which really goes a long way for families. And you
know throughout the year, we're always looking for volunteers throughout
(00:46):
the year at our various warehouses. We have warehouses in Wallingford, Bloomfield, Bridgeport.
We could not do the work we do without our volunteers.
And then events like this right stuff of us around
the Thanksgiving season coming out here. You know, we'll take
your frozen turkeys, your non perishables as well as that
monetary donations as well, like I mentioned, but yeah, it's
(01:08):
also important just to make sure that you know, the
families here in Connecticut, in our state, have the you know,
have a full plate at the holiday season, have you know,
a meal to be able to share with their family.
Speaker 3 (01:19):
So yeah, not only.
Speaker 4 (01:21):
You know, we do this around the holidays, and it's
obviously gets into people's souls because this is the season
to be giving, and obviously the knee gets I guess
magnified right now. But Dibbs and I have been working
with so many different organizations really through you know Hartford,
our hands on Hartford Friends, our other food drives that
we have done the United Way. They constantly tell us
(01:42):
about the summer and kids and how important the CT Food.
Speaker 3 (01:46):
Share is for this state for kids.
Speaker 4 (01:48):
Illustrate that, like just the need year round, not just
in the holiday season to make people feel good for
the holidays. But there's a lot of kids that get
home after school and I have no idea what they're
going to eat, when they're going to eat again.
Speaker 2 (02:01):
Yeah, absolutely bring up a great point right now. In Connecticut,
it's about one in six children are hungry, so you know,
not knowing where their next meal is coming from. One
in six, which is such a staggering number. And it's
just continuing to get worse. Right throughout the year. We
you know, have a great number of people in Connecticut
(02:23):
experiencing food and security. So throughout the state it's about
four hundred and seventy thousand people experiencing food and security,
so again not knowing where their next meal is coming from.
So it's not just around the holiday season, it's it's
really a year year round thing. Experiencing hunger is is
a year round thing. But yeah, so that's why we're
so grateful for events like this, and you know, people
(02:46):
wanting to give around the holiday season is is so important,
but definitely a year round thing, and especially in the summer,
like you mentioned, some kids are you know, relying on
the meals at school and then you know, we're not sure,
you know, what's happening when they're going home. So that's
why it's so important to be able for you know,
us to help our pantries fill their spaces so that
(03:08):
neighbors across the state can go and visit those programs
and get the food they need for their families.
Speaker 1 (03:13):
Talking to Olivia Rua from Connecticut Foods here tell us
about the staples too, because we learned a lot about that,
you know, like like peanut butter and things like that.
What are some of the things like if you were
going to donate, you might have it at your house,
your kids go out to college or not using something
or whatever, and you want to bring it by one
of the drop off places. What are some of the
things that people should know about some of the non
(03:35):
perishable stuff that you guys stock the shelves with.
Speaker 2 (03:38):
Yeah, definitely, so you know, canned, canned vegetables. I know
there's different canned fruits products as well. Thanksgiving stuffing, right,
rice beans, any of those you know staples that you
know we're thinking about. You know that we cook all
year round with. Like you mentioned peanut butter, that's a
(04:00):
huge one as well. But yeah, really really we will
take anything and can give that to our partners, so
then again they can give that out to the neighbors
in their community that are coming to their programs.
Speaker 4 (04:12):
Ctfoodshare dot org is a website. Great website too. By
the way, it looks like it did just get revamped here.
Speaker 2 (04:18):
It did just get revamped. So shout out to our
team that works really really hard on that.
Speaker 4 (04:22):
There's a bunch of places that you can go to donate,
which is a click of a button. But also it's
a lot of information on how you can make a difference,
become a volunteer and helping a bunch of different ways.
Again cetfoodshare dot org is the website. Now, Dibbs is
a little upset. Today he went into stop and shop
and he bought two humongous turkeys that cost him seventy bucks.
He dropped off slam dunk the turkeys slider in a fastball.
(04:46):
I think he threw it into the frozen truck and
then realized, why didn't I just give seventy bucks to
food Share because that could have made more meals than
just that.
Speaker 3 (04:55):
That makes more sense.
Speaker 2 (04:57):
Yeah, yeah, well we're happy to take the frozen did great,
dips you did. Yeah, we're happy to take the non
perishable as any of those food items. But yeah, definitely,
our buying power is you know, more than me or
you can do in the store. So one dollar for
us can get us two meals worth of food. So
(05:17):
we're really able to take that dollar, take that ten dollars,
twenty dollars, and really stretch it a lot farther than
what you know, Like I said, myself or you can
do in the grocery store just because of that buying
power we have.
Speaker 4 (05:29):
All right, so we like play little games here on
this show, and we didn't know who we were going
to talk to or what we're going to do.
Speaker 3 (05:35):
Dips. I don't even know if you knew about this
as well.
Speaker 4 (05:38):
But since it's Thanksgiving, is Thanksgiving season and show we
kind of do this every year, but this is the
Thanksgiving Big Board draft. Now we've asked a couple of
people already what they would draft if they could have
all their picks.
Speaker 1 (05:52):
Now, I first asked Olivia if she knows what the
pie yet Connecticut?
Speaker 3 (05:57):
Where are you.
Speaker 2 (05:58):
From, Olivia, I'm from pros That Connecticut.
Speaker 3 (06:00):
Prospect, Connecticut, New England area.
Speaker 4 (06:03):
What would you think the pie of the New England
is in the Thanksgiving like the favorite pie of New England?
Speaker 3 (06:08):
What would you say, New England.
Speaker 4 (06:10):
Yeah, we surveyed over one hundred people and it came
back and this is the number one answer.
Speaker 2 (06:17):
Pumpkin.
Speaker 3 (06:18):
Wow.
Speaker 4 (06:18):
See you've got to cross that Pennsylvania border to get
into the pumpkin territory.
Speaker 3 (06:23):
You are living in apple pie Land.
Speaker 4 (06:26):
A lot of apple orchards now there are I left
desserts off the big board because we could go all
day between pumpkin pie, blueberry and apple. But you're put
picking your Thanksgiving draft. You can only have four items.
I've got turkey, ham, potatoes, corn, green bean, casserole stuffing,
cranberry sauce. Had make Nick put at cranberry sauce because
(06:46):
I felt like you may have picked that. DIBs, cornbread,
mac and cheese, the rolls, russell sprouts, califlower and carrots
or an other. Now you got to make a plate,
boys and girls, what would your plate be?
Speaker 3 (06:57):
DIBs?
Speaker 4 (06:58):
You want to start first? Show Olivia how this is done. Well,
you've been to my house.
Speaker 1 (07:02):
You know what I'm going to stuff on my plate
to be turkey, potatoes, corn.
Speaker 3 (07:07):
This is the hard part.
Speaker 1 (07:09):
And I'm gonna say probably the cauliflower and the carre.
Speaker 3 (07:13):
What no one goes califlower and cares? What are you on?
Some kind of a waking.
Speaker 1 (07:17):
When yes, my wife bakes it with the oil and
uh wow, a little bit of pepper and stuff and
she throws it at the oven.
Speaker 3 (07:27):
So yes, you.
Speaker 4 (07:28):
Find out a lot about somebody's Thanksgiving draft board. All right, Olivia,
let's find out about you. Where would you go. You
can only do four itemsy, I.
Speaker 2 (07:37):
Would go turkey, stuffing, Turkey and stuffing.
Speaker 3 (07:41):
Okay, those are two.
Speaker 2 (07:43):
Okay, Corn and cranberry sauce, homemade cranberry, cranberry sauce.
Speaker 3 (07:48):
Cranberry you're one of those people.
Speaker 2 (07:50):
Homemade cranberry.
Speaker 3 (07:51):
What do you put your cranberry sauce on your turkey?
Speaker 2 (07:54):
Everything?
Speaker 3 (07:54):
I just think, yeah, really.
Speaker 2 (07:58):
Homemade, it's a lot better.
Speaker 4 (07:59):
So you don't have the big can and you just
PLoP it down for a second like it's got that.
Speaker 3 (08:05):
How do we do homemade cranberry? So I wife does it?
Speaker 4 (08:08):
Does She just bought a whole bunch of stuff, a
bunch of cranberries, and we just smash him up.
Speaker 3 (08:11):
Now.
Speaker 1 (08:11):
My brother is different because he was in the military,
so he prefers the one out of the can. Of course,
we don't mind a submarine. Here, take the can. You're
not a submarine. You're lucky.
Speaker 3 (08:21):
You're getting that, all right.
Speaker 4 (08:23):
You guys might think I'm weird, but I am ditching turkey.
I am going with the ham Oh my god, you're
with my nieces, and I can't wait this year rya turkey.
Speaker 1 (08:33):
And my sister loved her kids will bring over ham
because the kids don't want to eat turkey anymore.
Speaker 2 (08:38):
Right right soon?
Speaker 3 (08:41):
I love the ham. I all eat it. Remember it's
also in Indiana. Right to this is where you know.
Speaker 1 (08:46):
I'm yeah, you might have a corn bread and now
I oh god, you read me like a book.
Speaker 3 (08:52):
I am putting potatoes down.
Speaker 4 (08:53):
Years in North Carolina as well corn bread. I did
fall in love with some North Carolina corn bread. Sugar
is the secret ingredient to corn bread. Sugar, believe it
or not. Now, I am not going to go regular
corn like you.
Speaker 3 (09:05):
Two.
Speaker 4 (09:05):
Corn for me is corn on the cob, and that's
in the summer. That's not a Thanksgiving dish, not in
my household. I'm gonna go other. I like a good
shrimp cocktail my Thanksgiving plate.
Speaker 3 (09:15):
I'm sorry, really a couple.
Speaker 4 (09:17):
Get you some weirdo big cocktail sauce dab right on
top of next to my mashed potatoes.
Speaker 3 (09:24):
I don't like to mix.
Speaker 4 (09:25):
I like to have a good border wall in between
my mashed potatoes and my everything else.
Speaker 1 (09:30):
Based do you separate all of your stuff on your plate,
separate your four you mix it together?
Speaker 2 (09:35):
I usually start I do the mashed potatoes in the middle.
It's kind of what.
Speaker 1 (09:40):
Are you are?
Speaker 2 (09:43):
You?
Speaker 3 (09:43):
Try it?
Speaker 2 (09:44):
I learned it in in high school. My physics teacher
taught us that.
Speaker 1 (09:47):
So you put the attacking the fort, the.
Speaker 2 (09:51):
Mashed potatoes in the middle. It's it's easier on the plate,
and then load everything else up around it.
Speaker 3 (09:57):
Try what a tip? What say? Great tip? All right?
What are we missing? What?
Speaker 4 (10:02):
What are things in the boxes that we haven't seen
a lot of that? Cetea Food Share really need some
donations for turkeys.
Speaker 3 (10:08):
Look like we're doing good on turkeys.
Speaker 2 (10:10):
Yeah, we're doing grand turkeys. Always happy to take more turkeys.
And like I was saying earlier, those canned vegetables, vegetables, stuffing,
cranberry sauce for the Thanksgiving season, you know, not so
much thanks Giving related, but you know those staples like rice, beans,
peanut butters.
Speaker 3 (10:30):
Stuff that will last.
Speaker 2 (10:31):
Yeah, exactly, stuff that's you know, shelf stable, will last
and will help our families out in Connecticut.
Speaker 1 (10:36):
And of course money. Yeah, you guys can scratch it
better than us buying the.
Speaker 2 (10:41):
Yes, absolutely absolutely, Olivia.
Speaker 4 (10:43):
Do you have any sense of how many families you
are serving at the moment in Connecticut with Sea Tea
food Share.
Speaker 2 (10:50):
Oh, that's a loaded question. I am not quite sure
on the number. We partner with over six hundred pro
across the state. And that's just a case, and that's
just in Connecticut, so I can only imagine what that
that actual number of families is. But like I mentioned,
around four hundred and seventy thousand people in Connecticut are
(11:12):
experience in food and security. So that's why those programs
are so excited we deal with that.
Speaker 1 (11:16):
Harford hands on. Harford went from four hundred families during
COVID to one thousand.
Speaker 3 (11:20):
Yeah, so the one thousand now, yeah, yeah, which is
staggering to me.
Speaker 2 (11:24):
Yep, yeap. And like you know, we're all seeing you know,
inflation in the grocery stores, right, so we can only
imagine how how tough it's getting for folks. So yeah,
that's why those programs are so so important, and that's
why we're out here getting all the food to help
those programs.
Speaker 1 (11:40):
Olivia, God bless you and everybody at Connecticut Food Share.
What you guys do, it's well, take quick break, we'll
come back. We're here at the Marketplace plaza right next
to Stop and Shop and hand it on Dixwell Avenue.
It's Robb Double Show, Ben Darnell, Olivia Rua from Connecticut
Foods here.
Speaker 3 (11:55):
Thank you for joining us. Thanks Evy right back after
this
Olivia Rua and thank you Olivia for coming on the show.
And so I've been doing this for ten years and
has been doing this for eight years. I know fred
Or Engineer's been doing it for thirty four years. But
you know, tell us how people, even throughout the twelve
month period every year can help Connecticut Food Share to
restock the pantries, but also around the holidays and stuff
(00:21):
like that make these meals go a lot farther.
Speaker 2 (00:23):
Yeah, absolutely, so thanks for having me. So one of
the big things is monetary donations. Our dollar, with our
buying power that we have, can really go a lot.
So one dollar we can buy two meals worth of food,
which really goes a long way for families. And you
know throughout the year, we're always looking for volunteers throughout
(00:46):
the year at our various warehouses. We have warehouses in Wallingford, Bloomfield, Bridgeport.
We could not do the work we do without our volunteers.
And then events like this right stuff of us around
the Thanksgiving season coming out here. You know, we'll take
your frozen turkeys, your non perishables as well as that
monetary donations as well, like I mentioned, but yeah, it's
(01:08):
also important just to make sure that you know, the
families here in Connecticut, in our state, have the you know,
have a full plate at the holiday season, have you know,
a meal to be able to share with their family.
Speaker 3 (01:19):
So yeah, not only.
Speaker 4 (01:21):
You know, we do this around the holidays, and it's
obviously gets into people's souls because this is the season
to be giving, and obviously the knee gets I guess
magnified right now. But Dibbs and I have been working
with so many different organizations really through you know Hartford,
our hands on Hartford Friends, our other food drives that
we have done the United Way. They constantly tell us
(01:42):
about the summer and kids and how important the CT Food.
Speaker 3 (01:46):
Share is for this state for kids.
Speaker 4 (01:48):
Illustrate that, like just the need year round, not just
in the holiday season to make people feel good for
the holidays. But there's a lot of kids that get
home after school and I have no idea what they're
going to eat, when they're going to eat again.
Speaker 2 (02:01):
Yeah, absolutely bring up a great point right now. In Connecticut,
it's about one in six children are hungry, so you know,
not knowing where their next meal is coming from. One
in six, which is such a staggering number. And it's
just continuing to get worse. Right throughout the year. We
you know, have a great number of people in Connecticut
(02:23):
experiencing food and security. So throughout the state it's about
four hundred and seventy thousand people experiencing food and security,
so again not knowing where their next meal is coming from.
So it's not just around the holiday season, it's it's
really a year year round thing. Experiencing hunger is is
a year round thing. But yeah, so that's why we're
so grateful for events like this, and you know, people
(02:46):
wanting to give around the holiday season is is so important,
but definitely a year round thing, and especially in the summer,
like you mentioned, some kids are you know, relying on
the meals at school and then you know, we're not sure,
you know, what's happening when they're going home. So that's
why it's so important to be able for you know,
us to help our pantries fill their spaces so that
(03:08):
neighbors across the state can go and visit those programs
and get the food they need for their families.
Speaker 1 (03:13):
Talking to Olivia Rua from Connecticut Foods here tell us
about the staples too, because we learned a lot about that,
you know, like like peanut butter and things like that.
What are some of the things like if you were
going to donate, you might have it at your house,
your kids go out to college or not using something
or whatever, and you want to bring it by one
of the drop off places. What are some of the
things that people should know about some of the non
(03:35):
perishable stuff that you guys stock the shelves with.
Speaker 2 (03:38):
Yeah, definitely, so you know, canned, canned vegetables. I know
there's different canned fruits products as well. Thanksgiving stuffing, right,
rice beans, any of those you know staples that you
know we're thinking about. You know that we cook all
year round with. Like you mentioned peanut butter, that's a
(04:00):
huge one as well. But yeah, really really we will
take anything and can give that to our partners, so
then again they can give that out to the neighbors
in their community that are coming to their programs.
Speaker 4 (04:12):
Ctfoodshare dot org is a website. Great website too. By
the way, it looks like it did just get revamped here.
Speaker 2 (04:18):
It did just get revamped. So shout out to our
team that works really really hard on that.
Speaker 4 (04:22):
There's a bunch of places that you can go to donate,
which is a click of a button. But also it's
a lot of information on how you can make a difference,
become a volunteer and helping a bunch of different ways.
Again cetfoodshare dot org is the website. Now, Dibbs is
a little upset. Today he went into stop and shop
and he bought two humongous turkeys that cost him seventy bucks.
He dropped off slam dunk the turkeys slider in a fastball.
(04:46):
I think he threw it into the frozen truck and
then realized, why didn't I just give seventy bucks to
food Share because that could have made more meals than
just that.
Speaker 3 (04:55):
That makes more sense.
Speaker 2 (04:57):
Yeah, yeah, well we're happy to take the frozen did great,
dips you did. Yeah, we're happy to take the non
perishable as any of those food items. But yeah, definitely,
our buying power is you know, more than me or
you can do in the store. So one dollar for
us can get us two meals worth of food. So
(05:17):
we're really able to take that dollar, take that ten dollars,
twenty dollars, and really stretch it a lot farther than
what you know, Like I said, myself or you can
do in the grocery store just because of that buying
power we have.
Speaker 4 (05:29):
All right, so we like play little games here on
this show, and we didn't know who we were going
to talk to or what we're going to do.
Speaker 3 (05:35):
Dips. I don't even know if you knew about this
as well.
Speaker 4 (05:38):
But since it's Thanksgiving, is Thanksgiving season and show we
kind of do this every year, but this is the
Thanksgiving Big Board draft. Now we've asked a couple of
people already what they would draft if they could have
all their picks.
Speaker 1 (05:52):
Now, I first asked Olivia if she knows what the
pie yet Connecticut?
Speaker 3 (05:57):
Where are you.
Speaker 2 (05:58):
From, Olivia, I'm from pros That Connecticut.
Speaker 3 (06:00):
Prospect, Connecticut, New England area.
Speaker 4 (06:03):
What would you think the pie of the New England
is in the Thanksgiving like the favorite pie of New England?
Speaker 3 (06:08):
What would you say, New England.
Speaker 4 (06:10):
Yeah, we surveyed over one hundred people and it came
back and this is the number one answer.
Speaker 2 (06:17):
Pumpkin.
Speaker 3 (06:18):
Wow.
Speaker 4 (06:18):
See you've got to cross that Pennsylvania border to get
into the pumpkin territory.
Speaker 3 (06:23):
You are living in apple pie Land.
Speaker 4 (06:26):
A lot of apple orchards now there are I left
desserts off the big board because we could go all
day between pumpkin pie, blueberry and apple. But you're put
picking your Thanksgiving draft. You can only have four items.
I've got turkey, ham, potatoes, corn, green bean, casserole stuffing,
cranberry sauce. Had make Nick put at cranberry sauce because
(06:46):
I felt like you may have picked that. DIBs, cornbread,
mac and cheese, the rolls, russell sprouts, califlower and carrots
or an other. Now you got to make a plate,
boys and girls, what would your plate be?
Speaker 3 (06:57):
DIBs?
Speaker 4 (06:58):
You want to start first? Show Olivia how this is done. Well,
you've been to my house.
Speaker 1 (07:02):
You know what I'm going to stuff on my plate
to be turkey, potatoes, corn.
Speaker 3 (07:07):
This is the hard part.
Speaker 1 (07:09):
And I'm gonna say probably the cauliflower and the carre.
Speaker 3 (07:13):
What no one goes califlower and cares? What are you on?
Some kind of a waking.
Speaker 1 (07:17):
When yes, my wife bakes it with the oil and
uh wow, a little bit of pepper and stuff and
she throws it at the oven.
Speaker 3 (07:27):
So yes, you.
Speaker 4 (07:28):
Find out a lot about somebody's Thanksgiving draft board. All right, Olivia,
let's find out about you. Where would you go. You
can only do four itemsy, I.
Speaker 2 (07:37):
Would go turkey, stuffing, Turkey and stuffing.
Speaker 3 (07:41):
Okay, those are two.
Speaker 2 (07:43):
Okay, Corn and cranberry sauce, homemade cranberry, cranberry sauce.
Speaker 3 (07:48):
Cranberry you're one of those people.
Speaker 2 (07:50):
Homemade cranberry.
Speaker 3 (07:51):
What do you put your cranberry sauce on your turkey?
Speaker 2 (07:54):
Everything?
Speaker 3 (07:54):
I just think, yeah, really.
Speaker 2 (07:58):
Homemade, it's a lot better.
Speaker 4 (07:59):
So you don't have the big can and you just
PLoP it down for a second like it's got that.
Speaker 3 (08:05):
How do we do homemade cranberry? So I wife does it?
Speaker 4 (08:08):
Does She just bought a whole bunch of stuff, a
bunch of cranberries, and we just smash him up.
Speaker 3 (08:11):
Now.
Speaker 1 (08:11):
My brother is different because he was in the military,
so he prefers the one out of the can. Of course,
we don't mind a submarine. Here, take the can. You're
not a submarine. You're lucky.
Speaker 3 (08:21):
You're getting that, all right.
Speaker 4 (08:23):
You guys might think I'm weird, but I am ditching turkey.
I am going with the ham Oh my god, you're
with my nieces, and I can't wait this year rya turkey.
Speaker 1 (08:33):
And my sister loved her kids will bring over ham
because the kids don't want to eat turkey anymore.
Speaker 2 (08:38):
Right right soon?
Speaker 3 (08:41):
I love the ham. I all eat it. Remember it's
also in Indiana. Right to this is where you know.
Speaker 1 (08:46):
I'm yeah, you might have a corn bread and now
I oh god, you read me like a book.
Speaker 3 (08:52):
I am putting potatoes down.
Speaker 4 (08:53):
Years in North Carolina as well corn bread. I did
fall in love with some North Carolina corn bread. Sugar
is the secret ingredient to corn bread. Sugar, believe it
or not. Now, I am not going to go regular
corn like you.
Speaker 3 (09:05):
Two.
Speaker 4 (09:05):
Corn for me is corn on the cob, and that's
in the summer. That's not a Thanksgiving dish, not in
my household. I'm gonna go other. I like a good
shrimp cocktail my Thanksgiving plate.
Speaker 3 (09:15):
I'm sorry, really a couple.
Speaker 4 (09:17):
Get you some weirdo big cocktail sauce dab right on
top of next to my mashed potatoes.
Speaker 3 (09:24):
I don't like to mix.
Speaker 4 (09:25):
I like to have a good border wall in between
my mashed potatoes and my everything else.
Speaker 1 (09:30):
Based do you separate all of your stuff on your plate,
separate your four you mix it together?
Speaker 2 (09:35):
I usually start I do the mashed potatoes in the middle.
It's kind of what.
Speaker 1 (09:40):
Are you are?
Speaker 2 (09:43):
You?
Speaker 3 (09:43):
Try it?
Speaker 2 (09:44):
I learned it in in high school. My physics teacher
taught us that.
Speaker 1 (09:47):
So you put the attacking the fort, the.
Speaker 2 (09:51):
Mashed potatoes in the middle. It's it's easier on the plate,
and then load everything else up around it.
Speaker 3 (09:57):
Try what a tip? What say? Great tip? All right?
What are we missing? What?
Speaker 4 (10:02):
What are things in the boxes that we haven't seen
a lot of that? Cetea Food Share really need some
donations for turkeys.
Speaker 3 (10:08):
Look like we're doing good on turkeys.
Speaker 2 (10:10):
Yeah, we're doing grand turkeys. Always happy to take more turkeys.
And like I was saying earlier, those canned vegetables, vegetables, stuffing,
cranberry sauce for the Thanksgiving season, you know, not so
much thanks Giving related, but you know those staples like rice, beans,
peanut butters.
Speaker 3 (10:30):
Stuff that will last.
Speaker 2 (10:31):
Yeah, exactly, stuff that's you know, shelf stable, will last
and will help our families out in Connecticut.
Speaker 1 (10:36):
And of course money. Yeah, you guys can scratch it
better than us buying the.
Speaker 2 (10:41):
Yes, absolutely absolutely, Olivia.
Speaker 4 (10:43):
Do you have any sense of how many families you
are serving at the moment in Connecticut with Sea Tea
food Share.
Speaker 2 (10:50):
Oh, that's a loaded question. I am not quite sure
on the number. We partner with over six hundred pro
across the state. And that's just a case, and that's
just in Connecticut, so I can only imagine what that
that actual number of families is. But like I mentioned,
around four hundred and seventy thousand people in Connecticut are
(11:12):
experience in food and security. So that's why those programs
are so excited we deal with that.
Speaker 1 (11:16):
Harford hands on. Harford went from four hundred families during
COVID to one thousand.
Speaker 3 (11:20):
Yeah, so the one thousand now, yeah, yeah, which is
staggering to me.
Speaker 2 (11:24):
Yep, yeap. And like you know, we're all seeing you know,
inflation in the grocery stores, right, so we can only
imagine how how tough it's getting for folks. So yeah,
that's why those programs are so so important, and that's
why we're out here getting all the food to help
those programs.
Speaker 1 (11:40):
Olivia, God bless you and everybody at Connecticut Food Share.
What you guys do, it's well, take quick break, we'll
come back. We're here at the Marketplace plaza right next
to Stop and Shop and hand it on Dixwell Avenue.
It's Robb Double Show, Ben Darnell, Olivia Rua from Connecticut
Foods here.
Speaker 3 (11:55):
Thank you for joining us. Thanks Evy right back after
this
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