If you or anyone you know needs food assistance, please come to the Billings Food Bank. Due to the continuing generous nature of our community,

we are able to provide food to those who need it.

Wishful thinkingwon’t endhunger.

May 2017

Hello, Spring - not a minute too soon:

Spring brings a breath of fresh air and a time for renewal. As we open up our homes to let the

fresh air in and the old air to escape, we realize it is also a time to bid farewell to the year just

passed and prepare for whatever this fresh, new year, has in store.

And so it is with Billings Food Bank, as we wrap up 2016 and thank all of you who allow us to

do our job on a daily basis while never turning anyone asking for help away for lack of food.

2016 was a diffi cult year for many reasons, but somehow with your help we managed to con-

tinue to fulfi ll our mission.

It may seem rather ‘glib’ to merely say ‘thank you.’ However, we want you to know that your

help makes it possible to handle the volumes of folks we see and help each day. You trust that we

are feeding the hungry as you expect from us, and we have not let you down.

Thank you for continuing to support our work. If you ever have questions, or would like to help,

let us know.

We wish for each and every one, the best of what this year has to offer.

Warm regards,

BILLINGS FOOD BANK, INC.

Sheryle Shandy, CEO

BILLINGS FOOD BANK, INC.

Sheryle Shandy, CEO

FOOD BANK MISSION: To assume a leadership role in feeding the hungry by recovering, securing, purchasing, and delivering quality food and other products directly and through agencies, and playing a strong education and advocacy role on hunger-related issues: Doing all within our power to address root causes of hunger and encourage economic growth.

Billings Food BankBoard Members 2016-2017

Laynn Chase - RetiredKaye Haire - Wells FargoMike Gast - Kampgrounds of AmericaRobert Klein - Retired US Post Offi ceSteve Kelley - Phillips 66, Technical ManagerKathy Whittenberger - Community VolunteerMarcie Cooke Limpp - Owner Oscar’s ParkMike Scheppele - Retired ExxonMobilLee Nixon - Retired ArchitectBarry Hickok - Albertson’s Store DirectorSheryle Shandy - CEO

Sheryle Shandy

Executive Director, COO,

CEO Billings Food Bank

2 Billings Food Bank 2017

CONGRATULATIONS CHRISTIE!

Christie Lininger, long-time bookkeeper for the Billings Food Bank and trusted friend, has been named to the national board of directors for the Accounting & Financial Women’s Alliance. Christie has served on the Billings Chapter’s board in

many capacities and is also a member of the Foundation of AFWA’s educational advancement and scholarship committee and Mary Craig Scholarship golf committee chair.

We also want to acknowledge or auditor, Laurie Brogan, Mangis Accounting, for her sage advice.

WISH LIST – SPRING 2017Food: Fruit, peanut butter, tuna, mac and

cheese, soup, cereal, one can meals brown lunch sacks , gallon and sandwich size ziplock-

type bags, and fresh meats.

Volunteers: Food Sorters, food box fi llers, food distribution helpers and food delivers,

garden helpers,

Landscape: cleanup help.

Billings Food Bank 2017 3

How to get helpThe Billings Food Bank distributes food boxes to anyone needing help. A person is eligible for assistance once every 30 days unless there are extenuating circumstances.

We require picture IDs for any adults in the household and social security cards for any children. We also require proof of a street address, (a current piece of mail, utility bill, rent receipt, etc.) Applications for food assistance are taken Mon-Fri from 10:00 AM to Noon and 1:00 PM to 3:00 PM.

Distribution Hours 10am-12pm and 1pm-3pm - No Appointment Necessary!

Offi ce hours 8am-5pm Monday through Friday.

Hertz Car Sales repeats challenge to area businesses

Keith McNally, General Manager, Hertz Car Sales is reissuing his challenge to area businesses to support the Billings Food Bank this year. For several years, Hertz and McNally have donated $50 to the Billings Food Bank for each car sold during the holidays and will do so again this year. The Billings Food Bank is truly grateful for their generous contribution...in excess of $135,000 since they began this program!

Rising to the ChallengeIt seems when the need is great, our generous donors and partner rise to the challenge. While thank you seems inadequate, we do thank all of our contributors. Below are the logos and names of those we would like to recognize. If we left your name out, please forgive us. Your contributions and generosity are our lifeblood.

Ladies of Atonement, 4TH Avenue Meat Market, KSVI, Public Auction Yard, Steve Nelson Trucking, Women’s and Family Center, American West Gallery

4 Billings Food Bank 2017

In the know about numbers…

Welcome to Chef Maplethorp!

The Billings Food Bank proudly announces that Chef David Maplethorpe has joined the staff of the Fortin Culinary Center as the Executive Chef/ Instructor. Educated in the French tradition by Chef Serge De Laughe and at the Culinary Institutes of America, Chef David has many years experience cooking in fi ne dining restaurants, including the Rex in Billings. His numerous awards include “Chef of the Year” from the Cooks and Chefs of Montana. He looks forward to leaving a “living legacy” as Instructor of the Culinary Center’s

Culinary Job Training Program.

When the Billings Food Bank built the new building in 2007, a huge commitment was made to the Culinary Center’s Job Training program and, with help from a generous grant from the Fortin Foundation of Florida, a professional teaching kitchen was installed on the second fl oor of the building. Chef David, with others, helped design the facility. A twelve week course, offered at no cost to qualifi ed applicants, teaches the necessary skills for those seeking to enter the job market in professional kitchens. Job placement assistance is offered and the program has had a very high percentage of students employed upon completion of the program.

To enrich the program, on site catering is offered in the Fortin Culinary Center’s large dining/meeting rooms and lunch and breakfast are served Monday through Friday in the Fortin Cafe, which is open to the public. In addition, those needing a certifi ed kitchen may use the facilities for a small fee.

To apply for the program, or for more information about services offered, please call the Billings Food Bank at 259-2856.

to leaving a “living legacy” as Instructor of the Culinary Center’s

Thank you to Bottles & Shots

Bottles & Shots in conjunction with KULR-8 Spirit of Giving hosts the annual Beverly K. Young Memorial Food

Drive. Through the years, they have contributed handsomely to the Billings Food Bank.

Bev lost her battle in December of 2013. She was a special woman, artist and volunteer. Because of her gracious spirit, Bottles & Shots honors Bev

each year with a memorial food drive.

Thank you to Wayne and Pam Ask for your generous support and loving tribute to a former employee and member of the Bottles & Shots family.

The Second StoryOn the second fl oor of the Billings Food Bank, a short elevator ride away from

the hectic business of food distribution, is the Fortin Culinary Center, home to the Billings Food Bank’s Culinary Job Training Program and our Certifi ed Commissary

Kitchen.

The Culinary Job Training Program is a major focus of what happens on the second fl oor. Primarily directed to unemployed or under-employed individuals, the goal of the program is to prepare students for entry-level jobs in Commercial Kitchens. Taught by Chef David

Maplethorpe, a graduate of the Culinary Institute of America and former Executive Chef of The Rex, students enjoy a survey of necessary skills, are counseled on job skills, have an opportunity to attend ServSafe training and fi nish the course with a two week externship at local food service sites. The course has been called “life changing” and while our attrition rate is signifi cant, those who graduate have been very successful in obtaining employment. Under Chef Maplethorpe’s tutelage, classes will begin very soon. If you or anyone you know are interested in culinary training, please call the Billings Food Bank, 406-259-2856.

Our school is a “Production School” which means students learn by doing. At noontime, staff and volunteers enjoy the fruits of student labor at a buffet lunch. Our dining room is the site of student-

catered meals. We have prepared meals for clubs, weddings, memorials, fund raisers and more.

Culinary entrepreneurs in the Billings community are invited to use our kitchen as the base for their food service business for a modest hourly rate. We have seen a wide variety of businesses launched here, from cupcakes to tacos. Time must be scheduled in advance, but our kitchen is quite large and we seldom have to turn anyone away.

For more information on any of our programs, please call the Billings Food Bank at 259-2856 and ask to speak with Chef Maplethorpe.

We have experienced a signifi cant increase in requests for assistance. Every bit you send helps us meet the needs of those in need.

165,273 Food boxes provided by Billings Food Bank 78,259 Food boxes provided through Senior Nutrition Program 24,271 Food boxes provided through voucher system 271,850 Meals and sack lunches provided through Fortin Culinary Center (in addition to boxes) 17,827 Holiday Food services 106,100 Meals provided to the Boys and Girls Clubs and Tumbleweed

This does not include food and services provided to other programs and agencies who call on us for help.

If you, or someone you know, needs food assistance, come to Billings Food Bank at 2112 4th Avenue North. If you have a program that could benefi t from help with food requirements, please contact us.

Billings Food Bank 2017 5

US Postal carriers has conducted their Letter Carrier’s Food Drive for over two decades. The 25th Annual food drive, May 13th this year, truly helps fi ll need as supplies run down in early spring and summer.

The Billings Food Bank is so very grateful for the effort and commitement each of the postal carriers makes during the drive.

THANK YOU FOR ALLYOU DO!!!

25 Years & Counting!

ZipTrip Stores and Cenex have been amazing supports of Billings Food Bank. Over the course of their involvement, they have contributed nearly $60,000 from collections taken at their various locations!

Their Stuff the Shelves promotion, in conjunction with KTVQ has provided much needed capital to help meet the needs of our community.

Tom Savas of Zip Trip withSheryle Shandy ofBillings Food Bank

KTVQ2 Turkey TuesdaySpecial Thanks to the entire Q2 Family for the work and efforts making Turkey Tuesday such a great event. From Sean, to the various Directors, Camera Operators, Offi ce Staff, Talent and Guests THANK YOU.

To our loyal donors, both the ones we know: City College Nurses, Todd Preston, Tom Savas with Zip Trip Stores, Harvey Singh/Singh Contracting, Paul DeVerniero with the Squire Lounge, Keith McNally with Hertz Car Sales, Walleyes Unlimited, Enterprise Car Rental and Bario Golden Gloves, and to all the many anonymous folks who stopped by to deliver turkeys, donations or just good wishes. You are all greatly appreciated.

KULR 8 – Spirit of GivingThanks to all the staff and crew at KULR 8 as

well as the corporate sponsors for the day:

Albertson’s, Bottles and Shots, Laurel Ford, and KULR 8 itself. To all the many folks who

came to the various locations to drop of donation and make

this such a great day, THANK YOU. You

all made it fun and rewarding.

Holiday Food & Gift FestivalThank you to the Billings Gazette, Pillar

Events and Amanda Lechner for their continued support of Billings Food Bank

through donations received at the Holiday Food and Gift Festival!

SPECIAL THANKS TO OUR CORPORATE SPONSORS

Saint Vincent Healthcare; Phillips 66 Refi nery; Brown Law Firm; Albertsons; Briggs Distributing; The Billings Gazette; Jones Construction; Radisson Hotel;

KTVQ-2; Stella’s Kitchen and Bakery; Sysco Food; Wells Fargo; Dr. & Mrs. Brock Whittenberger

AND OUR TABLE SPONSORS

2nd Avenue Stompers; Air

Controls; Albertson’s; American West Gallery;

Anesthesiology, PC; Becker’s Glass; Billings Gazette; Billings Legal; Brigg’s Distributing; Brown Law Firm; Cooper Creative Advertising & Design; Downtown Billings Exchange Club; ExxonMobil; Darwin George; Tom & Robin Hanel; Pedro & Debby Hernandez; Hertz Car Sales; Jim’s Excavating; Jones Construction Karen Kenney; KTVQ-2; John “Jack” Lawler Sr. Family; Phillips 66 Billings Refi nery; Radisson Hotel; St. Vincent Healthcare; Sheryle Shandy; Stella’s Kitchen and Bakery; Sysco Montana; US Bank; Walmart; Western Security Bank; Wells Fargo; Kathy and Brock Whittenberger.

ALSO MANY THANKS TO OUR MANY AUCTION DONORS:

Tiny’s Tavern; Bill & Pat McAllister; Desmond’Clothing; Bistro Enzo; Godfather’s Pizza; Brigg’s Distributing; Stella’s; Kathy Whittenberger; Kristie & Chris Jessup; City Brew Coffee; Stella Fong; US Bank; Zoo Montana; Jayne’s Signature Sweets; Boston Harbor Teas; Bob & Ruby Klein; Wells Fargo Volunteers; West End WalMart Volunteers; Chef Carl Kurokawa of Juliano’s and Chef David Maplethorpe, of The Rex; Albertson’s; Debby Hernandez; Leland Stewart; Sheryle Shandy; Christian Brothers Auto; Gold Nugget Body & Paint; ExxonMobil Annuitants; Atonement Lutheran Quilters; Big Dipper Ice Cream; Costco; Christie Lininger; Jim McIntosh; Harold Merchant; Kevin Red Star; Jens Selvig; Zoo Montana; and Kaye Haire.

OUR COMMITTEE AND VOLUNTEERS

Kay Haire, Kristie Jessup, Felicia Lehman, Sharon LaVe, Donna Lehm, Christie Lininger, Carol McGrail, Mike & Barbara Scheppele, Jens Selvig, Kathy Whittenberger, Stella Ziegler, Wells Fargo Volunteers, St. Vincent Healthcare Volunteers, Wal-Mart Volunteers, Exxon Annuitants Volunteers, US Bank Volunteers, Food Bank Volunteers

A big thank you to Janet Ulrich! She comes in twice a week and makes all the sandwiches that go into the sack lunches for the homeless. We appreciate it so much, and wouldn’t be able to do it without you. Keep up the great work Janet!

Thank you to the folks at Step who come in once a week to fi ll sack lunches for the homeless. We distribute around 300 sack lunches a week and this wouldn’t be possible if it wasn’t for Step. They do a wonderful job. Thanks for sharing a few hours a week to help those in need!

Senior Nutrition Program

Billings Food Bank has sponsored a Senior Nutrition Program for many years. Through a partnership with the Area II Agency on Aging and the State of Montana Senior and Long Term Care Division, the program has grown dramatically. The program is designed for people 60 years of age or older and meeting income guidelines. (Current income for a single person is $1,307 and a couple can earn $1,759.)

The monthly food boxes consist of: fruits, vegetables, cereal, milk, one-can meals, canned meats, pasta, peanut butter or dry beans, fruit juices and other items as available. Fresh produce is provided with boxes, as available, and the boxes are enhanced for special holidays when possible.

While the program is not designed to meet all the nutritional needs, it is intended to supplement other resources.

Current economic trends have lead to expansion of this program. Every effort is being made to get everyone on the program who qualifi es and can use the food. Because of this, Billings Food Bank reaches out to surrounding counties to make this offer of assistance available. The counties now being served are: Yellowstone, Carbon, Stillwater, Fergus, Judith Basin, Petroleum, Sweet Grass, Wheatland, Golden Valley, Musselshell, and Big Horn. We serve approximately 2,400 households.

If you or someone you know live in one of these counties and could benefi t from the program, please contact us.

Applications are available by contacting Billings Food Bank, 2112 4th Avenue North (P.O. Box 1158, Billings, MT 59103) or call 259-2856 and an application will be mailed to you. Arrangements are made for delivery on an individual basis.

contact us.

Applications are available by contacting Billings Food Bank, 2112 4th Avenue North (P.O. Box 1158, Billings, MT 59103) or call 259-2856 and an application will be mailed to you. Arrangements are made for delivery on an individual basis.

FULLY QUALIFIED ENDOWMENTTAX SEASON GOT YOU DOWN??!!

Maybe it’s time to set up a planned gift and earn a tax CREDIT!Making a planned gift to a permanent endowment held with Billings Food Bank Endowment is a win/win situation that will help you earn a tax credit while helping Billings Food Bank provide food and other items to those less fortunate in our area.

The Montana Endowment Tax Credit was established in 1997 by the Montana Legislature to encourage individuals, businesses and organizations make lasting investments in their communities by giving to qualifi ed endowments such as those held with the Billings Food Bank.

The credit allows donors to pay less in Montana state income tax when they make an irrevocable planned fi t to a qualifi ed Montana charitable permanent endowment.

Planned gifts are a way of giving that allows donors to keep access to income during their lifetime, provide estate and tax planning tools, and build permanent wealth for Montana’s charities. Gift annuities, charitable trusts and estate gifts all fall under the planned gift defi nition.

Savings are fairly signifi cant. The incentive is 40% of the gift’s federal charitable deduction, up to $10,000 per single taxpayer or $20,000 for joint fi lers, and a credit of 20% of a direct gift by a qualifi ed business, up to $10,000 per year. This deducts directly off of the Montana income tax liability!.

You can create awesome tax savings for yourself or your business while creating a permanent way to benefi t the community. If you wish to know more, please call Billings Food Bank (406) 259-2856, or speak with your fi nancial advisor.

Your Billings Food Bank Continues a Traditionof Fiscal Responsiblity

FYE 5/2015 Recognized Charity AssociationsProgramAdministrativeFundraising

Four StarRating

Billings Food Bank 2017 7

The Fortin Café features delicious soups, salads, sandwiches and beverages. The food preparation takes place in the Fortin Culinary Center and involves the students in our Culinary Arts Program.

The Culinary Arts Program at Fortin Culinary Center trains students to work in area restaurants. It is a 12-week program that helps students with practical skills that will assist them in landing a job in the food service industry.

Students in the Culinary Arts Program also participate in catering events both at the Food Bank and for the public. If you are interested in having your event catered, please contact the Food Bank at

259-2856

VolunteerismThe gift that keeps on giving

FORTIN CAFE´Great Food Great Prices!

Looking for a something unique for gift giving? Shop the gift store at the Billings Food Bank. You will fi nd something to give a friend or loved one while the proceeds go to help feed those less fortunate in our community.

If you’re looking for an opportunity to volunteer, we are always looking for people to work in the gift shop or you can volunteer to assist with food sorting or other projects that come up throughout the year.

We have many opportunities for willing hands!

If you have the time, we have the perfect place for you to help. Give us a call today! 259-2856.

FOOD BANK SUNDAYSSUSTAIN BILLINGS FOOD BANK

Billings Food Bank grew from the one simple idea to ask congregations to bring food and funds for the Billings Food Bank on the fi rst Sunday of each month. In 1982, four area churches got the ball rolling. To date, more than 90 congregations (some are no longer with us) have been involved in the work of the Billings Food Bank. Beyond Food Bank Sunday, volunteers deliver the food and funds to the Billings Food Bank, many stay to help sort the food, and others return time after time to help do whatever needs to be done. Many of our Food Bank Sundy regular sorters have been with us from the beginning. One notable group is Hope United Methodist Church. THANK YOU!!! Each individual and collective effort leaves the Billings Food Bank better for their tireless efforts. Thank you, thank you, thank you each and every one.

Thank you!During the past holiday season, Jiffy Lube matched your contibutions on a “Meal for Meal” basis up to 1,000 meals right here in the Billings area. They were generous enough to accept your non-perishable donations at their locations.

It all adds up and contributes to a better life for our community!

Scouting for FoodA huge thank you to the Boy Scouts and Cub Scouts for helping feed the hungry this past February. The handed out fl yers, which were attached to bags of food and picked up by local Scouts.

These young ones are learning the value of community service at an early age. We are proud of them and so please to be recipients of their generosity!

Town PumpBe A Friend In Deed,

Helping Those in NeedSince 2002, Town Pump Charitable Foundation has offered matching contributions for donations made during the holiday season. Billings Food Bank is so grateful for contributions matched dollar-for-dollar up to $25,000 from civic-minded people such as you. We can’t begin to express our thanks for this amazing program.

Much thanks to Dick and Renee Gose and Christina Petty for volunteering to deliver senior commodities to some of our folks who aren’t able to come in and pick up there boxes. You are so appreciated. Christina Petty delivers around 20 boxes to the Worden/Ballentine/Huntley areas. And the Dick and Renee deliver around 15 boxes to the Pleasantview and Big Sky complexes. They do this every month with no complaints and much compassion. Thank you again and keep up the good work.

8 Billings Food Bank 2017

I would like to make a tax deductible donation to the Billings Food Bank.

To be used as follows:

❏ Food Purchase Only ❏ Help with Program Costs ❏ Where it is most needed

❏ I would like to make a donation in honor or memory of _________________________________________

___________________________________ or on the occasion of (Mother’s Day) ____________________

___________________________________ in the amount of $ ____________________________________

Please send acknowledgment to:

Name: ___________________________________________________________________________________

Address: _________________________________________________________________________________

❏ I would like to support the Billings Food Bank through the endowment fund.

❏ I would like more information about the Billings Food Bank.

My Name: ________________________________________________________________________________

Address: _________________________________________________________________________________

City ________________________________ State ___________________ Zip _________________________

E-Mail Address: ______________________________________________

Mail to: Billings Food Bank P.O. Box 1158 Billings MT 59103-1158

Phone (406) 259-2856

Does your employer match charitable contributions? Please ask and help us double the value of your gift!

Congratulations to St. Francis Middle School, The Career Center and Lockwood Elementary

Each year the schools who conduct a food drive, volunteer or do something special are entered into a contest at their school’s level; High School, Junior High or Elementary. These are the 2015/2016 winners. Watch for 2016-17 winners soon!

Mayor Tom Hanel and Sheryle Shandy present checks to last year’s winners: St. Francis Middle Schoole ($500 in their name went to their new school), the Career Center, and Lockwood Elementary. Congratulations to these great schools and to all of the schools who continue this tradition of service!

School Food Drives and Volunteer Groups 2016/2017Newman School, Fortis Academy, Catholic Schools, Eldergrove, Ponderosa, Poly Drive, Mc Kinley, Senior High, Skyview High, West High, Riverside, Christian Schools, Bench , Shepherd, Huntley, Broadview, Park City, Laurel, Highland, Burlington, Pioneer, Arrowhead, Eldergrove, Meadowlark, Big Sky, Elysian