Tidbits
Tidbits is a monthly senior food program publication that contains features like healthy eating tips, recipes, and information about food distributions.
To see when the next distribution near you will be, head over to our Seniors page.
 June's featured commodity is black beans 
The Big Thaw—Safe Defrosting Methods
There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave. Refrigerator Thawing: After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality. Cold Water Thawing: The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Foods thawed by the cold water method should be cooked before refreezing. Microwave Thawing: When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. After thawing in the microwave, always cook immediately after. Foods thawed in the microwave should be cooked before refreezing. Cooking Without Thawing: When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer. Reprinted in part from USDA. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you.
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 May's featured commodity is ultra-high temperature (UHT) milk
What Are the Benefits to CSFP?
The Commodity Supplemental Food Program (CSFP) provides a monthly food package tailored for older adults age 60 or above that can help stretch their food dollars and add nutritious foods to their diet for good health. CSFP offers a variety of American-grown USDA Foods that can fit into a healthy eating pattern: • Canned fruits—unsweetened or lightly sweetened • Canned vegetables—low sodium or no salt added • Low fat dairy—cheese and shelf stable milk • Whole grains—oats, whole grain noodles and cereals • Variety of proteins—dry beans, lean meats, poultry, fish The CSFP food package provides: • Protein, calcium, iron, vitamins A, C, and D, and other nutrients that promote health • Low sodium foods for heart health Learn more: • Healthy recipes featuring USDA Foods, including those provided in CSFP • MyPlate for Older Adults Everything you eat and drink matters. The right mix can help you be healthier. If you have special dietary needs, check with your doctor or Registered Dietitian about how these foods can fit into your healthy eating pattern. Reprinted in part from USDA. This content is not a substitute for medical advice from a licensed practitioner. Consult with your physician for additional information regarding your needs, and to see if the information in this article is appropriate for you.  April's featured commodity is elbow macaroni
Foods for Eye Health
Do your eyes have all the nutrients they need to help prevent cataracts, macular degeneration, glaucoma and other sight woes? Read on to learn about some of the top foods to promote eye health.
Reprinted in part from Eat Right. This content is not a substitute for medical advice from a licensed practitioner. Please consult with your physician to see if the advice in this article is appropriate for you. Learn more in this month's edition of Tidbits.  March's featured commodity is rolled oats
Eating Well During & After Cancer Treatment
A healthy diet gives your body the nutrition it needs during and after cancer treatment. There are many benefits to this. In the short term, eating well can:
Over the long term, eating well can:
Reprinted in part from Canadian Cancer Society. This content is not a substitute for medical advice from a licensed practitioner. Please consult with your physician to see if the advice in this article is appropriate for you. Learn more in this month's edition of Tidbits.  February's featured commodity is canned tuna
Tips for Picking a Healthy Plate as You Get Older
1. Know what a healthy plate looks like: The USDA recently unveiled a simpler way to help people see what they should eat each day: it’s called MyPlate. The simple graphic shows exactly how the five food groups should stack upon your plate. 2. Look for important nutrients: Your plate should look like a rainbow—bright, colored foods are always the best choice! A healthy meal should include: lean protein (lean meats, seafood, eggs, beans), fruits and vegetables (think orange, red, green, and purple), whole grains (brown rice, whole wheat pasta), and low-fat dairy (milk and its alternatives). 3. Read the Nutrition Facts label: The healthiest foods are whole foods. These are often found on the perimeter of the grocery store in the produce, meat, and dairy sections. 4. Use recommended servings: The American Heart Association provides recommended daily servings for adults aged 60+. 5. Stay hydrated: Drink small amounts of fluids consistently throughout the day, like tea, coffee, and water. Keep fluids with sugar and salt at a minimum, unless your doctor has suggested otherwise. 6. Stretch your food budget: The Supplemental Nutrition Assistance Program (SNAP) can help you afford healthy food when you need it. Over 4 million older Americans use SNAP to buy food, and the average senior receives $113 each month. See if the program can help you. Reprinted in part from National Council on Aging. This article does not replace the advice of a medical professional. Please consult with your physician for information and advice regarding your specific dietary needs. Learn more in this month's edition of Tidbits.  January's featured commodity is beef chili without beans
Special Nutrition Needs of Older Adults
Eating right and staying fit are important no matter what your age. As we get older our bodies have different needs, so certain nutrients become especially important for good health. Calcium and Vitamin D: To meet these needs, select calcium-rich foods and beverages and aim for three servings of low-fat or fat-free dairy products each day. Vitamin B12: Fortified cereal, lean meat, and some fish and seafood are sources of vitamin B12. Dietary Fiber: Eat whole-grain breads and cereals, and more beans and peas, along with fruits and vegetables, as all provide dietary fiber. Potassium: Fruits, vegetables, beans and low-fat or fat-free dairy products are good sources of potassium. Know Your Fats: Most of the fats you eat should be polyunsaturated and monounsaturated fats, which are primarily found in nuts, seeds, avocados, vegetable oils and fish. Reprinted in part from Eat Right. This article does not replace the advice of a medical professional. Please consult with your physician for information and advice regarding your specific dietary needs. Learn more in this month's edition of Tidbits.  December's featured commodity is cheese
Healthy Holiday Nutrition Tips
Holidays are usually enjoyable. However, unhealthy food habits can be attached to the holidays. Here are a few tips from Allie Wergin, registered dietitian nutritionist at Mayo Clinic Health System, to help you have a healthier holiday: —Don't skip meals —Contribute a healthy dish —Choose your splurges —Think color —Choose drinks wisely —Savor seasonal treats —Eat until you are satisfied, not stuffed —Don't feel guilty Reprinted in part from Mayo Clinic. This article does not replace the advice of a medical professional. Please consult with your physician for information and advice regarding your specific dietary needs. Learn more in this month's edition of Tidbits.  November's featured commodity is canned chicken!
Tips to Reduce Food Waste
We can all play a part in reaching the national food waste reduction goal to reduce food waste by 50% by the year 2030. Start using these tips today to reduce food waste, save money, and protect the environment. At the Grocery Store When at the store, buy only what you need and stick to your shopping list. In the Kitchen Check the temperature setting of your fridge. Keep the temperature at 40° F or below to keep foods safe. The temperature of your freezer should be 0° F. At Home Follow the 2-Hour Rule. For safety reasons, don’t leave perishables out at room temperature for more than two hours, unless you're keeping it hot or cold. If the temperature is above 90° F, food shouldn’t be left out for more than one hour. Reprinted in part from the FDA. Learn more in this month's edition of Tidbits. 
9 Fall Produce Picks to Add to Your Plate
The sun is setting sooner, the nights are getting cooler and wool socks are starting to sound like a cozy idea. This is the perfect time to celebrate the seasonal gems of autumn! These nine fruits and veggies are at their best in the fall, and they're great for you:
Reprinted in part from Eat Right. This article does not replace the advice of a medical professional. Please consult with your physician for information and advice regarding your specific dietary needs. Learn more in this month's edition of Tidbits!  This month's featured commodity is canned carrots
Eating Right When Money is Tight
Food costs are on the rise. Read on for tips on how to stretch your food dollars by planning ahead, budgeting, making smart food choices, and preparing low-cost recipes. BEFORE Shopping
Reprinted in part from the USDA. Learn more in this month's Tidbits Newsletter. |
Questions? Give us a call!Bay, Clare, Gladwin, Mecosta, Midland, and Osceola County Residents: 989-386-3805 Reminder CallsMonthly customers will receive an automated call the day before distribution reminding them to pick up their box. Archives
June 2021
Box ReturnsWe are now able to sterilize boxes with UV light treatment. Clean boxes may be returned at distributions. Non-discrimination policyIn accordance with Federal Civil Rights law and U.S. Department of Agriculture (USDA) Civil Rights regulations and policies, the USDA, its agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior credible activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. |
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Locations
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CLARE COUNTY
Administrative Office 1574 E Washington Road PO Box 768 Farwell, MI 48622 Phone 989-386-3805 Toll-Free 1-877-213-5948 Fax 989-386-3277 contactus@mmcaa.org FOOD WAREHOUSE 2300 E Ludington Drive Clare, MI 48617 contactus@mmcaa.org WIC CLINIC 337 Lemke Street Midland, MI 48642 Phone 989-832-7310 Toll-Free 1-877-210-3169 WIC@mmcaa.org contactus@mmcaa.org |
BAY COUNTY
114 South Washington Avenue Bay City, MI 48708 Phone: 989-894-9060 contactus@mmcaa.org GLADWIN COUNTY 1302 Chatterton Street Gladwin, MI 48624 Phone: 989-426-2801 contactus@mmcaa.org MIDLAND COUNTY 1409 Washington Street Midland, MI 48640 Phone: 989-832-7377 contactus@mmcaa.org |
MECOSTA COUNTY
14330 Northland Drive Big Rapids MI 49307 Phone: 231-660-0271 contactus@mmcaa.org OSCEOLA COUNTY 240 E Church Street Reed City, MI 49677 Phone: 231-791-7078 contactus@mmcaa.org MUSKEGON COUNTY 271 E Apple Ave Muskegon, MI 49442 Phone: 231-557-7622 contactus@mmcaa.org OCEANA COUNTY 907 S State St Ste 102 Hart, MI 49420 Phone: 231-923-3066 contactus@mmcaa.org |