Please note Comstock Park warehouse will be closed from 12 pm to 1 pm on Fridays.
Comstock Park call schedule – January 19 – February 27
Mondays – Nancy U – 616-389-6358 (except January 19 – Nancy W – 616-432-6962)
Tuesdays – Nancy U – 616-389-6358 (except January 20 – Jude – 616-389-6362)
Wednesdays – Nancy W – 616-432-6962
Thursdays – varies – please call 616-784-3250 and ask for Agency Relations
Fridays – Jude – 616-389-6362
Start by contacting your Branch Manager:
Benton Harbor – Rich Glista – 269-926-2646.
Cadillac – Lorrie Sluiter – 231-779-0056
Ishpeming – Dave Mason – 906-485-4988
Sault Ste. Marie – LeeAnn Izzard – 906-632-0348
If the Branch manager is unavailable, or you’ve tried unsuccessfully to resolve the issue together, use the Comstock Park information above.
Mondays: 10 am – 4 pm (transactions must be completed by 3:45 pm)
Tuesdays thru Thursdays:9 am – 4 pm (transactions must be completed by 3:45 pm)
Fridays (Comstock Park): 9 am – 12 pm; 1 – 4 pm (transactions must be completed by 3:45 pm)
NEW in 2015: Comstock Park warehouse is closed from 12 pm to 1 pm on Fridays
Fridays (all other warehouses): 9 am – 4 pm (transactions must be completed by 3:45 pm)
Closures due to weather will be listed on www.wzzm13.com by 7:15 am, under “West Michigan Food Bank” or “Feeding America West Michigan”.
Need help with our new online ordering system? Start with a 1 page explanation here or our video tutorials here. You can also find more tips & tricks here and answers to frequently asked questions here. Instructions on submitting household counts (for grocery programs taking USDA) are here. If during ordering you see the message “You are over the limit for highlighted items” but do not see any highlighted items, click on any tab (example Orders), then click Order Entry again. The error will go away.
Reminder for depot and delivery participants: Depot and delivery orders are due 2 business days before the depot at noon – THIS INCLUDES ALL ADD-ONS! We regret to inform our depot and delivery agencies that we cannot send popsicles or ice cream on depots or deliveries as our refrigerated trailers are not cold enough to keep those products intact.
For Consumers: Check out www.holidayfoodsafety.org and download these classic resources.
|Infographic for a Safe Holiday FeastThis infographic puts a safe holiday feast at your fingertips. Whether you’re shopping, preparing, or re-heating your meal, make this your road-map for staying food safe.
Click on the image for a larger version.
Attention Agency Partners: We have received a number of inquiries about the frozen pizza donation publicized by the Grand Rapids Press and other media outlets this week. This shipment has been delayed but we expect it to arrive shortly. Be assured that we will post the pizza on our online ordering system as soon as it becomes available. We sincerely appreciate your patience.
We’ve been getting a lot of feedback on the case-counted flounder fillets* – agencies and their clients have noted that it falls apart and is mushy, especially if pan-fried. The taste is fine, though, so among other options we would recommend making it into fish tacos or fish chowder. It can be baked or broiled, and these processes are particularly effective with a marinade. For example, see this recipe for parmesan-encrusted fish.
*All except 4 cases in Sault Ste Marie have been ordered by agencies.
It’s estimated that more than 4 million seniors are eligible for nearly $4.5 billion in food benefits, but they are not enrolled in the Supplemental Nutrition Assistance Program (SNAP). Why? Many simply don’t know about the program. September is Hunger Action Month. Help us spread the word—SNAP helps hungry seniors and it’s easy to get started!
Click photo to download full size version for printing.