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The end of the year always brings reflection for us. When I look over the last year, one story in particular sticks out to me. We went on a year-long journey with a beloved client. We’ll call him Tom. When I first started volunteering at TOPSS, back when we were in the old building by the cemetery, Tom was a longtime client I often shopped with. He was tall, thin, gentle, a little hard of hearing, and always ready to laugh and joke around. He didn’t ask for much. He was a true sweetheart. As I became more involved at TOPSS, I learned that Tom lived in a small shed on a farm outside of town, among a small group of people who were unhoused. Over time, I started to see his situation decline. His truck broke down, and he couldn’t afford to fix it, so he couldn’t leave the farm unless someone gave him a ride. His phone broke, leaving him with no way to communicate. When he could get into town, he would ask for me and catch me up on whatever was going on in his life. I gently tried to talk with him about housing options, but the farm was all he had known for a long time. He liked living in the country. He had a friend there. He liked working on tractors and being around the farm. I didn’t push. I brought food out to everyone on the farm. Sometimes there were arguments. Sometimes food went missing. It wasn’t perfect, but it was his world. As the pantry grew busier and my role changed, it became harder to make the trip out there. The road was difficult. I once got stuck in the mud when I was bringing Tom back from an appointment, and that alone was an ordeal. I worried about Tom often, but I had to pull back because the needs at the pantry were increasing every day. In early January, we learned that Tom’s friend on the farm had passed away. Later that month, during a stretch of subzero temperatures, we got a knock at the door. An Uber driver was at the door. He said he’d brought someone from the hospital. I looked out to see Tom step out from behind the car door. He was wearing paper clothes and carrying a bundle of blackened, melted fabric. His shed had caught fire, and he barely escaped. He had burns and was visibly shaken. We brought him inside, warmed him up, and gave him clothes from our closet, supported by Thread Up Oxford. Our interns were in tears. This was our friend. Of all people, it just felt unbearably unfair. Not that anyone ever deserves something like that. At the time, we were running a cold shelter using hotel rooms, and I tried to get Tom checked in. The hotels were hesitant because he had no ID. I ended up driving him back to the farm to see if we could find his wallet in the remains. When we arrived, people were already going through what was left of his belongings and moving them to their camps. It was heartbreaking. We couldn’t find an ID. I sat in the car with Tom while he called the only other friend he had and asked if he could stay for a few days. The friend, understandably, said no. They had recently dealt with bed bugs from Tom’s friend and couldn’t risk it again. We sat in silence for a few minutes. Eventually, thanks to Nicola’s advocacy, one of the hotels agreed to take Tom on our word that we would cover any issues. That was easy to promise. Tom was no trouble at all. Over the next weeks, Tom was in and out of the hospital as his burns were treated. Through it all, he stayed gentle and kind. When I brought him food to his roadside motel room, he told me he felt like he was staying at the plaza. He couldn’t believe he had lived so long without running water or heat. Chase, our social worker, took him to medical appointments. We kept extending his hotel stay. And then, finally, an apartment came through. We were ecstatic! We helped move him in and made sure he had everything. A bed. A chair. A TV. A microwave. Towels. Dish soap. All the little things people need to live. Tom was thrilled. He eventually got a small scooter so he could get back and forth to the store. We helped him get a phone. We delivered food weekly and kept taking him to follow-up appointments. As time went on, we noticed he was struggling to keep up with cleaning and laundry. We tried to connect him with help, but it became harder to reach him. He stopped answering the phone and the door. In December, Tom called Chase and said he needed an ambulance because his back had gone out and he couldn’t get up. We didn’t know then that it would be the last time we would hear from him. Tom unexpectedly passed away at the hospital. They called us because our number was listed from the many times Chase had taken him to appointments. We were the only contact Tom had. They asked if we knew of any family. We didn’t. We were heartbroken. And yet, in a strange way, I’m grateful that Tom had us. We did everything we could to give him one last chance. After decades of being unhoused, he had a home. He was warm. He was cared for. He had people in his corner. As the year closes, I find myself wondering how many people out there only have us. And how meaningful that is. This is what we want to be. Support for people who have no support. Presence when there’s no one else to call. We are honored to fill that role. We were honored to be a part of Tom’s story. I wrestled with whether to share this. It feels deeply personal, and there’s always a line between telling a story and protecting someone’s dignity. But sharing it also feels like a kind of closure. A way to honor someone we cared about, and the work that allowed him to be seen, housed, and cared for at the end of his life. Thank you for being part of the work that makes stories like Tom’s possible. (Some details were changed for privacy)

When it comes to creating healthy meals, most people envision fresh produce, organic meats, and gourmet ingredients. However, did you know that your pantry could be a treasure trove of healthy options? Canned goods often get a bad rap, yet they can be the stars of your culinary adventures. Packed with nutrients and shelf-stable, canned goods are convenient and versatile, making them perfect for busy lifestyles. Let’s explore how to transform these unsung heroes into creative recipes that just might become your new favorites. The Benefits of Canned Goods Canned goods are incredibly convenient. They have a long shelf life, which means you can stock up without worrying about spoilage. They also save time on meal prep since they require minimal cooking. From beans and tomatoes to fruits and vegetables, canned goods are often picked and processed at peak freshness, retaining many nutrients and flavors. With delicious and nutritious options at your fingertips, it’s easy to whip up quick meals without compromising your health goals. Canned Beans: The Versatile Powerhouse Beans are one of the healthiest canned options available. They're high in fiber, protein, and essential vitamins while being low in fat. One creative way to use canned beans is in a delicious and hearty Mediterranean Bean Salad . Simply drain and rinse a few cans of assorted beans like chickpeas and black beans. Toss them with chopped cucumbers, tomatoes, red onions, olives, and a tangy lemon dressing. Serve it chilled for a refreshing meal that’s bursting with flavor, and enjoy it as a side dish or main course. Another delightful option is to make a Spicy Black Bean Soup . Sauté onions, garlic, and bell peppers in a pot, add several cans of black beans, vegetable broth, and spices like cumin and chili powder. Let it simmer, then blend for a creamy texture or leave it chunky, depending on your preference. Serve it topped with cilantro, avocado, and lime for extra zest. This soup is not just flavorful; it’s also loaded with protein and fiber. Canned Vegetables: Quick and Nutritious Canned vegetables can be a lifesaver during the week when you’re short on time. They can easily be added to stir-fries, casseroles, or even smoothies! One fantastic way to incorporate canned vegetables is by creating a Vegetable Stir-fry . Use canned corn, green beans, and diced tomatoes alongside fresh vegetables like bell peppers and broccoli. Sauté everything in a bit of olive oil, add some soy sauce, and serve it over brown rice or quinoa for a wholesome meal. Additionally, canned pumpkin can work wonders in Pumpkin Soup or Pumpkin Pasta Sauce . Just combine canned pumpkin with vegetable broth, garlic, ginger, and your favorite herbs. Blend until smooth and serve with whole-grain bread. The pumpkin adds a creamy texture while being low in calories and high in nutrients, particularly vitamin A. Canned Fish: A Seafood Sensation Canned fish, particularly tuna and salmon, are excellent sources of protein and omega-3 fatty acids. A quick and easy dish is Tuna Quinoa Salad . Mix canned tuna with cooked quinoa, diced red onion, bell pepper, and a light vinaigrette. This protein-packed meal is great for lunch and can be prepared in just a few minutes. For those looking for a fancier option, try making a Salmon Patties . Combine canned salmon with breadcrumbs, egg, finely chopped onions, and spices. Shape into patties and pan-fry until golden brown. These are a hit for a main dish and can be served with a simple salad or whole-grain bun for a delightful meal. Canned Fruits: Sweet and Healthy Treats Don’t overlook canned fruits — they can be a healthy addition to your meals, too! Canned fruits are perfect for smoothies, oatmeal, or even salads. A simple idea is to create a Fruit Salad Parfait using canned peaches or pineapple, layers of Greek yogurt, and granola. This delicious treat makes for a fantastic breakfast or snack, packed with protein and vitamins. Another fun recipe is a Tropical Coconut Chia Pudding . Combine canned coconut milk with chia seeds and a bit of honey, and let it sit in the fridge overnight. The next morning, add your favorite canned tropical fruits like mango or pineapple for a refreshing and nutrient-packed breakfast that is sure to start your day right. Tips for Cooking with Canned Goods Rinse Thoroughly : Always rinse canned beans and vegetables to reduce sodium content and improve their flavor. Read the Labels : Choose canned goods without added sugars, preservatives, or excessive sodium. Opt for those with minimal ingredients for the healthiest choices. Get Creative with Spices : Canned goods can be a blank canvas for flavor! Enhance your dishes with various herbs and spices to elevate the taste. Mix Fresh and Canned : Don’t hesitate to combine fresh ingredients with canned goods. This approach balances cost, convenience, and nutrition. Plan Ahead : Recipe planning can alleviate the stress of dinner prep. Canned goods are great for quick meals, making them perfect for busy weeknights. Conclusion Canned goods are a fantastic resource for creating healthy meals, offering convenience, nutrition, and flexibility. By experimenting with various canned items, you can whip up quick and wholesome dishes that will impress your taste buds. Whether you’re making a salad, soup, or dessert, don’t underestimate what’s in your pantry! So, next time you're at the grocery store, remember that those cans could very well be the secret ingredient to your next culinary masterpiece. Grab a few cans, get creative, and enjoy the benefits of healthy eating!

When people ask, "What’s the best way I can contribute to TOPSS?" the answer is simple: volunteer your time or donate resources. But for many, that doesn’t feel like enough. Why? Because these two actions aren’t just helpful; they’re the foundation of lasting change. In every community, eager individuals strive to make a difference. They aim to create change, uplift others, and be part of something meaningful. If that resonates with you, the best way to channel that energy is to work alongside organizations that align with your values. Your time and support directly impact the lives of those served and strengthen the backbone of nonprofits like TOPSS. Why Volunteering Matters More Than You Think Volunteering isn’t merely about filling a shift—it’s about creating ripple effects. When volunteers step in, they free up professional staff to focus on complex, behind-the-scenes work like case management and securing funding. At the same time, a friendly face offering a smile or lending a listening ear can brighten someone’s day more than you realize. Beyond that, volunteering builds community, connecting like-minded people who share a passion for making a difference. This connection fosters social capital —networks and relationships that open doors to new opportunities for both volunteers and clients alike! The Power of Donations If volunteering isn’t possible for you right now, financial support is equally critical. Donations help nonprofits: Keep essential programs running Provide emergency assistance Cover operational costs that maintain efficient and effective services Why Not Start Something New? Passionate about addressing community needs? That’s inspiring. But instead of starting from scratch, consider strengthening what already exists. Established nonprofits like TOPSS have the infrastructure, resources, and expertise to make an immediate impact. Your support helps scale that impact without duplicating efforts. Change is always welcome—but effective progress comes from understanding both the big picture and the details. By working within established systems, you help create thoughtful, sustainable growth. At TOPSS, as we expand and grow, we are especially mindful of preserving what works well. We've instituted changes through trial and error and have a solid grasp on what is effective. That said, we remain open-minded, embrace challenges, and welcome fresh ideas rooted in understanding and collaboration. The Need in Our Community Consider this: In 2024, the TOPSS food pantry served 1,397 individuals and prevented 138 evictions through rent and utility assistance. These aren’t merely numbers; they represent real people—neighbors, friends, families. How You Can Make a Difference Right Now Volunteer:  One shift a month can change a life. Donate:  Every dollar fuels programs that keep families housed, fed, and supported. Amplify the Impact:  Share this message. Bring a friend. Start conversations about the needs in our community. Be the Change You Want to See Creating lasting change starts with simple actions. Show up. Lend a hand. Support the organizations already making a difference. At TOPSS, we believe change starts with people like you. Let’s build a stronger community together. For volunteer opportunities or to donate, explore the tabs of topss.org or contact us at info@topss.org.

A lot of us know how to use fresh fruits we find at the store, but what about frozen fruits? Frozen fruits have the same nutritional benefits as fresh fruits and are convenient. Below are just some ways you can incorporate frozen fruit into your daily routine. ·         Smoothies ·         Smoothie bowls ·         Fruit pancakes ·         Top your cereal or oatmeal with frozen fruit ·         Banana bread or other fruit breads ·         Add frozen fruit to yogurt or ice cream

Salad shrimp is often smaller than most shrimps you see, which makes them perfect for any salads, especially pasta salads!   Ingredients: ·         Pasta of your choosing ·         Salad shrimp ·         Mayo and 2 tablespoons of sour cream for the dressing ·         1 tablespoon vinegar ·         Veggies of your choosing (usually celery and red bell peppers work great!) ·         Spices of your choosing Directions: Cook the macaroni until al dente (cooked, but still firm when you bite into it). Don’t over-cook or the pasta will be mushy! Drain and rinse under cool water (to stop the cooking process and to keep the noodles from absorbing all of the sauce in the fridge, which could make your pasta salad dry!) and transfer to a large bowl. Chop your veggies and add them to the bowl with your macaroni along with cooked shrimp. Whisk together the dressing ingredients in a separate bowl. Taste test and add more salt and pepper as needed, but remember that the flavors won’t fully develop until the salad has had time to sit in the fridge. Combine the dressing and all other ingredients, stirring until everything is evenly coated. Cover tightly and refrigerate for at least an hour before serving. Make sure to give it a stir before you dig in!

If you’re looking for an easy way to make funnel cakes, you’re in luck! Did you know pancake mix can be used to make at-home funnel cakes? Check out this recipe Ingredients: 2½ cups  Buttermilk Pancake Mix 2 Large eggs 1½ cups Milk 1 tsp Vanilla extract 1 tsp Salt ¼ cup Granulated sugar Oil for frying   Step 1 In a large mixing bowl combine eggs, sugar, milk, and vanilla. Whisk well until combined. Step 2 Add Pancake Mix, granulated sugar, and salt to the liquid mixture and stir to combine. Ingredients should be well incorporated, but do not over mix. Step 3 Add approximately 1 1/2" - 2" of oil to a heavy-bottomed fry pan, dutch oven or cast iron pan*. Heat oil to 375 degrees F. If you do not have a thermometer, you will know the oil is ready when you drop a small drop of the batter into the oil and it immediately bubbles and sizzles. Step 4 Add approximately 1/4 of the batter to a funnel, piping bag or squeeze bottle, with your finger covering the opening until you are ready to dispense it into the oil. Holding the funnel/bag/bottle several inches above the oil, remove your finger and swirl the batter into the oil, overlapping it on itself, until the batter is all dispensed. Step 5 Fry until the bottom side is golden brown, approximately 1-2 minutes, then gently turn over with tongs and fry until the second side is golden brown. Carefully remove and immediately place on a plate covered with paper towels to help drain off any extra oil. Sprinkle with powdered sugar, add toppings and serve immediately.

This one-pot ground turkey meal is a great, quick and easy meal to enjoy with the whole family! Substitute any seasonings or other ingredients to best fit your preferences. Ingredients 1 pound ground turkey 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 teaspoon garlic powder 1 teaspoon dried basil 3 cups rotini pasta 1 (28 ounce) jar spaghetti sauce 1 (14 ounce) can chicken broth ¼ cup freshly grated Parmesan cheese, or to taste Directions Heat a high-sided 12-inch skillet with a lid over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey browned, about 8 minutes. Season with oregano, garlic powder, and basil. Stir in rotini until well combined. Add pasta sauce and broth, making sure rotini is completely covered. Bring to a boil, then reduce heat, cover, and cook until rotini tender yet firm to the bite, 7 to 10 minutes. Top with Parmesan cheese to serve.

Economic status and health status are closely linked. While poverty does not directly cause health problems, it increases risk through other mechanisms. For example, those with a lower economic status typically have less access to nutritious foods, housing, and healthcare. Economic stability is considered a social determinant of health, which are the socioeconomic factors that contribute to health outcomes. Healthy People 2030, part of the Healthy People Initiative by the U.S. Department of Health and Human Services, has highlighted a number of national goals and targets, including increasing measures of economic stability. That includes reducing the proportion of people living in poverty and reducing food insecurity in households and children. According to the State of Poverty In Ohio 2023 report, which was released by the Ohio Association of Community Agencies, the poverty rate in the state was 13.4% in 2021, which was slightly higher than the national rate. In Butler County, the poverty rate was 11.6%. The childhood food insecurity rate in the county was 14.3%. Families may experience different levels of food insecurity. The U.S. Department of Agriculture considers low food security to affect diet quality, variety, or desirability, but not necessarily quantity. Very low food security is defined as “reports of multiple indications of disrupted eating patterns and reduced food intake.” A number of negative health outcomes are associated with poverty and food insecurity, including cardiovascular disease and diabetes. In children, food insecurity can also increase risk of conditions such as iron-deficiency anemia and can even impact academic performance. Several factors contribute to increased risk of such health outcomes. Individuals living in food deserts have less access to grocery stores and have to rely on convenience stores and other options in close proximity. Additionally, many packaged, ultra-processed foods are cheaper and have a longer shelf-life but may be higher in components such as sodium, saturated fat, and added sugars and lower in necessary vitamins and minerals. It is important to note that not all processed food are unhealthy. Canned or frozen fruit and vegetables, canned beans, canned fish, frozen meats, and dairy are technically processed but still provide valuable nutrition. These foods can be found at TOPSS and can be used to build healthy meals and snacks.

BENEFITS OF SALMON: Rich in Omega-3 fatty acids, salmon is a great source of both EPA and DHA contributing to heart and cardiovascular health. Excellent source for B complex vitamins helping to maintain many bodily functions from brain to nervous system, energy systems and cardiovascular health. Rich in vitamin D and calcium to promote bone health. The well known pink color of the salmon comes from the presence of astaxanthin, one of the carotenoid family of antioxidants, which may prevent cardiovascular, immune, degenerative diseases and inflammation. TRY THESE RECIPES USING ECONOMICAL CANNED SALMON Salmon Croquettes 14.75 ounce can pink salmon 1 large egg whisked 1 cup panko bread crumbs or dried bread slices (crumbled) 2 tablespoons red bell pepper minced (optional) 2 tablespoons mayonnaise 1 tablespoon dijon mustard (optional) 1 tsp paprika 1 tablespoon fresh lemon juice ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 tbsp canola oil Preheat the oven to 425°F and line a baking sheet with parchment paper In a large bowl add all ingredients In a large mixing bowl, combine flaked salmon, egg, paprika, bread crumbs red bell pepper (if using), mayonnaise, Dijon mustard (if using), lemon juice, paprika, 1 tablespoon canola oil, salt, and black pepper. Gently combine the ingredients. Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don't fall apart during baking. Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they're lightly browned and cooked through Salmon Rice Bowl 4 oz. cooked salmon, canned 1 1/2 c. Cooked rice 1 tbsp. soy sauce 1/4 cup steamed peas Optional: adding green onions, sesame seeds or everything bagel seasoning. Cook rice, either instant brown rice or regular grain rice, per package instructions. Measure out portions of cooked rice. Add salmon and drizzle with soy sauce and top with cooked peas. Salmon Dip 7.5 oz salmon, drained 1/2 cup cream cheese, plain 1/4 cup sour cream, (or can use Greek yogurt) 2 Tbsp lemon juice 1/4 cup green onion, diced 1 tbsp dried dill, or 1/4 cup fresh (chopped) 1/2 tsp onion powder Salt + pepper, to taste Mix together cream cheese, sour cream (or yogurt), lemon juice until incorporated. Add salmon, green onions, herbs, onion powder and salt/pepper, mixing until all is incorporated. Reference: 12 health benefits of salmon for the heart, Brain, and much more. SafeBeat Initiative. (n.d.). https://safebeat.org/cardiac/heart_health/12_health_benefits_of_salmon_for_the_heart_brain_and_much_more/ Hass, Sara RDN. (2023, April 11). What happens to your body when you eat salmon. EatingWell. https://www.eatingwell.com/article/8040993/is-salmon-good-for-you/

Many of us love a classic tuna salad, but there are many ways to use tuna to add more variety and flavor to meals. Canned fish is a pantry staple that serves as a great, affordable source of protein. One of my favorite ways to use canned tuna or salmon is in a sushi bowl: white rice, canned fish, and whatever vegetables I have on hand, such as carrots, cucumber, onion, corn, and cabbage. Top with soy sauce. Optional add-on: mix a dab of hot sauce with some mayo and drizzle on top. You can also try a tuna sushi bake. Tuna can even serve as your protein of choice in tacos, quesadillas, burritos, and nachos. Here are some other tasty ways to use canned tuna… A Twist on Tuna Salad Tuna and White Bean Salad Tuna Waldorf Salad Tuna Ceviche Tuna Pastas Creamy Tuna Pasta Creamy Tuna Pasta Bake Tomato Tuna Pasta Bake Tuna Pasta Salad (You can switch out frozen peas for canned peas and use whatever noodles you have available) Dips and Spreads Tuna Spread Cheesy Tuna Melt Dip

Fiber is an important part of a well-balanced diet and comes with a number of health benefits. There are two types of fiber: insoluble fiber and soluble fiber. Insoluble fiber keeps food moving through our digestive system, aiding digestion regularity. Soluble fiber can increase satiety with meals, lower cholesterol, and help with blood sugar control. Increased fiber intake in general is associated with reduced risk of diabetes, heart disease, and some types of cancer, such as colorectal cancer. The Dietary Guidelines for Americans, 2020-2025 provides age and sex-based recommendations for nutrient intake. Generally, it is recommend to consume 14 grams of fiber per 1,000 calories. More specific recommendations are provided below. Sources of fiber include fruit, vegetables, whole grains, beans, nuts, and seeds. Many of these items can be found at TOPSS, including dried date pieces, raisins, oatmeal, garbanzo beans, lentils, walnuts, almonds, pistachios, peanut butter, and canned fruit and vegetables, such as pears and sweet peas. Other cheap sources of fiber include bananas, potatoes, sweet potatoes, whole wheat pasta, and canned beans. Here are a few ways to increase fiber intake using TOPSS items: Top oatmeal and cereal with nuts, date pieces, or raisins, Add beans, lentils, or canned peas to rice, salads, and soups Use whole wheat or whole grain bread for toast and sandwiches Try adding lentils to pasta sauce for a quick lentil bolognese Include fruit, whole grains, and/or nuts at snack time