26

Feb


Lauren Nelson Faram

Miss America 2007 and Lawton-native, Lauren Nelson Faram, stopped by the Regional Food Bank of Oklahoma today for a tour and meeting. She is a new member of the Regional Food Bank’s Celebrity Council, a group of community leaders who have stepped up to fight hunger and become public advocates for the cause. Faram said she is particularly interested in fighting childhood hunger in Oklahoma.

Natalie Wright

Natalie Wright

Natalie Wright is the Marketing Coordinator at the Regional Food Bank. Natalie manages social media for the organization. Connect with her on Twitter (@rfbo) and Facebook!
Read more articles by Natalie


25

Feb

Pound For Pound Challenge Update – Exercise


Overall, the Pound for Pound Challenge – Team RFBOK is doing an amazing job. We are sharing tips, making healthy meals, bringing our lunch or “eating fresh” at Subway. All are great steps, but as we reduce portion size and cut back on calories, fat, sugars, processed foods, etc – we really cannot forget the other important component of healthy weight loss and a healthy lifestyle – and that is exercise.

I feel that this blog topic should really be called “Boot Camp Babes.” There are three folks on our Pound for Pound Challenge team that are participating in boot camps – non-military! They are throwing everything they have into some incredibly intense workouts. Debbie T. is one of these brave ladies. When I talked to her this morning, she was talking about how great she felt. She said she had so much more energy, felt great and was ready for Monday. I could literally see the spring in her step.

Another one of our team member’s son has put together a workout regimen for her and there are several folks who are walking the volunteer center a couple of times a week over their lunch breaks. Yep – we have some guys that I know are working out too – but alas, guys don’t share as much as girls (on the norm).

While the newscasters are sharing some not-so-promising news on the weather the next several days, we can all still get a little extra movement in our day. So make that a goal for yourself this week. Find a way to add more exercise or just movement in your daily activities.

Consider joining us and sign up for the Pound for Pound Challenge today. For every pound of weight you pledge to lose, the Pound For Pound Challenge will donate 14 cents to your local food bank.

Updates:
Food Bank staff who have joined the challenge have lost a combined total of 81 pounds.

Oklahoma is still in 24th place, with Okies pledging to lose 57,266 pounds! That is 1,000 more pounds that this time last week!

- By Melanie Anthony, Grants Manager

Turkey Ratatouille

Turkey Ratatouille - Pound For Pound Challenge

From eatbetteramerica.com

Prep Time: 15 min
Start to Finish: 30 min
Makes: 4 servings

3/4 pound turkey breast tenderloin, cut into 3/4-inch pieces
1/8 teaspoon pepper
1 tablespoon olive or vegetable oil
2 cups frozen stir-fry bell peppers and onions, (from 1-pound bag)
1 small eggplant, cubed (2 cups)
1 medium zucchini, cubed (1 cup)
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/4 cup shredded Parmesan cheese

1. Sprinkle turkey with pepper.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook turkey in oil 3 to 5 minutes, stirring occasionally, until brown.
3. Stir in stir-fry vegetables. Cook 2 minutes, stirring occasionally. Stir in eggplant and zucchini. Cook 2 to 4 minutes, stirring occasionally, until vegetables are tender.
4. Stir in tomatoes; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until sauce is desired consistency. Sprinkle each serving with cheese.

Or, go vegetarian! Skip the turkey, pepper and oil and steps 1 and 2. Add 2 cans (15 to 16 ounces each) garbanzo beans with the tomatoes in step 4. It’s that easy!

Nutritional Information
1 Serving: Calories 225 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 440 mg; Total Carbohydrate 21 g (Dietary Fiber 5 g); Protein 25 g
Percent Daily Value*: Vitamin A 18 %; Vitamin C 56 %; Calcium 14 %; Iron 12 %
Exchanges: 4 Vegetable; 2 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


23

Feb


Don Thiery

I really love acting as a Coordinating Chef for the Chefs’ Feast every year. I’ve been involved with this event so long that even Rodney Bivens (the Regional Food Bank’s Executive Director) looked young back then. (Then again, so did I!) That first year that I was involved, we were expecting about 275 guests. Boy, have times changed. This year, we are expecting more than 800 people to attend!

I encourage you all to come out and taste what the chefs have prepared, while keeping in mind that the money raised will help sustain the Regional Food Bank’s Food 4 Kids program throughout the year. The Food 4 Kids backpack program is particularly important to me – it ensures that the chronically hungry kids on the program have something good to eat during the weekends and school holidays. We hope to raise enough money this year to be able support 250 kids through the program.  Even though nearly 8,000 children in 263 elementary schools participated in the program last year, there are still thousands of children who need this help.

The theme this year, Food Fight at the OK Corral, will fit right in with chefs and their excellent dishes. How can you go wrong with so many amazing chefs, the incredible restaurants they represent, and this amazing cause?  Come out and sample some of the finest food in the region.

Get your ticket and/or table now before it’s too late by contacting Angie Gaines today at againes@regionalfoodbank.org or 405-604-7109! We’re hoping for a sell-out event !

16

Feb

Urban Harvest Sustainable Home Gardening Classes


Learn the basic knowledge and skills you need to get a home garden started with Urban Harvest Sustainable Home Gardening Classes. Urban Harvest is an urban agriculture program offering a series of basic home gardening classes to help Oklahomans glean the skills needed to grow food in their own yards.

urban harvest

Students learn in both a theory (classroom) and hands-on setting, while exploring everything from basic seed starting and composting to building their own home aquaponic system.

Classes range in cost from $10-$25 and take place at the Regional Food Bank, located at 3355 S. Purdue in Oklahoma City. All payments go to further the work of Urban Harvest in its sustainable organic gardening projects. Because limited space is available, advanced registration is required and early signup is encouraged.

Class scheduling and pricing is as follows:

February 2010
Basic Raised Bed Gardening: February 20, 1-4 p.m. $15
Basic Home Composting: February 27, 1-4 p.m. $10
Basic Seed Starting: February 28, 1-4 p.m. $10

March 2010
Basic Raised Bed Gardening: March 6, 1-4 p.m. $15
Basic Seed Starting: March 13, 1-4 p.m. $10
Drip Irrigation for Sustainability: March 18, 1-4 p.m. $10
Basic Raised Bed Gardening: March 20, 1-4 p.m. $15
Intro to Building a Home Aquaphonic System: March 27 9 a.m.-4 p.m. $25

Bruce Edwards

Bruce Edwards

Bruce Edwards is the Director of the Urban Harvest program, an urban agricultural program of the Regional Food Bank that works to increase food security by making fresh fruits and vegetables available to hungry Oklahomans.
Read more articles by Bruce


16

Feb

Pound For Pound Challenge Update – Plateaus


We hear the phrases, “I hit a wall” or “I’m at a plateau”. Merriam-Webster Dictionary defines a plateau as: a level of attainment or achievement.

Interesting. Most of us use the phrase as a negative remark – one that oozes frustration.  But maybe we should be looking at it in a different way.

I’ve used it in the negative context the last few weeks, as my weight has not changed during our weekly Pound for Pound Challenge weigh-ins. As a woman who has 80 pounds to lose and only losing 11 pounds to date – not going anywhere on the scales is extremely frustrating.

But the fact is – I have lost 11 pounds.  I haven’t gained any of it back. I haven’t quit. I haven’t given up. I need to remember that I don’t live in the Biggest Loser household. Bob and Jillian aren’t my personal trainers. I don’t have unlimited income when it comes to groceries and gym memberships. I am a working mother of two great boys who love burgers, pasta and pizza – and especially breakfast for dinner. So I need to change things up both mentally and physically. If I can choose healthier ways to prepare the meals they love, it helps all of us. If I buy and cook in bulk, then freeze meals in proper portions, I can stay within my weekly grocery budget. I need to find different – yet healthy ways – to boost my metabolism. I need to move more, sit less.

If you are finding yourself at the same weight week in and week out – which plateau is it? The one that adds negative energy and stress, or the one that empowers you to move forward?

The journey of long-term weight loss and healthy living is not a sprint – it is a marathon. It is about finding the right pace – the right pace for you.

Consider joining us and sign up for the Pound for Pound Challenge today. For every pound you pledge to lose, The Biggest Loser’s Pound For Pound Challenge will donate 14 cents to food bank in your zip code.

Updates:

Food Bank staff who have joined the challenge have lost a combined total of 65 pounds.

While Oklahoma is still in 24th place – Oklahomans have now pledged to lose 55,602 pounds!  That is 2,500 more pounds than this time last week!

- By Melanie Anthony, Grants Manager


Vegetable Poached Eggs

image001

From eatbetteramerica.com

Egg-specially Good!
Eggs supply chromium, a mineral we need in small amounts. Preliminary research suggests that people with diabetes may need a bit more chromium than others do.

Getting your “daily 5″ of veggies couldn’t be easier than in this hearty skillet egg dish loaded with the good stuff. Rating:  4 ½ stars (out of 5)

Prep Time: 20 min
Start to Finish: 20 min
Makes: 4 servings
2 cups chopped broccoli
2 cups chopped spinach (about 3 oz)
1 large onion, chopped (1 cup)
1 cup sliced mushrooms (about 3 oz)
1 medium carrot, cut into julienne (matchstick) strips (about 1/2 cup)
1 small zucchini, cut into julienne (matchstick) strips (about 1/2 cup)
3/4 cup fat-free tomato pasta sauce (any variety)
1/4 teaspoon pepper
4 eggs
1/4 cup shredded fat-free mozzarella cheese (1 oz)
1. Spray 12-inch skillet with cooking spray; heat skillet over medium heat. Add broccoli, spinach, onion, mushrooms, carrot and zucchini; cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in pasta sauce and pepper. Cook, stirring constantly, until thoroughly heated.
3. Make four 3-inch holes in vegetable mixture, using large spoon. Crack 1 egg into each hole. Cover; cook about 5 minutes or until egg whites and yolks are firm, not runny. Sprinkle with cheese. Serve immediately.

Nutritional Information

1 Serving: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 215mg; Sodium 350mg; Total Carbohydrate 15g (Dietary Fiber 4g, Sugars 8g); Protein 12g

Percent Daily Value*: Vitamin A 100%; Vitamin C 35%; Calcium 15%; Iron 10%

Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


09

Feb

Pound For Pound Challenge Update


“Diet” is a four letter word you know. It brings with it connotations of dread, deprivation, failure – all those things that can just change a person’s mood from great to ghastly. When most of us think of the word “diet” we think of past experience: of not losing the weight we want to, or worse, losing it and then gaining it back two-fold.

The Pound for Pound Challenge is different – or has proven so for me. It isn’t a diet. It is a movement. It is about changing lives. My personal desire to be successful and help folks in need is really making me think about what habits to change. I eat when I am hungry, not just when I’m bored. I’m being more accountable to my family and friends and getting healthy. We don’t have to have a Jillian Michaels or a Bob Harper in our face to make a change. We can do it with each other, through community, through action and through knowledge. There are so many tools out there for us now – FREE tools. Motivators, trackers, menus, exercise plans, and even just simple ways to get more active – even without going to the gym in spandex.

The Regional Food Bank staff who have joined the challenge have lost a combined total of 58 pounds. That is great! More of us are walking and getting physically active, eating proper portions, sharing meal tips and recipes – just communicating and supporting one another. Folks in the community who have joined our Facebook page are doing amazing things, too!

While Oklahoma is still in 24th place in the Pound For Pound Challenge – Oklahomans have now pledged to lose 53,101 pounds! That is 3,000 more pounds than this time last week! Listen to Brad Pitt, I mean, the Magic Man – he’ll tell you how easy it is to join! It is never too late to do something good for yourself or those in need.

Sign up for the Pound for Pound Challenge.

Join the Weekly Lunch Chat at Noon, Tuesday, February 9th in the Regional Food Bank’s staff breakroom.

- By Melanie Anthony, Grants Manager

Tomato-Basil Chicken

Tomato Basil Chicken

Full of fresh pesto flavors, this saucy chicken dish rests on a bed of hot fettuccine.
From eatbetteramerica.com

Did you know? Many different olive oils are available. Extra-virgin, from the first pressing of the olives, has a fruity flavor that doesn’t take well to heat. Go ahead and use the less-expensive pure olive oil when heating the oil.

Prep Time: 20 min
Start to Finish: 20 min
Makes: 4 servings (1 1/2 cups each)

Ingredients:
8 oz uncooked whole wheat fettuccine
2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce

Cooking instructions:
1. Cook and drain fettuccine as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
3. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

Nutritional Information
1 Serving: Calories 360 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 ½ g, Trans Fat 0g); Cholesterol 55mg; Sodium 540mg; Total Carbohydrate 47g (Dietary Fiber 6g, Sugars 5g); Protein 30g
Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 6%; Iron 15%
Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1/2 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


05

Feb

We Built This City on Corn and Beans


I spend a lot of my time thinking about food; professionally and personally.  Professionally, my focus is concentrated on teaching people how to eat healthy food that still tastes good and helping them make sensible consumer decisions at the grocery store.  Personally, my interest is in historical foodways, traditional preparation methods and how what we eat has shaped our culture.  The recipe I’m making this month with the children at our Kids Cafe afterschool programs rolls all of these subjects, plus a little food science and human nutrition, into a very neat (please pardon my pun) ball.

You: “What are you talking about?”

Me: “Recipe first, science and history second.”

Peanut Buttery Oat Balls

Peanut Buttery Oat Balls

1 large jar of Crunchy Peanut Butter (40oz)

½ box Whole Grain Breakfast Cereal Flakes, such as Total or All-Bran (16oz)

3 cups Rolled Oats

1 cup Raisins

1 cup Dried Plums (Prunes), chopped

1 cup Sunflower Seed Kernels

¼ cup Honey

Pour ½ box of cereal onto a cookie sheet and crush with a rolling pin or your hands.

(Should be well smashed up, but not a fine powder.)

Combine all other ingredients in a large mixing bowl.  Mix until stiff, but not dry.

Roll into small balls (½ the size of golf balls), and roll in crushed cereal.

Place on wax paper covered cookie sheet and refrigerate for 2 hours before serving.

Makes 30 servings of two balls each, with 342 kcal/serving.  Retail price using store brand ingredients: $0.32/serving.

You: “Where is he going with this?”

Your Mom: “Honey, I haven’t the faintest clue.”

Amino Acids.  They’re these little molecules that build proteins – our bodies make most of them for us, but there are nine that we only get from food (phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, and lysine – you don’t need to remember that, there’s no test).  Lots of foods are missing some of these, so combining foods lacking in opposing aminos make complete proteins.  One of the best ways to eat complete proteins is combining whole grains and legumes.  Why?  Because they’re cheap, tasty and healthy.  Beans and corn tortillas.  Lentils and brown rice.  Peanut butter and whole wheat bread…or oats.

Oats (even rolled oats) are whole grain.  Yup.  When you’re eating your bowl of morning oatmeal, you’re consuming one of the tastiest whole grains on the grocery aisle.  So adding peanut butter to whole oats?  Cheap, healthy, tasty and a complete protein with a full complement of amino acids!

You: “How is he going to tie this into food history?”

Your Dad: “Huh?  Oh yeah, it looks good.”

Farming and agriculture were key components of our development as civilizations.  About 10,000 years ago we stopped wandering around looking for berries and started planting seeds.  We were able to grow more food than we needed at any given time, allowing us to store some of it for times of cold or drought.  Preventing mass starvation was a crucial step in societies flourishing.  Food surpluses also afforded people time to think about things like wheels, buildings, science, art, music and the internet (much later, obviously).  In what is now central Mexico, rows of corn were staggered with rows of beans, and their combined eating (after soaking the corn in wood ash – a fascinating conversation for a different time) led to one of the most advanced cultures in human history.  Several hundred generations of those lovely complete amino acid chains stoking our muscles and brain structures helped us to build cities, sail oceans and commit our exploits to written words.

You: “How is he going to tie this all together?”

Me: “Like this:”

Eating well on a budget seems incredibly daunting to a lot of people, but once you know where we’ve come from culinarily, a clear path forward starts to emerge.  Starting with the basics, Fresh Fruits and Vegetables, Lean Proteins and Whole Grains; nearly infinite combinations open up – the majority of them healthy and affordable.  Peanut Buttery Oat Balls are an iceberg’s tip; keep your RSS readers tuned to this station for more from me on food, history, science and how we can all be better people.

- By Mason Weaver, Nutrition Educator & Americorps Member

Mason Weaver

Mason Weaver

Mason Weaver (AmeriCorps Member) is our Urban Harvest Director. Mason returned to Oklahoma last year to teach kids about healthy food and pursue his passion for sustainable market gardening. He believes that teaching a child to grow, harvest and cook their own vegetables will make ours a more just and equitable society.
Read more articles by Mason


02

Feb

Pound For Pound Challenge Update!


The Pound For Pound Challenge is definitely stirring up some excitement and changes at the Regional Food Bank. Last week, Danny Cahill, Season 8 winner of The Biggest Loser came for a visit. For those of you who have not had an opportunity to watch The Biggest Loser – Danny lost a total of 239 pounds last season – more than half his body weight to claim the title of The Biggest Loser- Ever!

Neill and Amanda Harmer, contestants from The Biggest Loser Season 5, also stopped by the Food Bank. Check out this video message:

Last week’s inspiration empowered a bunch of Food Bank folk to join the Challenge. We now have 17 staff members who are participating in the Pound for Pound Challenge and several of them weighed in for the first time. Even with that, our group has lost a total of 48 pounds since the challenge has started. While Oklahoma is still in 24th place – Oklahomans have now pledged to lose 50,689 pounds!  People continue to pledge daily to not only improve their own life, but help improve the lives of others as well.

Sign up for the Pound for Pound Challenge.

If you would like to get more involved, join our Facebook group! Share your favorite recipes, work out tips, and success stories. Or, join us for our Weekly Lunch Chat at Noon, Tuesday, February 2nd at the Regional Food Bank in the staff breakroom. It is always better to have the support of friends, family, co-workers and neighbors! Anyone can create a team of Oklahoma’s Biggest Losers!

Something Yummy and Filling!

Cajun Oven-Fried Chicken and Roasted Vegetables
image001
From eatbetteramerica.com

Prep Time:  25 min
Start to Finish:  50 min
Makes: 6 servings

Chicken

1 ½ cups corn flakes cereal

1 egg white

1 teaspoon water

6 boneless skinless chicken breasts (about 1 1/2 lb)

1 teaspoon Cajun seasoning

Roasted Vegetables

2 medium red, orange and/or yellow bell peppers, cut into 1/2-inch-wide strips

1 medium sweet onion (Maui, Texas Sweet or Walla Walla), cut into thin wedges

4 cups Green Giant® SELECT® frozen whole green beans

1 tablespoon olive oil

1 teaspoon Cajun seasoning

¼ teaspoon salt

1. Heat oven to 450°F. Line 13×9-inch pan with foil; spray with cooking spray. Spray another 13×9-inch pan with cooking spray.

2. Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Place crushed cereal in small bowl. In another small bowl, beat egg white and water with fork until frothy.

3. Dip chicken breasts into egg white mixture; sprinkle with 1 teaspoon Cajun seasoning. Roll chicken in cereal to coat; place in foil-lined pan. In second pan, toss roasted vegetable ingredients to coat.

4. Place both pans in oven; bake 18 to 23 minutes, stirring vegetables once halfway through baking time, until juice of chicken is clear when center of thickest part is cut (170°F) and vegetables are crisp-tender.

NUTRITION FACTS
Calories 220
Total Fat 6g
Sat Fat 1.5g
Cholesterol 70mg

- By Melanie Anthony, Grants Manager

Melanie Anthony

Melanie Anthony

Melanie Anthony is a Development Manager at the Regional Food Bank. She is an Oklahoma State University graduate and mother of two.
Read more articles by Melanie


01

Feb

Winter Storm Emergency Response Update


The State Emergency Operations Center (EOC) remains activated and the Oklahoma Department of Emergency Management (OEM) is in contact with emergency managers across the state. Agencies and organizations represented at the State EOC include the: American Red Cross, Salvation Army, Oklahoma Military Department, Oklahoma State Department of Health, Oklahoma Highway Patrol, 2-1-1 Oklahoma, Oklahoma Department of Transportation and the Oklahoma Department of Agriculture Food and Forestry.

President Barrack Obama approved Gov. Henry’s request for an emergency declaration covering all 77 Oklahoma counties. The emergency declaration authorizes federal resources to assist state and local governments as they continue to respond to the severe winter storm. These resources include industrial size generators, bottled water, cots and blankets. The need for additional federal disaster aid to cover further response and recovery costs is currently being assessed.

Oklahoma remains under a State of Emergency, as declared by Gov. Henry on Wednesday.

The State of Emergency marks a first step toward seeking federal assistance and the executive order allows state agencies to make emergency purchases and acquisitions needed to expedite the delivery of resources to local jurisdictions. The declaration provides a formal mechanism for local governments to seek reimbursement for recovery costs through the state’s disaster public assistance program if conditions warrant.

SHELTERS AND MASS FEEDING

Friday night 2,250 people stayed at the shelters and made use of the feeding and warming centers opened due to the winter storm. The following shelters and warming centers remain open:

Shelters

Ada – Lazer Zone Family Fun Center, 14601 CR 3544

Altus – First Baptist Church, 300 N. Main

Altus – Altus Community Center, 401 Falcon Rd

Anadarko — First Baptist Church, 700 Pettree

Apache – Clark Community Center, 301 E. Evans St

Asher — First Baptist Church, 109 E. Main St

Brindle – Brindle Corner, 20107 E. Robinson Hwy 9

Canton — Canton Town Hall, 207 N. Garfield

Carnegie – First Assembly of God Church, 715 E. Oklahoma

Carnegie – Kiowa Complex, 100 Kiowa Way

Carnegie — Carnegie Elementary School, 202 West 4th St.

Chickasha – Grady County Fairgrounds, 500 East Choctaw

Concho — Concho Community Hall, 200 Wolf Robe Circle

Cyril – Cyril Senior Center, 3 Ohio St

Duncan – Stephens County Fairgrounds, 2002 S 13th Street

Elmore City – First Baptist Church, 107 S Texas Ave.

Granite – United Methodist Church, 206 Parker

Hobart – First Methodist Church, 201 S. Washington

Holdenville – Senior Center, 124 N. Creek

Hollis — Hollis Civic Center, 208 W. Jones

Lawton – Hunting Horse Methodist, SW 25th & E Ave.

Lawton — Cameron Baptist Church, 2621 SW C Ave.

Lindsay — Calvary Baptist Church, 5th and Chickasaw

Mangum – Church of New Beginnings, 408 North Tittle Ave.

Maysville – First Baptist Church, 300 Ripley St

Newcastle — Newcastle Storm Shelter, 851 N Carr

Paoli – Paoli Senior Citizens Center, 408 W. Davis

Pauls Valley – Garvin County Fair Barn, 1401 N Willow

Purcell — Multi-Purpose Center, 1400 Chandler Rd

Seiling — Community Building

Tecumseh – Tecumseh City Hall, 114 N. Broadway St.

Watonga – Watonga Community Center

Watonga – Watonga Cheyenne-Arapaho Community Center

Warming Centers

Anadark – First Baptist Church, 700 Petree

El Dorado — El Dorado Community Center, 514 W. Main

El Dorado — El Dorado School, 116 N. 7th

Hobart — First United Methodist, 201 S. Washington

McAlester – Salvation Army Office, 400 N. A Street

Seminole – Seminole City Hall, 420 Reid St.

Waurika – Waurika Elementary School, 600 Education Ave

Woodward — Woodward American Red Cross Chapter, 1209 Ninth Street

Wynnewood – First Baptist Church, 1515 E. Robert S. Kerr Blvd.

An open warming center is capable of turning into a shelter at any time if officials determine a need for overnight sheltering.

The American Red Cross remains ready to open more shelters as needed and currently has additional capacity in the shelters that are open. For more shelter information, contact the Red Cross at (888) 405-9543.

The Salvation Army reports they are assisting Chickasha Emergency Management’s shelter with supervision, meals, and snacks.  Caddo County is receiving assistance in Cyril with lunch and dinner. Lawton provided food to the City of Snyder Emergency Management’s shelter as well as the City of Cache Emergency Management’s shelter. Additionally, they provided cots and blankets to the Red Cross shelter at Cameron Baptist Church in Lawton.  In Altus, they are providing meals to city and utility workers and first responders.

The Oklahoma Department of Human Services is supplying some shelters with USDA food commodities.

Oklahoma Baptist Disaster Relief is supporting the shelters with feeding sites.

On Monday, their Baptist Chainsaw groups will begin taking request for clearing large trees from individual homes. To ask for assistance call:  405-388-6912, 405-496-1196 or 405-443-7583. The Baptist priorities of assistance are elderly (who needs assistance), single women with children and families with heads of households on military duty overseas.

FEMA is providing 13 trucks of water, Meals Ready to Eat (MREs) and cots for use in shelters and to support response personnel. The supplies are scheduled to arrive in the state tomorrow.

Steve Moran

Steve Moran

Steven Moran is the Vice President of Operations at the Regional Food Bank. Steven’s responsibilities include the areas of operations, planning, distribution, information technology, food procurement, food donor relations and disaster response among others. Additionally, Steven is immediate Past President of Oklahoma Voluntary Organizations Active in Disaster (OKVOAD) and currently serves as Treasurer.
Read more articles by Steve


The Oklahoma Voluntary Organizations Active in Disaster (OKVOAD) is a partnership in disaster response.  The purpose of OKVOAD is to bring together voluntary organizations active in disaster services in an effort to foster more effective response to the people of Oklahoma in times of disaster.  OKVOAD began coordinating resources and response efforts prior to the impact of our recent winter weather and continues these efforts throughout this event.

Member organizations are currently involved in the support of shelters, feeding operations, providing for basic needs, and planning for cleanup efforts.

The Regional Food Bank of Oklahoma provided warehouse space and personnel to assist with the storage, packaging, and loading of the FEMA supplies sent in for this disaster relief operation.  To date, 15 tractor trailers unloaded supplies and continued to repackage those items for efficient delivery to the disaster affected communities.  Prior to the winter storm, the Regional Food Bank also packaged and loaded prepositioned water, cots, blankets, and MREs for the American Red Cross and The Salvation Army to transport across the state in order to be prepared ahead of the storm.

Steve Moran

Steve Moran

Steven Moran is the Vice President of Operations at the Regional Food Bank. Steven’s responsibilities include the areas of operations, planning, distribution, information technology, food procurement, food donor relations and disaster response among others. Additionally, Steven is immediate Past President of Oklahoma Voluntary Organizations Active in Disaster (OKVOAD) and currently serves as Treasurer.
Read more articles by Steve