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WINN MEAT COMPANY TEAMS UP NORTH TEXAS FOOD BANK ON OPERATION FRONTLINE,
EDUCATING AGENCIES SERVING FAMILIES IN NEED
DALLAS (December 11, 2006) - As North Texas enters the holiday season in which food is enjoyed in such abundance at many tables, Operation Frontline is making sure that agencies taking care of families in need are well-equipped to make the most of their budgets while maximizing nutritional values for health.
Share Our Strength is a national nonprofit that inspires and organizes individuals and businesses to share their strengths to help end hunger. The organization raises funds in innovative ways -- from holding volunteer-led special events across the country to developing cause-related marketing ventures and corporate partnerships. One of Share Our Strength’s overall goals is to end childhood hunger in 20 years.
Share Our Strength's Operation Frontline® is a groundbreaking nutrition education program, recognized by the US Department of Agriculture, that helps families help themselves by teaching them how to prepare healthy low-cost meals. Professional chefs and nutritionists volunteer their time and expertise to lead hands-on courses that instruct adults, teens and kids living on a low-income how to get the most nutrition out of a limited budget. The North Texas Food Bank is a local partner for Dallas/Fort Worth’s Operation Frontline program.
Winn Meat Company, high-quality provider of protein to restaurants in Dallas/Fort Worth, Houston and other major markets in the Southwest, is the official protein sponsor for the North Texas Operation Frontline program for 2006 and 2007. Additionally, Winn Meat Company’s Corporate Chef Jamie Samford is teaching courses to North Texas area agencies on how to make the most of their budgets and nutrition options in feeding families in need.
“Tragically, hunger relief continues to be a growing need among our community in the Metroplex. To meet the need and take care of families, agencies are all the more challenged to be extra-efficient with their budgets. Operation Frontline is a powerful support system for helping agencies help more people in need,” said Jamie Samford, who also leads product development for Dallas-based Winn Meat Company and was recently appointed Dallas delegate to the Share Our Strength national conference in New Orleans hosted Oct. 21 and 22.
Chef Jamie Samford was appointed as one of two delegates to Share Our Strength’s 2006 convention from the Dallas area by Share Our Strength. The national Conference of Leaders, themed “Building the Dream,” was attended by chefs, nutritionists, food banks all over the country in New Orleans, selected as this year’s location for the conference as an example of Share Our Strength’s effective help in disaster relief. Following their discussions and seminars on conducting effective Operation Frontline campaigns across the United States, conference participants worked together in cleaning and renovating the Martin Luther King Elementary school in the 9th Ward as a community project.
“It is an honor to be a part of Operation Frontline,” said Chef Samford. “The campaign is doing effective work to strengthen capacity and efficiency of outreach to those in need. Texas has a large population to serve, but our state is always a leader in raising success rates of increased nutrition, food safety among agencies serving the needy. We look forward to keeping the program moving forward in North Texas.”
Mr. Samford also serves on Operation Front Line’s Dallas Task Force.
Operation Frontline is in need of volunteers: chefs, nutritionists, dietitians Classroom assistants, grocery shoppers and foodies to assist
with its six week series of cooking and nutrition classes for community service agencies. For information on how you can help, contact Amy Lopez, Nutrition Education Manager, North Texas Food Bank, at amy@ntfb.org or 214-330-1396, ext. 112.
Winn Meat Company has been providing food service clients with top-quality meat products and services for over 100 years. The company was originally founded as Bunting’s Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Mr. Winn’s son Todd and son-in-law Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company.
From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. Capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service. Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh foie gras. For more background, please visit www.winnmeat.com. |
