• End of year reflections: Food insecurity doesn’t discriminate, and neither do we..

    End of year reflections: Food insecurity doesn’t discriminate, and neither do we..

    Unfortunately, it tends to only be in times of crisis that many people realize just how common food insecurity is, including within our community across New York and Connecticut. Tens of millions of Americans regularly need food assistance, including children, for circumstances beyond their control.

    Given the increased attention to SNAP benefits, it’s worth the reminder that many of the families experiencing food insecurity—over 40% of those in Connecticut and even higher in areas of New York that we serve—face the added hurdle of not even qualifying for SNAP. They remain stuck, not having the resources to buy enough food, yet exceeding program income limits. Recent federal policy and budget changes are expected to push even more families into these difficult circumstances. 

    Anywhere from a half to two-thirds of Americans live paycheck to paycheck amid a backdrop of steadily rising costs. Anything from an illness to an unexpected layoff can trigger a personal financial crisis and force difficult decisions like choosing between rent and groceries. You never know who needs help. What we do know is that we’ll keep doing everything we can to fill in the gaps, and be the difference between hungry and thriving for as many families as we can.

    It warms our hearts when we receive notes of gratitude from the community; that gratitude extends to each and every partner, donor, volunteer, and other supporter who makes Filling in the Blanks possible. 

    “The food in the bags is great, there are usually snacks that the kids really like and then things I use for dinner like pasta and beans or corn. My family uses everything in the bag.” – Parent

    “The Weekend Meal Bags have been a huge help to my family and the families of my students. My family sometimes lives from paycheck to paycheck and having children in the home who are growing and always hungry is sometimes a struggle.” – Teacher & Parent

    “I just want to say you guys have really been blessing my family—the EGGS alone—it’s just so beautiful what you guys do, I thank you.” – Parent


    Thank you for being a part of our community this year. As we close the book on 2025, we have an ambitious funding target for the year ahead, but that’s what it takes to ensure we can deliver:

    • Weekend Meal Bags every Friday to over 10,000 students—nearly 1.5M total each year!
    • 30,000 pounds of fresh food 3x a month—plus connecting families with additional services with Fresh Food on the Move 

    Your support does more than simply put food on the table, it puts opportunity back on the table for tens of thousands of local kids. Can we count on your support? 

    Count me in!

    Jenn Badalamenti

  • However you measure it, hunger is on the rise

    However you measure it, hunger is on the rise

    It wasn’t until the mid-1990s that the federal government, at the urging of anti-hunger advocates, began researching food insecurity in the U.S. For 30 years, the U.S. Department of Agriculture (USDA) has conducted large-scale surveys to understand the scope and impact of food insecurity domestically. This research has been the gold standard for diagnosing the issue and shaping solutions. 

    In late September, the current administration announced an end to the USDA’s annual Household Food Security Report. This closely followed the passage of a budget that drastically reduced spending on the Supplemental Nutrition Assistance Program (SNAP)—only to be halted entirely amid a government shutdown—and other vital food programs.

    We are on the ground fighting hunger each and every day. We don’t need big data to tell us when hunger is on the rise, but we also know that refusing to look the problem in the face won’t make it go away. 

    There are a lot of issues competing for our attention right now. So many of them are urgent and feel beyond our control. But filling in the hunger gap for a local child and their family is something real and impactful that you can do today.

    There are numerous ways to get involved, but the most immediate and direct support you can provide is to help us meet our funding target—$4.7 million—by the end of this year.

    DONATE TODAY

    Eighty-five cents of every dollar is spent on food—by far the largest line item in our budget. We deliver weekend meal bags to over 10,000 local children and provide 30,000 pounds of fresh food at each mobile pantry event. Our ability to continue helping neighbors in need depends on support from friends like you 

    The fight against hunger is bigger than our little corner of the country, but locally, and with your support, we’ll continue doing everything we can to fill a widening hunger gap. 

    Jenn Badalamenti

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  • Filling in the Blanks Appoints Young Professionals to Support Its Mission to Fight Childhood Hunger

    Filling in the Blanks Appoints Young Professionals to Support Its Mission to Fight Childhood Hunger

    Filling in the Blanks recruited young professionals from around Connecticut to serve as members of its new Associate Board and support its growing efforts to provide weekend meals to children in need. The board members, who span the consumer products, financial, legal, nonprofit and public sectors, will help boost fundraising and community advocacy and bring new perspectives to the organization.

    “Every year, we provide more and more meals to children in our schools, and every year the need just keeps growing. Our new Associate Board is just one way that we are trying to build awareness and reach out to more potential donors,” Filling in the Blanks co-founder Shawnee Knight said.

    “Our new Associate Board members are all young leaders in their fields with full-time jobs. We are grateful to them for dedicating their time to support Filling in the Blanks and our important mission,” co-founder Tina Kramer said.

    The Associate Board is made up of seven members, who will each serve a two-year term, led by Filling in the Blanks’ Government Relations Specialist and Volunteer Coordinator Kara Bonitatibus.

    Members and Bios:

    Kara Bonitatibus (Chair of the Associate Board)is responsible for volunteer communication, outreach and training at Filling in the Blanks, as well as coordination and outreach to the public sector. She also serves as Co-President of the Rowayton Library Board of Trustees.

    Samantha DeBono is an experienced Human Resources leader with a passion for building high-performing, highly engaged workplaces that foster growth, purpose, and community.  She is currently VP, People & Talent at DCG.

    Krystyna Gancoss is an attorney at Silver Golub & Teitell, where she represents plaintiffs in class actions involving consumer protection, environmental contamination, data privacy and other matters. She is passionate about using her legal skills to advance meaningful, community-driven change.  

    Sophie Khanna is an Outreach Manager in the Bridgeport office of Congressman Jim Himes, who represents Connecticut’s 4th District. She previously worked in Sen. Blumenthal’s Hartford office as Deputy State Scheduler.

    Kristina Meyer-Jones works in the Human Resources team of a family office. She is a dynamic and dedicated professional with a passion for community engagement. Kristina previously worked at Teneo, where she held various roles, and has also worked as an Executive Assistant to Katie Couric.

    Mary Pasquale is an Administrative Assistant at Compass Diversified in Westport. She previously worked in various childcare centers, including two Head Start programs, where she developed a deep passion for supporting children and families.

    Hir Patel is a Private Banker in the Greenwich office of J.P. Morgan Private Bank, advising some of the most sophisticated clients, family offices and institutions on their wealth management needs.

    Kaitlyn Shouvlin is the Associate Director for Business Quality at The Campbell’s Company, overseeing the Salty division, which encompasses name brands such as Cape Cod Potato Chips, Late July Tortilla Chips, and Snyders of Hanover Pretzels. She is a dedicated quality and food safety leader with 11+ years of experience in the industry.

    Jenn Badalamenti

  • From our family to yours: A Filling in the Blanks recipe collection

    From our family to yours: A Filling in the Blanks recipe collection

    As an organization dedicated to feeding people, we deeply understand the ways food is more than simply nourishment—it’s love, tradition, and time spent together. Whether gathering for a holiday celebration or sharing a simple weeknight dinner, enjoying food together creates memories and strengthens bonds.

    It’s in this spirit that we’ve gathered some of our favorite family recipes to share with you, our Filling in the Blanks community.

    Enjoy a taste from Colombia, courtesy of Paola Arango, our wonderful Family and Community Engagement Coordinator, and download the complete collection to enjoy with your friends and family. 

    “I decided to share this recipe because I am Colombian, and arepas are something we all enjoy daily—at breakfast, and in some places also for lunch or dinner. At home, my husband (who is from Honduras) makes delicious Baleadas (Honduran breakfast favorite) once in a while, but we are truly huge arepa fans. Personally, I love my arepas with hogao (cut tomato and onion mix) with scrambled eggs, but most of the time I enjoy them simply with cheese for breakfast.” 

    Ingredients
    Quantity: Approximately 6 arepas 

    • 2 cups precooked white cornmeal (Harina PAN, Doñarepa, or
    • Masarepa – must be precooked)
    • 2 ½ cups warm water
    • 1 tsp salt
    • 1 tbsp butter (optional, for a richer flavor)
    • ½ cup grated cheese (queso blanco, mozzarella, or quesito –
    • optional, for arepas con queso)
    • A little oil or butter for cooking

    Directions

    1. Mix the dough
      In a large bowl, dissolve the salt in warm water. Slowly add the cornmeal, mixing with your hands to avoid lumps. Add butter and cheese (if using) and knead gently until a soft dough forms. It should be smooth, moist, and not sticky. Let the dough rest for 5 minutes.
    2. Form the arepas
      Divide the dough into 6 equal balls. Flatten each ball into a disc, about ½ inch thick and 4–5 inches wide.
    3. Cook the arepas
      Heat a nonstick skillet, cast iron pan, or griddle over medium heat. Add a little oil or butter. Cook each arepa for about 5–7 minutes per side, until golden brown spots appear and they develop a slight crust.
    4. Optional finishing 

    You can serve them as-is (soft inside, crispy outside), OR, after cooking on the griddle, place them in a 400°F (200°C) oven for 5–10 minutes to make them puff a little and get more crunchy.

    1. How to Enjoy
      Plain with butter (very traditional breakfast in Colombia); stuffed with cheese, ham, or scrambled eggs; as a side for soups (ajiaco, sancocho, mondongo); with hogao (pieces of tomato & onion) on top; or any way you want! 

    Download the entire recipe collection for more ideas to bring warmth and flavor to your table!

    Jenn Badalamenti