One of the many ways that employees here at Gulf Coast Regional Blood Center work together to give back to the community is by contributing money and food to the Houston Food Bank. For more than 20 years, Gulf Coast Regional Blood Center has partnered with KHOU 11 for its summer food drive. During the summer, children do not have access to school food programs, and the KHOU Food for Thought Back to School Drive is strategically placed to help fill that need.
This year, Blood Center employees are proud to have raised more than $8,000 and 500 pounds of food to support the hungry in our communities. While the Houston Food Bank is the primary recipient of these efforts, Blood Center employees in Brazos Valley and East Texas also collect food and money for the food banks that support their local communities. Members of The Blood Center’s Food Drive Committee led their departments in hosting internal raffles and events to make the fundraising truly fun for all. In today’s blog entry, first-time committee member Accounting Clerk Minerva Salinas describes her experience helping out with this year’s food drive:
Summer to me means helping raise funds for the Houston Food Bank by indulging in eats and treats. To raise money for the food drive, different departments take turns hosting fundraisers, open to all Blood Center employees, and the funds raised go directly to the food bank.
Our department fundraiser started off simple. Our idea was to have a pie sale for all of our coworkers, featuring apple pies, cherry pies, chocolate pies and meat pies made of ground beef. But being the creative group that we are, we decided to mix things up a bit. The simple apple, cherry and chocolate pies became apple with chopped, mixed nuts, cherry with cream and chocolate with banana. Oh, but it didn’t stop there. We added a sweet powder glaze on top too. Then, I suggested ice cream as an added bonus. Oh my, talk about indulging! Our sale was a hit to say the least.
We were ecstatic with the funds we raised selling pies to our colleagues and decided to host a second fundraiser: fried ice cream. We served this with a side of whipped cream and a drizzle of chocolate syrup. We also prepared a homemade lemon bunt cake in the kitchen at the office. The building smelled of fresh lemon zest, which set hungry mouths watering with anticipation, ready to buy sweets for a good cause.
I am grateful that The Blood Center allows its employees to work together to give back to the community in this creative way. Other departmental fundraisers included a gourmet pasta lunch, summer salad fest, an ice cream happy hour and homemade gluten-free snacks. We put in a lot of hard work and had fun raising money and collecting food for the hungry in our community.