October is Farm to School Month

October is reserved to raise awareness about the National Farm to School network! Farm to School programs enrich the connection communities have with fresh, healthy food and local food producers by changing food purchasing and education practices at schools and preschools. The initiative began in 2010 to encourage nutrition and healthier habits amongst children. These programs can be found in all 50 states purchasing and distributing local foods, educating students with activities and workshops and creating school gardens. Children are able to learn about agriculture and gain exposure to nutritious fruits and vegetables that were once inaccessible. The economy and environment are also benefitting from the programs! By buying local foods, the community is putting money back into it’s own economy. The community’s carbon footprint is reduced because less groceries are purchased from large food organizations.

Farm to School allows for communities to work together to help not only their health, but their economy, environment and education. Their website has a number of different online resources and a blog featuring interesting stories.  At MANNA, we advocate for proper nutrition because we believe that Food is Medicine. Many of our clients are impacted by a lack of access to healthy foods in addition to needing proper nutrition to fight their diseases, so we are happy to support an initiative that helps with both issues. Learn about the initiatives happening in the Philadelphia area here.


Honoring Steve Korman at the 25th Celebration

Steve became involved with MANNA more than 15 years ago after recovering from a painful virus of the mouth. The pain made it impossible to eat or drink and Steve lost weight quickly. His agony and frustration mounted as no one could diagnose his problem or provide a solution, even after multiple medical appointments. Then a dentist and friend of the family heard about Steve’s symptoms. He immediately knew exactly what was wrong and prescribed a medication that quickly healed Steve, allowing him to return to a healthy weight.

When Steve tells this story, he says he bargained with God during that painful week, vowing to do more good if he got better. Steve lived up to that bargain and showed up here at MANNA the very next week with a generous contribution. MANNA focused solely on helping people with HIV/AIDS back then, and Steve knew that people dying from AIDS had many complications, including difficulty eating. Now, 15 years later, Steve and his family are an integral part of MANNA: we are the Steven Korman Nutrition Center and Steve is the Chair of our Advisory Board.


Steve is the Founder of Korman Communities, Inc. He has spent the past 50 years in the real estate industry specializing in revolutionizing the multi-family sector. Steve is also a Partner of The Korman Co. of Trevose, PA, one of the largest owners and managers of residential, commercial, and industrial real estate in The Greater Philadelphia Metropolitan Area. Steve has been responsible for all aspects of the multi-family portfolio over this time, developing and marketing the KormanSuites brand name throughout the region.

Mr. Korman is active in charitable and community affairs, having served on the Board of Trustees of Drexel University, the Bannett Transplant Institute, and the Multi-family Housing Council. He was president of The Technion Institute and was Co-Chairman of the American Poetry Review. Mr. Korman was Chairman of the Duke University Library Advisory Board for 8 years and Chairman of PhilaPride. Mr Korman has been Chairman of the Advisory Board of Tourism and Hospitality Management at Temple University for the past 12 years. Mr. Korman has been Chairman of the Advisory Board for MANNA for the past 10 years and was past vice President of the Board for JYC. Mr. Korman is a licensed Real Estate Broker in Pennsylvania and New York.

MANNA would not be the organization we are today without Steve and his generosity. He is truly passionate about our work and enthusiastically gives his time, expertise, and funds to ensure that more and more sick people have access to food as medicine! We are proud to celebrate and honor Steve Korman throughout MANNA’s 25th Anniversary Celebration.




In 25 years, MANNA has provided nourishment to nearly 15,000 different clients all with unique stories and at all different walks of life. Illness does not discriminate against age, race or gender. The meal program and nutrition counsel ensure better healthcare outcomes to those we serve. From exclusively serving the HIV/AIDS population to expanding in 2007 and reaching clients with 60+ different illnesses, we have made a real impact in the Greater Philadelphia area. Telling our client’s stories is one of the highlights of celebrating 25 years.


Meet Tony, a current MANNA client, loving husband, father of four and a veteran of the U.S. Marine Corps. Tony has renal disease and MANNA intervened at a time when he was most vulnerable. Before starting dialysis treatments, Tony was experiencing kidney complications that caused fluid retention and limited mobility due to swelling. MANNA’s services in conjunction with dialysis treatment allowed Tony to live better and get back to the activities he enjoys. Tony explains that he would not have been prepared for dialysis without the power of proper nutrition. He shares that the program, “prepared me for battle.” He thanks MANNA’s Registered Dieticians for educating him on how to properly nourish himself and adhere to his strict diet restrictions. Managing his disease has become easier and so has enjoying life again.

Here’s to 25 years of nourishing MANNA clients like Tony!

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Join MANNA on October 9th as Beautiful Blooms transforms Ranstead Street and our neighbor, the 23rd Street Armory, for an incredible night of celebration honoring our past 25 years and sharing our exciting future. Las Vegas legend Wayne Newton will help MANNA honor Steven Korman, Founder of Korman Communities, for his tireless efforts and deep commitment to MANNA’s mission. ChefAID alums Chef Robert Bennett, Chef Eric Gantz, Chef Jose Garces, Chef Michael Schulson, and other famed Philadelphia chefs will dazzle you with culinary treats.  Entertainment includes a special one-night-only aerial performance by Brian Sanders JUNK and a not-to-be-missed piece by Dancers of Pennsylvania Ballet in honor of 23 years of Shut Up & Dance.  And with the Eddie Bruce Orchestra playing, we will dance the night away!


To purchase tickets, please click here.


September is Whole Grains Month

Whole grains are an important part of a healthy diet because they provide key vitamins, minerals, and antioxidants that processed and refined grains do not! Whole grains such as wheat, corn, rice, oats, barley, quinoa, sorghum, spelt, and rye are nutrient-rich because the entire grain is consumed, including the germ, endosperm, and bran. The 2010 Dietary Guidelines for Americans recommend that everyone make half of the grains they are eating whole grains. This means that everyone ages 9 and up should be eating 3 to 5 servings or more of whole grains each day.

The Whole Grains Council has compiled the results of various medical studies, which have shown that consuming whole grains regularly can have protective effects against many chronic diseases, like heart disease, stroke, cancer, diabetes and obesity. While no one food can guarantee good health, every whole grain in place of a refined grain can help!


Whole Grains

Enjoy whole grains easy with this quinoa salad recipe for dinner (serves 4):

Ingredients: 1 cup cooked quinoa, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp fresh or dry basil, 1 can (15oz) of garbanzo beans, 1 can (7.25oz) whole kernel corn, 1 tomato, diced, 1 bell pepper, chopped, ½ cup feta-cheese.

Directions: Cook quinoa as directed on package. While quinoa is cooking, chop and mix remaining ingredients in a large bowl. Mix quinoa in with vegetables once done cooking. Sprinkle feta-cheese, serve, and enjoy.


Other Examples of One Serving of Whole Grains

  • 1/2 cup cooked rice, bulgur, pasta, or cooked cereal
  • 1 ounce dry pasta, rice or other dry grain
  • 1 slice bread
  • 1 small muffin (weighing one ounce)
  • 1 cup ready-to-eat cereal flakes