The Beach Pantry Insider

REDUCING FOOD INSECURITY ONE DAY AT A TIME

WELCOME

TO THE PANTRY

Beach Bites

Subscribe to the Beach Bites Channel on the CSULB app to be notified when FREE FOOD is available on campus! Beach Bites notifies students when food is left over from a catered event and will show you where the food is and what is being served up. Get fueled and reduce food waste with Beach Bites! GO BEACH!

UPCOMING EVENTS

CHECK OUT BEACH PANTRY-RELATED EVENTS!

Breakfast is the most important meal of the day! Which is why you should start your day off right when you join us for Back to the Beach Breakfast! Enjoy FREE pancakes as you head off to class Jan. 29 from 10 a.m. to 2 p.m. at the ASI Beach Kitchen! For more information, visit Beach & Orgs.

PANTRY HIGHLIGHT

BEACH BUILDING SERVICES

Here at the ASI Beach Pantry we would like to thank all of our incredibly generous donors. We are very grateful for the donations we received over the winter break. Their contributions assisted our ASI Beach Pantry and Long Beach State University (LBSU) students through the holiday season. With their support we can continue to assist our students facing food insecurity throughout the semester. Go Beach!

STRAIGHT FROM THE PANTRY

RECIPES FROM THE PANTRY TO YOUR PLATE

Vegan Zucchini Muffins Recipe

RECIPE PROVIDED BY THE BEACH PANTRY

Ingredients:

1 cup shredded zucchini
¾ cup sugar
¾ cup almond milk (can substitute for any plant-based milk)
1 tsp lemon juice
1 ½ cup flour
½ cup olive oil
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
2 tsp vanilla extract
Walnuts / chocolate chips / pecans

Directions:

Preheat the oven to 350°F and place muffin liners into a 12-muffin baking sheet.
Rinse the zucchini and cut off about 1 inch of the ends of the zucchini. Then, use a grater to shred the zucchini. Shred until there is 1 cup of it. Use a paper towel to press the zucchini to remove any excess moisture.
In a large mixing bowl, mix the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
Create a well in the center of the dry mixture and add almond milk, lemon juice, olive oil and vanilla extract.
Using a spatula, carefully fold the dry ingredients into the wet ingredients until there are no more clumps. Once the batter is smooth, add shredded zucchini.
Evenly pour or use a scoop to transfer the batter into the 12 muffin liners in the baking tray. Fill each muffin liner about ¾ of the way to prevent overflow when baking.
Sprinkle on topping of choice: walnuts, chocolate chips or pecans.
Bake for about 20 to 25 minutes. Let cool for approximately five minutes before serving.

THINGS TO KNOW BEFORE YOU GO

Please remember to bring your student ID and your own bag when you shop at the Pantry!

If you’re interested in hosting a food drive in association with the ASI Beach Pantry or putting an official drop-off location in your office, please email us at ASI-Pantry@csulb.edu.

Fall Pantry Hours:

Monday: 10 a.m. - 2 p.m. | 5 - 7 p.m.

Tuesday: 10 a.m. - 2 p.m. | 5 - 7 p.m.

Wednesday: 10 a.m. - 2 p.m. | 5 - 7 p.m.

Thursday: 10 a.m. - 2 p.m. | 5 - 7 p.m.

Friday: 10 a.m. - 2 p.m. | 5 - 7 p.m.

Saturday: 11 a.m. - 2 p.m.

Sunday: CLOSED

*Curbside pick up by appointment.

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Beach Pantry Insider is a bi-weekly newsletter run by ASI Communications. Email Christina Limón at Christina.Limon@csulb.edu for questions and comments regarding the Beach Pantry.