Grace Hoening – FoodRecovery.org

Join The Team: Operations and Human Resources Manager

Grace Hoening — Wed, 20 Nov 2024 07:23:36 +0000

Remote (USA)

We are accepting applications until EOB December 13, 2024

WHO WE ARE

FoodRecovery.org is a nonprofit organization connecting businesses with surplus food to communities in need, championing sustainability by diverting edible food away from landfills. All for free. Our dedicated team works tirelessly to bridge gaps between food surplus and need, support local nonprofits, and develop innovative partnerships to the challenges we face. If you’re passionate about philanthropy, community engagement, and making a real difference, we invite you to explore a career with us.

ABOUT THE ROLE

The Operations and Human Resources Manager position is responsible for the management and supervision of FoodRecovery.org’s finance, administration, human resources, and technology functions, as well as acting as the board of directors’ liaison. You will report to the Executive Director. Our compensation range for this position is $65,000 – $70,000 commensurate with experience. This is a fully remote position.

WHAT YOU WILL DO

The statement below reflects general details of the job. This should not be considered an all-inclusive list of work requirements; individuals may perform other duties as assigned.

Financial Management

Tasks include: process monthly billing, maintaining Quickbooks, vendor payments, depositing checks, invoicing, etc.

Human Resources and Staff Development

Tasks include: administer employee healthcare, 401k, payroll, and employee benefits.

Conduct new employee orientations, create employee reviews, on/off-boarding, etc.
Partner with the Executive Director on the development and implementation of the organization’s strategic plan, working closely with senior leadership and the board of directors to define goals, objectives, and action plans.

Communications, Strategy, and Organizational Performance

Tasks include: oversee and manage communications, performance metrics, cross-platform strategies, and program impacts to share with key stakeholders.

Board Liaison

Tasks include: schedule and attend Board meetings, take notes, manage correspondence, etc.

Office Management, IT & Knowledge Management

Tasks include: answering calls, maintaining Google Voice, organizing shared file infrastructure via Google Suite, etc.

WHAT WE’RE SEEKING

Education and Experience

Bachelor’s degree or equivalent.
At least five (5) years of previous experience in operations or office management.
Experience with human resources required.
Experience with Quickbooks, strongly preferred.
Nonprofit management experience, strongly preferred.

Knowledge, Skills, and Abilities

Initiative and ability to work independently.
Time management and task prioritization.
Decision making.
Communication proficiency: primarily in English, bilingual Spanish is a plus.
Organization skills.
Collaboration with the team.
Diplomacy.
Sense of humor.

WHAT ELSE YOU NEED TO KNOW

Position Type/Expected Hours of Work

This is a full-time position at 36 hours per week, plus one on-call weekend per month to answer calls/check messages (less than 1 hour of on-call work expected).
Hours of work and days are Monday through Thursday, 9am-5pm, and Friday 9am-1pm ET; however, this position occasionally requires longer hours when hosting or coordinating events, programs, and end of month bank reconciliation.

Travel

There is no planned travel associated with this position.

Work Environment

This job operates 100% remotely. This role routinely uses standard office equipment such as computers and phones. FoodRecovery.org provides a stipend to purchase technology and equipment required for this position.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to talk and hear; use hands to finger; repetitive hand movement via keyboard computer. The employee is not frequently required to stand; walk; or reach with hands and arms.

Nondiscrimination policy:

FoodRecovery.org is an equal opportunity employer. We do not discriminate and will not discriminate in employment, recruitment, board membership, advertisements for employment, compensation, termination, upgrading, promotions and other condition of employment against any employee or job applicant basis of race, color, religion (creed), gender, gender expression, age, national origin, disability, marital status, sexual orientation, pregnancy or military status, genetic information, or for any other discriminatory reason.
We’re happy to engage in conversation with you to support reasonable accommodation. If you are unable to complete this application due to a disability, contact this employer at request and accommodation or alternative application process.

How to Apply:

Apply via Indeed, or email your resume and cover letter to seniorstaff@foodrecovery.org before EOB December 13, 2024
Please note that successfully passing a background check is required post-offer.

… But I am just one person

Grace Hoening — Mon, 30 Sep 2024 18:47:19 +0000

By: Emily Grant – Director of Operations

Every morning I wake up and read the news, and there are days when I feel pretty helpless. It is easy to get stuck in a dark hole whether it is about politics, global wars, our environment… and the list goes on. I am sure you know the feeling.

And yet. I remember when I had my first job after finishing college and working at a Title 1 school in California. I would hear teachers say (and remind me) that change can happen with one person, one student at a time. If you change one person’s world, you can change the world.

Over the years that has really stuck with me, and has helped me overcome times of apathy or cynicism. As we continue to fight for food security through our work with FoodRecovery.org, there are things each of us can do at home that make a difference.

Here is a short list to consider (and I bet you are already doing at least one of these):

Plan weekly meals: each Sunday I sit down and look at the week ahead to see what meals to make and when we might be going out. It helps so I don’t overbuy and have food go bad (especially with the cost of food these days, I definitely don’t want that!)

Keep your ends and stems: If you are a cook like me, you can freeze your carrot tops, and celery ends and make a soup stock

If you aren’t so much of a cook, consider compositing or vermicomposting with worms (you can do this on a budget if you are game for a little building!)

Have a leftover night every week: I love leftovers because it gives me a night off from cooking plus an opportunity to eat through the fridge.

First in first out: keep the foods that need to get eaten up front and center. Consider adding a bin with a label “eat me first” so it doesn’t get lost in the back of the fridge. (And who hasn’t found the old lasagna a month later in the back of the fridge, right?)

Be cautious with couponing and warehouse-style shopping: Don’t get me wrong, I love wholesale shopping as much as the next person, but since I am feeding only two people, many of the quantities are just too much for us, and can go bad. (Now, if you have a large family, an extra freezer or share with neighbors or friends, by all means, go for it!)

Shop local: If and when you can support your local farmers and producers, sign up for a CSA or go to the farmers market.

Whether you love local honey, produce, meat or seafood, it makes a huge difference to the local economy and environment. Here is a photo of me shopping locally at Honeyside Farms!

Want to save even more? Go towards the end of the market day or as the farmer is wrapping up. You may not have the same variety but more likely you can bargain since the produce might be tossed otherwise, and if the farmer can make a sale, they would prefer that than take the loss.

I don’t do all these things all the time. That would be impossible and unrealistic, but I try to incorporate at least one on a regular basis. It makes me push against the feelings of helplessness and reminds me that one person can make a change.

Interview with Ellen Schoenberg

Grace Hoening — Thu, 19 Sep 2024 10:47:05 +0000

By: Grace Hoening – Social Media Coordinator

Ellen Schoenberg is a Project Coordinator with FoodRecovery.org and the fairy behind the newsletter magic you receive monthly. In a series of interviews I am working on to feature our superstars, here’s what Ellen had to say about the inspiring work she does on our team. If you want to see these interviews early, make sure you sign up to receive our newsletter!

What is the most meaningful part of your job?

I love working on the large donations team! Each day we see hundreds of thousands of pounds of food that are about to go to waste being donated. It’s such an honor to make such a huge impact across America. We move anything from 40,000 pounds of dairy to 20,000 pounds of frozen meat. It’s rather impressive!

Tell me about a donation that stands out to you:

A donation that stands out to me happened last month. I heard 20,000 pounds of milk was about to be wasted in California. Within 13 minutes of hearing about it, I found a nonprofit that could distribute all of it and give it back to their community.

Is it normal for large donations to be recovered so quickly?

Donations like this happen all the time! Another example was when there was a truck load of mangoes, lettuce, and peppers that unfortunately got into an accident. Since the driver wasn’t able to complete the delivery, I was called and asked to help recover all the food. Again, in less than 20 minutes, we found a local nonprofit called Operation Food Search that could use it and give it to the communities it serves.

How does it feel to move such large amounts of food so quickly?

These accomplishments make me feel proud to work for an organization that can make such a difference in food waste and food insecurity. For me, it’s just a couple of emails but it’s making such an impact on so many individuals and countless communities. This job continually inspires me.

Most of our work is managed remotely, what have you done for work in person?

I visited Trybe in person a little bit ago. It was amazing to see so many community members that came together to use shipping crates under a highway as storage and serve thousands of people around them. Their passion inspires me to continue getting food to organizations like Trybe.

What keeps you motivated?

I love seeing pictures of the recovered food. Since I can’t always be there in person, seeing pictures of the pallets of food reminds me of all the people, and especially families with kids, who will now have meals on their tables.

Can you comprehend what 20,000 pounds of food looks like?

It’s hard to picture, but when I hear 20,000 pounds of produce, I’m not thinking about the number of pounds. I’m thinking about the number of people this amount of food can help.It’s so difficult to actually understand because it’s so many pallets stacked high and filled in a Semi. But it is even more difficult to understand how all these massive trucks full of food were going to be thrown away. I am grateful they now have purpose and can nourish someone in need.

Can you tell me a little about your work in California?

There’s this new law called SB-1383 that requires businesses to donate their excess food to nonprofits. We are part of an amazing network called the Alameda County Food Recovery Stakeholder Network. It’s great to partner with all these organizations because we all have the same goal and together we can accomplish more than we could separately.

Community Initiatives: Grassroots Efforts to Combat Food Waste and Boost Public Health

Grace Hoening — Mon, 16 Sep 2024 16:20:16 +0000

By: Maggie Anderson – Intern

Introduction

Community-driven initiatives play a pivotal role in addressing pressing issues like food waste and public health. Fostering local engagement and collaboration, these grassroots efforts not only reduce environmental impact but also promote healthier communities. This blog explores inspiring examples of community initiatives that have successfully tackled food waste, leading to improved health outcomes and greater sustainability.

Examples of Successful Community Initiatives

Community Food Redistribution Programs

Community food redistribution programs connect surplus food from local businesses, farms, and households with organizations serving vulnerable populations. For instance, initiatives like Aloha Harvest in O‘ahu collect excess food from wholesale distributors, grocery stores, restaurants, and hotels to distribute it to local homeless shelters, social service centers, and food pantries. This not only reduces food waste but also ensures nutritious meals for those in need, addressing food insecurity and promoting better health outcomes.

Community Gardens and Urban Farming

Urban farming and community gardens not only provide fresh produce but also encourage sustainable food practices and education. Programs, such as the Urban Garden Program in Rock Island, Illinois, takes city-owned parcels that would otherwise sit as vacant lots and turns them into productive spaces for the community. Access to gardens has helped residents grow their own food closer to where they live. By involving local residents in growing their own food, these initiatives promote healthy eating habits, reduce reliance on processed foods, and minimize food waste through direct consumption of locally grown produce.

Impact on Public Health

These community initiatives not only contribute to environmental sustainability but also have tangible benefits for public health:

Improved Nutrition: Access to fresh, locally grown produce from community gardens and redistributed surplus food enhances nutritional intake among community members, particularly those with limited access to healthy foods.

Reduced Food Insecurity: By redistributing surplus food to food-insecure households and organizations, these initiatives help alleviate food insecurity and its associated health risks, such as malnutrition and chronic diseases.

Community Cohesion: Participation in community gardening, food sharing, and educational activities fosters social connections and resilience, promoting mental well-being and a sense of belonging.

Reduction in methane exposure: Methane can degrade air quality by leading to the creation of ground-level ozone and particulate pollution. Exposure to these pollutants harms the respiratory system, worsens lung conditions, triggers asthma attacks, raises the likelihood of preterm births, increases cardiovascular issues and mortality, and elevates the risk of strokes. Preventing methane emissions from landfills can significantly benefit public health by reducing air pollution, which includes harmful compounds that can cause respiratory issues. It also decreases the formation of ground-level ozone, a contributor to respiratory problems like asthma. Additionally, methane emissions from landfills reduces explosion hazards, improving safety for nearby communities. Mitigating methane emissions helps combat climate change, indirectly benefiting health by reducing extreme weather events and disease pattern changes. Furthermore, using landfill gas for energy production offsets non-renewable energy use, reducing pollutants associated with fossil fuels. Lastly, burning landfill gas destroys harmful compounds, further reducing health risks

Challenges and Lessons Learned

While community initiatives are impactful, they also face challenges such as funding constraints, logistical issues in food distribution, and sustaining long-term engagement. Successful initiatives often emphasize collaboration with local businesses, government support for infrastructure, and ongoing community engagement strategies.

Conclusion

Community-driven efforts to combat food waste and promote public health exemplify the power of grassroots action in creating positive change. By supporting local initiatives, advocating for policy changes, and fostering community partnerships, we can collectively work towards a healthier, more sustainable future. Let’s celebrate and learn from these inspiring examples as we continue to build resilient communities and reduce our environmental footprint through grassroots initiatives.

Citations

Closing the Loop on Food Waste at School

Help Feed Oʻahu

People Matter Too – Why Community-Led Solutions Help Address Food Waste and Build Power

Redistributing Produce and Power

Urban Garden Program

How schools are fighting waste in Florida

Grace Hoening — Tue, 27 Aug 2024 15:45:42 +0000

By: Emily Grant – Director of Florida Operations

Trade or toss?

Growing up, we started school after Labor Day, and my favorite thing to do was get all my school supplies organized. I still remember the excitement of freshly sharpened pencils and erasers. I suppose it also helped that I liked school too.

Now living in Florida, the school year starts in mid-August, and when I was recently shopping, I got a little chuckle seeing all the school supplies on sale – down to the coolest lunch packs.

I was the kid who sometimes had a packed lunch and sometimes bought lunch in the cafeteria – and like so many others, I never thought about waste. If I didn’t want something, I would toss it or trade it. It wasn’t even on my mind.

School Food Waste, now

Jump to 2024, and that is all I think about – food, waste and how we can do better. Especially at schools. Students are already in a learning environment, and can build great habits early. The World Wildlife Fund has toolkits for teachers and educators, to “transform your cafeteria into a classroom and protect the planet for future generations.”

In Orlando, Orange County Public Schools (OCPS) is doing just that. After receiving a two-year USDA grant to pilot food recovery and composting in select schools in the county, students are learning about waste reduction, share tables and composting.

Since 2021, OCPS has donated over 150,000 pounds of excess food to local nonprofits, with the support of FoodRecovery.org – we hire drivers to transport the donated food, help with the logistics, and make it easy for the district to collect stats.

This amount of food has provided 125,000 meals/snacks to Orlando residents. All simply from collecting edible food from the share table and surplus food from the kitchen. And yes – you read that right, 125,000 meals!

2024 and beyond

This school year, the pilot program continues. As FNS Manager Frank Soltes at Avalon Middle School said, “While I was reluctant at first to try something new, I said let me give it a try. I soon found out how easy and quickly it was to use FoodRecovery.org and input the information. It took less than 5 minutes and the response time was so quick on getting a pick up for the items.”

Frank continues to be a school food waste champion, alongside many of his colleagues, who go above and beyond to reduce waste, improve inventory management, create share tables and make sure everyone is fed.

SB-1383: California’s Short-Lived Climate Pollutant Reduction Strategy

Grace Hoening — Tue, 18 Jun 2024 15:46:18 +0000

By: Ellen Schoenberg – Project Manager

Background

In America, food waste is the largest contributor to municipal solid waste in landfills. According to the FDA, a staggering 30 – 40% of America’s food supply goes to waste. This waste equals over 133 billion pounds of food and over $161 billion worth of food. In fact, the harmful carbon dioxide emissions generated from food waste sitting in landfills are equivalent to 42 coal-fired power plants. Yet simultaneously, 1 in 8 Americans are food insecure.

SB-1383

To address these concerns in his state, in 2016, California Governor Edmund Brown Jr. signed California’s Short-Lived Climate Pollutant Reduction Strategy (commonly referred to as SB-1383) into law. This law has two goals:

Reduce organic waste disposal by 75% in California by 2025
Rescue at least 20% of California’s currently disposed surplus food for people to eat by 2025

SB-1383 Compliance

These goals aim to simultaneously combat food waste and food insecurity in California. In order to achieve these two goals, the law requires food-generating businesses in California to donate any surplus food they may generate to a local nonprofit that distributes food to community members in need.

Legal Requirements

Tier 1 and Tier 2 food-generating businesses are legally required to donate their surplus food. They must also have a written agreement with a local food recovery organization or nonprofit. According to CalRecycle, these written agreements “add a layer of food safety, professionalism, and reliability into food recovery and can also serve as a mechanism to help protect food recovery organizations and services from donation dumping.” For each donation, businesses must track the size of the donation, frequency of donations, and type of donation to present during government compliance inspections.

Legal Consequences

If businesses refuse to donate their surplus food, they will face legal consequences. According to CalRecycle, “For violations occurring after January 1, 2024, the jurisdiction shall issue a Notice of Violation requiring compliance within 60 days. If after 60 days, the entity is still not in compliance, the jurisdiction shall impose penalties.” The penalties for businesses who refuse to comply are as follows:

First violation: $50-$100 per violation
Second violation: $100-$200 per violation
Third or subsequent violation: $250-$500 per violation

A SB-1383 Compliance Solution: FoodRecovery.org

At FoodRecovery.org, we are a solution for businesses looking to comply with this law. We use our online database to help restaurants, warehouses, grocery stores, and event venues donate their surplus food to local nonprofits including food pantries, churches, and emergency shelters. We recovered and donated over 52 million pounds of food and supplies last year, we hope to recover even more food in 2024!

There are many benefits for donating food with FoodRecovery.org!

We provide written agreements to California food-generators willing to donate food
We keep track of all donations for SB-1383 compliance and because food donations are tax-deductible
Our platform is completely free to use!
Donations do not need to be regular and we have no minimum donation requirements. We’ve taken donations from 10 lbs to 40,000 lbs.
We offer free transportation for donations over 40 pounds
Businesses are not liable for any food donated in good faith under the Food Donation Improvement Act

If your California business would like to donate food to comply with SB-1383, please email California@foodrecovery.org or call (202) 449-1507.

References:

“California’s Short-Lived Climate Pollutant Reduction Strategy.” CalRecycle Home Page, CA.gov, calrecycle.ca.gov/organics/slcp/. Accessed 21 Apr. 2024.
“Food Loss and Waste.” U.S. Food and Drug Administration, FDA, https://www.fda.gov/food/consumers/food-loss-and-waste.
Buzby, Jean. “Food Waste and Its Links to Greenhouse Gases and Climate Change.” USDA, 24 Jan. 2022, www.usda.gov/media/blog/2022/01/24/food-waste-and-its-links-greenhouse-gases-and-climate-change#:~:text=EPA%20estimated%20that%20each%20year,42%20coal%2Dfired%20power%20plants.
Bernhardt C, King C. Telehealth and food insecurity screenings: challenges and lessons learned. Mhealth. 2022 Jan 20;8:10. doi: 10.21037/mhealth-21-31. PMID: 35178441; PMCID: PMC8800207.
“Frequently Asked Questions about Implementing SB 1383.” CalRecycle , calrecycle.ca.gov/organics/slcp/faq/. Accessed 21 Apr. 2024.

“Enforcement Questions and Answers.” CalRecycle , calrecycle.ca.gov/organics/slcp/faq/enforcement/. Accessed 21 Apr. 2024.

Planned Giving Explained

Grace Hoening — Tue, 11 Jun 2024 15:55:37 +0000

By: Cassidy Blackwell – Volunteer

You may have seen the exciting news in our recent communications: we are now accepting donations through planned giving!

Never heard of this way to support the causes you care about? Keep reading to learn more:

1. What is planned giving?

Planned giving involves designating funds to a nonprofit as part of your estate planning. This donation method allows you to leave a legacy that aligns with your values and makes a lasting impact.

There are several ways to leave a planned gift, but the most common are bequests: leaving a donation in your will. This gift could be a percentage of your estate, dollar amount, or an asset left to an organization.

2. Why is planned giving important to us?

Planned giving is special because you designate funds to be dispersed in the future. This donation method provides FoodRecovery.org with sustaining support to continue fighting food insecurity and preventing food waste.

We appreciate the dedication our donors, staff, and volunteers show to ending hunger, and we aim to continue this work for years to come with your help.

3. When should I plan my legacy?

It’s never too early to consider the impact you want to leave. Did you know that according to a 2022 survey only about 33% of Americans have a will in place?

Just as we fight for food security and extend love to our neighbors now, we have the power to continue that advocacy with planned giving. Estate planning doesn’t need to be daunting; it’s about furthering the life you lead. Plus our partners at LifeLegacy make it simple to start planning today!

4. How do I get started?

Simple! Begin with the gift intention form found here. It only takes a few minutes and walks you through every step of the process.

Thank you for considering FoodRecovery.org in your long-term plans. We understand budgets are tight and the world is full of issues demanding our attention.

Our team works tirelessly to make effective change in your communities. Last year we recovered and distributed over 52 million pounds of food providing nutritious meals nationwide.

With your help, let’s keep saving food and feeding people to leave the world a better place than we found it.

Beach, sun… and food recovery? Happenings from Sarasota and Bradenton, Florida

Grace Hoening — Mon, 20 May 2024 17:34:00 +0000

By: Emily Grant

Back in 2021, before I joined FoodRecovery.org, my supervisor at the time caught the CNN Heroes clip of MEANS Database (now FoodRecovery.org), and nudged me to follow up. I had never heard of food recovery or food rescue, but quickly realized that this was an important puzzle piece in the local food system. As a Food System Specialist with the University of Florida Family Nutrition Program, this seemed like the perfect match between feeding neighbors and strengthening the local food system.

The landscape:

My home, nestled on the Gulf Coast of Florida, is known for its vacation and beach spots, and a great place to retire. While tourism has boomed, and growth has exploded in the last few years, so has the cost of living and food. Having lived in both Bradenton and Sarasota, there are clear pockets of need.

While funding changes were happening with the Family Nutrition Program, I knew that I wanted to continue this work, as my passion for food recovery only became stronger.

Collaborative solutions:

After joining the FoodRecovery.org team in 2022 and partnering with local organizations like Community Harvest SRQ (previously Transition Sarasota), Honeyside Farms and UF Gulf Coast Research and Education Center, FoodRecovery.org recovered more than 39,000 pounds of fresh produce that otherwise would have been composted or thrown away. Even the Gulf Coast Community Foundation, one of our generous grantors, has donated excess catered food after their events.

During the last two years, we participated in Food Waste Prevention Week, a nation-wide focus on reducing food waste, and had an amazing representation in Florida with webinars, community events and more.

It finally feels like food recovery is catching on in Sarasota and Bradenton.

Project highlight:

Back when I was a Food System Specialist, in the height of the pandemic, I joined the Manatee Feeding Workgroup that focused on feeding the community while so many businesses were shut down. Over the years, the workgroup took on a more long-term approach by developing a local farm stand with Honeyside Farms. In Samoset, a neighborhood in Manatee with few grocery store options, the farm stand would offer discounted fresh produce during season, and anything unsold would be donated to the Food Banks of Manatee (Meals on Wheels PLUS).

I mean who wouldn’t want some of this fresh produce (pictured below)?

What’s Next?

The beauty of food rescue lies in its inclusivity—everyone can play a part in this transformative journey. Whether as a donor, volunteer, or advocate, each contribution amplifies the impact for folks in Sarasota and Brandeton. From donating excess food to volunteering with us, there are many avenues for engagement, and we invite you to become stewards of change with me.

Drop me a line at emilygrant@foodrecovery.org or give me a call at 202-449-1507

Emily’s Honey Sweet Haroset

Grace Hoening — Mon, 29 Apr 2024 01:10:00 +0000

Whether or not you celebrate Passover or not, you should try Emily’s Honey Sweet Haroset!

There’s not many ingredients needed so you can try it at home today.

Ingredients

Finely chopped apples

Walnuts

Honey

Cinnamon

Sprinkle of salt

Touch of sweet wine (such as Manischewitz)

Directions

Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.

Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you’d like.

Enjoy with matzo!

Ellen’s Bunny Bread

Grace Hoening — Thu, 28 Mar 2024 19:12:40 +0000

For the past 5 years, my family has invited our little bread bunny to Easter brunch.

Not only is the bread itself delicious and easy to make, but this recipe also gives the bunny a cute face with eyes made out of raisins and teeth made out of almonds.

Making this recipe with my family is one of the highlights of Easter. Everyone loves this little guy!

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed

2 raisins

2 sliced almonds

1 large egg, lightly beaten

Dip of your choice

Directions

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7×6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip