In these tough times, there's still food.

I'm not talking comfort food, but the comfort that comes from food.

Your love of food ought to increase in inverse proportion to the value of your portfolio. Or the cost of gas.

Few things in life, save a loved one, can give you such simple joy. All things considered, food is bountiful in this country, even if you can justifiably quibble with some of its quality and, nowadays, price.

Producing it, for millions of people, is not only satisfying but the source of their economic existence. Bringing it to the table is immensely enjoyable, and income, for millions more.

To us consumers, it is sustenance, yes, but not only for our bodies. The sight of it, its texture, its taste, its smell, buying it, preparing it -- all of that can be wonderment. And something to be protected and shared.

Food is a right in this country. Initiatives to provide food to those who cannot afford it are among the charities I admire most.

In 1980, when the steel industry tanked, the Greater Pittsburgh Food Bank was established by Joyce Rothermel, now the bank's chief executive officer, and Sister Liguori Rossner, now of Jubilee Association. The bank stepped up to the plate (excuse the pun) in a strong way that continues to this day, no less so recently due to the teetering economy.

Iris Valanti, the bank's public relations director, said that through July, the bank had assisted about 7,800 new households this year in the 11 southwestern Pennsylvania counties it serves. That's above the 120,000 people it typically helps with 75 employees, 9,000 volunteers and a $10.6 million budget.

On Sept. 23, the bank's board approved spending $150,000 to replenish extraordinarily low stocks of food.

There are all sorts of reasons for the strain on the food bank, besides increased demand.

"We have the same situation as any household" dealing with less bang for the buck, Ms. Valanti said. Wholesale food costs are up, as is fuel used to transport food to distribution points; state funding is stagnant and not buying as much; and people who were able to give, say, $50 in the past, now can only give $25.

"We're trying to do more with less," Ms. Valanti said. "And we have a commitment to not cut back services, so since our new fiscal year, we just add money [for food acquisition] on to the budget, raise some money."

However, the bank sees some good things afoot.

"It's not specifically an American trait but it is an American trait that in bad times people look out for each other," Ms. Valanti said.

"On the bright side, it's one thing people can really do. We can't fix Wall Street, but you can give a few cans" or a monetary donation to a food bank.

Tonight, you have a chance to enjoy great food (hors d'oeuvres) and take in a show to benefit the food bank. "Off the Record VIII: When Robots Rule" is being staged at 8 by the Newspaper Guild of Pittsburgh and Pittsburgh AFTRA, at the Byham Theater, Downtown, with cocktails at 6:30. You can still get tickets -- $20, $40 and $60 -- at the box office to this always-very-funny spoof of Pittsburgh events and personalities.

If you can't make it, go to pittsburghfoodbank.org. You can donate there.

In light of the current economy, Angel Food Ministries, founded in Georgia, is also spreading the word about its assistance. The nonprofit, nondenominational organization provides fresh, brand-name food at a fraction of retail cost to individuals and families. It does not require an application or have income limits. A medium box of food to feed a family of four for about a week is $30. The menu changes monthly. Call 1-888-819-3745 or go to angelfood- ministries.com to find a distribution church near you.

Enter your favorite holiday rice recipe in the Ultimate Holiday Rice Recipe at unclebens.com. For each entry made now through Oct. 31, Uncle Ben's will donate $1 to Feeding America (formerly America's Second Harvest). And the contest winner will get a trip to New York City to consult on party plans with celebrity event designer Preston Bailey. Uncle Ben's, part of Mars Food US, has opened eight Kids Cafes in cities nationwide, the first in the company's home city of Greenville, Miss. The program provides snacks and meals to needy children. Sign the Uncle Ben's journal online and another $1 will go to the program.

Ed Bartush, regional sales manager for Wusthof Trident Cutlery Co., will be at Crate, 1960 Greentree Road, Scott, from 10 a.m. to 2 p.m. on Saturday to sharpen knives. $2 each, up to three per customer. Proceeds benefit Family Hospice. Check out the October specials on Wusthof knives while you are there.

Share your favorite Jewish New Year recipe featuring an unconventional fruit at jewishholidaycooking.com. Go to Food Talk with Jayne. Deadline: Day after Yom Kippur (Oct. 10). Winner receives an autographed copy of "Jewish Holiday Cooking" by Jayne Cohen. Says Ms. Cohen on her Web site:

"[Jews] save the fruit from this harvest season, hold off savoring it, so that when they bite into it at last on Rosh Hashanah, it will taste new and sweet: an edible metaphor for a fresh new start to a sweet year." Great tradition.

Smithfield United Church of Christ, Downtown, will hold its Apple Festival from 11 a.m. to 2 p.m. tomorrow on Strawberry Way. Apple dumplings and pies, music, lunch menu offered by the Smithfield Cafe, the Horace Turner Jazz Ensemble. You can also tour the church, supported by the oldest organized congregation in the city, dating to 1782. This church has among its many ministries the hungry folks of Downtown, assisting them with its food bank. Learn more at smithfieldchurch.org.

St. George Orthodox Church, 610 Dewey Ave., Bridgeville, will have its Mediterranean Food Festival Oct. 10, 11 and 12. Hours are 4 to 8 p.m. Friday, noon to 8 p.m Saturday and noon to 6 p.m. Sunday. On the menu: every Mediterranean treat you can think of, including grape leaves, lamb and hummus. Benefits the church's building fund. Fax orders for pickup to 412-221-7250; stgeorgebridgeville.org.

At 8 a.m. Oct. 12, convene at the Frick Park Tennis Court parking lot, South Braddock Avenue, to join Chef Eric Wallace of Lidia's and John Cingota of Mushrooms for Life for a "How to Identify Mushrooms" class. Chef Wallace will host a brunch afterward made from locally grown and harvested mushrooms. Since you should never, ever eat mushrooms you cannot identify, this is a handy class. Cost is $30, plus tax and tip. Call Lidia's 412-552-0150 for reservations.

Holy Cross Greek Orthodox Church, 123 Gilkeson Road, Mt. Lebanon, will hold its Autumn Greek Food Fair and Bake Sale beginning Tuesday through next Thursday. Dine on moussaka, spanakopita, rice pudding; shop at Yiayia's Attic new-to-you sale; have a piece of galatobouriko (custard heaven on Earth); more. Hours: 11:30 a.m. to 8 p.m. Call 412-833-3355.

The Good Taste Pittsburgh Food Show will be held from 9 a.m. to 5 p.m. Oct. 18 at the Pittsburgh Expo Mart, Monroeville. Food, wine samplings, cooking demos and more. Among the food world celebs will be the Hearty Boys from Food Network (Dan Smith and Steve McDonagh, also authors of "Talk With Your Mouth Full" -- I love that). Co-sponsor WPXI will send news personalities, including Julie Bologna. (Ba-LOAN-ya, not baloney, even though it's a food show.) More info: goodtastepitts-burgh.com.

Look for "Every Freakin' Day with Rachell Ray: An Unauthorized Parody" by Elizabeth Hilts (Grand Central, $12.99). It's a real giggle, a takeoff on everything Rachael Ray. My favorite, filed under YUMM-OH: No-Bake Chocolate Cake: "Assemble ingredients, friends and a bottle of wine. Then stack and glue three 8-inch foam disks together. Use toothpicks to attach Ring Dings, Yodels, Hostess Chocolate Cupcakes and 100-Calorie Pack Chocolate Cupcakes to foam disks."

PG tested

Now this is comfort food. The recipe is from a Midwest Living feature on "Hot Dish Heaven: Classic Casseroles from Midwest Kitchens" ($16.95, Minnesota Historical Society Press) by Ann Burckhardt, former food editor of the Minneapolis- St. Paul Star Tribune. It makes a great fall Sunday breakfast, or pull out the stops and serve it for dinner. I peeled, cored and sliced Jonagold apples, topped them with cinnamon and microwaved them until tender to serve on top of this. -- Margi Shrum

• 1 3/4 cups water
• 1 cup rolled oats
• 2/3 cup milk
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Preheat oven to 350 degrees.

Butter a 1 1/2-quart casserole. In medium saucepan, bring water to boiling. Slowly stir in oats. Return to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes for quick-cooking oats or 5 to 7 minutes for regular oats, or until most water is absorbed and the oats are tender, stirring occasionally.

In a small bowl, whisk milk and eggs. In another small bowl, combine brown sugar, baking powder, cinnamon and 1/4 teaspoon salt. Stir into oatmeal. Fold egg mixture into oatmeal mixture. Pour oatmeal mixture into prepared casserole.

Bake, uncovered, 30 to 40 minutes or until center is just set and sugar crust forms on top. Cool 30 minutes, or until just warm. Serve with fresh fruit if you like.

Makes 4 to 6 servings.

-- "Hot Dish Heaven: Classic Casseroles from Midwest Kitchens," by Ann Burckhardt

Mary Beth Joos of Millvale took first place on Saturday in the Audubon Society of Western Pennsylvania's Apple Baking Contest at AppleJamm.

• 2 cups chopped apples (2 or 3 apples, depending on size)
• 2 1/2 tsp. cinnamon, divided
• 1 1/2 cups applesauce
• 1 teaspoon baking soda
• 1/2 cup melted butter
• 1 1/2 cups sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 3/4 teaspoon ground cloves
• 2 2/3 cups flour

Streusel Topping

• 1/4 cup butter
• 1/4 cup brown sugar (firmly packed)
• 1/4 tsp. cinnamon
• 1/2 cup quick oats
• 1/2 cup flour

In a small bowl, combine streusel topping ingredients until crumbly.

Preheat oven to 375 degrees.

Peel and chop apples, place into bowl and add 1 teaspoon cinnamon. Mix together and set aside.

In a large bowl, place applesauce and baking soda, mix well. Add melted butter, sugar, and spices, including remaining cinnamon. Stir well. Slowly add flour until well combined.

Fold in chopped apple mixture. Spread on ungreased cookie sheet to approximately 11-by-14 inches. Sprinkle with streusel topping (see recipe below) and bake until dough springs back with a light touch (about 25 to 30 minutes). Bars should be golden brown. Remove from oven and let cool. Drizzle powdered sugar icing over streusel. Cut into bars and serve.

-- Mary Beth Joos, Millvale