Thursday, November 1, 2012

Red Cross Helping People After Sandy Affects Lives in Multiple States


The American Red Cross has a huge relief response underway to Sandy, providing people across a number of states with a safe place to stay, food to eat and comfort during this difficult time.

Thousands of people have spent the night in hundreds of Red Cross shelters since the storm began its onslaught on the country. The Red Cross has already served more than 100,800 meals and snacks and mobilized more than 2,300 disaster workers and almost 200 emergency vehicles so far and more are being deployed.

“This response to Sandy is just getting started. The storm has left devastation in its wake and we will be helping people for weeks to come,” said Assistant Chapter Executive Kathy Burch.  “This will be very costly and the Red Cross needs help now. We ask everyone to support us as we help people recover from this massive storm.”

The response to Sandy is very large and very costly and the Red Cross needs the public’s help now. People can make a financial donation by visiting www.redcross.org, call 1-800-RED CROSS (1-800-733-2767) or text the word REDCROSS to 90999 to make a $10 donation. Contributions may also be sent to the local Red Cross Offices in Jamestown at 325 East 4th Street, in Olean at 452 North Barry Street, and in Wellsville at 112 North Main Street.

The storm has also caused the cancellation of hundreds of Red Cross blood drives, resulting in a loss of as many as 11,000 blood products and people are eligible are asked to especially if they live outside the areas impacted by the storm.

To schedule a donation time or get more information about giving blood, people can visit redcrossblood.org or call 1-800-RED CROSS (1-800-733-2767). To give blood, someone must be at least 17 years of age, meet weight and height requirements and be in general good health. Donors should bring their Red Cross blood donor card or other form of positive ID with them.  Some states allow 16-year-olds to give with parental consent.

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