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Kitchen Crew Against Food Waste needs your help

Kitchen Crew Against Food Waste needs your help
Created by jzimney on 6/19/2013 10:52:57 AM

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Kitchen Crew Against Food Waste needs your help

 

 With a small grant from the Katherine Terry Dooley Fund in Peace and Justice at Saint Mary’s College in Notre Dame, Indiana, The Kitchen Crew Against Food Waste project was created to “put good food to good use.” “Give us your food, instead of throwing it away, and we will help feed the hungry people in Michiana” noted Helena Williams, the project’s founder. The project does this by creating recipes to accommodate large, often unexpected food donations, and mobilizing volunteers to help prepare healthy delicious meals from the donation of food that all too often gets thrown away by local grocers, restaurateurs and food purveyors.

 

The Kitchen Crew Against Food Waste is currently focusing its efforts on the Mishawaka Food Pantry http://www.mishawakafoodpantry.com/. Helena, a chef trained at le Cordon Bleu Paris, has been collaborating with Richard Haden, the Kitchen Manger at the Food Pantry, to determine how the pantry can better serve the growing demand for meals and how her Kitchen Crew Against Food Waste can be of most service. With extremely limited supplies and equipment, Richard and his crew of volunteers currently feed 75-100 people, three times a week. The Food Pantry welcomes all those who are hungry to enjoy fresh hot meals in their friendly café.

 

Williams says she believes that Pope Francis’s recent comments in St Peter’s Square on United Nations World Environment Day has helped draw attention to the prevalence of excessive food waste. Williams hopes that as community leaders and food-related businesses hear the pontiff’s powerful declaration that “Throwing away food is like stealing from the table of the poor and the hungry,” it might become easier to uncover even more good food to put to good use in her local community, and that food donations increase.

 

For Richard Haden, helping to get healthy, tasty meals to people who need food is his ultimate goal, but it is a huge challenge with many barriers. To Helena Williams, this is her dream too. The Kitchen Crew project used the last of its grant funds to provide the pantry with three commercial cooking pots that are now used daily to prepare made-from-scratch stews and soups. The new pots have allowed Richard to prepare mouthwatering beef brisket, roasted vegetables, large quantities of real mashed potatoes, and most recently, a seasoned barley pilaf to accompany Seafood Gumbo that was made from recent fish and seafood donations. But the pantry’s kitchen is in desperate need of additional commercial quality equipment, supplies and many more food donations. Their most pressing needs are a commercial six-burner stove-range, a commercial mixer, a couple of outdoor gas grills, a NSF quality prep/work table, and help in getting their commercial dishwasher working. You can find their complete updated Summer 2013 Wish List and Food Needs on their Mishawaka Food Pantry Facebook page.

 

This collaborative Kitchen Crew Against Food Waste project hopes to increase the quantity of weekly donated foods that the Mishawaka Pantry receives. Mike Hayes, Executive Director of the Center pleads, “The demand for food has increased drastically and donations are down. It is more important than ever before, that all available resources are utilized. Please don’t throw good food away!” Local grocers, restaurateurs, and food purveyors are being asked to take the extra couple steps to contact the Pantry when they have food that is still good, but they no longer plan to use it or sell it. The project especially needs perishable foods like fresh fruits, vegetables, milk, dairy products, eggs and any type of meat or fish. End-of-night, already-prepared foods, as well as pantry staples such as whole grain flour and sugar, grains, beans, spices, or any food items that are about to expire are gratefully accepted.

 

“I am ServeSafe certified and will personally handle your surplus food quickly and with the greatest care,” says Kitchen Manger and Chef, Richard Haden. Arrangements can also be made for food pick-up. To donate food items, kitchen equipment or supplies to the Mishawaka site contact: Chef Haden (574) 440-1757 or Executive Director, Mike Hayes (574)220-6213.

For more general information, to inquire about being a donation or cooking site, a regular food donor, or to volunteer to help the Kitchen Crew Against Food Waste contact Helena Williams at helenawill@gmail.com or 312-544-9291.

 


Mishawaka Food Pantry

315 Lincolnway West

574-220-6213

Summer 2013

Kitchen WISH List

 

Commercial six-burner range

 

For the amount of cooking we do, we des-perately need a larger stove top! If anyone has a commercial range/oven they no longer use, or a standing stock pot burner please consider donating it to us. We will put it to good use.

 Commercial mixer

 

We need to make huge batches and all we currently have are large silver bowls and our arms!

 Outdoor gas grills (three)

 Mandolin (for slicing)

 NSF grade prep table(s)

 Food processor

 Large salad spinner (hand)

 Cambro containers all sizes

 NSF Plastic storage containers (18x26x6 & 18x26x10)

 Commercial rice cooker (30+ cup)

 Spices, dried herbs & seasoning

 

KITCHEN DREAM List

 Commercial Stock Pot Burner

 Bain Marie or Steam Table for serving line (3 well standing unit or 5 small table top wells)

 Walk-in Freezer Unit

 Walk-In Refrigeration Unit

 

Mishawaka Food Pantry

315 Lincolnway West

574-220-6213

Summer 2013

Kitchen WISH List

 Commercial six-burner range

 

For the amount of cooking we do, we des-perately need a larger stove top! If anyone has a commercial range/oven they no longer use, or a standing stock pot burner please consider donating it to us. We will put it to good use.

 Commercial mixer

 

We need to make huge batches and all we currently have are large silver bowls and our arms!

 Outdoor gas grills (three)

 Mandolin (for slicing)

 NSF grade prep table(s)

 Food processor

 Large salad spinner (hand)

 Cambro containers all sizes

 NSF Plastic storage containers (18x26x6 & 18x26x10)

 Commercial rice cooker (30+ cup)

 Spices, dried herbs & seasoning

 

Kitchen DREAM List

 Commercial Stock Pot Burner

 Bain Marie or Steam Table for serving line (3 well standing unit or 5 small table top wells)

 Walk-in Freezer Unit

 Walk-In Refrigeration Unit

 

Ongoing FOOD Needs


Although we will most certainly accept any food donations you can spare, because we try to provide healthy, filling meal options as often as possible, we particularly need:

 fresh fruit

 fresh vegetables

 fresh herbs

 milk, buttermilk

 eggs

 cheese

 dairy products such as yogurt, sour cream, cottage cheese, cream cheese, butter, etc.

 frozen peas, lima beans, other plain veggies (not in sauces)

 meat & fish (all kinds)

 

If you have perishable items to donate, please call ahead to our kitchen so we are prepared to handle them safely. 574-440-1757 or 220-6213.

Pantry Staples

We use kitchen staples everyday. Drop off these canned or packaged donations anytime.

 all-purpose flour

 whole grain flour

 nuts (any kind) & dried fruit (any)

 peanut butter

 baking powder, baking soda, cornstarch

 vanilla extract, almond extract

 concentrated lemon juice

 spices & dried herbs

 dry beans (any kinds)

 brown rice & white rice

 oatmeal, barley and any other grains

 canned beans (low sodium)

 low sodium broths

 olive oil, sesame oil

 canola, corn oil, safflower oil

 oil in spray cans



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