October 2021 Newsletter
All the Ingredients
Chef Randy’s Recipe
Pulled Pork and Southern Green Beans
Our Meat Hunger program raises funds to purchase livestock from 4-H youth. This week, from the farm to our kitchen, Chef Randy Z created delicious pulled pork. What goes better with smoked pulled pork than southern green beans? Try Chef’s recipe and let us know what you think (don’t worry, we adjusted down the servings in our recipe!). Take a picture of your creation and tag us on Instagram! This week, pulled pork and green beans pair with macaroni and cheese to be frozen into individual meals for the food insecure in our community. Did you know that in addition to schools, we provide frozen meals to AIDS Ministries of Northern Indiana, Veteran’s Affairs, The Boys and Girls Club of St. Joseph County, Ronald McDonald House Charities, The Housing Authority, St. Margaret’s House and Hope Rescue Mission?
Southern Green Beans
- 2 lbs. fresh green beans – trimmed
- 4 slices of bacon
- 6 green onions – diced
- 2 cloves garlic – minced
- 1 tbsp. unsalted butter
- ½ tsp. red pepper flakes
- 2 tsp. fresh ground black pepper
- ¼ cup vegetable broth
- 1 – 14.5 ounce can of stewed tomatoes with its juices
In a large skillet (preferably cast iron) over medium heat cook bacon until crispy, remove from pan with slotted spoon and set aside, when cooled chop. Add the garlic, pepper flakes and black pepper sauté for 1 minute making sure not to burn the garlic. Add the butter, vegetable broth and tomatoes cook for 3 minutes, add the green beans and bacon and cook for 5-minute tossing often, Season with kosher salt if desired and serve.
Taste of Hope 2021
Thank you for helping to make Taste of Hope an enormous success! Nearly 600 people attended the event, enjoying a perfect late summer evening on Century Center’s Island. “The 1985” band kept us entertained with our favorite hits. No one left hungry after tasting culinary creations from Seafood Gumbo to Cream Puffs. All while helping to alleviate hunger among the most vulnerable children in our community. We hope you save the date and join us next year! Thank you to all of our volunteers, sponsors, staff, chefs and attendees. We are honored by your generosity!
15th Annual Juday Creek
Thank you to our partner Juday Creek Golf Course for once again hosting the Turkey Golf Tourney on Sunday, November 7, 2021. Entry fee includes a frozen turkey. All turkeys will be donated to Cultivate Food Rescue! Additionally, donate a bag of frozen vegetables to buy yourself a mulligan. Click the link below to register!
Barnaby’s Give Back Night
Join Us at Barnaby’s!
Join us on Thursday, November 4th, 2021, 11am-10pm. Mention Cultivate Food Rescue and Barnaby’s will donate 25% of the proceeds from your meal to Cultivate. *Dine in or Carry out.
South Bend Barnaby’s Location only : 713 E Jefferson Blvd, South Bend, IN 46617.
Honored and Humbled
Distinguished Community Service Award
We were humbled to receive the Distinguished Community Service Award from the South Bend Alumni Association and attend the awards dinner last month. We are so thankful for our many partnerships in the community.
SBAA Executive Director Susie Brennan, Cultivate Food Rescue Co-Founders Jim Conklin and Randy Z, and SBAA Board of Trustees Chairman Tim Baker
The Value of Volunteering
Did you know the value of a volunteer hour is over $28 per hour? With an average of 940 volunteer hours every month at Cultivate, that is a lot of value that our volunteers add and we don’t just mean in dollars! We have so many groups that donated hundreds of hours to our mission each year and are in every month. Special thanks to our volunteers from Christ the King Lutheran, Nappanee Missionary Church, Riverside Church, St. Mark’s Missionary Church, Roseland Rotary Club, Kiwanis Club of South Bend, Niles Young Adults, Beacon Health Systems, Trinity Evangelical Free Church. Your consistent commitment to volunteering with us is making a direct impact on the lives of food insecure students, veterans, and community members.
If your church, service organization, school group, or business want to volunteer with Cultivate on a regular basis to reduce food insecurity and waste, please contact our volunteer coordinator Shelly at firstname.lastname@example.org.