Local food for local hunger.
We have had 11 production runs in November which total 4,800 individual meals, making our current production totaling 9,380!
Here are the 11 production runs and their ingredients:
These meals bring our current production totals since June 2, 2016 to 6,310 individual servings of food .
This is our fourth production report and our year to date totals are 4,580 individual servings since we began our partnership with SVHC in early June.
The Kitchen Cupboard has started a new procedure this week which we will study and determine if it merits implementing to all user distribution locations. They will hand out recipe cards of the exact recipe of each Grateful Hearts meal provided to recipients in an effort to enable our recipients to prepare these delicious meals on their own. This strategy fits perfectly with our mission to not only provide meals, but also to educate recipients on the valuable health benefits of consuming a healthier diet, which will ultimately improve their overall health and reduce medical costs.
This is our third production report that has been received, packaged, and distributed from Laura and her amazing team at SVHC. The happy totals are as follows:
Potatoes, Radishes, Carrots, Broccoli, Olive Oil, Garlic, Black Pepper, Cilantro, Thyme, Basil, Cheddar Cheese, Bacon, Milk, Chicken Broth, Cornstarch, LOVE.
Pinto Beans, Carrots, Onions, Red Peppers, Potatoes, Ms Dash, BBQ Sauce, Tomatoes,
Garlic, Olive Oil, LOVE.
Blueberries, Water, Flour, Sugar, Eggs, Olive Oil, Orange Juice, Cinnamon, Vanilla, LOVE.
All meals were completely frozen and distributed to the Kitchen Cupboard on 8/12.
Zucchini, Carrots, Onions, Navy Beans, Peppers, Green Chilies, Tomatoes, Chili Powder,
Garlic, Basil, Shallots, Thyme, Dill, Cajun Oregano, Cumin, Vegetable and Chicken Base, & LOVE
Catfish, Celery, Onion, Basil, Oregano, Potato, Dill, Thyme, Chicken Broth, Cilantro, Milk,
Cornstarch, & LOVE
This production began on 7/11 and ended on 7/20 which resulted in 196 packages of ready to eat meals being distributed to families in Bennington Co. who deal with food insecurity. These meals are currently being distributed at the Kitchen Cupboard in Bennington, the Community Food Cupboard in Manchester, and to local farmers who have been supplying surplus food from their farms to people in the community who cannot make it to a local food pantry.
Each package contains an average of 5 servings which extends out to 980 individual meals.