THE LA SOUPE SCOUPE

March 2022

MESSAGE FROM SUZY

(This newsletter article was written just one week after Russia invaded Ukraine)

I preface this with I do not have family in Ukraine or Poland. Like most of the civilized world I have watched the events unfold in total horror, witnessing history repeat itself in a way I never thought was possible. It is hard to describe the feeling I have, but I can say it was very similar to the day I read about the child from Oyler School who was too weak to climb the steps of her school from lack of food. I asked myself, “How is it possible, that a child had not eaten for four days in my city?" That social media post I read was my call — my call to simply do what I could do on that day — and then into the future, determine how to help those experiencing food insecurity.

A few years ago I was given an opportunity to give a TED Talk. I knew my story but had a difficult time tying it into my heritage as a third generation chef. The common thread was that both my father and grandfather were well-known and celebrated chefs, but they were also soldiers, fighting for freedom in their homeland of France. Although I recognize that I am not a soldier fighting a war, I am fighting a different war, the war on food waste and hunger in our city. I have fought the last seven years to bring fresh food, expertly prepared by our team of chefs to those who need it most. I have met with city, state, and national leaders to enlighten them on the present state of food in our city and country. My belief that a simple bowl of homemade soupe, expertly prepared by trained professionals, can be so much more than “just a bowl of soupe”. That bowl represents care, love, nutrition, and in the words of famed humanitarian and chef Jose Andres: ”Wherever there is a fight so hungry people may eat, we must be there.”

La Soupe activated our Community Kitchen Program when COVID decimated the restaurant community. Having worked with World Central Kitchen in numerous states and disasters, I knew that it was critical to involve more chefs to feed the growing number of people who were forced out of work and school due to COVID. The model was successful as these restaurants were able to cook over 1 million servings of nutritious food in the year they were activated. La Soupe was able to leverage our nonprofit status and raise money for these same restaurants, those who chose to help us when our city needed it most. It was a critical time for both our restaurants and our hungry families. But again it was food, a simple bowl of soupe or a meal, prepared with love by the best of our city, for the neediest of our city.

La Soupe is committed to blazing new paths in the world of food for our community. With COVID restrictions being lessened daily, you will begin to see new programs that we had put on the back burner. Our beautiful front space is now home to the amazing Cooking Improv classes led by our Culinary Education Team. We will continue to harness the amazing energy in our city to explore new partnerships, new programs, and new collaborations, as this is truly the only way forward.

As I said in the beginning of this newsletter article, I wrote this only a week after the war on Ukraine began. The images, the stories, and the fear in the eyes of the Ukrainians were all too familiar. Below is a short recap of a period in my own father’s life, one that mirrors these images. I share so others can comprehend that I will do what I can to help those in Ukraine, as I cannot help but remember the life my father lived before coming to the U.S. He gave me the gift of cooking as well as the gift of fighting injustices. Our wars may be different, but our collective hope to create a better world, using the gift of food runs deep in my blood.

My father’s story….

The first area of France that was overturned at the onset of World War II was Alsace. My father, Pierre Adrian was living in Colmar, as a 15 years old apprentice at Maison Des Têtes. When the Germans invaded, his Uncle Emile sent him back home to the mountains, thinking the small villages would be safer. Not long after my father arrived to his home where his parents and younger brother Guy and older sister Helene lived, the Germans took occupancy of their home. Like so many young boys, he was given the ultimatum of “come work with us” or you and your entire family would be killed. So my father left, flanked by German soldiers and was brought to Natzweiler-Struthof.

He was forced to cook for the German officers; but he soon realized that a gas chamber had been built and people were being executed. This death camp, the only death camp in France, executed over 19,000 innocent citizens. He somehow escaped (I so wish I knew how he accomplished that) and slowly worked his way through the mountains. He was unable to return to his home as the village was occupied, so at the age of 16 he joined the French Resistance. His family learned he was alive and living in a cave about seven miles up the mountain. His younger brother would bring him food, hidden in the bottom of his backpack under the guise of looking for kindling firewood — he was 10 years old. 

I remember grand-mère saying that the soldiers who lived in their home, who she cooked for, and gave their beds to, were also so young and afraid. She did not hate them, but rather treated them as young men forced into a war they did not want.

Every year I have visited my family there in France and I make a pilgrimage to the cave which my father called home until the end of the war. Each walk is somehow different than the previous, perhaps because of the circumstances of my own life during each visit.

I look forward to another trip and another day of remembrance of the courage and fortitude my father gave at such a young age. Until then, I will continue to raise my voice, rally our team, and make the biggest difference possible in the lives of those that are hungry.

— Suzy

AN UPDATE FROM DENNIS

Closing in on the end of March, I continue to reflect on where the time has gone, what I’ve learned to this point, and what people that read our newsletter may be interested in knowing more about from La Soupe.  

My reflections remain similar over the past few months; this place is special for our mission, and flexibility around hard work is made possible by an outstanding group of dedicated staff and volunteers. This is all pretty glaring when you see some of the data that we’re studying in order to continue to understand just how strong our impact is as we continue to feed more people that may be in search of their next meal.  

So in addition to an almost constant review of where we are trending according to our budget and making sure we’re being responsible with our dollars, we also spend a lot of time with our food metrics, analyzing where we are according to our annual plan and adjusting where necessary. This not only helps us set our sights on larger goals, but it allows us to better understand where food is in excess and when it needs to be rescued. Given the laser focus of our program directors, this analysis can be met with smiles as we see just how much of an impact La Soupe has on the Cincinnati community.  

At risk of sounding company-official, Kristen and her Education team are trending at more than double our impact numbers than last year, and they have even bigger goals in mind for the rest of 2022. And Miranda and her team of incredible chefs in the kitchen are staying as creative as ever with their work even though they never really know what they’ll have to work with until it arrives.

Are we energized?  Yes!  And I’m already looking forward to sharing more numbers with you next time and continue to show more of the impact La Soupe has on Cincinnati.

— Dennis

NOURISH the ‘NATI

The spirit of collaboration in food and health equity is strong in Cincinnati! When various industries work for a mission rather than money, collaboration wins out over competition, and more is possible. In Cincinnati, there are a lot of key players working to improve food security and health. La Soupe regularly engages with policymakers, hospitals, community groups, and social enterprises, in addition to the rescue and share partners who keep the food flowing.

Our first shout out goes to Dr. Carley Riley’s team at Cincinnati Children’s Hospital SAFE Initiative (Systems to Achieve Health Equity), who have become a key leader bringing together those committed to improving food security for children's health.

When it comes to our Nourish mission, we have many collaborators who recognize nutrition as a key Social Determinant of Health, and who are helping us bring our food, nutrition, and education into the doctor’s office. We look forward to continuing to connect food and healthcare with them and many others. Thank you for all your work.

— Emmy

FROM OUR DEVELOPMENT DIRECTOR DANIEL…..

La Soupe is always excited to share our mission and delighted to find people who are just as enthusiastic about our work as we are. This month, we welcomed staff members from Bahl & Gaynor Investment Counsel as a volunteer team. La Soupe is grateful to local businesses like Bahl & Gaynor who make a meaningful investment in our mission.  Our corporate partners know they can expect high returns. La Soupe’s chef-prepared, ready-to-eat meals provide a basic life necessity, freeing people to focus their time and energy on finding a job, getting to work, expanding professional networks, and pursuing a new and better opportunity.

Interested in becoming a sponsor?  You can contact me any time to learn more about the impact your gift will make and the exclusive list of premium benefits we offer our corporate sponsors.

— Daniel

CULINARY EDUCATION

Spring Cincinnati Gives a Crock has begun! We have five incredible sites for this term. 

We are so happy to be partnering with our love, Oyler High School. They are the whole reason why this program exists and we are forever grateful. We are back at the Milford Academy and as always so impressed with the school’s administration and students “out of the box” approach. Spencer Educational Center is a new partner with food passionate students that are coming to learn in our own Cooking Studio. The School for Creative and Performing Arts is also a new partner. These students are clearly bringing creativity and energy to our class! Greater Ohio Virtual School (GOVS) is our last of the 5 sites and also a new partner. GOVS has newly created a student resource center for students who like some in-person experiences. This center is quickly becoming a warm home to build friendships and now they can also learn how to cook!

The bustle of prep is now underway as we begin our second week — with omelets! This week is also our Food for Thought science class with help from the Cincinnati Museum Center and Kent State University through a National Science Foundation Grant! 

— Kristen and Corinna

FROM OUR EXECUTIVE CHEF…. MIRANDA

A farewell to Ann Wantz:

Ann had been a team member since 2018 when she joined our retail team on Round Bottom. When COVID hit, we shut down retail and went into overdrive preparing food for the community in need. Ann was part of the Round Bottom Soupe/Sauce team during the first few crucial months in 2020 and remained in the kitchen as one of the Transform Chefs when we moved to Walnut Hills. Ann’s passion for baking has led her to become a part of Donna’s Gourmet Cookies in Montgomery, and we wish her all the best.  (Cake in photo made by Chef Summer Genneti)

A farewell to Meagan White:

Meagan started with La Soupe very shortly before the pandemic hit, was an integral member of the Firehouse crew, and has shown us her fermentation culinary skills here in Walnut Hills. Meagan’s last day is on March 24. She will be joining our neighbors in Walnut Hills, Urban Stead as a Cheese Maker and will be starting her own fermentation business.  

It is never easy to see team members leave, but when it's to pursue true passions, it truly is gratifying. We wish both Ann and Meagan all the best and continued success in their careers!

A recipe from Meagan - Preserved Lemons

One of my favorite go to quick ferments that I love is preserved lemons. Preserved lemons originated in North Africa and Mediterranean cuisine, but can add a fun bright citrus flavor to any dish you are creating! When preserving lemons, you are essentially pickling them with lots of kosher salt and lemon juice. As the lemons pickle, they will begin to soften and their tartness will mellow, but the bright citrus flavor will remain. So next time you are creating a tasty soupe, roasting vegetables or making yourself a sandwich, you’ll now have a secret homemade ingredient to reach for.

P.S.

Before I end my last week at La Soupe, I just wanted everyone to know how much I have enjoyed spending my time with you all! La Soupe will always have a special place in my heart and I am so grateful I found my way to you all. I am going to miss all your smiling faces and kind hearts. Thank you for over two years’ worth of smiles and laughs!

— Meagan

What You’ll Need:

•  8-10 Lemons

• 1 tbsp Kosher salt per lemon, plus 2 tbsp for Mason jar

• Sterilized Mason jar

• Extra Lemons for juicing, if needed

Method:

Add 2 tbsp of kosher salt to the bottom of your Mason jar.

Rinse and clean your lemons. Cut off ¼ inch from the tip of each lemon. Cut the lemons lengthwise in half, but keep the lemon attached at the base. You will not cut all the way through.

Carefully open each lemon and sprinkled 1tbsp of salt on each lemon. Making sure you are rubbing all over.

Put the salted lemons inside your Mason jar and press down so all the juices start coming out and filling your jar. Make sure your lemons are covered in their juices and completely submerged. If not, take your extra lemons for juicing and cover the remaining fruit.

Close your Mason jar and let it sit on the counter, out of direct sunlight for one week. Shake once a day. After the week, put your jar into the fridge for at least three weeks, or until rinds of the lemon have soften. Shake the jar in the refrigerator occasionally.

Once lemons are ready for use, remove from jar and rinse lightly to remove salt. Discard and seeds and remove all pulp. Thinly slice or chop the preserved rind and add it to any recipe.

Note: You are always welcome to add any kind of fun aromatics to your pickling process! Some of my favorites are thyme, garlic, peppercorns, bay leaves, cinnamon, or vanilla. But explore whatever fun creation you wanna make!

Partner Spotlight

JEE Food

La Soupe has been working with JEE Foods for many years. This talented group of young adults, run their food rescue operation like a well-oiled machine. JEE rescues food (just like La Soupe) and upcycles it to be sent out to food banks; and they also have a weekday pantry where people can gain access to food. With JEE in Hamilton and La Soupe in Cincinnati, our two organizations can work together to combat food waste and food insecurity by casting a wider net. In the instance of large rescues, JEE and La Soupe will help each other out by sharing resources, and rescuing from each other to better fit the needs of our respective organizations. For example, when La Soupe rescued 40,000 pounds of red onions, JEE stepped up to help us distribute this rescue. According to their website, JEE's mission is to "seek to break the cycle of poverty by creating a cycle of improvement" (https://jeefoods.org).

Thank you JEE Foods for working with us, together we can make a difference in Ohio!

—Katy

VOLUNTEER HIGHLIGHT- Janet Sutton

I first got involved with La Soupe after reading an article about their operation and mission when they were in Newtown. I had recently retired from Children's Hospital as an RN, and frankly, I needed to fill some of my time. That was way back in 2016. I started by picking up food from Kroger, and then I started bringing food to local pantries and clinics. I eventually adopted a route that I still do every Tuesday. The folks I have met on my route have become friends. That has certainly been one of the best gifts that I have received from doing such a small thing.

The La Soupe mission to help fight hunger in our city by partnering with both the retail stores and the cooking/restaurant community seemed like such a great idea. Suzy had connections in the Chef community and was able to get support from them as well as those of us who wanted to help in some small way.

I would certainly encourage anyone who can spare a little time to get involved. I know you will walk away learning more about our community, and the needs that exist right under your nose. You will also learn –– that there are many people from all walks of life who care and are there to offer –– what they can. Sometimes that is as simple as a SMILE.

In my spare time, my husband and I enjoy hiking, tent camping, gardening and spending time with my grandsons. I have even brought two of my grandsons along with me to deliver soupe and surplus food to my adopted route drop-offs. I'm hoping they learn a little about the needs of others, and may some day also volunteer. I also enjoy crafting a little and making cards. I have been making my own Christmas cards for the past 20 years.

The food waste we all see, is now being turned into nutritious meals by trained Chefs at La Soupe, for kids in our community. This is near and dear to my heart after seeing first hand, from working at Children's Hospital, how important that is to their growth and development. It's not always so easy for some parents to provide that for their children. La Soupe helps to provide those families with a little extra food and maybe a meal they can have together.

If the public could know one thing about Suzy and the La Soupe mission, it would be that La Soupe is making a difference.

— Ali