THE LA SOUPE SCOUPE

September 2021

MESSAGE FROM SUZY

The last week of August I attended my first in-person event at the Mercantile Library since COVID changed our lives. It was a panel discussion, moderated by my friend Grace Yek. The panel included Polly Campbell (retired food critic of the Cincinnati Enquirer, Paul Sturkey (innovation chef for Kroger), Susanna and her dad Mike Wong (owners of Oriental Wok), and Jean Robert DeCavel (chef/owner of The French Crust, Le Bar a Boeuf, and Frenchie Fresh). The discussion was on the History of Queen City Cuisine.

It was a fun and lively discussion with Mike Wong telling absolutely hysterical stories, and the other panelists having more than a few good laughs for us to enjoy. I have thought about that evening for the last two weeks. I think because it brought back to me so many memories as all of us have been cooking in the city for quite a long time. I could not help but watch and admire Susanna and Mike and wonder…IF my dad had lived a full life, would we have the amazingly loving, fun, and close relationship I witnessed? Would I have even entered into the restaurant life if Dad were still alive? They spoke about Mike always putting peanut butter in the egg rolls, and when Susanna told him it is too high of an allergen, the customers complained and wanted the original. My Dad, like Mike, found it amazing how much peanut butter Americans consumed. He would experiment with "peanut butter chicken" coated in cornflakes…the two most consumed foods in America. Had he lived, would there be a fast food chain specializing in perhaps, “Thai Inspired” fried Chicken?

As the chefs discussed what they thought the future held for our beloved industry, I must say it was sobering at best. Ghost kitchens (where you never meet the staff that prepares your meal) could become the norm? The trend of “eating with your hands” (pizza, taco, hamburger) as opposed to carefully curated meals based on the seasons.

If I could look into a crystal ball, my vision into the future of food and dining is perhaps a bit different. Great food should be accessible to all. 60% of Cincinnatians eat what they want, when, and where they want — while 40% of our citizens do not know where their next meal is coming from. 40% of food produced in the U.S. heads to a landfill, a most certain component of our climate change crisis. La Soupe has shown our community that when over produced, over sourced, overgrown food is handed to trained professionals and volunteers, we can move the needle in the right direction.

This year we have grown our mission statement to incorporate three very important words: INSPIRE •  EDUCATE • NOURISH.

I guess the point I am trying to make is that nobody ever knows what the future holds. I am simply giving thanks for everyone who is a part of La Soupe, knowing that our model (pre-COVID and now during COVID) is making some deep and meaningful connections. To connect with others, to teach others, and to feed others from a place of love and understanding — that is what I hope AND believe is the future of hospitality — one bowl of soupe at a time

— Suzy

WHAT'S A LUNCH AND LEARN?

If your church, work department, or group is looking for a fun and informative event –– consider having a La Soupe Lunch and Learn. We will bring a delicious lunch to you and share the mission of La Soupe and its impact in Cincinnati and on the environment. 

We are now scheduling “Lunch and Learn” events.

For more information, or to schedule:

Contact Merrett Collister:  merret@lasoupe.org

NOURISH THE ‘NATI NEWS from EMMY

The Nourish Education Team inspires participants in the Christ Hospital NEST employee support program to take their health into their own hands. Below is an article recently written about Juanita, who has fully embraced her new culinary lifestyle. Great work becoming a star chef, Miss Juanita!

“I had skills I didn’t know existed.”  Juanita Guilford has energy for days. But get her talking about the NEST Program and the 62-year-old practically turns into an evangelist.

“I knew I needed help, but I just didn’t know where to go, or who to ask,” Juanita shares. “I was pre-diabetic. I had high blood pressure and high cholesterol. But I was also taking two buses to get to work, and I needed to get my finances on track. NEST helped me with all of these things. They help you with nutrition, finances, and transportation, and believe me, I took this all personally and realized the gift I’d been given,” she recalls.

“People don’t realize they need this program in their lives,” Juanita shares. The Environmental Services employee of 12 years is a member of the inaugural NEST class, set up to remove barriers faced by entry-level employees, allowing them to thrive at work and at home.

Juanita is able to use the hospital’s food pantry to access free, healthy food [from La Soupe], which she can use to make nutritious meals at home. “They took a girl who liked to go out to dinner, and now I think I’m a chef!” exclaims Juanita. Her Facebook followers can see the healthy meals she now proudly posts.

FROM OUR DEVELOPMENT DIRECTOR DANIEL

The La Soupe Event Planning Committee – Suzy DeYoung, Suzy Dorward, Mimi Mosher Dyer, Mary Gerken, Melissa Kadish, Julie Richardson, Cathy Swartz, and Petra Vester – is excited to invite the community to “All La Souped Up fueled by SugarCreek and Joseph Auto Group,” a new fall fundraiser in place of the popular “WASTEd and the City.” The event offers exclusive access to a private collection of restored vehicles, carefully maintained and thoughtfully displayed in a brand-new facility. Guests will enjoy catering, an open bar, a silent auction, and a chance to win a car from the collection! 

For more information, please contact Daniel Tonozzi: daniel@lasoupe.org

513-271-0100

There are less than 1oo Event tickets left!

Raffle Ticket also available on the La Soupe website: https://www.lasoupe.org/annual-special-event.

WHAT’S SIMMERING?

CULINARY EDUCATION

Summer has been an incredible time of growth for the Education Department! We made it back into the schools, hosted new friends in our Cooking Studio, kicked off our amazing Cooking Improv –– and continued with virtual cooking programs!

But as summer winds down and we head into Autumn, we find ourselves adapting to new possibilities and some changes. One of our educators, Sally Sheehan, will be moving on to a new job. She is so proud of the Education Team and all they have accomplished! 

Sally joined the team in early 2020 and dove right into Give a Crock. As Give a Crock was wrapping up, she joined everyone on the La Soupe team in adapting to the new demands of COVID. Sally said she was in constant awe of how the La Soupe crew and countless volunteers stepped up to supply what they could for our neighbors. Through that time she worked alongside our wonderful volunteers, built relationships with community members at the Healthy Harvest Mobile Market, and worked with the Education Team to adapt to virtual cooking programs. She was ecstatic to have the opportunity to teach in person this past summer. Sally said, “I will cherish each and every moment I spent cooking with others! I have nothing but gratitude for everyone at La Soupe, and I will continue to be a cheerleader for their dedication to their mission.”

We will be continuing all of the awesome education programs — so keep a watchful eye on ways to assist or participate!

— Kristen and Corinna

FROM OUR EXECUTIVE CHEF…. MIRANDA

Cincy-Style Vegan Lentil Chili

This month we participated in the Flavor of Findlay on Sept 9, benefiting Findlay Market. We were paired with Plant Fare Harmony to create a dish together. La Soupe made our Cincy-Style Vegan Lentil Chili and Plant Fare made Vegan Pepper Jack Cheese.  Here is the recipe for our chili!

— Chef Miranda

CORN CHOWDER

Ingredients:

• 2 Tbsp blended oil

• 1 small onion diced small

• 2 Tbsp minced garlic

• 1/2 lb dry brown lentils, rinsed

• 2 Tbsp liquid aminos

• 2 Tbsp apple cider vinegar

• 2 Tbsp cocoa powder

• 1/4 cup chili powder

• 2 Tbsp onion powder

• 1 Tbsp garlic powder

• 2 Tbsp paprika

• 2 tsp cumin

• 1 tsp cinnamon

• 1 tsp salt

• 1/2 tsp cayenne pepper

• 28 oz can tomato puree

• 3 cups vegetable broth

Recomended:

• Diced onion

• Shredded cheddar cheese

• Oyster crackers

• 1 lb cooked spaghetti

Directions:

1.  In a large pot, on medium heat, sauté onion and garlic until translucent.  

2.  Add spices and continue to cook for 1 minute.

3.  Deglaze with vegetable stock and add remaining ingredients. Low simmer for 1 to 1-1/2 hours or until lentils are cooked through, and all ingredients are well combined and smooth.  

4. Meanwhile, cook spaghetti according to directions.

5.  Serve chili over cooked spaghetti and covered with cheese, onions, and oyster crackers.

SPOTLIGHT ON A SHARE PARTNER

PARTNER SPOTLIGHT- Center for Respite Care

Center for Respite Care is a new partner with La Soupe, and every Friday we deliver soupe and sandwich makings to them. According to their website, their mission is to provide quality, holistic medical care to people experiencing homelessness who need a safe place to heal, while assisting them in breaking the cycle of homelessness. La Soupe provides nutritious food for those clients that are in recovery at Respite Care. Our organizations work well together because we share a goal of breaking systemic injustices and helping individuals attain basic needs like food, healthcare and housing. Thank you Center for Respite Care for helping our Cincinnati community!

VOLUNTEER HIGHLIGHT- Kara Behling

How did you first get involved with La Soupe? 

I started doing food runs in March 2020 as a way to get out of my overcrowded quarantine house. I’d been to the Round Bottom location a couple of times and always wanted to help out in some way

How long have you been working with La Soupe? 

I switched to volunteering in-house just over a year ago. Now they’ll never be rid of me. Being there is my favorite thing, and I’m not just saying that because the staff lunches are awesome.

Why are you supporting La Soupe?

I believe in their mission: Rescue, Transform, Share. La Soupe works tirelessly to bridge the gap between food excess and food insecurity in a city that I love.  When you have more than you need, you should share with your neighbor who doesn’t have enough, right? Right.  

What would you tell someone who is thinking about (donating, volunteering, etc.)?

You won’t regret it. Do a food run. Help out with Culinary Education classes. Come in and “scoop soupe” with my friends and me in the basement. At the very least, you should stop in to buy the best homemade chocolate chip cookies in the world. (Shout-out to Chefs Greg & Ann!)

What do you like doing in your time when you're not volunteering?

Mostly, it’s eating, sleeping and watching T.V. Then I come into La Soupe and talk about what I’ve eaten, how I’ve slept, and what I’ve watched. Also, I like Pickleball.

What has surprised you most about working in the food rescue/food insecurity?

The amount of food waste is unbelievable. What is considered food waste is unbelievable. Imperfect food is still valuable and delicious. It’s made me pay attention to what I think I really “need” at the grocery store. I’m learning a lot.   

Tell me about some of the people you've met while working with La Soupe? 

Don’t make me cry! The staff and volunteers at La Soupe are the BEST EVER! Hard working, funny, smart, big-hearted people who are all there to get an important job done. Plus, we laugh a lot. What more could I ask for?  

What do you wish the public knew about La Soupe or the mission we support? 

La Soupe is so well run. Their team makes sure that a donation of time or money will truly make a difference to those in need. Their partnerships with grocery stores, bakeries, restaurants, and other businesses showcase how much generosity there is in Cincinnati. It’s inspiring