Month: February 2018

Discovery: Diving Deep and Asking Questions

Recently, a small van filled with senior citizens from High Point were headed on a Senior Resources of Guilford County outing to a candy store. Ellen Whitlock, of Senior Resources, learned that one gentleman–who had insisted on coming on the trip–attended but never went into the store. “It turns out that he just wanted to drive somewhere to see something new. He just wanted to ride in the van,” she says. Anecdotally, we know that isolation and lack of access to transportation are large barriers to food access for seniors in our area. We also know that our local...

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Black History Month: Influential Chefs, Foodies, Historians and Advocates

Bryant Terry Chef, author, educator and activist Bryant Terry promotes a healthy, just, sustainable food system through his writing, recipes and community engagement. He is currently the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His cookbooks include Afro-Vegan and Vegan Soul Kitchen. Learn more about Terry here. Chef Edna Lewis Edna Lewis was an early champion of Southern cooking. She was born in 1916 in the small farming settlement of Freetown, Virginia the granddaughter of...

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Come Fill Your Bowl: Empty Bowls 2018

There’s an energy and a warm feeling that fills the room at Empty Bowls. People from all over Northwest North Carolina come together to share a simple meal with a simple mission: to end hunger. It is truly a community led event: local restaurants donate pots of their signature soups, local potters donate handcrafted bowls, and the community comes together to share a meal, raise funds, and promote awareness of the high levels of food insecurity that too many of our neighbors face. For 17 years, Second Harvest Food Bank of Northwest North Carolina has organized this beloved local...

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All Things Soup

There is nothing more ordinary than soup and perhaps that is why we are so fond of it. Soup’s comfort, after all, is both in its warmth and in its simplicity. It speaks of tradition and home and hope. The history of soup mirrors the history of cooking. Since most soups are heated to extract nutrients and flavors from ingredients added to water, soup requires fire. It is generally thought that soup wouldn’t have become commonplace until somewhere between 5,000 and 9,000 years ago when waterproof and heatproof containers were invented. However, some argue that soup may predate that...

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Connecting Hunger and Housing: CAHEC Foundation Supports Local School Pantries

The following is a guest blog post by Stefanie Lee of the CAHEC Foundation, first published in the CAHEC Foundation Newsletter. Created in 1992, CAHEC ranks as one of the largest nonprofit regional equity syndicators in the United States. They specialize in tax credit syndication by raising equity capital and investing in affordable housing and community revitalization opportunities throughout the Southeast and mid-Atlantic. With this collaborative partnership and others, Second Harvest recognizes the many barriers struggling families face, including accessing food and affordable housing. Many of the residents in our footprint rely on food assistance programs throughout the year...

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