THE LA SOUPE SCOUPE

May 2021

MESSAGE FROM SUZY- Happy May to all…

Staying in the present, when looking forward to the future…but remembering your past….

Like most everyone, I have been more than ready to get my life back on track after the COVID derailment of our world. I went to my first movie, The Truffle Hunters on Mother’s Day…the first movie in 3 years. (As a novice forager, I loved it as a simple beautiful story). I ate IN a restaurant, the National Exemplar, my first Executive Chef gig 38 years ago. (Absolutely delicious!) I am planning on visiting my daughter and grandkids in New Jersey to escape cicadas for a bit. (Not sure it will be much quieter with 3 grands under 8). 

My point is, I have many things to look forward to, to reclaim the life I had grown accustomed to which came to a screeching halt last March. I then started thinking about the clients we cook for. Do they have a different life now? What has changed for them? What are they looking forward to? We continue to refine our systems to Rescue more, Transform more, Share more — all to Inspire, Educate and Nourish more.

This month we launched a new program, Nourish the ‘Nati, in partnership with Christ Hospital. You can read more about this life-changing program below, created by our awesome program director Emmy Schroder. I know our clients in that program now have something to look forward to, as they were thrilled with our first week’s delivery. Looking forward is truly a privilege that not everyone has or even recognizes they are missing. 

I remind myself every day to live in the moment, to enjoy the life right in front of me. But I also have been fortunate with some pretty amazing past experiences — which I often call them my Forest Gump moments. The kind of moments when shared with others, you get the “UNBELIEVABLE” comment. I have been encouraged by multiple people so many times to share these experiences so here is my first shared Forest Gump moment.

In the late 80s, I spent a year primarily in France, but also crossed the channel and did three months as a stagiaire at La Gavroche, a Michelin 3-star in London. The day started early and ended late, and I had a long commute. While the elevator door opened to take me up to the employee entrance, a man I recognized was standing there. Now mind you, it was 6:30am and I was definitely feeling a bit homesick. I said to the gentleman, “You look familiar, are you perhaps from Cincinnati?” He said, “No I am not.” I said, “Wow you look so familiar” and he held out his hand and said, ”Hi, Chuck Heston,” and I said, "I am Suzy from Cincinnati.” I then did the double-take and said, "OMG, you are BEN HUR!”  We chatted for a minute and I blurted out, ”You came to Cincinnati once and dined at the Maisonette.”  My dad was the chef and came home and told us he had met Ben Hur, and that you had REALLY big hands. And I then proceeded to tell him that Johnny Bench was known for his big hands, but could I see how big his hands were! He laughed heartily, showed me his hands, and said to enjoy my learning experience and London life. Later that evening, the maitre d’hotel handed me an envelope with two tickets to a play in the West End and said they were from “the guy who was living upstairs, Charles Heston.” I gave the tickets to the people who allowed me to crash in their flat for the months I worked there.

I am beyond grateful for my past, I love my present, and look forward to a future where more people are touched by the work of La Soupe.

— Suzy

NOURISH THE ‘NATI - A message from Emmy on a new La Soupe initiative

From the beginning, La Soupe’s mission has been to create healthy and delicious meals for our neighbors experiencing food insecurity. Through our work, it has been apparent that food security is highly linked with health equity. Further, many of our meal recipients have special nutritional needs. Our general operations cater to cultural and health needs such as no pork, vegetarian, allergies, and reduced sodium. However, we serve a population who is at high risk for diabetes, hypertension, and heart disease, amongst others chronic illnesses — conditions that would benefit from nutritionally tailored meals.

Experts in healthcare and public policy are increasingly focused on non-pharmaceutical and environmental factors that significantly impact physical and mental health. These factors are called Social Determinants of Health (SDoH). SDoH are known to contribute to 80% of an individual's overall health, but are not addressed through our health ecosystem.* As a first step to address SDoH, La Soupe is introducing a new product line, Nourish Meals. Lisa Andrews, registered dietitian w/SoundBites Nutrition, has been working alongside our chefs on a set of nutrition requirements for a healthy balanced diet. While our focus has always been on healthy, rescued food, the Nourish Meals will be plant forward, and include lean protein, whole grains, and lower saturated fat, salt, and added sugars –– important considerations for many of our clients. We hope to grow this product line to offer more choice, knowledge, and empowerment to more of the families we serve through healthcare partnerships. 

As an initial pilot, La Soupe has launched a partnership with The Christ Hospital Health Network that has been a long time coming! This program was dreamt up pre-pandemic, but had to go on hold while both organizations responded to COVID. We’re excited to get this new initiative rolling, and to share more about the program and plans to address health disparities soon!

 * Norris, T., & Howard, T. Can Hospitals Heal America’s Communities? “All in for Mission” is the Emerging Model for Impact. Democracy Collaborative. Retrieved January 31, 2020, from https://democracycollaborative.org/learn/collections/can-hospitals-heal-americas-communities

DID YOU KNOW?

Refed has published a chart displaying the current food waste reduction landscape. Click HERE to learn more about ReFed.

FROM OUR DEVELOPMENT DIRECTOR DANIEL

La Soupe is proud to acknowledge an award from the Carol Anne and Ralph V. Haile, Jr. Foundation. Support from the Haile Foundation helps La Soupe continue our mission to Rescue, Transform, Share after the completion of our Community Kitchens Program. We are grateful to the Haile Foundation and to all of our community supporters who make it possible for us to bridge the gap between food waste and food insecurity. Please contact Daniel (daniel@lasoupe.org) to become a meaningful partner for La Soupe. Merci!

WHAT’S SIMMERING?

CULINARY EDUCATION

La Soupe is so fortunate to have numerous partnerships in the Cincinnati area that contribute to the success of our mission. The La Soupe Culinary Education Team is extremely grateful for the generosity they received from the fantastic folks at LK. Ryan Lilis, one of the founders of LK, kindly contributed to a series of cooking programs that La Soupe taught in partnership with Produce Perks.

Both La Soupe and Produce Perks have parallel missions to create easy access to fresh and nutritious food for individuals experiencing food insecurity. For this class, LK Sausages gave us an incredible deal on some delicious smoked chicken sausages! The participants were able to create a well-rounded meal including whole fruits and vegetables, healthy grains, a fantastic sauce, and LK’s high-quality sausages. The monetary support was beyond helpful, but the moral support from Ryan and his staff was the highlight of this partnership. Their enthusiasm for the mission of La Soupe partnered with their excitement about our cooking programs, motivate us to continue to dream big about the impact we have on our community.

One of the most impactful things we can all do for the community is to support our local businesses. If you love our mission, you will love LK! The quality of their product is incredible and the thoughtfulness of their work has an immeasurable impact on our city. Thank you to Ryan and everyone at LK, and we hope you get a chance to visit them soon!

FROM OUR EXECUTIVE CHEF…. MIRANDA

Fire-Roasted Tomato

Tomato season is quickly approaching and this recipe is a quick, delicious and easy way to blast through some ripe tomatoes. 

Ingredients:

• 5 Pounds Ripe Tomato, cored

• Pinch and to Taste, Salt

• Pinch and to Taste, Pepper

• ⅓ cup Vegetable Oil

• 8 whole Garlic Cloves Peeled

• 1 Onion, Peeled and Cut in 4

• ½ tsp Crushed Red Pepper

• 5 Cups, Fresh Basil

• ½ cup, Fresh Thyme

• 2 Quart, Vegetable Stock

• 1 Cup, Red Wine

• ¼ Cup, Tomato Paste

• Dash, Balsamic Vinegar, Modena

Directions:

Toss tomato, salt, pepper, onions, garlic in olive oil. Lay tomato flat on sheet tray, in one layer with scattered onions and garlic cloves. Roast tomato 425 degrees until onions are caramelized and slightly gold. (Or you can grill the tomato and onions for a smoky flavor!)  Remove from oven, and put ingredients into a soup pot. Deglaze sheet tray with one cup red wine and pour into stockpot. Add vegetable stock, tomato paste, and simmer one hour. Add fresh Basil and puree in blender or immersion blender. Adjust seasoning and add a dash of balsamic vinegar. Add some fun toppings like chopped bacon and shredded lettuce for a BLT Soupe!!

SPOTLIGHT ON A SHARE PARTNER

CNE CARES FOOD PANTRY

CNE Cares Food Pantry serves food-insecure families in the Clermont County area. They have a weekly drive-through pantry, and La Soupe donates frozen soup and bread every week. The group will also send extra produce back to La Soupe if they have a light week. This partnership is extremely beneficial to both La Soupe, as well as the Clermont County Northeastern School District, NEST, and other community organizations. When organizations all across the area work together, we can create a larger impact.

VOLUNTEER HIGHLIGHT- Michelle Bosse

I cannot remember where I first read about La Soupe, but after reading about the organization I wanted to volunteer. I started as a food runner in May 2020 and moved to volunteering in-house by July 2020. 

I support La Soupe because I believe in their mission; using what you have on hand to create good food versus buying and wasting more and providing food to those in need. I was raised by a mom who loved growing her own vegetables, prepared those foods for our big family and never wanted anything to go to waste. She composted and recycled before it was cool to do so! 

When I am not volunteering, I am working as a Nurse Practitioner with Pediatric Associates, PSC in NKY. I love my role as a primary care provider to kids from birth to college. My husband and I have two teenagers, almost 18 and 15 that keep me busy, too. They frequently ask me for details of what I did on my La Soupe day. I also like to bake, read books, ride the newest roller coasters at KI and try to keep from breaking any bones when I get the chance to ski with my family. 

What has surprised me most about food rescue is the sheer number of foods and food products that can be rescued and transformed. Seeing the soupes/meals/salads/snack packs, etc that are created from the excess food never ceases to amaze me. 

I have met some amazing people in my short time at La Soupe! My Wednesday group of volunteers including Sansi, Meg, Julie, Jenny, Cara and more that I can’t recall at this moment, is so fun. We work well together under the direction of lovely Ali, our coordinator. I have enjoyed meeting the chefs and all the workers that make La Soupe so awesome. 

I wish the public knew more about the great food that is created through food rescue at La Soupe. I am humbled seeing all the deliveries prepared to go out to those in need and how efficient this organization is. The cleanliness of the facility is top notch, too. I leave La Soupe every week with a smile in my heart knowing I am part of something that is making a difference in our community.