THE LA SOUPE SCOUPE

June 2021

MESSAGE FROM SUZY

The summer of the cicadas appears to be winding down, while in so many ways I feel like summer is just beginning. La Soupe has almost TWO entirely different work schedules — one for the school year, and the other, during summers when school is on break. The thought that a school lunch is often the only meal of the day for so many children makes providing food for the summer feeding sites at schools and summer programs even more critical than ever. A balanced meal is what we strive for each and every day at La Soupe. I have been asked multiple times over the last few months from well-educated friends, “Why are so many poor people obese if they are so hungry?” I certainly do not pretend to be an expert on this, but I have educated myself greatly the last seven years with La Soupe. Like everything, there is not a simple answer, especially since we know that there is a myriad of factors, and here are a few major ones:

• Lack of awareness of nutritious foods.

• Increased calorie intake from junk and fast foods with low nutritious value.

• Low-income neighborhoods usually lack full-service grocery stores and farmers markets that can provide fruits, vegetables, whole grains, and low-fat dairy products. As an alternative, there are more convenience stores.

• Healthy foods when available are usually more expensive. Alternatives of refined grains, added sugars, and fats are inexpensive and readily available in low-income communities.

• Lack of filling and nutritious foods also means eating less or skipping meals. This also means that when food is available there is overeating. This leads to cycles of food restriction or deprivation followed by overeating.

• Lack of physical activity is also common among low-income neighborhoods. There are fewer parks, gymnasiums, and bike paths. Unsafe neighborhoods also mean children get less time to spend out of doors playing.

• Low-income families also face high levels of stress due to food insecurity, financial pressures, lack of access to health care, inadequate transportation, poor housing and surrounding neighborhood violence. Stress may lead to weight gain and obesity as well. *

La Soupe’s model has been to utilize the vast amount of rescued fresh food to create nutritious meals for our food insecure neighbors. We are located in a food desert in Walnut Hills, and seeing the need firsthand in our neighborhood makes it all the more urgent. The Friday Free Food giveaway in the old Kroger parking lot on McMillan has introduced us to many who are so grateful for our help. In the coming months, we will begin the education process in-house. By first introducing new foods prepared by us, followed by learning the techniques to properly prepare them, we hope to give our neighbors a better understanding and access to fresh food. 

 Happy Summer to all!

 * Source:

https://www.news-medical.net/health/What-is-obesity-paradox.aspx

— Suzy

THIS MONTH’S FOREST GUMP MOMENT WITH SUZY…

I did not realize how exceptional my childhood was, and the “celebrities” who often came by for a Sunday Supper with our family. Food was always the center of our universe. The one thing I can accurately claim is I never once worried about where my next meal was coming from — since my Dad was a well-known Mobil 5 Star Chef, and my Papa, also was a chef, who moved here from New York City to help my Mom when Dad was diagnosed with cancer.

We had other "celebrity chefs" visit including: Rene Verdun, White House Chef under John F. Kennedy; Andre Soltner, Chef of Lutece of New York City; Henri Rush, Chef of the Greenbriar; Victor Gotti of Ernie’s San Francisco; and Marion Becker, author of Joy of Cooking. Many Cincinnatians do not realize that Marion lived and worked in Newtown OH, (where the original La Soupe was located). Marion and Dad were very good friends. She had an amazing herb garden and grew the French tarragon for Dad’s signature dish at La Maisonette, Veal Pierre.

My Dad died in 1972 when I was entering high school. Marion checked on us often and within a few years, she had me testing recipes for the upcoming new edition of Joy of Cooking. My skills were non-existent, which is what she wanted as a recipe tester. I was given Florentine and Macaron recipes to test with more failures than successes. My mom would drive me to her home and we would sit, chatting, as we were eating ham salad tea sandwiches.

Marion was given the prestigious Great Living Cincinnatian's award in 1976, and I was her plus-one. She was the first woman to receive this award and it remained that way until Ruth Lyons was bestowed the honor in 1987. Marion was in a wheelchair due to a recent cancer diagnosis and the emcee was Barbara Walters. Marion died just a few months later, and I recall attending a remembrance of her life the following year. I never knew or thought of Marion as anyone more than a cherished friend of my Dad’s –– and a kind mentor to me. As I think back now, I wonder why was I her plus-one? –– but, I am forever grateful for all the memories she gave me.

INTRODUCING DEB

My favorite Soupe is thick homemade pea soup with ham hocks & Keibasa with some crusty bread & butter. My mom is from Holland & she & my grandma made pea soup for us as far back as I can remember. 

It always brings back fond memories of my childhood & home. 

Ahhh...just the thought of that rich aroma is making me crave a hot bowl!

I think I might consider myself a pepperoncini. I’m not super hot, but I’m kinda hot,  sweet, zesty and I’m occasionally pickled.

I started working at La Soupe in October 2014, not long after the grand opening on Round Bottom Road. We called it “the roadside Soupe shack” It was only 900 square feet! Boy how things have changed. 

My current title at La Soupe is Chief aesthetics officer. I proudly garnered the title after Suzy entrusted me to make the design & decor decisions to create the ambiance of our new space at 915 McMillan. I also head retail Tuesday, Wednesday, and Thursday during the week. 

I have an Argentinian polo pony & Horseback riding has always been my passion. I used to show jump when I was younger.  I also love Interior design, travel, all animals & nature.  There is however one exception... I’m terrified of spiders, but those are arachnids. Oh, & I speak Dutch. 

My favorite part about working at La Soupe is the people. We are a kind of family, where everyone is equally important & teamwork is fluent & effortless. We are all like minded in our belief in the mission of La Soupe. Together we strive to  make things a little better for those in need, while also helping to prevent food waste & it’s environmental impact. 

It’s special to me to feel like I am part of an organization that is making a difference. 

NOURISH THE ‘NATI NEWS from EMMY

Our Nourish the Nati’ initiative has launched its first partnership with The Christ Hospital Health Network. Christ has partnered with La Soupe and Cincinnati Works to design and pilot their NEST Program (Nourishing Employee Strengths and Talents), which aims to elevate entry-level employees and assist them in moving toward self-sufficiency. The team helps NESTers address major Social Determinants of Health (SDoH), including: career and financial coaching; transportation, housing, and child care assistance; and food and nutrition assistance.

La Soupe is excited to be a part of a full support team focused on helping employees achieve their highest potential. La Soupe, with Magnificent Morsels (one of our former Community Kitchens), is providing each NESTer with weekly deliveries of our new Nourish meals, produce, and groceries for their whole family. Along with the meals, NESTers may participate in a culinary education program focused on improving health, attitude toward food and nutrition, and culinary skills.  We are excited to get this education phase started in July, so we can get to know the NESTers even better!

FROM OUR DEVELOPMENT DIRECTOR DANIEL

La Soupe is pleased to announce that The Rosenthal Family Foundation has made a significant investment in our mission to Rescue.Transform.Share. The Rosenthal Family Foundation has been a leading force for good in our community since its foundation in 1986. We are proud to have their support and are excited to partner with them in order to bridge the gap between food waste and food insecurity in the Greater Cincinnati Region.

DID YOU KNOW?

Amazon Smiles gives a portion of what you order to La Soupe! Consider helping our mission while you shop on the Amazon app. Simply follow the instructions below to select La Soupe, Inc. as your charity and activate AmazonSmile in the app. They’ll donate a portion of your eligible mobile app purchases to us at no extra cost to you

𝐇𝐞𝐫𝐞’𝐬 𝐡𝐨𝐰 𝐢𝐭 𝐰𝐨𝐫𝐤𝐬:

• Open the Amazon app on your phone

• Select the main menu and tap on “AmazonSmile” within Programs and Features

• Select “La Soupe Inc” as your charity

• Follow the on-screen instructions to activate AmazonSmile in the mobile app

We are thankful for all the support that we receive to bridge the gap between food waste and hunger!

WHAT’S SIMMERING?

CULINARY EDUCATION

The Education Team is back in the classroom! The La Soupe Education team is one of many partners collaborating with Cincinnati Public Schools to provide programming for students attending the Summer Enrichment Program. Resource coordinators, administrators, and teachers answered the call to provide an opportunity for students to catch up academically, and also participate in activities that include science, dancing, leadership development, and of course, cooking!

We are cooking with students at Pleasant Ridge Montessori, Covedale, Rockdale, and Mt. Airy! These young chefs are working hard to create delicious turkey and vegetable wraps, vegetarian quesadillas, pickles, ranch dressing, eggs in a basket, and sautéed kale! The recipes have been a huge hit with the students, especially the ranch dressing! We have been eating our ranch dressing with carrots, peppers and cucumbers –– but it pairs well with so many vegetables! Try it out at home and let us know what you think! 

Ranch Dressing Recipe

Ingredients:

• ¾ cup mayonnaise

• ¾ cup sour cream or plain unsweetened yogurt

• ¾ cup buttermilk, regular milk or half and half

• 1½ teaspoon dried dill weed Or 1 Tablespoon fresh

• ¾ teaspoon dried Or 2 teaspoon fresh, parsley

• ¾ teaspoon dried Or 2 teaspoon fresh, chives

• ¼ teaspoon onion powder

• ¾ teaspoon garlic powder Or 1 clove fresh minced

• ¼ teaspoon salt

• 1/8 teaspoon black pepper

• 2 - 4 teaspoons lemon juice or vinegar (choose a vinegar that is light in color such as apple cider, white or white balsamic)

Veggies to dip

• 10 Carrots

• 5 Bell Peppers

• 8 Celery Stalks

Method:

Mix all ingredients and taste!

FROM OUR EXECUTIVE CHEF…. MIRANDA

SAYING GOODBYE… AND A TASTY RECIPE FROM GREG!

We have been blessed to have Greg Genetti on our team since May of 2020. He jumped in and made himself right at home, and to say he will be missed — is an understatement.  He has been not only a wonderful co-worker but also a great friend. Everyone at La Soupe wishes you well in your new endeavor at Eat Well Catering (a former Community Kitchen partner). We don’t say goodbye — we say see you later!

  —From Miranda

It is a great honor and privilege to be part of such a caring and stellar team for the last year. You all welcomed me into your home and helped to make it my own, and for that I will be forever grateful. In honor of that, I would like to leave a little part of me with all of you who have touched my life in so many ways. I have been tasked with doing the recipe of the month from the chef’s desk, and for me, it was absolutely obvious what recipe needed to be published. So even though I am leaving — the chocolate chip cookie recipe will remain with all of you to enjoy! 

—From Greg

Greg’s Chocolate Chip Cookies:

• 1 pound butter, cold

• 1 1/2 cups sugar

• 1 1/2 cups brown sugar

• 4 large eggs

• 1 Tbsp vanilla

• 5 cups all-purpose flour

• 2 tsp salt

• 2 tsp baking soda

• 4 cups chocolate chips

Directions:

In a mixer fitted with a paddle attachment combine the butter, sugar, brown sugar, and vanilla. Mix until fully incorporated and soft, but still cold. You are not trying to whip the butter during this step and the least amount of air produced during this step will make the best cookie. Then add the eggs and incorporate them thoroughly. Mix together the salt, baking soda, and flour, and once your eggs are incorporated, add your dry ingredients. Mix until they are Incorporated. Lastly, add the chocolate chips and mix. 

Scoop the cookies into dough balls and freeze them. To bake, space the cookies onto a half sheet tray lined with parchment paper. Bake at 325 for eight minutes then spin the sheet tray a 1/2 turn, and bake for another 6 to 8 minutes until the cookies are a golden brown delicious on top and chewy on the inside.

SPOTLIGHT ON A SHARE PARTNER

Walnut Hills Apartments Beecher Street

La Soupe has been serving the Walnut Hills Senior Apartments for years even when we were at Newtown, and now they are right down the street! We send them frozen soupe, vegetables, fruits, and other grocery items every week —and the residents can come to their lobby and "shop" for food. The Walnut Hills Apartments are very affordable and offer many resources for seniors and those with disabilities. We are always happy to help our neighbors in need, especially as there is not a grocery store nearby. La Soupe looks forward to continuing to give resources at the housing buildings in our community.

VOLUNTEER HIGHLIGHT- Tom Burke

How did you first get involved with La Soupe? 

I started as a volunteer food runner at La Soupe in February of 2019 after my daughter told me about the organization. I did a few food runs with her when La Soupe was still on Round Bottom Road in Newtown, and then I was doing one or two food runs a week on my own from that point on.

How long have you been working with La Soupe? 

Since February 2019. I took a break at the start of the pandemic in March 2020, though, just shy of my 100th food rescue run. I was happy to start back up again in the recent months earlier this year at the new location in Walnut Hills after I was vaccinated.

Why are you supporting La Soupe?

I am a retired Cincinnati Police captain, my children are grown, and my wife of nearly 57 years, Dolores, is in a nursing home with Alzheimer’s disease. I will be 83 years old this year, and I like having a routine each week. At La Soupe, I can be part of an organization where my small contribution is part of the bigger machine that helps distribute meals to my fellow Cincinnatians who don’t have reliable access to nutritious meals.

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

I would say it’s very easy to get involved. You can do as many or as few food runs as you want. If you have a lot of time to volunteer, you can do a lot. If you have time once a week, you can do that too. There is a lot of flexibility in finding a way to help that works with the time you’re able to commit.

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

I love to golf and am lucky to have a group of guys that I golf with a few times a week. We rotate among several different courses, and California Golf Course is my favorite. I also like spending time with my three daughters and their spouses, my three grandchildren and their significant others, and seeing my wife every night for dinner.

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

I used to do food rescue runs regularly at two Kroger locations. It was my first exposure to the huge volume of food that would normally go in the dumpster without an intervention. Loading up my cart (often two carts that were overflowing) really drove the point home of how much food is wasted in our city. And then you think about families and children in Cincinnati who are hungry, it’s quite a realization. Suzy DeYoung’s creation of La Soupe with its huge network of volunteers along with the vast network of food donors is impressive in battling this problem. I think about the senseless waste that would have continued in Cincinnati for all these years if La Soupe hadn’t come on the scene with a solution.

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

Everyone is friendly and helpful. I mainly interact with the crew at the dock at La Soupe where it’s a well-oiled and efficient machine when they load up my car for my weekly delivery to an apartment complex in Milford. Trish Timmers is also great and helpful with changes to my schedule since I don’t have a Smartphone for the Food Rescue app. She texts me or calls me with changes which I appreciate. One of these days I may retire the flip phone.

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

I would like the public to know that food insecurity is a real problem in our city. But there is a way to help. The staff at La Soupe has figured out all the details and creates outstanding food for the food insecure residents in our community. The volunteers are an extension of that team, and together we are making a difference. You’ll be proud to be a part of La Soupe like I am.