THE LA SOUPE SCOUPE

January 2020

MESSAGE FROM MEAGAN

I am still relatively new to the kitchen world and I’m now working at La Soupe as the Transform Chef. I have been cooking for almost four years in a professional cooking capacity. My real passion for food comes in the area surrounding fermentation. I love making batches of pickles, kimchee, or fermented beverages. I look forward to bringing that skill to La Soupe to help with their mission to minimize food waste in landfills. I feel so fortunate to have found a family here at La Soupe. The mission, volunteers, the staff, and Suzy are all wonderful and I look forward to growing with them all.

Meagan
 

TEDX TALK

In November, Suzy DeYoung was invited to participate in the TEDX Cincinnnati Women talk. This was recently posted on YouTube. Please click to watch this amazingly inspirational dialogue where Suzy tells her story!

After you’ve watched it, please like and share it so the episode has a chance to hit the main site page.

CLICK HERE TO WATCH VIDEO
 

LOOKING BACK AT 2019

It’s been a year of growth, which is amazing since at the beginning of 2019 our goal was to maintain what we had done in 2018. Team La Soupe surpassed what we did the previous year in the following ways:

  • We grew our staff from 11 to 22 employees and had 2 interns

  • We pulled off 239 Special events

  • We hosted 10 Stone Soupe events, giving 5,741 servings to the community

  • We have 6990 FaceBook followers.

  • We procured new technology: Toast (point of sale), and a new label maker.

  • We grew our Rescue partners from 15 to 23 regular weekly runs.

  • We grew our Share partners from 63 to 80 regular weekly runs.

  • We acquired a new vehicle, lovingly named “Suzette”.

  • Our kitchen now stores 20 additional pallets of inventory at the UDF warehouse.

  • Cincinnati Gives a Crock logged 500 volunteer hours to execute the program at 4 schools and held 4 volunteer training sessions.

  • The Point to Point program was launched, funded, and staffed.

  • Food as Medicine was launched, budgeted, and a partnership has been established with The Christ Hospital through the NEST program.

  • 915 East McMillan is under construction!

2020 will only GROW in our EXPANDED space…
 

BUILDING A FOUNDATION OF SUPPORT The 915 update

The Board of La Soupe is pleased to announce that we have raised over $3.1 million toward our $5 million goal and are on target to reach that goal by the end of 2020! Our new building is quickly becoming a reality! The space is taking shape and, by the end of March, will house our new Prep Kitchen, Improv Cooking space, Offices, Meeting Room, Retail, Storage, Loading Dock, Refrigeration and so much more! 

All gifts to the campaign are important and we are grateful for the tremendous support we have received so far. We would like to thank the following Foundations for their investment in the work we do and we are honored to be their partner in changing food waste and hunger in our communities.

  • John & Eileen Barrett Foundations

  • Ruth A. & Robert J. Conway Foundation

  • Farmer Family Foundation

  • Good Neighbor Foundation

  • Carol Ann & Ralph V. Haile, Jr./US Bank Foundation

  • HSC Foundation

  • Linda Mueller (Gardner Family Foundation)

  • Keeler Foundation

  • Kohnen Family Foundation

  • L & L Nippert Foundation

  • Jeff Ruby Foundation

  • Joan & James Gardner Foundation

  • Marge & Charles J. Schott Foundation

  • John A. Schroth Family Foundation (PNC Charitable Trusts)

  • Tom & Genny Sedler Family Foundation

  • Simply Giving

  • Vista Foundation
 

HVAC

Walls

Steps

BRING HOME THE BACON! Richardson challenge match surpassed

Last month, we announced that long-time friends of LaSoupe, Julie & John Richardson/SugarCreek, would donate $100,000 if we raised $100,000.  We are THRILLED to announce that so many of you took that challenge to heart and helped us raise over $175,000!  YOUR GENEROUS SPIRIT put us over our goal and DOUBLED the impact of every donation.  THANK YOU.

A special thanks to the Richardson’s who threw out the challenge to our supporters!

We have over 370 people who made a gift in December and who helped us successfully reach our goal. Please know how important your gift, no matter what size, is to the success of this campaign. We are grateful for your support. At this time, we would like to recognize those donors of  $1000 or more who gave a gift during December.

  • Moe & Jack Rouse

  • Genny & Tom Sedler Foundation

  • John & Eileen Barrett

  • Tom Bobenread

  • Roberta Fisher

  • Kohnen Family Foundation

  • Linda Mueller /Gardner Family Foundation

  • Cheryl Grannan

  • Julie Burwinkle

  • William Talmage

  • Emerson Knowles

  • Mike McCracken

  • Jim Dechert

  • Michael Caudill

  • BH Semler Family Fund

  • Frank Davis

  • Jon Isaacsohn

  • Daniel and Lynn Pierce Family Fund

  • Wil Gibler

  • John Dollman

  • Indian Hill Church

  • Laurie & Mike Ashwell

  • John Bricker

  • Carolyn & Michael Collette Family Fund

  • Cynthia Crilley

  • Michael DeWine

  • Amy Diamond

  • Nancy Gilligan

  • Lucy Haverland

  • Stephanie Hughes

  • Aimee Langree

  • Spencer Liles

  • Bill Martin

  • Douglas Magee

  • Karen Maier & Delane Starliper

  • McIlwrath Family

  • Oliver Family

  • Pay It Forward

  • Preston Cates Fund

  • Rodney Prince

  • Robert Rhoad

  • Ridgeway Foundation

  • Brian Spencer

  • Marguerite Shoop

  • Wharton Law (Lisa Wharton)

  • Judy Williams

 

FROM CHEF MIRANDA

Chicken Avocado Lime Soupe

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts

  • 1 Tbsp olive oil

  • 1 cup chopped green onions (including whites, mince the whites)

  • 2 jalapeños , seeded and minced (leave seeds if you want spicy, omit if you don't like heat)

  • 2 cloves garlic , minced

  • 4 (14.5 oz) cans low-sodium chicken broth

  • 2 Roma tomatoes , seeded and diced

  • 1/2 tsp ground cumin

  • Salt and freshly ground black pepper

  • 1/3 cup chopped cilantro

  • 3 Tbsp fresh lime juice

  • 3 medium avocados , peeled, cored and diced

  • Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Directions:

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapeños and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.

  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.

  3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).

  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. 

  5. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
 

SHARE PARTNER PROFILE

Saturday Hoops

Saturday Hoops is a growing group of mentors and mentees who get together on Saturday mornings for some fun, faith, and positive role modeling through a variety of activities. We are cheerful givers, hard workers, and overcomers. Our goal is to connect one-on-one with our kids and have them feel important, loved, and confident. We do this by playing basketball together, creating art, circuit training, weekly speakers, healthy breakfast thanks to our friends at La Soupe, lunch and much more.

 

VOLUNTEER PROFILE

Bill Jansen

Former Officer with The Cincinnati Insurance Company.  He loves to travel, playing sports and spending time with his four grandchildren.  When asked why he volunteers for La Soupe Bill said 'He's been very blessed, he wanted to give back and La Soupe is a very cool organization."  Bill has volunteered for 3 years now and has completed 368 runs!  Wow!  Thank you Bill!