La Soupe Unveils New Loading Dock and Basement Expansion to Support Growth

Written by John Hahn

On March 11, 2024, La Soupe opened its newly finished loading dock. The 6,000-square-foot addition to its basement will allow La Soupe to continue its growth and reach its goal of sharing 1.8 million servings annually for the community by Fiscal year 2026. This new space includes 900 square feet of refrigerator and freezer storage, as well as faster pickup and drop-off times for La Soupe’s volunteers and a safer workflow for employees.

La Soupe first moved to its current location at 915 E McMillan St in Walnut Hills in 2020. Previously, La Soupe had been serving food out of a 900-square-foot building in Newtown. La Soupe’s Executive Director, Emmy Schroder said, “When I started in 2019, we were thinking about moving, but no real tactical steps had been made yet. It was fun to be part of the initial dream, design, and build out of a space to grow into.”

When it comes to why La Soupe chose Walnut Hills, there were many factors. Walnut Hills’ Kroger had just closed, leaving the neighborhood vulnerable to becoming a victim of food apartheid. Food apartheid happens when fresh food is not easily accessible and residents must resort to buying most of their food from corner stores, which do not have much fresh food, or traveling to get fresh food. Walnut Hills also has a reliable power grid with little downtime each year due to its proximity to local hospitals. “It felt like a place where we could make an impact on our immediate community. Newtown is far out east, so we had a very east-side-based volunteer force and staff because it was 25 minutes east of the city. So now, with Walnut Hills being so central, we’re able to maximize our distribution capability and reach,” said Schroder.

La Soupe was almost ready to move its operations to Walnut Hills after a year and a half of planning and construction in March 2020. Then, COVID changed everything and postponed the opening. In the meantime, La Soupe had to stop working with volunteers and had nowhere to store all of the food it was receiving. Thanks to its hard-working employees and “Angel Bob,” La Soupe persevered. Bob Davis, owner of Firehouse Grill and Brewery in Blue Ash, offered his facilities and three of his employees to La Soupe to keep doing the work necessary to keep people fed. Gordon Food Services also gave La Soupe a refrigerated truck during the six weeks it was in Blue Ash.

The new basement expansion area was left unfinished when La Soupe finally moved to Walnut Hills. Model Group, who leases the building to La Soupe, recommended a parking lot be placed in that area. However, La Soupe was not ready to decide yet. It quickly became apparent that La Soupe would need more space at its Walnut Hills location. Its partner waitlist was growing longer and longer and the meal gap, what food people have versus what they need, was growing wider and wider. The initial idea was to use the new basement expansion area to store pallets. However, La Soupe would need to finish this part of the basement to make it Board of Health certified. With wide support of its mission, La Soupe determined this area could enable greater impact while creating safer work conditions for its employees if transformed into a new dock space. “It’s a little hard to forecast how much more production you can do out of space when you decide, but of course, you have to. We produced just under 900,000 servings in 2021 when we were first making this decision. We said ‘By the time this basement is done and we are fully utilizing it at its max capacity, we think we can double that.’ This year, we’re on track to do about 1.1 million, so we’ve grown a little bit already. Over the next three years, we still feel that we can do that much more,” said Schroder.

In 2022, La Soupe and Taste of Belgium (La Soupe’s sublessee) came to an agreement stating plans for what they each needed in terms of storage capacity and what deliveries would look like. This new space would mean that large trucks would still deliver to the old lift dock, but the new dock would provide a car pick-up and drop-off area on the ground, reducing congestion. La Soupe’s Dock Manager at the time, Katie Funk, Executive Chef Miranda Maszk, and long-term volunteer Cathy Swartz were instrumental in planning what La Soupe would need. To complete the construction of the new basement expansion, La Soupe ran a $1.3 million capital campaign to cover the buildout, and wages for additional employees.

While La Soupe is expanding its meal and soup-making capabilities, its focus will always be on quality over quantity. Through discussions with its staff and board, this message has been resounding. “There are lots of strategies we can put in place around checking our quality, from getting feedback from our communities to intentionally having our chefs check each other and look at the food that’s going out the door to having good people to put good processes in place. Having the right conversations with everyone involved to make sure that we are all working in a comfortable place where we can raise the alarm when something doesn’t feel quality,” said Schroder.

As a part of La Soupe’s dock team, the first two weeks in the new basement expansion area have been great. I remember our old basement freezer being full to the brim and having to move soups and meals from the basement to the old upstairs dock. Now, the soupes and meals go in our new freezer downstairs immediately and there’s plenty of space to move around and take inventory. There’s also no more carrying orders down the old dock stairs to cars that are waiting because a truck was in the way, which was the bane of my existence. In general, the new dock is a lot safer, no more lifting 500 pounds of compost onto the lift or dropping 50 dented industrial food cans off the lift to take to the trash. It’s also really helpful that volunteers and kitchen staff no longer have to move soup and kitchen materials behind us while we’re sorting through deliveries.

The kitchen has also been able to produce a lot more soups and meals with more storage. Change can be difficult, but I’m glad La Soupe has its employees' best interests in mind. At the end of the day, we’re here to provide quality, fresh food to communities where fresh food is hard to come by and we cannot forget that.

Spring Update!

by Suzanne DeYoung

As Spring appeared and then vanished again this week, I was reminded of the unpredictability of our daily life at La Soupe. Many people often ask, “Are you ever worried that there will come a time when there will be no food to rescue?” My answer always is, “I would be THRILLED if that meant food insecurity has been eliminated. Unfortunately, I am not optimistic that will happen in my lifetime. So yes, our approach to helping those in food insecurity is 100% reliant on the food we rescue. As we grow, it does become a concern, and we continue to look for more fresh produce and proteins on a larger scale. I am asking all of our followers and donors for any connections you may have to large-scale manufacturers who may have overages. We still receive from individual grocery stores, and we are more than appreciative of those rescues, but we are looking for larger co-packers, manufacturers, and warehouses. With our brand-new basement and expanded storage capacity, we can receive multiple pallets with ease…so if you have any connections, please share them with us!

Many of those who frequent our storefront to support us by purchasing our meals and soups have noticed our brand-new display case. As we have settled into Walnut Hills and watch as the neighborhood continues to develop, we are being more intentional about our offerings. When we first moved here, the scenario was “everything in our case also goes out the back door...with a ratio of 8% sold to 92% donated.” The longer we have been here, we are seeing a different way to maximize the food we rescue and transform. So many days, we rescue a few random 3 or 4 artichokes? Or perhaps a dozen Belgian endives? 1 leg of lamb? So, we have decided to highlight these rescues in our front case and offer them to those who come to support us. When you see our case and may wonder, “Why do they save food but add plastic to the landfill?” Most of our packaging is also rescued with the thought we should use it BEFORE it heads to the landfill. When there comes a time we run out, we would most definitely use compostable containers. Did you know we offer 50% off all soups to those living/working in the neighborhood, as well as 25% off the fresh case? It’s a great way to connect and get to know our neighbors, who are so appreciative of La Soupe.

We kicked off March with a collaborative event with Guinness Gives Back and the Joe Burrow Foundation. Yes, the MAN himself, Joey B., ladled soup, picked fresh herbs and supported the other volunteers with high fives. La Soupe gave Joe a pair of chainmail gloves (orange and black, of course!) in case he decided he wanted to chop carrots. We certainly did not want to be known as the place where Joe nicked his finger! We are partnering on a master plan to help Athens in a very big way, so stay tuned.

This last week of March, La Soupe has been very busy. As a past recipient of the prestigious National Jefferson Award, I always enjoy meeting the next honoree representing Cincinnati. I find it amazing knowing that in the past 17 years of this award being given, NINE were awarded to the Cincinnati nominee. I believe that speaks volumes about our Midwest city and the value of volunteerism. I hope this year's local winner, Bruce Kintner, and his great outreach, Samaritan Car Care, bring home the 10th National Award to our city. Our team was also honored as the Partner of the Year with Meals on Wheels Southwest Ohio. This partnership is a beautiful collaborative effort to bring medically tailored meals from La Soupe to be distributed by the incredible MOW team. Leaning into the strengths of each organization to better our city's housebound seniors with specific diet needs is having wonderful results for all.

Lastly, on March 27th we “Cut the Ribbon” on our expansion project into the basement. This expansion and the rerouting of volunteer car drop-offs and pickups are so smooth and efficient, more space to sort...and most importantly…more COLD STORAGE. What blows my mind is knowing that the new cold storage is the same footprint as the ENTIRE La Soupe Roundbottom location.

I will be headed to France in a few weeks to spend some much-needed time with my family there. Alsace is my happy place, the place I feel so connected to my father and his family. The beauty of the Vosges Mountains, hiking the countless trails, and simply enjoying the love of family are much needed to recharge my battery. À bientôt.

La Soupe Is Certified With the American Heart Association

Written by John Hahn

One of the biggest problems with food insecurity is the lack of access to fresh and nutritious food. This can leave people with health conditions, such as diabetes or heart disease, especially vulnerable. In order to address this problem, La Soupe created its Nourish program in 2021 to ensure that people with health conditions requiring a certain diet are able to access heart-healthy foods.

Through its work, the Nourish program was able to earn a certification with the American Heart Association (AHA). The AHA requires that meals are heart-healthy and provide reasonable portion sizes. Sodium, added sugar, and saturated fat are reduced and processed foods are avoided. Along with this, more fruits and vegetables are incorporated and whole grains are emphasized. Healthy unsaturated fats, such as those in avocados, are also important to maintaining a healthy diet.

In order to receive this certification, Food as Medicine Director, Hannah Griswold, signed the AHA Healthy Food and Beverage Pledge declaring that La Soupe meets these nutritional requirements and wants to create a culture of health and well-being. This certification will allow La Soupe to promote its products, both with its own green Nourish label and through a credible source in the AHA. “I have a great relationship with the American Heart Association. I was able to get in contact with the Community Impact Director who came to our open house last August. We thought that would be a good opportunity for us to explore because our Nourish program is heart-healthy and they’re all about promoting heart health,” said Griswold. 

Another part of creating healthy and nutritious meals is making them taste good. While La Soupe’s Nourish meals and soups are low in sodium and fat, our transform chefs are able to work their magic through the use of spices, herbs, and different styles of cooking that can add flavor. 

In 2023, La Soupe set a goal to turn 20% of La Soupe’s transformed food (food that is prepared by our chefs) into heart healthy “Nourish” servings. In 2024, La Soupe hopes to increase that even further by creating heart-healthy desserts. By using fruits that would otherwise go to our farmers and their animals, such as brown bananas, La Soupe is able to transform more of its rescued food. Packing vegetables into unexpected places is another way to increase the nutritional value of dessert.

“Suzy (Deyoung) made an amazing sweet potato chocolate cake. No one would guess it has vegetables in it, but it’s going to provide a good source of vitamin A and  fiber. We want to support the fact that people are human and have cravings for sugar, but show them that they can do it in a way that is also going to benefit their body,” said Griswold.

Through its partnership with Meals on Wheels, La Soupe will soon begin providing desserts in addition to its Nourish meals. Eventually, the hope is that Nourish desserts will be added to the offerings provided in the Food as Medicine  pilot programs. These pilot programs provide 10 Medically Tailored meals per week to patients with chronic illnesses. Nourish desserts will also be sold to the public at La Soupe’s retail stand.

One of Nourish’s biggest challenges is acquiring lean proteins. Items such as poultry, lean beef, and even low-fat milk or greek yogurt can be hard to come by and are often in high demand. By increasing rescue partners (organizations that provide food donations to La Soupe) who can provide these nutritious foods, Griswold thinks Nourish could easily expand its offerings.

La Soupe also hopes to increase awareness on what its green “Nourish” labels mean. These are heart-healthy meals and soups that are not only good for you, but taste good too. At an event at Adventist Avondale food pantry, La Soupe asked if people knew the difference between its brown label and its green Nourish label, “Many of them said no. And, when we explained that it is heart and diabetes-friendly, they said ‘Oh, that’s perfect. I’m watching my sodium or my doctor said I need to watch myself or my fat intake,  so I’m going to start looking for that green label,’” said Griswold.

People with health conditions that require certain diets often fall to the wayside, especially if they’re food insecure. Through its nutritional guidelines and the credibility of its AHA certification, La Soupe will continue to provide for those in need.

Growth, Gratitude, and Giving Back

by Suzanne DeYoung

Does anyone else feel like February is a limbo month? Are we still in winter? If so, then why do I see crocuses on my hikes? It's also the short month, the month when you can normally kick back and wait until March to really get things rolling. Well, this February at La Soupe has been incredibly busy. As I alternate between winter and spring clothing (sweatshirt with a T-shirt or not), I'm also looking forward to a few super exciting events for La Soupe this spring.

After nearly a year of waiting, we are FINALLY cutting the ribbon on our new basement facility and dock! These spaces will be ready for use starting March 11th. This will hopefully alleviate some of the pinch points we've recognized—much needed cooler and freezer capabilities and a rerouting of our loading dock. We appreciate the hundreds of people who come to our dock weekly to facilitate our rescue and share programs. This new design will alleviate the backup at the dock and get you on your way in a much quicker and safer time period. We recognize there will be kinks in the beginning as we work through the logistics in real-time, but I am certain all of the headaches that come with exponential growth will help us in the efficiency of incoming food and outgoing meals.

We also have a new event in the planning this spring. We will be sending out details very soon, but I am excited knowing we have a very meaningful and family-friendly event for you. So, SAVE THE DATE: Sunday, April 14th. We will be celebrating our incredible volunteers in conjunction with Earth Month, dusting off our ENORMOUS paella pan for the first time in 2024, and building experimental and fun stations to engage your kids. If you and your family have wondered about all that La Soupe is to our city and our planet, this is the perfect FREE event for you and your curious kids!

On behalf of our team, I would like to acknowledge another volunteer for La Soupe, Beverly Kinney, who was suddenly and tragically taken from our lives. At 86 years young, her very curious mind, watchful eyes, and compassionate heart made her such a joy to us and all who knew her. Her passing was yet another reminder that tomorrow is never guaranteed. I don’t feel like I need reminders to live a life of passionate purpose, but it also makes me pause to think.

On a final thought for February, this week, I humbly accepted The Star of Ukraine award at a touching candlelight vigil, hosted by the Sister City Program of Kharkiv and Cincinnati. Two years ago, when Russia invaded Ukraine, I found myself staring at the events unfolding as if I was watching a rewind of my family's history through World War 2. It is hard to imagine that one day you are living a normal everyday life, and the next, you have German Nazis taking your eldest son and occupying your home, relegating you to the floor to sleep, and cooking for those that now live with you. But that is what happened 80 years ago, and history has repeated itself in Ukraine. Like so many others, I wanted to do SOMETHING to help Ukraine, and Pierogis for Peace was launched. With the help of our most generous chef community who prepared their signature stuffing, 8000 pierogis were rolled, stuffed, and cooked by a very small team of volunteers, utilizing the off-hours of La Soupe. We raised over $100,000 at the OTR Stillhouse on a beautiful evening with 400 people sampling, drinking, and simply just being together after COVID. It was such a beautiful and delicious display of solidarity with a country that I knew little about, but whose story was hauntingly familiar.

La Soupe is growing in innumerable ways as we continue to use our passion, purpose, and curiosity of life, to make a difference in the time we have in this beautiful life.

Reflecting on the New Year

by Suzanne DeYoung

It seems that every January, I find myself unusually reflective and a bit nostalgic for days gone by. Each January, I choose a word to guide me for the New Year; words like "Ripple" or "Intentional" have been my choices in the past. La Soupe has undoubtedly caused a ripple in our community, and witnessing it grow and touch so many lives is truly inspirational.

This reflective feeling began at our yearly Holiday party for our amazing La Soupe staff, where I received the most incredible book assembled by La Soupe COO Emmy Schroder. From the cover statement, 'She took a walk in the woods and came out taller than the trees' - Henry David Thoreau," to the last page with a picture of my dear friend Michele Hanlon and her famous statement, "I am not even a drop of oil in the cog that runs this place." I flipped through photos and moving words written by friends and colleagues. Many tears flowed as each picture and remembrance brought a new wave of emotion.

So many people, from friends to total strangers, just showed up and said, "How can I help?" From an old high school friend who became the business manager/bookkeeper to a total stranger who gave up her similar dream and partnered with me during those crucial first years. I look at the Roundbottom "Soupe Shack" days as a giant swimming pool; I jumped in headfirst and learned how to get to the other side. I would like to say there was a big "business plan," a roadmap to growth and sustainability, but that would not be true. What I had was a burning desire, a voice deep inside me, pushing me forward. The world provided me with total strangers who also heard a voice, a voice calling them to Roundbottom. It was sheer passion, grit, and determination that allowed us to grow into what we are today.

Now, as I sit here being called to work on a 3-year strategic plan for the future of La Soupe, I find it challenging. It's hard for someone like me who gets an idea and makes it happen. Most of the time, the idea works very well; sometimes, they fail. But I get up every time and continue to push forward. La Soupe has grown in immeasurable ways, ways that I never imagined. Maybe because I was so deep in the day-to-day operations that I could not see to the other side; I was too busy swimming!

But I have seen my dream come to fruition in Walnut Hills, with an amazing staff and incredible volunteers who have given me so much loving support. As the La Soupe leadership team go through the strategic planning process, they are reaching out to a variety of experts, partners, and contributors for input. I would like to turn this question to all of you: How would you like to see La Soupe in the next 3 years? Email me at suzy@lasoupe.org. I recognize that each of you could have a voice that has given or received from La Soupe, have thoughts, and I would LOVE to hear from you.

To end this newsletter on a fun and delicious note, in the next few weeks, our staff and volunteers will be collaborating as teams to present to you SOUPER BOWL 2024! We are getting our creative juices flowing, creating MANY selections of various CHILI’s for your SOUPER BOWL needs! We will use what has been donated to us, so yes, our hands may be tied a bit! I am trying a riff on my pal Travis Maier’s cauliflower chili, with my other pal Jed Portman's Midwesterner version of Cincinnati Chili.

So even though our beloved Bengals will not be in this year's Super Bowl, you can have an amazing SOUPER BOWL by supporting La Soupe and trying the “Best in Chili’s” from the incredible Team La Soupe!

And as always, I say THANK YOU for allowing me to swim in my pool of crazy ideas!

And a copy of the Best Book ever written will live at our retail counter, where you too can reminisce and enjoy the first 10 years of La Soupe!

From Food Waste to Sustainable Farming

Written by John Hahn
Across the world, it has become increasingly common to throw away surplus food. This became the practice in order to maintain price points. Source reduction, or reducing the amount of surplus food, sits on top of La Soupe’s food recovery hierarchy. But, what other options are there if surplus food already exists?  

Food Recovery Hierarchy
This a framework for reducing food waste and ensuring that excess food is used in the most socially, economically, and environmentally beneficial way possible. It consists of five levels: source reduction, feed people, feed animals, industrial uses, and landfill/incineration. We strive to uphold the principles of the food recovery hierarchy, maximizing our efforts to utilize food in the most responsible and conscientious manner possible.

Since 2015, La Soupe has continued to expand its ability to feed people. In 2022, La Soupe rescued 1.25 million pounds of food that would otherwise be sent to landfills, almost 25,000 pounds per week. With La Soupe’s basement expansion in early 2024, this number is likely to only get higher. Along with direct donations (food that is not prepared by chefs), fresh meals, and culinary classes, La Soupe’s mission also assists in the creation of a sustainable world and food system. Aside from feeding people, another part of creating sustainability is feeding animals. Humans cannot eat items like a moldy peach or expired steak. So, what happens to the food that is sorted and determined to be inedible to humans? That too can avoid the landfill through partnerships with local farmers and organizations. Through La Soupe, Mark Findley, Jimmy Wilsom, and Marvin Duren are able to acquire feed for their chickens, pigs, sheep, goats, and cows. Findley and Wilson estimated that around 90% of their feed comes from La Soupe. However, none of these animals are fed meat. In order to solve this problem, La Soupe is also partnered with the Red Wolf Sanctuary and Red Riding Hood, two organizations which take care of wolves and wolf-dogs. The Red Wolf Sanctuary even houses other species such as coyotes, foxes, bears, bobcats, and birds of prey. 

The sad reality is that much like humans, animals have increasingly been fed highly processed food with lower and lower nutritional content. This can be seen in the quality of products people eat such as eggs. Findley and Wilson both noted that you can see the difference fresh food makes in the color of their eggs’ yolks. Fresh food can also lead to higher buttermilk content, which Findley uses to make cheese and butter. It also makes “the best lard you ever had,” Wilson said.

Holiday Poem

Written by, Suzy DeYoung

Twas the week before Christmas, when all through La Soupe
Not a volunteer was working, they all were pooped.

Our Fridge was stocked with donated food
In hopes that our elves would hurry back soon

Employees were nestled all snug in their beds
While visions of volunteers danced in their heads

With Ali in her kerchief and Christophe in
cap, Had just settled their brains for a long winter's nap

When out on the dock there arose such a clatter
Corinna sprung from her bed to see what was the matter

To the window, Mona flew like a flash
Tore open the back door and threw up the sash

The sight of the Burrow Van on the new-fallen snow
Gave the luster of hope of where it will go

When to my eyes should appear
But JOE and his team of big volunteers

With a little old driver, so lively and quick
I knew in a moment it MUST be Steve Hext!

More rapid than eagles the helpers they came
Zev whistled and shouted and called them by name

Now Janella, now Julie, now Karen and Ron,
Oh Theresa, oh Becki, oh Michael and John,

With Guy, Jeff, and Jenni not far behind
Candy, Jay, and Laurie, the best of mankind

Is Manda, Ralph, or Heidi nearby
Call Sansi, call Sheldon, they will know why

When Linda and Carole and Lauren arrive
Michelle and Beverly hand out the high fives

The taters, the onions, the carrots were chopped
By Ann, Gwen, and Campbell before they were swapped

For Michelle, Lee, and Nancy whose eyes started to water
So Janet, Nancy, and Marcia became the new martyrs!

At the top of the dock..to the back of the kitchen
Employees and volunteers worked with no bitchin!

The soupe simmers before the next delivery is made
When quarts are loaded, more elves come to our aid

As I drew in my head and was turning around,
Down the basement, Syd came with a bound

She was tatted in colors from her head to her toes
Hannah follows closely wherever she goes

A rack full of sheet trays she pulled from the fridge
Calling her friends to help just a smidge

The meals were packed by Kevin and Phil
Alae and Miranda taught them the drill

Dani upstairs called to Jared and John
Come quickly she said our market is GONE????!!!

Chelsey and Amy cried please “DO NOT FEAR”
Kara and Deb chimed “OH No OH Dear”

Melissa and Patsy came to their aid
While Rick confirmed, “Our bills have been paid!?”

Merret and Jackie now too are upset,
“What will we do, we’re breaking a sweat!”

Emmy came forward and promised a plan
And put out a call to our whole clan

Hey Kerry, hey Koree, hey Ashley and Ed
Hey Barbara, hey Katie, Leigh do not dread

Big D and Marco chimed in very quickly
“We’re in this together even if sickly”

Latoya and Lisa were quick to add
Maybe Ralph and Kristen found a new pad?

Jennifer and Margi walked into the chatter
Robert explained what was the matter

Where oh where did our free market go
Could this have something to do with dear JOE?

With a wink of his eye and a twist of his head,
Soon let me know we had nothing to dread

He shuffled with Wendell across the big lot
And pulled back a drape, WHAT had he bought?

The beautiful new market with a roof and some heat
Refrigerators and freezers stocked full of meat

And laying his finger aside on his nose
And giving a nod, up the highway he rose

I heard him exclaim as he drove out of sight,
Merry Christmas to all, and to all, a good night!

Rescued, Transformed, Shared: A Night of Culinary Inspiration and Giving Back

by La Soupe Founder, Suzy DeYoung

Just a few days ago, La Soupe hosted its annual fundraiser, CHEFtalks, and my belly still aches from all the laughter. It's hard to express how much this event meant to me personally. As I navigate this journey called life, I've grown more sentimental and intentional about creating lasting memories. Bringing together the three most iconic chef-restaurateurs for a night of storytelling in the unique and beautiful venue, Sugarcreek Bacon Barn, while dining on exceptional cuisine that highlighted the heritage of each of these dynamic individuals, was simply indescribable. Our culinary team hit a home run with their creativity and talent, showcasing rescued food.

Jeff, Mike, and Buddy, my heartfelt gratitude for joining us and going along with the flow, creating the most authentic and genuinely entertaining conversations that had people laughing and talking for days afterward. At one point during the evening, I looked at our outstanding emcee, Lou Schottelkotte, and whispered, "The train has left the station, and there's no turning back," as the stories became livelier, off-the-cuff, and genuinely hysterical. The theme for the evening revolved around how these three men conquered seemingly insurmountable odds, built iconic brands and created memories for countless diners, and now devote much of their time to giving back. Their love for food and the hospitality industry RESCUED them from challenging backgrounds, TRANSFORMING their lives of hardship into successful ones. A meal SHARED at any of their restaurants will uplift your spirits.

The three pillars upon which La Soupe was founded—Rescue, Transform, Share—were seen from a different perspective last Thursday, but the message remained unchanged. Jeff Ruby spoke about the impact "one person, his coach," had on him.

The meals La Soupe provides can provide some relief for our clients. often the only meal our clients will receive. We show them that there's at least one person who cares about them and may offer them hope for a better future. I often wonder if SHARING our food truly makes a difference. Does it have an impact on someone's life? The following message was recently sent to us by one of our clients:

"I wanted to thank you for the soup I received today at the sem pantry. It was so comforting to not have to worry about what we were going to eat today. We had the tomato and bean soup, and it was delicious. I have a hard time eating many foods anymore because of my stomach, so I was very nervous, but it was very comforting, and honestly, I felt like I could just relax for a moment. I'm sure that sounds strange, but I haven't had a real hot meal in almost a year since I got sick and lost my job and my home. As I sit here and write this, it almost sounds ridiculous that something so insignificant to most people is one of the main things that I long for. So, once again, thank you for a little taste of home."

This, my friends, is what continues to motivate me, inspire me, and encourage me to persevere. There's an old saying that I love: "When we run alone, we run fast, but when we run together, we run far." Once again, a huge thanks to John and Julie Richardson for not only being Presenting Sponsors but also for allowing the first public event in their Barn that Bacon Built! And boy, is it spectacular! A massive thanks to Amy and George Joseph as Presenting Sponsors as well, and to the myriad of corporations and individuals whose support raised over $260,000! Our expansion project will be completed by year-end, providing us with the much-needed freezer space to continue our mission. We're heading into the cold winter, where a bowl of soupe brings much-needed comfort to so many.

Thank you, Jeff Ruby, Mike Wong, and Buddy LaRosa, for the impact you had on our guests last Thursday evening, but most importantly, for simply being the true GOATS of all time!

Savoring Traditions

by Suzy DeYoung

It could be because I earned my Medicare card this year, but I've become very conscious of aging and the art of creating, honoring, and preserving traditions. Although my father, Pierre Adrian, passed away when I was just 13 years old, my mother established valuable traditions and memories that have lasted a lifetime. My maternal grandparents moved to Cincinnati to help my mom raise her four kids, and the Sunday supper became a cherished ritual. In those days, we happily savored whatever Papa, an accomplished professional chef himself, would bring to the table, and the conversations during these meals created some enduring memories.

This tradition has continued with my own family as my kids have moved out, providing a way for us all to stay connected. I have various "nuances" depending on which kids, girlfriends, and friends are joining us – vegetarian, gluten-free, a carnivore's dream, and the adventurous eater who will try anything. Some Sundays, I prepare up to eight dishes to ensure there's something special for all my guests. Some might think this is hard work, but as I grow older, I cherish my Sundays in the kitchen more and more. Of course, I always start with whatever needs to be used up from the fridge.

Last week, I had plans to roast a head of cauliflower, a favorite of two family members. When I began breaking down the enormous head into florets, I ended up with more stalks and leaves than florets. In that moment, I saw an opportunity to reduce food waste, create something simple and delicious, and "experiment" with what I had on hand. While I prepared the rest of the meal, I simmered the stalks in a large pot of water with a cube of Knorr Swiss Vegetable bouillon, a handful of my twice-baked "pie weight" navy beans, and the tops of five garden tomatoes from the tomato vinaigrette. Throughout dinner, this pot simmered, with no need for precise measurements or seasoning adjustments.

I blended this "experiment" in my Vitamix (my FAVORITE luxury kitchen item), and I was amazed at how delicious this concoction from "scraps" turned out. I enjoyed it for the next three suppers. It's so simple, and by adding a different fresh herb from my garden each night, like sage, basil, thyme, tarragon, or rosemary, it added an extra layer of yum to the base each evening.

Making this new-to-me soup reminded me of my Aunt Helene in France, with whom I spent numerous summers. In France, the big meal of the day is at noon, followed by a simple dinner of charcuterie or soup and salad. This was ALWAYS my favorite meal of the day. Tante Helene would scrape EVERYTHING from lunch into her pressure cooker, let it cook, and then puree it for our bowls. We'd have stale bread cubes sautéed in butter, a sprinkle of cheese, and a dash of Maggi, and I was in heaven.

The rekindling of taste buds, the stories, and the memories that meals evoke, and a homage to three of the greatest iconic chef/restaurateurs in the city will be the theme of our October 26 La Soupe Fundraiser, CHEFTalks: Taste the Inspiration.

Buddy LaRosa, Jeff Ruby, and Michael Wong will share the stage with me, along with our dear friend Lou Schottelkotte as the emcee. I know that all three men overcame challenging upbringings and turned to food to break the cycle and build their culinary empires. When La Soupe provides prepared meals and soups to our 140 annual partners, perhaps the next Buddy, Jeff, or Michael is among those we're serving? Our hope is that our homemade, nutritious meals will help our clientele establish their own traditions around the table and maybe inspire those receiving our food to join the culinary industry.

I hope to see many familiar faces at this year's event, as I believe it will go down in history as a "were you there" event of the year!

Koundé Cissé

The Mandela Washington Fellowship for Young African Leaders is the premier initiative of the U.S. Government's Young African Leaders Initiative (YALI). Established in 2014, it has engaged close to 6,500 young leaders from all Sub-Saharan African nations. Targeting accomplished individuals aged 25 to 35, the program recognizes their achievements in fostering innovation and positive change within their communities and countries.

We have had the privilege of working with Mandella Washington Fellow, Koundé Cissé for the past few weeks. Koundé owns and operates her catering business, Koundé Vision in Mali, and came to America to diversify her dishes, expand her knowledge surrounding nutrition, teach cooking courses, and learn more about how to manage a large staff.

Interview with Koundé Cissé

Q: Can you tell me a little about yourself and how you got involved in the Mandela Washington Fellowship? 
A: I am Koundé Cissé from Mali. I am married and the mum of four girls. I got involved with the Mandela Washington Fellowship through previous fellows who told me it would open a door of opportunities.

Q: How long have you been passionate about cooking? When did you decide that this is what you wanted to pursue?
A: I have been passionate about cooking since I was young. I like food, and my relatives also found my food delicious, so I decided to make it my business. I have been working in that field since 2018, so 5 years now.

Kounde and staff working at Kounde Vision

Q: Can you tell me a little about your catering business, Koundae Vision? How did it get started, and where do you see it going?
A: I started Koundé Vision by selling my biscuits in front of my door on a small table, then I looked for a partnership in some shops to sell my biscuits. After that, some English clubs started calling me for snacks during their meetings. It was at that time that I got the idea to provide a catering service. Now I provide catering services to enterprises, organizations, some embassies, and also to some Malian associations. We also provide food for weddings and naming ceremonies. I even got the chance to provide catering service to the Supreme Court of Mali. Since 2021, I have opened a fast food kiosk restaurant where I sell food every day. My dream is to open many other kiosk restaurants in Mali and a big restaurant where I can have a venue to rent to people for their meetings, have my own delivery service channel, and also expand my business in other countries.

Q: How would you describe your dishes?  
A: I make traditional dishes as well as modern ones. It all depends on the client's needs. One of my client's favorite foods in my restaurant is widjila, a food of the north of Mali made with our traditional spices, bread, and a red sauce with meat or chicken.


Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: YES, absolutely! I wanted to diversify my dishes by learning those skills in a US organization, having a notion about nutrition, giving cooking courses, and managing a big staff.

Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: All the techniques that I wanted to learn have been provided by La Soupe. I am simply satisfied. 


Q: What was your favorite part of working with La Soupe and in Cincinnati? 
A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.

Q: What was your favorite part of working with La Soupe and in Cincinnati? 

A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.

Q: What did you learn during your time with La Soupe?
A: I am impressed by La Soupe teamwork, so I have learned how to coordinate work with a big staff, discover new dishes, have notions on nutrition, know techniques of giving cooking courses, etc.


Q: You spent some time in Texas before coming to Ohio. What was your experience like there?
A: I had a very good time in Austin, Texas. At the Austin Business School of UT Texas, I met 24 African leaders, shared experiences with them, and learned from each of them. We have had an exceptional business professor, John Doggett. Learning from him was just a blessing.

Q: When you're not cooking, what do you like to do for fun? 
A: When I am not cooking, I like spending time with my daughters, they are my friends. I also like watching TV, especially movies and reality shows.


Q: What's next for you and Koundae Vision?
A: Once back home I will make changes in Koundé vision according to what I have learned in the United States of America, a continent where all dreams are realizable.  

La Soupe Founder, Suzy DeYoung and Koundé Cissé