Hocking College Partners with the Joe Burrow Foundation and La Soupe to Feed Thousands

Since October 2023, La Soupe has collaborated with the Joe Burrow Foundation (JBF) to provide meals to local schools in Hocking County, Athens, and nearby areas in response to the increasing demand. Eastern Ohio experiences some of the highest food insecurity rates in the state.

Regrettably, a significant number of residents in Eastern Ohio face challenges in obtaining nutritious food. In fact, over 60% of the population and more than 80% of children in these counties are eligible for SNAP and other assistance programs, which are available to those at 130% of the poverty line.  

Every week, La Soupe delivers chef-prepared meals and additional donated items such as dairy, vegetables, and dry goods in a refrigerated van provided by the JBF. As shipping meals across the state is not a long-term sustainable solution, we sought a local, reliable partner to operate a Rescue Kitchen to serve its own community. This maintains the weekly capacity of Cincinnati’s current operations, while empowering Hocking to tackle food waste and hunger in a quicker and more efficient manner, all while training future culinary professionals in low-waste batch processes.

Finding the right partner was challenging. While we met many great organizations in Eastern Ohio, they were often at capacity running the operations on which they were already focused. Infrastructure and the capacity to commit to operating a kitchen using surplus foods were also challenges for most organizations in the region.  

That changed when the Joe Burrow Foundation connected us to Hocking College in February of 2024. Hocking College is a community college in Nelsonville, Ohio, that operates over 60 vocational and degree programs that range from nursing to welding to hospitality and culinary programs. Executive Vice President Jarrod Tudor, Director of Hospitality Elladio Vassel, and Grant Director Sam Taylor have enthusiastically joined La Soupe’s Second Cohort of the Capacity Building Program and embraced the challenge to bring a rescue kitchen to the region. They are working toward incorporating the program into large-batch culinary and hospitality student programs, ensuring a steady workforce.  

On November 22, members of the La Soupe team took a road trip up to Hocking College to celebrate the groundbreaking of Hocking College’s Rescue Kitchen, which will be housed in the former brewing classroom space.

Speakers at the ribbon-cutting included Fran DeWine, Ohio’s first lady; Lt. Gov. Jon Husted; Jay Edwards, the outgoing, term-limited representative for Ohio House District 94; Robin Burrow, representing the Joe Burrow Foundation; and Katie Funk and Julie Richardson, representing La Soupe Cincinnati. 

The Wasserstrom Company has generously gifted over $100,000 in equipment to the project, the Joe Burrow Foundation has graciously donated $100,000 to purchase freezers for the kitchen, and Bellisio Foods has laid the groundwork to serve as a large-scale manufacturing rescue partner, ensuring a steady supply of bulk rescued food.

“We are here today because Hocking College is thinking outside of the box, and I think that we have the opportunity to serve Southeast Ohio,”  Robin Burrow said. “Not necessarily just from this kitchen, but I think that this is a way to really transform what we’re doing, and we need lots of help to make this project happen.”

Once complete, the program will temporarily operate as a hub, distributing food throughout the region that La Soupe brings to the campus while building kitchen programs to take over and exceed current distribution levels. 

Hats off to Hocking College!

More information from the groundbreaking is available here:

https://athensindependent.com/hocking-college-food-rescue-kitchen/

https://woub.org/2024/11/25/hocking-college-rescue-kitchen-food-accessibility-southeast-ohio/

Growing with Purpose

Six years ago, I joined La Soupe, drawn to its scrappy, grassroots energy. Suzy built this organization on passion and grit, and the team of ten at the time did it all—rescuing cheese at Trader Joe’s during a power outage, preparing catering orders, delivering emergency meals to natural disaster zones, fixing the Wi-Fi, and manning the retail counter. It was chaotic, charming, and fueled by a deep commitment to our mission. We made the impossible happen with limited resources, thanks to the dedication of our staff and volunteers.

Over time, we grew smarter and more organized. We launched programs tailored to the needs of our community, like diabetes-friendly meal deliveries and culturally varied menus. We built systems to support those programs and shared what we learned about feeding people with rescued food with anyone who asked.

That passion and support helped La Soupe grow quickly. In 2020, we hit a huge milestone: preventing 1 million pounds of food waste—a number accelerated by pandemic supply chain disruptions. Now, we’re looking at 1.4 million pounds of food rescued in FY25. Our staff and volunteer chefs have grown more efficient, from 60,000 servings in our first year to nearly 1.4 million this year. Through all this growth, we’ve attracted people who believe deeply in our mission, which makes La Soupe special.

When I stepped into the COO role in 2022, I focused on strengthening our foundation. My goal has always been to build an organization that values its people—staff, volunteers, and the community we serve—so we can deliver nourishment and culinary excellence for years to come. We’ve added team members to ensure we’re sustainable behind the scenes and have implemented processes and policies that let us work smarter while keeping our hearts intact. It’s incredible to hear volunteers and visitors describe the “electric energy” they feel inside our doors—that’s the spirit of La Soupe.

Over the past year, as part of creating La Soupe’s three-year strategic plan, we took time with our staff to define the core values we want to uphold and hold each other accountable to in our work and mission. Here is what we developed together:

Core values:

• Exemplary Quality and Safety in food preparation and distribution, community engagement, and programming.

• Agile Creativity to tackle food waste challenges and develop innovative culinary solutions.

• Dignified Inclusivity that embraces diversity, leads with compassion, and builds equity.

• Community Collaboration with local chefs, food producers, social service organizations, healthcare providers, and government entities that support a more resilient food system.

• Dynamic Sustainability through food rescue, environmental stewardship, and continuous improvement.

This year, we’re committed to doing as much as possible for our community with our resources, always keeping these values front and center. Whether you’re a volunteer, donor, staff member, or partner, I hope you feel these values in every interaction with us. Thank you for supporting and amplifying them with us!

A Message From Our Founder | October 2024

Written by La Soupe’s Founder, Suzy DeYoung

Ahhhhh, the change of seasons! I have always maintained autumn is the most beautiful, vibrant season of the year, and this past week of colors proves me right again. Every road I have driven on has more color than the last and more contrast than in previous years. With the extreme drought conditions, I assumed this would not be a colorful fall, but am grateful my predictions proved incorrect. 

 
There is something about the crisp morning air and the sun's slow warming that gives me a huge serotonin boost. As the time changes this weekend, I’m reminded that the winter months will soon be upon us. I have been taking long early morning walks in the woods, moving barefoot in the grass, and soaking up the glorious sunshine while it lasts.  

 
As I drove through a few areas of town this week, I thought, “Where are the fall colors that light up my neighborhood?” followed quickly by, “Is this a visual sign of the disparities in our world? Is this just one more privilege that I have always had and look forward to that other people do not have?” 

 
La Soupe makes regular deliveries to these neighborhoods every week. The people living here are kind and appreciative of everything we are able to share with them. I certainly hope there are parks or green spaces in these areas that I do not know about because the neighborhood itself has ZERO fall color. This season puts a huge smile on my face, and I still say, “WOWZA!” to the colors; yet it is one more thing I can add to my growing list of disparities.  

 
Walnut Hills, the neighborhood we chose to call home for La Soupe, has a rich history which has gone through a lot of change in the past decade. Although neighborhood revitalization is always complex, we strive to be part of supporting the old and the new. Staples like The Greenwich, staff favorite Brew House, and a beautifully expanded and restored public library remain, but growth is happening. The community welcomed its first grocery store, ETC Produce & Provisions, since Kroger closed in 2016. We now have a few new restaurants with different cuisines and price points. DANCEFIX and ArtWorks have also moved into the neighborhood. I hope the residents who have lived here their entire lives can enjoy these changes and find a new sense of pride. 

 
There have been some internal changes at La Soupe, with some new faces added to our stellar staff. If you meet them while volunteering or buying soupe, say hello and welcome them to the team. 

Next week, there will be a change in leadership for our country, with many people happy with the result and others well…

The one thing that does NOT change is La Soupe's dedication and commitment to reducing food waste which was so beautifully evident at this year's record-setting fundraiser. Thank you to all of our sponsors and the individuals who came to enjoy an evening of top-notch food and inspiring conversations with some of the finest and most generous chefs in our city.  

La Soupe has been creating change in our community for over ten years. It is always an honor when someone sees me and comments that they enjoyed making a rescue run for us or tells me they opened and consumed something past the Best Buy date – and lived to tell about it! 

How we look at, acknowledge, and accept the food waste our country produces is changing. As La Soupe spreads its collective knowledge throughout the country with our Inspire program, we will be teaching others how to be change-makers in their cities regarding food waste and hunger. Never forget that small changes in individual behaviors can yield big results.

A Message From Our Founder | September 2024

Written by La Soupe’s Founder, Suzy DeYoung

‘Tis the season for awards ceremonies! This month we celebrated the best of the best in Hollywood and beyond – People’s Choice, Emmys, American Music, and Hispanic Heritage, to name a few. Our turn in the restaurant industry has to wait until April, when the coveted James Beard Awards will be announced.

We may not be New York, LA, or Chicago, but throughout the years, Cincinnati has managed to hold its own with some powerhouse chefs and restaurants – the late Chef Jean-Robert de Cavel and 5-star Maisonette come to mind. As a foodie, this makes me proud and excited to showcase the incredible talent we have living in our backyard.

Last year at our signature event, Chef Talks, we honored three iconic restauranteurs who call Cincinnati home. Jeff Ruby, Mike Wong, and Buddy LaRosa shared hysterical stories, bantered back and forth, and provided our guests with a glimpse into the lives of their incredibly successful careers.

This year, I am delighted to host three talented chefs in our city who were nominated for a James Beard. The award was created “to celebrate, support and elevate the people behind America’s food culture” and recognizes both restaurants and chefs. If you haven’t already purchased tickets to the event, I encourage you to buy them today and join us for another lively evening of specialty food, curated cocktails and mocktails, and friendly chatter.

Jose Salazar, our friend and a member of our Bucket Brigade and Community Kitchen network during Covid, has been a semi-finalist SIX times! I teasingly call him the “Susan Lucci of awards” - doing incredible work, watching the ceremony live each year, and then being beyond disappointed when I do not hear his name called as the winner. He’ll share his story, the challenges and the triumphs he’s faced along the way, and his thoughts on how the dining scene in Cincinnati has changed since Covid. As he juggles his three restaurants while building a fourth, we are honored that Jose said yes to our request.

Elaine Uykimpang Bentz provides our city with some of the most unique and delicious pastries with her husband at Cafe Mochiko. Their small cafe, located a few blocks from La Soupe, serves some of the best ramen and Asian American dishes in our city and beyond. They have worked in some of the greatest restaurants on the West Coast and, as husband and wife, brought their talents to us.

Jeff Harris, a culinary talent transplanted to Cincinnati after Hurricane Katrina, has significantly enriched our city’s dining scene. Nolia, his brainchild, offers a unique dining experience that pays homage to Jeff’s heritage while presenting a delightful twist on classic dishes.

The stories they share are some of the best “behind the kitchen door” stories. Their unique heritage and travel adventures, the profound impact it has had on their cooking, and how being transplanted to Cincinnati has fulfilled their culinary dreams, is sure to inspire and appreciate the audience.

There’s one more award that deserves recognition this season – Cincinnati Enquirer’s Women of the Year. We will be celebrating our dear friend and board member, Julie Richardson, at the event on October 24. La Soupe would not be the powerhouse it is today without Julie and her family’s company, SugarCreek. They have championed sustainability at their facility by pioneering a food waste reduction rescue system and are now helping other manufacturers do the same.

No less significant is Robin Burrow and the work she has done through the Joe Burrow Foundation. Her advocacy of our mission has helped us increase our footprint to Athens, OH and Appalachia by providing critical support to make that possible. In 2017, fellow board member Mimi Dyer and I were honored with this same award for launching La Soupe, and we are THRILLED to have them join the rankings of powerful women making a difference in our community.

I am ending this newsletter with a look at how awards have evolved over time. As I continue to research the life and legacy of my father, Pierre Adrian, I have found many little gems of quotes and stories, including this one:

It was 1966, and Mobil Guide had just awarded a new New York City restaurant, Cafe Chauveron, 5-stars for the first time. There were seven other 5-star Mobil restaurants in the US, including the Maisonette, where my dad was the executive chef. All eight chefs were invited to New York for a marathon meal. The men, six from France, one Dutch, and one Italian, would feast on an eight-course meal with six wine pairings that would have cost a WHOMPING $75.00 if they had paid for it out of their own pocket. No hard liquor was served as the French believed it dulled the senses.

French-speaking waiters wheeled caviar tins as big as cookie jars and Taittinger Blanc de Blanc 1959. The speeches began at one o’clock in the morning as the meal was concluded. Somebody from Mobil recited, “We may live without friends, we may live without books, but civilized man may not live without cooks.” As the gold medals were awarded and the toasts rang out to “Long live gastronomy in America” my dad stood and spoke to the group:

“This is the first time I wear a tuxedo. I came to this country with $31.00 in my pocket. I love this country. You all will have the best of everything as long as the CHEFS are connected with giving you pleasure in your life.”

I founded La Soupe on the belief that CHEFS are the answer to food insecurity. I read what my dad said over 50 years ago and thought, “WOW, you too, believed that chefs are the answer!” Come celebrate our city’s best chefs on October 17. We promise it will not go until 1:00 am, but also know we are not pouring 1959 Taittinger!

A Message From Our Founder | August 2024

Written by La Soupe’s Founder, Suzy DeYoung

Sixty-six. I turned 66 years old this month… and with it came much reflection. An incredibly wise friend of mine once said that growing old happens gradually. It’s not like one day you wake up and say, “I’m old now!” But age has allowed me to pause, reflect, and count the many blessings that have accompanied me on this journey. 

I reflect on my days at La Petite Pierre, which sustained me for 25 years. That job, the profession of cooking and working with my family, fulfilled my creative needs. It’s funny; I now ask myself, “How the heck did I do that for so many years?” It was physically exhausting and mentally challenging, coupled with the anxiety-producing world of off-site catering. I learned that you must always have a Plan B and that even the most thought-out plans can have an unforeseen glitch. That glitch could be the difference between a memorable event or a complete disaster. 

I recall one event that we catered for that did not go the way I wanted. There were unforeseen challenges that escalated until I was knee-deep in a poorly executed event. It’s easy to say, “But look at all the successes you’ve enjoyed!” Unfortunately for that event, I had not spent enough time planning and working through all the “what if” scenarios. My takeaway was to learn from my poor planning, to NEVER allow that to happen again, and to make every subsequent event a showstopper full of memories for the guests. 

Ten years ago, I took my learned experiences to create La Soupe. The amount of “what if’s” would cause most people not to start their engine. “What if there is no food to rescue this week?” “What if we cannot get enough volunteers to help us?” “What if no schools are interested in our Cincinnati Gives a Crock Program?” “What if we cannot find enough places to bring the meals we create?" And the list goes on and on.  

One of the questions that was often asked of me at the beginning of La Soupe's journey was, “If feeding people can be done by rescuing food, why is nobody approaching hunger in that way?” I know the answer… because it is HARD! We will never succeed if we allow these “what ifs” to drive us. The many frustrations, the complications we navigate, and the problems we are asked to solve can sometimes seem insurmountable, but at the end of the day, our collective efforts are making a difference. We are keeping perfectly good food from going into a landfill. We are creating jobs for cooks and chefs to utilize their talent in the most meaningful of ways. We have created a place where all people are welcomed and can contribute to the greater good. We are being good stewards of the food we receive and feeding farm animals or composting what is not good for human consumption. 

As I reflect, I decided to go down memory lane with one part of La Soupe's beginnings. I asked myself, “Can I get another retailer to get on board with us?” just like the old days of me cold calling grocery stores. One of the hardest doors to get in for me has always been Costco. I cannot count the number of managers I have spoken to and could never get a follow-up response. To say I wanted to win this account is an understatement and an ongoing personal challenge. Thanks to a wonderful manager, Andrew, who happened to be a St. Xavier graduate (I leaned into that BIG time!), we are now receiving pallets from the Mason/Fields Ertel Costco! Mission accomplished and a smile ear to ear as I say to myself “I’ve still got it.”

Building relationships is critical to growth and learning, and I'm fortunate to have made connections with like-minded organizations across the country. A few weeks ago, my friend Bill Bracken of Bracken's Kitchen in California reached out to see if I had any connections on the East Coast. He was looking for a home for 70 palettes of short-coded San Marzano tomatoes that were sitting in a warehouse in New Jersey, valued at $195,000. I emailed a few friends I've met through the years, jumped in the shower, and PRESTO! An enthusiastic and grateful Matt Jozwiak, co-founder of Rethink Food in NYC, was making arrangements to rescue the "Ferrari" of canned tomatoes. And just like that, from the West Coast to East Coast, I was able to divert beautiful, nutritious food from the landfill in one of the largest "saves" of my career!

La Soupe began as an answer to “what if.” By allowing myself the freedom to explore and create a new model, it has helped countless people. My Founder role is now 10 years old, and I contemplate what retirement will look like. I give plenty of attention and effort to the moment I am currently in, but I will not let that hamper the moments to come. Because life will go on, and much of this wonderful life has yet to appear. 

I know I am being called to author a book on the intersection of my father’s life with my own. The World War set him on an unimaginable journey to America, establishing our city’s first 5-star restaurant, The Maisonette. The love of food and the joy that a well-prepared meal can bring to a guest. The life he could never imagine while living in an occupied war-torn region, came to fruition.  

My father did not shy from the question “what if” and neither did I. I want to share that story so that more people have the courage to ask themselves ...."What if." 

A Message from our Founder | July 2024

Written by La Soupe’s Founder, Suzy DeYoung

The month of July seems to have flown by, but I’ve had some delicious, fun, and rewarding road trips to share with everyone. I am a firm believer that r/d is not only research and development but when applicable, ROB and DUPLICATE!

When I first started down the La Soupe road in 2014, I could not find many models I could find set up like what I envisioned for La Soupe. I went to Washington, DC, to spend a day with the DC Central Kitchen (DCCK) team, located in the heart of our nation’s capital. 

DCCK has been in operation since 1989 and has grown into an unimaginable kitchen network. Their space is large, and everything is written in 17 languages, showing the diversity of the community who volunteered or were employed for DCCK. La Soupe’s space at the time was 900 sq ft on Round Bottom Road. The road headed nowhere and was in the middle of nowhere, but it was only four miles from my home, which meant I could ride my bike to work!  

It was hard to comprehend everything I saw in DC as they were SO big, and we were SO small. I was admittedly not the best Google searcher, and it took a dedicated Round Bottom volunteer, Toni Nevins, to tell me about Second Helpings in Indianapolis. Again, it was overwhelming as they have been in existence since 1998. I visited a few other cities hoping to gather r/d, but to no avail. These trips helped me see what the future could be, but there were so many lessons to learn as this was a whole new world for me. I was a chef/restaurateur and knew nothing about setting up a nonprofit food recovery system. 

This month I hit the road with Deb Moran, who has been with us since our Round Bottom days. She sees and understands how hard it has been to get to where we are today while also recognizing opportunities we may be able to implement. We toured some like-minded organizations doing amazing work, ate great food, and checked out a few different models that have piqued my interest.  

First up was Lexington, to dine at Sam Fore's Tuk Tuk Snack Shop pop-up. A fellow James Beard Bootcamp chef, Preeti Mistry was “popping up,” bringing JUHU Beach Club food to her pal’s new endeavor. I enjoyed learning from these two amazing women around what it takes to run a successful pop-up.  

The next morning, Deb and I headed over to Louisville to see how our friends at Feed Louisville. The love in the kitchen was palpable, energetic, and professional. They are flourishing. We are thrilled at the possibility of them joining our 2025 Rescue Kitchen Network as they are ready to take their game to the next level. When I left, I recognized how hard it must be for other startups to see our space in Walnut Hills - our 900 sq ft has morphed into a 15,000 sq ft powerhouse of a nonprofit, similar to DC Central Kitchen and Second Helpings. 

A few weeks later, our Chief Philanthropy Officer, Jackie Bouvette, and I headed to Nashville for the NOURISH fundraiser for The Nashville Food Project (TNFP). When La Soupe began in 2014, I had MANY phone calls with TNFP’s founder, Tallu Schuyler Quinn. She had started a few years before me and was working out of a church basement. Tallu was only 31 when she began, but her compassionate, intelligent voice has calmed me on more than one occasion.  

I looked back at some notes I made at that time, and this quote from her stood out: “Optimism is a feeling, a mood. But hope is a decision, a choice. Hope is something to practice, and to be enacted.” The work both of our organizations do every day, bringing local solutions to global issues, brings HOPE to our communities.   

We both agreed that waking up and starting our day with a purpose was the single biggest gift our nonprofits gave us each morning. The logistics of the day-to-day operations of La Soupe, the weighing, counting, and tracking of the funding for the work we do. There is a Wendell Berry quote: “If it can’t be weighed, measured, or counted, it doesn’t exist.”  

We both pondered how we measure the “other stuff.” How do we talk about the connections between us as what matters most: the excitement from our Share partners when they eat our delicious meals, the sense of accomplishment our students have when they taste their own creations, or the anticipated joy when our La Soupe van pulls up in a parking lot to distribute meals and food.  

Tallu passed away from a brain tumor in 2018 at the age of 42 after a long-fought battle. In her very short life, her impact in Nashville will be felt for years to come. I finally fulfilled my promise to her and celebrated TNFP's 10th NOURISH fundraiser, which was delicious, inspiring, and beautiful. 

La Soupe’s employees, many of whom have been part of our journey from the start, are the heart of our organization. Their dedication and hard work, along with the support of our volunteers, foster a sense of community and form enduring friendships within our walls. Our volunteers are the essence of La Soupe. It is their tireless efforts that truly embody the spirit of our organization. These are the impacts that are hard to measure, but the true SOUL of La Soupe. 

As I work slowly towards retiring, I often think about the soul of La Soupe. One of the guests at the fundraiser was a childhood friend of Tulla. She expressed that it also weighed heavily on the mind of Tulla, whose passion started TNFP and feared that it would be lost when she passed away. As we continue to expand our outreach, I have HOPE that the soul of La Soupe will live on. The folks in Nashville have achieved this for Tulla, and I am confident that our Executive Director, Emmy Schroder, will continue to shepherd our growth while keeping our immeasurable soul intact.

A Message from our Founder | June 2024

Written by La Soupe’s Founder, Suzy DeYoung

Yesterday, as I sat down to write this month’s newsletter, I sent a rough draft to our Chief of Philanthropy, Jackie Bouvette, whose honest feedback I needed and trust. She replied with, “It is simply amazing how many have linked arms with La Soupe.” That line pushed my mind into an entirely different direction, and it really caused me to pause and reflect.

The “linked arms” in our operation is essential.

The level of complexity on a purely operational level at La Soupe can be mind blowing. (Schedule a tour and see for yourself!) Follow the life of a donated product from start to finish and one can see how many hands and operational touch points it goes through before it arrives into someone's home or nourishes individuals at a local shelter. Sometimes the amount of a certain product is overwhelming, like 46,000 pounds of "near end of life” onions, a gaylord of fresh basil, or a pallet of brussel sprouts. To ensure we stay true to our mission of keeping perfectly good food from going into a landfill, we must have many options to choose from.  

We can directly donate the product to food pantries in its original state or utilize it to its full potential by transforming it into a soupe or meal. The delicate balance of when/where/which delivery method is “a la minute” – that is kitchen speak for last-minute decisions. We have set up so many options but the bottom line is our team in shipping and receiving make quick, mindful decisions every minute of every day. La Soupe has 290 partners in our rescue/share network. Establishing and maintaining relationships with these partners has been the key to our success as our network continues to grow. These partners appreciate our adaptability which ensures that the product we send will be helpful, not a burden.

We have also “linked arms'' with new and exciting partners. Community partners have done a phenomenal job of hosting events that have raised funds for us and shared the mission of La Soupe with their networks. Business partners have stepped up to lend their talent for work that impacts our bottom line and streamlines production. Volunteers have jumped in with both feet to ensure we are maximizing our ability to execute our mission. We are eternally grateful for the way people keep showing up for us and spreading our message with others.

Probably our most visible “linked arm” recently has been with the Joe Burrow Foundation. Their belief in the work we do, the model we have created, and their financial commitment along with a brand new refrigerated van, has helped us distribute to their hometown of Athens. As we continue to learn about the needs of rural Ohio, we know that “linked arms” with both government and private funding is crucial for its success.

We joined and  celebrated with our Inspire cohort graduates at the Governor's Residence in Columbus. Our own Katie Funk, Inspire & Innovation Director,  in partnership with Nora Spitznogle of Second Helpings in Indianapolis has led three different nonprofits in duplicating our model in their Ohio cities. We were challenged by the Governor in 2020 to replicate our model, and Katie has done a phenomenal job, sharing the how/what/when/where of La Soupe. I know everyone enjoyed taking a tour of the gardens with Fran DeWine after enjoying  a 100% rescued lunch provided by La Soupe and the cohort. We know that our Governor will continue to help us grow our network within the state of Ohio. These very strategic and meaningful partnerships we have built is what is the not-so-secret sauce to our overwhelming success in saving more food so others may eat.

The visual of  the “linked arms” had me reflect on another incredible event I attended this month. The Holocaust and Humanity Center’s UPSTANDER award event is simply the most inspiring  event I attended this year. I nominated a young man I befriended,  Lamonte Ragan, after working with him since the first of the year. You can read his story here. 

 After reading this article, La Soupe “linked arms'' with Lamonte and began offering healthy snacks and drinks for the kids of the West End. He is a true foot soldier doing the hard work, connecting with many kids and mentoring them in academics and sports, fueled by his passion. Lamonte took home the UPSTANDER award for his leadership with the WEEROYALS. I cried as I watched this young man whose dedication, commitment, and genuine concern to be part of a solution to give these kids stability. He was born into the same situation, but through the hard work of his mother he received an education at Clark Montessori and his world opened up. Lamonte does not have the “linked arms”of support that La Soupe has. He has the passion, the grit and determination to be a change maker. He needs structure and business coaching so he can continue on his path. If anyone in our network has time, experience, and a desire to build a nonprofit from the ground up (he has a 501c3), or if you’re  looking for a different kind of volunteer, please reach out to me so I can connect you. It would be wonderful to watch Lamonte receive the “linked arms'' of support that we have been blessed with.

And lastly, a funny story from the incredible Joe Burrow Foundation Fundraiser this year.  As I wandered through the tent, noshing on incredible food by the newly launched Jeff Ruby Catering division, there was a tap on my shoulder. I turned and was greeted with “Hi Suzy, it’s Sam Hubbard, remember me?” I absolutely cracked up and said, “Seriously Sam, aren’t you past needing to introduce yourself in Cincinnati?”  He gave me a hug and thanked me for the work we are doing with his foundation  and his Hubbard Cupboard Program. Now those are some seriously HUGE arms to be linked with!

So thank you to EVERYONE who has chosen to “link arms” with us. We see you, we appreciate you, and we are humbled and grateful.

A Message from our Founder | May 2024

Written by La Soupe’s Founder, Suzy DeYoung

As schools close for the summer break, the La Soupe calendar changes significantly. We have been diligently working on partnering with the various summer feeding programs to ensure that our city’s food insecure community has access to our healthy meals and soupes. La Soupe basically runs two calendar years and the transition every May is challenging for so many. If you have been wanting to be a kitchen volunteer, slots seem to open up as well, so stay connected with our Manager of Volunteer Engagement, Ali. Come slice and dice with us! My son Christophe will be there to keep you laughing, slicing/dicing/chopping, quarting soupes and wrapping doughnuts!

I have been away for the past three weeks on a very overdue trip to visit my family in France. It is the longest I have ever been away from the place that soothes my soul, gives me a sense of calm and peace, and be with cousins that are more like sisters and brothers to me. The mountains in Alsace hold such a special place in my heart and every year I am fortunate to stay there. I realize I am definitely more of a mountain girl than beach girl. Although admittedly, the hiking seems to get harder with age (and two new hips and rebuilt spine) but the peace and serenity of the forest there is my zen.

This trip gave me time to really evaluate how I would like to spend my retirement years. I am 66 this year and with most of my friends retired, I realized I still have a few things I would like to accomplish while my body is intact. I am in relatively good health and still have some unfinished goals.

With that being said, I have also been working on an exit strategy from La Soupe. Now before you say…WHAT!..you are leaving La Soupe? That is NOT the case. I will ALWAYS be involved in La Soupe as nothing in my work life has been more fulfilling and there is still much work to be done. Finding the right person to lead us into the next 10 years has been a top priority. I know we have the right person in place. I will still be in the office most days, giving talks to various groups and looking always for new solutions, finding more partners and inspiring others to be part of our solution to food waste and food insecurity. La Soupe is in every cell of my being so there is absolutely no way I will ever NOT be a part of its success.

We have successfully made the transition of Emmy Schroder from COO to Executive Director. I count my blessings daily to have had Emmy part of our organization for almost five years now…half of La Soupe’s lifetime. She has worked in various roles for La Soupe and has proven time and time again her passion, commitment, and expertise are exactly what La Soupe needs to lead us into the next decade of our growth. I have learned so much from Emmy the past five years and know that “my baby” is in the best of hands .
 
As I have said so many times ‘I don’t know, I am a cook”…Emmy will ALWAYS have the answer. So please join me in celebrating our new Executive Director, Emmy Schroder!

A Message from our Founder | April 2024

Written by La Soupe’s Founder, Suzy DeYoung

The month of April certainly brought the showers, and we are just landing in May so hopefully the “brings May flowers” holds true. 

La Soupe certainly has been very busy the last two months, which is normally a quiet time for food service operations. We celebrated the ribbon cutting and grand opening of our new basement facility last month and have certainly hit our stride this month with some operational changes. Our hard-working dock workers are loving more space, not relying on the loading dock for all deliveries and their own office area! Streamlining the receiving and distribution was one goal and I would say we have accomplished that and more! We are already seeing more rescued food being transformed and getting distributed back into the community. Our team is very grateful for all the extra refrigeration and freezer space for more rescued products. 

La Soupe added a new event to our calendar this year. Traditionally, we have always hosted our Fall Fundraiser. This year we added our very first Spring FRIENDraiser! Ladles NOT Landfills combined two big April recognition days, Volunteer Appreciation and Earth Day into one gigantic, family-friendly event hosted at Madtree Brewing and supported by Fifth Third Bank, Cardinal Pacelli Class of ‘72 and Kroger . We were joined by community partners from The Civic Garden Center, Cincinnati Zoo, Gorman Heritage Farm, Design Lab, Hamilton County Resource Center, Cincinnati Museum Center, and our very own Education team with a kid-friendly “make your own salsa station” that was a massive hit.

We had over 150 volunteers come celebrate with us. I was grateful to meet so many of our drivers who I do not have the opportunity to get to know like I do our kitchen volunteers. As I began to speak, I got very emotional as I looked into a room full of faces that have turned my dream into a reality. It hit me like a smack in the face and I froze, speechless for the FIRST time in my life. This ten-year dream I had and followed was now being celebrated by hundreds of new friends as well as my dearest oldest friends. The Class of 1972 from Cardinal Pacelli Elementary and some of my oldest, greatest friends contributed to surpass being a Champion sponsor. Wow, talk about a humbling moment. To everyone who came out, THANK YOU! It was an honor and privilege to cook for YOU, celebrate YOU and be in a room full of like-minded dreamers!

A few personal highlights of this month. After over 15 hours of foraging for morels, I hit Nirvana and found my first patch on my own. The feeling is indescribable, like finding your first Easter egg all over again. Although I am admittedly disappointed when I return home with an empty bag, I am also grateful for any alone time spent in the woods, discovering new trails in new parks. The meal I prepared was absolutely divine, if I do say so myself.

I also ventured up the highway to Columbus with sister Michele and niece Lizzie Vollman to see our umpteenth Springsteen show. Yes, I am a diehard fan that will go to as many shows as I can to see the greatest live show performed (sorry Swifties)! At 74 years young, he out sang and danced us all. The memories of the show will carry me for a longtime, as he has absolutely written the song track of my life and continues to do so. 

I end this month’s newsletter with a poem by Ralph Marston entitled It Pays to Care. I attended a beautiful Celebration of Life for my dear friend, Ken Pendery this month. Ken and his wife Jen are lifelong friends. Ken was the Founder of both The First Watch and National Exemplar as well as my mentor since I opened the National Exemplar with him over 40 years ago. His daughter read this poem as it truly is a testimonial of how Ken lived his life. I read it to the volunteers at our Appreciation event but wanted to share again so those that could not be with us can read it. It summarizes how all of you are living your life with us at La Soupe, because YOU CARE!

It Pays to Care by Ralph Marston

It pays to care about life, about others, about meaning. It pays to care about time and effectiveness and achievement.

It pays to care about truth. It pays to care about what’s good, and what contributes to life.

To the extent you care, you get involved and make a difference. When you care, that caring drives your priorities, your actions, your results.

Caring is more than just feeling or saying you care. To care means to act on what you care about.

Do that, and life resounds with purpose. Do that, and fulfillment, deep satisfaction, and enrichment all come your way.

Go to the trouble, make the commitment, to care, in matters small and large. It’s an essential part of how life is well lived.

Food to the People

Written by John Hahn

In fiscal year 2024, La Soupe is on track to produce more than 1.1 million servings for the Cincinnati community and beyond. Whether it’s cutting produce, making sandwiches, or driving donations to La Soupe’s 150 share partners, volunteers enable La Soupe to make the impossible possible.

la soupe volunteers prep rescued vegetables

With April being National Volunteer Month, La Soupe organized Ladles Not Landfills, a free family-friendly event with a special VIP hour to celebrate our volunteers. Ladles Not Landfills was held April 14th at Madtree Brewing and gave a glimpse into what La Soupe is all about–providing nourishing food to those without proper food access. With Earth Day the following week, the event celebrated how organizations can provide necessities while also being earth-conscious.

La Soupe loves enabling different opportunities for volunteers who want to give their time and talent to our mission. In effort to expand volunteer opportunities, La Soupe Manager of Volunteer Engagement, Ali Ulanski, met with Food Access Coordinator at the Walnut Hills Redevelopment Foundation, Gary Dangel.

In 2014, Dangel was hired by the Walnut Hills Redevelopment Foundation following the closing of Kroger’s Walnut Hills location. 

We were immediately a food desert. There’s a fairly high rate of poverty in the neighborhood and a pretty high rate of seniors here. Physical mobility is an issue. A lot of folks don’t have vehicles, so they can’t just hop in their car and go to Corryville. It’s get on the bus and go, and it’s not convenient. It was required for people to go to where the food was. The goal was to bring food to people. (Dangel)

As a part of his job as Food Access Coordinator, Dangel also took over eight gardens in Walnut Hills that had not been maintained. In their place he founded a loosely organized group of gardeners called Grow Six. Together they revitalized the gardens, growing for seven months each year providing free, nourishing food to the Walnut Hills community. In Dangel’s agreement with La Soupe, La Soupe volunteers can now help provide nourishing food for Walnut Hills through Grow Six.

In addition to growing food and directly donating it to the Walnut Hills community, Grow Six also donates produce to La Soupe to be transformed into delicious meals and soups.

The work that we were doing seven years ago, when you guys moved here, it kicked it up several notches because you have the supply, you have the staff, you have the technical expertise to convert the food, and you have the network. All of those pieces translate into what we do at Friday Food and Fun. I don’t know of any other place that’s doing that in the city at that scale. (Dangel)

In terms of what types of produce Grow Six provides to Walnut Hills and La Soupe, it is a democratic process. While formal surveys are not usually taken, Grow Six volunteers might ask someone walking by what types of greens, tomatoes, or peppers they would be interested in cooking and eating. Through its school programs, Grow Six asks what students do and do not like. Grow Six also works with UC Health patients who may have suffered a heart attack or stroke, needed a knee-replacement, or are pre-diabetic, the same questions. The hope is that asking the community what it likes will not only ensure Grow Six’s harvest is fully utilized, but also encourage healthy eating habits.

Almost all of the gardens are free harvests. Six out of eight don’t have fences around them. The idea is that nobody goes hungry. The food is easily accessible any time of the day, any day of the week. This time of year, we’re starting seedlings, putting some greens in the ground. I very much want to know what people like to eat and what they want us to grow because if I’m growing kale and somebody wants mustard greens, then that’s not a good thing. (Dangel)

Along with community engagement, Dangel also asks La Soupe chefs what ingredients they might want to cook with. At La Soupe, the chefs are used to making the best product with what they have. But, one of the most common answers Dangel has received is culinary herbs such as basil or thyme. The best part about Grow Six’s produce is the gardens close proximity to La Soupe. The produce is seasonally fresh, with all the nutrients still intact.

Another benefit of the Grow Six gardens is becoming a more close-knit community. Prior to working at the Walnut Hills Redevelopment Foundation, Dangel owned his own graphic design business in Walnut Hills. He admitted that he was not really involved with the community before becoming Food Access Coordinator. Similarly, he found that many of Grow Six’s gardeners did not know each other despite living in the same neighborhood or even the same building.

You get out in the garden and start discussing what food you want to grow and how you’re going to cook it. People tell stories about their parents and grandparents and what kind of food they made. It heightens the fabric of the community. The gardens are a meeting place where it’s very equal, and everybody’s out there with soil under their fingernails growing food. (Dangel)

The relationships developed when doing something that is not only good for yourself, but also good for the people around you, are beacons for change. You can help create the world as you want it to be built. Given his position with the Walnut Hills Redevelopment Foundation, Dangel is an accurate information source for community members regarding changes to the neighborhood.

One change to the community and our planet that La Soupe and Grow Six both focus heavily on is sustainability. La Soupe takes unwanted food that might otherwise be thrown away and turns it into delicious and nutritious meals and soups. While Grow Six’s gardens are not certified organic, they follow the same rules. This means no fertilizers, pesticides, or herbicides are sprayed on its plants.

La Soupe Volunteer Mike adds compost to the soil

Grow Six also utilizes rainwater as its primary water source. Some gardens might collect more water than others and during drought this necessitates hauling water to different locations. Composting is also a huge part of creating sustainability. Grow Six rescues food waste from commissaries, kitchens, residences, and schools. It also receives wood chips, horse manure, and coffee grounds in order to replenish its soil.

The agricultural soil in this country is tapped out, not many nutrients left. Farmers just pump fertilizer on top of it to get the plants to grow. They say there’s maybe 25 or 30 years of harvest left unless we do something different. Doing something different means replenishing the soil. (Dangel)

Through his work with the Walnut Hills Redevelopment Foundation and Grow Six, Dangel has collaborated with La Soupe, Black Power Initiative, and Healthy Harvest Mobile Market, to create change. When communities and organizations work together, issues such as food insecurity and sustainability can be addressed, making the impossible possible.

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!