The damage from Hurricane Sandy will be felt for years to come, but the recovery response across the country has been nearly as instantaneous as the social mediums like Twitter and Facebook used to deliver calls for supplies and support. New York has seen the bulk of these altruistic actions (and with good reason — Staten Island, the Rockaways, and Breezy Point look like scenes from The Day After Tomorrow), but much of the Tri-State area is still without power, even if it is slowly returning. Here are the restaurants and supermarkets around the country where your food purchases can help make a difference.
NEW YORK CITY, NEW YORK
From now until Nov. 11, all Shake Shack locations will be offering a special black-and-white cookie-inspired "Rally Shake" for $5.50. Shake Shack will donate $2 to the Red Cross for every shake sold.
All week, all locations of The Meatball Shop are hosting a blanket drive for the Rockaways, wherein a donation begets an order of meatballs. They're also bringing food to the evacuees in Queens.
Until Nov. 9, all locations of Chop't are offering a special promotion for people that have donated to the Red Cross: prove that you donated, receive a free drink or a snack.
East Village Thai restaurant Ngam will donate 20 percent of the proceeds from all meals on Monday, Tuesday, and Wednesday nights to the Red Cross. Chef Hong Thaimee notes: "New York is home for us. It is important that we support and help our neighbors and those who are in need...This is our chance to serve others and give back."
On Monday evening, Brooklyn Brewery will host a party for its new beer, which is called There Will Be Black. Garrett Oliver and his crew are asking guests to bring either a $10 donation for hurricane relief, or one of the items on the Brooklyn Kitchen's supply list for the Rockaways.
Aldea will host a benefit called NYC FoodFlood on November 7 with George Mendes, Marco Canora, Seamus Mullen, and Andrew Carmellini, who will prepare dishes. Tickets for this five-course meal are $300, and guests are invited to donate whatever else they can on top of that. All proceeds wil go towards local communities in need. In the days following the dinner, these chefs will prepare hot food and drive it out to the outer-borough neighborhoods that were hit hard by the storm. Email [email protected] to make a reservation.
On Monday, November 5, Seersucker will host an "Eat Pork, Help New York" to benefit the Red Hook Initiative. The kitchen will be serving roast pork sandwiches with green tomato barbecue sauce for $10 a pop, eat-in or take out, and the team will put out a jar for more donations.
The Queens Kickshaw will donate 100 percent of its profits from this Thursday to the Red Cross.
Dine Out Williamsburg: A group of Williamsburg restaurants and bars are joining the Sandy relief efforts with Dine Out Williamsburg. Participating businesses will be donating 10 to 20% of their gross sales on Thursday to the Red Cross, and include places like Lady Jay’s, Pies n’ Thighs, and Café Collette. Find out who else is in so you can plan a crawl; restaurants that would like to participate can still reach out to [email protected]
Carnivale will support the Hurricane Sandy relief efforts during the month of November with a portion of the proceeds from every Carnivale Martini (Espolon reposado tequila, Cointreau, pomegranate juice, fresh lime juice; $10.95) purchased to benefit the American Red Cross Hurricane Relief.
Throughout November, Chicago q will donate 5 percent of all bourbon sales to the American Red Cross Disaster Relief Fund. Chicago q, the city’s hottest spot for upscale barbecue is also the city’s headquarters for rare and exclusive bourbons, rye whiskeys and whiskey. Chicagoans are invited to enjoy any of Chicago q’s bourbons, or one of their exclusive bourbon flights, in their unique style of service. Each bourbon is served on a silver tray, neat, accompanied by a rocks glass with a house-made 1.25-inch ice cube and an eyedropper filled with distilled water.
The Goddess and Grocer is allowing customers to donate to Hurricane Sandy relief via their online ordering site at www.goddessandgrocer.com. Patrons can add a tax free donation to their order. Goddess will then match the donation totals.
Central Bistro and Bar in Denver, Colorado will be buying Manhattans for anyone who offers proof of a $10 donation to the Red Cross this weekend. The drink, whose namesake was hard hit by Hurricane Sandy, will be mixed with St. George Breaking and Entering whiskey that has been aged in a barrel for three weeks.
Agave Kitchen owner Paul Rode put out a call via social media for community residents to bring donations to fill a moving truck he’s obtained. Once full, Rode plans to drive it 1,200 miles away, to New Jersey, and donate the collected clothing, food, cleaning supplies, and water.
LOS ANGELES, CALIFORNIA
Maria’s Italian Kitchen will be hosting a weeklong fundraiser at all ten of its restaurants with profits going to the Hoboken Museum, according to owner and president Madelyn Alfano. Maria’s Italian Kitchen restaurants will be donating all of the proceeds of their Hoboken Marinara and Meatsauce Spaghetti Dinners to the Museum.
PROVIDENCE, RHODE ISLAND
Through the month of November, at North, $3 per large format Feast meal sold will go to the Red Cross. They also donated over $500 from October's Feast meals already.
Eatwell Restaurant Group: Stop by Logan Tavern or any of the other restaurants and $2 from every bottle of wine sold in the month of November will be donated to help hurricane victims.
Family Meal in Frederick, Md., is giving all first responders and utility crews who show IDs a 20 percent off their checks from Nov. 5-11.
The Hamilton will host a tribute to The Band's The Last Waltz and a turkey dinner on Nov. 11 with all proceeds also going to the Red Cross.
Kroger has launched a “Round-Up” campaign at stores throughout Georgia, South Carolina, Northern Alabama, and Eastern Tennessee. They’ll ask customers round their purchases up to the nearest dollar, donating the difference to the American Red Cross. Kroger will also be accepting donations of any size at registers, and encourages all consumers to donate $10 by phone by texting REDCROSS to 90999.
Supermarket partners Ralphs and Food 4 Less stores will accept donations from customers to support the Red Cross' Hurricane Sandy relief efforts. The supermarket chains are establishing collection points in all of their Ralphs stores in Southern California, Food 4 Less stores in Southern California, Las Vegas, Illinois and Indiana, and Foods Co stores in Central and Northern California where customers can make cash donations. Donations will be accepted continuing through Saturday, November 10, 2012 with all funds collected going directly to the American Red Cross for its Hurricane Sandy relief efforts.
All 1,127 Food Lion locations across the country will be accepting donations at the register from Friday, November 2nd through the 9th. Consumers can also donate online at www.foodlion.com or via the Food Lion Facebook and Twitter pages. All proceeds will go to the American Red Cross Disaster Relief funds.
Menchie’s, a self-serve frozen yogurt franchise with over 240 locations worldwide, will hold a fundraiser for the American Red Cross’ Hurricane Sandy relief fund. “The Smile After the Storm”, to be held on Friday, November 16. 10% of the proceeds at participating locations will be donated.
Dragon Quest Builders 2: 10 Room Recipes You Should Use As Soon As Possible
Every player should use these room recipes the moment they get their hands on them.
Taking the Dragon Quest series and transforming it into a block building title, fans of the franchise can now create their own cities and design the ambiance around some of the characters they love.
When it gets down to the gameplay, the rooms are where players are going to spend most of the time. They also provide a wide array of lifestyle upgrades that make playing through the challenges that much easier. From taking a well-earned nap to performing magic, it's hard to find something that the right room recipe can't help with.
Our Homemade Dog Food Recipe
A few years ago, we made the switch from store bought dog kibble to homemade dog food. It was an easy decision to make, but it required a lot of trial and error, a vet visit, and tons of research. But, once we fully converted, there was no looking back! It was the absolute right decision for our dogs’ health, our lifestyle, and our wallet. Here’s our homemade dog food recipe, and how we did it.
You can see a video of our recipe here, if you’d like.
Before we get started, it’s important to point out that we developed a recipe that works for Boogie and Marcelo. If your dog is a different weight, size, or breed, they’ll require different ingredients and measurements. Always consult your vet before making the switch and finalizing the recipe that works for you.
When we adopted Boogie, he was overweight (a whopping 27lbs!), had frequent ear infections, and lots of face fold irritation. He was only a year old, and already had health issues.
Many people told us that it was due to his breed, and that pugs have health problems we would just have to learn to deal with. This didn’t sit well with us, and we knew there were things we could do to improve the situation.
Boogie was used to a diet of generic dog kibble. The first thing we did was to try out better food.
We bought him organic dog food brands, after researching what was on the market, like Wellness Brand and Newman’s Own.
We went to the vet and realized that Boogie was allergic to grain, so we bought grain free options that were high in protein and fatty acids, like Wellness Core.
Boogie’s issues got a bit better, but he was still having trouble with his weight, despite plenty of exercise. And his folds, despite regular cleanings, still got funky.
Plus, his dog food had a huge list of ingredients that I could barely pronounce, it was expensive, and it seemed like every week new articles came out recalling different brands we thought were good.
Reasons to Switch to Homemade Dog Food
• You Are What You Eat: The ingredients in Boogie and Marcelo’s kibble seemed to be in another language they were impossible to read and we had no idea what we were feeding them. Making their food at home means we know exactly what we are feeding our dogs. We can guarantee that the ingredients we use are fresh and of good quality.
• Your Wallet Will Thank You: A healthier diet equals healthier dogs, making our trips to the vet less frequent. Once we switched to homemade food, Boogie’s weight went down and his ear and face fold infections stopped. Our vet visits became normal check ups, instead of rushed drop-ins for medicine and care. This was great for our now healthy pups, and great for our wallets too!
• Lighter Load: Finding specific brands and formulas might be simple in some locations, but harder in others. Prices also change. That means you’ll have to pack cans or bags of food if you’re planning to travel, adding extra bulk and weight to your luggage. Our grain free U.S. brand was tough to find while abroad, and super pricey. We eliminated this issue by using ingredients that can be found in most markets. We’re flexible too, so we can swap out ingredients if they are hard to find or too expensive in certain countries.
• No More Picky Eaters: Our two have no problem eating, but our neighbors dog played around with kibble and oftentimes left it untouched. When they made the switch, their dog suddenly welcomed breakfast and dinner, and no longer played with her food. Watching a picky eater suddenly gobble up their meal is rewarding! Your dog will thank you for it.
The Switch to Homemade Dog Food
Making the decision to make our dogs food was easy, but making the actual switch required work.
We began to research what a balanced dog diet consisted of, and which foods were best. We took things like breed, weight, and lifestyle into consideration when Googling for information.
For example, a super active large dog requires different things than an older, slower pup. There are also things like allergies, sensitive stomachs, and health conditions to take into account.
We used Google and YouTube for research, and took each recipe we developed to our vet to look over. This is super important – our first recipe had cow liver in it and was too protein rich, which can increase the workload on your dogs kidney and liver. An excess of nutrients that are unnecessary can sometimes be harmful.
Our vet checked over our dogs and did blood work with each recipe draft, and we went from there.
You can watch a video of us making the recipe here.
5 – 6 large sweet potatoes, cubed
4 – 6 carrots, sliced
1 – 2 small heads of broccoli, cut from the stalk and into pieces
1 cup of frozen peas
1 can of chickpeas
3-4 large boneless chicken breasts or 4.5 to 5 pounds of ground chicken
4 eggs, still in shell, placed gently on top
Approximately 6 cups of water
Nutri-Pet Nupro All Natural Supplement
Animal organ (usually liver or chicken hearts)
In one very large pot, place the following items: sweet potato, carrots, broccoli, peas, chickpeas, chicken breasts, eggs, and 6 cups of water. The water should be at about the same level as the food items, or a bit over. Cook on medium heat. The chicken should be cooked through, with the vegetables soft to the touch when done.
Once cooked, let everything cool. Remove the eggs and shell them, then cut or crumble them into bits and put them back in the pot.
If you used chicken breasts, shred or chop the meat into small pieces and put it back in the pot. If you use ground chicken, you can skip this step.
Mix everything together. Since Marcelo is a very small dog (4lbs) with few teeth, we use an emersion blender or large spoon to mix everything together very well and get rid of chunks. If your dog is larger and can handle bigger pieces, this isn’t necessary.
When everything has cooled, it’s scooped into tupperware that we keep in the freezer. Defrost as needed and store in the refrigerator. This recipe lasts our two dogs about two weeks.
When serving, we add in Nutri-Pet Nupro All Natural Supplement, a mixture with balanced doses of vitamins, minerals, enzymes, amino acids and essential fatty acids. The amount to add depends on your dog’s weight, and is labeled on the container.
We cook any animal organ (usually liver or chicken hearts) separately in a pot, and store in the refrigerator. We sprinkle each serving of food with the organ bits.
Making your own dog food can seem difficult, but once you start the process you’ll see that it’s pretty easy. You can grab ingredients while doing your personal shopping, and throw things into a pot while cooking your own food.
It was a long process from start to finish at first, but it’s now second nature to us, and takes a fraction of the time. Making your dog’s health a priority will always pay off – a healthy dog is a happy dog!
Treats and Chews
Healthy dogs have a balanced diet, meaning they eat a range of good stuff. This recipe is the base for what we feed our dogs, but we add in new foods too, as a treat or supplement.
20 Recipes Worth Making During Quarantine
From easy-to-make dishes, to ones worth learning, here are the recipes we most suggest.
Quarantine has certainly changed our perspective on cooking. Many of us have found ourselves in the kitchen way more than usual (seriously, they want breakfast, lunch, and dinner every day?), and others have found the practice of baking sourdough bread and cookies to be therapeutic during this challenging time. People in quarantine often find themselves looking both for distractions and for activities to fill the time. Some try to learn new skills like gardening or find themselves adjusting planned events by hosting a virtual Father's Day or virtual book club. Others focus on giving back to their community.
Cooking can be a great way to do all of these things. Whether you grew up cooking at your mama's knee or you're not sure which button turns the oven on, trying out new recipes or projects is a great way to pass the time, to institute some semblance of normalcy to your life, and to ensure that you and your family (and even friends and neighbors) have nutritious, good food to eat. Plus, it's a great way to pick up some skills you may even want to use after the quarantine is over.
From basics like bread, biscuits, and chicken, to more involved recipes like stews, soups, and even ice cream, here are 20 recipes with delicious results that make them well worth the time and attention to make them really well. If you've got time on your hands or are looking for some new recipes to add to your repertoire, pick one of these projects, and give it a whirl. You'll be glad you did.
Recipes for restaurant survival
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- Jeff Marini
- Baton Show Lounge owner Jim Flint has not seen anything like the economic hardship of 2020 in his 50 years in the restaurant industry.
Irma Enriquez, owner and operator of Humboldt Park restaurant La Encantada, is hoping for a better year.
Enriquez, who runs the restaurant without any full-time staff, is one of the countless local business owners negatively impacted by the COVID-19 pandemic, despite having outdoor dining space for customers.
While able to survive off of other means of income&mdashlike renting a out room above the restaurant and funds from the Small Business Administration disaster assistance program&mdashLa Encantada has struggled to make ends meet throughout the pandemic.
"I haven't been busy and sometimes I don't sell anything," Enriquez says.
The financial blow has been so severe that Enriquez changed La Encantada's business number to her personal cell phone number to cut back costs on paying multiple phone bills.
"I'm just waiting to the summer, in summer it will pick up a little bit," she says.
Enriquez's struggles are indicative of a larger plight faced by restaurant owners throughout Chicago, where COVID-19 is still very much a reality. While the pandemic persists, businesses are adopting new methods to stay afloat.
Even for a veteran restauranter like Uptown's Baton Show Lounge owner Jim Flint&mdashwho boasts more than 50 years in the industry&mdash2020 proved to be a landmark year in terms of economic hardship.
"I never thought I'd go through anything like that in my lifetime, and I'm 79 years old," he says. "I never thought I would experience something like this last year."
Prior to the reintroduction of indoor dining in late January, dine-in establishments faced the challenge of seating customers in a way that both complied with the city's COVID mitigations and protected customers from the harsh Chicago winter. While indoor dining has recently made a comeback in Chicago, these unique dining methods remain implemented.
Open Outcry Brewing Company, located in Beverly, has implemented four heated outdoor domes that seat up to six guests. The domes cost only $1 to rent per reservation and are designed to keep distance between separate parties.
"They're probably more conservative than sitting in other outdoor dining options that other bars and restaurants across the country have been forced to do [like] setting up tents outdoors that is basically an indoor dining scenario," says owner John Brand. "These are structures that single parties are in by themselves."
Across town, Fulton Market steakhouse Swift & Sons has similarly implemented adaptations to its dining options, most notably through the use of a "yurt village," where customers can dine in heated tents themed by decade.
The yurt village is the result of a partnership between American Express and Resy, wherein 13 high-end restaurants throughout the country were chosen to receive the luxury heated tents.
At Swift & Sons, the yurts are available by reservation only, where up to six guests can enjoy a "five-course prix fixe menu" to the tune of $85 a person, not including gratuity or beverage taxes. Despite the high price tag, general manager Wesley Conger says customers have been "ecstatic" about the yurt village.
"We're sold out pretty much every weekend at this point," she says. "It's really the perfect escape from the cold and from COVID, I would say."
But even with high price points and constant traffic, the restaurant has seen wildly diminished numbers when compared to pre-pandemic revenue.
"We were a restaurant that could do $50,000-$60,000 on any given night [prior to the pandemic] and then when we reopened, there were nights when we did like $9,000," Conger says. "So that was pretty much a big blow for us. That was a lot of like when we were just doing takeout. Now that we are open for the patio and the yurts and a portion indoors, our numbers are definitely getting better. People definitely want to be going out and are tired of sitting at home."
While heated domes and other modifications to outdoor dining have proven successful for businesses with an adequate amount of both space and resources, the new model is not without its setbacks. For Mindy Friedler, co-owner of both Jerry's Sandwiches and Fiya, the outdoor bubbles found at both locations add a new element of upkeep.
"You can't really leave [the domes] up if the weather is very bad," she says. "At Jerry's we take them up and down every night, because they're right on the public square. And we were worried about vandalism and theft."
Indoor dining being reimplemented in the city&mdashwith a 25 percent capacity limit&mdashcame shortly after news of a new, more contagious variant of the virus, believed to have already hit Chicago. While persisting cases and a largely infectious variant can reasonably inspire hesitation where indoor dining is concerned, many businesses cannot afford to close their doors to customers.
"[Indoor dining reopening is] a morale boost, for both myself and the staff here, for sure," Brand says. "What I've seen, is for the most part&mdashand there's exceptions&mdashbut for the most part, everybody's taking [COVID mitigations] as seriously as they can. Not only for contributing to the well-being of our fellow citizens but to keep your business alive."
Sara Phillips, owner of Chef Sara's Cafe in South Shore, opened the doors of her business to indoor dining, despite her own fears regarding COVID Phillips was previously operating on a pick-up and delivery model because the restaurant is in an area where she couldn't have outdoor dining. She says that she trusts that her customers know how to keep themselves&mdashand others&mdashsafe.
"I'm just a small area in a small community, and most of our people are aware of what they have to do to stay safe because I have a lot of older customers, and they come in there with their masks on and their gloves on," she says. "Most of them are still insecure about coming in to sit down, but they'll come in, get their coffee, get their food, and go . . . If they don't have masks on, I don't let them in."
For Enriquez, the prospect of reopening for indoor dining was one she eagerly readied herself for. Despite having her doors open the first weekend of newly reimplemented indoor dining, Enriquez did not seat a single customer on her first day.
"It is sad, but I'm still here," she says.
When asked why no customers showed, Enriquez remarked that many of her regular customers are taking the pandemic seriously, with poor winter weather also being a factor.
While the beginning of the year is often understood as being a slow period for restaurants, operating under a pandemic for 11 months has amplified any potential struggles faced by businesses. Robert Adams Jr., of pick-up spot Honey 1 BBQ in Bronzeville, says that the ability to go out to eat is a luxury many can't afford, given the economic fallout of the pandemic. That, compounded with the traditional pledge to eat healthier in the new year, can also serve as a detriment to businesses.
"January is always a slow part of the season, and February," he says. "It's cold. People are restructuring their living and funds available. . . . So, with new years, there's always new endeavors. And also, it's just, you got to kind of be prepared for it as much as you can."
Still, he remains optimistic. "We have to continue to try to work very hard, very diligently," Adams says. "And I know that we will get past this and how we learn from this and grow from this . . . There will be light at the end of the tunnel."
Phillips says that while she hopes business picks up in spite of the slow season, her business has been greatly helped by the generosity of her community.
"I'll have a customer come in, they're glad to see us, and then they'll put like a $100 tip on my tablet," she says. "And these people have tipped us pretty nice on the tablet, or they'll put it in the tip jar. And then I had a minister come in at the very beginning of COVID and asked me about how we had fallen off with the business as far as employees, was I making enough to pay my bills and everything, and the church paid my expenses for two months."
While Friedler admits that she considered placing Fiya on hiatus during the pandemic, she ultimately decided against it out of a desire to keep her staff employed. She says she has been "pleasantly surprised" by how the restaurant is faring amid the pandemic.
"I don't mean to make it all sound rosy, it is by no means ideal, but it's not as awful as we thought it would be," she says.
When reflecting on the hardships brought on by 2020, business owners have remarked that the lessons learned from the previous year have largely been born by negative experiences.
"[COVID] taught me how to lay off people which I never had to do," Flint says. "Second, it taught me how to really cut down and watch everything that you're doing, so you don't waste anything and you don't spend money that you don't need to, because you don't have it. So you really take more of an interest in every little penny that you have."
Moving forward, he is hoping that the new year brings something better for both his business and his staff.
For Enriquez, her hopes for the new year are even simpler.
"My hope is [to] get the vaccine," she says. "Eventually, everything is going [back to] normal." v
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Bringing Food to Someone in Quarantine? Read This First
Meal and grocery ideas — plus important safety tips for you and your friend or loved one.
As new coronavirus (COVID-19) cases continue to soar around the world, we all are hunkering down, staying home more, and eating out and grocery shopping less. The Centers for Disease Control and Prevention (CDC) recommends that people who are at high risk — mainly older adults or people with serious chronic health problems — find ways to have their meals and groceries delivered, either by friends or family or food services like Instacart and Postmates.
By now, you may know someone like that yourself. Maybe it&aposs an older relative or neighbor, or a friend in self-quarantine because they may have been exposed to the virus.
The question is, what kinds of foods should you bring, and how do you deliver them safely in these days of social distancing?ਊre there precautions your friend or loved one should take before they dig in?
It&aposs a scary time, but luckily there are answers — and solutions. Here are some guidelines to keep in mind:
Menu and Meal Times
Breakfast 7:00–9:00 am
Lunch 11:30 am–1:30 pm
Dinner 5:00–7:00 pm
Breakfast provides a time for silent dining (other spaces are available for conversation). At other meals, there is a room available for silent dining.
The Kripalu Cafe
8:00 am–8:00 pm, Sunday–Thursday
8:00 am–9:00 pm, Friday and Saturday
Organic coffee and tea, cold beverages, snacks, and our famous bakery items.
59 Best Egg Recipes for Dinner
Whether acting as the binder in your chocolate chip cookies or the star of your quiche Lorraine, there's no doubt that eggs are the most versatile. With obsessive brunching on the rise, it's not crazy to enjoy eggs at any time of day. Dive into the egg-stravaganza below, as we explore all the creative ways to get dinner on the table with our favorite fridge staple.
This easy home cooked dog food recipe uses chicken and turkey as the protein sources. The best part of making homemade dog food is that you can substitute ingredients if you'd like (such as exchanging chicken with beef or venison). So if your dog is allergic to chicken or just prefers a different meat, feel free to use something else instead.
‘Donate Your Dinner,’ The Passage asks celebrity chefs and the public to share recipes and fund vital food parcels
One of the UK’s largest homeless charities, The Passage, is launching an urgent #DonateYourDinner campaign to help feed London’s homeless community during the Coronavirus pandemic.
Supported by Nadiya Hussain, the celebrity chef comments on the campaign: “Let’s not let homelessness become normal. Let’s not walk past.”
The UK lockdown has meant homeless people are even more vulnerable, with many shelters having to close their doors. The Passage, based in Westminster, has supported hundreds of rough sleepers into emergency accommodation over the past few weeks.
The charity is continuing to provide vital support, including preparing and delivering hot meals to over 300 people helped off the streets and into accommodation, seven days a week.
The Head Chef Claudette Dawkins and her army of volunteers in The Passage kitchen have created a brand new Food Hub, preparing hot, nutritious meals and are hoping for inspiration from celebrity chefs who have been asked to provide recipes.
It costs £10 to provide a food parcel to a homeless person every evening which includes a hot meal as well as breakfast and lunch for the next day. The Passage needs to raise £300,000 in the next ten weeks to ensure London’s homeless don’t go hungry.
The Passage’s CEO, Mick Clarke said, “our priority is to ensure that homeless people have somewhere safe to stay, are well fed and do not return to the streets. We are asking people to donate £10 to help fund a daily food parcel for one homeless person. At this time of lockdown, when many of us are unable to enjoy a meal with family and friends, we also encourage people to join us on social media to celebrate food by sharing recipes and their dining experiences.”
The #DonateYourDinner campaign is asking people to post a photo or video of people making and eating dinner. Today, food has never played a more important role in our lives. The Passage hopes to recognise this by bringing people together to celebrate food and encourage the public to share their own ‘dinner’ experiences.
Notes to editors:
People can donate by visiting our website at passage.org.uk/dinner
For more information please contact Thenuka Mahendra, Communications Officer on 07843 342232 or email [email protected]