Podcasts about community kitchens

Chapters00:00 - Intro00:21 - Dozens of Community Kitchens in Gaza Shut Down04:46 - Israeli Strikes in Gaza Kill 106 Palestinians Over 24 Hours07:05 - Israel's Controversial Aid Plan for Gaza Revealed in New Document09:45 - Trump Delinks Saudi Deal From Israel Normalization15:06 - Senators Cotton and Graham Work To Sabotage Iran Deal17:36 - Houthi Leader: US Failed To Stop Yemen's Support for Palestine19:25 - Trump Calls for 30-Day Ukraine Ceasefire21:34 - Russia, Ukraine Trade Accusations of Ceasefire Violations23:10 - Israeli Airstrikes Kill One in Southern Lebanon24:31 - Documentary on Biden's Reactions to Shireen Abu Akleh's Killing26:01 - India, Pakistan Continue Fight With Drones and Missiles28:28 - New Pope/Viewpoints/Outro

As Kansas Citians begin a holiday season of feasting, a rising number of people don't know where or when their next meal will be. Plus: The Ogallala aquifer is a critical source of water in western Kansas, and it's running dry.

PLUS: What the latest U.S. Supreme Court ruling on presidential immunity says about the court and the country; Battling health misinformation on social media; Behind the anger on the Reddit Canada site; Canadian music legend Ron Sexsmith looks back on a remarkable career with a 60th birthday concert at Massey Hall.

Welcome back to another episode of the PBN Podcast! Today's guest is the incredible Sarah Bentley, the visionary behind the plant-based community cookery school and charity Made In Hackney. Sarah has nurtured its evolution from a local project to an influential organization with a national and international reach, advocating for a shift towards plant-based diets without losing sight of its core mission of communal care. Under her leadership, Made In Hackney has empowered over 400,000 individuals to embrace plant-based eating and has collaborated with more than 200 community partners. Sarah is now focusing on penning a debut cookbook featuring a decade's worth of community-inspired plant-based recipes and launching a consultancy to drive significant, positive change for the environment and society through the third sector and committed corporations. Host: Robbie Lockie Editor: Polly Foreman Audio Editor: Phil Marriott Social Media: Darrell Sawczuk Producer: Xisca Taylor 00:00:00 An Introduction to Sarah Bentley from Made In Hackney 00:03:00 Discovering the vegan lifestyle 00:13:20 Getting into Music Journalism 00:17:25 Food sovereignty 00:22:07 Why The World Needs Community Kitchens (incl. TedTalk clip) 00:21:48 The inception of Made In Hackney? 00:39:12 Ambassador Andi Oliver visits Made In Hackney Community Meal Service (clip) 00:40:45 Why we need to see more Made In Hackney's around the world 00:42:20 “We will open!” (TedTalk clip) 00:42:57 Making a stand and taking control 00:51:08 Expanding the movement 00:57:58 The partnership with Fuller's pubs: creating a “plant-based hero” on the menu 01:00:05 The noise around Plant-based meats 01:14:58 The future of Made In Hackney / New roads ahead 01:17:41 Stranded on a desert island

Matt and Daniel are a chef/bartender duo based in Oakland, CA. Daniel approaches the ingredients for his drinks with a culinary sensibility while Chef Matt's cooking style combines his Mexican background and his love for exploring other cultures through their food. It is often that guests find Matt's ingredients from the kitchen like chiles, spices and herbs infused into one of Daniel's cocktails, bringing a holistic approach to seasonal dining.Matt and Daniel have given back to their community by working with organizations such as World Central Kitchen and Community Kitchens in Oakland. Enjoy this episode as we go Beyond the Drink… with Matt Meyer and Daniel Paez. (cocktail recipe below)Last WordMakes 1 cocktail1 oz Fords gin1 oz lime juice.75 oz green chartreuse.75 oz luxardo maraschinoCherry, to garnishAdd the gin, lime juice, and green chartreuse to a shaker with ice. Shake and strain into a chilled coupe glass. Garnish with a cherry.This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Heritage Radio Network's Nora Peachin is traveling the world for one year in search of communities organizing to make our food systems more equitable, and she's bringing you along with her. In the second episode of the series, Nora visits Denmark to learn about community kitchens.Further Reading: In this episode, I speak with staff at community kitchens Folkehuset Absalon, Kraftwerket Folkekøkken, and One Bowl and soup kitchen Morgencafé for Hjemløse.Also interviewed are members of SAND and Projekt Udenfor. Another inspiring organization in Copenhagen, not interviewed for this episode: Hus Forbi, a newspaper cooperatively-owned and sold by homeless people in Copenhagen, telling their stories.Professor Wesley Dean's Twitter thread talks through some of the interviewed University of Copenhagen professors' findings on food insecurity. Or, read the 2022 article here and research findings from 2015 here.Nora's research is funded through a grant from the Thomas J. Watson Foundation. The Watson Foundation offers one-year independent research fellowships for graduating college seniors.HRN on Tour is powered by Simplecast.

The Independent Inquiry into Child Sexual Abuse has published its final report. One of the key recommendations is for mandatory reporting of child sex abuse, even if that abuse is disclosed to a priest in a confessional. So, what are the implications for those churches with a confessional tradition where confidentiality is sacrosanct? William speaks to bishop Paul Mason, the lead on safeguarding for the Catholic Church in England and Wales. The Sikh community kitchens known as ‘Langar' are coming under pressure in the current cost of living crisis. As energy and fuel prices continue to rise, so does the demand for free food. Our reporter Nina Robinson visited a Gurdwara in Coventry to see how they are coping as they prepare to feed more than five thousand people over Diwali. The theologian, poet and former archbishop of Canterbury, Lord Rowan Williams has gathered together one hundred poems from the last one hundred years which explore the themes of faith and belief, in ‘A Century of Poetry'. He discusses with William how can poetry help us in our spiritual journeys. And as the Conservative Party get set to appoint a replacement to Liz Truss as the next prime minister, William considers whether the notion of the common good has been lost in the melee of competitive politics, with Daniel Greenberg, the newly appointed Parliament commissioner for standards, Ann Widdecombe, former MP and Dr Alan Smith, bishop of St. Albans and convenor of the Lords Spiritual Producers: Jill Collins and Louise Clarke-Rowbotham Editor: Helen Grady

Our Tuesday segment Sydneyside covers local events and useful community information. - 火曜日のラジオ番組でシドニーのイベント情報やコミュニティー情報を伝えるコーナーです。

Mercy Chefs responds to natural disasters and national emergencies at a moment's notice. Hear it first hand from Mercy Chef's Jay Bachman who just returned from the raging fires in New Mexico.In our deployments, our professional chefs prepare high-quality, hot meals on a mass scale for victims, first responders and volunteers.Our team is often one of the first organizations to arrive following a major weather event and is capable of providing 15,000 meals daily to meet the needs of a devastated community.Mercy Chefs' Co-Founder, Ann LeBlanc, inspired the development of our Community Kitchens and Outreach division.She recognized our organization's responsibility to put our resources, volunteers, and skills to use outside of disasters to feed food-insecure populations across the nation.In 2019, Mercy Chefs launched its first permanent community kitchen in Portsmouth, Virginia as the model for a program that so far has been replicated in Panama City, FL and Nashville, TN.

“High-quality meals for those who aren't expecting it.” That's the idea behind Community Kitchens, an Oakland organization that provides restaurant meals to community members in need. During the pandemic, co-founder Maria Alderete leveraged her restaurant-industry colleagues to cook for their most vulnerable neighbors and add a 1% surcharge to their bills to subsidize the meals. Now a question lingers: Can pandemic solidarity outlast COVID? | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

www.crowdfunder.co.uk/noonegoeshungry2022If you love listening to passionate and enthusiastic visionaries, You're going to love my guest today. Sarah Bentley is the founder of plant-based community cookery school Made In Hackney. They fired up their hobs for the first time in 2012 and if you've been listening to the show for a while, you'll know that I've been a supporter and ambassador for them since 2016.The school delivers cookery and food growing classes across London with the aim to inspire people to grow, cook and eat more plants for the benefit of both human and planetary health. I've led a few classes in the past and they are wonderful celebrations of food, community and culture.Their work crosses the fields of food justice, climate action, community cohesion, health equality and so much more. And now, thanks to their online programme, people can experience Made In Hackney's multicultural plant-based global cuisine focused classes from anywhere in the world. In addition to their cookery classes the school provides free nutritious meals delivered by cycle courier to households in need of food support. This was a service started in response to the pandemic that left vulnerable people at risk of hunger and I'm glad to say that this service is still up and running and has been added as yet another service that MIH will offer their community in 2022. They are crowdfunding to support this service here: www.crowdfunder.co.uk/noonegoeshungry2022 for another year so if you're interested and fired up to support them.Prior to founding Made In Hackney Sarah was a freelance journalist with a specialism in reggae music and was a community food grower and gardening teacher. You're going to hear more about her story right now. Enjoy!Check out www.thedoctorskitchen.com for full show notes and details on this and all other episodes. See acast.com/privacy for privacy and opt-out information.

In today's episode, I'm introducing a new series that you will be see throughout Season 2 where I share inspirational women and their lessons in life. So, to kick off this series, I bring on a friend Cassandra Blackmore, who is running for City Council in Fredericton, NB. However, I first met her when she wanted to start her own Wardrobe Consulting business. Cassandra worked in wardrobe consulting for awhile, but followed her passion to become the Executive Director of Fredricton's Community Kitchens (making and giving food to people who need it). PLUS taking her undergrad in Political Science. All at the age of 27!! She's got a lot on her plate and has a lot to share about lessons she's learned on her way to this point... I wanted to bring on Cassandra because she is a POWERHOUSE and part of the next generation that is going to make big changes in the world and I needed her voice to be heard. In today's episode: Cassandra shares about how working a lot of solo careers, she got more in touch with what she REALLY desired to do. Her desire led her to volunteer with the Fredericton Community Kitchens where she, rather quickly, became the Executive Director. She describes her lessons learned when she had to figure out how to continue delivering food to people who need it during the pandemic shortly after obtaining her directorial position. She shares the many life lessons that shaped how she maintained a successful leadership position. She also shares the positive and negatives of being completely homeschooled in her youth... Full show notes HERE --- Send in a voice message: https://anchor.fm/amanda-hanson5/message

The Far East Magazine is published 10 times a year by St Columbans Mission Society. It features articles and photographs by Columban Missionaries from those countries where the missionaries work. The magazine was originally launched to promote mission interest in Catholic homes in Australia and New Zealand. The Far East Magazine is a major fundraiser for Columban Missionaries and was first published in Australia on 15th October, 1920. The Far East podcast is narrated by John Doherty. Subscribe to the Far East magazine at goo.gl/5ukmQX

Community kitchens set up in Kerala to cater to the weaker sections with the aim of ensuring no one goes hungry during COVID-19 lockdown have ramped up their operations and are distributing 2.5 lakh to 2.8 lakh food packets every day. --- Support this podcast: https://anchor.fm/tentpodcasts/support

Transcript“I think today we are going to be doing roughly 125,000 meals across America in very strategic places. Restaurants transforming to Community Kitchens are going to be playing a vital role in every neighborhood of America to provide basic food relief for people in need. And obviously, if you can, you pay, but if you cannot pay, that's fine. No questions asked.” – Chef Jose AndresHow do you feed people during a crisis? Dr. Celine Gounder and Ron Klain talk to Chef Jose Andres, who has fed millions during hurricanes, tsunamis, and all forms of natural disasters, about his work in feeding patients and others impacted by the coronavirus.We also discuss the President's latest comments about health care workers, hear from someone on the front lines, and take your questions, including how to safely bring groceries and delivery food into your home.This podcast was created by Just Human Productions. We're powered and distributed by Simplecast. We're supported, in part, by listeners like you.#SARSCoV2 #COVID19 #COVID #coronavirus 

In another special edition of Industry Night, Nycci has a conversation with COO of ThinkFoodGroup, Erik Martino about the vision to shut down their restaurant empire  — almost before anyone else — and to pivot their team to Community Kitchens. All around the DC Metro Area, former upscale dining ThinkFoodGroup restaurants are now feeding the public from 1-4. Find out how the team was able to make this change so quickly, how thy are supporting their staff and the community at large. Powered and distributed by Simplecast. 

Chef Ryan is passionate about sharing food and cooking techniques, and we first met when I was writing for the Pike's Place Market newspaper. He had founded the Community Kitchens at the Pike Place Senior Center, and I wrote an article about his mission for the classes. We bonded at Seattle Coffee Works talking about food security and what chefs can do about it. After several years growing the Community Kitchens, Ryan eventually found a great fit for his mission at the FareStart program, one that focuses on providing practical skills training to disadvantaged men and women to help them change their lives. Hear how FareStart makes a difference in the Seattle community and his passion for the new Teen program. 

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]

Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. Series: "Climate Solutions " [Health and Medicine] [Agriculture] [Show ID: 30712]