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Vermont Foodbank
Judith Stermer, Director of Communications and Public Affairs
By Tracey Medeiros For The Essex Reporter.
The Vermont Foodbank is making a profound difference in the lives of many Vermonters in need. At this year’s Hunger Action Conference — “Moving to Action, Achieve Results” — held on Tuesday, May 7, there were many compelling stories from guest speakers that illustrate the adage, “We can build healthy communities.”
Judith Stermer recently shared some information about the Vermont Foodbank.
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Q: How would you describe Vermont Foodbank?
A: The Vermont Foodbank is the largest hunger relief organization in the state, serving a network of 270 food shelves, meal sites, senior centers, shelters and after-school programs throughout the state. In fiscal year 2013, the Vermont Foodbank distributed more than 8 million pounds of food to a record number of Vermonters in need, as many as 86,000 Vermonters. More than 27,000 children under the age of 18 live in households that are struggling with hunger. This week alone more than 8,200 Vermonters will walk through the doors of a food shelf or meal site in search of food assistance.
Q: Where does the Vermont Foodbank get its food?
A: The Vermont Foodbank gathers food from grocery stores, restaurants, food manufactures, farmers and through donations from concerned individuals and businesses.
Q: Where does the Vermont Foodbank redistribute the pounds of food it receives?
A: The Vermont Foodbank distributes food to 270 food shelves, meal sites, senior centers, shelters and after-school programs throughout Vermont. We also distribute food though a number of programs, including the BackPack Program and Community Kitchen Academy.
Q: How can people donate?
A: We encourage people to give what they can — every action makes a difference. Donate time — volunteer at the Vermont Foodbank or your local food shelf. Donate money — for every dollar donated, the Vermont Foodbank helps provide three meals to Vermonters in need. Donate your voice — tell your family, friends and elected officials that hunger in Vermont is unacceptable.
Q: What is the Community Kitchen Academy?
A: Community Kitchen Academy (CKA) prepares underemployed and unemployed Vermonters for a career in the food service industry and lifelong learning through an intensive program of culinary skills development, career readiness and job placement.
Students actively develop and apply new skills by creating wholesome meals for those at risk of hunger using food that has been gathered from within our communities that may otherwise go to waste.
Chef Jamie Eisenberg standing with her students in the Community Kitchen Academy.
Upon graduation, students are well positioned to obtain a job in the food service industry and are “ServSafe” certified, a recognized food service industry standard. They also develop valuable life and professional skills through the program including goal establishment, résumé writing, interviewing skills, conflict management and budgeting.
In 2012, CKA received accreditation from the Vermont State College Office of External Programs and can now offer its graduates nine college-level academic transfer credits for completing the CKA program.
Q: Who is Jamie Eisenberg? And what is her role at the Community Kitchen Academy/Foodbank?
A: Chef Jamie is the Community Kitchen Academy Chef instructor. In addition to ensuring that students are properly trained and work ready, Chef Jamie oversees another important function of CKA: rescuing produce, meat, and other foods that would otherwise be wasted from grocery stores, restaurants, local farms, and food service companies. The students work with instructors to transform this “rescued” food and create meals that are then vacuum-sealed, frozen, and distributed through food shelves and meal sites. These nutritious, easy to prepare meals bring important and highly desirable food groups like protein, dairy and vegetables into food shelves.
The program has been in operation since 2009, in partnership with the Chittenden Emergency Food Shelf in Burlington. There have been twelve 13-week sessions, graduating 87 students and boasting an 86 percent success-rate with job placement or further education. Over 108,000 food portions have been produced for people in need during that time.
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This week’s recipe:
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Raisin Hell Pie
Recipe from Poorhouse Pies featured in “The Vermont Farm Table Cookbook.”
This pie was created when the Jamie and Paula Eisenberg started researching pies that were made with raisins. After testing a recipe for a “Funeral Pie” (made to be taken to wakes) they found the end result to be too rich. Thinking that the pie wouldn’t be very popular — especially with that name — the two decided to balance the richness of its raisin filling with the sour combo of cherries and cranberries. Topping it with oat streusel seemed a natural match. It is a perfect fit for the Thanksgiving through Christmas season… in other words, it’s a Raisin Hell for the Holidays pie. Serve this pie with a dollop of whipped cream or a scoop of ice cream, if you like.
Serves 8
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Ingredients:
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For Crust
1 cup all-purpose flour, plus extra for rolling
1/4 tsp salt
2 tbsp (1 ounce) unsalted butter, cut into small cubes and chilled
1 1/2 tbsp shortening
3 tbsp ice-cold water
Raisin Filling
1 cup raisins
1/2 cup water
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/8 tsp salt
2 tbsp cornstarch
1/4 cup water
Cherry-Cranberry Filling
2 cups frozen cherries
2 cups frozen whole cranberries
1/2 cup granulated sugar
1/2 tsp lemon zest
2 tbsp cornstarch
1/4 cup water
For Streusel Topping
1/2 cup oats
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
6 tbsp (3 ounces) unsalted butter, cut into small cubes and chilled
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Method of preparation:
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- To make the crust: Combine the flour and salt in a large bowl. With a pastry blender, cut the butter and shortening into the flour until just crumbly. Add the water, 1 tablespoon at a time, and mix until dough just comes together. Turn dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- To make the raisin filling: While the dough chills, combine the raisins, water, granulated sugar, brown sugar, lemon juice, cinnamon, and salt in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch and water together. Whisk into the raisin mixture, bring to a boil over medium-high heat, and cook for 2 minutes, stirring frequently. Set aside to cool.
- To make the cherry-cranberry filling: Combine the cherries, cranberries, sugar and lemon zest in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch and water. Whisk into the cherry mixture, bring to a boil over medium-high heat, and cook for 2 minutes, stirring frequently. Set aside to cool.
- To make the streusel topping: Process the oats in a food processor until coarsely ground, then transfer to a medium bowl. Place the flour, granulated sugar, brown sugar, cinnamon, and salt in the empty food processor bowl and pulse to blend, then add the butter and pulse until crumbly. Transfer to the bowl with the oats. Rub the mixture together with your fingertips until large lumps form. Refrigerator until the streusel is firm, about 30 minutes.
- Meanwhile, on a lightly floured surface, roll the dough out into a 12-inch round. Transfer to a 9-inch pie plate, trim the excess dough, leaving a 1/2-inch overhang, and crimp the edges. Place the crust in the refrigerator and chill for at least 30 minutes.
- Preheat the oven to 375 F. Spread the raisin filling evenly over the bottom of the chilled crust, then spread cherry-cranberry filling over the raisin filling and top with the streusel. Place the pie on a baking sheet and bake for 30 minutes. Rotate the baking sheet and bake until the pie is light golden brown and the filling is bubbling, 15 to 20 minutes.
- Transfer the pie to a cooling rack and let cool completely before serving.
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Tracey Medeiros, of Essex, is a freelance food writer, food stylist, recipe developer and tester. Medeiros is the author of Dishing Up Vermont (Storey Publishing, 2008). Countryman Press has published her second book, The Vermont Farm Table available now. Reach Tracey at: www.traceymedeiros.com or via e-mail at: traceymedeiros@comcast.net. For the latest updates and news on The Vermont Farm Table Cookbook visit www.facebook.com/vermontfarmtablecookbook.
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