News & Updates

Mercy Unlimited in Ohio expressed their appreciation for the donation of 225 pounds of meat to their food pantry by West Central Ohio FHFH (OH-40).  
 
“We would like to give a big THANK YOU to West Central Ohio Farmers and Hunters Feeding the Hungry for the wonderful donation of 225 lbs. of ground beef today.”  ~  Bernadine

Mercy Unlimited, Inc. began in 1989 by a small group of Christians who saw the need to help families in the community with food. Since then, they have expanded their services to meet additional needs with God’s provision and community support. Their mission is to reflect the love of Christ by ministering unto those who are hungry, thirsty, homeless, in need of clothing, sick, or imprisoned 

NRA Women posted a great article “Shortening the Food Lines: Farmers and Hunters Feed the Hungry” about the good work hunters are doing to help feed the hungry of their communities.  

Thank you NRA Women for sharing our story during this time of additional need.

Kelli donated her first buck to Black Fork FHFH (OH-43) last year.  Kelli shared how she helped feed people in need.

“My third time ever hunting I was able to help feed the hungry with a nice buck.  I was very fortunate to hunt in a deer stand that my stepdad built for me, because I broke my foot prior to hunting.  I shot the deer with a 450 Bushmaster right after sunrise about 80 yards out. I will never forget shooting my first buck, and the families it was able to feed.”

Thank you Kelli for donating your buck to FHFH. Because of your generosity approximately 200 servings of meat will be provided to people struggling with hunger.

Fredrick County FHFH (MD-05) has provided 382 pounds of meat to the Frederick Community Action Agency food bank in Maryland for people in need during the COVID-19 pandemic.

The donation of meat to the Frederick Community Action Agency food bank was possible thanks to the grant funds awarded to FHFH by The Community Foundation of Frederick County.

Ground Venison Hash
by Bobbie Jo Wasilko
He Hunts She Cooks

A great comfort meal that’s easy to make.

Ingredients:

• 1.5 lbs Ground Venison
• 4-5 medium sized Yukon Gold Potatoes, cut into small cubes
• 1 bag Frozen Petit White Corn (C&W brand)
• 3 Cloves Garlic, minced
• 1/2 Onion, minced
• 1/3 cup Beef Stock
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Kosher Salt
• 1 tsp Fresh Ground Pepper

Instructions:

• ​Preheat the oven to 350.
• Into a dutch oven, add ground venison, minced onion, minced garlic, onion powder, garlic powder, salt & pepper, cover and place in the oven for 20 minutes.
• Remove and break up the ground venison, add the cubed potatoes, and beef stock, stir.
• Replace the lid and back in the oven for another 30 minutes.
• Remove the Dutch oven, add the bag of frozen corn, stir, and place the Dutch oven back in, UNCOVERED, for 10 minutes more. Remove and serve with fresh bread or biscuits.

Walmart store #5382 in Pasadena, MD awarded Anne Arundel County FHFH (MD-08) a $500 local community grant. The funding will help provide meat to those in need in Anne Arundel County.

Walmart’s Community Grant Program is proud to support the needs of their communities by providing grants to local organizations. They believe in giving back locally – creating a positive impact in the neighborhoods where they live and work.

We thank the Walmart Foundation, Walmart Community Grants Program and Walmart store #5382 for their generous support of our mission of feeding the hungry!

The Community Foundation of Frederick County has awarded $2,500 in grant funding to FHFH for COVID-19 hunger relief in Frederick County, Maryland. This funding will enable us to provide nearly 5,000 servings of locally raised and processed beef and chicken to help feed the needy of the Frederick area during the COVID-19 crisis.
 
On behalf of those who are struggling with hunger during the COVID-19 pandemic, we thank the Community Foundation of Frederick County for their generosity and support of our mission to end hunger!
 
The Community Foundation of Frederick County is dedicated to connecting people who care with causes that matter to enrich the quality of life in Frederick County now and for future generations. For three decades, they have helped translate simple good intentions into powerful acts of philanthropy that build a stronger, more vibrant community not only for today but for the future.

The Community Foundation of the Eastern Shore has awarded $2,000 funding to FHFH for COVID-19 hunger relief in Maryland!  This funding will assist FHFH during the summer and fall in providing nutritious meat to the food banks, food pantries and feeding programs that are providing food or meals to the people in need in Somerset, Wicomico and Worchester Counties. 
 
On behalf of those who are struggling with hunger, we thank the Community Foundation of the Eastern Shore for their generosity and support of our mission to end hunger!
 
As leaders, grant makers, and stewards of philanthropy, the Community Foundation of the Eastern Shore connects people who care to causes that matter for the common good of the Lower Eastern Shore. They are a 501c3 nonprofit with an inspiring history of fostering charitable endeavors, and have provided $84 million in grants and scholarships to the local community since 1984. They collaborate with individuals, families, and businesses to match their charitable interests with community needs and strengthen local nonprofits through grants and resources. They are devoted to improving their regional community and believe in the power of philanthropy.

FHFH Continues to Fight Hunger in Our Communities
 
A lot has changed during the past couple months. Many people have lost their jobs or have reduced hours at work. Millions of people have filed for unemployment benefits and that number continues to rise. More of our neighbors are struggling with hunger due to the COVID-19 pandemic crisis. Some people thought they would never be in the position of not having enough to eat.
 
As a result of the hardship caused by the COVID-19 crisis, more and more people are turning to food banks, food pantries and feeding ministries across our country for help. These organizations are responding to the challenge by striving to provide food and meals to people in need. Meat is one of the items food banks, food pantries and feeding ministries often list as their most needed item.
 
One thing that has not changed is FHFH’s commitment to providing nutritious meat to food banks, food pantries and feeding ministries to help people struggling with hunger.  To meet the increased need during the COVID-19 crisis, we are accepting donated/discounted livestock and poultry along with deer that may be harvested using crop damage permits.
 
FHFH pays the meat processing fees to our participating meat processors so there is no cost to the hunter donating deer or the farmer donating livestock, or to the food banks, food pantries or feeding ministries receiving the much needed protein. As the need to provide meat increases, so does the need for funds to pay the meat processing fees and to purchase discounted livestock and poultry.
 
COVID-19 is affecting us all. Together we are stronger. Together, we can help ensure our neighbors have enough to eat. With your generous donations of deer or livestock and financial gifts to FHFH we can help provide food to our neighbors struggling with hunger.
 
If you have donated to FHFH, we want you to know how appreciative we are! We thank you for partnering with FHFH and being there for the people in your community who are struggling to get enough to eat during this critical time!
  
Thank you for your continued interest in our mission of feeding the hungry. 

Sincerely,

​

​
​Josh Wilson
Executive Director

Ropa Vieja (Cuban)
Submitted by Jim Tate

Ropa Viejo is a national Cuban dish.  While “ropa viejo” translates as “old clothes,” the reality is a lot tastier than the name would suggest. This version is made using shredded venison with peppers and onions in a tomato sauce.  It is served with rice.

1 tablespoon vegetable oil
2 pounds venison backstrap
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 red or yellow bell pepper, seeded and sliced into strips
1/3 cup dried and powdered wild mushrooms 
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon white vinegar
6 green olives stuffed with pimento
1/3 cup raisins 

Heat vegetable oil in a large skillet over medium-high heat. Brown the venison on each side, about 4 minutes per side.

Slice and transfer venison to a slow cooker. Or, the venison can be cooked and then shredded.  Pour in the broth and tomato sauce, then add the onion, garlic, tomato paste, cumin, cilantro, olive oil, mushroom, and vinegar. Stir until well blended. Cover, and cook on high for 4 hours, or on low for up to 10 hours. 

An hour before serving, add the bell pepper, olives, and raisins.  

Serve over rice with lime wedges, grated cheese, and fresh cilantro.