News & Updates

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.

FEDERAL EMPLOYEES – The Combined Federal Campaign special COVID-19 pledging period is open now through June 30th.  
​https://cfcgiving.opm.gov/welcome

Please consider giving or adding to your existing gift to help charities like Farmers and Hunters Feeding the Hungry – FHFH during the pandemic recovery! 

Groups and organizations are uniting to provide food for people in need in Ohio. 
 
Kathi Albertson, Coordinator for Guernsey County FHFH in Ohio, contacted the Guernsey County Farm Bureau for suggestions about how to purchase discounted meat from local farmers.
 
Guernsey County Farm Bureau board member Garry Burroughs contacted Randy Raber of Red Hill Farm and owner of The Bears Den and 360 Burger.  That contact resulted in the donation of a steer to FHFH who will pay the meat processing fee.  Meat from the steer will be donated to Grace Food Pantry. 
 
Another Guernsey County Farm Bureau board member donated a hog to FHFH.  The meat will be distributed to food banks, food pantries and feeding ministries who serve people in need in Noble County.
 
The full story published by The Daily Jeff on April 21, 2020 can be viewed at https://www.daily-jeff.com/news/20200421/steer-hog-donations-to-help-feed-community

 “For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ….”  Matthew 25:35  
​
Helping Our Neighbors 
  
During this unprecedented time the number of people struggling with hunger is increasing due to the COVID-19 pandemic. The already existing millions of people who have struggled with food insecurity are affected as well as additional people who have suffered a loss of income. Those struggling with hunger include the most vulnerable – children and seniors.
 
A loss of income could change people’s eating patterns, resulting in poorer nutrition.  Adequate and balanced nutrition is needed for a well-functioning immune system for everyone and for growth in children. Protein is a vital component of a balanced diet.
 
When there is inadequate income to purchase the amount and quality of food for a balanced healthy diet, people often turn to food banks, food pantries and feeding ministries. Unfortunately, food banks, food pantries and other feeding programs often list meat and protein items among their top food donation needs.
 
Farmers and Hunters Feeding the hungry has provided more than 20.5 MILLION servings of meat to food banks, food pantries and feeding ministries since 1997! ​

The FHFH team is a group of compassionate individuals dedicated to helping our neighbors struggling with hunger. Our team consists of local volunteer chapter coordinators, participating meat processors, hunters and farmers who donate deer and livestock, and generous financial donors. The financial gifts pay the meat processing fees so there is no cost to the hunter or farmer to donate or to the food banks, food pantries or feeding groups to receive the much needed meat.
 
In this increasing time of need, please consider helping others who are struggling to get enough to eat.

• Donate deer or livestock. CLICK HERE for a list of our participating meat processors.
• Make a financial gift. CLICK HERE to make a secure on-line donation. Your donations are tax deductible.

Our hearts and prayers go out for everyone affected by COVID-19. Together, we can help each other get through this difficult time and help ensure people in our communities have enough to eat.
  
Thank you for your continued interest in our mission of feeding the hungry. ​

Sincerely,

​

Josh Wilson
Executive Director

The Pastor at Shepherds Christian Assembly in Coshocton, Ohio expressed appreciation to FHFH for the meat donations to their soup kitchen. 
 
“What a continued blessing FHFH is to our Lord’s ministry. We are still serving lunch at our soup kitchen, but with limited seating. We serve only nine at a time six feet apart, then we bleach everything when they are finished and bring in the next ones. We serve an average of 25 people during these restricted times. We are also making venison meatloaf and giving it to those in need. Thank you again for following the leading of the Lord for FHFH.”

Catholic Outreach in Colorado thanked 
Grand Junction FHFH (CO-05) for the donation of meat to their feeding ministry. The meat donated by FHFH was used to make elk sloppy joes at their soup kitchen.

​

Farmers and Hunters Feeding the Hungry (FHFH) has earned the 2020 Platinum Seal of Transparency, the highest level of recognition offered by GuideStar, a service of Candid. By sharing metrics that highlight progress FHFH is making toward its mission, the organization is helping donors utilize methods of nonprofit evaluation that go beyond simplistic overhead ratios.
 
“In accordance with our long-held belief in being transparent about our work,” said Josh Wilson, Executive Director, “we are excited to convey our organization’s results in a user-friendly and highly visual manner. By updating our GuideStar Nonprofit Profile to the Platinum level, we can now easily share a wealth of up-to-date organizational metrics with our supporters as well as GuideStar’s immense online audience, which includes donors, grantmakers, our peers, and the media.”
 
To reach the Platinum level, FHFH added extensive information to its Nonprofit Profile on GuideStar: basic contact and organizational information; in-depth financial information; qualitative information about goals, strategies, and capabilities; and quantitative information about results and progress toward 4 its mission. By taking the time to provide this information, FHFH has demonstrated its commitment to transparency and to giving donors and funders meaningful data to evaluate nonprofit performance.
 
You are encouraged to visit our profile on GuideStar. FHFH is thrilled that our GuideStar Platinum Nonprofit Profile and its associated benefits help us better communicate our organization’s exciting initiatives at a global scale.
 
In February 2019, GuideStar joined forces with Foundation Center to form Candid, a new 501(c)(3) nonprofit organization. Today, GuideStar is a service of Candid. The GuideStar database contains a profile for every tax-exempt nonprofit registered with the IRS. The profiles are populated with information directly from nonprofits, the IRS, and other partners in the nonprofit sector. 

Groundnut Stew
Submitted by Jim Tate
Makes 6 servings

Peanut butter is ground up nuts, and peanuts are dug out of the ground – hence the name.  Jim first obtained this recipe from a professional hunter he met years ago. 

In Africa, the venison was usually Gazelle or other African antelope.  Jim shared a bowl of venison groundnut stew with his neighbors.  They were delighted to tell him that their Nigerian nanny would make groundnut stew using goat. Jim usually makes it with white-tailed deer or pronghorn.  He was told it is commonly made with chicken, and often contains something from the sky, the earth, and the water. 
​

• 2 pounds stew meat (venison preferred) cut in 1-inch chunks
• 2 teaspoons salt
• 1/2 teaspoon pepper (or substitute 1 tablespoon of a beef rub)
• 2 medium onions
• 2 medium tomatoes
• 10 florets okra
• 1/2 pound spinach
• 2 tablespoon salad oil (peanut oil best)
• 1 cup peanut butter

   
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.

Meanwhile, in a covered electric blender container at low speed blend onions, okra, and tomatoes until smooth (or chop onions and tomatoes very fine). 

In a large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes.  Add onion-tomato  mixture, spinach, and peanut butter to meat.  Cook at low heat about 20 minutes until spinach is cooked and sauce cooks down slightly.

Serve over hot rice.

Accompaniments: 
Pass small bowls of shredded coconut, orange segments, pineapple chunks, or fried onions to sprinkle over individual servings of stew, if you like.

Due to the concern surrounding the outbreak of Coronavirus COVID-19 and efforts to slow down the spread of the virus facilitated by group gatherings, FHFH decided to postpone the Maryland Benefit Banquet and Auction originally scheduled for Friday, March 13th in Hagerstown. At this time it is too early to know whether a new date will be available in the next several months. If not, we will look ahead to the second half of the year.

Individuals who have purchased tickets may decide to: (1) keep the tickets for use at the rescheduled banquet, (2) have the purchase price converted to a donation and receive a tax receipt, or (3) request a refund of their ticket purchase amount. This can be handled by calling FHFH at 301-739-3000 or emailing us.

We appreciate your understanding and we pray for a swift resolution to this major public health concern!