staff@fhfh.org 
301-739-3000 
News & Updates
Community Foundation of Washington County MD Partners with FHFH
This grant will positively impact the community by enabling FHFH to provide nutritious meat from donated deer and livestock to food banks and ministries that feed those in need.
On behalf of those in Washington County who struggle with hunger, we thank the Community Foundation of Washington County MD, Inc. for their generosity and support of our mission to end hunger.
2017 Federal Tax Reform & Charitable Giving
Mike Handrick
As you know, the 2017 Tax Reform bill contains many changes to previous tax rules and rates. This is a summary of how the changes affect charitable giving to public charities, like FHFH. Consult your local tax professional to determine how the new rules impact your particular situation.
Surveys of donors consistently reveal that most donors to 501(c) 3 public charities do so from the heart, not the wallet. Only about 5% of respondents say they would modify their charitable giving strategies if the tax benefits were removed. How they respond to a survey may be a bit different than the reality of how they really behave. If accurate, this would suggest that public charities should not be worried about future donor contributions drying up as a result of the recent tax changes. That said, let’s focus on the recent changes and possible donor strategies.
Cash donations to public charities (501(c) 3 orgs) can now be deducted up to 60% of AGI – Adjusted Gross Income, with five more years of carry forward if needed. The old limit was 50%. Under the new tax rules, many of the families who filed a Schedule A tax form, thereby benefiting from their charitable contributions, will no longer need to file Schedule A. So how can these impacted donors achieve a tax benefit from future charitable contributions? One strategy is to use a DAF – Donor Advised Fund. This is the “bunching” strategy. Suppose a family gives $5,000 each year to variety of charities by sending each of them a check. Assume they can no longer deduct the gifts because they no longer benefit from filing Schedule A. They could open a DAF with a one-time gift of $50,000. The entire gift of $50,000 is deductible in the tax year that they fund their DAF. Each year they simply ask the DAF fund to distribute funds to their favorite charities, just as they have sent checks in the past.
Another neat strategy works for IRA owners who must take RMD – required minimum distributions starting at age 70 ½. New tax rules allow the IRA owner to instruct the IRA custodian to send funds from the IRA directly to a qualified public charity, up to $100,000 each year. This is the only way an IRA owner can disclaim the RMD income and avoid income taxes. The donor achieves their charitable intent and lowers their taxable income. America has always been the most benevolent country on planet earth. Continue to talk with current and potential donors about the importance of making a difference by supporting FHFH with their time, talent and treasure.
Mike Handrick
FHFH WI-01
715-614-8200
mike@handrickplanning.com
www.handrickplanning.com
Mike Handrick does not provide tax or legal advice. Always consult your professionals.
Securities and advisory services offered through Packerland Brokerage Services, Inc., an unaffiliated entity – Member FINRA & SIPC
Chinese Red Stock Braised Venison Shanks
by Bobbie Jo Wasilko
He Hunts She Cooks
Prep Time: 30 min
Cook Time: 5 hr
Serves 6
Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever tough cut you want to give a low, slow braise.
For the Red Stock
- 8 cups Chicken Stock
- 1-1/4 cups Low Sodium Soy Sauce
- 1 cup Shaoxing Cooking Wine
- 1/2 cup Dry Sherry
- 3/4 cup Chinese Rock Sugar (substitute light brown sugar)
- 3 Tbs. Chinese Five Spice Powder
- 1 Tbs. Whole Black Peppercorns
- 1 Tbs. Whole Sichuan Peppercorns
- 1 Tbs. Korean Ground Red Pepper (Gochugaru)
- 1 Tbs. Onion Powder
- 2 bunches Scallions green and white parts (cut into 2 inch pieces)
- 1 Two Inch Piece of Fresh Ginger Root (cut in 4 pieces)
- 10 Cloves Garlic (Peeled, smashed)
- 2 Naval Oranges (quartered and with the rind on)
For the Venison Shanks (or 5 pound any tough cuts)
- 4-6 Whole Bone-In Venison Shanks
- 1 Large Onion
- 1 Tbs. Chinese Five Spice Powder
- Fresh Ground Black Pepper
- Kosher Salt
- Peanut Oil for Frying
To Finish
- 3 Tbs. Corn Starch
- 3 Tbs. Water
For the Chinese Red Stock
- In a large stock pot, add all the stock ingredients and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Cool until ready to use.
For the Venison Shanks
- Bring shanks to room temperature one hour before cooking.
- Preheat the oven to 300ºF.
- Season Shanks with a little kosher salt, black pepper and Chinese Five Spice.
- Sear the shanks in a large frying pan with a bit of peanut oil, until browned on all sides.
- Chop the onion and sauté in the same pan for 4 minutes.
- Place the shanks and onions in a large roasting pan and pour the red cooking stock over the shanks.
- Cover the pan and place in the oven for 4-5 hours util tender.
- When finished, remove the shanks and set aside.
- Strain the sauce and discard all the solids.
- Pour the braising liquid into a pot and heat until boiling.
- Make a slurry with 3 tablespoons corn starch, and 3 tablespoons cold water.
- Pour the slurry into the braising liquid to thicken a little (*Don’t make it too thick, this is a sauce, not gravy).
- Serve the shanks whole, or pull the meat off the bones.
- Serve with rice and stir fried vegetables.
Notes
- Use the braising liquid to pour over coconut milk jasmine rice and stir fried vegetables. YUMM!
How Close Are You to Hunger?
Hunger is not confined to other countries – it knows no boundaries. In 2015 there were 42,238,000 people who were food insecure in our country.
“Eat the food on your plate. There are children in Africa who are hungry and would love to have the food on your plate.” is something that parents have said to their children to get them to eat. One in six children (nearly 13 million children) in our country are hungry. In 2016, 13.3 million or approximately 18% of children in the U.S. lived in poverty. (Source: Feeding America) Hunger is in every community of our country and parents can now say to their children, “Eat the food on your plate. There are children in our community who are hungry and would love to have the food on your plate.”
There are 40.6 million people in the USA living in poverty including those who work full-time, but whose wages are not adequate to afford basic needs such as food. More than 5 million senior citizen are not getting enough to eat. The rate of hunger among seniors aged 60 and older has increased by 53% since 2001. (Source: Feeding America) Too many senior citizens who have worked hard all their lives are discovering they have to choose between paying for food or medical expenses.
It’s heart breaking that there are so many people in our country who are hungry – people in your own community – but you can help change that!
$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
CLICK HERE to make a secure online donation.
You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795. If you’d like to designate your donation for a particular FHFH Chapter, please write the chapter name, code or county in the memo line of the check.
You can donate deer or livestock. CLICK HERE to find a participating FHFH meat processor in your area.
On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry
FHFH Making a Difference and Providing Hope in Wooster, Ohio
The mission of the Wooster Hope Center is to provide groceries, clothing, hygiene products, diapers, and haircuts in an effort to show love to their neighbors in the community that may be in need of some assistance. They also provide information about other services in their community that can help families who are facing economic challenges. Their ultimate goal is to unite people and resources in a community-wide effort to MAKE A DIFFERENCE and PROVIDE HOPE in all our lives.
Braised Venison Shanks
by Bobbie Jo Wasilko
He Hunts She Cooks
Do you think the shank meat is best suited for the grind pile because it’s not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.
Prep Time: 45 min
Cook Time: 4 hr
Total Time: 4 hr 45 min
Serves 2
For the Venison Shanks
- 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
- 1 large Onion, peeled
- 2 Carrots, peeled
- 2 Celery Stalks (leaves included )
- 2 cups Tawny Port (I used Christian Bros.)
- 1 cup Cabernet Wine (I used Sutter Home )
- 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
- 5 sprigs Fresh Thyme
- 1 Bay Leaf
- 10 Juniper Berries
- 1 Tbs. Garlic Powder
- 1 Tbs. Onion Powder
- Kosher Salt
- Fresh Cracked Pepper
- Grape Seed Oil for searing
For the Mushroom Sauce (Gravy)
- 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
- 3 tbs. Grape Seed Oil (or vegetable oil)
- 2 Tbs. Butter
- 2 Tbs. Corn Starch
- **Reserved Braising Liquid
Instructions
- Preheat the oven to 300 degrees.
- Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
- Season the shanks generously with kosher salt and pepper, set aside.
- Rough chop the onions, carrots and celery and set aside.
- Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
- Add the shanks and sear on all sides until browned.
- Remove to a plate or casserole dish.
- Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
- Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
- Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
- ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
- Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
- Cover the pan with the lid, or cover the casserole dish with aluminum foil.
- Place in the oven and braise for about 4 hours.
- After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
- Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
- **Save the Braising Liquid and discard the solids (they have done their job).
For the Mushroom Sauce (Gravy)
- In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
- Add the sliced mushrooms and season with a little pepper (do not add salt).
- Sauté for 2 minutes.
- Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
- Stir in reserved braising liquid over the mushrooms and cornstarch.
- Continue to stir for another minute until the mushroom gravy is thickened.
- Add the Shanks back to the pan and coat the meat with the mushroom sauce.
- Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.
Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.
How to Make a Happy New Year
We are now in another new year – 2017 is gone and 2018 has arrived. Time seems to go fast when you are enjoying yourself, but when you are hungry time can seem to stand still. Too many people in your community are wondering when they will be able to eat a meal again. With their stomachs aching from being empty it seems so long since they last ate. Children and the elderly are especially vulnerable to the effects of not having adequate nutrition.
Please, let’s not let another child or senior citizen go hungry! You can make the new year a happier one for those who are struggling to get enough to eat!
$10 = meat for 20 meals
$25 = meat for 50 meals
$50 = meat for 100 meals
CLICK HERE to make a secure online donation.
You can also mail a donation to Farmers and Hunters Feeding the Hungry at P.O. Box 323, Williamsport, MD 21795. If you’d like to designate your donation for a particular FHFH Chapter, please write the chapter name, code or county in the memo line of the check.
You can donate deer or livestock. CLICK HERE to find a participating FHFH meat processor in your area.
On behalf of FHFH and all those in our country suffering from hunger, we THANK YOU for your support!
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry
Meat On a Stick Monday Recipe
by Bobbie Jo Wasilko
He Hunts She Cooks
Serves 2
Middle Eastern kufta gets a variation using bison, but any venison can be substituted to make this meat on a stick.
Prep Time – 45 min
Cook Time – 4 min
We’re going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and others usually make these little meats on a stick with lamb, and beef as well as other meats like pork or chicken. I made mine out of bison, but venison can be substituted, along with some pork fat to keep it from falling apart on the skewer.
I’ve made quick work of this recipe by using a mix of spices called “baharat” which, in Arabic means “spices.” This spice (or a blend of spices) can be found at most Middle Eastern grocery stores, but you can also make your own. The mix of spices can vary by country, but I’ve included a spice combination if you are unable to find the baharat spice. This mix of spices can also be added to oil to brush over other meats. I made a side of cool refreshing tzatziki to temper the smokiness of the spice. Kufta (or kofta) can also be served with some pita, a light salad, and rice.
For the Tzatziki
- 1 cup Middle Eastern yogurt ( I used Fage, but you could use any plain whole milk yogurt)
- 1 large Cucumber
- 3 tbs. Fresh Mint, julienne sliced (or 1-1/2 tbs dried mint)
- 1 tbs. Dill (not usually used, but my daughter likes it, so I added it)
- 1 tbs. Lemon Juice
- 1 tbs. Garlic Powder
- 1 tbs. Kosher Salt
- 1/2 tsp. Black Pepper
For the Kufta
- 1 lb. Venison, ground
- 4 ounces Pork Fat, ground
- 3 Cloves Garlic, minced
- 1/3 Onion, very finely minced (or grated)
- 3 tbs. Baharat Spice Blend (*or make your own from the list below)
- 4 tbs. Flat Leaf Parsley, finely chopped
- 1 tbs. Kosher Salt
- Canola Oil or Vegetable Oil, for brushing on meat
Additional Items
- Pita Pockets
Instructions
- For the Tzatziki: Make the tzatziki before making the kufta to allow the flavors to develop.
- Peel, and de-seed the cucumber.
- Dice the cucumber into very small dice and toss in a covered container.
- Add the remaining ingredients and mix, then set aside while making the kufta.
For the Kufta
- Combine the ground venison and pork fat in a large bowl.
- Mince the garlic and onion and add to the meat.
- Add the baharat spice blend.
- Finely chop the parsley and add to the meat.
- Add the salt.
- Using an ice cream scoop, portion out the meat into meatballs (you should get about ten meatballs).
- Shape the meatballs into 3 inch log shapes (or keep meatball shaped if desired).
- Place the meat logs in the fridge for about an hour to firm up.
- Very carefully skewer the meat logs onto skewers.
- Heat a grill to 400ºF.
- Brush the skewered meat with a bit of any oil.
- Place the skewered meat on the grill for 2 minutes.
- Flip the meat to the other side and grill another 2 minutes.
- Remove the meat and skewers and serve with pita bread and tzatziki.
*Baharat Spice Mix
- 3/4 tbs. black pepper
- 3/4 tbs. ground cumin
- 1/2 tbs. ground cardamom
- 1/3 tbs. ground coriander
- 1/3 tbs. cinnamon
- 1/2 tsp. paprika
- 1/3 tsp. nutmeg
Feeding the Hungry in Ohio
Did you know our chapters in Ohio have now provided a million pounds of meat – 4 million servings – to the hungry of the state? Awesome!
CLICK HERE to read the article.
Eight-Year-Old Hunters Feeding the Hungry
Wyatt’s mom posted on FHFH’s Facebook page, “This is my eight-year- old son Wyatt. He took his first deer with a gun on Saturday. He donated the meat to Farmers and Hunters Feeding the Hungry. He said our freezer was full enough and he wanted to help feed the hungry. So proud of him!”
We’re proud of you too Wyatt! And thank you for thinking of others and donating your deer to FHFH to feed the hungry!
As you can guess, her dad is very proud of her and so are we! Thank you Carlee for donating your deer to FHFH to feed those in your community who are unable to get enough to eat!