News & Updates

FHFH welcomes Brandon Siegfried who joins the FHFH team as our newest Chapter Coordinator.  Brandon is the Chapter Coordinator for Grand Junction FHFH in Colorado.

You can find Brandon and the rest of our local Chapter Coordinators by CLICKING HERE.  We encourage you to reach out and support them!

Antelope Tagine with Vegetables and Dates
by Bobbie Jo Wasilko
He Hunts She Cooks

Prep Time:  30 min
Cook Time:  3 hr
Total Time:  3 hr 30 min
Serves 6

The intoxicating smell of Moroccan spices will fill your kitchen with this easy to make dish using a traditional Moroccan Clay *Tagine. But fear not, if you don’t have a tagine vessel, a dutch oven will do the trick. The long slow cooking allows the intense spices to mellow and melt into the antelope while the condensation on the sides of the tagine drip back down onto the meat to keep it moist and tender. My Ras el Hanout spice blend contains 28 ingredients, and I’ve included the list and method for making your own “k’meesa”(aka “secret stash”). But If you’re not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too!

Ingredients

• 1.5 lbs Antelope or Venison Bottom Round
• 1 Medium Sized Onion
• 1 Red Bell Pepper
• 1 Tomato, chopped
• 3 medium sized Yukon Gold Potatoes
• 1/2 cup Dried Pitted Chopped Dates
• 3/4 cup Beef Stock
• **2 tbs. Rose Water (careful, a little goes a long way)
• 2 Tbs. Honey
• 3 Tbs. Ras el Hanout
• ***Ras El Hanout spice rub (A combination of whole toasted spices, whole un-toasted spices, and ground spices). If you like to make own spice mixture, follow my instructions OR YOU MAY PURCHASE Ras el Hanout pre-mixed from African, Middle Eastern, specialty grocery stores, or online.
• Couscous and Slivered Almonds, for serving if you like.

For Homemade Ras el Hanout
Toasted Whole Spices

• 3 Tbs. Whole Coriander
• 16 Green Cardamom
• 1 Black Cardamom (shelled and reserve the seeds)
• 1 Red Cardamom (shelled and reserve the seeds)
• 1 Tbs. Cumin Seed
• 16 Whole Allspice
• 1 tsp. Grains of Paradise
• 1/2 tsp. Fennel Seed
• 1/4 tsp. Caraway Seed
• 1/2 Star Anise
• 2 Long Peppers
• 8 Whole Cloves
• 1/2 tsp. Black Peppercorns

Un-Toasted Whole Spices

• 1-1/4 tsp. Yellow Mustard Seed
• 1/2 tsp. Brown Mustard Seed

Ground Spices

• 2 tsp. Ground Cinnamon
• 1-1/2 tsp. Garlic Powder
• 1 tsp. Black Garlic Powder
• 1 tsp. Garam Masala
• 1 tsp. Ground Chile de Arbol Pepper
• 1 tsp. Urfa Biber Chili Flakes
• 1 tsp. Onion Powder
• 1 tsp. Ground Nutmeg (From freshly ground 1/2 nutmeg pod)
• 1 tsp. Ground Ginger
• 1/4 tsp. Ground White Pepper
• 1/4 tsp. Ground Sumac
• 1/2 tsp. Citric Acid Powder
• 2 tbs. Kosher Salt

For the Spice Rub

• IF YOU ARE MAKING YOUR OWN RAS EL HANOUT FOLLOW THESE INSTURCTIONS, OTHERWISE, SKIP TO THE INSTRUCTIONS FOR CUTTING THE ANTELOPE.
• Shell all the cardamom pods and reserve the seeds. Add all the whole spices and cardamom seeds to a sauté pan. Heat the pan over medium high heat, constantly swirl the spices until they just start smoking and cracking (about 3-4 minutes). Pour the spices onto a plate (don’t leave them in the pan, as they will burn). Allow them to cool. Add the whole un-toasted spices, along with the whole toasted spices to a spice grinder (or food processor). Process until a fine ground.
• Add all the remaining ground spices.

For the Antelope

• Cube the antelope or venison into 1 inch pieces, and sprinkle with about 3 tablespoons of the ras el hanout and kosher salt and stir to coat all the pieces.
• Place the meat to a zip lock bag and remove as much air as possible.
• Refrigerate, several hours or overnight (I suggest overnight).
• Remove the meat from the fridge 1 hour before cooking to bring to room temperature.

Prep the Vegetables

• Peel and slice carrot into 1/2 inch thick slices and set aside.
• Slice the bell pepper into strips and set aside.
• Chop the tomato, set aside.
• Cube the potatoes into 1/2 pieces (no need to peel them).
• Peel and cut an onion into rings, set aside.
• In a cup, mix the beef stock, rose water and honey and set aside.
• In a large frying pan, heat a bit of oil, and add the pieces of antelope (or venison) and brown lightly, until all the pieces have been browned, then set aside.
• In this order, add to the tagine (or dutch oven).
• Coat the bottom of the tagine with a bit of grape seed oil.
• Place the onions on the bottom of the tagine.
• Add the browned meat on top.
• Add another tablespoon ras el hangout over meat.
• Pour the mixture of beef stock, honey and rosewater over the meat.
• Place the carrots and potatoes on top of the meat.
• Then add the chopped tomato.
• Cover with the tagine lid and place the tagine in the oven, “cold”.
• Turn on the oven to 350ºF.
• Set a timer for 2 hours.
• When the timer goes off, add the sliced bell peppers, and chopped dates.
• Cover and set the timer for another 30 minutes.
• Once the meat is tender when pierced with a fork, remove the tagine (or dutch oven).
• Serve over couscous.
• Top with toasted almonds, if desired.

Notes

• *If you don’t have a Tagine (they range in price from $50 and up, mine was $70) you can substitute a dutch oven.
• **Rose Water can be found in Middle-Eastern, Indian grocery stores, and also in liquor stores for use in cocktails.
• ***If you are truly up to making home-made Ras el Hanout and have the spices available, I’ve included my recipe…. BUT IF YOU DON’T, 3 tablespoons Ras el Hanout spice rub ready-made from any African or Middle-Eastern grocery store , (Williams-Sonoma has a good one too) will do the job. It won’t taste exactly like mine, but it will make it simple (and quite frankly, a less expensive option, since some of these spices can be pricey). Enjoy!!

“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   
 
There are some things in life that can’t be changed, but hunger is not one of them!
 
In America, 1 in 6 children may not know where they will get their next meal.  For the nearly 13 million kids in the U.S. facing hunger, getting the energy they need to learn and grow can be a day-in, day-out challenge.  It’s not just young children who are not getting enough to eat. Tim Miller, Associate Dean of Students, George Washington University stated, “40% of students struggled with hunger in some way throughout the month.” (Source: Feeding America)
 
Children who are denied an adequate diet are at a greater risk of not reaching their full potential as individuals.  Children who are undernourished have trouble concentrating and bonding with other children and are more likely to suffer illnesses that force them to be absent from school. They consistently perform more poorly on standardized tests. Poor performance early in school is a major risk factor for dropping out of school in later years.  According to labor statistics, educational attainment is perhaps the greatest indicator of job and income mobility, so the impact of childhood hunger can be lifelong. Studies have also shown time and time again that even mildly undernourished children may potentially suffer abnormal brain, cognitive, and psychological impairment that, if not corrected, can be irreversible.
 
Our children are our future!  We are asking you to please make a donation to FHFH today so we can continue to provide the needed protein to those who are struggling with hunger and help make the future better for everyone!

​Your financial support enables us to pay the meat processing costs for donated deer and livestock.  Won’t you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you’ll know you have helped someone who is in need.  

$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!
  
Sincerely,

  

​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

Williamsport, MD – Farmers and Hunters Feeding the Hungry today earned the 2018 Platinum GuideStar Nonprofit Profile Seal of Transparency, the highest level of recognition offered by GuideStar, the world’s largest source of nonprofit information. By sharing metrics that highlight progress FHFH is making toward its mission, the organization is helping donors move beyond simplistic ways of nonprofit evaluation such as overhead ratios.
 
“In accordance with our long-held belief in being transparent about our work,” said Josh Wilson, “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 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 FHFH.
 
“I encourage you to visit our profile on GuideStar to see what we’re all about,” added Josh Wilson. “We’re thrilled that our GuideStar Platinum Nonprofit Profile and its associated benefits help us better communicate our organization’s exciting initiatives at a global scale.”
 
About GuideStar Nonprofit Profiles
The GuideStar database contains a profile for every tax-exempt nonprofit registered with the IRS. GuideStar encourages every nonprofit to claim and update its profile at no cost to the organization. Updating allows nonprofits to share a wealth of up-to-date information with the more than 8 million people who visit GuideStar to learn more about nonprofit organizations each year. Updating also allows nonprofits to share information with the more than 200 philanthropic websites and applications that are powered by GuideStar data. To reach a given participation level, organizations need to complete all required fields for that participation level. The GuideStar participation levels, acknowledged as symbols of transparency in the nonprofit sector, are displayed on all updated participants’ profiles in the GuideStar database.

The Community Foundation of Washington County MD, Inc. has awarded $1,​125​ in grant funding to Farmers and Hunters Feeding the Hungry​.

​​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.

​The Community Foundation of Washington County MD, Inc. was created by and for the people of Washington County, MD, and exists to improve the quality of life for all of our citizens, now and for generations to come, by building community endowments, addressing needs through grant making and providing leadership on key community issues.

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
 
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!

“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   

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!

Your financial support enables us to pay the meat processing costs for donated deer and livestock.  Won’t you please consider making a tax-deductible financial gift today?  You can be assured your gift is well spent and you’ll know you have helped someone who is in need.  

$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!

​Sincerely,

  

​Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry

The Wooster Hope Center in Ohio posted to their Facebook page:  “​A very special thank you to Farmers and Hunters Feeding the Hungry (FHFH) for donating another 200+ lbs. of venison to the Wooster Hope Center. They are a great example how “Together we are the means to make a difference!’”
 
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.

Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale
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.