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News & Updates
How to Be a Change Maker
How can you make a change for the better? Volunteer!
Volunteering is a tradition in our country and is a rewarding experience! Parents teach their children about helping others in need. Schools teach students about volunteering by completing community service hours. Businesses and organizations encourage their employees to volunteer and make a positive difference in their community. Volunteers do good for others and their community, which provides them with a sense of accomplishment. Volunteers are change makers!
April is Volunteer Month! FHFH would like to honor our volunteer chapter coordinators. Our chapter coordinators live in communities all across our country, come from all walks of life and have a heart for those who are hungry.
Serving as an FHFH chapter coordinators involves:
- Partnering with at least one local butcher shop to process and package donated deer and livestock.
- Identifying at least one local food bank or ministry to distribute the meat to the hungry.
- Raising money to pay the meat processing bills through fundraising projects, events and appeals for support to individuals, businesses, churches, clubs and organizations in the community.
- Promoting the ministry through local media, sporting goods stores, clubs and events to encourage hunter participation and connect with new donors and volunteers.
We thank each of our chapter coordinators for their compassion, dedication and giving of their time to help feed the hungry in their communities and make a positive change in peoples lives. We couldn’t fulfill our mission without our chapter coordinators!
CLICK HERE if you would like to make a positive change for your community by becoming an FHFH chapter coordinator and helping to feed the hungry. When someone who has been hungry sits down to a meal, the smile on their face is priceless and so is the good feeling you’ll experience by making a positive change in their life!
You can also contact any of our chapter coordinators to volunteer to help with their chapter. CLICK HERE for a list of our FHFH chapters.
Your financial support enables us to pay the meat processing costs for donated deer and livestock. Won’t you please co
$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 FHFHChapter, 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
It’s Auction Time!
CLICK HERE to check it out, place your bids, and share with friends and family today!
Upcoming auction Items:
- Buck Alpha Hunter Folding Knife w/FHFH Classic Logo
- Henry American Beauty .22 Rifle w/Wall Display Box
- Mission MXB-360 Crossbow (tactical) w/scope and 3 bolts
- Moultrie m40i Trail Camera
- HHA Optimizer Lite Bow Site
- Sarge Knives Game Cleaning Kit
- Ameristep Gunner Predator Pop Up Snow Blind
- Redneck BlindsPortable Hunting Chair
- Redneck Sportsman’s Haybale Blind
- Honda Power EU0000i Generator
A special thanks to these companies and organizations who provided donated and discounted merchandise for this auction event: Buck Knives, Henry Repeating Arms Company, Mathews, Mission Crossbows, QDMA, Redneck Blinds, and Twigg Cycles.
FHFH Welcomes New Chapter Coordinator 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 Recipe
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!!
Our children – Our Future
He’s trying to study, but can’t because he’s too hungry!
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!
$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.
Sincerely,
Josh Wilson
Executive Director
Farmers & Hunters Feeding the Hungry
Farmers and Hunters Feeding the Hungry Reaches GuideStar Platinum
“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.
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