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News & Updates
FHFH at country Life Fest in Maryland
FHFH Executive Director Josh Wilson and his family had a booth at the Country Life Fest held August 19 and 20, 2017 at the St. Mary’s County fairgrounds in Maryland. The two-day festival focused on the great outdoors, hunting, fishing, entertainment and country living.
FHFH had a dart gun target for kids to shoot at and gave away hats and shirts for donations of any amount.
Walmart Foundation grants $50,000 to FHFH for Maryland Hunger Relief!
Left to right: Dave Riordan (Frederick County FHFH Coordinator), Josh Wilson (FHFH Executive Director), Tina Smith (Shuff’s Meat Market), Sarah McAleavy (Frederick Food Bank Director), Ijaz Ahmad (Walmart Store Manager in Frederick, MD)
Hagerstown, MD (October 12, 2017) – Farmers and Hunters Feeding the Hungry (FHFH) has received a $50,000 grant from the Walmart Foundation’s State Giving Program to assist with the organization’s hunger relief effort in the state of Maryland. This grant will positively impact local communities by enabling FHFH to provide nutritious meat from donated deer and livestock to food banks and ministries that feed those in need.
“The Walmart Foundation is a faithful partner in our mission to help hunters and farmers address the significant hunger problem both in Maryland and across the nation,” said FHFH Executive Director Josh Wilson. “This grant will help us provide meat for an additional 100,000 meals to the hungry of the state this hunting season.”
The grant check was presented by Ijaz Ahmad, Store Manager in Frederick, MD, to FHFH Executive Director Josh Wilson during a ceremony held at the Frederick Food Bank. Also in attendance were FHFH Frederick Coordinator Dave Riordan, Robin Shuff from Shuff’s Meat Market in Thurmont, MD, and Frederick Food Bank Director Sarah McAleavy.
“Walmart and the Walmart Foundation believe that every family should have access to affordable, nutritious food and are proud to continue expanding resources in Maryland through our work with Farmers and Hunters Feeding the Hungry,” said Ijaz Ahmad, Store Manager in Frederick, MD. “By combining the organization’s passion for the outdoors, with their compassion for those in need, Farmers and Hunters Feeding the Hungry is tackling hunger in an innovative way, helping our residents in Maryland to live better.”
FHFH gives hunters and farmers in Maryland the opportunity to donate deer and livestock to 38 participating butcher shops for processing and distribution to food banks, shelters, soup kitchens and ministries that feed the hungry. The organization raises financial support to pay the meat processing bills.
The Walmart Foundation’s State Giving Program supports organizations by awarding grants that have a long-lasting, positive impact on communities across the U.S. To be considered for support, applicants must have a current 501(c)(3) tax-exempt status. Additional information about the program’s funding guidelines and application process are available online at www.walmartfoundation.org.
In FY2017, Walmart and the Walmart Foundation awarded $6,570,000 in cash and in-kind donations to Maryland charities, including 3,090,000 million pounds of food donated to local food banks, which is the equivalent of 2,578,000 meals. For more information on Walmart’s fight against hunger, visit http://foundation.walmart.com/our-focus/hunger.
About Farmers and Hunters Feeding the Hungry:
People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to feeding programs and ministries that help those in need by paying local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 18.7 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.
About Philanthropy at Walmart:
By using our strengths to help others, Walmart and the Walmart Foundation create opportunities for people to live better every day. Walmart has stores in 28 countries, employing more than 2.3 million associates and doing business with thousands of suppliers who, in turn, employ millions of people. Through our philanthropy, Walmart and the Walmart Foundation are helping people live better by accelerating upward job mobility and economic development for the retail workforce; addressing hunger and making healthier, more sustainably-grown food a reality; and building strong communities where we operate and inspiring our associates to give back. Whether it is helping to lead the fight against hunger in the United States with $2 billion in cash and in-kind donations or supporting Women’s Economic Empowerment through a series of grants totaling $10 million to the Women in Factories training program in Bangladesh, China, India and Central America, Walmart and the Walmart Foundation are not only working to tackle key social issues, we are also collaborating with others to inspire solutions for long-lasting systemic change. To learn more about Walmart’s giving, visit foundation.walmart.com.
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“The Walmart Foundation is a faithful partner in our mission to help hunters and farmers address the significant hunger problem both in Maryland and across the nation,” said FHFH Executive Director Josh Wilson. “This grant will help us provide meat for an additional 100,000 meals to the hungry of the state this hunting season.”
The grant check was presented by Ijaz Ahmad, Store Manager in Frederick, MD, to FHFH Executive Director Josh Wilson during a ceremony held at the Frederick Food Bank. Also in attendance were FHFH Frederick Coordinator Dave Riordan, Robin Shuff from Shuff’s Meat Market in Thurmont, MD, and Frederick Food Bank Director Sarah McAleavy.
“Walmart and the Walmart Foundation believe that every family should have access to affordable, nutritious food and are proud to continue expanding resources in Maryland through our work with Farmers and Hunters Feeding the Hungry,” said Ijaz Ahmad, Store Manager in Frederick, MD. “By combining the organization’s passion for the outdoors, with their compassion for those in need, Farmers and Hunters Feeding the Hungry is tackling hunger in an innovative way, helping our residents in Maryland to live better.”
FHFH gives hunters and farmers in Maryland the opportunity to donate deer and livestock to 38 participating butcher shops for processing and distribution to food banks, shelters, soup kitchens and ministries that feed the hungry. The organization raises financial support to pay the meat processing bills.
The Walmart Foundation’s State Giving Program supports organizations by awarding grants that have a long-lasting, positive impact on communities across the U.S. To be considered for support, applicants must have a current 501(c)(3) tax-exempt status. Additional information about the program’s funding guidelines and application process are available online at www.walmartfoundation.org.
In FY2017, Walmart and the Walmart Foundation awarded $6,570,000 in cash and in-kind donations to Maryland charities, including 3,090,000 million pounds of food donated to local food banks, which is the equivalent of 2,578,000 meals. For more information on Walmart’s fight against hunger, visit http://foundation.walmart.com/our-focus/hunger.
About Farmers and Hunters Feeding the Hungry:
People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to feeding programs and ministries that help those in need by paying local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 18.7 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.
About Philanthropy at Walmart:
By using our strengths to help others, Walmart and the Walmart Foundation create opportunities for people to live better every day. Walmart has stores in 28 countries, employing more than 2.3 million associates and doing business with thousands of suppliers who, in turn, employ millions of people. Through our philanthropy, Walmart and the Walmart Foundation are helping people live better by accelerating upward job mobility and economic development for the retail workforce; addressing hunger and making healthier, more sustainably-grown food a reality; and building strong communities where we operate and inspiring our associates to give back. Whether it is helping to lead the fight against hunger in the United States with $2 billion in cash and in-kind donations or supporting Women’s Economic Empowerment through a series of grants totaling $10 million to the Women in Factories training program in Bangladesh, China, India and Central America, Walmart and the Walmart Foundation are not only working to tackle key social issues, we are also collaborating with others to inspire solutions for long-lasting systemic change. To learn more about Walmart’s giving, visit foundation.walmart.com.
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Dessert Recipe
Danny’s Brownie Obsession
by Bobbie Jo Wasilko
He Hunts She Cooks
by Bobbie Jo Wasilko
He Hunts She Cooks
Danny is obsessed with brownies, but I don’t always have time to make them from scratch, so here is a semi-homemade version.
Brownies
- 2 Boxes Betty Crocker Fudge Brownie Mix
- 4 Eggs
- 1 cup Vegetable Oil
- 1/2 cup Water
- 1/2 cup King Arthur Flour brand Black Cocoa (optional)
Pretzel Base
- 3 cups Mini Pretzels, crushed (Reserve some whole for plating)
- 3/4 cup Light Brown Sugar
- 3/4 cup Butter, melted
- 3/4 cup All Purpose Flour
- 1 tsp. Baking Soda
Caramel Topping for Brownies
- 1 can Nestle La Lechera Dulce De Leche (caramel)
- 5 tbs. Heavy Cream
Additional Items
- A second can of Nestle La Lechera Dulce De Leche (caramel)
- 5 additional tablespoons of heavy cream
- 1 can Redi-Whip
- 1/4 cup Hershey’s Special Dark Chocolate Syrup
- 1 Wooden Skewer
- *Ice Cream, if desired
Instructions
- Pre-heat the oven to 350 degrees.
For the Pretzel Base
- Crush pretzels in a zip lock bag
- Pour the pretzels into a bowl and add the brown sugar, flour, baking soda and mix
- Add the melted butter over the dry ingredients and mix
- Pour the pretzel base into a large cake pan which has been lined with parchment paper, or greased
- Bake the pretzel crust for about 10 minutes then remove the pan and set aside.
For the Brownie Batter
- Make the brownies according to the box instructions and add the black cocoa to the brownie mix if using
- Pour the brownie batter over the pre-baked pretzel crust.
For the Caramel Topping
- Add the can of caramel to a microwave safe cup along with 5 tbs. heavy cream and heat for about 30 seconds
- Stir the caramel and cream until the caramel is melted and loose
- Pour the caramel over the brownie batter and swirl lightly with a butter knife to marbleize (do not over mix)
- Place the brownies in the oven and bake 30-45 minutes (2 boxes took 45 minutes total)
- Remove the brownies from the oven and cool completely, about 3 hours.
To Plate the Brownies
- Grab the parchment paper and lift out the brownies, if using, otherwise leave the brownies in the pan
- Use a 4 inch metal ring mould to cut out round brownie shape ( you may omit this step and just cut out a square) and set aside
- Heat the second can of dulce de leche (caramel) and add 5 tbs. heavy cream and heat for about 30 seconds to loosen the caramel
- Spoon a small circle of warm caramel in the center of a plate (about 4 tablespoons full)
- Use the back of the spoon in the caramel to make the circle a bit larger
- Place a large dot of Hershey’s syrup in the center of the caramel, and make 3 rings with syrup around the caramel, working from the inside to the outside
- Use the blunt end of a wooden skewer to make small circles going around the caramel and chocolate syrup to make a marble effect in the sauces
- Top the swirled sauces with the brownie
- Top the brownie with Redi Whip and two miniature pretzels
- Serve with ice cream if desired
Welcome to the FHFH Team!
FHFH welcomes The Chop Shop Deer Processing in Cleves, Ohio as a new participating meat processor.
CLICK HERE for a list of all participating meat processors.
Farmers and Hunters Feeding the Hungry Receives Cabela’s Outdoor Fund Grant
The Cabela’s Outdoor Fund has awarded a grant to the national Farmers and Hunters Feeding the Hungry (FHFH) venison donation ministry. This funding support will help FHFH pay the meat processing bills for donated deer and enhance the organization’s ability to train and develop volunteer coordinators in local communities across the country.
“On behalf of those in our country who struggle with hunger, we thank the Cabela’s Outdoor Fund for their generosity and support of our mission to end hunger in America,” said FHFH Executive Director Josh Wilson. “We depend on an extraordinary network of volunteer chapter coordinators to help hunters feed the hungry of their communities. This funding will help us provide them with much better training and resources to encourage and equip them for success in our mission!”
Cabela’s Outdoor Fund is a non-profit organization dedicated to efforts that promote and protect hunting, shooting sports, trapping, fishing, camping and conservation. This fund is possible through donations from generous Cabela’s customers who choose to “round up” their purchases to the nearest dollar at Cabela’s stores. The Cabela’s Outdoor Fund contributes to other like-minded organizations in communities across the country working to make the great outdoors even better. Visit www.cabelas.com/outdoorfund to learn more.
About FHFH – People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to feeding programs and ministries that help those in need by paying local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 18.7 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.
“On behalf of those in our country who struggle with hunger, we thank the Cabela’s Outdoor Fund for their generosity and support of our mission to end hunger in America,” said FHFH Executive Director Josh Wilson. “We depend on an extraordinary network of volunteer chapter coordinators to help hunters feed the hungry of their communities. This funding will help us provide them with much better training and resources to encourage and equip them for success in our mission!”
Cabela’s Outdoor Fund is a non-profit organization dedicated to efforts that promote and protect hunting, shooting sports, trapping, fishing, camping and conservation. This fund is possible through donations from generous Cabela’s customers who choose to “round up” their purchases to the nearest dollar at Cabela’s stores. The Cabela’s Outdoor Fund contributes to other like-minded organizations in communities across the country working to make the great outdoors even better. Visit www.cabelas.com/outdoorfund to learn more.
About FHFH – People across America who struggle with food insecurity are often desperate for meat and protein items. FHFH gives nutritious meat to feeding programs and ministries that help those in need by paying local butcher shops to process deer and livestock that are donated by farmers and hunters. Meat for 18.7 million meals has been donated, processed and distributed by FHFH since 1997. The organization welcomes new supporters and volunteers to join the cause. To learn more please visit www.fhfh.org, call toll-free 866-438-3434, or email staff@fhfh.org.
Central Illinois FHFH at Deer & Turkey Expo in Peoria
Welcome to the FHFH Team!
We welcome to the FHFH Team…
New Coordinator:
New Coordinator:
- FHFH welcomes Scott Brock as our newest Chapter Coordinator. Scott is the Chapter Coordinator for Southwest Idaho FHFH.
You can find Scott and the rest of our local Chapter Coordinators by CLICKING HERE. We encourage you to reach out and support them!
New Meat Processors:
FHFH welcomes the following meat processors:
- Arnold’s Wild Game Processing – Ogden, Utah
- Nice Rack Butcher Shop – Mechanicsville, MD
- Tred Avon Deer Processing – Easton, MD
- Trophy Care Taxidermy & Deer Processing – Dundalk, MD
CLICK HERE for a list of all participating meat processors.
Elk Sate (Satay) with Peanut Sauce, Coconut Milk & Edamame
Elk Sate (Satay) with Peanut Sauce Coconut Milk Rice and Edamame
by Bobbie Jo Wasilko
He Hunts She Cooks
by Bobbie Jo Wasilko
He Hunts She Cooks
Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food.
It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted peanuts along with a small bowl of peanut sauce.
Prep Time: 24 hr 15 min
Cook Time: 6 min
Total Time: 24 hr 21 min
For the Elk
- 1 lb Elk Strip Loin (substitute any other venison)
Marinade
- 1/2 cup low sodium soy sauce
- 1/4 cup scallions, cut into rings, including green parts
- 4 tbs. toasted sesame oil
- 3 tbs. brown sugar
- 3 Tbs. roasted sesame seeds
- 2 tbs anchovy paste (eliminate if allergic, but don’t worry, it won’t taste fishy)
- 2 cloves garlic, minced
- 3 Tbs. crushed red peppers
- 2 tbs. dried onion flakes
- 1 tbs. onion powder
- 1 tsp. ginger powder
Peanut Sauce
- 1 cup coconut milk
- 3/4 cup peanut butter
- 1 large jalapeño, seeded cut into small mince
- 3 garlic cloves, minced
- 1 tbs. minced fresh ginger
- 3 tbs. hoisin sauce (black bean paste)
- 2 tbs. low sodium soy sauce
- 2 tbs. sesame oil
- 1 tbs. brown sugar
- Juice of one whole lime
- 1/2 cup chopped green onions, divided in half *reserve half for garnish
- ** 1/2 cup dry roasted peanuts for garnish, (may be eliminated)
For the Elk
- Cut the elk strip loin into one inch wide pieces three inches long and set aside in a large glass baking dish or in a zip lock bag.
For the Marinade
- Mix all the ingredients and pour over the elk strips.
- Marinate for 24 hours.
- Pre-heat the grill to 350º-400ºF.
- Thread the elk strips on on the top end of a skewer.
- Place the skewers on the grill for 1 minute per side.
- DO NOT OVERCOOK.
- Serve the peanut sauce overtop or in a small bowl.
For the Peanut Sauce
- Mix all the ingredients and drizzle over meat after cooking.
- Refrigerate if not using right away and re-warm slightly just to bring to room temperature.
- *Don’t be concerned if the peanut sauce separates a little, this is normal, just re-mix the sauce.
Notes
*This recipe is great for any venison, antelope, goat, duck, pheasant, domestic beef or pork, or chicken.
Lothian Ruritan Maryland Club Donates Proceeds to FHFH
The Lothian Maryland Ruritan Club held a spaghetti dinner fundraiser March 4 and donated the proceeds to FHFH!
Bill Krebs, president of the Lothian Maryland Ruritan Club, presented a contribution of $2,187.84 to Dave McMullen, Coordinator for Arundel County FHFH.
Thank you Lothian Maryland Ruritan Club for supporting FHFH’s mission of feeding the hungry!
Hebron Country Pantry Receives donated meat from FHFH
We received this note of thanks from the Hebron Country Pantry in Indiana:
Dear Friends at FHFH,
Hebron Country Pantry is a USDA Client Chose Pantry serving the Hebron community. We are presently open the first and third Mondays each month from 9:00-10:00 a.m. and 6:00-7:00 p.m. We serve approximately 80 families a month. We are housed in the lower level of the Hebron United Methodist Church. We have strong community support from individuals, schools, businesses, and organizations.
The Boone Township Buyers Group recently purchased a dairy steer at the Porter County Fair to be donated to the Hebron Country Pantry. It was processed by the Butcher Block in Lowell, Indiana. We appreciate very much your assistance with the processing fee.
The past fall we were also blessed with venison through your organization. This was very well received and appreciated by our clients. Thank you very much for all you do.
God bless,
Joyce Steinhilber
Pantry Coordinator