Giving Tuesday is November 29, 2022

Everyone has something to give and every act of generosity counts

Join the GivingTuesday movement and reimagine a world built upon shared humanity and radical generosity.

GivingTuesday is a global generosity movement unleashing the power of radical generosity. GivingTuesday was created in 2012 as a simple idea: a day that encourages people to do good. Since then, it has grown into a year-round global movement that inspires hundreds of millions of people to give, collaborate, and celebrate generosity.

Join the movement and give – each Tuesday and every day – whether it’s some of your time, a donation, or the power of your voice in your local community.

Giving Tuesday 2022 5 ways to give

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Holiday Pack and Sort 2022 header

Holiday Pack and Sort: Volunteers Needed

Holiday Pack and Sort

November 19th & 20th, 2022

holiday-packa-and-sort-volunteers 1

 

VOLUNTEERS NEEDED to pack donated holiday food and deliver it to local non-profit agencies.

Where:  Mcbride High School, 7025 Parkcrest Street, Long Beach, CA 9080

When: 8AM to 4PM 12 shifts

Groups of Six Volunteers for 10am -12pm

Groups of Six Volunteers for 12pm – 2pm

Groups of Six Volunteers for 2pm – 4pm

Contact Kevin Burciaga (562) 283-1400 x112

or email kburciaga@foodfinders.org

Trucks and vans needed to deliver food!

REGISTER:

holiday pack and sort

Holiday pack and sort flyer 2022 food finders

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Holiday Food Drive Food Finders Oct to Dec

Annual Holiday Food Drive October 1st to December 31st

Helping families in need during the holidays

There are many ways you can make a difference for families struggling with hunger this holiday season.

Food Finders collects food from October through December, feeding thousands of families in need right here in Southern California.  We are collecting food items to help families feed their children and enjoy some f the pleasure of the holiday season that come during the winter months.

Our annual Holiday Food Drive starts October 1st – December 31st and Food Finders needs your support to collect as much food as possible for our nonprofit partners during the holidays. This year Food Finders is setting out to ensure everyone has a chance to create an experience around the table for the holidays. According to the California Food Policy Advocates, “4.7 million adults and 2.0 million children live in households affected by food insecurity”. Right now, you can register to become a food drive participant by signing up using our easy form below to help reduce food insecurity for a family in Southern California.

Rally your coworkers, get your boy scout or girl scout troop involved or inspire your school classroom to start a food drive to help your local community make this holiday season a hunger-free one! See below for a list of items we’re collecting:

Monetary support over the holidays ensures we can continue our programs through December and into 2022:

To make a donation towards our holiday food drive, please,

Give families their next holiday meal. To make a turkey donation today,

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Long Beach Gives Sept 22

Long Beach Gives Sept 22, 2022: Benefitting the Food Hub

4th ANNUAL LONG BEACH GIVES EVENT
ONE DAY OF GIVING SEPTEMBER 22, 2022
Long Beach Gives is our city’s annual online giving event that provides an easy and fun way for our entire city to give together. It also allows Long Beach nonprofits to gain exposure and start relationships with new donors.
Food Finders is dedicating 2022 to help fund the Food Hub Program.
food desert is an area that has limited access to affordable and nutritious food. This happens when grocery stores decide to close up in neighborhoods that don’t produce the profit they would like.
Food Finders started its Food Hub Program in 2021.  Placing a refrigerated container in Admiral Kidd Park in Long Beach.
We have plans to create more food hubs wherever nutritious foods are needed to nourish food insecure communities.
Our mission is to eliminate hunger and food waste while improving nutrition in food-insecure communities. This Long Beach Gives campaign helps our two new Food Hubs get one step closer to our goal of a perishable food drop-off location in West and North Long Beach! Storage for perishable food benefits the community by allowing them to receive items like meat, poultry, and dairy products during food distribution.
Support us this Long Beach Gives and help us reach our goal of $10,000
Early giving starts September 15th
Sign up to get alerts
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Food Waste

Meatless Monday: Let’s Make Gnocchi!

This #MeatlessMonday, we’re sharing a pasta that’s both simple and yummy… Gnocchi! As it is low in cholesterol, Gnocchi is a great choice for your Monday meal. This pasta can be made in a variety of ways and is a great go-to dish for meal prepping. For our recipe, we will be repurposing stale bread as our base and adding butter with sage to give it a subtle flavor.

Plated Gnocchi with fork.

Ingredient List:

  • 7 oz of stale bread
  • 3/4 cup of all-purpose flour
  • 1 tsp of salt
  • 2/3 cup of water
  • 1 egg
  • 4 oz of butter
  • 3/4 cup of parmesan cheese

Directions:

  1. Place your stale bread scraps in a covered bowl.
  2. Add water to the bowl and leave to soak for about 20 minutes. Afterwards, you will need to squeeze out any remaining excess water.
  3. Mix in your other ingredients: flour, cheese, egg, salt and stir with fork until moist. Try to be careful not to overdo it or else it will be too sticky!
  4. Cover the surface with flour and use it to mold the dough. You will need to shape dough into bitesize pieces (we recommend about 2 inches per piece). Then you can use a knife to cut each piece about 3/4 inch each.
  5. Bring salt water to a boil in a large saucepan and cook ingredients for 4 minutes. Then you will need to drain the gnocchi after.
  6. Melt butter and sage in a skillet and add gnocchi to the pan.
  7. Place on medium heat and cook until gnocchi is slightly brown.
  8. Serve and enjoy your dish!

Torrico, G., Wasiliev, A., & Rooney, D. (2019). The zero waste cookbook: 100 recipes for cooking without waste. Hardie Grant Books.

If you have a recipe you would like to share with us for #meatlessmondays, please email us! Feel free to check out our other #meatlessmonday recipes on our blog if you haven’t already.

You can also make an impact on reducing food waste and hunger by helping us grow our food rescue operations: Donate

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farmer's markets resources and reasonsCommunity

Farmer’s Markets: Reasons & Resources

In support of National Farmer’s Market Week from August 7th to the 14th, Food Finder encourages everyone to get out and support our local farmers, fresh fruit, and vegetable vendors. Many areas of the country are food deserts, and to provide nutritious meals to our families, we must have fruits and vegetables available. Many Food Pantries do not have the ability to store perishable foods, so we must supplement. Wic has a beautiful Farmer’s Market program (details below) because they know that having an array of colorful foods is how we nourish and flourish!

Resources Below

10 Reasons to Support Farmers Markets

From: CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food.

sites/default/files/winter_paredez.jpgFrom savoring produce at the peak of freshness to meeting the people who grow your food, there are countless reasons to support farmers’ markets. Here are just a few!

1. Taste Real Flavors

The fruits and vegetables you buy at the farmer’s market are the freshest and tastiest. Fruits are allowed to ripen fully in the field and are brought directly to you—no long-distance shipping, no gassing to simulate the ripening process, and no sitting for weeks in storage. This food is as real as it gets—fresh from the farm.

2. Enjoy the Season

The food you buy at the farmer’s market is seasonal. It is fresh and delicious and reflects the truest flavors. Shopping and cooking from the farmer’s market helps you reconnect with our region’s cycles of nature. As you look forward to asparagus in spring, savor sweet corn in summer, or bake pumpkins in autumn, you reconnect with the earth, the weather, and the year’s turning.

3. Support Family Farmers

Family farmers need your support now that large agribusiness dominates food production in the U.S. Small family farms have a hard time competing in the food marketplace. Buying directly from farmers gives them a better return for their produce and gives them a fighting chance in today’s globalized economy.

4. Protect the Environment

Food in the U.S. travels an average of 1,500 miles to get to your plate. All this shipping uses large amounts of natural resources (especially fossil fuels), contributes to pollution, and creates trash with extra packaging. Conventional agriculture also uses many more resources than sustainable agriculture and pollutes water, land, and air with toxic agricultural by-products. Food at the farmer’s market is transported shorter distances and is generally grown using methods that minimize the impact on the earth.

5. Nourish Yourself

Much food found in grocery stores is highly processed and grown using pesticides, hormones, antibiotics, and genetic modification. Some of it has been irradiated, waxed, or gassed in transit. These practices may have adverse effects on human health. In contrast, most food at the farmer’s market is minimally processed. Many of our farmers go to great lengths to grow the most nutritious produce possible by using sustainable techniques, picking produce right before the market, and growing heirloom varieties.

6. Discover the Spice of Life: Variety

At the farmers market, you find a fantastic array of produce you don’t see in your average supermarket: red carrots, a rainbow of heirloom tomatoes, purple cauliflower, stinging nettles, and green garlic, watermelon radishes, quail eggs, maitake mushrooms, and much, much more. It is an excellent opportunity to savor the biodiversity of our planet.

7. Promote Humane Treatment of Animals

At the farmers market, you can find meats, cheeses, and eggs from animals that have been raised without hormones or antibiotics, who have grazed on green grass and eaten natural diets, and who have been spared the cramped and unnatural living conditions of feedlots and cages that are typical of animal agriculture.

8. Know Where Your Food Comes From

A regular trip to a farmer’s market is one of the best ways to connect with where your food comes from. Meeting and talking to farmers and food artisans is a great opportunity to learn more about how and where food is produced. CUESA’s seller profiles that hang at the booths give you even more opportunities to learn about the people working hard to bring you the most delicious and nutritious food. Profiles, articles about sellers, and a map of farms are also available on this website.

9. Learn Cooking Tips, Recipes, and Meal Ideas

Few grocery store cashiers or produce stockers will give you tips on how to cook the ingredients you buy. Still, farmers, ranchers, and artisans at the farmer’s market are often passionate cooks with plenty of free advice about how to cook the foods they are selling. You can also attend free seasonal cooking demonstrations by leading Bay Area chefs and evening classes on food preservation and other kitchen skills.

10. Connect with Your Community

Wouldn’t you rather stroll amidst outdoor stalls of fresh produce on a sunny day than roll your cart around a grocery store with artificial lights and piped-in music? Coming to the farmer’s market makes shopping a pleasure rather than a chore. The farmers market is a community hub—a place to meet up with your friends, bring your children or just get a taste of small-town life amid our wonderful big city.

Farmer’s Market Resources in Southern California

LB Fresh, in addition to Long Beach Famers Markets, gives pantry location details, as well as volunteer opportunities.

http://lbfresh.org/

State of California Certified Famer’s Markets PDF Listing by County:

https://www.cdfa.ca.gov/is/docs/CurrentMrktsCounty.pdf

Orange County:

https://www.orangecounty.net/html/farmersmarkets.html

WIC Nutrition Program:

https://www.fns.usda.gov/fmnp/wic-farmers-market-nutrition-program

WIC Authorized Farmer’s Markets:

https://myfamily.wic.ca.gov/Home/WICFarmersMarkets#WICFarmersMarkets

USDA Nutrition Program & Farmer’s Markets

https://www.fns.usda.gov/fmnp/wic-farmers-market-nutrition-program

Seniors Farmers Market

https://www.cdfa.ca.gov/SeniorFarmersMrktNutritionPrgm/

USDA Farmers Market Promotion Program

https://www.ams.usda.gov/services/grants/fmpp

NRPA Farmers Market resource

https://www.nrpa.org/contentassets/dc39f735cdf84adf8a31472f93113cb5/farmers-market-report.pdf

Good Veg Long Beach Farmer’s Markets:

https://www.goodveg.org/

Farmers Market Coalition

We Like LA Lists LA County Famers Markets with History and Facts About Each Location

Ecology Center Farmer’s Market Finder:

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If you have more resources or information on Farmer’s Markets, please message us in the comments section.

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why waste food wednesday blog postFood Waste

Stop Wasting Food: Plan It Out

According to the FDA, an estimated 30% to 40% of the food supply is wasted in the United States. This is a problem for several reasons. First of all, it costs a lot of money—more than $400 billion in 2019, according to ReFed. In addition, all the water, energy, and labor used to produce this wasted food could have been reallocated for consumption instead of lost. That means that we could not only be saving water and the environment, but helping to feed food insecure people as well.

As a full-time Nutrition and Dietetics student and intern at Food Finders, nutrition and reducing hunger and food waste are essential to my life.  In my junior year at California State, Long Beach, I learned how many people in the United States go to bed hungry every night, so many of them are children, and my heart broke.  I knew then that my passion for nutrition and eating for wellness was not all I would devote my time to.

Planning Reduce Food Waste

I have found out that most people are not aware of how throwing away food is changing our planet. Since working with Food Finders, A food rescue organization in Southern California, I have learned that reducing the amount of food that goes into landfills would help address climate change. I know that sounds crazy, but it is true! Food waste that decomposes in landfills releases methane—a greenhouse gas nearly 30 times as potent as carbon dioxide. And since 20% of U.S. methane emissions come from landfills, reducing food waste in landfills would help lessen methane emissions and improve our planet.

How can you help? PLAN.

Low-carb chicken enchiladas, black beans, and Spanish rice

Just by planning out meals each week, in most cases, I can prevent food waste in my home.  Having meals, fresh fruits, and vegetables ready for a busy week is a great feeling.  I know how life is. We get busy and forget what is in the refrigerator. Maybe they order pizza at work and your delicious leftovers go bad. It always made me feel bad to throw away a good meal but now that I know I am hurting planet earth too–well, we can all be better.

One of the ways I reduce my overall waste and save on my grocery bill is to plan out meals, cook them, and package them up for lunches and dinner throughout the week.

I just love the feeling of getting in my home, tired, hungry and opening up the fridge to a choice of delicious meals already prepped and ready to eat.

Avoiding Disaster: FREEZE ‘EM

It is super easy to forget fruits and veggies and when they go bad, it is fast! So I use the freezer to help me reduce food waste. I like to freeze most of my fruits for future use in smoothies, spreads, and salad dressings. I place the fruit in vacuum-sealed bags and label and dated them (you can also use zip lock bags but be sure to remove as much air as possible).

On those weeks when I have prepped and planned my meals and realize that I am not going to be able to eat them all I prefer to reach out to my neighbors. Most of them know I am nutrition student and now a #FoodWasteHero (who is mindful not to throw good food away) so they will usually take the meals off my hand.  Before I started working with Food Finders, I usually didn’t have a backup plan in case they couldn’t use them. Now I am a member of a social media group that is all about giving and receiving for free.  It is where I have witnessed the kindest of strangers cooking hot meals for group members in need and giving away perishables and non-perishable foods.  It makes my heart happy to see my community in action. 

Making A Plan

Start by writing out a grocery list with all the recipes you will cook this week. Not only will this save on your grocery bills, but it makes shopping faster. Next, have a prep day and cook everything you need, dividing portions into containers. Sometimes you can freeze meals, depending on what you are preparing for the week. Households throw away 43% of all the food that ends up in landfills in the United States. That is a horrible statistic and one that is very preventable with planning.

Get the whole family involved in the planning, prepping, and packaging. You might be surprised at how fun and easy it can be to #stopfoodwaste and help save the planet.

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Kelly Alarcon is a full-time student and Intern at Food Finders, Inc.

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make a will month food findrs augustGiving

A Will? Seriously, Why Do I Need One?

August is MAKE A WILL Month

Not that we want to be doom and gloom, but seriously, making a will is a pretty important part of adulthood. A will is a legal document that sets forth your wishes regarding the distribution of your property and the care of any minor children. No matter what you have, or whether or not you have children, maybe you have pets–they count too, right?

Your wishes are paramount. If no one knows your wishes and you haven’t taken some time to outline them–nothing will be carried out if you die without a will. And just think of those left behind: your heirs, family, siblings, and loved ones may spend additional time, unnecessary money, and tremendous emotional energy to settle your affairs after you’re gone.

We know that no single document will resolve every issue after your death, a will—officially known as a last will and testament—can come close. So we went to some experts to begin the month of August-Make A Will Month-to start you off with some reason why it is essential to have a will. Plus, Free Will offers everyone an opportunity to make a will, for free! So the cost of creating a will cannot be one of the reasons why you don’t make a will this month.

The ten most important reasons to have a will

Written by Freewill.com

1. Save time, money, and stress for your loved ones.

Almost all estates have to go to probate court to start the legal process overseeing the distribution of assets. But when you don’t have a will, the court process — known as intestate administration — can get especially complicated. Without a will, the court has to name an administrator to administer your estate. And this can be time-consuming, expensive, and even contentious for your loved ones.

One of the top reasons to have a will is to streamline this court process. When you have a will, you can choose the person you want to handle your estate, making it easier for your loved ones.

2. Determine who will manage your estate.

As mentioned above, deciding who will handle your estate is a great reason to have a will. When you write a will, you become a “testator” and have the opportunity to nominate an “executor.” This is the person who will be in charge of wrapping up all your affairs. 

Being an executor is an important job. Their responsibilities may include everything from closing bank accounts to liquidating assets. So you should choose someone who is capable and who you trust to carry out these activities. If you don’t choose an executor in your will, the court will pick one for you — and it may not be the person you’d want.  

3. Decide who gets your assets and property — and who does not.

Most people know that a will lets them decide who will get their property. As the testator, you can name people as beneficiaries for specific assets. You can also name beneficiaries for any property that you don’t list — the “residuary” of your estate. When your executor handles your will, they’ll be in charge of distributing these assets.

You might not be aware that you can also use a will to help ensure that some people don’t receive anything. For example, you might want to prevent an ex-spouse from receiving an inheritance. Or, if one child received your support through school, you might want to make sure a second child gets their fair share, too.

4. Choose who will take care of your minor children.

If you’re a parent, you can use your will to nominate a guardian for your minor children. The surviving parent will usually get sole legal custody if one parent dies. But if both parents pass, this is one of the most important reasons to have a will. 

A guardian will be responsible for all your children’s daily needs, including food, housing, health care, education, and clothing. And if you don’t nominate a guardian in your will, a court will have to choose one for you. This could mean that someone you would not have chosen will be raising your kids.

5. Provide a home for your pets.

British shorthair and golden retriever friendly

Owning a pet is a great reason to have a will. With a will, you can make sure that someone takes care of your pet after you die. The law considers pets to be property, so you can’t leave any assets to your pet with your will. But you can name a beneficiary for your pet, leaving them to a trusted friend or family member. You can ask that person to act as a caretaker or guardian for your pet, and even leave them funds to provide for your pet’s care. 

6. Leave instructions for your digital assets.

Your digital assets may include online accounts, such as Facebook or email, and digital files or property (photos, videos, domain names, etc). In your will, you can name a digital executor to manage these assets after you pass. You can leave them to specific people, and also include information on how you want them handled (e.g. if you’d like an account closed). 

7. Lower the potential for family disputes.

If you have complicated family dynamics, there’s a good reason to have a will. When you die without a will, your family will have to guess at what your final wishes were. And chances are, they won’t always agree. This ambiguity can create friction, and even fights, which sometimes lasts a lifetime. Creating a will solves the problem by eliminating the guesswork.

8. Support your favorite causes and leave a legacy.

Many people want to leave a positive impact on the world after they pass. And a great way to do this is to support the charities or causes you love most. When you write a will, you can preserve your legacy by leaving a part of your estate to a charitable organization. 

If you use FreeWill to make your will, this is super simple to do. Our tool allows you to select your favorite causes with just a few clicks.

9. Provide funeral instructions.

You may not want to think about your own funeral. But if you do think about it now, and leave instructions with your will, you can lessen the burden on your loved ones after you pass. While these instructions aren’t legally binding, they can give your executors and loved ones some guidance on your wishes. 

When you include instructions, you can name a funeral executor to manage the process, give suggestions for the service and location, make requests for your final resting place, and more. 

10. It’s easy to make a will and gain peace of mind.

Some folks put off creating or updating their will because they assume their loved ones will automatically get an inheritance. But this isn’t always true. Probate can be a long and expensive process for your heirs. Plus, a will only addresses your current circumstances. You should update it over time as your needs and the people in your life change.

When you create or update your will, you can look after your loved ones and give them an easy map to follow after you pass. This gives many people peace of mind, making it one of the most important reasons to have a will.

And it’s easier than ever to make a will. Unless you have a large or particularly complex estate, contentious family dynamics, or feel like you need expert advice from an attorney, you can prepare your will without a lawyer. With FreeWill, for example, you can create your own will for free, using our simple, online self-help tools. 

Get started here.

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Source: https://www.freewill.com/learn/10-reasons-to-have-a-will

To understand your options for legacy giving, please reach out to Lisa Hoffmaster

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Pesto Pasta SaladNutrition

Pesto Pasta Salad

#MeatlessMonday

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on the go meals; good for you and the planet. 

Pesto Pasta Salad

For this #meatlessmonday we’re sharing a perfect summer-time treat. Pesto Pasta salad is a delicious room temperature, picnic-ready meal! 

This classic version of pesto pasta features a yummy homemade basil-and-pine nut pesto, a generous amount of parmesan cheese, and ripe grape tomatoes. Any short pasta will do as long as it has good texture to snag the sauce. Fusilli or penne are the most classic, but feel free to use your own favorite shape. Finish it off with your best olive oil to really bring out the flavor. 

Ingredients

  • 1 lb. short pasta, such as fusilli or penne
  • 1/4 c. pine nuts
  • 3 cloves garlic, minced
  • 1 c. basil leaves
  • 1/4 c. finely grated Parmesan, plus more for serving
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. lemon juice
  • 1 tsp. kosher salt
  • 1 pt. grape or cherry tomatoes, halved lengthwise

Yields: 4 

Prep Time: 15 minutes

Total Time: 30 minutes

Directions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water, then drain pasta in a colander. Rinse and transfer pasta to a large bowl to cool.
  2. Meanwhile, in a small skillet over medium-low heat, cook pine nuts until just beginning to brown, 6 to 8 minutes. Add garlic and cook until softened and fragrant, about 1 minute. Let cool.
  3. In the bowl of a food processor, combine pine nut-garlic mixture, basil, Parmesan, oil, lemon juice, and salt. Pulse five or six times until mostly smooth. Add reserved pasta water, 1 tablespoon at a time, and pulse to reach desired texture.
  4. Add pesto and cherry tomatoes to the pasta and toss to combine. Serve topped with additional Parmesan.

Tip

You can make the pesto up to 3 days ahead, just wait to add the water until the day of serving. Transfer to an airtight container and top with a glug of olive oil, which will help the pesto maintain its pretty, nearly emerald green color. Cover and refrigerate until ready to use.


If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

Matthias, A. K. (2022, May 16). Pesto pasta salad will be the first thing gone at every picnic. Delish. Retrieved July 19, 2022.

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Leftovers QuicheFood Waste

Managing Extra Leftovers

#WhyWasteFoodWednesday

We’ve all bought more than we have had a use for. Maybe we had different intentions of how we would use it, or the vegetables and packages of meat or dairy were just too large. No matter the cause, what can we do to make use of this excess? Avoid wasting food, save money, increase sustainability, and maximize convenience; there are many reasons to plan meals around the food on hand and make use of items you may otherwise have thrown out. There are many ‘go to’ lunches and dinners that are a perfect way to use this surplus. 

A great plan is to cook food today so it lasts longer for future meals. Wilting spinach today can be cooked and saved for meals up to three or four days longer than if left raw. 

Use the food you have on hand in a delicious and super easy Quiche recipe. Extend food life and avoid wasting food by using the vegetables, dairy, and meat you have in your home right now; true home cooking idea. This recipe helps you make a delicious, nutritious, and now sustainable, healthy quiche.


#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meal!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Leftovers Quiche

Ingredients

  • 4 large eggs
  • 2 large egg yokes use whites to brush the pastry for golden brown color
  • 2 cup dairy or dairy substitute: cream, milk, sour cream, ricotta, creme fraiche, plain yogurt, cottage cheese use up what you have; 2 cups / 300 grams
  • 1 tsp salt to taste
  • ¼ tsp pepper and spice to taste
  • 1 cup cubed, cooked meat use up what you have; 1 cup / 150 grams
  • 1 ½ cups vegetables (uncooked or cooked) use what you have, or one package of frozen; 1.5 cups / 200-250 grams
  • ½ cup cheese use what you have; 0.5 cup / 75 grams
  • 1 sheet shop-bought pastry – puff pastry or pie crust or made a quick pastry from your pantry

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Directions

Prepare the Crust

  1. Preheat oven to 350 F / 180 C
  2. Line tart/pie dish with rolled out pastry (rolled out at 5 mm or thickness of a nickel thick)
  3. Put parchment paper over the dish and fill with ceramic baking beans/rice/lentils
  4. Bake for 5 minutes; remove from oven; remove parchment paper and baking beans/rice/lentils
  5. Brush pastry base, interior sides and top crust with egg white, OXO Good Grips from Amazon has excellent pastry brushes and more
  6. Bake again for 5 minutes until golden – your crust is now “Blind Baked” and ready to be filled

Make Filling

  1. Lightly beat eggs and egg yolks in a bowl
  2. Add dairy (cream; sour cream; ricotta; crème fraiche; plain yogurt; cottage cheese; milk) and salt, pepper, spices (to taste) and continue to beat until mixed together

Assemble the Quiche

  1. Place the cubed, cooked meat and vegetables inside the blind baked pastry crust
  2. Pour in the egg mixture
  3. Bake for 30-45 minutes until golden brown and fully set

Serve slices warm or cold. Keeps well refrigerated for up to 4 days.

Notes

Great Combinations Include:

  • ham and cheese
  • spinach, cauliflower or broccoli and cheese (cauliflower & broccoli and other tougher vegetables are best cooked first)
  • roasted vegetables
  • asparagus and salmon
  • roasted potatoes, cubed or sliced thinly
  • fresh tomato and cheese
  • mushroom and onion, with cubed steak/pork if you like

Be inspired to bake your own creative combinations from your favorite foods.  Perhaps taco meat and cheese.  Whatever you enjoy!

Nutrition

Serving: 1 slice

Sodium: 310 mg

Calcium: 16 mg

Vitamin A: 51 IU

Sugar: 1 g

Potassium: 9 mg 

Cholesterol: 25 mg

Calories: 16 kcal

Saturated Fat: 1 g

Fat: 1 g 

Protein: 1 g

Carbohydrates: 1 g

If you have a recipe you would like to share with us for #whywastewednesday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger, help us grow our food rescue operations: Donate

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Meatless Monday Recipe-Cauliflower Food findersNutrition

Cauliflower is good for you and the planet!

Meatless Monday

Every other Monday, we’ll be spotlighting a #meatlessmonday recipe. Quick and nutritious, these recipes and guides are perfect for on-the-go meals; they are good for you and the planet. 

Tons of food is wasted every year. Good, nutritious food is thrown into the trash because it might not look right, wilted, or even if we just don’t know how to cook it! It’s estimated that approximately 20% of produce gets thrown out for cosmetic reasons–like weird shapes, odd colors, or blemishes on a peel you don’t even eat. That’s 1 in 5 fruits and vegetables getting tossed into landfill even though they’re just as nutritious and delicious to eat. Check out how to store Cauliflower so you don’t waste it (below)

https://savethefood.com/storage

Buffalo Cauliflower Kebabs

For this #meatlessmonday, we’re sharing a tangy, savory recipe for buffalo cauliflower kabobs. Kebobs are the best recipe to clean out the veggie drawer and prepare all your misc items in a delicious, family-pleasing way. Glaze the kebabs in zesty buffalo sauce, grill until the cauliflower is tender, then top with a drizzle of blue cheese and serve!

Ingredients

  • 1/2 c. (1 stick) butter, melted 
  • 1/2 c. vinegary hot sauce
  • One head cauliflower, florets only
  • Four stalks celery, cut into 1 ½” pieces
  • One large yellow bell pepper, cut into 1 ½” pieces
  • One large orange bell pepper, cut into 1 ½” pieces
  • Kosher salt
  • Freshly ground black pepper
  • Blue cheese dressing for serving

Directions

  1. In a large bowl, whisk together butter and hot sauce until combined. Add cauliflower, celery, and bell peppers, season with salt and pepper, then toss to coat.
  2. Preheat the grill to medium-high for 3 minutes, and soak skewers in a shallow pan filled with water for 10 minutes to prevent scorching. Thread the cauliflower, celery, and bell peppers onto the soaked skewers. Reserve the hot sauce left in the bowl.
  3. Transfer the kebabs to the grill and cook for 3 minutes, turning halfway. After the first 3 minutes, brush the skewers with the buffalo mixture. Cook for 3 to 4 minutes until the cauliflower is tender and slightly charred.
  4. Transfer kebabs to a platter, drizzle with blue cheese dressing, and serve.

Yield: 4

Prep Time: 5 minutes

Total Time: 25 minutes 

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

Recipe Source:

Justin Sullivan , Assistant Food Editor. Justin Sullivan is the Assistant Food Editor for Delish. (2022, June 1). Grilled buffalo cauliflower kebabs will make your meatless Monday. Delish. Retrieved July 11, 2022.

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Street Style Elote CornHunger

Meatless Monday: Elote Corn

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Mexican Street Style Elote Corn

Digital Food Producer , Camille Lowder. “35 Vegetarian BBQ Recipes Perfect for Summer.” Delish, 17 May 2022.

For this #meatlessmonday we’re sharing a sweet and savory recipe. Elote corn is tangy and spicy, a popular antojito (little craving or street food) originating in Mexico. Often served on a stick, you can skip the skewer and put it right onto the grill. A perfect side to mix up any classic Fourth of July barbecue!  

Ingredients

  • 6 ears corn, shucked and cleaned
  • 1/2 c. mayonnaise
  • Chili powder
  • 1/3 c. Grated cotija cheese
  • Freshly chopped cilantro
  • Lime wedges, for serving

Directions

For the Grill

  1. Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. 
  2. Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

For the Air Fryer

  1. Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)
  2. Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.
  3. Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.
  4. Serve warm or at room temperature with lime wedges.

Yields: 4

Prep time: 5 minutes

Total Time: 25 minutes

Nutrition (per serving): 240 calories, 5 g protein, 20 g carbohydrates, 2 g fiber, 7 g sugar, 17 g fat, 4 g saturated fat, 240 mg sodium

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #foodrescue #stopfoodwaste #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Whay Wate Food Wednesday InternFood Waste

An Interns Journey to Fight Food Waste and Reduce Hunger

#WhyWasteFoodWednesday

By Kelly Alarcon

As a full-time Nutrition and Dietetics student and intern at Food Finders, nutrition and reducing hunger and food waste are an important part of my life.  I learned in my junior year of school at California State, Long Beach how many people in the United States go to bed hungry every night, so many of them children, and my heart broke.  I knew then that my passion for nutrition and eating for wellness was not all I was passionate about.

 I quickly became vested in learning how I could not only educate people on the benefits of healthy eating but also help reduce food waste while getting that food to those in need. 

Student, Kelly Alarcon

I realized that in addition to my love of nutrition, my knack for meal planning and shopping on a limited budget was something that could play a big part in helping people to reduce food waste. The question for me was how could I combine these two skills and make a bigger impact? 

Food Waste is a Problem

Food waste is a huge problem in the United States with the vast majority of waste occurring in the home.  Poor planning and expiration dates on the food we purchase are large contributors.  Many would rather toss food they aren’t sure about, which affects the environment and wastes billions of gallons of water each and every month.

43% of food waste stat

Food Finders is an amazing solution to the food waste problem. They have a mission to “eliminate hunger and food waste” through the rescue of food in Southern California, and then they repurpose that food through a network of local community partners. I especially like the final part of their mission: “…while improving nutrition in food insecure communities.”

That is why I am an intern and a Nutrition Talks Educator with them. I have seen some amazing things while working here and for me, the most impressive is that last year, in 2021 they rescued 15,917,982 pounds of food!

Food that became over 13 million meals.

Resources and Education

USDA Food Keepers App

We are working hard to provide education and resources that explain not only how to properly store food but how to interpret the various expiration dates we see on food such as “use by”, ‘sell by” etc.  

The FoodKeepers application supported by the USDA is a great resource to help people sort through the confusing world of labels and dates.  It can help you not only interpret the varying expiration date labels but can also explain the best storage methods for various foods to reduce waste.  

Meal Planning

Meal planning is one of the biggest ways that all of us can stop food waste.  Who hasn’t gone to the grocery store hungry and bought more than they needed?

When you plan your meals, or even just your shopping, it reduces food waste.  And don’t forget that planning ahead is also easy on your wallet–a big plus!  Planning your meals for the week and then creating your shopping list based on your meals can cut food waste by 15% or more.  Imagine if we all did that?!

Tip For Cutting Food Waste

  • Shop the grocery store weekly ads. With the cost of food up by 25% or more, finding proteins that are on sale that week is where I start my meal planning.
  • DO NOT go to the store hungry. Going grocery shopping hungry guarantees I will buy some overpriced and over-processed snacks that I promptly eat on the way home.  This not only takes me out of budget but is unhealthy.  
  • I stick to your list that coordinates with the meals you want to make for the week.
  • Prepare your fruits and veggies for the week–so they don’t go bad.  If I have salads planned I pre-cut and wash my lettuce, carrots, red cabbage, and cucumbers. I also wash and cut up any melons or fruit for the week as well.  Doing this makes busy weeks easier and allows for a nutritious snack of fruit that is easy to grab.

Nutrition Talks Program

nutrition talks from Food finders1

This is all information I use when in a Nutrition Talk event with one of our partner agencies.  I do a basic overview of nutrition and its importance with interactive tools that keep people engaged in what they are learning. One example is my Nutrition Facts Label workshop which starts with a scavenger hunt looking for a pantry item with a nutrition facts label and ties up with a Q & A on what was learned.  This coming week’s talk will also have Isabel Gallegos, my supervisor and co-creator of the Nutrition Talks Program. We will be looking in the partner agencies’ refrigerators and pantries to create a meal with what they have deemed as surplus foods that they have indicated typically go to waste.  It is an eye-opening event!

This is just one more of what Food Finders does to reduce hunger and food waste.  It isn’t enough that we are getting food into the hands of those who are in need but also to educate them on the many nutrient-dense meals that can be created while reducing waste.   

#StopFoodWasteWednesday #nutritiontalks #tipsforzerowaste #foodfindersinc

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Kelly Alarcon, a Student at California State University, Long Beach with a concentration in Nutrition and Dietetics has a passion for showing others the path to wellness through nutrition while reducing hunger and food waste.  https://www.linkedin.com/in/kelly-alarcon-194313220/

Nutrition Talks Cooking Demo image 1
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chicken and broccoli with dill sauce served on plateNutrition

Budget Bite Monday Recipe

Budget Bite Monday, an Inexpensive Meal for the Whole Family.

Paychecks do not stretch as far as they once did, and grocery and produce prices only seem to be on a steady rise. For this series, Food Finders will share an easy, low budget meal every Monday, that will not only help you cut down on costs, but also keep your family fed with delicious, healthy foods.

Chicken and Broccoli with Dill Sauce

Chicken and broccoli with dill sauce. Taste of Home. (2022, April 28). Retrieved June 27, 2022, from https://www.tasteofhome.com/recipes/chicken-and-broccoli-with-dill-sauce/ 

For this #budgetbitemonday we’re sharing a #mealunder10. Juicy chicken and fresh broccoli, all topped with a perfectly bright dill sauce. This appetizing recipe is an inexpensive, savory dish for the whole family!

Ingredients

  • 4 boneless, skinless chicken breast halves, 6 ounces each)
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 cups fresh broccoli florets
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 tablespoon snipped fresh dill
  • 1 cup 2 % milk

Directions

  1. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Remove from the pan.
  2. Add broccoli and broth to the same skillet; bring to a boil. Reduce heat; simmer, covered, until broccoli is just tender, 3-5 minutes. Using a slotted spoon, remove broccoli from the pan, reserving broth. Keep broccoli warm.
  3. In a small bowl, mix flour, dill and milk until smooth; stir into broth in a pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add chicken; cook, covered, over medium heat until a thermometer inserted in chicken reads 165°, 10-12 minutes. Serve with broccoli.

Tips

  • If you’re buying whole broccoli stalks, don’t throw out the stems! Peel away the tough outer portion and chop the center to use in soups and stir-fries or add to salads and slaws.
  • Fresh sugar snap peas would also work well in this recipe; adjust the cooking time as needed.
  • Add sliced mushrooms and carrots on top for extra veggies and serve with a side of couscous or rice. 

If you have a recipe you would like to share with us for #budgetbitemonday, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

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Nutrition Talks ProgramCommunity

More Than Just A Meal: Food Finders Nutrition Talks Program

Have you ever wondered what healthy eating looks like for the 38 million Americans currently facing food insecurity?

Nutrition Talks Cooking Demo image 1
Low Carb Burrito Bowl for Jamboree Residents

In response to SB1383, food recovery and donation programs are in full swing, in an effort to reduce organic waste. As more and more grocery stores, schools, and other food generators scramble to establish their food donation programs, nonprofits gather to secure more resources to feed their communities. Food Finders is addressing food scarcity through programs that go beyond providing a meal for a moment or a day. Through our Nutrition Talks program, we are working directly with food insecure individuals to provide nutritional education and resources to promote healthy lifestyles and prevent further organic waste.

More Than Reducing Hunger

Recovery Community Cares Fridge

Our Nutrition Talks Program, co-created and led by our Nutrition Education intern, Kelly Alarcon is available to any one of our nonprofit partners, free of cost. Kelly is in her third year at Cal State University Long Beach, studying Nutrition & Dietetics. Kelly has been leading Nutrition Talks since the start of 2022 and agrees that “securing food is crucial but the need does not end there.” Together, Kelly and I have presented our educational program to several nonprofit partners ranging from sober living residentials to affordable housing organizations. It is evident that more can and should be done in the fight to reduce hunger.

Providing individuals who experience food scarcity with tools to better understand their health and eating habits, we have been able to better assess the impact rescued food has on nutrition, lifestyle, and sustainability practices. In addition to education, we offer tips for healthy eating on a budget and have even added a cooking demo component that works to put those healthy habits into practice. 

Community Education

Nutrition Facts Label Workshop

Although our talks aim to highlight the benefits of choosing fruit and vegetables over chips and cookies, many emergency relief boxes and grocery store donations do not offer the kind of fresh and nutritionally dense foods that would be optimal for making better choices. For this reason, our presentations are designed to give our partners and their residents the opportunity to bring their questions and concerns about food donation quality and recovery practices into an open forum for discussion.

Q & As

During one of our Q&As, we received inspiring feedback from a resident of our nonprofit partner, Recovery Community Cares who implored food generators donating to please, “give from your hearts and give a donation of quality and dignity.” We would like to thank our partners who have already donated with this message in mind. Whether it be food, resources, your time, or financial contribution, every bit counts towards reducing hunger and environmental waste. To every partner of ours who has welcomed our Nutrition Talks into their programming, we want to thank you for providing more for your clients. 

Special thanks to our partners Recovery Community Cares, Delancey Street Foundation, Los Angeles Centers for Alcohol and Drug Abuse, Jamboree Housing CorporationFontana-Sierra Fountains & Ceres Way, and Steph House Recovery

Information

The Nutrition Talks Program is something that we are very proud of at Food Finders. Part of our mission is to improve nutrition in food insecure communities and this program is one way that we can provide more than just a meal.

For more information on how to become a donor, volunteer, or funder, please visit the following links: 

For volunteer opportunities, contact our Volunteer Coordinator, Kevin Burciaga (562) 283-1400 Ext. 112

To become a food donor, contact any member of our Food Acquisitions Team, Mark Eden (Ext. 117) and Tray Turner (Ext. 105) (562) 283-1400

To join our Share Table, please contact our Fund Development Director, Lisa Hoffmaster (562) 283-1400 (Ext. 103)

If you are a Non-profit operating in Southern California and would like to host a Nutritional Talk you must be a registered nonprofit and partner with Food Finders, Inc. For more information please contact Isabel Gallegos, at (562) 283-1400 Ext. 111

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Isabel Gallegos, Partner Agency Manager and has worked in the community to help others gain access to rights and tools to reach their highest potential. Connect with her on LinkedIn.

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Food Waste

Can Wilted Spinach Be Saved?

#WhyWasteFoodWednesday

Is There Any Way to Use Wilted Spinach?

Sometimes the vegetable drawer can turn into a mystery box with groceries and produce forgotten at the bottom. When it comes time to clean it out, coming across a bag of wilted spinach lost at the bottom can be a big source of annoyance; a whole bag of spinach is forgotten and now its only destination seems to be the trash. What a waste!

Wilted spinach doesn’t need to be thrown out and is still safe to eat. The greens can even be used as an appetizing breakfast favorite.

According to The National Capital Poison Center; Lutein and its close relative, zeaxanthin, are pigments called carotenoids that are related to beta-carotene and lycopene. The name lutein comes from the Latin word, lutea, meaning yellow. At normal concentrations in food, it is a yellow pigment but can appear orange or red at high concentrations. Lutein and zeaxanthin are made only by plants, so animals normally get them by eating plants. The highest concentrations are found in dark green leafy vegetables such as kale, spinach, swiss chard, and mustard and turnip greens − although these nutrients are also found in a variety of other vegetables. Lutein added to chicken feed intensifies the yellow color of egg yolks. – 1 cup of spinach contains 20 mg of Lutein.

wilted spinach food finders

Scrappy Skillet

#WhyWasteFood Wednesday is a call to action to take those almost-in-the-trash food items and turn them into a delicious meals!

At least 1.3 billion tons of food is lost or wasted every year around the world—in fields, during transport, in storage, at restaurants, and in our homes! If each individual made a call to action to stop their own food waste–the planet benefits, we have less hunger, and your own grocery bills will go down through the savings.

UN Food & Agricultural

Let’s Start With This Simple Scraps Recipe

The scrappy skillet recipe can use that wilted spinach very nicely. No spinach wilting on the bottom of the fridge? Turnip greens can be used just like any sturdy greens and they might be sweeter than you’d expect.

Take wither wilted leaf and add it to a breakfast skillet that also makes use of wilting spinach you don’t know what to do with. Turnip greens and sautéed spinach make a delicious nest for baked eggs and feta. Feel free to make it your own too! You can add in any bell peppers or ham you may have, and mix in any other favorite veggies. (Go ahead–clean out that veggie drawer!)

This recipe works just as well for dinner and has such a nice protein boost. Don’t forget the toast! 

Here’s a tip: Baking the single slab of feta results in a texture that’s a little chewy on the outside, and soft and creamy on the inside. If you can only find crumbled feta, wait to add it until the very end of the baking time or right before serving.

Ingredients

  • 1 tbsp (15 ML)
  • 2 cloves garlic, minced
  • 2 tsp (2g) fresh thyme leaves, removed from stems
  • 1/2 cup (125g) turnip greens, leaves roughly chopped, stems finely chopped (about 1 bunch)
  • 91/2 cups (283g) wilted baby spinach
  • to taste fine salt
  • 1/2 cup (113g) feta (block, not crumbled, ideally around 1/2-inch (1cm) thick)
  • 4 eggs

Optional Garnishes

  • splash hot sauce
  • 1 small heirloom tomato, sliced
  • 1 small cucumber, sliced
  • 1/4 cup (45g) Kalamata olives

The Step-by-Step from Ikea Scraps Book

Step 1

Preheat the oven to 350°F (175°C). 

Step 2

Heat the olive oil in a large skillet (ideally one that fits in your oven) over medium heat. Add the garlic and thyme leaves, cooking until the garlic is fragrant and starting to soften, about 1 minute. 

Step 3

Add the turnip stems and leaves, stirring occasionally until the stems start to soften and greens begin to grow tender, about 2 minutes. Add the spinach in 2 to 3 batches, stirring occasionally until softened, about 5 minutes. Lightly season to taste with the sea salt. 

Step 4

Make 5 indentations in the greens to create nests for the feta and eggs. Place the feta in 1, and carefully crack an egg into each of the other 4. Bake until the egg whites are set and the yolks are cooked to your liking, 5 to 10 minutes. If your skillet is too large for your oven, or isn’t ovenproof, use a smaller skillet, split the ingredients between 2 skillets, or use another ovenproof dish. 

Step 5

To serve, divide the eggs, greens, and feta between 2 plates. If desired, sprinkle with hot sauce and garnish each plate with half of the tomato, cucumber, and olives.

Share any pictures you have of making this or other #WhyWasteFoodWednesday meals!


Who is Food Finders?

Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure.
Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.

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MEATLESS MONDAY RECIPE BURRITOFood Waste

Meatless Monday Recipe

Meatless Monday, A Thoughtful Approach to Preventing Food Waste

Every other Monday we’ll be spotlighting a #meatlessmonday recipe. The Meatless Monday movement started several years ago to encourage people to reduce their meat consumption for their personal health and the health of our planet. We thought that starting each week by practicing Meatless Monday, the focus at home may also lead people to think more thoughtfully about the food they buy and eat–throwing less away which helps our planet even more!

Vegetarian Burrito Bowl

Vegetarian Burrito Bowl with avocado crema. The Modern Proper. (n.d.). Retrieved June 27, 2022, from https://themodernproper.com/vegetarian-burrito-bowl-with-avocado-crema

For this #meatlessmonday, we’re sharing a delicious recipe for Vegetarian Burrito Bowls. This easy, nutritious meal is packed with flavor. Ideal for meal preppers and vegetarians and anyone who has some veggies in the pantry that may begin to look like they will be thrown away!

According to the U.S. Department of Agriculture, Americans waste nearly 40 million tons — 80 billion pounds — of food every year. That’s estimated to be 30-40 percent of the entire US food supply and equates to 219 pounds of waste per person. Having a Meatless Monday menu can help us to treat our vegetables with more focus–since so many are thrown out because they go bad. This Vegetarian Burrito bowl can be made with any combination of vegetables. We hope you enjoy it!

Ingredients

  • Cauliflower (or any other vegetable in the pantry)
  • Bell Peppers, make this burrito bowl as colorful as possible with a combo of red and green peppers
  • Onions
  • Olive oil 
  • Limes for topping and the avocado crema
  • Taco seasoning – homemade or store-bought
  • Beans – Pinto or Black 
  • Jarred Salsa – or homemade 
  • Romaine lettuce
  • Cilantro-lime rice

Directions

Making a burrito bowl is mostly an effort of assemblage. Most of the ingredients can be prepped beforehand, and in doing so make the meal much easier to assemble. Here’s one way to approach this burrito bowl recipe:

  1. Make the cilantro-lime rice. Burrito bowls are always a great use for leftover rice—either from takeout or from a homemade meal—so you can also just season some leftover rice with a little cilantro and lime juice.
  1. Roast the veggies! Roast cauliflower florets, peppers, and onions—all seasoned with a little taco seasoning—for about 30 minutes. This can also be done at least 2-3 days ahead of time if you’re meal-prepping.
  1. Buckle up for one of our very best tips, ever! Season your beans by simmering them for a few minutes with some salsa. Voila! Instantly delicious beans! You could do this ahead, we supposed, but it takes only a couple of minutes, and the burrito bowl is best if the beans are freshly warmed, so this is a step we reserve for the day of.
  1. Avocado crema time! (easy to make, find the recipe below) Mix this up while the beans simmer.
  1. Assemble! Have everyone assemble their burrito bowls however they see fit, and ta da! A super-healthy dinner loaded with fiber, vitamins, and whole grains that everyone will love

DIY Avocado Crema

The burrito bowl itself is already flavorful and delicious. However, if you want to go that extra mile and spice it up a little, whip up this easy-at-home avocado crema and add on top. 

  • Avocado
  • Garlic
  • Sour cream (or, if you want to keep your burrito bowl vegan, just use a vegan sour cream—they’re easy to find at the store, usually close to the traditional dairy sour cream, or near the tofu.)
  • Lime juice
  • Cilantro

If you have a recipe you would like to share with us for #meatlessmondays, please email christian.bearden100@gmail.com.

If you would like to make an impact on reducing food waste and hunger help us grow our food rescue operations: Donate

#meatlessmonday #foodfindersinc  #FoodRescue #reducehunger #improvenutrition #helpfoodinsecurecommunities #HelpEndHunger #Volunteer #Charity #fightinghunger #rescuingfood #Donate #makeanimpact

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Why Waste Food Wed potatoFood Waste

Are Sprouted Potatoes Safe to Eat?

#WhyWasteFoodWednesday

What Can We Do With Old Potatoes?

We have all done it. We cannot resist buying that big bag of Idaho potatoes, yams, or delicious sweet potatoes.

It is sometimes cheaper to buy that whole bag of potatoes, so we do it with the best intentions to make delicious and nutritious meals. But then reality kicks in–that bag sits on the counter for weeks sprouting little round ‘eyes’. And sometimes, if it sits long enough, some of them will have a green color. Is this safe to eat?

According to the National Capital Poison Center (poison.org):

Potatoes contain two kinds of glycoalkaloids, both natural toxins, called solanine and chaconine. Exposure to light greatly increases the formation of chlorophyll and glycoalkaloids. Chlorophyll is responsible for the green color of many plants and is not toxic. However, the green of chlorophyll is a marker that can let you know that there could be an excess of glycoalkaloids. The entire potato plant contains glycoalkaloids, but the highest concentration is found in the leaves, flowers, “eyes,” green skin, and sprouts. The lowest concentration is found in the white body of the potato.

Sprouted spuds aren’t necessarily destined for the landfill: the potato itself is likely still safe to eat, so long as you cut away the little growths and green spots. And you can cook it up, and mash it with salt and butter, but what if you made something even more fun?

Homemade Chips

Homemade-chips

Making your own potato or vegetable chips, whether you fry or bake them, is easier than you think. We have found that once you do make your own, it is hard to go back to the oversalted store version!

Here are the advantages: You get to pick which vegetables to use. And you choose the spices and seasonings you want to use for your homemade chips. And: Making your own chips is fun and easy.

Some Tips: Root vegetables are best, such as carrots, parsnips, potatoes, and beets. Not only are they colorful, but they each also have a flavor of their own. Just make sure you remove those little “eyes” and cut off any part of the skin that looks green.

Recipe

Ingredients
1 large carrot, trimmed
1 large parsnip, trimmed
1 sweet potato
1 Yukon Gold potato
1 large beet
Canola oil, for frying

Basic Seasoning Mix:

2 teaspoons kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

The Step-By-Step from Spruce Eats

There are plenty of recipes out there to make your homemade chips, but Spruce Eats is one of those sites that is always thinking about food waste. Here is this weeks recipe:

Step 1

Get all of your ingredients together first. This makes the whole at-home cooking process much easier. So start by pulling all of those potatoes and questionable veggies. Get your seasoning choices out. Bowls, oil, pans, and peelers too!

home-potao-ships-why-waste-food-wed1

Step 2

Peel off the skin, making sure all those little ‘eyes’ are gone as well as any green tone on the Idaho potato.

Step 3

Now slice them thin. It helps if you have a mandoline, a food processor fitted with the 2 mm slicing blade, but if don’t have one then a sharp knife works just as well when cutting the vegetables into very thin slices (1/16-inch thick).

home-potao-ships-why-waste-food-wed1

Step 4

Fill a large bowl with ice water and transfer the carrot, parsnips, sweet potato, and either Yukon gold or Idaho potato to the ice water. [Note: do not miss this step! soaking any starch produce item in cold water like this makes an absolute difference!]

Now, fill a small bowl with ice water and transfer the beet slices to the smaller bowl of water. Let the vegetables sit in the water for 30 minutes.

home-potao-ships-why-waste-food-wed4

Step 5

Line 2 baking sheets with several layers of paper towels. Drain the vegetables and arrange them in a single layer on the towels. Pat the vegetables to remove any excess water.

homemade-potato-chips-why-waste-food-wed5

Step 6

First, Preheat your oven to 200 degrees.

Second, line 2 plates with paper towels.

homemade-potato-chips-why-waste-food-wed7

Step 7

Heat three (3) inches of oil in a heavy-bottomed Dutch oven over medium-high heat until it reaches 350 F using a deep-frying thermometer. This will take about 8 to 10 minutes.

homemade-potato-chips-why-waste-food-wed8

Step 8

Add about 1/2 cup of vegetable slices to the oil and fry until crisp and golden brown, about 2 minutes.

homemade-potato-chips-why-waste-food-wed9

Step 9

Remove the vegetables to the paper towels to drain.

homemade-potato-chips-why-waste-food-wed10

Step 10

First, remove the paper towels from the baking sheets and spread the fried vegetable chips in a single layer on the baking sheets. then place in the oven to keep warm.

Repeat with the remaining vegetables in batches, making sure to maintain the oil temperature of 350 F.

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Step 11

Put the warm chips in a large bowl, add the seasoning mixture of your choice, and toss lightly.

Our basic seasoning mixture from above: In a small bowl, combine the salt, garlic powder, and onion powder. Feel free to be creative here and try different spices on different batches.

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Enjoy!

Benefits of NOT Wasting Potatoes and Vegetables

In addition to saving the planet we all live on, when households save food through consumption, you personally save money. But more important is gaining the knowledge that one small action (throwing out just one potato with ‘eyes’) has a ripple effect in your own neighborhood.

  • Water is conserved
  • CO2E is contained.
  • Landfills grow smaller.
  • Your family learns an important lesson in community action–because not everyone in your neighborhood has enough nourishing food on their plates tonight.

Remember: Think before you buy food. Plan your meals and use every part that is edible to #StopFoodWaste.

For more benefits of stopping food waste go to the EPA.gov site here.

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Who is Food Finders?

Food Finders is a food rescue nonprofit organization with a primary focus on reducing hunger while also reducing food waste. We coordinate the daily pick-up of donated excess food from grocers, restaurants, hospitals, schools, manufacturers, and more; food is then distributed directly and immediately to nonprofit recipients, such as pantries, shelters, youth programs, and senior centers, to be used for serving hot meals or as grocery distribution for people who are struggling and food insecure.
Our Food Rescue program ensures millions of pounds of wholesome food helps feed people, not landfills. Operating from a single headquarters in Orange County, California, we serve multiple counties within Southern California. By engaging a huge network of volunteers, we’re able to quickly scale and rescue enough food for 30,000 meals per day.

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Why Waste Food Wednesday trashFood Waste

How can we all cut food waste?

#WHY WASTE FOOD WEDNESDAY

According to Refed

Our food system is radically inefficient. In 2019, the U.S. let a huge 35% of the 229 million tons of food available go unsold or uneaten. We call this surplus food, and while a very small portion of it is donated to those in need and more is recycled, the vast majority becomes food waste, which goes straight to landfills, incineration, or down the drain, or is simply left in the fields to rot. Overall, ReFED estimates that 24% of all food in the U.S. – 54 million tons – goes to these waste destinations.

That’s almost 90 billion meals’ worth of food that we’re letting go unsold or uneaten each year, roughly 2% of U.S. GDP!

Taking Action To Help Cut Food Waste: 3 Quick Steps

Every household in the United States can do small actions to make a big impact on Food Waste.

  1. SHOP SMARTER. Every household buys too much food. 43% of the food that ends up in landfills comes from individuals. And it is food that doesn’t need to be thrown away. SOLUTION: Buy what you need. Think ahead and make lists of the recipes and meals you will prepare–and prepare them! Get on Instagram and start jotting down some of those amazing meal recipes and then buy only what you need for that week. Sure, it’s a hassle to have to go to the store a couple of times a week, but think about all the food destroying our atmosphere!!
  2. STORE YOUR FOOD CORRECTLY. Be curious about your food–knowing which foods can sit on the counter. For instance, potatoes, tomatoes, garlic, cucumbers, and onions should never be refrigerated. These items should be kept at room temperature. Other items should NOT be stored together. For example, foods that produce more ethylene gas than those that don’t is another great way to reduce food spoilage. Ethylene promotes ripening in foods and could lead to spoilage. Bananas, Avocados, Tomatoes, Cantaloupes, Peaches, Pears, Green onions –you want to keep potatoes, apples, leafy greens, berries, and peppers away from them to avoid premature spoilage.
  3. DON’T BE JUDGEMENTAL WITH YOUR PRODUCE. This is the most ironic of all the tips (and there are many, many more!) Ugly fruits and vegetables get tossed every day–by you, by your family, even by the grocery stores. But “ugly” doesn’t mean not incredibly delicious and nutritious. A carrot with two tails is just a carrot with two tails–it shouldn’t be scary or avoided. Some Italian cooks swear by the “ugly tomatoes” they find in the markets and some grocery chains are even saving space for those delicious odd-shaped produce items. think out of the box and reach for items that are more likely to be unsold and tossed…I am sure that somewhere in heaven you will get extra points for not being judgmental!! Check out some of our fun recipes for ugly food here.

If each one of us can stop food waste at home–the problem begins to shrink. Here is a great resource from the EPA. Stop Food Waste

The Good News?

Food Waste is a solvable problem

We can stop food waste

Every household can do something to stop food waste. Start with the three simple steps above and be mindful that we are wasting food.

Then, Volunteer your time and efforts to help rescue food. Yes, RESCUE food! It is a real thing. Food Finders goes out every day and picks up thousands of pounds of good food that would normally end up in landfills. Through our network of volunteers, we rescue the food and then deliver it to community partners who service families in our neighborhoods. The benefits of Food Rescue Volunteering include, helping our planet and preserving millions of gallons of water from waste, but did you know that in rescuing food you are also helping to feed millions of people?

Hunger is a problem and food Insecurity is a complex issue (and we are not here to solve that.) What we are working toward is a solution to feeding and nourishing people (families, children, and seniors) who need access to food.

Feeding people is important to our community and to our economy. When people are nourished and fed they feel better, and perform better in school and in their jobs. We all benefit. When Food Finders picks up food from a grocery store or bakery, we give it to local non-profits at no cost, so that they can feed their community. We are feeding all of our communities!

Make time to be a Food Waste Hero

It doesn’t take much to be a hero.

All of us have two to three hours a week to offer a helping hand. That’s one less Netflix movie watched, or several hundred mindless moments gained not swiping through our social media feed. And what if you could do something that changed the earth, impacted people’s lives, and also gave you something really cool to post on your Instagram? Being a Food Rescue Hero has perks!!

Volunteer This Month To Help

If you live in or near Long Beach, California, we have got something really important coming up. The Long Beach Unified School District (LBUSD) is closing for the summer on the 15th & 16th of June. They do a really great job of donating excess food several days a week throughout the school year, but at the year-end, it’s time to empty out the cupboards and refrigerators so that nothing goes to waste.

Food Finders has over 80 Schools in Long Beach that are closing for the summer and we need all hands on deck to collect and deliver the food. Here are the details:

Wednesday, June 15th from 1 PM to 3 PM

Thursday, June 16th from 8 AM to 11 AM

Reach out to our Volunteer Coordinator, Kevin via email or call him at (562) 283-1400 x 112 if you can help Food Finders to rescue all of this food from over 80 schools in Long Beach!

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