Blog, Child Hunger
IFFS Administration
That's a Wrap! Back to School Campaign Exceeds ...

Because of you, more children will start the school day ready to learn, without the pang of hunger as a distraction. Our Back-to-School campaign reminds us that along with pencils and paper, children need a daily supply of food to take on new concepts, run on playgrounds, and socialize more successfully.

That's a Wrap! Back to School Campaign Exceeds Match, Fills Shelves and Backpacks
IFFS Administration
NEW: Food Shuttle Academy is LIVE! Check Out ...

Our Community Health and Agriculture Education teams have collaborated to develop the new Food Shuttle Academy, an online learning platform with free, self-paced lessons on health, nutrition, agriculture, and more!

NEW: Food Shuttle Academy is LIVE! Check Out this FREE Online Learning Resource!
IFFS Administration
Food Shuttle Donors Crunch Spring Match ...

Our Spring Match challenge, made possible by generous funders, including SOLV Energy and the Mead Family Foundation, exceeded the $105,000 goal, raising an additional $70,000 to erase hunger!

Food Shuttle Donors Crunch Spring Match Challenge (And Then Some)!
IFFS Administration
The Support from Love, Tito's to Create Garden ...

Love, Tito’s has a heart for community gardens and increasing access to fresh, healthy foods. Their philanthropic Love, Tito’s Block to Block program, reconnects neighborhoods and creates community gardens and farms throughout the United States. Our hearts are in full bloom knowing that our Camden Street Garden will be the next beneficiary of Block to Block, allowing neighbors with mobility challenges to access our many activities more easily.

The Support from Love, Tito's to Create Garden Accessibility for All
IFFS Administration
Summer Brings Exciting Volunteer Opportunities ...

Gardening is an incredible way to spend a summer day. These opportunities will allow you to have fun while also helping others!

Summer Brings Exciting Volunteer Opportunities at the Food Shuttle

Ripe Recipe! Thai Basil Eggplant

This week's Ripe Recipe is another from the kitchen of the Food Shuttle's own Sally Bache.  You may remember Sally for her Italian Bread Salad . Now she's sharing her Thai Basil Eggplant dish.  You'll never look at eggplant the same after this!

Thai Basil Eggplant

  • 4 japanese eggplant cut into 1/2" rounds or half-rounds
  • (or 2 regular eggplant cut into 1" cubes)
  • 1 large red bell pepper cut into 1" squares
  • 2-3 long, hot chilis (serrano, thai or cayenne) cut into 1/4" rounds--optional
  • 5 cloves garlic, minced
  • 1 c loosely packed fresh basil leaves, chopped
  • 1 c water
  • 1 tbs sugar
  • 2 tbs peanut oil
  • Thai/Vietnamese fish sauce

In a wok over high heat stir fry in the peanut oil the eggplant, bell pepper, optional hot chilis and garlic--stirring or tossing frequently. When the vegetables begin to soften & brown a bit on the outside, season pan with 2-3 tbs of fish sauce, sprinkle with sugar, and toss in the cup of water. Cover as the veggies steam & finish cooking, then uncover the pan and let the juices reduce as you toss in the fresh basil.

 

 

Food Shuttle Farm

Over at the Food Shuttle Farm, Sun talks about the Three Sisters method of agriculture. If you are new to the idea of the Food Shuttle Farm, here's a quick overview. For twenty years the Inter-Faith Food Shuttle has been getting fresh fruits and vegetables to people in need.  Our Farm and Community Gardens Project furthers our mission.  Producing our own fresh fruits and veggies and empowering people to grow their own is another step in the fight against hunger.

Want to be involved in this incredible process? There's a place for everyone at the Food Shuttle and in the fight against hunger.

Ripe Recipe: Chef Terri's Homemade Pizza!

This week's Ripe Recipe is from the Food Shuttle's very own Chef Terri Hutter. Can you think of anything better than homemade pizza? We can't.

CHEF TERRI’S WHITE PIZZA WITH FRESH MOZZARELLA, TOMATO SALAD AND BASIL DRIZZLE

PREHEAT OVEN TO 500 degrees for 30 minutes. If you have a pizza stone, preheat it, too.

I don’t have a garden at home so all the produce and the cheese came in my box from the Durham Collaborative CSA. It includes things from Harland’s Creek Farm, Pine Knot Farm, Fickle Creek Farm and Chapel Hill Creamery.

PIZZA DOUGH- use your favorite recipe; buy some from the grocery store or your favorite pizza shop. My version uses about 4 cups flour. I use 1 cup whole wheat flour (from Brinkley Farms at the Durham Farmers Market) to 3 cups all purpose flour.

OLIVE OIL

FRESH MOZZARELLA CHEESE (from Chapel Hill Creamery, they sell at a number of local farmers markets), thinly sliced.

TOMATO SALAD

Use whatever type of tomatoes you grow. I used Sungold cherry tomatoes & some kind of red tomato. Cut them up, add chopped fresh garlic (really fresh, like from the garden or farmer’s market not the supermarket) and sliced green onion. Sure, you can use any type of onion. Add some salt & pepper.

BASIL DRIZZLE

Kind of like pesto but just the basil, garlic and olive oil. Salt & pepper. Put them a food processor or blender & give it a whirl. Not too long or the oil gets kind of bitter.

ASSEMBLE PIZZA

  • Brush dough with olive oil, top with cheese. Spread the cheese out, it should not cover the dough.
  • Bake until done, should be about 10-15 minutes
  • Pull the pizza out of the oven & cut. Top each slice with tomato salad & basil drizzle. 
  • Share with family and friends. Or eat it yourself and serve something else to family and friends.
  • Let us know how it turns out in the Comments Section!

Welcome!

Thanks for coming and we hope that this blog will be a resource for you to learn about what's going on at the Farm and Community Gardens, and see the benefits of having local fresh food accessible for all community members. What you will find regularly on the blog:

  • Updates from our Farm Educator/Manager, Sun Butler
  • Volunteer spotlights
  • Community Gardens information, events and updates
  • Volunteer opportunities
  • Special event information

If this is the first time you’ve heard of the Inter-Faith Food Shuttle or you want to know more about how we fight hunger, go to our website: www.foodshuttle.org

For a look at the Farm and an update from our Farm Educator/Manager,Sun Butler, check out this video:

Garden Tip of the Week!

Here’s our weekly garden tip from our friends at Logan Trading Co. Early August is a great time to sow many fall vegetables. If youll be planting your fall garden in the same spot where your now tired and bedraggled summer garden currently resides, be sure to clean out the bed and remove any debris, composting as appropriate and disposing of weeds. If necessary to replenish your soil, thoroughly work in compost and/or a well-balanced, complete fertilizer.

Cucumbers, cauliflower, cabbage, spinach and turnips can all be planted in early August. Some will be available at as starter plants from the garden center and others can be started by seed. Stop by Logan's for a great selection of seeds and starter plants.

Get to know the Food Shuttle staff: Chef Terri Hutter!

Name and Title:  Terri Hutter, COO Foodservice & Job Training What does a typical day at IFFS look like for you?

You’re kidding, right?

How long have you been at the Shuttle?

10 years

What’s your favorite part about working at IFFS?

The excitement in students/graduates when they discover new things- new foods, new skills, new ways to interact with others, new potential in themselves.

What did you do before IFFS?

Banquet Chef, Washington Duke Inn & Golf Club, Durham

What do you like to do when you’re not fighting hunger?

Hang out with my cats- Morticia

Fluffy

Wanda

 Bike ride on the American Tobacco Trail.

Eat at “Taco Shack”

 

Favorite Movie?

The Nightmare Before Christmas

Your last meal would be?

Last meal? I can’t imagine I’d never want to eat again.