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The Corner Bakery Café Helps Fight Childhood Hunger

The Corner Bakery Café Helps Fight Childhood Hunger

Starting today, the Corner Bakery Café will be getting teachers involved in a fundraiser for No Kid Hungry

These teachers had a blast raising money for kids in need, especially when so many of them pay for their students out of pocket during the school year.

The Corner Bakery Café is a neighborhood spot for sandwiches, baked goods, and more, but did you know that they're also helping to end childhood hunger? Starting July 23, the Corner Bakery Café will be enlisting teachers in Chicago and Washington, D.C. for two events in which they will board the café’s “Crave Cruisers” and help raise and donate $1,000 to each of the area's No Kid Hungry programs, the national non-profit organization helping to end childhood hunger across America.

On July 23 in Chicago and July 29 in Washington, D.C., teachers will board the buses for a day of fun competitions like a pancake-flipping challenge. Then, the cruisers will deliver freshly-baked goods and lemonade to each of the No Kid Hungry summer meals sites, and the café will also deliver $1,000 checks to the local No Kid Hungry programs. Since 2008, Corner Bakery Café has raised over $1.2 million to help fight hunger, which affects one in five children across America.

“You think childhood hunger doesn’t exist in your backyard, but today 16 million kids don’t know where their next meal is coming from,” said Diana Hovey, Chief Marketing Officer at Corner Bakery Café. “We are so proud to be part of something that truly makes a difference.”

If you’re eager to get involved but aren’t a teacher, you can buy a frozen lemonade, lemon whoopee pie, or blueberry lemonade baby Bundt from one of the café’s 167 locations across the country, and part of the profits will be donated to No Kid Hungry.

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


The men behind the boules: How this East Dallas couple launched a beloved microbakery

11:54 AM on Apr 15, 2021 CDT

At the end of a long street where early mid-century homes reach Ferguson Road is an inconspicuous corner house with a bakery sign on the front porch. Many neighbors’ display signs that “Welcome,” but nothing says welcome like a bakery.

It’s an unusual thing to have a bakery within walking distance in a Dallas neighborhood. And after some internet digging and one online order later, I wanted to find out more about the men behind the boules.

Operating under Texas Cottage Food Law, Crest Ridge Farms Bakery will soon celebrate their third anniversary as an artisan microbakery. The bakery name is an ode to a time when Todd Crane and Bill DeLoach tried to raise chickens in the backyard. Years ago, in their kitchen, a friend was trying Crane’s yeast rolls when she suggested he try to sell them. He laughed at the thought and said, “Then it becomes work!” Baking has always been a hobby.

After some thought, Crane and DeLoach tried selling some of the goods at the local farmers market in Lakewood. With a two-item menu of sourdough boules and potato buttermilk loaves, Crest Ridge Farms Bakery sold three loaves of bread the first week of May and 73 the week of Thanksgiving.

Dougherty’s Pharmacy moves to new Dallas address, opens kid-friendly ice cream shop

The sourdough boules are a special labor of love and an homage to Crane’s roots in the Pacific Northwest. After many attempts and failures, the Crest Ridge Farms Country Sourdough Boule is only three ingredients — an aged starter, high-quality flour, and sea salt. Each is baked in its own cast iron pot once an order is placed. When customers give feedback that the loaf reminds them of San Francisco sourdough, Crane knows he is doing something right. These items remain their core, and over time they’ve expanded their menu to 150 baked goods, including decorated sugar cookies which DeLoach (a former fine art painter) bakes as Chief Cookie Officer.

The two met and made a move to Dallas in 2006, to this modest house where they would eventually be married in a small ceremony with their children. The same home is now where they bake with a true passion, from the quality loaves and cinnamon rolls to simply beautiful cakes.

They love the East Dallas area because of the small town vibe in the big city. “The diversity in all aspects of the word make East Dallas a great place to live and work,” Crane says. And much is to be said by the love East Dallas has shown them in the word-of-mouth business growth they’ve seen.

The ultimate homemade cinnamon roll recipe

Since the humble start, their home-based bakery has grown exponentially. Crane, a former accountant, was furloughed due to the pandemic and eventually laid off. Fortunately, the bakery delivered. Their 2020 sales were more than double those in 2019. Normal life might have paused, but the pleasure of eating a freshly baked cinnamon roll certainly did not.

When asked where they see the bakery in the next few years, Crane and DeLoach say they are wholly content with keeping their business at the size it is now. It keeps them busy from week to week, and they may look for seasonal help when they are churning out yeast rolls, pies and loaves. They enjoy waking up, walking into the kitchen and doing the work they love most — bringing joy to their customers’ lives.


The program has raised more than $185 million in cash and food donations and provided nearly 750 million nutritious meals for hungry families. The effort spans 130 countries and leverages 40,000 KFC, Pizza Hut and Taco Bell restaurants and 1.5 million employees around the world, the company said.

Together with Feeding America, Morgan Stanley’s efforts will provide more than 10 million meals and 50 million servings of fresh produce for children. Morgan Stanley employees play a critical role in the partnership, Feeding America says, by delivering strategic planning advice, research assistance, executive counseling and hands-on volunteer engagement nationwide.


The Corner

Governor Kay Ivey (R., Ala.) in Montgomery, Ala., May 15, 2019 (Office of the Governor State of Alabama/Handout via Reuters)

Lawmakers in the Alabama state senate have unanimously approved the Born-Alive Abortion Survivors Protection Act, a popular piece of pro-life legislation that requires doctors to provide appropriate medical care to newborn infants who survive an abortion procedure.

In the May 17 vote, the bill received not only unanimous support but also the votes of several Democratic state senators. According to an Alabama Daily News reporter, one such lawmaker, Democrat Linda Coleman, described the born-alive bill as an effort to protect newborn babies, saying it is not an abortion bill but rather a right-to-life bill.

The born-alive bill has already passed the Alabama House of Representatives with overwhelming support. Republican governor Kay Ivey is expected to sign the bill into law.

Meanwhile, earlier this month, the North Carolina state senate passed its own version of the Born-Alive Abortion Survivors Protection Act on a party-line vote. The bill, S.B. 405, is still under consideration in the North Carolina House of Representatives but it is likely to pass, as Republicans hold a commanding majority in the lower chamber.

During the 2019 legislative session, both chambers of the North Carolina General Assembly passed the born-alive bill, but Democratic governor Roy Cooper went on to veto it. Cooper described the bill as “unnecessary interference between doctors and their patients,” even though the law does not place any restrictions on abortion procedures or limit a woman’s ability to obtain an abortion.

Republican lawmakers in North Carolina’s state senate successfully overturned Cooper’s veto, but the veto override failed in the state house. If the General Assembly succeeds in this renewed effort to pass the legislation, Cooper is likely to veto it again on similar grounds.

This is the third consecutive legislative session during which Republican lawmakers across the country and at the federal level have attempted to enact born-alive measures, an increasingly popular type of pro-life legislation.

Earlier this year, for instance, South Dakota enacted a born-alive law with the support of GOP governor Kristi Noem, and according to her office, the policy has yet to face a legal challenge from abortion-rights activists.

Opponents of the federal born-alive bill and its state-level iterations typically insist, as Cooper did in 2019, that these laws infringe on women’s rights, despite the fact that the law’s terms require only that doctors care for a newborn after a failed abortion procedure, which evidently has no effect on a woman’s health-care options.

Other opponents suggest that born-alive bills are unnecessary because killing newborn infants is already illegal. That much is true, to be sure. But it is not presently illegal for a doctor to neglect an infant who survives an abortion, an infant who was intended for death just moments earlier. In fact, the slate of born-alive bills cropping up over the last few years came in direct response to a Democratic governor, himself a physician, saying that doctors ought to be allowed to do just that.

Finally, opponents of born-alive bills insist that the laws are unnecessary because infants never survive abortion procedures. Abortionist Kermit Gosnell — currently serving life in prison in part for using scissors to sever the spinal columns of infants he delivered alive in modified abortion procedures — might beg to differ. So, too, might Gianna Jessen and Melissa Ohden, two pro-life advocates who survived attempted abortion procedures.



Taste great soups and help El Pasoans Fighting Hunger

El Pasoans are invited to enjoy soup and/or macaroni and cheese from 18 different restaurants at the 13th Annual Empty Bowls Fundraiser Saturday.

The event, a grass roots effort, will be from 11 a.m. to 3 p.m. at El Paso Community College, 9050 Viscount Blvd.

The fundraiser will benefit El Pasoans Fighting Hunger, which helps feed the 90,000-food insecure in El Paso, Culberson and Hudspeth counties.

“This event showcases creativity and is a reminder of how important it is to fight hunger and help feed the food insecure in our community,” said Mark Matthys, board president of El Pasoans Fighting Hunger.

Guests will receive a handcrafted bowl, as a symbol of the many empty in the community, made by volunteer potters and members of the community. ​Restaurants will serve soup and/or macaroni and cheese dishes for guests to taste and vote on.

Participating restaurants include: Around the World Catering, Bogart’s Steakhouse & Bar, Buffalo Wild Wings, Chuy’s Mexican Food, Corner Bakery Café, Crave Kitchen & Bar, Delicious Mexican Eatery, Fuzion Casual Fine Dining, Independent Burger, Jonbalaya, Joy Tree, Kona Grill, L & J Café, Magic Bistro, Malolam, Mesa Street Grill, Stonewood and Whole Foods Market.

Empty Bowls major sponsors include Chase Bank, Walmart, Sam’s Club, Tropicana Properties and Macy’s. In addition to the tasting contest, there will be a silent auction, live auction, door prizes and music.


Letter from Lauren: November

November has absolutely flown by – from the FEED Supper gatherings, to major product launches, partnerships and more, it's been a sparkly and exciting blur. Suddenly, Thanksgiving is (literally) right around the corner.

As we welcome relatives, travel to see in-laws and family members, or gather at home with our chosen families, I hope we can all take a moment to be present, give thanks and take stock of all of our blessings. Even amid differences, we can all come together (ahem, check out our Lingua Franca Tote) around the table and around issues that matter, and rally together to be a force for good.

Wishing you peace (and lots of pumpkin pie), this holiday.

Here are some of the things I've been loving and living in, this past month.

"Inside Bill's Brain: Decoding Bill Gates" is a three part series on Netflix by Davis Guggenheim (Oscar winning filmmaker who made "An Inconvenient Truth"), which I have been loving. It is an insiders profile of a prolific businessman, philanthropist and thinker. Getting insight into why and how he has decided to personally use his wealth and knowledge to help solve some of the world's biggest problems is extremely inspiring!

Ask LBL – What would you say is the one thing you know now, that you wish you knew when starting FEED?

Needless to say, there is SO much I know now, that I wish I had known when I started FEED. If I had to pick one crucial thing, it probably would be related to finances and accounting. This has never been my strongest area, but obviously is critical when running a business. I have had to learn this area on the job, with help and mentorship from those around me, and I actually now find it really interesting. So my advice for an entrepreneur starting out is to take a careful look at where your weak points are and surround yourself with people who excel in those areas. You'll learn from them enough to speak the language and ask lots of questions along the way.


A Pass the Cash of a different kind: A Recipe to End Hunger

LOUISVILLE, Ky. (WAVE) - This is a Pass the Cash story of a different kind but with the same result: to make a difference and help those most in need, especially as the entire world faces the crisis of the coronavirus pandemic.

“Especially with this virus, hunger is on the forefront,” stressed Blessings in a Backpack Board Member Jennifer Lamkin. “People are worried about getting the food that they need and how they’re gonna take care of their families.”

Not only must WAVE Country nonprofits meet the needs of those who have been facing tough times, but they must now serve individuals and families who have never needed a helping hand but are now grasping for not only answers but aid.

“Right now, we’re in uncharted times,” Stan Siegwald of Dare to Care proclaimed.

Due to repercussions of COVID-19, local businesses have shuttered or are continuing daily tasks with limited staff, and the need has increased dramatically. Indiana had over 22,000 Hoosiers apply for unemployment in a three day period. Kentucky rose from 2,000 claims a week to over 9,000 in just one day.

As always, WAVE Country has its saints and soldiers ready and working.

“We feel it’s our responsibility to be this community’s expression that no one will be without the food they need to be healthy,” Siegwald shared.

WAVE Country has many nonprofits that serve and improve the lives of those who need many things in our community. Their missions vary but their focus of helping others is the same.

With the help of former WAVE 3 News producer and now local business owner Alane Paulley, WAVE 3 News anchor Dawne Gee started the nonprofit “A Recipe to End Hunger.” The nonprofit formed in October of 2015 with the goal of solely raising money needed for the programs that work so hard to end hunger in our community.

The work the programs do is outstanding considering the funds they have to work with. The problem is these agencies and their volunteers lack the tools needed to end the battle against hunger.

Dare to Care, Blessings in a Backpack and Kans for Kids are just three of those nonprofits in the city that focus their efforts of ending hunger in Kentucky and Southern Indiana. “A Recipe to End Hunger” passed the cash to these three nonprofits as the need has increased, yet donations have decreased.

“This week, we’ve received less than fifty percent of what we received in one week a month ago,” Dare to Care’s Stan Siegwald said.

Dare to Care partners with nearly 300 local social service agencies like food pantries, shelters and emergency kitchens to distribute food to our community. Blessings in a Backpack continues to feed kids on the weekends during this public health emergency. Kans for Kids continues to operate as a helping hand up, not just a handout, by supporting charities that are working with youth specifically.

“This is so important cause these are our babies,” Lamkin shared after accepting a $20,000 donation for Blessings in a Backpack from A Recipe to End Hunger. “It shows how much this community cares about them.”

“This is amazing,” Kathlene Denhard exclaimed after accepting a $6,500 donation from A Recipe to End Hunger with tears in her eyes. “Thank you so much.”

A Recipe to End Hunger also donated $20,000 to Dare to Care, who not only procures food from local and national donors and community food drives but with dollars.

“For every dollar donated we can access enough food for three meals,” Stan Siegwald said with a smile while accepting the check.

There are people facing hunger in our neighborhoods every day of every year, and it is important we give what we can when we can. A Recipe to End Hunger invites the public to pick up free collection boxes thanks to help from local vendors Packaging Unlimited and CorrChoice.

We invite your business, your church, or your organization to pick up a free collection box or two when we are no longer ordered to stay home to stay healthy. You can support the food bank, shelter or soup kitchen closest to you or contact A Recipe to End Hunger for help to distribute what you collect. You can also join their efforts by supporting their events, buying a cookbook or donating at any Republic Bank or on the nonprofit’s website. Everything that is donated to A Recipe to End Hunger supports nonprofits in Kentucky and Southern Indiana.

The first “A Recipe to End Hunger” cookbook published to raise funds to fight hunger became a best seller on Amazon. It is still available. The cookbook features 55 different local restaurants and businesses in our area, as well as 66 local and national celebrity recipes from people like Jennifer Lawrence, Dolly Parton, Al Roker, Darrell Griffith, Coach Bobby Petrino, and Loni and Muhammad Ali. The cookbook includes 164 color pages of good food and handy tips in the kitchen.


Helping the Hungry With Hoes, Not Handouts

OVER the last few years, a powerful alliance has been forged as celebrity chefs, restaurateurs and relief organizations have joined forces to help the hungry. At fancy fund-raising dinners, chefs have dazzled contributors with their latest culinary creations and in the process raised millions of dollars.

Recently, though, a number of chefs and restaurateurs have begun to re-evaluate these efforts.

"The fight against hunger is at a challenging crossroad right now because I think we're all realizing that our intentions have been absolutely wonderful, but that it is an endless cycle," said Danny Meyer, owner of the Union Square Cafe in New York, who has been active in hunger-relief efforts. "We have begun to realize that we could be doing the same thing for the rest of our lives with little or no effect."

As a result, some prominent chefs and restaurateurs are heading in a new direction, trying to develop programs that allow the hungry and the homeless to help themselves.

In New York, chefs are working on the Vanguard Cafe, to be established on the Lower East Side, where 40 percent of the staff will be unemployed people who live in shelters. Meals will be priced on a sliding scale, depending on income, and food stamps will be accepted. The organizers hope the cafe will attract a varied clientele.

In Boston, chefs are raising money for a garden and community center where they will hold cooking classes intended to help people become self-sufficient. Prominent chefs in Los Angeles recently helped open an urban garden where poor families are growing corn, tomatoes, cucumbers and green beans. In San Francisco, chefs have promised to buy the produce from a garden, to be planted in the fall, where homeless people will be trained to farm.

These efforts have a few role models. For example, a successful job-training program has been in place since 1987 at the Greyston Bakery in Yonkers, where more than 50 previously homeless, unemployed people are making cakes and pies as well as fudge-nut brownies for Ben & Jerry's Homemade Inc.

Many of these self-help programs are in their early stages, so it is too soon to say whether they will flourish or founder. But the early projections are hopeful.

"People who are traditional supporters of the outreach programs are getting frustrated," said Chapman Todd, assistant director of the D.C. Central Kitchen, a nonprofit organization in Washington that feeds and trains homeless people. "They now see them as short-term solutions. The long-term solution is job training because in the United States, hunger is largely a problem of unemployment."

The D.C. Central Kitchen was started four years old by Robert Egger, an advocate for the homeless. The innovative program, which has become a model for others around the country, teaches shelter residents to cook food that is then distributed to other homeless people. Last fall, some Washington chefs, including Nora Pouillion from Restaurant Nora and City Cafe and Sam Stewart of Citronelle, began giving classes every week on topics like butchering, pasta-making and souffle-making.

David Williams had been living in a shelter for two years when he began the training program 18 months ago. Two months ago he got a full-time job at Nutrition Inc., which makes food for day-care centers, hospitals and jails. He still lives in a shelter, but he is learning skills that may eventually allow him to make enough money to get an apartment.

"I've always been into cooking, but it was at fast-food places like McDonald's," Mr. Williams said. "The program helped me a lot."

In Los Angeles, chefs have been helping some black and Hispanic families create a seven-acre garden in an area that borders some riot-ravaged areas. The idea to transform neglected city blocks into a garden was conceived by Donna Bloch, executive director of the Los Angeles Regional Foodbank.

"The garden, quite frankly, grew out of the civil disorders," she said. "When we were trying to get it off the ground, I heard that some chefs in the city were interested in finding ways to help out in the community. We approached them, and 30 restaurants agreed to sponsor plots at $100. They also provided garden equipment."

Susan Feniger and Mary Sue Milliken, owners and chefs at the Border Grill and City restaurant, persuaded other chefs to get involved. "People need to learn skills, and they need to feel some type of success," Ms. Milliken said. "The whole idea of growing things and eating them is very satisfying."

At first, local residents were skeptical. They didn't rush to sign up for the 110 plots in the garden. But now, three months after the opening, the garden's picnic tables are popular gathering places, and there are 100 families on the waiting list for plots.

Ruth and Alfredo Deanda and their eight children grow corn, tomatoes, zucchini, cucumbers, green beans and onions on their 47- by 50-foot lot. "This garden has made a big cut in my grocery bill," Mrs. Deanda said. "I can save about $50 to $60 per month."

There are other, less measurable benefits. "I think it's made a difference, especially after the disturbances," she said. "It shows that people of different races can work together."

Boston chefs, too, are trying to help people learn to grow food, not only for their own use, but perhaps ultimately for sale to restaurants.

Last year, a group of Boston chefs who are members of the Cook's Guild -- including Michela Larson of Michela's, Chris Schlesinger of East Coast Grill and the Blue Room, Jasper White of Jasper's and Lydia Shire of Biba -- started raising money to help create a community gardening and education center. The gardening center was the idea of Edward L. Cooper, a founder of the Highland Park Community Gardening Center in the Roxbury section of Boston.

The chefs were drawn to the project because "any money donated would be used in a program that would last for years," Ms. Larson said. "It also included teaching people how to cook and grow their own food."

The chefs organized a huge garden party last September at the site of the proposed center in Highland Park, drawing more than 1,000 people and raised more than $40,000. Construction of the building is expected to begin at the end of this year.

Ruth Brinker has spent much of her professional life working with the hungry in San Francisco. For 12 years, she helped to orchestrate Meals-on-Wheels, which delivers food to elderly people. She also founded Open Hand, a nonprofit group that delivers meals to people with AIDS.

Now Mrs. Brinker has established a new program called Fresh Start. Ten homeless workers will be trained to farm organic vegetables in a quarter-acre plot in the middle of San Francisco that has been donated by the city. They will have the help of experienced organic farmers and will learn an intensive method of gardening that uses every bit of space. They hope to start next month, and to ultimately provide radishes, lettuce, arugula, curley cress and other greens to many of the area's finest restaurants, including Chez Panisse, Stars, Square One, City Diner and the Hayes Street Grill, that have made made commitments to buy the food.

Joyce Goldstein, the owner of Square One, participates in many benefits to raise money for anti-hunger causes. All of them are worthy, she said, but this project is special because it will give the restaurants the organic produce they want at competitive prices and give people a chance to help themselves.

Mrs. Brinker, who says another garden is to be established in Berkeley this year, estimates that the program will gross $116,000 in its first year. That will allow the workers to receive a salary of $9 an hour and a $5,000 bonus at the end of the growing season.

In New York, the idea for the Vanguard Cafe evolved from conversations among Ellyn Rosenthal, executive director of the Food and Hunger Hot Line, Mr. Meyer of the Union Square Cafe, Richard Sax, an author and food writer, Michael Lomonaco, chef of the "21" Club, and Peter Hoffman, the chef and an owner of Savoy.

"We are looking for a model to replace soup kitchens," said Ms. Rosenthal, who has been working in hunger programs for 10 years. There is a need, she said, to provide a family-friendly environment. "Generally," she said, "mothers do not want to bring their children to soup kitchens."

The organizers said they would offer food at affordable prices, and sell it at prices based on income. How the restaurant will assess income, or implement the sliding scale, hasn't been worked out yet. They hope to open the restaurant in the fall, and to attract all kinds of people. "We won't be ghetto-izing homeless families," Ms. Rosenthal said.

Mr. Meyer has his own views of why the cafe will be different. Nurturing, he said, is an element missing from soup kitchens.

"If you're just glopping food on a plate for someone who has stood in line for 30 minutes, then making them gulp it down, when they leave they're not going to have any emotional energy to pull themselves up by the bootstraps," he said. "It seems to me that the cycle will just continue. We're hoping to change that."


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