Invariably, the goldfish would die within the week despite my best intentions, but that only put a small damper on my joy.  It was all for love of the chase rather than for any sort of deep seated interest in the goldfish themselves.  I’m going to be honest: now that I am older and more empathetic for my aquatic compatriots, I feel guilty.  I’ve left a lot of dead goldfish in my wake.  One might argue that depth of empathy for goldfish is not something one would expect a child to have, but that wouldn’t do much to convince a goldfish that I should be let off the hook.

Thankfully, this year, I had a chance to show that I’m a changed man. I earnestly began the long overdue clearing of my besmirched conscience by participating in the tradition of Matanot L’Evyonim (gifts to the poor) this Purim.  I knew I would have to do some serious gift giving if to propitiate the ghostly fish that haunt my Erev Purim dreams, so I put on my Fed Up With Hunger hat and got to work.

In conjunction with Shtibl Minyan, B’nai-David Judea, the Jewish Federation’s Young Leadership Division, Temple Israel of Hollywood and IKAR, I helped Fed Up With Hunger mount a Los Angeles wide Matanot L’Evyonim campaign for the city’s homeless.  Between the lot of us, we made hundreds of bagged lunches and toiletry kits.  Volunteers then fanned out across the Westside, Hollywood and Downtown to deliver the care packages directly to homeless people.

Hand delivering the meals was a very important part of our Matanot L’Evyonim project.  The homeless are in need of more than good, healthful food- they also are all too often bereft of social companionship, living alone and ignored on busy streets.  As we passed out the bags, we made sure to smile, say hello and make conversation.  Even these little gestures, while perhaps inconsequential to most of us, are rare and precious gems for the homeless.

I personally went with IKAR to the Ocean Park Community Center, a homeless shelter and rehabilitation program in Santa Monica.  It was a beautiful, crisp Sunday morning, it was Purim, and there I was, helping make the world a better place rather than contributing to the deaths of innocent goldfish.  Here’s to you, my fishy friends!

We would like to make this Matanot L’Evyonim project an annual Purim event.  If you or your congregation wants to join us next year, please e-mail me at ebraun@jewishla.org.

On Sunday, as part The Jewish Federation’s Fed Up with Hunger Purim events, Jewish volunteers delivered food, toiletries, and other care essentials to people in need all over Los Angeles in the Purim mitzvah of matanot l’evyonim (giving gifts to the poor).

A group of volunteers from Federation’s Young Entertainment Division (some of whom helped organize the Ghostbusters JFS/SOVA benefit screening at Hollywood Forever during Sukkot) and their friends joined me to cook a meal for 60 residents of Proyecto Pastoral’s Guadalupe Homeless Project, the only men’s shelter in East Los Angeles (recipes below).

Even before the cooking started, the volunteers spent the earlier part of the afternoon buying all of the ingredients for our menu.  Sara Reich, who did the yeoman’s job of coordinating all of the volunteers and the food procurement, bought 35+ pounds of chicken.  Jeannine Hamaoui cleared out the produce departments of Vons and Albertsons to get the 30 bunches of Swiss Chard that we needed.  Rachel Fleischer brought enough chicken stock to fill a large kiddie pool.

With the groceries, the group converged around 3:00 p.m. at the basement kitchen at the Dolores Mission in East L.A. where the meal was to be cooked and served.  They immediately got to work.  One team filled and organized the larder and another team started on kitchen grunt work, otherwise known as prep.  They chopped carrots, celery, cabbage, squeezed limes, picked cilantro, seeded jalapenos, rehydrated guajillo chilis, browned chicken, caramelized onions, fire-roasted red peppers, soaked rice, cleaned and stemmed a forest of chard, and above all else, they diced onions.  Lots of them.  Tearfully.

Over the course of the afternoon, all of their prep work slowly came together to form the different components of our menu.  By the time the residents of the Guadalupe Homeless Project arrived at 7:00 pm, the carrots, celery, cabbage, and chili paste had turned into Vegetable “Pozole” Soup.  The chicken, caramelized onions, and roasted red peppers had become Arroz Con Pollo.  The limes, jalapenos, and cilantro became the Salsa Verde garnish.  The raw chard was wilted and then combined with some beef stock and white bean to become the Braised Swiss Chard.

After serving the meals, a number of our volunteers sat down with the residents of the shelter and ate with them.  This is one of the important differences between cooking a meal at GHP and doing the same at other homeless shelters.  The service doesn’t end at cooking and serving the meal.  It also includes sitting and eating with the men, which provides them with some social interaction, an important piece of feeling cared for.

As I watched the volunteers eating with the GHP residents, it occurred to me why matanot l’evyonim is the lesser known Purim mitzvah brother of mishloach manot (giving gifts to friends).  It’s because they’re both the same.  When you give gifts to people who are poor or needy and you take a moment to interact with them to get to know them and try to see them, you actually transcend the act of giving a gift to someone less fortunate than you.  In the process of matanot l’evyonim, you achieve mishloach manot; by getting to know someone in the process of giving them charity, you’ll end up having given a gift to a friend.

As we were wrapping up, one of the residents came up to us and excitedly told us that he didn’t know what kind of soup we had made but it was the best soup he ever had.  It was so good, he actually came back a few minutes later to tell us once again.  I told him that it was a “pozole” and his eyes lit up.

“Pozole?!  No!” he said.  “To me, it was a vegetable soup but it was the best kind of vegetable soup ever.  It was so good.  I never tasted anything like it before.  When are you guys coming back?  I want to be sure I’m here.”

As a former chef, I’ve kicked around in some fine restaurants and cooked some very fine food and I have never received a compliment like that.  Who knew that of all things I’ve ever cooked, it would be a humble vegetable soup that would elicit the most heartfelt compliment.

The resident was so excited that he told his story to all of the Young Entertainment Division volunteers who smiled and pointed at me telling him that I was the “chef.”  This was nice but the compliment really belongs to the volunteers.  Any chef worth his salt knows that he is only as good as his brigade.  As my brigade on Sunday, the group of volunteers put their hearts and souls into procuring, preparing, and cooking the meal for the residents of GHP.  I saw it as they worked through the afternoon.  Most importantly, the GHP resident could taste the love in the soup.

And here, for your home entertaining pleasure, Sunday’s recipes scaled down for service for 4-6.

The Best Vegetable Soup Ever (Formerly known as “Vegetarian Pozole Soup”)

Olive Oil
1 medium or small onion
1 carrots
1 stalk celery
2 green peppers
2 dried guadjillo peppers
1 chipotle pepper
2 cloves garlic, peeled
2 teaspoon dried oregano
4 quarts vegetable broth or water and broth cubes
1 29oz can hominy, drained
salt to taste
1 can of chopped tomatoes
1 12oz can black beans, drained and rinsed
1 small cabbage or 1/2 regular cabbage
Herb sash (bay leaf, thyme, oregano)

Prep

Rinse guadjillo peppers, remove stems and seeds, and soak in hot water, when soft blend peppers with soaking water, chipotle pepper, garlic and dried oregano to make chili paste.  Add more soaking water, if too thick.  End product should be a paste.

Chop onions, carrots, celery, green peppers and cabbage into large chunks.

Mince garlic.

Tie rosemary, oregano, and bay leaf with kitchen twine or make a sash with cheese cloth.

Method

In a medium pot, sauté onions on medium heat for about two minutes.  Once onions have sweated down, add carrots, celery, green peppers and sauté for three minutes.  Add cabbage and continue to sweat for two to three minutes. Add chili mixture, herb tie/sash, and remaining 1 teaspoon of oregano.  Cook for a minute to develop the chili paste.  Add broth and tomatoes. Bring to a boil and simmer until cabbage is soft.  Add black beans and hominy.  Season with salt and pepper.  Simmer until ready to serve (be sure to remove the herb tie/sash).

Arroz Con Pollo

1 chicken (three to four pounds) cut up into 8 pieces
3 limes
Spanish olive oil
2 onions
3 red peppers
4 cloves of garlic,
1 quart of tomato sauce
1 teaspoon of ground cumin, plus extra to season chicken Dried bay leaves
1/2 dry white wine (omitted from the GHP recipe)
1/4 cup of sherry vinegar
1.5 cups of long grain rice
4 cups of chicken stock
5 saffron threads
1 bag of frozen sweet peas

Prep List

Roast Red Peppers, peel and dice.

Dice onions.

Mince garlic.

Juice limes into bowl for chicken.

Method

Preheat oven to 350 degrees F.

In a mixing bowl, combine chicken with lime juice. Season liberally with salt, pepper and cumin.  In a large dutch oven or high sided pan, heat the olive oil. Brown the chicken over medium high heat – about 3-5 minutes on each side.  Remove the chicken from the pan, and set aside.

Add the onions, roasted red peppers, and garlic to the pan. Cook until the onion starts to caramelize. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes.

Add the chicken back into the pan, the white wine, sherry vinegar, and cook for 5 to 8 minutes.  Add the stock, bring to a boil, and add the rice and saffron.

Bring the mixture to a boil, cover, and cook in the oven for 45-60 minutes.

Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Drizzle with Salsa Verde.

Salsa Verde

1 Jalapeno pepper, seeded
1/2 bunch of cilantro
1/4 cup unsalted, unroasted almonds
2 limes, juice
1/2 cup olive oil
1/4 cup chicken stock

Blend all ingredients together.  The end product should be of a saucey consistency.  If it is too thick, thin with chicken stock.  If too thin, thicken with olive oil.  Season with salt and pepper.

Braised Swiss Chard and White Bean

2 cloves of garlic
2 bunches of Swiss chard
1 can of white beans
1/2 cup of beef broth (can substitute vegetable broth, if desired)

Prep

Clean the Swiss chard leaves and chop, keeping the stalks.

Open white beans and drain liquid.

Method

Pour the olive oil into a large frying pan and heat.  Saute garlic for 3-4 minutes. Toss in Swiss chard leaves and stir.  Once the chard leaves are wilted, add white beans and broth. Simmer on low for 5 minutes. Season with salt and pepper.

Yesterday, the First Lady of the United States unveiled her Let’s Move initiative to combat childhood obesity, a problem that affects nearly one in three children in America.  With hunger affecting nearly one in four children in America, the link between food security and obesity is pretty clear.   

The initiative itself is impressive and far reaching, tackling childhood obesity and its causes through physical activity, quality of food, education, access, and affordability.  It’s a good first step in achieving President Obama’s goal of ending childhood hunger by 2015. 

What struck me most about the press conference was the First Lady’s even-handed, compassionate yet stern tone.  While she sympathized with working families that may not have the money, time, or information to make healthier choices for her family, she also put families, food companies, and legislators alike on notice:

…it’s a moment of truth for our country…Our kids didn’t do this to themselves. Our kids don’t decide what’s served to them at school or whether there’s time for gym class or recess. Our kids don’t choose to make food products with tons of sugar and sodium in super-sized portions, and then to have those products marketed to them everywhere they turn. And no matter how much they beg for pizza, fries and candy, ultimately, they are not, and should not, be the ones calling the shots at dinnertime. We’re in charge. We make these decisions.

This year, we can act on some of these responsibilities by advocating our members of Congress to support a strong reauthorization of the Child Nutrition Act, including the President’s request for an extra $1 billion in funding for the programs. 

 A fully funded package of child nutrition programs would:

• Reduce child hunger by increasing access to programs
• Improve the quality of food served in schools by improving reimbursement rates and establishing better farm to school links
• Bring additional federal funds into the states
• Reduce paperwork and administrative costs for schools
• Reduce the stigma of participating in free school meal programs, all of which will enhance the quality of our children’s learning

By engaging together as a national community on this issue, we can make sure that fewer of our children go needlessly hungry.

Click here to go to the California Food Policy Advocates to learn more about the California implications of the Child Nutrition Act and some of the specific actions that we are asking Congress to support. 

Click here to write a letter to your Senator or Representative to tell them that you want them to support a fully funded Child Nutrition Act.

Visit msnbc.com for breaking news, world news, and news about the economy

Local nonprofit RootDownLA (one of The Jewish Federation’s micro-grantees under the Fed Up With Hunger banner) has a similar philosophy. In their words, they “get kids to get kids to eat their veggies.” RootDown works in local schools, empowering young people to make healthy eating choices and to help improve the food system. Check them out at RootDownLA.org.

As if the most recent USDA food insecurity numbers weren’t compelling enough, The Food and Research Action Center (FRAC) recently released their Food Hardship report.  Based on a Gallup Poll, it has food hardship – yes, hunger – data for the nation, states, metropolitan statistical areas, and every Congressional district.  Nationally, about 18.5% of Americans reported not having enough money to purchase enough food for their family at the end of 2009, up from 16.3% at the beginning of 2008.  In households with children under 18, the likeliness of experiencing food hardship was 1.62 times more than a household without children (24% to 15%), further confirming the fact that children are among our most food insecure.

Drilling down to Congressional district, those of us lucky enough to live in Henry Waxman’s district, where The Jewish Federation is headquartered, we only have a food hardship rate of 8.3%, one of the lowest in the nation (427^th out of 435 total congressional districts).  However, if you move a little to the east, south and north, the food hardship rates skyrocket.  It is 28.3% in Xavier Becerra’s district, 22.9% in Maxine Waters’ district, and 23.2% in Buck McKeon’s district (ranked 16^th, 70^th and 65^th in the nation, respectively).  Not only are hunger and food insecurity literally in our own backyard, they also surround us in our neighboring communities at alarming rates. 

Though it may seem daunting, the things you do can go a long way to help end hunger.  Here are five things you can do today, tomorrow, or this weekend that will have an immediate effect on hunger and food insecurity in our communities:

1. Volunteer:  There are plenty of great anti-hunger organizations in Los Angeles that need your help to cook, distribute, organize, receive, and sort food.  Our list of local anti-hunger organizations is by no means exhaustive but provides a good list to get started if you are interested in volunteering.  The volunteer corps for many of those organizations is graying and many of them need an influx of younger volunteers to sustain their activities. 
2. Donate:  Local anti-hunger groups need money to continue providing emergency food services.  You can donate directly by contacting the list above or you can consider making a micro-donation to Fed Up with Hunger by clicking here.      
3. Plant a food garden: The demand for fresh foods at local food banks and pantries is growing.  By planting a food garden and donating your harvest to local food banks and pantries, you will be increasing the supply of nutritious, fresh foods in the emergency food system (to say nothing about helping to green LA).  If you don’t think your little garden (or apartment box garden) can help, keep in mind that for every $1 invested in a food garden yields $6 in produce.  Furthermore, during World War II, 40% of our vegetables were grown in backyard gardens.    
4. Glean: We are surrounded by a bounty of nutritious food.  By joining gleaning organizations like Food Forward and other organizations who have partnerships with local farms and restaurants, you can further help increase the amount of fresh, nutritious food in the emergency food system.   
5. Advocate: The key to ending hunger lies in creating the political will in our elected officials to do so.  Sign a petition to call on Congress to support creating access to healthy foods, write a letter to your legislator and tell them you support a strong Childhood Nutrition Reauthorization Act, and tell your friends to join the movement.  Our elected officials will have no choice than to listen to us if we all declare, in one righteous voice, that we are all Fed Up with Hunger.

Aaren Alpert is Fed Up With Hunger’s in-house youth outreach pro .  When Aaren heard that the United Synagogue Youth, or USY, needed social action programming for their Valley Beth Shalom weekend teen retreat, she got to work.  Let me tell you something about Aaren– she’s serious when it comes to youth programming.  Not only is she armed with years of personal and professional experience, but her mother is the legendary Merrill Alpert, youth programming maven of Far West United Synagogue Youth.  In other words, this sort of stuff is literally in her blood.  Teaming up with VBS’ Rabbi Noah Farkas and youth directors Alison Bluestein and Tiffany Kosloy, Aaren put her know how to good use and set up a whole Fed Up With Hunger themed weekend!

On Saturday morning, the USY Fed Up With Hunger extravaganza kicked off with over 100 USY’ers crowded into the Valley Beth Shalom youth lounge for a Fed Up With Hunger Banquet.  The Fed Up With Hunger Banquet is a scripted meal conducted a lot like a Passover Seder, but, instead of telling the story of the Israelites flight from Egypt, the banquet explores the character of food insecurity in the world at large and our own communities.   The USY’ers were challenged as the more economically fortunate to realize how difficult it is for needy individuals and families to afford fresh, healthful food.  We were really impressed with the lively extended conversation the banquet provoked, especially considering the banquet was holding up their lunch!

After taking a break on Saturday for Shabbat and the obligatory DJ’ed dance, the USY’ers got back to it on Sunday morning with a workshop which had them budget for a week’s worth of groceries on a food insecure household’s income.  Even with food stamps, soup kitchens and food pantries to rely on, the USY’ers realized that eating healthfully on a strapped food budget is nearly impossible.  The numbers are demoralizing: the price differential between a nutritionally poor and healthful diet amounts to several hundred dollars per week for a family of four.  The workshop is frustrating by design, as the point is to demonstrate how the food insecure eat poorly as a matter of necessity.

Once the USY’ers were sufficiently fed up with hunger (we can’t resist that pun around here), they rolled up their sleeves and got hands on with their Tikkun Olam.  They split up into groups and worked on a bevy of different projects: potato boxes planters for VBS’ community garden were built, lasagnas were made for a local homeless shelter, food was sorted for the VBS food pantry and nearly one hundred pounds of food donations were collected from Ralph’s.  Some of the more theatrically inclined USY’ers put together video PSA’s about hunger to post on their Facebook pages and other social media.  All in all, were completely impressed by the enthusiastic response we got.  The USY’ers learned about hunger, they took action against hunger and they made the fight to end hunger their own.

After the program was over, we asked Adam Braun, one of the USY teen leaders responsible for running the kinnus, how the weekend impacted him.  He said that “For me, it was an experience to be treasured and it has inspired me to take future action because I know that, even though I may just be one adolescent teenager, I can make a difference.”  That’s right Adam- you can!  And together, we can do so much more.  Thank you USY for taking a stand against hunger in Los Angeles!

(excerpted from Daily Dish/LATimes)

Filmmakers Lori Silverbush and Kristi Jacobson are currently in production on the film “Hungry in America,” exploring why so many people in our country go without food, and what can be done about it. The film is co-produced by Silverbush’s husband, “Top Chef” judge Tom Colicchio, along with another well-known culinary superstar, Mario Batali.

“In a country as wealthy as ours, it’s amazing that so many people are going without. Forty-nine million people experience hunger in this nation, 17 million of which are children,” Silverbush asserts.

Read the article >>

Find out what other celeb chefs are doing to fight hunger.

Cooking classes can be great fun, but they can also deliver the occasional moment of utter horror. It’s not the part where you butcher a chicken by yourself, though that isn’t exactly good times. It’s not the array of very sharp knives either. No, it’s the way that passionate amateur cooks and professional chefs are encouraged to toss any element of a meal that isn’t utterly perfect. Sure, aspiring star restaurateurs are also drilled about the merits of food economy — saving precious dollars by using everything you can in the kitchen — but if a piece of cauliflower is a bit too charred or a meat dish just a touch over-dry, eh, c’est la vie, out it goes.

I felt the same horror over the recent winter holidays. Mom made the traditional turkey, but she tossed the giblets. I was shocked; you can make and freeze a terrific turkey stock out of those giblets with very little effort. And it’s a great payoff. Freeze your rich turkey stock, save it for a cold, rainy day. When you need it, thaw the stock, add a little corn or carrot, a bit of leftover chicken or turkey, a handful of pasta or matzoh meal, et voila, a hot soup and a perfect cure for stubborn cold.

Wasting food always triggers a feeling of shock in me, no matter how small the loss. It reminds me, every time, that there are hungry people in my own town who could use that over-caramelized cauliflower or slightly dry roasted meat. Now, I hear that I’m not alone. I’ve learned there are many star chefs — perfectionists all — who, nonetheless have taken up the cause of hunger. Their cauliflower may be a perfect golden brown, but their cash is going toward assuring that no one goes without a nutritious meal, here or elsewhere.

Here are some examples of rockstar chefs who are taking on hunger:

* The chefs who participated in the The 27th Wine and Food Festival back in October — major food innovators like Thomas Keller of French Laundry — didn’t just share their talents with local foodies. The event benefitted LA Meals on Wheels, which, over the years, has received an estimated $15 million from its affiliation with the festival.

*   Top Chef’s Tom Colicchio may come off as tough, but he’s got a serious charitable streak, especially when it comes to hunger in America.

*   Jar restaurant’s Suzanne Tracht won her preliminary round of Top Chef Masters, assigning $10,000 for JFS/SOVA, which feeds thousands of needy men, women and children every month. Tracht has also raised money for SOVA through Jar itself, with a $500 per-plate dinner.

*   The “Two Hot Tamales” — Susan Feniger and Mary Sue Miliken — have worked to end hunger with Share Our Strength.

*   Speaking of Taste of a Nation LA, it also benefits the Share Our Strength cause, and it’s got a huge list of local restaurant sponsors. At the very top: Rising chef Ben Ford of local favorite Ford’s Filling Station. He’s the chair this year. And this is a real fundraiser, not just a foodie event with a bit of a charity attached. Since 1988, Taste of a Nation events, the nation’s largest culinary fundraising events, have raised over $70 million. And 100 percent of ticket sales to Taste events go toward anti-hunger, anti-poverty efforts.

*   And speaking of Ford, his commitment to ending hunger doesn’t end with Taste of a Nation LA. Ford also supports the local Farragut School Garden.  He’s helped them secure seed, dirt and other essentials. You can help Ford support the garden, too; when you pay the check at Ford’s restaurant you can also make a donation to the Farragut School Garden.

It is I, the E! Online Answer B!tch! Blogging in an effort to help end hunger in my home city?

Lo, you may ask, lo, how can you be in two places at once, Answer B!tch? How can you be on the intertubes at E! Online AND at the blog for Fed Up With Hunger? It’s not easy, I’ll tell you. It’s darned hard, in fact. But there’s no place I’d rather be than right here.

Why? The problem of hunger in my own beloved town of Los Angeles has become a passion of mine. I’m glad that so many celebrities support charities, and have taken on urgent crises around the planet; in fact, many of the stars I cover for E! Online have adopted hunger as their charity of choice, particularly overseas. However, right here, in one of the biggest, most blessed and beautiful cities on Earth, 1 million people face hunger every single night. And 25% of all children in LA are food insecure.

The problem is more nuanced than you might think; canned food drives are terrific, and I encourage you to start one as, say, part of a New Years resolution to help your own neighbors in need. Fed Up With Hunger is always open to any help anyone can offer. But you may be shocked to learn just how hard it is for some people in Los Angeles to find nutritious options for their children — even those who have a little money. In East Los Angeles, an assessment by the East L.A. Community Corporation — also known as the ELACC — identified one supermarket for almost 90,000 residents in the Boyle Heights area, or more than four times lower than the average for Los Angeles County. What does that mean? Well, if you can’t get to a supermarket, you’re often left with only fast food or prepackaged options for your meals. No fresh fruit or vegetables — the basic stuff that anyone needs to stay healthy and well fed. Isn’t it everyone’s right to be not only fed, but fed properly and with good nutrition? Burgers and Twinkies are fun to eat, but, let’s face it. They’re not real food.

It doesn’t end there. Of the nearly 1,300 food establishments in South and Central Los Angeles, nearly 30% are fast food restaurants, 22% as convenience or liquor stores, and less than 2% as full service food markets.  The Community Health Council’s South Los Angeles Health Equity Scorecard has found that in South Los Angeles, there were 8.51 liquor stores per square mile, compared to 1.56 in Los Angeles County. So again, let me make that clear: If you live in a poor or disenfranchised portion of Los Angeles, you have roughly eight times more liquor stores in your area, but you have to work — hard — just to find a fresh floret of broccoli or a real banana.

I am lucky enough that I can take such foods for granted. I have not one, but, three full-service supermarkets within walking distance of my house. Through FUWH, I’ve learned that so many Angelenos don’t even have one. How can we lecture people about obesity rates or healthy options for kids if we can’t even point them to a place where they can get the right building blocks for our bodies? It’s hypocritical, and it isn’t right.

I’ll be honest. I could sit here and get all self-righteous about how Ralphs or Pavilions needs to get on the stick and build more supermarkets in more places, but I know it’s not that simple. But maybe, just by being aware of how uneven the system really is — right here in Los Angeles — we can get more people to focus on the problem, people who can help. It’s a small step. But every little bit counts.

Students at UCLA Hillel are rolling up their sleeves and joining the fight against hunger in Los Angeles. Hillel is a student organization whose mission is to enrich the lives of Jewish undergraduate and graduate students so that they may give back to the Jewish people and the world.  One way Hillel students give back is though tzedek, which is Hebrew for “social justice.“ Every Hillel chapter has a tzedek chair who organizes service events, helping to teach students that an important part of being a community is to take care of the less fortunate.

In honor of Thanksgiving, UCLA Hillel’s hunger-project-in-charge Desiree Soleymani organized a PB&J Challenge Night.  Fifteen students came together to make as many as peanut butter and jelly sandwiches as they could for the hungry in our community.  In their tzedek inspired zeal, they made over 200 peanut butter and jelly sandwiches.  Hillel donated the sandwiches to the food recovery organization Angel Harvest, which distributed them to homeless people living in the West Hollywood area.

During the event, the students watched videos from the Fed Up with Hunger website and discussed future events for the upcoming year. UCLA Hillel will hold additional Fed Up With Hunger themed events in the coming year, including more PB&J Challenge Nights and a volunteer day at a soup kitchen.  They also plan to launch an initiative to get UCLA to donate surplus food from campus dining facilities to food aid providers.

Fed Up With Hunger applauds UCLA Hillel’s efforts to fight food insecurity in Los Angeles!  We here at Fed Up With Hunger are forming a broad coalition of student groups working against hunger.  If you’re a student activist from any campus organization, whether faith or cause based,  and you want to get involved with Fed Up With Hunger, e-mail me at ebraun@jewishla.org.  I’ll be happy to help your group find it’s place in the Fed Up With Hunger campaign!