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Feed Evansville asks for community's help to keep school children fed all summer long

Feed Evansville asks for community's help to keep school children fed all summer long

Yahoo29-05-2025

EVANSVILLE, Ind. (WEHT) — Feed Evansville is asking for the community's help to keep school kids fed this summer.
The organization will be outside city pools seven days a week starting next month and offering free lunches.
It won't be soon before long Tri-State families will be making memories and making a splash at Evansville's pools.
Lorraine and Rochelle-Landers are empty now, but will open for the first time this year on Saturday morning. New for the season: people can enjoy new concession tables.
There's another initiative happening here too to help alleviate financial stressors on families and to keep our kids healthy.
On Wednesday, Feed Evansville asked residents to donate the money they would normally use to buy lunch or coffee to its cause, as part of the Brown Bag Challenge.
Feed Evansville Executive Director Lisa Vaughan says the money collected will go toward buying nutritious meals which include a sandwich or wrap, grain, fruit and vegetable.
Those meals will be handed out between 11:30 a.m. and 12:30 p.m. seven days a week outside the gates of the all three pools, so kids do not have to pay the one-or-two-dollar admission to eat.
Feed Evansville wants to get rid of any stress on families, especially if it comes to choosing between paying their bills or for food.
'We will be making sure that we have lunches for those who attend. We just ask everybody to eat on site, so that we're in guidelines of the USDA, and we can have some good quality food there for you,' Vaughan says.
Feed Evansville has met its $5,000 goal which provides lunches and snacks for six weeks. However, it's still accepting donations, so the organization can feed everyone until the end of summer. It comes as Vaughan says 41% of parents struggle to feed their kids during school breaks.
The city is also matching up to $2,500 for the program. Starting June 2, those meals will be available for pick-up regardless whether the pools are open.
Those interested in volunteering and packing meals can go to https://feedevansville.com/.
Feed Evansville asks for community's help to keep school children fed all summer long
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Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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In her book, she calls these 'kitchen raid recipes.' 'You don't need the book for this, though. Think about curry. You have the base sauce that you can make every week, then add any bean. Or pasta. You can toss all sorts of veggies into a pasta sauce,' she added. Pizza, grain bowls with your favorite dressing, and tacos are all fantastic and flexible options, too. 'I never suggest that people eat spoiled food, but in North America, we've become really fixated on best before dates. These are not expiration dates,' Bodrug noted. They're just a recommendation from the brand about when quality might begin to decline slightly. In other words, there's no need to follow the rules strictly and dump your milk if it was 'best before' last Friday. Of course, the fresh fruits and vegetables we buy don't have any sort of date listed, so Bodrug recommends using your eyes and sense of smell to search for signs that they may be off before throwing away or composting your food. 'If there are signs of mold or spoilage, it's too late. Get rid of it and move on. That still happens to me, too,' Bodrug said. 'I still have waste, but if we're being more mindful about what we buy, we're going to have less waste over time, which really adds up.' After you use the florets in stir-fries, salads or roasted vegetables, save the stems to make crunchy vegetable 'fries.' 'In addition to the broccoli stem, this recipe only calls for four more ingredients,' Bodrug wrote on her website. For an extra layer of flavor, feel free to 'add spices, nutritional yeast, hot sauce, or liquid smoke to the almond milk and flour batter,' she added. Serves 4 Prep time: 10 minutes Cook time: 20 minutes Total cooking time: 30 minutes ● 3 broccoli stems ● ½ cup all-purpose flour ● ½ cup unsweetened almond milk or other milk of choice ● ¾ cup breadcrumbs, panko or seasoned ● ½ teaspoon salt 1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a baking sheet with parchment paper. 2. Using a vegetable peeler, slice off the tough outer layer of the broccoli stems. Cut into fry shapes and set aside. 3. Set up a breading station with two bowls: Mix the flour and almond milk in one and add the breadcrumbs to the second. 4. Working one piece of broccoli at a time, coat with the flour and almond milk mixture and then the breadcrumbs. Place on the lined baking sheet and repeat until all broccoli pieces are coated. 5. Bake until the broccoli stem fries are crispy, approximately 15 to 20 minutes. Season with salt to taste and serve with a dipping sauce of choice. Karla Walsh is a Des Moines, Iowa-based freelance lifestyle writer with more than 16 years of editorial experience.

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