Tradisionele resepte

Hoe om gratis kos aan werkers in die frontlinie van Coronavirus te stuur

Hoe om gratis kos aan werkers in die frontlinie van Coronavirus te stuur

Dokters, verpleegsters en ander mediese personeel daag daagliks te werk te midde van die koronaviruspandemie op om die mees kritieke pasiënte te help, wat hul eie gesondheid en veiligheid in gevaar stel. As u in die finansiële posisie is om dankie te sê aan die frontwerkers deur 'n bydrae van u keuse te lewer, neem hierdie handelsmerke en organisasies tans skenkings om gratis kos aan hulle te verskaf.

&pizza
In vennootskap met Citi, een van Amerika se gunsteling -pizza -kettings, en pizza, het Hero Kitchens begin om hospitaalwerkers van gratis pizza te voorsien. Om 'n bydrae te lewer om hulle te voed, klik hier en plaas 'n bestelling vir 'n Hero Pie of stuur '#feedthem' na 200-03.

Dunkin '
Stuur 'n geskenkkaart by DunkinCoffeeBreak.com vir u plaaslike (of verre) held. Vir elke e-geskenkkaart wat gekoop word, skenk die koffieketting $ 1 tot $ 100,000 aan die Dunkin 'Joy in Childhood Foundation se COVID-19-hulpfonds.

Pizza versus pandemie
Pizza vs. Pandemic is 'n inisiatief van Slice Out Hunger, Slice and Pizza to the Polls wat onafhanklike pizzeria help om heerlike pizza's te lewer aan werkers in die hospitaal, klinieke, skuilings en ander sorgsentrums. Die bestellings word befonds deur skenkings van die publiek. Klik hier om by te dra.

Voer die Frontlines
Feed the Frontlines is 'n donasie-gebaseerde liefdadigheidsorganisasie wat werkers in New York voed. Alle aflewerings kom van plaaslike restaurante. Klik hier om 'n skenking te maak.

Van hul bord af
Off They Plate verskaf voedsame maaltye aan hospitaalspanne terwyl dit meer as 50% van die maaltydkoste bied as 'n ekonomiese verligting vir restaurantwerkers wat werkloos is. Klik hier om 'n skenking te maak.

Soetgroen
Die Sweetgreen Impact Outpost Fund is van stapel gestuur in samewerking met Jose Andres se nie-winsgewende World Central Kitchen om gratis Sweetgreen aan hospitaalwerkers en ander mediese personeel te lewer. Klik hier om aan die program te skenk.

Help om die Frontlines LA te voed
Help Feed the Frontlines, wat begin is deur 'n klein groepie plaaslike mammas in Los Angeles, werk nou saam met World Central Kitchen om gesondheidsorgwerkers maaltye uit plaaslike restaurante te voed. Klik hier om te skenk.

Voer die Frontline NOLA
As u skenk aan Feed the Frontline NOLA, beveel die organisasie kos uit restaurante wat plaaslik besit word, aan kunstenaars en musikante wat nie meer kan werk nie, by hospitale afgelewer word. Om te skenk, klik hier of hier vir die GoFundMe.

Gee InKind vir Chicago
Ondersteun hospitaalwerkers in die Chicago-omgewing deur die aflewering van voedsel by die restaurant van u keuse te koördineer. Vir verdere instruksies, klik hier.

Girl Scouts Koekiesorg
The Girl Scouts of America het sy bedrywighede aanlyn verskuif, waar u koekies soos Samoas, Tagalongs en Thin Mints kan koop of skenk aan eerste responders, vrywilligers en plaaslike behoeftes. Klik hier om dit te doen.

Meals4Helde
Meals4Heroes is 'n vrywillige organisasie wat skenkings aanvaar om werkers in die New York-stad te voed, insluitend dokters, verpleegsters en EMT's, en personeellede vir restaurante. Slegs $ 10 bied een ete. Klik hier om te skenk.

Krakervat
Cracker Barrel werk saam met kunstenaars van Sony Music in Nashville, waaronder Chris Young, om geld in te samel vir maaltye vir gesondheidswerkers. Vir elke maaltyd wat gekoop word, skenk die kultus-gunsteling restaurantketting nog een maaltyd aan versorgers by HCA Healthcare-geaffilieerde hospitale in Dallas; Houston; Orlando, Florida; Tampa, Florida en Nashville, Tennessee. Aanhangers kan op Sondag 26 April die lewendige konsert op Cracker Barrel se Facebook -livestream kyk.

Territory Foods
Territory Foods is 'n afleweringsdiens wat tans beskikbaar is in 13 markte, insluitend New York; Washington DC.; Baltimore; Dallas; Houston; San Francisco; Sacramento, Kalifornië; Los Angeles; Binnelandse Ryk, Kalifornië; San Diego; Hampton Roads, Virginia en Richmond, Virginia. As u twee etes aan werkers in die voorkant skenk, sal die handelsmerk 'n derde skenk. Klik hier om dit te doen.

Territory Foods werk ook saam met die "Top Chef" -finalis Eric Adjepong. As u besluit om die maaltyd wat hy ontwerp het, te ontvang, gaan 'n deel van die opbrengs aan liefdadigheidsfondse, waaronder die James Beard Relief Fund.

Bydraes op grond van donasies van die publiek is slegs een van vele maniere om vriendelikheid te betoon te midde van die koronavirus. Boonop werk groter entiteite ook om eerste -responders te help. Dit is wat handelsmerke soos KFC, Chipotle en Starbucks doen om terug te gee.


Bakers regoor die land gebruik hul brood en gebak om terug te gee aan hul gemeenskappe - hier is hoe

Ontmoet bakkers van regoor die Verenigde State wat hul lekkernye in die oond deel as 'n manier om 'n bietjie goed te doen.

Voor die pandemie het die voedselfotograaf Aliza Sokolow per jaar verskeie reise onderneem saam met die Joint Distribution Committee, 'n Joodse hulporganisasie wat maatskaplike impakwerk in ontwikkelende lande doen. Toe die pandemie toeslaan, is nie net die reise opgehou nie, maar die fotograaf in Los Angeles het al haar werk verloor, maar Sokolow was steeds daartoe verbind om iets te doen wat 'n positiewe uitwerking op haar gemeenskap sou hê. "Toe dit veilig voel om 'n bietjie in April uit te gaan, het ek begin om challah te bak en dit aan 'n paar mense te verkoop en 50 persent van die opbrengs te skenk aan liefdadigheidsorganisasies wat ek wou teruggee net om myself iets te gee," het Sokolow gesê. Dit het begin en het my die afgelope tien maande toegelaat om terug te gee. Dit is 'n voorreg om mense 'n prys te gee omdat hulle my gehelp het om terug te gee. & Quot

Te midde van die donkerte van die afgelope tien maande, het 'n aantal bakkers brood en ander gebak gebruik om rassisme te beveg, werkers in die front te voed en baie van die ander sistemiese uitdagings wat ons in die gesig staar, die hoof te bied. In die proses maak hulle hul klein uithoeke van die wêreld helderder, wat vreugde bring in 'n tyd toe so baie van ons dit die nodigste gehad het.

Toe hy van die restaurant Aska in New York afgestuur word, het Tyler Lee Steinbrenner sy woonstel in 'n klein bakkery omskep. Hy het begin om brode te bak vir Honey & aposs x Cafe Forsaken maaltyddruppels vir werkers in die front en Woodbine, 'n eksperimentele gemeenskapsentrum wat vroeg in die lente van 2020 'n koskas begin het. , wat homself wild-suurdeegtegnieke geleer het terwyl hy in 2017 in Thailand gewerk en gewoon het. Sy ACQ-melkbrood, 'n meel- en ryspap wat in 'n organiese melk-, botter- en eiergeelmengsel gevou is, het vinnig gewild geraak onder New Yorkers.

Steinbrenner is daartoe verbind om die wedersydse hulppogings voort te sit en brood vir inwoners en restaurante in New York te bak, en verhuis sy bakkery ACQ Bread Co. (die ACQ staan ​​Anti-Conquest) uit sy woonstel na 'n bakkery in Brooklyn. Individue koop brood direk via die webwerf of deur op een van sy gemeenskapsondersteunde landbou-agtige programme in te teken, en hy het ook 'n groothandel vir restaurante. Ek het my volwasse lewe as 'n arbeider deurgebring, sodat 'n onderneming 'n volledige voorreg is. Wat dit betref, is my doel nie om wins te maak nie. Ek hoop om 'n onafhanklike model te skep wat volhoubare, organiese, plaaslike, onafhanklike landbou prys, en dit met mense sonder onderskeid en met liefde deel, "het Steinbrenner gesê.

Terwyl Sokolow, Steinbrenner en ander soos Mallory Cayon van FEW, wat 'n pond pasta skenk vir elke item, insluitend pasta, koekdeeg en kaneelrolletjies wat by die LA Food Bank gekoop is, nuwe bakkery -modelle geskep het om hul gemeenskappe te ondersteun, gevestigde bakkerye soos Mah-Ze-Dahr Bakery en Daily Driver in San Francisco het hul verpligtinge teenoor hul gemeenskappe verdubbel. "Voedsel is voedsel, en dit is ongelooflik belangrik om hiervoor te voorsien," sê Umber Ahmad, mede-eienaar van Mah-Ze-Dahr in New York en eienaar van Mah-Ze-Dahr Bakery by Knead Hospitality Design. Sedert die bakkery in 2016 geopen is, het die bakkery 'n liefdadigheidskomponent gehad, wat elke drie maande 'n persentasie van sy inkomste geskenk het aan No Kid Hungry, 'n organisasie wat voedselonsekerheid by kinders uitroei, en werk gereeld aan die Birthday Party Project, wat maak verjaardagpartytjies vir kinders in hawelose skuilings. Gedurende die kwarantynperiode in New York en aposs in 2020, het hulle gebak gebak vir die werkers in die stad en apos, wat gehelp het om duisende gesondheidsorg- en noodverskaffers te voed, selfs al was hulle nie eers sakeondernemings nie. "Dit het die wêreld beteken dat ons selfs die kleinste uitstappies tydens hul krisistye kon bied," het Ahmad gesê.

Op dieselfde manier het Daily Driver bagels, koffie en meer geskenk aan die brandweer, die Universiteit van Kalifornië, San Francisco en Food Runners, 'n organisasie wat oortollige bederfbare voedsel by plaaslike restaurante afhaal en dit by die kosprogramme in die buurt aflewer sedert hulle oopgemaak het. Sedert die begin van die pandemie het hulle egter meer UCSF-skenkings gekry en donasies vir COVID-19-toetswebwerwe bygevoeg. Hulle beplan ook om koffie en bagels na inentingsplekke naby hulle te bring.

Terug in Los Angeles maak Sokolow Maandag die geur van die week bekend vir This Is What I Baked (sy het altyd gewone challah en sjokoladekoekies ook te koop). Bestellings sluit op Woensdae en sy kies 'n ander liefdadigheidsorganisasie om elke week die opbrengs aan te skenk. Vorige skenkings het gegaan aan NAMI, Donor & aposs Choose, wat onderwysers in gemeenskappe met baie behoeftes verbind met donateurs wat wil help, World Central Kitchen en Operation Warm, wat baadjies skenk aan kinders in nood.

Terwyl sy hoop om aan te hou bak en skenk as ons uit die kwarantynlewe kom, fokus sy daarop om dinge vir eers week vir week te neem. "Daar is geen tekort aan ander mense wat groot dinge in hul gemeenskappe doen nie, en ek is gelukkig daarvoor dat ek 'n manier geskep het om hulle te ondersteun," het Sokolow gesê.


Bakers regoor die land gebruik hul brood en gebak om terug te gee aan hul gemeenskappe - hier is hoe

Ontmoet bakkers van regoor die Verenigde State wat hul lekkernye in die oond deel as 'n manier om 'n bietjie goed te doen.

Voor die pandemie het die voedselfotograaf Aliza Sokolow per jaar verskeie reise onderneem saam met die Joint Distribution Committee, 'n Joodse hulporganisasie wat maatskaplike impakwerk in ontwikkelende lande doen. Toe die pandemie toeslaan, is nie net die reise opgehou nie, maar die fotograaf in Los Angeles het al haar werk verloor, maar Sokolow was steeds daartoe verbind om iets te doen wat 'n positiewe uitwerking op haar gemeenskap sou hê. "Toe dit veilig voel om 'n bietjie in April uit te gaan, het ek begin om challah te bak en dit aan 'n paar mense te verkoop en 50 persent van die opbrengs te skenk aan liefdadigheidsorganisasies wat ek wou teruggee net om myself iets te gee," het Sokolow gesê. Dit het begin en het my die afgelope tien maande toegelaat om terug te gee. Dit is 'n voorreg om mense 'n prys te gee omdat hulle my gehelp het om terug te gee. & Quot

Te midde van die donkerte van die afgelope tien maande het 'n aantal bakkers brood en ander gebak gebruik om rassisme te beveg, werkers in die front te voed en baie van die ander sistemiese uitdagings wat ons in die gesig staar, die hoof te bied. In die proses maak hulle hul klein uithoeke van die wêreld helderder, wat vreugde bring in 'n tyd toe so baie van ons dit die nodigste gehad het.

Toe hy van die restaurant Aska in New York afgestuur word, het Tyler Lee Steinbrenner sy woonstel in 'n klein bakkery omskep. Hy het begin om brode te bak vir Honey & aposs x Cafe Forsaken maaltyddruppels vir werkers in die front en Woodbine, 'n eksperimentele gemeenskapsentrum wat vroeg in die lente van 2020 'n koskas begin het. , wat homself wild-suurdeegtegnieke geleer het terwyl hy in 2017 in Thailand gewerk en gewoon het. Sy ACQ-melkbrood, 'n meel- en ryspap wat in 'n organiese melk-, botter- en eiergeelmengsel gevou is, het vinnig gewild geraak onder New Yorkers.

Steinbrenner is daartoe verbind om voortdurend pogings tot wedersydse hulp aan te gaan en brood vir inwoners en restaurante in New York te bak, en verhuis sy bakkery ACQ Bread Co. (die ACQ staan ​​Anti-Conquest) uit sy woonstel na 'n bakkery in Brooklyn. Individue koop brood direk via die webwerf of deur op een van sy gemeenskapsondersteunde landbou-agtige programme in te teken, en hy het ook 'n groothandel vir restaurante. Ek het my volwasse lewe as 'n arbeider deurgebring, sodat 'n onderneming 'n volledige voorreg is. Wat dit betref, is my doel nie om wins te maak nie. Ek hoop om 'n onafhanklike model te skep wat volhoubare, organiese, plaaslike, onafhanklike landbou prys, en dit met mense sonder onderskeid en met liefde deel, "het Steinbrenner gesê.

Terwyl Sokolow, Steinbrenner en ander soos Mallory Cayon van FEW, wat 'n pond pasta skenk vir elke item, insluitend pasta, koekdeeg en kaneelrolletjies wat by die LA Food Bank gekoop is, nuwe bakkery -modelle geskep het om hul gemeenskappe te ondersteun, gevestigde bakkerye soos Mah-Ze-Dahr Bakery en Daily Driver in San Francisco het hul verpligtinge teenoor hul gemeenskappe verdubbel. "Voedsel is voedsel, en dit is ongelooflik belangrik om hiervoor te voorsien," sê Umber Ahmad, mede-eienaar van Mah-Ze-Dahr in New York en eienaar van Mah-Ze-Dahr Bakery by Knead Hospitality Design. Sedert die bakkery in 2016 geopen is, het die bakkery 'n liefdadigheidskomponent gehad, wat elke drie maande 'n persentasie van sy inkomste geskenk het aan No Kid Hungry, 'n organisasie wat voedselonsekerheid by kinders uitroei, en werk gereeld aan die Birthday Party Project, wat maak verjaardagpartytjies vir kinders in hawelose skuilings. Gedurende die kwarantynperiode in New York en aposs in 2020, het hulle gebak gebak vir die werkers in die stad en apos, wat gehelp het om duisende gesondheidsorg- en noodverskaffers te voed, selfs al was hulle nie eers sakeondernemings nie. "Dit het die wêreld beteken dat ons selfs die kleinste uitstappies tydens hul krisistye kon bied," het Ahmad gesê.

Op dieselfde manier het Daily Driver bagels, koffie en meer geskenk aan die brandweer, die Universiteit van Kalifornië, San Francisco en Food Runners, 'n organisasie wat oortollige bederfbare voedsel by plaaslike restaurante afhaal en dit by die kosprogramme in die buurt aflewer sedert hulle oopgemaak het. Sedert die begin van die pandemie het hulle egter meer UCSF-skenkings gekry en donasies vir COVID-19-toetswebwerwe bygevoeg. Hulle beplan ook om koffie en bagels na inentingsplekke naby hulle te bring.

Terug in Los Angeles maak Sokolow Maandag die geur van die week bekend vir This Is What I Baked (sy het altyd gewone challah en sjokoladekoekies ook te koop). Bestellings sluit op Woensdae en sy kies 'n ander liefdadigheidsorganisasie om elke week die opbrengs aan te skenk. Vorige skenkings het gegaan aan NAMI, Donor & aposs Choose, wat onderwysers in gemeenskappe met baie behoeftes verbind met donateurs wat wil help, World Central Kitchen en Operation Warm, wat baadjies skenk aan kinders in nood.

Terwyl sy hoop om aan te hou bak en skenk as ons uit die kwarantynlewe kom, fokus sy daarop om dinge vir eers week vir week te neem. "Daar is geen tekort aan ander mense wat groot dinge in hul gemeenskappe doen nie, en ek is gelukkig daarvoor dat ek 'n manier geskep het om hulle te ondersteun," het Sokolow gesê.


Bakers regoor die land gebruik hul brood en gebak om terug te gee aan hul gemeenskappe - hier is hoe

Ontmoet bakkers van regoor die Verenigde State wat hul lekkernye in die oond deel as 'n manier om 'n bietjie goed te doen.

Voor die pandemie het die voedselfotograaf Aliza Sokolow per jaar verskeie reise onderneem saam met die Joint Distribution Committee, 'n Joodse hulporganisasie wat maatskaplike impakwerk in ontwikkelende lande doen. Toe die pandemie toeslaan, is nie net die reise opgehou nie, maar die fotograaf in Los Angeles het al haar werk verloor, maar Sokolow was steeds daartoe verbind om iets te doen wat 'n positiewe uitwerking op haar gemeenskap sou hê. "Toe dit veilig voel om 'n bietjie in April uit te gaan, het ek begin om challah te bak en dit aan 'n paar mense te verkoop en 50 persent van die opbrengs te skenk aan liefdadigheidsorganisasies wat ek wou teruggee net om myself iets te gee," het Sokolow gesê. Dit het begin en het my die afgelope tien maande toegelaat om terug te gee. Dit is 'n voorreg om mense 'n prys te gee omdat hulle my gehelp het om terug te gee. & Quot

Te midde van die donkerte van die afgelope tien maande, het 'n aantal bakkers brood en ander gebak gebruik om rassisme te beveg, werkers in die front te voed en baie van die ander sistemiese uitdagings wat ons in die gesig staar, die hoof te bied. In die proses maak hulle hul klein uithoeke van die wêreld helderder, wat vreugde bring in 'n tyd toe so baie van ons dit die nodigste gehad het.

Toe hy van die restaurant Aska in New York afgestuur word, het Tyler Lee Steinbrenner sy woonstel in 'n klein bakkery omskep. Hy het begin om brode te bak vir Honey & aposs x Cafe Forsaken maaltyddruppels vir werkers in die front en Woodbine, 'n eksperimentele gemeenskapsentrum wat vroeg in die lente van 2020 'n koskas begin het. , wat homself wild-suurdeegtegnieke geleer het terwyl hy in 2017 in Thailand gewerk en gewoon het. Sy ACQ-melkbrood, 'n meel- en ryspap wat in 'n organiese melk-, botter- en eiergeelmengsel gevou is, het vinnig gewild geraak onder New Yorkers.

Steinbrenner is daartoe verbind om voortdurend pogings tot wedersydse hulp aan te gaan en brood vir inwoners en restaurante in New York te bak, en verhuis sy bakkery ACQ Bread Co. (die ACQ staan ​​Anti-Conquest) uit sy woonstel na 'n bakkery in Brooklyn. Individue koop brood direk via die webwerf of deur op een van sy gemeenskapsondersteunde landbou-agtige programme in te teken, en hy het ook 'n groothandel vir restaurante. Ek het my volwasse lewe as 'n arbeider deurgebring, sodat 'n onderneming 'n volledige voorreg is. Wat dit betref, is my doel nie om wins te maak nie. Ek hoop om 'n onafhanklike model te skep wat volhoubare, organiese, plaaslike, onafhanklike landbou prys, en dit met mense sonder onderskeid en met liefde deel, "het Steinbrenner gesê.

Terwyl Sokolow, Steinbrenner en ander soos Mallory Cayon van FEW, wat 'n pond pasta skenk vir elke item, insluitend pasta, koekdeeg en kaneelrolletjies wat by die LA Food Bank gekoop is, nuwe bakkery -modelle geskep het om hul gemeenskappe te ondersteun, gevestigde bakkerye soos Mah-Ze-Dahr Bakery en Daily Driver in San Francisco het hul verpligtinge teenoor hul gemeenskappe verdubbel. "Voedsel is voedsel, en dit is ongelooflik belangrik om hiervoor te voorsien," sê Umber Ahmad, mede-eienaar van Mah-Ze-Dahr in New York en eienaar van Mah-Ze-Dahr Bakery by Knead Hospitality Design. Sedert die bakkery in 2016 geopen is, het die bakkery 'n liefdadigheidskomponent gehad, wat elke drie maande 'n persentasie van sy inkomste geskenk het aan No Kid Hungry, 'n organisasie wat voedselonsekerheid by kinders uitroei, en werk gereeld aan die Birthday Party Project, wat maak verjaardagpartytjies vir kinders in hawelose skuilings. Gedurende die kwarantynperiode in New York en aposs in 2020, het hulle gebak gebak vir die werkers in die stad en apos, wat gehelp het om duisende gesondheidsorg- en noodverskaffers te voed, selfs al was hulle nie eers sakeondernemings nie. "Dit het die wêreld beteken dat ons selfs die kleinste uitstappies tydens hul krisistye kon bied," het Ahmad gesê.

Op dieselfde manier het Daily Driver bagels, koffie en meer geskenk aan die brandweer, die Universiteit van Kalifornië, San Francisco en Food Runners, 'n organisasie wat oortollige bederfbare voedsel by plaaslike restaurante afhaal en dit by die kosprogramme in die buurt aflewer sedert hulle oopgemaak het. Sedert die begin van die pandemie het hulle egter meer UCSF-skenkings gekry, en donasies vir COVID-19-toetswebwerwe bygevoeg. Hulle beplan ook om koffie en bagels na inentingsplekke naby hulle te bring.

Terug in Los Angeles maak Sokolow Maandag die geur van die week bekend vir This Is What I Baked (sy het altyd gewone challah en sjokoladekoekies ook te koop). Bestellings sluit op Woensdae en sy kies 'n ander liefdadigheidsorganisasie om elke week die opbrengs aan te skenk. Vorige skenkings het gegaan aan NAMI, Donor & aposs Choose, wat onderwysers in gemeenskappe met baie behoeftes verbind met donateurs wat wil help, World Central Kitchen en Operation Warm, wat baadjies skenk aan kinders in nood.

Terwyl sy hoop om aan te hou bak en skenk as ons uit die kwarantynlewe kom, fokus sy daarop om dinge vir eers week vir week te neem. "Daar is geen tekort aan ander mense wat groot dinge in hul gemeenskappe doen nie, en ek is gelukkig daarvoor dat ek 'n manier geskep het om hulle te ondersteun," het Sokolow gesê.


Bakers regoor die land gebruik hul brood en gebak om terug te gee aan hul gemeenskappe - hier is hoe

Ontmoet bakkers van regoor die Verenigde State wat hul lekkernye in die oond deel as 'n manier om 'n bietjie goed te doen.

Voor die pandemie het die voedselfotograaf Aliza Sokolow jaarliks ​​verskeie reise onderneem saam met die Joint Distribution Committee, 'n Joodse hulporganisasie wat maatskaplike gevolge in ontwikkelende lande doen. Toe die pandemie toeslaan, is nie net die reise opgehou nie, maar die fotograaf in Los Angeles het al haar werk verloor, maar Sokolow was steeds daartoe verbind om iets te doen wat 'n positiewe uitwerking op haar gemeenskap sou hê. "Toe dit veilig voel om 'n bietjie in April uit te gaan, het ek begin om challah te bak en dit aan 'n paar mense te verkoop en 50 persent van die opbrengs te skenk aan liefdadigheidsorganisasies wat ek wou teruggee net om myself iets te gee," het Sokolow gesê. Dit het begin en het my die afgelope tien maande toegelaat om terug te gee. Dit is 'n voorreg om mense 'n prys te gee omdat hulle my gehelp het om terug te gee. & Quot

Te midde van die donkerte van die afgelope tien maande, het 'n aantal bakkers brood en ander gebak gebruik om rassisme te beveg, werkers in die front te voed en baie van die ander sistemiese uitdagings wat ons in die gesig staar, die hoof te bied. In die proses maak hulle hul klein uithoeke van die wêreld helderder, wat vreugde bring in 'n tyd toe so baie van ons dit die nodigste gehad het.

Toe hy van die restaurant Aska in New York afgestuur word, het Tyler Lee Steinbrenner sy woonstel in 'n klein bakkery omskep. Hy het begin om brode te bak vir Honey & aposs x Cafe Forsaken maaltyddruppels vir werkers in die front en Woodbine, 'n eksperimentele gemeenskapsentrum wat vroeg in die lente van 2020 'n koskas begin het. , wat homself wild-suurdeegtegnieke geleer het terwyl hy in 2017 in Thailand gewerk en gewoon het. Sy ACQ-melkbrood, 'n meel- en ryspap wat in 'n organiese melk-, botter- en eiergeelmengsel gevou is, het vinnig gewild geraak onder New Yorkers.

Steinbrenner is daartoe verbind om voortdurend pogings tot wedersydse hulp aan te gaan en brood vir inwoners en restaurante in New York te bak, en verhuis sy bakkery ACQ Bread Co. (die ACQ staan ​​Anti-Conquest) uit sy woonstel na 'n bakkery in Brooklyn. Individue koop brood direk via die webwerf of deur op een van sy gemeenskapsondersteunde landbou-agtige programme in te teken, en hy het ook 'n groothandel vir restaurante. Ek het my volwasse lewe as 'n arbeider deurgebring, sodat 'n onderneming 'n volledige voorreg is. Wat dit betref, is my doel nie om wins te maak nie. Ek hoop om 'n onafhanklike model te skep wat volhoubare, organiese, plaaslike, onafhanklike landbou prys, en dit met mense sonder onderskeid en met liefde deel, "het Steinbrenner gesê.

Terwyl Sokolow, Steinbrenner en ander soos Mallory Cayon van FEW, wat 'n pond pasta skenk vir elke item, insluitend pasta, koekdeeg en kaneelrolletjies wat by die LA Food Bank gekoop is, nuwe bakkery -modelle geskep het om hul gemeenskappe te ondersteun, gevestigde bakkerye soos Mah-Ze-Dahr Bakery en Daily Driver in San Francisco het hul verpligtinge teenoor hul gemeenskappe verdubbel. "Voedsel is voedsel, en dit is ongelooflik belangrik om hiervoor te voorsien," sê Umber Ahmad, mede-eienaar van Mah-Ze-Dahr in New York en eienaar van Mah-Ze-Dahr Bakery by Knead Hospitality Design. Sedert die bakkery in 2016 geopen is, het die bakkery 'n liefdadigheidskomponent gehad, wat elke drie maande 'n persentasie van sy inkomste geskenk het aan No Kid Hungry, 'n organisasie wat voedselonsekerheid by kinders uitroei, en werk gereeld aan die Birthday Party Project, wat maak verjaardagpartytjies vir kinders in hawelose skuilings. Gedurende die kwarantynperiode in New York en aposs in 2020, het hulle gebak gebak vir die werkers in die stad en apos, wat gehelp het om duisende gesondheidsorg- en noodverskaffers te voed, selfs al was hulle nie eers sakeondernemings nie. "Dit het die wêreld beteken dat ons selfs die kleinste uitstappies tydens hul krisistye kon bied," het Ahmad gesê.

Op dieselfde manier het Daily Driver bagels, koffie en meer geskenk aan die brandweer, die Universiteit van Kalifornië, San Francisco en Food Runners, 'n organisasie wat oortollige bederfbare voedsel by plaaslike restaurante afhaal en dit by die kosprogramme in die buurt aflewer sedert hulle oopgemaak het. Sedert die begin van die pandemie het hulle egter meer UCSF-skenkings gekry en donasies vir COVID-19-toetswebwerwe bygevoeg. Hulle beplan ook om koffie en bagels na inentingsplekke naby hulle te bring.

Terug in Los Angeles maak Sokolow op Maandae die geur van die week bekend vir This Is What I Baked (sy het altyd gewone challah en sjokoladekoekies ook te koop). Bestellings sluit op Woensdae en sy kies 'n ander liefdadigheidsorganisasie om elke week die opbrengs aan te skenk. Vorige skenkings het gegaan aan NAMI, Donor & aposs Choose, wat onderwysers in gemeenskappe met baie behoeftes verbind met donateurs wat wil help, World Central Kitchen en Operation Warm, wat baadjies skenk aan kinders in nood.

Terwyl sy hoop om aan te hou bak en skenk as ons uit die kwarantynlewe kom, fokus sy daarop om dinge vir eers week vir week te neem. "Daar is geen tekort aan ander mense wat groot dinge in hul gemeenskappe doen nie, en ek is gelukkig daarvoor dat ek 'n manier geskep het om hulle te ondersteun," het Sokolow gesê.


Bakers regoor die land gebruik hul brood en gebak om terug te gee aan hul gemeenskappe - hier is hoe

Ontmoet bakkers van regoor die Verenigde State wat hul lekkernye in die oond deel as 'n manier om 'n bietjie goed te doen.

Voor die pandemie het die voedselfotograaf Aliza Sokolow per jaar verskeie reise onderneem saam met die Joint Distribution Committee, 'n Joodse hulporganisasie wat maatskaplike impakwerk in ontwikkelende lande doen. Toe die pandemie toeslaan, is nie net die reise opgehou nie, maar die fotograaf in Los Angeles het al haar werk verloor, maar Sokolow was steeds daartoe verbind om iets te doen wat 'n positiewe uitwerking op haar gemeenskap sou hê. "Toe dit veilig voel om 'n bietjie in April uit te gaan, het ek begin om challah te bak en dit aan 'n paar mense te verkoop en 50 persent van die opbrengs te skenk aan liefdadigheidsorganisasies wat ek wou teruggee net om myself iets te gee," het Sokolow gesê. Dit het opgestyg en het my toegelaat om die afgelope tien maande terug te gee. Dit is 'n voorreg om mense 'n prys te gee omdat hulle my gehelp het om terug te gee. & Quot

Te midde van die donkerte van die afgelope tien maande het 'n aantal bakkers brood en ander gebak gebruik om rassisme te beveg, werkers in die front te voed en baie van die ander sistemiese uitdagings wat ons in die gesig staar, die hoof te bied. In die proses maak hulle hul klein uithoeke van die wêreld helderder, wat vreugde bring in 'n tyd toe so baie van ons dit die nodigste gehad het.

Toe hy van die restaurant Aska in New York afgestuur word, het Tyler Lee Steinbrenner sy woonstel in 'n klein bakkery omskep. Hy het begin om brode te bak vir Honey & aposs x Cafe Forsaken maaltyddruppels vir werkers in die front en Woodbine, 'n eksperimentele gemeenskapsentrum wat vroeg in die lente van 2020 'n koskas begin het. , wat homself wild-suurdeegtegnieke geleer het terwyl hy in 2017 in Thailand gewerk en gewoon het. Sy ACQ-melkbrood, 'n meel- en ryspap wat in 'n organiese melk-, botter- en eiergeelmengsel gevou is, het vinnig gewild geraak onder New Yorkers.

Steinbrenner is daartoe verbind om voortdurend pogings tot wedersydse hulp aan te gaan en brood vir inwoners en restaurante in New York te bak, en verhuis sy bakkery ACQ Bread Co. (die ACQ staan ​​Anti-Conquest) uit sy woonstel na 'n bakkery in Brooklyn. Individue koop brood direk via die webwerf of deur op een van sy gemeenskapsondersteunde landbou-agtige programme in te teken, en hy het ook 'n groothandel vir restaurante. Ek het my volwasse lewe as 'n arbeider deurgebring, sodat 'n onderneming 'n volledige voorreg is. Wat dit betref, is my doel nie om wins te maak nie. Ek hoop om 'n onafhanklike model te skep wat volhoubare, organiese, plaaslike, onafhanklike landbou prys, en dit met mense sonder onderskeid en met liefde deel, "het Steinbrenner gesê.

Terwyl Sokolow, Steinbrenner en ander soos Mallory Cayon van FEW, wat 'n pond pasta skenk vir elke item, insluitend pasta, koekdeeg en kaneelrolletjies wat by die LA Food Bank gekoop is, nuwe bakkery -modelle geskep het om hul gemeenskappe te ondersteun, gevestigde bakkerye soos Mah-Ze-Dahr Bakery en Daily Driver in San Francisco het hul verpligtinge teenoor hul gemeenskappe verdubbel. "Voedsel is voedsel, en dit is ongelooflik belangrik om hiervoor te voorsien," sê Umber Ahmad, mede-eienaar van Mah-Ze-Dahr in New York en eienaar van Mah-Ze-Dahr Bakery by Knead Hospitality Design. Sedert die bakkery in 2016 geopen is, het die bakkery 'n liefdadigheidskomponent gehad, wat elke drie maande 'n persentasie van sy inkomste geskenk het aan No Kid Hungry, 'n organisasie wat voedselonsekerheid by kinders uitroei, en werk gereeld aan die Birthday Party Project, wat maak verjaardagpartytjies vir kinders in hawelose skuilings. Gedurende die kwarantynperiode in New York en aposs in 2020, het hulle gebak gebak vir die werkers in die stad en apos, wat gehelp het om duisende gesondheidsorg- en noodverskaffers te voed, selfs al was hulle nie eers sakeondernemings nie. "Dit het die wêreld beteken dat ons selfs die kleinste uitstappies tydens hul krisistye kon bied," het Ahmad gesê.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


Bakers Across the Country Are Using Their Breads and Pastries to Give Back to Their Communities—Here's How

Meet bakers from all around the United States who are sharing their oven-fresh goodies as a way to do a little good.

Before the pandemic, food photographer Aliza Sokolow went on multiple trips a year with the Joint Distribution Committee, a Jewish relief organization that does social impact work in developing countries. When the pandemic hit, not only were the trips put on hold, but the Los Angeles-based photographer lost all of her work still, Sokolow remained committed to doing something that would have a positive impact on her community. "Once it felt safe to go out a bit in April, I started baking challah and selling it to a few people and donating 50 percent of the proceeds to charities I wanted to give back to just to give myself something to do," Sokolow said. "It took off and has allowed me to give back for the last ten months. It&aposs a privilege to give people a prize for helping me give back."

Amidst the darkness of the last ten months, a number of bakers have used bread and other baked goods to fight racism, feed frontline workers, and confront many of the other systemic challenges we are facing. In the process, they&aposre making their little corners of the world brighter, bringing joy at a time when so many of us needed it the most.

When he was furloughed from New York City restaurant Aska, Tyler Lee Steinbrenner converted his apartment into a small bakery. He began baking loaves for Honey&aposs x Cafe Forsaken meal drops for frontline workers and Woodbine, an experimental community hub which started a food pantry in the early spring of 2020. "This whole project began as an initiative for mutual-aid in NYC," said Steinbrenner, who taught himself wild-leavening techniques while working and living in Thailand in 2017. His ACQ Milk Bread, a flour and rice porridge folded into an organic milk, butter, and egg yolk mixture, quickly became popular with New Yorkers.

Committed to continuing mutual aid efforts and baking bread for New York City residents and restaurants for years to come, Steinbrenner moved his bakery ACQ Bread Co. (the ACQ stands Anti-Conquest) out of his apartment into a bakery space in Brooklyn. Individuals purchase bread directly through the website or by subscribing to one of his community-supported agriculture-like programs and he also has a wholesale business for restaurants. "I&aposve spent my adult life as a laborer so operating a business feels like a complete privilege. In regard to this, my goal is not to profit. I hope to create an independent model which praises sustainable, organic, local, independent agriculture, and share that with people indiscriminately and with love," said Steinbrenner.

While Sokolow, Steinbrenner, and others like Mallory Cayon of FEW, which donates a pound of pasta for every item including pasta, cookie dough, and cinnamon rolls purchased to the LA Food Bank, have created new bakery models to support their communities, established bakeries such as Mah-Ze-Dahr Bakery, and Daily Driver in San Francisco have doubled down on their commitments to their communities. "Food is sustenance, and being able to provide for that is incredibly important," said Umber Ahmad, co-owner of Mah-Ze-Dahr in New York City and owner of Mah-Ze-Dahr Bakery by Knead Hospitality Design. Since it opened in Manhattan in 2016, the bakery has had a charitable component, donating a percentage of its revenue every three months to No Kid Hungry, an organization working to eradicate food insecurity in children, and regularly working with the Birthday Party Project, which creates birthday parties for children in homeless shelters. During New York&aposs quarantine period in 2020, they baked pastries for the city&aposs frontline workers, helping to fed thousands of healthcare and emergency care providers despite not even being open for business. "It meant the world that we could offer even the smallest of reprieves during their crisis-filled days," said Ahmad.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


Bakers Across the Country Are Using Their Breads and Pastries to Give Back to Their Communities—Here's How

Meet bakers from all around the United States who are sharing their oven-fresh goodies as a way to do a little good.

Before the pandemic, food photographer Aliza Sokolow went on multiple trips a year with the Joint Distribution Committee, a Jewish relief organization that does social impact work in developing countries. When the pandemic hit, not only were the trips put on hold, but the Los Angeles-based photographer lost all of her work still, Sokolow remained committed to doing something that would have a positive impact on her community. "Once it felt safe to go out a bit in April, I started baking challah and selling it to a few people and donating 50 percent of the proceeds to charities I wanted to give back to just to give myself something to do," Sokolow said. "It took off and has allowed me to give back for the last ten months. It&aposs a privilege to give people a prize for helping me give back."

Amidst the darkness of the last ten months, a number of bakers have used bread and other baked goods to fight racism, feed frontline workers, and confront many of the other systemic challenges we are facing. In the process, they&aposre making their little corners of the world brighter, bringing joy at a time when so many of us needed it the most.

When he was furloughed from New York City restaurant Aska, Tyler Lee Steinbrenner converted his apartment into a small bakery. He began baking loaves for Honey&aposs x Cafe Forsaken meal drops for frontline workers and Woodbine, an experimental community hub which started a food pantry in the early spring of 2020. "This whole project began as an initiative for mutual-aid in NYC," said Steinbrenner, who taught himself wild-leavening techniques while working and living in Thailand in 2017. His ACQ Milk Bread, a flour and rice porridge folded into an organic milk, butter, and egg yolk mixture, quickly became popular with New Yorkers.

Committed to continuing mutual aid efforts and baking bread for New York City residents and restaurants for years to come, Steinbrenner moved his bakery ACQ Bread Co. (the ACQ stands Anti-Conquest) out of his apartment into a bakery space in Brooklyn. Individuals purchase bread directly through the website or by subscribing to one of his community-supported agriculture-like programs and he also has a wholesale business for restaurants. "I&aposve spent my adult life as a laborer so operating a business feels like a complete privilege. In regard to this, my goal is not to profit. I hope to create an independent model which praises sustainable, organic, local, independent agriculture, and share that with people indiscriminately and with love," said Steinbrenner.

While Sokolow, Steinbrenner, and others like Mallory Cayon of FEW, which donates a pound of pasta for every item including pasta, cookie dough, and cinnamon rolls purchased to the LA Food Bank, have created new bakery models to support their communities, established bakeries such as Mah-Ze-Dahr Bakery, and Daily Driver in San Francisco have doubled down on their commitments to their communities. "Food is sustenance, and being able to provide for that is incredibly important," said Umber Ahmad, co-owner of Mah-Ze-Dahr in New York City and owner of Mah-Ze-Dahr Bakery by Knead Hospitality Design. Since it opened in Manhattan in 2016, the bakery has had a charitable component, donating a percentage of its revenue every three months to No Kid Hungry, an organization working to eradicate food insecurity in children, and regularly working with the Birthday Party Project, which creates birthday parties for children in homeless shelters. During New York&aposs quarantine period in 2020, they baked pastries for the city&aposs frontline workers, helping to fed thousands of healthcare and emergency care providers despite not even being open for business. "It meant the world that we could offer even the smallest of reprieves during their crisis-filled days," said Ahmad.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


Bakers Across the Country Are Using Their Breads and Pastries to Give Back to Their Communities—Here's How

Meet bakers from all around the United States who are sharing their oven-fresh goodies as a way to do a little good.

Before the pandemic, food photographer Aliza Sokolow went on multiple trips a year with the Joint Distribution Committee, a Jewish relief organization that does social impact work in developing countries. When the pandemic hit, not only were the trips put on hold, but the Los Angeles-based photographer lost all of her work still, Sokolow remained committed to doing something that would have a positive impact on her community. "Once it felt safe to go out a bit in April, I started baking challah and selling it to a few people and donating 50 percent of the proceeds to charities I wanted to give back to just to give myself something to do," Sokolow said. "It took off and has allowed me to give back for the last ten months. It&aposs a privilege to give people a prize for helping me give back."

Amidst the darkness of the last ten months, a number of bakers have used bread and other baked goods to fight racism, feed frontline workers, and confront many of the other systemic challenges we are facing. In the process, they&aposre making their little corners of the world brighter, bringing joy at a time when so many of us needed it the most.

When he was furloughed from New York City restaurant Aska, Tyler Lee Steinbrenner converted his apartment into a small bakery. He began baking loaves for Honey&aposs x Cafe Forsaken meal drops for frontline workers and Woodbine, an experimental community hub which started a food pantry in the early spring of 2020. "This whole project began as an initiative for mutual-aid in NYC," said Steinbrenner, who taught himself wild-leavening techniques while working and living in Thailand in 2017. His ACQ Milk Bread, a flour and rice porridge folded into an organic milk, butter, and egg yolk mixture, quickly became popular with New Yorkers.

Committed to continuing mutual aid efforts and baking bread for New York City residents and restaurants for years to come, Steinbrenner moved his bakery ACQ Bread Co. (the ACQ stands Anti-Conquest) out of his apartment into a bakery space in Brooklyn. Individuals purchase bread directly through the website or by subscribing to one of his community-supported agriculture-like programs and he also has a wholesale business for restaurants. "I&aposve spent my adult life as a laborer so operating a business feels like a complete privilege. In regard to this, my goal is not to profit. I hope to create an independent model which praises sustainable, organic, local, independent agriculture, and share that with people indiscriminately and with love," said Steinbrenner.

While Sokolow, Steinbrenner, and others like Mallory Cayon of FEW, which donates a pound of pasta for every item including pasta, cookie dough, and cinnamon rolls purchased to the LA Food Bank, have created new bakery models to support their communities, established bakeries such as Mah-Ze-Dahr Bakery, and Daily Driver in San Francisco have doubled down on their commitments to their communities. "Food is sustenance, and being able to provide for that is incredibly important," said Umber Ahmad, co-owner of Mah-Ze-Dahr in New York City and owner of Mah-Ze-Dahr Bakery by Knead Hospitality Design. Since it opened in Manhattan in 2016, the bakery has had a charitable component, donating a percentage of its revenue every three months to No Kid Hungry, an organization working to eradicate food insecurity in children, and regularly working with the Birthday Party Project, which creates birthday parties for children in homeless shelters. During New York&aposs quarantine period in 2020, they baked pastries for the city&aposs frontline workers, helping to fed thousands of healthcare and emergency care providers despite not even being open for business. "It meant the world that we could offer even the smallest of reprieves during their crisis-filled days," said Ahmad.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


Bakers Across the Country Are Using Their Breads and Pastries to Give Back to Their Communities—Here's How

Meet bakers from all around the United States who are sharing their oven-fresh goodies as a way to do a little good.

Before the pandemic, food photographer Aliza Sokolow went on multiple trips a year with the Joint Distribution Committee, a Jewish relief organization that does social impact work in developing countries. When the pandemic hit, not only were the trips put on hold, but the Los Angeles-based photographer lost all of her work still, Sokolow remained committed to doing something that would have a positive impact on her community. "Once it felt safe to go out a bit in April, I started baking challah and selling it to a few people and donating 50 percent of the proceeds to charities I wanted to give back to just to give myself something to do," Sokolow said. "It took off and has allowed me to give back for the last ten months. It&aposs a privilege to give people a prize for helping me give back."

Amidst the darkness of the last ten months, a number of bakers have used bread and other baked goods to fight racism, feed frontline workers, and confront many of the other systemic challenges we are facing. In the process, they&aposre making their little corners of the world brighter, bringing joy at a time when so many of us needed it the most.

When he was furloughed from New York City restaurant Aska, Tyler Lee Steinbrenner converted his apartment into a small bakery. He began baking loaves for Honey&aposs x Cafe Forsaken meal drops for frontline workers and Woodbine, an experimental community hub which started a food pantry in the early spring of 2020. "This whole project began as an initiative for mutual-aid in NYC," said Steinbrenner, who taught himself wild-leavening techniques while working and living in Thailand in 2017. His ACQ Milk Bread, a flour and rice porridge folded into an organic milk, butter, and egg yolk mixture, quickly became popular with New Yorkers.

Committed to continuing mutual aid efforts and baking bread for New York City residents and restaurants for years to come, Steinbrenner moved his bakery ACQ Bread Co. (the ACQ stands Anti-Conquest) out of his apartment into a bakery space in Brooklyn. Individuals purchase bread directly through the website or by subscribing to one of his community-supported agriculture-like programs and he also has a wholesale business for restaurants. "I&aposve spent my adult life as a laborer so operating a business feels like a complete privilege. In regard to this, my goal is not to profit. I hope to create an independent model which praises sustainable, organic, local, independent agriculture, and share that with people indiscriminately and with love," said Steinbrenner.

While Sokolow, Steinbrenner, and others like Mallory Cayon of FEW, which donates a pound of pasta for every item including pasta, cookie dough, and cinnamon rolls purchased to the LA Food Bank, have created new bakery models to support their communities, established bakeries such as Mah-Ze-Dahr Bakery, and Daily Driver in San Francisco have doubled down on their commitments to their communities. "Food is sustenance, and being able to provide for that is incredibly important," said Umber Ahmad, co-owner of Mah-Ze-Dahr in New York City and owner of Mah-Ze-Dahr Bakery by Knead Hospitality Design. Since it opened in Manhattan in 2016, the bakery has had a charitable component, donating a percentage of its revenue every three months to No Kid Hungry, an organization working to eradicate food insecurity in children, and regularly working with the Birthday Party Project, which creates birthday parties for children in homeless shelters. During New York&aposs quarantine period in 2020, they baked pastries for the city&aposs frontline workers, helping to fed thousands of healthcare and emergency care providers despite not even being open for business. "It meant the world that we could offer even the smallest of reprieves during their crisis-filled days," said Ahmad.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


Bakers Across the Country Are Using Their Breads and Pastries to Give Back to Their Communities—Here's How

Meet bakers from all around the United States who are sharing their oven-fresh goodies as a way to do a little good.

Before the pandemic, food photographer Aliza Sokolow went on multiple trips a year with the Joint Distribution Committee, a Jewish relief organization that does social impact work in developing countries. When the pandemic hit, not only were the trips put on hold, but the Los Angeles-based photographer lost all of her work still, Sokolow remained committed to doing something that would have a positive impact on her community. "Once it felt safe to go out a bit in April, I started baking challah and selling it to a few people and donating 50 percent of the proceeds to charities I wanted to give back to just to give myself something to do," Sokolow said. "It took off and has allowed me to give back for the last ten months. It&aposs a privilege to give people a prize for helping me give back."

Amidst the darkness of the last ten months, a number of bakers have used bread and other baked goods to fight racism, feed frontline workers, and confront many of the other systemic challenges we are facing. In the process, they&aposre making their little corners of the world brighter, bringing joy at a time when so many of us needed it the most.

When he was furloughed from New York City restaurant Aska, Tyler Lee Steinbrenner converted his apartment into a small bakery. He began baking loaves for Honey&aposs x Cafe Forsaken meal drops for frontline workers and Woodbine, an experimental community hub which started a food pantry in the early spring of 2020. "This whole project began as an initiative for mutual-aid in NYC," said Steinbrenner, who taught himself wild-leavening techniques while working and living in Thailand in 2017. His ACQ Milk Bread, a flour and rice porridge folded into an organic milk, butter, and egg yolk mixture, quickly became popular with New Yorkers.

Committed to continuing mutual aid efforts and baking bread for New York City residents and restaurants for years to come, Steinbrenner moved his bakery ACQ Bread Co. (the ACQ stands Anti-Conquest) out of his apartment into a bakery space in Brooklyn. Individuals purchase bread directly through the website or by subscribing to one of his community-supported agriculture-like programs and he also has a wholesale business for restaurants. "I&aposve spent my adult life as a laborer so operating a business feels like a complete privilege. In regard to this, my goal is not to profit. I hope to create an independent model which praises sustainable, organic, local, independent agriculture, and share that with people indiscriminately and with love," said Steinbrenner.

While Sokolow, Steinbrenner, and others like Mallory Cayon of FEW, which donates a pound of pasta for every item including pasta, cookie dough, and cinnamon rolls purchased to the LA Food Bank, have created new bakery models to support their communities, established bakeries such as Mah-Ze-Dahr Bakery, and Daily Driver in San Francisco have doubled down on their commitments to their communities. "Food is sustenance, and being able to provide for that is incredibly important," said Umber Ahmad, co-owner of Mah-Ze-Dahr in New York City and owner of Mah-Ze-Dahr Bakery by Knead Hospitality Design. Since it opened in Manhattan in 2016, the bakery has had a charitable component, donating a percentage of its revenue every three months to No Kid Hungry, an organization working to eradicate food insecurity in children, and regularly working with the Birthday Party Project, which creates birthday parties for children in homeless shelters. During New York&aposs quarantine period in 2020, they baked pastries for the city&aposs frontline workers, helping to fed thousands of healthcare and emergency care providers despite not even being open for business. "It meant the world that we could offer even the smallest of reprieves during their crisis-filled days," said Ahmad.

Similarly, Daily Driver has donated bagels, coffee, and more to fire departments, the University of California San Francisco, and Food Runners, an organization that picks up excess perishable food from local restaurants and delivers it to neighborhood food programs, since they opened. Since the beginning of the pandemic, though, they&aposve increased UCSF donations, added donations for COVID-19 testing sites. They also plan to bring coffee and bagels to vaccination sites near them.

Back in Los Angeles, Sokolow announces the flavor of the week for This Is What I Baked (she always has plain challah and chocolate chip cookies for sale, too) on Mondays. Orders close on Wednesdays and she picks a different charity to donate the proceeds to each week. Past donations have gone to NAMI, Donor&aposs Choose, which connects teachers in high-need communities with donors who want to help, World Central Kitchen, and Operation Warm, which donates jackets to kids in need.

While she&aposs hoping to keep baking and donating when we get out of quarantine life, she&aposs focusing on taking things week by week for now. "There is no shortage of other people doing great things in their communities and I am lucky enough to have created a means for me to support them," Sokolow said


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