Help End Childhood Hunger

A hungry child. The idea of it is a travesty of our society. The more I think about it, the more disturbing it is to me. The wealthiest nation in the world should not allow this to happen.  So, what do we do about it?

About a month ago, a friend in the LA area told me about an organization called Share Our Strength, which makes sure that no child in America grows up hungry.  One of Share Our Strength’s programs is Taste of the Nation, and it gives you a chance to sample the best food and drinks your city has to offer with 100% of ticket sales supporting Share Our Strength.  In researching this organization,  I discovered a creative way to help end childhood hunger. I was so intrigued, I volunteered for the Denver event that occurred yesterday.

Basically, this group organized restaurants, chefs, culinary schools, and even local wineries and breweries to host a party for the public. Guests arrived and tasted samples from a wide variety of local cuisines with the entire cost of their ticket benefiting Share Our Strength. In between my duties of making sure things went smoothly, I was able to sample some of the food offered by my favorite restaurants, as well as new ones.  But what I really enjoyed was how great of an idea this is, because everyone wins. The restaurants win because they get great exposure. The guests win because for a modest price of a ticket, they get to enjoy great food and beverages from their local area, while supporting a worthy cause. And most importantly, our nations hungry children benefit.

In speaking with another volunteer, I learned that not only does Share Our Strength issue out billions of pounds of food, but this volunteer also works  with chefs to teach low income families how to prepare healthier food (rather than chicken nuggets, pizza, and high fructose corn syrup filled foods). They also work with schools to improve school lunches and help incorporate school breakfast programs.

Visiting Share Our Strength’s website, to learn more. I will definitely volunteer to help again, and I highly recommend attending or volunteering.

Starting a Food Business: Become A Successful Entrepreneur

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Do friends and family swarm you when you make your trademark recipe?

Do you know someone with a great product, but they are too intimidated to learn how to produce or sell it?

Are you a successful food entrepreneur interested in giving others advice on how to get started?

According to Entrepreneur magazine, now is the best time to start a small business.

If you have a one-of-a-kind product and a desire to start your own company, or if you know someone who does, visit You Should Sell That.

Learn about starting your own food production company from two industry insiders. Fooducopia’s co-founder Tim Lymberopoulos has worked with dozens of artisan producers. Zen Rabbit Baking Company owner Lori Saitz who sells gourmet cookie gifts through Fooducopia will share her experience of creating a successful company.

You Should Sell That will take you through the step-by-step journey to establishing your own company including:

  • Creating a business structure
  • Funding your business and establishing a budget
  • Purchasing ingredients and determining a shelf life for your products
  • Identifying your target market
  • Developing a pricing and distribution strategy


The Perfect Bloody Mary



  • 24 oz tomato juice
  • 8 oz of premium vodka
  • 3 Tbs of Bella Forte or Bella Diavolo
  • Pinch black pepper
  • Pinch of Kosher salt
  • 1 1/2 lemons, juiced
  • 6 lime wedges
  • 4 cups of ice
  • Celery for garnish
  • 6 highball glasses


Combine the tomato juice, vodka, and pepper sauce, pepper, salt and lemon juice into a glass pitcher. Stir the contents until thoroughly mixed. Add four cups of ice.

Line up the 6 glasses. Place a trimmed celery stalk in each glass. Fill each glass up with the magic potion.

Add lime wedges and enjoy!

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Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.


Making Creamy Cheese Burritos

Here’s a great recipe from Amy Lasley using her low sodium salsa.

  • 4 chicken breasts, diced
  • 1 large onion (yellow or sweet), diced
  • 1 Tb butter
  • 1 – 8oz cream cheese (regular or light)
  • 2 tsp ground cumin
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • ¾ – 1 cup Rocky Mountain Salsa’s mild salsa
  • ¾ cup fresh cilantro leaves, removed from stems and chopped
  • ½ – 1 cup shredded cheddar cheese
  • 4-6 flour tortillas

Sauté the onions in butter until nearly translucent.

Mild SalsaAdd chicken. Cook stirring often until chicken is done. May also use precooked chicken; just add to onions once translucent. Mix well. Reduce heat.

Add cream cheese, spices, ¼ – ½ cup Rocky Mountain Salsa, ½ cup of cheddar cheese, and ¼ cup cilantro. Mix well over low heat.

Scoop mixture onto tortillas (fill to desired amount), roll up and place in a 9×13 glass baking dish.

Cover with remaining cheddar cheese.

Bake at 350 degrees until cheese starting to brown, approximately 12-15 minutes.

Serve smothered in Rocky Mountain mild salsa and sprinkled with remaining cilantro.

Top with cheddar cheese, salsa, and cilantro as desired.

Get Our Free Cookbook

Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.


Crab Cake Recipe with Horseradish Mustard Sauce

  • 1 3/4 cups Chardonnay or other dry white wine
  • 1/3 cup chopped shallots
  • 1 cup whipping cream
  • 1 1/2 pounds crab meat, drained (about 4 cups)
  • 2 1/2 cups of finely crushed potato chips
  • 1 1/4 cups fresh breadcrumbs (French Bread)
  • 7.25 oz jar of roasted red peppers, drained,  chopped
  • 1/2 cup thinly sliced green onion
  • 2 large eggs
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Frawg N’ Turtle’s horseradish mustard sauce
  • 1 table spoon mayonnaise
  • 1/4 cup vegetable oil



Boil the wine and shallots in a heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add the cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.

Mix the crab meat, 1/2 cup crushed potato chips, breadcrumbs, and the next seven ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2 inch diameter cakes. (Can be prepared six hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.)

Place the remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.

Heat two tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated thoroughly, adding more oil, about five minutes per side. Transfer crab cakes to paper toweled line plate to drain.

Get Our Free Cookbook

Register with Fooducopia and receive a free cookbook filled with recipes inspired by some of the country’s most creative artisan food producers.