Soups! Delicious & Healthy as Salads

Steakhouse at Your House

Casseroles Are Hot:No Cans Needed!

Greek Feast: Easy, Breezy Entertaining

$1.99 04

FALL 2009

real food

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ALL PROCEEDS

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TOMATO CHICKPEA AND VEGETABLE SOUP WITH BASILPAGE 55

PLUSTYLER FLORENCE: Star Chef Reveals His Secrets for Success in the Kitchen

www.sendiksmarket.com real food � SFM

Sendik’s Food Market

There is only one word that describes this issue of Sendik’s Real Food—“falltastic”! There are

so many things happening at Sendik’s this fall that we can’t wait to share them with our customers.

To begin, in our never-ending desire to offer great value, we are very pleased to introduce “Fresh, Frugal, & Fabulous,” a new service designed by Leah Dam-ron to help everyone get the most out of their shopping dollars. Every week Leah will post a number of recipes on the Sendik’s website (www.sendiksmarket.com) utilizing the items that appear in our weekly specials. By creating great dishes with the advertised items we truly believe we are creating great value for our customers and enhancing your shop-ping experience. Way to go Leah! (Read more on page 4-SFM.)

Because of our love of food and family, we have also decided to share some of our fantastic family recipes on our website. What is even more fantastic is that we encourage customers to submit and share their favorite family recipes. Once sub-mitted, customers will then have a chance to win a $50 Sendik’s gift card. Help us

build a collection of great family recipes by sharing your favorites today.

In an effort to help feed everyone in the communities where we live and operate our stores, Sendik’s will again be teaming up with America’s Second Harvest, now known as Feeding America, Eastern Wisconsin, to provide food to those that are less fortunate. Last year, through the help of our customers, Sen-dik’s was able to donate over $100,000

worth of food and cash to Second Har-vest to distribute to a network of 1,100 programs, including food pantries, soup kitchens, and homeless shelters in eastern Wisconsin. The need now is greater than ever and we appreciate all the support our customers can give. To learn more see page 12-SFM.

Again, we continue to be honored by every customer who shops in our stores and work hard to be the best grocery shopping experience—period. And, we thank all of you for your business.

Sincerely, The Balistreri Family

welcome

FALLTASTIC!

The Balistreri family: Patty, Nick, Margaret (Harris), Salvatore, Ted, and Patrick.

Elm GrovE 13425 W. Watertown Plank Rd.

Elm Grove, WI 53122(262) 784-9525

Franklin 5200 W. Rawson Ave.

Franklin, WI 53132(414) 817-9525

GErmantownN112W15800 Mequon Rd.

Germantown, WI 53022(262) 250-9525

GraFton2195 1st Ave.

Grafton, WI 53024(262) 376-9525

GrEEnFiEld7901 W. Layton Ave.Greenfield, WI 53220

(414) 329-9525

mEquon10930 N. Port Washington Rd.

Mequon, WI 53092(262) 241-9525

wauwatosa8616 W. North Ave.

Wauwatosa, WI 53226(414) 456-9525

whitEFish Bay500 E. Silver Spring Dr.Whitefish Bay, WI 53217

(414) 962-9525

open 7 a.m. – 9 p.m. daily

Reuse your Sendik’s quality paper or plastic shopping bag and receive a 5¢ discount for every bag.

DIDyou Know?

www.sendiksmarket.com

Congratulations George Rada, winner of the Sendik’s Chevy Malibu ABCD Giveaway. (Pictured with his wife, Jan.)

SFM � real food fall 2009

Sendik’s Food Marketwhat’s in store

Cedar’s Mediterranean Foods, Inc. has been awarded the American Masters of Taste “GOLD Superior Taste”

Awards for its high quality products. Cedar’s Mediterranean Foods is one of the original manufacturers of Mediterranean foods such as hommus, fresh salads, and tzatziki. Through these awards, Cedar’s is recognized for pro-ducing the Best Tasting pita chips, hommus, and tzatziki Greek yogurt dip in America.

The American Masters of Taste Awards are prestigious awards given only to the best tasting products in the industry. Judged by highly qualified chefs since 1989, each product is awarded an honor only if it meets the highest of standards. Cedar’s is the only hommus manufacturer to receive awards

from the American Masters of Taste in 2008, ensuring that its products are truly the best tasting in the industry.

Cedar’s Mediterranean Foods, Inc. prides itself on its strong commitment to its ever-growing consumer support. The company is launching an initiative to educate consum-ers on the benefits of healthy eating and the usage of healthy foods, such as those found within Mediterranean cuisine.

The best tasting in America, Cedar’s Mediterranean Foods, Inc. has proved itself as a leader within the Mediterranean foods industry. Learn about healthy lifestyles through healthy eating and find more infor-mation about your favorite Cedar’s products at www.cedarsfoods.com. ■

BEST TASTING IN AMERICA:

CEDAR’S MEDITERRANEAN FOODS

www.sendiksmarket.com real food � SFM

Sendik’s Food Marketfruits & veggies

Cherry tomatoes may have been a regular addition to salads all summer long, but this fruit can

also do much more than that. Fruit? Yes, botanically speaking, tomatoes are a fruit (which is the edible part of a plant that contains the seeds) but it was classified as a vegetable by the U.S. government in 1893 for trade purposes and there has been some confusion as to whether toma-toes are fruits or vegetables ever since. Whether you prefer to call it a fruit or veggie, there’s no doubt it’s packed full of nutrients. Tomatoes are a good source of fiber, are rich in vitamin C, and contain vitamins A and B, and potassium. They are also a very good source of lycopene, an antioxidant that may help reduce the risk of heart disease and some forms of cancer. Of course, like all vegetables, tomatoes make a terrifically healthy snack; a cup of cherry tomatoes (about 9 or 10, depend-ing on size) packs all that nutr itional punch but has only about 27 calories.

The cherry tomato is a family of toma-toes that includes cherry, grape, and pear tomatoes. Round cherry tomatoes can range in size from as small as a marble to as large as a golf ball, though most are usually in between. They may be red, orange, green, or yellow, and are generally a bit sweeter than the large beefsteak or globe tomatoes. Grape tomatoes, which are more elliptical in shape, can be a bit sweeter than cherry. Pear tomatoes, which

are shaped similar to a pear or teardrop, can be yellow or red and are slightly smaller than cherry. The yellow ones are slightly less acidic than red so have a somewhat blander flavor.

How do you know if you’re getting good cherry tomatoes? Good-quality ones will be firm and smooth-skinned. Toma-toes that are partially green will ripen if left at room temperature. Select those that are firm but yield slightly to pressure and avoid those that are too soft, wrinkled, or that have broken skin or blotchy green or brown areas.

Don’t refr igerate tomatoes (unless they’ve been cut). Cold temperatures stop the ripening process, dull the flavor, and can make the flesh pulpy. Store them at room temperature, away from sunlight, and use within a few days.

When you’re not adding your cherry tomatoes to green salads, consider mak-ing cherry tomatoes part of savory dishes. Basil is a perfect match with all tomatoes and chives, chervil, dill, tarragon, mint, and cilantro also work well. Cut them in half and add color and flavor to stir-fry and pasta dishes. Grill them on skewers or quickly sauté them with herbs or roast them for a delicious side dish. ■

Penne with Pancetta, Tomatoes, and Peas MAkES 4-6 SERvINGS

1 box Barilla Plus Penne 4 ounces pancetta, julienne (prosciutto may be substituted) 3 tablespoons extra virgin olive oil, divided 1 pint grape tomatoes, halved 8 ounces frozen peas, thawed ¹⁄3 cup romano cheese, grated salt, to taste Freshly ground black pepper, to taste

➥Add the pancetta to a cold skillet and sauté over medium heat until crisp. Drain, discard fat, and reserve pancetta.➥Add tomatoes and half of the oil to the skillet. Sauté the tomatoes over medium heat until the skins are slightly blistered. Season with salt and pepper.➥Add the peas and ½ cup of water. Cook until most of the water has evapo-rated, about 6 minutes.➥Cook pasta according to package directions. Drain and toss the pasta with the pea mixture. Finish with the grated cheese, remaining oil, and pancetta.

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PER SERvING (1/6 of recipe): CALoRIES 430 (140 from fat); FAT 15g (sat. 3.5g); CHoL 15mg; SoDIuM 390mg; CARB 54g; FIBER 7g; PRoTEIN 20g

T I N y ToMAToESCherry tomatoes may be small in stature but are big on flavor and nutrition.

BEST TASTING IN AMERICA:

CEDAR’S MEDITERRANEAN FOODS

SFM � real food fall 2009

Sendik’s Food Market

With a dash of creativity and more than a sprinkling of weekly specials, saving money can be fun!

budget shopping

Back in January, my husband Rob gave me a specific set of marching orders—I needed to find a way

to trim the fat and fluff from our family’s weekly grocery bill. When it comes to gro-cery shopping (and, as Rob would probably love to interject, any other type of shop-ping) I confess, I’m not exactly known for my penny-pinching skills. But the tough economy has forced our family to minimize spending where we can, and to Rob, our grocery bill was ripe for the slashing.

Now, I know fun when I see it, and going over any budget with Rob is definitely not my idea of a good time. But, I know how to pick my battles, and so I don’t get in the way when Rob takes out the giant, red cost-cutting Sharpie. Here was my dilemma: we have a homemade, family-style meal almost every evening at our house, and I love to cook with the freshest ingredients available. And since I am obsessed with reading all kinds of cookbooks, cooking magazines, and food blogs, there’s always a new recipe I want to try. How in the name of all that’s holy could I possibly continue to make deli-cious, homemade dinners on a shoestring? My cooking career was surely finished, washed up, kaput. (And yes, I would actu-ally like some cheese with my whine, thank you very much.)

In addition to not being much of a saver, I’m not much of a planner, either. I don’t plan meals five days in advance (although I’ve heard this a useful technique if one is trying to save the big bucks). I just don’t—I don’t work that way. I like to decide in the morning what I’ll serve for dinner that evening. Of course, this means that I make a trip to Sendik’s nearly every single day. Yep, every day. In fact, I’m on a first-name basis with most of the folks who work at the Mequon store—Stephanie in floral, Chuck in frozen foods, Kevin the wine dude, and

Shirley, my favorite checkout lady. I could go on and on and probably name the staff of almost every department. I’m like a groupie, I guess. Hmm…do you think that’s weird?

Another confession—before the new grocery budget took effect at our house, I almost never (gasp!), ever looked at the price of an item that I needed in order to make a particular dish. But, because I am a team player, my new-and-improved, budget-conscious-self followed orders, and found a way to make penny-pinching fun. Fun, I tell you!

Flash back to January. Here’s what I decided to do. I went to the Sendik’s website and read the sales ad. I went through it with a fine-tooth comb, challenging myself to create menus that used as many sale items as I could. What a blast! I immediately thought, this budget shopping could totally work for me! I couldn’t believe all of the great items that were on sale, and the truly delicious dinners I could create—all while saving money. Final confession of the day: I’m easily amused.

I was so fired up that I took my “penny-pinching challenge” straight to the Balistre-ris. Turns out, they’re excited to help their customers save money too! Each week they do their best to bring customers the best deals they can possibly find. You can read about these deals every Wednesday morn-ing when their sales ad comes out on the Balistreri’s Sendik’s homepage.

If you don’t already follow the sales ad on a weekly basis, then you should! But if perusing the ad isn’t your thing, then fol-low along with my new blog. Beginning in August, I’ll be writing a new column called “Fresh, Frugal, & Fabulous.” Each week I’ll be blogging about great items that are on sale throughout the store, and I’ll post ter-rific recipes that make the most of the sales ad. I also love food photography (although I am a total amateur), so I’ll include pictures of most everything I make. Feel free to chime in with photography tips or advice.

Just to get us started, here’s a sample of the type of recipes I’ll be making when my blog gets rolling in August. As this issue

Fresh, Frugal, & FabulousBy LEAH DAMRoN

www.sendiksmarket.com real food � SFM

Sendik’s Food Market

Fresh, Frugal, & Fabulous goes to press, gorgeous, bright red, stemmed tomatoes are on special—as are beautiful red bell peppers. Summer is in full, steamy swing and to me, Gazpacho with Basil Croutons sounded especially delicious. My family enjoyed this soup on our patio this evening, along with crispy, melty Roasted Vegetable Quesadillas. Talk about fresh—the whole meal was a total bargain and positively screamed “summer”!

By the time this issue hits the stands, there will still be plenty of summer left to enjoy. Give the Gazpacho a try. Visit me in cyber-space (via sendiksmarket.com) and let me know how you liked it! Who knew saving money could be this much fun?

Gazpacho with Basil CroutonsSERvES 4

2 pounds vine-ripened large tomatoes (about 5), cored and quartered

½ red bell pepper, diced ½ English cucumber, seeded and finely chopped ¼ cup finely chopped red onion 2 cloves garlic, minced and mashed to a paste with ½ teaspoon salt ½ teaspoon ground cumin 1 fresh jalapeño chili, chopped fine (Be careful! Mine was super hot and almost wrecked the soup!) Fresh chopped cilantro, to taste (feel free to swap in basil if cilantro isn’t your thing) 2 tablespoons red wine vinegar, or to taste

For basil croutons ¾ cup packed fresh basil leaves, washed and dried well 3 tablespoons good quality olive oil About ½ a baguette of French or Italian bread, cut into cubes (I usually just choose whichever kind is on sale)

➥Preheat oven to 400°F. Into your blender, toss all of the Gazpacho ingredients, except the cilantro and red wine vinegar. Blend the ingredients until you reach your desired con-sistency (I like mine pretty smooth). Transfer to a bowl; add the cilantro (or basil), the red wine vinegar, and salt and pepper to taste. Chill the soup for about three hours (I chilled mine overnight and it was fantastic!).

➥Meanwhile, make your croutons. Place the basil and olive oil in a small food processor. Process until fully incorporated and smooth. Season with salt to taste. Toss the basil oil with your cubed bread and spread cubes on a cookie sheet. Toast in the oven for 12 minutes; stir, then continue to toast cubes until they are golden and crunchy. Remove from the oven and allow to cool completely.

➥Serve soup garnished with the Basil Croutons and extra sprigs of basil, if desired. ■

budget shopping

Sendik’s Food Marketonline

By LIz RAASCH

If there is one thing the Balistreri family knows and understands, it’s family. Pride in the family name and pride in their

business is evident when walking in any of the eight Balistreri-owned and operated Sendik’s locations—from the pictures of family members displayed to a devotion to their lofty standards. And the Balistreri family invites you to enjoy another aspect of their traditions—great family recipes and others are available online.

In addition to the weekly sales and events and many other helpful functions on the

Sendik’s website, the searchable recipe site brings to life flavors to savor made with ingre-dients you’ll find at all of the store locations. Discover recipes for any occasion, audience, or function. From appetizers to snacks, salads to soups, entrees to desserts, anyone can fol-low along with theses amazing recipes to create amazing dishes.

Not only are you able to find recipes to use for you and your own family, but you can share your family favorites as well. Sharing recipe cards has been a tradition that is now continued through the computer. Anyone

can submit a beloved recipe, along with a picture of their prize dish if available, and have a chance to win a $50 Sendik’s gift card.

Food and family are the foundation of the Sendik’s stores and the recipe site is just another example. From the Balistreri family table to yours, we hope you enjoy and share some of these delicious dishes.

Access the recipes through sendiksmarket.com and click on “departments” to find reci-pes or www.sendiksrecipes.com. As easy as it is to eat some of these culinary classics, it’s just as easy to find them on the site. ■

Enjoy delicious recipes with the click of a mouse.

From our Table To YouRS

Grilled Coho Salmon with Fresh HerbsBalistreri Family Recipe SERvES 4

4 6-ounce alaskan Coho salmon fillets ½ cup sendik’s fresh orange juice 2-3 tablespoons chicken broth 2 teaspoons each fresh rosemary, dill, and basil, finely chopped 1 teaspoon lemon pepper 1 teaspoon dry mustard 1 tablespoon cornstarch

➥Combine orange juice, chopped dill, basil, and rosemary with dry mustard and lemon pepper. Reserve ½ of the marinade.➥Marinate salmon for up to 30 minutes.➥Place salmon skin side down and grill on a hot grill for 6 to 8 minutes per side or until done.➥Meanwhile, heat the reserved marinade in a small saucepan. Combine cornstarch with 1 tablespoon cold water and add to hot marinade, simmer until thickened.➥Serve salmon with warmed sauce.➥Great with grilled seasonal vegetables and rice pilaf.

SFM � real food fall 2009

www.sendiksmarket.com real food � SFM

From our Table To YouRS Lou GentineSecond Generation of Family OwnershipSARGENTO CHEESE

©2009 S

argento Foods Inc.

Look for our delicious Natural Sliced Cheeseand visit our family at sargento.com

SFM � real food fall 2009

Sendik’s Food Market

The British have a saying that when something has gone awry it’s gone pear-shaped. But how could some-

thing so sweet and delicious be anything but good? On this side of the pond, snacking on fresh, juicy pears is always a treat, and there also is never a shortage of ways to enjoy them in a range of recipes from savory to sweet. Plus, don’t feel you’ll go pear-shaped from enjoying pears; they’re actually very good for you and are a won-derful source of dietary fiber, Vitamin C, and potassium.

Pears, like apples, come in many varieties that differ in sweetness and texture; you’ll want to take this into con-sideration when using them in recipes. The firm and crisp Bosc pear is a top choice for baking or poaching since it holds its shape nicely and its spicy flavor can stand up to other ingredients. Seckel’s firm flesh makes it excellent for cooking as well. (Keep in mind that when cooking with pears, it’s best to peel them, as the skin gets tough when heated.) Juicier, tender variet-ies, such as Bartlett, Comice, Anjou, and tiny Forelle are ideal eaten out of hand—Bartlett and Anjou are also a good choice for baking.

Poached pears are a classic fall and winter dessert. To poach, core the pear through the bottom using a melon baller and leave the stem intact for presentation. Peel them and put them in lemon

water so they will not turn brown. Heat water, fruit juice, or wine to just below the boiling point, and add flavorings such as vanilla, ginger, cardamom, cinnamon, orange or lemon zest, or honey. Serve them whole or sliced with pound cake or ice cream. When your guests ooh and ah over your beautiful pear desserts you’re sure to agree that going pear shaped is often a very good thing indeed. ■

oven Baked Pear Pancake MAkES 4–6 SERvINGS

4 ripe usa pears, peeled, cored, and sliced (Bosc, anjou, or Bartlett) 4 eggs, separated into whites and yolks ¼ cup chopped walnuts ¾ cup brown sugar ¹⁄3 cup flour ¹⁄3 cup milk 3 tablespoons unsalted butter 1 teaspoon cinnamon 1 teaspoon baking powder dash of salt

➥Preheat oven to 375°F. Prepare the pears and set aside. Combine ¼ cup brown sugar, flour, milk, egg yolks, bak-ing powder, and dash of salt in a bowl. Mix well with a fork and set aside. Combine butter, ¼ cup brown sugar, and cinnamon in an ovenproof skillet or frying pan. Cook on stovetop until butter melts and combines with sugar. Remove from heat. Arrange the pear slices in the butter mixture in the pan and sprinkle with walnuts. Mix egg whites and remaining brown sugar in a small bowl until soft. Combine with egg yolk mix-ture. Pour over pear slices and bake in oven for 10 minutes until golden brown.

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PEAR ShAPEd

TipPears will ripen quickly in a fruit bowl at room temperature, but if you want to speed up the process, place them in a loosely closed paper bag and leave them at room temperature. As soon as the stem end gives slightly when gently pressed, the fruit is ripe.

Sweet, juicy pears are equally delicious in sweet treats or savory dishes.

in season

www.sendiksmarket.com real food � SFM

Sendik’s Food Market

Where in the world have you seen a Sendik’s shopping bag?While the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses—from toting items to the office, school, or even around the world! Here are some globetrotting customers who have put their Sendik’s bags to good use.

The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to us at sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details if you wish.)

Share your Photos

fun facts

Debbie at the Masaya volcano, Nicaragua

Ann in Playa Del Carmen, Mexico

Raynell, Ralph, Lori, and Cory in

Las vegas, Nevada

Daryl at the Great Wall of China

Michael, Cheryl, Deb, and Bob at the Giza Pyramids, Egypt

SFM �0 real food fall 2009

Sendik’s Food Marketwine

Since the indie hit movie Sideways threw a Hollywood spot-light on Pinot Noir Americans have been head over heels for any bottle of wine with a label reading Pinot Noir. Happily,

our passion has been well rewarded: California Pinot Noir just keeps getting better and better.

Even though the grape originated in France’s Burgundy region, which has rainier summers than California, in the last dozen or so years, vintners in California have improved grape vine cultivation, winemaking, and vineyard site selection to produce Pinot Noir so delicious it gives French Burgundy a run for its euro. Some of America’s most esteemed Pinots today come from the large section of California known as the Central Coast.

Stretching from San Francisco south to Los Angeles, the Central Coast includes the counties of Alameda, Monterey, San Benito, San Luis Obispo, Santa Barbara, Santa Clara, Santa Cruz, and many areas in between. However, just because this Pinot Noir comes from California don’t assume these grapes are spending their days like Malibu Barbie, lounging around through warm, balmy weeks of endless sun. In fact, the Central Coast has lots of cool areas. In Santa Barbara County—Sideways territory—the coastal mountains run east to west, rather than north to south like most American mountains, drawing in cooling ocean fog and offshore breezes. The San Francisco Bay and its northern San Pablo Bay help give the Central Coast’s Carneros region a different sort of cool climate that allows grapes to mature slowly and evenly. Inland a bit, the 105-mile Russian River that snakes through Sonoma County is responsible for the chill that makes the Russian River Valley a premier Pinot region as well.

Considered one of the most food-friendly reds, even white wine devotees will enjoy Pinot Noir’s silky medley of flavors that can range from black cherry, raspberries, and plum to anise, cedar, fresh earth, and more. Best served at a cool temperature of 55°–65°F, this wine pairs well with cheeses such as Swiss, Gruyère, Brie, or Roquefort, and meats such as beef, grilled or marinated poultry, lamb, and pork. Flavorful seafood is also a good pairing: grilled salmon, roasted sea bass and sushi made with red-fleshed fish such as tuna work well with this classic red. ■

wines to TryBelle Glos meiomi Meiomi (May-OH-mee), meaning “coast” in

the language of the native Wappo tribe, symbolizes the origin of this Pinot Noir. Each vineyard chosen for this wine is found throughout the diverse sub-climates of the Sonoma Coast. Grapes from the cooler, maritime-influenced areas create wines with delicate cherry notes and slightly higher acidity. From the southern coastal hills, the fruit notes are darker and earthier. The inland valleys make full-bodied, fruit-driven wines with sweet tannins and excellent balance. Meiomi integrates these into a blend where they enhance each other. $24.99 750ml

stephen vincent With the general California designation Stephen had the opportunity to blend the best grapes he could find, albeit from various locations throughout California. Dark color and pushing the limits on how big a Pinot can be, the blackberry/black cherry flavors with spicy hints of clove and cinnamon. Great forward fruit and very soft tannins make this a whole lotta Pinot for a great price! $14.99 750ml

Pinot Noir is particular where it sinks its roots and California proves to be a welcoming home.

VElVETY VIno

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SFM �� real food fall 2009

Sendik’s Food Marketcommunity support

Feeding America Eastern Wisconsin, formerly named America’s Second Harvest of Wisconsin, provides one of life’s most basic necessities to families struggling to make ends meet…food. In eastern Wisconsin alone, 235,000 people rely on

the food bank for food. In 1982, Feeding America Eastern Wisconsin opened its doors with its first donation, a bushel of apples. The Rotary Club of Milwaukee established the food bank with the mission of feeding the hungry. Utilizing dented canned goods, product overruns and mislabeled items, Feeding America Eastern Wisconsin bridged the gap between hunger and waste. Today, Feeding America Eastern Wisconsin is bridging the gap for families and individuals who have fallen through the cracks of the failing economy. Feeding America Eastern Wisconsin has distributed more than 11 million pounds of food this year to a network of 1,100 programs, including food pantries, soup kitchens and homeless shelters, in the eastern part of the state. Many of these feeding programs have seen a steady increase in the number of people served due to the decline of the economy. Layoffs and job losses have led many families to the neighborhood food pantry or meal program in search of food. Compared to last year, Feeding America Eastern Wisconsin has distributed 21% more food.

Please join us in Feeding America. ■

Bridging the Gap During Tough Times

Formerly named

How you Can HelpYou can help make a difference for the hungry in our community. Make a donation at your local Sendik’s Food Market or if you’d like to make a donation from the comfort of your own home, log onto www.onlineharvest.org and shop our online grocery store to help feed the hungry.