UPDATE: The Grateful Hearts Program is urgently preparing 1,500 ready-to-eat meals for food-insecure residents of the Greater Bennington area as the holiday season approaches. Organizer Kate Ebbott and a dedicated team of volunteers are working tirelessly to ensure that families in need receive nutritionally dense, plant-forward meals just in time for Thanksgiving.
On November 17, 2023, Ebbott and her team gathered to prepare large batches of meals, utilizing fresh, high-quality ingredients sourced from local farms. Known as “Chop and Chats,” these sessions are critical to the mission of Grateful Hearts, which has been serving the community since 2001. The meals will be distributed through local food pantries, including the Greater Bennington Community Services and HIS Pantry at Saint Francis deSales, as well as during the weekly Sunday Supper at the Second Congregational Church in Bennington.
Ebbott emphasized the rising demand, stating, “Our production has surged from 600 meals a week to 1,500 meals. It all goes out the door, and people are still reaching out to see if they can access our meals.” Each week, over 200 meals are served at the communal Sunday Supper, where everyone is welcome.
The organization’s commitment to providing nutritious meals stems from the understanding that many food-insecure individuals are also nutrient-deficient. Ebbott explained, “Our philosophy is clean, colorful, and close,” highlighting the importance of offering meals that are not just filling but also beneficial to health.
To achieve their goals, Grateful Hearts navigates the challenges of sourcing food effectively. Ebbott noted that around 40% of farm produce is often deemed unsellable due to cosmetic imperfections. “These items often just get tossed,” she said, stressing the need for a system that utilizes these perfectly good, yet ‘ugly’ vegetables.
Ebbott and her team have developed a unique approach to procurement, partnering with local farms to purchase surplus produce. “Initially, we started gleaning, but now we bulk purchase on a CSA-style,” she explained. This strategy allows Grateful Hearts to receive a variety of ingredients every week, though it often comes with surprises regarding what will be available.
The menu for the coming week includes dishes such as Beef Brisket with pickled cucumbers and Broccoli Cheddar Soup. The meals are crafted with care, focusing on nutrient density. Ebbott shared, “We make our own broth to enhance flavor and nutrition,” showcasing the team’s dedication to quality.
As the holiday season draws near, the urgency for support becomes increasingly critical. Ebbott urged community members to consider volunteering or donating, stating, “We are always in need of new friends to help nourish our neighbors.” Volunteer opportunities range from preparing ingredients to packaging meals for distribution.
For those looking to support this vital cause, more information can be found at gratefulheartsbennington.org. As Grateful Hearts continues to expand its reach, the organization remains committed to ensuring that no one in the Greater Bennington community goes hungry this holiday season.
