Come experience wines from all over the world donated by Amante Divine Wine & Spirits as they feature dozens of wines that will surprise and delight you at Amante’s Second Annual Wine and Food Festival on Monday, Nov. 16 from 5:30 to 8 p.m. at Eddie’s House (7042 E. Indian School Road).
Premier Phoenix Cheese Shop Petite Fromage will provide an eclectic selection of fare while Chef Eddie Matney will pair the wines with some of his signature dishes.
Tickets are $1 per tasting of wine and food, with all proceeds benefiting St. Mary’s Food Bank Alliance. The Food Bank will also be accepting cash and non-perishable food donations at the door to help Arizona families have a memorable holiday dinner this season.
For more information, call Eddie’s House at (480) 946-1622 or log on to www.eddieshouse.com.
Come enjoy devilish foods, ghoulish drinks and a haunted house that will leave your teeth chattering on Halloween Night.
The “Haunted House For Hunger” will take place from 4 p.m. to 7 p.m on Saturday, Oct 31st at 13528 West Desert Lane in Surprise (major cross streets are Greenway Road and West Pointe Parkway). Admission is a non-perishable food item for St. Mary’s Food Bank. Call (623) 696-9674 for directions and more information.
Here’s a unique way to help St. Mary’s Food Bank Alliance fight hunger. Through our “Buy-a-Bird, Feed a Family” program, you can purchase one of our cute toy turkeys. These birds – Mr. Touchdown($20), Toni Can-Can($15), and Sheriff Tex($15) – are a great way to help the Food Bank feed those in need, while providing a unique gift for yourself, a family member, business associate or client. You can even designate someone to receive the turkey and we’ll send it out, with a card.
You can order by: visiting www.buyabird.org; or mailing your order to SMFB, 2831 N. 31st Ave., Phoenix 85009 Attn:BuyaBird; or by calling 602 343-3164.
Remember: each $1 donated allows us to provide the equivalent of 7 meals to those in need.
From now through October, every purchase of an Uncle Ben’s rice product will result in a donation to Feeding America’s Kids Cafe program to fund the development of new locations in the U.S. as well as the planned expansion of St. Mary’s Kids Café around the state. In addition, when you sign on to www.unclebens.com and sign Ben’s journal, Uncle Ben’s will donate an additional $1 for each signature added to the list.
Demand at food banks has risen sharply due to the economic crisis. But fresh produce can be difficult to keep in stock at these facilities because of its price and limited shelf life. The Arizona Republic reports on one food bank that has started up its own 21-square-foot community vegetable garden this year, a project headed up by a local chef/gardener. We’ve previously covered other produce-to-food-bank initiatives here in Seattle, including a startup program to distribute seeds and gardening advice at food distribution centers, and efforts to collect fruit tree and garden excess for emergency food services.
But one factor that can put distance between fresh vegetables and the neediest people is lack of access to a kitchen. One thing we’d be interested to see: a shared kitchen facility where people without a home can prepare freshly harvested produce from a community garden. Though certainly not as efficient in terms of scale as a community feeding facility like the Langar in Delhi, it seems that a kitchen for preparing food would provide a bit of dignity, stability and choice in the lives of the people who used it. What do you think? (JL)