the friday feed: pierogies

Although neither of us are Irish, Todd and I like to celebrate St. Patrick’s Day with an Irish meal: corned beef, cabbage, and potatoes. 

A little while ago, I read an article about Miami Valley Meals, an organization that recovers and transforms food into meals which are then distributed through a network of nonprofit partner organizations that serve those experiencing food insecurity. The chefs, support staff, and volunteers provide nourishing meals that honor the dignity of people in need of assistance. As a fundraiser, MVM was selling handmade pierogis filled with potatoes and cheese. I ordered two packages and one of these would be the potato component for Todd's and my St. Patrick’s meal. 

The pierogi pick up was very easy and efficient. Drive down to Miami Valley Meals, take the driveway on Washington Street, drive to the tent, give your name, the friendly staff hands the order to you, and off you go. How easy was that? It sure beat going to Costco on a Sunday afternoon and to buy a corned beef and other items. While  bobbing and weaving through the Costco crazies, we stopped in the wine department and bought a few bottles of rosé Sancerre, one which would go with dinner. (Wish I could have opened a bottle and had a glass (or two) to keep the anxiety levels down while winding through the aisles of humanity).

The international St. Patrick's meal came together harmoniously thanks to the food representation from Ireland, Poland, and France, and an American cook. Wish all world politics would be as easy as bringing food to the table.

A Polish dumpling...

Pierogi with a purpose

to conquer hunger.

The pierogi fundraiser raised almost $12,000.00 for Miami Valley Meals.

After reading about what this organization does and how grocery stores, restaurants, farmers markets, and large wholesale food stores donate food to them, I decided to volunteer once a week. Three chefs inventory the weekly food donations and put their heads together to create about 4,000 meals a week. They never know what they’re going to get or how much, but no food goes to waste. Volunteers like me plate the meals, wipe down the counters, fold towels, and other tasks that the chefs ask us to do. I've met people from all walks of life and heard their stories about how they became volunteers. For me, it started with a pierogi order.