Check out Feeding the People - SOUPSTOCK: Five Hours of Soup & Music

Take a look at: Feeding the People - SOUPSTOCK: Five Hours of Soup & Music 

AARP Maryland Sponsors SOUPSTOCK

Thank you to AARP Maryland for providing a $1,000 sponsorship for Feeding the People's SOUPSTOCK fundraiser on September 27th at Oregon Ridge Lodge: http://feedingthepeople.givezooks.com/events/soupstock

Serving 860,000 members across Maryland and 37 million nationally, AARP is a non-profit, non-partisan organization dedicated to enhancing the quality of life for all generations through positive social change.

For more information about AARP Maryland visit: http://www.aarp.org/md

Genentech Sponsors SOUPSTOCK

Thank you to Genentech for providing a $1,000 sponsorship for SOUPSTOCK on September 27, 2013 at Oregon Ridge Lodge.

The Genentech Foundation is a U.S.-based, private charitable foundation. It was established in 2002 by Genentech, a leading biotechnology company that discovers, develops, manufactures and commercializes biotherapeutics for significant unmet medical needs. The Foundation provides financial support to qualified nonprofit U.S.-based charitable organizations.

For more information visit: http://www.gene.com

Feeding the People Hosts Second Save-A-Lot Diabetic Grocery Shopping Tour

Thank you to Nutritionist and Feeding the People Board Member Adriane Kozlovsky for leading Feeding the People's second diabetic grocery shopping tour at the Save-A-Lot Grocery Store on Erdman Avenue. Fifteen people participated. Thank you to Save A Lot for providing $1,000 worth of gift cards for participants in these tours.

John Shields to Appear at SOUPSTOCK

We are excited to announce that John Shields will be joining Henry Hong to talk about soup and serve as a soup competition judge at SOUPSTOCK.

Chef, author and television personality John Shields is the owner of the celebrated Gertrude's Restaurant at the Baltimore Museum of Art.

John is often called "The Culinary Ambassador of the Chesapeake Bay," and he has written three popular cookbooks on the cuisine of the region: The Chesapeake Bay Cookbook; The Chesapeake Bay Crab Cookbook; and Chesapeake Bay Cooking with John Shields. In 1998, public television stations across the country began airing John's series "Chesapeake Bay Cooking," based on the book of that title. For the series, John hit the road, interviewing folks around the Chesapeake region and showing how they prepared their favorite regional dishes.


His most recent book, Coastal Cooking with John Shields, highlights foods from America's coastal regions and introduces the people who grow, raise and cook them. The companion PBS television series, "Coastal Cooking with John Shields," currently airs nationwide. In "Coastal Cooking with John Shields" the cameras accompany John to locations across the continent, from Maine to New Orleans -from Charleston, South Carolina to the Pacific Northwest's Whidbey Island.

Check out John's website at: http://www.johnshields.com/

GiveCorps Fundraising Campaign

Feeding the People is working with GiveCorps to raise the funds to provide over 3,500 diabetic meals for low-income diabetics. It only takes $150 to provide a full month of lunches and dinners for Feeding the People's clients so $25 (or whatever you can give) can really make a difference. Plus, for any donation of $10 or more you will receive a $20 coupon to TEN TEN and a $10 coupon to Balance- The Salon. Click here to learn more:http://bitly.com/feedthepeople

Henry Hong to Be SOUPSTOCK Judge

Henry Hong of Waterfront Kitchen

Henry Hong of Waterfront Kitchen has volunteered to be a judge for the soup competition at SOUPSTOCK on September 27, 2013 at Oregon Ridge Lodge.

Just as he began to walk and talk, Henry's parents decided to open a restaurant. Coincidence? Doubtful, as he was pressed into "helping out" straight away, despite labor laws of the time. Indeed while his peers struggled with multiplication tables, Henry could calculate sales tax - and more importantly, tip percentage - in his head.

Eventually he succumbed to the call of the cubicle and got a so-called real job. But after a lengthy stint as a database analyst, he found himself, perhaps inevitably, back in the biz, having operated two restaurants in the past 10 years.

Now in addition to constantly cooking, eating, or just plain thinking about food, he is also writing about it in the City Paper, Baltimore Magazine, and affiliate publications nationwide, talking about it on the radio on WYPR, and running the front of the house at Waterfront Kitchen in Baltimore.