The Community Foundation of Frederick County has awarded $1,000 in grant funding to the Frederick County, Maryland chapter of Farmers and Hunters Feeding the Hungry.  This funding will assist FHFH in providing approximately 20,000 servings of nutritious meat to the food banks and feeding programs that feed the needy of Frederick County.
 
On behalf of those in Frederick County who struggle with hunger, we thank The Community Foundation of Frederick County for their generosity and support of our mission to end hunger.
 
The Community Foundation of Frederick County is dedicated to connecting people who care with causes that matter to enrich the quality of life in Frederick County now and for future generations.  For three decades, they have helped translate simple good intentions into powerful acts of philanthropy that build a stronger, more vibrant community not only for today but for the future.
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Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America.  Since 1997 the organization has provided over 20.2 million servings of meat to those in need.

Venison Italian Sausage Potato Kale Soup
by Bobbie Jo Wasilko
He Hunts She Cooks

A wild game version of Olive Garden's zuppa toscana using venison Italian sausage. Just the perfect soup for a cold weather meal. Enjoy!

Ingredients

• 10 ounces Venison Italian Sausage, casings removed (medium spicy)
• 1 small onion, diced
• 2 carrots, diced
• 1 leek, diced
• 2 tbs. garlic, minced
• 1/4 red pepper flakes (omit if you don't want it too spicy)
• 4 yukon gold potatoes, skin on, cubed
• *2 tablespoons medium-grind cornmeal (polenta)
• 5-6 cups chicken stock
• 4 cups packed kale, stemmed and coarsely chopped
• 3/4 cup heavy cream
• 3/4 cup freshly Grated Parmesan for serving
• 1/2 tsp. Kosher salt and 1/2 tsp. fresh cracked pepper
• 4 tbs. Canola Oil

Instructions

• Heat the canola oil in a large soup pot over medium heat.
• Add the Italian sausage and cook, breaking it up into small pieces until no longer pink, about 5 minutes.
• Add the onion, carrot, leeks, garlic, salt, black pepper, and red pepper flakes and cook, stirring often, until the vegetables become softened, about 5 minutes.
• Stir in the *cornmeal (don't skip the cornmeal) and potatoes.
• Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
• Stir in kale and heavy cream and simmer for 15 minutes more, or until kale is tender.
• Ladle into cappuccino mugs and garnish with grated Parmesan.
• Serve with warm bread.​

Trey Hopkins, Chapter Coordinator for the Lowcountry FHFH chapter in South Carolina (SC-06), shared they are teaming up with their local QDMA chapter to conquer hunger in their area.  They are lucky to have the longest deer season in the nation and last year Lowcountry FHFH provided over 3,800 pounds of meat to local soup kitchens. They are
working hard to top that this year and funding is needed.  

The QDMA is hosting the "slicked slam" doe hunts which is a youth hunt where they promote donations to our cause. Thanks to QDMA's #slickheadslam2019 entries, they've donated $1,000 to Farmers & Hunters Feeding the Hungry. While the QDMA functions on a national level, their organization is structured so your donations and membership can impact your local community! Sponsorship opportunities are already available for the August 6, 2020 10th Annual Lowcountry QDMA Banquet.  Please support the QDMA and FHFH as we work together to better the quality of deer and life in South Carolina!  

We give a big thank you to the Lowcountry chapter of QDMA for their generous donation to our Lowcountry FHFH chapter!   

​Carson Saville, Chapter Coordinator for North Atlanta FHFH (GA-12), donated his buck to FHFH.  The deer provided 100 pounds of meat for the Norcross Co-op Food Pantry. 

Thank you Carson for donating your buck to FHFH to help feed those in need and for serving as one of our volunteer coordinators!

The Community Foundation of the Eastern Shore has awarded $1,500 funding to the Wicomico County, Maryland Chapter of Farmers and Hunters Feeding the Hungry!  This funding will assist FHFH in providing 18,462 servings of nutritious meat to the food banks and feeding programs that feed the people of Wicomico County who are in need.
 
On behalf of those in Wicomico County who struggle with hunger, we thank the Community Foundation of the Eastern Shore for their generosity and support of our mission to end hunger!
 
As leaders, grant makers, and stewards of philanthropy, the Community Foundation of the Eastern Shore connects people who care to causes that matter for the common good of the Lower Eastern Shore. They are a 501c3 nonprofit with an inspiring history of fostering charitable endeavors, and have provided $84 million in grants and scholarships to the local community since 1984. They collaborate with individuals, families, and businesses to match their charitable interests with community needs and strengthen local nonprofits through grants and resources. They are devoted to improving their regional community and believe in the power of philanthropy.

Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America. Since 1997 FHFH has provided over 20.2 million servings of meat nationally to those in need! 

"For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, ...."  Matthew 25:35   
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What Does It Take to Be a Super Hero?

You are probably familiar with the movie and cartoon super heroes who have super powers such as flying, incredible strength or running extremely fast and how they often use their super powers to help others. But you don't need to have super powers to be a super hero! ​You can use your own unique abilities and the things you have to be a super hero and help someone.

The number of people in our country who are hungry is heart breaking! Millions of people struggle with hunger every day! Some of your neighbors, friends, coworkers and maybe even family members could be having a hard time making ends meet and aren't able to buy enough food. They are not getting the adequate nutrition they need to learn, work and thrive. Being hungry hurts!  

FHFH provides the needed protein to food banks, food pantries and feeding ministries who serve people struggling with hunger and we rely on the support of selfless donors such as you to do that. 

​You can be a "super hero" who helps save someone from the pain of hunger! You can make the difference between them going hungry or having a meal! The need is great and we encourage you to take the first step to becoming someone's super hero by joining with FHFH as we work to end hunger!  

Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference! 

Canned Venison with Baby Bella Mushroom Venison Gravy
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

I was really short on time so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. It was so yummy… and quick!! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no lumps!!!​

Ingredients

• 1 quart jar Canned Venison
• 8 ounce baby bella mushrooms, sliced
• 2 Shallots, minced (substitute 1/2 onion)
• 2 cups Venison Stock (substitute beef stock)
• 3 Tbs. Butter
• 3 Tbs. Grape Seed Oil (substitute canola oil)
• 2 Tbs. Cornstarch
• 1 Tbs. Garlic Powder
• 1 Tbs. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Pepper

Instructions

1. Heat oil and butter in a large frying pan over medium-high heat.
2. Add the shallot (or onion) and sauté 1 minute.
3. Add the mushrooms and sauté 1 minute (don’t add salt yet).
4. Add the garlic powder, and onion powder, pepper, and now add salt.
5. Sauté another minute.
6. Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms.
7. Continue to stir while adding the stock.
8. Bring the heat back to medium-high and stir while the gravy thickens.
9. Add the canned venison, including liquid from the jar.
10. Heat through and serve with sides of your choice.