By Dana Hunsinger
Posted: June 2, 2010
In a run-down shack next door to School 46, seedy adults lurked about doing things no child should ever see.
But the shack also had become a magnet for students, who either didn't want to go home or didn't want to go to school. They would sneak inside and hang out.
The school knew it was a problem, but what could it do? How could it keep its children safe and make sure they never happened upon the drugs and crime?
In stepped a seemingly unlikely partner -- a supermarket.
The Kroger Co. bought the land, tore down the shack and built a new house on the property. It then sold the home and gave the profit to the school.
A noble gesture, and yet really nothing compared to everything else the grocer has done in what may be the best example in Indianapolis of a company digging in and truly making a difference in the lives of children.
Not just with money. Not just with time. Not just with gifts.
With all of the above -- for 25 years. And not for its bottom line.
"This is not going to get people to buy groceries. It's not about that at all,"
said Daniel McQuiston, chairman of the department of marketing and management at Butler University. "It's about doing good. It has been said that it is far more noble to invest greatly in the welfare of one than slightly in the welfare of many."
And invest greatly in one school -- School 46 -- is exactly what Kroger has done.
More than $1 million has been donated in 25 years to this Near-Westside school where 90 percent of the students are in the free- or reduced-price lunch program. Thousands of hours in employee time have been spent inside the school.
You can read the rest of this story here.
If you'd like to see even more examples of the great things Kroger and its employees do for our community, drop by Second Helpings and learn about the great partnership we have with Kroger.
Showing posts with label Kroger. Show all posts
Showing posts with label Kroger. Show all posts
Wednesday, June 2, 2010
Monday, November 2, 2009
Chili on the Circle
Last Friday, Kroger and Second Helpings served served a chili lunch on the southwest side of Monument Circle. This wasn't just any chili. The recipe, Smoky Steak and Chorizo Chili, made by Indiana State Police Sgt. Cedric Merritt and Second Helpings graduate Keith Mays, won a competition among public safety officials and members of the media.
The winners were presented the Golden Ladle trophy for the first-ever event. Second place went to SGT Matt Mount of the Indianapolis Metropolitan Police Department. Indianapolis Star Editor Dennis Ryerson won third place.
Pictured above are SGT Merritt, Chef Conway, and Keith Mays.
With the authors' permission, here's the winning recipe:
Smoky Steak and Chorizo Chili
(A Protect and Burn Creation)
4 lbs. sirloin, cut into ½ inch cubes
2 pkgs. - Chili seasoning
3 lbs. chorizo sausage
3 medium onions, diced
2 green bell peppers, diced
3 cloves minced garlic
8 -10 dried chipotles (processed into medium fine powder)
6 medium dried red peppers (processed into medium fine powder)
2 tsp ground cumin
2 Tbsp dried cilantro
2 Tbsp brown sugar
½ tsp kosher salt
2 limes, juiced
2 Tbsp olive oil
6-8 dashes Frank’s Red Hot Sauce
2 – 29 oz cans dice tomatoes
2 – 29 oz cans tomato sauce
1 – 15 oz can black beans, drained
1 - 15 oz cans kidney beans, drained
1 – 15 oz cans pinto beans, drained
1 – 20 oz can whole kernel corn, drained
In a large sauté, pan heat olive oil and then add steak and chili seasoning. Sauté meat until lightly browned. Add onions and bell peppers and sauté for another three minutes. Remove from heat and place meat in a stock pot, large Dutch oven, or slow cooker. Return the sauté pan to the heat and add the chorizo. Sauté for five minutes, or until lightly browned, and add to steak. Add the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer on low, stirring occasionally, for 45 minutes.
The winners were presented the Golden Ladle trophy for the first-ever event. Second place went to SGT Matt Mount of the Indianapolis Metropolitan Police Department. Indianapolis Star Editor Dennis Ryerson won third place.
Pictured above are SGT Merritt, Chef Conway, and Keith Mays.
With the authors' permission, here's the winning recipe:
Smoky Steak and Chorizo Chili
(A Protect and Burn Creation)
4 lbs. sirloin, cut into ½ inch cubes
2 pkgs. - Chili seasoning
3 lbs. chorizo sausage
3 medium onions, diced
2 green bell peppers, diced
3 cloves minced garlic
8 -10 dried chipotles (processed into medium fine powder)
6 medium dried red peppers (processed into medium fine powder)
2 tsp ground cumin
2 Tbsp dried cilantro
2 Tbsp brown sugar
½ tsp kosher salt
2 limes, juiced
2 Tbsp olive oil
6-8 dashes Frank’s Red Hot Sauce
2 – 29 oz cans dice tomatoes
2 – 29 oz cans tomato sauce
1 – 15 oz can black beans, drained
1 - 15 oz cans kidney beans, drained
1 – 15 oz cans pinto beans, drained
1 – 20 oz can whole kernel corn, drained
In a large sauté, pan heat olive oil and then add steak and chili seasoning. Sauté meat until lightly browned. Add onions and bell peppers and sauté for another three minutes. Remove from heat and place meat in a stock pot, large Dutch oven, or slow cooker. Return the sauté pan to the heat and add the chorizo. Sauté for five minutes, or until lightly browned, and add to steak. Add the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer on low, stirring occasionally, for 45 minutes.
Friday, June 13, 2008
Kroger and Second Helpings Partner to Feed the Hungry
INDIANAPOLIS, IN – At a Sunday evening June 8th dinner in honor of Second Helpings' 10th anniversary, Kroger Central Division Public Affairs Manager John Elliott announced a major perishable food partnership between Kroger and Second Helpings as part of Kroger’s national Perishable Donation Partnership (PDP).
"For far too long food banks, food rescue organizations and local food pantries have operated with the food that people choose to donate, rather than being able to provide enough healthy, nutritious meals that include meat, seafood, fruit, vegetables and other perishable foods," said Bob Moeder, president of Kroger Central Division. "Just because a family is temporarily unable to purchase their meals in retail food stores, that should not mean they have to accept a lower quality standard or inadequate nutritional value."
Second Helpings and Gleaner's Food Bank will share access to a significant quantity of healthy, nutritious perishable food donations from nearly 50 Central Indiana Kroger stores. Second Helpings and Gleaners have just completed a successful pilot of the program for Kroger's Central Division, working with four stores each. Prior to the pilot, both organizations had to undergo thorough evaluations, including food safety evaluation and other certifications.
Kroger's cash contribution on June 8th includes $5,000 in support of Second Helpings' highly respected chef training academy, as well as $5,000 that is unrestricted. Kroger made a contribution of $15,000 earlier this year to underwrite costs associated with a special insert in "Indianapolis Woman" magazine promoting the mission and programs of Second Helpings.
The partnership with Second Helpings' Culinary Job Training Program, headed by Chef Carl Conway, will include Kroger's hiring graduates of the program, supporting curriculum and content of the training program, access to Kroger stores during training sessions and other shared expertise in what is projected to be a mutually-beneficial exchange of talent and ideas.
Kroger enthusiastically supports helping organizations that provide food to those in need. The donations of nutritious perishable food will be especially important to children for healthy growth and development.
According to Mr. Moeder, "Kroger does not do this alone. We rely heavily on partners in every community to feed the hungry. I personally visited Second Helpings and share my colleagues' great enthusiasm for the quality and effectiveness of their organization. We were so impressed that we sought special approval from our corporate headquarters in Cincinnati to allow Second Helpings to be the first food rescue organization in the nation to participate in the PDP. I am especially pleased that our division’s leading expert on food safety, Melissa Miller, has agreed to lead this PDP for us. Kroger is very committed to making this perishable food program just as successful as the many other programs comprising our 125 year history of feeding the hungry in our local communities."
Cindy Hubert, CEO of Second Helpings added, "Second Helpings is honored to have been chosen to be part of Kroger's perishable food partnership and receive the wonderful financial support from Kroger. The confidence Bob Moeder and Kroger's leadership team have shown to Second Helpings to allow us to be the first food rescue organization certified within the nation is priceless. We are looking forward to a long and rewarding alliance with Kroger to feed the hungry within our community."
Background:Nationally, 40% of the $160.5 million Kroger donates in local communities goes to hunger relief. These donations are primarily dry grocery products and can goods. "This is an exciting opportunity to bring even more food and hope to hungry people," said Lynn Marmer, Kroger’s Group Vice President of Corporate Affairs and a member of the national board of directors of America’s Second Harvest. "This initiative not only increases the amount of fresh food Kroger donates, it will help improve the diets of individuals and families who depend on hunger relief programs by giving food banks access to a variety of nutritious meats, fruits and vegetables."
Kroger has launched the PDP as a company-wide project to increase the number of stores that donate safe, perishable food to America's Second Harvest food banks across the country. As part of the PDP program, Kroger has dedicated a senior staff person in the corporate headquarters, Kathleen Wright, as Director of the Company’s PDP. Under Wright’s leadership, Kroger’s PDP will expand to include not only the current 30 million pounds per year of non-perishable food donations, but an additional 50 million pounds of nutritious, fresh food to food banks across the country. In terms of meals, this represents an increase from 22 to 59 million meals annually. The safe handling of perishable foods will make food bank and food pantry operations more complex, so Kroger’s efforts will include expertise and resources to prepare local food banks for the safe and efficient handling of perishable foods.
Kroger's Central Division, based in Indianapolis, supported six food banks in Indiana and two in Illinois during 2007 with more than $2 million in cash contributions, donated transportation, event support and donated food. Kroger actively engages its customers and the communities in which its employees live and work in its hunger relief efforts by supporting food drives throughout the year. Kroger is a major sponsor of the Boy Scouts of America's "Scouting for Food" program and leads a "Share Your Feast” food drive during the Thanksgiving and Christmas holidays each year. Kroger’s financial contributions are reinforced by substantial non-cash support such as donated equipment; professional expertise and considerable volunteer hours.
The Kroger Central Division has 154 food stores, 129 pharmacies and 51 fuel centers operating under five banners; Kroger, Scott's, Owen’s, Hilander and Pay Less, with locations primarily in Indiana and Illinois, in addition to five stores in Missouri, one in Michigan and one in Ohio. Kroger Central Division is dedicated to supporting every local community it serves, contributing more than $7 million annually to local organizations, primarily focusing on hunger relief, K-12 education, health causes and diversity. At Kroger we value: honesty, respect, inclusion, diversity, safety and integrity.
Source: The Kroger Company- Central Division
"For far too long food banks, food rescue organizations and local food pantries have operated with the food that people choose to donate, rather than being able to provide enough healthy, nutritious meals that include meat, seafood, fruit, vegetables and other perishable foods," said Bob Moeder, president of Kroger Central Division. "Just because a family is temporarily unable to purchase their meals in retail food stores, that should not mean they have to accept a lower quality standard or inadequate nutritional value."
Second Helpings and Gleaner's Food Bank will share access to a significant quantity of healthy, nutritious perishable food donations from nearly 50 Central Indiana Kroger stores. Second Helpings and Gleaners have just completed a successful pilot of the program for Kroger's Central Division, working with four stores each. Prior to the pilot, both organizations had to undergo thorough evaluations, including food safety evaluation and other certifications.
Kroger's cash contribution on June 8th includes $5,000 in support of Second Helpings' highly respected chef training academy, as well as $5,000 that is unrestricted. Kroger made a contribution of $15,000 earlier this year to underwrite costs associated with a special insert in "Indianapolis Woman" magazine promoting the mission and programs of Second Helpings.
The partnership with Second Helpings' Culinary Job Training Program, headed by Chef Carl Conway, will include Kroger's hiring graduates of the program, supporting curriculum and content of the training program, access to Kroger stores during training sessions and other shared expertise in what is projected to be a mutually-beneficial exchange of talent and ideas.
Kroger enthusiastically supports helping organizations that provide food to those in need. The donations of nutritious perishable food will be especially important to children for healthy growth and development.
According to Mr. Moeder, "Kroger does not do this alone. We rely heavily on partners in every community to feed the hungry. I personally visited Second Helpings and share my colleagues' great enthusiasm for the quality and effectiveness of their organization. We were so impressed that we sought special approval from our corporate headquarters in Cincinnati to allow Second Helpings to be the first food rescue organization in the nation to participate in the PDP. I am especially pleased that our division’s leading expert on food safety, Melissa Miller, has agreed to lead this PDP for us. Kroger is very committed to making this perishable food program just as successful as the many other programs comprising our 125 year history of feeding the hungry in our local communities."
Cindy Hubert, CEO of Second Helpings added, "Second Helpings is honored to have been chosen to be part of Kroger's perishable food partnership and receive the wonderful financial support from Kroger. The confidence Bob Moeder and Kroger's leadership team have shown to Second Helpings to allow us to be the first food rescue organization certified within the nation is priceless. We are looking forward to a long and rewarding alliance with Kroger to feed the hungry within our community."
Background:Nationally, 40% of the $160.5 million Kroger donates in local communities goes to hunger relief. These donations are primarily dry grocery products and can goods. "This is an exciting opportunity to bring even more food and hope to hungry people," said Lynn Marmer, Kroger’s Group Vice President of Corporate Affairs and a member of the national board of directors of America’s Second Harvest. "This initiative not only increases the amount of fresh food Kroger donates, it will help improve the diets of individuals and families who depend on hunger relief programs by giving food banks access to a variety of nutritious meats, fruits and vegetables."
Kroger has launched the PDP as a company-wide project to increase the number of stores that donate safe, perishable food to America's Second Harvest food banks across the country. As part of the PDP program, Kroger has dedicated a senior staff person in the corporate headquarters, Kathleen Wright, as Director of the Company’s PDP. Under Wright’s leadership, Kroger’s PDP will expand to include not only the current 30 million pounds per year of non-perishable food donations, but an additional 50 million pounds of nutritious, fresh food to food banks across the country. In terms of meals, this represents an increase from 22 to 59 million meals annually. The safe handling of perishable foods will make food bank and food pantry operations more complex, so Kroger’s efforts will include expertise and resources to prepare local food banks for the safe and efficient handling of perishable foods.
Kroger's Central Division, based in Indianapolis, supported six food banks in Indiana and two in Illinois during 2007 with more than $2 million in cash contributions, donated transportation, event support and donated food. Kroger actively engages its customers and the communities in which its employees live and work in its hunger relief efforts by supporting food drives throughout the year. Kroger is a major sponsor of the Boy Scouts of America's "Scouting for Food" program and leads a "Share Your Feast” food drive during the Thanksgiving and Christmas holidays each year. Kroger’s financial contributions are reinforced by substantial non-cash support such as donated equipment; professional expertise and considerable volunteer hours.
The Kroger Central Division has 154 food stores, 129 pharmacies and 51 fuel centers operating under five banners; Kroger, Scott's, Owen’s, Hilander and Pay Less, with locations primarily in Indiana and Illinois, in addition to five stores in Missouri, one in Michigan and one in Ohio. Kroger Central Division is dedicated to supporting every local community it serves, contributing more than $7 million annually to local organizations, primarily focusing on hunger relief, K-12 education, health causes and diversity. At Kroger we value: honesty, respect, inclusion, diversity, safety and integrity.
Source: The Kroger Company- Central Division
Subscribe to:
Posts (Atom)
