Jon Stewart in a lunch truck preparing food for construction workers and employees at the Count Basie Center for the Arts in 2018. (Photo by John T. Ward. Click to enlarge.)
Compañeros de Comida includes, from left, Catherine White, Charlotte Stant, Katherine Busch, Brooke Bosonac, Julia Lazarescu, Charlotte Shenman and Margot White. (Not shown: Brett Cetnar Garrett.) (Click to enlarge.)[Press release from Compañeros de Comida]
There is an exciting new community collaboration in Red Bank. Several weeks ago, Lunch Break introduced a community grant program offering families financial assistance during the COVID Pandemic. At that time, Itzel Perez of American Friends Service Committee, Isabel Escalante, a parishioner at St. Thomas Church, Charlotte Stant, a rising senior at RFH and Risa Clay, Tinton Falls councilwoman and retired Red Bank Regional High School principal began working with the Greater Red Bank Women’s Initiative (GRBWI) Immigration Committee to help identified families complete their applications.
By JOHN T. WARD
Kitch Organic in Red Bank plans to roll out a new offering to help fill a void in the COVID-19 crisis: food packages that emphasize fresh vegetables and fruits rather than non-persishables.
The idea: to address rising food insecurity with healthy, organic produce and dairy products, said borough Councilwoman Kate Triggiano, who hatched the idea with Kitch owner Joe Durso.
With job and income losses in the COVID-10 crisis, food insecurity is spreading, and Red Bank-area charities are stepping up to help ensure no one goes hungry.
At Lunch Break in Red Bank, for example, volunteers have distributed 65 percent more meals and 56 percent more groceries since March 16 than in the comparable 2019 period, said executive director Gwen Love.
Here’s a starter list of charitable efforts to feed the hungry in Red Bank, with links to make monetary donations. This list will be updated periodically.
A joint fundraiser to benefit Soul Kitchen and the alliance, the event features a sale of one-of-a-kind, locally made ceramic bowls.
By SUSAN ERICSON
In the exquisite, state-of-the-art kitchen at Kitch Organic on Leighton Avenue in Red Bank, the cooks are busy preparing some extraordinary recipes.
All the food here is gluten-free and certified-organic, but that isn’t what makes it exceptional. Health benefits aside, chef Jenny Freeman is producing meals chock-full of flavor — and she’s doing it with home-grown and carefully sourced ingredients.
The 42-year-old chef went to the Natural Gourmet Institute in New York “to learn how to help heal people through food,” she tells PieHole. “I wanted to learn good nutrition and use it in my cooking.” Read More
By JOHN T. WARD
Ilene Winters spent about 20 years on Wall Street, and another decade involved in nonprofit work helping cancer patients and victims of Hurricane Sandy. Now, she says, it’s time to put another passion into play: physical fitness.
This month, Winters expects to open OAR Fitness & Endurance, a training studio, in a former auto repair shop in Sea Bright.
But her leap of faith requires her to tune out some potential downsides. Among them: the Shrewsbury River, just inches away from the building, and what it can do when the weather turns ugly.
“I’m just trying not to think about it,” she tells redbankgreen. Read More