Healthcare needs of downtrodden

With the increasing numbers of hunger across the United States, every little bit counts when it comes to donations and collecting food for the hungry. You can contribute by organizing your own food dirve in you community, town, office, or school. The contributions to local food pantries help immensely, not only during the winter months. Many food pantries have ‘high’ and ‘low’ times of year where their food supplies are minimal and need your support! Take part in a good cause and organize a food drive; simplicity can lead to success, and here are eight steps to lead you towards a rewarding opportunity:

1. Contact your local food pantries, food banks and and shelters, to check and see where your contributions are best suited. Some pantries already organize large-scale food drives, and may be willing to sponsor your local one complete with advertising materials, incentives, and public relations rewards. This initial contact will also help identify what is most needed in your area, or in selecting a neighborhood. 

2. Create a theme. This will create a memorable design for your food drive, and will likely be rememberd most by everyone that you will pitch to. A theme will give your food drive an extra boost visually, and help to gather specific donors as well. 

3. Create a goal. Whether it’s one hundred cans of non-perishable items, or a dollar amount of food, make it clear to all participants what the goal is for your particular food drive. Oftentimes this is enough to get people interested and invoved, and will help generate easier donations.

4. Make a list of potential donors: this will include local grocery and food companies, corporations, and organizations that may be able to donate larger sums of donations or food. These may also help make your food drive more prominent in the local community. Individual donors will be your friends, family, and coworkers and you can draft a list of potentials to pitch to.

5. Do some market research: look for companies that will match your donations; sometimes corporate sponsors are willing to coordinate with you to match a certain amount of food or donations, and can help make your food drive a successful event!

6. Pick a date or structure: Decide if you will host an event for donations to be bought to a specific location, or if this will be an ongoing effort of collecting donations and then reporting the final numbers at a later date.

7. Create an e-mail bulletin. This will go out to all potential donors, local press, or even just your contacts list to generate interest. If your food drive is taking place at a specific location, include all details here. If it will be an ongoing effort, you will need to make it easy and clear as to where donations are to be taken, and what is acceptable. 

8. Acknowledge contributions creatively. Choose to thank each individual, donor, and sponsor in a unique way. Not only will this create a good network for future drives, but will also ensure that credit is given appropriately to all those who participate.

Organizing a successful food drive does involve some creative thinking, promotional skills, organization, and strategy. If you can get a large group of volunteers, friends, and coworkers involved, it can help to generate interest and donors for a very important cuase. Don’t wait until winter to organize a food drive! Most food banks and pantries will gladly accept donations year round, and can help you find many resources you may need in the process.





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Julian Rouas Paris Scam Alert

Healthcare needs of the poor

Vegetarian Indian food recipes are great to make at home. Using recipes to create Indian meals at home is a great way to save money and introduce your friends and family to authentic Indian food. While some of the recipes can be complicated and take some time, others are very simple and can create a rewarding an inexpensive meal. Some vegetarian Indian recipes are also great for Vegans. Here are a few of my favorites to make at home. I only include on involved on, the Vada Curry. This dish can become more simple each tie you make it.

Aloo Ka Bhartha (Better known as Boiled Potatoes)

5 large potatoes, Boiled and peeled
2 Onions, Chopped finely
2 Green Chiles, Chopped finely
3 Coriander leaves, Chopped finely
1 Tsp Mustard oil
1/2 Tsp Salt
½ Tsp Chili Powder
½ Tsp Jeera, Roasted and powdered

Place the potatoes in a large boil and mash them into large chunks. Do not make them completely smooth. Add the remaining ingredients and mix well. Serve warm.

Aloo Curry

1 lb Potatoes, peeled, boiled, and cut into small pieces
2 Onions
4 Green Chilies, chopped
2 Tomatoes, chopped
3 Tbsp oil
Mustard and Cumin seeds, to taste
1 Tsp, Coriander powder
1 Sprig Curry leaves
½ Cup Water
Salt, to taste

Begin by heating the oil in a pan. Season the oil with the mustard and cumin seeds to taste. Add the curry leaves and fry for about three minutes. Next, add the green chilies and onions. Fry them for about five minutes. Add the tomatoes and cook until soft. Now, add the potatoes and stir well. Add the water and salt to taste. Continue cooking until the water evaporates. Lastly, add the coriander powder and remove the dish from the heat. Garnish with coriander leaves.

Cashew Rice

2 Cups Rice, cooked
3 Tbsp. Cashews, roasted and powdered
Salt, to taste
2 Tbsp Dried Coconut
1 Pinch Tumeric powder
1 Pinch of Asafoetida
¼ Tsp. Mustard Seeds
2 Red Chilies
2 Tbsp oil
3 Coriander leaves, chopped

Heat the oil in a pan. Add the mustard seed, red chilies and asafetida. When combined add the cooked rice. Follow with remaining ingredients. Stir to combine and garnish with chopped coriander leaves. This dish can be served with curd.

Vada Curry

1 Cup Channa Daal (gram lentils)
2 Tbsp Green Coriander, chopped
2 Green Chilies, chopped
Oil
2 Medium Onions chopped
1 Tbsp Black Mustard seeds
10 – 15 Curry Leaves
1 Tbsp Ginger Paste
2 Tomatoes, chopped
2 Tbsp Gram Flour, mixed with 1 cup water
1 Tsp Coriander powder
1 Tsp Chili powder
½ Tsp Garam Marsala

Wash the gram lentils and soak them in water for 15 minutes. Next, drain the water and grind them coarsely. Add salt, the green coriander, and the green chilies. Heat a few inches of oil in a pot. Fry spoonfuls of this mixture in the oil to make small size vadey. They should be fried until golden and then drained on a paper towel. In another pan heat 3 tablespoons of oil. Add the onion and fry until they are golden. Add the black mustard seeds and curry leaves. Continue to fry for three minutes. Add the ginger paste and fry for three more minutes. Next, add the tomatoes, salt, coriander powder, chili powder, and garam marsala. Fry this until the oil separates. Add the besan-water (the gram flour mixed with water) and bring to a boil. Finally, add the fired vadey, mix well and cover. This should simmer for 5 minutes. This dish is wonderful accompanied by lemon rice.










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