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Grant Writing for Non-Profits

Field pea fritter helps local farmers, the environment, Boston students [Video]

FRITTER, IS DOING ALL THAT AND MORE INSIDE THIS INDUSTRIAL KITCHEN. THE MODEST YELLOW FIELD PEA, A DRY PEA THAT NEEDS TO BE COOKED, IS BEING MASHED MIXED WITH OTHER INGREDIENTS AND TURNED INTO A FALAFEL LIKE FRITTER. THERES JUST A GOOD PRODUCT THAT DOES A LOT OF GOOD THINGS FOR A LOT OF GOOD PEOPLE. KEVIN DOHERTY IS THE CHIEF CULINARY OFFICER AT COMMONWEALTH KITCHEN, THE DORCHESTER NONPROFIT SUPPORTS PRIMARILY BIPOC AND WOMEN OWNED FOOD BUSINESSES. THESE FRITTERS ARE PART OF THEIR EFFORT TO GROW A JUST AND SUSTAINABLE, REGIONALLY BASED FOOD ECONOMY. EVERYTHING THAT WE EAT, DRINK OR BREATHE TAKES SOMETHING OR LEAVE SOMETHING IN THE EARTH. WE CAN FOCUS SOME ENERGY ON USING PRODUCTS THAT PUT THINGS BACK INTO THE EARTH, DOHERTY EXPLAINS. THE YELLOW FIELD PEA IS TYPICALLY JUST A COVER CROP GROWN BY FARMERS TO ADD NUTRIENTS TO THE SOIL, BUT NOT PROFITABLE. WELL, NOW A LOCAL FARM IS PROFITING A WOMAN OWNED FAMILY FARM IN MAINE, SO WERE SUPPORTING LOCAL AGRICULTURE WITH A PRODUCT THAT IS GOOD FOR THE EARTH, GOOD FOR YOU. IN TERMS OF HEALTH AND TASTE, GOOD. COMMONWEALTH KITCHEN DEVELOPED THE FRITTERS FOR THOSE REASONS. THEY CONTAIN THE PEAS NATURALLY. ALSO GARLIC, ONION, CILANTRO, PARSLEY AND A MIX OF SPICES. THIS IS OUR READY TO GO FULLY COOKED, FULLY FRIED, READY TO EAT VERSION. THESE CAN BE USED ON A SALAD BAR. THESE CAN BE USED AS AN APPETIZER WRAP SANDWICH APPLICATION. THESE ARE GOOD TO GO. TASTY RIGHT? TASTY, NUTRITIOUS AND MINIMALLY PROCESSED. THEYVE BEEN BOUGHT AND ARE BEING SERVED AT DOZENS OF AREA INSTITUTIONS. SOME 14 HOSPITALS, NEARLY 20 UNIVERSITIES AND THANKS TO A FEDERAL GRANT, PUBLIC SCHOOLS IN BOSTON AND PORTLAND, MAINE, WERE LUCKY ENOUGH TO BE FEEDING THEM A PLANT FORWARD PROTEIN THATS SUSTAINABLE PRODUCT GROWN RIGHT HERE IN NEW ENGLAND, DIRECTOR OF BUSINESS DEVELOPMENT ALDEN CADWELL ADDS THE FRITTER IS ALSO A GREAT VEHICLE TO PROMOTE OTHER SMALL BUSINESSES THAT ARE PART OF COMMONWEALTH KITCHEN, AND WERE ABLE TO SAY, OH, LOOK AT THIS COMPANY THAT MAKES THE TIKKA MASALA SAUCE THAT GOES REALLY WELL ON THE FIELD. FRITTER. LOOK AT THIS DELICIOUS RED SALSA. LOOK AT THIS TOMATILLO SALSA. LOOK AT THIS THAI CHILI SAUCE. COMMONWEALTH KITCHEN IS GROWING. THE NEW ENGLAND FOOD INFRASTRUCTURE WITH RESPONSIBLE PRACTICES ALL THE WAY FROM SOIL RESTORATION AND FARMING PRACTICES TO BRINGING ALONG, YOU KNOW, SMALL BUSINESS WOMAN OWNED BUSINESS AND SERVING, YOU KNOW, UNDERSERVED FOOD DESERTS. IF THERES NOT A COMMONWEALTH KITCHEN WHO IS DOING THIS WORK AND CONNECTING ALL THE DOTS, LOTS OF POWER IN THOSE LITTLE PEAS AND THE FRITTERS ARE JUST THE START. COMMONWEALTH KITCHEN IS USING A SIMILAR MODEL TO MAKE SOUPS USING SURPLUS PRODUCE FROM REGIONAL FARMS. ALSO, PICKLES AND MARINARA SAUCE. FIND OUT MORE O

Categories
Grant Writing for Non-Profits

Some smaller news outlets in swing states cant afford election coverage. AP is helping them [Video]

NEW YORK (AP) The Associated Press says it will provide free campaign and election night coverage to dozens of small and independent newsrooms located in swing states, through a program funded by a Knight Foundation grant. Several newsrooms in Michigan, Wisconsin, Pennsylvania, Georgia, Arizona and Nevada will qualify. The Institute for Nonprofit News says