BOYNTON BEACH, Fla. — More than 1.2 million people in South Florida don’t know where their next meal will come from, according to Feeding South Florida. That’s one in nine of our neighbors — friends, coworkers, classmates — struggling with food insecurity caused by rising costs, inflation, and other economic pressures.
Feeding South Florida, a hunger-relief organization, serves Palm Beach, Broward, Miami-Dade, and Monroe counties through a network of more than 350 community partners. Their mission is simple but powerful: End hunger in South Florida.
And this September, during Hunger Action Month, there’s truly “Power in Every Action.”
Ways You Can Make a Difference This Month
Feeding South Florida has lined up a month-long menu of ways for all of us to get involved:
- Double Your Impact: All donations in September are matched dollar-for-dollar, up to $25,000.
- Bid to Give: Join the online auction for fun and exclusive items, with proceeds going directly to hunger relief.
- Wear It Proud: Purchase a “Hunger Heroes” t-shirt and spread awareness everywhere you go.
- Lace Up for the Cause: Sign up for the Outrun Hunger 5K on Saturday, Sept. 20 at Okeeheelee Park in Palm Beach County. Walk or run individually or as part of a team.
- Volunteer: Sort donations in a warehouse or cook meals in the 5,000 square feet. Community Kitchen in Boynton Beach, where up to 10,000 meals a day are prepared for children, seniors, and those in crisis.
Find all event details here.
Coming Up: Tacos & Tequila
If you’ve ever needed an excuse to eat tacos and drink tequila for a cause — you just got one.
On Saturday, Nov. 1, from 2 p.m. to 6 p.m., Feeding South Florida's Pembroke Park warehouse will transform into a foodie festival with top local restaurants, food trucks, and bartenders competing for Best Taco and Best Tequila Cocktail. Expect live entertainment, salsa dancing, a kids’ zone, raffles, and plenty of flavor.
Susan's Homemade Teriyaki Sauce
- 5 scallions, julienned and soaked in ice water for 10 minutes
- 2/3 cup sake
- 3 Tablespoons of Mirin
- 2 Tablespoons of Brown Sugar
- 3 Tablespoons of Shoyu
- 1/2 cup of freshly squeezed orange juice
- 1/2 Tablespoons of Tamari
*Rice vinegar to taste as needed to balance sweetness. Add the sake, mirin, and sugar to sauté pan. If necessary, add a bit of water. Bring the liquid to a boil and then down to medium heat for about five minutes. Add the shoyu and continue cooking until it reduces by 3/4. Add the orange juice to the satué pan and cook it until it thickens. Add tamari and rice vinegar to taste. Garnish with scallions and serve with rice.
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