By Patrice Powers-Barker, OSU Extension, Lucas County
The Truth Contributor
During September, Hunger Action Month, many community organizations across the state and country will help raise awareness and continue the work they do throughout the year. In Ohio, 1,800,530 residents are facing hunger – and 517, 450 are children according to Feeding America, nation’s largest domestic hunger-relief organization.
While there are many examples of help that individuals and communities will be doing this month, if you see The Ohio State Football equipment truck driving in northwest Ohio on September 12, you will know that they are here to deliver shelf-stable meals to local organizations who will distribute food to those in need. As part of the September 11, 2025 Food Kindness volunteer event, OSU students, staff, faculty, alumni, and other volunteers representing numerous universities will meet at the OSU Columbus campus to pack over 300,000 meals of Louisiana Red Beans & Rice. Those packaged meals will be boxed and loaded onto the semi and driven to parts of Northwest Ohio.
Feeding America shares a family checklist of ideas to take action against hunger:
- Create a donation jar and start contributing money.
- Buy extra food items to donate to the food pantry.
- Share food with someone in need.
- Contact your local food bank or pantry to ask how you can help.
- Invite a friend to volunteer with you at a food bank.
- Contact or invite lawmakers to learn about the needs of the community.
- Read a book or a news article that deals with hunger or other issues.
- Organize a community food drive or a local fundraiser.
If you are organizing or even contributing to a food pantry donation drive, there are some suggestions from Iowa State University to make the donation as useful as possible. For example, ask your local food pantry or bank what they need. Directly contact them or check their website for suggestions and times to drop off the donations. Collect healthy dry boxed or canned foods the pantry can use.
If you are purchasing canned food at the grocery store to donate and you have the option to purchase a pop-top lid, verses one that requires a can opener, it will make it easier for some recipients. Double check that donations are usable for the pantry. Please discard any cans that are extremely dented or damaged. Food pantries cannot accept homemade or home canned foods. In addition to food, many sites welcome money donations or volunteer time. If you are on social media, raise awareness about the food bank or pantries by sharing their needs and donation information to others. In addition to food, some sites also collect non-food donations like toiletries and pet food. Also, some have the space and time to take fresh garden produce but some do not.
While the prepackaged bags of beans and rice described above only require boiling in water, this recipe for Red Beans and Rich from University of Maine Cooperative Extension will make 4, one-cup servings. You absolutely can use dried beans but it will require soaking and then cooking for a longer period of time. This recipe uses canned beans.
Ingredients
2, 15-ounce cans low-sodium red kidney beans, drained and rinsed
2 cups low-sodium chicken or vegetable stock, broth, or water
1 tablespoon oil (canola, olive, or vegetable)
2 cloves garlic, minced (1 garlic clove is about 1 teaspoon minced)
½ cup onion, chopped (1 medium onion is about 1 cup chopped)
1 stalk celery, diced (1 celery stalk is about ½ cup diced)
½ medium green bell pepper, diced (1 medium bell pepper is about ½ cup diced)
salt and pepper to taste (optional)
½ pound cooked smoked sausage or low-fat kielbasa (or cooked ham, shredded chicken or turkey)
1 bay leaf (optional)
½ teaspoon Cajun seasoning blend
Cooking Directions
In a large pot, heat the oil over medium heat. Once the oil is hot, add the garlic, onion, celery, and bell pepper. Stir and cook until the vegetables have softened, 3 to 5 minutes. Reduce heat if vegetables are browning.
Add cooked meat, Cajun seasoning, and bay leaf (optional.) Stir and cook for 1 to 2 minutes.
Add red beans.
Add stock, broth, or water, enough to cover the beans. Bring to a simmer, do not boil.
Simmer for 15 to 20 minutes until mixture thickens slightly.
Remove the bay leaf if added.
Stir well to mash some of the beans and make the mixture a little bit thicker.
Season to taste with salt and pepper.
Serve with rice, sliced scallions, and a dash of hot sauce.
2024 OSU Students volunteering at Food Kindness Day