At Second Harvest Food Bank of Central Florida, we are fortunate to have so many great local companies who want to give back and fight hunger in our community. Christopher Marlow, son of the owners of Golden Lion Cafe in Flagler Beach, is one such person. Their product, Key Lime Tartar Sauce, is set to hit Publix shelves in May, and to kick off the product launch, they’ve offered to donate part of their proceeds to fighting hunger in Central Florida.
Recently, Chris sat down with us, and told us a little about his product and why he became involved with Second Harvest Food Bank.
Question 1: How did the Key Lime Tartar Sauce originate?
Our Key Lime Tartar Sauce is a family recipe from our restaurant The Golden Lion Café in Flagler Beach. We have been a Fresh Seafood Destination for 23 years. We always served it at the restaurant and we decided to bottle it in 2013. After a year of pushing, the product was accepted in Flagler County Publix Supermarkets in 2014, and soon after Volusia County Publix’s too. We are extremely happy to announce that The Golden Lion’s Key Lime Tartar Sauce will be available in almost 400 Publix locations from Gulf Shores Alabama to Jacksonville, and down to Tampa Bay on May 19th, 2015! Read More …
May 18, 2015
Every year, Orange County Public Schools recognizes outstanding business and community partners for their contributions to enhance educational excellence.
This May, the Community Resources Community Event was held at Sea World.
Second Harvest Food Bank received the Outstanding Partners in Education Award for positively impacting the students and community of Hiawassee Elementary School.
Outstanding Partner Awards were also presented to Wells Fargo, Colonial Life, Embry Riddle University, Sheraton Suites, The American Legion, the Hilton Bonnet Creek, and seven others. Read More …
May 14, 2015
Central Florida letter carriers, residents and volunteers all helped to Stamp out Hunger last weekend during the National Association of Letter Carriers Food Drive.
The more than 235,000 pounds of food collected will be distributed out to our feeding partners during the next couple of weeks to help families, kids and seniors in our community. On behalf of our neighbors in need. Thank you! Read More …
May 13, 2015
As temperatures rise, there’s no better time to enjoy Florida cucumbers!
Cucumbers come in a wide variety of colors, shapes, sizes and textures. There are the traditional green-colored cucumbers, as well as white and yellow ones. They may be short, slightly oval or even round in shape. The skin on the cucumber can be smooth and thin or thick and rough.
Cucumbers are known for being very low in calories – a whole cucumber is only 45 calories,an excellent source of vitamin K and a good source of vitamin C and potassium.
In the United States, Florida is the number one producer of cucumbers. The two main types grown are slicers, produced for fresh consumption, and picklers, produced for processing into pickles. Read More …
May 8, 2015
As you know, we still have our work cut out for us to close the food insecurity gap. Public policy plays a big role in helping to feed people. We’re working with Feeding America and members across the United States to lend our collective voices to an important opportunities being considered in Congress. We’ve shared the request below with our food donors and partner agencies asking them to participate as well.
Right now, we have an important opportunity to advance our mission by showing Congress that their constituents care about ending child hunger.
The Child Nutrition Reauthorization is moving forward in Congress, and we need your help to support it. Read More …
May 1, 2015
Catering for Good of Second Harvest Food Bank invites you to attend a Great Culinary Experience featuring Chef Kevin Fonzo, owner of K Restaurant in College Park. Guest will enjoy a 4 course dinner featuring a farm-to-table menu, starring fresh vegetables from K Restaurant’s beautiful and bountiful garden.
Includes a 4-Course dinner, wine, and fun for a great cause.
Chef’s Night is on Wednesday May 20, 2015. Passed hors-d’oeuvre at 6:00pm. Dinner seating at 6:30pm. Read More …