The Village Food Project introduced to the community of Bay Village

Citizens were introduced to the Village Food Project (VFP) at Bay Presbyterian Church on the evening of Jan. 9. The mission of the non-profit project is "to come together as a community of all ages, to love our neighbors who are experiencing a cancer crisis, by providing nourishing meals." The VFP is a multi-generational project where adults mentor Bay Village teens, training them in the kitchen to become chefs for the project. As VFP chefs, teens take responsibility for the major portion of meal preparation and packaging of meals for delivery to members of the community. Residents were introduced to the project during an evening of information, video presentations and a sampling of items from the VFP's menu.

(click photo to enlarge)

  • The creative logo for the Village Food Project was designed by former Bay High student Michele Kowalski, now a student at the University of Cincinnati.

  • Barb Harrell, Executive Director of the Village Food Project along with (l-to-r) Emily White, Hanna Sterle, Chani Fordyce, and Samm Sanson. The girls have learned to become VFP chefs, preparing the nutritious meals; gained experience in cleaning of the kitchen; and prepared the video presented during the Jan. 9 introduction to the community.
  • Bay Kiwanis President Tom Johnson presents a $5,000 check to Barb Harrell in support of the Village Food Project.
  • The Bay High Choraleers performing during the evening's presentation.
  • Pastor Garnett Slatton addresses the community at Bay Presbyterian Church.
  • An image from the video presentation created by Bay High students.
  • Bay High student Madeline Chang invites attendees to sample black bean chili with butternut and greens.
  • Emily White and Campbell Slatton with flourless chocolate cake samples.
  • Samm Sanson and Hanna Sterle present one of the menu selections - feta and sun-dried tomato spread with basil.

  • VFP chef Chani Fordyce discusses the vegetable frittata with attendees.
  • Hanna Sterle and Samm Sanson tell guests about the preparation skills they learned as VCP chefs.
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