Goodr CEO Jasmine Crowe - What we're getting wrong in the fight to end hunger (Video)

Today is International Women's Day, a day in which we recognize women that have and continue to make a positive impact on our societies. There are so many to choose from! You know, because women ROCK! But today, I wanted to spotlight a genius CEO that aims to solve two pressing issues; food waste and hunger.

Hunger was not an issue of scarcity, but rather a matter of logistics.   

Did you know that in the U.S., we collectively waste over 72 BILLION pounds of edible food annually? While 42 Millon Americans remain food insecure or lack access to basic nutritional needs. Well, Jasmine Crowe, an Atlanta-based social enterprise entrepreneur, had an idea to leverage technology and an impressive operations model to help restaurants and food vendors take advantage of underused charitable tax incentives. All the while reducing waste (see 72 BILLION pounds stat above) and getting real meals into the hands and onto the tables of families that need it most. A food rescue app that operates in real-time, Goodr uses the power of a shared economy to help feed some of Atlanta's hungriest communities.

According to their website: The Goodr model aims to provide a triple-win solution by improving an organization's bottom line through charitable tax donations, reducing its greenhouse emissions from landÔ¨Ālls, and getting its edible surplus food to local communities in need.

When I heard about this company, I was just so baffled - in a good way. Why didn't anyone think of this sooner? With advances in technology and information seemingly at our fingertips at all times - this could only be a roadmap to solving so many more of the challenges Americans (and the world) face.

Some of my best bonding moments and new friendships were forged volunteering at food banks, pantries, and shelters. It is still needed! I just wanted to shed some light on how a woman took those experiences and leveled up to make it profitable (read: more enticing) for businesses with the resources to participate. Now whether you believe in green sustainability or not - there's no question that managing our natural and produced resources remains a viable gesture that can and will go a long way. Kudos, Jasmine!
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RECIPE | Jumbo Lump Crab Cakes with Stonewall Kitchen Lemon Herb Aioli


It is officially Lenten season, and you can't look too far without seeing a fish or seafood special on menus to accommodate customers who observe it. Now, before you go out and indulge in a BOGO Filet-o-Fish deal, I'd definitely suggest you try this flavorful and delicious Crab Cake recipe.

I would be remiss if I didn't credit the gentleman who shared this recipe with me shortly before his retirement from our company - after 40 years! Farmer Dennis, affectionately nicknamed "Dennis the Menace." He is hilarious, tough, boisterous, the opposite of politically-correct, sometimes cantankerous, and lovable all at the same time! A bit crunchy on the outside, but soft on the inside... just like this dish!

How I made it...

Ingredients:

- 1 Pound Lump Crab Meat
- 1 Large Egg
- 1 Tablespoon of Mayonaise
- 1 Tablespoon of Parsley
- 1 Teaspoon of Mustard
- Pinch of Cayenne Pepper
- Pinch of White Pepper
- Pinch of Fresh Ground Black Paper
- 4 Drops of Hot Sauce
- 1/4 Teaspoon of Sea Salt
- 5 Water Crackers
- 1/4 Cup of Melted Unsalted Butter
- Lemon Juice
- Stonewall Kitchen Lemon Herb Aioli

A Few Helpful Cooking Tools:

- Food Prep Gloves - $9.88
- OXO Good Grips Fish Turner Spatula - $13.99
- Wooden Bamoo Utensil Set - $10.69

Instructions:

  1. With a wooden spoon, fold in the following items: Egg, Mayonaise, Parsley, Mustard, Black, White, and Cayenne Pepper, Hot Sauce, Sea Salt, and Water Crackers. 
  2. Add in the Jumbo Lump Crab and mix thoroughly.
  3. Once all of the ingredients are combined, roll the mixture into balls (golf ball-sized) and gently flatten to shape into even cakes. 
  4. In a 12" skillet, on medium-high heat melt butter to coat the pan. 
  5. Place the Crab Cakes in the skillet and cook each side until brown (about 3-4 minutes for each side). Repeat for the remaining Crab Cakes.
  6. Pair with a green vegetable, drizzle with Lemon juice and garnish with Stonewall Kitchen's Lemon Herb Aioli (SO GOOD!)

Recipe Substitutions and Tips

- Save calories, swap Butter with Canola or other Low/No-Calorie Spray
- Save coins, try Canned Jumbo Lump Crab Meat over fresh

Enjoy!

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