UPDATED, June 17: Food Link, a community organization that rescues fresh food, plans to have an even greater impact on the community once it opens its permanent home. The Food Link Hub, at 108 Summer St., is to open later this year.
A virtual fund-raiser for the project, “Home Cook-In!,” held Sunday, June 14, drew more than $500,000 by that night, bringing the total raised in the capital campaign to to $2.1 million, or two-thirds of the way to the goal of $3.25 million.
View the virtual “Home Cook-In!” by clicking here >>
You can still make a gift or encourage others to make a gift for this event through June 30. Please use this link to donate funds to build the Food Link Hub, and help Food Link reach its vision of a food system without waste in which everyone has enough.
Boston 25 News reporter Crystal Haynes was the host for the event, featuring "Chopped Junior" winner Charlotte Kilroy and Twyrl chef Anka Bric. These top chefs will be sharing some creative recipes made from food rescued by Food Link.
During the Covid-19 shutdown, Food Link has distributed double the amount of food it usually does. But operations are easing a bit, with access to much-needed space and refrigeration.
Boston Area Gleaners, Sasha from Food For Free and Tufts University, co-founder DeAnne Dupont arranged the use a Tufts' dining facility to hold, refrigerate, sort and distribute food to the 38 percent of state residents who are food insecure.Working with Dylan from
Food Link supporters are grateful to Tufts for offering its big refrigerators, loading dock and room for volunteers to work safely. Learn more here.
New staff members
Food Link has welcomed two new staff members to its operations team -- Emma Lowenstein, operations associate, and Bridget Wright, program assistant. Both started as interns with Food Link in 2019.
April 10, 2020: With need greater than ever, Food Link hub renovation begins
Jan. 16, 2019: Food Link gets $25,000 grant to aid new headquarters
This news summary was published Wednesday, June 3, 2020, based on information from newsletters, and updated June 17.