Finding a solution for the problems plaguing our communities is no easy task; one Tri-State chef is making a difference by using her expertise to help teach and feed hungry children in Cincinnati.
Suzy DeYoung runs La Soupe, a restaurant-turned-non profit on Round Bottom Road. The operation combines a few efforts to help make the Tri-State more self-sufficient, healthier and eco-friendly.
First, DeYoung makes use of grocery store produce that would otherwise be tossed out. Kroger, Jungle Jims and various local organic farms donate bruised fruits and vegetables to La Soupe. This "rescued" produce is turned into soup, with the help of a band of mini-chefs.
DeYoung teamed up with the Cooking Club at the Oyler School in Price Hill and teaches students how to cook fresh and healthy meals every Monday.
Better yet, anything the students cook can go home with them. Almost 100 percent of the students at Oyler qualify for free and reduced lunch.
"For them, it's just a way they can help support their family," DeYoung said. "Has it been fun to watch them develop? Unbelievable."
The chef also uses her connections to help students land jobs.
Learn more about La Soupe and their mission in this story from WCPO Insider contributor Jenny Burman.