Community Combats Hunger with Little Free Pantries

A few months ago, I read a story about someone who took the initiative to build a Little Free Pantry. The idea came out of the Little Free Library concept: “Take a Book; Leave a Book.”

The Little Free Pantry’s goal is the same, but with non-perishable food items instead of books.

The Little Free Library began with the goal to promote literacy, while the Little Free Pantry was born to not only to help those in need, but to raise awareness about the hungry some people face on a daily basis.

Kid-Powered Kindness is the organization behind the Little Free Pantries in the Hiawatha and Cedar Rapids communities. According to the Hiawatha Library website, it was created in 2014 after 4 year old Annabelle opened her Christmas presents and looked around at all of her new toys.

Alicia Mangin, Youth Services Librarian for the Hiawatha Library, said Annabelle told her Mom, “We have so many toys and there are kids who don’t have enough.” Annabelle reached out to her friends, gathered toys they no longer played with and donated them to kids in need.

“Kid-Powered Kindness is driven by the philosophy that kids can make the world a better place. Annabelle’s belief in this simple but mighty premise led the group to their newest world-bettering project.”

Hiawatha Public Library is just one of four sites that will be home to a Little Free Pantry.  Other sites include Hy-Vees on Edgewood, Collins, and Mt. Vernon roads.

The ribbon-cutting will take place at 2 pm today at the Hiawatha Library, 150 W. Willman Street in Hiawatha.   Lemonade and cookies will provided by Hy-Vee.

tributecr.com

 

Winds of Change

Purpose is life in motion. If you can figure out what your purpose is, the reason you get up in the morning, you pretty much have it made.

After all, being grateful for where you are, along with having peace of mind, are two key components of living a happy life.

It’s taken me a long time to figure this out, but I’m still learning. I find myself constantly adjusting to the Winds of Change, whose fickle existence teases me with her bipolar whims.

I am accepting, eventually, because I know there are many things that I can’t control, no matter how hard I try.

There are times when I just want to break down and scream at the top of my lungs, “Why is this happening to me?”

I already know, but there is something about letting everything go, even if it has to be ripped from my hands, that makes me go a little crazy. And it feels good.

Life is constantly in motion. Change is inevitable, and the Winds of Change doesn’t discriminate.  Go with the flow, but go a little crazy sometimes. It is how we keep our sanity.

tributecr.com

 

 

Tommy’s West Restaurant Believes in Traditions

Tommy’s West Restaurant, 393 Edgewood Road NW, has been a mainstay in the Edgewood Plaza in Cedar Rapids for many years, but tucked in the corner of the strip mall, it sometimes gets overlooked.

adam

Chef Adam Mykris

But it shouldn’t. Tommy’s employees not only believes in good dining traditions, the amazing kitchen staff dish up home-cooking style cuisine that is comparable only to Mom’s.

Tommy’s dishes include Broasted Chicken, Meatloaf, and Chicken-Fried Steak, as well as Tenderloins, Philly Cheese Steak and Hot Beef sandwiches. They also offer a variety of traditional breakfast items and homemade pie.

And even though the folks at Tommy’s provide their customers with the best food and service possible, they are stepping up their game even more. There is a new chef at Tommy’s, who not only loves to create new dishes, he also believes in the value of traditions.

Adam Mykris started at Tommy’s earlier this year. He is the mastermind behind the restaurant’s current special, Summer Salads, which he created uniquely with Tommy’s customers in mind; a fresh twist to healthier eating.

The Spring Salad is made with fresh spinach, candied walnuts, fresh strawberries, and dried cranberries, with Chef Adam’s special poppy-seed dressing.

The Teriyaki Chicken Salad starts with shredded lettuce and is topped with a chicken breast marinated in teriyaki sauce. It also includes mandarin oranges and almond slivers, and is topped with Chef Adam’s Ginger Dressing.

The Fruit Nut and Cheese bowl is a variety of fruits, feta cheese, and candied walnuts with a raspberry vinaigrette.

The Creamy BLT Salad is an old favorite with a new twist; a Bacon, Lettuce, and Tomato, without the bread. It is also topped with cheddar cheese and croutons.

The Greek Salad begins with fresh spinach, Kalamate olives, feta cheese, and croutons, and tossed with Caesar dressing. You can add a grilled chicken breast for an even better flavor.

The salads are available for a limited time, so come in soon and experience one for yourself!

About the Chef

Chef Adam grew up in the Marion area and graduated from Linn-Mar High School in 1999.

“I’ve been interested in cooking most of my life,” he said. “I started helping my mother when I was little. As I grew older she let me help a little more, making pasta, cutting vegetables, things like that. I just really enjoyed it.”

After graduation, Adam said he took some time to figure out what he wanted to do with his life and realized his passion was with cooking.  He looked into the program at Kirkwood and knew that’s what he wanted to do.

Chef Adam worked at the Doubletree Hotel for two years before coming to Tommy’s. He started as a line cook, and was promoted a few months later as a sous chef, or assistant to the head chef. He has also held positions at Granite City and New Pioneer Co-op.

Besides creating the Summer Salads, Chef Adam recently introduced a homemade strawberry lemonade pie, which is made with a lemon meringue base and fresh strawberries.

“Tart and sweet; the best of both worlds.”

Chef Adam is also beginning plans for a fall menu, which will feature a few new dishes.

“Most people like to try new things, while others like things the way they are. We want to make sure everyone is happy, so if you have a favorite, we would love to hear from you!”

In his spare time, Chef Adam enjoys spending time at home creating new dishes and experimenting with the recipes he already knows.

“I can take an ordinary recipe, add a few new ingredients, and make them even better than before.

“It’s what I love to do.”