Food for front line hospital workers at Banner University and Saint Mary’s Hospital

Hi, Feastlings.

Most of you are aware that we’ve been keeping ourselves as busy as we can by doing something for various members of the front line community.  Right now are hospitals are near or at their max and discussing triaged care, so if you think you’re under a lot of stress, you’re undoubtedly right, but our friends at hospitals are probably well beyond where you and I are.  And for the record, people who work in restaurants are pretty stressed out right now, which is the only experience I currently have firsthand knowledge of.

So we’re keeping our karma jar full by donating meals to those people at Banner University and Saint Mary’s Hospital who are charged with protecting this community.  We’re happy to help you keep your karma jar full by accepting your donation as well, and for every 250 donations we get from without, we donate another 50 from within.  So once we round up 220 meals from you kind people, we’ll send along another 55 courtesy of Feast.  Here’s where this week’s meals are going:

At Saint Mary’s:

COVID unit- 20 people

ICU- 25 people

Emergency Department- 40 people

Respiratory therapy- 10 people

Environmental Services- 30 people

At Banner University:

Emergency Department- 150 people

Meals are going out on Friday, July 10th.

You can call us to donate a meal, a cookie or a dollar amount.  Our number is 326-9363.  Here’s the menu of what we’ll be offering, again, all in cryovac so that we’re feeding everyone on every shift, not just whomever happens to be working when we show up.  Thank you for your help.


Vegetable curry~ house-made yellow curry with sweet peppers, cauliflower, broccoli, and red and green onion.  Served with jasmine rice. § ◊

Coq au Vin~ chicken braised in red wine with bacon, mushrooms and onions.  Served with buttered new potatoes and haricots verts. §

Grilled pork loin, served with lemon-horseradish butter,  house-made sauerkraut, smoked plums and bacon fat new potatoes.  * ◊ §

Barbecued beef brisket with corn on the cob and broccoli.  * ◊ §

Crawfish Etouffée~ Crawfish tails simmered with vegetables in a rich and spicy sauce.  Served over rice. §

Chocolate truffle cookie.
80 cents

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