#foodislife — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #foodislife, aggregated by home.social.
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#GazaSoupKitchen Update
April 5, 2026 by #HaniAlmadhoun, Organizer
"Today is my birthday, and I wanted to share this note with you.
This week felt special.
We expanded. Two new kitchens came online—one in the south, in #Rafah, along the coast, in that narrow sliver of land that Palestinians in Gaza can still access. The other is in central Gaza, in the Middle Area, serving a camp known as #AlQuds.
People are grateful—not just for the meals, but for the fact that we are still here. Many initiatives and charities slowed down or closed after Ramadan. We didn’t.
This brings us to fifteen kitchens in operation, along with two additional contracted sites supporting hospital meal programs. We are now covering four hospitals, from #KhanYounes to #GazaCity. Because of you, we are not just reacting—we are positioned to do more, and to keep showing up.
Our water trucks are still moving, delivering fresh drinking water to communities that have nowhere else to turn. Our two learning centers continue to grow, with one now serving more than fifty students—children holding on to some sense of normalcy.
On the ground, our team has doubled down. We’ve increased field visits and continued distributing modified food parcels directly to tents and shelters.
Today, we also reopened registration.
We received requests from two groups. The first: new families who have not benefited from our work before. We registered 750 families, though after verification, we expect to serve around 500.
The second: 3,000 families signed up for a lighter food parcel. A small package—but for many, it matters.
I don’t think any of us imagined we would be here this long.
The absence of headlines does not mean the absence of suffering. The trauma continues. The conditions persist. And people are still being lost—every day. It is deeply unfair.
But here’s what I hold on to: you and I are doing something. It may feel small in the face of so much, but it is real. It is constant. And it reaches people who would otherwise be left with nothing.
In more personal news, I’ve submitted a manuscript to several publishing houses. It’s a book about the Gaza Soup Kitchen—our losses, the community we’ve built together, and the relief efforts you’ve made possible. It will take time, and I don’t expect much financially from it, but it feels important to document this chapter—truthfully and with care. If any of you are connected to literary agents or publishers, I would be grateful for a conversation.
I hope those of you who observed Passover or Easter found moments of peace and reflection as this holy season comes to a close.
Thank you for standing with us—not just in moments of urgency, but in the long, quiet stretch that follows.
We are still here.
In solidarity,
Hani"To donate:
https://www.
gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
How to Store Onions for Up to 3 Months, According to Our Test Kitchen
...And the absolute worst place to store onions—unless you want them to spoil faster.
By Karla Walsh, March 9, 2026
Excerpt: "You might be tempted to wash the onions after bringing them in from your garden or as you transfer market-sourced onions from their plastic bag to a mesh bag or basket. However, it’s important to save this step for later. Simply brush off any large pieces of dirt.
" 'If you wash in advance, 'the thin layers of skin will become saturated and the onion will quickly spoil,' Brekke warns.
'The papery skins on the onion do a pretty good job of protecting the flesh from dirt, bacteria, and mold spores.'"Store onions whole, peel-and-all, and save the peeling and rinsing until just before you plan to use them.
Expert Tips
"Now that your whole, dry onions are in their mesh bag or basket, keep these tips from Brekke and the National Onion Association for how to store onions in mind:
- Shoot for cool, dark, and dry. Store onions in a cool, dry, and dark location, such as a pantry, mudroom, garage, basement, or root cellar. 'Cool temperatures around 50° F are ideal, but are difficult for many people to maintain. The coolest place in your home will work best,' Brekke says. Take care to avoid freezing temperatures, which will quickly damage your onions (unless you’re freezing them on purpose; we’ll walk you through how to do this below).
- Skip the fridge. The crisper drawer is ideal for storing many types of produce, but not most types of onions. 'Don’t store bulb onions in the refrigerator. The trapped humidity inside the appliance will accelerate the spoilage process,' Brekke says.Additional Onion Types and Their Care Instructions
"The guidance above about how to store onions relates to most bulb onions, including shallots, as well as red, yellow, and white onions. There are a few other kinds of onions that come with their own care instructions:
- Sweet onions: These have more sugar and moisture than less-sweet onion varieties, so they’re more prone to bruising and decay, Brekke confirms. Since this is true, they actually do best when stored in the refrigerator—and can be kept there for about 3 months. Wrap any sweet onions, such as Vidalias, in a dry paper towel or a layer of newspaper (to help control moisture), and place them in the fridge on an open shelf or in a crisper drawer set to the lowest humidity setting.
- Green onions: “The tender green tops of green onions, aka scallions, need moisture and cool temperatures so that they can be at their best,” Brekke says. You have two options:
- Remove the rubber band holding the onions together, if present, and place the root ends in a partially filled glass or vase with water. Top the glass with a plastic bag to help trap some humidity, and place this in the refrigerator for up to 3 weeks, changing the water every couple of days as needed.
- Remove the rubber band holding the onions together, if present, then lightly wrap the bunch of green onions in a very lightly damp paper towel. Place the wrapped green onions in a zip-top bag. Press out as much air as possible and seal before storing in the refrigerator for up to 3 weeks.
- Leeks: Because of their stalk shape and tips that can dry out, store unwashed leeks in a produce or zip-top bag in the refrigerator for up to 2 weeks.The Biggest Onion Storage Mistake to Avoid
"There are certain fruits and vegetables you should never store together (unless you want them to spoil faster). This is due to ethylene, a gas that certain produce items like onions naturally emit and that other fruits and veggies can be sensitive to. When certain fresh foods are stored close together, ethylene can speed up the ripening—and spoilage—process.
"As a result, Brekke believes that the biggest mistake you can make when storing onions is placing them near things like apples (for refrigerator-stored alliums) or potatoes (for onions kept in a cool, dry place), both of which are sensitive to the ethylene onions produce.
" 'We recommend storing these items on separate shelves in your pantry or have them separated by at least a few feet for ample airflow,' Brekke says. In the fridge, keep ethylene-producers in a different crisper drawer than ethylene-sensitive items like bananas, broccoli, citrus, melons, and stone fruit.
Can You Freeze Onions?
If you can’t make it through your onions before the storage 'expiration date' mentioned above, you might be wondering, 'Can I freeze onions?' You bet, Brekke says, adding that onions can be frozen for 6 to 12 months.
" 'Onions are one of the veggies that freeze well without needing to be blanched first,' she adds.
"Due to the high water content of onions (about 90%), their structure will soften after freezing. For this reason, our Test Kitchen experts don’t recommend freezing whole onions or large chunks or wedges—and do recommend being savvy about how you use onions you’ve put on ice. Frozen onions are best used in cooked recipes like soups and stews, pastas, and casseroles; no need to thaw. Stick with fresh onions for raw dishes, such as ceviches, salsas, salads, and pickles.
"For the best results when freezing onions, wash and peel them, then slice or chop them, selecting your cut style based on the recipes you might eventually use them in. Transfer the pieces to a zip-top storage bag. Press out as much air as possible, seal, then label and date the onions before storing them in the freezer.
How to Tell if Onions are Past Their Prime
"If your onions have any of these signs of spoilage, compost or discard them ASAP to reduce the risk of the rest of your onion stock deteriorating more quickly, too:
- Sour or 'off' aromas
- Mushy or brown areas
- Sprouting growth from the top
- Leaking moisture"Full article:
https://www.bhg.com/storing-onions-three-months-11922377 -
How to Store Onions for Up to 3 Months, According to Our Test Kitchen
...And the absolute worst place to store onions—unless you want them to spoil faster.
By Karla Walsh, March 9, 2026
Excerpt: "You might be tempted to wash the onions after bringing them in from your garden or as you transfer market-sourced onions from their plastic bag to a mesh bag or basket. However, it’s important to save this step for later. Simply brush off any large pieces of dirt.
" 'If you wash in advance, 'the thin layers of skin will become saturated and the onion will quickly spoil,' Brekke warns.
'The papery skins on the onion do a pretty good job of protecting the flesh from dirt, bacteria, and mold spores.'"Store onions whole, peel-and-all, and save the peeling and rinsing until just before you plan to use them.
Expert Tips
"Now that your whole, dry onions are in their mesh bag or basket, keep these tips from Brekke and the National Onion Association for how to store onions in mind:
- Shoot for cool, dark, and dry. Store onions in a cool, dry, and dark location, such as a pantry, mudroom, garage, basement, or root cellar. 'Cool temperatures around 50° F are ideal, but are difficult for many people to maintain. The coolest place in your home will work best,' Brekke says. Take care to avoid freezing temperatures, which will quickly damage your onions (unless you’re freezing them on purpose; we’ll walk you through how to do this below).
- Skip the fridge. The crisper drawer is ideal for storing many types of produce, but not most types of onions. 'Don’t store bulb onions in the refrigerator. The trapped humidity inside the appliance will accelerate the spoilage process,' Brekke says.Additional Onion Types and Their Care Instructions
"The guidance above about how to store onions relates to most bulb onions, including shallots, as well as red, yellow, and white onions. There are a few other kinds of onions that come with their own care instructions:
- Sweet onions: These have more sugar and moisture than less-sweet onion varieties, so they’re more prone to bruising and decay, Brekke confirms. Since this is true, they actually do best when stored in the refrigerator—and can be kept there for about 3 months. Wrap any sweet onions, such as Vidalias, in a dry paper towel or a layer of newspaper (to help control moisture), and place them in the fridge on an open shelf or in a crisper drawer set to the lowest humidity setting.
- Green onions: “The tender green tops of green onions, aka scallions, need moisture and cool temperatures so that they can be at their best,” Brekke says. You have two options:
- Remove the rubber band holding the onions together, if present, and place the root ends in a partially filled glass or vase with water. Top the glass with a plastic bag to help trap some humidity, and place this in the refrigerator for up to 3 weeks, changing the water every couple of days as needed.
- Remove the rubber band holding the onions together, if present, then lightly wrap the bunch of green onions in a very lightly damp paper towel. Place the wrapped green onions in a zip-top bag. Press out as much air as possible and seal before storing in the refrigerator for up to 3 weeks.
- Leeks: Because of their stalk shape and tips that can dry out, store unwashed leeks in a produce or zip-top bag in the refrigerator for up to 2 weeks.The Biggest Onion Storage Mistake to Avoid
"There are certain fruits and vegetables you should never store together (unless you want them to spoil faster). This is due to ethylene, a gas that certain produce items like onions naturally emit and that other fruits and veggies can be sensitive to. When certain fresh foods are stored close together, ethylene can speed up the ripening—and spoilage—process.
"As a result, Brekke believes that the biggest mistake you can make when storing onions is placing them near things like apples (for refrigerator-stored alliums) or potatoes (for onions kept in a cool, dry place), both of which are sensitive to the ethylene onions produce.
" 'We recommend storing these items on separate shelves in your pantry or have them separated by at least a few feet for ample airflow,' Brekke says. In the fridge, keep ethylene-producers in a different crisper drawer than ethylene-sensitive items like bananas, broccoli, citrus, melons, and stone fruit.
Can You Freeze Onions?
If you can’t make it through your onions before the storage 'expiration date' mentioned above, you might be wondering, 'Can I freeze onions?' You bet, Brekke says, adding that onions can be frozen for 6 to 12 months.
" 'Onions are one of the veggies that freeze well without needing to be blanched first,' she adds.
"Due to the high water content of onions (about 90%), their structure will soften after freezing. For this reason, our Test Kitchen experts don’t recommend freezing whole onions or large chunks or wedges—and do recommend being savvy about how you use onions you’ve put on ice. Frozen onions are best used in cooked recipes like soups and stews, pastas, and casseroles; no need to thaw. Stick with fresh onions for raw dishes, such as ceviches, salsas, salads, and pickles.
"For the best results when freezing onions, wash and peel them, then slice or chop them, selecting your cut style based on the recipes you might eventually use them in. Transfer the pieces to a zip-top storage bag. Press out as much air as possible, seal, then label and date the onions before storing them in the freezer.
How to Tell if Onions are Past Their Prime
"If your onions have any of these signs of spoilage, compost or discard them ASAP to reduce the risk of the rest of your onion stock deteriorating more quickly, too:
- Sour or 'off' aromas
- Mushy or brown areas
- Sprouting growth from the top
- Leaking moisture"Full article:
https://www.bhg.com/storing-onions-three-months-11922377 -
How to Store Onions for Up to 3 Months, According to Our Test Kitchen
...And the absolute worst place to store onions—unless you want them to spoil faster.
By Karla Walsh, March 9, 2026
Excerpt: "You might be tempted to wash the onions after bringing them in from your garden or as you transfer market-sourced onions from their plastic bag to a mesh bag or basket. However, it’s important to save this step for later. Simply brush off any large pieces of dirt.
" 'If you wash in advance, 'the thin layers of skin will become saturated and the onion will quickly spoil,' Brekke warns.
'The papery skins on the onion do a pretty good job of protecting the flesh from dirt, bacteria, and mold spores.'"Store onions whole, peel-and-all, and save the peeling and rinsing until just before you plan to use them.
Expert Tips
"Now that your whole, dry onions are in their mesh bag or basket, keep these tips from Brekke and the National Onion Association for how to store onions in mind:
- Shoot for cool, dark, and dry. Store onions in a cool, dry, and dark location, such as a pantry, mudroom, garage, basement, or root cellar. 'Cool temperatures around 50° F are ideal, but are difficult for many people to maintain. The coolest place in your home will work best,' Brekke says. Take care to avoid freezing temperatures, which will quickly damage your onions (unless you’re freezing them on purpose; we’ll walk you through how to do this below).
- Skip the fridge. The crisper drawer is ideal for storing many types of produce, but not most types of onions. 'Don’t store bulb onions in the refrigerator. The trapped humidity inside the appliance will accelerate the spoilage process,' Brekke says.Additional Onion Types and Their Care Instructions
"The guidance above about how to store onions relates to most bulb onions, including shallots, as well as red, yellow, and white onions. There are a few other kinds of onions that come with their own care instructions:
- Sweet onions: These have more sugar and moisture than less-sweet onion varieties, so they’re more prone to bruising and decay, Brekke confirms. Since this is true, they actually do best when stored in the refrigerator—and can be kept there for about 3 months. Wrap any sweet onions, such as Vidalias, in a dry paper towel or a layer of newspaper (to help control moisture), and place them in the fridge on an open shelf or in a crisper drawer set to the lowest humidity setting.
- Green onions: “The tender green tops of green onions, aka scallions, need moisture and cool temperatures so that they can be at their best,” Brekke says. You have two options:
- Remove the rubber band holding the onions together, if present, and place the root ends in a partially filled glass or vase with water. Top the glass with a plastic bag to help trap some humidity, and place this in the refrigerator for up to 3 weeks, changing the water every couple of days as needed.
- Remove the rubber band holding the onions together, if present, then lightly wrap the bunch of green onions in a very lightly damp paper towel. Place the wrapped green onions in a zip-top bag. Press out as much air as possible and seal before storing in the refrigerator for up to 3 weeks.
- Leeks: Because of their stalk shape and tips that can dry out, store unwashed leeks in a produce or zip-top bag in the refrigerator for up to 2 weeks.The Biggest Onion Storage Mistake to Avoid
"There are certain fruits and vegetables you should never store together (unless you want them to spoil faster). This is due to ethylene, a gas that certain produce items like onions naturally emit and that other fruits and veggies can be sensitive to. When certain fresh foods are stored close together, ethylene can speed up the ripening—and spoilage—process.
"As a result, Brekke believes that the biggest mistake you can make when storing onions is placing them near things like apples (for refrigerator-stored alliums) or potatoes (for onions kept in a cool, dry place), both of which are sensitive to the ethylene onions produce.
" 'We recommend storing these items on separate shelves in your pantry or have them separated by at least a few feet for ample airflow,' Brekke says. In the fridge, keep ethylene-producers in a different crisper drawer than ethylene-sensitive items like bananas, broccoli, citrus, melons, and stone fruit.
Can You Freeze Onions?
If you can’t make it through your onions before the storage 'expiration date' mentioned above, you might be wondering, 'Can I freeze onions?' You bet, Brekke says, adding that onions can be frozen for 6 to 12 months.
" 'Onions are one of the veggies that freeze well without needing to be blanched first,' she adds.
"Due to the high water content of onions (about 90%), their structure will soften after freezing. For this reason, our Test Kitchen experts don’t recommend freezing whole onions or large chunks or wedges—and do recommend being savvy about how you use onions you’ve put on ice. Frozen onions are best used in cooked recipes like soups and stews, pastas, and casseroles; no need to thaw. Stick with fresh onions for raw dishes, such as ceviches, salsas, salads, and pickles.
"For the best results when freezing onions, wash and peel them, then slice or chop them, selecting your cut style based on the recipes you might eventually use them in. Transfer the pieces to a zip-top storage bag. Press out as much air as possible, seal, then label and date the onions before storing them in the freezer.
How to Tell if Onions are Past Their Prime
"If your onions have any of these signs of spoilage, compost or discard them ASAP to reduce the risk of the rest of your onion stock deteriorating more quickly, too:
- Sour or 'off' aromas
- Mushy or brown areas
- Sprouting growth from the top
- Leaking moisture"Full article:
https://www.bhg.com/storing-onions-three-months-11922377 -
How to Store Onions for Up to 3 Months, According to Our Test Kitchen
...And the absolute worst place to store onions—unless you want them to spoil faster.
By Karla Walsh, March 9, 2026
Excerpt: "You might be tempted to wash the onions after bringing them in from your garden or as you transfer market-sourced onions from their plastic bag to a mesh bag or basket. However, it’s important to save this step for later. Simply brush off any large pieces of dirt.
" 'If you wash in advance, 'the thin layers of skin will become saturated and the onion will quickly spoil,' Brekke warns.
'The papery skins on the onion do a pretty good job of protecting the flesh from dirt, bacteria, and mold spores.'"Store onions whole, peel-and-all, and save the peeling and rinsing until just before you plan to use them.
Expert Tips
"Now that your whole, dry onions are in their mesh bag or basket, keep these tips from Brekke and the National Onion Association for how to store onions in mind:
- Shoot for cool, dark, and dry. Store onions in a cool, dry, and dark location, such as a pantry, mudroom, garage, basement, or root cellar. 'Cool temperatures around 50° F are ideal, but are difficult for many people to maintain. The coolest place in your home will work best,' Brekke says. Take care to avoid freezing temperatures, which will quickly damage your onions (unless you’re freezing them on purpose; we’ll walk you through how to do this below).
- Skip the fridge. The crisper drawer is ideal for storing many types of produce, but not most types of onions. 'Don’t store bulb onions in the refrigerator. The trapped humidity inside the appliance will accelerate the spoilage process,' Brekke says.Additional Onion Types and Their Care Instructions
"The guidance above about how to store onions relates to most bulb onions, including shallots, as well as red, yellow, and white onions. There are a few other kinds of onions that come with their own care instructions:
- Sweet onions: These have more sugar and moisture than less-sweet onion varieties, so they’re more prone to bruising and decay, Brekke confirms. Since this is true, they actually do best when stored in the refrigerator—and can be kept there for about 3 months. Wrap any sweet onions, such as Vidalias, in a dry paper towel or a layer of newspaper (to help control moisture), and place them in the fridge on an open shelf or in a crisper drawer set to the lowest humidity setting.
- Green onions: “The tender green tops of green onions, aka scallions, need moisture and cool temperatures so that they can be at their best,” Brekke says. You have two options:
- Remove the rubber band holding the onions together, if present, and place the root ends in a partially filled glass or vase with water. Top the glass with a plastic bag to help trap some humidity, and place this in the refrigerator for up to 3 weeks, changing the water every couple of days as needed.
- Remove the rubber band holding the onions together, if present, then lightly wrap the bunch of green onions in a very lightly damp paper towel. Place the wrapped green onions in a zip-top bag. Press out as much air as possible and seal before storing in the refrigerator for up to 3 weeks.
- Leeks: Because of their stalk shape and tips that can dry out, store unwashed leeks in a produce or zip-top bag in the refrigerator for up to 2 weeks.The Biggest Onion Storage Mistake to Avoid
"There are certain fruits and vegetables you should never store together (unless you want them to spoil faster). This is due to ethylene, a gas that certain produce items like onions naturally emit and that other fruits and veggies can be sensitive to. When certain fresh foods are stored close together, ethylene can speed up the ripening—and spoilage—process.
"As a result, Brekke believes that the biggest mistake you can make when storing onions is placing them near things like apples (for refrigerator-stored alliums) or potatoes (for onions kept in a cool, dry place), both of which are sensitive to the ethylene onions produce.
" 'We recommend storing these items on separate shelves in your pantry or have them separated by at least a few feet for ample airflow,' Brekke says. In the fridge, keep ethylene-producers in a different crisper drawer than ethylene-sensitive items like bananas, broccoli, citrus, melons, and stone fruit.
Can You Freeze Onions?
If you can’t make it through your onions before the storage 'expiration date' mentioned above, you might be wondering, 'Can I freeze onions?' You bet, Brekke says, adding that onions can be frozen for 6 to 12 months.
" 'Onions are one of the veggies that freeze well without needing to be blanched first,' she adds.
"Due to the high water content of onions (about 90%), their structure will soften after freezing. For this reason, our Test Kitchen experts don’t recommend freezing whole onions or large chunks or wedges—and do recommend being savvy about how you use onions you’ve put on ice. Frozen onions are best used in cooked recipes like soups and stews, pastas, and casseroles; no need to thaw. Stick with fresh onions for raw dishes, such as ceviches, salsas, salads, and pickles.
"For the best results when freezing onions, wash and peel them, then slice or chop them, selecting your cut style based on the recipes you might eventually use them in. Transfer the pieces to a zip-top storage bag. Press out as much air as possible, seal, then label and date the onions before storing them in the freezer.
How to Tell if Onions are Past Their Prime
"If your onions have any of these signs of spoilage, compost or discard them ASAP to reduce the risk of the rest of your onion stock deteriorating more quickly, too:
- Sour or 'off' aromas
- Mushy or brown areas
- Sprouting growth from the top
- Leaking moisture"Full article:
https://www.bhg.com/storing-onions-three-months-11922377 -
How to Store Onions for Up to 3 Months, According to Our Test Kitchen
...And the absolute worst place to store onions—unless you want them to spoil faster.
By Karla Walsh, March 9, 2026
Excerpt: "You might be tempted to wash the onions after bringing them in from your garden or as you transfer market-sourced onions from their plastic bag to a mesh bag or basket. However, it’s important to save this step for later. Simply brush off any large pieces of dirt.
" 'If you wash in advance, 'the thin layers of skin will become saturated and the onion will quickly spoil,' Brekke warns.
'The papery skins on the onion do a pretty good job of protecting the flesh from dirt, bacteria, and mold spores.'"Store onions whole, peel-and-all, and save the peeling and rinsing until just before you plan to use them.
Expert Tips
"Now that your whole, dry onions are in their mesh bag or basket, keep these tips from Brekke and the National Onion Association for how to store onions in mind:
- Shoot for cool, dark, and dry. Store onions in a cool, dry, and dark location, such as a pantry, mudroom, garage, basement, or root cellar. 'Cool temperatures around 50° F are ideal, but are difficult for many people to maintain. The coolest place in your home will work best,' Brekke says. Take care to avoid freezing temperatures, which will quickly damage your onions (unless you’re freezing them on purpose; we’ll walk you through how to do this below).
- Skip the fridge. The crisper drawer is ideal for storing many types of produce, but not most types of onions. 'Don’t store bulb onions in the refrigerator. The trapped humidity inside the appliance will accelerate the spoilage process,' Brekke says.Additional Onion Types and Their Care Instructions
"The guidance above about how to store onions relates to most bulb onions, including shallots, as well as red, yellow, and white onions. There are a few other kinds of onions that come with their own care instructions:
- Sweet onions: These have more sugar and moisture than less-sweet onion varieties, so they’re more prone to bruising and decay, Brekke confirms. Since this is true, they actually do best when stored in the refrigerator—and can be kept there for about 3 months. Wrap any sweet onions, such as Vidalias, in a dry paper towel or a layer of newspaper (to help control moisture), and place them in the fridge on an open shelf or in a crisper drawer set to the lowest humidity setting.
- Green onions: “The tender green tops of green onions, aka scallions, need moisture and cool temperatures so that they can be at their best,” Brekke says. You have two options:
- Remove the rubber band holding the onions together, if present, and place the root ends in a partially filled glass or vase with water. Top the glass with a plastic bag to help trap some humidity, and place this in the refrigerator for up to 3 weeks, changing the water every couple of days as needed.
- Remove the rubber band holding the onions together, if present, then lightly wrap the bunch of green onions in a very lightly damp paper towel. Place the wrapped green onions in a zip-top bag. Press out as much air as possible and seal before storing in the refrigerator for up to 3 weeks.
- Leeks: Because of their stalk shape and tips that can dry out, store unwashed leeks in a produce or zip-top bag in the refrigerator for up to 2 weeks.The Biggest Onion Storage Mistake to Avoid
"There are certain fruits and vegetables you should never store together (unless you want them to spoil faster). This is due to ethylene, a gas that certain produce items like onions naturally emit and that other fruits and veggies can be sensitive to. When certain fresh foods are stored close together, ethylene can speed up the ripening—and spoilage—process.
"As a result, Brekke believes that the biggest mistake you can make when storing onions is placing them near things like apples (for refrigerator-stored alliums) or potatoes (for onions kept in a cool, dry place), both of which are sensitive to the ethylene onions produce.
" 'We recommend storing these items on separate shelves in your pantry or have them separated by at least a few feet for ample airflow,' Brekke says. In the fridge, keep ethylene-producers in a different crisper drawer than ethylene-sensitive items like bananas, broccoli, citrus, melons, and stone fruit.
Can You Freeze Onions?
If you can’t make it through your onions before the storage 'expiration date' mentioned above, you might be wondering, 'Can I freeze onions?' You bet, Brekke says, adding that onions can be frozen for 6 to 12 months.
" 'Onions are one of the veggies that freeze well without needing to be blanched first,' she adds.
"Due to the high water content of onions (about 90%), their structure will soften after freezing. For this reason, our Test Kitchen experts don’t recommend freezing whole onions or large chunks or wedges—and do recommend being savvy about how you use onions you’ve put on ice. Frozen onions are best used in cooked recipes like soups and stews, pastas, and casseroles; no need to thaw. Stick with fresh onions for raw dishes, such as ceviches, salsas, salads, and pickles.
"For the best results when freezing onions, wash and peel them, then slice or chop them, selecting your cut style based on the recipes you might eventually use them in. Transfer the pieces to a zip-top storage bag. Press out as much air as possible, seal, then label and date the onions before storing them in the freezer.
How to Tell if Onions are Past Their Prime
"If your onions have any of these signs of spoilage, compost or discard them ASAP to reduce the risk of the rest of your onion stock deteriorating more quickly, too:
- Sour or 'off' aromas
- Mushy or brown areas
- Sprouting growth from the top
- Leaking moisture"Full article:
https://www.bhg.com/storing-onions-three-months-11922377 -
#GazaSoupKitchen Update
March 15, 2026 by #HaniAlmadhoun, Organizer
"Friends, supporters, allies —
Tonight is Laylat al-Qadr, the Night of Power, and I wanted to share a personal update from the last ten days here at the Gaza Soup Kitchen. I hope you’ll read this as a conversation, because that’s what this work is: real people, real families, real moments, not just numbers or logistics.
A lot of people aren’t paying close attention to #Gaza right now, and that’s understandable. People here don’t want to always be in the news. But they also don’t want to suffer in silence.
Silence, right now, looks like this: in March alone, food prices in Gaza rose by at least 37%, and they continue to climb. A small piece of clothing for a child for Eid can cost $60, when the same item might sell for $20 elsewhere. Aid has slowed, deliveries cut to a fraction of what they were — 80 trucks a day instead of 250–300. Prices spike, families struggle, and every day is harder than the last.
For our team, this means every meal costs more. Every food parcel is more expensive. But we refuse to compromise. The meals we serve in hospitals continue to include animal protein because families here have already been forced into mostly vegetarian diets for far too long. Nutrition, dignity, and care matter — even if it’s harder or more expensive to provide.
Running the kitchen is exhausting. Driving across Gaza to coordinate deliveries. Writing updates and responding to emails. Balancing logistics with compassion. There’s no real gain here, no profit, no easy path. The only reason we keep showing up is because it is needed, because the people we serve are counting on us, and because the smiles, the laughter, the moments of joy — even amid hardship — are worth everything.
During Ramadan, one of the things we’ve done is host communal iftars. Elderly folks gather, laugh, tease each other, sometimes even play small games. For a few hours, they feel lighter, younger, alive in a way that the day-to-day challenges can’t take away.
Today, we hosted a special program for children who are orphaned or separated from their parents. We brought live characters to dance and sing with them, set up face painting, served food — and yes, even cotton candy. These little touches are not easy, not cheap, but they bring joy and dignity in a situation that is otherwise incredibly difficult.
Everything we do is family-first. Mothers, sisters, daughters, brothers cook as they would for their own families. Portions go home just like they would in a family kitchen. We never compromise on quality, because the people we serve deserve the care we would want for our own families. Our name is on this work because it is personal, not commercial.
Looking ahead, we are planning a few changes to make our work even more effective. We’ll slightly reduce the size of some food parcels to expand the number of kitchens we operate. We’ll expand our hospital meal programs — right now we serve two hospitals, and after Ramadan we hope to serve at least three. Food parcels are important, but hot meals reach the families and children most in need, where hunger is visible, urgent, and unavoidable.
During Ramadan, we delivered around 35,000 food parcels — a massive effort — but still only about 10% of Gaza’s population. That’s a small fraction of the need. So we focus on where every dollar is spent wisely: hot kitchens, hospital meals, clean water deliveries, and programs that bring dignity and care.
This Ramadan, there is also something deeply meaningful that fills us with pride and hope. We’ve seen mosques raising funds for the Gaza Soup Kitchen, collectives of rabbis from Ceasefire, and even a few churches around the country coming together to support families in Gaza. Moments like these remind us of the good in humanity, of the ways people reach across divides to care for others. It’s a badge of honor to witness it — and a reminder that, even in the hardest times, kindness persists.
This work is exhausting, yes. It can make you cry. It can make you smile in the same moment. But it is also deeply human. The smiles on children’s faces. The laughter of elders at iftar. Families receiving a parcel that truly sustains them. These moments remind us why we keep showing up, day after day, even when it’s hard.
And none of this would be possible without you — your trust, your generosity, your willingness to stand with Gaza when the world’s attention shifts elsewhere. Every meal, every parcel, every program is made possible by your support. You make it possible for us to keep showing up for people who need it most.
From all of us here, with deep gratitude and respect for the resilience of the communities we serve: thank you. Thank you for being part of this family. Thank you for helping us hold space for dignity, care, and humanity in the hardest of circumstances.
With gratitude and heart,
Hani and the Board of the Gaza Soup Kitchen"To donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#GazaSoupKitchen Update
February 9, 2026 by #HaniAlmadhoun, Organizer
"Dear friends and allies,
There is a lot I want to share with you, and as always, I want you to see clearly what your support is making possible on the ground.
Last week we purchased 4,500 kilos of apples to include in food parcels for registered families. Shortly after our purchase, the market price increased by nearly 30 percent. #Gaza’s markets are extremely sensitive right now — supplies remain limited, and when large humanitarian programs buy in bulk, the impact can be felt quickly. We saw something similar six weeks ago when we purchased thousands of cartons of eggs and again when we prepared large meal kits in December. Because of this, we try to move carefully and responsibly so that our purchases do not unintentionally make food harder for others in the community to afford. Your support allows us the flexibility to make these thoughtful decisions rather than rushing distributions when prices spike.
#Ramadan is approaching, and we are preparing to register 50,000 families for at least one round of Ramadan food parcels. Each parcel costs about $25 and includes essential staples, with olive oil currently being the most expensive item. At the same time, this week we are completing another distribution for 4,000 patients who were registered last week. By the end of tomorrow, each of them will have received their parcel — including fresh apples that many families have not been able to afford for months.
Recently, we also carried out several special distributions. One was dedicated to amputees, where we provided solar-powered lighting systems so families can safely move inside their tents at night. Another focused on the elderly: about 1,500 seniors received kitchen water sets that allow them to prepare meals more easily during Ramadan. These smaller, targeted interventions are often the ones families remember most, because they directly respond to what people themselves request.
Even when operations appear 'quiet,' our teams are working every single day. We hand-deliver aid to roughly 500 families daily — baby formula, diapers, food parcels, or winter clothing — depending on what is most urgently needed. Across 14 kitchen locations, meals continue to be prepared and served, including meals delivered directly to hospitals. And every morning, ten water trucks travel from #KhanYounes to #BeitLahia, delivering clean drinking water. When we say 'we deliver water,' it means drivers starting before sunrise, filling trucks, traveling long distances through damaged roads, and reaching neighborhoods where families line up with containers because that delivery may be their only safe water that day.
Our medical point in the north serves about 70 patients daily, and most leave with free prescription refills made possible by you. We now also operate two learning centers — one in #NorthGaza serving orphaned children, currently with 20 students and expanding to 40 after Ramadan, and another in Khan Younes serving displaced children who continue their education despite extremely difficult conditions. These programs may seem small, but they create stability for children who have lost nearly everything.
As our work grows, we continue improving operations, training staff, and sometimes making difficult adjustments so that every donated dollar reaches as many people as possible. We also occasionally encounter a few anonymous online claims or misinformation, which is common in humanitarian work today, but we remain focused on transparency and on letting the results of the work speak for themselves.
Ramadan and equally Lent are a season of generosity, reflection, and shared responsibility. If our work continues to earn your trust, one of the most meaningful ways you can help is simply by sharing our story, telling others what you see happening through these updates, and keeping Gaza’s families in your conversations and your giving. Many supporters tell us they first learned about the Gaza Soup Kitchen because someone they trusted mentioned it — your voice carries real impact.
Keep in mind we now have three different aid distribution sites in Khan Younes, #AlZawaydah and #GazaCity. And tomorrow we are in #Rafah as we promised the community there to be physically among them at least once a month. We are proud of what you will read next.
Ninety-nine percent of donations go directly to Gaza programs. I do not take a salary from the Gaza Soup Kitchen, and many of our volunteers give extraordinary hours because they believe in what this community is building together. You are not just donors; you are partners in every meal served, every water delivery completed, and every family reached.
With gratitude and humility,
HaniP.S. In recent days we spoke live on the Dean Obeidallah Show on SiriusXM, with BBC, and at several community gatherings in the United States. During Ramadan I expect to be in Ann Arbor, Salt Lake City, San Diego, and possibly Dallas. If your community would like to host us, please let us know — we would be honored to meet you."
To donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
I am honored to have survived to see the day that people actually "get it" now
-
#GazaSoupKitchen Update
January 8, 2026 by #HaniAlmadhoun, Organizer
"Dear friends, allies, and partners in good,
In the last two days of 2025, the #Gaza Soup Kitchen opened its 14th location. Since then, it has been running strong. And yet, every time I think about expanding kitchens in Gaza, I don’t feel a sense of achievement. It feels like a setback for humanity.
Every meal we serve matters—but the growth of these kitchens is a painful measure of how far things have fallen. No amount of coordination, care, or sacrifice can change the truth: this is emergency survival, not dignity.
I keep coming back to the real goal we’ve always had: not to add kitchens, but to close them. Success, to me, looks like people back in their homes, cooking for their children, rather than standing in line for a meal.
What worries me most is the next generation. Children growing up in aid lines instead of classrooms, learning to ration far too early. I think of the Nakba generation, who built lives and institutions out of ruins. That same #Palestinian spirit is here—but under enormous strain. Resilience isn’t endless, and it shouldn’t be romanticized. People were never meant to live like this.
And yet, that spirit persists—in neighbors sharing crumbs, teachers refusing to stop teaching, people showing up for each other when almost nothing remains. That matters. I feel it deeply.
But care alone is not enough. Soup kitchens are a bridge, not a future. The true measure of progress isn’t how well we manage hunger, but how soon we make it unnecessary.
Our Impact Today
We are serving communities across the #GazaStrip—from #KhanYounes in the south to #BeitLahia in the north. Our kitchens serve real, edible meals—not factory food lacking taste or flavor.
We now scale to serve up to 15,000 families per week.
This week, distributions included winter clothing, baby milk and diapers, food parcels, and hygiene and cleaning supplies.
Our most effective team is in #GazaCity.
The middle-area team in #DeirElBalah is facing space challenges and newer staff, but they are accelerating their distributions and solving logistical issues.
In addition to serving families who register online:
30% of our work happens outside the registration system, with teams dispatched daily to reach disconnected communities.
Water trucks continue to roll daily—about ten per day.
The medical point in Mashrou’ Beit Lahia sees 60–80 patients a day.
The classroom in Khan Younes is teaching 30 children daily, and we are preparing to launch an orphan learning center in Gaza City within two weeks.
Looking Forward
Ramadan is just weeks away, and we’re concerned that #Israel may limit the number of trucks again, as announced yesterday. This would affect #FoodAccess and increase costs—but for now, we are holding off from buying everything in the market prematurely.
What helps us most is sharing our videos, stories, and updates—engaging, commenting, and spreading awareness. If you can, consider becoming a monthly donor.
To give context:
Our daily operational costs have risen from $15,000/day to $30,000/day.
This page used to average $5,000/day in donations, now it’s under $2,000/day.
I hate asking for money, but as our team’s response grows, donations are not keeping pace. Your support is critical, and I hope you can help us think creatively about the future.
Thank you for being here. For every crumb shared, every child fed, and every story told, your partnership matters.
With deep gratitude,
Hani
Gaza Soup KitchenP. S. In other news, Israel hit two schools today where we run kitchens, there has been injuries and at least one fatality which is tragic, our staff are unharmed as they had just washed up and left for the day."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#GazaSoupKitchen Update
January 8, 2026 by #HaniAlmadhoun, Organizer
"Dear friends, allies, and partners in good,
In the last two days of 2025, the #Gaza Soup Kitchen opened its 14th location. Since then, it has been running strong. And yet, every time I think about expanding kitchens in Gaza, I don’t feel a sense of achievement. It feels like a setback for humanity.
Every meal we serve matters—but the growth of these kitchens is a painful measure of how far things have fallen. No amount of coordination, care, or sacrifice can change the truth: this is emergency survival, not dignity.
I keep coming back to the real goal we’ve always had: not to add kitchens, but to close them. Success, to me, looks like people back in their homes, cooking for their children, rather than standing in line for a meal.
What worries me most is the next generation. Children growing up in aid lines instead of classrooms, learning to ration far too early. I think of the Nakba generation, who built lives and institutions out of ruins. That same #Palestinian spirit is here—but under enormous strain. Resilience isn’t endless, and it shouldn’t be romanticized. People were never meant to live like this.
And yet, that spirit persists—in neighbors sharing crumbs, teachers refusing to stop teaching, people showing up for each other when almost nothing remains. That matters. I feel it deeply.
But care alone is not enough. Soup kitchens are a bridge, not a future. The true measure of progress isn’t how well we manage hunger, but how soon we make it unnecessary.
Our Impact Today
We are serving communities across the #GazaStrip—from #KhanYounes in the south to #BeitLahia in the north. Our kitchens serve real, edible meals—not factory food lacking taste or flavor.
We now scale to serve up to 15,000 families per week.
This week, distributions included winter clothing, baby milk and diapers, food parcels, and hygiene and cleaning supplies.
Our most effective team is in #GazaCity.
The middle-area team in #DeirElBalah is facing space challenges and newer staff, but they are accelerating their distributions and solving logistical issues.
In addition to serving families who register online:
30% of our work happens outside the registration system, with teams dispatched daily to reach disconnected communities.
Water trucks continue to roll daily—about ten per day.
The medical point in Mashrou’ Beit Lahia sees 60–80 patients a day.
The classroom in Khan Younes is teaching 30 children daily, and we are preparing to launch an orphan learning center in Gaza City within two weeks.
Looking Forward
Ramadan is just weeks away, and we’re concerned that #Israel may limit the number of trucks again, as announced yesterday. This would affect #FoodAccess and increase costs—but for now, we are holding off from buying everything in the market prematurely.
What helps us most is sharing our videos, stories, and updates—engaging, commenting, and spreading awareness. If you can, consider becoming a monthly donor.
To give context:
Our daily operational costs have risen from $15,000/day to $30,000/day.
This page used to average $5,000/day in donations, now it’s under $2,000/day.
I hate asking for money, but as our team’s response grows, donations are not keeping pace. Your support is critical, and I hope you can help us think creatively about the future.
Thank you for being here. For every crumb shared, every child fed, and every story told, your partnership matters.
With deep gratitude,
Hani
Gaza Soup KitchenP. S. In other news, Israel hit two schools today where we run kitchens, there has been injuries and at least one fatality which is tragic, our staff are unharmed as they had just washed up and left for the day."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#GazaSoupKitchen Update
January 8, 2026 by #HaniAlmadhoun, Organizer
"Dear friends, allies, and partners in good,
In the last two days of 2025, the #Gaza Soup Kitchen opened its 14th location. Since then, it has been running strong. And yet, every time I think about expanding kitchens in Gaza, I don’t feel a sense of achievement. It feels like a setback for humanity.
Every meal we serve matters—but the growth of these kitchens is a painful measure of how far things have fallen. No amount of coordination, care, or sacrifice can change the truth: this is emergency survival, not dignity.
I keep coming back to the real goal we’ve always had: not to add kitchens, but to close them. Success, to me, looks like people back in their homes, cooking for their children, rather than standing in line for a meal.
What worries me most is the next generation. Children growing up in aid lines instead of classrooms, learning to ration far too early. I think of the Nakba generation, who built lives and institutions out of ruins. That same #Palestinian spirit is here—but under enormous strain. Resilience isn’t endless, and it shouldn’t be romanticized. People were never meant to live like this.
And yet, that spirit persists—in neighbors sharing crumbs, teachers refusing to stop teaching, people showing up for each other when almost nothing remains. That matters. I feel it deeply.
But care alone is not enough. Soup kitchens are a bridge, not a future. The true measure of progress isn’t how well we manage hunger, but how soon we make it unnecessary.
Our Impact Today
We are serving communities across the #GazaStrip—from #KhanYounes in the south to #BeitLahia in the north. Our kitchens serve real, edible meals—not factory food lacking taste or flavor.
We now scale to serve up to 15,000 families per week.
This week, distributions included winter clothing, baby milk and diapers, food parcels, and hygiene and cleaning supplies.
Our most effective team is in #GazaCity.
The middle-area team in #DeirElBalah is facing space challenges and newer staff, but they are accelerating their distributions and solving logistical issues.
In addition to serving families who register online:
30% of our work happens outside the registration system, with teams dispatched daily to reach disconnected communities.
Water trucks continue to roll daily—about ten per day.
The medical point in Mashrou’ Beit Lahia sees 60–80 patients a day.
The classroom in Khan Younes is teaching 30 children daily, and we are preparing to launch an orphan learning center in Gaza City within two weeks.
Looking Forward
Ramadan is just weeks away, and we’re concerned that #Israel may limit the number of trucks again, as announced yesterday. This would affect #FoodAccess and increase costs—but for now, we are holding off from buying everything in the market prematurely.
What helps us most is sharing our videos, stories, and updates—engaging, commenting, and spreading awareness. If you can, consider becoming a monthly donor.
To give context:
Our daily operational costs have risen from $15,000/day to $30,000/day.
This page used to average $5,000/day in donations, now it’s under $2,000/day.
I hate asking for money, but as our team’s response grows, donations are not keeping pace. Your support is critical, and I hope you can help us think creatively about the future.
Thank you for being here. For every crumb shared, every child fed, and every story told, your partnership matters.
With deep gratitude,
Hani
Gaza Soup KitchenP. S. In other news, Israel hit two schools today where we run kitchens, there has been injuries and at least one fatality which is tragic, our staff are unharmed as they had just washed up and left for the day."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#GazaSoupKitchen Update
January 8, 2026 by #HaniAlmadhoun, Organizer
"Dear friends, allies, and partners in good,
In the last two days of 2025, the #Gaza Soup Kitchen opened its 14th location. Since then, it has been running strong. And yet, every time I think about expanding kitchens in Gaza, I don’t feel a sense of achievement. It feels like a setback for humanity.
Every meal we serve matters—but the growth of these kitchens is a painful measure of how far things have fallen. No amount of coordination, care, or sacrifice can change the truth: this is emergency survival, not dignity.
I keep coming back to the real goal we’ve always had: not to add kitchens, but to close them. Success, to me, looks like people back in their homes, cooking for their children, rather than standing in line for a meal.
What worries me most is the next generation. Children growing up in aid lines instead of classrooms, learning to ration far too early. I think of the Nakba generation, who built lives and institutions out of ruins. That same #Palestinian spirit is here—but under enormous strain. Resilience isn’t endless, and it shouldn’t be romanticized. People were never meant to live like this.
And yet, that spirit persists—in neighbors sharing crumbs, teachers refusing to stop teaching, people showing up for each other when almost nothing remains. That matters. I feel it deeply.
But care alone is not enough. Soup kitchens are a bridge, not a future. The true measure of progress isn’t how well we manage hunger, but how soon we make it unnecessary.
Our Impact Today
We are serving communities across the #GazaStrip—from #KhanYounes in the south to #BeitLahia in the north. Our kitchens serve real, edible meals—not factory food lacking taste or flavor.
We now scale to serve up to 15,000 families per week.
This week, distributions included winter clothing, baby milk and diapers, food parcels, and hygiene and cleaning supplies.
Our most effective team is in #GazaCity.
The middle-area team in #DeirElBalah is facing space challenges and newer staff, but they are accelerating their distributions and solving logistical issues.
In addition to serving families who register online:
30% of our work happens outside the registration system, with teams dispatched daily to reach disconnected communities.
Water trucks continue to roll daily—about ten per day.
The medical point in Mashrou’ Beit Lahia sees 60–80 patients a day.
The classroom in Khan Younes is teaching 30 children daily, and we are preparing to launch an orphan learning center in Gaza City within two weeks.
Looking Forward
Ramadan is just weeks away, and we’re concerned that #Israel may limit the number of trucks again, as announced yesterday. This would affect #FoodAccess and increase costs—but for now, we are holding off from buying everything in the market prematurely.
What helps us most is sharing our videos, stories, and updates—engaging, commenting, and spreading awareness. If you can, consider becoming a monthly donor.
To give context:
Our daily operational costs have risen from $15,000/day to $30,000/day.
This page used to average $5,000/day in donations, now it’s under $2,000/day.
I hate asking for money, but as our team’s response grows, donations are not keeping pace. Your support is critical, and I hope you can help us think creatively about the future.
Thank you for being here. For every crumb shared, every child fed, and every story told, your partnership matters.
With deep gratitude,
Hani
Gaza Soup KitchenP. S. In other news, Israel hit two schools today where we run kitchens, there has been injuries and at least one fatality which is tragic, our staff are unharmed as they had just washed up and left for the day."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#GazaSoupKitchen Update
January 8, 2026 by #HaniAlmadhoun, Organizer
"Dear friends, allies, and partners in good,
In the last two days of 2025, the #Gaza Soup Kitchen opened its 14th location. Since then, it has been running strong. And yet, every time I think about expanding kitchens in Gaza, I don’t feel a sense of achievement. It feels like a setback for humanity.
Every meal we serve matters—but the growth of these kitchens is a painful measure of how far things have fallen. No amount of coordination, care, or sacrifice can change the truth: this is emergency survival, not dignity.
I keep coming back to the real goal we’ve always had: not to add kitchens, but to close them. Success, to me, looks like people back in their homes, cooking for their children, rather than standing in line for a meal.
What worries me most is the next generation. Children growing up in aid lines instead of classrooms, learning to ration far too early. I think of the Nakba generation, who built lives and institutions out of ruins. That same #Palestinian spirit is here—but under enormous strain. Resilience isn’t endless, and it shouldn’t be romanticized. People were never meant to live like this.
And yet, that spirit persists—in neighbors sharing crumbs, teachers refusing to stop teaching, people showing up for each other when almost nothing remains. That matters. I feel it deeply.
But care alone is not enough. Soup kitchens are a bridge, not a future. The true measure of progress isn’t how well we manage hunger, but how soon we make it unnecessary.
Our Impact Today
We are serving communities across the #GazaStrip—from #KhanYounes in the south to #BeitLahia in the north. Our kitchens serve real, edible meals—not factory food lacking taste or flavor.
We now scale to serve up to 15,000 families per week.
This week, distributions included winter clothing, baby milk and diapers, food parcels, and hygiene and cleaning supplies.
Our most effective team is in #GazaCity.
The middle-area team in #DeirElBalah is facing space challenges and newer staff, but they are accelerating their distributions and solving logistical issues.
In addition to serving families who register online:
30% of our work happens outside the registration system, with teams dispatched daily to reach disconnected communities.
Water trucks continue to roll daily—about ten per day.
The medical point in Mashrou’ Beit Lahia sees 60–80 patients a day.
The classroom in Khan Younes is teaching 30 children daily, and we are preparing to launch an orphan learning center in Gaza City within two weeks.
Looking Forward
Ramadan is just weeks away, and we’re concerned that #Israel may limit the number of trucks again, as announced yesterday. This would affect #FoodAccess and increase costs—but for now, we are holding off from buying everything in the market prematurely.
What helps us most is sharing our videos, stories, and updates—engaging, commenting, and spreading awareness. If you can, consider becoming a monthly donor.
To give context:
Our daily operational costs have risen from $15,000/day to $30,000/day.
This page used to average $5,000/day in donations, now it’s under $2,000/day.
I hate asking for money, but as our team’s response grows, donations are not keeping pace. Your support is critical, and I hope you can help us think creatively about the future.
Thank you for being here. For every crumb shared, every child fed, and every story told, your partnership matters.
With deep gratitude,
Hani
Gaza Soup KitchenP. S. In other news, Israel hit two schools today where we run kitchens, there has been injuries and at least one fatality which is tragic, our staff are unharmed as they had just washed up and left for the day."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#MaineVoicesForPalestinianRights
Recurring #Standouts & #MiniRallies#BangorME
Wednesday - 12PM Noon
6 State St (Kenduskeag Bridge)Bangor
Saturday - 11AM
Peirce Park#BelfastME
Sunday - 12PM Noon
Post Office Square#BlueHillME
Saturday - 12PM Noon
Blue Hill Town Hall#BucksportME
Saturday - 12:30PM
Bucksport-Verona Bridge#BrunswickME
Thursday - 12PM Noon
Maine St (at Tontine Mall)Brunswick
Friday - 5PM
Maine Street (by Walgreens)#CamdenME
Friday - 5PM
Camden Village Green#DoverFoxcroftME
Saturday - 9AM
Main Street Bridge#EllsworthME
Sunday - 12PM Noon
Union River Bridge#FarmingtonME
Saturday - 10AM
Post Office#NewcastleME
Thursday - 3PM
Newcastle-#Damariscotta Bridge#PortlandME
Saturday - 1PM
Longfellow Square#PortsmouthNH
Saturday-Thursday - 12PM Noon
Market Square#RocklandME
2nd + 4th Thursdays - 4PM
Main St & Park St#SacoME
Friday - 3:30PM
General DynamicsSource:
https://www.mvprights.org/events#block-a15fa12ef4b264f29ded#MaineResists #NHResists #MaineEvents #FreePalestine
#Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong
#IsraeliWarCrimes #BibiIsAWarCriminal
#MaineVoicesForPeace -
#MaineVoicesForPalestinianRights
Recurring #Standouts & #MiniRallies#BangorME
Wednesday - 12PM Noon
6 State St (Kenduskeag Bridge)Bangor
Saturday - 11AM
Peirce Park#BelfastME
Sunday - 12PM Noon
Post Office Square#BlueHillME
Saturday - 12PM Noon
Blue Hill Town Hall#BucksportME
Saturday - 12:30PM
Bucksport-Verona Bridge#BrunswickME
Thursday - 12PM Noon
Maine St (at Tontine Mall)Brunswick
Friday - 5PM
Maine Street (by Walgreens)#CamdenME
Friday - 5PM
Camden Village Green#DoverFoxcroftME
Saturday - 9AM
Main Street Bridge#EllsworthME
Sunday - 12PM Noon
Union River Bridge#FarmingtonME
Saturday - 10AM
Post Office#NewcastleME
Thursday - 3PM
Newcastle-#Damariscotta Bridge#PortlandME
Saturday - 1PM
Longfellow Square#PortsmouthNH
Saturday-Thursday - 12PM Noon
Market Square#RocklandME
2nd + 4th Thursdays - 4PM
Main St & Park St#SacoME
Friday - 3:30PM
General DynamicsSource:
https://www.mvprights.org/events#block-a15fa12ef4b264f29ded#MaineResists #NHResists #MaineEvents #FreePalestine
#Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong
#IsraeliWarCrimes #BibiIsAWarCriminal
#MaineVoicesForPeace -
#MaineVoicesForPalestinianRights
Recurring #Standouts & #MiniRallies#BangorME
Wednesday - 12PM Noon
6 State St (Kenduskeag Bridge)Bangor
Saturday - 11AM
Peirce Park#BelfastME
Sunday - 12PM Noon
Post Office Square#BlueHillME
Saturday - 12PM Noon
Blue Hill Town Hall#BucksportME
Saturday - 12:30PM
Bucksport-Verona Bridge#BrunswickME
Thursday - 12PM Noon
Maine St (at Tontine Mall)Brunswick
Friday - 5PM
Maine Street (by Walgreens)#CamdenME
Friday - 5PM
Camden Village Green#DoverFoxcroftME
Saturday - 9AM
Main Street Bridge#EllsworthME
Sunday - 12PM Noon
Union River Bridge#FarmingtonME
Saturday - 10AM
Post Office#NewcastleME
Thursday - 3PM
Newcastle-#Damariscotta Bridge#PortlandME
Saturday - 1PM
Longfellow Square#PortsmouthNH
Saturday-Thursday - 12PM Noon
Market Square#RocklandME
2nd + 4th Thursdays - 4PM
Main St & Park St#SacoME
Friday - 3:30PM
General DynamicsSource:
https://www.mvprights.org/events#block-a15fa12ef4b264f29ded#MaineResists #NHResists #MaineEvents #FreePalestine
#Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong
#IsraeliWarCrimes #BibiIsAWarCriminal
#MaineVoicesForPeace -
#MaineVoicesForPalestinianRights
Recurring #Standouts & #MiniRallies#BangorME
Wednesday - 12PM Noon
6 State St (Kenduskeag Bridge)Bangor
Saturday - 11AM
Peirce Park#BelfastME
Sunday - 12PM Noon
Post Office Square#BlueHillME
Saturday - 12PM Noon
Blue Hill Town Hall#BucksportME
Saturday - 12:30PM
Bucksport-Verona Bridge#BrunswickME
Thursday - 12PM Noon
Maine St (at Tontine Mall)Brunswick
Friday - 5PM
Maine Street (by Walgreens)#CamdenME
Friday - 5PM
Camden Village Green#DoverFoxcroftME
Saturday - 9AM
Main Street Bridge#EllsworthME
Sunday - 12PM Noon
Union River Bridge#FarmingtonME
Saturday - 10AM
Post Office#NewcastleME
Thursday - 3PM
Newcastle-#Damariscotta Bridge#PortlandME
Saturday - 1PM
Longfellow Square#PortsmouthNH
Saturday-Thursday - 12PM Noon
Market Square#RocklandME
2nd + 4th Thursdays - 4PM
Main St & Park St#SacoME
Friday - 3:30PM
General DynamicsSource:
https://www.mvprights.org/events#block-a15fa12ef4b264f29ded#MaineResists #NHResists #MaineEvents #FreePalestine
#Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong
#IsraeliWarCrimes #BibiIsAWarCriminal
#MaineVoicesForPeace -
#MaineVoicesForPalestinianRights
Recurring #Standouts & #MiniRallies#BangorME
Wednesday - 12PM Noon
6 State St (Kenduskeag Bridge)Bangor
Saturday - 11AM
Peirce Park#BelfastME
Sunday - 12PM Noon
Post Office Square#BlueHillME
Saturday - 12PM Noon
Blue Hill Town Hall#BucksportME
Saturday - 12:30PM
Bucksport-Verona Bridge#BrunswickME
Thursday - 12PM Noon
Maine St (at Tontine Mall)Brunswick
Friday - 5PM
Maine Street (by Walgreens)#CamdenME
Friday - 5PM
Camden Village Green#DoverFoxcroftME
Saturday - 9AM
Main Street Bridge#EllsworthME
Sunday - 12PM Noon
Union River Bridge#FarmingtonME
Saturday - 10AM
Post Office#NewcastleME
Thursday - 3PM
Newcastle-#Damariscotta Bridge#PortlandME
Saturday - 1PM
Longfellow Square#PortsmouthNH
Saturday-Thursday - 12PM Noon
Market Square#RocklandME
2nd + 4th Thursdays - 4PM
Main St & Park St#SacoME
Friday - 3:30PM
General DynamicsSource:
https://www.mvprights.org/events#block-a15fa12ef4b264f29ded#MaineResists #NHResists #MaineEvents #FreePalestine
#Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong
#IsraeliWarCrimes #BibiIsAWarCriminal
#MaineVoicesForPeace -
#AugustaME - #VoicesForHumanity, an alumni group at #UniversityOfMaine at Augusta, is planning a #Palestine standout across the street from the #MaineStateHouse in Augusta.
Saturday, January 17, 2026
2:00 PM to 3:30 PMAcross from Maine State House 33 Union Street Augusta, ME, 04330 United States
Source:
https://www.mvprights.org/events/augusta-stand-out-pl9ta#MaineEvents #FreePalestine #Genocide #Gaza #FoodIsLife #WaterIsLife #HumanRights #HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal #MaineVoicesForPalestinianRights
-
#GazaSoupKitchen Update
December 4, 2025 by #HaniAlmadhoun, Organizer
"Hey friends,
It’s been a whirlwind here at the Gaza Soup Kitchen, and I just had to stop for a minute to tell you what’s going on. Things are moving fast, we’re running full tilt, and I’ve been terrible about sharing updates—but I promise, this one’s worth it.
We’ve now got 12 kitchens up and running, with a 13th coming soon. About half are in the middle and south, half in North Gaza. Right now, we’re focusing on the north to encourage families to return home, which also helps relieve the pressure on middle areas where resources are stretched to the max.
Every day, our kitchens serve around 200 families. Each meal costs about $5, a food parcel $25–$30, a blanket $25–$30, a water truck $200, and a winter clothing package $25. Seeing a family open a parcel, unwrap a blanket, or try on a winter jacket is worth every penny and every pot we can find—and yes, finding enough giant pots in Gaza is a story all its own.
Recently, we wrapped up a women’s winter clothing drive for 5,000 women. Honestly, I had no idea there were so many sizes, colors, and styles—it gave me a headache—but the smiles made every challenge worth it. Kids’ winter clothing is coming up next, and we’re ready to make more small miracles happen.
We’ve got about 80 amazing humans working on the ground, doing everything from cooking meals, assembling parcels, delivering water, and running classrooms—yes, classrooms—while the medical point in northern Gaza keeps saving lives on the frontlines. I check in with them weekly, and every time, I leave reminded of how much love and energy people can pour into a day.
Here’s the fun part: you can get creative this year. Want to give an alternative Christmas gift? You can give a food parcel, a blanket, or a winter clothing set in someone’s name. You can find the Gaza Soup Kitchen on many giving platforms, and we can also accept stock donations, IRA gifts, and other surprises. You’ll be giving something that truly matters and might even make you feel a little sparkly inside.
We are dipping into reserves because donations have slowed since the ceasefire—but knowing people like you are out there keeps us going. Follow us, comment, share, or just send a little cheer our way online—every interaction reminds families they’re not forgotten.
Sending love and solidarity from Gaza. Soon, I’ll be on the road visiting Houston and San Diego—coffee’s on me if you’re around. Thank you for being part of this messy, hard, beautiful, joyful journey. We literally couldn’t do it without you.
- Hani"
Donate: https://www.gofundme.com/f/Hot-meals-in-gaza-daily
#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
List of aid groups working in #Gaza that Israel is suspending
Updated 10:38 AM EST, December 30, 2025
JERUSALEM (AP) — "Israel says it’s suspending #humanitarian organizations that have failed to meet its new rules to vet international groups working in the #GazaStrip.
"They include some of the world’s most prominent and outspoken aid organizations, including #DoctorsWithoutBorders.
"The suspension begins Jan. 1. International organizations have said Israel’s rules are arbitrary and could endanger staff. Israel has accused militant groups of operating under the cover of international organizations, something the groups deny.
"The Israeli defense body that oversees humanitarian aid to Gaza, COGAT, said that the organizations on the list contribute less than 1% of the total aid going into the Gaza Strip, and that help will continue to enter from organizations that did receive permits to continue operating in Gaza. "
https://apnews.com/article/gaza-humanitarian-aid-suspension-israel-ec535cea548ddc75080f1e6bffe53801
#HumanRightsViolations #GazaAid #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #Palestine #Genocide #Starvation #IsraeliWarCrimes
#HumanRightsAreNeverWrong #BibiIsAWarCriminal -
The leg of mutton in the oven is now 4 hours into its 12-hour "extremely slow" slow-cooking journey. It lies in n a very dense and rich chicken stock with a host of root veggies, temperature is well below simmering. After 4 hours, the magic transformation is just beginning to show. The real change will happen after 8-9 hours. Perfection after 12 hours. (Patience is a virtue.)
#SlowCooking #mutton #FoodIsLife #CookingForTheFamily #patience
-
#India - Seeds of #Resistance for #FoodSovereignty
April 2017
Excerpt: "Community action-reflection-action processes to identify and analyse the forces that obstruct food sovereignty, and evolve collective transformative actions for food sovereignty is a core practice of our movement. Community food sovereignty plans have emerged as a critical expression of political action.
"Life cycles amongst #adivasi communities, and agriculture cycles in small #farmer peasant and pastoralist communities, along with communities’ indigenous knowledge, provide a framework for the plans. The plans include: democratic governance of resources-land, water, forests, territories, biodiversity, seeds, breeds and knowledge; nurturing life in our soils and growing, consuming and sharing healthy diverse and culturally appropriate food agro-ecologically, asserting seed and animal breed sovereignty through saving and exchange of local seeds and breeds between food farmers; reciprocal systems of sharing labour, knowledge and produce; strengthening local food markets that connect producers and consumers, leading to the diversification and revival of food crops. The alliance enables members to share and exchange seeds across regions, particularly accessing seeds that have disappeared from their region, which they wish to revive. Social justice is central to the idea of food sovereignty, and hence breaking the unjust structures of caste, class and patriarchy are core elements of the movement.
"Intergenerational learning and sharing of knowledge between community elders and youth is an essential strategy. Youth learn from community elders, particularly women, accompanying them as they collect diverse tubers, herbs, fruits and seeds, learning about how to process and store produce, save seeds, establish community seed banks and learn to craft and use local agriculture implements.
"Celebrating the diversity of food, through local festivals, song, dance, theatre, community cooking and other cultural actions, linked to the life cycles and seasonal agricultural calendars, enhance our practice. Campaigns, jatras and food sovereignty summits, community action research on specific questions, sharing our experiences and concerns through mainstream media, popular and academic journals, are other critical strategies to nurture solidarity and collective actions for food sovereignty."
Read more:
https://www.leisaindia.org/seeds-of-resistance-for-food-sovereignty/#SolarPunkSunday #SeedsOfResistance #FoodSovereignty #GenerationalKnowledge #KnowledgeSharing #TraditionalAgriculture #CollectiveAction #CollectiveLearning #SeedBanks #SeedSaving #BioDiversity #FoodIsLife #Agroecology
-
#NIRS - The Global #NuclearWaste Crisis
"Clean air and drinking water and healthy food are the very foundation of a just and livable world. They are already more precious than ever due to the climate crisis.
#NuclearPower and #NuclearWeapons are poisoning our water, air, and lands with vast amounts of #RadioactiveWaste. Much of the harm is inflicted on #Black, #Indigenous, #PeopleOfColor and #LowIncome white communities, due to #StructuralRacism and #injustice.
Radioactive waste poses a global #EnvironmentalCrisis, in tandem with #ClimateChange. The sheer amount of nuclear waste is enough to threaten clean drinking water and healthy food for the whole world.
We are on the frontlines of this problem.
- Nearly one-third of the worldwide total of radioactive waste is in the United States.
- Some communities in the US are already losing their drinking water sources to radioactive contamination.
- Just one part of the radioactive waste in the US – irradiated nuclear fuel – contains enough radioactivity to make every drop of drinking water on Earth unsafe to consume.We must solve the twin global crises of climate change and nuclear waste. Global warming amplifies the dangers of nuclear energy. Increasingly #SevereStorms, #flooding, #SeaLevelRise, #wildfires and other extreme events increase the risks of nuclear disasters and #RadioactiveLeaks and spills. And, in turn, the impacts of nuclear energy magnify the dangers of climate change:
- Poisoning drinking water and agricultural land on top of more frequent and severe droughts and crop failures.
- Compounding hurricane and flooding evacuations with #RadiologicalDisasters.
- And causing people to lose their homes and communities permanently due to radiation.It’s clear: we can’t afford the dangers of climate change or nuclear waste. And we certainly can’t afford them together.
The solutions to both are at hand. We must act now.
1. To start, we must stop the problems from worsening: no more greenhouse gas emissions, and no more nuclear waste.
2. We need to protect people and the water, air, and food we rely on from the dangers that are upon us. The climate is changing, and we need to protect people for extreme weather, drought, sea-level rise, and food supply disruptions. And we must safeguard our water, air, and land by securing and storing nuclear waste and toxic materials as safely as possible.
3. And, we need to repair the damage and make our world healthy and vibrant again: restoring communities that have been dislocated or polluted, and cleaning up the air, land, and water so we can all thrive, for generations to come."Learn more: (includes https://www.nirs.org/the-global-nuclear-waste-crisis/
#NuclearWaste #NuclearWasteDumping #RethinkNotRestart #NoNukes #NoNuclearWeapons #NuclearWeapons #WaterIsLife #FoodIsLife #EnvironmentalRacism
-
#NIRS - The Global #NuclearWaste Crisis
"Clean air and drinking water and healthy food are the very foundation of a just and livable world. They are already more precious than ever due to the climate crisis.
#NuclearPower and #NuclearWeapons are poisoning our water, air, and lands with vast amounts of #RadioactiveWaste. Much of the harm is inflicted on #Black, #Indigenous, #PeopleOfColor and #LowIncome white communities, due to #StructuralRacism and #injustice.
Radioactive waste poses a global #EnvironmentalCrisis, in tandem with #ClimateChange. The sheer amount of nuclear waste is enough to threaten clean drinking water and healthy food for the whole world.
We are on the frontlines of this problem.
- Nearly one-third of the worldwide total of radioactive waste is in the United States.
- Some communities in the US are already losing their drinking water sources to radioactive contamination.
- Just one part of the radioactive waste in the US – irradiated nuclear fuel – contains enough radioactivity to make every drop of drinking water on Earth unsafe to consume.We must solve the twin global crises of climate change and nuclear waste. Global warming amplifies the dangers of nuclear energy. Increasingly #SevereStorms, #flooding, #SeaLevelRise, #wildfires and other extreme events increase the risks of nuclear disasters and #RadioactiveLeaks and spills. And, in turn, the impacts of nuclear energy magnify the dangers of climate change:
- Poisoning drinking water and agricultural land on top of more frequent and severe droughts and crop failures.
- Compounding hurricane and flooding evacuations with #RadiologicalDisasters.
- And causing people to lose their homes and communities permanently due to radiation.It’s clear: we can’t afford the dangers of climate change or nuclear waste. And we certainly can’t afford them together.
The solutions to both are at hand. We must act now.
1. To start, we must stop the problems from worsening: no more greenhouse gas emissions, and no more nuclear waste.
2. We need to protect people and the water, air, and food we rely on from the dangers that are upon us. The climate is changing, and we need to protect people for extreme weather, drought, sea-level rise, and food supply disruptions. And we must safeguard our water, air, and land by securing and storing nuclear waste and toxic materials as safely as possible.
3. And, we need to repair the damage and make our world healthy and vibrant again: restoring communities that have been dislocated or polluted, and cleaning up the air, land, and water so we can all thrive, for generations to come."Learn more: (includes https://www.nirs.org/the-global-nuclear-waste-crisis/
#NuclearWaste #NuclearWasteDumping #RethinkNotRestart #NoNukes #NoNuclearWeapons #NuclearWeapons #WaterIsLife #FoodIsLife #EnvironmentalRacism
-
#NIRS - The Global #NuclearWaste Crisis
"Clean air and drinking water and healthy food are the very foundation of a just and livable world. They are already more precious than ever due to the climate crisis.
#NuclearPower and #NuclearWeapons are poisoning our water, air, and lands with vast amounts of #RadioactiveWaste. Much of the harm is inflicted on #Black, #Indigenous, #PeopleOfColor and #LowIncome white communities, due to #StructuralRacism and #injustice.
Radioactive waste poses a global #EnvironmentalCrisis, in tandem with #ClimateChange. The sheer amount of nuclear waste is enough to threaten clean drinking water and healthy food for the whole world.
We are on the frontlines of this problem.
- Nearly one-third of the worldwide total of radioactive waste is in the United States.
- Some communities in the US are already losing their drinking water sources to radioactive contamination.
- Just one part of the radioactive waste in the US – irradiated nuclear fuel – contains enough radioactivity to make every drop of drinking water on Earth unsafe to consume.We must solve the twin global crises of climate change and nuclear waste. Global warming amplifies the dangers of nuclear energy. Increasingly #SevereStorms, #flooding, #SeaLevelRise, #wildfires and other extreme events increase the risks of nuclear disasters and #RadioactiveLeaks and spills. And, in turn, the impacts of nuclear energy magnify the dangers of climate change:
- Poisoning drinking water and agricultural land on top of more frequent and severe droughts and crop failures.
- Compounding hurricane and flooding evacuations with #RadiologicalDisasters.
- And causing people to lose their homes and communities permanently due to radiation.It’s clear: we can’t afford the dangers of climate change or nuclear waste. And we certainly can’t afford them together.
The solutions to both are at hand. We must act now.
1. To start, we must stop the problems from worsening: no more greenhouse gas emissions, and no more nuclear waste.
2. We need to protect people and the water, air, and food we rely on from the dangers that are upon us. The climate is changing, and we need to protect people for extreme weather, drought, sea-level rise, and food supply disruptions. And we must safeguard our water, air, and land by securing and storing nuclear waste and toxic materials as safely as possible.
3. And, we need to repair the damage and make our world healthy and vibrant again: restoring communities that have been dislocated or polluted, and cleaning up the air, land, and water so we can all thrive, for generations to come."Learn more: (includes https://www.nirs.org/the-global-nuclear-waste-crisis/
#NuclearWaste #NuclearWasteDumping #RethinkNotRestart #NoNukes #NoNuclearWeapons #NuclearWeapons #WaterIsLife #FoodIsLife #EnvironmentalRacism
-
#NIRS - The Global #NuclearWaste Crisis
"Clean air and drinking water and healthy food are the very foundation of a just and livable world. They are already more precious than ever due to the climate crisis.
#NuclearPower and #NuclearWeapons are poisoning our water, air, and lands with vast amounts of #RadioactiveWaste. Much of the harm is inflicted on #Black, #Indigenous, #PeopleOfColor and #LowIncome white communities, due to #StructuralRacism and #injustice.
Radioactive waste poses a global #EnvironmentalCrisis, in tandem with #ClimateChange. The sheer amount of nuclear waste is enough to threaten clean drinking water and healthy food for the whole world.
We are on the frontlines of this problem.
- Nearly one-third of the worldwide total of radioactive waste is in the United States.
- Some communities in the US are already losing their drinking water sources to radioactive contamination.
- Just one part of the radioactive waste in the US – irradiated nuclear fuel – contains enough radioactivity to make every drop of drinking water on Earth unsafe to consume.We must solve the twin global crises of climate change and nuclear waste. Global warming amplifies the dangers of nuclear energy. Increasingly #SevereStorms, #flooding, #SeaLevelRise, #wildfires and other extreme events increase the risks of nuclear disasters and #RadioactiveLeaks and spills. And, in turn, the impacts of nuclear energy magnify the dangers of climate change:
- Poisoning drinking water and agricultural land on top of more frequent and severe droughts and crop failures.
- Compounding hurricane and flooding evacuations with #RadiologicalDisasters.
- And causing people to lose their homes and communities permanently due to radiation.It’s clear: we can’t afford the dangers of climate change or nuclear waste. And we certainly can’t afford them together.
The solutions to both are at hand. We must act now.
1. To start, we must stop the problems from worsening: no more greenhouse gas emissions, and no more nuclear waste.
2. We need to protect people and the water, air, and food we rely on from the dangers that are upon us. The climate is changing, and we need to protect people for extreme weather, drought, sea-level rise, and food supply disruptions. And we must safeguard our water, air, and land by securing and storing nuclear waste and toxic materials as safely as possible.
3. And, we need to repair the damage and make our world healthy and vibrant again: restoring communities that have been dislocated or polluted, and cleaning up the air, land, and water so we can all thrive, for generations to come."Learn more: (includes https://www.nirs.org/the-global-nuclear-waste-crisis/
#NuclearWaste #NuclearWasteDumping #RethinkNotRestart #NoNukes #NoNuclearWeapons #NuclearWeapons #WaterIsLife #FoodIsLife #EnvironmentalRacism
-
#NIRS - The Global #NuclearWaste Crisis
"Clean air and drinking water and healthy food are the very foundation of a just and livable world. They are already more precious than ever due to the climate crisis.
#NuclearPower and #NuclearWeapons are poisoning our water, air, and lands with vast amounts of #RadioactiveWaste. Much of the harm is inflicted on #Black, #Indigenous, #PeopleOfColor and #LowIncome white communities, due to #StructuralRacism and #injustice.
Radioactive waste poses a global #EnvironmentalCrisis, in tandem with #ClimateChange. The sheer amount of nuclear waste is enough to threaten clean drinking water and healthy food for the whole world.
We are on the frontlines of this problem.
- Nearly one-third of the worldwide total of radioactive waste is in the United States.
- Some communities in the US are already losing their drinking water sources to radioactive contamination.
- Just one part of the radioactive waste in the US – irradiated nuclear fuel – contains enough radioactivity to make every drop of drinking water on Earth unsafe to consume.We must solve the twin global crises of climate change and nuclear waste. Global warming amplifies the dangers of nuclear energy. Increasingly #SevereStorms, #flooding, #SeaLevelRise, #wildfires and other extreme events increase the risks of nuclear disasters and #RadioactiveLeaks and spills. And, in turn, the impacts of nuclear energy magnify the dangers of climate change:
- Poisoning drinking water and agricultural land on top of more frequent and severe droughts and crop failures.
- Compounding hurricane and flooding evacuations with #RadiologicalDisasters.
- And causing people to lose their homes and communities permanently due to radiation.It’s clear: we can’t afford the dangers of climate change or nuclear waste. And we certainly can’t afford them together.
The solutions to both are at hand. We must act now.
1. To start, we must stop the problems from worsening: no more greenhouse gas emissions, and no more nuclear waste.
2. We need to protect people and the water, air, and food we rely on from the dangers that are upon us. The climate is changing, and we need to protect people for extreme weather, drought, sea-level rise, and food supply disruptions. And we must safeguard our water, air, and land by securing and storing nuclear waste and toxic materials as safely as possible.
3. And, we need to repair the damage and make our world healthy and vibrant again: restoring communities that have been dislocated or polluted, and cleaning up the air, land, and water so we can all thrive, for generations to come."Learn more: (includes https://www.nirs.org/the-global-nuclear-waste-crisis/
#NuclearWaste #NuclearWasteDumping #RethinkNotRestart #NoNukes #NoNuclearWeapons #NuclearWeapons #WaterIsLife #FoodIsLife #EnvironmentalRacism
-
✨ Update from Gaza Soup Kitchen ✨
November 3, 2025, by Gaza Soup Kitchen, Beneficiary
"Hello, and welcome — you have been missed. I hope you’ve been well. Let’s dive into an update and share a snapshot of the #GazaSoupKitchen’s work in Gaza.
We currently operate six kitchens serving the public — two in #KhanYounes, and four in the stretch between #AlZawaydah and #DeirElBalah. Additionally, we have a dedicated location in the #AlNaser neighborhood of Gaza City that prepares meals for hospitals.
Our work is supported by three mobile teams, each with a specific mission:
The first team visits hospitals, delivering fresh produce, care packages, clothing, and sometimes baby formula and diapers for newborns.
The second team goes directly into makeshift camps, showing up with whatever they can source — whether food or clothing — to meet the immediate needs of families living in extreme conditions.
The third team serves dinner at #AlShifaHospital, bringing baked goods and meals for about 100 patients every day.
Recently, we pivoted to blanket distribution. So far, we’ve distributed 200 blankets, with 300 more on hand, and our goal is to source at least 1,000 this month, getting them directly to families. Alongside blankets, we’ve added hygiene kits to support families’ basic needs.
Two days ago, we opened registration for families in need of food parcels, and we’ve already signed up 15,700 families across Gaza. Our goal is to distribute these within two and a half weeks. Each food parcel costs around $27, which covers staples; prices fluctuate between $60 and $179 depending on availability, making it especially challenging for families with no resources — which, unfortunately, is the case for most.
This is a massive effort, requiring a dedicated and resilient team. To enhance registration and distribution, we expanded the pickup locations from three to six, covering areas from #Rafah (#Mawasy) to the north of #GazaCity, with deliveries starting tomorrow. A guiding principle for us is simple: every dollar goes directly to helping people in Gaza. We don’t let bank accounts dictate our work; we tackle urgent needs head-on, and we’ve been incredibly fortunate to have your support.
Beyond food, we continue to run our classroom with Ms. Fatema, bringing children back to learning and growth. We also added a Play Therapy program, held every other day, helping 25 children engage in play, snacks, singing, and moments of pure childhood joy — something they desperately need to feel safe and free again.
On a broader note, I recently spoke in Philadelphia to a group of elderly Jewish citizens, a deeply humane and uplifting experience. Unlike my usual audiences of younger activists, this mature audience engaged with sincerity and care, reminding me how dialogue across generations and communities can be meaningful and inspiring.
On a personal level, expanding our work comes with emotional weight. Every week, thousands of families write to us asking for help. When they don’t hear back immediately, frustration turns into anger and, sometimes, insults. I understand their pain deeply, but processing it adds an extra layer of grief. And yet, we keep pressing forward, because the fire to serve and protect the vulnerable never goes out.
Thank you for being here and standing with us. Many have stepped away during the recent ceasefire, taking a chance to rest, but for us, the work cannot pause. Families remain hesitant to return to their homes in #BaitLahia, where the streets feel eerie and unsafe. Violence continues to flare from Israeli forces and some of their proxies who still appear in the area. The trauma lingers, the fear is real, and yet the people of Gaza persist.
It is far from over — and that’s why we keep showing up, delivering food, blankets, care, and hope. Together, we light a small beacon in the midst of unimaginable darkness.
P. S. We remain active in delivering clean drinking water trucks to different communities. We average eight to ten trucks daily."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
✨ Update from Gaza Soup Kitchen ✨
November 3, 2025, by Gaza Soup Kitchen, Beneficiary
"Hello, and welcome — you have been missed. I hope you’ve been well. Let’s dive into an update and share a snapshot of the #GazaSoupKitchen’s work in Gaza.
We currently operate six kitchens serving the public — two in #KhanYounes, and four in the stretch between #AlZawaydah and #DeirElBalah. Additionally, we have a dedicated location in the #AlNaser neighborhood of Gaza City that prepares meals for hospitals.
Our work is supported by three mobile teams, each with a specific mission:
The first team visits hospitals, delivering fresh produce, care packages, clothing, and sometimes baby formula and diapers for newborns.
The second team goes directly into makeshift camps, showing up with whatever they can source — whether food or clothing — to meet the immediate needs of families living in extreme conditions.
The third team serves dinner at #AlShifaHospital, bringing baked goods and meals for about 100 patients every day.
Recently, we pivoted to blanket distribution. So far, we’ve distributed 200 blankets, with 300 more on hand, and our goal is to source at least 1,000 this month, getting them directly to families. Alongside blankets, we’ve added hygiene kits to support families’ basic needs.
Two days ago, we opened registration for families in need of food parcels, and we’ve already signed up 15,700 families across Gaza. Our goal is to distribute these within two and a half weeks. Each food parcel costs around $27, which covers staples; prices fluctuate between $60 and $179 depending on availability, making it especially challenging for families with no resources — which, unfortunately, is the case for most.
This is a massive effort, requiring a dedicated and resilient team. To enhance registration and distribution, we expanded the pickup locations from three to six, covering areas from #Rafah (#Mawasy) to the north of #GazaCity, with deliveries starting tomorrow. A guiding principle for us is simple: every dollar goes directly to helping people in Gaza. We don’t let bank accounts dictate our work; we tackle urgent needs head-on, and we’ve been incredibly fortunate to have your support.
Beyond food, we continue to run our classroom with Ms. Fatema, bringing children back to learning and growth. We also added a Play Therapy program, held every other day, helping 25 children engage in play, snacks, singing, and moments of pure childhood joy — something they desperately need to feel safe and free again.
On a broader note, I recently spoke in Philadelphia to a group of elderly Jewish citizens, a deeply humane and uplifting experience. Unlike my usual audiences of younger activists, this mature audience engaged with sincerity and care, reminding me how dialogue across generations and communities can be meaningful and inspiring.
On a personal level, expanding our work comes with emotional weight. Every week, thousands of families write to us asking for help. When they don’t hear back immediately, frustration turns into anger and, sometimes, insults. I understand their pain deeply, but processing it adds an extra layer of grief. And yet, we keep pressing forward, because the fire to serve and protect the vulnerable never goes out.
Thank you for being here and standing with us. Many have stepped away during the recent ceasefire, taking a chance to rest, but for us, the work cannot pause. Families remain hesitant to return to their homes in #BaitLahia, where the streets feel eerie and unsafe. Violence continues to flare from Israeli forces and some of their proxies who still appear in the area. The trauma lingers, the fear is real, and yet the people of Gaza persist.
It is far from over — and that’s why we keep showing up, delivering food, blankets, care, and hope. Together, we light a small beacon in the midst of unimaginable darkness.
P. S. We remain active in delivering clean drinking water trucks to different communities. We average eight to ten trucks daily."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
✨ Update from Gaza Soup Kitchen ✨
November 3, 2025, by Gaza Soup Kitchen, Beneficiary
"Hello, and welcome — you have been missed. I hope you’ve been well. Let’s dive into an update and share a snapshot of the #GazaSoupKitchen’s work in Gaza.
We currently operate six kitchens serving the public — two in #KhanYounes, and four in the stretch between #AlZawaydah and #DeirElBalah. Additionally, we have a dedicated location in the #AlNaser neighborhood of Gaza City that prepares meals for hospitals.
Our work is supported by three mobile teams, each with a specific mission:
The first team visits hospitals, delivering fresh produce, care packages, clothing, and sometimes baby formula and diapers for newborns.
The second team goes directly into makeshift camps, showing up with whatever they can source — whether food or clothing — to meet the immediate needs of families living in extreme conditions.
The third team serves dinner at #AlShifaHospital, bringing baked goods and meals for about 100 patients every day.
Recently, we pivoted to blanket distribution. So far, we’ve distributed 200 blankets, with 300 more on hand, and our goal is to source at least 1,000 this month, getting them directly to families. Alongside blankets, we’ve added hygiene kits to support families’ basic needs.
Two days ago, we opened registration for families in need of food parcels, and we’ve already signed up 15,700 families across Gaza. Our goal is to distribute these within two and a half weeks. Each food parcel costs around $27, which covers staples; prices fluctuate between $60 and $179 depending on availability, making it especially challenging for families with no resources — which, unfortunately, is the case for most.
This is a massive effort, requiring a dedicated and resilient team. To enhance registration and distribution, we expanded the pickup locations from three to six, covering areas from #Rafah (#Mawasy) to the north of #GazaCity, with deliveries starting tomorrow. A guiding principle for us is simple: every dollar goes directly to helping people in Gaza. We don’t let bank accounts dictate our work; we tackle urgent needs head-on, and we’ve been incredibly fortunate to have your support.
Beyond food, we continue to run our classroom with Ms. Fatema, bringing children back to learning and growth. We also added a Play Therapy program, held every other day, helping 25 children engage in play, snacks, singing, and moments of pure childhood joy — something they desperately need to feel safe and free again.
On a broader note, I recently spoke in Philadelphia to a group of elderly Jewish citizens, a deeply humane and uplifting experience. Unlike my usual audiences of younger activists, this mature audience engaged with sincerity and care, reminding me how dialogue across generations and communities can be meaningful and inspiring.
On a personal level, expanding our work comes with emotional weight. Every week, thousands of families write to us asking for help. When they don’t hear back immediately, frustration turns into anger and, sometimes, insults. I understand their pain deeply, but processing it adds an extra layer of grief. And yet, we keep pressing forward, because the fire to serve and protect the vulnerable never goes out.
Thank you for being here and standing with us. Many have stepped away during the recent ceasefire, taking a chance to rest, but for us, the work cannot pause. Families remain hesitant to return to their homes in #BaitLahia, where the streets feel eerie and unsafe. Violence continues to flare from Israeli forces and some of their proxies who still appear in the area. The trauma lingers, the fear is real, and yet the people of Gaza persist.
It is far from over — and that’s why we keep showing up, delivering food, blankets, care, and hope. Together, we light a small beacon in the midst of unimaginable darkness.
P. S. We remain active in delivering clean drinking water trucks to different communities. We average eight to ten trucks daily."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
✨ Update from Gaza Soup Kitchen ✨
November 3, 2025, by Gaza Soup Kitchen, Beneficiary
"Hello, and welcome — you have been missed. I hope you’ve been well. Let’s dive into an update and share a snapshot of the #GazaSoupKitchen’s work in Gaza.
We currently operate six kitchens serving the public — two in #KhanYounes, and four in the stretch between #AlZawaydah and #DeirElBalah. Additionally, we have a dedicated location in the #AlNaser neighborhood of Gaza City that prepares meals for hospitals.
Our work is supported by three mobile teams, each with a specific mission:
The first team visits hospitals, delivering fresh produce, care packages, clothing, and sometimes baby formula and diapers for newborns.
The second team goes directly into makeshift camps, showing up with whatever they can source — whether food or clothing — to meet the immediate needs of families living in extreme conditions.
The third team serves dinner at #AlShifaHospital, bringing baked goods and meals for about 100 patients every day.
Recently, we pivoted to blanket distribution. So far, we’ve distributed 200 blankets, with 300 more on hand, and our goal is to source at least 1,000 this month, getting them directly to families. Alongside blankets, we’ve added hygiene kits to support families’ basic needs.
Two days ago, we opened registration for families in need of food parcels, and we’ve already signed up 15,700 families across Gaza. Our goal is to distribute these within two and a half weeks. Each food parcel costs around $27, which covers staples; prices fluctuate between $60 and $179 depending on availability, making it especially challenging for families with no resources — which, unfortunately, is the case for most.
This is a massive effort, requiring a dedicated and resilient team. To enhance registration and distribution, we expanded the pickup locations from three to six, covering areas from #Rafah (#Mawasy) to the north of #GazaCity, with deliveries starting tomorrow. A guiding principle for us is simple: every dollar goes directly to helping people in Gaza. We don’t let bank accounts dictate our work; we tackle urgent needs head-on, and we’ve been incredibly fortunate to have your support.
Beyond food, we continue to run our classroom with Ms. Fatema, bringing children back to learning and growth. We also added a Play Therapy program, held every other day, helping 25 children engage in play, snacks, singing, and moments of pure childhood joy — something they desperately need to feel safe and free again.
On a broader note, I recently spoke in Philadelphia to a group of elderly Jewish citizens, a deeply humane and uplifting experience. Unlike my usual audiences of younger activists, this mature audience engaged with sincerity and care, reminding me how dialogue across generations and communities can be meaningful and inspiring.
On a personal level, expanding our work comes with emotional weight. Every week, thousands of families write to us asking for help. When they don’t hear back immediately, frustration turns into anger and, sometimes, insults. I understand their pain deeply, but processing it adds an extra layer of grief. And yet, we keep pressing forward, because the fire to serve and protect the vulnerable never goes out.
Thank you for being here and standing with us. Many have stepped away during the recent ceasefire, taking a chance to rest, but for us, the work cannot pause. Families remain hesitant to return to their homes in #BaitLahia, where the streets feel eerie and unsafe. Violence continues to flare from Israeli forces and some of their proxies who still appear in the area. The trauma lingers, the fear is real, and yet the people of Gaza persist.
It is far from over — and that’s why we keep showing up, delivering food, blankets, care, and hope. Together, we light a small beacon in the midst of unimaginable darkness.
P. S. We remain active in delivering clean drinking water trucks to different communities. We average eight to ten trucks daily."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
✨ Update from Gaza Soup Kitchen ✨
November 3, 2025, by Gaza Soup Kitchen, Beneficiary
"Hello, and welcome — you have been missed. I hope you’ve been well. Let’s dive into an update and share a snapshot of the #GazaSoupKitchen’s work in Gaza.
We currently operate six kitchens serving the public — two in #KhanYounes, and four in the stretch between #AlZawaydah and #DeirElBalah. Additionally, we have a dedicated location in the #AlNaser neighborhood of Gaza City that prepares meals for hospitals.
Our work is supported by three mobile teams, each with a specific mission:
The first team visits hospitals, delivering fresh produce, care packages, clothing, and sometimes baby formula and diapers for newborns.
The second team goes directly into makeshift camps, showing up with whatever they can source — whether food or clothing — to meet the immediate needs of families living in extreme conditions.
The third team serves dinner at #AlShifaHospital, bringing baked goods and meals for about 100 patients every day.
Recently, we pivoted to blanket distribution. So far, we’ve distributed 200 blankets, with 300 more on hand, and our goal is to source at least 1,000 this month, getting them directly to families. Alongside blankets, we’ve added hygiene kits to support families’ basic needs.
Two days ago, we opened registration for families in need of food parcels, and we’ve already signed up 15,700 families across Gaza. Our goal is to distribute these within two and a half weeks. Each food parcel costs around $27, which covers staples; prices fluctuate between $60 and $179 depending on availability, making it especially challenging for families with no resources — which, unfortunately, is the case for most.
This is a massive effort, requiring a dedicated and resilient team. To enhance registration and distribution, we expanded the pickup locations from three to six, covering areas from #Rafah (#Mawasy) to the north of #GazaCity, with deliveries starting tomorrow. A guiding principle for us is simple: every dollar goes directly to helping people in Gaza. We don’t let bank accounts dictate our work; we tackle urgent needs head-on, and we’ve been incredibly fortunate to have your support.
Beyond food, we continue to run our classroom with Ms. Fatema, bringing children back to learning and growth. We also added a Play Therapy program, held every other day, helping 25 children engage in play, snacks, singing, and moments of pure childhood joy — something they desperately need to feel safe and free again.
On a broader note, I recently spoke in Philadelphia to a group of elderly Jewish citizens, a deeply humane and uplifting experience. Unlike my usual audiences of younger activists, this mature audience engaged with sincerity and care, reminding me how dialogue across generations and communities can be meaningful and inspiring.
On a personal level, expanding our work comes with emotional weight. Every week, thousands of families write to us asking for help. When they don’t hear back immediately, frustration turns into anger and, sometimes, insults. I understand their pain deeply, but processing it adds an extra layer of grief. And yet, we keep pressing forward, because the fire to serve and protect the vulnerable never goes out.
Thank you for being here and standing with us. Many have stepped away during the recent ceasefire, taking a chance to rest, but for us, the work cannot pause. Families remain hesitant to return to their homes in #BaitLahia, where the streets feel eerie and unsafe. Violence continues to flare from Israeli forces and some of their proxies who still appear in the area. The trauma lingers, the fear is real, and yet the people of Gaza persist.
It is far from over — and that’s why we keep showing up, delivering food, blankets, care, and hope. Together, we light a small beacon in the midst of unimaginable darkness.
P. S. We remain active in delivering clean drinking water trucks to different communities. We average eight to ten trucks daily."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-daily#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
This is my day, your day, everyone's day. Food is a basic human right, not a privilege! Be grateful for whatever food we have and share food if we have more with those who are hungry. Good food, good future.
#WorldFoodDay #WorldFoodDay2025 #foodday #food #foodislife #righttofood #righttofoodishumanright #betterlife #betterfuture #forfuture #forthefuture #foodsecurity #endhunger #stophunger #hunger #sustainable #sustainability #raiseawareness #raisingawareness #sofiaflorina #ソフィアフロリナ
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Happy World Food Day 16 October, 2025 2025 Theme: "Hand in Hand for Better Foods and a Better Future". Today marks the 80th anniversary of the founding of the Food and Agriculture Organization of the United Nations
#WorldFoodDay #WorldFoodDay2025 #foodday #food #foodislife #righttofood #righttofoodishumanright #sustainablefood #betterfuture #forfuture #forthefuture #foodsecurity #endhunger #stophunger #hunger #sustainable #sustainability #raiseawareness #raisingawareness #sofiaflorina #ソフィアフロリナ
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Happy World Food Day 16 October, 2025 2025 Theme: "Hand in Hand for Better Foods and a Better Future". Today marks the 80th anniversary of the founding of the Food and Agriculture Organization of the United Nations
#WorldFoodDay #WorldFoodDay2025 #foodday #food #foodislife #righttofood #righttofoodishumanright #sustainablefood #betterfuture #forfuture #forthefuture #foodsecurity #endhunger #stophunger #hunger #sustainable #sustainability #raiseawareness #raisingawareness #sofiaflorina #ソフィアフロリナ
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✨ Update from Gaza Soup Kitchen ✨
October 7th, 2025 by Hani Almadhoun, Organizer
"Dear friends,
The past two months have been intense — conference season, media engagements, live on ABC Prime News (link below), and a conversation with The New Arab. Through it all, Gaza has been front and center. I want to give you a clear look at what your support is making possible — and the scale of what remains to be done.
Gaza City:
Roughly 200,000 people are trapped in Gaza City, facing an unknown future. Every day, our teams push into neighborhoods that are cut off, even attempting water deliveries in extreme conditions. We advise them, we worry, but they refuse to leave — this is their home, and they have nothing left elsewhere. For their safety and the community’s, we keep their identities and locations secret, yet still ensure aid reaches those who need it most.Kitchens & Meals:
Across eight kitchens in the middle and south of Gaza, we are cooking eggplants, potatoes, traditional dishes, and pasta, serving hundreds of families daily. One kitchen alone reaches 500 families, and our teams keep pushing for extra water deliveries wherever possible. Prices are cooling slightly in the south, but in Gaza City, food costs are skyrocketing, and supplies are vanishing. We don’t pause — we keep delivering.Food Parcels & Care Packages:
Since our last update, we’ve delivered 25,000+ food parcels and care packages. Last month alone, your generosity put over $500,000 directly into Gaza to feed families, support hospitals, and sustain life under siege.We operate two flexible initiative teams:
1. Hospital Care Team: Prioritizing children suffering from acute malnutrition at Al-Aqsa Hospital.
2. Makeshift Community Team: Led by my mom and Alaa (Chef Mahmoud’s widow), delivering 30–50 care packages at a time to displaced families in makeshift communities — sometimes food, sometimes hygiene kits, always based on urgent need.
Transparency & Accountability:
We’ve been experimenting with open registration for food parcels in Gaza City. When we offered a link for 75 families, 233 families signed up in under two minutes, leaving many temporarily without aid. We publish exactly what’s in each parcel and the prices we pay, so the community sees every action we take. Your donations fuel this transparency, safety, and reach.Bottom line: Supplies are tight. Prices are climbing. Access is dangerous. But your support keeps food on tables, water in homes, and care packages in hands. You’re keeping hope alive in a place where hope is under constant attack. May this genocide come to an end soon.
Thank you for standing with Gaza — for standing with the people who have nothing left but each other."
Donate:
https://www.gofundme.com/f/Hot-meals-in-gaza-dailyABC news reel:
https://www.instagram.com/reel/DPhuNiaDoY-/?igsh=MXRoaXVteHNvOHRqbA==#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
✨ Update from Gaza Soup Kitchen ✨
September 4th, 2025 by Hani Almadhoun, Organizer
"Hi friends,
If you are new here, welcome! My name is Hani, co-founder of the Gaza Soup Kitchen. For those regulars, thank you ✊
Right now we have 7 kitchens running in and around Gaza City , 5 water trucks delivering fresh water every morning , and our health clinic is still seeing patients .
Sadly, our classroom was bombed —but we’ve pivoted to something bigger:
✅ Delivered 4,250 food parcels so far
Another 2,550 parcels ready to go
In the middle area, we delivered 600 parcels and opened a new kitchen
We keep showing up for hospitals with meals
Each food parcel = 40–60 meals. It’s not just about helping one family—it feeds whole networks of relatives, neighbors, and displaced people.
In doing this, we’re also showing the world (and the bad actors watching us) that you can give away a lot of food in Gaza without harming Palestinians. Our signage makes that crystal clear.
One moving moment: we’ve been operating from inside an Orthodox and Catholic church (اتحاد الكنائس ) . Families shelter there, and they benefit from the food too. Our young team—many who had never met a Christian before—are learning about unity and friendship in real time. Feeding people from a church feels like something Jesus himself would have blessed.
We hear the drones above us, and we know they don’t like what we’re doing. But we’ll keep feeding as long as we’re allowed.
Our system works: families sign up on a link , we close it when full, assemble the food, and text pickup times. No chaos, no exploitation—just neighbors helping neighbors. Each distribution serves 500–1,000 people with dignity.
You give us confidence , even as we worry for our team’s safety every single day. I am tired of asking for prayers… but somehow it’s still comforting to do so.
Thank you for being with us. Together, we are saving lives, it's not a slogan it's our daily reality.
—Hani & the Gaza Soup Kitchen Team"
Donate: https://www.gofundme.com/f/Hot-meals-in-gaza-daily
#NorthGaza #GazaAid #GazaFundraisers #FreePalestine #Fundraisers #FoodIsLife #WaterIsLife #GoFundMe #BeitLahiya #BaitLahiya #KhanYounes #Palestine #Genocide #Starvation #IsraeliWarCrimes #NorthernGaza
Remember #ChefMahmoud
#HumanRightsAreNeverWrong #IsraeliWarCrimes #BibiIsAWarCriminal -
#Wabanaki Sustenance and Self-Determination
by Jillian Kerr
7 November 2024"Before colonization, the Wabanaki region was rich in food; Wabanaki Tribes had excellent knowledge of their environment and knew where to find each resource, when it was abundant, and in what quantities. They utilized natural resources and foods respectfully, creating little or no waste. This sustainable approach to food and natural resources made the Wabanaki among the healthiest people in the world. However, the arrival of Europeans disrupted this harmony, forcing the Wabanaki out of their homelands. Europeans imposed a different understanding of nature and harvesting, which led to unhealthy and unsustainable practices. The Wabanaki continue to strive for the restoration of their traditional foodways as a way to practice #FoodSovereignty.
"To develop food sovereignty and economic stability, the #Mikmaq Nation in Aroostook County constructed an indoor #FishHatchery on the site of Micmac Farms in #CaribouME. This farm, which previously only grew and sold fresh or preserved fruits and vegetables, now receives #Nesowadnehunk #BrookTrout eggs from the Maine State Hatchery in Enfield, Maine. The grown fish are then sold back to Maine’s Soil and Water Conservation District for public consumption throughout the state. In addition, they generously donate food to the local #FoodBank and provide discounts for Tribal members, demonstrating a #sustainable model for food sovereignty for the Mi’kmaq Nation.
"The #HoultonBandOfMaliseet Indians launched a food sovereignty initiative to increase access to nutritious food, improve food sovereignty, and strengthen connections to Wabanaki culture by sharing traditional food production, storage, and preparation approaches. The lessons learned add to current knowledge about developing, implementing, and evaluating a model rooted in the principles of food sovereignty.
"Opportunities to learn and share knowledge about traditional storage and recipes are provided to community members, and existing partnerships have been leveraged to develop a sustainable model. Additional #CommunityGardens were also created to increase food production capacity, increasing food sovereignty for the Maliseet.
"One way the #Passamaquoddy Tribe fights for food sovereignty is by restoring the watershed of the #SkutikRiver, which was renamed the St. Croix River by colonists. The Skutik River is at the heart of the ancestral home of the Passamaquoddy Tribe.. This crucial watershed is the natural spawning ground and ancient homeland for many species of sea-run fish, including Atlantic #salmon and sea-run #alewife (river herring), a vital food source. Historically, the number of fish swimming up the Skutik River was massive and sustained the Passamaquoddy for thousands of years. Yet now, the alewife population is too small to feed or sustain the Tribe.
"The large amount of pollution produced by #colonization upset the productivity and natural balance of the Skutik River and the life cycles of the native fishery, straining the river’s #ecosystem. For many years, Maine law blocked sea-run alewives from accessing their natural and ancient spawning ground in the Skutik watershed, which diminished this important traditional sustenance food source and disturbed the cultural practices of Passamaquoddy Tribal members. The Passamaquoddy established the Skutik Watershed Strategic Sea-run Fish and #RiverRestoration Plan to mitigate the damage and find a better way forward. They developed a collaborative of Skutik stewards, also known as the Skutik River Keepers, who work with various agencies to give the river the best chance at restoring the watershed, thereby giving the Passamaquoddy more access to traditional foods and strengthening their food sovereignty.
"The #PenobscotNation fights for food sovereignty in various ways, including rebuilding outlets on Tribal trust lands. The Penobscot ancestral homeland is located within the drainage area of the Penobscot River and its many tributaries, lakes, and ponds. The area was the fishing place for spearing and netting fish, like salmon and alewives. It was a primary nourishing source of food, medicine, connection, joy, and spirituality for the Penobscot during spring and early summer. The mills and mill dams built by colonizers upset the river's natural ecosystem, cutting off fish from places required to complete their life cycle. As a result, the river no longer contained the fish that had historically fed the Penobscot Tribe. The Penobscot successfully rebuilt outlets on Tribal trust lands in #MattamiscontisStream, and they have completed many stream connectivity projects. This resulted in growing populations of alewives and blueback herring in the newly restored system, making more fish available as a food source for the Tribe.
"The land is a cornerstone of Native life. Before colonization, Wabanaki Tribes had developed an environmentally friendly and communal food system to protect the land and environment, using natural resources without harming the environment that provided bountiful food sources. However, centuries of colonization have separated the Wabanaki and other Native communities from their homelands and traditional foods. Natives were physically, culturally, and spiritually tied to their homelands, and forced relocation into unknown lands made it impossible to access traditional foods and harvest adequate nutrition from the land for survival. The lack of knowledge of unknown lands led to a dependence on government-issued rations and commodities. These rations and commodities consisted of dairy, processed wheat, sugars, etc., all foreign to the Native diet. The government's aim in providing these rations and commodities to Natives was not to provide nutrition but to prevent starvation.
"Forced relocation and other federal policies devastated many Tribes’ food systems, disrupting their hunting, fishing, farming, and harvesting traditions. The disruption continues today as the federal government still decides what foods they will distribute to Native communities. The government also makes agreements with the producers, a system that favors large-scale vendors, leading to missed opportunities for Native farmers. Problems with food quality also still exist; many traditional foods are still unavailable, and it is not uncommon for produce to travel long distances and arrive spoiled. Despite this upheaval, the Wabanaki have shown remarkable resilience and are determined to restore their traditional food practices and reclaim their food sovereignty."
Source:
https://www.wabanakireach.org/wabanaki_sustenance_and_self_determination_by_jillian_kerrArticle Sources:
https://thefishsite.com/articles/tales-from-a-tribal-trout-farm
https://www.fws.gov/story/2022-06/saving-st-croix
https://www.fws.gov/story/working-tribes-restore-fish-passage
https://www.penobscotnation.org/departments/department-of-natural-resources/fisheries
#SolarPunkSunday #TraditionalFoods
#Sovereignty #IndigenousSovereignty #IndigenousFoodSovereignty #IndigeousAgriculture #BuildingCommunity #CulturalPreservation #LandConservation #WaterIsLife #FoodIsLife #IndigenousPeoplesDay -
#Wabanaki Sustenance and Self-Determination
by Jillian Kerr
7 November 2024"Before colonization, the Wabanaki region was rich in food; Wabanaki Tribes had excellent knowledge of their environment and knew where to find each resource, when it was abundant, and in what quantities. They utilized natural resources and foods respectfully, creating little or no waste. This sustainable approach to food and natural resources made the Wabanaki among the healthiest people in the world. However, the arrival of Europeans disrupted this harmony, forcing the Wabanaki out of their homelands. Europeans imposed a different understanding of nature and harvesting, which led to unhealthy and unsustainable practices. The Wabanaki continue to strive for the restoration of their traditional foodways as a way to practice #FoodSovereignty.
"To develop food sovereignty and economic stability, the #Mikmaq Nation in Aroostook County constructed an indoor #FishHatchery on the site of Micmac Farms in #CaribouME. This farm, which previously only grew and sold fresh or preserved fruits and vegetables, now receives #Nesowadnehunk #BrookTrout eggs from the Maine State Hatchery in Enfield, Maine. The grown fish are then sold back to Maine’s Soil and Water Conservation District for public consumption throughout the state. In addition, they generously donate food to the local #FoodBank and provide discounts for Tribal members, demonstrating a #sustainable model for food sovereignty for the Mi’kmaq Nation.
"The #HoultonBandOfMaliseet Indians launched a food sovereignty initiative to increase access to nutritious food, improve food sovereignty, and strengthen connections to Wabanaki culture by sharing traditional food production, storage, and preparation approaches. The lessons learned add to current knowledge about developing, implementing, and evaluating a model rooted in the principles of food sovereignty.
"Opportunities to learn and share knowledge about traditional storage and recipes are provided to community members, and existing partnerships have been leveraged to develop a sustainable model. Additional #CommunityGardens were also created to increase food production capacity, increasing food sovereignty for the Maliseet.
"One way the #Passamaquoddy Tribe fights for food sovereignty is by restoring the watershed of the #SkutikRiver, which was renamed the St. Croix River by colonists. The Skutik River is at the heart of the ancestral home of the Passamaquoddy Tribe.. This crucial watershed is the natural spawning ground and ancient homeland for many species of sea-run fish, including Atlantic #salmon and sea-run #alewife (river herring), a vital food source. Historically, the number of fish swimming up the Skutik River was massive and sustained the Passamaquoddy for thousands of years. Yet now, the alewife population is too small to feed or sustain the Tribe.
"The large amount of pollution produced by #colonization upset the productivity and natural balance of the Skutik River and the life cycles of the native fishery, straining the river’s #ecosystem. For many years, Maine law blocked sea-run alewives from accessing their natural and ancient spawning ground in the Skutik watershed, which diminished this important traditional sustenance food source and disturbed the cultural practices of Passamaquoddy Tribal members. The Passamaquoddy established the Skutik Watershed Strategic Sea-run Fish and #RiverRestoration Plan to mitigate the damage and find a better way forward. They developed a collaborative of Skutik stewards, also known as the Skutik River Keepers, who work with various agencies to give the river the best chance at restoring the watershed, thereby giving the Passamaquoddy more access to traditional foods and strengthening their food sovereignty.
"The #PenobscotNation fights for food sovereignty in various ways, including rebuilding outlets on Tribal trust lands. The Penobscot ancestral homeland is located within the drainage area of the Penobscot River and its many tributaries, lakes, and ponds. The area was the fishing place for spearing and netting fish, like salmon and alewives. It was a primary nourishing source of food, medicine, connection, joy, and spirituality for the Penobscot during spring and early summer. The mills and mill dams built by colonizers upset the river's natural ecosystem, cutting off fish from places required to complete their life cycle. As a result, the river no longer contained the fish that had historically fed the Penobscot Tribe. The Penobscot successfully rebuilt outlets on Tribal trust lands in #MattamiscontisStream, and they have completed many stream connectivity projects. This resulted in growing populations of alewives and blueback herring in the newly restored system, making more fish available as a food source for the Tribe.
"The land is a cornerstone of Native life. Before colonization, Wabanaki Tribes had developed an environmentally friendly and communal food system to protect the land and environment, using natural resources without harming the environment that provided bountiful food sources. However, centuries of colonization have separated the Wabanaki and other Native communities from their homelands and traditional foods. Natives were physically, culturally, and spiritually tied to their homelands, and forced relocation into unknown lands made it impossible to access traditional foods and harvest adequate nutrition from the land for survival. The lack of knowledge of unknown lands led to a dependence on government-issued rations and commodities. These rations and commodities consisted of dairy, processed wheat, sugars, etc., all foreign to the Native diet. The government's aim in providing these rations and commodities to Natives was not to provide nutrition but to prevent starvation.
"Forced relocation and other federal policies devastated many Tribes’ food systems, disrupting their hunting, fishing, farming, and harvesting traditions. The disruption continues today as the federal government still decides what foods they will distribute to Native communities. The government also makes agreements with the producers, a system that favors large-scale vendors, leading to missed opportunities for Native farmers. Problems with food quality also still exist; many traditional foods are still unavailable, and it is not uncommon for produce to travel long distances and arrive spoiled. Despite this upheaval, the Wabanaki have shown remarkable resilience and are determined to restore their traditional food practices and reclaim their food sovereignty."
Source:
https://www.wabanakireach.org/wabanaki_sustenance_and_self_determination_by_jillian_kerrArticle Sources:
https://thefishsite.com/articles/tales-from-a-tribal-trout-farm
https://www.fws.gov/story/2022-06/saving-st-croix
https://www.fws.gov/story/working-tribes-restore-fish-passage
https://www.penobscotnation.org/departments/department-of-natural-resources/fisheries
#SolarPunkSunday #TraditionalFoods
#Sovereignty #IndigenousSovereignty #IndigenousFoodSovereignty #IndigeousAgriculture #BuildingCommunity #CulturalPreservation #LandConservation #WaterIsLife #FoodIsLife #IndigenousPeoplesDay -
#Wabanaki Sustenance and Self-Determination
by Jillian Kerr
7 November 2024"Before colonization, the Wabanaki region was rich in food; Wabanaki Tribes had excellent knowledge of their environment and knew where to find each resource, when it was abundant, and in what quantities. They utilized natural resources and foods respectfully, creating little or no waste. This sustainable approach to food and natural resources made the Wabanaki among the healthiest people in the world. However, the arrival of Europeans disrupted this harmony, forcing the Wabanaki out of their homelands. Europeans imposed a different understanding of nature and harvesting, which led to unhealthy and unsustainable practices. The Wabanaki continue to strive for the restoration of their traditional foodways as a way to practice #FoodSovereignty.
"To develop food sovereignty and economic stability, the #Mikmaq Nation in Aroostook County constructed an indoor #FishHatchery on the site of Micmac Farms in #CaribouME. This farm, which previously only grew and sold fresh or preserved fruits and vegetables, now receives #Nesowadnehunk #BrookTrout eggs from the Maine State Hatchery in Enfield, Maine. The grown fish are then sold back to Maine’s Soil and Water Conservation District for public consumption throughout the state. In addition, they generously donate food to the local #FoodBank and provide discounts for Tribal members, demonstrating a #sustainable model for food sovereignty for the Mi’kmaq Nation.
"The #HoultonBandOfMaliseet Indians launched a food sovereignty initiative to increase access to nutritious food, improve food sovereignty, and strengthen connections to Wabanaki culture by sharing traditional food production, storage, and preparation approaches. The lessons learned add to current knowledge about developing, implementing, and evaluating a model rooted in the principles of food sovereignty.
"Opportunities to learn and share knowledge about traditional storage and recipes are provided to community members, and existing partnerships have been leveraged to develop a sustainable model. Additional #CommunityGardens were also created to increase food production capacity, increasing food sovereignty for the Maliseet.
"One way the #Passamaquoddy Tribe fights for food sovereignty is by restoring the watershed of the #SkutikRiver, which was renamed the St. Croix River by colonists. The Skutik River is at the heart of the ancestral home of the Passamaquoddy Tribe.. This crucial watershed is the natural spawning ground and ancient homeland for many species of sea-run fish, including Atlantic #salmon and sea-run #alewife (river herring), a vital food source. Historically, the number of fish swimming up the Skutik River was massive and sustained the Passamaquoddy for thousands of years. Yet now, the alewife population is too small to feed or sustain the Tribe.
"The large amount of pollution produced by #colonization upset the productivity and natural balance of the Skutik River and the life cycles of the native fishery, straining the river’s #ecosystem. For many years, Maine law blocked sea-run alewives from accessing their natural and ancient spawning ground in the Skutik watershed, which diminished this important traditional sustenance food source and disturbed the cultural practices of Passamaquoddy Tribal members. The Passamaquoddy established the Skutik Watershed Strategic Sea-run Fish and #RiverRestoration Plan to mitigate the damage and find a better way forward. They developed a collaborative of Skutik stewards, also known as the Skutik River Keepers, who work with various agencies to give the river the best chance at restoring the watershed, thereby giving the Passamaquoddy more access to traditional foods and strengthening their food sovereignty.
"The #PenobscotNation fights for food sovereignty in various ways, including rebuilding outlets on Tribal trust lands. The Penobscot ancestral homeland is located within the drainage area of the Penobscot River and its many tributaries, lakes, and ponds. The area was the fishing place for spearing and netting fish, like salmon and alewives. It was a primary nourishing source of food, medicine, connection, joy, and spirituality for the Penobscot during spring and early summer. The mills and mill dams built by colonizers upset the river's natural ecosystem, cutting off fish from places required to complete their life cycle. As a result, the river no longer contained the fish that had historically fed the Penobscot Tribe. The Penobscot successfully rebuilt outlets on Tribal trust lands in #MattamiscontisStream, and they have completed many stream connectivity projects. This resulted in growing populations of alewives and blueback herring in the newly restored system, making more fish available as a food source for the Tribe.
"The land is a cornerstone of Native life. Before colonization, Wabanaki Tribes had developed an environmentally friendly and communal food system to protect the land and environment, using natural resources without harming the environment that provided bountiful food sources. However, centuries of colonization have separated the Wabanaki and other Native communities from their homelands and traditional foods. Natives were physically, culturally, and spiritually tied to their homelands, and forced relocation into unknown lands made it impossible to access traditional foods and harvest adequate nutrition from the land for survival. The lack of knowledge of unknown lands led to a dependence on government-issued rations and commodities. These rations and commodities consisted of dairy, processed wheat, sugars, etc., all foreign to the Native diet. The government's aim in providing these rations and commodities to Natives was not to provide nutrition but to prevent starvation.
"Forced relocation and other federal policies devastated many Tribes’ food systems, disrupting their hunting, fishing, farming, and harvesting traditions. The disruption continues today as the federal government still decides what foods they will distribute to Native communities. The government also makes agreements with the producers, a system that favors large-scale vendors, leading to missed opportunities for Native farmers. Problems with food quality also still exist; many traditional foods are still unavailable, and it is not uncommon for produce to travel long distances and arrive spoiled. Despite this upheaval, the Wabanaki have shown remarkable resilience and are determined to restore their traditional food practices and reclaim their food sovereignty."
Source:
https://www.wabanakireach.org/wabanaki_sustenance_and_self_determination_by_jillian_kerrArticle Sources:
https://thefishsite.com/articles/tales-from-a-tribal-trout-farm
https://www.fws.gov/story/2022-06/saving-st-croix
https://www.fws.gov/story/working-tribes-restore-fish-passage
https://www.penobscotnation.org/departments/department-of-natural-resources/fisheries
#SolarPunkSunday #TraditionalFoods
#Sovereignty #IndigenousSovereignty #IndigenousFoodSovereignty #IndigeousAgriculture #BuildingCommunity #CulturalPreservation #LandConservation #WaterIsLife #FoodIsLife #IndigenousPeoplesDay -
#Wabanaki Sustenance and Self-Determination
by Jillian Kerr
7 November 2024"Before colonization, the Wabanaki region was rich in food; Wabanaki Tribes had excellent knowledge of their environment and knew where to find each resource, when it was abundant, and in what quantities. They utilized natural resources and foods respectfully, creating little or no waste. This sustainable approach to food and natural resources made the Wabanaki among the healthiest people in the world. However, the arrival of Europeans disrupted this harmony, forcing the Wabanaki out of their homelands. Europeans imposed a different understanding of nature and harvesting, which led to unhealthy and unsustainable practices. The Wabanaki continue to strive for the restoration of their traditional foodways as a way to practice #FoodSovereignty.
"To develop food sovereignty and economic stability, the #Mikmaq Nation in Aroostook County constructed an indoor #FishHatchery on the site of Micmac Farms in #CaribouME. This farm, which previously only grew and sold fresh or preserved fruits and vegetables, now receives #Nesowadnehunk #BrookTrout eggs from the Maine State Hatchery in Enfield, Maine. The grown fish are then sold back to Maine’s Soil and Water Conservation District for public consumption throughout the state. In addition, they generously donate food to the local #FoodBank and provide discounts for Tribal members, demonstrating a #sustainable model for food sovereignty for the Mi’kmaq Nation.
"The #HoultonBandOfMaliseet Indians launched a food sovereignty initiative to increase access to nutritious food, improve food sovereignty, and strengthen connections to Wabanaki culture by sharing traditional food production, storage, and preparation approaches. The lessons learned add to current knowledge about developing, implementing, and evaluating a model rooted in the principles of food sovereignty.
"Opportunities to learn and share knowledge about traditional storage and recipes are provided to community members, and existing partnerships have been leveraged to develop a sustainable model. Additional #CommunityGardens were also created to increase food production capacity, increasing food sovereignty for the Maliseet.
"One way the #Passamaquoddy Tribe fights for food sovereignty is by restoring the watershed of the #SkutikRiver, which was renamed the St. Croix River by colonists. The Skutik River is at the heart of the ancestral home of the Passamaquoddy Tribe.. This crucial watershed is the natural spawning ground and ancient homeland for many species of sea-run fish, including Atlantic #salmon and sea-run #alewife (river herring), a vital food source. Historically, the number of fish swimming up the Skutik River was massive and sustained the Passamaquoddy for thousands of years. Yet now, the alewife population is too small to feed or sustain the Tribe.
"The large amount of pollution produced by #colonization upset the productivity and natural balance of the Skutik River and the life cycles of the native fishery, straining the river’s #ecosystem. For many years, Maine law blocked sea-run alewives from accessing their natural and ancient spawning ground in the Skutik watershed, which diminished this important traditional sustenance food source and disturbed the cultural practices of Passamaquoddy Tribal members. The Passamaquoddy established the Skutik Watershed Strategic Sea-run Fish and #RiverRestoration Plan to mitigate the damage and find a better way forward. They developed a collaborative of Skutik stewards, also known as the Skutik River Keepers, who work with various agencies to give the river the best chance at restoring the watershed, thereby giving the Passamaquoddy more access to traditional foods and strengthening their food sovereignty.
"The #PenobscotNation fights for food sovereignty in various ways, including rebuilding outlets on Tribal trust lands. The Penobscot ancestral homeland is located within the drainage area of the Penobscot River and its many tributaries, lakes, and ponds. The area was the fishing place for spearing and netting fish, like salmon and alewives. It was a primary nourishing source of food, medicine, connection, joy, and spirituality for the Penobscot during spring and early summer. The mills and mill dams built by colonizers upset the river's natural ecosystem, cutting off fish from places required to complete their life cycle. As a result, the river no longer contained the fish that had historically fed the Penobscot Tribe. The Penobscot successfully rebuilt outlets on Tribal trust lands in #MattamiscontisStream, and they have completed many stream connectivity projects. This resulted in growing populations of alewives and blueback herring in the newly restored system, making more fish available as a food source for the Tribe.
"The land is a cornerstone of Native life. Before colonization, Wabanaki Tribes had developed an environmentally friendly and communal food system to protect the land and environment, using natural resources without harming the environment that provided bountiful food sources. However, centuries of colonization have separated the Wabanaki and other Native communities from their homelands and traditional foods. Natives were physically, culturally, and spiritually tied to their homelands, and forced relocation into unknown lands made it impossible to access traditional foods and harvest adequate nutrition from the land for survival. The lack of knowledge of unknown lands led to a dependence on government-issued rations and commodities. These rations and commodities consisted of dairy, processed wheat, sugars, etc., all foreign to the Native diet. The government's aim in providing these rations and commodities to Natives was not to provide nutrition but to prevent starvation.
"Forced relocation and other federal policies devastated many Tribes’ food systems, disrupting their hunting, fishing, farming, and harvesting traditions. The disruption continues today as the federal government still decides what foods they will distribute to Native communities. The government also makes agreements with the producers, a system that favors large-scale vendors, leading to missed opportunities for Native farmers. Problems with food quality also still exist; many traditional foods are still unavailable, and it is not uncommon for produce to travel long distances and arrive spoiled. Despite this upheaval, the Wabanaki have shown remarkable resilience and are determined to restore their traditional food practices and reclaim their food sovereignty."
Source:
https://www.wabanakireach.org/wabanaki_sustenance_and_self_determination_by_jillian_kerrArticle Sources:
https://thefishsite.com/articles/tales-from-a-tribal-trout-farm
https://www.fws.gov/story/2022-06/saving-st-croix
https://www.fws.gov/story/working-tribes-restore-fish-passage
https://www.penobscotnation.org/departments/department-of-natural-resources/fisheries
#SolarPunkSunday #TraditionalFoods
#Sovereignty #IndigenousSovereignty #IndigenousFoodSovereignty #IndigeousAgriculture #BuildingCommunity #CulturalPreservation #LandConservation #WaterIsLife #FoodIsLife #IndigenousPeoplesDay -
#Wabanaki Sustenance and Self-Determination
by Jillian Kerr
7 November 2024"Before colonization, the Wabanaki region was rich in food; Wabanaki Tribes had excellent knowledge of their environment and knew where to find each resource, when it was abundant, and in what quantities. They utilized natural resources and foods respectfully, creating little or no waste. This sustainable approach to food and natural resources made the Wabanaki among the healthiest people in the world. However, the arrival of Europeans disrupted this harmony, forcing the Wabanaki out of their homelands. Europeans imposed a different understanding of nature and harvesting, which led to unhealthy and unsustainable practices. The Wabanaki continue to strive for the restoration of their traditional foodways as a way to practice #FoodSovereignty.
"To develop food sovereignty and economic stability, the #Mikmaq Nation in Aroostook County constructed an indoor #FishHatchery on the site of Micmac Farms in #CaribouME. This farm, which previously only grew and sold fresh or preserved fruits and vegetables, now receives #Nesowadnehunk #BrookTrout eggs from the Maine State Hatchery in Enfield, Maine. The grown fish are then sold back to Maine’s Soil and Water Conservation District for public consumption throughout the state. In addition, they generously donate food to the local #FoodBank and provide discounts for Tribal members, demonstrating a #sustainable model for food sovereignty for the Mi’kmaq Nation.
"The #HoultonBandOfMaliseet Indians launched a food sovereignty initiative to increase access to nutritious food, improve food sovereignty, and strengthen connections to Wabanaki culture by sharing traditional food production, storage, and preparation approaches. The lessons learned add to current knowledge about developing, implementing, and evaluating a model rooted in the principles of food sovereignty.
"Opportunities to learn and share knowledge about traditional storage and recipes are provided to community members, and existing partnerships have been leveraged to develop a sustainable model. Additional #CommunityGardens were also created to increase food production capacity, increasing food sovereignty for the Maliseet.
"One way the #Passamaquoddy Tribe fights for food sovereignty is by restoring the watershed of the #SkutikRiver, which was renamed the St. Croix River by colonists. The Skutik River is at the heart of the ancestral home of the Passamaquoddy Tribe.. This crucial watershed is the natural spawning ground and ancient homeland for many species of sea-run fish, including Atlantic #salmon and sea-run #alewife (river herring), a vital food source. Historically, the number of fish swimming up the Skutik River was massive and sustained the Passamaquoddy for thousands of years. Yet now, the alewife population is too small to feed or sustain the Tribe.
"The large amount of pollution produced by #colonization upset the productivity and natural balance of the Skutik River and the life cycles of the native fishery, straining the river’s #ecosystem. For many years, Maine law blocked sea-run alewives from accessing their natural and ancient spawning ground in the Skutik watershed, which diminished this important traditional sustenance food source and disturbed the cultural practices of Passamaquoddy Tribal members. The Passamaquoddy established the Skutik Watershed Strategic Sea-run Fish and #RiverRestoration Plan to mitigate the damage and find a better way forward. They developed a collaborative of Skutik stewards, also known as the Skutik River Keepers, who work with various agencies to give the river the best chance at restoring the watershed, thereby giving the Passamaquoddy more access to traditional foods and strengthening their food sovereignty.
"The #PenobscotNation fights for food sovereignty in various ways, including rebuilding outlets on Tribal trust lands. The Penobscot ancestral homeland is located within the drainage area of the Penobscot River and its many tributaries, lakes, and ponds. The area was the fishing place for spearing and netting fish, like salmon and alewives. It was a primary nourishing source of food, medicine, connection, joy, and spirituality for the Penobscot during spring and early summer. The mills and mill dams built by colonizers upset the river's natural ecosystem, cutting off fish from places required to complete their life cycle. As a result, the river no longer contained the fish that had historically fed the Penobscot Tribe. The Penobscot successfully rebuilt outlets on Tribal trust lands in #MattamiscontisStream, and they have completed many stream connectivity projects. This resulted in growing populations of alewives and blueback herring in the newly restored system, making more fish available as a food source for the Tribe.
"The land is a cornerstone of Native life. Before colonization, Wabanaki Tribes had developed an environmentally friendly and communal food system to protect the land and environment, using natural resources without harming the environment that provided bountiful food sources. However, centuries of colonization have separated the Wabanaki and other Native communities from their homelands and traditional foods. Natives were physically, culturally, and spiritually tied to their homelands, and forced relocation into unknown lands made it impossible to access traditional foods and harvest adequate nutrition from the land for survival. The lack of knowledge of unknown lands led to a dependence on government-issued rations and commodities. These rations and commodities consisted of dairy, processed wheat, sugars, etc., all foreign to the Native diet. The government's aim in providing these rations and commodities to Natives was not to provide nutrition but to prevent starvation.
"Forced relocation and other federal policies devastated many Tribes’ food systems, disrupting their hunting, fishing, farming, and harvesting traditions. The disruption continues today as the federal government still decides what foods they will distribute to Native communities. The government also makes agreements with the producers, a system that favors large-scale vendors, leading to missed opportunities for Native farmers. Problems with food quality also still exist; many traditional foods are still unavailable, and it is not uncommon for produce to travel long distances and arrive spoiled. Despite this upheaval, the Wabanaki have shown remarkable resilience and are determined to restore their traditional food practices and reclaim their food sovereignty."
Source:
https://www.wabanakireach.org/wabanaki_sustenance_and_self_determination_by_jillian_kerrArticle Sources:
https://thefishsite.com/articles/tales-from-a-tribal-trout-farm
https://www.fws.gov/story/2022-06/saving-st-croix
https://www.fws.gov/story/working-tribes-restore-fish-passage
https://www.penobscotnation.org/departments/department-of-natural-resources/fisheries
#SolarPunkSunday #TraditionalFoods
#Sovereignty #IndigenousSovereignty #IndigenousFoodSovereignty #IndigeousAgriculture #BuildingCommunity #CulturalPreservation #LandConservation #WaterIsLife #FoodIsLife #IndigenousPeoplesDay -
by Jessica Milgroom
"Wild rice is a food of great historical, spiritual, and cultural importance for Ojibwe people. After colonization disrupted their traditional food system, however, they could no longer depend on stores of wild rice for food all year round. In the late 1950s and early 1960s, this traditional staple was appropriated by white entrepreneurs and marketed as a gourmet commodity. Native and non-Native people alike began to harvest rice to sell it for cash, threatening the health of the natural stands of the crop. This lucrative market paved the way for domestication of the plant, and farmers began cultivating it in paddies in the late 1960s. In the twenty-first century, many Ojibwe and other Native people are fighting to sustain the hand-harvested wild rice tradition and to protect wild rice beds."Ojibwe people arrived in present-day Minnesota in the 1600s after a long migration from the east coast of the United States that lasted many centuries. Together with their #Anishinaabe kin, the Potawatomi and Odawa, they followed a vision that told them to search for their homeland in a place 'where the food floats on water.' The Ojibwe recognized this as the wild rice they found growing around Lake Superior (Gichigami), and they settled on the sacred site of what is known today as Madeline Island (#Mooningwaanekaaning).
"In the Ojibwe language, wild rice (Zizania palustris) is called manoomin, which is related by analogy to a word (minomin) meaning 'good berry.'” It is a highly nutritious wild grain that is gathered from lakes and waterways by canoe in late August and early September, during the wild rice moon (manoominike giizis).
"Before contact with Europeans and as late as the early twentieth century, Ojibwe people depended on wild rice as a crucial part of their diet, together with berries, fish, meat, vegetables, and maple sugar. They moved their camps throughout the year, depending on the activities of seasonal food gathering. In autumn, families moved to a location close to a lake with a promising stand of wild rice and stayed there for the duration of the season.
[...]
RESTORATION AND REGULATION
"As far back as the 1930s, the health of wild rice beds has been a serious concern. In 1939 Minnesota passed a law outlawing mechanized harvest and limiting how and when wild rice could be harvested. Since then, it has enacted other protective policies, including limiting the number of hours in the day during which it is permissible to rice and limiting the length of the canoe used for ricing. In the 1990s, wild rice was identified as an endangered food. The plant is sensitive to water levels altered by dams as well as road construction, pollution, poor harvesting practices, invasive species, genetic engineering (genetic contamination of the wild rice from the paddies), and climate change.
"In response to these threats, Ojibwe and other Native people organized. For example, in 1994, the Fond du Lac and Bois Forte bands developed a '#WildRiceRestorationPlan for the St. Louis River Watershed' designed to restore lost stands of the crop and manage its harvest. In the same decade, the company Native Harvest (part of the White Earth Land Recovery Project) began to sell hand-harvested wild rice, and multiple bands formed reservation wild-rice committees to manage harvests.
"In the 2020s, Ojibwe people continue to defend and protect this vital plant and the cultural, health, and spiritual importance that it holds. Individuals as well as tribes organize ricing camps to teach traditional practices of ricing, parching, and finishing. Others are actively fighting against the Enbridge #Line3 #OilPipeline replacement project that would cross wild rice habitat, or collaborating in a movement for Native food sovereignty."
https://www3.mnhs.org/mnopedia/search/index/thing/wild-rice-and-ojibwe
#SolarPunkSunday #FoodSovereignty #WaterIsLife #FoodIsLife #NativeAmericanFoodSovereignty #FoodSovereignty #Foodsecurity #TraditionalFoods #IndigenousPeoplesDay #IndigenousFood
-
by Jessica Milgroom
"Wild rice is a food of great historical, spiritual, and cultural importance for Ojibwe people. After colonization disrupted their traditional food system, however, they could no longer depend on stores of wild rice for food all year round. In the late 1950s and early 1960s, this traditional staple was appropriated by white entrepreneurs and marketed as a gourmet commodity. Native and non-Native people alike began to harvest rice to sell it for cash, threatening the health of the natural stands of the crop. This lucrative market paved the way for domestication of the plant, and farmers began cultivating it in paddies in the late 1960s. In the twenty-first century, many Ojibwe and other Native people are fighting to sustain the hand-harvested wild rice tradition and to protect wild rice beds."Ojibwe people arrived in present-day Minnesota in the 1600s after a long migration from the east coast of the United States that lasted many centuries. Together with their #Anishinaabe kin, the Potawatomi and Odawa, they followed a vision that told them to search for their homeland in a place 'where the food floats on water.' The Ojibwe recognized this as the wild rice they found growing around Lake Superior (Gichigami), and they settled on the sacred site of what is known today as Madeline Island (#Mooningwaanekaaning).
"In the Ojibwe language, wild rice (Zizania palustris) is called manoomin, which is related by analogy to a word (minomin) meaning 'good berry.'” It is a highly nutritious wild grain that is gathered from lakes and waterways by canoe in late August and early September, during the wild rice moon (manoominike giizis).
"Before contact with Europeans and as late as the early twentieth century, Ojibwe people depended on wild rice as a crucial part of their diet, together with berries, fish, meat, vegetables, and maple sugar. They moved their camps throughout the year, depending on the activities of seasonal food gathering. In autumn, families moved to a location close to a lake with a promising stand of wild rice and stayed there for the duration of the season.
[...]
RESTORATION AND REGULATION
"As far back as the 1930s, the health of wild rice beds has been a serious concern. In 1939 Minnesota passed a law outlawing mechanized harvest and limiting how and when wild rice could be harvested. Since then, it has enacted other protective policies, including limiting the number of hours in the day during which it is permissible to rice and limiting the length of the canoe used for ricing. In the 1990s, wild rice was identified as an endangered food. The plant is sensitive to water levels altered by dams as well as road construction, pollution, poor harvesting practices, invasive species, genetic engineering (genetic contamination of the wild rice from the paddies), and climate change.
"In response to these threats, Ojibwe and other Native people organized. For example, in 1994, the Fond du Lac and Bois Forte bands developed a '#WildRiceRestorationPlan for the St. Louis River Watershed' designed to restore lost stands of the crop and manage its harvest. In the same decade, the company Native Harvest (part of the White Earth Land Recovery Project) began to sell hand-harvested wild rice, and multiple bands formed reservation wild-rice committees to manage harvests.
"In the 2020s, Ojibwe people continue to defend and protect this vital plant and the cultural, health, and spiritual importance that it holds. Individuals as well as tribes organize ricing camps to teach traditional practices of ricing, parching, and finishing. Others are actively fighting against the Enbridge #Line3 #OilPipeline replacement project that would cross wild rice habitat, or collaborating in a movement for Native food sovereignty."
https://www3.mnhs.org/mnopedia/search/index/thing/wild-rice-and-ojibwe
#SolarPunkSunday #FoodSovereignty #WaterIsLife #FoodIsLife #NativeAmericanFoodSovereignty #FoodSovereignty #Foodsecurity #TraditionalFoods #IndigenousPeoplesDay #IndigenousFood
-
We were warned! From September 2024. And now the #whales are falling silent!!! And #krill are dependent on whales as much as whales are dependent on krill!
#KrillHarvesting threatens #whale recovery
Soaring human demand for krill in the Southern Ocean poses a challenge to the recovery of whale species once hunted nearly to extinction. Stanford researchers identify the growing food conflict and offer solutions.
September 10th, 2024
"Human harvesting of krill in the Southern Ocean could threaten the recovery of whale species that were nearly wiped out by industrial whaling in the 20th century, according to a Sept. 10 study in Nature Communications.
"The tiny, shrimp-like crustaceans known as krill are the essential food source for baleen whales such as blues and #humpbacks. To feed, these giant marine mammals take in great gulps of ocean water, filtering krill through bristly mouth structures. Booming demand for krill as #FishMeal and #omega3 fatty acid nutritional #supplements, however, could leave whales without enough victuals to sustain even their diminished numbers.
" 'Our calculations suggest an alarming possibility that we might harvest krill to the point where we do real damage to recovering whale populations,' said lead study author Matthew Savoca, a research scientist in the lab of Jeremy Goldbogen, associate professor of oceans in the Stanford Doerr School of Sustainability.
"The results highlight a need for scientists, regulators, and industry to carefully assess the impacts of krill harvesting in the Southern Ocean at current levels before expanding. 'With this study, we want to draw attention to how there likely isn’t enough krill to support fully recovered whale populations, and now on top of that, we’re harvesting krill and plan to harvest more krill in the near future,' said Goldbogen, the study’s senior author
.
Counting on krill"The new research grew out of a prior Stanford study documenting how baleen whales gobble up significantly more krill than scientists had previously estimated. A paradoxical finding of that study was that, as whale populations plummeted by roughly 90% in the Southern Ocean during whaling’s grim heyday, so, too, did krill populations.
"The researchers worked out that #BaleenWhales effectively fertilize the ocean through their prodigious droppings, providing nutrients for the #phytoplankton that krill eat. The upshot: The krill population must have been much larger, perhaps five times greater, than it is currently to have sustained the pre-whaling whale populations in the early 20th century.
" 'Krill is the foundation of the entire Southern Ocean ecosystem. They’re really the only thing that large whales eat down there,' Savoca said.
"In the nearly 40 years since a global whaling moratorium went into place in 1986, some Southern Ocean species – particularly humpbacks – have made an impressive comeback. Yet this recovery has taken place against increasing competition with humans for the whales’ critical food source; over the past 30 years, the krill catch has quadrupled to around 400,000 tons annually and is set to expand further.
"Savoca and colleagues calculated how much krill is left in the Southern Ocean for baleen whales, seabirds, and other predators to eat after industrial krill harvesting at current rates, compared to the estimated amount of krill available before industrial whaling began. 'The basic math makes it pretty clear that the current krill biomass cannot support both an expanding krill fishery and the recovery of whale populations to pre-whaling size,' said Savoca."
Read more:
#SaveTheWhales #KrillSupplements #Overfishing #FoodChain #FoodIsLife #WaterIsLife #Whales #Extinction #BlueWhales
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Alarm over reports of massive #krill catch in the Southern Ocean
August 1, 2025
#ASOC is calling on world governments to take urgent action
Washington, 31 July 2025: "In response to a report by the Associated Press that the Antarctic krill fishery may have to imminently close due to an unprecedented high catch, the Antarctic and Southern Ocean Coalition (ASOC) is calling on world governments to take urgent action. The historic catch amount occurred due to the lapse of a key #conservation regulation requiring the fishery to distribute fishing over a larger geographic area.
"Krill is at the base of the #FoodChain in Antarctica and increasing demand from companies seeking to sell fishmeal, #PetFood and #DietarySupplements has led to a spiraling increase in catch. International negotiations at CCAMLR, the body charged with conserving marine living resources in Antarctica, broke down last year, resulting in lowering of protections related to krill catch. This reduction in protection allows the entire krill quota to be caught in a very small area, increasing impacts to krill predators – #penguins, #seals, and #whales – that depend on krill to survive.
"The next round of negotiations on these issues will be held in Australia in October. Scientific research has previously shown that krill predators are negatively affected by fishing at an even lower level of catch than was seen this year."
https://www.asoc.org/news/alarm-over-reports-of-massive-krill-catch-in-the-southern-ocean/
#OceansAreLife #Overfishing
#FoodIsLife #Extinction #MarineLife
#Whales #KrillHarvesting #KrillSupplements #StarvingWhales -
Alarm over reports of massive #krill catch in the Southern Ocean
August 1, 2025
#ASOC is calling on world governments to take urgent action
Washington, 31 July 2025: "In response to a report by the Associated Press that the Antarctic krill fishery may have to imminently close due to an unprecedented high catch, the Antarctic and Southern Ocean Coalition (ASOC) is calling on world governments to take urgent action. The historic catch amount occurred due to the lapse of a key #conservation regulation requiring the fishery to distribute fishing over a larger geographic area.
"Krill is at the base of the #FoodChain in Antarctica and increasing demand from companies seeking to sell fishmeal, #PetFood and #DietarySupplements has led to a spiraling increase in catch. International negotiations at CCAMLR, the body charged with conserving marine living resources in Antarctica, broke down last year, resulting in lowering of protections related to krill catch. This reduction in protection allows the entire krill quota to be caught in a very small area, increasing impacts to krill predators – #penguins, #seals, and #whales – that depend on krill to survive.
"The next round of negotiations on these issues will be held in Australia in October. Scientific research has previously shown that krill predators are negatively affected by fishing at an even lower level of catch than was seen this year."
https://www.asoc.org/news/alarm-over-reports-of-massive-krill-catch-in-the-southern-ocean/
#OceansAreLife #Overfishing
#FoodIsLife #Extinction #MarineLife
#Whales #KrillHarvesting #KrillSupplements #StarvingWhales -
Alarm over reports of massive #krill catch in the Southern Ocean
August 1, 2025
#ASOC is calling on world governments to take urgent action
Washington, 31 July 2025: "In response to a report by the Associated Press that the Antarctic krill fishery may have to imminently close due to an unprecedented high catch, the Antarctic and Southern Ocean Coalition (ASOC) is calling on world governments to take urgent action. The historic catch amount occurred due to the lapse of a key #conservation regulation requiring the fishery to distribute fishing over a larger geographic area.
"Krill is at the base of the #FoodChain in Antarctica and increasing demand from companies seeking to sell fishmeal, #PetFood and #DietarySupplements has led to a spiraling increase in catch. International negotiations at CCAMLR, the body charged with conserving marine living resources in Antarctica, broke down last year, resulting in lowering of protections related to krill catch. This reduction in protection allows the entire krill quota to be caught in a very small area, increasing impacts to krill predators – #penguins, #seals, and #whales – that depend on krill to survive.
"The next round of negotiations on these issues will be held in Australia in October. Scientific research has previously shown that krill predators are negatively affected by fishing at an even lower level of catch than was seen this year."
https://www.asoc.org/news/alarm-over-reports-of-massive-krill-catch-in-the-southern-ocean/
#OceansAreLife #Overfishing
#FoodIsLife #Extinction #MarineLife
#Whales #KrillHarvesting #KrillSupplements #StarvingWhales