In Bennington, the holiday season is bringing a flurry of activity. Kate Ebbott, who leads the Grateful Hearts Program, is busy preparing hearty, plant-based meals for those in need. She’s joined by enthusiastic volunteers in a community effort that emphasizes care and support.
This initiative, called “Chop and Chats,” involves creating delicious soups packed with fresh ingredients. The meals will be distributed to local food pantries, including Greater Bennington Community Services and HIS Pantry at Saint Francis deSales, as well as served hot at Sunday Suppers at the Second Congregational Church.
Ebbott proudly mentions they’re now providing 1,500 meals each week, with 200 of those going directly to Sunday Suppers. Grateful Hearts has been a lifeline since 2001, aiming to combat both hunger and nutrient deficiency. Ebbott emphasizes their philosophy: “clean, colorful, and close.” They focus on providing meals that are nutritious and satisfying, avoiding empty calories.
However, the cost of sourcing these meals can be steep. Ebbott points out that only about 43% of Vermont farms manage to turn a profit each year. Surprisingly, nearly 40% of farm produce isn’t sold just because it doesn’t meet strict cosmetic standards—things like minor bruises or an odd shape. This surplus often goes to waste.
“Farms over-plant to meet the demands of stores and restaurants for perfect produce,” Ebbott explains. “So all these ‘seconds’ can be redirected to organizations like ours.” Initially, Grateful Hearts sourced food by gleaning leftover crops, but they’ve since transitioned to a CSA-style purchasing method, where they buy from local farms regularly.
The process is dynamic and a little unpredictable. Ebbott laughs about not knowing exactly what ingredients will arrive each week. This spontaneity encourages creativity in the kitchen. They prepare their own broths, allowing them to manage sodium levels and adjust flavors to improve their soups.
For the week of November 17, the menu highlights include Beef Brisket with pickled cucumbers, cabbage steaks, and various seasonal soups. With the recent surge in demand, meals have surged from 600 to 1,500 weekly. Grateful Hearts currently partners with 17 local organizations, providing crucial meals to many.
The impact is profound. Ebbott notes, “People are still calling to see how they can access our meals.” The community spirit shines through, especially during the Sunday Supper, which welcomes everyone. As Thanksgiving approaches, the team will adapt the menu based on available ingredients.
Grateful Hearts was founded by Dale Coppin in 2001, and Ebbott joined the team in 2016. The organization always welcomes new volunteers to help prepare meals or support operations. Their outreach is vital—helping feed those who need it most reinforces a strong community bond.
For more insights into their work and how you can contribute, visit Grateful Hearts.
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