Joseph Viola of the bouchon Daniel et Denise (Photos by R. Paul Herman)

Joseph Viola has made what some might consider a strange career move. In addition to cooking in Michelin-rated kitchens, he is a Meilleur Ouvrier de France (“Best Worker of France”). An elite few chefs attain this honor by undergoing rigorous testing and competition.

Yet, seven years back, just after attaining MOF status, Viola chose to purchase a little bouchon named Daniel et Denise. And, though the namesakes are long-gone, Viola kept the name. “Lyon’s people like history that lasts. If I changed the name, I’d be cutting history in half,” he explains.

Bouchon Daniel et Denise is packed and bustling at lunch - reservations are a must

I talk with Viola after sampling his traditional three-course Lyonnais lunch of pâté en croute (paté in a pastry crust) made with foie gras and sweetbreads…

The award-winning paté en croute at Daniel et Denise

Quenelle de brochet (Lyon’s famous blimp-shaped pikefish dumpling) with sauce Nantua (a vibrant-orange crayfish sauce)…

Quenelle de brochet, a Lyon specialty, at Daniel et Denise

On the side, thoroughly decadent potatoes gratin, rich with cream, and – as if that wasn’t enough – perfect, crispy coins of fried potatoes, too…

Potato side-dishes at bouchon Daniel et Denise (fortunately I could compensate by climbing the seven flights of stairs at the apartment where I stayed!)

And for dessert, ile flottante, fluffy poached meringue floating on a pool of crème anglaise…

Ile Flottante, with Lyon's famous pink pralines in the center

It’s easy to taste why the restaurant’s pâté en croute won a worldwide competition last year, and the quenelle is the best version I’ve ever eaten.

“Taste is supreme,” Viola tells me. He wears a crisp, white chef’s jacket with the red, white and blue collar that marks him as a Meilleur Ouvrier. ”I use only the best products, and I shop every morning. There is no cold room here – ingredients are only in the restaurant at most 24 hours.”

But accolades aside, like all bouchon fare, Viola’s plates are simple and presented without pretense. “I don’t use a lot of garnish,” he tells me. “If the main dish and sauce aren’t good, there’s nothing to hide behind.” The same goes for ambiance. “People come to me for what’s on the plate,” Viola says, “not the décor. They want a good meal, not good tableware.”

Viola’s sense of balance in life gives me something to ponder. “We only have one service at lunch and one at dinner,” he explains. “I want to give the clients time to eat. It’s better to satisfy 65 people than to serve 150 and not do it well.” That philosophy extends to his personal life, too. Daniel et Denise is closed on weekends, he says, because, “I don’t want to succeed in my career and not in my family life.”

"Pots lyonnais," thick-bottomed bottles of house wine on the bar at Daniel et Denise

Like all the best bouchon proprietors, Viola works the room. “I like to look at clients while they’re eating and after they’ve finished,” he admits. “People eat and then keep talking about food. It’s like a good religion! When you have a good meal, the world stops.

“This is hard work,” he says as he sees me out the door, “but it gives me great satisfaction.”

Daniel et Denise is located at 156 rue de Créqui in the 3rd arrondissement; telephone 04 78 60 66 53. It’s open for lunch and dinner Monday-Friday; be sure to reserve well in advance. Viola also recently took over a bouchon in Old Lyon, the UNESCO World Heritage area of the city. La Machonnerie is at 36 rue Tramassac, 5th arrondissement; telephone 04 78 42 24 62. It’s open for lunch and dinner Tuesday-Saturday; reservations also recommended.

I found L’Etoile Centrale, a modest restaurant tucked away in a street that borders the food market. The walls were decorated with tile and plaster work…

L'Etoile Centrale's classic Moroccan decor

I ordered a Moroccan classic, chicken tagine with preserved lemon, olives and onion. The waiter brought bread, along with black olives and harissa, a fiery spread…

The bread and little snacks came first, then the steaming tagine

When my tagine arrived, the waiter lifted off the conical top and a cloud of steam billowed up. Moroccan chicken is wonderfully flavorful, but tougher than American chicken because the birds run around and build up more muscle. The onions had caramelized into a wonderful sauce – perfect for dipping bread…

Chicken tagine with preserved lemon (that's the lemon slice you see resting on the chicken)

I was invited on a cooking tour with Access Trips, so on this, my second visit to Morocco, I’ll be doing more than just eating tagines – I’ll learn how to make them. I’ll share the recipes and techniques, so we’ll all be able to satisfy our tagine dreams.

Porchetta, from Parmacotto, in Italy

Bursting with the flavor of herbs and roasted pork, this deli-style porchetta surprised and amazed me. Parmacotto products are sold in Costco stores – though I’ve yet to see the porchetta there. Why not? I would easily be seduced into buying a 10-lb warehouse package!

Bellweather Farms fresh ricotta

I was just in Sicily last November and swooned over the fresh ricotta cheese – nothing like the grainy, flavorless versions usually found in the U.S. Now Bellweather Farms has captured that fresh, Italian taste perfectly with their whole-milk ricotta – and they’ve even formed it in baskets, Sicilian-style. Available at Whole Foods.

Saba, from Terra Sonoma

Saba-saba-do! Terra Sonoma cooks down grape must (left behind from the wine crush) for hours to make this rich, concentrated culinary syrup. It would be equally good drizzled over fruit or roasted meats. Available online or at Williams-Sonoma.

The new Asian version of Taste #5 Umami Paste

I like this Asian, vegetarian version of Taste #5 (should they call it Taste #6?) even better than the original version. Chef Morimoto had a hand in the creation, and notes of lemongrass, soy sauce and other tastebud-popping ingredients left me wanting more.

Sweet Olive Jam, from Greece

I’m a sucker for foods that defy convention – and Sweet Olive Jam is a perfect example. It was just one of many unusual spreads (apricot and almond, for example) from Mt. Vikos that are made to pair with cheeses. Available online.

Fomz - Fruit foams, with just 4 calories per serving

These not-too-sweet fruit foams are a food-service product, designed primarily to be drink toppers. But after sampling Fomz, I thought they’d be great on fresh fruit or yogurt, squirted on a graham cracker or granola bar – or just slurped off my finger! With just 4 calories per 2 tablespoons, they pack a lot of flavor for the diet-conscious.

High Road, a very adult ice cream - this flavor with bourbon

There were plenty of ice creams on show, but two stood out for their remarkable mouth-feel and deep, complex flavor combinations. Interestingly, both were developed by chefs. High Road had some killer flavors, including Mango-Chili-Lime sorbet and a wicked Brown-Butter Praline – but my favorite was the nicely balanced Bourbon-Burnt Sugar, with both Maker’s Mark and bourbon vanilla, for good measure.

Fox & Swan, another very adult icecream - Thai-curry-coconut was my favorite

Brand new brand Fox & Swan has also churned up some bold and unusual flavors – but blended them beautifully. I just kept asking to try more of them because each was delish. The Thai Curry Coconut really won my heart, though. They got it just right, with a play of sweet, spicy, lush and exotic. The company is so new, they don’t even have much info on their website – but believe me, you’ll be hearing more from them!

Mushroom Alchemy, from Wine Forest Fine Foods

Another little hit of umami, this time from the Wine Forest folks, foragers extraordinaire and authors of “The Wild Table” (foreword by – ahem – Thomas Keller). They had lots of goodies at the show, including their Wild Elderberry Shrub, another winner. But really, don’t you just love the name, “Mushroom Alchemy?!”

Marinated Sheep & Goat Cheese

As my palate started to lag, I asked one of the cheese importers what he had that was a “don’t miss.” He heaped some of this marinated sheep and goat cheese on a cracker – and wow! Sure, it doesn’t look too good in my photo, but trust me, it was delicious. Nice olive oil and the cheese was a perfect, light texture to mingle with it – not hard like most marinated cheeses. Made by Meredith Farms and imported from…Australia!

Ready-made drinking chocolate, from City Bakery

My pal, the wonderful photographer Maynard Switzer, introduced me to the City Bakery in New York. They serve wicked hot chocolate and even wickeder house-made pastries. I was excited to see they’ve bottled up the chocolate magic in a ready-to-drink format. Equally good hot or cold – if you’re willing to risk addiction. (Good god! Just looked at their website and the mothership is having a Hot Chocolate Festival this month, with a different flavor every day!)

Superlative spreads, from The French Farm

If there’s one thing the Fancy Food Show has too much of, it’s jams, jellies and preserves. But these intense and different products from the French Farm made me a believer: confits of violet, lavender or rose petals; banana flambe; coconut and passion fruit; plus many more I couldn’t squeeze into the photo. The company imports a great number of products, including Fallot mustards.

Fresh Iberico Pork

You may know jamón ibérico de bellota, the Spanish ham made from special pigs that forage for acorns. If you don’t, trust me – you want to. Fresh ibérico pork, branded as Ibérico Fresco is also imported to the U.S. now, where it’s mostly snapped up by restaurants and Japanese grocery stores. I particularly like the neck cuts, which were infused with the flavorful ibérico fat.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

The 2011 Hunger Challenge is over, and I’m back to my regular (at least my version of it) life. I went to a potluck dinner with 10 people Sunday night, and everyone was asking how the Hunger Challenge had gone. Then there was a surprise. Two people revealed that they had been on food stamps at some point in their younger days, and talked about their experiences.

One of the two is a good friend, and he’d never before mentioned that he’d once relied on food stamps. Fortunately, their lives are in better places now – but it’s a reminder that hunger is truly pervasive, and that far more people than you’d expect need help temporarily.

Some critics of hunger challenges have commented that participants can’t begin to approximate the real conditions of someone dealing with hunger on a daily basis. Absolutely true. But I’ve seen how the Hunger Challenge does get people talking. It does raise awareness about hunger. And, for those who take it seriously, it really does make you reflect on what a life struggling against hunger must be like.

On Saturday, I bought some strawberries at the farmers market, to eat after the Hunger Challenge was over. I was cutting them up to macerate them and no, I didn’t pop a single one into my mouth. Of course, I knew – lucky me – I’d be able to dig in the following day, but as I worked, I considered all the ill-paid people in the food service industry. Busboys, dishwashers, prep cooks – they’re around food they can’t eat everyday. Quite often, these are the sorts of people who show up at San Francisco Food Bank grocery pantries – those who have jobs and work hard, but don’t earn enough in this costly city to make ends meet.

The unexpected benefit from doing the Hunger Challenge every year is a great sense of gratitude for my good life. I don’t eat lavishly, and we mostly cook at home. But I have never had to worry about where my next meal was coming from. And believe me, I want to keep it that way.

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

Although I applaud much of Slow Food’s work and have been a member for years, I find it ironic that they are coincidentally holding their $5 Meal Challenge on the last day of the Hunger Challenge. Slow Food is challenging people to cook “a fresh, healthy meal” for $5 or less – yes, more than the total amount I have to spend for an entire day on the Hunger Challenge. More than the average California food stamp recipient has to spend for an entire day, for who knows how long.

The Slow Food chapter over in Berkeley is doing a pig roast with $5 portions. Since the Bottomless Pit practically teared up at the thought of missing a pig roast, I considered saying we could go and share a single portion, since $2.50 is more like what we’d have to spend for dinner on the Hunger Challenge. But there’s also a side-dish pot luck involved – and there’s no way we could afford to contribute a dish. Still I can’t help but wonder what would happen if we did show up and started a discussion. Would we be chased off by irate diners wielding fearsome legs of heritage-breed pork?

In San Francisco, 18 Reasons – another good organization – is doing a $5 soup dinner. Soup! $5! Could it perhaps be topped with gold leaf?

I finally found a chicken I could afford – and roasted it with onions, carrots, cherry tomatoes and garlic.

As for those of us temporarily with less than $5 to spend on a meal…I went to Trader Joe’s and was able to get a whole chicken that fit within our budget – but not the free-range type I usually buy (yes, Slow Food, I do care about that – when I can afford to). I roasted it with onion wedges, carrots and cherry tomatoes. It was definitely the best meal of the week.

Having done the Hunger Challenge three times before, I knew that I needed to save something good to get us through the home stretch. If I were trying to make it through an entire month on a food stamp budget, I honestly don’t know what would happen. At Trader Joe’s, I also bought some food for next week. It was a weird feeling not to have to add up the prices and worry about what I was putting in my cart. As always, I am very, very grateful that I have the luxury of just doing this challenge for a single week.

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

Today was the day. I’d planned to use some of our remaining Hunger Challenge funds to buy a whole, free-range chicken, on sale at our local market for $1.99/lb. I’d scouted earlier in the week, and the person behind the meat counter had told me the chickens were running about 3 lbs. Perfect. $6 was almost exactly what I could afford to spend.

So this evening I stopped by, pointed to a bird and asked the woman to weigh it for me. Just over 4 lbs – but way over my budget. “Hmm, that one’s too big,” I said, offering no explanation, and asked her to weigh another one. Just under 4 lbs, but still way over my budget.

Like eggs, the best-laid plans often crack.

“Thanks, but that’s not going to work,” I told her. “I’m going to have to do something else.” It was a weird moment, made even weirder by the fact that I turned and walked out of the store. A quick glance had told me that I couldn’t afford four decent portions (what I’d intended to get from the chicken) of anything in the case.

I had just experienced a little of what people living in poverty must come up against all the time. I could have fought my way through rush-hour traffic to a Trader Joe’s or Safeway store and probably found something meaty within my budget. But I was tired and frustrated and didn’t feel like dealing with it. And if I’d had kids at home, I certainly couldn’t have chased all over town looking for a bargain – even if I owned a car.

So, it’s more pasta again tonight. As has been the case the past three years, Thursday is definitely the toughest day of the Hunger Challenge. Not helped by little surprises like the Bottomless Pit mentioning as he darted out the door this morning, “I ate a banana – hope that’s OK!” Um, no. You were only supposed to have half a banana per day.

Combo leftover pasta. Again.

Imagine if you had a teenaged boy in the house and were on food stamps! That’s the case with this food bank client. (For more real client stories, go here.)

As with many of those who take the Hunger Challenge hoping to gain a little understanding about what it’s like to live on a food stamp budget, I’ve also ended up being very thankful for my life – and very aware of all I take for granted. I’m indeed lucky – except with chickens.

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

In past years, my Hunger Challenge meals have often been less than satisfying. A lot of that was due to cheap ingredients – bacon and cheese, for example – that just didn’t have the deep flavor of quality ingredients.

This year, I decided to buy the kinds of ingredients I normally use – but on a much more limited scale. I’m relying on whole wheat pasta (organic, no less, at just $1.39/lb) to fill us up. And when I shopped, I looked for ingredients that packed a lot of umami. Tonight’s dinner was a real umami bomb, as Jean-Georges Vongerichten would say. (I’m smiling, imagining what Jean-Georges would think of a $4.72 food budget!)

This Paltrow pasta is a real umami bomb!

Speaking of star power, the recipe I made was Gwyneth Paltrow’s Roasted Tomato and Anchovy Oreganata Pasta, from Bon Appetit. I wish that woman would pick a career and stick to it – but I have to say, her pasta is pretty darn good. It calls for both roasted cherry tomatoes and a toasted topping made with bread crumbs, herbs and anchovies.

I used only dried herbs, lost the fresh parsley and put in just one tin of anchovies. And I only used 8 oz. of whole wheat spaghetti, as opposed to the 12 oz. in the recipe, to make 2 servings (as opposed to Gwyneth’s 4). It’s a fairly quick dish, aside from the fact that the tomatoes have to roast for at least 3 hours. Easy for me, since I work from home – but less easy for someone working a couple of jobs.

So, this year, I feel like I’ve had dinners that were pretty satisfying – something to look forward to throughout the day. But they were really repetitive, with lots of tomatoes and pasta, but very little meat.

Am I turning into an Italian peasant?

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

I am perpetually befuddled by the psychology of poverty. Just today, there was a photo in USAToday of a woman who’s been laid-off since February, whose family uses food stamps to help get by. She was standing, smoking a cigarette in front of her flat-screen TV. Of course, my first reaction was, “Maybe she should have saved her money for a crisis instead of buying that TV. And why is she smoking? Cigarettes are expensive!”

But I know that the emotional toll of poverty doesn’t follow a logical path. Maybe being able to smoke a cigarette is the one little comforting bit of normalcy that’s helping that 56-year old woman keep it together while she searches for another factory job.

I’ve talked with a family living in poverty here in San Francisco that used a small windfall to buy a big, flat-screen TV. It made no sense to me, since they were struggling to put food on the table. But then the woman said something very revealing: “We bought this because we don’t want our children to feel inferior to other kids.” That sense of being deprived messes with people’s minds. It causes them to often do things that seem irrational. And just think how that gets magnified when you don’t want your children to feel deprived. That’s why, in many cases, parents skip meals so their kids can eat.

That irrational deprived feeling hit me today. I had a couple of pieces of celery at lunchtime, and planned on sticking it out until I had an early dinner before going to my 7 pm yoga class. Uh-uh. At 2:30, I was really hungry – starved for protein, I suppose, since I’d just had oatmeal and half a banana for breakfast. So without really thinking about whether our precious egg stash would make it through the week, I just went to the fridge, grabbed two eggs, some leftover whole-wheat spaghetti and a few roasted cherry tomatoes.

An impromptu – and probably foolish – scramble of eggs, whole-wheat pasta and roasted cherry tomatoes. Will we have enough food by the end of the week?

They looked beautiful in the skillet! So what if we’re out of luck when Friday rolls around! I scrambled everything together until it resembled spaghetti with a weird skin condition – but it tasted great and really filled me up. The tomatoes, roasted for 4 hours yesterday in a 200-degree oven, were like little flavor bombs.

By 6:30, though, I was hungry again. Too bad I don’t smoke cigarettes!

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

Let the leftovers begin! Well, breakfast wasn’t really leftovers, just more of the same, with eggs, toast and an almond milk “latte.” Lunch, some leftover vegetarian pasta from last week that I “sold” to myself for $1, rather than letting it go to waste.

I made a deal with the Bottomless Pit that he could be off the Challenge for lunches during the week, and I’ve subtracted $8 from our available total, since I think that’s about what I would have allocated to his lunch (for Monday through Friday).

Nope. No way does this make up for toasted almonds or potato chips!

Nope. No way does this make up for toasted almonds or potato chips!

I munched a couple of celery stalks, in hopes that it would replace the roasted almonds I like to nosh on between meals. Nice try, but my stomach was growling again in no time. But by 5:30, I was really hungry, and the BP wasn’t going to be home until at least 7:00, I feared. It was time to dip into the strawberry stash – which was designated as dessert tonight. So much for willpower. As that old saying goes, “Life is short – eat dessert first!”

Dinner was leftover pasta sauce with whole wheat spaghetti, perked up with some slow-roasted cherry tomatoes. Salad? Nope. Bread? Nope. Just pasta.

GET INVOLVED!
? Take the Hunger Challenge yourself. Sign up here.
? Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
? Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
? Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
? Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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I’m taking the San Francisco Food Bank’s Hunger Challenge for the fourth year – trying to feed my husband (the Bottomless Pit) and myself for just $4.72 each per day.

Our first day on the Hunger Challenge is always pretty easy. One way to economize is skipping a meal – so lolling around in bed with the newspapers enabled us to eat a late breakfast of scrambled eggs, toast and an elfin-sized portion of our precious strawberries. The Bottomless Pit got busted right out of the gate when I caught him with a cup of contraband OJ. “So be it,” he said, guzzling away.

Day 1 “brunch”

In the afternoon, I made a gigantic pot of pasta sauce:

Healthy Hunger Challenge Pasta Sauce

1 lb spicy chicken sausage ($4.00, Trader Joe’s)
1 organic onion, diced ($.64)
3 organic carrots, diced ($.30)
4 ribs celery, diced ($.32)
4 cloves garlic, minced ($.15)
3 large cans organic tomatoes ($1.99 each)
2 cans organic tomato paste ($.75 each)
Water
Basil and oregano to taste ($.50)

Brown the spicy chicken sausage, then saute onions, garlic, carrots and celery. At this point, I usually de-glaze the pot with red wine, but not today. Add the canned tomatoes and paste. Add water to reach desired thickness (usually I add chicken stock). Season to taste with basil and oregano. Let simmer for at least 30 minutes to meld flavors. Serve over whole wheat pasta. Makes a whole bunch of servings.

We were headed to my mom’s for dinner, so I packed up the pot of sauce and grabbed a package of spaghetti. My mom tried to ply us with cheese and wine, and also left a seductive bag of potato chips on the counter that kept calling my name. I resisted, and she made me feel very noble about it, in that way only moms can. Fortunately, we looked at my photos from France after dinner, so all those snaps of fabulous French food weren’t as hard to take.

As a result of my sheer laziness (well, I’d like to think of it as my wise decision not to spend an entire day running around to 3+ stores chasing down sale items!), we are going to be eating a lot of this pasta sauce over the course of the week.

GET INVOLVED!
♥ Take the Hunger Challenge yourself. Sign up here.
♥ Read blogs by people taking the Hunger Challenge. There’s a blogroll here.
♥ Follow the Hunger Challengers on Twitter. There’s a listing here, or search for the hashtag #HungerChallenge.
♥ Learn more about the San Francisco Food Bank – and make a donation. For every $1 donated the food bank can supply hungry people with $6 worth of food!
♥ Follow the San Francisco Food Bank on Twitter or visit their Facebook page to see how they’re fighting hunger every day.

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