Jan 29, 2020


Empty Bowls is a fundraising concept that started back in 1991 in a Michigan high school classroom by an art teacher. The students made ceramic bowls that were used as serving pieces for a fundraising meal, and the people who purchased the meals got to take their bowl home.

The idea took off over time, and there are now Empty Bowls projects in communities across the US and Canada. In Perth, Potter Jackie Seaton started Empty Bowls in 2002, and the event has raised hundreds of thousands of dollars over the last 18 years.

In Central Frontenac, inspired in part by Seaton’s commitment, Joanne Pickett of Arden Pottery worked with some other local potters, including Tracy Bamford and Sharon Matthews (Waters Edge Pottery on Long Lake), and Aileen Merriam, to start up Empty Bowls 2015. It was presented in conjunction with Frontenac Heritage Festival, with proceeds going to the North Frontenac Food Bank.

One of the features that makes Empty Bowls distinctive, is the symmetry of the event. Volunteers make the bowls, volunteers fill them with soup, and proceeds go to helping to feed people. And all within the same community.

The 6th Empty Bowls is taking place this year, once again as part of the Frontenac Heritage Festival, on Saturday, February 15, between 10am and 4pm. Neil Purcell of Henderson is one the potters who have provided bowls this year, along with Matthews, Bamford, Merriam and Pickett.

It is not only the pots that people have to choose from, the soup is also the thing.

“There are some amazing soups that local cooks make for this occasion,” said Joanne Pickett, who is a central organiser of the event, “and since we hold it in the middle of winter, a hearty soup is as important as a nice bowl.”

The fundraising goal this year is $3,000, and donated funds will be split between the North Frontenac Food Bank, and the Arden Rink project.

In addition to soup, tea, coffee, hot chocolate and pie/cake by the slice will be available.

Soups on

With Empty Bowls coming, winter getting ready to really settle in, and with lent pending, it is time for soup. We hope to have the recipe from one of the Empty Bowls soups next week, and would like to include soup recipes every week between now and Easter – a 15 week stretch. We are therefore putting out the call to readers to share a favourite soup recipe, one that is tried and true and preferably not hard to make. No one really wants to fuss over soup. Send soup recipes to This email address is being protected from spambots. You need JavaScript enabled to view it. with Soups On in the subject line.

The get things started, I am including a recipe we have made at home at least three times this winter, a simply, hearty lentil soup. It is one that my wife Martina has adapted. Don’t skip the lemon, it brings the flavours to life.

Ingredients

2-3 tablespoons olive oil

3 onions, chopped 

5-6 garlic cloves, minced

2-3 large carrots, chopped

2-3 medium parsnips, chopped

2 stalks celery

2 cups / 400g dried lentils, green or brown (if you only have red, use red)

1 can tomatoes (whole or crushed)

1.5 litres (6 cups) vegetable or chicken broth or water (or combination)

1 tsp each cumin and coriander powder plus 1 teaspoon cumin seeds (optional)

2 tsp paprika powder

2-3 bay leaves

Salt and pepper to taste

One cup baby spinach (optional)

Chopped fresh parsley or cilantro, for garnish

Lemon

Warm bread, to serve

Method

Heat oil in a large pot over medium heat. Sauté onion and garlic until clear, 3 to 4 minutes.

Add celery, parsnips and carrot. Cook for 7-10 minutes or until softened and the onion is sweet.

Add all remaining ingredients except the lemon and salt. Stir. 

Increase heat and bring to simmer. Place lid on and turn heat down to medium low. Simmer for 35-40 minutes or until lentils are soft.

Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Fish out the bay leaves and discard! Add a squeeze of lemon juice and the spinach just before serving. Garnish with parsley (or cilantro) if desired and serve with warm crusty buttered bread

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