Nutritious meals for 200 disabled Haitian children

Providing a constant source of nutrition is critical for a child’s development. This comes as no big surprise in 2013.

Article after article and study after study confirms that nutrition is directly linked to all aspects of a child’s growth and development, factors that have direct ties to their level of health as adults. We all know that vitamin rich food helps children fight off colds and other illnesses, keeping them healthier longer. It is common knowledge that establishing nutritious eating habits as a child sets the foundation for healthy choices as an adult.

These are such widely accepted concepts, but so challenging to implement for the population this project serves – children with disabilities in Haiti. According to Dr. Charlotte G. Neumann (UCLA School of Public Health), “The combination of malnutrition and infection is the leading cause of death among young children in developing countries. Malnutrition alone is estimated to account for over half of children’s deaths annually. Other leading causes of deaths are malaria, acute respiratory infections, diarrheal disease [cholera], tuberculosis and HIV/AIDS, frequently complicated by varying degrees of malnutrition.” 

So, what is The Red Thread Promise doing about it? Everything we can thanks to your continued support.

During each trip, we hand-carry food and snacks to St. Vincent’s Center for Handicapped Children. We prepare meals with the children and staff in their kitchen that often exceeds 110 degrees. When we take St. Vincent’s students to Camp Jake—our annual summer camp for children with disabilities in Haiti—we provide 3 nutritious meals every day for every camper. We teach nutrition classes at camp and work with campers to make healthy choices whenever possible. We teach trades so the children can better support themselves as adults and they are able to purchase healthy food for their families.

That’s what we’re doing about it. We hope you will continue helping us bring food to these precious kids.

Sources: Children’s Heart Center, UCLA School of Public Health / Charlotte G. Neumann, MD, MPH

During our most recent trip to Haiti (May 2013), Tom and Doug brought the ingredients for a traditional New Orleans gumbo to St. Vincent's Center for Handicapped Children. Students and residents of all ages joined the pair in St. Vincent's kitchen prepping chicken, sausage and okra for a dish completely foreign to the kids—one they had never tasted or even heard of. (40 lbs of rice and 35 lbs of meat make for some serious gumbo!) As the gumbo's boil roared, students looked on inquisitively wondering if the rice would be mixed in with the gumbo and, in true Haitian form, speculating if there were enough spices in it!  

Following 4+ hours in the kitchen where temperatures soared to well over 100 degrees F, the gumbo was ready. Thinking their work was complete and they could escape to the cooler air outdoors, Tom and Doug realized they still had to serve 70+ hungry residents, far more than originally anticipated.

Again, the students came to his aide and an assembly line quickly formed. First, the bowls were filled with a heap of rice. Second, each was smothered in piping hot gumbo and sprinkled with filé. Lastly, sliced baguette and butter dollops were added to complete the dish. The finishing touch: ice-cold Tang® and a bit of candy for everyone.

Outside the kitchen, a long line of hungry residents had already formed. Within minutes of being served, the bowls were emptied and the residents returned for more until every bit was devoured.

The old saying, "too many cooks in the kitchen" was given a new meaning during the gumbo cookout. We welcomed each and every helper and were grateful for their assistance in preparing the meal. Every chef was instrumental in the meal's success! 

One of our many goals is to help St. Vincent's become self-sustainable so there is sufficient food for everyone all the time. Currently, staff and students receive beans and rice twice a day; on Tuesdays, Thursdays and Saturdays they receive a third portion. This reinforces our efforts to explore sustainable farming initiatives so no student is hungry again.

In the meantime, we will continue to provide meals throughout the year thanks to your generous support.

Links:

• More gumbo making pictures