Reviving the Spirit of New Orleans Through Food
Tom Fitzmorris was more than just a food critic; he was a storyteller who brought the vibrant flavors of New Orleans to life through his words. Born and raised in the city, Fitzmorris attended Jesuit and Rummel High School before enrolling at the University of New Orleans. It was during his university days that he penned his first restaurant review for the school newspaper, The Driftwood. This early exposure set the stage for a career that would span nearly five decades.
From those humble beginnings, Fitzmorris went on to become a household name in New Orleans. He joined New Orleans Magazine as a columnist in 1974, eventually rising to the position of editor-in-chief. His insightful critiques and engaging narratives captivated readers, offering them a glimpse into the city’s diverse culinary offerings. In 1977, he launched The New Orleans Menu, which later transitioned into an online platform in 1996, further expanding his reach and influence.
Pioneering Radio Broadcasting and Advocacy Post-Katrina
In addition to his written work, Fitzmorris made significant strides in radio broadcasting. Starting in 1975, he aired his reviews on local stations, providing listeners with vivid descriptions of the city’s restaurants and eateries. His dynamic presence on air endeared him to many, making him a trusted voice in the culinary world.
One of Fitzmorris’ most notable contributions came in the aftermath of Hurricane Katrina. As the city struggled to rebuild, he played a pivotal role in helping local restaurants recover. Through his writing and advocacy, Fitzmorris highlighted the resilience and determination of restaurateurs, encouraging residents and visitors alike to support these establishments. His efforts were instrumental in reviving the city’s dining scene, reinforcing its reputation as a culinary capital.
An Accomplished Author and Mentor
Beyond his work in journalism and broadcasting, Fitzmorris was also an accomplished author. His books explored various aspects of New Orleans’ rich food history, offering readers a deeper understanding of the city’s cultural heritage. Through his writings, he celebrated the traditions and innovations that defined the local cuisine, inspiring future generations of chefs and food enthusiasts.
Fitzmorris’ mentorship extended beyond his published works. He nurtured countless young writers and critics, sharing his knowledge and passion for food. Many credit him with shaping their careers and instilling in them a profound appreciation for the culinary arts. His dedication to fostering talent ensured that his legacy would continue long after his passing.
A Lasting Impact on New Orleans’ Food Culture
The loss of Tom Fitzmorris marks the end of an era, but his influence on New Orleans’ food culture remains undeniable. From his early days as a student writer to his later years as a respected critic and broadcaster, Fitzmorris dedicated his life to celebrating the city’s unique culinary identity. His unwavering commitment to quality and authenticity resonated with both locals and tourists, cementing his status as a true icon of New Orleans.
As the city continues to evolve, the lessons and values championed by Fitzmorris will endure. His tireless advocacy for local restaurants and his deep love for the culinary arts serve as a testament to his enduring legacy. Though he is no longer with us, his spirit lives on in every dish served and every story told about the vibrant food scene of New Orleans.
In the heart of the harvest season, an innovative initiative in Sioux Falls has breathed new life into an age-old practice. This project aims to address food waste and insecurity by transforming surplus produce into nutritious meals for those in need. Through collaboration between volunteers, chefs, and local organizations, this pilot program demonstrates the power of community action in tackling pressing social issues. The initiative not only prevents valuable resources from going to waste but also fosters a sense of unity and shared responsibility among participants.
From Field to Table: A Modern Twist on Gleaning
In the vibrant autumn months, when many might assume pumpkin patches are empty after festivals, there remains untapped potential in the form of overlooked or imperfect produce. Last fall, Sioux Falls Thrive, a workforce development agency, launched a pioneering effort to convert donated fruits and vegetables into preserved goods like salsa, marinara sauce, and vegetable soup. These products were distributed through the Mobile Food Pantry, ensuring that families could enjoy fresh, healthy meals throughout the winter. The project engaged chefs and volunteers who transformed 203 pounds of produce into edible delights, showcasing the importance of resourcefulness and community spirit.
The endeavor began with volunteers collecting surplus items from local farms such as Blue Sky Vegetable Co., followed by preparation and cooking sessions in Wesley United Methodist Church’s commercial kitchen. Amanda Viau Hopkins, a volunteer coordinator and culinary expert, rallied chefs to contribute their skills. Meanwhile, Arlene Brandt-Jensen, a master gardener and climate advocate, emphasized the environmental benefits of reducing food waste, which contributes significantly to greenhouse gas emissions. By preserving excess produce, the project mitigates both hunger and environmental impact.
A Call to Action: Building a Sustainable Future
This pilot project serves as a powerful reminder of the potential within our communities to create meaningful change. It highlights the importance of addressing food waste and insecurity simultaneously. Michelle Erpenbach, president of Sioux Falls Thrive, underscores the organization's commitment to ensuring equitable access to nutritious food across all neighborhoods. As the initiative expands, it seeks to establish a comprehensive "tool kit" for a sustainable food-rescue system, encouraging broader participation from local groups and individuals.
The success of this venture lies not only in the tangible outcomes—jars of sauce and bags of soup—but also in the connections forged among participants. It exemplifies how collective effort can transform simple acts of kindness into lasting solutions. As we look forward to future seasons, the hope is that more communities will adopt similar practices, fostering a culture where no one goes hungry and no resource goes to waste.
The closure of United Natural Foods Inc.'s (UNFI) distribution center in Fort Wayne marks a pivotal moment for the local Community Harvest Food Bank. The facility's shutdown will significantly impact the food supply available to those in need. Adam Roby, Engagement Manager at Community Harvest Food Bank, highlighted the substantial contribution UNFI has made to their efforts. Over the past year, the organization received a considerable portion—around 8-10%—of its donations from UNFI, which played a crucial role in supporting community food pantries. This loss will undoubtedly be felt in the coming months.
Despite this setback, UNFI has pledged to continue donating food until the end of the month, providing some temporary relief. Roby emphasized that the resilience of the organization is bolstered by unwavering community support. "The community has always been there for us when we needed it most," he remarked. This solidarity has been instrumental in sustaining operations through various challenges over the past four decades. While this is not the first obstacle the food bank has faced, it remains committed to overcoming adversity and continuing its mission.
Facing this new challenge, the Community Harvest Food Bank draws strength from its history of perseverance. The organization has weathered numerous storms and continues to adapt to changing circumstances. With the backing of a supportive community, it is well-positioned to tackle this latest hurdle and ensure that vital services remain available to those who depend on them. This spirit of resilience and unity exemplifies the enduring commitment to helping those in need.