In 2014, after 25 years as a restaurateur and caterer, Suzy DeYoung started La Soupe with the mission of rescuing food that would otherwise go to waste and using it to create and provide delicious, nutritious meals to those in need.
Each week, La Soupe rescues 5,000 pounds of perishables and provides approximately 3,000 servings through its partner agencies.
During the recent partial government shutdown, La Soupe teamed up with The Summit Restaurant at the Midwest Culinary Institute at Cincinnati State and local volunteers to provide meals for federal workers.
La Soupe Head Chef and Owner Suzy DeYoung recently talked with Michael Monks for Cincinnati Edition about the effort to feed federal workers, and shared some of her family's culinary history.
Tune in to Cincinnati Edition Feb. 5 at noon to hear this segment.
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