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After other local restaurants began contributing their untouched leftovers, Palit had a gourmet soup kitchen filled with salads, meats, seafood and decadent desserts.
“I looked all around the country and nobody had ever done anything like this. I was stunned,” recalls Palit.
After several stops in other U.S. cities to help implement similar collection programs, Palit moved to Los Angeles where she takes full advantage of the city’s love of lavish events. Her nonprofit group, Angel Harvest, collects unserved food from Hollywood movie premieres, awards shows, extravagant private parties, swanky restaurants and even the post-Oscars Governors Ball. Using refrigerated trucks, her staff works through the night to bring everything from filet mignon to smoked salmon canapés to 83 Los Angeles shelters.
“It’s the best food in the city,” says Palit of what’s donated. Under her guidance, Angel Harvest now delivers a whopping 1 million meals annually to L.A.’s hungry. And Palit isn’t done yet. “It’s only going to increase,” she says. “It’s my passion.”
Angel Harvest Vegetable and Potato Soup
4 cups cubed potatoes (do not peel)
1½ cups coarsely chopped carrots
1 cup coarsely chopped celery
½ cup string beans
1 green, red or yellow bell pepper,
coarsely chopped
1 cup sweet peas
1 large onion, peeled and coarsely chopped
1 (10-ounce) bag spinach
6 cups water
¼ cup butter
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons dried sage
1 tablespoon dried basil
¼ cup chopped fresh parsley
Recipe by Helen verDuin Palit, Relish Helping Hands, "Touched by an Angel," December 2007.
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