We interrupt your daily dose of horror to tell you how some chefs are changing the landscape and helping people in the community WHO NEEED YOUR HELP NOW. Whether they’re providing meals to people out of work in the restaurant industry, trying to keep some of their employees working, or donating meals to first responders and hospitals, these are a few programs we can ALL get behind. If you have the resources, please consider making donations to these incredible programs, and celebrate those just doing good work.

If YOU have a program that you would like to tell us about, please contact us.

MILLION GALLONS

Million Gallons is an ambitious effort from three Westchester chefs, Eric Korn of Monteverde at Old Stone, Cortlandt Manor, Louie Lanza of The Hudson Hospitality Group, Demetri Vourliotis of Table 9, Cortlandt, and John Van Dekker, founder of Enormous Creative. The goal is to cook a million gallons of soup and distribute it to members of the hospitality and food industry. The effort continues to gain steam since its launch, with such chefs as Mogan Anthony of The Village Social Group and Matt Safarowic of The Whitlock and Jay Street Cafe participating. Scott Vaccaro, founder of Captain Lawrence Brewery, Elmsford, has also gotten involved, cooking soup at the facility. The Lanza Foundation donated $100,000 at Million Gallon’s inception. Van Dekker says, “Million Gallons is something I wish we weren’t doing; I wish it didn’t need to happen.” He notes that workers in the food and hospitality industries live hand-to-mouth and don’t have cushions. “We’re trying to help provide for their most basic need,” he says. www.milliongallons.com

RESOURCED Dan Barber (Blue Hill at Stone Barns)

Blue Hill at Stone Barns is selling resourcED boxes, will all profits going to Blue Hill staff. The boxes, meant to feed between two to four people, contain broth, vegetables, local meats, whole grains, and pastured eggs to demonstrate the commitment between the restaurant and the farm. Customers can also order bread and wine with the boxes. www.bluehillfarm.com

ON THE LINE

On the Line is an effort from Harpers on Main, Dobbs Ferry, Saint George Bistro, Hastings, and Michelle Adams Events, in partnership with community organizer Anne Richards, to “utilize the out-of-work service industry to cook for food-insecure communities during the COVID-19 outbreak.” Adams says this approach “not only provides meals but is a way to keep some of our employees paid.” She says the organization is reaching out to area officials as government relief efforts ramp up. “We’re working to connect with various organizations that will have access to relief money to help us fund our effort.” www.on-the-line.org  

HUNGER SQUAD Ignacio Blanco & Ben Wallace (Ibiza Kitchen)

Ibiza Kitchen, Chappaqua, has started “Hunger Squad” to distribute hot dinners several nights a week to anyone in need. Hot dinners will include chicken, rice, veggies and bread. “In times like these, we call need to take care of each other,” says owner Ignacio Blanco. “No one will be turned away.” Go to Ibiza Kitchen’s Facebook page for updates.

DOUGH 4 DOUGH Chef David DiBari (The Parlor, Eugene’s Diner, the Cookery) 

“Our mission is to provide a safe way to supply as many local hospitality industry workers, families, school children and organizations in need with as much LOVE, PIZZA and healthy vegetables as we possibly can.” For customers who donate at least one $13 pizza with their order, DiBari will donate another. Hospitality workers can pick up curbside and they will deliver to any organization in need.

PIES FOR THE PEOPLE Christian Petroni (Fortina) 

Donate a Pie to somebody who needs a meal: When you all Fortina for takeout you can also choose to donate a cheese pie to someone in need. All donations will be delivered to local neighborhoods in need during this challenging time. Check Fortina’s Instagram for more info.

MEAL TRAIN, Brian Lewis (Oko)

OKO, Westport and Rye (Rye location currently closed) has started a meal train for its team members who are temporarily out of work. All the money from takeout orders are providing full dinners for those employees and their families two time a week. www.okokitchen.com

ALSO

Restaurants, including O Mandarin in Hartsdale and TVB Pax Romana in White Plains, have been providing meals to area hospital workers. Stanz Cafe, Larchmont and The Pizza Shop, Eastchester are delivering food to first responders.

HAND SANITIZER

Current Spirits, the new distillery from Captain Lawrence Brewing, Elmsford, is making hand sanitizer, which is initially being distributed to communities in need. Check out their FB page or follow them on instagram @currentspirits.

GOFUNDME

 A number of restaurants have set up GOFundMe campaigns: The Whitlock/Jay Street Cafe Staff Relief Fund; SeletPoivreNadines Restaurant employee relief fund for Nadine’s in Yorktown Heights; and Support KUMO Japanese Restaurant COVID-19 Relief for KUMO Sushi Lounge & Japanese Restaurant, Scarsdale. Lastyl thee is a GOFundMe for Espresso Cafeto, Larchmont, called the espressoCafeto Employee Fund.