Who gets to eat?

I was asked by someone who has followed us on Facebook, "how do you decide who get's to eat." The question took me by surprise because I never thought of it, as a "decision". The answer would be anyone who is hungry and needs to be fed.

You know us as a disaster relief organization, and in my heart and mind and calling that is who we are. Yet, we are more than that. We feed people in need...in and out of disaster. We feed refugees in Haiti, we feed the underprivileged at Thanksgiving and Christmas, and we provide safe water to communities in the Philippines. And now, this summer, we will feed intercity children in Norfolk, VA.

When I was approached by a local summer program, in our own back yard, to feed 200 hundred children in a summer literacy program breakfast and lunch for seven weeks, children who wouldn't be fed otherwise during the summer school break, I said yes. And I count it

a privilege to be asked because we feed people in need...and these students need to eat.

None of this happens without you. Thank you for your continued support of Mercy Chefs. Your prayers and encouragement mean so much to us. And over the next seven weeks it will mean the world to 200 young students.

Gary LeBlanc

President, Mercy Chefs

www.mercychefs.com

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Fresh Fish Tacos with Mango Salsa and Cilantro Lime Creme

Chef Peter Sinish

1 pound light fish, tilapia, mahi mahi, or shrimp
8 tortillas, warmed in the oven
1 package cole slaw mix
Dry Rub
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Mango Salsa
2 mangos, diced                                                2 tablespoons minced fresh cilantro
� red pepper, small dice                                    2 tablespoons fresh lime juice
� green pepper, small dice                                1 teaspoon hot sauce
� cup med cucumber, skinned, small dice       � teaspoon kosher salt
1 Jalape�o, seeded, minced (optional)
� tsp. cumin
1 limes, juiced
1 teaspoon chipotle chili in abode sauce, diced
� cup cilantro, chopped
� teaspoon sea salt
Cilantro Lime Cr�me
1 cup sour cream

Combine Dry Rub ingredient and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350� to 400�) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks. Mix ingredients together for Mango Salsa. Set aside. Mix ingredients for Cilantro Lime Cr�me. Set aside. Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side. Fill each tortilla with fish and top with Cole Slaw Mix, Mango Salsa and Cilantro Lime Creme. Serve immediately. Yield: 4 servings

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