28 | JULY 1 • 2021 

OUR COMMUNITY

A

s Congregation Beth 
Ahm’s project chair 
Debra Darvick fit-
tingly stated, this was a situa-
tion where “too many cooks do
not spoil the sauce.”
The situation was an inspir-
ing one — Metro Food Rescue, 
a local food rescue and redis-
tribution organization, held a 
batch cooking event at Beth 
Ahm in West Bloomfield on 
June 22, before taking the 
cooked meals to City Covenant 
Church in the Brightmoor 
neighborhood of Detroit.
Chad Techner, founder of 
Metro Food Rescue, partnered 
with Beth Ahm’s Tikkun Olam/
Social Action Team to make 
the event happen, with the help 
of about 10 volunteers. 
The rescued food included 
plant-based kosher sausages, 
tomato sauce and vegetables, 
along with garlic bread to be 
served with the main course.
“We’re going to be taking it 
and making pasta that’s going 
to be served at the church, 
which serves approximately 
150 people five days a week, 
and this is going to be the meal 
they serve tonight,” Techner 
said.
Techner said the food they 
rescued to cook with came 
from a combination of places, 
including Sam’s Club and mul-
tiple pantries. 
Last year, Metro Food 
Rescue was able to save over 

600,000 pounds of food direct-
ed to landfill and redistribute it 
to community organizations in 
need. The organization rescues 
food five days a week at this 
point. 
Metro Food Rescue’s regular 
efforts include dropping off 
about 2,000 pounds of produce 
and 400 loaves of bread to 
Temple Israel’s food pantry on 
weeks they distribute, and sup-
plying 100% of the food that 
the Temple Kol Ami pantry 
gives out each week.
“I find it unconscionable 
that we waste 40% of the food 
in this country and people are 

going hungry at the same time,” 
Techner said. “It feels amazing 
to be a part of the solution.”
Metro Food Rescue part-
nered with Hazon from its 
inception in early 2020, with 
Hazon playing an integral 
role in getting them to where 
they currently are. As of April, 
though, Metro Food Rescue 
has been a stand-alone organi-
zation, which Techner says was 
a long-term goal.
“Things have evolved quite 
a bit,” Techner said. “Hazon is 
still helpful in an advisory role, 
and we are so fortunate to have 
had their partnership from the 

beginning to get where we are.”
David Goodman, Beth 
Ahm’s executive director, said 
the congregation was thrilled to 
take part in a project like this. 
After a year of virtual mania, 
Goodman was especially happy 
to see an event helping others 
taking place in person.
“So much of what we do as 
a congregation is predicated 
on relationships and human 
interaction, something which is 
lacking over Zoom,” Goodman 
said.
“So, to have people come 
back for a program like this, it’s 
extra special.” 

Beth Ahm volunteers 
prepare dinner for 
Detroit’s Brightmoor 
community. 

Rescued Food

DANNY SCHWARTZ 
STAFF WRITER

TOP: Beth Ahm Tikkun Olam 
volunteers Sharona Shapiro and 
Howard Dembs look over the rescued 
food with Chad Techner (center). 
LOWER LEFT: Project chair Debra 
Darvick is one of the cooks. LOWER 
RIGHT: The Beth Ahm team of Cathy 
Lichtman, Sharona Shapiro, Julie 
Englender, Bob Levine, Debi King, Tim 
Zwickl and Debra Darvick assist Chad 
Techner.