Effingham, IL -(Effingham Radio)- On Thursday, May 23rd at 11:00 A.M., Firefly Grill, a family owned sustainable farm and restaurant in Effingham, Ill., presented a donation check to No Kid Hungry, for $10, 000.
No Kid Hungry is a national campaign to end childhood hunger in America. The presentation celebrates the success of a community initiative to raise funds and increase awareness of the national campaign’s efforts to connect the 1 in 6 kids in America who face hunger to the food they need to thrive.
Since the start of the local fundraiser in October of last year, guests had the opportunity to make a donation to No Kid Hungry during their visit to Firefly Grill or neighboring John Boos Factory Showroom & Outlet. For a donation of $25 or more, guests received a special edition Boos cutting board customized with Firefly Grill, John Boos & Co., and No Kid Hungry logos.
The idea had its inception when the owners of Firefly, Chef Niall Campbell and his wife Kristie, launched their Mindful Kids’ menu, a range of healthy kid-friendly dishes created by their daughter Camden with her father’s help. Recognizing that too many children live with hunger despite living in a country that produces plenty of food, the couple and Camden wanted to inspire others to help provide nutritious meals to kids who are in need. “We’re blessed as a family to enjoy plentiful and delicious foods, but there are so many children locally, in our state and throughout the country who don’t have enough to eat. This local fundraiser was an opportunity to share our blessings with others,” said Kristie Campbell.
Firefly Grill is very grateful to its community partners who made this initiative possible. John Boos & Co. donated all 416 beautifully designed, yet durable cutting boards that were used in the fundraiser. Midland States Bank graciously helped by purchasing boards for their entire team for Christmas. “Most especially we want to thank all our many guests at Firefly Grill who showed the generosity of this community by making individual contributions,” said Chef Niall and Kristie.
