Ordering curbside became the new normal for many in Houston beginning in March. Not only did it help local eateries that were suffering during COVID-19, but it also complied with official orders that kept restaurants and bars shuttered. James Beard Award winner and famed Houston restauranteur, Chris Shepherd, took helping individuals in the food and beverage industry one step further with his nonprofit, Southern Smoke Foundation.
Shepherd launched the foundation in 2015 after learning his former sommelier was diagnosed with multiple sclerosis. Passionate chefs from all over the nation united to help their friend in need by hosting a fundraising festival. The one-time event benefitting the Multiple Sclerosis Society was a huge success, and Southern Smoke has gone on to donate nearly $800,000 to the MS Society, making it the most significant third-party fundraiser in a five-state area. In 2017, Shepherd witnessed the devastating effects of Hurricane Harvey, and his attention pivoted to find a greater way to help people in the food and beverage industry.
The aftermath of Hurricane Harvey prompted the Southern Smoke Foundation to create the Emergency Relief Fund, which provides aid to individuals in the food and beverage industry during natural disasters. However, much like the rest of the world, there was one disaster the foundation did not anticipate - COVID-19. “Normally when we are dealing with crises in large populations, it is usually natural-disaster related-- whether it is wildfire, floods, tornadoes, or hurricanes. Coronavirus was a very different animal because we do not know how long this is going to last,” said Kathryn Lott, Executive Director of the Southern Smoke Foundation.
To-date the Emergency Relief Fund has donated over $2.8 million to individuals and to organizations that help represent people in the food and beverage industry. During the COVID-19 pandemic alone, 22,000 applications from all over the nation have poured in. The foundation has given over $1 million to nearly 600 individuals in immediate need.
This foundation did not stop with funding and has also employed furloughed Houstonians internally to work for the organization. Setting aside time to train new hires on how to manage cases, communicate, and screen applications are just other parts of their bigger mission to serve the food and beverage worker community. “They are great folks who already know how to take on pressure,” said Lott.
Aside from donating to relief foundations such as Southern Smoke or Restaurant Workers Community Foundation to help those in the food and beverage industry, Lott suggests buying gift cards. “Gift cards are a great way to provide urgent funding to restaurants without having the pressure of using them immediately,” said Lott.
If you are interested in supporting local individuals in the food and beverage industry, you can donate to Southern Smokehouse directly online at www.southernsmoke.org. If you are in the food and beverage industry and need assistance, you can apply online at https://southernsmoke.org/fund/.
Coronavirus was a very different animal because we do not know how long this is going to last,” said Kathryn Lott, Executive Director of the Southern Smoke Foundation.