Vanguard’s All Cans on Deck Makes a Difference in the Community

Vanguard celebrated its 22nd annual two-week long “All Cans on Deck” food drive, which started June 13, and provided more than 2.3 million meals globally to local hunger relief agencies and non-profit organizations in the surrounding areas where our crew live and work (Pennsylvania, North Carolina, and Arizona). Donations were gathered across Vanguard’s three domestic sites in the U.S., and in Pennsylvania, Vanguard crew donated more than 1.3 million meals to those in need. 

Vanguard’s annual All Cans on Deck food drive donated more than 2.3 million meals to local hunger relief agencies.

Through Vanguard’s All Cans on Deck food drive, the firm’s crew make a difference for those living in food insecurity by not just providing food, but by providing monetary donations that strengthen the buying power that agencies have for those items they need the most. 

At the ceremony, Carolyn Biondi, executive director of Arm in Arm, highlighted the importance of those donations, saying, “Credit donations allow us to fill in when we’re missing on certain food groups… but even more so, allow us to provide fresh food, which is so important.” This year, Vanguard crew donated nearly $500,000 to local agencies, which also received a company match from Vanguard—an increase in 20% from last year.

“I am proud to go to work each day with people who care about giving back,” said Vanguard CEO Tim Buckley. “While our economy continues to grow and we are in the tenth year of a bull market, not everyone has benefited. Our crew recognize that thousands of families in our communities go to bed hungry each night. We try to alleviate some of that food insecurity by funding over 2.3 million meals through local agencies.”

All Cans on Deck is one of the many programs in Vanguard’s extensive portfolio of Community Stewardship efforts.  This year, donations raised in Pennsylvania will go to the follow agency partners: Philabundance, the Food Bank of Delaware, the Chester County Food Bank, the Food Bank of South Jersey, Pottstown Cluster of Religious Communities, Arm in Arm, SHARE Foods and the Salvation Army.

Serve Up Fresh Healthy Meals After Thanksgiving plus Leftovers

Thanksgiving weekend is still going- besides turkey, try cooking something unique. How about Cooking with Ronco's Chef Paja Sanchez Rotisserie Chicken or Balsamic Onions as a side dish?
Keep the celebration going and serve up delicious fresh meals to your family and friends. 

And don't forget LEFTOVERS! 

Lemon Herbed Garlic Rotisserie Chicken

Serves: 8-10
Rotisserie Time: 2 ½ to 3 hours

Ingredients

• 2, 5-6 pound roasting chickens
• 6-8 fresh rosemary sprigs
• 6-8 fresh thyme springs
• 6-8 fresh sage sprigs
• 6-8 fresh chives
• 2 heads of garlic
• 10-12 lemon wheels
• 4 tablespoons of salted butter, cut into quarter sized pieces
• Fresh cracked black pepper
• Sea salt

Directions

1. Remove chicken giblets. Rinse both chickens inside and out, then dry completely. Trim off tailbone and any excess fat.

2. With your fingers, carefully pull back the breast skin to loosen. Stuff 2 lemon wheels, 2 sprigs of each herb and a couple of pats of butter between the skin of both chickens.

3. Stuff the cavity of each chicken with a whole garlic clove, 2 lemon wheels and a couple of pats of butter. (This adds flavor while the chicken is cooking, but don’t over-stuff.  It will increase the cooking time.)

4. Truss chickens to secure legs and wings.

5. Generously salt and pepper the skin on the top and bottoms of both chickens.

6. Place on rotisserie rods. I like to separate the two chickens with a couple of lemon wheels to allow the skin between them to have airflow to crisp up.

7. Cook chickens for 15 minutes per pound of meat (approx. 2 ½ to 3 hours). Allow chickens to reach 165º F or test with knife by piercing meat between a leg and thigh to make sure juices run clear.

8. When fully cooked, set rotisserie to NO HEAT ROTATE and let chickens rest for 10-15 minutes before serving.

Herbed Balsamic Rotisserie Onions

 Ingredients

• 2 pounds red boiler onions
• 3 tablespoons olive oil
• 2 tablespoons aged balsamic vinegar
• 1-tablespoon fresh chopped rosemary
• 1-tablespoon fresh chopped thyme
• ¼ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

Directions

1. Peel onions by hand. Or, to make peeling easier, bring a large pot of water to a boil. Lower heat to low and submerge onions in hot water for one minute. Drain and cool slightly, then peel. If you try this method, you may want to take a few minutes off your cooking time.

2. Place peeled onions in a large bowl and add in all other ingredients. Toss to coat onions.

3. Using a slotted spoon or tongs, remove onions from sauce and place into your rotisserie basket. If you have any smaller onions, place those towards the bottom of the basket and the larger ones towards the basket handle. Close basket securely to prevent onions from rolling around and place onto rotisserie spit.

4. Cook in your rotisserie for 20-25 minutes or until onions start to char to your liking.

5. Carefully remove basket from spit and toss with the remaining sauce in the bowl. Serve warm.

Special thanks to Cooking with Ronco, Chef Sanchez, and Jen Morgan.