{"id":23399,"date":"2025-02-24T18:43:12","date_gmt":"2025-02-25T01:43:12","guid":{"rendered":"https:\/\/dh.durangoherald.com\/tj\/soups-of-cortez-fundraiser-will-benefit-graces-kitchen\/"},"modified":"2026-03-30T22:35:14","modified_gmt":"2026-03-31T04:35:14","slug":"soups-of-cortez-fundraiser-will-benefit-graces-kitchen","status":"publish","type":"post","link":"https:\/\/dh.durangoherald.com\/tj\/soups-of-cortez-fundraiser-will-benefit-graces-kitchen\/","title":{"rendered":"Soups of Cortez fundraiser will benefit Grace\u2019s Kitchen"},"content":{"rendered":"

\"An
An image from the Soups of the World event a few years back. It\u2019s been rebranded as Soups of Cortez and will benefit Grace\u2019s Kitchen. (Journal file photo)<\/span>du1-i-syn<\/span><\/figcaption><\/figure>\n<\/p>\n

On Friday, Feb. 28, the third annual Soups of Cortez is happening from 4 p.m. to 6 p.m. at the St. Barnabas Episcopal Church, 110 W. North St.<\/p>\n

Two businesses \u2013 the Farm Bistro and Mona Makes \u2013 and five locals are donating their soups for the fundraiser, which benefits Grace\u2019s Kitchen.<\/p>\n

Unlike its predecessor Soups of the World, Soups of Cortez is all to-go; soups are chilled and available by the pint or quart and cost $10 and $20, respectively.<\/p>\n

The reverend at the church, Doug Bleyle, said it\u2019s one of their most successful fundraisers. Last year, they sold more than 73 pints and quarts of soup and brought in roughly $4,000 from it.<\/p>\n

\u201cPeople show up and are supportive,\u201d he said.<\/p>\n

Which is important, since more and more people are visiting Grace\u2019s Kitchen.<\/p>\n

In January, they served 1,345 meals, up from 1,215 in December. Just the other day, the kitchen served 120 at lunch; the next day, Hope\u2019s Kitchen served 145.<\/p>\n

\u201cThis fundraiser helps us greatly,\u201d Bleyle said. \u201cWe\u2019re still seeing challenges with donations and at the same time, an increase in expenses.\u201d<\/p>\n

He acknowledged how the fundraiser used to be called Soups of the World and said they \u201crebranded it.\u201d<\/p>\n

Mike Hart, a chef at the Farm Bistro who\u2019s making two soups of his own, remembered how his dad started Soups of the World.<\/p>\n

\u201cAll the soups are made in Cortez,\u201d Hart said. \u201cIt shows the eclectic nature of people in Cortez. That\u2019s why the name changed, to focus on Cortez and not just the world.\u201d<\/p>\n

He said that all the soups are being made locally this week for the fundraiser, and that they\u2019ll prepare about 55 gallons of it.<\/p>\n

Hart is making a Pappa al Pomadoro soup, which translates to grandpa\u2019s tomato soup, and a French onion soup too.<\/p>\n

\u201cI was going to make an egg drop soup, but onions and Gruy\u00e8re are less expensive than eggs right now,\u201d he said.<\/p>\n

Hart added that the best foods are simple, and so are the classic soups he\u2019s making.<\/p>\n

\u201cThe beautiful thing about soup is that you can take almost nothing and make something beautiful out of it,\u201d he said.<\/p>\n

There\u2019s also tortilla, pork green chile, carrot coconut, Creole fish stew, a lentil dahl and a surprise soup to choose from.<\/p>\n

\u201cI want to help hungry people,\u201d Hart said. \u201cI\u2019ve been in restaurants all my life, and I\u2019ve seen how food prices have risen, and how food insecure people have a hard time getting good, healthy meals.\u201d<\/p>\n

\"The
The Soups of Cortez flyer, detailing the makers and the soups for this year\u2019s Soups of Cortez event.<\/span><\/figcaption><\/figure>\n<\/p>","protected":false},"excerpt":{"rendered":"

cater to all diets <\/p>\n","protected":false},"author":1,"featured_media":23400,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[28,29],"naviga_topic":[],"class_list":["post-23399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-headlines","tag-newsletter"],"acf":[],"author_name":"dh_admin","_links":{"self":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts\/23399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/comments?post=23399"}],"version-history":[{"count":1,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts\/23399\/revisions"}],"predecessor-version":[{"id":78101,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/posts\/23399\/revisions\/78101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/media\/23400"}],"wp:attachment":[{"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/media?parent=23399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/categories?post=23399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/tags?post=23399"},{"taxonomy":"naviga_topic","embeddable":true,"href":"https:\/\/dh.durangoherald.com\/tj\/wp-json\/wp\/v2\/naviga_topic?post=23399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}