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Online Publications
Donation of 15,000 Meals Brings Help, Hope to Families in Farthest Reaches of Rural NY
By Generous Donor Partners with RMM for Food Delivery
The fields and the orchards have gone to sleep, now dormant for the season — and have taken with them the livelihood they provided to those who labor there. The land, still full and green and lush with life just six weeks ago, now hides under a crystal blanket, the season’s first snowfall in a place where winter comes early.
Thank you for your consideration and support, and your role in helping to end hunger one meal at a time.
By Chet Jones | Feed the Children, Inc.
Based upon the projected number of families being served in FY25 and planned events, we would like to request 120,000 units of Heavenly HARVST products to utilize and incorporate into Feed the Children’s U.S. Food Box Program and Family Outreach initiatives. These programs will be supported through Feed the Children’s 5 Distribution Center locations.
COVID-19 crisis heaps pressure on nation’s food banks
By NBC News
Food banks and pantries across the country are facing a steep drop-off in the bread and butter of their operations: food donated by supermarkets and farms.
A Chef Designs Shelf-Stable Meals for the Needy
John Doherty, an owner of the BLACKBARN Restaurant, has created a line of pouched meals to feed the hungry.
Into Them | John Doherty Q&A
By Stephanie | The Verse Media
Chef-Owner, BLACKBARN Restaurant in NYC
Founder and Chairman, the Heavenly HARVST Foundation
Now’s about the time we feel the tug of culinary conflict—the cooling-off period in our on-again/off-again love affair with food. We at The Verse would like to propose a third way, one for grown-ups: Maybe eating is more like going steady.
A Chef Designs Shelf-Stable Meals for the Needy
By Florence Fabricant | New York Times
John Doherty, an owner of the BLACKBARN Restaurant, has created a line of pouched meals to feed the hungry.
Fine Dining Chef Channels His Cooking Chops To Feeding The Hungry
By Abigail Abesamis | Forbes
After 30 years at the Waldorf Astoria, where chef John Doherty oversaw a kitchen staff of more than 150 and cooked for kings, presidents and heads of state, he’s using his culinary expertise to feed hungry Americans. Doherty founded Heavenly Harvst, a nonprofit organization that provides nutrient-dense, preservative-free foods to those in need at no cost to them.
Videos
Heavenly Harvest Wants Your Help In Ending Childhood Hunger
By Stephen Garner | Mr Mag
Heavenly HARVST, a not for profit organization that makes delicious and nutritious foods that are distributed to those in need, is hosting a benefit dinner next week in New York City.
Join Chef John Doherty and Feed the Children for a benefit dinner to help end childhood hunger at BLACKBARN Restaurant, located at 19 East 26th Street, on Tuesday, September 24th.
16 Foods You’re Probably Slicing, Peeling, and Cutting All Wrong
By Cheyenne Lentz | Insider
Applying too much pressure with a dull knife will crush bread, according to John Doherty, chef and owner of BLACKBARN Restaurant and founder of the Heavenly HARVST Foundation.
St. Nicholas of Tolentine Church and Chef John Doherty Distribute Free Food to those in Need
Every Tuesday, the Church of St. Nicholas of Tolentine in the Bronx gives out free food to low-income people. This is a free service, and hundreds of families have benefited from it. This week chef John Doherty, from BLACKBARN restaurant and Heavenly HARVST Foundation, and his business partner Mark Friedman, CEO of HARVST, arranged for distribution of meals to those in need.
Cooking for presidents: Meet the chef who has cooked for everyone from Reagan to Bush
By FoxNEWS
Chef John Doherty reveals his presidential menu on ‘Fox & Friends.’ Visit healthyharvst.org for more.
I’m NoMad – Black Barn
Chef John Doherty discusses his culinary journey and the passion behind BLACKBARN Restaurant in NoMad, NYC.
Meet John Doherty of BLACKBARN Hudson Valley | Chefs Table
Continuing with our Chefs Table feature, we’re proud to present Chef John Doherty of BLACKBARN Hudson Valley at the Diamond Mills Resort in Saugerties. Stay tuned for more on John and the other members of our Chefs Table network!
NYC Chef Feeds Communities Through Gourmet Meal Program | Blackbarn Restaurant
Discover how Doherty’s nonprofit Heavenly Harvest Foundation has distributed over 400,000 meals, and how his latest venture—HopeKitchenFood.com—lets you support the cause by purchasing delicious, ready-to-eat meals for your family. Every 5th meal purchased donates one to someone in need.
Reinventing Thanksgiving leftovers with Chef John Doherty
By FoxNEWS
Former Waldorf Astoria Executive Chef John Doherty has tips to revamp your turkey leftovers.
Bill Boggs Interviews Master Chef John Doherty
By CityView
Hear the secrets of creating and managing a happy, efficient kitchen from John Doherty, former head #chef of the Waldorf Astoria and current owner of BLACKBARN Restaurant in #NYC. His methods can be an inspiration to chefs everywhere!
Working Together to End Hunger
Feed The Children and Heavenly HARVST, along with BLACKBARN Restaurant join forces to fight food insecurity in the United States.