Miami Valley Meals makes thousands of meals each week to feed our community. transforming donated and rescued food into nutritious meals for those experiencing food insecurity. For their third anniversary in 2023 they unveiled a lineup of chef-created spice blends created in partnership with Big Axe Spice Salt Free Seasonings; The Root of Love, Give Back Garlic Blast, and Feel Good Fusion.
Having recently celebrated their fifth anniversary they added a new spice to the lineup – The Spice of Life by Chef Marilyn! It’s a baker’s best friend and is perfect for fruit pies, cobblers, cakes cookies and quick breads.
Chef Marilyn Britt first joined MVM in the kitchen as part of her participation in Goodwill Easterseals’ Senior Community Service Employment Program, and upon completion, was hired on permanently. “I joined MVM because they are doing something positive for the world we live in by addressing and contributing to food insecurity, something I always wanted to do. The chefs that prepare the healthy meals love and enjoy their jobs.”
We asked Chef Marilyn to take a break from meal prep to answer our Chef 10 questions and here’s what she told us:
1. What is your favorite ingredient to cook with?
My favorite ingredient to cook with is basil – I love it! It can really uplift a dish and I buy some every time I’m in the store.
2. What ingredient do you dread?
I dread too much salt. As a transplant survivor, I limit my sodium and generally follow a healthy diet.
3. What’s your favorite dish to make?
My favorite dish to make is stir fry. It’s very nutritious and colorful. All of my children and grandchildren love it, and I love making it for them!
4. What’s your favorite pig out food?
My favorite pig out food is sweet potatoes – baked or as a pie. My sister Betty makes the best sweet potato pie. She really puts love in it and it puts a smile on my face.
5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
I like dining at J Alexander’s Restaurant. I like a few of the healthier options from the menu, the atmosphere and the service.
Chef Angie (left) and Chef Marilyn (right) with a table of meals.
6. What’s your best advice for home chefs?
After working at Miami Valley Meals with such a variety of donations – I’ve gotten to be creative and experiment with the team. Some of these ingredients, specifically certain spices and herbs – I hadn’t tried before but have now really grown to enjoy them. So, my advice would be to be creative and give it a try! You can always make small batches and you may find something new that you love.
7. If you could invite any 4 guests to a dinner party who would they be and why?
I would invite Calvin Britt Jr., my sons TaeVon and Justin, as well as my best friend Cheryl. They all love a variety of foods and they are open to trying new things. I love cooking for them because they very much appreciate it and they always give their honest opinion. 
8. Who do you look up to in the industry and why?
In the culinary world I look up to Chef Gordon Ramsey because he tells the truth when it comes to food and explains why.
In the nonprofit world I look up to Ms. Amanda because she always greets you with a smile (-: and she always makes her staff know she appreciates our hard work. She is truly concerned with each and everyone’s feelings.
9. What do you do in the Miami Valley on a day off?
On my days off I read and write letters. I also cook zucchini and banana bread to give away. The team at Miami Valley Meals loves them. (-:
10. Share a kitchen disaster, lucky break or other interesting story:
I was hired at the Monday Community Correctional program part-time in culinary but the very next day, they offered me a full time position. I was also training to become a bus driver at the time and weighing my options – but cooking is in my heart. I’m lucky I got the offer and grateful this led me on my culinary journey. Cooking brings me peace.
Wright Dunbar, Inc. is asking for artists to submit designs that will be used to beautify the Historic Commercial District, by wrapping the “silver” utility boxes! Four different designs will be chosen. The designs should be Wright Brothers/Aviation inspired, Paul Laurence Dunbar inspired or an inductee listed on the Walk of Fame 
Old Scratch Pizza’s 
Chef James Burton has announced “it’s time for me to step away and retire as the Chef of The Pizza Bandit. This decision has weighed heavily on my heart. It wasn’t made quickly or without countless sleepless nights. It feels so strange to be closing this chapter after all of the hard work and dedication over the years, but I know deep down it’s time for a new beginning, even if it’s bittersweet.
Dining out for Easter offers a convenient, festive, and often family-friendly experience, with restaurants often offering special menus, brunch options, and Easter-themed activities, making it a popular choice for celebrating the holiday.
Morning After Burger
American Breakfast Burrito
Belgium Style Chicken & Waffles
Fresh Lime Avocado Toast
Kid-friendly classics
Mr. Kent’s award-winning Bloody Mary
Craft beer & brunch cocktails
Fresh mimosas & lemonades
Downtown Springfield restaurants are joining together to create an unforgettable week of special deals, unique menu items, and incredible flavors from April 6-12! Whether you’re craving tacos, sushi, gourmet dining, or a refreshing açaí bowl—there’s something for everyone! Unlike Dayton’s restaurant week, the sixteen participating downtown eateries will each offer their own special promotions that include discounts, free food and special menus.
lunch
dinner
Piada Italian Street Food recently announced the launch of its new Piada Pockets in three crave-worthy flavors: Spinach & Artichoke, Meatball Marinara, and Spicy Sausage. Baked to perfection in Piada’s signature dough and packed with bold Italian flavors, Piada Pockets will be available at all locations.
