http://www.dccentralkitchen.org News from DC Central Kitchen http://www.dccentralkitchen.org/article.php?id=262 (Above) Young girls at Girls, Inc. participate in a forensic science simulation. This summer, DCCK meals enabled city youth agencies like Girls, Inc. to focus their time and resources on programming instead of meal preparation. DC Central Kitchen served over 27‚000 lunches and snacks to 18 youth programs in the D.C. area this summer as part of the US Department of Agriculture (USDA)’s Summer Food Service Program – known in D.C. as the DC Free Summer Meals Program. These meals saved money for local organizations and gave kids access to healthier choices. About 70 percent of the 45‚000 students enrolled in DC Public Schools receive free or reduced–price meals during the school year.  During summer vacation months‚ however‚ these kids have very limited access to quality meals at little or no cost. USDA’s Summer Food Service Program (SFSP) pairs youth agencies capable of reaching these underserved youth with food providers like DCCK in order to ensure that kids have access to healthy‚ nutritious meals even when schools – and their meal services – are out for the summer. Over 300 D.C. community centers and non–profits in D.C. served meals through SFSP this summer. Food providers received reimbursement for delivering their healthy meals‚ and youth agencies received great nutritious food and a community–wide incentive for participation in their programs. In addition to providing nutritional benefits for kids and financial relief for their parents‚ DCCK meals enabled city youth agencies‚ such as Metro TeenAIDS‚ Girls Inc.‚ and the Sitar Arts Center‚ to focus their time and resources on their own unique missions. Without SFSP‚ these agencies would need to pay for and prepare meals themselves – a serious burden for organizations lacking the type of kitchen facilities and trained staff found at DCCK. “By not having to try to incorporate food into their budget‚ these agencies could focus on strengthening their programming‚” said Crystal Nicholas‚ DC Central Kitchen Agency Relations Coordinator. Personnel from recipient agencies repeatedly remarked how much their students enjoyed DCCK’s meals‚ which included a hot main dish‚ a side‚ a salad and milk. At Metro TeenAIDS‚ Crystal even overheard a young boy playing a song he had written on the piano about how much he loved DC Central Kitchen food. Participation in SFSP was made possible by DCCK’s Healthy Returns program. Healthy Returns brings healthy meals and snacks to agencies serving low–income children and at–risk youth throughout the Washington DC area year–round. In addition to high quality food service‚ Healthy Returns offers nutrition education to children and parents‚ empowering them to make healthy dietary choices in their daily lives. http://www.dccentralkitchen.org/article.php?id=261 Thanks to creative flavors and team democracy, Team Curry Me Over’s curry beat out the competition to win first place at yesterday’s Chicken Curry Cook–Off. The Cook–Off‚ which takes place in week six of the 12-week Culinary Job Training Program‚ provides students with a fun opportunity to collaborate with their classmates and test out their new cooking skills. The 25 students of Class 80 were divided into five teams‚ and each of their curries was judged on presentation‚ creativity‚ preparation‚ composition‚ and flavor.  Judges of the cook-off included Michelle Gilliard of the Walmart Foundation‚ Thomas Penny of Courtyard Marriot‚ Greg Lloyd of Zola‚ and Danny Alahouzos of Prime Foods. Prime Foods donated over 1‚000 lbs. of chicken to make the Cook–Off possible‚ and Walmart is the official sponsor of Class 80. For Michelle‚ the Cook–Off showcased the great work of the Culinary Job Training Program. “I am so impressed‚” said Michelle. “I am impressed with this food and with this incredible program. These students are really on a long-term trajectory for success.” Team Curry Me Over won first place for their curry. The secret to their success‚ according to team member Walter Lewis‚ was using mint to enhance the flavor of their pineapple instead of sugar. The team also found a way to work through the problems they had encountered during the Cook–Off practice-round the day before. “The first day [the practice-round] was a bunch of wrestling with each other,” said Curry Me Over team member Maurice Primrose. “But then we came together and took votes on everything that went into the dish.” The Cook–Off is one in a series of events that are part of the Culinary Job Training Program‚ designed to prepare trainees for careers in the food service industry and give underemployed individuals the tools to overcome poverty and become self-sufficient. Cook-Off Judge Michelle Gilliard of The Walmart Foundation with the first place team, Curry Me Over. http://www.dccentralkitchen.org/article.php?id=260 Spicy aromas filled the DCCK kitchen on Wednesday at the 80th Culinary Job Training class’s Heritage Day, a quarterly event that brings together renowned chefs from around the DC area to teach students the dishes of different cultures from around the world. This Heritage Day introduced students to French and Mexican cuisine. Christophe Poteaux & Michelle Poteaux, co-owners of Bastille in Alexandria, taught students to make both a traditional lemon curd tartlet with fresh raspberries, and a sautéed skate wing with brown butter and caper sauce. A team from Chipotle Mexican Grill, which included Phil Petrilli (Regional Director – Northeast Region), Rich Waldo (Team Director – Mid-Atlantic South), and Teddy Ferguson (Area Manager – DC/Maryland), led a session on creating naturally raised beef barbacoa tacos with roasted guajillo salsa, cotija, and avocado. Teddy was impressed with the student’s desire to learn new skills and techniques. “They’re like sponges,” said Teddy. “Their curiosity is so great.” Heritage Day concluded with a question and answer session on the challenges of working in the food industry and the chef’s career paths. Christophe emphasized that becoming a successful chef required a commitment to constantly learning new ideas. “Listen. Look. Observe. Spy on other cooks. You can’t learn overnight – be patient,” advised Christophe. For Culinary Job Training students, Heritage Day provided a great opportunity to try cuisines that many had never experienced before. “I went to a lot of Applebee’s growing up in D.C. - places like that, it’s all the same,” said Kenny Hinton of Class 80. “It’s great to be exposed to fine dining. Heritage Day inspired me.” http://www.dccentralkitchen.org/article.php?id=259 Students at Next Step Public Charter School visit the salad bar provided by our contract foods division, Fresh Start. On Monday, DC Public Schools announced that it has selected DC Central Kitchen to provide made-from-scratch meals for 7 elementary schools as part of a pilot project to improve the quality and nutrition of its foodservices. DC Central Kitchen has already been providing locally sourced, made-from scratch-meals at Washington Jesuit Academy and Next Step Public Charter School, and has led the way as a model of school food reform, while at the same time strengthening local producers and providing economic opportunities for local residents. DC Central Kitchen CEO Michael Curtin, Jr. spoke of the program's significance to our city: This contract starts the process of bringing school food home. For the last several years, we’ve been providing food service to a small number of DC schools using local food and DC residents to provide these students with healthy, nutritious food that they love to eat and helps them perform better in the classroom.  In addition, we’ve been able to put significant dollars into the local economy by creating jobs and supporting local family farms.  We are incredibly excited to now expand this program into the DC public school system, keeping our students fit and dollars in our community.  This is a bases loaded home run for our great city. The pilot program begins Aug. 23, on the first day of the school year. The schools included in the contract are: Kelly Miller Middle School, Thomas Elementary School, Burrville Elementary School, Aiton Elementary School, Kenilworth Elementary School, Marshall Elementary School and Prospect Learning Center. http://www.dccentralkitchen.org/article.php?id=258 Fruit and vegetable tasting, plant identifying, and an organic garden walk-through were all part of the Wingate Apartments Summer Camp’s July 28 trip to the People’s Garden at USDA Headquarters on the National Mall. The trip gave 11 kids the opportunity to learn how food can grow even in the city and to experience the fun in eating fresh vegetables picked right from the ground. A free public garden open year-round, The USDA People’s Garden is a living exhibit of the benefits of gardening. The Garden offers free Youth Education classes each summer that introduce kids to a side of their food that they may be unfamiliar with. “This is a really great opportunity for kids to see where their food comes from,” said Lauren Statman, Healthy Returns Coordinator and Nutrition Educator. “Food is naturally dirty, it doesn’t have to be in a plastic package – it’s great to see food in a new way, not out of a convenience store.” Wingate Apartment’s resident services program in Southwest DC is a recipient of DC Central Kitchen’s Healthy Returns meal program. Healthy Returns brings healthy meals and snacks to Wingate’s youth program and 35 other agencies serving low-income children and at-risk youth throughout the Washington, D.C. area. Earlier this year, a survey of Healthy Returns partner agencies revealed an interest in youth nutrition and gardening education programs. As a result, Healthy Returns has developed a youth outreach program that has organized 12 trips to both the People’s Garden and The Youth Garden at the National Arboretum, and nutrition workshops for Healthy Returns site coordinators. http://www.dccentralkitchen.org/article.php?id=257 http://www.dccentralkitchen.org/article.php?id=256 After 12 weeks of intensive instruction, Arnold Young is standing tall alongside 20 other graduates at the 79th Culinary Job Training Program class graduation at the U.S. Navy Memorial and Heritage Center. Arnold had his pick of three job offers at the conclusion of the program and decided on employment in kitchens at both Geppetto Catering and Good Stuff Eatery in D.C. Arnold admits that his life has changed drastically in the last three months. On February 4, 2010, he was released from a three-year prison sentence for selling cocaine and possessing unregistered firearms. Just four months later Arnold is concluding the Culinary Job Training Program with full employment. He was also awarded both "Most Improved" and "The Ron Swanson Life Skills Award" at the graduation ceremony. "I had never worked before the Kitchen," said Arnold. "I had sold drugs. But I'm working now. I'm not going back to the streets. I'm able to provide for my son legally now. And my family's behind me." Arnold is just one story of 21 in the "Superfine 79" CJT class. Eighteen of the 21 students have already been hired in the D.C. area at establishments such as Zola, Harry's Tap Room, and Good Stuff Eatery. The class had six students with perfect attendance for the entire 12 week session – a record number for the 20 years of the CJT program. Attendants of the 79th CJT class graduation were in high spirits at the packed Heritage Center Auditorium. Keynote speaker Bernard Wood, Area General Manager of Sodexo, encouraged graduates to remember three points for future success: perseverance, control of your own destiny, and focus. Vanessa Daniel, graduate of the 77th CJT class, explained her own lesson for succeeding in life after the program. "To the 79th Class, there are only five words I can say to you: Attitude, Attitude, Attitude, Attitude, Attitude." DC Central Kitchen President Robert Egger arrived at the ceremony just in time to address the graduates after being stranded in Vermont after a canceled plane flight. Robert jokingly compared his own day's journey to the hardships overcome by the graduates. "Just like the class, they tried to keep me down, but I had to fly," said Robert. http://www.dccentralkitchen.org/article.php?id=255 Photo by Ezra Gregg Just as discussion of reforming school food heats up, DC Central Kitchen is expanding our pioneering initiative to bring fresh, local food to school cafeterias. Fresh Start now provides contract food service for Next Step Public Charter School in Columbia Heights. Next Step joins Washington Jesuit Academy, which has contracted with us for several years. Our approach is unique, combining school nutrition with job creation and investment in growers. When a school like Next Step contracts with Fresh Start, it allows us to hire graduates of our Culinary Job Training Program to cook from scratch on-site at the cafeteria. “The food is excellent and fresh,” says Principal Susan Espinoza. “It is not greasy or processed. The salad bar is the biggest hit with the kids. They are eating so much salad!” Next Step serves students who face extraordinary challenges or who are not supported in traditional high schools with the opportunity to continue their education in their native language, whether English or Spanish. Students at Next Step are generally immigrants, ages 15-24, with little or no formal education and low literacy. All staff is bi-lingual, intimately working with students at their own pace as they progress through the six steps to receiving their GED in English and/or Spanish. Photo by Ezra Gregg James, a graduate of DC Central Kitchen’s Culinary Job Training program and employee of Fresh Start, transports homemade, locally grown, and seasonable cuisine to Next Step for both breakfast and lunch. Because Fresh Start is the first non-Hispanic caterer for Next Step, students are exposed to many new foods, such as bulgur, wild rice, and various spices. To encourage student exploration of the new foods, third period teachers provide an explanation of the lunch menu. “I used to never eat the food at lunch. But I love the salad bar. One day, we had scallops, and another day, we had halibut. The exposure to new food is good and because many students work in restaurants, they appreciate the quality,” says Gonzalo, a student at Next Step. Staff also enjoy the food with the students. “Students are happy about the new catering and are eating much healthier. They feel special because of the excellent presentation,” says Susan. “It’s great working with an organization that wants to do the right thing.” http://www.dccentralkitchen.org/article.php?id=254 When Anthony Barclay began his week-long internship at the Fairmont Hotel, the executive chef asked about his strengths. "I work well with hot foods," said Anthony. So the chef put him in the cold food station. "It was a challenge, but I learned how to garnish, shave fruit, and make a variety of sandwiches. I felt like a real employee for a week," says Anthony. Internships are meant to immerse Culinary Job Training students in a professional kitchen, providing real-life work experience as they hone their skills. Another student, John Ebron, had his internship at Fannie Mae. "On my first day, the chef asked me to prepare tuna salad for 400 people, but he didn’t give me a recipe. I made it my own way and sent it out. Then the chef came back and asked me to make chicken salad, so I figured he must have liked the tuna salad!" Our internship sites include: Fairmont Hotel – Washington DC Holiday Inn Capitol – Washington DC National Geographic Society – Washington DC Fannie Mae – Washington DC Bethesda Country Club – Bethesda, MD Evening Star Café – Alexandria, VA Gaylord National Resort & Convention Marriott International – Bethesda, MD Canadian Embassy – Washington DC Rustico Restaurant – Alexandria, VA Mebrat Fenta, a Culinary Job Training student from Ethiopia, interned at the Gaylord National Resort & Convention Center. She learned how to use some of her traditional foods to make other cultural dishes. "I know avocado, but not guacamole. I know cabbage, but not coleslaw. I learned to make these new items and they liked the way I worked," said Mebrat. Students do their best to exhibit excellent work ethic. "I went in with confidence," says John Ebron, "and when the cold food chef was unavailable, they allowed me to take over his section!" Now, students are preparing for their ServSafe exam. "I know I’m a hard worker, but when I pass the exam, I’ll have definite proof of my qualifications," says John. Special thanks to all of our internship sites and good luck to students as they prepare for their exam. http://www.dccentralkitchen.org/article.php?id=253 DC Central Kitchen's first nutrition workshop for our Healthy Returns site coordinators was a huge success. Designed to empower the agency staff members, the nutrition workshops will enable agencies to promote nutrition among their students on a daily basis beyond the formal nutrition classes. With over 40 agency staff members present, the workshop began with an overview of healthy living, including the importance of eating plant-based foods, whole and fresh foods, portioning our plates, and being active. An intense area of discussion was the need for agency staff to consistently model healthy lifestyles in order to combat the prevalent unhealthy learned behaviors of many children. A representative from Young Ladies of Tomorrow commented: "We need to intentionally discuss holistic, healthy lifestyles choices with our girls. This workshop has encouraged me to be more consistent." Special guest Toni Betschart, PhD, from the U.S. Department of Agriculture, provided a lesson on diet myths. "Carbohydrates are not fattening, but it's what we put on the carbohydrates that is fattening!" said Toni. The workshop also provided agency coordinators with fun summer activities to do with kids that also teach them about nutrition. For example, making smoothies with bright color fruits and having the kids predict the resulting smoothie color. DC Central Kitchen also provided summer field trip ideas and offered agencies the opportunity to come gleaning so kids can learn more about their local food sources. "I'm excited to take our kids on nutrition field trips this summer," said a representative from Community of Hope. Special thanks to all of the Healthy Returns site coordinators who attended our first nutrition workshop! http://www.dccentralkitchen.org/article.php?id=252 Those who walked into Boston's East Zone Early Learning Center classroom Monday, May 24 might have encountered a site a little out of the ordinary: 130 elementary students sitting eagerly in front of plates of roma tomatoes. The tomatoes, donated by Food for Free to the Campus Kitchen at University of Massachusetts Boston, served as the base ingredient to the afternoon's salsa making lesson. Campus Kitchen coordinator Chelsea Goulart and Campus Kitchen volunteers organized the event to celebrate the recent tilling of the Campus Kitchen salsa garden on ELC-East's grounds, and show students the benefits they could soon be reaping from fresh produce. "We wanted to show them what they would be doing once things grow," said Goulart. "And that good food can be healthy for you." To instruct the chopping and mixing effort, Goulart invited a guest chef, Steve Dunn, to teach the students the most precise way to chop tomatoes with plastic knives. Dunn, who studied to be a chef in France, now runs his own blog, Oui, Chef, which chronicles how he teaches his kids to cook in a healthy way. Dunn is also a big contributor to Share Our Strength’s Operation Frontline. The day began with a garden tour for participating students from the university. Later, teachers sat their students at tables filled with roma tomatoes to begin the lesson. Chef Dunn gave a demonstration and students set to work chopping up the key ingredient. While they chopped with the help of Campus Kitchen volunteers, Chef Dunn prepped the cilantro to go with peppers, onions, and garlic he’d already set on the tables. "They asked the chef questions like, 'How do you chop so fast?'" said Goulart. "The kids took a long time to cut through the tomato carefully and make sure they did it right." Once everyone had the chance to mix the tomatoes into large bowls, they sampled their masterpiece with tortilla chips. Goulart provided canned salsa so they could recognize the difference between fresh and processed product, and the Campus Kitchen also served hummus and guacamole to introduce more healthy foods. Even though the children were staring at a whole tomato at the beginning of the day, every single child tried – and most enjoyed – their finished product. "The teachers and parents were really encouraging about it, and the kids saw a lot of us enjoying it," said Goulart. "All of them were willing to give it a shot." http://www.dccentralkitchen.org/article.php?id=251 It's noon at DC Central Kitchen and the Culinary Job Training students are on edge. They've been working in teams all week, testing recipes, tasting ingredients, and deciding roles in preparation for this day. And now they are ready to put their culinary and team work skills into practice as they compete to make the best seafood en papillote. The Kitchen is hectic as students work at full speed. Team "Quatre Cuisiniers" incorporates parmesan cheese, beans, jalapeno, lemongrass, and carrots into their papillote. 'The A Team' adds lobster as their secret ingredient. And then just as quickly as the cooking began, the final dishes are plated, and the students line up to present to the judges. Our judges include: Lisa Nitze, Ashoka Dale Rainville, Boeing Celeste James, Kaiser Permanente Matthew Tranchin, The White House Sean Thomas, Gateway Marriott Judges assess presentation of the dishes The judges base their evaluation on presentation and taste. "I'm trying to savor each and every bite," comments Matthew Tranchin. As the judges try each dish, the students share their experiences working in teams. "For our team, we had to remember that everyone is dealing with something, we all have different personalities. We just have to keep an attitude of gratitude," said a student from Team Sensational Flavors. Matthew Tranchin asks if students faced any challenges during the cook-off. Kevin Chase of "The A Team" replies, "Our greatest challenge bringing together four great minds into one great dish, because everyone came with ideas that were good ideas, but we can only have one dish." Once the judging was complete, "De' Mean Cuisine" pulled ahead of the rest to take first place. The quarterly cook-offs, part of the 12-week Culinary Job Training Program, provide the students with the opportunity to collaborate and stretch their culinary horizons as they prepare for their new careers in food service. Congratulations and special thanks to our judges. http://www.dccentralkitchen.org/article.php?id=250 Robert Egger, president and founder of D.C. Central Kitchen, spoke to 631 graduates on May 16 at Gettysburg College's Commencement Exercises, where he was also awarded an honorary degree as Doctor of Public Service. "Some would call you ‘Generation Next.' I must disagree with that. From where I stand, you are ‘Generation Now.' This country needs you now. This world needs you now. Behind you are millions of younger peers who are looking to you to break new ground," Egger said. Gettysburg College is also home to one of our 26 Campus Kitchens across the country: a project that replicates our innovative model by combining on-campus kitchen space with student leaders. Read more at Gettysburg’s website… http://www.dccentralkitchen.org/article.php?id=249 On Wednesday, the 79th Culinary Job Training class participated in our quarterly Heritage Day, this time focusing on the legacy of women chefs. The Heritage days are part of a series of special events in the curriculum of the Culinary Job Training program, each designed to broaden the repertoire of these new culinary professionals. The program is aimed at preparing our trainees for a career in the food service industry, giving these underemployed individuals the tools to triumph over poverty and become self-sufficient. “When I started my career in the eighties, only 11% of chefs were female,” says Chef Linda Vogler, DC Central Kitchen Culinary Instructor. “For years, out of the 200 members in the American Culinary Federation (ACF) chapter in Charlotte, NC, only two were women.” For Heritage Day, our 79th Culinary Job Training class learned about the trials of women in the culinary field, but also celebrated their great strides. Led by visiting Chef Ruth Gresser, owner and chef of Pizzeria Paradiso, the students mixed, kneaded, and tossed whole wheat pizza dough. Although tentative at first, students gained confidence as they worked with the elastic dough, topping it with tomatoes, buffalo mozzarella, salami, and a variety of olives. At another station, students worked with Suzanna and Bettina of Loulies. After pan searing free range chicken, students baked the chicken in a mixture of mint, cheese, and Greek yogurt, using garlic and onions fresh from the farmers market. The Heritage Day meal concluded on a sweet note as Kate Jansen, founder of Firehook Bakery and Pastry Chef at Willow, led the students in making strawberry rhubarb crisp. With an emphasis on teamwork, students worked together to mix the ingredients and make a perfectly delicate crumble topping. Once the cooking concluded, Robert Egger, founder and president of DC Central Kitchen, spoke of how women chefs have smashed the old stereotype of the chef as being predominantly male. Each visiting chef also spoke to the students, explaining both the challenges and blessings of their culinary careers as women chefs. “Although some still refer to the ACF as the ‘brotherhood,’ the Culinarian Code has finally been re-written to reflect both genders. The profession is gradually evolving,” concluded Chef Linda Vogler. Special thanks to our visiting chefs! We hope to see you again soon. http://www.dccentralkitchen.org/article.php?id=248 When Jose Andres was recently featured on 60 Minutes, he deflected some of the spotlight to bring national attention to our innovative programs. Watch CBS News Videos Online Watch CBS News Videos Online Thanks again to Jose for his phenomenal support of our mission since the beginning. As a volunteer, board member, fundraiser, and employer of our graduates, he has made a tremendous contribution. http://www.dccentralkitchen.org/article.php?id=247 For twelve weeks, the fifteen students of Class 78 worked diligently to hone their knife skills and life skills. During the last two weeks of class, students participated in a coordinated job search, learning to write resumes, prepare for interviews, and approach potential employers. On April 20, 2010, the hard work of our 78th Culinary Job Training class paid off as each student graduated with full employment. Students are employed at: Fresh Start Catering Spy City Cafe Cosi Golden Corral Gospel Rescue Ministries Bulletin Capitol Building at the Baby Gourmet Eatery Zola Arlington Hospital Army Navy Club Jamaica Jamaica Aqua Al Star and Shamrock During the graduation ceremony, guest speaker Congressman Keith Ellison (US-Rep Minnesota, 5th District) encouraged the graduates to separate themselves from past hardships and decisions and move forward to seize new opportunity. Jeffrey Ragsdale, a graduate of our 77th Culinary Job Training class, returned to provide challenging words of encouragement. Through an eloquently written poem, Jeffrey explained that although students may still face adversity, they will succeed if they continue to pursue knowledge and remain committed. In addition to helping produce over a quarter million meals for social service agencies in the city, Class 78 also: Prepared lunch for Centronia staff as part of their Global Cuisine Class. Celebrated Black History Month with guest Chef Terrell Danley and Hospitality High School. Provided service for the Tyler Elementary School fundraiser, receiving a font-of-the-house service class from Dan Traster. Prepared food for 125 guests, plated 500 plates, and provided table-side service for the Boys and Girls Club Fundraiser at Belle Haven Country Club. Prepared a special meal for a visiting choir at Church of the Pilgrims. Special thanks to all who contributed to the successful graduation of Class 78! http://www.dccentralkitchen.org/article.php?id=246 On a recent Sunday, football players from Northwestern University arrived at a church bearing 23 slow cookers. "One minute they are hauling the slow cookers and the next minute they are sitting and talking with the kids," says Kathryn Guylay, executive director of the Nurture program and community partner to the Campus Kitchen at Northwestern University. Guylay's program promotes efficient and economical nutrition education using volunteers from all backgrounds – from football players to registered dietitians and nurses. The recent collaboration between Nurture and the Campus Kitchen to organize a slow-cooker series brought all types of do-gooders together to teach about more than just what goes inside the pot. "It just seemed like the absolute perfect marriage," said Guylay of the partnership, which began when she applied to a community foundation for a slow cooker grant. The foundation mentioned the Campus Kitchen could help with supplies and volunteers. "We had the expertise and information, Joanna [the coordinator at the Campus Kitchen at Northwestern University] had the funding and manpower," said Guylay. Each part of the series focused on a different category of food that is both cheap and easy to make in a slow cooker: whole grains, fiber, and fruits and vegetables. Nurture volunteers taught classes with recipes for quinoa, lentils, or oatmeal sundaes priced between 30 cents and $1.50 a serving and analyzed from a nutritional standpoint. Campus Kitchen students stepped in to serve taste tests, man the sundae bar and work with kids on edible art while adult classes covered the rewarding ease of slow cookery. A time zone away, students at the University of Maryland Eastern Shore, at Shady Grove from biological sciences, public health, social work, and hospitality management programs swapped roles on a Saturday and served as teachers to a community partner, thanks to a slow cooker grant the partner received. Sponsored by the Campus Kitchen at the University of Maryland Eastern Shore, Shady Grove, volunteers gathered resources at the university and brought residents of the Dwelling Place, a local low-income housing community, through three interactive seminars ranging from knife skills, to nutrition and sanitation. As social workers watched the children, the Campus Kitchen kicked off the session with knife demonstrations, grocery advice, and simple slow cooker recipes. The group then rotated through a discussion about super foods and child nutrition with public health students, and economical cleaning, plus food sanitation with biological sciences students. The result: an information-filled health lesson, complete with take home groceries, cleaning supplies and food samples. The Campus Kitchen at Northwestern University helped supply Nurture participants with something similar, sending families home with beans, barley, fresh carrots and apples. The results of a survey following the program showed 100 percent of participants could recognize whole grains from fake, and most started cooking more breakfasts and dinners at home. Others saw it as a way to add variety to formerly stressful menu planning. One comment from the survey read: "I find it a lot easier to plan meals. My fridge is stocked with leftovers for a quick meal for later on too. My son who is usually very picky even said to me, "Whatever you make in the slow cooker tastes good." http://www.dccentralkitchen.org/article.php?id=245 Recently, cameraman Dave Adams followed along with our amazing street outreach team, First Helping, to see how they change lives every day. http://www.dccentralkitchen.org/article.php?id=244 photos courtesy of Ezra Gregg DC Central Kitchen has been increasingly utilizing our ability to source fresh produce from local farms and vacuum seal and freeze it to ensure a steady supply of healthy, nutritious food throughout the year. Last summer, for example, we stored away 11 pallets (approx 11,000 lbs) of fresh local vegetables for use during the winter. On March 23rd, as winter came to an end, we used our last pallets of frozen heirloom tomatoes to produce our 4,000 daily meals. These frozen tomatoes have taken the place of canned tomato product in our meals, allowing for healthier, lower in sodium options. The tomatoes were purchased directly from farmers at the Shenandoah Valley Produce Auction last summer, and were prepped by our Co-op Shift volunteers and Kitchen staff. The extra evening volunteer shift was added in 2008 specifically to process local produce for later use. By prepping and storing our own frozen produce, the Kitchen, our partner agencies, and the community reap the benefits of eating local all year round – healthier and better tasting food; investing money in the local economy; and being mindful of our environmental impact. http://www.dccentralkitchen.org/article.php?id=243 Photos courtesy of Ezra Gregg If the temperature is above freezing and the farmers are out selling produce, tourists and locals alike will also see the DC Central Kitchen truck and food recovery staff amongst the crowd at Eastern Market on weekend afternoons. As a result of a new partnership with Eastern Market, fresh, nutritious produce and meats are traveling from farm to market to Kitchen. In 2009, DC Central Kitchen received 19,746 pounds of donated produce from Eastern Market. "We are expanding our collaborative relations with community groups," commented Jennifer Eubank, Assistant Market Manager. "With our relationship with DC Central Kitchen, everybody wins." Eastern Market is just one example of how the Kitchen is focusing on sourcing local and forging new relationships with farmers. In 2009, we not only decreased our produce spending at wholesalers and increased our spending at local farms, but we also brought in more fresh food by spending less money. For example, through our new relationships with farmers in the Shenandoah Valley, we purchased 52,504 pounds of produce during the 2009 growing season for a total of $19,015. The same amount of produce would've cost $33,602 from wholesalers. By both purchasing and receiving donations from the farmers at Eastern Market, the Shenandoah Valley Produce Auction and other local sources, we're decreasing our costs and increasing the health of our meals. Like Eubank said, at the end of the day, everybody wins: surplus produce is used to make healthier meals to feed those in need, farmers have less to transport home, and economic power is kept in the community.