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6 episodes with DC Central Kitchen
8 episodes with DC Central Kitchen
4 episodes with DC Central Kitchen
5 episodes with DC Central Kitchen
3 episodes with DC Central Kitchen
2 episodes with DC Central Kitchen
2 episodes with DC Central Kitchen
2 episodes with DC Central Kitchen
2 episodes with DC Central Kitchen
DC Central Kitchen combats hunger and poverty through job training and job creation in Washington DC, providing hands-on culinary training for individuals facing high barriers to employment while creating living wage jobs and bringing nutritious, dignified food where it is most needed. Social ventures include serving scratch-cooked farm-to-school meals in DC schools, delivering fresh, affordable produce to corner stores in neighborhoods without supermarkets, and operating fast-casual cafes throughout the District of Columbia. Mike Curtin, CEO of DC Central Kitchen views food as a tool to strengthen bodies, empower minds and build communities. www.dccentralkitchen.org
Hosted by David and Nycci Nellis. On today's show: · Petar Zivkovic, assistant general manager at Nina May, who also contributes to the creation of the bar program, and Maret School alum Colin McClimans, owner/chef of Nina May, Opal and the soon-to-be-opened Elena James in Chevy Chase Lake; · The 20th annual Capital Food Fight benefiting the DC Central Kitchen is Nov. 7 at The Anthem. The event is a total foodie fantasy, from great eats and drinks to celeb chef encounters as they battle it out for cooking competition top honors. DCCK's CEO, Mike Curtin, is in with all the delicious details; · Across several decades Pizzeria Paradiso's Ruth Gresser has lifted wood-fired pizzas, craft beers and her fellow female chefs and restaurateurs to legendary heights. Now she's passing the Pizzeria Paradiso torch in a most spectacular and admirable way: Carlos Gonzalez, who emigrated to the U.S. from El Salvador in 2000, started with Ruth as a dishwasher and then rose through the ranks there, recently became co-owner of the local chain. Carlos and Ruth join us to share the whole heartwarming story; · Ready to get your Halloween on? Tour guide John Waldron is here with a spooky tale of the addition of new "ghost tours" here in D.C. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Petar Zivkovic, assistant general manager at Nina May, who also contributes to the creation of the bar program, and Maret School alum Colin McClimans, owner/chef of Nina May, Opal and the soon-to-be-opened Elena James in Chevy Chase Lake; · The 20th annual Capital Food Fight benefiting the DC Central Kitchen is Nov. 7 at The Anthem. The event is a total foodie fantasy, from great eats and drinks to celeb chef encounters as they battle it out for cooking competition top honors. DCCK's CEO, Mike Curtin, is in with all the delicious details; · Across several decades Pizzeria Paradiso's Ruth Gresser has lifted wood-fired pizzas, craft beers and her fellow female chefs and restaurateurs to legendary heights. Now she's passing the Pizzeria Paradiso torch in a most spectacular and admirable way: Carlos Gonzalez, who emigrated to the U.S. from El Salvador in 2000, started with Ruth as a dishwasher and then rose through the ranks there, recently became co-owner of the local chain. Carlos and Ruth join us to share the whole heartwarming story; · Ready to get your Halloween on? Tour guide John Waldron is here with a spooky tale of the addition of new "ghost tours" here in D.C. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today's show: · Petar Zivkovic, assistant general manager at Nina May, who also contributes to the creation of the bar program, and Maret School alum Colin McClimans, owner/chef of Nina May, Opal and the soon-to-be-opened Elena James in Chevy Chase Lake; · The 20th annual Capital Food Fight benefiting the DC Central Kitchen is Nov. 7 at The Anthem. The event is a total foodie fantasy, from great eats and drinks to celeb chef encounters as they battle it out for cooking competition top honors. DCCK's CEO, Mike Curtin, is in with all the delicious details; · Across several decades Pizzeria Paradiso's Ruth Gresser has lifted wood-fired pizzas, craft beers and her fellow female chefs and restaurateurs to legendary heights. Now she's passing the Pizzeria Paradiso torch in a most spectacular and admirable way: Carlos Gonzalez, who emigrated to the U.S. from El Salvador in 2000, started with Ruth as a dishwasher and then rose through the ranks there, recently became co-owner of the local chain. Carlos and Ruth join us to share the whole heartwarming story; · Ready to get your Halloween on? Tour guide John Waldron is here with a spooky tale of the addition of new "ghost tours" here in D.C. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today's show: · Petar Zivkovic, assistant general manager at Nina May, who also contributes to the creation of the bar program, and Maret School alum Colin McClimans, owner/chef of Nina May, Opal and the soon-to-be-opened Elena James in Chevy Chase Lake; · The 20th annual Capital Food Fight benefiting the DC Central Kitchen is Nov. 7 at The Anthem. The event is a total foodie fantasy, from great eats and drinks to celeb chef encounters as they battle it out for cooking competition top honors. DCCK's CEO, Mike Curtin, is in with all the delicious details; · Across several decades Pizzeria Paradiso's Ruth Gresser has lifted wood-fired pizzas, craft beers and her fellow female chefs and restaurateurs to legendary heights. Now she's passing the Pizzeria Paradiso torch in a most spectacular and admirable way: Carlos Gonzalez, who emigrated to the U.S. from El Salvador in 2000, started with Ruth as a dishwasher and then rose through the ranks there, recently became co-owner of the local chain. Carlos and Ruth join us to share the whole heartwarming story; · Ready to get your Halloween on? Tour guide John Waldron is here with a spooky tale of the addition of new "ghost tours" here in D.C. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Today, Clancy speaks with Mike Curtin, Jr., Chief Executive Officer of DC Central Kitchen, the country's first community kitchen. In this episode, Clancy and Mike discussed food as a liberating tool to strengthen communities.
EpisodeTopic In this episode of Pay Pod, host Kevin Rosenqvist sits down with Will Sealy, co-founder and CEO of Summer, to explore the complexities of the student loan crisis in the United States. With a staggering $1.7 trillion in student debt affecting 45 million Americans, Sealy shares insights on how his company is tackling this issue head-on. The discussion delves into the broken systems that have led to skyrocketing college costs, the impact of student debt on individuals and families, and how Summer is providing innovative solutions through employer partnerships and government programs. If you're grappling with student loans or concerned about future education costs, this episode offers valuable perspectives and practical advice. Lessons You'll Learn Listeners will gain a deep understanding of the current state of the student loan system and why it's considered one of the most broken financial systems in America. Will Sealy shares actionable insights on how borrowers can navigate this challenging landscape, including tips on accessing government loan forgiveness programs, understanding income-driven repayment plans, and leveraging employer benefits to reduce debt. The episode also highlights the importance of preventative measures, such as early financial planning for college costs, and how these strategies can alleviate the long-term burden of student loans. Whether you're a student, parent, or employer, the lessons from this episode will equip you with the tools to manage and mitigate the impact of student debt. About Our Guest Will Sealy is a seasoned expert in student loan policy with extensive experience working in government and the private sector. Before founding Summer, Sealy served in the Obama White House and worked alongside Senator Elizabeth Warren, gaining firsthand experience in tackling financial crises and advocating for student loan reform. His passion for social entrepreneurship and helping others has been a driving force throughout his career, from creating safe ride programs in college to co-founding a young professionals board for the DC Central Kitchen. As the CEO of Summer, Sealy is dedicated to simplifying the student loan repayment process and making higher education more accessible for everyone. Topics Covered This episode covers a wide range of topics related to student loans and the broader financial system. Kevin Rosenqvist and Will Sealy discuss the root causes of the student debt crisis, including the rising costs of college education and the impact of state budget cuts on tuition. They also explore the role of government programs in providing relief to borrowers, the benefits of employer-sponsored student loan assistance, and the future of higher education costs. Additionally, Sealy shares his personal journey into social entrepreneurship and how his experiences have shaped his approach to solving complex financial issues. Whether you're interested in student loans, public policy, or fintech innovations, this episode has something for everyone.
Robert Egger is a visionary in the nonprofit sector. He pioneered the "community kitchen" movement with DC Central Kitchen, turning donated food into both meals and opportunities through a revolutionary job training program. His initiatives, including founding board membership at World Central Kitchen with Chef José Andrés, have produced over 350 million meals and propelled thousands toward self-sufficiency. His book "Begging for Change," now celebrating its 20th anniversary, made the case for a new model for the nonprofit sector, one he continues to advocate for today.
Look where I am! I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right? The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order. And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing. AND! Yes, I have been out and about the last week — did you see me? Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~ Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue. How come I am going to all these events and you are not? Go to TheListAreYouOnIt.com About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c'mon let's go do this in DC - what the what? and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons. And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the hospitality world — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic. Guests Social Media Links: Chef Pepe Moncayo and Aishah Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal Instagram:https://www.instagram.com/chefpepemoncayo/ Business Instagram:https://www.instagram.com/jiwasingapura/ Quotes "Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo "Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tuition and Boredom 20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry 24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move 28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow 32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine 34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question 36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship 42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg 44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents 49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival 49:58 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com
Does the term Policy Advocate conjure up the image of a chef? Today we're speaking with Katherine Miller, Founding Executive Director of the Chef Action Network, and author of the book "At The Table, The Chef's Guide to Advocacy". Katherine formerly served as the Vice President of Impact at the James Beard Foundation and serves as an adjunct professor at the Culinary Institute of America. She's worked for 20 years at the intersection of policy, politics, and social impact, and says chefs have an important role to play in this space. Interview Summary Chefs are more and more visible in this advocacy and policy space. I assume that they've been doing this for a long time, but you see more attention to it now, which is nice. Let's talk about sort of its fundamental concept of chefs being involved in the food system at this level. Why do you think chefs and other people in the restaurant industry are equipped to make the food system more just and sustainable? I think that chefs are some of the greatest translators, right? Chefs, as we know them, are the people who cook us delicious meals or host us for events in our lives. But in reality they are taking the ingredients from the farmers and producers and fishermen and translating them to the plate to make them interesting and enjoyable for all of us, right? And the food system is incredibly complicated. It is deeply rooted. The root system overlaps and is incredibly complex. It's off-putting for people to think about how they might get involved in food policy or even understand the different controls on our food. Chefs can really help tell a better story, right? They can take the what's happening in the field and on the boats, and then they can put it on our plate, and they can help explain to us the stories behind all the food, how it's grown, the things that we should be interested in, the decisions that we should make differently. I think they're the ultimate translators and making the world a more delicious place. That makes perfect sense! What inspired you to write your book, "At The Table"? I've been working with the chef community for 10 years, first as a consultant and the founder of the Chef Action Network, and then working with the James Beard Foundation as the first vice president of advocacy and impact for the foundation. Then, after leaving the foundation, continued to work with organizations who are really interested in helping chefs step into policy arenas on things like healthy soils or food waste or medically-tailored meals. All those things are impacted by the policies that our state houses and our federal houses. And it's hard. The restaurant industry is enormous. There are 11 million or so restaurant employees. There are tens of thousands of people who are considered chefs or leaders in the kitchen, and we weren't going to reach them one Chef Bootcamp for Policy and Change at a time. You know, when I left the foundation in 2020 at the sort of tail end of the first year of COVID, we had over 1000 people on the waiting list to get into the Chef's Bootcamp for Policy and Change. We knew we were on to something, but we didn't really have the capacity to expand at scale. So, you know the great thing about a book is it can reach many chefs, culinary students, restaurant workers, farmers. And that's the other thing - I think there's a sort of duality to this idea of chef. It's really anybody who's a food system leader, anybody who is really interested in how the policies control our food system. I'm very excited to have a book out because I wanted this message and the examples and the tips and tools to reach the biggest audience that it could. Boy, it's nice to hear there's so much interest among chefs and work of this type. I'm interested in whether this kind of thing is finding its way into culinary education. You have a position at the Culinary Institute of America, highly visible place. Is this the sort of thing that's showing up in discussions in culinary schools and classes and the training people receive? More and more. I really credit Robert Egger for so many things in life, the great food system advocate and co-founder of DC Central Kitchen. But Robert was one of the first to write an op-ed that was like, culinary education should include advocacy, right? Because in culinary schools all over the country and all over the world, we teach people about flavor, we teach people about dish composition, we teach people about cleaning their station, and being a good person on the line, right? But we don't teach them about sustainability and that concerted way, we don't teach them business school skills and we don't really teach them about policies that impact their business, their sourcing, the way they run their restaurants. So that is growing. I think it's also a benefit of this next generation of chefs and consumers even who are really leading with their values. They want to see people step into this arena. The Edelman Trust Survey, which comes out every year, shows that food systems and food communities are some of the most trusted networks in the world. These leaders of that community have sort of a right, but also an obligation to get involved. The thing I like about the book and the thing I love teaching is that it's easy to do. It's not as difficult as you think it is, but I really think that the students and the consumers are demanding a sort of values-based approach. We're going to see all of the culinary schools add at least one class, if not more, of this type of training, I think in the future. Let's go a little bit deeper into the bootcamp. You've directed the James Beard Foundation's Chefs Bootcamp for Policy and Change. Can you describe what goes on at the camp, and how this has affected your view on the chef's role in the advocacy world? The Chef's Bootcamp for Policy and Change was an idea that Chef Michel Nischan and a James Beard trustee by the name of Eric Kessler had the idea for way back in 2012. They found me because I am a experienced trainer and facilitator. I've worked all over the world with, whether it be land advocates in Nigeria, health experts in China, folks in Australia, democracy in Lebanon, and they approached me and they said, “Hey, we have this idea. Chefs are highly visible. They are celebrities in their own right and we want to help them better use their voice.” That first bootcamp took place in July of 2012. We trained the first 15 chef advocates, and the penny sort of dropped for me that this was a community who are sitting in every single street corner. They have visible storefronts in every single community in America. They are trusted not to kill us, right? They are trusted to deliver something delicious and an amazing experience. They are networked heavily through the producers, both within their region and their city, but also globally in terms of what they source and how they buy. They have an authentic connection to fans, right? The bootcamp, which still continues to this day, trains 15 to 20 advocates at a time. The training module is still the same it was with a few tweaks in 2012. We really put them through their paces on introducing them to this food system and the complications of the food system. They also did role plays and learned techniques on how to be a better advocate. So how to create a message, how to reach out to their networks, how to use their social media profiles to talk about advocacy. And also, how to deal with the sort of haters of the world who might be like, "Shut up and get back to the kitchen". So, a little bit of that. Then the other piece that is so important to the entire food movement is created community amongst themselves. Every bootcamp ends with a dinner cooked by the chefs, for the chefs together with what they source on the working agricultural farm that would take them to. That community then spills out and it grows and grows. So exponentially, you could grow from 15 to 150 to 1000. They take it with them, they teach their staff, they host their own bootcamps or programming in their own cities. So, the bootcamp is one piece of it, but it's really about giving people the tips and tools they need to be an advocate, and then creating community amongst the chefs themselves and also their staffs and their greater community, and really just putting them into the places where they can use their voice to make a difference. You know, it sounds really exciting! So, you have talked us through the process of how this education and training on advocacy and policy takes place. But let's talk a little bit more about the issues. Let's just say the Chef's Bootcamp was happening today and we walked in and we could overhear the discussions. What would we hear people talking about? Would they be talking about how children can be educated about food, about sustainable food systems and regenerative agriculture? Would they be talking about? state law, federal policy? What kind of issues would be important to them today? Today? The Farm Bill, right? Chefs do advocacy in three places really. They do it on the table, right, through what they source, how they market to their customers, the types of labor practices they have in their own restaurant, like that is a self a form of advocacy. They do it within their community. So, a lot of chefs will get involved with local feeding organizations, will get involved with school gardens, things that they can put their hands on and bring people into their restaurant or visit regularly. I see a lot of community interaction. Then there's the hard and long work of state and federal policy reform. We are not going to be able to just uproot our entire food system and throw it out the window. Policy reform is gradual. It takes time and it takes a concerted effort. So, throughout each bootcamp or throughout different programs that I do, say with the Natural Resources Defense Council or programs that are run through No Kid Hungry, where alumni of the bootcamp have really gone on to shine is this federal policy piece. If you walked into a bootcamp today, you'd probably be hearing information about the Farm Bill, the impact of the Farm Bill on local regional food systems, the impact of the Farm Bill on food as medicine programs and SNAP programs, and really looking for ways a chef or a food system advocate could use their voice effectively to make the case for greater funding, to protect funding, to really encourage more progressive policies. That sounds good. You brought up the Farm Bill, so let's talk about that in a little more detail. The last Farm Bill was passed in 2018, so it needs to be passed again now and reauthorized. Vast amounts of money are at stake for this. You mentioned that chefs can advocate for protecting funds that have been used in the past for particular purposes, and also argue for new uses of funds. What would be some of the top priorities? You kind of alluded to several of these, but tell us a little bit more specifically about what the chefs might be fighting for. The Farm Bill is our food bill. I think we don't say that often enough. I think when we look at how the Farm Bill is constructed, we are looking at programs that are everything from specialty crops, i.e., fruits and vegetables, to the Supplemental Nutrition Programs that help people in times of need to not go hungry, to food as medicine programs that help us reach vulnerable populations with more fruits and vegetables at farmer's markets or medically tailored meals in hospitals or in systems. The Farm Bill reaches into all of those things. One thing I like to say about chefs is they're not monolithic. They're not all running around saying this thing. They are well-informed narrators and translators of a complicated food system and encouraging people to pay more attention to things like the Farm Bill and more things like the political nature of our food system. If we want in the long term to redirect subsidies to support more climate smart agriculture, or help us have local and resilient food systems, that's going to happen through the Farm Bill. I was just recently with a bunch of chefs who were on Capitol Hill talking about healthy soil and the need to incentivize farmers through a bill called the Cover Act to help them change growing practices so that their soils would be healthier, and they could do more regenerative agriculture techniques. In a few weeks, there will be folks here really advocating to protect SNAP benefits. I think as we see a growing partisan divide and the growing divide on how to spend government money, SNAP, the Supplemental Nutrition Assistance Program, is always going to be a constant target of that. There's a great anecdote in the book by chef Elle Simone, who talks very eloquently and proudly about the fact that at an early point in her life, she took SNAP benefits. She was broke, and she was financially insecure, and she needed help. She took those SNAP benefits at a time when she needed them, and they helped her complete her education and complete her path to the future. Now, she's a cookbook author and the first woman of color to be on America's Test Kitchen. She is a known celebrity chef around the country, and she wouldn't be there, she will always say, if it hadn't been for SNAP. So, somebody like Elle will come to Capitol Hill and tell that story to put a human face on a program that is often demonized by people who think there are other ways to spend money rather than make sure that people don't come hungry. You know, there's a lot built into what you just said on lots of different levels. SNAP program, relationships with farmers, et cetera. Let's talk about farmers for a moment. I know that chefs have, of course, always had a strong relationship with farmers because that's where they secure what they serve in their restaurants, but it sounds like it's going beyond that. This alliance now is out there in the bigger policy arena around issues of regenerative agriculture and things like that. I'm assuming you've seen some interesting cases of farmers and the chef community coming together to argue for a common purpose. Chefs and farmers are natural partners. There wouldn't be any food on our plates if there weren't for farmers. The types of food and the types of vegetables and meat, and even seafood, fishermen, the world, you wouldn't be able to put things on the plate without those humans. They produce amazing, delicious food, and they do it in ways that are better for the environment. It's nutritionally dense. So, they're a natural partnership, but they haven't always worked together. In part, because they had completely opposite schedules. The farmers are up at 5:00 AM and go to bed at 2:00 PM and you know, chefs are out until 5:00 AM, and at work, they haven't always been able to come together. But more intentionally, organizations are bringing them together. The Natural Resource Defense Council is working a lot with zero food print as a chef-led organization. Those two organizations are working in deep partnership to put chefs and farmers together regularly on Capitol Hill or in state houses, talking about things like the Cover Act, talking about regenerative agriculture, talking about the health that's contained in our soil and how that translates into healthier and more delicious food. They are natural partners, and I'm really excited that they seem to be coming together more on common issues that really are about putting healthy and delicious things in front of us all. Well, it makes good sense that those kind of partnerships have evolved to where they are now. Let me ask you a final question. Well, let's just say I'm a chef and I meet you or people involved in this kind of sphere of work, and I'm thinking, boy, my life is pretty crazy. It's a high stress life, very long hours, lots of decisions to be made and people to supervise, and all kinds of stuff going on in these restaurants. How in the world would I have time to do anything like this? And then also, what are the actionable steps that such a chef might take to help create a better food system? It's a great question, right? We're all really busy people. Everybody's calendar is full, whether it's kids or parents to take care of, whether it's jobs, whether it's volunteering, and we all look at our calendars, and we're like. How could I possibly fit one thing else in here? The number one tip I give chefs and anybody who really wants to be an advocate is you learn to say no first. You learn to look at what you care most about and decide that that is the thing that you are going to focus on. And all the rest of it, you're going to say no very politely to. So, in the beginning of work with chefs, I did an audit of dozens of restaurants and essentially chefs were being asked to donate on average about $50,000 each year to dozens of organizations in their local community and even nationally. When we think about that from a fundraising perspective, if you donated $50,000 to one organization, you would be a top donor to that organization. You would have a totally different relationship with them. I really encourage all of us, but especially the chef community, to take a deep look at the issue that drives you most, whether it's hunger, the environment, ending violence in our communities, mentorship, whatever it is. And really, one, pick that issue and prioritize that issue. Get to know the organizations and the experts that are already working in it, right? We all think that we're so smart and we must be the first people to have thought about X, Y, and Z, and you're not, right? There are lots of experts in the field, and there are now even experts in the field of chef advocacy. There are dozens of organizations actually in the appendix of my book that point you in the direction of different issues that you might want to get involved in. So, get to know the experts. And number three, take a baby step. Schedule an appointment with an organization, sign a petition, do some research. Just take a baby step into, okay, now I'm going to learn more. Now I'm going to do something. And it doesn't have to be a big thing. And then your advocacy will go from there. I'm a political activist at heart, and I want everybody to make sure that they're registered to vote, and vote because that is the ultimate form of advocacy and probably the biggest baby step that we can all take once we've picked an issue and become informed on that issue. There are other tips and tools in the book. I'm all about opening conversation, not closing conversation. So I really encourage people through the book and through some exercises in it to figure out their own narrative that opens conversation, their own set of questions that turns them into sort of active listeners and not lecturers. I think food certainly has enough judgment in it that it doesn't need advocates pointing fingers at each other, talking about how one's point of view is better than the others. It's really simple to get involved. The first step is say no. Pick the one issue that's most important to you. Do the work and get to know the issues and the experts. Take a baby step, register to vote, vote, and then you can grow from there. Bio Named an industry leader and “Fixer” by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine magazines, Katherine Miller was the founding executive director of the Chef Action Network and the former vice president of impact at the James Beard Foundation. She was the first food policy fellow at American University's Sine Institute of Policy and Politics and is a Distinguished Terker Fellow at George Washington University's School of Media and Public Affairs. Miller has built a 20-year career working at the intersections of policy, politics, and social impact. She develops and manages award-winning campaigns, trains activists around the world, and helps deliver millions of supporters – and hundreds of millions in funding – to efforts focused on global health, climate change, gender bias and violence, and food system reform. She is a member of the International Academy of Digital Arts and Sciences (IADAS) and serves on the Board of Directors of both the New Venture Fund and Re:Her DC. Miller is an adjunct professor at the Culinary Institute of America. She lives in Washington DC, on the land of the Anacostan and Nacotchtank people, with her husband, Lou, and their cat, Lily.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.
DC Central Kitchen is America's most ambitious community kitchen, serving up 13,000 meals daily to those in need. Founded in 1989 and located in the heart of Washington, D.C., a city battling some of the nation's highest homeless and poverty rates. The non-profit earns a whopping ten million annually and runs social ventures including an award-winning farm-to-school model, a training programme that recruits from prisons, and supplying fresh, affordable produce to corner stores in neighborhoods without supermarkets. Mike Curtain is the CEO of DC Central Kitchen. He calls himself a "righteous entrepreneur". Mike is the keynote speaker at The Aotearoa Food Rescue Alliance's (AFRA) national Hui being held on September 13th in Christchurch. Mike spoke with Susie Ferguson.
Meet Robert. This nonprofit leader, entrepreneur, author, speaker and activist is a passionate proponent of social good. In fact, he's the founder of D.C. Central Kitchen, the Campus Kitchen Project and the L.A. Kitchen, which have collectively produced over 40 million meals and helped over 2,000 individuals attain jobs. He's talking about the economics of nonprofit (Spoiler: we're REALLY good for business) and sharing why activism matters to the sector. Bottom line: you don't have to choose between making good and making a living.Today's GuestRobert Egger, Founder, DC Central Kitchen and L.A. Kitchen, Author, and ActivistEpisode HighlightsRobert's story and journey to where he is today (3:00)The founding story of the DC Central Kitchen (6:17)Robert's advice for nonprofits to embrace change, challenge the status quo, and be open to new ideas (7:47)The founding story of the LA Kitchen (13:00)“There is no profit without nonprofits.” - Robert's philosophy on the economics of nonprofits (23:30)What Robert is paying attention to for the future of the nonprofit sector (30:00)How nonprofits should step into an activist role (32:00)A powerful moment of philanthropy in Robert's life (42:30)Robert's One Good Thing: If you chase money, you'll run forever. If you chase results money will come to you. (44:00)For more information + episode details visit: weareforgood.com/episode/461.We want to thank the sponsors of this year's Responsive Nonprofit Summit that we co-presented with our friends at Virtuous. Thank you to Community Boost, DonorSearch, Feathr and Philanthropy Network for your support. We are honored to lock arms with you!
Irving is the founder and CEO of Bowery Farming, a cutting-edge vertical farming company that is revolutionizing the way we grow food. Irving has demonstrated an unwavering commitment to using technology to create a paradigm shift in how we produce agricultural goods and interact with the world, the land around us. Today's discussion will not only cover the traditional founders story, but also how to provide healthy, quality and sustainable food at scale. This Interview is dedicated to DC Central Kitchen. Check out their website to learn more: http://www.dccentralkitchen.org/
In the first hour of "Connections with Evan Dawson" on Wednesday, April 12, 2023, we talk with Robert Egger, founder of DC Central Kitchen, about his work in the food justice sector and how it fights poverty.
Can Indoor Farming Save Our Food Supply From Climate Change? "A.I has enabled us to get very precise measures and give the plants precisely what the plans need...(So) The yields in our greenhouses are about 30x the traditional farm." and without any chemicals. Jackie Roberts on Electric Ladies Podcast (known as Green Connections Radio) What if we could grow our fruits and veggies without worrying about the weather? A new massive indoor farm called AppHarvest thinks they have found a way. Listen to Jackie Roberts, Chief Sustainability Officer of AppHarvest, describe how their massive 60-acre indoor farm is climate resilient and innovative - and produces yummy produce – in this engaging conversation with Electric Ladies Podcast host Joan Michelson. Jackie was also awarded the White House Presidential Environment and Conservation Challenge Award. (This was recorded under the show's previous name, Green Connections Radio.) You'll learn: How A.I. and micro-sensors enable them to target nutrients and water to exactly what plants need and w Why their crops are non-GMO (genetically modified) – and when GMO is a good thing. How precision agriculture is a gift to sustainability. How their farm is climate resilient, even in hurricane and tornado prone Appalachia, and prepared for very high wind sheer. ..valuable career advice for women in any career and at any level from her varied career, including previously at the Environmental Defense Fund working with multinationals, and at influential private equity firm The Carlyle Group, and now at AppHarvest. "I really appreciate that in each role, I've learned something new…(always) working with integrating sustainability into all functions and financial systems. " Jackie Roberts on Electric Ladies Podcast You'll also like: (some of these were recorded under our show's previous name, Green Connections Radio) Dr. Lara Ramdin, Chief Innovation Officer, Dole Sunshine Foods, on preserving nutrition in fruits and veggies to combat climate change. Erika Wollam Nichols, President & General Manager, The Bluebird Café, iconic Nashville music venue Cindi Bigelow, CEO, Bigelow Tea, on converting a 75-year old tea company to combat climate change. Gabrielle Rubenstein, Managing Partner and Founder, Manna Tree Partners, investors in food companies making our food supply more transparent and healthier. Robin Currey, Professor of Sustainable Food Systems at Prescott College. Amy Bachman, DC Central Kitchen on food security and reducing food waste. Thanks for subscribing on Apple Podcasts or iHeartRadio and leaving us a review! Also, join our Facebook Page and share your insights! Join our mailing list to stay up to date on the top podcasts and special offers!
Speaking to Mike really got me juiced because so much of what he does is a result of his purpose orientation. By combining hard-earned business lessons, battle-tested experience, and a passion to serve others, Mike and DC Central Kitchen are channeling their purpose to make an impact not just in the Greater DC area but throughout the country. Every decision Mike makes has been filtered through his values and weighed for its potential impact. For me, and so many others, he is a perfect example of how business smarts, combined with a conscious purpose, can take nonprofit efforts to much higher levels of impact and change. We're lucky to have him. On this episode Mike shares: How his own upbringing seeded his purpose of serving others for the greater good The importance of thinking deeply about serving others, whether you are a nonprofit or a for-profit How applying purpose to drive “profit” actually applies to nonprofits Why we need to create lives not just careers by sacrificing “profit” for purposeful benefits and incentives for your workforce
Big Congrats to Capital Food Fight Champion Chef Benjamin Lambert of The Point in SW DC. Celebrity judges included Andrew Zimmermrn, Spike Mendelsohn, Maneet Chauhan, Tom Colicchio, Kristen Kish, Ryan Zimmerman, Alysha Clark of the Washington Mystics and Rocco Dispirito. 100% of the proceeds from this event go toward DC Central Kitchen's work to combat hunger and create opportunity in Washington, DC. Juan Good Things About Opening Day. Nationals Fans came in full force for a rainy and cold opening day, losing to the Mets 5-1, the only run, a home run by the new face of the team, Juan Soto. Kelly shared the scoop on new attractions at Nats Park. Chef Jose Andres Gets The NatGeo Documentary Treatment. We Feed People, starring chef Jose Andrés and the work of his team at World Central Kitchen drops on Disney+ on May 27, 2022. Restaurant Association Metro Washington #Rammy Noms. Industry professionals and their fans gathered this evening as Restaurant Association Metropolitan Washington (RAMW) announced finalists for the 2022 RAMMY Awards, the winners of which will be named on Sunday, July 24, at the Walter E. Washington Convention Center. The 40th Annual RAMMYS return to honor excellence in long-standing and pandemic-era categories that range from individual professional honors to accolades celebrating culinary concepts and service. Airplane Bean Bag Toss For Ukraine. People around the world have found ways to help Ukrainian refugees fleeing their homes in Russia's war on the country. Sunday afternoon at the Warrenton Airport you can pay to drop bean bags from a moving airplane with the money benefitting World Central Kitchen. Air Drop For Ukraine is organized by Aviation Adventures. Owner Bob Hepp shared the details.
DC Central Kitchen's Mike Curtin has been a regular on Industry Night since it launched in The Line Hotel five years ago. The last two years Mike and Nycci have talked a lot about how DC Central Kitchen has had to twist and swivel to continue with its mission. A little return to normal, DC CENTRAL KITCHEN'S CAPITAL FOOD FIGHT is back. With Mike is Tom Colicchio of Crafted Hospitality and you may have seen him being super judge-y on Top Chef, former champ of Cap food fight Chef Ris Lacoste and one of this year's contenders, Chef Ben Lambert. Industry Night on Real Fun DC at 7pm
University of Maryland Women's basketball team is in the Sweet Sixteen, playing against number 1 seed Stanford on Friday night. There is a petition for Mayor Bowser to get the Potomac River to be deemed safe for swimming. DC is getting ready for the annual Cherry Blossom kite festival, Tommy does deep dive on the history of kite flying - it used to be illegal in DC? Jose Andres is going to space! He has developed a paella in collaboration with NASA that will travel to the International Space Station. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. The National Gallery of Art will open its West Building after-hours from 6 to 9 p.m. for “National Gallery Nights”, kicking off April 14th. Registration required and limited capacity. LINKS: Illegal to Fly A Kite: https://www.washingtonpost.com/local/until-1970-it-was-illegal-to-fly-a-kite-in-washington-hippies-got-the-law-changed/2020/04/04/b339f68a-750d-11ea-a9bd-9f8b593300d0_story.html https://www.nps.gov/nama/learn/management/superintendent-s-compendium.htm Petition To Swim in the Potomac https://www.change.org/p/dc-mayor-muriel-bowser-lift-ban-on-swimming-in-dc?utm_content=cl_sharecopy_32701729_en-US%3A3&recruiter=1254444865&utm_source=share_petition&utm_medium=copylink&utm_campaign=share_petition Jose Andres Goes to Space: https://www.fastcompany.com/90730272/from-ukrainians-to-astronauts-on-the-iss-jose-andres-is-feeding-anyone-in-need-and-well The National Gallery of Art https://www.nga.gov/calendar/community-events/nights.html Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org
The Washington Nationals agreed to terms on a one-year contract with left-handed pitcher Sean Doolittle and announced their promotion calendar for the season. Women's March Madness has a few local teams Howard, U of MD, and American University. On Sunday, April 24, 2022, the Kennedy Center will present the 23rd annual Mark Twain Prize for American Humor to Jon Stewart. Widely considered to be the nation's highest recognition for humorists, the Prize honors an artist each year who has unquestionably shaped the world of comedy. For the full schedule of National Park Service cherry blossom events, including the Anacostia River Festival to be held in Anacostia Park, as well as a history of the cherry blossoms, and the bloom watch countdown, go to www.nps.gov/cherry. The Friends Experience opens up in downtown DC and runs through June. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. New Walk A Mile podcast alert - Tommy interviews Alysha Clark the upbeat, positive, dog-loving, coffee enthusiast, foodie who's ready to light it up for the Washington Mystics. The WNBA star is exploring DC after an injury, pandemic, and interrupted a few years. We stepped out to Walk A Mile in Northeast at Union Market. SPOILER: You're about to hear them become best friends. Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org Mark Twain at Kennedy Center: https://www.kennedy-center.org/whats-on/explore-by-genre/comedy/2021-2022/marktwain-stewart/ Walk A Mile Podcast: https://open.spotify.com/episode/2kAJ372eN3RTR7Lk4d3TX6?si=fWe9r44cSKSObfbhT5v0WA Tickets for Friends Experience https://www.friendstheexperience.com
National Cathedral Supports Ukrainian, Amazon Closing Shop, ScopeItOut 5K Returns to DC The National Cathedral is lit in blue and yellow on Wednesday, Thursday and Friday nights. Hosting on Saturday at 12:30 ET a free outdoor concert of Ukrainian music on the bells of the Cathedral Carillon, including the "Prayer for Ukraine". Do audiobooks count as reading? Dr. Carla Hayden the Librarian of Congress joined Tommy for his latest “Walk A Mile” podcast episode. They strolled around the expansive Jefferson building of the Library of Congress. Dr. Hayden had incredible treasures from American history ready to wow. Nationals cancel home opener April 4 and 6th games due to the lock out and, will refund season ticket holders. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. The Bald Eagle camera is streaming live and you can check you the nest 24/7, to see the expecting parents, Mr. President and First Lady. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. Website: National Cathedral Instagram: https://www.instagram.com/p/CaoDG3xMw4N/ Walk A Mile With Tommy McFLY: https://podcasts.apple.com/us/podcast/walk-a-mile-with-the-librarian-of-congress/id1607012629?i=1000552742378 Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org Eagle Cam https://hdontap.com/index.php/video/stream/washington-dc-national-arboretum-mr.-president-first-lady-bald-eagle-cam
Gordon Ramsay's Hell In DC Michelin-starred chef Gordon Ramsay's Hell's Kitchen coming to DC in the Fall of 2022 in a scenic, two-story waterfront building at the DC Wharf. Picasso (Painting) In Town For the first time in 25 years, The Phillips Collection will exhibit Picasso's original artwork. “Picasso: Painting the Blue Period” exhibit will be February 26 through June 12, 2022. "A Bold New Circus" Omnium Premieres Omnium comes to Capital One Hall this weekend. Omnium means of all and belonging to all- presenting the best in family circus entertainment—inclusive of all and accessible to all at every performance. Commanding The Calendar Once again the Commanders upset their limited fan base. OldTown Art in Netflix Inventing Anna Lori Katz is a sculptor and painter who lives in Springfield, Va., and has a studio at the Torpedo Factory Art Center in Alexandria. Her artwork is featured in a few episodes of Netflix's latest hit, “Inventing Anna”. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale.
The holiday season can be a time of pure gluttony. A glut of friends, family, food and food and food and all the festivities that are usually centered on food. And with all that excess, it is gobsmacking to believe that in this country there are many and of all ages who are in a struggle to access food. On the next Industry Night, Nycci brings in a panel of experts — Mike Curtin, Jr, of DC Central Kitchen, Christopher Bradshaw of Dreaming Out Loud and Kate Urbank Food Rescue — to talk Food Sovereignty, Systemic Issues, Food Waste, Access and how we answer the call to take care of each other. Industry Night, 7pm on Tuesday son Real Fund DC
Drag Queens in high heels returns on October 26 for the 34th Annual 17th Street High Heel Race. Max Scherzer is starting on the mound for another wild card game, this time for the LA Dodgers game tonight against the Cardinals. Three former Nationals players are playing in tonight's game, Max, Trea Turner and Jon Lester (Cardinals). Alexandria, Virginia has been named a Top 3 Best Small City in the U.S. according to the 2021 Condé Nast Traveler Readers' Choice Awards. This week Dauphine's, Chaia Tacos, ANXO, Toki Underground, Seylou Bakery and RASA will feature limited edition, waste-less menu items, incorporating ingredients that would have otherwise fallen to less fortunate outcomes. Each dish fights food waste and helps reduce the 40% of food that is wasted each year and proceeds from the dishes will be donated to DC Central Kitchen. NextDoor is relaunching its Treat Map again this year. The app will let people in your neighborhood post if they pass out candy or have the scariest Halloween decorations. Links: Scherzer in Dodgers Gear: Scherzer in Dodgers Gear Alexandria Best Small City- Conde Nats listing: Alexandria Best Small City From Real.Fun.DC. “The Tommy and Kelly Show” is produced in Washington, DC providing news, culture, playful conversation, positive energy, and a dose of morning fun any time. Download the Real.Fun.DC. APP to check out our wide array of programming app.RealFunDC.com Follow Kelly Collis Twitter: @CityShopGirl Instagram: @CityShopGirl LinkedIN: Kelly Collis Follow Tommy McFLY Twitter: @TommyMcFLY Instagram: @MrTommyMcFLY LinkedIN: Tommy McFLY
Meet Robert. This nonprofit leader, entrepreneur, author, speaker and activist is a passionate proponent of social good. In fact, he's the founder of D.C. Central Kitchen, the Campus Kitchen Project and the L.A. Kitchen, which have collectively produced over 40 million meals and helped over 2,000 individuals attain jobs. He's talking about the economics of nonprofit (Spoiler: we're REALLY good for business) and sharing why activism matters to the sector. Bottom line: you don't have to choose between making good and making a living.Episode HighlightsRobert's story and journey to where he is today (3:00)The founding story of the DC Central Kitchen (6:17)Robert's advice for nonprofits to embrace change, challenge the status quo, and be open to new ideas (7:47)The founding story of the LA Kitchen (13:00)“There is no profit without nonprofits.” - Robert's philosophy on the economics of nonprofits (23:30)What Robert is paying attention to for the future of the nonprofit sector (30:00)How nonprofits should step into an activist role (32:00)A powerful moment of philanthropy in Robert's life (42:30)Robert's One Good Thing: If you chase money, you'll run forever. If you chase result money will come to you. (44:00)For more information and episode details visit: www.weareforgood.com/episode/152The We Are For Good Podcast is co-hosted by Jonathan McCoy, CFRE and Becky Endicott, CFRE and welcomes the most dynamic nonprofit leaders, advocates and philanthropists to share innovative ideas and lessons learned 3x a week!Want to hear insider details and to get our best roundup of tips, freebies, resources and show notes from each episode? Join the Good Community - it's free! Visit www.weareforgood.com/helloAbout our Sponsor GivebutterGivebutter is Loved by over 30,000 nonprofits, student groups, sports teams, schools, companies, and individuals just like you, and PS: it's also loved by the three of us who are superfans of their incredible giving platform.
Food won't get our way out of hunger, but we can use food as a tool to empower minds, strengthen bodies and build communities. Today, Mike Curtin shares his fight against poverty and hunger through DC Central Kitchen and about a hunger strike he did against the district. Tune in and find out how that 8-days hunger strike turned out and how his leadership contributed to the growth of the organization. EPISODE NOTES How food can empower people Instilling the company's mission to the team The most important qualities that leaders should have Fighting for the value of nonprofit organizations The struggles of doing the right thing ABOUT MIKE CURTIN After graduating from Williams College in 1986 with a bachelor's degree in religion, Mike lived and worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon returning to the United States, he began a 20-year career in the hospitality business, including owning and operating his own restaurant, The Broad Street Grill, in Falls Church, Virginia. Mike joined DC Central Kitchen (DCCK) in 2004. He has spent significant time expanding the Kitchen's revenue-generating social enterprise initiatives. Under his leadership, DC Central Kitchen's Fresh Start Catering has expanded from traditional catering opportunities to include contracts to provide locally sourced, scratched-cooked meals to schools across Washington, DC. CONNECT WITH MIKE Twitter: @Mike Curtin CONNECT WITH US Website: Gravy Work | Hire Staff On Demand Podcast: Off The Clock Facebook: @GravyWork Until Next Time.. Be Kind and Thrive!
In the face of hardships, you can be paralyzed and get discouraged, or you can take advantage of the opportunities given and keep moving. Tune in and listen to the powerful and heartfelt story of Thomas Penny, a man who went from working as a dishwasher to becoming the president of a hotel management company. EPISODE NOTES The effect of having an inspirational figure in life Ways to avoid the pitfalls that others might have gone through Taking advantage of opportunities Overcoming the hurdles faced during the global pandemic What makes a leader inspirational to people? Working in a diverse environment ABOUT THOMAS PENNY Thomas's career has been shaped by his intense determination. After starting out as a dishwasher, he climbed through the ranks of the hospitality industry. Now, he operates eleven hotels in partnership with Marriott, Hilton, and InterContinental Hotels Group. He's also a passionate community activist and serves on the boards of DC Central Kitchen, Raise DC, Global Scholars Foundation, DC Public Education Fund, and more. CONNECT WITH US Website: Gravy Work | Hire Staff On Demand Podcast: Off The Clock Facebook: @GravyWork Until Next Time.. Be Kind and Thrive!
Odessa Davis is used to helping families as a public school teacher and summer camp director in Maryland's Montgomery County. But when the pandemic forced camps to close, she realized her own family was in need. Ms. Davis is one of many Americans who struggled to put food on the table for the first time during the past year, raising the question: how do we effectively combat hunger and support those newly in need? Guests: Odessa Davis, Hilary Salmon and Radha Muthiah of Capital Area Food Bank, Alex Moore of DC Central Kitchen, and food insecurity expert Caitlin Caspi. Hosted by Ibrahim Onafeko.
Odessa Davis is used to helping families as a public school teacher and summer camp director in Maryland's Montgomery County. But when the pandemic forced camps to close, she realized her own family was in need. Ms. Davis is one of many Americans who struggled to put food on the table for the first time during the past year, raising the question: how do we effectively combat hunger and support those newly in need? Guests: Odessa Davis, Hilary Salmon and Radha Muthiah of Capital Area Food Bank, Alex Moore of DC Central Kitchen, and food insecurity expert Caitlin Caspi. Hosted by Ibrahim Onafeko.
Odessa Davis is used to helping families as a public school teacher and summer camp director in Maryland's Montgomery County. But when the pandemic forced camps to close, she realized her own family was in need. Ms. Davis is one of many Americans who struggled to put food on the table for the first time during the past year, raising the question: how do we effectively combat hunger and support those newly in need? Guests: Odessa Davis, Hilary Salmon and Radha Muthiah of Capital Area Food Bank, Alex Moore of DC Central Kitchen, and food insecurity expert Caitlin Caspi. Hosted by Ibrahim Onafeko.
Get the featured cocktail recipes: Blushing After finishing restaurateur rehab, Mike joined DC Central Kitchen in 2004. Since then, it has grown from a $2.5 million dollar / 30-person staff organization to a $19 million dollar organization employing more than 170 people. And with all the innovations, new development and soon-to-open headquarters and social enterprise center, they are projected to triple their service capacity, provide on-the-job training in a new café, and produce more than $200M in measurable community benefits year-after-year. Who doesn’t want to be a part of that? #CocktailingAloneTogether and want more delicious cocktail recipes that will withstand the test of time? Then head over to our library of libations and another drink to call your favorite. Don't forget to subscribe, download and review to share your thoughts about the show! _____________________________________________________ The Designated Drinker Show is produced by Missing Link—a podcast media company that is dedicated to connecting people to intelligent, engaging and informative content. Also in the Missing Link line-up of podcasts, is Rodger That—a podcast dedicated to guiding you through the haze of dementia led by skilled caregivers, Bobbi and Mike Carducci. Now, if you are looking for a whole new way to enjoy the theatre, check out Between Acts—an immersive audio theatre podcast experience. Each episode takes you on a spellbinding journey through the works of newfound playwrights—from dramas to comedies and everything in between.
There are currently an estimated 42 million Americans who are food insecure, or hungry, according to Feeding America. Of those, 13 million are children. What is the #1 cause of hunger? It's not a lack of food. It's a lack of jobs, or jobs that don't pay enough. It's about money. In order to truly end hunger, we have to overturn the traditional model of food distribution and attack the problem at its source. Robert Egger made a career of doing this very thing. He started DC Central Kitchen in 1989 to work with formerly incarcerated and homeless Americans to create jobs and feed others. He served there for 24 years, and has since worked to tackle issues of food contracts in government institutions, senior hunger, national food policy, uplifting the nonprofit sector, and so much more. This episode goes out to all the O.G. kale raisers who paved the way for the work this podcast celebrates today--getting into good trouble using food as a tool for change.
Elizabeth and Anna M. have a conversation with Alex Moore of DC Central Kitchen about food insecurity, the problem with public health messaging that puts too much emphasis on individual responsibility, and ways that we can all contribute to strengthening the impact of organizations like DCCK. We discuss: The different types of programs that DC Central kitchen’s (DCCK) runs and the ways in which these programs serve people in the community. How the DCCK program that runs kitchens in 16 DC schools was able to pivot to feeding students when the schools closed due to the pandemic. How has DCCK addressed the rise in food insecurity and the populations that have been most impacted. How public messaging that emphasizes individual responsibility often serves to stigmatize people, which is particularly true for populations who are food insecure. We discuss ways we can change this conversation to de-stigmatize food insecurity (and de-stigmatize bodies, especially larger bodies) in this country. Ways that we can all help in the fight against food insecurity across the country. Alexander Justice Moore is the Chief Development Officer at DC Central Kitchen. His book, The Food Fighters, chronicles DC Central Kitchen’s first twenty-five years on the front lines of hunger and poverty. He was appointed by DC Mayor Muriel Bowser to the inaugural DC Food Policy Council in 2016 and was named a DC Food Hero by ElevationDC. Moore holds a bachelor’s degree from Ithaca College and an M.A. from the Georgetown University School of Foreign Service. Links: DC Central Kitchen DC Central Kitchen Covid-19 Response Sunny Side Up Nutrition Podcast Lutz, Alexander & Associates Nutrition Therapy Pinney Davenport Nutrition
After being raised by a single mother through the murder of his father and subsequent homelessness, Darius Baxter committed his life to creating pathways for families like his own to make it out of poverty. Since graduating from Georgetown University with his degree in Globalization and Poverty, Baxter began pursuing his passions through several social impact ventures, Darius Baxter has facilitated millions of dollars of investment and resources into low-income communities in the US and abroad, most notably as the CEO of GOODProjects. In 2018, Baxter began developing the GOODZone to provide options and opportunity to 500 families living in public housing in his hometown of Washington, D.C. His passion is fueled by the belief that this generation has the tools and techniques to eradicate global poverty through collaboration, education, and technology. In 2019, he launched the Baxter Family Kid's Center to address the need for quality education for the poor in one of Kenya's largest Slums. Darius Baxter was named to the 2021 Forbes 30 Under 30 List and recognized as one of this generation's emerging thought leaders and community organizers. He serves on the board of DC Central Kitchen and has collaborated on projects across industries with Wondros and UNITE. Baxter's work has been highlighted by national publications like the NY Times, 60 minutes, and NPR, but his most proud accomplishment is in 2020 when he received the Bricky Award as voted on by the residents in the public housing community in which he serves. •Who is Darius Baxter? •Getting quiet to hear the call of spirit •What forgoing what other people your age are doing to be of service for the next generation •Darius' dark moments that turned his pain into purpose •The power of recognizing the call to be of service •GOOD Projects & the work it takes to diminish poverty in SW DC by 2030 •Mental health issues as a call for realignment •What happens to a dream deferred? •Sports setting you up for leadership •Truths of the prison/poverty complex •The power of staying connected to the families you are looking to serve •The ultimate business model: Darius' goal of putting himself out of business •How can we help GOOD Projects? •Darius' self-care routine as an entrepreneur
For Suzanne Mooney, a meeting with Robert Egger, the founder of the DC Central Kitchen, changed her life. He showed her that one person could make a difference to a community and to peoples’ lives. Originally a broadcast journalist with the BBC, Suzanne then worked for the United Nations, before she moved to Malaysia and founded The Lost Food Project, with the help of like-minded souls. From small beginnings, the Lost Food Project has made a huge impact on reducing food waste in the Klang Valley, providing support to lower-income communities, and reducing greenhouse gas emissions. They were even instrumental in working with the government on the Food Donor Protection Bill, which was approved by the Dewan Rakyat in October 2019. We catch up with Suzanne about how far the group has come, and find out about some new projects they are working on. Image source: The Lost Food Project's Facebook page
For Suzanne Mooney, a meeting with Robert Egger, the founder of the DC Central Kitchen, changed her life. He showed her that one person could make a difference to a community and to peoples’ lives. Originally a broadcast journalist with the BBC, Suzanne then worked for the United Nations, before she moved to Malaysia and founded The Lost Food Project, with the help of like-minded souls. From small beginnings, the Lost Food Project has made a huge impact on reducing food waste in the Klang Valley, providing support to lower-income communities, and reducing greenhouse gas emissions. They were even instrumental in working with the government on the Food Donor Protection Bill, which was approved by the Dewan Rakyat in October 2019. We catch up with Suzanne about how far the group has come, and find out about some new projects they are working on. Image source: The Lost Food Project's Facebook page
"A.I has enabled us to get very precise measures and give the plants precisely what the plans need...(So) The yields in our greenhouses are about 30x the traditional farm." and without any chemicals. Jackie Roberts on Green Connections Radio podcast What if we could grow produce in a way that was not at the mercy of weather swings or events? A new massive indoor farm called Appharvest thinks they have found a way. Listen to Jackie Roberts, Chief Sustainability Officer of Appharvest describe how their massive 60-acre indoor farm is climate resilient and innovative - and produces yummy produce – in this engaging conversation with Green Connections Radio host Joan Michelson. Jackie was also awarded the White House Presidential Environment and Conservation Challenge Award. You'll learn: How A.I. and micro-sensors enable them to target nutrients and water to exactly what plants need and w Why their crops are non-GMO (genetically modified) – and when GMO is a good thing. How precision agriculture is a gift to sustainability. How their farm is climate resilient, even in hurricane and tornado prone Appalachia, and prepared for very high wind sheer. ..valuable career advice for women in any career and at any level from her varied career, including previously at the Environmental Defense Fund working with multinationals, and at influential private equity firm The Carlyle Group, and now at Appharvet. "I really appreciate that in each role, I’ve learned something new…(always) working with integrating sustainability into all functions and financial systems. " Jackie Roberts on Green Connections Radio podcast You'll also like: Cindi Bigelow, CEO, Bigelow Tea, on converting a 75-year old tea company to combat climate change. Gabrielle Rubenstein, Managing Partner and Founder, Manna Tree Partners, investors in food companies making our food supply more transparent and healthier. Robin Currey, Professor of Sustainable Food Systems at Prescott College. Amy Bachman, DC Central Kitchen on food security and reducing food waste. Haley Lowry, Dow Chemical’s Sustainability Director on reducing the carbon footprint of food packaging. Thanks for subscribing on Apple Podcasts or iHeartRadio and leaving us a review! Also, join our Facebook Page and share your insights! Join our mailing list to stay up to date on the top podcasts and special offers! Follow us on Twitter @joanmichelson
This week Elizabeth & Anna M chat with DC native Executive Pastry Chef Padua Player (aka the Suga Chef), about baking for Joe Biden, issues surrounding food insecurity, and the importance of coming together as a community to help those in need. We discuss: How DC area food banks and non-profits are working to help at-risk families. The association between food insecurity and disordered eating and ways we can address this issue. How the covid-19 pandemic has exacerbated food insecurity for children and the steps we can take as a community or as individuals to help. Ways chefs, public health workers, medical providers, or retailers can work together to change the landscape so that more people have adequate access to healthy and nutrient-dense foods. Links: SugaChef Children of mine DC Central Kitchen Sunny Side Up Nutrition Podcast Website Pinney Davenport Nutrition Lutz, Alexander & Associates Nutrition Therapy Executive Pastry Chef Padua Player, also known as SugaChef, has been praised for his work by Vice President Biden, featured on WE TV’s Platinum Weddings and was a competitor on Food Network’s Sweet Genius and Holiday Baking Championship. He won the 2013 Capital Food Fight’s High Stakes Cake Battle in DC, hosted by Duff Goldman. Following that success, he returned in 2014 and 2015 as a celebrity chef judge and appeared on Cooking Channel’s Cake Hunters in 2018. He has his own line of gourmet desserts and has provided his sweet delicacies to countless celebrity clientele. Chef Padua also lends his time and talents to Child of Mine and DC Central Kitchen.
What is the role of nonprofits in the fight to alleviate hunger? Robert Egger, the founder of the DC Central Kitchen and pioneer of the central kitchen concept, joins NMOST VISTA Sophia Rose to talk about the history of the charity model in the nonprofit sector, community kitchens, and the social enterprise approach to food insecurity. Learn more about how the New Mexico Out-of-School Network is fighting hunger through OST at our website NMOST.org. The music for this podcast was made by Rock Violinist, Adam Degraff, you can follow him and check out his music at adamviolin.com.
On Industry Night, Nycci talks with people who are really perfecting the art of giving. Bonnie Moore, executive director of Real Food for Kids who is collaborating with chef Tim Ma and DC Central Kitchen's Ed Kwitowski to execute the program that blurs the lines between ‘school' food, ‘restaurant' food, and ‘home' food. Later in the show, Medium Rare's Mark Bucher talks about his annual Turkey Fry drive and his new initiative to feed both seniors and kids, Feed The Fridge. @realfoodforkids @mediumraredc @cheftimma @dccentalkitchen
It is absolutely unconscionable that there are those in this country that goes to bed hungry at night. We are the land of plenty and yet some don't have enough to eat. That's pre-pandemic. Now, it is that much dire. On industry night, I gathered Debbie Shore of No Kid Hungry, Chef Erik Bruner Yang the creator of power of 10 and Mike Curtain of DC Central Kitchen and together we talk about the 2020 challenges of feeding the hungry. @deb.shore @nokidhungry @erikbruneryang @powerof10initiative @mikecurtinjr @dccentralkitchen @ramwdc
What up everybody! Welcome to The Chef Rock Xperiment, Season 3! A little about myself: My name is Rahman Harper and I'm from Alexandria Virginia I've been in food for over 20 years Restaurants have been great for me-I've even owned a couple Service and the power of community are important to me and what I do. The March of Dimes, DC Central Kitchen, Central Union Mission You may know that I competed on season 3 of Fox's hit reality show Hell's Kitchen with Chef Gordon Ramsay and I won Since HK, I've done a few cool things. Diplomatic Culinary Partnership James Beard Foundation's Chef Boot Camp for Policy and Change A bunch of TV https://vimeo.com/297394145 (Gumbo Jubilee and Whole Cow Barbecue) What will the podcast be about… You can expect interviews with some of today's brightest and most successful minds in food and culture. I want to speak with people that are making a dent in the zeitgest and moving culture forward. You may see some shows where I'm purely offering my insight into a certain subject like how to cost out food and plan a menu. I know or thing or two about that. One of my passions is to provide chefs with the tools outside of the food realm to achieve success. So, expect to hear interviews about building those mental muscles and strengthening the rarely talked about skills in chef and restaurant culture. In my interview with Gideon Culman, host of Where Genius Grow Podcast, we get some great insight into these skills. Sheree Williams, CEO and Editor in Chief of Cuisine Noir Magazine, now celebrating its 10th year speaks about how she got started in media and what her mission for the groundbreaking publication is for 2019, and beyond. Dr. Howard Conyers the rocket scientist and pitmaster talks about his hit show Nourish on PBS and we talk about Gumbo Jubilee the event in New Orleans where many of us had the privilege to meet the phenomenal Leah Chase and also see Dr. Conyers barbecue a whole cow. https://nmaahc.si.edu/visit/sweet-home-cafe (Chef Jerome Grant of The National Museum of African American History and Culture) comes on to talk a little fashion and his success one of the founders of black restaurant week in DC, https://www.dmvbrw.com/ (Dr. Erin Tucker) and the incomparable Therese Nelson the chef, writer and steward of Black Culinary History plus many more stop by The Chef Rock Xperiment to chop it up with me. We will also talk about the number one subject people want to know about: MONEY! If you're like me, you want to know more and hopefully my guests will help all of us learn more than we did before. When will the show launch and how often… The new season launches March 3rd at 11:01 PM EST and you can expect an episode every Monday from there on out. We may have some bonuses for you, but at minimum, you'll get some powerful content each and every Monday right here on the 3rd Season of The Chef Rock Xperiment. If you haven't already, please subscribe, rate and review the show. Your feedback is everything to me! You can also drop us an email at TCRX@rocksolidfood.com Holla at you soon, peace!
Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category. In June of 2018, Chef Brandwein won the coveted title of Chef of the Year at the Restaurant Association Metropolitan Washington (RAMW) RAMMY Awards. Chef Brandwein's prior RAMMY Award nominations include Upscale Casual Restaurant of the Year (2018) Chef of the Year (2016, 2017 & 2018), New Restaurant of the Year (2016) and Rising Culinary Star (2007.) In 2017, Chef Brandwein was accepted to the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals. Prior to opening her own restaurant, Chef Brandwein was instrumental in the opening of numerous Italian restaurants throughout Washington D.C. and New York. With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green's first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables, and increasing their efficiency process. Chef Brandwein is also an advocate for charities that support healthy eating and ending hunger, including So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d'Escoffier and Women Chefs and Restaurateurs. In September 2017, Chef Amy participated in the James Beard Foundation's 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change. Chef Brandwein graduated from L'Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.
Ann Yang is the co-founder of MISFIT Juicery. Yang started MISFIT as a college student at Georgetown University with her best friend, Phil Wong. Two years later, MISFIT is now found in 65 wholesale accounts throughout the D.C. area and in New York City including Blue Hill at Stone Barns, an eatery recently named the best restaurant in the United States. MISFIT has been featured in Vogue Magazine, Fast Company and Inc. Magazine, and is one of six companies nationwide in the inaugural class of the Chobani Food Incubator. MISFIT has also created partnerships with Baldor Specialty Foods, National Geographic, DC Central Kitchen and Jubilee Jobs. Sponsored by: Glen's Garden Market. Good food from close by. Learn more at www.glensgardenmarket.com.
This week's guest on Open Mic is Alex Moore, Chief Development Officer with the DC Central Kitchen. Hunger and poverty threaten hundreds of thousands of individuals in the DC area daily. Moore, along with the staff and volunteers of this nationally acclaimed nonprofit, feed thousands daily and offer job training and food education for people in need in DC and across the country. Moore says changes to federal food assistance programs would only heap an even greater burden on theirs and other organizations who stand in the gap for those in need. Defining the challenge Moore said, “Poverty's not the moral failing of people. Poverty is a moral failure of a country that tolerates it.”
http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/09/LA-Kitchen2.jpg ()http://bonfiresofsocialenterprise.com/wp-content/uploads/2015/09/LA-Kitchen2.jpg () For The Love of Social Enterprises! Bonfires Got a Boost from Robert Egger The Bonfires of Social Enterprise concludes its series of stories inspired by Romy's recent trip to Los Angeles, and her visit with attorney Cecily Jackson-Zapata, of the http://sustainable-lawyer.com/ (Sustainable Law Group). This, the final of three episodes, is about thehttp://www.lakitchen.org/ ( LA Kitchen), which is founded and led by Social Enterprise cheerleader, and community kitchen pioneer, http://www.robertegger.org/ (Robert Egger)r. Egger ran thttp://www.dccentralkitchen.org/ (he DC Central Kitchen) for 24 years. “Neither Food Nor People Should Ever Go To Waste.” Egger discusses California being a central hub for food, with a rich resource of people whose talents are going to waste. Egger is passionate about the LA Kitchen being a place where people of all ages and food get second chances. He and Cecily Zapata, who is co-chair of the Board of Directors of the LA Kitchen, say that the doors are open to training the culinary arts and food preparation to those who society would rather not talk about that include, but are not limited to, drug addicts, former inmates, and the homeless. He and Romy compare notes about how societies around the world, including America, have a caste system, either openly expressing a prejudice or veiled feelings about those who are seldom acknowledged in public. You'll also hear more about Egger's goal to have the LA Kitchen become an influence on public policy not only in Los Angeles but cities around the U.S. Egger also expresses his passion for bringing back the culture of neighbors helping a neighbor that our country had, in large part, because farms were family owned and operated. Robert, Cecily and Romy discuss the social value of this and other topics related to food. Cecily Jackson-Zapata is of counsel with the law firm that helps Robert Egger with a variety of legal issues. She also serves secretary of the Social Enterprise Alliance. Romy Gingras is the CEO and founder ofhttp://gingrasglobal.com/ ( Gingras Global, LLC )which specializes in social enterprise assessment and development services, and Gingras Global Groups, L3C which offers investment tools for impact investors. Gingras currently serves as the chairperson of the Detroit regional chapter of the Social Enterprise Alliance and has established the standard for judging the efficacy of social enterprise businesses. When you have the chance, please take some time to fill out the short survey found on the Bonfires Website Get Social with the Bonfires of Social Enterprise crew here: Get Social with the Bonfires of Social Enterprise crew here: https://www.facebook.com/BonfiresofSocialEnterprise?fref=ts (Facebook at Bonfires Facebook Page) https://twitter.com/BonfiresPodcast (Twitter @BonfiresPodcast) http://thebonfireslady.tumblr.com (Check out The Bonfire Lady Blog) Email us bonfires@gingrasglobal.com For more information on Gingras Global please visit us at: http://www.gingrasglobal.com (Gingras Global Website) https://www.facebook.com/GingrasGlobal?fref=ts (Gingras Global Facebook) https://twitter.com/GingrasGlobal (Twitter @GingrasGlobal )
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