http://www.dccentralkitchen.org News from DC Central Kitchen http://www.dccentralkitchen.org/article.php?id=223 On Sunday, the national conference of Women Chefs & Restaurateurs honored DC Central Kitchen’s Culinary Arts Coordinator Linda Vogler with the Women Who Inspire Community Service Award. The award is presented to a chef who has made a difference in the lives of others through her career in the Culinary Arts. In her career, Linda Vogler has helped over 500 men and women get a second chance in life through the culinary arts.  With a Bachelor of Arts in English, Linda taught school for 13 years.  In 1985, after receiving an associate degree in culinary arts, Linda started a catering business in Myrtle Beach and worked in resort dining.  After returning to her hometown of Charlotte, NC, to raise her daughter, Linda worked at Presbyterian Hospital as catering supervisor, then executive chef.  In 1998, Linda founded a culinary arts non-profit job training program.  In 2006, Linda returned to Myrtle Beach to direct the city’s Community Kitchen, a feeding program for the homeless.  Later that year Linda accepted a position as Culinary Arts Coordinator of the DC Central Kitchen.  Throughout her career, she has been the recipient of numerous culinary and humanitarian awards while producing several publication and videos. All of us here at DC Central Kitchen are so proud of Linda, and of all the great women chefs whose partnerships make our programs possible. http://www.dccentralkitchen.org/article.php?id=222 In Mountain View, California last week, Robert Egger was honored by the Elfenworks Foundation for his outstanding contributions towards eliminating poverty in America. The award pays tribute to three mission-focused individuals whose examples prove that innovation can create new opportunities to integrate the poor and the marginalized and elevate us all. Other honorees this year were: Father Gregory Boyle, founder and director of Homeboy Industries, for his work promoting nonviolence and creating training and jobs for thousands of LA’s gang members; and Father Peter Young, founder of Peter Young Housing, Industries and Treatment, for his innovative rehabilitation programs that provide a path to self sufficiency for more than 3,000 people across New York State every day. Past honorees have included Rosalynn Carter (The Carter Center), Joyce Dattner (Bay Area All Stars), Dr. Paul Farmer (Partners in Health), Lois Lee (Children of the Night), Dr. Jack McConnell (Volunteers in Medicine), and Paul Minorini (Boys Hope Girls Hope). http://www.dccentralkitchen.org/article.php?id=221 On Thursday, October 22, student volunteers in 20 cities across the nation prepared and delivered the one-millionth meal to neighbors in need through The Campus Kitchens Project, a national student-powered hunger relief organization. The Campus Kitchens Project partners with high schools, colleges and universities to share on-campus kitchen space, recover unused food from cafeterias, work with local farms for produce and engage students as volunteers who plan menus, prepare and deliver meals to the community. Here in Washington DC, student leaders from the Campus Kitchens across the nation gathered for our annual national conference. On the opening day, students prepped and cooked meals at DC Central Kitchen, the place where it all started, and delivered the millionth meal to La Casa—a transitional housing program in the District of Columbia. Later that evening, at the conference’s opening reception, the students were addressed by Congressman Jim McGovern (D-MA) who lauded The Campus Kitchens Project as an innovative and successful anti-hunger model that should be adopted in every state. Since 2001, the Campus Kitchens Project (CKP) has provided healthy meals to their neighbors in need by harnessing the spirit of student volunteerism within local communities. Now in its eighth year, CKP operates on 20 college and high school campuses, providing meals to individuals and families in their communities. Thanks to the support of Sodexo, General Mills and the Corporation for National and Community Service, Campus Kitchens continues to grow. http://www.dccentralkitchen.org/article.php?id=220 On Wednesday, DC Central Kitchen celebrated the graduation of our 76th Culinary Job Training Class. The ceremony featured guest speaker Sam Kass, Assistant White House Chef and Food Initiatives Coordinator, who delivered the keynote speech. In addition to receiving a solid education in the culinary arts, computer literacy, job hunting, and life skills, the Culinary Job Training curriculum also includes nutrition classes that correlate with each culinary module. Students gain knowledge about healthy eating habits and cooking techniques in order to serve a diverse population with various health needs. During the course of the program, Class 76 helped produce over a quarter of a million meals for social service agencies in the city. Working in meal production provides students with real-world training as they meet the intense production schedule and timeline. Students of Class 76 will now join their fellow Alumni of the Culinary Job Training program as they begin their successful culinary careers. Thanks to the sponsors of the Culinary Job Training Program, including Clark Construction and TD Bank! Need a Prep Cook in your kitchen? Interested in hiring a skilled professional? Contact Julia Reticker-Flynn, Workforce Development and Graduate Coordinator, by phone at 202-234-0707 x143 or by email at jretickerflynn@dccentralkitchen.org. Guest Speaker Sam Kass, Assistant White House Chef and Food Initiatives Coordinator http://www.dccentralkitchen.org/article.php?id=219 Tom Colicchio, head judge on Bravo's Top Chef, visited the Kitchen on Thursday, to do research for a documentary that he and his wife (documentary filmmaker Lori Silverbush) are making about hunger in America. Colicchio toured our facility and talked at length about hunger and food policy with DC Central Kitchen CEO Mike Curtin, our President and Founder Robert Egger, and our longtime supporter José Andrés. The staff was thrilled to meet him, and we are excited to see his work on this important project. http://www.dccentralkitchen.org/article.php?id=218 Today, Chef Spike Mendelsohn unveiled Good Stuff Eatery's new turkey burger customized for and named after Michelle Obama, with proceeds going to DC Central Kitchen. The burger appropriately features fresh, organic, locally grown ingredients, and the same herbs found in the White House garden started by the First Lady: Free range turkey burger, caramelized onions, Swiss cheese, ruby red tomato, crisp lettuce, South Lawn herb garden mayo, freshly baked wheat bun. http://www.dccentralkitchen.org/article.php?id=217 Arlington County and DC Central Kitchen have joined to launch a 10-week Culinary Job Training pilot program for homeless and low income residents of Arlington. This combined effort is part of DC Central Kitchen's plan to scale our programs and Arlington County's 10 year plan to end homelessness. The Arlington pilot program began in August, operating out of the Fairlington Community Center. The first class consists of 11 men and women pursuing culinary careers. Similar to the program at DC Central Kitchen, the Arlington pilot program has three components: Life Skills, Employment Skills and Culinary Training. The Life Skills component was developed through a partnership with New Hope Housing, Inc. The classes focus on helping students break the cycle of homelessness and also include a Money Smart series. The Employment Skills component grooms students for an effective employment search as they learn skills related to computer literacy, cover letters, resumes, and job interviews. By week 10, students are well prepared to begin their career search. The Culinary Training curriculum is packed with field trips that involve students in high-volume cooking at local restaurants, hotels and other foodservice operations. Students will participate in a joint field trip with DCCK students to Endless Summer Harvest, a hydroponic lettuce farm, followed by a field-to-plate class at DC Central Kitchen taught by Tim Miller of Mie N Yu Restaurant. The Arlington students will graduate on November 6, 2009, signifying the successful replication of DC Central Kitchen's Culinary Job Training program. http://www.dccentralkitchen.org/article.php?id=216 Secretary Vilsack was at DC Central Kitchen today as part of the Obama Administration's 'National Day of Service and Remembrance' Read More at the USDA Blog http://www.dccentralkitchen.org/article.php?id=215 The journey for the best Gumbo began on Monday as students researched and tested various recipes and ingredients. Working in teams, they evaluated each others strengths and weaknesses, assigning roles so they would be prepared for the upcoming competition. On Wednesday, the competition began. Teamwork was necessary for success. "I mix the sauce, Anthony does the rice and Margaret chops the chicken and fries the shrimp," explained Douglas King, a member of Team Bon Appetite. "We were assigned our teams, so have to learn to work with different personalities." Jami Byer (pictured above), the Executive Chef and Director of Operations for the Kansas City Community Kitchen in Missouri, joined the students as a visiting chef, tasting and coaching the teams towards the prize-winning Gumbo. The Kansas City Community Kitchen also has a 12-week Culinary Job Training program modeled after DC Central Kitchen's program. "We are looking to expand and build a new kitchen that will be self-funded," explains Chef Byer as she peers into a pot of Gumbo. "I'm meeting with DCCK directors to learn about their revenue generating programs." At 2:00pm, the teams presented their Gumbo dishes to the judges. Evaluated on presentation, creativity, preparation techniques, composition and taste, the students wait while the judges analyze each dish. "Our recipe is good. We put together all of our creativity and knowledge to incorporate the best flavors," says Kevin Baker, a member of Team Flava. And in fact, Team Flava won the cook-off! Congratulations to team members Kevin Baker, Johnnice Coleman and William Dubose for preparing a delicious Gumbo. Special thanks to our judges: Geoff Stricker, Clark Construction Company Matt Heffernan, Rustico Restaurant & Bar Rigoberto Lemus, Gaylord National Hotel & Resort Gabrielle Carruth, Lockheed Martin Andy Shallal, Busboys & Poets, Eatonville Restaurant Wil Going, Chef Geoff’s Restaurant We hope you enjoyed the Gumbo! http://www.dccentralkitchen.org/article.php?id=214 Executive Chef Steve Mannino from Rustico helps students roll out the pasta dough. Yesterday, August 12th was Heritage Day at DC Central Kitchen. Three chefs representing three different culinary cultures taught in-depth lessons to the Culinary Job Training class. Steve Mannino, the brand new Executive Chef at Rustico, assisted by Seth Eldridge, taught the students how to make homemade pasta dough. Together, they worked with the dough to create Ravioli, Tortellini and Canditi Pasta in a seasonably light Marinara. "I didn't realize how easy and inexpensive it was to make pasta from scratch," commented CJT student Angela Jones. Eager to continue learning at home, several students inquired about the cost of a pasta machine. K.N. Vinod (pictured above), the Chef and Owner of Indique and Indique Heights, is a good friend of the Kitchen who has taught classes on several occasions. Yesterday was Chef Vinod's third time participating in Heritage Day as he taught the students about various Indian spices and guided them in making Bhel Puri and Rice Pancakes. Graham Barlett, Executive Chef at Zengo, taught the students to make Taco Chips and Yellowtail Ceviche with an Asian twist – Cucumber, Aji Amarillo, Apple, Red Onion, Serrano and Lemon Balm. "I loved the combination of the fish and taco taste. The sauces rotate in your mouth and four different flavors arise," said CJT student Mark Vanderhall. After the cooking sessions, students, chefs and staff feasted upon the cultural cuisine as chefs explained their career paths and gave advice to the students. "We may change recipes weekly but we generally change the menu twice a year," explained Chef Barlett. "It's important to think in season. During the summer, guests want to eat light and fresh." Special thanks to our participating chefs. We hope to see you again soon! http://www.dccentralkitchen.org/article.php?id=213 On Saturday, August 8th, Alumni from DC Central Kitchen's Culinary Job Training program, along with professional chefs, restaurant owners and spectators, gathered together at Washington Jesuit Academy for the 1st Annual Alumni Throw Down. The event served as an opportunity for Alumni to showcase their culinary talent, reunite with their classmates and network with restaurants, hotels and chefs. The Cook-Off was the main event as Alumni competed to "Be the cook, not the cooked." Teams of Alumni partnered with a professional chef and worked to create the best dish using a surprise ingredient. The winning competitors were Alumni Ronald Boykins (Class 73), John Battle (Class 74) and Larry Troxler (Class 67). Together, they created the winning dish: Santa Fe Beef Tenderloin with Sweet Potato Mash. Special thanks to our skillful Kitchen Coaches: Dan Traster, Culinary Critic and Freelance Writer Gregg Malsbary, Bethesda Country Club Lester Fields, Executive Chef at Murphy's Irish Pub, Alexandria VA Emmanuel Abankroh, Executive Sous Chef at Marriott Renaissance Adam William, Sous Chef at Marriott Renaissance And special thanks to our excellent Judges: Ris Lacoste, Chef/Owner of Ris Francois Dionot, Founder/Director of L'Academie de Cuisine Cesare Lanfranconi, Executive Chef/Partner at Spezie Ristorante Susan Callahan, Chef Instructor at University of Maryland Eastern Shore Bernard Henry, Chef at Open Kitchen Alumni were also able to prepare specialty dishes at home and enter them in the People's Choice Competition. Event attendees tasted each dish and then voted for their favorite. Crab Cakes Delight was the winning dish, created by Russchelle Moore (Class 72). In addition, Josh Carin from Geppetto Catering delivered an encouraging speech to the Alumni and guests. Duane Drake, a graduate of Class 71 and currently an employee of Fresh Start Catering, also spoke to the crowd about his experience as a graduate of the Culinary Job Training program. As the Production Supervisor at Washington Jesuit Academy, it was Duane's idea to host the event at the school. Alumni and guests were also able to participate in a raffle, potentially winning one of the following gifts from our generous sponsors: Comfort One Shoes Gift Certificate, donated by Maurice Bretton CulinAire Class, donated by Susan Watterson Culinary Class at L'Academie de Cuisine, donated by Francois and Patrice Dionot Culinary Classes from Open Kitchen, donated by Hue Chan Karels Mystic Tickets, donated by Ted Leonsis Signed cookbook by Guest Chef Najmieh Batmanglij Throughout the afternoon, guests were able to enjoy delicious appetizers prepared by the current 76th Culinary Job Training class. Special thanks to Chef Kendall Barrett, owner of Kendall's Cakes, for working with the students to prepare the reception. Once again, we thank everyone who participated in, helped with and attended the 1st Annual Alumni Throw Down. We are very proud of all Alumni who participated in the Cook-Off and People's Choice Competition. Keep up the great work - we wish you continued success as you pursue your culinary careers. YOU are the cook! http://www.dccentralkitchen.org/article.php?id=212 For the fourth year in a row, Robert Egger, founder and president of DC Central Kitchen, has been recognized among The Top 50 Most Powerful and Influential Leaders in the Sector (PDF) by the Nonprofit Times. As in previous years, Robert was one of the only leaders of a direct service organization to be included on the list. Recently, he has focused on launching the V3 Campaign, an effort to make the voice of the social enterprise and non-profit movement heard, its value realized, and its votes counted in every election. http://www.dccentralkitchen.org/article.php?id=211 It all began with an article in the Inlander, a local newspaper for the Pacific Northwest. The article described Campus Kitchen Coordinator Emily Paulson's goals to begin a gleaning and local foods project that would bring local, fresh food to low income communities through the Campus Kitchen Project at Gonzaga University. And then the phones started ringing. Two farm owners read the article and invited students to glean Rainier and Bing cherries and rhubarb, offering future gleaning opportunities for plums, pears and apples as they come into season. The next week's menu at Gonzaga University's Campus Kitchen offered rhubarb crisp and fresh cherries. Gleaning projects are an effort to bring local food to Campus Kitchens in a way that is affordable. Fruit trees often produce more fruit than farmers can eat or sell. By partnering with local farmers, Campus Kitchen students and volunteers learn more about the source of their food and receive fresh surplus produce through donation or at a discounted price. "I was really excited because I usually have extra veggies and fruit. It felt good to not only avoid wasting it, but to also donate it to a good cause," said Kathy Martinez, one of the farm owners. Students affiliated with the Campus Kitchen at Gonzaga University are eager to join the local food movement through gleaning from area farms, encouraging other students to shop at farmer's markets and support the new Main Market Coop due to open this fall. In an effort to kick-off their gleaning and local food initiative for the next school year, the Campus Kitchen is promoting an Eat Local Food Experience for August. Participants may choose to eat locally throughout August, pick one day per week in August, or even pick one day in August where they commit to only eating food originating in Washington, Oregon, Idaho and Montana. Eating locally and shopping at farmer's markets... Supports small-scale farm families so they can pass on their skills and passions to future generations Uses less natural resources due to decreased shipping Supports more environmentally friendly farming practices Builds relationships between the farmer and the consumer However, eating entirely locally is difficult, especially when you consider the unknown origins of restaurant food or difficulty finding local sources of oatmeal, flour, balsamic vinegar, pasta and so many other foods that are often consumed without thought. Nonetheless, the main goal of the Local Food Eating Experience and the Gleaning Project is to help students cherish their food, where it came from and those with whom they are sharing it. "Gleaning felt very organic, both in the food and experience. We are going to people's homes and building relationships while also taking advantage of a natural resource that otherwise wouldn't be utilized. It was refreshing to see the cherry tree where it all comes from," commented Ian Roeber, a Gonzaga student (pictured above) who participated in the cherry gleaning. By bringing local food to Gonzaga, the Campus Kitchen hopes that students, volunteers and clients can enjoy a locally grown meal together with a greater appreciation of its source. http://www.dccentralkitchen.org/article.php?id=210 On Tuesday, DC Central Kitchen celebrated the graduation of our 75th Culinary Job Training Class. The ceremony featured guest speaker Kwame Brown, DC Council Member at-large, who delivered the keynote speech. Class 75 had a unique 12 weeks, taking field trips to Endless Summer Harvest, a hydroponic farm, and participating in a Field to Plate Class, taught by Chef Tim Miller of Mie N Yu. In addition to receiving a solid education in the culinary arts, computer literacy, job hunting, and life skills, the Culinary Job Training curriculum also includes nutrition classes that correlate with each culinary module. Students gain knowledge about healthy eating habits and cooking techniques in order to serve a diverse population with various health needs. During the course of the program, Class 75 helped produce over a quarter of a million meals for social service agencies in the city. Working in meal production provides students with real-world training as they meet the intense production schedule and timeline. Students of Class 75 will now join their fellow Alumni of the Culinary Job Training program as they begin their successful culinary careers. After only three weeks of job searching, graduates of Class 75 have already gained successful employment at places like: Gaylord National Resort & Convention Center J& G Steakhouse (Located in the W hotel Washington) All faith Consortium McCormick and Schmicks Jamaica Jamaica Palena Grand Hyatt Need a Prep Cook in your kitchen? Interested in hiring a skilled professional? Contact Julia Reticker-Flynn, Workforce Development and Graduate Coordinator, by phone at 202-234-0707 x143 or by email at jretickerflynn@dccentralkitchen.org. http://www.dccentralkitchen.org/article.php?id=209 DC Central Kitchen works hard to prepare our Culinary Job Training students for success. This week, the students participated in two of the most important parts of that effort: the week-long internship placement, and a coordinated job search. During the internship, students spend 40 hours under a mentoring chef at a local foodservice business, preparing for a real working environment. Our internship site partnerships include: Centerplate @ the Washington Convention Center Gaylord National Resort & Convention Center Sodexo @ Marriott International Marriott Metro Center Holiday Inn Capitol Fairmont Hotel Eurest Dining Services @ National Institutes of Health Sodexo @ National Geographic Society Sodexo @ Canadian Embassy "My internship has shown me many aspects of the culinary field. I have learned so many different food preparations and Chef Manning and Chef Oscar, as well as all the employees, are truly helping me to better my culinary skills," commented Jule, a student interning at Marriott International in Bethesda, MD. After completing their internship, students are evaluated by their site supervisor. Class 75 has received the best intern evaluations in the history of the Training Program. We continually strive to improve our programs, so that our students are confident and fully equipped to work in the foodservice industry. "The improved intern evaluations are a direct result of our enhanced skills training," said Marianne Ali, Director of the Culinary Job Training Program. Following their internship, students participate in a coordinated job search. They receive guidance in resume development and practice for job interviews. "I have had nothing but great experiences working with DC Central Kitchen’s graduates. They are hard working and have an intense desire to give back to the community. The skills they learn in and out of the kitchen during their time at DCCK not only benefit our day-to-day operations, but the people we serve. I will continue to hire them for this very reason,” says Demetrios Recachinas, Manager of Food Programs at Martha’s Table. I am truly grateful to have had the opportunity to be a student at DCCK. It not only taught me the essential culinary skills, but it helped me learn to be responsible for my actions and confirmed that I can achieve the goals that I previously only dreamed of," said Jule, Culinary Job Training student. Special thanks to all of our internship sites, especially Marriott International in Bethesda, a new site that began through the efforts of Jim Burke, a DCCK Board Member. Thanks to Tom Fletcher and Chef Manning at Marriott, who enabled the program at Marriott International to get started right away! We would also like to acknowledge the Culinary Job Training Advisory Council, a council of local industry professionals who provided feedback for the enhanced skills training. http://www.dccentralkitchen.org/article.php?id=208 (above) Greg Turner, Murry's Regional Operation Manager, fills the DCCK truck to the brim with lean chicken DC Central Kitchen is forming partnerships to improve the nutritional content of our meals. Over the past year, we've reached out to local farms and food distributors for fresher produce and leaner proteins. One such partnership includes Murry's Family of Fine Foods, who recently made a 12,500 pound donation of lean frozen chicken to DC Central Kitchen. "We love to help DC Central Kitchen. It's really the perfect way to strengthen the community we do business in," said Greg Turner, Murry's Regional Operations Manager. Another example is the Gaylord Hotel in Price George's County, which provides the Kitchen with nutritious prepared meats, including chicken, turkey, beef and pork. The Kitchen receives 60-70 pans of prepared meat at least twice a week from the Gaylord Hotel, all of which Kitchen Director Chef Jerald regards as the "highest quality." "We've made a really strong commitment to provide meals with fresh, nutritious, local ingredients," said DC Central Kitchen CEO, Mike Curtin Jr. "We don’t want to perpetuate health problems in our community. We've found that with strategic partnerships, we can provide nutritious meals while at the same time supporting a strong local food system." In addition to improving the nutritional quality of meals, donations from both Murry's and the Gaylord Hotel save money that can be used for programs such as First Helping and the Culinary Job Training program. Special thanks to Murry's and the Gaylord Hotel for their generous donations of lean, nutritious protein. We are thrilled to have both Murry's Family of Fine Foods and the Gaylord Hotel as new and powerful partners in our mission to combat hunger and create opportunity! http://www.dccentralkitchen.org/article.php?id=207 DCCK Local Foods Intern Elsie (blue jacket) helps unload the vegetable waste. DC Central Kitchen recently began an initiative to compost with the help of Clagett Farm in Upper Marlboro, MD. Since October 2008, Clagett Farm has donated over 4,000 pounds of fresh produce. As Clagett Farm continues to provide the Kitchen with increased amounts of fresh produce and volunteer opportunities for gleaners, our new composting partnership is a great way for us to reciprocate: the Kitchen donates one trashcan full of vegetable waste to Clagett Farm's compost pile every two weeks. Our composting efforts allow our goals in sustainability to go full circle, providing an eco-friendly purpose for the huge quantities of vegetable waste generated as a result of our Co-op Shift and the increase in fresh produce now used in our meals for our clients. "By composting our vegetable waste, we are staying true to our goal of using every resource available. We are also giving back to a loyal donor," comments Jamie Schuman, Manager of Partner Relations at DC Central Kitchen. Composting also fits well with DC Central Kitchen's other green activities, such as donating our used cooking oil and recycling. Special thanks to Clagett Farm, a great partner who makes environmentally sustainable practices a priority! http://www.dccentralkitchen.org/article.php?id=206 The Department of Veterans Affairs has awarded our own Bill Hepler with the Certificate of Appreciation for his outstanding work with homeless veterans. Bill and the rest of our street-outreach team work hard to connect veterans with Veterans Affairs, walking alongside them as they overcome obstacles that may discourage them from accessing the VA’s resources and programs. These services include mental health, job training, housing, medical assistance and drug treatment. For example, Veterans Affairs recently helped coordinate a process that led to a veteran entering independent supportive housing. This client had been homeless for a very long time, suffering from paranoia and alcohol-induced dementia. With his permission, Bill was able to access his medical information from Veterans Affairs, which in turn connected him to a mental health program and once receiving treatment, enabled him to find supportive housing. Congratulations, Bill! http://www.dccentralkitchen.org/article.php?id=205 Fresh Start Catering is making environmental improvements a top priority. In addition to using more local and seasonal food, Fresh Start Catering is also using Taterware as disposable ware. Taterware makes compostable knives, forks, spoons and other kitchenware from potato starch. Fresh Start Catering's Contract Foodservice at Washington Jesuit Academy, led by Executive Sous Chef Allison Sosna and cooks Trintonia Cole and Duane Drake, goes green with the following improvements: 1-Chemical Makeover All of the dish soaps, detergents and floor cleaners used in the kitchen at Washington Jesuit Academy have been converted to products from Eco Solutions, a company that sells only non-hazardous, non-toxic and non-polluting formulas. 2-Reducing Our Carbon Foot Print Through new sourcing, Fresh Start Catering is providing the students at WJA with food that is more locally and seasonally obtained. In addition, more meals are made in-house as opposed to being ordered pre-made and ready-to-heat. The cooks Trintonia and Duane make everything from scratch, including muffins, pizza, pancakes, cookies and lasagna. Good home-cookin' decreases food costs and delights the faculty and student body. 3-Composting and Gardening Two faculty members at WJA, as well as Executive Sous Chef Allison Sosna from Fresh Start Catering, formed a partnership to begin WJA's first kitchen-to-garden composting system. The compost from the scraps of the WJA kitchen will be used in the school's garden. Some of the vegetables and herbs produced in the garden will be used in meals for students, creating a full-circle sustainable food cycle. Congratulations to the Fresh Start Catering staff at WJA for beginning these new GREEN Initiatives! Interested in using Fresh Start Catering for your event? Please contact Ama Blankson-Wood, Catering Sales and Events Manager for Fresh Start Catering & Contract Foodservice at 202.234.0707 x125 or ablanksonwood@dccentralkitchen.org. http://www.dccentralkitchen.org/article.php?id=204 (above) Walmart staff member, Carolyn Parham (DCCK's Volunteer Program Coordinator) and Ray Bracy, Wal-Mart Vice President for Government Relations. Staff from Congressman John Boozman's office and Wal-Mart had a great morning volunteering together at DC Central Kitchen. "This is my third time volunteering. I enjoy getting to know the students and staff and hearing their stories," said Ray Bracy, Wal-Mart Vice President for Government Relations. Wal-Mart's relationship with DC Central Kitchen began in October of 2008. "We liked the ideas behind DC Central Kitchen because they correlated with two of our main pillars for giving – food, nutrition and fighting hunger and job training," stated E.R. Anderson, the Regional Media Director. "After visiting the Kitchen, we realized that not only is this a good cause, but it's an amazing organization that changes lives." Since their first experience at the Kitchen, Wal-Mart staff has attended graduation, judged at Cook-offs and become the main sponsor for the Capital Food Fight. They also hope to become regular volunteers. "Volunteering at the Kitchen is a great thing for us to do as a team," said E.R. With Wal-Mart's headquarters located in Arkansas, they also have close ties with Congressman John Boozman (R-AK3), a Co-Chair on the Congressional Hunger Caucus. Jamie, a legislative correspondent for Congressman Boozman, was initially nervous about volunteering but felt more comfortable once she saw how much the DC Central Kitchen staff enjoyed working in the Kitchen. "I don’t know how to cook, but I can definitely help prep vegetables!" she said as she peeled carrots. Zach, also from Congressman Boozman's office, works daily with legislation focused on hunger, social service and nutrition issues. "It's great to get a hands-on perspective," he said. After working under the kind yet watchful eye of Miss Dot in salad production, Zach summarized what he learned in this statement: "I learned that this is Miss Dot's Kitchen!" Thanks so much to all of our volunteers! You make 4,000 meals a day possible.