October 4th, 2012 by Leika
When the room was empty at 2:40pm, I was already coming up with a revised recruitment plan, but sure enough……they started to trickle in with hunger in their eyes! It was our first day back for the new school year, continuing from a very successful club last year! The after school cooking club at Rainier Beach HS is part of CKNW’s newest program of community kitchen style cooking at schools. Our goal – simple…….cook and eat good food with us, then go home and cook and eat good food with your family and friends! Yes, the agenda is broader than that, but as long as the focus of our class is good food, we are guaranteed to have student interest!
Growing at RBUFW
The menu for our first class was veggie quesadillas. I harvested fresh kale and chard from the Rainier Beach Urban Farm and Wetland literally an hour before students chopped and ate it! One student’s thoughts on the veggie quesadillas……”this is bomb!” I interpret that as explosion of flavor……indeed bomb! I also wanted to talk about “culture” as it relates to our food traditions. Did you know that the quesadilla as we know it today was a mix of native Mexican foods (mostly corn, beans, chili peppers….) and Spanish influence bringing in cheese. Throwing in the concept of local and seasonal foods brought in the fresh kale and chard and created the “bomb” veggie quesadillas.
I see culture as sprouting from a place of survival. Based on our beliefs and what we have available to us, we begin to form traditions and daily practices. On the food theme, this may flower into a tradition like Thanksgiving or a fast like Ramadan, or Kosher foods. In a broader sense of culture, it may blossom into an art form like Capoeira Angola, or a pop song like Michael Jackson’s “Black or White”- reflections of our beliefs, ideas, and way of survival.
What’s your culture? How does it affect the way you live, or the food you eat?
Next week we’ll be making individual pizzas. Stay tuned to see how we make our pizzas explode with flavor and use fresh produce from the farm!
October 1st, 2012 by Diana
By Leika Suzumura
Thank you to all who came to the orientation, it was great to meet everyone. I think we are going to have a stellar year of cooking clubs!!
I am attaching the forms: that I provided for you at the meeting, and for those of you who were not there.
As I mentioned, please feel free to add in or edit these forms and mark your changes in color so that I can make them on the master copy that I will keep track of. Maggie sent the list of dates for the evals and who will be coming to your class for each one (again, this is just for RaVE sites).
Please check in about your early dismissal days, no class days, and check in with students about any special event ideas. Make sure to keep your volunteers posted on these dates as well and any other important issues around the classes.
I’d like to set the mid-term check in for Nov 13, 3-5pm at the farm, please mark your calendar. I would also like to schedule the final meeting for Dec 18, 3-5pm also at the farm.
These are the links I told you about the programs I learned of at Growing Power:
Thank you all, and looking forward to a great school year!
August 7th, 2012 by Diana
By Rebecca Pearson
Here’s an update on Central Washington University’s community kitchen program!
Student health assessment data in Spring 2011 showed that CWU students would like to cook and eat healthy meals together with friends in a way that is socially supportive and builds skills. We hosted focus groups to get student input as to how such an activity should be structured and, with the help of student co-planners, implemented a pilot series of three evenings titled “Campus Dine & Tote” during winter and spring 2012 quarters using campus food lab facilities. We received very positive feedback; most students attended two or more of the evenings, and all said they’d love to see it happen again in future.
July 30th, 2012 by Diana
Last year Cleveland High School in the Rainier Valley had a great after school cooking program.
“Wow, this tastes good, I didn’t know healthy food tasted so good!” was one student’s realization after eating the vegetable enchiladas made in the after-school cooking program in Ms. Kravitz’ home and family life classroom. Last year Cleveland High schoolers met Wednesdays and Thursdays at this fully equipped classroom and converted it in to a food lab. Students in the program whipped up everything from lumpia to quesadillas, all with a Northwest twist on flavor. So what does that translate to? A whole lot of kale and potatoes creatively transformed into delicious meals; squashing any doubt that students may have had about vegetables or eating “healthy”. More…
July 17th, 2012 by Diana
July 10, 2012 5:30-8:30pm
- Reviewed goal of coalition – networking, skill sharing/building, shared resources where it works and makes sense.
- Seattle Tilth is in the process of clarifying what membership of this coalition entails: benefits, roles, commitments
- Cristina from FEEST announced an exciting grant they recently received which will support them to offer a training in Seattle on the FEEST model. Stay tuned for more details on when and where that will be.
- The hands-on workshop on fermentation with Julie and Richard was very well received and everyone went home with a quart of fresh made sauerkraut. Feedback was that having more hands on kitchen type skill building is very desired. Please let me know if you have any other ideas for skill building that would benefit your work in food and the community.
- Each kitchen drew out a resource map of their kitchen, including where there kitchen is run out of, population served, goal of kitchen, leadership, funding/food sources, partners, and what model they use, ie. Cook and eat together.
- Next meeting Sept 25, final confirmation with location will be sent in early September.
We discussed challenges for kitchens and skill building ideas:
- Intentions, shared goals among group/ ind. Kitchens
|Discuss within kitchen group what people want to get out of the ck
||Inviting specific groups “to your house”, connect with groups that have similar goals/needs
- transitioning leadership within ck
- sustainability for CKNW – grant writing, eval data
|Use common eval tools to collect similar and relative data that can be used in grants and to compile results from our collective kitchens. Have focus groups with kitchen participants
|Skill building workshop ideas
- spice lab – different cultural variations – ie. Ethiopian, Cuban, Vietnamese – reflect the people in our groups
- Grant writing
- Sprucing up Vegetarian options
- Whole animal butchering – I was emailed the next day by a man who is offering us a workshop on this
- Food literacy – with activities and materials to leave with
April 19th, 2012 by Diana
Have you been looking to volunteer with CKNW? Here’s a message from Leika with a lot of great opportunities!
A Sunny Hello to Everyone!
Many of you have expressed interest in volunteering for Community Kitchens Northwest, some are already involved, and for some of you, this may be the first time that you’ve heard from me. Thank you for offering your time and skills to our program and I hope that each of you will have an opportunity to get involved.
There are several opportunities that have opened up that I want to let everyone know about, please respond to me with your specific interest and from there I will be connecting you with the appropriate person.
Ongoing cooking clubs: these clubs meet every week for the remainder of the school year, anywhere from 8-25 students participate
- Rainier Beach High School – Thursdays 2:45-4:30pm
- Ballard High School – Mondays afterschool
- Seattle World School (Miller Community Center on Capitol Hill) – Fridays afterschool
- Nathan Hale High school (Meadowbrook Community Center in north Seattle) Wednesdays 3-5pm
One time events:
- May 12 – tabling at a church event promoting community kitchens/good food bags – south Seattle
- May 24 – catering 600 appetizers for Multicultural School Event
- June 15 – BBQ at Rainier Beach Urban Farm and Wetland (RBUFW) – this is part of our community dinner series
- July 14 – cooking for the Community Alliance for Global justice (CAGJ) fundraising dinner – Supporting Local Economies Everywhere (SLEE)
Please let me know if you have any specific questions. Thanks you again for being willing to volunteer with our organization!
Community Kitchen Program Manager, Seattle Tilth
April 16th, 2012 by Diana
Greetings Youth Cooking Coalition,
I wanted to send out some news for some of the programs that are part of this coalition list –
1. FEEST Youth Summit – BOOM… Noise that matters
May 4th – Highpoint
Theme: Using our voices to raise awareness
Tagline: Our stories build the future.
- 2. Taste International is having their recognition dinner on Sunday May 6, 6-9pm at Urban Enoteca
For more information or to purchase a ticket: http://www.brownpapertickets.com/event/231749
- An interesting article about School community Kitchens – A school-community kitchen presents a new kind of social contract: a public school kitchen, used by both the school and the community as a resource for educational, vocational, and production purposes.
If anyone else has an announcement you think this group will be interested in, send it my way and we can post it to the group!
Community Kitchen Program Manager
4649 Sunnyside Ave N., Suite 100
Seattle, WA 98103
FAX: (206) 633-0450
Seattle Tilth inspires and educates people to grow food organically, conserve natural resources and support local food systems in order to cultivate a healthy urban environment and community.
March 29th, 2012 by Diana
Lots of well chopped nuts make the granola bars taste great.
From Martha Baskin and Green Acre Radio here is a lovely piece on the after-school cooking program at Aki Kurose Middle school. Thanks Martha!
Come into the kitchen, the community kitchen, the smells are irresistible. Community Kitchens Northwest are part of a growing trend to make “scratch” cooking fun while improving food security in vulnerable communities. So, we visit a kitchen at a middle school where the chefs are 6th and 7th graders. More courtesy of Crosscut…
March 19th, 2012 by Diana
March 1st, 2012 by Diana
By David Eschliman, Assistant Coordinator, Community Kitchen at SPU
February 8, 2012
At the SPU Community Kitchen this month we celebrated Valentine’s Day a little early. All of our dishes featured a red ingredient: from the roasted red pepper and sun-dried tomato dip to the orange, mozzarella, and red beet salad. Everybody who was working with the beets got red-stained hands! For dinner we cooked up a warm red cabbage and red onion salad with creamy gorgonzola cheese and a delicious cheesy polenta gratin with homemade rosemary marinara (red!) sauce (we foraged the rosemary on campus and the bay leaves from a neighborhood laurel tree!). Can you picture all the color? For dessert, we broke our ‘red rule’ in favor of chocolate: we made a dark chocolate flourless cake with garbanzo beans and decorated it with hearts stenciled with confectioner’s sugar. Our kitchen is never complete without a hearty soup or stew, especially in the cold months of winter, and this month we made both. We cooked up a traditional Indian curry stew (dal) with red lentils and red kidney beans, as well as a rustic Italian tomato and bread soup.
I want to warmly thank everyone who is so actively involved in this effort. Our volunteers are consistently characterized with being the “sweetest” and “most fun.” There are also so many generous organizations that make our Kitchen possible every month. Thank you to Full Circle Farm for delicious organic vegetables, to Operation Sack Lunch for high-quality staples, and to Tall Grass Bakery for the ever-satisfying loaves of beautiful bread – you all truly embody what this Kitchen and all Community Kitchens represent. To all those who come and break bread with us, we want to thank you as well. Our Kitchen is beginning to feel like a family and without you all, we just wouldn’t be whole.
Lastly, I want to highlight our Facebook page. What would a blog be without a little bit of shameless self-promotion? Our page is constantly updated with pictures, recipes, and lots of pertinent information, so be sure to like us, follow us, and check back after each Kitchen for news and updates.