Updates for Donations
Thank you for supporting DCCK!
With the help of many generous donors, we met our goal to purchase a new delivery truck!
DC Central Kitchen’s one-of-a-kind Healthy Corners program more than doubled the number of locations last summer from 28 stores to 67. To keep up with our growing delivery routes, we drafted an aging, unrefrigerated van into service and made do. But with summer approaching, we needed help to buy a truck that could keep produce cool and looking good despite Washington, DC’s brutal heat and humidity.
We needed the new refrigerated delivery truck to meet the incredible demand for fresh fruits and vegetables among DC residents in low-income neighborhoods costs $55,000. To help us reach our goal, the Carter and Melissa Cafritz Charitable Trust issued a $15,000 matching grant which we met on Friday, April 10! Their support brought us to our goal of $55,000!
Thanks to the support of our generous donors, we are able to purchase a new truck that will bring affordable fruits and vegetables to our neighbors who rely on Healthy Corners for access to nutritious foods.
Our Healthy Corners program launched in 2011 with the goal of bringing affordable, high-quality produce and nutritious snacks to corner stores in Washington, DC’s ‘food deserts.’ These are parts of the city where widespread poverty and underdevelopment mean that residents have limited or no access to grocery stores, farmers’ markets, or other providers of healthy food. 71% of residents of DC’s food deserts are overweight or obese and 15% have diabetes.
We wanted our neighbors to have healthy choices. So Healthy Corners teamed up with small corner stores to give them the training, refrigerators, and heavily discounted wholesale deliveries of nutritious food they needed to finally sell healthy options at prices their customers could afford. And the community responded, purchasing 141,368 healthy items in 2014! A second refrigerated truck will allow us to deliver 104,000 additional items to participating corner stores in 2015.
And a new truck will allow us to do more than just keep food fresh in transit. With a second truck available, we can make smaller, twice-weekly deliveries to stores we currently visit just once a week. That means more appealing fruits and vegetables on the shelf, less waste of overripe produce, and more nourishing foods purchased.
Because of you, we raised enough funds to help purchase a new refrigerated delivery truck for Healthy Corners. We’ll be ready for summer deliveries and can continue to ensure our neighbors have access to healthy, affordable food. Thank you for supporting DC Central Kitchen!
On March 4 Culinary Job Training Class 99 visited longtime DCCK partner, A Wider Circle. The organization located in Silver Spring, MD furnishes the homes of more than 4,000 families a year and provides unlimited professional attire and accessories for those in need. With graduation and upcoming job interviews around the corner, we took the men of Class 99 to A Wider Circle to experience the tangible capstone of becoming a professional – bringing home a suit.
DC Central Kitchen and A Wider Circle have maintained a strong partnership for years. Their professional attire showroom not only includes a personal shopper to help our graduates find the right style for their personality, but the organization has also been relied upon to help our graduates find furniture for their first home. The partnership exemplifies good business for nonprofits. We’re able to focus on skilled culinary training while providing A Wider Circle with clients who are ready to use furnishings and clothing as they become self-sufficient and take on the next chapter of their lives.
DCCK Outreach Specialist Jeff Rustin says: “One thing I love about this partnership is that it really helps our students move in the right direction. They are deserving of this kind of attire and once they put it on, you can see their confidence in their smiles and the way they carry themselves.”
We’re suiting up our graduates in more ways than one. We’re preparing them for their future and a path of stability. Our dual classroom focus on personal empowerment and culinary skills is further supported by a guided job search process and mock interviews conducted by our workforce development team. Last year at DCCK we saw 96 students graduate with a 93% job placement rate. We’re proud of what our students accomplish, and it wouldn’t be possible without the wraparound services and support we receive from partners like A Wider Circle.
Come join us at Class 99′s graduation at 2pm on April 10 at the US Navy Memorial & Heritage Center to see these motivated men and women dressed to impress for their new lives ahead!
Earlier this month, a DC Central Kitchen staff member was speaking to a class of graduate students at one of the universities here in Washington, DC. That’s something we’re asked to do fairly often as a national leader in food recovery, social enterprise, job training, and more recently, combating urban food deserts.
But this time a student asked a question that truly resonated with us: “What would our community look like if DC Central Kitchen had never opened?”
It’s a question we’ve thought about a lot over the past few days as DC Central Kitchen’s 25th year comes to a close. As we ask you to support our work once again, it’s a question we want to try to answer for you:
- 1,300 men and women would be on the streets, in prison, or on welfare—instead of in the workforce, paying taxes, and supporting themselves. Our culinary training program has maintained a 90% job placement rate over the years, replacing dependency with real careers.
- DC homeless shelters, halfway houses, and nonprofits—and their donors—would have spent more than $67 million on meals for their clients while 22 million pounds of food rotted away. Instead, we put that unwanted food to use and strengthened DC’s social safety net by delivering balanced meals at little or no cost to those agencies.
- There would be no national law protecting good Samaritans who donate food to good causes. We were instrumental in passing the 1996 Bill Emerson Act, shielding well-meaning Americans from liability when giving away surplus food.
- $23 million in taxpayer dollars would have been spent on prison costs since the 2008 recession alone, had our ex-offender graduates gone back to prison at rates in line with the national average. With a recidivism rate of just 2%, our graduates instead pumped more than $2 million worth of payroll taxes back into our community.
- Healthy school meals would still be a political talking point, not a daily reality in DC’s inner-city schools. We’ve served more than 3 million scratch-cooked, locally sourced meals to low-income schoolchildren, proving we can do better than frozen and deep-fried dishes for our kids.
- And worst of all, our country would still be trying to fight hunger with handouts. For a quarter-century, we’ve fought against the idea that trillion-dollar problems can be solved with a mix of leftover pennies and ample pity. We know that hunger is a symptom of poverty, and that poverty can only be cured with a decent job.
Your gift does so much more than just provide a meal.Your support shatters stereotypes, saves our community money, creates jobs, and most importantly, changes the way our community fights hunger and breaks the cycle of poverty.
Your investment in us has made our community measurably stronger in the past 25 years. Please make your gift to DC Central Kitchen today.
Thank you for being a partner in our work.
“I never thought I would be in this position,” says Tarina Munlyn.
Five years ago, Tarina struggled with addiction and lived in the DC General homeless shelter. Today, she is in a vastly better position.
Tarina, a Culinary Job Training program graduate and a DC Central Kitchen staff member says, “I never thought I’d have a job, and get to give back to the community, and get to work with volunteers from all over the country every day.”
Tarina’s story is just one of many we could share to illustrate the impact our supporters like you make when they give to DC Central Kitchen’s work. It’s the story of one human life transformed through our innovative programs that combat hunger and create opportunity:
Tarina grew up in what she describes as “a drug-infested neighborhood” in Northeast DC. She began using drugs as a young woman, and eventually found herself at rock bottom, homeless, and struggling with her addiction.
After completing a drug rehabilitation program, Tarina met a DC Central Kitchen driver delivering meals to her shelter. The driver told her if she wanted to make a change, she should come to the Kitchen. Tarina enrolled in our Culinary Job Training program, graduated in 2010, and has had a steady living-wage job with full health benefits here at DCCK for four years.
Now, Tarina works in our Main Kitchen leading volunteers in the remarkable daily process of turning 3,000 pounds of recovered food into balanced meals. At the end of the day, Tarina goes home to her own apartment.
Tarina’s story is just one example of what supporters like you can make possible. Envision her story on the annual scale of the 100 men and women we train, the 1.8 million meals we serve, and the 750,000 pounds of food we save from going in the trash and then envision the impact you can make when you invest in DC Central Kitchen.
Your donation to DC Central Kitchen is an investment in our work to combat hunger and create opportunity.
As a DC Central Kitchen supporter, you are part of an incredible process that distributes balanced meals around the city while empowering men and women to overcome obstacles like homelessness, addiction, incarceration, and chronic unemployment in our kitchen.
Thanks for investing in our work this holiday season!
At DC Central Kitchen, we always want the meals we provide to our partners to be nutritious, delicious and dignified. Barbeque food is something that our clients have requested before, but because our meals are created largely with recycled food, we haven’t been able to easily accommodate this simple summer request.
So, when our friends at the Liaison Capitol Hill and Art & Soul asked if they could donate 3000 hot dogs and hamburgers and come cook them, we jumped at the chance to provide meals that were not only going to be tasty and fun, but also met a preexisting request.
A linchpin to this culinary treat was Chef Derrick Wood, owner of Dyvine BBQ in Motion, who donated his impressive mobile grill and smoker for the day to help us create the authentic barbeque flavor. And, thanks to Art & Soul Executive Chef, Doug Alexander, Sous Chef Leo Ferrerio,and the volunteers from Liaison and Art & Soul, we prepped and barbequed 3000 hot dogs and hamburgers that were served with traditional favorites – baked beans, and coleslaw – to our partner agencies for dinner.
Big thanks to the chefs and our volunteers for sharing the food, your time, and your culinary talents that allowed us to provide an extra special summer meal for those in need.
DCCK Opens New Baking Corner to Provide Healthy, Whole Grain Snacks and Baked Goods to 35 Afterschool Programs
On August 7th we celebrated the official opening of DC Central Kitchen’s new Baking Corner! Thanks to key investments from our friends and partners, and a generous matching grant from the Morris and Gwendolyn Cafritz Foundation, DCCK is able to bring our healthy baking program to fruition.
Back in April we announced DC Central Kitchen Production Manager William Ferrell’s concept for an innovative baking program at DCCK, for which he hoped to create healthy, whole grain snacks and breads for the afterschool programs we serve. William, who came to DC Central Kitchen in 2010 after being released from prison, was a student in our Culinary Job Training program and now serves on staff as a supervisor in the Kitchen. With a long held passion for baking, and a personal interest area for culinary growth, William realized he could make our snacks for afterschool programs more nutritious and less costly by doing more baking on-site and relying less on packaged, processed foods.
William creatively uses ingredients such as natural sweeteners and avocados to make traditional favorites, like banana bread and cheesecake, much healthier. For the Baking Corner opening, William shared samples of some of his original baked goods recipes, including pumpkin bread with lower sugar content, and whole wheat biscuits. Our guests indulged in his healthy treats while exploring some of the new equipment purchased for the Baking Corner. Among several items that now make up this new space, William and his team have access to multiple stand mixers and special attachments, a proofing box to help bread rise, a wood work table for rolling dough, and lots of new baking pans.
We can only achieve our mission to use food as a tool to strengthen bodies, empower minds, and build communities with the help of our many partners. Because of this support, William, his team, and the more than 15,000 volunteers that work in the Kitchen each year are now able to put his ideas into action by working in this space to create new, innovative snacks and healthy meal concepts for our partners. We’re excited to leverage the talent and passion of our culinary staff and dedicated volunteers to ensure that the afterschool programs for low-income children that rely on our meals receive healthy and nutritious snacks that fuel their minds and future success!
Join us at the Kitchen to check out this awesome new baking space and help put William’s brainchild into action.