Updates for Meal Production
We’ve been sharing a lot recently about our 100th graduation and DCCK’s role as job creators in our community. Graduations are inspiring for lots of reasons, not just because of what the day represents for the men and women who complete the program. In the days that followed our 100th graduation, one notably inspiring story made its way around the organization.
Earl was a student of Class 100 who came to DCCK from a halfway house after spending 13 years in prison. You can’t miss him in a room — over 6 feet tall with a big build and a long beard, Earl’s smile is genuine and disarming. After incarceration, he was committed to making a career as a cook, and he approached our Culinary Job Training Program with diligence and enthusiasm. You could find Earl at any event that called for Class 100 student volunteers. In June, he even took to the outdoor grills at the Lamb Jam, a tasting event and competition that brings together talented chefs to compete for the Best Lamb Dish, to help one of the chefs keep up with demand at his tasting booth.
To commemorate our 100th graduation, DCCK was fortunate enough to receive a matching pledge of $10,000 from past and current board members, with a goal of raising another $10,000 in donations both at the ceremony and online in the days that followed.
That afternoon, Earl’s family was seated comfortably in the front row. His mother, easily recognizable given her similarly identifiable smile, was emotional before the ceremony got underway. After the announcement of our board match at the ceremony, several guests handed reply envelopes with their gifts to members of DCCK’s Development team.
A few hours later, our donor relations manager came across one particular envelope that contained a $100 bill and a short, handwritten note. “I’ve been carrying around this lucky $100 for 13 years,” the note said. “I don’t need it anymore.”
The note and generous gift was from Earl’s mother. She held on to that bill the entire time Earl was incarcerated, and on the day of his graduation from DC Central Kitchen, Earl’s mother passed on that luck to the men and women who will come to DCCK after him.
Of all of the gifts we received that day, this is the one that matters most. Earl is now employed full-time, making a living wage of $14.05/hour with full benefits as a cook at DC Central Kitchen. While we’ll never know how much luck that $100 provided, Earl’s hard work and dedication made for plenty of luck on its own. Earl has a job, a family he can spend time with, and a mother whose love for her son is truly unwavering. She retired last week, at a party attended by Earl’s culinary instructors; ending her career the same week Earl launched his.
Thank you to everyone who made a gift in honor of our 100th class. It is a milestone that represents years of hard work and changed lives for over 1,000 men and women who have come through DCCK since 1990.
To Earl’s mother – thank you for believing in your son and for supporting DC Central Kitchen through this heartfelt and generous gift.
“Good business” is a phrase we use a lot here at DC Central Kitchen. Good business means using every available resource to create positive outcomes, like when we employ chronically underemployed men and women from our Culinary Job Training program to serve healthy, locally sourced meals to 3,200 children at 10 low-income DC schools. That’s not charity—that’s good business for everyone.
But with summer approaching, the majority of DC’s schools will close from June to August, which means that most of our city’s school food staffers will be laid off while children who rely on school meals will have to look elsewhere for basic nutrition.
School closures make summer a time of hunger, even while local farms are producing excess amounts of fruits and vegetables just miles away. But DCCK has a solution. By providing full-time, year-round employment and health benefits to our school food staff, we can enlist them in the fight against summer hunger. Half of these DCCK employees will prepare healthy, kid-friendly meals and snacks for 30 summer camps and youth programs. The other half will work on processing, freezing, and storing summer’s bounty from local farms to ensure our access to quality fruits and vegetables year-round.
This approach will have a powerful impact on our community. All told this summer, we will:
- Procure and process 122,000 pounds of fresh, local produce,
- Invest $55,000 in area farmers,
- Prepare 75,000 nutritious summer meals and snacks for kids,
- Save DC summer youth programs $155,000 in food and personnel costs, and
- Provide meaningful, living wage employment to 15 DCCK culinary staffers.
Although we won’t be generating revenue from our school foods program during the summer months, DCCK will maintain employee salaries and benefits, purchase local produce in bulk, and deliver summer meals to low-income children who need them. Providing stable summer employment to at-risk adults, critical nutrition for kids, and vital wholesale revenue to local farmers growing healthy food is more than just the right thing to do. It’s good business, too.
Click here if you’d like to help make an investment in this strategic summer effort to fight child hunger, prevent the waste of healthy farm products, and sustain life-changing employment opportunities for our culinary graduates.
Thank you for supporting DC Central Kitchen. Your contribution is an investment in our work to combat hunger and create opportunity in DC.
On Friday, DC Central Kitchen joined Agriculture Secretary Tom Vilsack and USDA Agricultural Marketing Service (AMS) Administrator Anne Alonzo at the opening ceremony of the USDA Farmers Market. Located near the National Mall on 12th Street and Independence Ave SW, the market now includes more than 30 vendors and is open every Friday from 9am to 2pm through October 30, 2015.
The USDA Farmers Market plays an important role in creating economic opportunities for local farmers, and DCCK was honored to be a part of this event that celebrated that relationship. In the last fiscal year alone, DCCK invested $153,378 in local farms by purchasing more than 200,000 pounds of produce for our meals.
In addition to our local purchasing power, DCCK often gleans from DC area Farmers Markets, collecting leftover produce and unsold product that we can process with the help of volunteers in our industrial kitchen located just blocks from the United States Capitol. We will continue to glean product from the USDA Farmers Market this year as well.
To commemorate our longstanding relationship between DC Central Kitchen and the USDA Farmers Market, returning vendor Great Harvest Bread donated 100 loaves of honey whole wheat bread to DCCK after the opening ceremony.
If you haven’t checked out the stands at 12th and Independence, be sure to drop this season and support our local farmers!
My name is Vikas, and I’m the CEO of a group of companies based in Manchester, United Kingdom. I spend about one third of all my time on philanthropic projects. I had read a lot over the years about DC Central Kitchen, and during a recent visit to an international trade summit in Washington, D.C. I couldn’t resist the opportunity to pay them a visit.
A wonderfully warm greeting was my first experience of DC Central Kitchen (DCCK), and within minutes of arriving and I was engrossed in conversation with a smartly dressed and confident woman, Tarina (pictured above), in a DC Central Kitchen uniform telling me about how wonderful this organization was. It was just half an hour later that this woman would tell me her story, describing how she was an ex-convict, spent part of her life homeless, and never thought she would ever get away from her drug and alcohol addictions. My host (Andy, the organization’s COO) also told me that when he first met this lady she was introverted, isolated and broken. Just one year later, here she was – one of the warmest, happiest and most confident people you could wish to meet, a transformation she attributes to DC Central Kitchen.
In 25 years, DCCK has grown from being an idea to becoming an organization with an annual budget of $13 million and more than 150 employees. The numbers are staggering: DC Central Kitchen prepares and distributes close to 1 million meals a year for local nonprofits, including homeless shelters, rehabilitation clinics, and afterschool programs. Aside from the (obvious) nutritional impact, their meal distribution program also saves their nonprofit partners close to $3.7 million in food costs.
Given that close to 100% of their Culinary Job Training program cohort arrived facing severe life challenges – the majority having periods of incarceration, drug or alcohol abuse issues, and chronic unemployment – it’s incredible that in 2014, the program’s graduates had a 93% job placement rate (one graduate is even a cook at the Eisenhower Executive Office Building for the White House).
“We want to be a model for businesses,” Andy said to me. “We’re a living wage employer, and we want to show people that you can run a business, change lives, and make a profit in the process…”
Similarly unusual in the sector is the distance they manage to keep between the hard-reality of running a non-profit, and the soul needed to bind together souls.
A tour of the kitchen was the next wonderful part of my journey, meeting dozens of graduates of DCCK’s program whose lives had been transformed with a mix of empowerment classes, structured (paid) work opportunities, and the chance to build a new family within DCCK’s walls. The atmosphere is light, fun, and much like a ‘start-up,’ but behind this exterior is a very serious social enterprise, one that operates with the efficiency of a for-profit entity while supporting DCCK’s training program.
That’s all before we even look at their national sister organization, The Campus Kitchens Project (replicating DCCK’s core activities at college and high schools throughout the US).
By this point, I was hugely inspired by DCCK when I met Jeff Rustin. Jeff has been with the organization for just over four years and runs their daily empowerment program (and much, much, more). He is exactly the mentor that every young person in the USA should have, and told me stories of many of the people they’ve helped, including one harrowing account of a woman who was beaten to within an inch of her life by her partner, and had put her four young kids to bed in their car for their own safety, on one of the coldest days of the year. When Jeff reached them, the children were practically frost-bitten and he took them to hospital, along with their mother, and started working with them. Only a short time later, the family is doing well, has a home of their own, and two of the kids are even in college. They’re so grateful, that Jeff gets a Father’s Day card from them. This is just one of thousands of stories DCCK sees.
One of the most powerful things DC Central Kitchen has is its authenticity. This is not a charity that just means well, but one that is made up of people that have been through, experienced, and overcome the challenges that their beneficiaries face in their daily lives. Jeff recounted the story of speaking to a group of young men, who had histories of incarceration, and who were struggling to connect to him and his other speaker.
“I still know my number!” he told them (speaking of the unique number each inmate gets when they go to prison). “….I asked these young guys, who has a number lower than mine? Come on! Stand up! Nobody did…” Having spent many of his formative years in jail (before most of his audience were even born), he has turned his life around in the most profound way possible and now helps thousands of people to do the same. “People need to have faith, I’m not talking about God, but they need faith in something, and most of all, themselves….”
Poverty is endemic in the developed world. Whether you go to Europe, the USA or elsewhere – behind the wonderful shiny exterior of business hotels, conferences, and tradeshows is the reality of cities where, as in the case of most American cities, one in four people are excluded from the economy. Organizations like DC Central Kitchen give the support people need to thrive, and also- frankly- to survive, and that’s good for everyone.
During my time with DCCK, I asked a number of people I met what it was that kept them so close to the organization. Unanimously, the answer I got from every single person was single, “family.”
For most college students, Spring Break means more than traveling to tropical destinations. We see this firsthand at DC Central Kitchen during the months of March and April when we welcome floods of eager young people looking to make a difference.
For years we’ve welcomed to our kitchen hundreds of young people from across the globe that choose to spend their Spring Breaks partaking in service projects, learning about different people and places, and being active citizens in their community.
So far, 2015 has been no exception. In the last two weeks alone we have hosted approximately 250 student volunteers who will work alongside our staff, mostly graduates of our Culinary Job Training program, to help process more than 3,000 pounds of healthy produce during their three-hour shift slicing and dicing. We’re already scheduled to host another 175 more for the remainder of March and April!
Thanks to these bright young people who are visiting DC for any number of reasons during their Alternative Spring Break, we’ll continue to prepare and distribute 5,000 meals a day to nearby homeless shelters, afterschool programs and rehabilitation clinics.
To name just a few of our counterparts in service, by the end of April we’ll have enjoyed hosting student volunteers from colleges and universities including William and Mary, Penn State, Ithaca College, Wake Forest University, Belmont University, Pepperdine University, Kent State, Eastern Kentucky University, Georgetown University, American University, and George Washington University.
Thanks to everyone who has given their time in service to DC Central Kitchen and to bettering the lives of our neighbors here in DC. If you enjoyed your experience and it was your first touch point to the issues of food waste and food insecurity, we’d encourage you to look into whether your school has a Campus Kitchen.
The Campus Kitchens Project is our national sister organization that empowers student volunteers to fight hunger in their community. At each of the 43 Campus Kitchens nationwide, students lead efforts to combat food waste and hunger by collecting surplus food from on-campus dining halls, community gardens, restaurants, and grocery stores and transforming it into healthy meals. In the last academic year, Campus Kitchens across the country rescued more than 823,549 pounds of food and served 293,963 meals to 12,006 clients.
Cold weather brings changes to DC Central Kitchen’s daily operations. The city’s homeless shelters we serve are typically closed during the day, but when the temperature drops below 32 degrees, they stay open so clients aren’t forced to go out into freezing temperatures.
DC Central Kitchen’s meal distribution program increases its production during what’s known as “hypothermia season” to support the greater demand for meals. Homeless shelters will add more beds temporarily to support additional clients seeking shelter, and some sites will open on an emergency basis as well.
As members of the DC community, we can all play a role in protecting the homeless from extreme weather injury. Call the Shelter Hotline when you see a person who is homeless and may be impacted by extreme temperatures. The Shelter Hotline is operated by the United Planning Organization (UPO). You can reach the hotline by calling (202) 399-7093, or toll-free 1 (800) 535-7252.