Conference Day 2

The following is an account of the CKP Student Leadership conference. (Part 1 of the recap. Part 3 of the recap.) Click here for more first-hand accounts of the conference.

CKP National Conference Day 2
Date: October 6, 2006
Location: DC Central Kitchen, First Baptist Church, Gonzaga College High School

The second day of the conference began bright and early at DC Central Kitchen. We arrived at 6am, in the pouring rain, to begin volunteering in the kitchen. This cooking shift marked the 5th year anniversary to the day of the first ever Campus Kitchen cooking shift. Everyone wore their CKP 5th Year Anniversary t-shirts, and it was quite the sight to behold.

After a fantastic introductary speech by Becky, everyone got to work in a different section of the kitchen. I was placed at the vegetable station, cutting up celery and carrots. Cutting celery for three hours gave most of our team blisters on our cutting hands, but it was a small price to pay for such a worthy cause.

Celery boards and the celery team (L-R: Brian, Sara, Monica, Meaghan, James)

In addition to making the meals for DCCK's usual clients, we also made the meals for Gonzaga's delivery. The kitchen that we use at Gonzaga College High School is way too small to accomodate the more than 40 people that showed up for this cooking shift.

Following the cooking shift, DC Central Kitchen founder Robert Egger (Pictured Right) spoke with the group. Robert is one of the best speakers I have ever had the pleasure of hearing. The first time I ever heard him speak was at the 64th Graduation class of DC Central Kitchen's culinary job training course, and he keeps getting better ever time I hear him. The main aspect of his talk that I will remember is his analogy of the wishbone and the backbone. There are two bones one can cook with, the wishbone and the backbone. The wishbone will make thin soup, but the backbone will provide a full meal. In short, if you really want to start cooking, you're going to need the backbone.

After finishing up at DC Central Kitchen, the big group split in two. The leadership team members and volunteers stayed at the kitchen and worked on a new constitution, while the group of coordinators took the Metro over to the national office's building, the First Baptist Church.

While there, we had a cooking exercise taught by Barton Seaver (Pictured Left). Barton is the executive chef at two of D.C.'s finest restaurants, Bar Pilar and Café Saint-Ex. I thought it was fascinating that an accomplished chef who has travelled extensively around the world would be such a proponent of locally grown food. As his hat read, "No farms, no food." Barton brought a bunch of fresh, locally purchased, organic ingrediants for us to cook with. These included: tomatoes, potatoes, onions, mushrooms, vegetable oil, lemons, green beans, sausage, and bacon among many others.

After hearing Barton speak about the possible uses of all the fresh veggies, we split up into small groups and experimented with all the possibilities. Becky from CKP, Jen from Northwestern and I worked on a little dish with tomatoes, onions, mushrooms, and cheese.

When life hands you lemons...

... make delicious pasta! (L-R: Jen, Brian, Becky)

Following the cooking demonstration, we all sat down and ate lunch provided by California Tortilla. After that it was off to Gonzaga College High School for our usual Friday delivery shift, which went very well. Unfortunately, due to the rain the scheduled tour of the area was scrapped. There were three Gonzaga Leadership Team members that led three groups of volunteers to our locations. Because of our usual Friday food pickup, I wasn't able to go with them. I heard, however, that it was the highlight of the weekend for some of the volunteers.

After the delivery shift, there was some free time to explore Washington, D.C. and to prepare for the final day of the conference!

Conference Day 1

The following is a three part account of the CKP Student Leadership conference. (Part 2 of the recap. Part 3 of the recap.) Click here for more first-hand accounts of the conference.

CKP National Conference Day 1
Date: October 5, 2006
Locations: Gonzaga College High School, DC Central Kitchen

On the first day of the conference, the members from Campus Kitchen's across the nation converged at Gonzaga College High School. Coordinators and Leadership Team members from Saint Louis University, Northwestern Unitersity, Marquette University, Gonzaga University, Augsburg College, Minnesota State University at Mankato, Univeristy of Nebraska at Kearny and Wake Forest University all had people attend! It was really incredible to see so many people involved with the Campus Kitchens Project. It was also exciting to meet the people from possible future Campus Kitchens.

We had an orientation from 4-5pm where anyone interested received a tour of our campus. I had three members of our leadership team members take small groups around the grounds.

A tour of Gonzaga's campus.

Afterwards, we had speakers from Gonzaga, the McKenna Center, DC Central Kitchen and the Campus Kitchens Project's national office. Mike Curtin, the Chief Operation Officer at DCCK as well as a Gonzaga graduate, spoke with the 40 or so people in attendance.

Mike Curtin.

Following the speakers, we walked over to the DC Central Kitchen for a taste-testing. At all the different stations, they offered incredible food including pasta with sun dried tomatoes, spinach and cheese, and potstickers. The food is always delicious at the kitchen, and this time was no different!

Salad Station.
Starch Station. Vegetable Station with Becky and Brian.

Overall it was a fantastic first day! The speakers at Gonzaga and the taste-testing at DC Central Kitchen both gave the visitors a brief glimpse of what was to come. The day ended somewhat early, which was nice because we had to meet back at DC Central Kitchen the next day at 6 in the morning!

CKP National Conference

This weekend we're celebrating the 5th year of the Campus Kitchens Project!! The annual conference is in Washington, D.C., so a lot of the activities are on Gonzaga's campus.

Woohoo!
Check back this weekend for more information and pictures of the conference!

09.27.06: Nutrition Lesson

Yesterday was the first Nutrition Lesson offered by the Campus Kitchen at Gonzaga College High School. This project was kick-started by Becky, who is working at the Campus Kitchen Project's National Office. We worked together to get everything going for the nutrition lesson. There were a couple bumps in the road on our journey, but we persevered and made the most of out everything.

Both Becky and myself put a lot of work into the event, and we were very nervous about how it would turn out. We went to one of our usual delivery locations, and instead of dropping off meals, we taught a group of children an educational and fun nutrition lesson. At the end, we provided them with a nutritious treat. We weren't sure how the lesson was going to go, but in the end it turned out fantastic! The lesson went better than I could have imagined.

Becky and Sean going over the food pyramid.

We had three volunteers show up, Sean, Jon, and Kevin. Before we went over to the location, the five of us finalized our game plan at the high school. The three volunteers were excellent about taking on the responsibility of teaching parts of the lesson. I was worried that they would just stand around, but they interacted with the students and went above and beyond my expectations. For future lessons, I'll try to get the volunteers more involved earlier and have a bigger say in what the lesson plan will be.

Crack team of volunteers.

The only downside of the lesson was that there were only six people present, short of the 15-20 people we expected. We would have loved to have more people, but with the smaller number we were able to make a bigger impact. Also, the children were all able to participate. All the kids had their say in the lesson, and everyone got a chance to speak up.

A few of the kids taking in the food pyramid.

Teaching the lesson was very fun. All of the students were interested and very active. They did as much talking as we did!

Becky's AWESOME postor of the Food Pyramid.

The lesson itself went very well. We had an ice-breaker in the beginning to get everyone talking. The three volunteers, Becky and myself all got a chance to teach part of the lesson. Our main goal was to inform about the food pyramid as well as stress the importance of eating breakfast. The kids knew a lot to begin with, and they were very eager to answer all our questions. At the end of the nutrition lesson, we had all the kids line up to make a healthy snack.

Students lining up to make their snack!

For the snack at the end of the lesson, we made Crunchy Granola Yogurt Parfaits. The ingredients for the treat included both plain and strawberry yogurt, crunchy granola, raisins, chocolate chips, and banana chips. The students were very creative in making their snacks, mixing and matching all the different ingredients.

It was so nice to see everyone enjoying their treats. One student even made an extra one to take up to his grandmother. This was an awesome end to an awesome lesson.

The fruits of our labor!

09.25.06: Cooking Shift

This week I decided to get more cooking and preparing involved in the cooking shift. For the last week or so we were depending too much on already prepared food. Like Ron at the McKenna Center said, I don't just want to complete a puzzle, I want to make the pieces as well. Since we have the time and the volunteers, we might as well make something!

Yesterday, we used the time during our shift to make ham sandwhiches for the child-friendly location. We had some already prepared sandwhiches from one of our donors, but decided to save those for Thursday and use the large donation of sliced ham we had. In addition to the ham, we cut up some lettuce and sliced some tomatoes to make them look delicious. We complemented the sandwhiches with fresh fruit and green beans to finalize the meal.

Mmmm... ham.
For the other locations, we used our time and resources to make a big salad. We had a lot of lettuce, cabbage, olives, cucumbers, carrots, crutons and pieces of chicken, so there was a lot to work with. This type of activity is really fun and easy for the volunteers to work on themselves.

You can make friends with salad.
All in all, it's a lot more fun for me and the volunteers when there is stuff to make. I'm definitely going to get more cooking (even if it's just making salads and sandwhiches) involved in all of the cooking shifts.

09.21.06: Meal Preparation Shift

Yesterday we had another cooking shift that went well. Not as much food to choose from as on Monday, but we still had good meals.

For the children at one location, we had pre-made sandwhiches and wraps. The wraps were very colorful and made the meals look great. We added mixed vegetables, mozzarella sticks and a small pastry.

Colorful wraps!

For one of the other options, we had heavenly barbeque meatballs, but nothing pefect to match with them. We didn't have sub rolls or pasta, so we left them alone and added rice as the starch. They got the same veggies and pastries as the other locations.

Meatballs from above!

Overall, it wasn't the best meal in terms of combination, but the food looked delicious. All of the student volunteers agreed that they would definitely eat the meals.

Done!

09.18.06: Meal Preparation Shift

Yesterday, we had a really great meal plan. A plethora of food came in so we had a ton of food to choose from.

Our meal plan for the day.
The meal plan for our child-friendly agency included a mini pepperoni pizza, salad, and fruit cup for dessert. For those that didn't receive pepperoni pizza, we added large chunks of chicken to the salad for their protein portion.

Meal for child-friendly location.

The meal plan for another location included pork, corn bread, salad and pudding. The alternate plan included chicken and shrimp paella as a substitute for pork. The clients at this place are predominately elderly, so we try to keep everything basic and include large portions of meat.

Meal for the other location.

New Leadership Team 2006-07

This past week we made our new Leadership Team official!


We have a team of one coordinator, two people working at Campus Kitchens' National Office, and seven members of the Leadership Team.