Another method of processing and preserving fresh summer produce for those long winter months!
Freezing is perhaps the best and easiest method of food preservation because it keeps the flavor and texture of foods better than any other.
When frozen foods fall victim to freezer burn, however, it just causes more waste. The best way to prevent [...]
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What’s in Season? A Shopping Guide for Locovores
Posted in January 29th, 2010
by Joelle Johnson in
1.29.09: I am a self proclaimed foodie. I think about food constantly. I start planning what to make for dinner as I am eating breakfast. I also love farmers and farming and going to the farmer’s market. But, I never have any idea what food is in season or what kind of produce I can [...]
50,000 Meals for Haiti
Posted in January 22nd, 2010
1.22.2010: This past Wednesday, one of our MLK Day sub grantees – Duke University’s Center for Civic Engagement in Durham, North Carolina, made some last minute changes to their distribution plan and sent 50,000 meals to the people of Port-Au-Prince, Haiti. The original plan was to prepare 50,000 nutrient-dense dehydrated rice and soy based meals [...]
Thinking Ahead: Be Ready to Squirrel Away Fresh Summer Harvests
Posted in January 15th, 2010
by Joelle Johnson in
1.15.10: Pressure Canning Tomato Sauce
Owning a pressure canner is your gateway to eating fresh and local, all year round. It is a safe, easy, and fun way to save those bountiful summer harvests and to make sure you’ve always got something in your Campus Kitchen pantry. Here, I will provide basic, step-by-step instructions for canning [...]
School Spotlight: How to Secure Sponsorships
Posted in January 11th, 2010
1.8.10: This week St. Andrew’s Episcopal High School, one of our MLK Day sub-grantees and soon to be Campus Kitchen, secured an amazing in-kind donation from a generous DC Central Kitchen supporter. A local Marriott Hotel will be donating all of the food for the first 150 meals prepared by SAES on MLK Day and [...]
“Sometimes starting new projects is like getting fifty cats to walk down the street together…” School Spotlight: Saint Andrew’s Episcopal High School
Posted in December 18th, 2009
“Sometimes starting new projects is like getting fifty cats to walk down the street together…” says Charles James, campus kitchen coordinator at St. Andrew’s in Potomac, Md.
James is working to make St. Andrew’s our third high school-based Campus Kitchen while simultaneously coordinating a service project for MLK Day.
“St. Andrew’s is the type of school [...]
‘New Millennium’ Kick-off
Posted in October 26th, 2009
by Joelle Johnson in
10.26.09: CKP’s ‘new millennium’ kicked-off this past weekend at the annual Leadership Conference in Washington D.C. There were over 60 attendees representing 17 different Campus Kitchens. The weekend began with the preperation and delivery of the millionth meal served since CKP’s inception 8 years ago. This was a major milestone for the organization and it went [...]
ABP Recognizes 2 Campus Kitchens
Posted in October 1st, 2009
by Joelle Johnson in
10.1.09: On September 23rd the Associated Baptist Press highlighted the Campus Kichens at Baylor and Wake Forest University. The article takes a look at the people who are directly involved with the programs at each, featuring quotes from leadership team members and coordinators. At Wake Forest, student volunteer Andy Ronan points out how the Kitchen has been a [...]
CKWLU Gets Food Donation from Local Wal-mart
Posted in September 25th, 2009
by Joelle Johnson in
9.25: CKWLU connected with their local Wal-mart earlier this month to rescuse many pounds of quality food from its inevitable dumpster destiny. To find out more, check out the full story below.
A mere two days before the class of 2013 began to arrive at W&L, I went with Jenny to make CKP’s first food pickup from [...]
CKBU Kicks-Off 2009 with New Kitchen!
Posted in September 15th, 2009
by Joelle Johnson in
9.15.09: The Campus Kitchen at Baylor University has been up and running for just under a year and is already kicking off the 2009-2010 school year with some major changes. The first of which is an upgrade to a bigger and better kitchen in the Mary Gibbs Jones Family and Consumer Sciences Building. This new kitchen [...]