By now, many of you have heard of the show/movement called “Jamie Oliver’s Food Revolution”. For those who haven’t: in response to a CDC report that cited Huntington, WV as the most unhealthy city in America, British Chef Jamie Oliver decided to kick-off his U.S. food revolution. He began by addressing the food being served [...]
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Author Archive
A ‘Healthy’ Dose of Summer Reading
Posted in April 15th, 2010
4.15.10: A friend of mine who works for a literary magazine in DC (and gets free copies of the latest books being printed) brought home the most amazing book yesterday! If you are looking for good summer reading and answers to some of your most curious food questions, then this is the book for you. [...]
A cookbook in reverse! (for Campus Kitchens): inihccuZ ot sugarapsA
Posted in April 1st, 2010
by Joelle Johnson in Kitchen Advice
I recently purchased this wonderful cookbook for the chefs at DC Central Kitchen. It is chalk-full of recipe ideas for every vegetable under the sun. This cookbook will come in very handy over the next few months as gleaning and donations bring in a surplus of whatever vegetable happens to be in season. When you [...]
Foodies on Food Stamps: A Lesson in Economy and Freshness for Campus Kitchens
Posted in March 23rd, 2010
Campus Kitchenites interact daily with families and individuals living on tight food budgets, but how many of you have struck up a conversation with them about what kinds of food they are buying on their budget? If you have, you might have gotten responses like “I can’t afford to eat healthy”. An article recently posted on [...]
Thinking Ahead, pt.2 – Vacuum Sealing at your Campus Kitchen
Posted in March 4th, 2010
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 [...]
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 [...]
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 [...]
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Blogroll
- Campus Kitchen at Gettysburg College - This is your source for all things CKGC.
- Campus Kitchen at the College of William and Mary
- Campus Kitchen at University of Florida
- Civil Eats - Supporting development and dialog among local and national leaders about the American food system, and its effects abroad.
- CKP’s Flickr page - Photos from the hallowed halls of CKP
- Farm to Table: the Emerging American Model - A collaborative journalistic forum aimed at strengthening the sustainable and local foods community
- First Helping - The Outreach Program of DCCK, their stories and insights into the streets of DC
- Good Food Jobs - A gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm and intellect.
- Growing Power - Growing Power is a national nonprofit organization and land trust supporting people from diverse backgrounds, and the environments in which they live, by helping to provide equal access to healthy, high-quality, safe and affordable food for people in all
- Robert Egger’s Piece of Mind - DC Central Kitchen founder and CEO, and author of Begging For Change, winner of the 2004-2005 Terry McAdam Book Award for Outstanding Contribution to the Advancement of Nonprofit Management, blogs about the Kitchen, CKP, and the changing nonprofit sector.
- Slow Food on Campus - Our friends at Slow Food on Campus promote food that’s good, clean, and fair
- Sodexo USA - Our partners at Sodexo USA have entered the blogosphere!
- Stocks, Sauces, and Soul - This blog documents the class experiences of the Culinary Job Training Students at the DC Central Kitchen.
- The Campus Kitchen at Wake Forest University - The web version of Wake Forest University’s Campus Kitchen
- V3 Campaign - Join the movement to strengthen the nonprofit sector led by Robert Egger, founder and president of DC Central Kitchen.
- W&L Campus Kitchens Project - Find out the latest about the Campus Kitchen at Washington and Lee University.
- Wasted Food - Inspired by a volunteer shift at the DC Central Kitchen, Jonathan Bloom started researching and writing about wasted food in America. His blog is chock-full of information and inspiration for those of us who recycle food.