Five members of the Campus Kitchen at the University of Virginia (CKUVA) went gleaning with DC Central Kitchen to round out summer operations as students returned to Campus, and they saw potential in the peaches. The peaches were Red Haven Yellow Freestones, and set to peak in late July to early August, so by August [...]
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Dig in to Summer Gleaning with D.C. Central Kitchen
Posted in July 27th, 2010
by Jasmine Touton in Beyond the Campus Kitchen, Kitchen Advice, Kitchen Innovation, Kitchen Partners
Gleaning – or the gathering of leftover crops from the field after harvest – is in full swing for D.C. Central Kitchen and many mid-Atlantic area Campus Kitchens. And good news for Campus Kitchens who are not close enough to Washington, D.C. to pay our local farms a visit: there’s still time to make gleaning [...]
Campus Kitchens Ready for Gleaning 2010 with D.C. Central Kitchen
Posted in June 18th, 2010
Sometimes, you just have to play in the dirt. That’s just what volunteers and staff with D.C. Central Kitchen did on a recent Thursday morning during a trip 45 minutes Southeast of Washington, D.C. to a farm in Owings, Md. Amidst the fun, the group of ten volunteers – a youth group from Kansas City [...]
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 [...]
Newman’s Own Foundation Recognizes the Campus Kitchen at University of Vermont
Posted in March 2nd, 2010
One Campus Kitchen will get more than salad dressing from Newman’s Own this March: The Newman’s Own Foundation is granting 5 to 25 thousand for one standout, do-good organization per campus in the America East Conference. The Foundation partnered with the America East Conference to choose one leading, service-focused student group – that is closely [...]
From the Road: A Glimpse into Food Recovery, at Wake Forest University
Posted in February 22nd, 2010
more about “CKWFU Fresh Farms Food Recovery“, posted with vodpod National staff took to the road this week to meet, glean, observe, check-in, and fire up operations at kitchens across North Carolina. Follow our live blog/Twitter updates beginning Tuesday, February 23 as East Carolina University – the 26th Campus Kitchen and sixth to open in [...]
The Food Environment Atlas: the Answer to all of your Campus Kitchen Questions
Posted in February 10th, 2010
Campus Kitchens – especially when they first fire up operations (like St. Lawrence University, Union College, UMass Boston and University of Virginia this year) – look to answer a plethora of food security questions about their city to better serve the community. Some Campus Kitchens that have or will start gleaning programs are looking for [...]
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 [...]
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 [...]
‘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 [...]