The Story: Think sauerkraut, and you might dredge up images of bratwurst or hot dogs recently dressed from Frank’s can or a Bubbie’s Jar. But there’s more to sauerkraut then our current popular culture definition – and two good reasons why you might want to consider creating your own. First, it’s healthy. The sauerkraut fermentation [...]
CKP National Blog
Resources and Updates on Our National Initiatives
Support the Food Revolution!
Posted in May 4th, 2010
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 [...]
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 [...]
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 [...]
Top CKP Moments of 2009
Posted in December 31st, 2009
by Jasmine Touton in
We cooked. We fed. We conquered. The family of 20 campus kitchens that make up The Campus Kitchens Project saw a lot of highs and lows, cabbage and carrots, PB&J’s and pastas, tomatoes and turkeys in 2009. The year of an ill economy, swine flue epidemic, and a healthcare overhaul also marked a period of [...]
A Look at Wake Forest University’s Campus Kitchen, and their Locally-sourced Food Efforts
Posted in December 2nd, 2009
by Jasmine Touton in
What’s better than gathering 75 volunteers to deliver over 200 pounds of turkey on Thanksgiving? Doing it all using turkeys local to Winston-Salem, N.C., where the Campus Kitchen at Wake Forest University assists dozen of agencies with hunger relief. Wake Forest Campus Kitchen coordinator Shelley Graves says the group secured sponsorships of turkeys to purchase [...]
‘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 [...]