“When you look at the USDA’s “food pyramid”, many of the things we should be eating the most of – grains, legumes, fruits, and vegetables – happen to cost the least.” Or so writes Jeff Yaeger of the Daily Green and author of the recent blog post: “50 healthy foods for under $1 a pound.” [...]
CKP National Blog
Resources and Updates on Our National Initiatives
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 [...]
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 ‘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. [...]
Faces from the Campus Kitchen at Northwestern University’s Slow Cooker Program
Posted in April 13th, 2010
Gather football players, registered dietitians, children, families, students, and 23 slow cookers into a room, and you’re bound to come away with some great pictures, plus stories to share. That’s what happened during the three-part slow cooker series and partnership of the Campus Kitchen at Northwestern University and Nurture , a local nutrition education organization. [...]
Video: Campus Kitchen Teaches Knife Skills, Nutrition, Sanitation
Posted in April 7th, 2010
by Jasmine Touton in Kitchen Advice
What do you get when you cross a Campus Kitchen team with hotel and restaurant management experience, a social work course, and public health and biology students? Apparently, a productive day full of life lessons, “Ah Ha!” moments and food. Chef/Instructor Susan Callahan recently took a slow cooker grant opportunity and turned it into a [...]
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 [...]
The Campus Kitchen at University of Vermont, an Extension of all things Burlington Food
Posted in March 29th, 2010
Come to the Campus Kitchen at University of Vermont for a tour of operations, and leave with a tour of the sustainable, local movement to feed in Burlington, Vermont. The coordinators at CKUVM aren’t confused; it’s just that the Campus Kitchen has done such a good job integrating themselves into the community, the hunger relief [...]
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 [...]
Campus Kitchen Teaches Crock Pots, Health, Nutrition
Posted in March 16th, 2010
Led by the hospitality management class and chef/instructor Susan Callahan, students from biological sciences, public health, and social work convened on a recent Saturday morning at the Universities of Maryland at Shady Grove to cook up some good. Callahan’s class, also the volunteer force behind the Campus Kitchen at University of Maryland Eastern Shore, learned [...]