Thanks Chloe!

In a recent post you read about Chloe, a former student of our Five Keys Culinary Arts School who was embarking on a 6-month internship with our Soul Food project.  Well, 6 months have passed in the blink of an eye and Chloe successfully completed her internship.  We are excited to report she has been hired by Community Works as a Job Developer working with clients in the Jobs Now program.  Chloe is looking forward to the opportunity to help other men and women making their way back into meaningful work and a successful recovery from drug and alcohol addiction.  Her own commitment to sobriety and a healthy lifestyle will demonstrate that new beginnings are within reach.

Chloe believes healthy eating is integral to recovery and she knows through both her firsthand experience and from teaching the weekly Soul Food classes, that women can change their attitudes about the importance of food in recovery.  Reflecting back, she says oftentimes the women attending her classes were turned off by the name of a dish, or that it had only vegetables, but then were astonished by how good it tasted.  She believes getting the women into the kitchen cooking the food, then tasting it, is key to overcoming resistance to healthy, fresh foods.   Once they’ve had experience making a dish in the Soul Food kitchen, they want to make it at home for family and friends.

On becoming a healthy food advocate, Chloe says “its about attraction vs. promotion.”  The women at the Women’s Reentry Center are able to see the commitment Chloe has made to eating fresh foods, shopping at farmers‘ markets, and generally paying attention to her health – it’s her routine now.  They see she lives a positive and healthier lifestyle, and they want that for themselves.  She says they can relate to her because she has been where they are, and it demonstrates that if she can do it, so can they.

Chloe explains the importance of whole grains

Chloe’s internship culminated with a presentation she created called Healthy Eating for Women in Recovery, and presented to women at Walden House’s inpatient treatment program.  She was inspired to develop this presentation based on the alarming number of women she knew who relapsed back into drugs as a “weight loss”  tool.  She says when women enter recovery they often put on a lot of weight because they’re struggling with cravings and don’t know the right types of foods to eat to get their bodies on an even keel.  As women cope unsuccessfully with the cravings and the added weight, body image and self-esteem plummet, turning many women back to the only remedy they know.

Chloe is quick to acknowledge and thank Nextcourse facilitators Rania Long and Niyati Desai.  She describes how Rania raised her awareness for healthy foods and taught her some of the simple steps that could bring meaningful results.  Then Niyati helped her gain confidence in her newfound knowledge by providing a platform to teach others.  Chloe says their loving, open approach made them more than just teacher or boss, but also trusted confidants and supportive allies.


Eat UR Veggies Creates a New Generation of Pea Lovers

We recently completed the 3-year assessment of our Mission High Eat UR Veggies project and the accomplishments are impressive!  Read highlights of the report in the Eat UR Veggies Report Overview, or pull up a comfy chair and read the full Eat UR Veggies 3-YR Report that details all the hard work by both student leaders and staff that make this project so successful.

Mission High Students Visit the Ferry Building

Picking plums

Picking plums

The Ferry Building Marketplace is a foodie magnet, bustling with shoppers and tourists, mostly upper-middle class.  Why is that?  Without a doubt, the food shops inside the building are expensive.  But the farmers don’t charge any more than the average grocery store for comparable produce. On October 6th, I brought a group of Mission High students on a guided tour of the Ferry building, and I’m wondering if after their experience there, they will return as shoppers.

My friend, Lisa, of In the Kitchen with Lisa offers “intimate culinary excursions in San Francisco, Napa Valley, and West Marin in Sonoma County for individuals and groups looking to go behind-the-scenes with a local expert for a taste of the remarkable food culture that exists in these regions.”  She generously donated her time and the time of one of her guides, to introduce my students to the food at the Ferry Building Marketplace.  My group is made up of Hispanic, Asian, African-American a White 14 and 15 year olds of varying socio-economic backgrounds and varying interests in food.  Some have been to the market before, and were comfortable asking for samples.  Others had never been to the market before and were comfortable asking questions (Where did the Mutsu get its name?), and some were just there for the food. 

Pick a pepper

Pick a pepper

For the most part, the students liked everything they tasted with the exception of arugula.  They enjoyed discussing the nuances of Scharffenberger chocolate compared to Hershey’s, enthusiastically scarfed down a wheel of St. Pats after claiming to hate cheese, and gave pause to Carter’s (from Prather Ranch) warnings against fast food.  None of them acted like teenagers who won’t eat their vegetables.  The field trip was successful.  Students learned how delicious local, fresh food tastes and they were given the opportunity to think and talk about the food they ate.  I think they all really recognized the beauty of  the food at the Ferry Building, but, most of the them, I suspect, experienced the tour as anthropologists studying a culture not their own.    Chef Harris
Sweet as honey

Sweet as honey

Making Friends with Ice Cream

I scream for ice cream…and apparently so do Bi-Rite Market customers!   On Saturday June 13th, Nextcourse students dished up 150 sundaes composed of Bi-Rite Creamery ice cream and local strawberries to passersby (minus those sundaes lost to “quality control inspectors”).  Why were Kevin, Karen, Ravon and Jonathan handing out free ice cream in front of Bi-Rite Market on 18th Street?  To connect with our neighbors through Bi-Rite Community Day!  Sam Mogannam, Bi-Rite Market owner and all-around-good-guy, generously donated the sundae ingredients as well as 5% of the day’s sales to Nextcourse programs.  Yeaahh Sam!

Students, clad in “Eat UR Veggies” t-shirts, gave cooking demos and talked up the Nextcourse food education and cooking classes at their school.  Students Hector, Rogelio and Christian showed off their knife skills making perfectly seasoned bruschetta, and learning about balsamic vinegar as a result.  While students drew in customers with the promise of tasty bites, they handed out literature to generate interest in the work that is being done at their school around increasing the consumption of local, healthy fruits and vegetables.  Customers loaded down with bags of fruits and vegetables of their own, loved the idea of learning to cook at school.  The positive outcomes of the Nextcourse classes were clear to anyone who observed students pigging out on tomatoes and crudites – those “quality control inspectors” again!

Bi-Rite Community Day

Bi-Rite Community Day

 

 

 

Customers sign up for give-a-way

Customers sign up for give-a-way

 

 

 

 


Cafe M Debuts

On a recent Wednesday evening Nextcourse students from our Mission High School program Eat UR Veggies transformed their cavernous cafeteria into an intimate, fine-dining restaurant for their parents, friends and teachers.  Students in our after-school program, Cooks’ Club, have been learning cooking techniques from project coordinator, Chef Su Harris and guest chefs from the community.  They had the opportunity to cook with novel ingredients like artichokes and chipotle, and also discover dishes from around the world like mole, Poulet Basquaise and hand-made pasta.  As a way of sharing their knowledge, students invited guests to a night of great food and live jazz music at Café M.  

Project co-coordinator Kim Cuddy led the “front-of-house” staff,  that included hosts David Barrientos and Shantell Pearson who escorted guests to their tables set with school colors, flowers, and printed menus by Solongo.  Many of these students did double duty, first cooking the dishes in the kitchen, then serving in the dining room. 

Kim Wong, Eric Ng Du, David Nguyen and Philip Li manned the hot line, plating Creamy Leek-Zucchini soup with tarragon and then Moroccan chicken and vegetable couscous.  Christian Morales, Taik Wong, Rose Ganbat and Vashelle To served the three-course meal.  The pastry team, Henry Li, Irene Noh and Alejandro De Santiago got a standing ovation for their cheesecake with strawberry-rhubarb compote.  As you might imagine, with such a deliciously and lovingly prepared dinner, there were NO leftovers!

See our flickr slideshow:

Cafe M Debuts


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