CulinaryCorps


Help Us Cook for the Gulf Coast!
October 26, 2011, 2:37 pm
Filed under: Culanthropy

We are excited to FINALLY announce that CulinaryCorps is returning to New Orleans and Mississippi this November! We are incredibly enthusiastic about the amazing lineup of projects and the CulinaryCorps alumni we’ve recruited from across the nation that will be volunteering their time and talents.

But we need your help too…

To  help offset the programming costs of the trip (including buying lots of fresh veggies and whole grains as well as cooking equipment to donate to our project partners), we are trying to raise $4,500 by November 9th — the day our trip kicks off in New Orleans!

As a volunteer-run organization, any donation amount helps us tremendously and all donations have the chance of putting something sweet in your own pocket. {Hint: It’s chocolatey, nutty, and has a splash of booze in it for good measure.}

To read all about it, click on our TRIP DONATION FACT SHEET or just DONATE away!

We thank you for each and every cent. 100% of every donation you make impacts the communities we serve.

To the Gulf Coast and beyond!

The CulinaryCorps Team

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Markham Mark of Distinction Finalist
August 31, 2011, 4:30 pm
Filed under: Donors, Sponsor Appreciation

Dear friends and supporters,

We are thrilled to share that our program has been nominated as one of 10 finalists in the Markham Vineyards Mark of Distinction program! This Napa Valley winery has a history of giving back, and through the “Mark of Distinction,” aims to help others give back, too. It will provide two finalists each with a $25,000 grant to allow them to continue their community efforts.

And, in addition to providing grants, Markham Vineyards will also produce two limited production Estate Cabernet Sauvignon wines appropriately named The Philanthropist and The Altruist in honor of the grant recipients. If we receive the “Mark of Distinction,” our project information will be highlighted on the back labels of these wines, helping us to raise additional awareness of our cause.

Here’s where we need your help: the two recipients will be determined by the public.

So please help us by casting your vote on www.MarkhamMarkofDistinction.com. Starting 12:01 a.m. (ET) on 8/29/11, you can vote as often as once per day up until 12:01 a.m. (ET) on 10/3/11. Feel free to spread the word and encourage your friends and family to vote for us!

We appreciate all your support!

Thank you,

The CulinaryCorps Team



Good Food in Action: Farmers Market Chefs – Harvest Homes Market – Queens/Bronx/Brooklyn, NY
July 29, 2011, 3:38 am
Filed under: Culanthropy, Good Food in Action

“Good Food in Action” highlights current “culanthropy” (culinary volunteer) opportunities in food-based non-profits around the world.

Here is this week’s pick:

Organization/Program: Harvest Home Markets

Volunteer Opportunity: Farmers Market Cooking Demonstrations

Location: Various in Manhattan, Brooklyn, Queens, and the Bronx, New York

Start Date: ASAP

Time Commitment:  Variable

Organization Overview:

Harvest Home Farmers’ Market is an NYC non-profit organization dedicated to increasing access  to local, farm-fresh produce to low-income neighborhoods.  Founded in 1993, the markets create a community gathering place that educates the public about health and nutrition, supports regional agriculture and provides job opportunities six days a week during the summer season. Harvest Home Farmers’ Markets currently operates markets in the Bronx, Brooklyn, Manhattan and Queens and accepts Food Stamp/EBT cards, Women Infant and Children Farmer’s Market Nutrition Coupons (FMNP), Senior Coupons and Health Bucks.

Volunteer Overview:

Volunteers are needed to work with kids and families at various market locations to introduce consumers to the benefits of fresh, locally produced fruits and vegetables. This is a great opportunity to work with community members in a hands-on setting.

To Apply: Fill out their online application or or email an electronic copy to info@harvesthomefm.org. For further details email diana@spoonsacrossamerica.org with “Harvest Home” in the subject line.



Good Food in Action: Teaching Kitchen Culinary Intern – Edible Schoolyard – New Orleans, LA
June 14, 2011, 12:10 pm
Filed under: Culanthropy, Good Food in Action

“Good Food in Action” profiles a food-based non-profit and highlights a current “culanthropy” (culinary volunteer) opportunity within in the organization. These posts are great for CulinaryCorps alumni looking to engage after a trip as well as cooks/chefs/culinary students who want to get involved in their community.

Here’s this week’s pick:

Organization/Program: Edible Schoolyard NOLA

Volunteer Opportunity: Teaching Kitchen Culinary Intern (unpaid)

Location: New Orleans, LA

Start Date: August 1, 2011- December 16, 2011

Time Commitment:   Approximately 20-25 hours per week, generally Monday-Thursday with some Fridays, weekends, and evening commitments as needed.

Organization Overview:

Edible Schoolyard NOLA changes the way kids eat, learn and live at FirstLine Schools in New Orleans. Our goal is to improve the long-term well being of our students, families and school community. We do this through a comprehensive seed-to-table experience that integrates hands-on organic gardening and seasonal cooking into the school learning experience, culture and cafeteria food programs of the schools we serve.

The Edible Teaching Kitchen is an inviting, hands-on kitchen classroom where cooking and seasonal food tastings are the lesson of the day. Incorporating ingredients from our very own garden and local farms, every grade level utilizes the kitchen as a way to bring abstract concepts from the classroom to life and the table. Our youngest kindergarten students participate in Food ABC classes in which they sample a variety of fresh foods. By the time they reach middle school our students have eaten their history and are cooking alongside local chefs for events such as our annual Iron Chef competition.

Volunteer Overview:

The Culinary Intern is a quarterly or semester-long position designed for someone with a strong culinary background who is interested in exploring a program that uses seasonal cooking classes to promote childhood nutrition in a variety of engaging ways.  She/he will participate in a variety of hands-on cooking classes in the Edible Schoolyard New Orleans teaching kitchen as a support teacher to assist the Table Leader with small group instruction.  This position will also have a large role in washing, storing, and preparing ingredients from the garden, farmers’ markets, and local grocers for use in cooking classes.  Additionally, this position will manage all day-to-day operations in the kitchen including maintaining refrigerator and dry storage inventories, creating first-in, first-out procedures, creating and coordinating daily, weekly, and monthly cleaning schedules, coordinating volunteers for special cleaning projects in the kitchen, and communicating any supply needs to the chef teachers.

To Apply: Please submit a cover letter, resume, and (3) professional references to april@esynola.org



Good Food in Action: Volunteer Wellness Chef – United Friends of Children – Whittier, CA
June 7, 2011, 9:58 am
Filed under: Culanthropy, Good Food in Action

“Good Food in Action” profiles a food-based non-profit and highlights a current “culanthropy” (culinary volunteer) opportunity within in the organization. These posts are great for CulinaryCorps alumni looking to engage after a trip as well as cooks/chefs/culinary students who want to get involved in their community.

Here’s this week’s pick:

Organization/Program: United Friends of the Children

Volunteer Opportunity: Wellness Chef

Location: Whittier, CA

Start Date: June 2011

Time Commitment: One Tuesday per month, approximately 4-8 pm

Organization Overview:

United Friends of the Children is a non-profit organization dedicated to bettering the lives of foster children and to supporting former foster youth in their journey to become successful, independent adults. Through our programs, advocacy efforts, and direct involvement with youth, UFC seeks to be a catalyst for change.

Volunteer Overview:

Volunteers with a culinary background or interest are needed to prepare meals for United Friends of the Children’s Pathways residents living in transitional housing sites in Whittier. Volunteer Wellness Chefs will be asked to make a monthly commitment (1st, 2nd, 3rd or 4th Tuesday), shop for supplies, and prepare a nutritious dinner for 25-30 foster youth and program staff on Tuesday evenings, as part of the Life Skills seminars. To educate our youth on nutritious meals, Chefs will be asked to a share recipe and make a short (5 minute) presentation from the prepared meal.

The Wellness Chefs will have access to the Pathways edible garden (located at the Whittier site), and receive the opportunity to participate in our annual Cultivate LA fundraiser. Cultivate LA brings together the finest Los Angeles restaurants, specialty food vendors, and wine makers from throughout California at one of LA’s most scenic private estates. This year’s event will celebrate the food diversity of Los Angeles, with a focus on street food culture. The Wellness Chef position will work with Pathways youth on having a booth at the event, and preparing a creative dish to serve guests. Volunteers will receive two free tickets to attend the event (a $350 value).

To Apply:  Karine Kadyan, Volunteer Coordinator, karine@unitedfriend.org, 213.975.1408 to sign up for an orientation and interview.



Congratulations Farestart! 2011 James Beard Humanitarian of the Year
May 23, 2011, 9:39 am
Filed under: Culanthropy, Good Food in Action

Our warmest congratulations to FareStart, the non-profit organization recently named 2011 James Beard Foundation Humanitarian of the Year. Their efforts in creating culinary job training and placement opportunities for homeless and disadvantaged individuals is truly inspirational.

They are always looking for cooks in their contract kitchen. Volunteer today!

From the Farestart website:

“The James Beard Humanitarian award is a fantastic honor that we at FareStart are humbled to receive,” commented FareStart Executive Director, Megan Karch, who accepted the award from presenters Tom Douglas and Chris Canlis at the awards ceremony at Lincoln Center in New York City on May 9. “It has always been our mission to empower homeless and disadvantaged individuals while creating nourishing and excellent food. To be recognized by the food industry is not only exciting, it’s a confirmation of something we’ve known all along — the power of community. For nearly 20 years, FareStart has provided opportunities for more than 5,000 people to transform their lives through culinary job training and placement. By awarding us with this prestigious distinction, it is clear that the James Beard Foundation understands the transformative and community-building power of food.”



Good Food in Action: Cooking Summer School Instructor – New York, NY
May 16, 2011, 4:14 pm
Filed under: Culanthropy, Good Food in Action

“Good Food in Action” profiles a food-based non-profit and highlights a current “culanthropy” (culinary volunteer) opportunity within in the organization. These posts are great for CulinaryCorps alumni looking to engage after a trip as well as cooks/chefs/culinary students who want to get involved in their community.

Here’s this week’s pick:

Organization/Program: Seeds in the Middle

Volunteer Opportunity: Cooking Summer School Instructor

Location: New York, New York

Start Date: Summer 2011

Time Commitment: Varies

Organization Overview:

Seeds in the Middle, named by fourth graders in central Brooklyn, inspires parents, educators, students and their community to access all the opportunities New York City has to offer, beginning with improving their health, enhancing arts education and greening their environment. We are joyful, respectful, educational and engaging.  Seeds in the Middle inspires parents, educators, students and their community to access all the opportunities New York City has to offer, beginning with improving their health, enhancing arts education and greening their environment.

Volunteer Overview:

Seeds in the Middle is currently seeking volunteers to conduct culinary classes as part of its mission to inspire and promote access to healthy choices for at-risk, low-income communities fighting obesity, heart disease, diabetes and limited access to all the elements needed to promote well-being. Classes will run on different schedules throughout the summer.

To Apply: Please contact Nancie Katz at seedsinthemiddle@gmail.com.