Pizza Pizza!

The new to Lexington restaurant Pizza Reddi promises customers fresh pizzas and I can verify that they hold true to that.  Campus Kitchen is the recipient of pizzas that have been held in the warmer beyond the “fresh” limit.  Thank you to everyone at Pizza Reddi for donating to CKP!

When Life Gives You Lemons…

You make lemonade.  When Janet’s Garden in Greenville donates Chicken Feet, CKP took on making chicken stock.  With a little research, I learned that Chicken Feet make great stock because there is very little fat, but the same nutrients in the bones as the rest of the carcass.  Throw in some celery, carrot, onion, spices and let it simmer for four hours and you’ve got yourself a great stock.  Thank you Janet for the feet and the opportunity for a new experience!

July Statistics

Here’s what we’ve done in July!

Meals served:  2,107

Volunteer Hours: 475

Food Recovered:  717.5 lbs

Last Week in Lexington, VA

Although I am very much excited about being reunited with my friends and family back home, I can’t help but think about the people I will be leaving here in Lexington. I would like to think that in some way I have positively affected this community. But most importantly, I’d like to take a moment to talk about how this community has affected me.

Working for the Campus Kitchen at Washington and Lee University has been very fulfilling. For me this job has been challenging, exciting, and sometimes intimidating. But I have grown so much from these experiences. The thought of having to talk to clients and be engaging with people I’ve never met–in a town I’ve never heard of–was a little uncomfortable for me. Not to mention, a lot of our clients have some sort of disability. This is to say, I was definitely kicked out of my comfort zone. And, I can honestly say for this I am grateful.

Everyone here is so nice and I will miss the southern hospitality that Lexington, VA represents. The spirit of community will stay with me when I leave and I hope that I can bring back this idea of cooperation and collaboration back home.

The Campus Kitchens Project is a wonderful organization and I know the Kitchen will continue to thrive under the impeccable leadership of the coordinator Ms. Jennifer Sproul.

Farewell!

With Love,

Isis A. Rose

Thumbs Up

I walk towards the gym carrying the cooler of what smells like some kind of tea blend. I’ve had a rough night so I’m not as energized as I normally am when we got to see the kids. I’m actually kind of eager to get the whole day over with so I can go back to the camp and catch some z’s.

But as soon as I walk through the door, I see the little guys sitting around in a circle on the floor. Then, it begins. The chanting little chorus of my name is echoed throughout the walls. All of my miniature friends pumped with energy at the sight of me. My little bud Will runs up and gives me a “thumbs up”, one of the greatest compliments you can get from him. The chanting continues and my spirit feels lifted, I’m almost ashamed of myself for not realizing how much a little boy could miss playing “the blue cup” game with you, or how a little girl could want to show you how many ways she can dribble a bouncy ball.

I think to myself how selfish I was, wanting to hurry up and end the day, when all these little kids, my friends, needed me more than I needed myself.  I pride myself in the satisfaction that I will remember these moments for the rest of my life.

Popcorn is in the Grain Food Group

One of the many things we learned (or rather taught)  today at the Office on Youth Summer Fun program is that popcorn is in the grain food group.  Up until I started looking for fun nutrition activities I never would have guessed.  With funding from the Quaker Oats Go Humans grant, CKWL has been able to provide more nutritious food for our young friends this summer.  Besides providing it, we wanted to teach them as well.  The kids colored in their own food pyramids (courtesy of mypyramid. gov/kids), tested their food group knowledge (including the enlightenment about popcorn), and evaluated their previous day’s eating habits while making goals for tomorrow.  Not a bad day with our favorite young friends!

New Photos & Updates :-)

Campus Kitchen Project!

http://www.isisrose.myphotoalbum.com

 Click on the link above to see new pictures This summer has been really great so far.

I am really enjoying my Shepherd internship at the Campus Kitchen. I have been recovering food, planning meals, serving food, and sharing meals with clients. After having been here for 5 weeks, I can honestly say that the Campus Kitchens Project is a worthy and effective organization. That is why I would like to get one started at Spelman College. I have already made some phone calls and have started the conversation.

I spoke with Ingrid Easton, the student founder of the campus kitchen at Washington and Lee University. She gave me very helpful insight on how to get one started. I also spoke to Jordan Kough. Mr. Kough is the new site development manager for the Campus Kitchens Project National Office. He seemed very excited about this undertaking and has pledged his full support. I mentioned to him that rather than making this organization for Spelman only, we could open it up to the entire Atlanta University Center in attempt to unify the schools as well as expand our volunteer base. He thinks that is a wonderful idea. I’m very excited about this endeavor!

Also, as of Friday, I am now ServSafe certified. This basically means I am capable of overseeing kitchen operations. I will be the supervisor of several cooking shifts before my program is over. I only have this week and next week left but my work will surely not be over when I leave.

Long Awaited Reunion

Maybe that’s a bit dramatic, but as the Rockbridge Area Occupational Center has struggled to get work in for their clients, closing some weeks when there isn’t enough work to merit bringing their employees in (sometimes transportation costs exceed what they

would make for the day), we at the Campus Kitchen have learned to appreciate every opportunity we have to serve and spend time with our friends.   As always, they are extremely proud of their work!  Today for lunch the Turkey Casserole, Cucumber Salad, and Peach Dump Cake were well received by all.

 

The Face of Poverty

Sitting here waiting for this peach dump cake to cool I ponder. I ponder about the clients who I have encountered while working for the Kitchen. I ponder about how all of these clients are so different yet they all have the same problem–poverty.

We would say they live in poverty. Yet many of  these clients wouldn’t necessarily put themselves in that category. This is either out of pride or because they just see the world differently than you and I. And, the greatest thing that I have learned is the importance of not using pronouns like ‘them’ and ‘us’ in the first place. This is the first step in labeling and consequently misjuding people. The face of poverty is different because WE are all different. Poverty is a war veteran, a child from a low-income family, an adult with a physical disability, an adult with a mental disability, a single mother, a young adult trying to make it on their own, an elderly person, or a person with a terminal illness. Poverty is not a woman. Poverty is not a man. Poverty is not Black, White, or Hispanic. Poverty is everyone and it affects everyone in one way or another.

The clients we serve are people; therefore, they should be treated as such. Volunteers at the Campus Kitchen are encouraged to interact with our congregate clients during delivery shifts. Most delivery shifts occur around lunchtime. We serve and socialize. Serving our clients and then sharing a meal with them makes the food gesture seem like less of a handout. I understand now that sitting and talking with our clients is the most important aspect of this program. Even though it may be uncomfortable for us as volunteers we should try our hardest to step outside of our comfort zones for the sake of our clients.

As a young volunteer, I have noticed that young people struggle the most with showing compassion for those in need. I have witnessed many a service project where teens would rather send text messages than be as efficient as they possibly could. Also, at the soup kitchen in Atlanta where I volunteer the manager makes a point to tell people not to use their cell phones while serving. We shouldn’t need a reminder to be courteous, but sadly, that is the case in many circumstances. I have rediscovered that a little courtesy goes a long way.

I have also rediscovered the importance of a great first impression. Working for the Kitchen I have met a lot of people. Currently, I have been assigned to call restaurants in order to increase the amount of food donors. It is important to look, sound, and act the part at all times. Otherwise, you will not gain anyone’s trust or respect. I am finally grasping the concept that the Campus Kitchen Project is a hunger relief and leadership development program. I considered myself a leader before working here, but I have learned so many life lessons and leadership skills in such a short amount of time.

As for poverty, it is a real problem.  But there is not just one solution. If we all do our part, we can alleviate the symptoms of poverty. Maybe someday poverty will just be a memory. And I can talk about it as if it were a file in my mind’s filing cabinet right next to the one marked ‘Shepherd Alliance Internship: Summer 2009.’

Work-Release Intern- Hello!

The Work and Education Release Program at the Natural Bridge Juvenile Correctional Center gives many kids a chance to learn new skills that can help them to be successful in their futures. People in this program are given the ability to leave the campus of the facility and work among society, or to take classes in a nearby community college. Most of the people who have entered this program have left the facility with a renewed sense of accomplishment and the knowledge that they are able to do most anything they put their minds to.

I have been working at the Campus Kitchen Project of Washington and Lee University for little under a month and I have already began to learn many things I once took for granted. I have taken a step further towards the path I intend to go, and one step farther away from the path I was on.

This program gives me satisfaction in knowing that I am helping more people now then I have ever thought to. I believe that this has been one of the greatest opportunities of my present being. I am very hopeful to continue participating in this program, and continue in the learning experience that helps me to work towards a brighter future.