As the head chef in the Kitchen Collective, I lead several groups of dedicated volunteers who gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains to create delicious, heat-and-serve meals for our neighbors in need. During my ...
We’re so used to always having everything, Maybe we don’t make ourselves ask that question often enough. Cristina Reni, Refettorio Ambrosiano ” Initially, there were some pitfalls. Some days, the refectory would send meat to other kitchens. Other days, it would go meatless because none ...
"With Campus Kitchens, we'll have to focus on a food sal- vage aspect, which Feed St. Louis has always done." Werber also stated that the merged Feed St. Louis, in addition to enjoying the ben- efits of partnering, will work with CKP as an affiliate in its efforts to promote ...