Healthy Food for All Annual Report 2010
2010
began with one of the biggest logistical hurdles we had ever encountered, a blizzard the scope and breadth of which this area had not seen in at least 100 years. Unwilling to chance our client’s welfare on meteorological prognosticators, we brought in extra food and booked a snow plow and hotel rooms for our drivers and kitchen production staff. When the storm hit, we were ready not just for our normal meal production, but for the extra meals that were needed as thousands were stranded in our community’s shelters. When it was over, we had not missed a meal and had more than doubled our daily production, producing and delivering close to 100,000 meals in less than two weeks.
Although the DCPS students, over 1,200 per day, are eating healthy, nutritious food that tastes great and has a direct impact on their ability to focus and learn, this program has been logistically and financially challenging. Pilot programs, however, are meant to be instructive and to help prepare rubrics and systems for the future. We have learned a great deal since we started this program in August and are now able to clearly say what a program of this magnitude entails and, more importantly, what a program like this costs. In this annual report, we talk about “healthy food for all.” We provided that food during the blizzard and we provide that food to the schools we work with. As we begin 2011, we are in the process of building a new secondary space in NE so that we can produce good healthy food that addresses the issue of nutrition as opposed to sustenance, on a larger scale. This 6,000 square foot facility will house all of our social enterprise operations and provide the infrastructure we need to continue to grow, employ and become a more sustainable organization. This is a huge step for us, but one that we see as absolutely necessary.
As spring approached, we were planning for what would be a seismic change and expansion for the Kitchen. We were chosen by DCPS to run a pilot program of locally-sourced, scratch cooked meals in seven DC Public Schools. As exciting as this prospect was, we were well aware that the road ahead would be filled with 2011 will be a year of refining the business opportunities that we challenges, some apparent, many more hidden. We felt, however, embarked on in 2010 and managing the challenges they present that it was our obligation to move forward, to take this monumental today so that we can create a more brilliant future…with healthy leap of faith, and show that nonprofits and social enterprise can not food for all. only effect positive social change but can also truly be an economic driver in the community. Mike Curtin, Jr. Chief Executive Officer
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Local Produce + Fresh School Food + Nutrition Education _________________
Healthy Food for All
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During the week-long blizzard of 2010, DC Central Kitchen nearly doubled our daily production to prepare over 50,000 meals during that week - insuring that the men and women in local shelters were provided healthy and hearty meals.
In 2010, DC Central Kitchen prepared and delivered
1.77 million meals to
88 agencies saving these non-profits nearly
$5 million in expenses
“
”
Because we generate our own income, we were able to hire a snow plow to clear our docks and secure hotel space for our employees, allowing us to never miss a meal. Steve Robinson Transportation Manager
FOOD RECYCLING AND MEAL DISTRIBUTION Our Food Recycling, Meal Distribution, and Healthy Returns programs bring 4,800 balanced, healthy meals to low-income children and adults every day. Our dishes are delivered directly to partner agencies throughout the DC area, saving them money and enabling them to better serve their clients.
14,000 individuals In 2010, DCCK posted a first-of-itskind Volunteer Bill of Rights. This is our attempt to codify our commitment to transparency, by insuring that any volunteer has a right to talk to any staff member, see our financial information or rate their experience with us (via our partners at Great Nonprofits). We hope this becomes, like so many of our efforts, a national model. Imagine if DCCK’s 14,000 volunteers, and the 90 million other Americans who volunteer each year, ask to know what impact they made. That alone could help an entire new generation of nonprofits evolve…groups that, like DCCK, won’t sit still till everyone is sitting at the table together. I’ll see you there.
volunteered with us in 2010 that’s why our Volunteer Bill of Rights is so important: All Volunteers Have the Right to: • Work in a safe environment • Be treated with respect by all staff members • Be engaged in meaningful work and be actively included regardless of any physical limitations • Be told what impact your work made in the community • Ask any staff member questions about our work • Provide feedback about your experience •. Receive a copy of our financial information or annual report upon request
Robert Egger President and Founder
VOLUNTEERS
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Volunteer Evan Waldt loves chopping vegetables for DC Central Kitchen’s healthy meals.
Our tireless volunteers lend their time and talents to our programs seven days a week, preparing meals, processing fresh produce, and serving breakfasts to clients on the street.
“
There’s a lot of homeless veterans living on the street, just like I was. First Helping is putting meaning back into our lives.
”
Mr. Johnson First Helping Outreach Client First Helping interacts with over
200 chronically homeless individuals every day
A 67-year-old veteran who served during the Vietnam War, Mr. Johnson became unable to provide for himself after he underwent major brain surgery in 2001. He struggled without a home for years - until he met First Helping, who assisted him in applying for veterans housing assistance. Now, Mr. Johnson is living in his own apartment, and loves being able to babysit his granddaughter at home for the first time.
7,000 referals were made to essential social and medical services in 2010 - over double the number made in 2009
FIRST HELPING STREET OUTREACH First Helping uses warm breakfasts to start conversations and build relationships with hundreds of homeless individuals every day, providing food, counseling, and referral services.
92 individuals graduated from the Culinary Job Training program in 2010, the highest number in the program’s history
90%
Gwen was a recovering addict living in DC homeless shelters when she enrolled in the Culinary Job Training program. The program provided her with both the job training and the emotional support she needed to change her life. Gwen now works full-time preparing healthy meals at Regional Addiction Prevention, Inc.’s substance abuse treatment center. She’s proud to say that her life has come full circle - she’s now helping others along that difficult road to recovery.
of 2010 culinary students became fully employed after graduation
2010 CJT graduates earned
$2.275 million in annual salaries and contributed
$285,000 in payroll taxes back to their community last year
“
”
Today, I’m a chef AND I can help others along that difficult road to recovery.
Gwen Perkins Culinary Job Training Class 81 Graduate Production Cook, Regional Addiction Prevention, Inc.
CULINARY JOB TRAINING
Culinary Job Training enrolls unemployed adults overcoming homelessness, addiction, and incarceration in a sixteen week professional education program, preparing them for success in the kitchen and in life.
Bringing School Food
“
”
I’ve made the transition from destroying lives to helping lives...
I was once on the street selling drugs, but now I cook healthy school meals. I wouldn’t trade this work for anything. I wish I could have had someone to provide this kind of positive influence when I was growing up. Now I can be a mentor and teach these young men to make smarter decisions.
DC Central Kitchen served
334,000 locally sourced, scratch-cooked Breakfasts, Lunches and Dinners at 9 DC Schools in 2010
Howard Thomas Sous Chef, Washington Jesuit Academy Culinary Job Training Class 75 graduate
750 supper meals were served daily in after school programs, enabling hundreds of students to eat three healthy meals every day
DC Central Kitchen is bringing school food home to nine DC public, charter, and private schools. Our healthy, scratch-cooked meals nourish 2,000 low-income DC children with fresh, local ingredients every day.
Home
“The deep fryer and tater tots are gone. Instead, kids are lining up at our salad bars, learning to prepare food on their own, and asking their parents to shop for fruits and vegetables, just like they have at school.” -Allison Sosna, Executive Chef of Contract Foods
Student participation in breakfast programs has increased by
14% in the schools we serve. This means hundreds more students are eating a healthy breakfast every morning before class
When the Shenandoah Valley Produce Auction began in 2005, it started small, mostly selling to roadside stands. In 2008, DC Central Kitchen began purchasing bulk, fresh produce and has since become one of the Auction’s largest purchasers. Our purchasing power has contributed to a five-fold increase in auction sales.
75%
increase in our fresh produce usage over 2009
40% of the fresh produce in DCCK’s meals came from within 200 miles of the Kitchen.
“
DC Central Kitchen has become one of our largest produce buyers for this we are grateful.
”
Dennis Showalter Manager, Shenandoah Valley Produce Auction
LOCAL PRODUCE
Local produce purchasing allows DC Central Kitchen to connect small, local farmers to urban food deserts and new markets, making healthy food available to all.
5,200 student volunteers served
265,000 meals at Campus Kitchens across the country in 2010
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We are DC Central Kitchen’s national program - student powered hunger relief on 28 campuses and growing. Maureen Roche Director, The Campus Kitchens Project
THE CAMPUS KITCHENS PROJECT The Campus Kitchens Project replicates our community kitchen model on college campuses, using student energy and cafeteria leftovers to support 28 communities in 19 states across America.
30 graduates of our Culinary Job Training program were hired as Fresh Start employees in 2010
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It’s tough preparing food for a 300 person event, but we are proud to work as a team and create revenue for DC Central Kitchen. Jamillah Linkins Executive Sous Chef, Fresh Start Catering
When Jamillah Linkins lost her home and her savings, she feared she’d never be able to support her son and get back on her feet again.
”
But after graduating from the Culinary Job Training program, Jamillah was hired by Fresh Start Catering. She now has a stable job with benefits, and loves coming in to work each day.
FRESH START CATERING AND DINING SERVICES Fresh Start generates revenue for DC Central Kitchen while sourcing locally and creating jobs for Culinary Job Training graduates. In 2010, Fresh Start opened a cafe at the University of the District of Columbia and became a preferred caterer of Arena Stage.
DC Central Commissary will:
double our fresh produce processing capacity
“
Because of our growing focus on local produce, healthy school food, and catering, DC Central Kitchen is expanding into a new building.
”
Geoff Stricker Chairman of the Board of Directors
create jobs for graduates of our Culinary Job Training program increase our generated revenue by
70% in 3 years
DC Central Kitchen’s expansion into a second kitchen will allow us to include more local produce in our meals and generate new revenue. This hub for fresh food and social enterprise is our first expansion in 20 years. The need for our services is growing. With this new Commissary, we will not just ride out this recession, we will rise above it.
DC CENTRAL COMMISSARY DC Central Commissary will allow us to bring more local, fresh fruits and vegetables to DC’s food deserts and employ our culinary graduates. This new facility will improve our bottom line, cutting costs and generating revenue.
STATEMENT OF ACTIVITIES
STATEMENT OF ACTIVITIES
Consolidated numbers for DC Central Kitchen and the Campus Kitchens Project, for the year ended December 31, 2010
Consolidated numbers for DC Central Kitchen and the Campus Kitchens Project, for the year ended December 31, 2010
Support and Other Revenue
Assets
Contributions Federal Government Grants and Contracts Local Government Grants and Contracts Other Contracts Contract Food Sales Retail Food Special Events, Net Other Income Donated Goods and Services Total Support and Other Revenue
$ 2,642,177 $ 79,685 $ 2,396,503 $ 144,043 $ 607,382 $ 537,115 $ 372,677 $ 134,532 $1,843,730 $ 8,757,844
Cash and Cash Equivalents $ 286,227 Receivables $ 976,098 Investments $ 1,692,684 Other Assets $ 35,000 Fixed Assets $ 377,377 Total Assets $ 3,367,386
$ 3,588,842 $ 1,430,750 $ 470,012 $ 343,269 $ 2,325,066 $ 175,140 $ 8,333,079
Total Liabilities
Expenses Program Services Food Recycling/Meal Distribution Campus Kitchens Project Culinary Job Training First Helping Fresh Start Catering National R&D Total Program Services Support Services Management and General Development Total Support Services
$ 718,833 $ 511,757 $ 1,099,870
Total Expenses
$ 9,498,309
Excess of Support and Revenue Over Expenses
($ 805,825)
Investment Gain Change in Net Assets Net Assets, January 1, 2010 Net Assets, December 31, 2010
$ 166,771 ($ 639,054) $ 2,610,353 $ 1,971,299
Liabilities and Net Assets
Accounts Payable Line of Credit Other Liabilities
Total Net Assets
$ 1,396,087
$ 1,980,299
Total Liabilities and Net Assets
7.57%
$ 395,184 $ 450,000 $ 550,903
$ 3,376,386
Percentage of expenses spent on Management and General
Development expenses as percent of total expenses
5.35%
DC Central Kitchen’s Financials are audited by an outside organization every year. For full audited financials, please visit our website at www.dccentralkitchen.org/financials.php
FINANCIAL AND IN-KIND DONORS $100,000 AND ABOVE J. Willard and Alice S. Marriott Foundation Kaiser Permanente The Philip L. Graham Fund United Way of the National Capital Area Walmart
$50,000-99,999 Morris and Gwendolyn Cafritz Foundation Naomi & Nehemiah Cohen Foundation The Torray Family Foundation The William S. Abell Foundation
$25,000 -$49,000 The Boeing Company Clark Construction Group, LLC CPR Multimedia Solutions Fannie Mae Help the Homeless Program The Herb Block Foundation The Kresge Foundation MARPAT Foundation The Morningstar Foundation The Park Foundation The Samuel, Nadia, Sidney and Rachel Leah Fund of the Montgomery County Commmunity Foundation The W. O’Neil Foundation Venable Foundation World Bank Community Connections Fund
$10,000-$24,999 Agua Fund Bloomberg Chevron Corporation Cooper Thomas, LLC Council of Insurance Agents and Brokers George Preston Marshall Foundation Harris Teeter, Inc. Hindu American Community Servies, Inc. Howard R. Norton III and Patsy Norton I & G Charitable Foundation Inter-American Development Bank MARS Foundation McCormick For Chefs McGuinn Family Foundation Michael and Magdalena Murzanski Michael E. Schaufeld Nightclub 9:30 Pew Charitable Trusts Prince Charitable Trusts RealNetworks Foundation Ronald Reagan Building and International Trade Center
Sheldon and Audrey Katz Foundation, Inc. SRA International, Inc. TD Charitable Foundation Ted and Lynn Leonsis The Community Foundation for the National Capital Region The Jack D. and Fredda S. Sparks Foundation The Ritz-Carlton, Washington DC The SAP Charitable Fund THINKfoodGROUP Top Chef 7, Magical Elves, Inc. Wachovia Wells Fargo Foundation Walter A. Bloedorn Foundation
$5,000-$9,999 Alice Shaver Foundation American Wind Energy Association BAND Foundation Bessemer Trust Company BLT Steak DC, LLC Brightsight Group LLC Calvert Asset Management Co., Inc Cast of Oklahoma! at Arena Stage CharityWorks of the Community Foundation for the National Capital Region Corina Higginson Trust DC Magazine Fishbowl, Inc. George Wasserman Family Foundation Geppetto Catering, Inc. Giuseppe and Mercedes Cecchi Gleason Family Foundation Gregory and Claire Wilcox Family Foundation Judith F. Mazo and Michael Seidman Julian J. O’Rear Keany Produce Company Kendra Carter Land O’ Lakes, Inc. Lena and Marc Trudeau Lisa and Michael Avery Mandell J. Ourisman Marjorie Windelberg Marriott International Mary and Daniel Loughran Foundation MAZON: A Jewish Response to Hunger Megumi Tice Nancy Stevenson Odd Fellows Temple Prince and Company, Inc Robert D. Wilder and Robin R. Wilder Robert L.& Judith Ann Kellogg Sodexo Foundation Sysco Food Services of Baltimore Tasty Concepts
The Aaron and Cecile Goldman Family Foundation The Hanley Foundation The HealthCentral Network The Richard E. and Nancy P. Marriott Foundation The Safeway Foundation Truist Viking/Hadco Wagshal’s Market Washington Wholesale William S. Paley Foundation
$2,500-$4,999 Al and Barbara McConagha American Airlines American Society of Clinical Oncology Angelyn and Jeffrey Shapiro CareFirst BlueCross BlueShield Corporate Giving Carol A. Campbell Catharine A. Hartzenbusch Cathy Van Way Church Brothers, LLC Clearwater Seafoods Limited Partnership Clement C. and Sandra K. Alpert Philanthropic Fund Conni Kunzler Elizabeth Delaney Elizabeth J. Bramlet Food Lion Charitable Foundation Freddie Mac Foundation GEICO Philanthropic Foundation Good Sports of Arlington, Inc. Harrys Clarendon, LLC Jeffrey Menick Jerry Knoll Joe Higdon and Ellen Sudow Fund of the Community Foundation for the National Capital Region José R. Andrés & Patricia Fernandez de la Cruz Judith A. Brown Kiplinger Foundation Kraft Foods Linda and James R. Beers Linda C. Yahn and Robert M. Yahn Lisa Orange and William Pugh Mary Challinor Mattis Goldman Michael David Hutter Michael F. Curtin and Kathleen G. Curtin N. James Myerberg and Ellen P. Myerberg Nolan Family Charitable Foundation Occasions Caterers OXO Patrice and Herbert Miller Paul Clark Peter R. Sherman and Claudia A. Sherman
Restaurant Association of Metropolitan Washington Robert and Catherine Miller Charitable Foundation Rosenthal Companies Ruben Stemple Scott R. Goodwin and Munam Norma V. Goodwin Sri Siva Vishnu Temple Stewart R. Mott Foundation The Barnsley Foundation The Jain Society of Metropolitan Washington The Kuwait-America Foundation Toigo Orchards Verizon Vino50 Selections Vivreau Water Wallace and Wallace Insurance Agency, Inc. Whole Foods Wiley Rein, LLP
$1,500 - $2,499 Amanda Milstein Ann and David Cook Aramco Services Company Arent Fox PLLC Bethesda - Chevy Chase High School Brian Roemer Bruce Carhart CA, Inc. Matching Gifts Program Caroline Stevenson Catherine A. and Gary D. Bachman Charles Delmar Foundation Charles Fenton Keyes and Marilyn Rauber Clifton W. Middleton Colony Hardware Corporation Columbia Lodge No. 10, I.O.O.F. Connelly Foundation David and Nicole Mitchell David C. Chavern and Sarita Gopal David L. Sobel and Elizabeth L. Critchley Dimick Foundation EagleBank Edward Connor Edwin C. Schonfeld and Sondra C. Schonfeld Gail Chambers Giselle Hicks Holly Worthington Hook Restaurant, LLC Jane Polzer Judd A. Volino and Julia Mara Kazaks Kaveri Kettler Management L’Academie de Cuisine Lainoff Family Foundation Lynn and Mark Spates Mad Baker, LLC
Melissa Kroning and Michael Lowe Melvin Gaskins National Council of Farmer Cooperatives Paul Friedman Perfect Settings Philip Mead Ray’s the Steaks Sally Brice O’Hara and Robert F. O’Hara Shalin Desai Sheehy Ford, Inc. Sibyl A. Wright and Elton N. Wright Sterne Kessler Goldstein Fox, P.L.L.C. Susan Pitman Tackle Box, LLC The Four Lanes Trust Thomas B. Fordham Foundation Thomas K. Baker Todd Hettenbach and Anna Laitin Tolson Family Foundation Wallace Family Philanthropic Fund We the Pizza What’s the Deal Womble Carlyle Sandridge & Rice, PLLC
$1,000 - $1,499 Acme Paper & Supply Co., Inc. Adamstein & Demetriou, Inc. Alan M. Harter and Alix R. Mattingly Albert & Lillian Small Foundation All Stage and Sound, Inc. American University Andrea Feniak Ann F. and Joseph J. Ogden Ann Wolverton Anthony C. Epstein and Karen Epstein Benjamin Davidson Betsy McDaniel and Philippe Briandet Bibleway Baptist Church of Christ BlackSalt Fish LLC Caryn and Gary Seligman Chevron Humankind Matching Gift Program Christopher Floyd Christopher J. Le Mon and Rachel S. Taylor Cleo and Michael Gewirz Connellyworks, Inc. Craig Kendall Crystal Crippen Danielle M. Drissel and David E. Webster David Kassir DC Empanadas Deborah D. Winters and Daniel Onstad Debra J. Duncan and William J. Tito Edison Electric Institute Edmond B. Cronin, Jr.
Eileen Dee Geier Ellen Ranzman Fannie Mae SERVE Matching Gift Program First Potomac Realty Investment, LP Forrester Construction Company Gail and Mark Welch Grace and Daniel Denman Great American Insurance Companies Harmon, Curran, Spielberg, & Eisenberg, LLP Holly Ann Ketchel Honest Tea Hope for Humanity Horwitz Family Fund Hotel Association of Washington D.C., Inc. Institute for Global Education, Equality of Opportunity & Prosperity International Gourmet Foods, Inc. Jack E. Hairston, Jr. Jean Schiro-Zavela and Vance Zavela Jean Bower Joan C. and John E. Broughton John and Mary Petersen John Stoody Joy Plemmons Ken Crerar Kristin Bear Kurt Rakouskas Lawrence D. Greenberg Living Social & Hungry Machine, Inc. M. B. I. A. Foundation, Inc. M100 Foundation Marie Tibor Mark and Constance Heller Marshall B. Coyne Foundation Mary Hatwood Futrell Maverick Restaurant Group LLC Mehrdad Etemad Michael Hunseder Michael J. Petrilli Michael Papadales Mie N Yu Mike Madden Miller & Chevalier Charitable Foundation Patrick M. Raher and Rosalinda Raher Patrick McLain Paul Kenefick Pepco Philip S. Chordas Pillsbury Winthrop Shaw Pittman LLP Richard E. Rudisill, III and Christine P. Rudisill Robert Guidos Robert J. Stoddard and Mary Stoddard Robert S. and Helen C. McMillan Robert Sikora
Rocklands Barbecue and Grilling Company Ruben Steck Sandra and Howard Marks Sanofi-Aventis Saval Foodservice Scott and Sapna Delacourt Sevatec Shafran Family Foundation Shannon Flaherty Sri Venkateswara Lotus Temple of Virginia Stephen J. Lynton Steven and Caryn Wechsler Steven Charles Salop and Judith R. Gelman Susan Ann Clyde and Peter A. Siegwald T Moreno Temple Sinai The Ritz-Carlton Community Footprints Fund Tracey and Ryland Johnson Walrus Corporation Washington DC Association of Realtors Wendy Doyle Whit Fletcher Wilkes Artis Chartered William Danforth William Simmons Xavier DeShayes
$500-$999 Abigail Steiner Accotink Unitarian Universalist Church AIG Matching Grants Program Alan Berube Alison H. Fenn and Peter H. Fenn All-Clad American Psychological Association Andrew Kauders Andy Jeffrey Ann L. Wild Anne & Siddharth Lyer Ari Katz and Elena Kim Arthur Garson Aryan Rodriguez ASAE Business Services Inc. B. Constantine Balakrishna Babu Barbara Harvey Barbara Taylor Bates White, LLC Belle and Ronald Elving Bethany Latham Birmingham Southern College Black River Systems Company, Inc. BP Matching Funds Program Brad Mendelson
Brian Baczkowski and Alison Serino Brian F. Ort and Teresa N. Lewis Bruce Bishop Bruce Brody Bruce MacNair and Jessica Toll Carl Podwoski and Virginia Lovejoy Carolyn L. Duignan and Milan Valuch Carrie Storer Carrie Wolinetz Center for Student Missions Charles Koppelman Charles Roe Mills Chester E. Finn Chris Laich Coalition for the Homeless CoBANK Cori Sweeney David B. and Kathie L. Weinberg David D. Sherwood and Hillary Sheldon David Slegers Denise Bode Don and Deborah Bender Edith Hogan Edith R. and Jonathan L. Schleifer Elissa Preheim Elizabeth Fryer Elizabeth Little Ellen Gray Ellen H. Eyster Ellen Kirsh Ellen Kurlansky Eric Zimmerman Erik DuMont Eunice Mazloom FareStart Frederick Kraus Garret Sern Greenberg Wexler & Eig Gregory Jones Harold R. and Donna Cramer Henggeler Consulting Henry Chamberlain Heritage Presbyterian Church Howard+Revis Design Services, Inc Independent Project Analysis, Inc. International Wine & Food Festival Jacob Locker and Linda Locker James and Lori Prendergast James B. Mullins and Mary Mullins James Campbell and Nancy L. Hooff James M. and Virginia W. Newmyer Family Fund of the Community Foundation for the National Capital Region James Murphy James Sherwood
James Sweeney James V. Waugh and Kate Meenan-Waugh Jennifer Brand Jennifer Hogan Jessica Zdravecky Jim Carroll Joanne E. Beck Joel Collins John H. and Sharon L. Morris John Harker John S. Gomperts and Katherine J. Klein Joseph Fasching Joseph Sternlieb and Linda Singer Katherine & Craig Thornton Katherine Kravetz and Eric S. Kravetz Kathy Lochner Kenneth Forsberg Kevin Greene Kim Allison Laura and Jack D. Summer Laurence E. Salans Laurie and Clinton Shatzer Lenzner Family Foundation LexisNexis Linda G. Winston and Tor Winston Linda Matthews Lucy and David Kurtzer-Ellenbogen Mara Shreck Mark and Katherine Dedrick Martha J. Orling and Mark Orling Mary and John Northrop Mary E. Bissell and C. Brad Bissell Mary E. Esslinger Mary K. Quirk Mary M. Conway and Dennis Houlihan Mass Commodities LLC McKenzie Parrack Melanie Langmead Meryl Hooker Michael A. George Michael Abert Michael Swinburne Michele Marin Michele Woodward Moti L. Koul, MD Nageeb Sumar Pengu, LLC Pete Jones Peter and Susan Bachrach Proskauer Rose LLP Retina Holmes Rex V. Naylor and Phyllis R. Naylor Rich Turner and Johanna Turner Ron E. Bell
Rosalind C. Cohen Sanford K. Ain and Miriam Ain Sarah Wade Sean Caskie Shankar M. Sagare and Nirupama D. Sagare Sheila and Peter Strand St. Alban’s Transformation Partnership Stella Artois Stephanie Weiss Stephen G. Milliken Steven Field Stuart and Joy Stein Stuart Turner Susan R. Cunningham and Philip Eliot Suzanne and Peter Lynn Tabard Corporation Tauna Szymanski The Growmark Foundation The Samuel & Grace Gorlitz Foundation The Washington Post Company Theresa Wells Thomas and Linda Cleek Gray Thomas E. Zeno and Linda S. Bruggeman Thomas O’Brien Thomas W. Kirby and Mary J. Kirby Turck Strategic Communications United Synagogue of Conservative Judaism Veronica Walgamotte Vickie A. Alexander Walter H. Lohmann, Jr. Whitney S. and Courtenay M. Slater William Fuchs, Jr. Willow Restaurant
SPECIAL THANKS Ignatian Volunteer Corps Members DC Central Kitchen interns José Andrés Anthony Bourdain Tom Colicchio Eric Ripert Bill Yosses Mark Kessler VIctor Albisu Will Artley Scott Drewno Spike Mendelsohn Mark Kessler DC Central Kitchen remembers and honors the life of our co-worker and friend, Ronald Jennings
FOOD DONORS 20,000+ pounds of food Capital Area Food Bank Costco (Arlington) Monumental Vending
10,000 - 19,999 pounds Cuisine Solutions Capital Grille Fresh Farm Markets, Dupont Circle Trader Joe’s (25th & L Street) Smokey Glen Farm Mid-Atlantic Gleaning Network International Gourmet Foods Whole Foods, 2323 Wisconsin Ave. Saval Food Service
5,000 - 9,999 pounds Aramark (Verizon Center) DC Jewish Community Center George Washington University (Sodexho) Agora Farms Prime Foods Sunny Side Farm UMD (South Dining Hall) Gaylord National Hotel Organic To Go (2625 Evarts St., NE) Chipotle
1,000 - 4, 999 pounds Alpha Kappa Psi AM Briggs American University Anonymous Ashton Farms Ayrshire Farm Beauvoir Elementary School Berman & Associates Centerplate (Washington Convention Center) City Year DC Comus Market Dave Morgal Dole Packaged Foods Episcopal High School Fannie Mae Farmers & Hunters Feeding the Hungry Food for Others Food Resources Freddie Mac Fresh City Restaurant Giant Food Good Sheppard UMC
Hay Adams Hotel Heaven’s Grocery Store Hollin Farm Holton-Arms School (Sodexho) Immanuel Presbyterian Chruch Johnson Towers KBQ Keany Produce Landon School (Sodexho) Latham & Watkins Levy Restaurants (Nationals Park) March Research Inc. Marvin Memorial UMC Noel Escoffery Oshinsky Arlandria Limited Partnership Panera Bread, 622 Ellsworth Dr ProFish Rasika Red Velvet Rock Hill Orchard Sewa International Sidwell Friends School Six Flags America Skadden, Arps St. Alban’s School (Sodexho) Takoma Park / Silver Spring Food Co-op Teresa A. Bowie U.S. Department of Agriculture Farmer’s Market U.S. Department of Transportation Farmer’s Market USDA, 14th & Independence USDA, People’s Garden Washington Convention Center Washington Hebrew, DC Women’s National Democratic Club
DC Central Kitchen values each and every supporter as an important part of our organization. While our annual report only lists our major contributors, all donations are valuable to our community building efforts. We work hard to ensure the accuracy of our information and apologize for any errors or omissions.
PARTNER AGENCIES Through meal service, nutrition education, and other collaborations, we support the missions and programs of the following DC-area agencies: 801 East Housing Assistance Center Adams Place Angel Youth Outreach Ministries Arlington Emergency Winter Shelter Arlington Street People Assistance Network Sullivan House Homeless Bagged Meal Program Blair House CCNV Maintenance Charlie’s Place at St. Margaret’s Children’s National Medical Center Church of the Brethren Community for Creative Non-Violence Community of Christ Church Community of Hope Covenant House Washington Crisis Shelter Covenant House Washington Destiny, Power & Purpose EFFORTS Eleanor U. Kennedy Shelter Emery Shelter Emmaus Services for the Aging Facilitating Leadership in Youth The Family Place Father McKenna Center at St. Aloysius First Helping The Fishing School Girls’ Inc. Harriet Tubman Women’s Shelter Hermano Pedro Women’s Shelter Hubbard Place Apartments Iglesias San Juan John Young Women’s Shelter Jubilee Housing Kennedy Institute La Casa Transitional Lincoln Westmoreland Community Center Living Wages of Washington M.O.M.I.E.S.’s T.L.C. Mary House Mayfair Mansions Community Center Meade Memorial Episcopal Church Metro Teen AIDS Mondloch House II My Sister’s Place Neighbors’ Consejo New Endeavors by Women New York Ave Housing Assistance Center
Northwest Church Family Network Open Door Shelter Park Road Transitional House Pediatric AIDS/HIV Care Perry School Power to Become Childcare Project Northstar Rachael’s Women’s Center Sacred Heart Church Salvation Army Sherman Avenue Corps Shaw Community Ministry Sitar Center for the Arts St. Luke’s United Methodist Church St. Matthais Mulumba House The Girls’ Outreach Program The Women’s Collective THRIVE DC Transgender Health Empowerment, Inc Webster House Wingate Apartments Young Ladies of Tomorrow Youth Net/L.O.C.K.
BOARD OF DIRECTORS Robert Egger, DC Central Kitchen Geoffrey Stricker, Chair, Clark Construction Josh Carin, Geppetto Catering Ken A. Crerar, The Council of Insurance Agents & Brokers Josh Gibson, Educated Eats, RAMW Tiffany Godbout, Washington Hospitality Foundation Ellen Haas, Podesta Group Carla Hall, Alchemy by Carla Hall Rock Harper, Chef Rock Inc. Ryland Johnson, Zola Restaurant LaShon Kell, Bracewell and Giuliani, LLP Jodie L. Kelley, The Business Software Alliance Rev. Ray Kemp, Woodstock Theological Center Ris Lacoste, Ris Elizabeth Mullins, The Ritz-Carlton Chance Patterson, Discovery Networks International Terri Ryan, Crestline Hotels & Resorts, Inc. Barton Seaver, Fellow, National Geographic Society Samuel Thomas, Washington Convention and Sports Authority Twanda Thomas, Martha’s Table/ DCCK CJT Graduate Marie Tibor, Apartment and Office Building Association of Metropolitan Washington Mark Toigo, Toigo Orchards Nancy Torray, Robert E. Torray and Anne P. Torray Family Foundation
Photography by Ezra Gregg www.ezragregg.com Design and copy: Liz Rickles Graphic design intern: Elizabeth Hall Editing: William Neuheisel and Alex Moore Printing: C & R Printing, Inc., Chahine El-Hage Special thanks to the staff and clients of DCCK featured in this report for sharing their stories with us.
Rhonda Willingham, MenzFit Bernard Wood, Sodexo Chairs Emeritus José Andrés, ThinkFoodGroup, Inc. Rob Wilder, ThinkFoodGroup, Inc.
425 2nd Street NW Washington, DC 20001 Phone: 202-234-0707 Fax: 202-986-1051 www.dccentralkitchen.org
