Healthy Food for All

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
3
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
”
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
“
”
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
“
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