Job Posting: Part Time Program and Administrative Coordinator

Chelsea Community Kitchen is seeking a part-time Program and Administrative Coordinator in the Chelsea, MI area. Chelsea Community Kitchen (CCK) is a non-profit focused on a vision of a community where enthusiasm for local food helps people, the environment, and the economy thrive. Programs in the Western Washtenaw area focus on educating consumers about eating local and healthy and teaching youth how to cook and make healthy food choices.  

Position Summary: Coordinator will be accountable for programs and daily administration of the Chelsea Community Kitchen. This is a contractual, 6-month position of up to 10 hours per month to begin March 27. Contract may be renewed. The candidate will train with our current Coordinator for a six month period before taking over all job responsibilities, at which point hours will increase to 20/month.

How to Apply: Submit cover letter and resume (including references) by Friday, March 25, to chelseacommunitykitchen@gmail.com or mail to Chelsea Community Kitchen, PO box 534, Chelsea, MI 48118.

Location: Chelsea, MI

Salary: $16.00 per hour (10 hours per month)

Benefits: none, contract position

Employment Type: Part Time

Description: Program and Administrative Officer

Reports to: Board of Directors

 

Duties:

Assist with achievement of CCK’s strategic plan and objectives

Oversight of daily operations of CCK, including regular email communications

Collaborate with community partners and stakeholders

Work directly with Board, Committees, and volunteers to achieve goals

Ensure success of programs (set dates, obtain venue, negotiate contracts, communicate with instructors, etc.)

Coordinate marketing materials, information, and promotion for all events

 

Qualifications and Skills Needed:

Bachelors degree from accredited college or university

Experience in a non-profit setting with a proven track record of building relationships with community partners and stakeholders, and volunteers

Experience working with a volunteer board

Strong interpersonal skills and ability to interact with a wide variety of people

Solid verbal and written communication skills, including the ability to facilitate productive meetings

Demonstrated ability to work independently and a proven record of working collaboratively with others

Ability to attend one or more evening meetings per month

Familiar with social media and website management (use of WordPress highly desirable)

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Recipes from After School Kids Cooking Camp, Winter 2017

Grades 1-3

SUPER EASY WHOLE WHEAT BISCUITS                   Makes 4 to 5 biscuits

1 cup whole wheat flour                                             2 teaspoons baking powder

¼ teaspoon salt                                                            2 tablespoons cold butter

½ cup cold 2% milk

 

Pre-heat oven to 450º F.

Wash and dry counter or table.

In a medium bowl, mix flour, baking powder and salt.

Whisk with a fork or whisk.

Cut the butter into pea sized pieces.  Add butter to flour mixture.  Mash butter into flour with a fork or pastry blender, until mixture looks like coarse crumbs.

Stir in milk.

Spread a little flour on the counter or table.

Put dough on the floured counter or table, and pat it out with your hands until it is about ¾ inch thick.  If the dough sticks to your hands, coat your hands with some flour.

Use a round cookie cutter or an upside down glass to cut out biscuit rounds.

Press scraps of dough together and cut as many biscuits as you can from the dough.

Put biscuits on ungreased baking sheet.  Bake10 to 12 minutes.  Let cool 5 minutes, then use a spatula to remove biscuits from cookie sheet.

P B AND J SMOOTHIE

Makes 2 to 3 Servings

1/3 cup milk                                                       1/3 cup apple juice

1/3 cup natural peanut butter                            1  ripe bananas

1 cup fresh or frozen berries

Place all ingredients in a blender or food processor.  Blend until smooth.

WHAT MAKES THESE FOODS GOOD FOR YOU?

  • Whole wheat flour has more fiber and vitamins and minerals than refined white flour.
  • Peanut butter in smoothie adds protein.
  • Natural peanut butter has no added sugar.
  • 2% milk has less fat than whole milk,
  • Berries add fiber, vitamins and minerals.

Grades 4-6

BAKED POLENTA WITH MARINARA SAUCE

POLENTA

3 ¼  c. water                                               1 c. polenta or cornmeal

1 T. dried herbs of your choice                             ¼  tsp. salt

½ c. shredded Parmesan cheese                            2 T. butter, divided

 

Heat oven to 375º F.

Use 1 T. of the butter to grease the insides of an 8” x 8” x 2 glass baking dish.

Put 2 cups of the water in a medium saucepan and bring to a boil.

Meanwhile, mix remaining 1 ¼ cup water with the polenta, herbs and salt.

Turn heat to low and slowly and CAREFULLY whisk the polenta mixture into the boiling water.

Cook and whisk over low heat for 10 to 15 minutes, until polenta begins  to pull away from the sides of the pan.

Remove from heat and stir in Parmesan cheese and tablespoon of butter.

VERY CAREFULLY use a rubber scraper to put polenta into the prepared baking dish.

Bake 20 to 30 minutes, until top is brown.

NOTE:  Baking is always done uncovered, in the oven.

Cut into squares.

Serve with marinara sauce and Parmesan cheese.

 

MARINARA SAUCE

1 T. olive oil                                               1 medium sized Vidalia onion

1 cloves garlic,                                            3 large tomatoes

¼  teaspoon salt                                         1 T. tomato paste

1 T. fresh basil (or 1  tsp. Dried)                1T. fresh parsley (or 1 tsp. Dried)

1 T. fresh oregano (or 1 tsp. Dried)            ¼  tsp. black pepper

 

Peel and chop onion and garlic.

Heat olive oil in a medium, heavy bottomed saucepan.

Add onion and garlic.

Sauté 2 to 3 minutes, until onion  is transparent.

Wash tomatoes.  Use a serrated knife to cut in quarters and remove stem.

Place tomatoes plus onion and garlic in food processor or blender and process until smooth.

Return mixture to saucepan.  Cook and stir over medium low heat, stirring often, 15  minutes.

Add remaining ingredients.  Cook 15 minutes more over medium low heat, stirring often

NOTE:    This recipe makes a small batch of sauce.  It can be doubled or tripled as needed to feed more people.

THIS SAUCE WILL STAY FRESH IN THE REFRIGERATOR FOR UP TO 3 DAYS.  FOR LONGER STORAGE, PLACE COOLED SAUCE IN A ZIPLOC BAG, SEAL AND FREEZE.

Grade 1-3

Better Mac and Cheese

1 ½ cup whole wheat macaroni                            1 cup skim milk

½ cup canned chickpeas, drained               1 ½ cup shredded cheddar cheese

¼ teaspoon salt                                          1/8 teaspoon garlic powder

1/8 teaspoon paprika                                 1/8 teaspoon pepper

Olive oil for pan.

 

Fill a large saucepan or dutch oven 2/3 full of water.

Place on stove.

Turn heat on high.

Heat until water boils.

Carefully stir in macaroni.

Turn heat to medium.

Simmer 8 minutes.

Have an adult drain the macaroni into a colander or strainer in the sink.

While macaroni is cooking, place milk, chickpeas and seasonings in a blender or food processor.  Blend until smooth.

Brush the insides (bottom and sides) of a large saucepan with olive oil.

Add blended mixture.

Heat over low heat 2 minutes, stirring constantly.

Stir in cheese.  Heat and stir over low heat until cheese is melted.

Stir in drained macaroni.  Heat and stir 1 to 2 minutes.

Why is this mac and cheese better?

  • Whole wheat pasta has more fiber and nutrients than pasta made with refined white flour.
  • Chickpeas add more fiber and nutrients.
  • Less fat because it uses skim milk.
  • Garlic powder and paprika add flavor, so less salt can be used.

Grade 4-6

FROZEN BANANA CREAM RASPBERRY SAUCE LADYFINGERS

LADYFINGERS

Pre-heat oven to 350º F.

Cover a cookie sheet with parchment paper or waxed paper.

3 egg whites                                                      5 T. organic powdered sugar

2 egg yolks                                              ½ tsp. vanilla

½ c. white whole wheat flour                   ¼ tsp. Salt

Mix flour and salt together in a small bowl.

Whisk egg yolks and vanilla together in another small bowl.

In a large bowl  beat egg whites with electric mixer until stiff.  Use a rubber scraper to fold in powdered sugar.

Stir the egg yolks and vanilla into the beaten egg whites.

Fold in flour and salt just until mixed.

Put batter in a pastry bag.  Pipe out 4 inch long fingers of dough onto paper covered cookie sheet.

Bake 10 minutes.

Cool, then remove gently from paper with a metal spatula.

RASPBERRY SAUCE

2 c. fresh or frozen raspberries                          ¼ c. organic sugar

2 T. orange juice                                      2 T. cornstarch

1 c. cold water

Put berries, organic sugar and orange juice in a heavy bottomed saucepan.

In a bowl, whisk cold water and cornstarch.

Whisk cornstarch mixture into berry mixture.

Cook over medium heat, stirring constantly, until thickened and clear.

Put in a bowl or a quart jar and refrigerate until needed.

NOTE:  If you mix cornstarch directly with hot liquids, it will form lumps that cannot be stirred out.  Always mix it with cold liquid, than whisk it into the hot mixture.

SIMPLE CHOCOLATE SAUCE

6 T.  pure maple syrup                            3 T. unsweetened cocoa powder

Put in a bowl.  Whisk until smooth.

FROZEN BANANA CREAM

Put serving dishes in the freezer to get cold.

Slice a ripe banana and put it in a ziploc bag.  Squeeze out excess air, seal bag, and freeze at least 2 hours.

Put frozen banana in a food processor or blender.  Blend until smooth and creamy.

Serve in chilled bowl.

Grade 1-3

SUPER WAFFLES WITH FRESH FRUIT

Yield:  4 waffles, 8” each

2 cups old fashioned rolled oats (oatmeal)                 1 cup white whole wheat flour

2 tablespoons organic sugar                                       1 teaspoon baking powder

1 teaspoon kosher salt                                                ½ teaspoon baking soda

3 large eggs                                                                 4 tablespoons butter

2 cups buttermilk

Measure buttermilk and set out on counter to warm slightly while you prepare the other ingredients.

Pre-heat oven to 250º F.  Spread oats on cookie sheet with sides.  Place in oven.  Toast 5 to 8 minutes.  Let cool while you measure remaining ingredients.

Melt butter in a small dish in the microwave for 30 seconds.  Let cool while you prepare other ingredients.

Measure flour and put it in a large mixing bowl.  Measure sugar, baking powder, salt and baking soda.  Add each to the flour.

Put oats in a food processor or blender.  Blend until it looks like coarse flour.

Whisk oats into flour mixture.

Break eggs into a medium bowl.  Whisk in melted butter.  Whisk in buttermilk.

Pour liquid ingredients over dry ingredients.  Stir with mixing spoon just until combined.

Let set while you heat the waffle iron.  CAUTION!  The waffle iron is very hot!  LET AN ADULT HELP YOU COOK THE WAFFLES.

Put  batter into the waffle iron.  (mine is large and uses 1 1/4 cup batter)   Close waffle iron and cook until steaming stops, or light indicates the waffle is done, about 4 minutes.

Waffles, continued:

For each serving:  ½ waffle, 1 to 2 tablespoons real maple syrup,  ¼ cup fresh fruit

NOTE:  To save time, buy oat flour to use in place of the toasted, ground oatmeal.

      This recipe works with non-organic sugar.

FRESH FRUIT:

      1 cup strawberries

      1 cup blueberries or raspberries

      Place strawberries in a colander or strainer.  Take to sink and rinse well with cool        water.  Put colander in a large bowl so fruit can drain.

      Put a strawberry on a cutting mat.  Use a table knife (AKA butter knife) to cut        strawberry in half and remove stem.  Place in a small bowl.  Repeat until all         strawberries are done.

      Put in a small bowl.  Cover with plastic wrap and refrigerate until needed.

      Put blueberries or raspberries in colander.  Take to sink and rinse well under cool        water.

      Sort berries, removing any stems, leaves or mushy or moldy berries.

      Let berries drain.

      Put berries in a small bowl.  Cover and refrigerate until ready to use.

WHAT MAKES THIS RECIPE GOOD FOR YOU?

  •                     Oatmeal is high in fiber and vitamins and minerals
  •                     Eggs and buttermilk add protein and vitamins and minerals
  •                     low in fat and sugar
  •                     fresh fruit add fiber and nutrients
  •                     organic sugar in place of regular refined sugar
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Chelsea Update Focus on Nonprofits: Chelsea Community Kitchen

By Lisa Carolin

(Chelsea Update is running a series on businesses in Chelsea beginning with businesses that belong to the Chelsea Area Chamber of Commerce.)

Chelsea Community Kitchen(CCK) was founded in 2009 with the mission to “educate, inform, and support members of our regional community to create a healthy, local, and sustainable food culture.”

It is a 501(c)(3) charitable organization.

CCK is active in three major areas: Educating consumers about eating local and healthy is the first.

“We provide classes for youth in our after school and summer cooking camps, and workshops for adults looking to develop food knowledge and cooking techniques,” said Stephanie Willette, program and administrative coordinator. “We provide access to education and counseling support for people who want to start or grow a food-based business, such as ServSafe Managers courses, and connect food entrepreneurs, educators and local food enthusiasts with kitchens they can rent,” she said.

Chelsea Area Chamber of Commerce logoCCK is looking for volunteers as well as board members, and anyone interested can learn more about doing so as well as events at the website.

“Chelsea has an incredible community that is supportive of local food, and eager to share and gain knowledge about our common resources,” said Willette. “So many people are actively involved in building health lifestyles and we love being a part of that process.”

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Year End Review

FY2015-16

*By Kathy Carter

Looking back, a few things seems to highlight our year.

I’ve put them into 9 numbers—

• 3 represents the number of kids programs offered (3 times the past) & the number of classes in our Healthy on a Budget series & the other programming activities we offered this year (Healthy Desserts, Craft Pork Butchery, and Hungry for Change Discussion series

• 41 kids and youth were involved in our programs, doubling the number from previous years.

• 1:16 is the ratio of actual kitchen users to the number of requests; showing a high need for kitchen, but the limitations of the one we have available

• 14000 is the amount of money we raised this year—a record amount! Key is that this came from many sources…

• 6 revenue sources—donations from Whole Foods, Lions Club, and Faith in Action to support programs, grant from 5 Healthy Towns for kids programming, our first annual giving campaign, and a new relationship with local business Robin Hills Farm that brought funds through the dinner and movie event

• 5% represents two things, the growth we saw in our contact list used for the newsletter and other announcements and the Whole Foods Community Giving day that brought the largest chunk of our revenues

• 496 shows our Facebook followers, with over 100 of those actively engaging most months

• 28 people volunteered in some capacity, representing an increase in both numbers and types of activities with which we involved people

• 17 new ServSafe managers were trained in the two classes offered, continuing our success at offering this service to local food businesses

Lastly, we also expanded our partnerships and identified possibilities for more engagement with our partners.

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Healthy on a Budget Recipes

These recipes and cooking suggestions were used by Judy Radant in our latest “Healthy on a Budget” demonstration at Faith in Action. Great for fall and eating seasonally too.

QUICK PEANUT BUTTER AND JELLY SNACK BARS                          Pre heat oven to 350º F

3 cups rolled oats (dry oatmeal)  OR 2 cups rolled oats and 1 cup dry cereal (not flakes –  Rice Krispies, Cheerios or similar cereal)

½ cup peanut butter                                                                 ½ cup jelly or jam

¼ cup hot water                                                                      ¼ teaspoon salt

Butter a baking dish (11” x 8” x 2” works well, but larger or smaller is O.K.)

Put peanut butter, half of the jelly and water in a saucepan.  Heat and stir just until smooth, about 2 minutes.

Put oats (and cereal if using it) in a large bowl.  Stir in peanut butter mixture.

Press into buttered dish.  Spread remaining jelly on top.

Bake 25 minutes.

Let cool, then cut into 12 bars.

You can also add coconut, chopped nuts, chopped dried fruit, raisins or chocolate chips if you have them.

If you have honey, you can substitute that for the jelly.  Use 2 tablespoons of honey. (Do not spread any on top before baking.)

 

FRUITY  MUFFINS

1 box Jiffy oatmeal muffin mix                                              1 egg

½ cup canned fruit, drained and chopped                               ¼ cup juice from canned fruit

(peaches, pears, oranges)

Preheat oven to 400º F.

Butter or spray muffin pans, or put in cupcake papers.

Put juice, egg and fruit in a bowl.  Stir together.

Add  muffin mix.  Stir just until blended (better will be lumpy – that’s good!)

Fill muffin cups 2/3 full.

Bake 12 to 15 muntes, or until muffin bounces back when pressed lightly with your finger.

 

CHICKEN RICE CASSEROLE

OVEN RICE

2 cups water                                                                1 cup white rice

1 tablespoon butter

Put water in an 8 inch baking dish.  Stir in rice.  Add butter.

Cover with foil or lid.  Bake in oven. 20 to 25 minutes, or until rice is tender.

Remove from oven.  Fluff with a fork.  At this point it can be seasoned ( I like a little butter, salt and pepper), or cooled and refrigerated for later use.  Place in a plastic bag so it does not dry out.

This will keep4 to 5 days in the refrigerator.

If you want more rice,  use 4 cups water and 2 cups rice and 2 tablespoons butter.  Bake in a 9 inch x 13 inch baking dish.

OVEN BROWN RICE

1 ½ cup brown rice                                                     2 ½ cups water

1 tablespoon butter

Use an 8” square baking dish.  Put butter and water in a saucepan  Heat to boiling.  Put it in baking dish.  Stir in rice.  Cover.

Bake  1 hour, or until rice is tender.

 

BAKED CHICKEN 

Chicken breasts, thawed                                             salt and pepper to taste

butter or oil

Brush a baking dish with butter or oil.    Put chicken breasts in dish.  Brush with some melted butte or oil.  Sprinkle on salt and pepper.  Cover with foil and bake 25 to 35 minutes.  Let cool.  Cut into chunks, wrap or place in plastic bag.  Refrigerate until ready to use.

Cooked chicken keeps 3 to 4 days in the refrigerator.  If you want to keep it longer, store it in the freezer.

CHICKEN RICE CASSEROLE continued…

Casserole mix:

2 to 3 cups cooked rice                                               1 can cream of chicken soup

½ of a soup can of water                                             2 cups chopped cooked chicken

canned or frozen vegetables of your choice*             salt and pepper to taste

If you have it, add a pinch of ground sage, thyme, parsley, or ½ teaspoon poultry seasoning.

*Drain off juice before adding.  Peas, carrots, green beans, mushrooms, mixed vegetables & spinach

work well for this dish.

Place in a casserole dish.  Bake 30 to 40 minutes, until hot in center.

 

 

EASY BURGER DINNER                                                    Peeheat oven to 350º F.

1 pound ground beef or turkey                                                ½ cup chopped onion

4 medium potatoes, washed and cubed                                  1 cup chopped fresh carrots*

1 can tomato soup                                                                   1/2 soup can water

Spread raw ground meat in a 2 or 3 quart casserole dish.  Sprinkle with salt and pepper.

Add chopped onion. (use use 1 tablespoon dried onion, or ½ teaspoon onion powder)

Spread carrots then potatoes and carrots over meat and onion  Sprinkle with a bit more salt and pepper.

In a small bowl, mix soup and water.  Pour over vegetables.

Cover and bake 2 to 2 ½ hours, until carrots and potatoes are tender.

*or vegetable of your choice

This dish is also good made with cream of mushroom soup in place of the tomato soup, especially if you are using ground turkey.

NOTE:  When you add salt, SPRINKLE IT ON LIGHTLY.  Too much is not good for your body.  If you have herbs on hand, try substituting them for some or all of the salt.

 

Money and/or time saving suggestions:

  • make your own granola bars with foods from pantry
  • add drained canned fruit to muffin mix to boost flavor and nutrition
  • use juice from the canned fruit in place of milk in the muffins
  • oven bake a quantity of rice and cook chicken ahead of time for quick after work meal
  • spinach might not get eaten alone, but was good when added to the chicken and rice
  • wash and cut fresh green beans and add to burger dish – no need to pre-cook
  • put ground beef in casserole without pre- cooking – if excess grease comes during baking, skim off with a spoon, the put casserole back in oven to brown top
  • even the worst looking potatoes can be used in the burger dish
  • leave as much skin as possible on the potatoes for added nutrition
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How Chelsea Became Michigan’s Latest One-Stop Craft Beer Destination

*Article in Concentrate Ann Arbor, by Eric Galippo, September 28 2016

It’s not the first place people think of when they hear “craft beer,” but for Don Smith, the gateway to home brewing was the door leading into a Jet’s Pizza.

The franchise’s Chelsea location offers a selection of Michigan beers on draught, and Smith and friend Mike Vanderspool made a point of sampling them. Shortly after Jet’s opened, the Chelsea residents’ hometown got its own microbrewery in 2012, and their interest grew.

Following some other friends’ lead, Smith and Vanderspool eventually got some equipment and started making their own beer for fun. More than 120 batches later, the friends are turning their hobby into a business with the launch of Plow Point Brewing Co.

“We started to think about taking it to the next level, mostly due to the fact we love to brew and share our creations with friends,” Smith says. “Our friends have always enjoyed the beer, and we would love to share to larger audiences.”

While it won’t be Grand Rapids, or even Ann Arbor, anytime soon, Chelsea’s strong home brewing scene, good land for growing hops, Michigan-friendly taps in local restaurants and bars, and anchor brewpub are quietly making the small town a new destination on Michigan’s growing beer scene.

Next month, Chelsea Community Kitchen will give enthusiasts the lay of the land, as the nonprofit local food business resource provider leads a farm-to-tap tour.SAVOR: A Local Hops and Beer Tour includes stops at Groovy Hopster Farm andChelsea Alehouse Brewery, as well as a brewing demonstration and tasting presented by Plow Point. Discounted tickets are available to guests who also sign up for this week’s Dinner and a Movie at Robin Hills Farms event.

Chelsea’s home brewing scene has been bubbling for the last several years, according to Jane Pacheco, program coordinator for Community Kitchen. As with Smith and Vanderspool, she says many home brewers work together on small batches and then get together to swap stories with others.

“Beer is something that folks have always been interested in,” Pacheco says. “This tour just gives us an opportunity to share a ‘behind the scenes’ view into the products and the people who make it possible.”

For now, the Plow Point guys are focused on being a resource to other home brewers. They offer classes and use of their equipment, instructing students through the process of brewing, fermentation, and bottling or kegging. The business partners are looking for a permanent home in Chelsea to set up shop and hope to start distributing their own beers within the next few years.

That’s certainly not a far-fetched goal. Chelsea Alehouse founder and owner Chris Martinson credits Chelsea’s home brewing community with fueling the town’s craft beer scene overall. He should know; Martinson made the leap from home brewer to brewpub proprietor himself.

Times have changed since the town’s first microbrewery, Chelsea Real Ale Co., closed down more than 30 years ago. Martinson says area bars and restaurants have kept up with the rest of the state on craft beer offerings, and Alehouse beers are now served at several Chelsea spots, including Smokehouse 52, the Common Grill and the Inverness Inn.

While IPAs are still king, there’s a thirst for other varieties as well, according to Martinson, who cites the success of a brown session beer the Alehouse served over the summer.

“If you can brew a thoughtful and flavorful low-alcohol beer, there is definitely a market for it,” Martinson says, noting that barrel-aged beers are also a favorite.

Also seeding Chelsea’s beer scene are local hops farms, including Washtenaw Hops and Groovy Hopster. The Alehouse’s Harvest Ale is brewed with fresh hops from the latter, and the brewery is working toward sourcing all of its hops from Michigan.

“Having a brewery in your town has now become a badge of honor,” Martinson says. “[It’s] exciting to see the industry promote the growth of other businesses.”

It’s a sentiment that pairs well with recent efforts to make downtown Chelsea a destination town, offering programming like its successful Sounds and Sights on Thursday Nights summer event series, which includes “local brew” in its list of attractions.

With numerous shops, a professional theater company, and close proximity to two state recreation areas, Martinson says Chelsea is the perfect place to spend a day browsing stores, watching a play, or exploring nature – “And, of course to stop by and have a pint afterwards.”

Eric Gallippo is an Ypsilanti-based freelance writer.

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CCK offers Mediterranean Dinner and a Movie at 2 nd Annual Event

Chelsea Community Kitchen’s dinner and movie event proved so successful last year that it returns this fall Thursday, September 29, 2016. Robin Hills Farm is again hosting and helping sponsor by having the students in their Garden Party Series, Mediterranean Style cooking class show off their new skills by preparing the meal. Tickets for the meal are $45 and can be obtained at the CCK website (see details below).

Dinner will begin at 6:00 p.m., to be served outdoors in a rustic farm setting. After dinner, a film about local food issues will be shown outdoors in the new amphitheater at Robin Hills Farm on a big screen. Bring a blanket to sit on the grass. Those who wish to just attend the movie can plan to show up at 7:30 pm. Admission to the movie is free, although donations to help cover the cost are welcome.

The screening includes two vignettes about different cooking methods using “air” (the science of bread-making) and “earth” (fermentation of food) and how they have impacted our cooking methods over time. The film will be followed by a Q and A period with a few local food experts to discuss their own use of these methods in their businesses.

The menu being prepared by the Garden Party class plans to include:

Appetizer: mushroom risotto.

Salad: grilled watermelon and cucumber with goat cheese with lavender balsamic dressing.

Entree: grilled lamb chops with honey mint glaze, on wheat berry and chick pea salad with roasted vegetables.

Dessert: olive oil cake and rosewater ice cream.

Tickets are available by registering at www.chelseacommunitykitchen.org. Checks may be mailed for $45.00 to Chelsea Community Kitchen, P.O. 534, Chelsea, MI 48118. Paypal payments can be made at the website, with a small processing fee added.

A special price is being offered to those who register for two CCK events at once – ‘Dinner and a Movie’ and ‘SAVOR: A Local Hops and Beer Tour’. Purchase tickets for both events for $80.00. Details about both events can be found at our website. CCK serves the communities of Chelsea and surrounding Western Washtenaw with classroom and real-world education devoted to creating a healthy, local and sustainable food culture. CCK offers classes and workshops for children and adults and supports local food entrepreneurs. See www.chelseacommunitykitchen.org for more details about programs and to sign up for our newsletter so you’ll get reminders about this date and other activities. Check us out on Facebook to get the latest news or contact us at chelseacommunitykitchen@gmail.com for more information.

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We need your help: Get involved with CCK

Dear Chelsea Community Kitchen Supporters,

 

As President of the Board of Directors, I’ve had the wonderful experience of learning what’s involved in the challenge of running a local food business.  While most of you know Chelsea Community Kitchen for our unique and interesting consumer classes, at the core of why we offer these classes is to support local food businesses.  We hope our classes help introduce some of them to consumers and showcase the talents found in our community.

 

CCK wants to educate consumers about the issues our farmers and local food entrepreneurs face and one of the best ways we’ve found is through offering a film for the community to view and discuss.  Check out our calendar for the details about this year’s offering on September 29, again co-hosted by Robin Hills Farm.

 

As an educational non-profit, we also provide educational opportunities for food businesses.  Classes like the required food safety training and the recent craft pork butchery workshop provide opportunities for local workers to stay local for their training.

 

All these activities are the result of our dedicated volunteer Board members, current and past, who have done all the work that other established non-profits would have staff to perform.  The Board has slowly built our capacity so that some of the daily administrative work and behind the scenes coordination is being done by a number of contracted workers, building towards having an employee.  In turn, this is making it easier for the Board to plan activities and seek the funding to expand programs.  Our most recent success was being chosen to participate in Whole Foods Community Giving day which resulted in funds for increasing contract hours and creating new youth programs.

 

More activities means more need for volunteers.  I’m writing this to ask you to get involved in some way. Here are a few things we need:

  • SAVOR fundraising event team:  CCK has a signature SAVOR event planned this fall. A team of people will be meeting in the next few weeks to finalize details and make it happen.  We’ll need workers at several steps—arranging for a Hops and Beer Tour!
  • Have ideas for potential programs? Join the program committee to create our calendar, identify potential instructors, and implement classes.  Helping with setup and registration at classes lets you get the instruction for free.
  • Serve beer! We’ve got the opportunity to run a beer tent at the Robin Run in September and need volunteers over 21.  You’ll get to attend the event for free.  And we’ll need helpers at the dinner and a movie event, also in September.
  • Design graphics, write articles, update the website….and lots of other jobs for people with skills in a variety of fields.
  • Click here to sign up for specific events

 

And most of all…

  • New Board Members.  We need 4-5 additional people to serve on the Board of Directors.  Skills and knowledge in development, culinary arts, communication, and business management are all welcome. Fresh ideas and perspectives are needed as we move into the next stage of our growth.

Each of these positions require varying amounts of time commitment.  The more positions we fill and the more volunteers to serve on the committees, the less time each will take.

 

Please consider how you can help Chelsea Community Kitchen in the next phase of its growth.  Whether it is as a leader in one of these positions or a member of one of the teams or committees working with them, please join us.

 

For more information, contact us at chelseacommunitykitchen@gmail.com and one of our current Board Members will talk to you about your interest.

 

Monetary donations are always welcome, in addition or instead of your time commitment. Check our website for instructions about donations.

 

Thank you for your support,  Kathy Carter

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Volunteer with CCK

There are many ways to get involved this summer with Chelsea Community Kitchen. Follow this link to sign up for specific events. You can also email chelseacommunitykitchen@gmail.com if you are interested in any of the following opportunities.

Marketing and Communication Team: Work on a team that produces marketing for our Chelsea Community Kitchen in Chelsea, Mi. Includes writing press releases, creating graphics for flyers, developing materials for exhibitions, website content, social media, blogs, and newsletters.

Fundraising Event Team: Chelsea Community Kitchen in Chelsesa, MI have three fundraising events with specific needs for each. They vary from a "farm to table" harvest dinner to staffing a beer tent. All types of skills needed. Click here to sign up for a specific one.

1—Staff Beer Tent at 9/17 Robin Run

2—Work at farm-to- table dinner on 9/29

3—Join planning team for SAVOR: Craft Beer Tour

4—Work at SAVOR event 10/15—need drivers with vans!

Programming and Event Team: The Programming and Event team plans Chelsea Community Kitchen classes in Chelsea, Mi. Classes and events are focused on healthy eating and local food. Specific needs:

1—Planning team

2—work registration at events

3—provide setup and cleanup at events

4—produce marketing materials for events

 

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Healthy on a Budget class series

LEARN THE SECRETS OF PREPARING FRESH FRUIT AND VEGETABLES

*Article published in Chelsea Update July 16, 2016. Click here to see the article. Article written by Laura Crawford.

Chelsea Community Kitchen will offer several demos featuring tips to cook for the season. Programs made possible by funding from Faith in Action and the Chelsea Lions Club.

Healthy on a Budget demos will be presented three Wednesdays–July 20, Aug. 17 and Sept. 21–from 3-5 p.m. at Faith in Action’sChelsea food pantry located at 603 S. Main on the grounds of the Chelsea Community Hospital.

Fresh fruit and vegetables can be a boon for health for low-income residents. Programs like Washtenaw County’s Prescription for Health and Faith in Action’s food pantry are making a difference by making fresh, local produce available to people who need it the most.

But not everyone knows what to do with the bounty of fresh food. In answer to that need Chelsea Community Kitchen is offering Healthy on a Budget demonstrations this summer at the Faith in Action food pantry.

Presenters will demonstrate recipes for preparing tasty dishes with the season’s bounty and preserving a variety seasonal fruit and vegetables. They’ll also hand out information on fresh produce storage and preparation, as well as healthy eating tips.

July 20 –how to use and store ingredients in season such as greens, peas, squash and zucchini, and more.

Aug. 17 – Preserving seasonal food, and cooking ideas for other in season vegetables.

Sept. 21 – Fall recipe ideas using squash and pumpkins, root vegetables, cabbage and others.

All are welcome to stop by and learn more about cooking with local, seasonal produce. Eligibility for the Faith in Action food pantry is income-based and many participants are also eligible for the Washtenaw County Prescription for Health, which provides $100 toward the purchase of fresh fruit and vegetables at local farmer’s markets.

Presenters include Yael Dolev, a food coach and healthy food advocate, Judy Radant, cooking teacher and professional chef, andKathy Carter, CCK board president and accomplished home cook.

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