20-14

“I really want to cry because I’m tired of all I’m going thru. I’m really angry,

I’m not going to lie...”For a year and half, Monika had tried to attend Food For Life’s (FFL) nine-week culinary training and job readiness program.

continued on the next page ...

november 2014

Dishing up Dinners & Dreams!

My stomach dropped in disappointment for her. Without time, without words, and without a sense of how to help in that moment, I prayed for Monika.

Thirty minutes later, she texted again to say that she was on her way. Monika’s friend drove her to orientation and watched her son as Monika received the details of her involvement in FFL this fall.

I didn’t receive an email yesterday about the orientation on Tuesday. Just wanted to follow up with you on everything.

I really want to cry because I’m tired of all I’m going thru. I’m really angry, I’m not going to lie because I was really depending on her but I’m sorry I can’t make it, keep in touch with me please.

Since her high school graduation, she’d been out of work and out of school.

Quietly intense, full of passion, promise, and perceptive questions, something was always getting in the way of her next step: childcare for her three-year-old son, transportation, isolation, or the occasional bout with depression. Each time she’d applied to FFL and we’d accepted her application, she had to defer to the next session.

And it was looking like the Fall 2014 session wouldn’t be different. In the weeks leading up to this session, Monika’s situation was becoming increasingly desperate.

Not long after that, her water had been cut off completely.

Yet, in the midst of her deeply challenging circumstances, she clung to the hope of starting FFL as a student. Even when she missed an email about FFL orientation details, she sent me a text message.

Orientation day was quickly approaching, and when she texted that she didn’t have $3 to make it to FFL’s kitchen, I asked if there was a relative, friend or neighbor that she could ask for a ride.

It would’ve been easy for me to pick up Monika, but I wanted her to make an effort to solve her problem. Young people in similar circumstances often give up before reaching out for help because they’re overwhelmed.

Within a day, Monika texted to say that her friend would

Just wanted to let you know my lights are off. It’s SOO much going on & I’m afraid I’m not able to handle [it]. I’m pretty sure you’ve noticed it’s always something wrong. There’s no hot water, no food, no way to charge phones or

give her a ride. Yet less than an hour before orientation started, I received another distressing email from Monika:

My lights are now turned back on & I’m very happy. I was happy to make it & see you & some of the people in the program…Thanks for welcoming me into the program & understanding.

Overwhelmingly, when our students graduate, they report an increase in confidence in (1) themselves, (2) their culinary skill, and (3) in their ability to gain and keep employment.

2

During orientation, Monika’s relief and excitement was palpable. She shared with the other students that her highest hope was to “graduate from Food For Life.”

The next day, I received this message:

FFL believes in a community where youth like Monika have meaningful work and fresh opportunity to discover their dreams.

This is what our young people deeply desire, even while they are challenged by parts of their life histories, certain habits, and discouraging circumstances.

So in the context of preparing restaurant-quality dinners for our customers, FFL provides older DC youth (ages 18-23) like Monika with the culinary skills, training, and support they need to take the next step toward a successful life.

These youth come to FFL because they want to learn how to cook. Many say, “I want it to be like on Food Network!”

While they learn the culinary skills we also work on their soft skills: communication, teamwork, dependability, taking responsibility, handling mistakes, managing stress, and handling conflict.

This year, FFL provided 8,424 training hours to 16 youth who used their growing culinary skills to prepare restaurant-quality cook and serve more than 1,260 meals to members of our community and friends like you.

Overwhelmingly, when our students graduate, they report an increase in confidence in (1) themselves, (2) their culinary skill, and (3) in their ability to gain and keep employment.

Within three months of their graduation, all of our graduates have secured job interviews (a first for most of them) and within the same timeframe 60 % are employed.

For a population that has experienced “no” on a frequent basis, this is remarkable.

It is your support in 2014 that has made this possible. With 2015 upon us, we hope you will continue your generous involvement in the work of FFL.

We have big plans for next year that we can only achieved with your help.

One goal is to hire a Chef Instructor. Having a dedicated staff person to handle culinary training and meal sales will increase FFL’s capacity to focus on program development, work placements, partner development, and organizational growth.

Ultimately, this will allow us to serve our students better and increase our impact.

Would you consider continuing your journey with FFL and the amazing students who benefit from our program with a gift today of $50 or $100 or even more?

Marisa L. StubbsDirector & Founder ofFood for Life

We are excited that Monika will graduate from FFL on Friday, December 5th. After two years of languishing, she is making incredible progress in pursuing her chosen vocation.

Monika knows the difference that FFL has made in her life. Here’s one of the last texts that I’ve received from her:

Thanks so much again. I really truly appreciate it and my family does too. It’s a blessing to know you & I can’t wait to come to class tomorrow. Please have a good night :)

I’m praying for you & food for life. You’re doing an amazing job

P.S. This is an important time for FFL. Funds raised from this appeal will determine the number of students we can train in 2015.

To partner with us, simply click here to donate online through Razoo. Or you can send a check made payable to:

Food For Life 801 North Carolina Avenue SE Washington, DC 20003

All gifts are tax-deductible and appreciated. Thank you!

There are other students with stories like Monika’s who are eager for the training and support that help them get one step closer to their dreams fulfilled.

3

We ask that you join FFL in helping make their dreams a reality.

Sincerely,

4

First Published: October 7, 2014

According to CNNMoney: Food For Life is a program with “street cred” to reach disconnected youth.

Monika is one of 10,000 disconnected youth (ages 16-24) in Washington, DC.Disconnected youth are either out of school or unemployed and have limited options to engage the workforce.

In a recent series on innovative U.S. cities, CNNMoney featured Food For Life in an article titled, “How startups are tackling D.C.’s poverty problem.” The article focuses on how Food For Life and other innovative community-based programs with “street cred” make sure disconnected youth like Monika aren’t falling through the cracks.

“Community-based groups are sometimes better positioned to reach young people in tough circumstances,” Martha Ross of the Brookings Institution said in the article. “They may have the street cred that an official government agency may lack, they may have developed more responsive programs.”

Marisa L. StubbsDirector & Founder ofFood for Life

YEAR INREVIEW

DC YOUTH AGES 18-23USED FOOD AS A TOOL

(since the start ofthe program)

FFL STUDENT GRADUATESCURRENTLY EMPLOYED

OR IN CONTINUING EDUCATION/TRAINING

34

PROVIDED per STUDENT

1 7 6 3-4

DAYS TAUGHT EACH WEEK

In 2014, one-third of FFL's operating revenue was covered through meal sales and classes!

TRAINING H O U R S

(WHILE IN S E S S I O N )

70%

...hosted guest chefs…visited farms & farmer’s markets…watched food films & visited food exhibits…helped youth write resumes & prepare for interviews

5

INCREASING CAPACITY, INCREASING IMPACT

We have big plans for 2015 that we can only achieve with your help.

One goal is to hire a Chef Instructor. Having a dedicated staff person to handle culinary training and meal sales will increase FFL’s capacity to focus on program development, work placements, and organizational growth.

Ultimately, this will allow us to serve our students better and increase our impact.

To partner with us, simply click here to donate online through Razoo. Or you can send a check made payable to:

Food For Life801 North Carolina Avenue, SEWashington, DC 20003

All gifts are tax-deductible and appreciated. Thank you! 6

LOOKING FORWARD TO 2015

...hosted guest chefs…visited farms & farmer’s markets…watched food films & visited food exhibits…helped youth write resumes & prepare for interviews

FFL MADE POSSIBLE in 2014 BY GENEROUS SUPPORT FROM…

FFL’s Advisory Council: Ana Van Balen, Brandi Yee, Coite Manuel, and Karen Tuttle. Special thanks to Paul Nichols for serving in an interim capacity.

Capitol Hill United Methodist Church, where FFL’s commercial kitchen is located.

Christ Our Shepherd Church (Washington, DC), Church of the Advent/Mission Grant Fund (Washington, DC), the Master Craftsman Foundation (Overland Park, KS), and the Mustard Seed Foundation (Falls Church, VA).

450 people who biked, ate donuts, and raised funds for FFL in the 2014 DC Donut CrawlSpecial thanks to organizers Erik Luchauer and Will Fischer.

Clyde’s Restaurant Group. Special thanks to Arvind Nair (General Manager at Clyde’s Gallery Place), Anthony Lombardo (Executive Chef, The Hamilton) and Lauren Petri (Pastry Chef, Clyde’s Gallery Place). Angelita Alston, FFL graduate and summer communications intern.

The many wonderful volunteers who served in the kitchen, developed our database, provided design services, helped FFL students with interview skills and resumes, and more. Special thanks to Audrey Morgan, Ben Hofer, Carlyn Rust, Daniel Van Balen, Emmanuel and Sarah Pimentel, Greg Justice, Keith Dykstra, and Linda Weyrich.

And the many supporters who purchased dinner, took classes, gave to and prayed for FFL.

Kitchen: 421 Seward Square SE, Washington, DC 20003

Office: 801 North Carolina Avenue SE, Washington, DC 20003

VISIONFood For Life believes in a community where youth have meaningful work and fresh opportunity to discover their dreams. MISSIONFood For Life is a Christian social enterprise that uses food to provide older DC youth (ages 18-23) with the culinary skills, training, and support they need to pursue their dreams.

CONTACT USMarisa Stubbs Director202.630.1485 foodforlife@carecompanydc.org

Seamus Merrigan Care Company Executive Director202.422.7032 seamus@carecompanydc.org

FFL is a ministry of Care Company, whose mission isto mobilize churches and ministries to show the love of Christ to the poor and marginalized in Washington, DC.

www.foodforlife-dc.org