Every year when I sit down to write this letter, I find myself saying things like, “This was an incredible year of growth and evolution for <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong>…” or “We hit several significant milestones this year…” Amazingly, this is always true; and it was especially so in 2011. As much as the <strong>Kitchen</strong> has continued to grow and lead over the last 23 years, however, we are still intimately tied to the principles and mission that Robert Egger laid out in 1989: To use food as a tool to strengthen bodies, empower minds and build communities. With this purpose in mind, we took perhaps our biggest leap ever in 2011 by renovating and opening a second production facility we have named the Nutrition Lab. At the Lab, we continue the grand experiment that is <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong>, showcasing the power of what others have cast aside – food, people, or kitchens – to create, empower and liberate. By dramatically enhancing our production capacity, the Lab allowed us to significantly expand our social enterprise portfolio. These business opportunities created and sustained jobs here in our community for graduates of our Culinary Job Training Program and generated over $5.5 million in revenue to sustain the programs of <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong>. Through our school food service contracts, we produced more healthy meals than ever before, including those we served to the students of seven <strong>DC</strong> Public Schools in Wards 5 and 7. We are now a year and a half into a pilot program that provides locally-sourced, scratch-cooked meals in these schools, delivering better nutrition and modeling nutritious food choices for a generation of students, providing them with tools they need to succeed academically and live healthy, productive lives. This summer, the Lab allowed us to launch another experiment aimed at increasing food access, Healthy Corners. This program delivers fresh produce and healthy snacks to 30 corners stores in this city’s ‘food deserts’ – low-income neighborhoods whose residents struggle to find quality nutrition. Together, our work with schools and corner stores will promote food access and lifestyle changes in a holistic, sustainable way. We are building a healthier community and stronger local economy by responsibly investing in area growers, farmers and small business owners. Perhaps most importantly, all of these programs are staffed by men and women who have not had the opportunity to play meaningful roles in our community for a long time. <strong>DC</strong> <strong>Central</strong> <strong>Kitchen</strong> knows that we all have a role to play in strengthening this city, and we will continue to convince others, nonprofits and for-profits alike, of this important truth. Even though our country continues to struggle economically, our community is rich with opportunity and promise. By continuing to work hard together, we can capture the fullness of that opportunity and that promise and, in the most beautiful and life-affirming of ways, strengthen bodies, empower minds and build communities. 3 (Cover) Carol Samuda, Fresh Start Catering at <strong>DC</strong> Public Schools employee and Culinary Job Training Class 81 graduate, prepares healthy meals with volunteers from the Shenandoah Valley Produce Auction. Mike Curtin, Jr. Chief Executive Officer
Redefining Nutrition by Strengthening Bodies Empowering Minds Building Communities
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