“Cook as you would for your own family...with love.” - DC Central ...

“Cook as you would for your
own family...with love.”
Founder Robert Egger, 1989
425 2nd Street NW
Washington, DC 20001
Phone: 202-234-0707
Fax: 202-789-5977
www.dccentralkitchen.org
CAPITAL
CARTS

Annual
Report
2008
20 years and moving forward
Combating Hunger
Creating Opportunity

Feeding the
Soul of the city
In 2009, we mark our 20th
anniversary. While milestones of this
nature are often celebrated, we are taking a
different approach. Let’s be honest, what is
there to celebrate about the fact that after
20 years, there are still people who are
hungry and disenfranchised?
As we reflect on where we are and how
far we have come, we need to do so with a
critical eye to the future, looking through
the lens of experience two decades in the
making. We need to evaluate what has made
the Kitchen the nonprofit leader, model and
innovator that it is, ensuring that we remain
just that as we move forward and
lead the charge for economic empowerment,
inclusion and liberation.
Over the years, we have very purposefully
operated on multiple levels simultaneously.
We don’t simply feed, we empower our
partners by requiring them to reinvest
the money we save them to improve their
programs and services. We don’t simply
teach culinary skills, we work on the skills
that will allow our graduates to keep
their jobs and grow in them. Our Campus
Kitchens are as much about teaching
leadership to young volunteers as they are
about helping to fill holes in community
food systems. Our catering operation is
as much about showing a new model of
philanthropy as it is about generating
revenue and employing our graduates. And
our new Farmers Cooperative is as much
about creating local economic sustainability
and getting healthier food to the
community as it is about sourcing
more affordable food.
This year we sought to bring a
higher level of transparency to
our operation and organization.
We’ve posted information on our
website about salaries, benefits
and staff and board make up.
(dccentralkitchen.org/raw-ingredients)
We also served as a pilot for a new
online tool called Great Nonprofits
where volunteers can rate their
experience with us and share
unfiltered feedback.
Finally, we have taken a bold leap
to define a shared voice for all
nonprofits. The new V3 Campaign
inspires nonprofits around the
country to engage politicians in
a discussion about the role our
industry plays and how they
plan to work with the 10% of the
American workforce that is the
nonprofit sector.
All this considered together,
constitutes what we are calling
DC Central Kitchen 2.0. Not a
new vision, but the same one
Robert Egger had twenty years
ago when he founded DC Central
Kitchen with greater focus on
sustainability, innovation and
transparency as well as the larger
dialogue and the role we play in
that conversation.
2008 was a challenging year, and 2009 is certain to
present more challenges. DCCK 2.0, however, positions
us to turn these challenges into more opportunities for
progress and change. We hope you will join us on what
certainly will be an extremely exciting ride.
Mike Curtin, Jr.
Chief Executive Officer
Mike Curtin, Jr., CEO of DC Central Kitchen
DC Central Kitchen Raw Ingredients
41% of the staff have been employed for
2 years or more.
33% of the staff are Culinary Job Training graduates.
82% of the staff are female, minority or both.
21% of management and supervisory positions
are held by ex-offenders.

Sustaining
the
Soul of the city
When describing DC Central
Kitchen, people often use the old
proverb, “Give someone a fish, feed them for
a day. Teach someone to fish, feed them for a
lifetime.” That’s worked pretty well so far;
what we need to do now, however, is learn a
whole new way to fish. One way we are doing
this is through our Farmers Co-op.
In 2008, we began to make agreements with
local farmers to purchase their “seconds” or
“unclassified” produce at a price where they
can make money and we can save money.
In turn, we can put high-quality, nutritional
ingredients into our meals, engage more
volunteers and hire more of our graduates
to manage these extra shifts. In the second
half of 2008 alone, we purchased over 17,000
pounds of local produce via this mechanism
that cost us 52% less than if we had
purchased the same volume from
a wholesaler.
Volunteers work hard shucking fresh and locally procured corn
Whitt Masters and Bo Sims, Farmers Co-op Shift Kitchen Supervisor and CJT graduate in 2004, display vacuum-sealed donated produce
“ Ultimately, we hope to shift the paradigm from the
idea that nonprofits are charity, relying on handouts,
to the idea that nonprofits are smart community
businesses that can make their own money while
empowering the entire community.”
Mike Curtin, Jr., CEO at DC Central Kitchen

20
years
of combating hunger and
creating opportunity
1989
DC Central Kitchen begins serving the
community by picking up 400 pounds of
food from the Inaugural parties of
President George H.W. Bush.
By committing to using only existing resources,
DCCK pioneers a new approach to combating
hunger, homelessness and poverty.
Through media coverage of the President’s
donation, the Kitchen elevates the idea
nationally, allowing other programs to
benefit from our work.
1991
Robert Egger speaks at the Hotel School at
Cornell University. Subsequently, students
and faculty help develop a 12-week
curriculum for a Culinary Job
Training Program.
As other cities replicate the Kitchen model, this
curriculum becomes the national standard. By
bringing students into the process, the Kitchen
also opens a new discussion about the root
causes of and solutions to the issues of hunger,
homelessness and poverty.
1993
The Kitchen prepares 28,000
saxophone-shaped almond butter
cookies for the Inaugural parties
of President Bill Clinton.
No longer just collecting food, Culinary
Job Training students are active
participants in this Inaugural. National
media attention begins to break down
underlying stereotypes of the homeless
by focusing on students’ skill and
determination to succeed.
1997
The Kitchen launches
Fresh Start Catering.
The old model of charity is
unsustainable; the Kitchen embarks
on its first revenue generating social
enterprise venture to expand training
and employment opportunities
while generating income for
the organization.
Using a donated customized
vehicle, the Kitchen launches its
street-level outreach program,
First Helping.
Although our goal is to shorten the
line by the way we feed it, the line
continues to grow. Starting at the
beginning, we meet individuals where
they are to determine the services
they need.
Founder Robert Egger and DC Central Kitchen’s first food recovery van
2001
Recognizing that thousands of school-based
cafeteria kitchens sit idle at various times,
DCCK opens its first Campus Kitchen at
Saint Louis University.
By taking the volunteer experience to the volunteers, DCCK
again challenges the status quo of traditional charity while
inviting students to explore how their major can become
their philanthropy.
2004
Robert Egger’s book Begging for Change
is published. It went on to win the 2005
McAdam Book Award for Best Nonprofit
Management Book.
Founder Robert Egger chronicles his 15 years of
experience to convey simple, logical examples of
what nonprofits not only can, but must do to
achieve greater results.
Student volunteers from the Campus Kitchen at
Saint Louis University deliver meals in hot packs

2005
The Kitchen graduates its 60th Culinary
Job Training program class and its
500th graduate.
Using the Kitchen to teach knife skills and life
skills really works; DCCK hones its life-changing
Culinary Job Training program.
2006
DC Central Kitchen helps launch the first
Nonprofit Congress, which brings 400
delegates to Washington to find common
ground and a shared voice for change.
Stepping further into national leadership, the
Kitchen uses its national reputation to highlight
the economic impact and innovative solutions
offered by the nonprofit sector.
Nobel Peace Prize Winner Dr. Muhammad
Yunus visits the Kitchen to compare notes
on programs.
The Kitchen commits to elevating the dialogue
about mircrofinance in America and begins to
explore new social enterprise projects.
Former President Bill Clinton and Hillary Clinton decorate a cake
Capital Carts provides employment for CJT graduates
2008
DCCK launches Capital Carts
and the Farmers Co-op to
procure fresh produce while
supporting local farms.
Redefining sustainability, the
Kitchen goes directly to farmers
to create a new distribution
network. Fresh local produce is
also used in foods sold through
the Kitchen’s new micro-business
street food cart project.
The Kitchen opens its 15th
Campus Kitchen and its
first high school version at
Gonzaga College High School
in Washington, DC.
First Helping leads the implementation of the
Housing First program in DC.
Asked by the city to participate, the Kitchen
demonstrates how its pre-existing programs
are easily adaptable to speed the successful
implementation of new initiatives.
The Kitchen launches the national V3 Campaign to
ensure that Voice, Value and Votes are recognized
in every election in America.
The Kitchen firmly establishes itself, locally and
nationally, as a leader in a new national dialogue
about the role of nonprofits, volunteers, existing
resources and philanthropy.
Founder Robert Egger with
Dr. Muhammad Yunus

First
Helping
a place to call home
Ms. Helen’s husband had recently
passed and as a result, her income at age
62 depended upon a single social security
check. By the end of the month, after
paying all of her expenses, she did not
have enough money for food.
Early one morning, Ms. Helen saw a white
DC Central Kitchen First Helping Outreach
truck on Minnesota Avenue serving
breakfast. She got in line for a sandwich,
where she met Jeff Rustin, a DC Central
Kitchen outreach specialist.
One month later, First Helping helped Ms.
Helen secure senior housing and move into
a new apartment that is more safe, peaceful
and affordable for her fixed income.
“ God sent me an angel. I couldn’t do anything anymore and I
was scared to go outside. But now I have a lot of peace. I want
to start an organization for senior citizens that have difficulty
leaving the building. We can play Bingo...Ms. Helen’s Bingo!”
Ms. Helen, First Helping client
First Helping addresses
the needs of unheard and
disenfranchised populations.
Using breakfast to reach out to underserved
men and women, our First Helping Street
Outreach team gained trust, conveyed hope
and placed nearly 115 clients in stable housing.
Outreach Manager Hilary Espinosa speaks with a client

Healthy
Returns
learning to eat well
Dahlia Rockowitz, Healthy Returns
Coordinator and Nutrition Educator, came
to DC Central Kitchen through Avodah – the
Jewish Service Corps – a partnership that
helps us put young volunteers in a position
to lead change in our community. Dahlia
teaches nutrition lessons at 30 of our partner
agencies to people ranging from 6 to 60 years
old. Younger students learn about healthy
snacking by making smoothies and playing
food-pyramid Twister. Older clients learn
about shopping on a budget, making healthy
choices at restaurants and
understanding nutrition labels.
Washington Youth Garden participants learn about nutrition as they grow and harvest their own produce.
A portion of their harvest is donated to the Kitchen.
“ Clients leave their Healthy Returns classes feeling
empowered with knowledge, energetic about making
healthy choices and eager for more information. The
program has been a huge asset to our small staff.”
Christine J. Stratton, Activities Coordinator at Rachael’s Women’s Center
Our Healthy Returns program brings well-balanced and kid-friendly
meals and snacks to nonprofit agencies serving low-income and at-risk
youth throughout the DC metropolitan area. In 2008, Healthy Returns
served a total of 100,000 snacks to 45 afterschool programs, totaling
14,000 more snacks than last year - a 17% increase!
See our full list of agencies online:
www.dccentralkitchen.org/healthy-returns-agencies.php

Food
Recycling
fresh & local
Over 15 crop gleaning trips to
Miller Farm and Butler’s Orchard allowed
400 volunteers to pick more than 10,000
pounds of surplus crops. Gleaning
volunteers receive an orientation explaining
how picking surplus crops from local
farms fits into our mission of reducing
waste. On one trip, the entire sixth grade
at Georgetown Day School picked 2,000
pounds of eggplant, a vegetable that
broadened the horizons of our culinary
staff as they created eggplant ratatouille.
Capital Area Food Bank and Clagett
Farm provided DC Central Kitchen with
3,000 pounds of chemical-free produce,
including bok choy, heirloom tomatoes and
fresh herbs. Clagett Farm is a new local
partner only 15 miles from downtown DC.
Longtime partner Grace Calloway of
Heaven’s Grocery Store donated
more than 45,000 pounds of food,
including cheese, milk and bacon.
The Hugh O’Brian Youth Leadership conference picked 100 bags of collards and kale from Miller Farm in Clinton, MD
“ The introduction of the Co-op shift and crop gleaning has
allowed kitchen staff and volunteers to participate in all stages
of meal production from start to finish, from the fields to the
completed meal. Nothing is wasted; the crops, the money
and the human potential are all put to full use.”
Jamie Schuman, Manager of Partner Relations at DC Central Kitchen
The Kitchen offers a special
thanks to our largest food donor,
the Capital Area Food Bank.
This past year, we received 751,523 pounds of
donated food from farms, restaurants, hotels and other
local food-service organizations. That’s a 22%
increase from 2007, the bulk of which was made
possible by new local vendors, energetic evening
volunteers and fresh produce gleaned straight from the
farm. In all, we got 189,873 pounds of fresh donated
produce in 2008 - a 136% increase.

Meal
Distribution
the partners we serve
SOME (So Others May Eat) Center
for Employment Training receives
thousands of meals from DC Central Kitchen
for its job-training students. The center works
with clients on employment training and their
focus fits directly with our goal of
empowering our clients.
DC Central Kitchen provides nutritious,
low-sodium and age-specific daily meals for
the clients of Emmaus Services for
the Aging.
Transgender Health Empowerment,
Inc. is a new partnership for the kitchen.
This transitional home and drop-in center for
GLBT people represents a population that DC
Central Kitchen has never worked
with in the past.
Greg Jackson, Farmers Co-op Shift Production Cook
and CJT graduate in 2006, prepares chicken stock
“ We feel privileged to collaborate with DCCK. Their
provision of a daily meal allows us to concentrate on
providing services to enhance the health and quality of
life of our clients rather than devote time or funds towards
meal preparation.”
Mone’t Dupree, Prevention Manager at Transgender Health Empowerment, Inc.
Last year, DCCK served 1.75 million nutritous meals to our 100
partner agencies. We maximized our impact by selectively choosing
partners that would use these cost-savings to empower their clients.
See our full list of partners online:
www.dccentralkitchen.org/meal-distribution-agencies.php

Farmers
Co-op
new partners
& volunteers
Co-op volunteers spend nine hours
per week prepping fruits and vegetables,
providing us with the capacity to accept
more fresh food donations. Chopped
green peppers, collards, kale, squash,
potatoes and carrots are vacuum-sealed
by volunteers, frozen and used to create
healthy meals all year round. The health
and financial impact of the Co-op shift is
particularly evident in that we now serve
freshly chopped, seasoned and roasted
white and sweet potatoes in
place of tater tots!
New local partners, such as Prime
Foods based in Hyattsville, MD, donate
chicken bones, which are used to make 25
gallons of chicken stock each week,
allowing us to spend less on prepared stock
and serve meals lower in sodium.
Homemade granola bars, made by
Co-op shift volunteers are served to our
Healthy Returns and First Helping clients.
Our new vacuum sealer allows us to preserve fresh produce for healthy meals throughout the year
“ It’s smart business – buying surplus produce from local
farmers, creating jobs for our graduates, engaging volunteers
and community partners and stimulating the local economy.”
Brian MacNair, Chief Development Officer at DC Central Kitchen
“DCCK has reinvented the
customer. They have created a
revenue stream for us
that wasn’t there before.”
Mark Toigo, owner of Toigo Orchards
Volunteers prep fresh vegetables from the Farmers Co-op
The Co-op shift is a new program that helps sustain
local farmers, provides more nutritious meals
to our clients and engages a new group of evening
volunteers, three times a week. The fresh produce
purchased from local farmers is prepped by volunteers
and then either utilized immediately in meals or
vacuum-sealed for low produce generating months.

Culinary
Job Training
we will succeed
April Parker was on the streets for 15
years. She attempted the program twice, but
only after deciding she wanted her daughter
in her life permanently could she make the
changes necessary to succeed. April entered
the training program for the third time,
determined to graduate. She graduated with
two jobs, a bank account, financial security,
full custody of her daughter and confidence
that she can achieve her goals.
Tennelle Smith was the first graduate of a
new hybrid program, designed to keep
struggling students engaged with the Kitchen
while they address housing, mental health
and family issues before they re-apply for
the full CJT program. After attempting
the program twice, Tennelle attended
AA meetings before class and entered
transitional housing. She was determined to
get her chef coat and finally graduated from
the 73rd class with a job, benefits, apartment
and food handler’s license.
Students from Class 71 work together during the cook-off competition creating Shrimp Etouffee
“ The hardest thing about being an addict is that you
feel like such a failure. I had low self-esteem and made bad
decisions. But one person can encourage you and one right
choice can change your life. DC Central Kitchen is one of
the right things I chose. And now, I can wake up, smile,
and say, Wow.”
April Parker, Class 72
Using a unique training program focused on culinary skills, life skills,
and job readiness, our 12-week Culinary Job Training Program has
graduated more than 700 men and women to date, helping them
move on to new careers and new lives. The program has become a
nationally recognized model, duplicated in dozens of communities.
Juanita Burrell, Class 74, sautes onions

Campus
Kitchens
Project
expanding nationally
The Campus Kitchen at Gonzaga
University has experienced growth and
change throughout 2008, evident through
their willingness to become the lead
organizer for the 2nd Avenue Dinner and
Outreach program. Formerly known as the
SNAP Sack Dinner, the program was in
danger of being permanently discontinued.
However, CKGU responded to the need with
volunteers and enthusiasm. As the
only dinner open to men and women of all
ages, the meal serves as an incentive to get
people in the door, where they can receive
housing referrals, access to health care,
food stamp assistance, bus passes,
clothing and toiletries from local
community partners.
CKGU looks forward to continuing to
build community and expand its outreach
services provided at the 2nd Avenue Dinner
with the help of representatives from
WorkSource Spokane, DSHS and increasing
bus pass availability.
Students prepare soup at Northwestern University
“ The 2nd Avenue Dinner has given Gonzaga students an
opportunity to look beyond their own experiences through
service. Such interactions with clients are invaluable for
both the clients and the students.”
Emily Paulson, Campus Kitchen Coordinator at Gonzaga University
CKP opened three
new Campus Kitchens and
plans to reach at least
25 locations by the
end of 2010!
Students at the Campus Kitchen at Wake Forest
University prepare vegetables for meals.
The Campus Kitchens Project provides
leadership opportunities for students to make
real world impact, training them for the fight
against hunger. We replicate our model
across the nation by making use of campus
kitchen space, donated food and student
service learning.

Fresh Start
Catering
generating
revenue
Retail Products, including ready-to-eat
sandwiches, wraps and salads, are made at
the Kitchen by Fresh Start Catering staff and
sent to a student co-op grocery store on
Georgetown University’s campus.
Capital Carts are in operation!
Our new endeavor in micro-finance and
entrepreneurship for graduates of CJT was
designated by the Business Improvement
District to showcase new vending
alternatives. A Capital Cart was also
stationed at the DC Holiday Market.
Our Contract Food Service has
partnered with the Washington Jesuit
Academy, creating a mechanism for internal
job creation and advancement. Duane Drake
and Trintonia Cole, graduates of the Culinary
Job Training program’s Class 71, work as
on-site staff managing the kitchen and
serving the students at WJA, providing three
nutritious meals a day, five days a week and
eleven months a year.
WJA students enjoy their Thanksgiving lunch
Darnell Herndon, Fresh Start Catering Cook and CJT graduate in 1999, displays his famous Macaroons
“ DC Central Kitchen saves lives. I was ready to give up.
But DCCK invested in me and gave me a chance to give
back. Now these kids at WJA are like my little brothers.
They put a smile on my face and make it all worthwhile.”
Duane Drake, WJA on-site staff and CJT graduate in 2008
Fresh Start Catering and Contract Foodservice is a revenue
generating extension of our job training program. We employ
graduates and re-invest our revenue in our programs, creating a
cycle of training and support and preparing graduates for
permanent employment in the foodservice industry.

Capital
Food Fight
the ultimate battle
The Capital Food Fight brings
together the food industry’s best talent to
support our unique brand of community
empowerment. Dozens of hot restaurants
serve signature dishes to guests while
top chefs battle on-stage. Food critics and
national celebrities are on hand to mingle
with the crowd and add to the excitement.
The Food Fight has raised over $1,000,000
for our efforts to combat hunger and
create opportunity.
2004 - 2008 Battling Chefs
Cathal Armstrong, Restaurant Eve
Mark Bittman, Food Writer
Jeffrey Buben, Vidalia / Bistro Bis
Anthony Chittum, Vermilion
Tony Conte, The Oval Room
RJ Cooper, Vidalia
David Deshaies, Citronelle
Roberto Donna, Galileo / Bebo Trattoria
Tim Elliott, Mie N Yu
Katsuya Fukushima, Cafe Atlantico
Vikram Garg, IndeBleu
Greggory Hill, David Greggory
Bob Kinkead, Kinkead’s
Ris Lacoste, Ris
Cesare Lanfranconi, Spezie
Jamie Leeds, Hank’s Oyster Bar
Stephen Lewandowski, Tribeca Grill (NY)
Kaz Okochi, Kaz Sushi Bistro
Ken Oringer, Clio / Uni
Morou Ouattara, Farrah Olivia
Marcus Samuelsson, Aquavit (NY)
Barton Seaver, Blue Ridge Restaurant
Peter Smith, PS7’s
Fabio Trabocchi, Fiamma (NY)
Byan Voltaggio, Volt
John Wabeck, New Heights
Robert Wiedmaier, Marcel’s / Brasserie Beck
Santi Zabaleta, Taberna del Alabardero
Ted Allen, host of Food Network’s
Food Detectives, acts as co-host for the night
Peter Smith, Chef and owner of PS7’s, impresses the judges and crowd with his culinary creation
“ For the well-heeled, well-fed gastronomes who attend dozens
of wine dinners and restaurant openings each year, the annual
Capital Food Fight is the creme de la creme of foodie events.”
Washingtonian Magazine, Best Bites
Buy tickets online: www.capitalfoodfight.org
At our fifth annual Capital Food Fight,
returning champion Barton Seaver bested
the competition as Ted Allen called the
action, friend of the Kitchen Chef Rock
judged and more than 700 guests sampled
dishes from over 50 of DC’s
hottest restaurants.

Financial
Highlights
Statement of Financial Position
for the year ended December 31, 2008
Assets
Cash and Cash Equivalents $ 283,829
Receivables $ 526,991
Investments $1,214,172
Other Assets $ 28,051
Fixed Assets $ 320,679
Total Assets $2,373,722
Liabilities and Net Assets
Accounts Payable $ 155,130
Line of Credit $ 275,000
Other Liabilities $ 285,473
Total Liabilities $ 715,603
Total Net Assets $1,658,119
Total Liabilities and Net Assets $2,373,722
Sources of Total Revenue
3
4
5
6
7 8
1
1 Revenue Generating - 33%
2 In-kind Donations - 27%
3
Corporate and
Foundation Grants - 22%
4 Individual Donors - 7%
5 Government Grants - 4%
6 Capital Food Fight - 3%
7 United Way - 2%
8 Other - 1%
Statement of Activities
for the year ended December 31, 2008
Support and Other Revenue
Contributions $2,172,059
Federal Government Grants and Contracts $ 69,889
Local Government Grants and Contracts $1,972,200
Other Contracts $ 107,278
Retail Food $ 714,313
Special Events, Net $ 213,556
Other Income $ 160,244
Donated Goods and Services $2,009,057
Total Support and Other Revenue $7,418,596
Expenses
Program Services
Food Recycling/Meal Distribution $3,472,181
Campus Kitchens Project $ 822,296
Culinary Job Training $ 362,946
First Helping $ 355,239
Fresh Start Catering $ 782,069
National R&D $ 182,509
Total Program Services $5,977,240
Support Services
Management and General $ 912,579
Development $ 411,341
Total Support Services $1,323,920
Total Expenses $7,301,160
Excess of Support and Revenue Over Expenses $ 117,436
Investment Losses $ (817,580)
Change in Net Assets $ (700,144)
Net Assets, January 1, 2008 $2,358,263
Net Assets, December 31, 2008 $1,658,119
2
50% of our revenue came from
Revenue Generating Programs.
(excluding in-kind donations)
The financial information contained herein was compiled using data from DC Central Kitchen’s 2008 audited financial
statements, prepared by Kattell and Company, PL. Full audited financials are available on our website:
www.dccentralkitchen.org/financials.php.

Board
Directors
Marie Tibor, Chair
Apartment & Office Building Association
of Metropolitan Washington
of
LaShon Kell, Secretary
Bracewell and Giuliani, LLP
Sam LeBlanc, Treasurer
Balancing Act
Lynne Breaux
Restaurant Association
Metropolitan Washington
Jim Burke*
Sodexo USA
Josh Carin
Gappetto Catering
Gil Crawford
MicroVest Capital Management, LLC
Ken A. Crerar
The Council of Insurance Agents & Brokers
Xavier Deshayes
Ronald Reagan Building &
International Trade Center
Michael Freedman
Gelman, Rosenberg & Freedman
Tiffany Godbout
Washington Hospitality Foundation
Ryland Johnson
Zola Restauran
David Kassir
Georgetown Private Cliente
Jodie Kelley
Fannie Mae
Rev. Ray Kemp
Woodstock Theological Center
Ris Lacoste
Two-time Capital Food Fight Champion
Chef and Owner, Ris Restaurant
Chance Patterson
XM Radio
Barton Seaver
2007 and 2008 Capital Food Fight Champion
Sustainability Consultant
Geoffrey Stricker
Clark Construction
Twanda Thomas
Martha’s Table, DCCK CJT Graduate
Nancy Torray
Torray Family Foundation
Rhonda Willingham
MenzFit
*designated Campus
Kitchens Project Director
TH
$5,000 - $9,999
Chairs Emeritus
Financial
Donors
Jose Andres
ThinkFoodGroup, Inc.
Rob Wilder
ThinkFoodGroup, Inc.
$100,000 - $500,000
The Government of the District of Columbia - J. Willard and
Alice S. Marriott Foundation - United Way of the
National Capital Area
$50,000 - $99,999
Evelyn Stefansson Nef Foundation -
Naomi & Nehemiah Cohen Foundation
$25,000 - $49,999
Altria Corporate Services, Inc. - Clark
Construction - Fannie Mae Foundation (Help the
Homeless Walkathon) - John E. Fowler Memorial
Foundation - Ted and Lynn Leonsis - Marpat
Foundation - The Morningstar Foundation
- Morris and Gwendolyn Cafritz Foundation -
The Samuel and Nadia Fund (Montgomery County
Community Foundation) - ThinkFoodGroup, Inc. -
Venable Foundation - Wal-Mart Foundation - World
Bank Community Connections Fund
$10,000 - $24,999
Agua Fund - America’s Charities - Lisa and
Michael Avery - Bank of America Foundation -
Kathryn Brown - Cecchi Family Foundation -
Chevron Corporation - Choice Hotels International
Foundation - EagleBank - Kitchen Match
Temporaries - Desiree and Gary Littlestar - Mutual
of America Foundation - Patsy and Howard Norton
III - Npower Greater DC Region - O’Melveny &
Myers, LLP - The W. O’Neil Foundation - Panera
Bread Foundation - Park Foundation - Prince
Charitable Trusts - Rosenthal Companies - The
SAP Charitable Fund - Michael E. Schaufeld - The
Jack D. and Fredda S. Sparks Foundation - TD
Banknorth Charitable Foundation - The Carter and
Melissa Cafritz Charitable Trust - The Richard E.
and Nancy P. Marriott Foundation - Nancy and
Robert Torray - Wachovia Foundation - Wegmans
Food Markets, Inc. - The Ada and Albert Wibel
Foundation - William S. Paley Foundation
Ignatian Volunteers
133 Public Affairs, LLC - Academy for Educational
Development (AED) - Peter Ackerman and Joanne
Leedom-Ackerman - Josh Carin - Charles and Margaret Levin
Family Foundation - The Council of Insurance Agents and
Brokers - DARCARS - Deluxe Corporate Foundation -
Evergreen II Fund - Gelman, Rosenberg & Freedman - George
Preston Marshall Foundation / Redskin Foundation - Harris
Teeter, Inc. - Hogan & Hartson, LLP - Seth Hurwitz (I.M.P,
9:30 Club) - Emily and Kyle Jones - Keany Produce
Company - Craig Kendall - MAZON - Betsy McDaniel and
Philippe Briandet - Patrick McGettigan - National Association
of Industrial and Office Properties (NAIOP): Washington,
DC / Suburban MD Chap. - The Philip L. Graham Fund of
The Washington Post - Ridgewells - Sysco Food Services of
Baltimore - Betsy Taylor - Verizon Foundation
$2,500 - $4,999
Mary and Paul Asel - Bates White, LLC - Judith Brown -
Bureau of National Affairs - Carol Campbell - The Capitol Hill
Community Foundation - Kendra Carter - Paul Clark - Cooper
Thomas, LLC - Kathleen and Michael Curtin - Elizabeth
Delaney - Finnegan, Henderson, Farabow, Garrett & Dunner,
LLP - Food Lion Charitable Foundation - Good Sports of
Arlington, Inc. - Munam and Scott Goodwin - The Health
Central Network, Inc. - IBM Employee Services Center -
International Research & Exchanges Board, Inc. (IREX) -
Jonathan Isaacsohn - David Kassir - Kiplinger Foundation
- Lovett-McLuckie Family Trust - Robert and Catherine Miller
Charitable Foundation - Ellen and N. James Myerberg -
Michelle Rago - Chitra Rajagopal - SBE Entertainment
Group - Angelyn and Jeffrey Shapiro - Claudia and Peter
Sherman - Scott Sinder and Jodie Kelley - James F. Stanley
- Ruben Stemple - Sheila and Peter Strand - Megumi Tice -
Tiger Woods Foundation - Toigo Orchards II - Kandadai and
Chitra Venkatraman - Robin and Robert Wilder
We thank our dedicated IVC Volunteers for their years of service and for
bringing their professional expertise and life experience to DC Central Kitchen.
Kevin Tansey and Mary Sue Flanagan

ANK
$500 - $999
$1,000 - $2,499
AIG Matching Grants Program - American University - Scott
Appleton - Aramco Services Company - Catherine and Gary
Bachman - Brian Baczkowski - The Barnsley Foundation - Valerie
and Christopher Bayham - Kristin Bear - Diane Begg - Joan and
John Broughton - Jim Burke - Calvert Asset Management Co.,
Inc. - Chevron Humankind Employee Funds - Clark Construction
(Kiewit, a Joint Venture) - Coalition to End Homelessness (Broward
Coalition for the Homeless, Inc.) - Tammie and John Collins - Comcast
Foundation - William Conway, Jr. - Caroline Davis - DC Bocce
League - DC Rock Creek WAKA Kickball Division - Andrea
Dean - Dimick Foundation - Danielle Drissel and David Webster -
Lois and Richard England, Sr. - Karen and Anthony Epstein -
ExxonMobil Foundation - Fannie B. Harris Jones Charitable Lead
Unitrust - Fannie Mae Foundation (The Matching Gift Center) -
Feinstein Foundation - Neal Fleming - Sam Fleming - Whit Fletcher -
The Four Lanes Trust - Freddie Mac - Mary Hatwood Futrell - Gandhi
Jayanti (Feed the Homeless) - Eileen Geier - GivingExpress Program
from American Express - Great American Insurance Companies -
Lawrence Greenberg - Jack Hairston, Jr. - Edward William Hallen -
Mark Heller - Bonnie Holland (The Holland Foundation) - Hope for
Humanity - Hotel Association of Washington DC, Inc. - Christopher
Hudson and Janet Bradford - International Monetary Fund (IMF) - Jay
P. Okun Foundation - Joe Higdon and Ellen Sudow Fund of the
Community Foundation for the National Capital Region - Michael Misha
Kazhdan - Margaret Keeley - Robert Kellogg - Charles Fenton Keyes and
Marilyn Rauber - Robert Kolbe - Lisa Krigsten - Conni Kunzler - Dara
and Todd La Porte - Mary Laschober and Steven Honegger - Lenzner
Family Foundation - Debra Poretsky Ekman (Lester Poretsky Family
Foundation Inc.) - Melissa Kroning and Michael Lowe - Jaclyn Macek -
William Macrostie - Marshall B. Coyne Foundation - Dalmita L.
Marshall - Al and Barbara McConagha - Mie N Yu / JJC Georgetown,
Inc. - Miller & Chevalier Charitable Foundation - Monica and Hermen
Greenberg Foundation - Michael and Magdalena Murzanski - Charu
and Shekar Narasimhan - National Turkey Federation - Nations Capital
Chefs Association - Noblis, Inc. - Martha and Mark Orling - Oyamel,
DC, LLC - Laura Pennycuff and Sander Glick - Pepco - Betty and Ralph
Peterson - Joy Plemmons - Public Interest Data, Inc. - Rosalinda
and Patrick Raher - Reign Down USA, Inc. - Restaurant Association
Metropolitan Washington (RAMW) - Robert K. Steel Family Foundation
- Robert Wood Johnson Foundation - Lori and Bruce Rosenblum -
Vaughn and Christine Schlunz - Sondra and Edwin Schonfeld - Mr.
and Mrs. B. Scott - Lonna B. Shafritz - Shirley Brownrigg Charitable
Trust - David Sobel and Elizabeth Critchley - Lynn and Mark
Spates - Sri Venkateswara Lotus Temple of Virginia - St. Rose of Lima
Parish - Sterne Kessler Goldstein Fox, P.L.L.C. - Mary and Robert
Stoddard - The Safeway Foundation - The Virginia G. Piper Charitable
Trust - Marie L. Tibor - Catherine Van Way - Asha Vira - Vedapurisan
and Thara Viswanathan - Dr. Donna Vogel - Ann Vollmer - Wallace and
Wallace Insurance Agency, Inc. - Scott and Vicki Wallace - Washington
Hebrew Congregation - Gail and Mark Welch - Wilco / Tony Margherita
Management - Wiley Rein, LLP - Sibyl and Elton Wright - Linda and
Robert Yahn - Jean Schiro-Zavela and Vance Zavela -
Thomas E. Zeno and Linda S. Bruggeman
Accotink Unitarian Universalist Church - Ed Albert - Animal Well
Care, Inc. / Negola’s Ark Veterinary Hospital - Shereen Arent and
Brian Wolfman - Argias - Julia Barber - Ron Bell - Katherine
Benton-Cohen - Alan Berube - Bill & Melinda Gates Foundation
Matching Gifts Program - Mary and C. Brad Bissell - Greater
Kansas Community Foundation (Black and Veatch Building A
World of Difference Foundation) - Employee’s Community Fund
of the Boeing Company - Susan and Bruce Borchardt - Boston
Properties, LLP - Jean Ramsay Bower (CB Ramsay Foundation) - Brian
Brennan - Nancy and Steven Breth - Ruth and Maurice Burg - Janice
Butler - Brian Card - Bruce Carhart - Paul Carliner - Center for
Student Missions - Gail Chambers - Charlie Palmer Steak - Patricia
Ciazza - Susan Ann Clyde and Peter Siegwald - The Analysis
Corporation - Louise and Gil Crawford - David and Elizabeth
you
Crenshaw - Crystal Crippen - Crystal City Business Improvement
District (BID) - Susan Cunningham and Philip Eliot - Xavier DeShayes
- Dole Packaged Foods - Margo Dunn - Belle and Ronald Elving -
Mehrdad Etemad - Fannie Mae PAC Match Program - Alison and Peter
Fenn - Krista Fogleman and Todd Crawford - Freddie Mac Foundation
- Paul Friedman - Steven Charles Salop and Judith Gelman - Michael
George - Global Impact - Joanne Grossman and John Seesel - Hank’s
Oyster Bar - Barbara Harvey - Mary and R.J. Heath - Sandra and Jude
Herges - Heritage Presbyterian Church - Jennifer Hershfang - Todd
Hettenbach and Anna Laitin - Horwitz Family Fund -
In-Kind
Donors
$50,000 and up
District of Columbia
$25,000 - $49,999
Ronald Reagan Building and International Trade Center -
Sprint-Nextel - Venable, LLP - Gonzaga College High School - Saint
Louis University - Pillsbury Winthrop Shaw Pittman -
Northwestern University
$10,000 - $24,999
CRP MultiMedia Solutions - Wegmans - Gonzaga
University - Marquette University
$5,000 - $9,999
Viking - Deborah Gitelson Krauth - DC Magazine -
American Airlines - Washington City Paper - Perfect Settings -
First Baptist Church
$2,500 - $4,999
D’Artagnan - OXO - THINKFOODGROUP, Inc. - All-Clad -
Georgetown University Dining
Indique / Indique Heights - International Monetary Fund
(Employee Fund) - J. Paul’s DC, LLC - Amber Johnson - Linda
and Claude Kacser - Kehila Chadasha - Jason Kelly - Holly
Ann Ketchel - Karen and Richard Klein, Jr. - Charles
Koppelman - Mark Kurish - William Lane - Mary and Andrew
Lang - Shana Lee - Legg Mason Investment Counsel - Donald
Leiss - Kathleen and Kenneth Lemelin - Michael Lin - McKee
Nelson, LLP - Brad Mendelson - Stephen Milliken - Robin
Moody and Tamara Stock - Mary and James Mullins - S. and
R. Nagula - Ann and Jim Nix - Old Glory DC, LLC - Brian Ort
and Teresa Lewis - Mary Petersen - Shari Pfleeger - Kurt
Rakouskas - Marguerite Rawdon Smith - Christiane Liselotte
Roehler - Tim Romp - Christine and Richard Rudisill, III -
Frederick Schafrick and Sharon Halpin - Barton Seaver -
Caryn and Gary Seligman - Helene O’Neil Shere - Whitney and
Courtenay Slater - Gary Spiegel - Inger and Andrew Stone - John
Stoody - Jack Summer - Martha and Kevin Tansey - The
Samuel and Grace Gorlitz Foundation - Alix and Douglas
Thompson - Connie Tipton - Jonathan Umbel -
United Synagogue of Conservative Judaism - Van Ness
Feldman - Vermilion / Neighborhood Restaurant Group II -
Jennifer Visick - James Volle - Veronica Walgamotte -
The Washington Post - Joan Weishar - Jonathon Wiggins - Ann
Wild - Linda Winston and Tor Winston - Deborah Winters
- Jeannette Wise - Marko Zlatich and Nancy Maes Aherne
$1,000 - $2,499
Voss Water - Republic National Distributing
Company - SLS Hotel - Beverly Hills - Liaison Hotel -
All Stage & Sound - Country Vintner - S Freedman &
Sons - thelistareyouonit.com - White Oak Storage
- Bank of America
$500 - $999
Elite Wines - Vin de Terra - SurReal Vodka - Tizane
Beverages - China Grill Management - Heather Freeman
Public Relations - Barton Seaver - Bob Morrison - Chris
Laich - David Deshaies - Dick Locastro - Glenda
Kapsalis - Mike Cherner - Peter Smith - Robert
Hall - Stephen Lewandowski - Tony Conte - Tradex
International - Lockheed Martin - Hannah House

20,000+ pounds of food
Food
Donors
Capital Area Food Bank - Mid-Atlantic Gleaning Network -
Costco (Pentagon City) - Heaven’s Grocery Store - Saval
Food Service Centerplate (Washington Convention
Center) - Monumental Vending
5,000 - 19,999 pounds of food
Sysco of Baltimore - SRA International - DC Public Schools
- Smokey Glen Farm - Trader Joe’s (Foggy Bottom) -
National Association of College and University Food
Services - FRESHFARM Market (Dupont Circle) - Profish -
Capital Grille - AM Briggs - DC Jewish Community Center
- World Bank - St. Andrew’s Gleaning Society - Skadden,
Arps, Slate, Meagher & Flom, LLP (FLIK) - Episcopal High
School - Universityof Maryland at College Park (South
Campus Dining Hall) - Whole Foods Market (Georgetown)
- Comus Market/Heisler Farm
3,000 - 4,999 pounds of food
La Pasta - George Washington University (Sodexo) - Fresh
Maid - Sidwell Friends School (Meriwether Godsey)
- World Bank (Sodexo) - International Gourmet Foods -
Latham & Watkins, LLP - Krifcher Family - Whole Foods
Market (P Street) - Keany Produce - Spy City Cafe - Swiss
Bakery and Pastry Shop (Burke) - Freddie Mac - Six Flags
America - Prime Foods - Clagett Farm - Federal Reserve
Board - Mintz, Levin, Cohn, Ferris, Glovsky and Popeo, P.C.
- St. Alban’s School (Sodexo)
Photos & Design by DC Central Kitchen Communications Staff:
Elizabeth Monachello, Communications and Development Associate
William Neuheisel, Communications Manager
Printed by:
C & R Printing, Inc.
Chahine El-Hage, Project Contact
703-802-0800
1,000 - 2,999 pounds of food
Washington Convention Center - Holton-Arms
School (Sodexo) - Ward 8 Farmers Market - Gold
Crust Bakery - George Mason University - Fannie Mae
(4000 Wisconsin Avenue) - Swiss Bakery and
Pastry Shop (Springfield) - Landon School
(Sodexo) - LeBoeuf, Lamb, Greene & MacRae, LLP
- Fannie Mae (3900 Wisconsin Avenue) - Immanuel
Presbyterian Church - LongHorn Steak House -
Beauvoir National Cathedral Elementary School
- Sikhcess - Hotel Washington - Montgomery County
Volunteer Center - Caldwell Food Group - Food
& Friends - University of Maryland at College
Park, Ellicott Diner - Cuisine Solutions - USA
Today (Sodexo) - Coosemans DC - Upper Crust
Bakery - Washington Jesuit Academy
- USDA Farmers Market - Chipotle (Farragut) -
Vucurevich Simons Advisory Group - Chipotle
(Dupont) - Berliner Specialty Distributors - 7/11
(Garrett Avenue) - Smokey Bones - Lockheed Martin
Systems (Sodexo) - Geppetto Catering - District
Chophouse - Meridian Restaurant and Bar - Snider’s
Supermarket - George Washington University
(student club) - American University - Fannie Mae
(7700 Wisconsin Avenue) - Life Center
300 - 999 pounds of food
Turner Construction Company - Organic To Go -
Marriott at Metro Center - Carpenter’s Shelter -
Federal Schedules, Inc. - Freedom Yoga, LLC - National
Cathedral School - The Chip Guy - Rock Bottom
Restaurant and Brewery (Bethesda) - Firehook Bakery
- Bread for Our Brothers - Washington Hebrew
Congregation - Choice Hotels International - Food for
Others - U.S. Department of Transportation Farmers
Market - Giant Food (3336 Wisconsin Avenue) - Frank N
Stein - Calvert - Goldman Sachs - Patrick McCluskey -
65 - 299 pounds of food
Patricia Alonso-Gamo - Inter-American Development Bank (Sodexo) - Capitol
Catering - Richard Congo - Maryland Quality Meats - Marcus Lee - Mitchell &
Titus, LLP - MMG - Ritz-Carlton - Travel Channel - Kirkland & Ellis, LLP - Impact
4 Good - Arent Fox, LLP - McDermott Will & Emery - Susan Fleming - Hines
Building - Prime Seafood - National Zoo/Zoofari - Otai Harley - Temple Sinai
- Howard University (Sodexo) - Sibley Memorial Hospital - Washington Youth
Garden - AIPAC - American Council of Life Insurers - Bingham McCutchen -
Brunner Digital - Charles E. Smith Jewish Day School - Congregation Har Shalom
- Dallas Popcorn, LLC - Falls Church Presbyterian Church - Georgetown Friends
School - Greenleaf Gardens Housing Complex - Hilton McLean Tysons Corner
- Janney Elementary School - Krispy Kreme Doughnuts - Lilyberry, LLC - Matters
of Taste - Metro Labor Council - Northwood High School - Pricewaterhouse
Coopers - Walden University - Warped Tour - Washington Nationals - Friendship
Terrace Retirement Community (Sodexo) - Hamid Shafif - Lockheed Martin (Sodexo)
- Maria Creighton - Grand Hyatt Washington - Bethesda-Chevy Chase
High School - Dinner Program for Homeless Women - Elana Newberger -
Uncommon Grounds at Georgetown - Hillel: The Foundation for Jewish Campus
Life - University of Maryland at College Park Hillel - Wilkins Jackson -
M5 National Guard - Henry Davis - Bankers - Applied Engineering Management
Corporation - KIPP DC: LEAP Academy - Starbucks Coffee (500 New Jersey
Avenue) - National Association of Realtors - Georgetown University Jewish
Students Association - James Washington - Ilene and Jonathan Cohen - AARP -
Athletes in Action - John Diehl - Shakespeare Theatre Company - Andrews
Air Force Base - Blair House (White House guest house) - The Church of Jesus
Christ of Latter-day Saints - DC Housing Authority - Eric Hovde - Fried Frank
(Sodexo) - Friends of the National Zoo - George Washington School of Medicine
and Health Sciences - John Pannett - Jones Day - Linda Bickford - Naylor Road
School - Oakton High School - On The Fly - Owen Young - Republic Place - U.S. District
Court - University of Maryland at College Park (Van Munching Hall) - U.S. Securities
and Exchange Commission - Venable, LLP (Sodexo) - Organic Doggy Kitchen - Katja
Eichinyev - D’Artagnan - Booz Allen & Hamilton - Cari Grandinon - Hanley Wood -
Mark Vineyard - Richard Salamanca - U.S. Department of Veterans Affairs
- Bates White - Phyllis Dozier - York First Church of the Brethren - Cafe
Atlantico - Congregation Har Shalom - Meridian Hill Cultural Center - Timothy Turner
Georgetown Day School - Thyme Out Dinner - Fran Kritz - Kipp DC Will Academy -
Michael Giles - George Washington University Hillel - Constance Martin - National
Rural Electric Cooperative Association - Spectrum Foods - Mortgage Bankers
Association - Rock Bottom Restaurant and Brewery (Arlington) - Fairlington
United Methodist Church - National Brain Tumor Society - DC Department of
Parks and Recreation - Fannie Mae (Herndon) - Marriott International - National
Reconnaissance Office - St. Andrew’s Episcopal School - Center for Science in
Public Interest - Marriott Renaissance Mayflower - University of Maryland at College
Park students - James Hubert Blake High School - Ezra Roberts - DC Aquatics
Club - Norman’s Farm Market - CPA North America - Safeway
y

ears
Adams Place - Alliance for Concerned Men -
0 - 60 pounds of food
Accenture - DC Department of Health - Hospitality High School
Partner
Agencies
- Liaison Capitol Hill - National Breast Cancer Coalition - Penn
The Family Place - Father McKenna Center - First Seventh Day
Farm - Amanda Cavanaugh - Arena Stage - Arnold & Porter, LLP -
Angel Youth Outreach Ministries - Arlington Adventist Church Hypothermia Shelter - The Fishing School -
Ballou High School - Carnegie Endowment for International Peace
Emergency Winter Shelter - Arlington Street The Girls’ Outreach Program - Greater Washington Field of
- Crossroads School - U.S. Department of Justice - U.S. Department of
People Assistance Network (A-SPAN) - Blair Dreams - Harriet Tubman Women’s Shelter - Hermano Pedro
Energy Farmers Market - James Monroe Building - Latin Concepts
House - Brethren Nutrition Program - Catholic Women’s Shelter - Iglesias San Juan - John Young Center - Jubilee
- Laurie Ziminski - Marriott Hotel Headquarters - Office of
Charities (801 East Building) - Charlie’s Place - Housing - Kennedy Institute - La Casa Multicultural Center - Latin
the Republican Leader - Schweitzer Family - Senator Blanche
The Children’s Center - The Children’s Hospital American Youth Center Transitional Living Program - Lincoln
Lincoln - UMD (Anne Arundel Hall) - Douglas Community Center -
- City Lights Public Charter School - Clean Westmoreland Community Center - Living Wages of
University of Maryland at College Park (Civicus) - American Beverage
and Sober Streets - Community of Christ Washington - Mary House - Meade Memorial Episcopal Church
Association - APCO World Wide - Chris Howlett - George Washington
Church Hypothermia Shelter - Community Saturday Feeding Program - Metro Teen AIDS - M.O.M.I.E.S.’s
University (Student Movement for Real Change) - Jonathan Watson -
of Hope Apartments - Community of Hope TLC - Mondloch House II - My Sister’s Place - Neighborhood
Trader Joe’s (Old Town) - Sahra Ginsburg - Grantmakers for Children
Education Enrichment - Community of Hope Associate Corporation (Wingate Apartments) - Neighbors’
- Mindy’s Catering - Capital Consulting Corporation - George
Health Services - Community Preservation Consejo Addiction Treatment Program - New Endeavors by
Washington University (Circle K) - Mira Mei - Washington Business
and Development Corporations at Edgewood Women - New York Avenue Housing Assistance Center - Open
Journal - Knollwood Retirement Center - Omni Shoreham Hotel -
Terrace - Covenant House Washington Crisis Door Shelter - Park Road Transitional House - Pediatric AIDS/HIV
Susan Ludwig - Washington Institute for Near East Policy -
Shelter - Creative Community for Non-Violence Center - Project Northstar - Rachael’s Women’s Center - Sacred
U.S. Department of Homeland Security - Angela Weaver -
(CCNV) - The Dinner Program for Homeless Heart Church Hypothermia Shelter - Saint Luke’s Methodist
Congregation Or Chadash Youth - Emmaus Services for the
Women - Earth Conservation Corps - EFFORTS - Church Hypothermia Shelter - Saint Matthias Mulumba House -
Aging - Robert Hubber - Lockheed Martin (Rockville) - Bridget
Eleanor U. Kennedy Shelter - Emmaus Salvation Army (Sherman Avenue) - Samaritan Inns Intensive
Callahan - Cedarbrook Community Church - Chris Wait - Connor
Services for the Aging - Emery House - Recovery Program - Sitar Center for the Arts - S.O.M.E. Center
Family - Georgia House - Heather Calwell - Occasions Caterers -
Facilitating Leadership in Youth - for Employment Training - Webster House - The Women’s
St. Mark’s Episcopal Church - Susan Davis International - Library of
Collective - Young Ladies of Tomorrow - Youth Net
Congress - Heads Up - Ben & Jerry’s - Gaylord National Resort and
Convention Center - Patty Brink - AT Coento - Natalie Murray
&- Campbell Peterson - KarenKlays
moving
Cake - Tim Sweeney -
Fig Leaf Software
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.
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