Chef-consultant Nyah Griffin is helping the team develop their commercial kitchen skills. On the day I spoke with three ChiFresh members, and advisor Camille Kerr, jerk turkey burgers were on the menu. The food is good, and we get the meals out on time, hot and fresh.” “It’s been going well,” says member Sarah Stadtfeld. ChiFresh uses ingredients from the Urban Growers network of black-owned farms to prepare healthy meals for community organizations supporting vulnerable residents.ĬhiFresh Kitchen prepares nutrient-rich meals, using ingredients supplied by the Urban Growers Collective.ĭespite never having run a commercial kitchen, the members have been working out all the details, from menus to preparation and plating to delivery. Its first large contract is with Urban Growers Collective, which has a grant to address food insecurity on Chicago’s South and West sides. Healthy Prepared Meals for Food Insecure Chicago ResidentsĬhiFresh Kitchen, which began operations in mid-May, is on schedule to prepare 1200 meals a week by the first week in July. Says worker-owner Kimberly Britt, the pandemic has been “a tragedy for so many, but it helped us get our foot in the door, to be where we are today.” But in the case of ChiFresh Kitchen, a worker cooperative owned and operated by four formerly incarcerated women and one man, the COVID-19 pandemic turned out to be a blessing. It’s not often that a business launches weeks before its planned opening. ChiFresh Kitchen prepares meals to help address food insecurity during the pandemic by Karen Kahn The ChiFresh Kitchen team, after preparing their first meals.
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