Nov 2020 – Shifts

We’ve been doing a lot of counting and maneuvering these days, making sure our packing of deliveries are correct and packed in a way that won’t break or burst as we make our way through San Francisco.


Our team and our students have been great! When we added it all up, we were amazed that our students have collectively made over 600 meals for their families since mid-summer with our ingredient deliveries and weekly virtual cooking class.  That is a definite WOW!


And now that we are heading into winter months, we realize more direct service to students and families of our Ida B. Wells High School holds even greater value at the moment.  With the help of our school’s Wellness Team and support from teachers and staff, we’ve been able to connect with those in our school community who want more food support. Of course, being chefs, our next thought was about what to make that would be most useful and healthy?


Mothers and grandmothers across the world would tell us the same thing: when in doubt, make really good, really healthy chicken soup. Last week we delivered a chicken soup base,with an optional farro-parsley add-in, along with butternut squash empanadas, mustard dill dressing and more fresh produce and eggs. Lastly, we added in our latest experiment- a peanut-free breakfast cookie.


We couldn’t have put it together without the help of the ladies at the SF Produce Market and our Wellness Team at Ida B. Wells. We hope in the weeks to come we can keep supporting families in the ways that they need. And we look forward to sharing more about what we are making for our families and maybe even sharing some student and family favorites.
Stay well and warm everyone!