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October 2019 Newsletter

The Thanksgiving Project is in Full Swing


Our countdown to Thanksgiving continues.  If you haven’t watched our clock – check out our home page. We are now less than 45 days from Thanksgiving. This is a big community project and we are grateful to all our partners. We are cooking a prepared full Thanksgiving turkey for 50 families. 
 
Want to help?  You can donate here.
 
What do we need?
  • Do you have a walk in cooler where we can store the food before we distribute on Wednesday before Thanksgiving?
  • Can you provide 50 aluminum roasting pans?
  • Do you have 50 boxes we can use to put the food in to hand to the families?
 Get in touch – it’s a great group and a fun project for the community.


Tonight's Cooking Class -- Cheese Making!
 

Do you like cheese?  Ever want to learn how it is made? Our board member and virtuoso food maker, Linda Davey, will be doing a demonstration at KAM Appliances in Hyannis on Tuesday, October 22nd. You can learn more and sign up here.
 

Supporting Local CSA Programs

 
For those of you who have been supporters of the Wellfleet Chick Koop, they will be doing a Fall/Winter program starting November 1st. Check their Facebook page.
 

Youth Culinary Classes – a Program with the Y Achievers

 
Earlier this year, we were awarded a grant by the state to provide culinary classes for ‘youth-at-risk’ in the Town of Barnstable.  We did that series this Spring with a group of middle school kids.  Later this month we will be doing another series of classes with a group of high schoolers that in are the Y Achievers program.  

Given that this group is older, some of them will be able to work in the food services industry this coming season.  To that end, we will be getting them a ServSafe certificate so they will have some of the basic training and be ready to go.
 

Interested in Getting Involved?

 
Our next board meeting (November) will include the elections of officers for the next year. We have also opened up some additional board seats.  Interested? We would love to have more people involved who are interested in the food industry and helping food-based entrepreneurs move their business forward.
 
Get in touch!  We’d love to hear from you

Thank you.

Harry Henry,
Board President

October Foodie Interview: Ben Johnson of My Fathah's Salsa


Benjamin Johnson, of Sandwich, is founder and owner of My Fathah’s Salsa. He is a junior at Bryant College, majoring in marketing with a dual minor in communications and entrepreneurship.
 

October Recipe: M'Jeddrah - a simple, vegan, middle-eastern stew that's delicious


This is a very  easy dish to make. Don't let its simplicity fool you, the flavors combine for a stew that is  extremely satisfying and delicious.  It was very popular at my vegetarian restaurant  many years ago. We adapted it from  a recipe in Frances Moore Lappé's Diet for a Small Planet.
 
Membership in CCCI is great for foodies, food makers and patrons who wish to support the organization. 
Become a Member
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