This summer we partnered with several wonderful organizations, including Bridge the Gap, and The Boys and Girls Club, to teach 37 highly successful healthy cooking classes per week, to kids and teens across the Bay Area. And, right now, we’re excited to be mobilizing our portable kitchens again for the new school year. This fall we’ll be teaching no less than 40 classes per week, and, as we celebrate our 15th year of operation, we’re proud to welcome ten incredible new teachers to cope with the ever increasing demand.
We couldn’t make this kind of progress without your loyal support. Whether you’ve been with us from the beginning, or have just joined us recently, THANK YOU for standing behind us. By spreading the word and donating, you're making a big difference and changing lives for the better. Please click here for a personal thank you message from one of our students who took classes in Marin City.
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Warm wishes,
Lara Rajninger
Executive Director
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Over July and August, we were thrilled to renew our longstanding partnership with Bridge the Gap to host our Farm to Fork program at Dr. Martin Luther King Junior Academy School in Marin City. Under the caring guidance of our instructor, Michelle Bryant, students had the invaluable experience of harvesting fresh produce from the school garden, then slicing, dicing and sauteeing it all into a delicious meal. They experienced first hand how rewarding, affordable and beneficial sustainable food practices can be. Rainbow Mac & Cheese with plenty of fresh organic zucchini was a firm favorite.
We also hosted a summer class with Aim High taught by Tracey Foster. We want to extend a huge shout out to her, for going above and beyond. She took the initiative to extend our relationship with College of Marin, by stopping by their farm on the Novato campus each morning to pick up donated, freshly grown, organic produce to use in our classes. Thank you also to the College of Marin for facilitating this valuable arrangement.
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They Like Us, They Really Like Us... |
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During one of our summer sessions, a student from Los Robles Elementary School in San Mateo County gifted our instructor, Karla Rosales-Barrios, with a guitar as a token of his gratitude. Needless to say, she was over the moon. Our students delight and surprise us in so many ways, and it is an absolute privilege to be able to serve them. |
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After tallying 7200 votes, Marin Magazine named Kids Cooking for Life as one of five best youth services organizations in Marin. Pictured at the recognition event in Sausalito are Saeri Yuk, left, KCL President, and Lara Rajninger, right, our Executive Director. Thank you Marin Magazine and everyone who voted for us, we're grateful, humbled and proud. |
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Do you know a high schooler or college student who needs to earn some community service hours? Are you passionate about healthy eating and want to make a difference? We need volunteers of all ages across many areas of our organization from admin to social media, but especially in the classroom. Even a couple of hours can make a huge difference to us.
Plus, it's been proven to be good for you too. A study published in the journal, Psychology and Aging, showed regular volunteers had lower hypertension risk and higher levels of psychological well-being than non-volunteers. Click below to find out how you can be part of the solution.
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Meet Our Grant Writer - Mitzi Baker |
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Mitzi is responsible for researching grants as well as developing and submitting grant applications to funders that provide essential support for Kids Cooking For Life.
She believes that teaching kids to eat right when they’re young greatly improves their future health prospects. She started out her career in scientific research with a background in molecular biology from Johns Hopkins University. Mitzi worked in a lab at UCSF before attending graduate school for science communication. After 20 years of writing, primarily for universities and medical schools, she took a leave from writing in early 2020 to “take a few classes in nutrition.” Fast forward, she now has two associate degrees and two certificates in the field of nutrition. Mitzi is a huge asset to our team, and we couldn't be happier to have her aboard.
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Couscous Salad with Beans and an Orange Vinaigrette |
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This protein and veggie laden salad is loaded with a refreshing balance of flavors including cucumber, red pepper and parsley. The tart-sweet orange juice vinaigrette adds zing and complements the salt tang of the olives and feta perfectly. Replace the couscous with quinoa for extra protein. This dish fits all our prerequisites; kid approved, affordable, satiating, quick to make and healthy. It's absolutely delicious and makes an ideal summer lunch or snack. Bon appétit! |
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Benefactors Are Saying... |
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“I loved watching them focus… they forgot about everything else when they were chopping, it was amazing to watch."
Anne Germanacos, writer, educator and KCL donor.
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