CAUSES recently had the opportunity to participate in African
Food Day at Walker Jones Education Campus in Washington, D.C. A program of DC Central Kitchen, the
demonstration was led by Yao Afantchao, UDC’s Ethnic Crop Development
Specialist.
Programs such as this allow students—many who have never been out of the country—to expand their pallet by sampling fare from around the world. As several students discovered, several of food and vegetables were familiar to them, they were just prepared differently.
“The Students were very encouraging in their willingness to try new foods, which is not an easy thing for anyone,” said Mr. Afantchao. “We believe too that through education it will become easier for people to adapt to new tastes.”
After trying—and enjoying—a new food, students often report back
to their parents, and encourage them to expand meals eaten at home. Indeed,
several of the students took home recipes to share.
Through job training, healthy food distribution, and local farm partnerships, DC Central Kitchen offers path-breaking solutions to poverty, hunger, and poor health. Since its founding, Since our founding in 1989, DC Central Kitchen has prepared 25 million meals for our low-income and at-risk neighbors in Washington, DC.
Pictures from the event are available on DC Central Kitchen’s Pinterest page.
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