Contact Us

Use the form on the right to contact us.

2131 Beaufait Street
Detroit, MI, 48207
United States

(313) 923-3535 ext. 202


Thank You for a Great 2017!

Cooking Matters

Cooking Matters Thanks You for a Wonderful 2017!
Veggies 3

Thank You for a Great 2017!

Thank You

Thank you for another great year of helping Southeastern Michigan make healthier choices, and stretch food resources in the most nutritious way possible!

Your dedication makes our work with Cooking Matters possible.  Thank you SO VERY much for your continued dedication to Cooking Matters, and ending hunger in Southeast Michigan! We wish you a Wonderful Holiday Season, and look forward to seeing you in the New Year!

Urgent Volunteers Needed!

Please consider sharing your time with Cooking Matters in the following course that urgently need your help:

Cooking Matters for Parents 
Cortland Head Start 
138 Cortland St. Highland Park, MI 48203 
1/17/2018 - 2/21/2018 
9:00 a.m. – 11:00 p.m.

Contact Carolyn with questions or to sign up for a course:  313-923-3535 x 257, 313-580-9822, or 

Substitutes Needed!


Even if you don't have time for a whole class series, please check the Cooking Matters Michigan BLOG to view our "One-Time Volunteers Needed" page with substitute volunteer opportunities.

This list changes often!  If no one-time volunteer opportunities fit your schedule, check again soon! 

Contact Carolyn with questions or to sign up for a class:  
313-923-3535 x 257, 313-580-9822, or 

Salvation Army Bed & Bread Club

Salvation Army Bed & Bread Truck

Image via Salvation Army Bed & Bread Club

Just like Cooking Matters relies on its volunteers, Gleaners Community Food Bank works with 500+ agency partners to distribute food in southeastern Michigan. In addition to providing 132,000 beds each year through local shelters, the Salvation Army Bed and Bread Club has a novel approach to providing hot meals in areas without location-based meal programs.

Every day, Bed & Bread trucks wind their way through the city to serve meals at designated stops. Not unlike Gleaners’ mobile pantries, Bed & Bread trucks provide meals to residents who could not otherwise access a hot meal program. The trucks make over 50 stops in Detroit and operate 365 days a year. 

With the help of these rolling hot meal programs, the Bed & Bread Club provides nearly 1.5 million meals annually to Detroit residents. 

Thank You for Attending!

Thank you to those who attended the open Cooking Matters Volunteer Advisory Committee Meeting!

The Cooking Matters Michigan Volunteer Advisory Committee at Gleaners Community Food Bank draws on volunteer experience and expertise to strengthen Cooking Matters in Southeast Michigan, and develop best practices for a strong and sustainable volunteer program.

On Monday, November 13th, the committee reviewed 2017 progress, welcomed new committee members, graduated committee members as alumni, and thanked ALL INVOLVED!

We couldn't do the work we do without you!

Levey's MasterChefs

2017-12-13 Levy Middle School
Cooking Matters for Teens Participant at Levey Middle School

The Teens at Levey Middle School show off new cooking skills during a recent Cooking Matters class.  Click here to view a video of this fantastic group as they prepare recipes.

Cooking Matters Coordinator, Sam Bullock, had a fantastic experience with this smart, energetic group, remarking of the class.

"The students were energized while being composed. They were eager to tackle both the lectured material and the recipe exercises. Being a part of this class truly reiterates the Cooking Matters mission and supports uniquely why it is pivotal we educate children and others on the importance of preparing budget friendly, balanced and healthy meals at home. What an amazing experience!"

Thank you for sharing your class experience with us!

Healthy Diet, Healthy Planet!

Cattle Grazing in Queensland, Australia

Image via David Messent/Getty Images

A recent article from NPR highlighted a study on healthy eating and the environment.

Researchers asked, "Would it be good or bad for the environment if everyone followed their country's recommendations for healthy eating?"

According to the article, 

"In most countries (although not all) shifting to the recommended diet would mean eating less meat, poultry and eggs. That means, in turn, less land required to grow the feed for animals, lower greenhouse gas emissions, and less water pollution."

A healthy planet is one more reason to feel good about volunteering with Cooking Matters! 

Participant Quote of the Month

2017-12-09 Denice 2

“I like to cook because I like to hear 

people go Mmm Mmm!”

- Cooking Matters for Teens Participant

Volunteer Spotlight: John Miller

John Miller 2

 John Miller, Cooking Matters Culinary Instructor

Tell us a little about yourself.
John was born in Wilmington, Delaware, and moved to Detroit in 1964.

John's mother was a great cook!  John loved the rich aromas that came from her kitchen.  He knew from a young age he wanted to create some excitement through his own cooking.

John began cooking when he was 14 years old, when his stepfather got him interested in barbecuing.  In his career, John worked in the  automotive industry for some time, but he always loved to cook.  

In 1999, John began cooking professionally.  He worked at many different restaurants, and spent the last several years of his career working with Sodexo at Madonna University.

John had to retire early due to complications from diabetes.  Neuropathy began to make it difficult for John to spend a whole day on his feet.  John now helps his daughter raise his grandson.  

John was very happy to learn that Cooking Matters offers him the opportunity to share the skills he loves.  He's found that three hours on his feet at class doesn't aggravate his neuropathy, but does give him the chance to teach and inspire others.

What led you to the Cooking Matters program?
Cooking Matters at the Store was recommended to John to help him manage his conditions.  He had a great experience with his class, and decided to volunteer with the program!

What is your favorite part of volunteering for the Cooking Matters program?
John is a people person, and enjoys meeting all the people involved with the Cooking Matters Program.

Do you have a favorite moment from a Cooking Matters class you would like to share?
John has had a number of great experiences, but enjoyed working with a group of teen parents best.  This fall, John volunteered at Teen Infant Parenting Service Organization (TIPS).  He felt like he had a big impact there, and thought the group was really interesting.

johnny miller 1 2

What ingredients will we always find in your kitchen?
We will always find garlic and tarragon in John's kitchen.  

John shares a kitchen with his daughter.  He said there is always salt in her kitchen, but he's working on that.

What do you like to do in your spare time?
John loves music of all kinds!  He has an eclectic music collection of over 13,000 songs that he enjoys listening to.

He also enjoys movies; comedies in particular.

Do you have a recipe you'd like to share?
John is very fond of the Chinese Veggies and Rice recipe in the Cooking Matters Curriculum.  He loves making the recipe with chicken, and adding all kinds of vegetables.

Employment Opportunities with Cooking Matters!

Cooking Matters Youth Ambassador


Through the support of the Sodexo Stop Hunger Foundation, Share Our Strength has created a program to involve college-aged Youth Ambassadors in the fight against childhood hunger by working with one of our state No Kid Hungry community partners. 

For the spring program, partners have one (1) Youth Ambassador per location working on initiatives related to Federal Child Nutrition programs (school breakfast, after-school meals, Summer Meals, etc.) 



  • Community Outreach Events: 20% 
  • Outreach for current Gleaners Programs: 30% 
  • Patient Follow Up for Cooking Matters Programming: 20% 
  • Cooking Matters at the Store Training and Facilitation: 10% 
  • Gleaners Training and No Kid Hungry Calls: 15% 
  • Tracking and reporting on patient referrals: 5%

The No Kid Hungry Youth Ambassador at Gleaners Community Food Bank will aide in the sustainability and operation of the Cooking Matters Program through community outreach. 


  • The Youth Ambassador will aide in program expansion by utilizing new models for recruiting potential sites and participants for nutrition education courses 
  • Their primary role will be in conducting outreach events, which seek to recruit new host sites or participants for Cooking Matters courses or tours 
  • The Youth Ambassador will take a Cooking Matters at the Store (nutrition education around shopping on a budget) training and lead at least two tours for low-income individuals 
  • The Youth Ambassador will support Cooking Matters referrals from healthcare partners, by connecting the referrals to nutrition education programming 
  • The Youth Ambassador will record follow-through on class registration and attendance for Cooking Matters referrals 


No Kid Hungry seeks enthusiastic, undergraduate college students to join our program as Youth Ambassadors. 

The ideal candidate will have: 

  • A great attitude and willingness to work on all kinds of projects 
  • Interest in hunger issues 
  • Commitment to working with diverse communities 
  • Reliability, responsibility, and a good work ethic 
  • Good customer service and interpersonal skills 
  • Ability to work independently 
  • Familiarity with social media 
  • Daily access to a car is required and use of personal mobile phone required 

Youth Ambassadors will receive a stipend of no more than $1500 for over the course of the spring semester for a completion of 150-200 hours. The program starts on January 29th, 2018. 

Youth Ambassadors will report to a national No Kid Hungry staff member, and a local staff member. Ambassadors will participate in weekly conference calls, complete a weekly report, and attend an online training session prior to the start of work. 

Interested applicants should apply online at

Be on the lookout for new site opportunities!


Do you know an organization that would like to host a Cooking Matters Series?

Potential sites should serve low income populations and be able to recruit 15-18 participants who can commit to a six week series. 

Please contact Rebecca with any ideas: 

(313) 923-3535 x 202 or


We would like to extend a warm welcome to all of the New Volunteers who recently attended New Volunteer Orientation and Training:

  • Alana P. 
  • Allison M. 
  • Alicia J. 
  • Breanna B. 
  • Brittany H. 
  • Carole A. 
  • Caroline G. 
  • Chelsea S. 
  • Clarissa S. 
  • Connie M. 
  • Deanne L. 
  • Deborah W. 
  • Duneya B. 
  • Genieva G. 
  • Jill S. 
  • John A. 
  • Kaitlyn R. 
  • Kari B. 
  • Karianne B. 
  • Kimberly B. 
  • Kimberly S. 
  • Kortney R. 
  • Megan M. 
  • Melissa C. 
  • Mona M. 
  • Nicole F. 
  • Rebecca A. 
  • Suzie G. 
  • Tanha S. 
  • Vanessa C. 
  • Yvonne C. 

We were also very pleased to see some volunteers return for Continuing Education Credits!  Thank you for attending training this month!  
  • Kaitlyn K.
  • Mary G. 
  • Victoria N.

This space is reserved for YOU!

Have you recently been featured in the media?  Do you have an accomplishment, event, or opportunity that you would like to share with our readers?  Let us know so that we can include it in the next newsletter!


Volunteers Needed

For a list of all volunteer opportunities, click here.

Cooking Matters for Adults

10:00 a.m. - 12:00 p.m.



Riverview Co-Op

13333 Pennsylvania Rd.

Riverview, MI 48193

Culinary Instructor and

Nutrition Instructor

Cooking Matters para 

padres *Spanish speaking

volunteers a plus* 

01/10/2018- 02/14/2018


10:00 a.m. -12:00 p.m.

Hispanic Outreach Services

76 Williams

Pontiac, MI 48083

Culinary Instructor and

Nutrition Instructor

Cooking Matters for Adults

01/10/2018 -02/14/2018 


3:00 p.m. -5:00 p.m.

Jefferson House

8311 East Jefferson Ave.

Detroit, MI 48214

Nutrition Instructor

Cooking Matters for Adults

01/11/2018- 02/15/2018


1:00 p.m. -3:00 p.m.

Heritage Place of Lake


211 Atwater St.

Lake Orion, MI 48362 

Nutrition Instructor

Cooking Matters for Families

01/11/2018 -02/15/2018


5:30 p.m. -7:30 p.m.

Pierce Middle School

25605 Orangelawn

Redford, MI 48239

Nutrition Instructor

Cooking Matters for Kids

01/11/2018- 02/15/2018


3:30 p.m. -5:30 p.m.

Center for Success

Detroit 1600 East Grand Blvd. 

Detroit, MI 48211

Nutrition Instructor and

Class Assistant

Cooking Matters for Adults

01/17/2018- 02/28/2018


*Skip 2/21/2018*

6:00 p.m. -8:00 p.m.

Ford Resource and Engagement Center 2

15491 Maddelein St. 

Detroit,MI 48205

Culinary Instructor and

Nutrition Instructor

Cooking Matters for Parents



9:00 a.m.-11:00 a.m. 

Cortland Head Start

138 Cortland St.

Highland Park, MI 48203

Culinary Instructor, Nutrition

Instructor, and Class


Cooking Matters for Adults

01/23/2018- 02/27/2018


5:30 p.m.- 7:30 p.m.

Mercy Place Clinic

55 Clinton St.

Pontiac, MI 48342 

Culinary Instructor

Cooking Matters for Adults

01/25/2018 -03/01/2018 


1:00 p.m. -3:00 p.m. 

Friends of Parkside

5000 Conner

Detroit, MI 48213

Culinary Instructor and

Nutrition Instructor

Cooking Matters for Adults 01/29/2018- 03/05/2018


1:00 p.m. -3:00 p.m.

Lexington Village


1310 Pallister

Detroit, MI 48202

Culinary Instructor and

Nutrition Instructor

Cooking Matters for Adults



11:00 a.m.-1:00 p.m.

Devon Square Apartments

1225 Orchard St.

Ferndale, MI 48220

Culinary Instructor, Nutrition

Instructor, and Class


Cooking Matters para adultos *Spanish speaking volunteers a plus* 

03/01/2018- 04/12/2018


*Skip 4/5/2017*

1:00 p.m.- 3:00 p.m.

Ford Resource and

Engagement Center

2826 Bagley Ave

Detroit, MI 48216

Culinary Instructor and

Nutrition Instructor

Cooking Matters for Families

04/10/2018- 05/15/2018


5:30 p.m.- 7:30 p.m.

Hazel Park District Library

123 E. Nine Mile

Hazel Park, MI 48331

Culinary Instructor and

Nutrition Instructor

This material was partially funded by the State of Michigan with federal funds from the United States Department of Agriculture (USDA) Supplemental Nutrition Assistance Program by way of the Michigan Nutrition Network at the Michigan Fitness Foundation. This work is supported in part by the Michigan Department of Human Services, under contract number ADMIN-10-99011. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the Michigan Fitness Foundation or the Michigan Department of Human Services. In accordance with Federal law and USDA policy, these institutions are prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720- 6382 (TTY). USDA is an equal opportunity provider and employer. The Supplemental Nutrition Assistance Program provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more contact the toll free Michigan Food Assistance Program Hotline at (855) ASK-MICH.
Tel: (313) 923-3535, ext. 257
Cell: (313) 580-9822