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2131 Beaufait Street
Detroit, MI, 48207
United States

(313) 923-3535 ext. 202

Newsletter

Check out the most recent Cooking Matters news!

Summer is here!

Cooking Matters

Summer is here at Cooking Matters Michigan!
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We Thank You!

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Rebecca Blauw, Brittney Rooney, Rachel Binder, Jake Williams, Carolyn Sagi, Klair Urbin, and Mariela Cruz

We thank you for all the wonderful support this Spring!  We very genuinely appreciate all you do!!

As always, Cooking Matters is having a busy Summer!  An added thank you to those who recently participated with a Cooking Matters Class!!

If we haven't seen you in a little while, we'd love to see you again soon!  


Urgent Volunteers Needed!


Please consider sharing your time with Cooking Matters in one of the following classes:

Cooking Matters for Kids 
Jun. 27, 2017 – Aug. 8, 2017 
*Skip July 4* 
Tuesdays 4:30 p.m. - 6:30 p.m.
Farwell Recreation Center 
2711 E. Outer Drive, Detroit, MI 48045
Nutrition Instructor and Class Assistant 

Cooking Matters for Kids 
Jul. 6, 2017 – Aug. 10, 2017 
Thursdays 10:00 a.m. – 12:00 p.m. 
Rock of Angels Little Rock Baptist Church 
9000 Woodward Ave. Detroit, MI 48203 
Culinary Instructor, Nutrition Instructor, and Class Assistant 

Cooking Matters for Kids 
Jul. 11, 2017 – Aug. 15, 2017 
Tuesdays 3:15 p.m. – 5:15 p.m. 
Downtown Boxing Gym 
6445 E. Vernor Hwy. Detroit, MI 48207 
Nutrition Instructor and Class Assistant 

Cooking Matters for Adults 
Jul. 12, 2017 – Aug. 23, 2017 
*Skip July 19* 
Wednesdays 2:00 p.m. – 4:00 p.m. 
Housing Assistance Payment Initiative Program (HAPI) 
National Council on Alcoholism and Drug Dependence – 
Greater Detroit Area (NCADD – GDA) 
2400 E. 6 Mile Detroit, MI 48212 
Culinary Instructor, Nutrition Instructor, and Class Assistant 

Contact Carolyn with questions, or to sign up for class:  313-923-3535 x 257, 313-580-9822, or csagi@gcfb.org


Substitutes Needed!

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Even if you haven't got time for a whole class series, please check in with the new Cooking Matters Michigan Website or 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 class:  313-923-3535 x 257, 313-580-9822, or csagi@gcfb.org


Tune in to Cheer for Allie Lyttle on Food Network's Chopped

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Allie Lyttle with Participants on Graduation Day.


Tune in to Food Network's Chopped

Tuesday, June 27, 10:00 p.m.


Cheer for Allie Lyttle, Cooking Matters Volunteer Culinary Instructor!  


You might see a Cooking Matters for Kids Class, filmed near you!


Allie Lyttle has had a very busy year!  On top of her work as Head Chef at Parks and Rec Diner, and her volunteer work with Cooking Matters, she was also selected as a contestant on Food Network's Chopped.  


When Chopped producers learned about Allie's work with Cooking Matters, they decided to get a closer look.  In January, a film crew accompanied Allie to her Cooking Matters for Kids class.  Instructors Allie Lyttle, Audrey Fotouhi, Talin Darian, and Carolyn Sagi were filmed alongside Participants, as part of Allie's video biography.


Allie is a reluctant celebrity, who sees volunteering as a privilege.  She enjoys sharing her knowledge and experience with others.  We are very proud of her!


Please join us in tuning to Food Network's Chopped to cheer for Allie, and watch for a Cooking Matters for Kids class filmed near you!



Fair Wages & Fair Prices in Detroit Food

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Diners served at a deli counter


Cooking Matters makes up one part of the broader food system and food chain that keeps Detroiters fed and healthy. There can be a few links in the chain, such as from home garden to table, but usually there are many more. What impact do all of these steps have on the economics of growing and eating food?

 

During Detroit Start-Up Week 2017, a group of food-preneurs in Detroit sat down to talk more about this issue. The panelists included some very familiar faces.  Ben Hall, Cooking Matters Volunteer Culinary Instructor and co-owner of Russell Street Deli, and Rohani Foulkes, past Cooking Matters Coordinator and co-owner of The Farmer's Hand, both participated. Other speakers included Carolyn Leadley of Rising Pheasant Farms, Chef Marc Djozlija of Wright & Co., and Eitan Sussman of Keep Growing Detroit. 

 

"We have a vested interest in making sure that the ecosystem, both upstream and downstream are taken care of." -Ben Hall

 

Nationally, workers in agriculture make on average $10 per hour, but often not more than $15-18,000 per year.

Most of what consumers pay for food goes into transportation, marketing, packing, processing, and the retail trade. With so many hands in the process, how can we pay fair and living wages to the many different players, while keeping costs down for consumers?


"[The Farmer's Hand is] different in that we return a high profit margin to our partners....we return 70% [of each dollar] to our partners." -Rohani Foulkes


Every person on the panel balances fair wages and fair prices in a different way, according to their business model. They prioritize making sure that all levels of their staff can consume the finished product, and be able to afford it. "There's nothing worse than not being able to eat in your own restaurant," remarked Ben Hall. 


"Every bit of commerce is progress in something." - Chef Marc Djozlija


Each new business in Detroit's food economy creates jobs, brings in more tax dollars, and drives more revenue locally. Next time you're thinking of a special occasion or gift, planning an event, or looking to engage with your food community locally, consider visiting a business that works with and for the community and its farmers. It helps your local economy, keeps farmers growing and thriving, and you get the freshest food imaginable!



Participant Quote of the Month


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"My favorite part of this cooking class is trying and eating new foods.  Also being able to do hands on things such as cutting, stirring, and preparing.  And last, my most favorite part is being able to answer questions and find out new things."



-Cooking Matters for Kids Participant



Volunteer Spotlight:  Bob Greig

Bob Greig Ro-Bear Culinary 2


Bob Greig of Ro-Bear Culinary

Tell us a little about yourself.
I was born and raised in Michigan. I graduated from Groves High School in Birmingham, and then went on to graduate from the University of Michigan with a degree in Economics. I am married and have three kids, all of whom are “technically” adults. 

I spent most of my career working as an information technology consultant, and I ran a small consulting company for 13 years along with my wife and another husband and wife couple who were our business partners. We sold our business in 2006, and I continued working in the corporate world. 

I’ve always loved food and wine, and I started to become more serious about cooking after taking a cooking class at Schoolcraft College. Schoolcraft arguably has the best facility in Michigan, and the same chefs who taught the continuing education classes, also taught students in the culinary program. For years, I signed up for every class I could take at night and on the weekends, and would spend the next several weeks practicing what I had learned. 

By mid-2013, I was ready to make a career change, and I realized that if I didn’t do it soon, I probably never would. My wife Christine was totally supportive, and by Fall of 2014, I had been accepted into the Culinary Associates program at Schoolcraft college and haven’t looked back since. 

I graduated in 2016, and have since started a small catering and personal chef business, Ro-Bear Culinary. I do everything from baking breads and pies for the holidays, cooking for small private dinners, and catering business functions, anniversary parties, graduation parties and fundraisers. 

Everyone asks me what my specialty is, but I can never answer it because I really enjoy all aspects of cooking, and there is still so much to learn. 

What led you to the Cooking Matters program? 
My wife had been asked to take a tour of the Gleaner’s facility in Detroit, and she asked me if I wanted to tag along. I had been a long-time supporter of Gleaners, so I said why not. There I met Rochelle Bonelli, and during the conversation it came up that I was in culinary school. She immediately said “You should volunteer for the Cooking Matters program.” I had extra time on my hands then, so I followed up, went to the training seminar and signed up to shadow my first class. 

When I came to “shadow” my first class, the coordinator was shorthanded, and she asked me if I would demonstrate cutting up and deboning a whole chicken. I said “sure” and that began my first gig as a volunteer Cooking Matters chef. 

What is your favorite part of volunteering with the Cooking Matters Program? 
I enjoy the interaction with the participants, and I especially like it when they start asking questions and we talk about food and cooking. It’s a lot of fun to have everyone help and participate in recipes, and of course it’s awesome when everyone eats and enjoys the dishes we prepare together. I always look forward to each class. I also learn a lot from the coordinators and students. 

Do you have a favorite moment from a Cooking Matters Class you would like to share? 
I was in the second week of a new class, and very few of the participants spoke English, but they were all eager to help with the cooking. I don’t remember the recipe, but we had just finished our mis en place, and I began sautéing a large pan of chopped vegetables. I decided to “show off” a bit by flipping the vegetables in the skillet with one hand. I got distracted and turned away from the pan, and before I could say anything, one of the participants tried to mimic the sauté flip, and a good portion of vegetables flew out on the table and floor. Another participant quickly stepped in to try it herself with the exact same result! We all had a good laugh, and I proceeded to finish the vegetables with a wooden spoon. 

What ingredients will we always find in your kitchen? 
- Bread flour, All Purpose Flour, Cake Flour, Yeast, Baking Powder, Baking Soda and Vanilla Extract. I love baking bread, cookies, muffins and cakes. 
- Almost two dozen different types of vinegar and oil. There’s never a reason to use a store-bought salad dressing. 
- Sriracha and Kewpie Mayo from the Japanese market. These are the best condiments you will ever use. 
- Jasmine Rice, Brown Rice and Pearled barley for grains. 
- Parmigiano-Reggiano cheese, Arborio Rice, Truffle Oil and Chicken/Vegetable stock for, you guessed it, risotto. 
- Jalapeno/Serrano Chilis, Cilantro, Avocados, Tomatoes, Onions, Garlic and Limes for guacamole, salsa, and salads. 
- Potatoes and Eggs which are extremely versatile and healthy. Plus, you can buy them in bulk without having them go to waste! 

What do you like to do in your spare time? 
I like to follow current events and the financial markets, so I constantly have CNBC on the TV when I’m at home and in the kitchen. For exercise, I like to work out at the Schoolcraft fitness center, and I also play on a couple of USTA summer tennis teams. Unfortunately, my tennis game suffers when I get busy cooking this time of year. Of course, I also love to eat and drink wine!

Do you have a recipe you'd like to share?

Warm Grilled Sweet Corn Salad
(Adapted from recipe by Master Chef Jeffrey Gabriel)

Yield:  8 servings
Ingredients
6 Ears Sweet Corn, grilled and kernels cut off
1/2 Cup Green Onions, sliced
1 Small Red Pepper, diced small
1 Cup Spinach or Baby Kale, chopped
Salt, as needed
Pepper, as needed
1-2 Tablespoons Clarified Butter or Olive Oil

Soak the corn husks in water for 30 minutes or longer. Grill the corn in the soaked husks until fully charred. Alternatively, you may bake the unhusked corn in a 350⁰ F oven for 30 minutes without soaking. Allow to cool, then peel and slice off kernels using a sharp knife. 

Add butter or olive oil and sauté the corn, onions and red peppers just long enough to heat thoroughly. 

Add the spinach and cook until it begins to wilt. 

Add the herbs and season with salt and pepper to taste.


Cooking Matters Convening

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Colorado

In June, several Cooking Matters Coordinators were very fortunate to attend a Cooking Matters Conference in Denver, Colorado!  

"Convening" brought Cooking Matters Implementation Partners together from Massachusetts to North Carolina to Michigan to Washington State, ...  Sessions were filled with excellent insights.  Topics included:

-Introducing New Foods in the Context of Food Insecurity.
-Advanced Classroom Management.
-Volunteers as Leaders and Capacity-Builders.
-Managing Questions Unrelated to the Cooking Matters Curriculum.

We're looking forward to bringing our new learning to our next class with you!


Cooking Matters Michigan Website

CM Website 3The new Cooking Matters Michigan website has been live for over a month now!  

If you haven't had the opportunity to check it out yet, we're looking forward to your feedback!  The new address is:


In the next few weeks, we will stop updating the Cooking Matters Michigan BLOG, and will be redirecting all traffic to the new website!

Great new features include:
-A map of upcoming classes.
-Links to the list of classes that need each volunteer position. 
-Online class signup.

Contact Carolyn with questions, comments, concerns, or to sign up for class:  313-923-3535 x 257, 313-580-9822, or csagi@gcfb.org. 


Be on the lookout for new site opportunities!

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


We are currently seeking suggestions for new Cooking Matters Host Agencies. 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 rblauw@gcfb.org.


Welcome!

 

We would like to extend a warm welcome to all of the new volunteers who recently began their first Cooking Matters class:

  • Amita K.-M.
  • Ben N. 
  • Cynthia M. 
  • Diane C. 
  • Karen J. 
  • Martha B. 
  • Megan K. 
  • Patti S. D. 
  • Pierce L. 
  • Radhika K. 
  • Stephanie B. 
  • Tajkia M. 
  • Trent C.



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

Cooking Matters for Adults 

Jun. 16, 2017 – Jul. 21, 2017 

Fridays 

1:00 p.m. – 3:00 p.m. 

St. Antoine Gardens 

5203 Chrysler Drive 

Detroit, MI 48202 

Culinary Instructor and Nutrition Instructor 


Cooking Matters for Families 

Jun. 16, 2017 – Jul. 21, 2017 

Fridays 

6:00 p.m. – 8:00 p.m. Brightmoor Artisans Collective 

22735 Fenkell 

Detroit, MI 48223 

Culinary Instructor 


Cooking Matters for Adults 

Jun. 22, 2017 – Jul. 27, 2017 

Thursdays 

5:30 p.m. – 7:30 p.m. Arthur Miller Branch Library 

5460 Arden Road 

Warren, MI 48092 Culinary Instructor 


Cooking Matters for Kids 

Jun. 26, 2017 – Jul. 31, 2017

Mondays 

10:00 a.m. – 12:00 p.m. Southwest Counseling Solutions 

5716 Michigan Ave, Suite 4100 

Detroit, MI 48210 

Culinary Instructor 


Cooking Matters for Teens 

Jun. 26, 2017 – Jul. 31, 2017

Mondays 

2:00 p.m. – 4:00 p.m. Southwest Counseling Solutions 5716 Michigan Ave, Suite 4100 

Detroit, MI 48210 

Culinary Instructor and Nutrition Instructor 


Cooking Matters for Kids 

Jun. 27, 2017 – Aug. 8, 2017 

*Skip July 4* 

Tuesdays 

4:30 p.m. – 6:30 p.m. Farwell Recreation Center 2711 E. Outer Drive Detroit, MI 48045 

Nutrition Instructor and Class Assistant 


Cooking Matters for Kids 

Jul. 5, 2017 – Aug. 9, 2017 

Wednesdays 

1:00 p.m. – 3:00 p.m. Campbell Branch Library 8733 W. Vernor 

Detroit, MI 48203 

Culinary Instructor and Nutrition Instructor 


Cooking Matters for Kids 

Jul. 6, 2017 – Aug. 10, 2017 

Thursdays 

10:00 a.m. – 12:00 p.m. Rock of Angels Little Rock Baptist Church 

9000 Woodward Ave. Detroit, MI 48203 

Culinary Instructor, Nutrition Instructor, and Class Assistant 


Cooking Matters for Teens 

*Spanish speaking volunteers a plus* 

Jul. 6, 2017 – Aug. 10, 2017 

Thursdays 

6:00 p.m. – 8:00 p.m. Centro Familiar Cristiano UMC 

1270 Waterman St. Detroit, MI 48209 

Culinary Instructor 


Cooking Matters for Adults 

Jul. 10, 2017 – Aug. 14, 2017 

Mondays 

12:30 p.m. – 2:30 p.m. Covenant Community Care First United Methodist Church 

320 W. 7th St. 

Royal Oak, MI 48067 Culinary Instructor and Nutrition Instructor


Cooking Matters for Teens 

Jul. 11, 2017 – Aug. 15, 2017 

Tuesdays 

1:00 p.m. – 3:00 p.m. GenesisHOPE 

7200 Mack 

Detroit, MI 48214 

Culinary Instructor and Nutrition Instructor 


Cooking Matters for Kids

Jul.11, 2017- Aug.15, 2017

Tuesdays

3:15 p.m.-5:15 p.m.

Downtown Boxing Gym

6445 E. Vernor Hwy.

Detroit, MI 48207

Nutrition Instructor and Class Assistant


Cooking Matters for Adults 

Jul. 12, 2017 – Aug. 23, 2017 

*Skip July 19* Wednesdays 

2:00 p.m. – 4:00 p.m. Housing Assistance Payment Initiative Program (HAPI) National Council on Alcoholism and Drug Dependence – Greater Detroit Area (NCADD – GDA) 

2400 E. 6 Mile 

Detroit, MI 48212 

Culinary Instructor, Nutrition Instructor, and Class Assistant 


Cooking Matters for Adults 

Jul. 19, 2017 – Aug. 23, 2017 

Wednesdays 

11:30 a.m. – 1:30 p.m. Central United Methodist Church The NOAH Project 23 E. Adams Ave. 

Detroit, MI 48226 

Culinary Instructor and Classroom Assistant 


Cooking Matters for Parents 

Jul. 19, 2017 – Aug. 23, 2017 

Wednesdays 

6:00 p.m. – 8:00 p.m. Boll Family YMCA 

1401 Broadway 

Detroit, MI 48226 

Culinary Instructor


Cooking Matters for Adults 

Jul. 24, 2017 – Aug. 28, 2017 

Mondays 

5:30 p.m. – 7:30 p.m. Gary Burnstein Clinic 45580 Woodward Ave. Pontiac, MI 48341 Culinary Instructor 


Cooking Matters Para Adultos 

*Spanish speaking volunteers a plus* 

Jul. 28, 2017 – Sep. 1, 2017 

Fridays 

1:30 p.m. – 3:30 p.m. 

LA SED 

7150 W. Vernor Hwy. Detroit, MI 48209 

Culinary Instructor, Nutrition Instructor, and Classroom Assistant 


Cooking Matters for Adults 

Jul. 28, 2017 – Sep. 1, 2017 

Fridays 

2:00 p.m. – 4:00 p.m. Melvindale Housing Commission 

3501 Oakwood Blvd. Melvindale, MI 48122 Culinary Instructor, Nutrition Instructor, and Classroom Assistant 


Cooking Matters for Adults 

Aug. 3, 2017 – Sep. 7, 31, 2017 

Thursdays 

3:15 p.m. – 5:15 p.m. Gleaners Community Food Bank 

2131 Beaufait 

Detroit, MI 48207 

Culinary Instructor, Nutrition Instructor, and Classroom Assistant 


Cooking Matters for Adults 

Sep. 21, 2017 – Oct. 26, 2017 

Thursdays 

1:00 p.m. – 3:00 p.m. Redford Interfaith Relief 18499 Beech Daly Road Redford, MI 48240 Nutrition Instructor and Class Assistant 


Cooking Matters Para Padres 

*Spanish speaking volunteers a plus* 

Sep. 26, 2017 – Oct. 31, 2017 

Tuesdays 

11:00 a.m. – 1:00 p.m. 

La Casa Guadalupana 4330 Central 

Detroit, MI 48210 

Culinary Instructor and Nutrition Instructor 


Cooking Matters for Adults

Oct. 4, 2017 – Nov. 8, 2017

Wednesdays 

2:00 p.m. – 4:00 p.m. 

New Baltimore Place Apartments 

51140 Huntley Ave. 

New Baltimore, MI 48047 Culinary Instructor, Nutrition Instructor, and Class Assistant


Cooking Matters for Teens 

Oct. 9, 2017-Nov. 13, 2017

Mondays

3:05 p.m. -  5:05 p. m. 

Hazel Park Jr. High School

22770 Highland 

Hazel Park, MI 48030

Culinary Instructor, Nutrition Instructor, and Class Assistant 


For a list of all of our volunteer opportunities, click here.



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
Email: csagi@gcfb.org