JANUARY 2016 IT’S A NEW YEAR, DO YOU DETOX? CHEF CHARLES CLARK DOUBLES DOWN STARLA GARCIA, VOLUNTEER EXTRAORDINAIRE READY TO VEGOUT!? ALEX BLAIR TAKES THE CAKE
CALENDAR JANUARY 8, 6-9PM
Date Night at RecipeHouse. Cook a romantic three-course dinner with your main squeeze. Join Us!
JANUARY 12, 4-6PM
CSA Cooking Class. Make the most of your CSA pick-up with RecipeHouse Chef Justin Kouri. Join Us!
JANUARY 20, 11AM-1PM
Preparing healthy kid’s lunches. Join Us!
JANUARY 28, 11AM-1PM
Award winning risotto workshop. Join RecipeHouse Chef Justin Kouri and learn how to make his Heart Beat Risotto, winner of the International Risotto Competition. Sign Up Here.
FEBRUARY 1, 6:30PM
Chef Surprise, an intimate, unconventional evening when a guest Houston Chef prepares an exclusive dinner. Join us!
FEBRUARY 5, 5-8PM
Date Night at RecipeHouse. Cook a romantic three-course dinner with your main squeeze. Join us!
MARCH 1 THROUGH MARCH 31
VegOut! 30 Ways in 30 Days Challenge. Participate in the annual contest to eat 30 different vegetables within the month and log them with our Veggie Tracker and Mobile App. Register now at vegoutwithrfs.org.
Dress for Dinner at Neiman Marcus with Rubin Singer (Tickets $50, $350 Fashion Show + $350 Dinner with the Designer. Buy Now!)
MARCH 14-18, 9AM-3PM Superfoods Spring Break Camp, From growing and consuming nutrient dense foods to fun physical activities, kids learn what it takes to be a super food adventurer! Sign Up! APRIL 9, 2PM
Recipe for Success Foundation’s Growing Healthy Kids Art Car in annual Parade hosted by The Orange Show in Downtown Houston. (Free event)
Dress for Dinner at M Penner: It’s Raining Men! honoring The Men We Love (Tickets $50. Buy Now!)
APRIL 16, 11AM-5PM Recipe for Success Foundation at Earth Day hosted by Air Alliance Houston in Sam Houston Park, (Free Event) 2
FOUNDER’S PLATE: UP CLOSE WITH CHEF
Equally successful as both restaurateur and chef, Charles Clark has made an indelible imprint on Houston’s dining culture. Chef Clark has given time and time again of his talents to raise money and awareness on behalf of Recipe for Success through our Gala in Small Bites dinners and in the classroom at Rodriguez Elementary. We are thrilled that he will host Delicious Alchemy: The Banquet on May 19 at his dramatic and dazzling new venue The Dunlavy at Lost Lake on Buffalo Bayou. “Charles and his crew came to cook at my house for our very first Gala in Small Bites—we were raising money even before we had a program,” remembers founder, Gracie Cavnar. “It’s only fitting that we celebrate our tenth Anniversary at his place, and we can’t wait!” READ MORE.
LOOK WHAT’S INSIDE!
CELEBRATING TEN YEARS OF RECIPE FOR SUCCESS
TOP AND MIDDLE PHOTOS: Chef Charles Clark BOTTOM: Gracie Cavnar and Charles Clark
Founder’s Plate: Up Close with Chef Charles Clark
Volunteer of the Month: Starla Garcia
Recipe of the Month: Pink Pom Pom Smoothie
Learn to play with your CSA
Reap, Sow, Grow at Hope Farms
Farmers marKIDS: That’s a Wrap!
Get Ready to VegOut!
Alex Blair Takes the Cake
December in Pictures
Houston Food Bank Nourishes with Know How
Sponsor Spotlight: Bill Baldwin
Chef Heather Carlucci Unlocks the Veg in New York
A Look Back at Year Six: The World Finds Us
Do You Detox?
FOUNDER’S PLATE: UP CLOSE WITH CHEF
CHARLES CLARK Equally successful as both restaurateur and chef, Charles Clark has made an indelible imprint on Houston’s dining culture. Chef Clark has given time and time again of his talents to raise money and awareness on behalf of Recipe for Success through our Gala in Small Bites dinners and in the classroom at Rodriguez Elementary. We are thrilled that he will host Delicious Alchemy: The Banquet on May 19 at his dramatic and dazzling new venue The Dunlavy at Lost Lake on Buffalo Bayou. “Charles and his crew came to cook at my house for our very first Gala in Small Bites—we were raising money even before we had a program,” remembers founder, Gracie Cavnar. “It’s only fitting that we celebrate our tenth Anniversary at his place, and we can’t wait!” READ MORE ABOUT CHARLES CLARK.
CELEBRATING TEN YEARS OF RECIPE FOR SUCCESS
TOP AND MIDDLE PHOTOS: Chef Charles Clark BOTTOM: Gracie Cavnar and Charles Clark
JANUARY 2016 VOLUNTEER OF THE MONTH
After graduating from UH with a degree in Human Nutrition and Food, Starla Garcia began volunteering with Recipe For Success in June 2012 to fuel her interests in cooking, nutritious foods, and educating children. She has donated her time with us at our office, at our special events, and during our summer programs. She currently volunteers for weeknight events and weekend cooking classes at RecipeHouse. Starla says one of her fondest memories was meeting and talking to chef Hugo Ortega at the 2012 Blue Plate Special Café & Awards Luncheon. “He was selling his book, Street Food of Mexico, and I learned that he was from the same little city in Mexico as grandmother,” says Starla. READ MORE ABOUT VOLUNTEERING WITH US.
TOP: Starla Garcia BOTTOM: Girl Scouts at RecipeHouse–
PINK POM POM SMOOTHIE
TRY SOMETHING DELICIOUS FROM RECIPEHOUSE! CHEF JUSTIN LOVES TO SHARE HIS DELICIOUSLY HEALTHY RECIPES FROM RECIPEHOUSE. LET US KNOW WHAT YOU THINK, OR BETTER YET—SEND US YOUR FAVORITES! Kick off 2016 with this vitamin-packed PINK POM POM SMOOTHIE. Try it in the morning to start your day off right or to replenish after a good workout. What’s your favorite smoothie concoction? Send your tastiest recipe to firstname.lastname@example.org. You can also check out Justin’s past recipes on his RecipeHouse blog or sign up for a class to learn first hand how to create deliciously healthy meals and snacks.
SCARED OF YOUR CSA SHARE? Does that pile of king-sized greens and gnarly root vegetables intimidate you? Even if you know your way around a kitchen, the variety and volume in a CSA share can be a little mind-boggling. “You get a lot of veggies all at once in a CSA,” says RecipeHouse chef, Justin Kouri, “many more than you would usually pick up at the grocery store.” Chef Justin is excited about empowering people the knowledge to handle their seasonal surplus of veggies. “I want to help folks make good on their intentions to eat greener and healthier,” he says. Join Justin at one of his upcoming classes that focus specifically on helping you cook up your CSA share at RecipeHouse. READ MORE about these and other 2016 classes at RecipeHouse.
START THE NEW YEAR RIGHT AND SIGN UP FOR THE CSA COOKING CLASS ON JANUARY 12 TODAY OR EMAIL CHEF JUSTIN ABOUT UPCOMING CSA CLASSES SLATED FOR FEBRUARY 9 AND MARCH 8.
REAP, SOW, GROW
HOPE FARMS UPDATE The vision for Hope Farms, our urban agricultural project, came into sharper focus during December 2015 as Professor Susan Rogers’ students at The University of Houston Gerald Hines College of Architecture unveiled their cutting-edge designs for a space that would empower a community and bring generations together. Multi-use spaces, placement of entries, presentation to the street and neighbors, thoughtful resource use and building materials, solar panels and water capture, interesting people and project flow and integration of agriculture and community areas were all on display in beautifully handcrafted models showing the full potential of the farm woven into the fabric of its surrounding community. Students presented their ideas, models and reasoning to Recipe for Success Founder & CEO, Gracie Cavnar and Professors Danny Samuels and Nonya Grenader, project advisors from Rice University whose Design Build Lab students hope to construct the final project. READ MORE ABOUT THE HOPE FARMS PROJECT.
MORE THAN 23 MILLION PEOPLE IN LIVE IN FOOD DESERTS. WITH EVERY $1 INVESTED IN A COMMUNITY GARDEN GENERATING $6 WORTH OF VEGETABLES. IN LOW-INCOME COMMUNITIES, WHERE FOOD COSTS CAN BE AS MUCH AS 30-60 PERCENT OF INCOME, LOCALIZING FOOD CAN HELP STABILIZE FOOD COSTS. TOP TO BOTTOM: UH Architecture Students, Alejandra Cervantes, presents her plans for Hope Farms titled “Collective Farming”. Wes Berry, UH Architecture student, presented his “Reap, Grow, Sow” soccer field surrounded by detention seating for the community. Maham Fatima’s “Streaming Under Nature” featured a lightweight, metallic rooftop that would help collect and drain rainwater. The “Hope Farms Complex” from UH Architecture Student Denisee Chee featured raised beds and convertible space.
“ To see what these kids have learned through the course of the Farmer MarKIDS curriculum is amazing and I have loved every second of capturing their enthusiasm on camera!”
THAT’S A WRAP! The sounds of children singing about produce filled the air as a camera crew captured the final moments of taping for Recipe for Success Foundation’s Farmer MarKIDS multi-media project. The last days of shooting at MacGregor Elementary had an extra special guest, Sandy Damashek, who helped launch the Interactive Group at Sesame Street. Sandy has brought her expertise to help create the farmer marKIDS multi-media site as our Special Kid’s Media Consultant. Sandy got to meet our farmers marKIDS crew for the first time in person. But, she said that after viewing hours of film, she felt like they were already friends. Imagine the kids’ surprise when she greeted them by name when they arrived. She relished having a little first-hand fun with them as she talked about deceptive food ads, explored their job roles during their market day at Sunday Streets and learned what their favorite vegetables are. “To see what these kids have learned through the course of the farmer marKIDS curriculum is amazing, and I have loved every second of capturing their enthusiasm on camera!” said Sandy. Sandy and Recipe for Success founder, Gracie Cavnar will edit the film that has been collected throughout the fall of 2015 by professional cameramen and University of Houston documentary students, into a story short for broadcast and use it for special elements to enhance the new website. “We are delighted to have Sandy’s extraordinary expertise and font of creative ideas as we work together to transform elements of our farmer marKIDS curriculum into an interactive website site that kids can enjoy first-hand,” says Gracie. 9
JOIN USDELICIOUS FOR AN EASY, JOIN US FOR AN EASY, FOOD ADVENTURE designed to help
you eat healthier DELICIOUS and expand your repertoire of fresh produce options. We FOOD ADVENTURE give you lots of resources to make it easy. Take designed to help you eat the challenge in March and you may win one of dozens of healthier and expand your exciting prizes.
repertoire of fresh produce. Use our mobile app and online REGISTER veggie tracker to take the Visit www.VegOutWithRFS.org and challenge in March and SHARE be download your veggie log and explore Join in the conversation on our our resources. entered to win dozens of website and spread the word on exciting prizes.
Try a different vegetable each day for 30 days and track it on your log, then postmark or email your completed log to Recipe for Success Foundation by the April due date to qualify for prizes.
social media, start a team, join a team and reach out to get your family, school, colleagues and community involved. Use the tag #vegoutrfs to share your progress on social media sites.
SAVE THE DATE
A Delicious Alchemy PLAY
DELICIOUS ALCHEMY is the ultimate
expression of our vision: A world where healthy eating is the norm and a culture where nutritious food is shared, appreciated, and celebrated. A fête in four parts: Dinner Conversations, The Banquet, The Art of Food and The Community Supper. Join us as we celebrate our 10th Anniversary and the culture of shared food. There are so many ways to engage in our adventure of deliciousness:
THE BANQUET, MAY 19, $2500 PER PERSON A SUMPTUOUS, TEN-COURSE BANQUET PREPARED BY TEN OF HOUSTON’S ICONIC CHEFS
THE ART OF FOOD, MAY 20, TICKETS FROM $150 COME EARLY TO SHOP “DINNER CONVERSATIONS: THE NAPKIN PROJECT” ORIGINAL EXPRESSIONS CREATED BY ICONIC TEXAS ARTISTS, AND SNATCH YOUR SIGNED COPY OF “WE’RE COOKING NOW! THE COOKBOOK,” FEATURING RECIPES FROM KID TO GOURMET CREATED FOR RECIPE FOR SUCCESS BY OUR 100+ CHEFS ADVISORY BOARD MEMBERS.
THE COMMUNITY SUPPER, MAY 22, TICKETS $25
Become Part of
HOMAGE TO THE KIND OF SHARED COMMUNITY MEALS—PANCAKE BREAKFASTS, SPAGHETTI SUPPERS, CHICKEN DINNERS, CHURCH PICNICS AND BLOCK PARTIES, UPON WHICH THE TOWNS AND CITIES ACROSS AMERICA WERE BUILT.
DINNER CONVERSATIONS SEND US YOUR MEMORIES! JUST EMAIL YOUR VIDEO, ESSAY, PHOTO OR POEM TO INFO@RECIPE4SUCCESS.ORG
CELEBRATING TEN YEARS OF RECIPE FOR SUCCESS
HOUSTON FOOD BANK
NOURISHING THEM WITH KNOW-HOW
TOP: Houston Food Bank VegOut! 2015 leaderboard BOTTOM: CEO Brian Greene with Laurie Lee & Elyse Heob at VegOut! 2015 kickoff breakfast
We are so proud of our enduring partnership with the Houston Food Bank. This dynamic organization feeds 800,000 hungry people each year by distributing food through nearly 600 hunger relief agencies in 18 southeast Texas counties.We share a common goal of nourishing our community and teaching the basics of smart food choices. No wonder, we got such a huge kick when the folks at the Houston Food Bank enthusiastically joined in our 2015 VegOut! Challenge, encouraging not just their staff, but their volunteers and all their clients to participate, too. While we gear up for VegOut! 2016 at Houston Food Bank, read more about how we knocked it out of the park last year. READ MORE ABOUT HOW HOUSTON FOOD BANK DID THE VEGOUT CHALLENGE.
OPEN HOUSE, OPEN HEART
After moving into an historic home, Bill Baldwin, who also owns Boulevard Realty, gained a new appreciation for inner-city farming and the value of locally grown produce. “Back around 2008, I fell in love with a 1908 home in the Woodland Heights,” says Bill Baldwin. “The entire journey of restoring the home and moving into it inspired me to get into old-fashioned ways. I built a chicken coop and got a dozen chickens. I got into beekeeping, organic gardening and pursued local organic food whenever possible. I was motivated to teach local neighborhoods to feed themselves. I wanted to teach kids that eggs don’t come from grocery stores, they come from chickens!” When Baldwin discovered the synergies between his enthusiasm and the mission of Recipe for Success, he became an enthusiastic supporter. Last year he hosted a fundraiser for the Foundation in his home. In 2016, he’s taking it a step further. An offhand conversation with Gracie about the kitchen being the heart of the home, inspired his collaboration with DJ Palmore to dream up their Heart of the Home Tour slated for February 13-21 to benefit our cause. READ MORE ABOUT BILL BALDWIN’S INSPIRATION FOR HEART OF THE HOME.
HEART OF THE HOME TOUR TICKETS OPEN HOUSE TICKET (2/13,2/14,2/20,2/21)
$10 PER PERSON THIS TICKET GIVES YOU ACCESS TO THE OPEN HOUSE TAKING PLACE ON ANY OF THESE DAYS BETWEEN 11 AM TO 5 PM.
VIP DINNER (TUESDAY 2/16) ABOVE: Bill Baldwin
$200 PER PERSON OR $350 PER COUPLE THIS TICKET GIVES YOU ACCESS TO AN EXCLUSIVE VIP DINNER WITH SPECIAL GUESTS CHEF RYAN PERA AND MORGAN WEBER. 15
HEATHER’S PICKS FOR VEGOUT-FRIENDLY RESTAURANTS IN NYC DIRT CANDY This first recommendation is no surprise. Chef Amanda Cohen is sure to say her restaurant is a “vegetable restaurant”—not vegetarian. There’s nowhere else nearly as creative and as dedicated to vegetables. BIG SHOUT OUT TO: KOREAN BROCCOLI
ANNISA Chef Anita Lo holds the title of the only female chef in NYC with three stars from the NY Times. And though her menu runs the gamut from meat to veg to poultry and back again, you can really see her shine on her vegetarian dishes. MY FAVE: GRILLED HEARTS OF PALM WITH LILIES, ORANGE AND SZECHUAN PEPPERCORN SAUCE
SALUMERIA ROSI Don’t let the name fool you! Though Chef Cesare Casella oversees this temple of aged meats, he has long been known for his Tuscan heirloom beans. A true support of Slow Food and he is also the culinary director of Center For Discovery, an organic farm in Sullivan County, NY, doing cutting-edge work in the connection between autism and other mental and physical challenges and good nutrition. BEST VEGETABLES: LEEK TART, MARINATED ARTICHOKES
ABC KITCHEN This Flatiron neighborhood restaurant is the farm-to-table outpost of Chef Jean Georges. In his true style, the vegetables are given the same love and attention as the best meats. Vegetables shine and in every dish are truly shown in the best possible way. BIG FAVE: PIZZA WITH BRUSSELS SPROUTS, GARLIC, JALAPENOS AND LEMON
TELEPAN Chef Bill Telepan is really one of the first of the dedicated farm-to-table chefs. His U pper West Side location is now a staple in New York. LOVE: CELERIAC MUSTARD SEED CRUSTED FLAN WITH WINTER GREENS AND WHITE BEANS
EMPELLON TAQUERIA The success of Chef Alex Stupak’s taco empire is not without reason. These are some of the best and most creative tacos available--without losing the integrity of the vegetable. ADDICTED TO: BRUSSELS SPROUTS TACO WITH ALMOND MOLE AND THE GUACAMOLE WITH 9 SALSAS
ASTOR BAKE SHOP An amazing bakery with great vegetable dishes? Sounds too good to be true, I know. This one is worth the trip out to the Long Island City/Astoria section of Queens. FAVE: THE QUINOA SALAD IS TRULY THE BEST OF ITS KIND
PEOPLE OF RECIPE FOR SUCCESS
A CHEF’S VEGOUT! CHALLENGE IN THE BIG APPLE
We asked award-winning NYC pastry chef Heather Carlucci to share her VegOut! 2015 adventures and her list of favorite VegOut!-friendly Manhattan restaurants. Heather, who serves on our Board of Directors, is also co-founder of Pig Mountain: Pig Roast and Veggie Fest, a charitable feast involving an army of chefs roasting what seems like a whole herd of pigs, plus delectable side dishes, held in upstate New York each August, and she is a member of the James Beard Foundation Board. Carlucci says she joined our VegOut! Challenge because she wanted to support Recipe for Success Foundation’s effort to bring attention the role that eating produce plays in our overall health. She also says she enjoyed the challenge of cooking specific vegetables at home throughout each week. “I had fun keeping up with the vegetable of the day at home,” says Carlucci. READ MORE ABOUT HEATHER’S VEGOUT! ADVENTURES WITH HER DAUGHTER.
“ I’ve seen, much to my chagrin,
how what my daughter’s school mates eat effects her choices. All the work done having weaned her onto solid food in my Indian restaurant went right out the window once school started. I’ve made her a part of the challenge and she’s started championing it! (I may tell her it’s a year long event!)” Heather Carlucci 17
The World Finds Us
While we were preparing to take our programs to scale, the country was making its way to our door. Or so it seemed. I don’t know whether it was ignited by our White House debut, Dr. Oz’s spotlight, or the viral video pushed out by L’Oreal, but suddenly the phone was ringing off the wall—the nation had come calling. Some folks, like Family Circle Magazine came pen in hand, others with an award, like the Glynwood Farms folks from Hudson Valley New York. Others came with a pen, an award and a check, like Harlequin, which not only gave us $10,000 and national recognition that came with television and radio appearances, but published a fictional story inspired by our work. People liked what we were up to down here in Texas. Better yet, teachers, principals and parents liked what was happening with their students and children: They were suddenly enthusiastic about eating healthy! I spent quite a bit of time during 2010-11 in front of large audiences, from TEDx to the UP Experience, telling the Recipe for Success story to all who would listen. There I was at the podium along with the scientists at the “Uniting Against Childhood Obesity Conference”, with other change agents at the Texas Governors Conference for Women, even with message crafters at the American Marketing Association’s Say it Strong Conference. The more I talked, the more we taught, the more children who were exposed to our healthy eating messages, the more folks were interested in helping us amplify it. Secretary of Education, Arne Duncan came to town and shared his media spotlight with our kids who catered lunch for his team. CBS News Anchor, Norah O’Donnell came to town with her significant social media fan base in tow to help us raise money, so did internationally renowned designers, Nicole Miller and Babi Ahluwalia. The word was out that we were preparing to scale and educators began signing up to participate in our Affiliate Partner and Instructor training pilot. In the meantime, our team began the in-depth work of translating our training to a format that could be presented online, more Houston schools contracted for our Seed-to-Plate Nutrition Education™ programs and our footprint continued to grow. We built more gardens; we created classes for young parents; we designed a worksite wellness program; and we tested recipes for my first book. Six was a good year. 18
WE ASKED OUR TEAM HOW THEY PLAN TO RE-START THEIR HEALTH FOCUS IN THE NEW YEAR—
DETOX OR DETERMINATION? GABIE CABALLEROI
DRINK WATER AND EAT MORE VEGGIES.
I DRINK SHOT OF APPLE CIDER VINEGAR WITH A GLASS OF WATER EACH MORNING.
I ABSTAIN FROM ALCOHOL IN JANUARY AND DO BON APPÉTIT’S 2-WEEK FOOD LOVERS CLEANSE; IT’S A FUN WAY TO GET BACK TO NORMAL AFTER THE HOLIDAYS.
SANDRA COOK I AM GEARING UP FOR ANOTHER MS-150 BIKE TREK FROM HOUSTON TO AUSTIN. IT’S AMAZING HOW TRAINING CURTAILS BAD DECISIONS.
JOVANNA DAVID I CUT OUT SWEETS, CUT BACK ON CARBS, AND DO YOGA TO SWEAT IT OUT—THEN HYDRATE TO REPLENISH AND PURIFY MY SYSTEM.
RACHEL ENGLAND I DRINK LOTS OF WATER AND FEEL SO MUCH BETTER NOW THAT I CARRY AROUND A WATER BOTTLE.
STEPHANIE HILL I DRINK RED ROOIBOS TEA AND GREEN TEA AND DO YOGA TO DE-STRESS ALL YEAR LONG.
JUSTIN KOURI I SIGN UP FOR THE CHEVRON HOUSTON MARATHON JANUARY 17. I WAS TRAINING SO MUCH IN DECEMBER THAT I DIDN’T INDULGE AS MUCH AS USUAL.
JUSTIN MYERS I TAKE A YEAR-ROUND APPROACH TO EATING CLEAN AND START EVERY DAY WITH GREENS IN A QUINOA OR RICE BREAKFAST BOWL OR A 20 SMOOTHIE.
SHANNON SMITH I DON’T NECESSARILY LIKE TO DETOX, BUT I DO LIKE TO EAT THINGS THAT ARE GOOD FOR PURIFYING THE FOR SKIN, SUCH AS CARROTS.
STAFF Gracie Cavnar
DIRECTOR OF AGRICULTURE AND GARDENS
OFFICE MANAGER MAJOR GIFTS OFFICER GRANTS OFFICER
ASSISTANT DIRECTOR OF SPECIAL EVENTS
EXECUTIVE ASSISTANT TO CEO & AMBASSADOR
SEED-TO-PLATE NUTRITION EDUCATION™ PROGRAM COORDINATOR
CULINARY EDUCATION COORDINATOR
BOARD OF DIRECTORS Gracie Cavnar
FOUNDER & PRESIDENT
Glen Boudreaux SECRETARY
Frank Steininger TREASURER
CHEFS ADVISORY CHAIR
Deanna Hoelscher, Ph.D.
SCIENCE ADVISORY CHAIR
Amy Anton Helen Bow Heather Carlucci Carrie Colbert Arvia Few Karen Garcia Kendrick McCleskey Paula McHam Lisa Mellencamp Aashish Parekh
Dr. Melanie Mencer-Parks Genevieve Patterson Holly Smith Michael Swail Chisholm Tate Susie Woodard Jeffrey Wooten Bob Cavnar, EMERITUS Laura Spanjian, EX OFFICIO
FOUNDING CHEFS ADVISORY BOARD John Brock Carolyn Carcassi Bryan Caswell Charles Clark Louis Cressy Robert del Grande Randy Evans Lance Fegan Chris Garcia
Peter Garcia Lauren Gockley Jason Gould Anita Jasinghani Ouisie Jones Al King Sandra Mangini Jim Manning Veronica Ortiz
Monica Pope Philippe Schmidt John Sheely Randy Rucker Chris Shepherd Claire Smith Brendon Treanor Scott Tycer
Giancarlo Ferrera Richard Kaplan Monica Pope Barbara McKnight Gary Mularski Ryan Pera
Jean Philippe-Gaston Ellen Schwartz Sandra Shafer Ruffy Sulaiman
CHEFS IN SCHOOLS 2015-16 Joe Apa Garth Blackburn John Buchannan David Cordua Neal Cox Kaz Edwards
COMMUNITY ADVISORY BOARD Paula Arnold Kristen Berger Cathy Brock Elena Buley Honi Boudreaux Kathryn Castellanos Phyllis Childress Yvonne Cormier, M.D. Isabel David Deborah Duncan Anna Eastman Ellie Francisco Roland Garcia
Jennifer & Lance Gilliam Mimi del Grande Melanie Gray & Mark Wawro Joanie Haley Lucia & Justin Hamilton Laura Jaramillo Shelley Taylor Ludwick Soraya McClelland Ginni Mithoff Sara Morgan Leisa Holland-Nelson Roz Pactor Cynthia Petrello
Laura Max Rose Mickey Rosmarin Stuart Rosenberg Jeff Shell Heidi & Marcus Smith Kate Allen Stuckenburg Mark Sullivan Stacey Swift Claire Cormier Thielke Kim Tutcher Stephanie Walker Ashley Wehrly Andrea White
MARKETING AND STRATEGIC PARTNERSHIPS MANAGER
PUBLIC RELATIONS AND COMMUNITY OUTREACH COORDINATOR
PHOTOS PAGE 12: TOP ROW LEFT TO RIGHT: Recipe for Success Staff at Holiday Party; Erik Barajas, Gracie Cavnar, Alejandra Cervantes MIDDLE ROW LEFT TO RIGHT: Tamar Buten, Catherine Looke Thompson, Nancy Wheeless, Caroline Cubberly, Hollan Hensley, Megan Tronozo, Silvia Otero Mรกrquez.; Piper Chiara Casiraghi BOTTOM ROW LEFT TO RIGHT: Chinyere Enemchukwu, Lorena Levy, Griscel Cervantes Mercedes Behar, Erickson and Monica PAGE 13: TOP ROW LEFT TO RIGHT: Jovanna David, Peter Tsan, Griscel Sanchez, Stephanie Hill; Shannon Smith, Justin Kouri MIDDLE ROW LEFT TO RIGHT: Joy Kennedy & Sarrah Zaden; Kay DeLaMater, Janet Vann BOTTOM ROW LEFT TO RIGHT: Chef Justin Kouri demonstrating his Avocado Truffles during the Volunteer Appreciation Party
You are what you eat. You eat what tastes delicious. You are delicious. Micki McClelland, Houston. From Haiku-Sine 217 Tiny Food Poems
P.O Box 56405 Houston, Texas 77256 713.520.0443 www.recipe4success.org DONATE NOW!