It’s not just my favorite hashtag, it’s a way of life–ALWAYS LEARNING–and grateful to be doing so.

If you’ve been curious about the radio silence from station TCC since November of 2019, here’s the deal: I pressed pause on (most) “live” operations with The Curriculum of Cuisine. While I may have taken a break from turning classrooms into kitchens and chefs into teachers (#classroomsintokitchens, #chefsintoteachers–respectively) my learning and commitment to food justice and educational justice has continued.


As for so many of you, this past year-and-a-half has only more clearly magnified the inequities our current models of school are built on.

For me, there has never been a more opportune time to upend how we “do school.” (I mean, not so secretly, this is what TCC was endeavoring to do all along…)

Even though it’s nearly August, we do not need to go forward into this next school year abiding by many of the antiquated elements (most of which were devised to perpetuate race- and class-based social inequities,)  that it seemed there was never a “right” time to pause. As we approach the 2020-2021 school year, we must do so with bold steps towards equity and creating schools that serve our students as whole children. To that end, in my opinion, there has never been a more ideal time to:

  • Redesign the structure of the academic calendar. We are no longer an agrarian society. Let’s shift to year-round school for numerous reasons. For example, so students and families can opt out of a term at times that honor their cultural traditions and family needs. A year-round calendar also provides an opportunity for dedicated individual and group therapy to be built into the daily/weekly schedules of our trauma informed school sites. A year-round model gives administrators and teachers a framework to implement the kinds of learning (longer-term field trips, off-site school with for and non-profit partners, etc.) that we know students thrive from participating in, but that doesn’t look like “seats in desks” classroom learning and subsequently get curtailed by a “summers off” model. 
  • Reimagine the time-frames of the academic learning day. Over this past year we learned the pros/cons of online learning, both for teachers and students. Many learners have thrived in CDL. Can we loosen our grip on school being M-F 8am-3.30pm enough so that they can continue to rock it? While we’re at it, let us all have a deep think about the forces and systems that determined school “has to be” M-F 8am-3.30pm anyway. Let me know what you discover.
  • Reprioiritize what we’re teaching and learning during our face-to-face time with students. For teachers and students, nothing can replace the brilliant and challenging intricacies (and idiosyncrasies) of building classroom communities. To me then, this is an ideal time to reprioritize what we are teaching during that precious shared time. Undoubtedly this entails more inclusive curriculum choices and teaching techniques that address various learning styles. I’m hoping we can push towards increased SEL and life skills for all students, as a part of every school day.  Those are the subjects and lessons we need the company of one another to practice and learn. Moreover, these are also the skills all students need to master in order to create a lifetime of well-being and success. 

Speaking of the importance of life skills (like cooking, financial literacy, and mindfulness) for all students, Lili Gurry at Be-Roll (a rad weekly newsletter curated to showcase the uplifting, human side of news) was sweet enough to interview me about how working to get students those skills has shaped my journey–past and future. Check it out!

Be in touch if I can support your work and pursuit of Good Trouble.

Between NOW and Tuesday, 8/21 we need YOUR vote!

TUESDAY, 8/21!


In the past, Food Front Co-op management has chosen which non-Unknownprofit organization to feature each month for their “Register Round-Up” fundraising campaign. Now though, they are putting that decision in the hands of their their 12,000+ owners and YOU to vote for the organization awarded those funds!

TCC has been nominated as one of the three organizations for Food Front’s “Register Round Up”. 

images 3So how does The Curriculum of Cuisine get to be THE organization that receives all of those round up dollars? 


And by YOU we mean everyone in your social and business networking circles–because you share the following link with them, and ask them (pretty please & thank you, and no they do not need to live in Portland!) to vote for The Curriculum of Cuisine. 


  • Want to know more about how we plan to use the Register Round Up Funds Version 3(if you help up get enough votes to be selected)?
  • Want to talk about why it’s critical that our high school students receive essential culinary skills and basic food literacy as a component on their road to graduation?
Be in touch: maggie@thecurriculumofcuisine.org, 503. 896. 4531, & follow us on social media
We’d love to connect!

No shame in saying it–validation feels good!

Of course we love the work TCC does, and we KNOW it’s critical not only to the health, but the ultimate success of our youth. That said, trying to sustainably fund this work continues to feel like we’re banging our heads against the wall.

You can imagine how ecstatic we were when a friend of TCC sent us a link to this article titled, “Teens Who Cook Set the Table for Healthy Eating as Adults.”  which essentially validates what TCC does, why we do it, and how we do it. Yes! Ding! Ding! Ding! Yes! Unknown

You can click the link above, or just keep reading, we’ve giddily copied/pasted the full article below:

FRIDAY, April 20, 2018 (HealthDay News) — Teach teens to cook, and they will eat better as adults.

That’s the conclusion of a new study conducted at schools in the Minneapolis-Saint Paul area. Participants reported on their cooking skills in 2002-2003 when they were aged 18 to 23, and they then detailed their meal-preparation habits in 2015-2016 when they were aged 30 to 35.

“The impact of developing cooking skills early in life may not be apparent until later in adulthood, when individuals have more opportunity and responsibility for meal preparation,” said study author Jennifer Utter, from the University of Auckland, in New Zealand.

Having adequate cooking skills at ages 18 to 23 was associated with better nutrition at ages 30 to 35, including being more likely to prepare meals with vegetables most days, having fast-food less often, and having family meals more often, the findings showed.

The study was published April 17 in the Journal of Nutrition Education and Behavior.

images“Opportunities to develop cooking skills by adolescents may result in long-term benefits for nutritional well-being,” Utter said in a journal news release.

“Families, health and nutrition professionals, educators, community agencies and funders can continue to invest in home economics and cooking education knowing that the benefits may not be fully realized until young adults develop more autonomy and live independently,” Utter concluded.

More Information:The American Academy of Pediatrics outlines the benefits of cooking with your kids.SOURCE: Journal of Nutrition Education and Behavior, news release, April 17, 2018

Robert Preidt

Oh, thank you Mr. Robert Preidt, we needed that. If you, or someone you know would like to support our work, please click on the DONATE button on our landing page. DSCN1389

2/26 Charity of the Day!

index3It feels so apropos to be writing this on Valentine’s Day, because this post will provide all of the information you need to SHARE YOUR LOVE for the work TCC does—-and drink beer!

Since May 2013, The Oregon Public House has been partnering with local non-profits to support their index work. Thus far, they have donated nearly $162,000! (That’s a lot of pints; good work folks!)  On Monday, February 26, 2018, we will have the opportunity to be OPH’s Charity of the Day.

This means that on 2/29, 5-15% of the day’s sales will go to The Curriculum of Cuisine!

Now, you might be wondering, what can I do to ensure that TCC reaches that 15% of sales donation point:

The answers are many and simple:

  • Stop by the Oregon Public House on 2/29 between 11.30am-10pm. Eat! Drink! Be Merry!
  • Take your office/school staff out to lunch!
  • Order take-out for your office or school staff. The food is delicious, check out the menu here.
  • Meet friends for Happy Hour!
  • Bring your family to OPH for dinner. They even have a fun indoor area for the kiddos to play!
  • Order dinner for pick up, and enjoy at your home while still supporting TCC
  • Cap off your evening with a pint; bar closes at 10pm –it is a school night after all 🙂
  • Share this opportunity with people in your network. The more we can spread the word, the more pints get sold, the more dollars TCC has to bring hands-on culinary learning to high school classrooms

We’ll be on-site ALL DAY with a silent auction to boot! When you come in, do say hello, and place those silent auction bids. We’ll have great items on the table!

As always, feel free to reach us with any questions. See you soon!  xoxo!


Oregon Public House, 700 Dekum Street, PDX, OR,  Phone: 503-808-0884

OPH is open from 11.30am-10pm

index 1

Ukuleles! Women-Owned Business and a Silent Auction for us!

As you’re putting together your weekend plans, maybe you should consider a little ukulele recital and holiday bazaar?

We’d love to see you and yours this Sunday, 12/10, from 3.30-6pm at Lincoln Street Methodist, 5145 SE Lincoln, Portland, Oregon!


Not only will be you be inspired to get your uke on (for which we can’t say enough about Avery Hill as a teacher,) but you could pick up some great silent auction prizes (aka holiday gifts) to benefit our work in up to six high schools this spring!

We’ve had some amazing donors offer up their goods for the auction. This list is to entice you and offer all of these donors our heartfelt thanks:

image 3Unknown
Unknown 2images2 Unknown 13 Unknown6Unknown 3
Unknown 5

a-MAY-zing events this month with TCC!

It’s May, and we want to celebrate spring with you!IMG_0514

The fun that we have together will help us with funding we need to continue turning high school classrooms into kitchens and professional chefs into teachers.

This month, we have two a-MAY-zing events on the calendar. With each event there are still a call-out for volunteers. We’d love to have your help—and maybe even have a little fun together while we’re at it!

Join us on Wednesday, May 17th from 5-9pm at Migration Brewing. 10% of all sales image 2during that time-frame will be donated to TCC. Plus we’ll be hosting one heck-of-a silent auction with prizes from the likes of: Jenn Louis, Naomi Pomerory, Josh McFadden and Ava Gene’s, Hot Mama Salsa, Ahearne Cycles, Ken’s ArtisanImaginary Authors Fragrances, Firebrand Sports, Metropolis Bike Shop, Love Hive Yoga, Honey Mama’s, Dove Vivi, and more!

We still need a couple of volunteers to keep things running smooth on those fabulous silent auction tables. Available volunteer shifts are 7-8pm and 8-9pm. Please contact: maggie@thecurriculumofcuisine.org / 503.896.4531

Just a couple of days later, on Saturday May 20th, we will be talking TCC and raffle tickets as the beneficiary of “Portland Monthly’s” 6th annual Country Brunch CB_eblast_Vendorshin-dig at Rossi Farms.

There will brunch bites and libations (yep, that infamous Bloody Mary Smackdown,) from these fine folks: Besaws, Doug Fir Lounge, Fried Egg I’m In Love, Irving St. Kitchen, La Moule, Lauretta Jean’s, Olympia Provisions, Pine State Biscuits, Pono Farms Soul Kitchen, Prasad/Harlow, Raven & Rose, Red Star Tavern, Seastar Bakery, The Solo Club, Verdigris, and Vivienne

This is an amazing opportunity for TCC, but we need your help to reap the most from it! Throughout the event we need volunteers on TCC’s behalf to roam the party and help hold down a table selling raffle tickets. (It’s those raffle ticket proceeds that TCC receives!)”Portland Monthly” will make it real easy by giving those who have purchased raffle tickets a visible indicator (a badge, a button, a hat?). That way, you save the embarrassment of soliciting a guest about who has already purchased tickets. You will be given a “script” to talk about the tickets and TCC. Attendees will already know what’s available from the raffle as it will be in the guide they receive upon entry.Of course, your volunteering for TCC also gets you into the event for free! (And trust me, this is truly a fun event.) Available volunteer shifts: 11am-1pm, 12pm-1pm, 1pm-2pm.Please contact: maggie@thecurriculumofcuisine.org / 503.896.4531

Looking forward to a-MAY-zing good times in support of the culinary education and food literacy of our high school youth!


4/13, Pono Farm Soul Kitchen–join us!

As you are mapping out your week, please don’t forget to include our dine-out night this Thursday, April 13th, at Pono Farm Soul Kitchen where 10% of sales from 5-8pm will benefit TCC!index 5 soul kitchen

We are thrilled to partner with another local restaurant who shares our commitment to whole, fresh foods and equity throughout our food systems.

On Thursday, you’ll have the chance to enjoy Pono’s  own pasture raised beef (Waygu, and Red Angus,)pork, and chicken eggs. Or perhaps you will choose one of the seafood-focused meals on Pono’s daily shifting menu. Pono rounds out their menu with sustainable veggies prepared in their coveted Josper Oven.

IMG_0272Whatever you decide on for dinner, your meal will help us continue to turn high school classrooms into kitchens and chefs into teachers.

Pono Farm Soul Kitchen | 4118 NE Sandy Blvd. | Portland, Oregon 97212

See you there!

index soul kitchn

Save the Dates!

This Spring is blooming with opportunities for you to support The Curriculum of Cuisine, and enjoy some delicious food and drink while you are at it!

THRIVE cardsMany thanks to all of you who joined us at THRIVE on March 16th. Great people on a great mission through the food they serve. We are inspired by the generosity and gusto of THRIVE’s leader–Erika Reagor. Gratitude!

Now, take out those calendars and get the next three dates down:



April 13th at Pono Farm Soul Kitchen, 10% of sales 5-8pm, 4118 NE Sandy Blvd, Portland, Oregon

image 3May 17th at Migration Brewing, 10% of sales silent auction
2828 NE Glisan, Portland, Oregon

May 20th, “Portland Monthly’s,” 6th annual Country Brunch  at Rossi Farms, The Curriculum of Cuisine will be the beneficiaryimage 4 of the event receiving proceeds of the raffle.

Spread the word across your networks and communities; let’s share food and drink to support high school students in learning essential culinary skills and food literacy.

We can’t wait to see you (and the Spring sunshine)!

Make The Curriculum of Cuisine THRIVE on 3/16/2017!

It’s true what they say about birds of a feather flocking together, and about a month back when we met with Ericka Reagor (owner/Executive Chef) of THRIVE to discuss a dine-out event to benefit TCC, all the feathers started flapping.

THRIVE cardsTHRIVE and The Curriculum of Cuisine share a commitment to wellness, whole foods, empowerment, and social justice. More than just buzzwords, it’s easy to see how THRIVE and TCC illustrate these ideals through our shared ethos and day-to-day practices.

For  THRIVE this looks like using locally sourced ingredients and treating farm animals right. They know that their 100% house- made sauces and selection of seasonal produce make a difference not only in how their food tastes, but also in how it makes you feel. (You know, like the importance of empowering  youth with essential culinary skills Thrive 3+Menuso that can create a lifetime of  wellness and success). THRIVE stand’s behind supporting their farmers and partner with local businesses (that’s TCC!)to create a sustainable community from which we can all– Thrive!

THRIVE Sauce and Bowls began in 2012 as a food truck featuring  a number of different international rice bowls. From there, it was really about making healthy food taste good.(Yes!) Erika believes in taking a raw ingredient and letting it shine with proper cooking and seasoning. (Sure sounds like a familiar mantra to  TCC!)

Please join (and add to!) the synergy between TCC and THRIVE this THURSDAY, MARCH 16th at THRIVE where 15% of the day’s sales will be donated our efforts in high schools.

Dine-in or take-out from 11.30am-8pm, 3/16 at THRIVE, 4641 NE Fremont, Portland, Oregon

“I don’t think you ever stop giving. I really don’t. I think it’s an on-going process.” – Oprah Winfrey.

Once again, Oprah is right. Giving is an ongoing process…

but it does have to begin somewhere.
We hope that you will use this Giving Tuesday, November 29th as the start, or the continuation of your support for The Curriculum of Cuisine.

Like a good recipe that improves as it is passed along, your gift to TCC is what allows us to provide youth with the lasting gift of essential culinary skills. (As we say, once you’ve got these skills they are on your tool-belt for life!)

Your support will go directly towards our work this coming Spring where we have the potential to work with over 500 students at up to four high schools.