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!

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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.




Will you help us continue the celebration?

Light A Fire Award Ceremony, 10/14

October has been exciting for TCC! This month we’ve won two meaningful awards (details below,) for our work bringing essential culinary education back into high schools. Now, the question is:

Will you support our award-winning work and help us expand our services this school year?

Your tax deductible donation is what makes our hands-on work in high school classrooms possible. Here are some examples of how we put your gift into action:

$500 donation*Compensates chef for a six-week school residency–with once-weekly hands on classes

$100 donation*Food & ingredients for 70 students*4 portable butane stoves

$50 donation*One case of compostable cutlery for student feasting *5 Pyrex 2-cup measuring cups

Donations can be made here. Or contact us directly to talk about how you would like to give.

The Awards

fbad_-gfog2Food Tank and the James Beard Foundation have just released the third annual Good Food Org Guide , which features 1,000 nonprofit organizations creating a better food system across the United States–and we are included!

With the help of an advisory board of food system experts, Food Tank and the James Beard Foundation created this definitive guide to feature nonprofit organizations that are creating a better food system. Download the guide for free: http://bit.ly/GFOG2016.

We received a 2016 Light a Fire award in the category of Bestindex New Nonprofit! Portland Monthly’s Light a Fire awards honor the hardworking nonprofit organizations and individuals whose extraordinary acts of service embody the Portland spirit of giving to make our region more prosperous, beautiful, healthful, and sustainable.

We are working to use the “bounce” from these awards to create more sustainability in our programming. To that end, please, never hesitate to contact us with your ideas, connections, feedback, or questions.

Thank you for your support!

A Salsa Story

In September, we returned to Meek High School for an afternoon of making fresh salsa.

As we did for our partnership last Spring, we worked with two of Joe Ferguson’s Natural Science classes.

The day was especially amazing for a number of reasons:

  1. The chef we co-opted to teach the salsa-making lessons was none other than Nikki Guererro of Hot Mama Salsa (the best salsa in Portland, Oregon.) Unsurprisingly, Nikki was a rock-star! She brought in all sorts of heirloom peppers from the farmer she works with on Sauvie Island who grows her specialty peppers. From sweet to hot-hot-hot, students tasted and used peppers they had never before tried in salsa.

dscn14252.All the tomatoes we used for the salsa were from the garden the Natural Sciences classes cultivated last year! For real seed to table!

3.We had really great visitors! Jillian Semaan and Danielle Lewis from the USDA were able to help clear garden beds and enjoy the salsa students made plus some Hot Mama hand-made non GMO white corn tortilla chips (to keep up their strength, of course). It is funds from a USDA grant that, in part, is making our ongoing partnership with Meek possible. There were also many great supporters from PPS: Nancy Bond, Korinna Wolf and Antonio Lopez. You can be there too–just watch this video!

4.Students…of course! It is always a joy to work with Meek students and our seed- to –culinary- skills- to- table salsa story was no exception. Our thanks to students, Mr. Ferguson and Principal Lorna Fast Buffalo Horse for their commitment to holistic learning of their students. dscn1436 dscn1437 dscn1434img_3941

What’s next?

Very innovative stuff!



Plan “No Matter What”: To return to Joe’s classes for another six or so chef visits. For three of these visits students will use their chef-led classes to prepare a food item that will be served side-by-side other lunch items on the cafeteria line. For the other three visits, the chef will lead students in preparing healthy grab and go items that will be available students experiencing food insecurity.

Plan “If We Find the Dollars”: We would love to make the “students cooking for students” model something we could partner with Meek on for the rest of the school year. There are a couple of grants we are hoping for to make this happen.

If you would like to support our ongoing work, please make a donation via our website. Or send us a message, we would love to hear how your suggestions for how we can fund this rich partnership.


Soulfully Searching


What does it mean to be of “the best service” to the community?

How can TCC be of “the best service”?

How can we build bridges with allies in the for- and non-profit worlds who believe the necessary work we need to do in order to best support the wellness of our youth?

After successfully finishing the 2015-2016 school year at Grant, Milwaukie and Meek High Schools, we’re working to analyze 600+ pre- and post- surveys to relay the impact of our work.

Of course, we’re also thinking about programming for the upcoming school year, and the many dollars we will need to raise to serve the schools who are interested in our programming.

There is a bit of dreaming, some scheming, but mostly, a continued looking in to determine the best ways we can empower youth with the essential culinary skills and basic food literacy they deserve as a part of their high school experience.

National Recognition Sure is Nice

Over the past months we have been working with the National Farm to School Network towards a blog entry focused on The Curriculum of Cuisine. March proved to be the right fit as Farm to School is focused on nutrition during this month, and TCC provides students the skills they need to make nutritious choices. Here’s the story!

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We are honored to be featured on this national site, and hope you will share this story with your networks. As ever, TCC is always looking for opportunities relative to  partnership and collaboration. We know that we can create greater impact for our youth when work together; let’s connect: maggie@thecurriculumofcuisine.org.

Seven More Days to Get the Chefwich at Lardo!

A Chefwich benefiting TCC!

Spring Fling Chefwich by Jason French of Ned Ludd at Lardo until May 16th!

Jason French's Chefwich contains...

Jason French’s Chefwich contains…


Huge thanks to Lisa with Chefstable who helped get those cute Curriculum of Cuisine postcards into napkin-holders and all the folks connected


We are tickled pig (ha, ha, ha, sorry, we couldn’t resist) to be  chosen as this month’s charity for Lardo’s Chefwich.

Not familiar with the Chefwich? Here’s the deal, good-guy Lardo owner Rick Gencarelli calls on a local chef to create a sandwich special. Proceeds from that sandwich are donated to a local non-profit.

If you haven’t been to a Lardo location since April 16th, you’ve been missing out on Jason French’s  delicious Chefwich. The good news is, you still have over one week to get in on the goodness and support us in bringing essential culinary education back into high schools!