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 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 so 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!)