World central kitchen

03.09.202203.09.2022 admin 0 Comments

World central kitchen

World Central Kitchen помогает ресторанам выжить

Напомним, что World Central Kitchen (WCK) — социальный, образовательный и благотворительный проект, а сам Хосе Андрес — известный своей общественной деятельностью шеф-повар, ученик Феррана Адриа, лауреат The World’s 50 Best Restaurants 2019 года и номинант на Нобелевскую премию 2019.

Дело в том, что не только у нас, но и за океаном ресторанный бизнес стремительно идёт ко дну. Согласно недавнему опросу Фонда Джеймса Бирда, в котором приняли участие более 1400 владельцев заведений, по большей части не входящих в крупные сети, в этом сегменте в среднем были уволены 91 процент почасовой рабочей силы и почти 70 процентов наемных работников. Такой вал безработицы справедливо сравнивают со временами Великой депрессии.

И пока рестораторы ждут, будет ли поддержка со стороны правительства, будут ли льготные условия для кредитования малого бизнеса, а в Белом доме собирают именитых шефов, чтобы понять, что делать с отраслью, шеф Андрес запускает пилотную программу, которая одновременно поможет закрывшимся из-за кризиса небольшим кафе и закусочным, а заодно и накормит нуждающихся.

Суть программы максимально проста — фонд World Central Kitchen (WCK) оплатит расходы на приготовление одного миллиона блюд в более чем 400 ресторанах по всем Штатам. В основном, это будут небольшие заведения, не входящие в крупные ресторанные сети или франшизы. Но смысл не только в том, чтобы вернуть работу хотя бы части уволенных сотрудников этого ресторанного сегмента. Приготовленные блюда будут бесплатно предоставлены тем, кто сейчас из-за кризиса оказался практически без средств на существование: бездомные, семьи с низким доходом, дети, не имеющие доступа к школьному питанию, пожилые люди.

WCK будет платить владельцам ресторанов в среднем 10 долларов за сет и гарантирует, что они будут оплачивать сотни блюд в день в течение определенного периода времени. Рестораторы точно знают, сколько денег ожидать, и могут использовать эти средства для переподготовки персонала, заказа ингредиентов и приготовления блюд. В свою очередь, WCK будет заниматься всей другой логистикой, например, для доставки еды организаторы программы привлекут Uber Eats и Postmates.

Конечно, Андрес признаётся, что это не решение проблемы, а всего лишь капля в море. Но он надеется на то, что программа будет расширяться за счёт притока финансирования — как от благотворительных сборов, так и от государственных программ и инвестиций. Ведь это не просто попытка чуть-чуть облегчить жизнь нуждающимся — это перезапуск целой отрасли, способный возродить экономику в целом. Так, Нейт Мук (Nate Mook), исполнительный директор WCK, справедливо замечает, что единственное, что действительно спасет систему, это то, что система вернется к работе: «Рестораны возвращаются к работе. Сотрудники возвращаются, получают зарплату. Рестораны покупают у поставщиков, на которых это тоже влияет. Вы должны снова запустить всю машину, потому что такие меры, как сейчас (имеется в виду пилотная программа — прим. перев.) — это не более, чем пластырь, латающий дыру».

Ни Мук, ни Андрес не рассматривают программу как панацею от проблем, с которыми сталкивается ресторанная индустрия во время пандемии. Они рассматривают это как модель, которую можно продемонстрировать правительственным лидерам, а они, в свою очередь, могут решить продолжить финансирование этой модели или распространить его на другие отрасли с помощью аналогичных программ.

Кстати, именно WCK с определённого момента обеспечивала еду находящимся на карантине сотрудникам и пассажирам на борту круизного лайнера Diamond Princess в Иокогаме, Япония.

Travel + Leisure Is Partnering With Organizations Working Toward a More Just World — Starting with World Central Kitchen

Introducing our new social impact initiative, T+L Global Good.

Since 1971, Travel + Leisure editors have followed one mission: to inform, inspire, and guide travelers to have deeper, more meaningful experiences. T+L’s editors have traveled to countries all over the world, having flown, sailed, road tripped, and taken the train countless miles. They’ve visited small towns and big cities, hidden gems and popular destinations, beaches and mountains, and everything in between. With a breadth of knowledge about destinations around the globe, air travel, cruises, hotels, food and drinks, outdoor adventure, and more, they are able to take their real-world experience and provide readers with tried-and-tested trip ideas, in-depth intel, and inspiration at every point of a journey.

As an influential voice in travel media, we take pride in covering the people and places doing innovative, resourceful, forward-thinking work around the world — and more importantly, doing what we can to direct support to communities in need.

We don’t need to tell you why this feels particularly critical right now. It is with a renewed sense of urgency that we announce the launch of T+L Global Good: a new initiative wherein our brand will partner with visionary organizations that are driving change and taking impactful steps toward a more just world. As part of the partnership, Travel + Leisure will provide a platform through editorial content, events, and support for the work these organizations are doing on the ground.

Our inaugural partner is one that’s on the front lines during the present crisis: World Central Kitchen, the nonprofit founded by James Beard Award-winning chef and humanitarian José Andrés. The organization’s CEO is Nate Mook, who recently served as a panelist for our 2020 Global Vision Awards.

Andrés was compelled to create the NGO after volunteering in Haiti in the aftermath of the devastating 2010 earthquake. In the intervening decade, WCK has been quick to respond after natural disasters — feeding those displaced by the recent wildfires in Australia and Northern California, and famously, leading relief efforts in Puerto Rico in the aftermath of Hurricane Maria. Other ongoing programs include building school and community kitchens, aiding independent farms and food sovereignty efforts, and providing culinary and food safety training in underserved communities.

World Central Kitchen Incorporated

Multipurpose Human Service Organizations | EIN: 27-3521132 | Washington DC

Contact Information

200 Massachusetts Ave NW
7th Floor
Washington DC 20001

The IRS is significantly delayed in processing nonprofits’ annual tax filings (Forms 990). As a result, the Financial and Accountability & Transparency score for World Central Kitchen Incorporated is outdated and the overall rating may not be representative of its current operations. Please check with the charity directly for any questions you may have.

Star Rating System by Charity Navigator

Charity Navigator evaluates a nonprofit organization’s financial health including measures of stability, efficiency and sustainability. We also track accountability and transparency policies to ensure the good governance and integrity of the organization.

Exceptional

This charity’s score is 100.00, earning it a 4-Star rating. Donors can «Give with Confidence» to this charity.

This score is calculated from two sub-scores:

Accountability & Transparency: 100.00 View details

This score represents Form 990 data from 2019, the latest year published by the IRS.

Star Rated Report

Financial
Performance Metrics

Program Expenses

Admin Expenses

Fundraising Expenses

Fundraising Efficiency

Working Capital Ratio

Program Expense Growth

Liabilities to Assets

Accountability &
Transparency Metrics

Governance

Policies

Transparency

This beta feature is currently viewable only on desktop or tablet screens. Check back later for updates.

Program Expense Ratio

The Program Expense Ratio is determined by Program Expenses divided by Total Expense (average of most recent three 990s).

This measure reflects the percent of its total expenses a charity spends on the programs and services it exists to deliver. Dividing a charity’s average program expenses by its average total functional expenses yields this percentage. We calculate the charity’s average expenses over its three most recent fiscal years.

Source: IRS Form 990

Administrative Expenses

As reported by charities on their IRS Form 990, this measure reflects what percent of its total budget a charity spends on overhead, administrative staff and associated costs, and organizational meetings. Dividing a charity’s average administrative expenses by its average total functional expenses yields this percentage. We calculate the charity’s average expenses over its three most recent fiscal years.

Source: IRS Form 990

Fundraising Expenses

This measure reflects what a charity spends to raise money. Fundraising expenses can include campaign printing, publicity, mailing, and staffing and costs incurred in soliciting donations, memberships, and grants. Dividing a charity’s average fundraising expenses by its average total functional expenses yields this percentage. We calculate the charity’s average expenses over its three most recent fiscal years.

Source: IRS Form 990

Liabilities to Assets Ratio

The Liabilities to Assets Ratio is determined by Total Liabilities divided by Total Assets (most recent 990).

Part of our goal in rating the financial performance of charities is to help donors assess the financial capacity and sustainability of a charity. As do organizations in other sectors, charities must be mindful of their management of total liabilites in relation to their total assets. This ratio is an indicator of an organization’s solvency and or long term sustainability. Dividing a charity’s total liabilities by its total assets yields this percentage.

Source: IRS Form 990

Fundraising Efficiency

Source: IRS Form 990

Working Capital Ratio

2.30 years

Determines how long a charity could sustain its level of spending using its net available assets, or working capital, as reported on its most recently filed Form 990. We include in a charity’s working capital unrestricted and temporarily restricted net assets, and exclude permanently restricted net assets. Dividing these net available assets in the most recent year by a charity’s average total expenses, yields the working capital ratio. We calculate the charity’s average total expenses over its three most recent fiscal years.

Source: IRS Form 990

Program Expense Growth

219.71%

We compute the average annual growth of program expenses using the following formula: [(Y_n/Y₀) (1/n) ]-1, where Y₀ is a charity’s program expenses in the first year of the interval analyzed, Y_n is the charity’s program expenses in the most recent year, and n is the interval of years passed between Y₀ and Y_n.

Source: IRS Form 990

Governance

Charity Navigator looks to confirm on the Form 990 that the organization has these governance practices in place.

Sources Include: IRS Form 990

A diversion of assets – any unauthorized conversion or use of the organization’s assets other than for the organization’s authorized purposes, including but not limited to embezzlement or theft – can seriously call into question a charity’s financial integrity. We check the charity’s last two Forms 990 to see if the charity has reported any diversion of assets. If the charity does report a diversion, then we check to see if it complied with the Form 990 instructions by describing what happened and its corrective action. This metric will be assigned to one of the following categories:

Full Credit: There has been no diversion of assets within the last two years.

Audited financial statements provide important information about financial accountability and accuracy. They should be prepared by an independent accountant with oversight from an audit committee. (It is not necessary that the audit committee be a separate committee. Often at smaller charities, it falls within the responsibilities of the finance committee or the executive committee.) The committee provides an important oversight layer between the management of the organization, which is responsible for the financial information reported, and the independent accountant, who reviews the financials and issues an opinion based on its findings. We check the charity’s Form 990 reporting to see if it meets this criteria.

Full Credit: The charity’s audited financials were prepared by an independent accountant with an audit oversight committee.

Policies

Charity Navigator looks to confirm on the Form 990, or for some metrics on the charity’s website, that the organization has these policies in place.

Sources Include: IRS Form 990 and organization’s website

Donors can be reluctant to contribute to a charity when their name, address, or other basic information may become part of donor lists that are exchanged or sold, resulting in an influx of charitable solicitations from other organizations. Our analysts check the charity’s website to see if the organization has a donor privacy policy in place and what it does and does not cover. Privacy policies are assigned to one of the following categories:

Yes: This charity has a written donor privacy policy published on its website, which states unambiguously that (1) it will not share or sell a donor’s personal information with anyone else, nor send donor mailings on behalf of other organizations or (2) it will only share or sell personal information once the donor has given the charity specific permission to do so.

The privacy policy must be specific to donor information. A general website policy which references «visitor» or «user» personal information will not suffice. A policy that refers to donor information collected on the website is also not sufficient as the policy must be comprehensive and applicable to both online and offline donors. The existence of a privacy policy of any type does not prohibit the charity itself from contacting the donor for informational, educational, or solicitation purposes.

Transparency

Charity Navigator looks to confirm on the Form 990, or for some metrics on the charity’s website, that the organization makes this information easily accessible.

Sources Include: IRS Form 990 and organization’s website

How one team delivered over 30 million meals to the front lines

World Central Kitchen turned to Airtable as it scaled its program in the heat of the COVID-19 pandemic.

World Central Kitchen was founded by Chef José Andrés after the devastating 2010 Haiti earthquake with the belief that food can heal communities in times of crisis. During the COVID-19 pandemic, WCK used Airtable to deliver over 30 million meals to people in need and frontline workers.

In March 2020, the growing crisis stemming from the pandemic required a different type of response. WCK developed a program dedicated to tackling these crises on two fronts: providing nourishing meals to communities and workers in need, and supporting the restaurant industry by hiring small restaurants and food businesses.

Meanwhile, pockets of volunteers around the country were growing into a national movement with the same goal: supporting local restaurants while feeding frontline workers. World Central Kitchen quickly began working with one of the fastest-growing movements – a grassroots effort called Frontline Foods – which had ballooned to hundreds of volunteers within weeks. The two organizations combined forces and turned to Airtable to help their relief efforts scale with unprecedented speed.

Empowering local chapters to lead the movement

As a fully remote and highly dispersed organization, Frontline Foods needed to give its volunteer chapters the tools to enable them to self-organize and maximize limited resources.

The national team wanted to empower local chapters to act like autonomous, high-efficiency startups. But volunteers—who come from diverse backgrounds and have varying levels of technical expertise—were up against the extraordinary need caused by COVID-19. They needed a simpler solution to manage their own budgets, coordinate deliveries, and manage operations.

Frustrated with document-based cloud platforms the organization had been using to manage chapter activities, Frontline Foods product team organizer Jacinth Sohi got to work.

In just one evening, Sohi built the first prototype of Backline—a bespoke delivery management platform—entirely on Airtable. “Airtable was easy and it just worked. What we created using Airtable simply couldn’t have been done in a programmatic way with any other solution,” says Sohi.

«Airtable was easy and it just worked. What we created using Airtable simply couldn’t have been done in a programmatic way with any other solution.»

World Central Kitchen’s Director of Relief Systems, Josh Balser, agrees. “Airtable’s UI is really user-friendly, so it was easy to deploy without a steep learning curve. And the ability to get the view you want without disrupting other teams’ workflows is a major advantage.”

One platform, endless possibilities

Using Airtable Custom Apps, Scripting, and Automations, World Central Kitchen and Frontline Foods have created a custom solution tailor-made to adapt to their specific needs.

For instance, the team created a custom Capacity Planning app that allows chapter leads to manage their budgets, coordinate weekly deliveries, and order food from local restaurants without cumbersome administrative procedures.

This drag-and-drop app allows local operations leaders to match supply and demand, matching each restaurant’s availability and capacity to fulfill orders for the week. The app also enables volunteers to keep everyone on the same page when deliveries are complex (for instance, when a single hospital encompasses multiple food drop-off sites, each with their own schedule and contact people.)

To help coordinate deliveries and save time on manual work, World Central Kitchen built a script that automates the process of placing recurring orders. This script creates a daily delivery schedule that includes both one-time and recurring deliveries. And with Automations, the organization also automates the process of assessing need, helping the team ensure the best use of donor funds by identifying who is qualified to participate in the program.

Balser adds, “By making this workflow an objective and automatic process, World Central Kitchen can save time and ensure that we’re distributing aid to where it’s most needed in times of crisis.”

With Frontline Foods integrated into World Central Kitchen—and both standardized on Airtable—the organizations plan to iterate and expand the way they use Airtable, leveraging each other’s efforts to accelerate innovation.

Given the success of the custom Capacity Planning app, the team now has their sights set on developing an app to enable local chapters to distribute meals more effectively by visualizing deliveries on a map. By overlaying their own data with geospatial information, volunteers will be able to make smarter operational decisions when time is of the essence—and allocate support toward the areas of greatest need.

Delivering social impact at unprecedented scale

And while the pandemic continues, other disasters don’t wait. World Central Kitchen has already begun using Airtable to support humanitarian efforts beyond COVID-19, including the derecho in Iowa, the fires in California, and the hurricanes in the gulf coast. Following the tragic Beirut explosion in August 2020, for instance, World Central Kitchen began using Airtable’s Map app to pinpoint the exact latitudes and longitudes of meal delivery locations, enabling volunteers to more easily deliver food to first responders.

By using Airtable to build, scale, and streamline operational workflows, World Central Kitchen has been able to make the most of their resources and expand their impact around the world.

World Central Kitchen

Contact Information

World Central Kitchen
200 Massachusetts Ave NW
7th Floor
Washington, DC 20001

Other Names

Tax Status

Website

Stated Mission

Uses the power of food to nourish communities and strengthen economies in times of crisis and beyond.

Ratings & Metrics

$225,000,000

Calculated Total Expenses

$250,000,000

Calculated Total Contributions

Government Funding

0% to 24%

Percentage of cash revenue
coming from government sources

Financial Documents

Entity	Document Type	Tax ID
World Central Kitchen	IRS Form 990	27-3521132
World Central Kitchen	Audited Financial Statements	27-3521132

Entity: World Central Kitchen Document Type: IRS Form 990 Tax ID: 27-3521132
Entity: World Central Kitchen Document Type: Audited Financial Statements Tax ID: 27-3521132

Governance & Transparency

Transparency
Provides Financial Information
Audit Accessibility

Governance: Policies
Reports regularly & consistently monitoring & enforcing compliance with a written Conflict of Interest Policy
Reports required, annual disclosure by officers, directors, and key staff of interests that could give rise to conflicts
Reports having a written Whistleblower Policy
Reports having a written Document Retention and Destruction Policy

Governance: Financials
Reports providing copy of tax form to all board members prior to filing it with IRS
Reports that financial statements were audited by an independent accountant

Governance: Board of Directors
Reports at least 5 voting board members
51% or more of voting board members reported as independent
Reports documenting minutes of board and board committee meetings

Top Salaries

Name	Title	Compensation
1	Nathan Mook	CEO	$190,225
2	Erin Gore	VP of Development	$168,375
3	Erich Broksas	Chief Strategy Officer	$167,520

Analysts’ Notes

According to the World Central Kitchen audit of December 31, 2020 (Note 7, In-Kind Contributions):

«In addition to these delivery services received in 2020, the Organization received items and services such as kitchen supplies and discounts for lodging while carrying out its mission as well as office space.

According to the World Central Kitchen audit of December 31, 2020 (Note 14, Risks and Uncertainties):

«In March 2020, the World Health Organization declared the outbreak of a novel coronavirus (COVID-19) as a pandemic, which continues to spread throughout the United States. The spread of COVID-19 has caused significant volatility in the U.S. and international markets. There is significant uncertainty around the breadth and duration of business disruptions related to COVID-19, as well as its impact on the U.S. and international economies, and such, the Organization is unable to determine if it will have a material impact on its operations.»

According to the World Central Kitchen audit of December 31, 2020 (Note 15, Subsequent Events):

«World Central Kitchen Delegacion De Fundacion Extranjera En Espana (‘World Central Kitchen Spain’) and World Central Kitchen Haiti, both wholly owned subsidiaries of World Central Kitchen, Inc. were formally registered with their respective foreign governments on April 1, 2021 and July 14, 2021, respectively.

«The Organization has evaluated events and transactions for potential recognition or disclosure through November 23, 2021, the date the [audited] financial statements were available to be issued, and concluded that there were no additional subsequent event disclosures requiring adjustment or disclosure.»

According to the World Central Kitchen (WCK) 2020 tax filing, WCK reports re: Compensation, Supplemental Information (IRS Form 990, Schedule J, Part III):

Regarding nonfixed payments to officers, directors, trustees, key employees and highest compensated employees (Schedule J, Part I, Line 7):

«At the board’s discretion, certain officers and employees may earn a bonus for exceeding agreed-upon goals.»

Высокая кухня против карантина: что делают известные мировые шефы прямо сейчас

Повара по всему миру пытаются помочь людям и своим сотрудникам в тяжелых условиях карантина: налаживают доставку, продают ваучеры на будущие частные ужины, чтобы сейчас заплатить зарплату команде, отдают всю прибыль от книг на благотворительность и бьются с правительствами разных стран за максимально быструю и эффективную поддержку тех сотрудников ресторанов, которые лишились работы. Time Out рассказывает, чем заняты сегодня знаменитые шефы.

Учат готовить

Массимо Боттура (Osteria Francescana) с идит в карантине дома с семьей: вместе с женой и детьми он запустил собственный стрим-сериал Kitchen Quarantine, который выходит в его инстаграме каждый день в 10 часов вечера (по московскому времени). Он готовит как итальянскую классику вроде тортеллини, так и тайские карри, и разнообразные десерты. Все рецепты довольно несложные, и теоретически их можно повторить.

Эрик Риперт, шеф нью-йоркского Le Bernardine, с нимает поэтапное приготовление несложных классических блюд. Этот вариант подходит тем, кого утомляют разговоры в кулинарных шоу, — он свои короткие видео не озвучивает вовсе. В меню — сыр на гриле, тыквенный суп и другие «комфортные» блюда. Вот так, например, выглядит его медитативная инструкция по приготовлению тыквенного супа.

Ферран Адриа (El Bulli Foundation), в отличие от большинства коллег, готовит в твиттере (поскольку инстаграма у него нет). Сами ролики — краткое видео-введение с рассказом о блюде, а все подробности можно узнать из прикрепленных к каждому твиту пдф с соответствующим рецептом из книги «Семейный обед» (к сожалению, только на испанском).

Д аниэль Булю, шеф множества нью-йоркских ресторанов, готовит (и немножко поет) французскую классику: голландский соус, курицу в горшке, баранину с овощами.

Дэвид Чанг, глава ресторанной группы Momofuku, п редлагает готовить дома фантазийные блюда, соединяющие западные и восточные рецепты с актуальной концепцией zero waste: пасту с полежавшей брокколи и ботвой редиски, жаренные на сковородке спагетти с соусом «из чего есть» и тому подобное.

Публикация от Dave Chang (@davidchang) 21 Мар 2020 в 6:21 PDT

Для любителей очень сладких десертов Кристина Тоси, героиня шоу Netflix Chef’s Table и шеф-кондитер сети Milk Bar, демонстрирует подробности приготовления своих знаменитых печений и рассказывает, как правильно смешивать кукурузные хлопья и молоко.

Известный кондитер и пекарь Доминик Ансель тоже запустил в инстаграме серию мастер-классов, где учит готовить и блинчики, и банановый хлеб, и даже дамплинги.

Бесплатно кормят

World Central Kitchen Хосе Андреса (Somni, minibar, joseandres.com ) кормит потерпевших от стихийных бедствий с 2010 года: сегодня это один из самых крупных и хорошо организованных фондов, который может быстро «поставить под ружье» десятки волонтеров. Поэтому неудивительно, что Андрес подключился к нынешнему кризису чуть ли не раньше всех: его команда поставляла еду на застрявшее в конце февраля в карантине круизное судно в Сан-Франциско.

Теперь World Central Kitchen кормит в Нью-Йорке и других городах США и врачей, и тех, кто лишился работы или переживает сложные времена. Сам шеф руководит своим фондом дистанционно из карантина, и тоже записывает с детьми ролики, как готовить по семейным рецептам. Чтобы внести в процесс динамику, он изобрел формат «готовим под песню» — блюдо должно быть готово за то время, что его дочь допоет очередной хит из мюзиклов.

Многие заведения по всему миру остались открытыми, поскольку осуществляют доставку. Большинство мишленовских ресторанов доставку в новых условиях наладить не смогли, однако из них тоже закрылись не все. В Лиссабоне Жозе Авилеш (Belcanto и другие рестораны, joseavillez.pt) готовит обеды для благотворительного общества, которое помогает бедным семьям, оказавшимся в тяжелой ситуации.

Биргит и Хайнц Рейтбауэр

В Вене команда Steirereck во главе с Биргит и Хайнцем Рейтбауэрами кормит пожарных, врачей и полицейских, — всех, кто помогает людям в нынешней кризисной ситуации. Они начали с 500 порций в день и планируют довести это число до 1000. Биргит говорит, что это было очень непросто, поскольку врачам и пожарным нужна совсем не такая еда, какую обычно предлагают в Steirereck, но за пару дней они смогли настроить на кухне все нужные процессы.

Дэниэл Хумм, который закрыл Eleven Madison Park в середине марта, когда все нью-йоркские рестораны должны были прекратить работать, открыл его снова, но только кухню. На ней он с командой готовит обеды для нью-йоркцев, который сейчас находятся в тяжелом финансовом положении (в том числе и для ресторанных работников с почасовой оплатой, потерявших работу).

Мауро Колагреко (Mirazur, текущий №1 в рейтинге The 50 World Best Restaurants) готовит еду для больницы Ментоны, где находится его ресторан. В Париже шеф-повар Антуан Ерошевски (Les Bols d’Antoine) запустил краудфандинг для того, чтобы кормить бездомных, которым сейчас особенно тяжело, и персонал парижских больниц, и моментально собрал нужную сумму. Сейчас он готовит каждый день 50 порций для бродяг и 200 порций — для врачей. А великий кондитер Пьер Эрме отправляет шоколад и пирожные макарон в больницы Парижа и Кольмара, рядом с которым расположена его шоколадная фабрика.

Массимо Боттура из-за жесткого карантина в Италии готовить может только дома, но его проект помощи бездомным и бедным людям Food for Soul продолжает функционировать, а благотворительные столовые Refettorio работают навынос. Кроме того, поскольку людей, которым надо помогать, стало сейчас гораздо больше, и Food for Soul не может охватить всех, они готовы учить всех желающих, как организовать процесс в условиях пандемии.

Помогают поставщикам

Те, кто продает ресторанам продукты, тоже переживают сегодня тяжелые времена, особенно если их бизнес по большей части ориентирован на рестораны высокого класса. В Нью-Йорке и Париже, Лиме и Мехико шефы помогают с прямыми продажами своим поставщикам, многие из которых не очень понимают, что именно нужно домашним поварам, поскольку никогда не имели с ними дела.

Энрике Ольвера (Pujol, Мехико) открыл подписку на продукты от своих поставщиков. В зависимости от цены в набор входит 10 или 14 кг свежайших фруктов, овощей, яиц и мяса, которые иначе фермерам будет некуда деть. То же самое сделал и Хорхе Вальехо (Quintonil), который вдобавок сопровождает все ингредиенты своими рекомендациями : что именно стоит из них приготовить.

В Вене тем же занялся Steirereck. А калифорнийский ресторан Selanne Steak Tavern в Лагуна-Бич быстро перестроил свой зал в мясной магазин и кулинарию. Продукты они берут у своих постоянных поставщиков, а полуфабрикаты готовят сами.

Развлекают

World central kitchen

World Central Kitchen (WCK) is a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters. Founded in 2010 by chef José Andrés, the organization prepared food in Haiti following its devastating earthquake. Its method of operations is to be a first responder and then to collaborate and galvanize solutions with local chefs to solve the problem of hunger, immediately following a disaster. [1] [2]

Disaster relief

Since its founding, the NGO has organized meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda, The Bahamas, Cambodia, Ukraine, and the United States. [3] [4] [5]

Puerto Rico Hurricane Maria response

José Andrés emerged as a leader of the disaster relief efforts in Puerto Rico in the wake of Hurricane Maria in 2017. His efforts to provide assistance encountered obstacles from FEMA and government bureaucrats, so instead, «we just started cooking.» [6] He organized a grass-roots movement of chefs and volunteers to establish communications, food supplies, and other resources and started serving meals. Andrés and his organization World Central Kitchen (WCK) [7] served more than two million meals in the first month after the hurricane. [8] [9] [10] WCK received two short term FEMA contracts and served more meals than the Salvation Army or the Red Cross, but its application for longer-term support was denied. [11] [8] WCK developed resiliency centers on the island, and installed a hydropanel array at a greenhouse in San Juan to provide safe drinking water. [12]

For his efforts in Puerto Rico, Andrés was named the 2018 Humanitarian of the Year by the James Beard Foundation. [13] He wrote a book about the experience called We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. [14]

2017–2019 events

In August 2017, WCK coordinated efforts with the American Red Cross and working in Houston, Texas following Hurricane Harvey. [15] WCK operated in Southern California in Ventura County during the December 2017 Thomas Fire to assist firefighters and first responders and provided food to families affected by the fires. [16]

A kitchen to serve the Hawaiian communities affected by a volcanic eruption in June 2018 was set up. [1] In September 2018, WCK worked in South Carolina in the aftermath of Hurricane Florence. [17] In November 2018, WCK and Andrés teamed up with chefs Guy Fieri, and Tyler Florence, and local Sierra Nevada Brewing Company to bring Thanksgiving dinner to 15,000 Camp Fire survivors in Butte County, California. [18] [19]

In January 2019, WCK and Andrés opened a restaurant on Pennsylvania Ave, Washington, DC, to feed federal workers that were furloughed during the government shutdown. [20] In September 2019, WCK and Andrés opened kitchens in The Bahamas to feed people in the wake of Hurricane Dorian. [21] In October they helped in Sonoma County, California, working with local chefs such as Guy Fieri, during the Kincade Fire. [22]

2020–present

In early March 2020, the Grand Princess cruise ship was under quarantine near San Francisco due to the COVID-19 pandemic. [23] WCK in collaboration with Bon Appetit Management Company, fed thousands of stranded passengers for approximately a week while logistics were being figured out. [23] Over 50,000 meals were served during this crisis. [23]

In mid-March 2020, Andrés transformed eight of his New York City and Washington, DC restaurants into soup kitchens to support customers affected by the COVID-19 crisis. [24]

In late March 2020 in the San Francisco Bay Area, WCK collaborated with Frontline Foods in order to provide an open-sourced effort to deliver meals from local restaurants to local hospital staff, many of which have been negatively affected by the COVID-19 closures. [25] It later assumed responsibility and management of the Frontline Foods operation. [26] [27]

During April 2020, Andrés partnered with the Washington Nationals and World Central Kitchen to use the team’s stadium in Washington, DC, as a kitchen and distribution facility for free meals. [28]

In late February 2022, Andrés and World Central Kitchen responded to multiple locations, including in border areas and in hard-hit Kharkiv, Ukraine, to distribute meals during the 2022 Russian invasion of Ukraine. [29] By March 2, 2022, WCK has opened 8 kitchens on the Poland–Ukraine border. [30]

World Central Kitchen

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About World Central Kitchen

World Central Kitchen is a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters.

World Central Kitchen Headquarters Location

655 New York Ave NW 6th Floor

Washington, DC, 20001,

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Latest World Central Kitchen News

As wildfires burn in Northern California, World Central Kitchen is there, providing emergency food relief. Likewise in Spain, it has responded to devastating wildfires that flared in July. You’ll find WCK in Ukraine, feeding countless souls affected by Russia’s brutal invasion. Whether it’s in response to natural disasters or manmade catastrophes, World Central Kitchen springs […]

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When was World Central Kitchen founded?

World Central Kitchen was founded in 2010.

Where is World Central Kitchen’s headquarters?

World Central Kitchen’s headquarters is located at 655 New York Ave NW, Washington.

What is World Central Kitchen’s latest funding round?

How much did World Central Kitchen raise?

Who are the investors of World Central Kitchen?

Investors of World Central Kitchen include Performance Food Group.

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Режиссер фильма о Бонде приехал на Украину для работы волонтером

Американский режиссер Кэри Фукунага, известный по сериалу «Настоящий детектив» и последнему фильму из франшизы о Джеймсе Бонде «Не время умирать», присоединился к команде благотворительной ассоциации World Central Kitсhen для работы волонтером на Украине. Об этом кинематографист рассказал на своей личной странице в социальной сети Instagram (признана в России экстремистской и запрещена).

World Central Kitchen занимается гуманитарной помощью пострадавшим на фоне «спецоперации»* России на территории Украины. Как рассказывает Фукунага в соцсетях, в настоящий момент он развозит по Украине еду для нуждающихся вместе с поваром Хосе Андерсом. Также в Instagram он рассказывает о людях, с которыми познакомился в Ирпене, Львове, Киеве и других городах страны и волонтерах, помогающих им.

По словам режиссера, недавно команда благотворительного проекта вместе с Хосе Андерсом приезжала в Бучу, куда доставила 6000 кг продуктов и 600 горячих обедов. Ранее на Украину прибыл американский актер Шон Пенн для съемок документального фильма о «спецоперации». В рамках работы над проектом он встречался с президентом страны Владимиром Зеленским 25 февраля.

*Согласно требованию Роскомнадзора, при подготовке материалов о специальной операции на востоке Украины все российские СМИ обязаны пользоваться информацией только из официальных источников РФ. Мы не можем публиковать материалы, в которых проводимая операция называется «нападением», «вторжением» либо «объявлением войны», если это не прямая цитата (статья 53 ФЗ о СМИ). В случае нарушения требования со СМИ может быть взыскан штраф в размере 5 млн рублей, также может последовать блокировка издания.

Содержание

Помощь при стихийных бедствиях

С момента основания НПО организовал питание в Доминиканской Республике, Никарагуа, Замбии, Перу, Кубе, Уганде, Багамах, Камбодже и США. [3] [4] [5]

Реакция на ураган Мария в Пуэрто-Рико

Хосе Андрес возглавил усилия по оказанию помощи при стихийных бедствиях в Пуэрто-Рико после Ураган Мария в 2017 году. Его усилия по оказанию помощи натолкнулись на препятствия со стороны FEMA и правительственные бюрократы, поэтому вместо этого «мы только начали готовить». [6] Он организовал массовое движение поваров и волонтеров для налаживания связи, поставок продуктов питания и других ресурсов и начал подавать еду. Андрес и его организация World Central Kitchen (WCK) [7] обслужили более двух миллионов обедов в первый месяц после урагана. [8] [9] [10] WCK получила два краткосрочных контракта с FEMA и обслужила больше обедов, чем Армия Спасения или красный Крест, но его заявка на долгосрочную поддержку была отклонена. [11] [12] WCK разработала центры обеспечения устойчивости на острове и установила массив гидропанелей в теплице в Сан-Хуане для обеспечения безопасной питьевой водой. [13]

За свои усилия в Пуэрто-Рико Андрес был назван Гуманитарным агентством года 2018 Фонд Джеймса Берда. [14] Он написал книгу об опыте под названием Мы накормили остров: правдивая история восстановления Пуэрто-Рико, по одной порции за раз. [15]

В августе 2017 года WCK координировал усилия с Американским Красным Крестом и работал в Хьюстоне, штат Техас, после Ураган Харви. [16]

WCK работала в Южной Калифорнии в округе Вентура в декабре 2017 г. Томас Файр для оказания помощи пожарным и службам быстрого реагирования, а также для обеспечения продуктами питания семей, пострадавших от пожаров. [17]

Кухня для гавайских общин, пострадавших от извержение вулкана в июне 2018 г. был создан. [1]

В сентябре 2018 года WCK работал в Южной Каролине после Ураган Флоренция. [18]

В ноябре 2018 года WCK и Андрес объединились с поварами. Гай Фиери, и Тайлер Флоренс, и местные Sierra Nevada Brewing Company довести ужин в честь Дня Благодарения до 15000 человек Костер выжившие в округе Бьютт, Калифорния. [19] [20]

В январе 2019 года WCK и Андрес открыли ресторан на Пенсильвания-авеню, Вашингтон, округ Колумбия, чтобы накормить федеральных служащих, уволенных во время отпуска. временное прекращение работы правительства. [21]

В сентябре 2019 года WCK и Andrés открыли кухни на Багамах, чтобы накормить людей после Ураган Дориан. [22] В октябре они помогли в округе Сонома, Калифорния, работая с местными поварами, такими как Гай Фиери, вовремя Kincade Fire. [23]

COVID-19 ответ

В начале марта 2020 г. Великая принцесса круизный лайнер находился на карантине возле Сан-Франциско из-за COVID-19 пандемия. [24] WCK в сотрудничестве с Управляющая компания Bon Appetit, накормил тысячи застрявших пассажиров ок. неделю, пока прорабатывалась логистика. [24] Во время кризиса было подано более 50 000 обедов. [24]

В середине марта 2020 года Андрес превратил восемь своих ресторанов в Нью-Йорке и Вашингтоне, округ Колумбия, в бесплатные бесплатные, чтобы поддержать клиентов, пострадавших от кризиса COVID-19. [25]

В апреле 2020 года Андрес сотрудничал с Вашингтон Нэшнлс и World Central Kitchen, чтобы использовать стадион команды в Вашингтоне, округ Колумбия, в качестве кухни и пункта раздачи бесплатных обедов. [27]

World Central Kitchen

About

A hot plate of food when it’s needed most. For people fighting or fleeing disasters, we are here.

Learn more

Ten years ago, my wife Patricia and I had a big dream to start World Central Kitchen. We envisioned an organization that would create smart solutions to hunger and poverty, and for many years we saw an amazing impact through our clean cookstoves initiative, culinary training programs, and social enterprise ventures that empower communities and strengthen economies. But we had no idea we would one day be answering the call in Puerto Rico and around the world – “Food First Responders” serving millions of meals each year. In the process, we learned that a small NGO can change the world through the power of food.

Last year, WCK activated in response to dozens of disasters — some of them natural, and some man-made. From serving children in the shelters on our border with Mexico to making deliveries by lamplight to those keeping watch over beaches in Indonesia, our fight to feed the hungry has taken us to more places than we ever expected.

At the same time, WCK continues planting roots in the communities where we work. Our Plow to Plate program is helping to create food resiliency in the face of future disasters. In Haiti, aspiring chefs are obtaining the skills and confidence they need to elevate their careers and the country’s tourism sector.

With your help, we have shown that there is no place too far or disaster too great for our chefs to be there with a hot plate of food when it’s needed most.

I hope you’ll dream with us as we envision a world where there is always a warm meal, an encouraging word, and a helping hand in hard times. Thank you for taking this journey with us.

Join me in fulfilling the inspiring words of John Steinbeck: Wherever there’s a fight so hungry people may eat, we will be there.

We must be there.
— Jose Andres, founder

World Central Kitchen Incorporated

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Nonprofit Overview

Mission: Using the power of food to empower communities and strengthen economies.

Programs: World Central Kitchen uses the power of food to empower communities and strengthen economies. After WCK has led a food relief activation and the emergency is over, we sometimes make an ongoing commitment when we feel we can successfully address chronic food system challenges with our unique mix of talents and resources. Through locally led approaches, our long-term programs advance human and environmental health, offer access to professional culinary training, create jobs, and improve food security for the people we serve. Our long-term work began after the devastating 2010 earthquake in Haiti, with the belief that food can be an agent of change in distressed communities. From the very beginning вЂ” as our founder Chef JosГ© AndrГ©s witnessed the terrible health and environmental impacts of preparing meals on open wood and coal fueled fires вЂ” Clean Cooking has been a core program area. Through Food For Thought, WCK has built or rehabilitated 150 school and other community kitchens in Haiti and Guatemala and aims to bring this effort to other countries soon. We are also working to advance the clean cooking sector as a whole by supporting institutional activities and programs via our in-country partners to increase adoption at the community and household level. Through our profile and human and capital resources, we aim to ensure that greater numbers of women all around the world have affordable access to safer and cleaner cooking solutions in their homes and small businesses. Finally, Sink to Stove complements the clean cooking program with food safety and sanitation training by culinary professionals to school cooks in underserved communities. To date, WCK has trained more than 520 school cooks responsible for feeding more than 65,000 students in Haiti, Guatemala, Nicaragua, Costa Rica, and Honduras. Ecole des Chefs is a culinary school in Port-au-Prince, led by one of the most respected chefs in Haiti, Mi-Sol Chevallier. Each year, more than 40 students graduate from the program with the skills and confidence they need to begin their careers as professional chefs in local hotels and restaurants. And coming soon, our newest education offering will be a Chef Relief Training program that will certify culinary professionals in WCKвЂ™s unique methodology of emergency food response. Finally, after serving nearly 4 million meals in the aftermath of Hurricane Maria, WCK conducted an agricultural assessment of Puerto Rico and determined that the best way to continue вЂњfeeding an islandвЂќ was by supporting Puerto RicoвЂ™s smallholder farmers. Our Plow To Plate program aims to increase food security in Puerto Rico by providing funding, training, and networking opportunities to smallholder farmers and businesses that support local agriculture.

Community Stories

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Donated to World Central Kitchen wck.org just now, greeting refugees (including Black and LGBTQ+ refugees, if they can get to and across the borders) on the Ukraine borders, Poland, Hungary and Romania. These wonderful people are providing hot meals to all in these very cold and stressful conditions. Please help.

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Captainjimmy General Member of the Public 03/01/2022

If something bad is going on These people show up and feed people I will definitely send them some money

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drew67 General Member of the Public 09/22/2018

World Central Kitchen of FL was in Pembroke, NC to assist with flood victims in our area & others being displaced. There assistance was appreciated more than they know. Thank You.

The Story Behind the José Andrés Nonprofit Serving Hurricane Dorian Victims

World Central Kitchen is on the ground in the Bahamas — serving meals as they did in Puerto Rico, Haiti, and Houston

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Update: 9/4/2019, 11:45 a.m.: This story was originally published November 10, 2017. It has been updated throughout to reflect the latest information.

Nearly two years since José Andrés’s nonprofit World Central Kitchen made headlines for its efforts in Puerto Rico, it’s on the ground leading disaster relief in the Bahamas. Andrés and other members of the World Central Kitchen team landed in Nassau days before Hurricane Dorian made landfall on September 1 as a category 5 storm, the second most powerful Atlantic storm ever recorded. Since then, WCK has provided regular updates that cover their efforts to feed those affected and provide a window into the “catastrophic damage” Dorian left behind.

This isn’t the first time the nonprofit has exceeded its mission to provide meals in the wake of natural disasters. This past winter, the nonprofit that aims to change the world “through the eyes of a chef” began feeding furloughed workers during President Donald Trump’s record-setting partial government shutdown, going beyond the traditional definition of disaster relief.

World Central Kitchen’s work in Puerto Rico, where it served more than 3.6 million meals, brought it into public consciousness, but the nonprofit’s work started years before Hurricane Maria. Here’s the backstory on the chef-led organization that almost single-handedly fed Puerto Rico, and may end up doing the same in the Bahamas.

World Central Kitchen’s origin story

Andrés was inspired to found World Central Kitchen in 2010. After a 7.0 magnitude earthquake hit Haiti that year, the chef traveled to the country to work with other nonprofit organizations to install clean cookstoves in the region. In 2011, he joined the Global Alliance for Clean Cookstoves, a UN foundation launched in 2010 by then-Secretary of State Hillary Clinton, as culinary ambassador. In an announcement of his new role he said that he “went to Haiti to assist in humanitarian relief efforts, and saw that the grinding poverty they live with day-to-day had been exacerbated by dirty cooking conditions in overcrowded and unsafe tent cities.” While in Haiti, he also fell in love with country and, naturally, wanted to do more.

At the time, Andrés was chairman of the hunger-fighting nonprofit DC Central Kitchen and on the boards at some other NGOs, but he didn’t see what he was looking for in the international development world — essentially, “an organization that really focused on empowerment and not just feeding,” according to current World Central Kitchen executive director Brian MacNair. Andrés approached DC Central Kitchen with his idea for a new nonprofit. “He said, ‘Hey, I want to start my own organization called World Central Kitchen, tipping my hat to DC Central Kitchen. It’s an empowerment organization,’” MacNair says. “I didn’t think he’d do it.”

After it became clear that Andrés was in fact serious about creating an international empowerment nonprofit, MacNair came on in 2012. He helped streamline World Central Kitchen’s mission to focus on four distinct areas: education, health, jobs, and social enterprise. But unlike other organizations that offer global aid, World Central Kitchen would answer these needs with chefs. “There’s a lot of chefs that are doing good work, but an organization on the ground, kind of like a chefs’ network, didn’t exist and still doesn’t,” MacNair says.

Chef David Destinoble, center, a member of World Central Kitchen’s chef network Photo: Courtesy World Central Kitchen

How it works

In 2013, World Central Kitchen established its “chef network,” which now includes 140 professional chefs. The vision was for a kind of “chefs without borders” program where chefs would enact positive change, globally, using knowledge and resources related to their professions.

The majority of the organization’s work directly addresses either education, health, job creation, or social enterprise all over the world. It builds working kitchens in public schools to ensure children are eating in school, thus encouraging them to go. The organization promotes health by teaching food safety and installing clean cookstoves. And to create jobs, World Central Kitchen establishes culinary schools, which also boost the hospitality industry and stimulate the economy in the areas where it is active — starting with Haiti.

World Central Kitchen in Haiti

World Central Kitchen started with Haiti, where most of the nonprofit’s activity still takes place today. There are currently five active, ongoing initiatives in the country, according to MacNair, including a culinary school in Port-au-Prince, a bakery and restaurant in Croix-des-Bouquets that generate revenue for an orphanage, and “Haiti Breathes,” a campaign to convert Haiti’s school kitchens from using solid fuels to liquid petroleum gas to promote cleaner air.

In 2016, World Central Kitchen converted 50 school kitchens to propane stoves as part of Haiti Breathes and set out to build 40 new school kitchens by 2019, according to its annual report.

The organization also engaged in social enterprise initiatives. For example, in Jacmel, it invested in a fish processing plant to increase the salaries of the families that work there.

José Andrés doing work for World Central Kitchen Photo: Courtesy World Central Kitchen

World Central Kitchen Across the Globe

In addition to Haiti, World Central Kitchen has operated in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda, Cambodia, and elsewhere. According to MacNair, the group responds to requests from nonprofits and government organizations to build school kitchens and conduct sanitation training, but it also supports smaller projects in line with its four goals on a case-by-case basis.

World Central Kitchen helps a group of women in the Dominican Republic market the honey that they harvest. In Nicaragua, it invested in a coffee roasting facility and works with fellow empowerment organization Fabretto to renovate school kitchens.

Disaster and hurricane relief

In October 2016, when Hurricane Matthew hit Haiti, killing more than 900 people, World Central Kitchen was on the ground and distributed 15,000 meals from a mobile kitchen. This marked the beginning of the organization’s disaster relief efforts.

In August 2017, Andrés flew to Houston to feed people after Hurricane Harvey flooded the city. There, World Central Kitchen mobilized food donations and activated its network of chefs to feed people in need of support. But, it wasn’t until Hurricane Maria struck Puerto Rico that fall that disaster relief became the fifth part of World Central Kitchen’s official mission.

As with Hurricane Harvey in Houston, Andrés flew to Puerto Rico days after Hurricane Maria made landfall. Andrés and his network of chefs, which he acknowledged on Twitter with #ChefsForPuertoRico, established kitchens across the island, and the visibility of these efforts allowed World Central Kitchen to secure donations and private funding, crucial to feeding people left without food, clean water, and electricity. Although World Central Kitchen fulfilled a FEMA contract in Puerto Rico, it’s this private funding that will allow the group to feed people through Thanksgiving.

José Andrés in Puerto Rico Photo: World Central Kitchen / Facebook

“Puerto Rico just took us by storm,” MacNair says. “We grew 500 percent as an organization overnight.” World Central Kitchen is currently in the process of hiring staff to focus solely on disaster relief “because, clearly, we are chef relief now. We are disaster relief now,” MacNair adds.

This new focus on disaster relief means that there will be more opportunities for World Central Kitchen’s 140 chef volunteers to help out on the ground. Between 20 and 30 chefs from the network flew to Puerto Rico, according to MacNair, and he’s already thinking about how World Central Kitchen can be effective for the next natural disaster: “We’re packaging up exactly what we learned from Puerto Rico, and we will staff accordingly and be ready for the next hurricane season.”

#ChefsForFeds

In the time since World Central Kitchen pared down its efforts in Puerto Rico, it responded to natural disasters in Indonesia, Guatemala, and California, and the nonprofit has also started to react to crises that are more manmade in nature: Late last year, World Central Kitchen started feeding refugees in Tijuana, Mexico, and on January 16, it opened a pop-up kitchen in D.C. to provide free meals to U.S. government employees who went without paychecks during the partial government shutdown began December 22, 2018.

The nonprofit’s response to the shutdown, which World Central Kitchen dubbed #ChefsForFeds, isn’t ending there. In a video posted to Twitter January 19, Andrés announced that World Central Kitchen would expand to serve furloughed workers nationwide. “We believe this is a national food emergency and we will be there for the American federal workers,” he said. And on January 21, Andrés announced that World Central Kitchen would also establish a resource center in D.C. to provide supplies like groceries, diapers, and pet food.

“This is our action to make sure nobody will be hungry,” Andrés said in the January 19 video. “President Trump, what are you doing about it?”

World Central Kitchen and Hurricane Dorian

The World Central Kitchen team is consistently stationed at locations around the globe. In recent months, they’ve served 130,000 meals to refugees in Venezuela and 365,000 meals to victims of Cyclone Idai in Mozambique. Andrés isn’t always the face of these efforts, but soon after forecasts predicted that Hurricane Dorian would have devastating effects in the Bahamas, Andrés announced that he would be heading there to lead his nonprofit’s disaster relief work.

In the days since, Andrés and his team have flown to the Bahamas’s hard-hit northern islands to deliver food from their headquarters in Nassau. Their plan is to eventually set up kitchens at mapped locations, but in the meantime the team is making thousands of sandwiches to distribute to areas that no longer have grocery stores standing. As they’ve done for past disasters, the World Central Kitchen Twitter feed and Andrés’s personal Twitter have provided reliable updates on the situation on the ground.

Already, WCK has delivered thousands of sandwiches via helicopter, and a ship carrying 20,000 more meals is on its way. “The most important is not to cook, but food distribution,” Andrés told CNN’s Anderson Cooper.

Reporting in after a long day on Abaco and visiting Green Turtle Cay, where all 550 people survived! We @WCKitchen brought hot meals and heard incredible stories. They need a few things, but otherwise are okay!! #ChefsForBahamas pic.twitter.com/sqrPmEbYmx

Hurricane Dorian is still active, and as the storm approaches the Carolinas, World Central Kitchen is in place and ready to mobilize.

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Содержание

Помощь при стихийных бедствиях

Реакция на ураган Мария в Пуэрто-Рико

Кухня для гавайских общин, пострадавших от извержение вулкана в июне 2018 г. был создан. [1]

В сентябре 2018 года WCK работал в Южной Каролине после Ураган Флоренция. [18]

COVID-19 ответ

Quick Links

Support World Central Kitchen with All Within My Hands

Please join us in supporting World Central Kitchen’s work aiding in the humanitarian crisis in Eastern Europe, as over four million Ukrainian citizens have fled their country.

How can you join us? Starting today through May 31, the Metallica.com store will feature exclusive merchandise for sale, along with some of your favorites, and donate all proceeds to WCK. Our friend, artist Andrew Cremeans, has stepped up once again and created a one-of-a-kind piece just for this campaign, and you may pre-order the shirt starting today. Keep watching the store for other exclusives and additional merchandise, all benefiting this campaign.

The coming two months will be filled with plenty of activity, including the popular (and exciting!) Local Chapter Fundraising Competition, which will start on May 2 and run for one month. We’ll also have auctions and raffles, including the guitars James and Kirk will be playing the National Anthem on at Metallica Night with the San Francisco Giants on May 24.

If you simply would like to contribute, please visit the AWMH donation page and choose the World Central Kitchen Ukraine Relief Fund from the drop-down menu. Remember, all funds raised will go directly to WCK; AWMH does not use a penny of your donations to cover expenses.

A few words about our recipient: World Central Kitchen believes that food is a universal human right. Their #ChefsForUkraine campaign is doing incredible work to fulfill this mission, and since February 24, over 5 million meals have already been served to refugees across six countries. They work fast and are nimble, and what they do speaks to the heart of our mission in the fight against hunger.

As we extend our Month of Giving into two Months of Giving, we’ll continue to keep you posted about our progress, new ways you can help, and provide information about the work that WCK is doing with their boots on the ground. We truly appreciate all of your support in our efforts to give back. When the Metallica Family comes together for a cause, the positive impacts on individual lives are extraordinary.

Metallica: поддержите World Central Kitchen с помощью «Все в моих руках»

Рок-группа Metallica помогает Украине. Пожалуйста, присоединяйтесь в поддержку работы World Central Kitchen по оказанию помощи в гуманитарном кризисе в Восточной Европе, поскольку более четырех миллионов граждан Украины покинули свою страну.

Как вы можете присоединиться к нам? В магазине metallica.com с сегодняшнего дня и до 31 мая будут продаваться разные эксклюзивные, любимые товары и все вырученные деньги будут переданы WCK. Наш друг, художник Эндрю Креминс, снова выступил в поддержку и создал единственную в своем роде вещь специально для этой кампании. Вы можете предварительно заказать рубашку и другие товары, начиная с сегодняшнего дня. Продолжайте следить за магазином, чтобы найти другие эксклюзивы и дополнительные товары, которые принесут пользу этой кампании.

Предстоящие два месяца будут наполнены множеством мероприятий, в том числе популярным и захватывающим конкурсом по сбору средств, который начнется 2 мая и продлится один месяц. У нас также будут аукционы и розыгрыши, в том числе гитары, на которых Джеймс и Кирк будут исполнять национальный гимн на вечере Metallica Night с San Francisco Giants 24 мая.

Если вы просто хотите внести свой вклад, посетите страницу пожертвований AWMH и выберите в раскрывающемся меню фонд помощи Украине World Central Kitchen. Помните, что все собранные средства пойдут напрямую в WCK. AWMH не использует ни копейки ваших пожертвований для покрытия расходов.

Несколько слов о получателе: World Central Kitchen считает, что еда — это универсальное право для каждого человека, который в этом нуждается. Их кампания #ChefsForUkraine проделывает невероятную работу для выполнения этой миссии и с 24 февраля беженцам в шести странах уже раздали более 5 млн. обедов. Они работают быстро и ловко и то, что они делают, говорит о сути нашей миссии в борьбе с голодом.

По мере того как мы продлим наш месяц благотворительности до двух месяцев, мы будем держать вас в курсе всех событий, новых способов благотворительности. Вы сможете принять участие в благотворительности и мы предоставим информацию о работе, которую WCK выполняет своими силами на земле. Мы искренне ценим всю вашу поддержку. Metallica объединяется ради доброго дела, позитивное влияние на жизнь делает людей невероятными.

Проект World Central Kitchen разрушен в Харькове

В Харькове во время российских обстрелов был разрушен ресторан благотворительного проекта World Central Kitchen американского селебрити – шефа Хосе Андреса.

В США у Андреса десятки ресторанов, включая с двумя мишленовскими звездами minibar в Вашингтоне.
В 2015 году в мексиканском Oyamel в Вашингтоне день рождения праздновала Мишель Обама.
В 2016 у Андреса должен был открыться ресторан во вновь построенном Трамп – отеле в столице, но после заявлений кандидата в президенты Трампа о том, что все мексиканцы – насильники и преступники, Хосе Андрес разорвал контракт с отелем, объяснив, что ни посетителям, ни сотрудникам, среди которых много мексиканцев и эмигрантов, не будет комфортно находиться в отеле Трампа.

Сам Хосе Андрес – иммигрант из Испании.

Благотворительный проект World Central Kitchen Андрес организовал для того, чтобы обеспечивать еду в зонах стихийных бедствий и военных конфликтов.
Нейт Мук, генеральный директор организации из округа Колумбия, в субботу утром опубликовал в Твиттере видео с места происшествия и написал в сообщении: «Объявление, которое, как я надеялся, мне никогда не придется делать. Я в ресторане @WCKitchen в Харькове, где менее 24 часов назад встречался с их потрясающей командой. Сегодня в ресторан прилетела ракета. 4 сотрудника были ранены. Такова реальность: приготовление пищи — это героический подвиг».

Во время бомбежки ресторана WCK пострадали 4 человека, никто из сотрудников не погиб, рассказал СЕО компании Нейт Мук.

World Central Kitchen заявила, что с начала конфликта доставила 11 миллионов обедов, причем более половины из них в Украине.

Организация также раздавала еду беженцам в Польше, Венгрии, Молдове, Румынии, Словакии и Испании. Проект WCK объединился с местными ресторанами и другими предприятиями общественного питания, чтобы обеспечить питание на пограничных переходах, в приютах и других местах.

Несколько поваров из Вашингтона помогали Андресу и его организации в Украине и за ее пределами в течение последних двух месяцев, в том числе Эрик Брунер-Янг из Maketto и Дэвид Гуас из Bayou Bakery, совершавшие поездки в Польшу, чтобы помочь накормить беженцев.

Содержание

Помощь при стихийных бедствиях

Реакция на ураган Мария в Пуэрто-Рико

Кухня для гавайских общин, пострадавших от извержение вулкана в июне 2018 г. был создан. [1]

В сентябре 2018 года WCK работал в Южной Каролине после Ураган Флоренция. [18]

COVID-19 ответ

World Central Kitchen

Mission Statement

World Central Kitchen (WCK) uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response through its work helping devastated communities recover and establish resilient food systems. We’ve served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States. WCK’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries and small food businesses while also providing training and networking opportunities. Learn more at wck.org.

Why Donate Bitcoin to World Central Kitchen?

WCK’s first crypto campaign was launched with Slim Jim on April 20, 2021. We did good then and we want to do more good with you! Donating crypto translates to WCK serving more meals to people in need.

Save on your Taxes by Donating Crypto

Why Donate Crypto Directly? Taxes!

There’s a reason high net worth individuals tend to donate property instead of cash. Donating cryptocurrency directly to a 501c3 nonprofit is more tax efficient and can save you money.

The IRS classifies cryptocurrency as property for tax purposes which means it is typically the most tax efficient way to support your favorite cause. When donating crypto, you receive a tax deduction for the fair market value of the crypto, and you avoid the capital gains tax you would have incurred if you had sold the crypto and then made a donation. That means you’re able to donate more, as well as deduct more on your tax return. The difference? Sometimes more than 30%.

If you provide an email, you will automatically receive a tax receipt after donating.

TAX ID: 27-3521132

Organization Type USA: 501(c)3

World Central Kitchen restaurant destroyed in Kharkiv

A restaurant operated by celebrity chef José Andrés’s non-profit World Central Kitchen (WCK) was destroyed by a missile strike in Kharkiv, Ukraine on Saturday, officials said.

WCK CEO Nate Mook shared a video from the site that highlighted extensive damage around the building that housed the restaurant.

Mook said in a video on Twitter that staff members were wounded, adding that nobody was killed in the restaurant but “we are told that one person was killed in this strike.”

He also said that the missile strike was a “big hit” and showed the shells of burnt cars, debris and the carnage around the neighborhood.

“Just a tremendous amount of carnage left behind for no reason. In this area, there are offices there are residences. People live here. People work here people cook here and it’s absolutely horrific brutality,” Mook said.

He added that this is the reality for so many in Ukraine right now.

“Coming to work, cooking for people that are hungry is an immense act of bravery.”

In another tweet, he added that the restaurant team is moving all food products and non-damaged equipment to another kitchen location in Kharkiv.

“The injured staff are doing well—and all the team here wants to continue cooking,” he said.

“To everyone caring and sending good wishes to the team in Kharkiv, thank you, the injured are fine, and everyone is ready and willing to start cooking in another location,” he said. “All our friends are TRUE heroes! Many ways to fight, we do it with food!”

Andrés also said that “Russian attacks must stop against civilian buildings and markets and churches and schools.”

He told CNN last month that his non-profit organization has provided more than 4 million meals to refugees since Russia launched its invasion of Ukraine more almost two months ago.

World Central Kitchen aims to establish feeding systems in disaster and war zones.

Фонд Damm и World Central Kitchen объединились для оказания помощи украинским беженцам

Это стало возможным благодаря участию мадридского шеф-повара Пепы Муньоса и Алисии Руис Йебра, координатора World Central Kitchen в Испании.

Damm и World Central Kitchen оказывают помощь беженцам с Украины.

В минувшие выходные Фонд Damm через неправительственную организацию World Central Kitchen (WCK) передал еду и напитки Центру приема, ухода и направления в Посуэло-де-Аларкон (Мадрид), чтобы удовлетворить основные потребности всех тех людей из Украины, которые были вынуждены покинуть свою страну, спасаясь от войны.

Пожертвование стало возможным благодаря участию шеф-повара Пепы Муньос из Мадрида и Алисии Руис Йебра, координатора World Central Kitchen в Испании.

Кроме того, Фонд Damm под председательством Деметрио Карселлера Арсе пожертвовал 6000 евро напрямую общественной организации шеф-повара Хосе Андреса, которая с начала военного наступления поддерживает местные рестораны в приготовлении еды и ее последующей раздаче среди граждан Украины, благодаря сотрудничество тысяч добровольцев.

Организация также сотрудничает с инициативой «Тапас во имя мира», которая зародилась в ресторанах Барселоны и уже распространяется по всей стране. При каждом приеме пищи каждый посетитель может добавить на счет 1 евро, который пойдет непосредственно в World Central Kitchen.

How chef José Andrés is supporting Ukrainians at a time of war: ‘Feeding is the best form of fighting’

The restaurateur and humanitarian tells Clémence Michallon how he and his organization World Central Kitchen have worked to provide meals to refugees and to those who have remained in Ukraine

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José Andrés has worked with World Central Kitchen, the nonprofit he created, to provide meals to Ukrainian people

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This story was originally published in March 2022

Within hours of Russia’s invasion of Ukraine, José Andrés got to work. The chef and humanitarian traveled to the border and, through his nonprofit World Central Kitchen, started setting up a supply chain to provide meals to Ukrainian people. “I have always believed in the power of food to change the world,” he tells The Independent. “And in this situation, a plate of food cannot be the thing that solves the war, but maybe it can bring some comfort and hope, some light during a long and difficult journey.”

For three weeks now, Andrés and World Central Kitchen have shared updates from the ground. The organization has partnered with local restaurants, caterers, and food trucks to feed people at border crossings, shelters, and other communities. As of 14 March, it said it had served more than one million meals across Ukraine, Poland, Romania, Hungary, and Moldova, working with more than 110 suppliers in 58 cities. It has also provided both hot meals and bulk food products, such as produce and dry goods, to restaurants in Ukraine.

“We are watching, in real time, one of the fastest growing refugee crises in modern history, and each person who is leaving home has their own story, their own life, their own families who rely on them,” Andrés says. “This is why I needed to go, and to have the women and men of World Central Kitchen do everything they could do to help. The people of Ukraine, we are one with them. Everyone in the world is Ukrainian right now.”

Andrés and his team began their work in Poland. The first time they crossed the border to Ukraine, Andrés says, was on foot, carrying fruit and other food to feed people waiting in line to cross over from Ukraine into Poland. “We were in touch with officials on all sides, including the US government, to make sure we were doing it safely and legally,” Andrés says.

In Ukraine, World Central Kitchen has set up a site in Lviv, and has “tents at two railway stations to feed people as they arrive by train, coming all day and night from other parts of the country”.

“There has of course been a lot of security on the Ukraine side of the border, on the road to Lviv and inside the city,” Andrés says. “It is in the west, currently miles away from the war itself, but when you’re there, you can feel that the city is getting ready for something, they are getting prepared. So to reach it, there are a lot of border controls, a stop every few kilometers, which is understandable to make sure that no one is bringing anything dangerous. This is what is so disturbing about war, the uncertainty of something coming, we can feel it in the atmosphere that there are terrible things happening in the rest of the country.”

Supply has been a challenge. World Central Kitchen uses compostable utensils and plates, which have been hard to get hold of. But the organization, which was created in 2010, has years of experience providing relief, having done so in the wake of natural disasters such as Hurricane Maria in 2017 and the 2018 Kilauea volcano eruption, and during the Covid pandemic. “Supply chain issues are making this more difficult,” Andrés says, “but we have been dealing with these issues for a long time and have a very strong logistics and procurement team, so we always find a way.”

Andrés and his team have managed to serve a variety of warm meals. “It’s been so cold, let me tell you, so we have been focusing on hot, comforting traditional dishes,” he says. “Żurek is a traditional Polish soup with white sausage, smoked meat and sour fermented rye flour. We’ve made other rich stews with chicken and beef, with meatballs, with potatoes, with mushrooms and cabbage. Everywhere we are serving hot tea. A small girl at one of the shelters told our team that her favorite food is buckwheat stew with chicken wings … so that’s what we made for her and the other families staying at the shelter.”

“To me, feeding is the best form of fighting,” he adds. “This is why we are building longer tables and gathering more and more people to sit at them, to share this belief.”

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World Central Kitchen has partnered with others, such as a restaurant called Marinela in Ștefănești, Romania. Pictured are chicken soup, pilaf with sausage, and chicken with polenta prepared by Marinela

One of the most difficult things Andrés has witnessed on the ground is “the many, many goodbyes of fathers and their families”, as most Ukrainian men between the ages of 18 and 60 have been banned from leaving the country.

“The media is talking about this but when you see it in person, day after day, moment after moment, it breaks your heart again every time,” he says. “The men are doing something brave and noble for their country, but to see them leaving their families – as a father, I cannot imagine. It brings tears to my eyes.”

People leaving Ukraine, he says, “are escaping tragedy to reach a place of uncertainty.” “We have seen this in other places in the world, the huge burden it places on a mother, on a grandmother, a sister or a brother, to leave everything behind and have the faith that things will be okay,” he says. “But what they are leaving behind might be even worse – people are waiting for over 24 hours to even get to the checkpoint, then they board a bus and move on to the next point in their journey. But they would rather be far away than to see what will happen to their beautiful country.”

Andrés finds hope in the belief that “everyone – those that leave, those that stay – is looking forward to a time, hopefully in the very near future, where there will be peace and they can once again come together. We must have faith.”

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1 /2 How chef José Andrés is supporting Ukrainians at a time of war

How chef José Andrés is supporting Ukrainians at a time of war

José Andrés has worked with World Central Kitchen, the nonprofit he created, to provide meals to Ukrainian people

World Central Kitchen

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How chef José Andrés is supporting Ukrainians at a time of war

World Central Kitchen

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Содержание

Помощь при стихийных бедствиях

Реакция на ураган Мария в Пуэрто-Рико

Кухня для гавайских общин, пострадавших от извержение вулкана в июне 2018 г. был создан. [1]

В сентябре 2018 года WCK работал в Южной Каролине после Ураган Флоренция. [18]

COVID-19 ответ

Quick Links

«It’s been just over three months since WCK first started supporting people displaced inside and outside Ukraine, serving nourishing meals and food kits to families throughout the region. We are so grateful to the incredible Metallica Family for supporting our efforts. Food and community are at the core of our efforts, and our work is only possible with friends like Metallica. There is still a lot to do – the destruction is immense – but WCK will keep showing up for those who need us.»
– Nate Mook, CEO of World Central Kitchen

Thank you to everyone who had a hand in this achievement. Whether you participated in an auction or sweepstakes, attended a local event, or purchased a piece of Month of Giving merch in the Met Store, you made a difference.

Thank you to our new friend, artist Andrew Cremeans, for donating his time and talent to produce the design used for our official Month of Giving 2022 t-shirt. And thank you to the AWMH Boards of Directors and Advisors for matching dollars and ensuring 100% of donations go directly to WCK.

World Central Kitchen’s #ChefsForUkraine initiative continues to do the tangible work needed in and around Ukraine to serve millions. We are honored to have you join us and AWMH in supporting them in the fight against hunger. Like we always say, when we work together, the positive impacts we can make on individual lives are extraordinary.

Легендарная группа Metallica собрала миллион долларов в поддержку Украины

Средства были переданы благотворительной организации World Central Kitchen. Фото:metallica.com

Американская рок-группа Metallica собрала миллион долларов и передала их благотворительной организации World Central Kitchen, которая занимается организацией питания и раздачей продуктовых наборов для украинских беженцев.

Об этом говорится в сообщении, опубликованном 3 июня на сайте музыкальной группы. Сбор средств был анонсирован 6 апреля на странице фонда All Within My Hands Foundation. Непосредственно Metallica внесла первый взнос в размере $500 тыс.

«В апреле мы начали двухмесячную кампанию по сбору средств для World Central Kitchen и их инициативы #ChefsForUkraine и вместе мы достигли цели. Спасибо всем, кто приложил руку к этому достижению. Независимо от того, участвовали ли вы в аукционе или лотерее, посещали местное мероприятие или покупали мерч в магазине Metallica, вы сделали важное дело», — сказано в послании группы.

Генеральный директор World Central Kitchen Нейт Мук выразил благодарность музыкантам за поддержку. «Прошло чуть больше трех месяцев с тех пор, как World Central Kitchen впервые начал помогать людям, перемещенным в Украине и за ее пределами, раздавая питательные блюда и продуктовые наборы семьям по всему региону. Мы очень благодарны невероятной семье Metallica за поддержку наших усилий», — рассказал генеральный директор World Central Kitchen Нейт Мук.

Результаты world central kitchen

Последние

Рекордно высокие летние температуры в Европе и засуха, по прогнозам, приведут к самому низкому урожаю картофеля за последние годы, что может стать причиной роста цен на картофель фри, сообщает Reuters со ссылкой на исследование World Potato Markets.

ВСУ обстреляли центр Донецка. Есть погибшие и пострадавшие. В штабе территориальной обороны ДНР также сообщили, что из-за артобстрелов повреждена гостиница Central и здание администрации главы республики, там начался пожар

Первый сухогруз с украинской пшеницей прибыл в Стамбул по «зерновому коридору», согласованному Украиной с РФ и Турцией, сообщил турецкий телеканал TRT World. С 6 августа из портов Украины 18 грузовых кораблей вывезли более 438 тыс. тонн сельхозпродукции

Глава World Central Kitchen: средства на продовольственную помощь Украине тают, а зима приближается

‘Where is everyone?’ World Central Kitchen’s CEO talks to us from Ukraine

with research by Tobi Raji

An essential morning newsletter briefing for leaders in the nation’s capital.

Good morning. It’s Friday. We made it. Happy almost Nowruz to all who celebrate. Tips, comments, recipes? You know the drill: earlytips@washpost.com. Have a great weekend and see you on Monday.

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Nine questions for … World Central Kitchen’s Nate Mook: Welcome back to our weekly interview feature in which we talk to lawmakers, D.C. fixtures, lobbyists, administration officials and otherwise interesting political types and do-gooders.

Mook is the chief executive of Chef José Andrés‘s nonprofit organization that creates community “kitchens” in conflict zones, places struck by natural disasters, etc. He’s been on the ground in Ukraine and Poland for more than three weeks now, managing WCK’s around-the-clock operation to feed those affected by the Russian invasion that has displaced more than 3 million people.

Amid intensifying Russian airstrikes, Mook spent the last 24 hours in Odessa, Ukraine — a city that has so far been largely spared the ravages of the invasion — before returning to Lviv. (Here’s how to give to WCK if you’re interested). This interview has been edited and condensed for length and clarity.

The Early: What is the drive from Odessa to Lviv like right now?

Mook: The day we arrived we could hear shelling and see anti-aircraft fire in the distance. I decided to drive down from Lviv to visit our WCK restaurant partners there, see the situation on the ground firsthand, and meet with the deputy mayor, who connected me with the guy who is overseeing humanitarian coordination for the city.

We have started sending 18-wheelers filled with food to a warehouse the city set up as a humanitarian stockpile in case of attack. The drive itself was thankfully pretty uneventful. The road between Lviv and Uman is filled with vehicles headed west escaping the attacks — families in cars, buses filled with children. Headed east are military vehicles and trucks transporting goods. Gasoline can be hard to come by on this road, so you have to plan for that. We are taking security very seriously, and although I did drive our bulletproof SUV, we did not travel on any roads where Russian troops were moving.

I want to share what I saw in Odessa. As Ukraine’s third largest city and strategically critical with its port, I expected a lot of outside/international support to be there. Instead, I found a city largely left to fend for itself. City residents who remain are now volunteers of the civilian resistance, setting up a donation and food hub in the Odessa food market. Informal groups communicating over Telegram source medicine, supplies and ingredients to support local hospitals, seniors and the front lines of battle not far away.

There’s a curfew and any businesses still operating close around 5 p.m., so everything happens during the day. These local volunteers are true heroes. While I was on the ground, I was able to provide cash to help the purchase of ingredients locally, and we will keep sending trucks as long as it’s safe. The mayor’s office asked us to help get medicines in from Poland, which are now on the way. But where is everyone? There’s no U.N. presence or big international aid groups that I could see. I am very worried for Odessa right now, and if Odessa falls, I am worried for Ukraine.

The Early: What’s the hardest logistical challenge WCK is facing in Ukraine right now?

Mook: First is how spread out the need for food is. In Lviv, there is no central shelter like a convention center housing 15,000 people. Instead, dozens of universities and private businesses have turned into makeshift accommodation for families. So every day we have to get lunch and dinner (and sometimes breakfast!) out to 50 locations in the city. We have a hotline that people can call to request meals, and we usually add multiple new shelter locations each day. WCK is also serving meals at all eight border crossings into Poland, as well as crossings in Romania, Moldova and Hungary — plus shelters in cities like Warsaw and Krakow. Supply chain is also getting tougher by the day.

Sourcing food (meat, vegetables, rice, etc.) within Ukraine at the scale we need them isn’t always easy, so we are supplementing with trucks coming over from Poland daily There’s also the nonfood items like meal packaging, thermal boxes to transport food, etc. We now have three warehouses setup in Lviv for the operation there and to support our partners across a dozen other cities in Ukraine. The single biggest issue, though, is simply reaching hard-hit areas still under attack. Getting food into Kharkiv and Kyiv requires a lot of planning and coordination, and I’m worried they may get cut off soon.

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World Central Kitchen

Disaster relief [ edit ]

Since its founding, the NGO has organized meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda, The Bahamas, Cambodia, Ukraine, and the United States. [3] [4] [5]

Puerto Rico Hurricane Maria response [ edit ]

2017–2019 events [ edit ]

2020–present [ edit ]

In mid-March 2020, Andrés transformed eight of his New York City and Washington, DC restaurants into soup kitchens to support customers affected by the COVID-19 crisis. [24]

During April 2020, Andrés partnered with the Washington Nationals and World Central Kitchen to use the team’s stadium in Washington, DC, as a kitchen and distribution facility for free meals. [28]

HOW WORLD CENTRAL KITCHEN USED TWILIO TO PROVIDE QUALITY MEALS TO FAMILIES DURING THE PANDEMIC

World Central Kitchen is a non-profit organization founded by Chef José Andrés dedicated to providing quality meals in the wake of natural disasters and investing in long-term food solutions to create more resilient communities.

meals served during COVID-19

cities served in U.S., Spain, and Indonesia

restaurants and businesses supported

World Central Kitchen (WCK) was founded by Chef José Andrés following the devastating earthquake in Haiti in 2010. He envisioned an organization that could use the power of food to nourish communities and strengthen economies in times of need and beyond. Since its founding, WCK has grown to both provide immediate food relief after a disaster while also strengthening local food systems throughout the Carribean and Latin America.

Since its founding, the World Central Kitchen team has responded to disasters all over the world, serving more than 50 million meals to communities after both natural and man-made disasters. These disasters include hurricanes in Central America and the Carribean, wildfires in California, and earthquakes in Indonesia. While every emergency response is different, WCK has created an impactful playbook that enables them to act quickly to provide meals to people in need.

World Central Kitchen

Staying nimble and innovative

When the COVID-19 pandemic hit, everything changed. WCK was accustomed to serving community meals at a centralized location, often having to build their own field kitchen after storms or shakes destroyed structures and limited resources. With the pandemic, all infrastructure was intact, so WCK just needed to figure out how to use it. As is their nature, the WCK team quickly adapted. They put restaurants back to work, paying them to provide individual meals to people and families in need, simultaneously tackling the economic and humanitarian crises.

After many months of perfecting the process of their Restaurants For The People program, World Central Kitchen turned to Twilio to implement an SMS and voice solution. This system allows households to connect directly to local restaurants in New York City, Chicago, and Washington DC, ensuring that families heavily impacted by COVID-19 are able access fresh restaurant-prepared meals each day, without waiting in line.

“We realized that the infrastructure wasn’t damaged, so how do we activate it? While World Central Kitchen can’t be everywhere, restaurants were everywhere,” said CEO Nate Mook.

The nonprofit has always been connected with the food industry, relying on partnerships with chefs and restaurants to prepare meals in disasters. By working with their large network, WCK realized they could reach more communities by paying restaurants to start cooking again. WCK started the process on their own, then turned to Twilio for the tools and technology to make it happen on a more individualized level.

Неправительственная организация World Central Kitchen поможет украинским аграриям проводить посевную

Сегодня мир все лучше понимает, что без украинского зерна многие люди за пределами Украины будут страдать от голода. Среди тех, кто пытается предотвратить такой сценарий, – неправительственная организация World Central Kitchen. Об этом сообщила первая вице-премьер-министр, министр экономики Юлия Свириденко на своей странице в Facebook.

World Central Kitchen выросла из частной инициативы семьи Хосе и Патрисии Андрес. Испанцы по происхождению, они живут в США. В 2010 году, после сильного землетрясения, опустошившего Гаити, супруги начали помогать собственноручно приготовленными блюдами людям, потерявшим свои дома и средства к существованию. Сейчас это мощная организация, предоставляющая бесплатное питание десяткам миллионов людей, страдающих от последствий торнадо, землетрясений, извержений вулканов, эпидемий и других природных и техногенных катастроф во всем мире.

– Понимаете, еда – это не просто еда, которая утоляет голод, – говорит основатель World Central Kitchen Хосе Андрес. – Это тарелка надежды. Это говорит вам в самый темный час, что кто-то заботится о вас. Это подлинное значение комфортной пищи. Вот почему мы прилагаем усилия, чтобы готовить в условиях кризиса.

Сейчас волонтерская инициатива организации #ChefsForUkraine активно работает в Украине, снабжая готовыми блюдами людей, пострадавших в зоне боевых действий. Уже роздано несколько миллионов порций непосредственно в нашей стране. Также инициатива действует и в тех государствах, куда украинцы уезжают, спасаясь от войны.

На днях Юлия Свириденко встретилась с основателем World Central Kitchen и представителями украинского аграрного бизнеса. Обсуждались возможности объединения усилий государства и общественного сектора для помощи украинским аграриям в проведении посевной в условиях военного положения.

– Вместе мы планируем обеспечение продовольствием не только завтра, но и послезавтра, и не только в Украине, но и на Ближнем Востоке и Африке, ведь от успеха посевной в Украине зависит и мировая продовольственная безопасность, – отметила министр.

По словам Юлии Свириденко, World Central Kitchen готова подключить свои ресурсы и мощности, в частности, аккумулировать финансовую помощь для украинских сельхозпроизводителей, помогать в пополнении семенного фонда, закупать удобрения и агрохимикаты.

– В свою очередь, государство активирует другие важные рычаги поддержки аграрного бизнеса – через механизм беспроцентного кредитования для приобретения техники, семян, удобрений, горюче-смазочных материалов, пополнение оборотных средств и т.д., – заверила глава Минэкономики.

Metallica Selling 2022 T-Shirt to Benefit World Central Kitchen

Metallica continue to be one of the more charitable bands in rock and metal, and their latest venture has them sending funding to World Central Kitchen amidst this time of need during the war taking place in Ukraine.

But that’s just the beginning as now through May 31, the Metallica webstore will feature exclusive merchandise benefitting World Central Kitchen, including a special one-of-a-kind Metallica T-shirt created by Andrew Cremeans that is currently available for pre-order. The shirt, seen below, is 100 percent ring-spun cotton and provides a classic fit with a 7/8″ double-needle topstitched collar. Pre-orders are available here.

«The work that Chef José Andrés and the dedicated World Central Kitchen cooks do on the frontlines in a humanitarian crisis is nothing short of incredible. We are inspired, humbled, and beyond proud to support their teams currently in six European countries serving the millions of Ukrainians who have been forced to leave their homes. WCK represents everything that Metallica and our All Within My Hands foundation stand for by providing meals with dignity and hope worldwide,” says Metallica’s Lars Ulrich.

CEO of World Central Kitchen Nate Mook comments, “World Central Kitchen is grateful for Metallica and All Within My Hands Foundation’s support and belief in our mission. They share our belief that a plate of food is more than just nourishment; it’s hope and a sign that someone cares. Their support will allow us to continue to provide fresh and comforting meals to Ukrainians fleeing their homes as well as those staying in the country.”

Fans can keep watching the Metallica webstore for other exclusives and additional merchandise, with all the proceeds going to help this campaign. The local chapter fundraising competition will start on May 2 and run for one month — additional AWMH auctions and raffles will feature items including the guitars James Hetfield and Kirk Hammett will be playing during their performance of the National Anthem at Metallica Night with the San Francisco Giants on May 24.

For those wishing to just simply contribute, there is a donation page via the All Within My Hands Foundation website.

World Central Kitchen has turned their efforts to helping out with feeding refugees since the war between Russia and Ukraine started on Feb. 24. Since that point, they’ve served over 5 million meals to refugees in six countries as part of the#ChefsForUkraine campaign, accounting for 250,000 meals being distributed daily.

Brand new art created and generously donated by Andrew Cremeans for our exclusive Month of Giving T-Shirt! Proceeds benefit World Central Kitchen’s #ChefsForUkraine campaign. Read more below.

STOLI® GROUP ANNOUNCES SUPPORT OF WORLD CENTRAL KITCHEN

News provided by

Mar 03, 2022, 15:56 ET

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WCK, and Chef José Andrés, have repeatedly demonstrated that they are fast and efficient at providing extraordinary care

In addition to WCK, Stoli is providing support to Ukrainian employees, partners and distributors as they face extraordinary difficulties. While some are choosing to relocate, others have decided to stay and are in need of financial, emotional and tactical support.

«This is very personal to us,» continued McKinney. «As a former Royal Marine Commando, I know all too well, the desire to take action. We have the resources and ability to sponsor in the near term, and are establishing plans for the long haul to continue help the region that has been so good to Stoli for many years.»

Nate Mook: «With Coronavirus, chefs have a central role to play»

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Photo Samantha Higgins (World Central Kitchen)

As the coronavirus takes a grip on the world, the question of food and its supply is one we can’t ignore. Chef José Andrés’ World Central Kitchen has experience of working in disaster areas where supply chain infrastructures are severely compromised. Their knowledge can help ensure that people get the vital help they need if things deteriorate to the point that they have trouble sourcing food.

“What you’re seeing now with panic buying is not too dissimilar to what happens before a natural disaster like a hurricane coming onshore,” says Nate Mook, CEO of World Central Kitchen.

“It’s very natural because people are unsure of what’s going to happen. I think the reality is that supply chains are very vulnerable because they’re not designed to handle a big influx of people purchasing everything at the same time, whether it’s our grocery stores, our gas stations there’s a reliance on the fact that not everyone shows up at the exact same moment. So we’re in a tricky situation.”

_{Nate Mook, CEO, World Central Kitchen}

World Central Kitchen has already responded to the coronavirus outbreak and been able to lean on the experience of having worked in disease-stricken areas. When the Grand Princess cruise ship was docked in Tokyo and quarantined because of a case of coronavirus found on board, WCK were on the ground working within 18 hours of the first call.

“We recognised that we were in a very complicated situation, we have some experience of working in these situations. We were in Mozambique last year when there was a big cholera outbreak, after a cyclone hit, and we had to develop our operations to work in the middle of an outbreak, to keep people safe,” says Mook.

“We all know food is a very vulnerable vector for disease to spread. If a cook in a kitchen prepares a pot of soup and that soup reaches 500 people and that cook is sick, then you’ve got one person that could potentially infect 500 hundred people.»

Because of this, getting the preparation and cooking of food away from the ship, to a central location in Tokyo, was crucial. They spent two weeks there, creating a logistics supply chain for getting the food to the port and the ship. When a second ship docked in California for the same reasons, WCK were able to react quickly to the situation.

_{World Central Kitchen workers in Oakland, California}

A cruise ship is very different to what the world is facing now in terms of scale, but there are learnings at a micro level that can be brought to the macro. WCK are working on models and blueprints that can be brought to affected areas to ensure that people get fed in the midst of a pandemic.

“The main challenge we’re facing here in the US is that a lot of the food we consume is handled in places that we don’t really think about,” Mook says

“For example, the school systems. In the US many, if not most kids, rely on getting a meal when they’re at school during the day. There are also summer camps and out of school programmes that run, so what you’re going to see is the typical food sources for people will be cut off. The challenge is how to fill that gap. You’re not going to have the ability for kids to congregate, you might not be able to get the staff to feed them.”

The situation is further complicated by the number of families that exist on casual labour, in the gig economy or tipped workers. Many of these people depend on their children being fed at school

“You’re going to see a domino effect and you’re going to see people not be able to make their salaries and not be able to feed their families,” says Mook.

“We saw this first hand when the US government shut down a year ago, WCK activated, not immediately, it takes a few weeks for things to get really dire, about a month into it when people started missing their pay checks. These were hardworking Americans who never had to ask for a free meal in their lives.”

_{Nate Mook with a government worker in Washington D.C.}

These are nervous times, however, it’s important to remain calm and keep an optimistic outlook. The media can paint a grim picture of how things might unfold, but it’s not all gloom and doom.

“The good news in the case of coronavirus versus a hurricane which can damage a port or restrict the flow of goods is that we’re seeing, at least so far, that things are continuing to run smoothly.”

“In terms of the food supply chain and the transport of food between places, at least in the metropolitan areas. However, we are going to see things get a bit tighter in areas that are further afield, that are more rural, harder for goods to reach.”

“Supply chains are holding strong but we need to be smart about the steps that we take in the coming weeks and months because the US is a much larger population than Italy with a much larger geographical area that we’re going to have to respond to so there’s a lot of work that needs to be done to plan for that right now.”

The current advice that everyone should wash their hands is something chefs live with on a daily basis. Their experience in the protocols of food hygiene as well as their unparalleled knowledge of food supply and how to feed people are crucial to the work that World Central Kitchen does on the ground.

As the situation progresses, WCK will rely on the expert knowledge of those in the restaurant industry to tackle food-related problems that might occur.

“People can come and volunteer for our kitchens and we announce that through our social media channels. Donations are one of the best ways to support our work because it goes directly to purchasing the food to feed people,” Mook tells us.

As always in a crisis, food becomes more important, it will unite people and it will nourish and fuel the recovery, however, in a pandemic, food can also be a threat, expert knowledge from the chef community and beyond will make all the difference.

The two companies are now providing meals to medical workers staying at Hilton hotels.

In furthering their coronavirus relief efforts Hilton and American Express to provide meals to health care workers.

Medical workers staying at Hilton hotels through the program will be delivered meals from famous restaurants like Legacy Records and ATLA in New York, Jon & Vinny’s, and Osteria Mozza in Los Angeles and Estadio in Washington D.C.

World Central Kitchen began its deliveries to Hilton hotels in April in Los Angeles and the program has since expanded to include New York and D.C., with additional cities under consideration. The organization aims to purchase more than one million meals from local restaurants around the country, helping feed Americans affected by COVID-19 and put more people back to work.

The organization has been around for a decade, but it has been especially effective during the COVID-19 pandemic. When the virus broke out in the U.S. in March, Andrés announced that he would close all of his D.C. restaurants and transform them into community kitchens for those in need in partnership with World Central Kitchen.

Hilton’s partnership with American Express has repurposed empty hotel rooms into safety housing for medical professionals across the country. Hotels participating in the program have undergone additional safety training “on relevant health and safety measures to safeguard their own and their guests’ well-being.»

“Our medical workers who are courageously and selflessly serving on the frontlines in the coronavirus crisis represent the best of who we are,” said American Express chairman and CEO Stephen J. Squeri, in a statement at thee time. “We’re honored to support this initiative with our longtime partner, Hilton, to provide the heroes in our communities a place to rest, recharge, and help keep their loved ones safe during this time.”

World Central Kitchen Founder José Andrés on His Work During the COVID-19 Pandemic — and the Importance of Community in Times of Crisis

T+L editor in chief Jacqui Gifford interviews the chef and humanitarian.

I first met José Andrés in January 2014 at the Cayman Cookout: a beachside celebration of food and wine headlined by marquee names in the culinary world at the Ritz-Carlton, Grand Cayman. At a Sunday champagne brunch, Andrés was working the room — a skill that comes easily to the gregarious, Spanish-born chef and humanitarian — and spent time posing for pictures with his fans, myself among them.

Here, some excerpts from our recent discussion.

Jacqui Gifford: What was your inspiration for starting World Central Kitchen?

José Andrés: «I cannot point to one thing alone. The story comes in at different places. My mom and dad were nurses, and I spent a lot of time around hospitals as a child. Later, when I was a cook in the Spanish navy, sailing around the world, I went to countries like Côte d’Ivoire and the Dominican Republic. That was the first time I saw extreme poverty in a way that did not exist in Spain. I was on vacation in the Cayman Islands when the 2010 earthquake happened in Haiti. People lost everything. I began helping, cooking in some of the camps.»

What have some of the most rewarding moments been?

«In the Bahamas after Hurricane Dorian we quickly ramped up a big operation. We needed helicopters to deliver food, and eventually we had so many going back and forth between Nassau and Marsh Harbour that they began doing emergency relief, transporting the sick. With what we were doing, I felt a little part of my parents was there.»

How do you see the role of WCK changing in light of the current crisis?

«We are here to cover the blind spots of the system. We have partnered with out-of-service restaurants around the country, more than 1,000 of them, and I am very proud to be able to put them back to work helping feed the community. It’s a smart solution, but it’s also practical. You don’t need to reinvent the wheel. You already have a restaurant industry; the restaurants take care of people, and we keep them from going broke.»

You just distributed more than 25,000 meals in Baltimore. What has your day-to-day been like?

«Well, I have many hats on right now. First, making sure my family and friends are okay. Second, making sure that my employees are taken care of, and positioning my company to reopen. Third, being vocal — calling for others to recognize that this is a humanitarian crisis, and asking for more funding for organizations that we are working with, like Feeding America. And then, fourth, trying to shape policy for restaurants and the tourism industry.»

Talk to me about the power of travel to open hearts and minds.

«It is important for us to travel, to meet people who seem different from us. You realize that they aren’t that different. We are all together on this planet, and we need to be working together more. It’s not going to happen overnight, but we have an amazing opportunity to get to know who we are and where we live. To look at things through another lens and appreciate the beauty of the planet we have.»

World Central Kitchen Distributed 100,000 Meals to Haitian Asylum Seekers in Texas

José Andrés’ charitable organization teamed with local restaurants to provide hot meals for the thousands of immigrants awaiting admission to the U.S. in Mexico.

Jelisa Castrodale is an acclaimed writer based in the American South who has spent over a decade covering food, culture, travel and sport for publications on both sides of the Atlantic. She has been a staff writer with Food & Wine since 2019.

Earlier this month, as many as 30,000 migrants attempted to cross the southern border into the United States. These mostly Haitian asylum-seekers set up shelters and tents under the Del Rio International Bridge in Del Rio, Texas, where they waited to either plead their cases to immigration judges, be deported to Haiti, or be forced to turn back into Mexico.

And, unsurprisingly, chef José Andrés’ World Central Kitchen quickly mobilized to provide hot meals — and baby food — to those who were staying in the makeshift camps under the bridge. Representatives for the nonprofit arrived in Texas in mid-September and contacted some of its restaurant partners to see what kind of meals could be assembled quickly. Koko’s Restaurant from McAllen, Texas responded by preparing «thousands of plates» of chicken, rice, and vegetables for distribution.

«There are tons of people. We’re coming in to assist and help with meals and to provide support,» World Central Kitchen chef Tim Kilcoyne said, soon after arriving in Del Rio. «Lots of people to feed, and as you can see, it’s a tough situation and everybody’s doing what they can. At the end of the day, everybody needs a plate of food and deserves a plate of food, so we’re here to support that.»

According to the World Central Kitchen website, when their own relief trucks made it to the scene, they started serving hot lunches and dinners and handing out fresh fruit and bottles of water. Nate Mook, the organization’s CEO, also went to local grocery stores to buy literally thousands of squeezable packages of baby food to give to families with small children. «Sorry for cleaning out your shelves today, HEB,» he tweeted. «See you again tomorrow.»

The temporary camp was closed last Friday, and World Central Kitchen said that they served over 100,000 meals during their time on the ground there. «We brought our last hot meals this morning,» Mook said in a Twitter video. «We came early to make sure that families that were still here got a meal before they got on the buses and vans.»

As of this writing, both World Central Kitchen and Koko’s Restaurant are just on the other side of the border, serving meals in Ciudad Acuña and Piedras Negras. On Monday, they prepared 5,000 meals that were distributed among 17 different shelters in the two cities.

Chef Andrés was not in Texas last week; he is currently in La Palma, one of Spain’s Canary Islands, where a volcanic eruption has destroyed over 600 homes and forced thousands to evacuate. On Tuesday, Spain’s government officially declared the island a disaster zone. Andrés is leading a World Central Kitchen relief team, which is providing meals to evacuees, first responders, and emergency crews. «Our Relief Team is monitoring the situation and will continue to serve impacted communities as long as we are needed,» the organization wrote.

Helping US cities provide immediate food relief during the pandemic while supporting local restaurants

An estimated 37 million Americans face hunger daily, World Central Kitchen has a bold plan to feed those in need, while providing relief for struggling small businesses during the pandemic.

Relevant Stats

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Project
Description

Problem

Even prior to COVID-19, an estimated 37 million Americans faced hunger daily. But since the outbreak, those numbers have rapidly escalated as job losses mount. U.S. workers are filing for unemployment at unprecedented rates, and the ongoing closures of many small businesses are likely to contribute further to that number. This is of particular concern to the restaurant industry, the second-largest private employer in the U.S. The food and beverage sector accounted for 60% of all jobs lost in March alone, signaling that the industry could be on the brink of collapse. Additionally, the reduction in access to food programs in schools, where 30 million low-income students receive daily meals, and in senior centers, which feed 2.9 million adults, is putting additional strain on already vulnerable communities.В

Big Idea

World Central Kitchen (WCK) has developed an innovative solution that is providing fresh meals to people in immediate need and keeping small businesses open during the current health and economic crisis. Since 2010, WCK has provided fresh and nutritious meals to those in need immediately following disasters such as earthquakes and hurricanes. The outbreak of COVID-19, which resulted in many restaurants not being able to continue regular operations, inspired WCK to pivot their model to «employ» restaurants in those efforts. WCK has already paid over 1100 U.S. restaurants to make an average of 250 meals a day, offering meals directly to those in need and keeping restaurant workers (and those further down the food supply chain) gainfully employed. Now, WCK will look to demonstrate their ability to scale their work via expansion in a single geography. By employing 200 Oakland, CA restaurants (roughly 16% of the local restaurant industry) to serve nearly 2 million meals by the end of July, they will deliver a powerful «proof of concept» for a model that could inform food assistance efforts around the world.

Why will this succeed?

World Central Kitchen Shares Huge Operation to Feed Ukrainian Refugees

«I’m gonna be here for a while. I’m in Poland,» chef Marc Murphy said in a Twitter video while stirring a giant metal pot filled with beef soup. Murphy is one of many volunteers with World Central Kitchen (WCK) preparing food each day for Ukrainians fleeing the war in their homeland.

As of 14 March, WCK says it has served over 1 million meals to refugees crossing the border into Poland, Hungary, Romania, Moldova and Slovakia. The group is also working with over 110 suppliers in 58 cities to provide hot meals and deliver bulk food product— including produce and dry goods—to refugee centers, The Independent reported.

Ukrainian refugees can spend days traveling before reaching a safe place. Many possess only what they can carry: some clothes, perhaps a phone, personal documents, keepsakes, a house pet and a little food and money, according to the humanitarian aid organization Mercy Corps.

Because regional temperatures have varied between a cold 40 degrees and 10 degrees below zero Fahrenheit, WCK founder chef José Andrés told The Independent that his organization has been focusing on hot, comforting traditional dishes. Such dishes include bograch soup, a goulash with potatoes, onions, carrots and beef; and also Żurek, a traditional Polish soup with white sausage, smoked meat and sour fermented rye flour.

Inside of Ukraine, WCK has set up tents at two railway stations in Lviv, a western city about 47 miles outside of the Polish border. There, WCK workers feed people from all over Ukraine who arrive day and night by train.

In a recent Twitter video, WCK CEO Nate Mook showed a WCK railway station tent serving hot meals, coffee, tea sandwiches and baked items. Nearby, he pointed out an area where buses take refugees to a registration center where they are assigned to temporary or long-stay shelters.

This is the scene today at the second railway station in Lviv, where thousands of Ukrainians are arriving from across the country. @WCKitchen is providing hot meals with our local partners. So many families & small children here, it’s truly heartbreaking. #ChefsForUkraine 🇺🇦 pic.twitter.com/2CWcuE0VJO

The influx of refugees is «a rapidly changing, evolving situation,» Mook said in an interview with the U.S. food website Civil Eats. At one shelter, the number of meals provided by WCK quickly jumped from 50 to 800 a day, and is now at 15,000.

«Even if the families have money—which is a real challenge because bank account access is very difficult—it’s not like they can eat out or buy groceries because they have nowhere to prepare any food,» Mook said.

He also pointed out that border shutdowns could easily affect food availability. To help comfort the refugees, he noted that WCK’s volunteer chefs take requests of people’s favorite meals.

Both Mook and Andrés have said that one of the most difficult things to witness has been «the many, many goodbyes of fathers and their families.» Ukrainian men between ages 18 and 60 are forbidden by their government from leaving the country, as they’re expected to assist in fighting the Russians. As a result, most of the people fed by WCK have been women and children.

«It breaks your heart again every time,» Andrés told The Independent. «The men are doing something brave and noble for their country, but to see them leaving their families—as a father, I cannot imagine. It brings tears to my eyes.»

«Here is a fight and we’re going to make sure that nobody’s going hungry and they’re shown the respect that they deserve,» Andrés said in the video. «We need to be a force of good. And you know how we do this? By believing in longer tables. Not to start bombing. Food at the center of communities—this is how we will create a better world.»

Newsweek contacted World Central Kitchen for comment.

We Feed People

WE FEED PEOPLE, from OscarⓇ-winning director Ron Howard, spotlights renowned chef José Andrés and his nonprofit World Central Kitchen’s incredible mission and evolution over 12 years, from being a scrappy group of grassroots volunteers to becoming one of the most highly regarded humanitarian aid organizations in the disaster relief sector.

José Andrés

Named one of Time Magazine’s 100 Most Influential People in both 2012 and 2018, and awarded Outstanding Chef and Humanitarian of the Year by the James Beard Foundation, José Andrés is an internationally recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning group of restaurants, ranging in a variety of culinary experiences from a food truck to his multiple location, vegetable-focused, fast-casual Beefsteak to world-class tasting menus like the two Michelin-starred minibar by José Andrés and, in New York, his 35,000 square foot dining and market destination Mercado Little Spain. Newly formed in 2021, José Andrés Media will produce unscripted and scripted television series, books, podcasts and digital short- and mid-form content with a focus on food-related stories and characters and the culture of food. The company will pursue global strategic brand partnerships, including consumer products and e-commerce.

In 2010, Andrés formed World Central Kitchen, a non-profit which uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. Notably, his team served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria. In response to the COVID-19 pandemic, World Central Kitchen has partnered with thousands of local restaurants, farmers and community leaders around the country to combat food insecurity and create smart food policy. Andrés’ work has earned awards and distinctions, including the 2017 Lifetime Achievement Award from the International Association of Culinary Professionals and the 2015 National Humanities Medal from President Barack Obama. Andrés was also named Washington Business Journal’s CEO of the Year in 2020 for his leadership and impact on the global business community and was awarded the Princesa de Asturias Foundation’s 2021 Concordia Prize for his humanitarian work. As a naturalized citizen originally from Spain, Andrés has been a tireless advocate for immigration reform.

Ron Howard

Academy Award-winning filmmaker Ron Howard is one of this generation’s most popular directors. From the critically acclaimed Oscar-winning dramas A Beautiful Mind and Apollo 13 to the hit comedies Parenthood and Splash, he has created many of Hollywood’s most memorable films.

Past films include Hillbilly Elegy, Rebuilding Paradise, the Grammy-winning Best Music Film The Beatles: Eight Days a Week, Solo: A Star Wars Story, Rush, The Da Vinci Code, Frost/Nixon, How The Grinch Stole Christmas, and Backdraft, to name a few.

Howard has also produced a number of award-winning productions including the Lin-Manuel Miranda feature tick, tick…BOOM!, as well as the Emmy-winning series Arrested Development, the award winning anthology series Genius, and the upcoming series Under The Banner of Heaven, from Dustin Lance Black.

Current productions include Thirteen Lives about the rescue of twelve boys and their soccer coach from a flooded cave in Thailand and the documentary We Feed People profiling the humanitarian work of renowned chef José Andrés.

Howard made his directorial debut in 1977 with the comedy Grand Theft Auto and began his career as a child actor, featured in The Music Man, and later on the long-running and popular television series The Andy Griffith Show and Happy Days.

Howard and his longtime friend and business partner Brian Grazer founded Imagine Entertainment in 1986, which they continue to run together as chairmen.

ABOUT WORLD CENTRAL KITCHEN

Founded in 2010 by chef José Andrés, World Central Kitchen (WCK) is first to the frontlines, providing meals in response to humanitarian, climate and community crises while working to build resilient food systems with locally led solutions. WCK has served more than 60 million fresh meals to people impacted by natural disasters and other crises around the world. WCK’s Resilience programs strengthen food and nutrition security by training chefs and school cooks, advancing clean cooking practices, and awarding grants to farms, fisheries and small-food businesses while also providing educational and networking opportunities.

PHOTO GALLERY

CREDITS

Directed by Ron Howard

Produced by Brian Grazer, Ron Howard, Sara Bernstein, Justin Wilkes, Meredith Kaulfers, Walter Matteson

Executive Producers Michael Rosenberg, Louisa Velis, Carolyn Bernstein, Nathan Mook, Richard Wolffe

World Central Kitchen’s CEO Narrowly Missed the Kramatorsk Bombing | Amanpour and Company

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Комментарии • 69

Condolences to those who lost loved one’s. Our hearts are broken. 💔

How terrible, what horror the people waiting for the train must have experienced. Sorry for the loss of so many. My God there’s got be something that NATO & USA CAN DO TO HELP WITH AIR BOMBINGS. PLEASE. SLAVA UKRAINE 🇺🇦💙💛🙏🌻🇺🇦💙💛🌻🇺🇦😭💛🇺🇦🌻💙🇺🇦

Slovakia sent air defense systems. The US & the Netherlands helped.

Very tragic they target innocent hungry desperate citizens trying to escape. So much for withdrawing when you can send missiles of destruction. So much suffering!

This is not tragic it is genocide

If we didn’t have such sissies for politicians, we’d have gotten rid of Putin a long time ago.

This guy is a legend
If I will reborn, I hope to be a person like him

Thank you for getting out on the front lines to help refugees. You are heroes.

Thank the Lord his life was spared. ✨️

My mother in Ukraine, Sushko Tamila, 83 years old, received a grocery set from World Central Kitchen (in the village of Svitloghirske, Poltava region). Great gratitude to people with a big soul. This is a fight between good and evil. While some are bombing and shelling us, others are feeding us

World central kitchen…a good charity to give to…

Prayers for Ukraines Saints Heros and Martyrs Victory for Ukraine 🇺🇦 🙏

A BIG THANK YOU to HEROES for helping HEROES of UKRAINE

World Central Kitchen is amazing

THANK GOD he was spared. His work is vital for so many people

World central kitchen is delicious while I was quranteed in cruise ship during covid they support and provide meal for crew and passenger.

That was a Ukrainian missile that could only have been fired from Ukrainian controlled territory. The manufacture of war crimes is very much a thing in Ukraine.

Many tochka U missiles transported from Belarus by Russia to Donbas in March

How can people who consider themselves religious can do this to innocent people waiting to be evacuated. I think the perpetrators have lost their mind, definitively their morals

I feel upset. ideal helpless because the world has not stepped in to help. I pay taxes to support the strongest military on earth at the sacrifice of homelessness no healthcare a crumbling infrastructure and infighting of our population in the USA by Russian design. Appalling at the least. Help stop this craziness.

How many billions have they sent poor Ukraine? Those are you’re tax dollars.

Wait, The Russian Army has not used Tochka-U missiles since late 2019 when the last missile and artillery unit was rearmed with Iskander tactical missile systems. Only The Ukrainian military currently operates from 38 to 90 Tochka-U systems. So wtf is going on here.

Here’s some for your study in your spare time (when you are not watching social Media and BBC), google it up and enjoy!
Russia is the world’s largest exporter of gas, accounting for about 45% of the European Union’s imports in 2021.
Russia is the third-largest oil producer after the US and Saudi Arabia, it is the world’s largest exporter of oil and petroleum products, according to data from the International Energy Agency (IEA).
Roscosmos had endorsed the continued operation of ROS through 2024, having previously proposed using elements of the segment to construct a new Russian space station called OPSEK.

@Ross R shrinking with the biggest oil and gas reserve after Saudi and space exploration mission 🤣🤣🤣🤣 I would believe that if cows fly and gold found at the end of the 🌈.

@GIEARTWORKS Russia ia a shrinking 4th world country; look at the demographics.

@Ross R desperate? Really bro, u watch too much BBC and Social Media, you make it sound as if Russia is a small third world country, only a 6 year old would back up what you are saying.

World Central Kitchen Chef Vows to Continue Meals Despite Russian Attack

The World Central Kitchen will continue its mission of feeding Ukrainians affected by the Russian invasion, despite one of its locations recently being hit by a missile strike.

Jose Andres, a celebrity chef and founder of the World Central Kitchen non-profit, confirmed during a Monday appearance on MSNBC that his organization would continue operations in Ukraine despite the recent hardships. The current plan is to relocate the Yaposhka’s kitchen equipment to another site in the city of Kharkiv, Mediaite reported.

«Those men and women, they have the very big willingness to say nothing is going to stop us. We are going to start cooking as soon as we can,» Andres told host Andrea Mitchell. «But again, we were not hit directly. It was a very big missile that hit the building across, and because the missile was so powerful the destruction was massive.»

Originally from Spain, Andres is a Michelin two-star chef who operates numerous restaurants across the U.S., including in New York City, Los Angeles, Las Vegas and Washington, D.C. This is in addition to the work he does through the World Central Kitchen, which he founded in 2010 to feed those affected by natural disasters. Andres received a National Humanities Medal in 2015 for his work.

World Central Kitchen, Andres explained, has established roughly 400 sites to help feed refugees impacted by the invasion. Most are located in Ukraine, with some set up in neighboring nations. He pledged that his non-profit will continue providing food for as long as it takes for the country to go «back to normal» in the wake of the recent conflict.

In a statement forwarded to Newsweek on Tuesday, World Central Kitchen said that it plans to relocate the staff from the previous site to a new one on Wednesday.

«Tomorrow, after picking through the kitchen equipment and relocating to a new location, Yaposhka and their staff will be cooking once more and dreaming with us of a better tomorrow,» the statement read. «The bravery shown by WCK’s restaurant partners is truly incredible—even under attack these individuals are focused on providing critical support to vulnerable communities.»

During his MSNBC appearance, Andres expressed sympathy for those killed in the missile strike, which he noted was not primarily targeting the kitchen. No volunteers working for World Central Kitchen were killed in the blast, though four were injured.

«We have thousands of people working with us. We are doing 320,000 meals a day, already reaching 12 million meals,» he added. «We have been bringing into and distributing inside Ukraine over 7 million pounds of food.»

At least seven people were killed in the Kharkiv missile strikes over the weekend, with an additional 12 injured, including World Central Kitchen volunteers. While the specific targets of the strikes are unknown, the Ukrainian government reported that markets, stores and apartment complexes were hit, causing some to catch fire, according to The Week.

World Central Kitchen to feed passengers, crew of coronavirus-stricken cruise ship in Oakland

Carrying multiple people who have tested positive for COVID-19, the Grand Princess maintains a holding pattern about 30 miles off the coast of San Francisco, Sunday, March 8, 2020. The cruise ship is scheduled to dock at the Port of Oakland on Monday. (AP Photo/Noah Berger) Noah Berger / Associated Press

World Central Kitchen, a disaster relief organization known in the Bay Area for rushing into disaster-stricken areas to provide food to victims and first responders, recently deployed a team to Oakland for similar reasons.

The organization is in the East Bay to give meals to the 3,500 passengers and crew members of the Grand Princess, the cruise ship stricken by the coronavirus that spent days stranded along the California coast. The ship will dock today in Oakland.

According to recent reports, passengers on the ship have said they were running low on food over the last few days, with some reportedly going to sleep without something to eat for dinner.

Cornonavirus may be relatively new to the Bay Area — about 74 of the more than 500 U.S. cases are here — but World Central Kitchen is still somewhat familiar with helping to manage the virus’ outbreak. Last month, the organization deployed a team to Yokohama, Japan to feed folks quarantined on the cruise ship Diamond Princess. There were more than 700 coronavirus cases among the ship’s passengers and crew members.

“World Central Kitchen is preparing breakfast, lunch and dinner from its off-site kitchen in San Francisco for thousands of guests and crew. To-go lunches will be given to disembarking passengers over the next few days,” World Central Kitchen CEO Nate Mook told The Chronicle in an emailed statement. “As previously publicly announced, the crew may stay on board and we will continue to support them as long as we are needed, similar to what took place in Japan, and depending on how the situation evolves in the coming days.”

As of Sunday, 21 people on the Grand Princess had tested positive for coronavirus, but not all showed symptoms. Passengers are expected to disembark over several days in Oakland. Officials with the cruise said California residents on the ship will be taken to federally operated quarantine facilities in the state to be further tested for the virus. U.S. residents from other states will be moved out of California. Crew members will remain quarantined on the ship after it docks.

In Oakland, World Central Kitchen has a boat prepared to take supplies to the ship once it arrives near the city. Sam Bloch, the director of field operations for World Central Kitchen, posted a video on Twitter on Sunday detailing the organization’s upcoming steps. He also said the organization was “following all protocols,” when it comes to delivering food to quarantined passengers.

World Central Kitchen did not immediately respond to requests for information on what those protocols include.

Passengers look out from balconies aboard the Grand Princess as it cruises a holding pattern about 25 miles off the coast of San Francisco on Sunday, March 8, 2020. The ship is expected to dock in Oakland in the east San Francisco Bay on Monday. California Gov. Gavin Newsom and the mayor of Oakland sought Sunday to reassure the public that none of the passengers from the ship with multiple cases of the new coronavirus will be released into the public before undergoing a 14-day quarantine. (AP Photo/Noah Berger) Noah Berger / Associated Press

Mook, in his statement to The Chronicle, said the organization was familiar with “establishing safe logistics processes to get food to where it needs to go — whether in the middle of a hurricane in The Bahamas, cholera outbreak in Mozambique, after an earthquake in Puerto Rico, or in this case, a viral epidemic.”

World Central Kitchen was founded by chef Jose Andrés in 2010, around the time an earthquake devastated Haiti, killing roughly 300,000 people. Andrés and his team, at that time, acted as an educational and job training nonprofit. The pivot toward serving meals came in 2016 when Haiti was hit by Hurricane Matthew. Andrés and his team also provided meals in Houston after Hurricane Harvey, but the organization didn’t draw national attention until they went to Puerto Rico after Hurricane Maria in 2017. It was there World Central Kitchen served nearly 4 million meals to locals affected by the storm.

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3 Steps to Ending Cooking Poverty

When the United Nations adopted its Sustainable Development Goals in 2015, the aim was to address poverty, global inequality and climate change simultaneously through 17 different goals. One of these goals is to achieve access to clean energy for all. However, an often overlooked aspect of energy poverty is cooking poverty — the lack of access to modern cooking methods and technologies. According to the World Bank’s 2020 Energy Progress Report, 2.8 billion people across the globe do not have access to clean cooking and instead rely on solid fuels like wood, kerosene, coal or animal dung. The U.N. Sustainable Development Goals clearly outline the importance of clean cooking. However, there remains a lack of awareness about the issue and not much progress has occurred since 2015. The 2020 Energy Progress Report predicts that, by 2030, 2.3 billion people would still lack access to clean cooking technologies.

The Health and Social Impacts of Cooking Poverty

Cooking poverty also impacts other targets of the Sustainable Development Goals, such as good health and gender equality. People enduring cooking poverty depend on pollutant fuels like wood and coal, which result in indoor air pollution. An estimated 4 million people die prematurely every year due to indoor air pollution, which causes respiratory and cardiovascular illnesses. The World Bank also finds that non-clean cooking ties to more acute physical ailments, such as burns that occur when cooking with traditional resources.

Fortunately, new technologies and initiatives led by national governments, private companies and nonprofit organizations are making clean cooking a reality in low-income countries. There are three main ways that initiatives are targeting cooking poverty.

3 Ways to Address Cooking Poverty

Ending cooking poverty is dependent on many factors and requires a variety of solutions by many actors, among them national governments, nonprofits and public-private partnerships. Overall, the ongoing efforts to provide access to clean cooking help contribute to global poverty reduction.

Panera Bread Fights World Hunger

The Panera Bread Company is a café-style fast food restaurant that originated in the U.S. city of St. Louis, Missouri. Recently, the company made efforts to expand its success to help nonprofit organizations stay afloat during the COVID-19 pandemic. This includes donating unsold baked goods to hunger relief organizations and providing meals to children in Ohio. Not only does Panera Bread make a change domestically, but the company has also begun expanding its focus to ending world hunger globally.

The Partnership

How WCK Uses Donations

Following the 2010 earthquake in Haiti, José Andrés began to rebuild more than 150 community kitchens in Guatemala and Haiti, which led to the creation of the WCK and then later, the development of chef training and farmer education programs. The WCK has partnered with more than 2,500 restaurants, including Panera Bread. The WCK has provided more than 36 million meals to the impoverished domestically; however, the WCK also uses donations to support its international programs.

For instance, the WCK has trained more than 700 cooks dedicated to feeding students in countries such as Guatemala, Haiti, Costa Rica, Nicaragua and Honduras. Additionally, 40 students graduate from the Haitian WCK Port-au-Prince culinary arts school each year, pursuing professional careers as chefs in restaurants and hotels.

Furthermore, the WCK’s central goal for its Food Producer Network is to eliminate food insecurity and assist communities in strengthening their skills to combat future disasters that may lead to food insecurity. Operating in Puerto Rico and Guatemala, the network was created following Hurricane Maria and partners with small food businesses, such as farmers and fishermen, to advocate for sustainable food systems and the use of locally-grown foods.

Most food products originate from agricultural farming, including meat, fruit, vegetables, milk and sugar. To further strengthen farmers’ skills and reduce food insecurity, WCK launched a program in 2020 called Apiculture for Farmers. Based in Puerto Rico, the program educates farmers on how beekeeping assists in crop pollination and honey production.

Working Toward a Common Goal

Panera Bread’s donations served to assist WCK in feeding impoverished children in Guatemala, Haiti, Costa Rica, Nicaragua and Honduras. Donations have also contributed toward training cooks, assisting aspiring chefs in graduating from the Port-au-Prince culinary school in Haiti, encouraging the consumption of locally-grown foods and educating farmers on the benefits of beekeeping.

Throughout 2020, WCK aimed to boost the restaurant industry to successfully solve community challenges, such as natural disasters and illnesses. Both Panera Bread and the World Central Kitchen operate under the same belief that delicious and fresh ingredients should be accessible to everyone, which motivates each organization to make a positive change in their community while eliminating food insecurity globally.

The Benefits of Clean Cooking Initiatives

For most people, their day starts with tea or coffee followed by a light breakfast, available with minimum effort. For those less fortunate, this simple morning routine requires hours of backbreaking labor. Solid cooking fuels like wood and coal are necessities in much of the world, but in addition to contributing to climate change, they perpetuate poverty. This is partly because those who depend on this type of energy risk health problems from Household Air Pollution (HAP) and partly because solid cooking fuels can be labor-intensive to acquire and use. Over the past two decades, an overwhelming body of research has cited clean cooking as a primary target for policy reform. It furthers all eight of the U.N.’s Millennium Development Goals and five of its Sustainability Development Goals. Several exemplary clean cooking initiatives are making a difference today.

More Access to Energy, Less Poverty

Clean Energy and Poverty Reduction

A widely cited 2004 paper argued that clean cooking protocols had high potential for poverty reduction and encouraged the creation of federal and intergovernmental agencies to manage a 10- to 15-year plan to implement them. Nonetheless, 15 years later, a Draft Energy Policy commissioned by the Indian government concluded that “clean cooking fuel has been the biggest casualty of lack of coordination between different energy Ministries.

Clean Cooking in Haiti

World Central Kitchen (WCK) originated during relief efforts following the devastating 2010 Haiti earthquake and continues providing meals to vulnerable populations. Most recently, Founder and Chef José Andrés closed several restaurants to feed low-income people during the pandemic. But WCK has evolved beyond catastrophe response to become a global leader in culinary activism, including clean cooking.

Following the initial work in Haiti, the organization created the #HaitiBreathes campaign to improve school lunch programs. Observing that “children who eat during the day do better in school,” the campaign has helped 140 schools convert their kitchens to use liquid propane, benefitting 65,000 students and school cooks. Preventing child labor associated with solid fuels is fundamental to poverty reduction. The campaign’s culinary education component and infrastructure upgrades also offer long-term socioeconomic and health benefits by improving sanitation and food safety.

Clean Cooking in Kenya

An estimated 15,700 premature deaths per year in Kenya are attributable to HAP. These deaths are preventable as 75% of households know of clean cooking subsidies and programs, yet 70% remain unable to buy a clean cookstove because of the high prices. Of those who make the relatively expensive upgrade, 60% say the fuel cost for their preferred cookstove is too high, and they are forced to endure the enormous health and productivity effects of purportedly “cheaper” alternatives.

In conjunction with the Clean Cookstove Association of Kenya, native chef and Clean Cooking Alliance Ambassador Susan Kamau educates underserved communities on solid fuel issues. The #CookCleanForKenya program transitions individuals to sustainable fuels; its Facebook page details success stories and explains the nefarious consequences of open fire cooking. By marketing innovative products like the Cookswell Energy Efficient Charcoal Oven, the initiative connects consumers to various clean cooking options. Local figures like Kamau understand local impediments better than a foreign NGO does, making partnerships like this one especially effective.

Clean Cooking in Cambodia

Twenty percent of Cambodians live in poverty, and for them, alternatives to solid fuel are unattainable. People rely mainly on wood for fuel, causing a decline in forest cover from 73% in 1965 to 59% in 2006. Low-cost and temporary clean cooking options are the best way to create meaningful change. One study found that simply introducing flues, though it did not decrease carbon emissions, caused a 75% reduction in negative HAP health outcomes.

Clean cooking initiatives like those led by the WCK in Haiti, the Clean Cookstove Association of Kenya and the Neang Kongrey Cookstove Initiative in Cambodia are vital to creating clean energy, aiding low-income families and making progress in alleviating global poverty. With continued efforts from nonprofits and individuals alike, the international community takes one step toward reducing global poverty through clean cooking initiatives.

10 Celebrities Who Assisted After the Beirut Explosion

10 Celebrities Who Helped After the Beirut Explosion

While the damage and casualties in Beirut were extensive, celebrities and figures from around the world came together to help after the Beirut explosion. Moreover, many of these celebrities are helping Beirut continue to come together for not only economic but also personal reasons.

5 Vegan Groups Fighting World Hunger

Vegans are often the butt of every joke in pop culture, from comments on their hair and hygiene to their fondness for eating “rabbit food.” Yet, vegans are more than their food choices; veganism is a form of activism. This article will explore five vegan groups fighting world hunger.

Veganism and Global Hunger

Plants produce 9.46 quadrillion calories each year, enough to feed every human 2,700 calories a day for a year, with 2 quadrillion calories leftover. If this is the case, why do people go hungry? Unfortunately, humans only consume a little over half of these calories, with 36% going to animal feed and 9% to industry. This leaves humans with only 5.6 trillion calories — well below the amount necessary to solve world hunger. When consuming animals, a staggering 89% of calories of these plant calories disappear when humans consume animals secondarily.

Moreover, animal-based diets require 1,000% more crop growth than plant-based diets. Moving to a plant-based diet creates 70% more room to grow crops, and, even accounting for population growth, could bring an end to global hunger.

Fortunately, many activism groups are working to fight global hunger and poverty while serving healthy vegan meals. Here are five vegan groups fighting world hunger.

5 Vegan Groups Fighting World Hunger

These vegan groups fighting world hunger show that vegans around the world are using their plant-based diets to help solve one of the quintessential issues facing the world today: global hunger. While the transition to a completely plant-based diet brings challenges, scientists see that it could be a step forward in fighting global poverty and hunger through ethical and sustainable food choices.

Five Ways to Help the Bahamas

After a record-breaking 185 mph category 5 hurricane ravaged The Bahamas in September 2019, the island is in need of assistance. Efforts to help the most affected are now accepting donations and aid in any way possible. There are many local drives around the nation. There are also many organizations that are receiving monetary donations. Below are five ways to help The Bahamas through organizations that are receiving monetary and material donations.

Five Ways to Help The Bahamas

Americans should continue to donate essentials to nearby drives. However, there is a need to provide monetary donations to no-profit organizations that have teams on the island preparing for the recovery of living conditions. The organizations mentioned above are only just a few ways to help The Bahamas.

José Andrés and his World Central Kitchen feed refugees fleeing Ukraine

Ukrainian people crossing into neighboring Poland as they flee the violence from the Russian invasion of their country face an uncertain future.

But first, they’re being greeted by cups of hot tea and chicken-and-vegetable soup, as chef José Andrés and his World Central Kitchen operation have mobilized to feed the thousands of refugees streaming into Poland, Romania, Moldova and, beginning Monday, Hungary.

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Nate Mook, the group’s chief executive, on Monday described a chaotic scene and freezing temperatures at the border crossings in Poland, where he was helping to marshal an “ad hoc” group of volunteers. In the few days since the invasion began, upending life for Ukrainians fleeing the Russian forces, Mook had seen a group of farmers handing out eggs and kielbasa along a road. A ramen food truck was ladling out soup. One volunteer he met was a young man from London who had traveled to the area to join the fight against Russian troops in his native country.

“He had never fired a gun in his life, and he decided the best way to fight was to serve meals,” said Mook, who spoke from the town of Ustrzyki Dolne. “We’re seeing people who are passionate about helping.”

World Central Kitchen, which deploys resources around the globe to areas hit by natural disasters and conflict, will serve 10,000 hot meals Monday, Mook says, and 25,000 Tuesday. “We’re ramping up really quickly,” he said.

In a video he posted Sunday on Twitter from a WCK facility in Poland, Andrés said, “People are cold, families are cold.” He described the location as being along a road about a third of a mile from the Ukrainian border. “They are bringing children. It’s freezing cold — I don’t know how they make it.”

People of the World…Reporting from the Ukraine border! This is one of the places @WCKitchen has hot meals. It is below freezing tonight & I am meeting so many refugees, families who are escaping & don’t know what’s next…We will do our best not to let them down! #ChefsForUkraine pic.twitter.com/YiEemUfLlC

In addition to the operation assisting refugees, WCK is also helping local restaurants in the Ukrainian cities of Odessa and Lviv feed those who have stayed in the country. Andrés described reaching out to people inside Ukraine. “We are telling them, ‘Guys, there are many ways to fight. Some people fight making sure people are fed,’ and those are our people, and we are going to be supporting them in many ways.”

In the video, he described a three-phase plan that first addresses feeding refugees as they cross at the borders and those remaining in the country. After that, the organization plans to focus on helping feed people at refugee facilities in neighboring countries. Finally, he said, the third phase would take place once the fighting has stopped in Ukraine, and WCK would help organize trucks to enter Ukraine and establish community kitchens in various communities.

“I will make sure we don’t fail,” he said.

Mook said the organization had already entered the second phase and has begun feeding people at shelters, including a pop-up facility in a nearby grocery store that had been converted to a temporary shelter.

He said the organization plans to step up efforts to get more food into Ukraine for the duration of the fighting, as supplies inside the country dwindle because of blocked roads and shuttered stores, making it difficult for people to feed themselves. Andrés, he said, is possibly going to go into Ukraine himself to deliver flour to a group of nuns in Lviv who were preparing meals.

He said the organizers are hoping that the conflict ends quickly, but they are ready for a prolonged stay. “We have a plan for the worst,” he said. “We can be here as long as we’re needed.” Mook said additional aid is arriving from the United Nations and the World Food Program. But he said the fast-moving Ukrainian conflict demanded something at the heart of the WCK model: speed.

“We’re good at moving quickly,” he said. “A lot is being done at the institutional level, but we know the need is here on the ground and it’s immediate.”

Elsewhere around the world, the food community rallied to help support the Ukrainian people.

Bakers Against Racism, a collective originally formed to support the Black Lives Matter movement, launched an online bake sale in which members are selling cookies, pies and cakes, with proceeds going to humanitarian groups including Save the Children, International Rescue Committee, Sunflower of Peace and WCK.

Co-founder and pastry chef Paola Velez said more than 200 members, who include restaurant chefs, home bakers and caterers, have participated so far. The organization doesn’t track the donations, she said, but every contribution counts. She said she was surprised by the response, given how difficult things are for many people in the food industry. “Anyone running a restaurant is doing it by the skin of their teeth right now,” she said. “But bakers — they don’t ever not amaze me.”

Restaurants, too, have become fundraising hubs. In Washington, Dacha Beer Garden is holding events and specials to support humanitarian aid. And D Light Cafe, which is owned by a pair of Ukrainian-native sisters, is holding a trivia night to raise money.

Others are reaching out to fellow chefs among the refugees. Damian Wawrzyniak, a chef at the modern Polish restaurant House of Feasts in the British city of Peterborough, offered two U.K. work visas and flights to Ukrainian chefs fleeing their home country, an offer he said on Twitter that he had discussed with his local member of Parliament, who was helping arrange it. He has since also organized transportation to take donated clothing and other supplies, including hand sanitizer collected from another Polish restaurant, to Ukraine.

To Ukrainian chefs who are looking for work in the UK, I will pay for two visas and your flights from Poland/Ukraine to UK.

We can also help with accommodation 🙏

If you know anyone already, please do get in touch via restaurant number or reservations@houseoffeasts.co.uk

Ukrainian eateries in the United States have seen an outpouring of support from customers hoping to show solidarity with Ukraine. Local news reports and social media posts noted people lining up to dine at Veselka, the longtime Ukrainian diner in New York, this weekend. The restaurant was selling a special edition of New York’s iconic black-and-white cookies in the colors of the Ukrainian flag.

Donate to World Central Kitchen

We believe that food is more than just sustenance; it has the power to bring people together in times of joy and times of need.

World Central Kitchen was founded by our friend, Chef José Andrés, to deploy the talents of cooks and chefs to respond to disasters like earthquakes, hurricanes and wildfires, the COVID-19 pandemic and the refugee crisis in Ukraine. During the COVID-19 crisis, WCK has provided over 35 million hot meals in more than 400 cities. WCK began serving hot meals to Ukrainians within hours of the invasion, bringing comfort to thousands of traumatized refugees in the following days. By bringing together volunteers in local communities across the world, WCK promotes an atmosphere of hope while feeding those in need.

In their own words: “World Central Kitchen uses the expertise of its Chef Network to empower people to be part of the solution, with a focus on health, education, jobs, and social enterprise.

Health: Cleaner cooking with clean cook stoves and food safety/sanitation training.

Education: School kitchens to support feeding programs that encourage school attendance and provide a source of sustainable revenue for the school.

Jobs: Culinary training to elevate the hospitality workforce, increase earnings, enhance quality of life, and strengthen Haiti’s economy.

Social Enterprise: Food ventures that increase income, create jobs, and provide transferable vocational skills to low-income communities.

Join us as we use the power of food to empower communities and strengthen economies.

WCK is a registered 501(c)3 non-profit organization.

Mike Bloomberg Supports World Central Kitchen to Provide as Many as 1 Million Meals for Healthcare Workers at 16 NYC Health + Hospitals Facilities on the Frontlines of the COVID-19 Pandemic

$6 Million Gift is Part of the Larger Bloomberg Philanthropies Coronavirus Response Initiatives

News provided by

Apr 14, 2020, 12:05 ET

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The collaboration will feed all NYC Health + Hospitals hospital, acute, and post-acute care staff plus additional personnel who have joined their ranks at these facilities, regardless of their department, discipline, or tour, seven days a week, 8 a.m.-5 p.m. from a uniquely designed grab-and-go «cafeteria.» World Central Kitchen and NYC Health + Hospitals have strategized a variety of internal and external set-ups tailored to each individual facility’s needs, ensuring that the highest safety standards are met, frontline workers experience little to no wait for meal dissemination, and that food is available to staff who work overnight shifts. The partnership aims to also meet workers’ dietary restrictions with as little burden as possible.

NYC Health + Hospitals is the largest public health care system in the country serving more than a million New Yorkers annually. Currently, their hospitals and other care facilities are at the heart of the COVID-19 pandemic. Adequately feeding staff who are enduring increased caseloads and pressures, while adhering to strict health guidelines in an effort to stop the spread of the virus, has been increasingly challenging. The Bloomberg Philanthropies and World Central Kitchen partnership will help ensure that these critical frontline NYC Health + Hospitals workers have a steady supply of fresh food easily accessible while they continue to deliver high quality care to New Yorkers.

NYC Health + Hospitals launched a fundraising campaign in March to help address additional needs caused by the COVID-19 pandemic. The campaign will direct funds to purchase comfort items like groceries, taxi rides, and hotel rooms for their health care workers. Donations can be made through the NYC Health + Hospitals Network for Good fundraising page. Donations for equipment and supplies can directed to Help Now NYC . For more information on NYC Health + Hospitals’ COVID-19 responses, please visit their newsroom.

To make a donation to World Central Kitchen for ongoing meal deliveries to NYC Health + Hospitals please click here.

Bathtub Bulletin

From Wikipedia, the free encyclopedia

World Central Kitchen (WCK) is a not-for-profit non-governmental organization devoted to providing meals in the wake of natural disasters. Founded in 2010 by celebrity chef José Andrés, the organization prepared food in Haiti following its devastating earthquake. Its method of operations is to be a first responder and then to collaborate and galvanize solutions with local chefs to solve the problem of hunger, immediately following a disaster. [1] [2]

Disaster relief

Chef José Andrés with White House liaison staff

Since its founding, the NGO has organized meals in the Dominican Republic, Nicaragua, Zambia, Peru, Cuba, Uganda, The Bahamas, Cambodia, and the United States. [3] [4] [5]

Puerto Rico Hurricane Maria response

José Andrés emerged as a leader of the disaster relief efforts in Puerto Rico in the wake of Hurricane Maria in 2017. His efforts to provide assistance encountered obstacles from FEMA and government bureaucrats, so instead, “we just started cooking.” [6] He organized a grass-roots movement of chefs and volunteers to establish communications, food supplies, and other resources and started serving meals. Andrés and his organization World Central Kitchen (WCK) [7] served more than two million meals in the first month after the hurricane. [8] [9] [10] WCK received two short term FEMA contracts and served more meals than the Salvation Army or the Red Cross, but its application for longer-term support was denied. [11] [12] WCK developed resiliency centers on the island, and installed a hydropanel array at a greenhouse in San Juan to provide safe drinking water. [13]

For his efforts in Puerto Rico, Andrés was named the 2018 Humanitarian of the Year by the James Beard Foundation. [14] He wrote a book about the experience called We Fed an Island: The True Story of Rebuilding Puerto Rico, One Meal at a Time. [15]

2017 – 2019 events

In August 2017, WCK was coordinating efforts with the American Red Cross and working in Houston, Texas following Hurricane Harvey. [16]

WCK operated in Southern California in Ventura County during the December 2017 Thomas Fire to assist firefighters and first responders and provided food to families affected by the fires. [17]

A kitchen to serve the Hawaiian communities affected by a volcanic eruption in June 2018 was set up. [1]

In September 2018, WCK worked in South Carolina in the aftermath of Hurricane Florence. [18]

In November 2018, WCK and Andrés teamed up with chefs Guy Fieri, and Tyler Florence, and local Sierra Nevada Brewing Company to bring Thanksgiving dinner to 15,000 Camp Fire survivors in Butte County, California. [19] [20] José Andrés at the 2012 Time 100 gala

In January 2019 WCK and Andrés opened a restaurant on Pennsylvania Ave, Washington DC to feed federal workers that were furloughed during the government shutdown. [21]

In September 2019, WCK and Andrés opened kitchens in The Bahamas to feed people in the wake of Hurricane Dorian. [22] In October they helped in Sonoma County, California, working with local chefs such as Guy Fieri, during the Kincade Fire. [23]

COVID-19 response

In early-March 2020, the Grand Princess cruise ship was under quarantine near San Francisco due to the COVID-19 pandemic. [24] WCK in collaboration with Bon Appetit Management Company, fed thousands of stranded passengers for approx. a week while logistics were being figured out. [24] Over 50,000 meals were served during this crisis. [24]

In mid-March 2020, Andrés transformed eight of his New York City and Washington, DC restaurants into soup kitchens to support customers affected by the COVID-19 crisis. [25]

In late-March 2020 in the San Francisco Bay Area, WCK collaborated with Frontline Foods in order to provide an open-sourced effort to deliver meals to local hospital staff from local restaurants, many of which have been negatively affected by the COVID-19 closures. [26]

During April 2020, Andrés partnered with the Washington Nationals and World Central Kitchen to use the team’s stadium in Washington DC as a kitchen and distribution facility for free meals. [27]

Quotes

“You are an individuation of infinite mind. You are an individuation of creative intuition. Being an individuation of infinite mind, you know what to do, and you will do it; you know what to say, and you will say it; you know what to write and you will write it.”
–Thane of Hawaii

“Absurd as it sounds, masturbation is one of the highest faculties mankind has yet achieved. But its importance is in what it presages. That one day the imagination will be able to achieve this result in all fields.”
–Colin Wilson

“Conscious AI cannot be created because it’s based on a fallacy which is that consciousness can be created. Consciousness is that within which everything is created.”
–Bernardo Kastrup

“The doing of being IS being.”
–Mike Zonta, BB editor

“The world owes its reality to infinite consciousness; it borrows its appearance from the finite mind.”
–Rupert Spira

“The first principle of non-violent action is that of non-cooperation with everything humiliating.”
– Mohandas K. Gandhi

“We cannot go to our self by discipline or effort; we go there by love and surrender.”
–Rupert Spira

“And Jesus said unto him, Why callest thou me good? none is good, save one, that is, God.”
–Luke 18:19 (King James version)

“Therefore have I uttered that I understood not; things too wonderful for me, which I knew not.”
–Job 42:3

“It may be that all dreams are precognitive.”
–Eric Wargo

“When the Real Self speaks, the body listens.”
–Jacob Needleman

“To begin with, we seem to be in the world, then the world seems to be in us, and finally the distinction between our self and the world dissolves.”
–Rupert Spira

“People like us, who believe in physics, know that the distinction between past, present and future is only a stubbornly persistent illusion.”
–Albert Einstein

“Sexuality is something you let in. It’s not something you let out.”
–Thane of Hawaii

“Abbreviation for Infinite Mind: I.M. Abbreviation for Infinite Consciousness: I.C. Abbreviation for Infinite Being: I.B.”
–Mike Zonta, BB editor

“Mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed.”
–Declaration of Independence

“Maybe the Jews have been chosen for a very particular reason and for a very particular time. The reason: to end the centuries-old cycles of hatred and violence and fear and blame. The time: now.”
–Mike Zonta, BB editor

“If you don’t allow yourself to be a work in progress, you’ll always be stuck on stupid.”
–Wendy Williams

“I did then what I knew to do. Now that I know better, I do better.”
–Maya Angelou

“Premeditation, the time spent procrastinating before meditation.”
–Mike Zonta, H.W., M.

“I sees what I sees, and hears what I hears, and draws my own delusions.”
–Walter Lanyon in London Notes and Lectures

“There must be reparations in the American psyche.”
–Mike Zonta, H.W., M.

“Truth is that which is so, and that’s all you need to know.”
–Janet Cornwell, H.W., m.

“Teachers do not work for income but outcome.”
–Calvin Harris, H.W., M.

“There is no center to infinity.”
–Mike Zonta, H.W., M.

“In the struggle to make a memory yield up its secrets, R.H.S. [Releasing the Hidden Splendour] can resemble war–and war can be hell. It takes great confidence to descend into this hell with the expectation of prevailing. One must be able to demand–and accept–the secrets the memory will yield. But again, it all takes place in one’s own Consciousness, and one does indeed have a right to the Truth of whatever’s in there.”
–Janet Cornwell, H.W., m.

“I dwell in possibility”
–Emily Dickenson

“It’s not enough for a woman to be pregnant.
At some point she’s got to give birth.”
–Marianne Williamson

“One’s destination is never a place, but a new way of seeing things.”
–Henry Miller

“Real wealth is not how much you’ve accumulated. It’s how much you’ve let go.”
–Mike Zonta, H.W., M.

“Hugging is a form of meditation.”
–Mike Zonta, H.W., M.

“We can easily forgive a child who is afraid of the dark; the real tragedy of life is when men are afraid of the light.”
–Plato

“A philosophy should not take the place of conscientiousness and compassion. Laws, rules, and religious morality cannot, should not take the place of our ability to realize we are one consciousness, manifesting in infinite variety.”
–Suzanne Deakins, H.W., M.

“Non-existence is an oxymoron. How can something which does not exist exist?”
–Mike Zonta, H.W., M.

“The only true aristocracy is that of consciousness.”
–D.H. Lawrence

“Love disobeys all the rules.”
–Mike Zonta, H.W., M.

“The world is not here to make you happy. It’s here to make you conscious.”
–Eckhart Tolle

“There is nothing to writing. All you do is sit down at a typewriter and bleed.”
–Ernest Hemingway

“There are decades where nothing happens; and there are weeks where decades happen.”
–Vladimir Lenin

“Go fearward.”
–Thane of Hawaii

“What is the ontological response to fight, flight or freeze? BE.”
–Mike Zonta, H.W., M.

“Translation is the poetry of the Universe.”
–Richard Branam

“Peacocks strut around because they cannot fly.”
–Dr. Cornel West

“We cannot evolve any faster than we evolve our language because you cannot go to places that you cannot describe.”
–Terence McKenna

“A word after a word after a word is power.”
–Margaret Atwood

“You have to fall in love with hanging around words.”
–John Ciardi

“Energy is primary. Personification is secondary.”
–Joseph Campbell

“Everything is connected. Everything has meaning.”
–Thane of Hawaii

“None of you knows what creativity means. To paint a picture, to write a poem? No! To recast one’s whole age, to impose upon it the stamp of one’s will, to fill it with beauty, to overwhelm it, to overpower it with one’s spirit.”
–Christian Morgenstern, German poet

“Just as the same city viewed from different directions appears entirely different … there are, as it were, just as many different universes, which are, nevertheless, only perspectives on a single one, corresponding to the different points of view.”
–Gottfried Leibniz

“We do not tame Truth. Truth tames us.”
–Mike Zonta, H.W., M.

“Truth is the Law of Contradiction, rendering null and void falsidity.”
–Richard Branam

“Shift your sense of identity from the person you experience yourself to be to the awareness that is aware of that person.”
–Ben Gilberti, H.W., M.

“Falling in love is a form of mystical envisioning in which one sees the beloved as he or she is seen through the eyes of God.”
–Wikipedia on the ideas of Charles Williams

“Life can only be understood backwards; but it must be lived forwards.”
–Søren Kierkegaard

“One is never less alone than when alone.”
–from the movie “Into Great Silence”

“If it takes a village to raise a child, it takes a village to abuse one.”
–from the movie “Spotlight”

“Truth is in the constant process of renewing Itself.”
–Richard Branam

“Translation is comfort food for the soul.”
–Sunday Night Translation Group

“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.”
–Anais Nin

“I’m okay with a US Space Force. But what we need most is a Truth Force — one that defends against all enemies of accurate information, both foreign & domestic.”
–Neil deGrasse Tyson

“The ego gets what it wants with words. The soul finds what it needs in silence.”
–Richard Rohr

“The power of holding two contradictory beliefs in one’s mind simultaneously, and accepting both of them… To tell deliberate lies while genuinely believing in them, to forget any fact that has become inconvenient, and then, when it becomes necessary again, to draw it back from oblivion for just so long as it is needed, to deny the existence of objective reality and all the while to take account of the reality which one denies – all this is indispensably necessary. Even in using the word doublethink it is necessary to exercise doublethink. For by using the word one admits that one is tampering with reality; by a fresh act of doublethink one erases this knowledge; and so on indefinitely, with the lie always one leap ahead of the truth.”
―George Orwell, Nineteen Eighty-Four

“Man is in love with conclusions.”
–Richard Branam

“Question: How old is being? Answer: It’s not.”
–Mike Zonta, H.W., M.

“Critique of one’s body without regard to the context of one’s psyche is a form of pornography.”
–Mike Zonta, H.W., M.

“I am a Dictionary.”
–Mike Zonta, H.W., M.

“Someone with little regard for relative truth can hardly be expected to have great regard for universal truth.”
–Mike Zonta, H.W., M.

“Our job is to make the Universal Unconscious conscious.”
–Mike Zonta, H.W., M.

“Let’s undo each other.”
–Mike Zonta, H.W., M.

“Truth is not a zero-sum game.”
–Michael Kelly

“There is no Supreme Being. There is only Being. And we are all that Being.”
–Mike Zonta, H.W., M.

“The Universe loves it when we Translate.”
–Richard Branam

“Translation is ‘magical thinking’ based on self-evident axioms and syllogistic reasoning (which is to say that Translation is not magical thinking at all).”
–Mike Zonta, H.W., M.

“You do not merely stretch rhino leather over your own fair skin, for that would deflect pleasure as well as pain, and you do not permit your being to turn stinking inside a shell, but what you do is swirl yourself in the toughness of dreams.”
–Tom Robbins, Even Cowgirls Get the Blues

“The reasonable man adapts himself to the world; the unreasonable one persists in trying to adapt the world to himself. Therefore, all progress depends on the unreasonable man.”
–George Bernard Shaw

“Minds are like parachutes: they only function when open.”
–Thomas Dewar, First Baron Dewar (Yes, that Dewar…)

“It’s no measure of health to be well adjusted to a profoundly sick society.”
–Krishnamurti

“Belief in ego is the Antichrist.”
–Mike Zonta, H.W., M.

“Love is the perfume of Truth.”
–Robert McEwen, H.W., M.

“The traditional ethical precept about anger is sometimes translated as not to get angry, but in modern Soto Zen Buddhism, we say not to harbor ill will.”
–Taigen Dan Leighton.

“Anger is traditionally thought to be close to wisdom. When not projected outward onto others or inward toward the self, it gives us the necessary energy and clarity to understand what needs to be done.”
–Thanissara Mary Weinberg.

“Being has no past, no future, only the endless, beginningless Present.”
–Mike Zonta, H.W., M.

“Truth moves at the speed of now.”
–Mike Zonta, H.W., M.

“Here cometh April again, and as far as I can see the world hath more fools in it than ever.”
– Charles Lamb

“If you are patient in one moment of anger, you will escape one hundred days of sorrow.”
– Rainer Maria Rilke

“Everything has been figured out, except how to live.”
– Jean-Paul Sartre

“Show up. Dive in. Keep at it.”
– Barack Obama

“Give me some TRUTH!”
–Seen on a bumper sticker in Redondo Beach, CA

“At times I think and at times I am.”
–Paul Valéry

“I tore myself away from the safe comfort of certainties through my love for truth – and truth rewarded me.”
–Simone de Beauvoir

“The Cosmic Intention is to evolve from a thing to a think.”
–Melissa Goodnight, H.W., M.

“It is so respectful to not get involved in somebody else’s angst.”
–Hanz Bolen, H.W., M.

“There is a crack in everything. That’s how the light gets in.”
–Leonard Cohen, from his song “Anthem”

“Handsome is as handsome does.”
–Proverb

“If you are not admiring a young man, you are abusing him.”
–Robert Graves

“Voting is a spiritual activity.”
–Mike Zonta, H.W., M.

“[B]y man came death. [By God comes life].”
–I Corinthians 15:21

“The inner children of the past shut up when you listen to them.”
–paraphrasing Hanz Bolen, H.W., M.

“It is one of the most beautiful compensations of this life that no man can sincerely try to help another without helping himself.”
–R.W. Emerson

“We think sometimes that poverty is only being hungry, naked and homeless. The poverty of being unwanted, unloved and uncared for is the greatest poverty. We must start in our own homes to remedy this kind of poverty.”
–Mother Teresa

“Loneliness is the poverty of self, solitude is the richness of self.”
–May Sarton

“Nothing that you lose is real. Nothing that is real can ever be lost.”
–Al Haferkamp, H.W., M.

“Man will not be satisfied until he is everywhere equally present.”
–Al Haferkamp, H.W., M.

“Human consciousness is how the universe understands itself.”
–Joe Ciriello, H.W., m

“Gravity is a matter of interest.”
–Brian Wallenstein, H.W., d.

“There is NO gender to art.”
–Brian Wallenstein, H.W., d.

“What was once invention is now convention.”
–Brian Wallenstein, H.W., d.

“A lie gets halfway around the world before the truth has a chance to get its pants on, but once it gets its pants on, watch out. ”
–Sir Winston Churchill as revised by Mike Zonta, H.W., M.

“Be kind, for everyone you meet is fighting a great battle.”
–Philo of Alexandria

“You can’t change your shoes while you’re standing in them.”
–Hanz Bolen, H.W., M.

“We think it’s the material world that survives us when we die, but without us (Consciousness) there would be no material world in the first place.”
–Mike Zonta, H.W., M.

“Solitude is the cure for loneliness.”
–Caroline Casey, The Visionary Activist

“A problem is basically the world telling us it’s larger than we thought it was.”
–Hanz Bolen, H.W., M.

“God is a lot more complex than we know. And a lot sexier.’
–Mike Zonta, H.W., M.

“The conscious mind has never won an argument with the unconscious.”
–Al Haferkamp, H.W., M.

“Do you know what Theodore Roosevelt said about hunting grizzly bears? The thrill is in overcoming your own fear.”
— Cool Lester Smooth from “The Wire”

“God is a circle whose center is everywhere and circumference nowhere.”
–Pythagorean philosopher Timaeus of Locri (420–380 BCE)

“All real living is meeting.”
–Martin Buber

“If you knew all this shit [philosophy], you’d be unfuckwithable.”
–22-year-old student of philosophy

“If it’s an essential mission, God sends a team.”
–Hanz Bolen, H.W., M.

“I don’t live in a physical world. I live in a world that acts physical.”
–Roland Campos

“Handsome is a sort of kindness.”
–Mike Zonta, H.W., M.

“My experiences are temporary, but Truth is eternal”.
–Bulent Tokgoz

“It is better to conquer yourself than to win a thousand battles. Then the victory is yours. It cannot be taken from you, not by angels or by demons, heaven or hell.”
–Buddha

“Translation [and Releasing the Hidden Splendour] is a form of worship.”
–Melissa Derfler and the online FYL group

“Never think of results, just do!”
–Gurdjieff

“The ear longs to hear what the heart already knows.”
–Anonymous

“Occupy Yourself!”
–David Wilcox

“Be not angry that you cannot make others as you wish them to be, since you cannot make yourself as you wish to be.”
–Raaj Sharma

“Curb your God.”
–bumper sticker

“When I create art, it’s like holding hands with God.”
–Robert Mapplethorpe

“When the power of love overcomes the love of power the world will truly know peace.”
–Sri Chinmoy Ghose

“I’m the one that has to die when it’s time for me to die, so let me live my life the way I want to.”
–Jimi Hendrix

“In religion and politics people’s beliefs and convictions are in almost every case gotten at second-hand, and without examination, from authorities who have not themselves examined the questions at issue but have taken them at second-hand from other non-examiners, whose opinions about them were not worth a brass farthing.”
–Mark Twain

“My heart is like a toilet door! There are names marked all over it.”
–from the French film “Toi and Moi”.

“History doesn’t repeat itself, but it does rhyme.”
–Mark Twain

“Rather than love, than money, than fame, give me truth.”
–Henry David Thoreau

“The mind loves truth and so does the body.”
–Christine

“I’m afraid of losing my obscurity. Genuineness only thrives in the dark. Like celery.”
–Aldous Huxley

“There is a light that shines beyond all things on earth, beyond the highest, the very highest heavens. This is the light that shines in your heart.”
— Chandogya Upanishad

“Love believes all things and yet is never deceived.”
–Soren Kierkegaard

“My life is not mine.”
–Rumi

“Every man has inside himself a parasitic being who is acting not at all to his advantage.”
–William S. Burroughs

“Our deepest fears are like dragons guarding our deepest treasure.”
–Rainer Maria Rilke

“Everyone has got some preconceptions, but you have to readjust them in front of reality. Reality has the last word.”
–Henri Cartier-Bresson

“Love? What is it? Most natural pain killer what there is. LOVE.”
–William S. Burrough’s final journal entry

“We acquire the strength we have overcome.”
–Ralph Waldo Emerson

“I am all other men.”
–Schopenhauer

“Man is, that he might have joy.”
–Joseph Smith

“To the man who can perfectly practice inaction, all things are possible.”
–Ernest Holmes in Science of Mind

“People will forget what you say, but they will never forget how you make them feel.”
–Tom Asacker

“We have a right to know the truth; no right to ask anything else from God, but the right to know that.”
— J.M. Barrie in Tommy and Grizel

“If you don’t believe in something greater than yourself, you’ll never do anything greater than yourself.”
–nun on Oprah

“Boredom is the child of self-centeredness.”
–The Grand Lizard Andrews

“There is no duty we so much underrate as the duty of being happy.”
–Robert Louis Stevenson

“Forgiveness is giving up the hope that your life could have been any different.”
–Oprah

“When I was born I was so surprised I didn’t talk for a year and a half.”
–Gracie Allen

“Don’t look at me like I’ve gotten old or something like that.”
–Clint Eastwood

“Man must evolve for all human conflict a method which rejects revenge, aggression and retaliation. The foundation of such a method is love.”
–Martin Luther King Jr.

“Peace is not something you wish for; it’s something you make, something you do, something you are, and something you give away”
–Robert Fulghum

“I REFUSE to participate in a recession.”
–bumper sticker

“Fear is a choice.”
–Kurtis Matthews, San Francisco Comedy College

“Don’t Believe Everything You Think”
–bumper sticker

“One thing that comes out in myths is that at the bottom of the abyss comes the voice of salvation. The black moment is the moment when the real message of transformation is going to come. At the darkest moment comes the light.”
–Joseph Campbell

“When people asked [Jacques Cousteau], ‘Well, Captain, what do you expect to find?’ he always said, ‘If I knew, I wouldn’t go.’”
–Jean-Michel Cousteau, his son

“Let life happen to you. Life is in the right, always.”
–Rainer Maria Rilke

“And, as [Picasso] said, at the end of his life, he was in dialogue with the old masters, Rembrandt, Velasquez, Rubens. He thought he was talking to them and that they were talking back to him through his art.”
–Gary Tinterow, The Met, New York

“The world breaks everyone but afterwards many are strong at the broken places.”
–Ernest Hemingway

“Inside every head is a different world.”
–skateboarder in San Francisco

“Thank God our time is now, when wrong comes up to meet us everywhere, never to leave us till we take the longest stride of soul men ever took.”
–Christopher Fry

“If you’re neurotic and you think, I’m not where I deserve to be or my mother didn’t love me, or blah, blah, blah, that lie, that neurotic vision, takes over your life and you’re plagued by it ’til it’s cleansed. In a play, at the end of the play, the lie is revealed. [T]he better the play is, the more surprising and inevitable the lie is, as Aristotle told us. Plays are about lies.”
–David Mamet

“If you want to be a writer, you don’t want to live in a comfortable place.”
–Benjamin Alire Saenz

“Choose your leaders with wisdom and forethought. To be led by a coward is to be controlled by all that the coward fears. To be led by a fool is to be led by the opportunists who control the fool. To be led by a thief is to offer up your most precious treasures to be stolen. To be led by a liar is to ask to be lied to. To be led by a tyrant is to sell yourself and those you love into slavery.”
–Octavia Butler

“And the day came when the risk it took to remain tight in the bud was more painful than the risk it took to blossom.”
–Anais Nin

“Often people think that it’s a question of adrenaline, [that] it’s an adrenaline addiction. I think what they are addicted to essentially is brotherhood. It’s a very healthy impulse that is taking place in a very unhealthy place.”
–Sebastian Junger on troops in combat

“If the doors of perception were cleansed every thing would appear to man as it is, infinite.”
–William Blake in The Marriage of Heaven and Hell

“Love well, be loved and do something of value.”
–Aristotle

“Tread softly upon the earth because the faces of the unborn look up at you.”
–James Cameron quoting Brazilian tribal saying

“You don’t attract what you want. You attract what you are.”
–Wayne Dyer

“We will go through the gate. If the gate is closed, we will go over the fence. If the fence is too high, we will pole vault in. If that doesn’t work, we will parachute in.”
–Speaker of the House Nancy Pelosi

“Most stuff that is genuine is better left unsaid.”
–J.D. Salinger

“If things don’t seem out of control, you’re not going fast enough.”
— Mario Andretti

“We see things not as they are, but as we are.”
— Anais Nin

“A change in the weather is sufficient to re-create the world and ourselves.”
— Marcel Proust

“The reasonable man adapts himself to the world; the unreasonable one persists in trying to adapt the world to himself. Therefore all progress depends on the unreasonable man.”
— George Bernard Shaw

“Have an open-mind, but don’t let your brains fall out.”
— Jacob Needleman

“When thought races ahead of Being, a civilization is racing towards destruction.”
— Jacob Needleman in his new book What is God?

“A great man knows he is not God, and the greater he is the better he knows it.”
— G.K. Chesterton

“Those who dream by day are cognizant of many things which escape those who dream only at night.”
— Edgar Allan Poe

“Give thanks to unknown blessings already on their way.”
— Native American proverb at cafe in San Francisco

Mike Bloomberg Supports World Central Kitchen to Provide as Many as 1 Million Meals for Healthcare Workers

The collaboration will feed all NYC Health + Hospitals hospital, acute, and post-acute care staff plus additional personnel who have joined their ranks at these facilities, regardless of their department, discipline, or tour, seven days a week, 8 a.m.-5 p.m. from a uniquely designed grab-and-go “cafeteria.” World Central Kitchen and NYC Health + Hospitals have strategized a variety of internal and external set-ups tailored to each individual facility’s needs, ensuring that the highest safety standards are met, frontline workers experience little to no wait for meal dissemination, and that food is available to staff who work overnight shifts. The partnership aims to also meet workers’ dietary restrictions with as little burden as possible.

“As the coronavirus sweeps across the world, health care workers are risking their lives every day to protect ours — and they need our support now more than ever,” said Michael Bloomberg, Founder of Bloomberg Philanthropies and Bloomberg LP, and three-term mayor of New York City. “Here in New York, we’re glad to be teaming up with Chef José Andrés and World Central Kitchen to provide daily meals to everyone working so hard at 16 of the city’s public hospitals and long-term care facilities run by the NYC Health + Hospitals system. It’s a way for our team at Bloomberg Philanthropies to express our deep appreciation for them — and to help them keep saving lives and battling this disease.”

World Central Kitchen, the international not-for-profit organization founded by chef José Andrés, uses the power of food to heal and strengthen communities in times of crisis. Through its #ChefsForAmerica response to the coronavirus crisis, they are distributing 50,000 meals a day to people in need in the Bronx, Queens, Harlem, Brooklyn and New Jersey. Through their partnership with Bloomberg Philanthropies, World Central Kitchen will increase production at their meal distribution center at Hudson Yards and establish contracts with local vendors and restaurants to assist in providing thousands of additional fresh meals for the NYC Health + Hospitals staff. This will allow some local restaurants to bring back employees and start to revive the ailing NYC restaurant industry. World Central Kitchen has also distributed more than one million fresh meals to families, seniors, and frontline workers in 65 cities in 20 U.S. states and territories, as well as five cities in Spain.

“In this moment of profound need, World Central Kitchen’s team of food first responders is honored and grateful to be able to work together on this expanded response with the generous support of Bloomberg Philanthropies,” said Nate Mook, CEO of World Central Kitchen. “We know that together we are sharing so much more than just meals, but also hope, dignity, and nourishment for the future. It really instills these brave and tireless workers with the knowledge that we – the people of New York, and of America – are with them.”

“Our health care system is incredibly grateful for the generous contribution made by Bloomberg Philanthropies and World Central Kitchen, and their commitment to provide meals to our heroic and dedicated workforce,” said Mitchell Katz, MD, President and CEO of NYC Health + Hospitals. “At NYC Health + Hospitals, we value each employee and understand the crucial role everyone plays to address this unprecedented operation.”

To make a donation to World Central Kitchen for ongoing meal deliveries to NYC Health + Hospitals please click here.

How do you feed an island? Try World Central Kitchen.

November 27, 2019

Two ways to read the story

Two months after Hurricane Dorian struck the Bahamas – the country’s worst storm – there is nowhere to eat.

Some people have food, but not stoves, or enough propane to power them. The first supermarket reopened Nov. 7 – but without jobs for two months, many lack the cash. There are no restaurants. There is the Haitian man who barbecues chicken at night, and the other man who dives by day and makes conch salad from a perch on a stone wall off the turquoise waters, a glimmer of what life here used to look like.

Why We Wrote This

This nonprofit has jumped in with immediate food relief. But it also eyes a larger goal: rebuilding food resilience, so Bahamians affected by the hurricane can cook in their own homes in one more step toward recovery.

For the most part, there is just World Central Kitchen: the global humanitarian nonprofit where cooks become disaster relief workers, and food assistance goes well beyond dried food rations and packaged meal kits.

Today, relief chef Brian Myers is overseeing the stirring of 120 pounds of rice, cooking alongside the makings of a red beef curry. By the time this team is done, their location will have fed lunch to 5,674 people spanning 100 miles, some of them remote cays. But World Central Kitchen’s overarching goal is rebuilding food resiliency, not dependence. Here, that means training local staff, handing out vouchers for propane, and eventually setting up a farmers market.

“You work yourself out of a job, and that’s the goal,” says Mr. Myers.

In a makeshift kitchen – set up under a white tent in a parking lot – three chefs and another dozen volunteers and local hires are making lunch for those in need. But this is no soup kitchen. The crew is creating a fresh red curry beef for everyone remaining on this Bahamian island after Category 5 Hurricane Dorian struck here Sept. 1, sweeping homes out to sea, crushing others, and cutting up electricity lines and pipes that still aren’t functioning two months later.

“Fire’s on,” yells Brian Myers, a former Arabic linguist in the U.S. military. He was working as a pastry chef in Oregon when Dorian hit the Abaco Islands and took up the call from World Central Kitchen, the humanitarian nonprofit where cooks become disaster relief workers and food assistance goes well beyond dried food rations and packaged meal kits.

Mr. Myers picks up a giant silver paddle and oversees the stirring of rice, which he calls “pushing,” all 120 pounds of it simmering in a giant paella pan. Another six are stewing beef, curry paste, fresh purple cabbage, diced carrots, squash, and wedges of green pepper. By the time they are done, this location will have fed lunch to 5,674 people spanning about 100 miles, some of them remote cays.

Why We Wrote This

“There is no one we aren’t reaching, to be blunt,” says Sam Bloch, the director of field operations, who arrived on this island the day after the hurricane in a helicopter with World Central Kitchen founder and celebrity chef José Andrés. Since then, the group has prepared more than 2 million meals across the Bahamas, delivering them to central hubs like clinics or damaged schools. Food is brought by car into communities where residents don’t have transportation – driver Shirley Dorsett calls out “manje cho,” Creole for hot food, in the many Haitian immigrant communities that dot the island – and via speedboat to reach the archipelago’s cays.

The staff starts at 6 a.m. and lunch is served around noon. And then they start all over again – for dinner.

Sudden scarcity

In the wake of the worst storm to hit the Bahamas, there is nowhere to eat. Some people have canned or dried goods, but they don’t have stoves, or enough propane to power them. The first supermarket just reopened Nov. 7 – but without jobs for two months, many lack the cash to buy groceries. There are no restaurants. There is the Haitian man who barbecues chicken at night, and the other man who dives by day and makes conch salad from a perch on a stone wall off the turquoise waters, a glimmer of what life in Marsh Harbour used to look like. For the most part, there is just World Central Kitchen.

The storm left an estimated 70,000 people homeless in the two northern islands hit, the Abacos and Grand Bahama. About half of all standing structures were damaged or destroyed. “This is something we’ve never experienced before. It’s not like where someone has a home, and everyone else can come to that home,” says local Diane Russell, who oversees paper inventory for World Central Kitchen. “There is nowhere to go.”

Even those with the means to cook, or fly in their own food, eat with World Central Kitchen because it allows them to focus on other needs, like clean-up, rebuilding, and grieving.

What China is – and isn’t – learning from military drills near Taiwan

Anyone is welcome. On a recent day at the Central Abaco Primary School, residents are joined by military, police, and relief workers. “They don’t have to do this, but they care enough about the people to do this for us,” says Monique Green, who is waiting in line for lunch and says she lost everything, “except my car and my life, thanks to God.”

The World Central Kitchen, funded by donors, foundations, and businesses, was created amid the destruction of the 2010 earthquake in Haiti and became a major player in disaster relief after Hurricane Maria in Puerto Rico. Many of those working in the Bahamas today met one another there. Today the group deploys wherever there is disaster, from Uganda to the U.S.-Mexico border to California, where they feed those displaced by the state’s raging wildfires.

Here, where Dorian killed 67 and left hundreds missing, the group mobilized 30 vehicles, five helicopters, two seaplanes, a 220-foot ship, an amphibious vehicle, and four speedboats, often partnering with other organizations for transport, distribution, and kitchen help. Supply chains have been destroyed, one of several logistical challenges they face daily. “Nothing is working the way it should – like have you ever thought about what the word windshield means?” says Mr. Bloch. “No, you don’t until you get in a car with no windshield. Oh, I get it. It’s a wind shield.”

World central kitchen

One of the things I love most about the Duchess of Sussex is that, as a royal figure, she really carved out an issue profile for herself of hunger and food insecurity. It’s one of the central issues she cares about and works on, from the Together cookbook to benefit the Hubb Community Kitchen, to her volunteer work at food banks, to her highlighting of other people who work to address food poverty. I’m sure Prince Harry cares about these issues as well, but I’m also sure that Meghan opened his eyes to what more they could do together. So… their Archewell Foundation has announced their first sponsorship, and wouldn’t you know, it’s about food.

Prince Harry and Meghan Markle are bringing on a new partnership for their non-profit, the Archewell foundation. On Sunday, the couple announced that Archewell would be joining forces with José Andrés and World Central Kitchen, a non-profit dedicated to feeding communities negatively impacted by natural disasters.

Harry and Meghan’s foundation will be helping World Center Kitchen build a series of Community Relief Centers, which will be activated as service kitchens during and after moments of crisis — such as natural disasters — and then can be used as food distribution hubs, schools, clinics, or safe community gathering spots for families and kids during non-disaster times.

“The health of our communities depends on our ability to connect to our shared humanity. When we think about Chef Andrés and his incredible team at World Central Kitchen, we’re reminded that even during a year of unimaginable hardship, there are so many amazing people willing — and working tirelessly — to support each other,” Meghan and Harry said in a joint statement. “World Central Kitchen inspires us through compassion in action.”

The first of the four Community Relief Center is currently being built in the Commonwealth country of Dominica, which was hit hard by Hurricanes Irma and Maria in 2017. It’s expected to open in 2021. Another center will be opened in Puerto Rico, where World Central Kitchen initiated a “massive-scale food security response” after Hurricane Maria. The final two center locations have yet to be announced, but Andrés and the Duke and Duchess of Sussex hope to bring even more Community Relief Centers around the world.

“This year, I’ve seen many, many examples of neighbors supporting neighbors, of communities coming together to get through tough times. At our root, we believe in one another, in doing what’s right for strangers as much as we do for our friends and family,” Andrés said in a statement. “World Central Kitchen and I, we see a world that’s full of dignity, empathy, and humanity. We believe in the healing power of food, and we like to say wherever there’s a fight so hungry people may eat, we will be there. We are more energized than ever to continue this vital work, and we’re proud that it will be hand in hand with Archewell Foundation and The Duke and Duchess of Sussex. I have come to know both of them well, and believe that their values are directly aligned with what we stand for at World Central Kitchen.”

This is extremely on-brand for the Sussexes, and the rollout was done perfectly. The idea is to put their names on something, work with respected people in established charities, highlight an issue which often does not get enough attention, and hopefully draw more donations through the Sussexes’ celebrity. They’re also funding this through Archewell. As of yet, we don’t know if corporations or private individuals have already donated to Archewell, and the Sussexes are merely distributing money and grants they’ve already received. It could be that the Sussexes have – as of yet – only put their own money into Archewell. This donation to the World Central Kitchen could be from money they’ve made from Spotify and Netflix.

Photos courtesy of Avalon Red, WENN, Backgrid.

World Central Kitchen

The World Central Kitchen operates in countries affected by humanitarian crisis and chronic food insecurity. It was founded by the internationally known chef and social activist, José Andrés. The creation of WCK was inspired by a collaboration with Solar For Hope providing earthquake relief in Haiti.

Their efforts focus on feeding vulnerable people, supporting the local agricultural economy through local food purchases, and promoting nutritious foods, recipes, and environmentally sustainable cooking fuels and technologies.

Chefs display their new parabolic solar cooker at the World Central Kitchen in Haiti.

World Central Kitchen

Chef José Andrés Listen to a recent interview.

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We are World Central Kitchen

José Andrés explains the approach of the World Central Kitchen

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Abbreviation	WCK
Formation	2010 ( 2010 )
Founders	José Andrés
Headquarters	Washington, D.C., United States

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