Specialty Food Magazine

Spring 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 63 of 91

This company's training programs, which include hands-on experience in its restaurants and cafes, are bringing graduates out of poverty and into a new life. BY SARA KAY FareStart: Cooking Up Skills for Life giving back A look at suppliers and buyers who are making a difference through their business philosophies, models, or charitable efforts. I t started as a means of feeding the homeless in Seattle. The impoverished. Those who were hungry, and not sure where or when their next meal would be. When David Lee, a chef, started FareStart 25 years ago, he wanted to provide nutritious meals to people who were living in the shelter system. But, he soon realized he could provide so much more by giving them the skills to work in a kitchen, helping them find a way out of food insecurity and into a new life. PHOTOS: FARESTART SPRING 2018 61

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