There’s a growing rock pile at Colorado College, and it’s not on any quad, field, or building site.
The pile of rocks is mounting outside the Human Resources office, and HR anticipates it will continue to grow. The rocks are part of a new program called “You Rock!”, an initiative launched in late fall as a way for employees to show appreciation for one another.
HR staff members quietly kicked off the program by distributing a total of 11 small rocks with the words “You Rock” to CC employees HR wanted to recognize. The rocks didn’t necessarily go to people visible to everyone on campus. Often it is the quiet people working in their offices who get the work done and made a positive difference and contribution to the college.
The “You Rock” program is aimed at boosting employee morale and demonstrates just one way to show appreciation for others. It’s a way of telling people, “I’ve noticed the good job you’re doing, and what you’ve done for CC.”
“You Rock!” is designed to be a peer-to-peer recognition program, one that takes place at the grassroots level and proceeds at its own pace.
Recipients of the rock are given instructions: They become the “Keeper of the Rock” for two weeks and are encouraged to display the rock on their desk, bookshelf, or other work visible places where colleagues will notice. After two weeks, they are to pass the “You Rock!” rock on to someone else, and to either write a note or tell the recipient why he or she is being recognized.
When HR is notified that the rock has been passed on, the new recipient’s name is added to the “You Rock” wall of fame featuring a photo display of rock recipients outside the human resource office on the third floor of the Spencer Building.
To date, “You Rock” recipients are:
Joycelin Randle, Colorado College’s new associate director of employer relations, doesn’t get jobs for CC students. Instead, she cultivates relationships with alumni, parents, and employers regarding internships and entry-level positions, passes information along to students, and helps position them as front-runners for potential employment. Randle searches out job prospects, but when opportunity knocks, it’s the students who get up and open the door.
The career center position was revamped when the former associate director of the career center retired last summer. Randle, who started in August 2011, says the job is less that of a counselor; indeed, the position’s new name reflects the emphasis on building employer relations, with a large part of the job being outreach and networking in order to better assist CC students in identifying and securing jobs and internships. Randle is developing relationships through email, telephone calls, and in-person visits, working closely with the development office and the office of alumni and parent relations.
She also accompanied President Jill Tiefenthaler on several trips to visit alumni and parents as part of the new president’s “year of listening” tour. Recently, Randle traveled to the Bay Area where she met with alumni in diverse fields – marketing/advertising, health care, and financial investing – to explore internships and employment opportunities for CC students. She also encourages parents, alumni, and employers to visit campus for job fairs and recruiting lunches. “My job is to meet people and talk to them, and get them excited about CC and CC students,” Randle said. “It’s great.”
Originally from North Little Rock, Ark., Randle comes to Colorado College by way of Vanderbilt University’s law school – where she was both a student and an employee. She graduated cum laude from Arkansas State University with a major in speech communication and a minor in political science. During her sophomore year in college, she decided she wanted to go to law school, so she printed a list of the top 20 law schools in the country and stuck it above her bed. “I told myself, ‘this is what I’m going to do’,” she said.
At Vanderbilt Law School she received several awards, including being honored as Outstanding Graduate/Professional Student. During the summer of 2005 she interned at Fredrikson and Byron, a law firm in Minneapolis that specializes in civil and commercial real estate litigation. Upon graduation the following year, she went to work for them as an associate.
However, she soon discovered that working in a high-powered law firm was not what she wanted. “It was eye-opening,” she said. “It was not what I expected.” She left the law firm after two years, and went to clerk for a judge in Hennepin County, Minn. “There I was in the courtroom every day,” she said.
In the meantime, her mentor at the law firm continued to work with her, pointing out that Randle was outgoing and good with people, and Randle eventually realized that she wanted to be in higher education. She had stayed in touch with friends and administrators at Vanderbilt, and knowing the importance of networking, she put the word out that she was eager to get into career services. It wasn’t long before Vanderbilt called, offering her a position as a career advisor at the law school.
“It was the perfect job,” Randle said. She developed relationships between Vanderbilt and state courts, contacted judges throughout the U.S. about job opportunities for students, and built awareness of state court clerkship positions. There was only one drawback: Her husband, Casell, who she met in Minneapolis 48 hours before she started her job at the law firm, worked for Cargill. He and Randle, who were married in March 2010, hoped he would be transferred to Nashville; instead, Casell was transferred to Colorado.
“I’m living proof that informational interviews and networking pay off,” Randle says. She networked purposefully, seeking to get a position in Colorado. Randle was primarily interested in the University of Denver and spoke with potential employers at both the graduate school and law school. However, nothing happened for months, and in the meantime, she interviewed at Colorado College. Randle eventually was interviewed by DU, but it was too late: CC offered her the job the day after her DU interview.
Randle’s educational experience has been at universities, not a small liberal arts college. “I’m having fun learning the many areas students can go into,” she says. “I enjoy meeting alumni who have done so many things with their education – first they study English, then they travel, then they start a business, for example. It says a lot about the flexibility of a liberal arts education.” She also touts the Block Plan to potential employers, telling them if they want a task completed well and quickly, to hire students who have studied on the Block Plan. “These students know how to get it done,” she said.
Randle has put her time as an attorney to good use. She just completed the first draft of a book titled “What You Should Know Before You go to Law School” and is getting ready to send it to her twin sister, a Ph.D. candidate in urban education policy at Rutgers University, for a first reading. She also has a younger sister, who is studying to be a nurse in Arkansas.
While living in Minnesota, Randle was active with Hands on Twin Cities, a nonprofit that promotes volunteerism in a wide variety of areas, and with Twin Cities Diversity in Practice, designed to increase diversity in the legal community. Both she and her husband also were active with Big Brothers, Big Sisters (Randle started with the organization while still in law school), and they hope to continue volunteering with the organization in Colorado Springs.
The gauntlet has been thrown down by pie-maker extraordinaire Ron Rubin, development officer for major gifts.
Rubin’s Brown Bottom Rum Pecan Pie was the grand prize winner in Colorado College’s inaugural Pie-Off. The event, which drew 16 entries, was held Dec. 14 in Armstrong Hall as a benefit for CC’s Community Kitchen. CC community members literally put their money where their mouth was as they voted for their favorite pie with pocket change, dollar bills, and in some cases, five-dollar bills, and in the process raised a total of $175 for the Community Kitchen.
The event, organized by the athletic department and business office, featured three categories. In addition to be the overall winner, Rubin’s pie also took first place in the holiday category. Carolyn Madsen, office coordinator for the president’s office, took first place in the cream pie category, with her Black Bottom Pie. Rubin’s Raspbarb Pie was the top winner in the fruit pie category. A very close contender in the cream pie category was the Buttermilk Pie, an anonymous submission, which lost by 39 cents.
Rubin entered four pies in the competition. He baked two fruit pies (bluebarb and raspbarb) on Tuesday night, then went to the grocery store at 5 a.m. Wednesday, returned home, and baked two more pies (the grand prize winner and a peppermint eggnog pie) by 7:30 a.m. Although he often bakes pies for friends and family, Rubin said it was the first time he has baked four pies in 24 hours – and vows to enter five pies next year. “Next year is really going to be a doozie!” he said. “I’m bringing my special, famous pie recipes. No one will be able to touch them. Next year will be twice as big with much more money raised, I’m confident.”
Prizes were provided by the athletic department, with the winner of each category receiving a CC shirt and the grand prize winner receiving four tickets to a CC hockey game.
The pies and participants in the competition included:
Jack Daniels Peach – Carolyn Madsen
Raspbarb – Ron Rubin
Bluebarb – Ron Rubin
Apple – Cheri Gamble
Apple Cranberry Current with French Topping – Jim and Jannette Swanson
Black Bottom – Carolyn Madsen
Buttermilk – Anonymous
Mile-High Coconut Cream –Angela Hines
Coconut Cream – Camilla Vogt ’13
Peanut Butter Honeycomb – Melissa Beyers
Nesselrode – Carolyn Madsen
Mincemeat – Joan Taylor
Georgia Pumpkin – Joan Taylor
Brown Bottom Run Pecan – Ron Rubin
Peppermint Eggnog Cheesecake – Ron Rubin
Chocolate Pecan – Leslie Weddell
Here is Ron’s recipe:
Rum Pecan Pie with a Chocolate Bottom
2 heaping cups of pecans that have been toasted 5 to 10 minutes at 300 to become fragrant, then cooled. Do not allow them to burn. You have to watch the pecans closely so they don’t overcook.
3/4 cup dark brown sugar (packed and pressed)
3/4 cup light or dark Karo syrup (I use dark)
3 large eggs plus 2 yolks
1 tablespoon vanilla extract
2 tablespoons rum (I use Myers’s dark Jamaican rum. Cap’t Morgan would also be good, I bet!)
1/4 teaspoon salt
4 tablespoons melted butter
1 tablespoon cornstarch
1/3 cup water
1/2 cup semi-sweet chocolate chips
To make filling:
Heat brown sugar and Karo syrup in a heavy medium size saucepan at low/medium heat, stirring occasionally with rubber spatula. When sugar is dissolved into the syrup, set aside.
In another medium size saucepan, whisk eggs, egg yolks, vanilla, rum, and salt together. Slowly whisk warm (not hot) sugar mixture into egg mixture. Return saucepan to stove on low and mix with rubber spatula.
Whisk in melted butter slowly.
Meanwhile, after pie crust is pressed into pie plate, put into 300 degree oven for 3 or 4 minutes for crust to get flaky. While in the oven, during the last minute, pour in the 1/2 cup of semi-sweet chocolate chips. Leave in oven until starting to melt. Remove crust and chocolate and spread the chocolate around the crust bottom to form a nice layer of chocolate. Let cool before adding pecans and other ingredients so chocolate doesn’t melt when adding pecan mixture.
In a small pan over low heat, stir together cornstarch and water until pasty thick. Whisk into sugar mixture. Heat in sugar mixture saucepan on medium, stirring frequently about 3 minutes so it is warm to hot.
Sprinkle pecans into chocolate pie shell, then pour filling mixture on top of pecans.
Place pie plate with ingredients in 300 to 325 degree oven (depending on oven accuracy) on cookie sheet to prevent spillage from dripping onto oven, if it should bubble over. Bake until pie puffs and the mixture is a little bubbly and firm throughout – about 35 to 40 minutes. You don’t want the mixture to be runny when taking it out of the oven. You can “shake” it a little to be sure it is firm in the middle. If need be, cook a little longer if not firm.
Place on rack and let cool for 45 minutes. Serve either warm or cool. Will keep for a week or two in the refrigerator.
Kevin Rask was probably destined to be an economist: His father, two sisters, and his wife, CC President Jill Tiefenthaler, all are economists. If that’s not enough, he was born in Porto Alegre, Brazil, a country of vast economic opportunity, where his father was working for the United States Agency for International Development (USAID) while completing his dissertation in economics.
The Rask family later moved to Columbus, Ohio, where his father taught agricultural economics at Ohio State University and his mother was a special education teacher in the Columbus public schools.
Rask received a B.A. in economics from Haverford College, and an M.A. and Ph.D. in economics from Duke University. After considering and then discarding two or three dissertation topics, he wrote his dissertation on “The Social Costs of Production and the Structure of Technology in the Brazilian Ethanol Industry: A Cost-Benefit Analysis and an Infant Industry Evaluation, 1978-1987.” Rask has taught at Colgate University and Wake Forest University.
The first decade of Rask’s research centered on renewal fuels; primarily ethanol development, production, markets, and policy in the United States and Brazil. He also looked at the impact of ethanol on the U.S. highway trust funds and emission characteristics of ethanol. Over time, with the system so entrenched with political and agricultural interests, Rask moved on to an area that had always been a student-research focus of his: higher education.
“Since the late 90s, my primary area has been higher ed,” he said. “I’ve always found it the best way to teach econometrics and statistics.” He teaches econometrics, defined as “the application of mathematics and statistical methods to economic data,” by using higher ed models as examples. “College students understand the econometric concepts and methodology more clearly when you use examples such as college choice and major choice,” he said. “Difficult analytical concepts are easier to grasp when the context is something the student has experienced first-hand.” In fact, a major focus of his research is the modeling of choice. It’s an area that fascinates him: why people do what they do in different environments or facing different constraints.
Some of Rask’s more recent research in the field of higher education has focused on issues such as the role of grade sensitivity in explaining the gender imbalance in undergraduate economics, the SAT as a predictor of success at a liberal arts college, and the influence of various components of U.S. News & World Report’s ranking categories on a school’s final score. The last issue is gaining increased attention, as many schools, Colorado College included, no longer tout U.S. News & World Report rankings in publications or on their websites. Rask said the formula and weight given to various components of the USNWR rankings are not independent, but rather, are linked. As an example, he cites the component identifying how many students graduated in the top 10 percent of their high school class. Although that component has a predetermined weight, if a school changes its top 10 percent profile it will also change other components, such as average SAT scores and projected graduation rates. Therefore, Rask says, the effective influence of some components is greater than their published weights.
Rask also is interested in the long-term returns to a selective liberal arts education, not only as a way of justifying the sticker shock of the cost, but also its lasting benefits. “Most economists tend to focus on earnings,” he said. “But research also shows that college graduates tend to vote at a higher rate, divorce at a lower rate, are healthier, and are more civically engaged. Graduates also are more flexible in their careers and have a greater ability to be productive in the workforce. New research is beginning to find differences between types of institutions and certain outcomes, and the contributions of liberal arts colleges are a primary interest of mine,” he said.
Rask taught Econometrics in Block 2 and will co-teach, with Tiefenthaler, Economics of Higher Education in Block 5. As part of that course the class will look at various educational models and institutions, including planned visits to Pikes Peak Community College, University of Colorado-Colorado Springs, Regis University, and the Air Force Academy.
In addition to teaching, Rask oversees five senior thesis projects and has a part-time appointment conducting institutional research at CC. That position is still evolving, but in the past Rask developed models of alumni giving and participation for Colgate University, and models of admission yields and financial aid for Colgate, Wake Forest University, many undergraduate institutions, and several law schools.
Rask is impressed by the CC students’ level of engagement in their classes, noting that, “As a group, they are far more engaged than other students I have taught.” He also finds there are fewer barriers between students and professors at Colorado College than at other institutions and wonders whether that is attributable to the type of students attracted to CC, the type of faculty the college attracts, or if it’s part of the culture of the Block Plan.
As much as he enjoys research, Rask really enjoys teaching. “My research isn’t going to change the world in a huge way,” he said. “But with teaching, you can have a lasting influence.” His goal? “To turn out majors who are capable of good, independent reasoning. They should have the intellectual confidence and skills to come up with their own answers to inquiries and projects.”
Part of his dedication to teaching is evident in his left knee, which remains swollen despite surgery in the middle of Block 2. Rask, an avid basketball fan, tore his ACL playing a pick-up basketball game in late September. Feeling better after the surgery, he spent too much time on his feet in class and his knee subsequently swelled up. An infection followed, and after a second surgery he is back on his feet without crutches (or an ACL) and looking forward to getting the knee done again after teaching Block 5. Despite his love for sports, Rask says it will be a while before he plays as hard as he used to.
Approximately 75 people attended facilities services annual chili cook-off, held on Friday, Dec. 2. There were a total of 18 entries: eight in the green chili division, seven in the red chili division, and three vegetarian entries.
Aaron Strong, a landscape contractor who works with CC, won in the red chili category; Darrold Hughes, athletic field specialist with facilities services won in the green chili division, and Jeff Carlson, lead painter in facilities services, took the prize for the vegetarian chili.
The winners in each category receive a handcrafted trophy spoon made by carpenters Karl Greis and Ken Wilson.
Tiffany Calabaza ’12 is one of 11 Native American youth leaders who was honored at the White House Tribal Nations Conference on Thursday, Dec. 1, as a “Champion of Change.” Calabaza was recognized for her efforts to bring renewable energy to her hometown of Kewa (formerly Santo Domingo Pueblo), N.M.
Calabaza, an environmental chemistry major, worked with Chemistry Professor Sally Meyer and Kewa tribal members to convert a community windmill into a solar water pumping station. The station will pump ground water more efficiently, allowing livestock and other small wildlife to have a source of drinking water.
The project continues to involve both Colorado College students as well as Kewa tribal members. Calabaza’s goal is to educate her community on renewable energy technologies that will allow cattle to spread evenly throughout the rangelands and avoid overgrazing, thus preventing further damage to the land.
The “Champions of Change” program was created as a part of President Obama’s Winning the Future initiative. Each week, a different issue is highlighted and groups of Champions, ranging from educators to entrepreneurs to community activists, are recognized for the work they are doing to better their communities.
Colorado College sponsored a 12-hour Cardboard City from noon to midnight, Sunday, Nov. 13 to kick off Hunger and Homelessness Awareness Week.
The event, aimed at increasing awareness of hunger and homelessness, featured numerous community members, including Steve Handen, founder of the Marian House Soup Kitchen. It also included live bluegrass music, several short film clips followed by facilitated discussions, and the opportunity to have a meal at the CC Community Kitchen, one of the oldest student-run community kitchens in the country. The kitchen, which serves a hot meal 52 Sundays a year, including summer, winter, and all block breaks, will celebrate its 20th anniversary in April.
“It was a very successful first-time event, and we are eager to see it become tradition in coming years,” said Colin McCarey ’12, one of the event organizers. Student groups constructed cardboard structures outdoors on the quad, and one of the most creative was a lean-to built by the Integrative Design Club.
Because statistics indicate that nearly 40 percent of the homeless are families, there were also several events for children, including a magician and free arts and crafts activities.
Additionally, several films dealing with hunger and homelessness have been scheduled to air on campus after the event, including “Homeless: The Motel Kids of Orange County,” “Colfax Avenue,” featuring the individuals who live, work and survive on the longest commercial boulevard in the nation, and “Growing Hope Against Hunger.”
The strongest feature of the event was the great amount of collaboration that went into making it happen. We are a community kitchen, and Sunday I felt that to truly be the case,” McCarey said.
Colorado Springs hosts two nationally-ranked undergraduate institutions, Colorado College and the Air Force Academy— separated from one another by a short 15-minute drive and wide cultural, scheduling and administrative differences.
However, a recently awarded $6,000 grant from the Mellon Foundation will allow the schools to break down barriers to cooperation through a series of monthly forums that can range from dinners to receptions before or after an event to interdepartmental research seminars. Colorado College and the Air Force Academy have since further expanded the program to include University of Colorado-Colorado Springs students and faculty in program activities, said John Gould, associate professor of political science and lead CC contact for the grant.
The initial efforts will focus on building communication and collaboration in three areas: social sciences, humanities and natural sciences, with each division receiving $2,000 for inter-institutional community building. Although the political science departments of CC and USAFA have a long history of informal collaboration due to their mutual interest in global studies and international relations, their interaction has been irregular due to a lack of resources. Within the humanities and natural sciences, the USAFA and CC faculty have had less contact. The grant money is aimed at creating new opportunities for network development in all three divisions.
Although the program was approved only a month ago, the institutions already have made arrangements for a number of collaborative programs. These include:
- A USAFA/CC student discussion group that will attend major speakers events this year at the two colleges
- A joint student outing of biology students to local fossil beds, with a common reading and group discussion relating to evolutionary biology
- A joint dinner of the political science faculties before a lecture from military analyst Andrew Bacevich
- A possible “Super Tuesday” primary event for students and faculty
- Group student/faculty trips to the theater
- A group discussion of Machiavelli’s “Prince”
- A program of activities relating to the theme of “freedom riding and writing”
It is hoped that as the year progresses, the newly found inter-institutional community will develop a forum in which members share information about research interests, areas of potential collaboration, visiting speakers, talented one-year visiting faculty members and academic resources and strategies. The goal is to create a communal identity—rather than an institutional one; an identity that will produce leaders willing to work on behalf of a community that extends beyond departments and institutions.
The Mellon grant provides an unprecedented opportunity to overcome the initial costs and barriers to community building and realize inter-institutional opportunities.
When the Nobel Prize in physics was announced Tuesday, Shane Burns, Colorado College physics professor, shared the special elation of knowing a great deal about the work that went into the award.
Burns is one of a small group of people, including Nobel winner Saul Perlmutter, who began the work that resulted in the 1998 discovery of the accelerating expansion of the universe. Burns has continued to work with the group, now known as the Supernova Cosmology Project, since its inception in 1989.
Burns and Perlmutter searched for supernovae, which are massive exploding stars, when they were graduate students in the 1980s at the University of California at Berkeley. Burns fell in love with teaching and eventually came to Colorado College, while Perlmutter remained at Berkeley, where he is a professor of physics.
With Perlmutter the “undisputed leader” of the group that became the Supernova Cosmology Project, Burns worked with as many as 30 other scientists to observe supernovae. He is a co-author of the team’s most recent paper, published in June 2010 in the Astrophysical Journal. They were in intense competition with another supernova research team, whose two leaders shared the Nobel with Perlmutter.
Using time on the Hubble space telescope, Burns worked on the project by studying the infrared brightness of supernovae during the summers and blocks off from Colorado College. Some of his calculations were done on a high-powered Mac workstation on his office desk in Barnes Science Center, in contrast to his work two decades earlier on the largest computer at Lawrence Berkeley National Laboratory, the PDP1144, a behemoth the size of a washer-dryer combination with a fraction of the capacity of his current desktop computer.
One summer in Berkeley, Burns brought in a Colorado College physics student, Katy-Robin Garton ‘01, who did measurements for the project. Garton and Burns are co-authors, with several others in the Supernova Cosmology Project, of a 2003 paper published in the Astrophysical Journal. Garton lives in Missoula, Montana, and is a documentary filmmaker.
“It was beautiful science,” said Garton, who remembers the project for its elegance and accessibility.
Brian P. Schmidt and Adam G. Riess, leader of a competing supernova research team, shared the Nobel Prize with Perlmutter.
The Colorado House of Representatives recently awarded Burns a commendation for his part in the Nobel Prize.
Burns lives in Colorado Springs with his wife, Stormy, an office coordinator in the music department. They have two children.
Colorado College’s Community Kitchen, one of the oldest student-run community kitchens in the nation, will have additional volunteers when it serves its weekly meal on Sunday, Oct. 9. Joining the regular volunteers will be CC alumni living in Colorado Springs and members of the Student Alumni Association.
The Community Kitchen, which will celebrate its 20th anniversary in April, provides a hot meal to the city’s hungry and homeless every Sunday afternoon at Shove Memorial Chapel. It averages about 200 guests each Sunday, said Colin McCarey ’12, one of the three kitchen managers. The kitchen also will host an Open House from 3-4 p.m. on Saturday, Oct. 15 during Homecoming and Parents Weekend to show off its many renovations.
This year the kitchen was selected by The Independent newspaper as a recipient of its Indy GIVE! campaign, which guarantees the kitchen at least $2,500. The goal of the campaign is teach organizations how to become self-sufficient fundraisers and how to best deliver their message to the public. There are several requirements involved with being a recipient, and it is suggested that the organization host an event that engages the community. To that end, those involved with the Community Kitchen plan to construct a “tent city” on campus on Nov. 13 to raise awareness surrounding the issues of hunger and homelessness. In keeping with the situation, the construction material will be cardboard, which participants will assemble into shelters.
McCarey, an anthropology major from Oak Park, Ill., said there has been a consistent rise in the number of guests since he started working at the Community Kitchen, where he became a kitchen manager his sophomore year. “Since 2008, there have definitely been more families and more children coming in for meals,” McCarey said.
The Community Kitchen began on Easter Sunday in 1992, when a group of concerned students began serving a free weekly meal to the hungry and homeless of Colorado Springs. The students recognized a need for a hot meal on Sunday afternoons, when the Marian House was closed. The community greeted the new meal with enthusiasm, and what began as a small operation dependent upon donations from the college’s cafeteria excesses grew into a community-supported organization that this summer served an all-time high of 300 meals.
The kitchen runs on donations: Bon Appétit, the food-management company at Colorado College, Whole Foods, La Baguette and, in the summer, Miller Farms, are the primary food donors. Once a week, volunteers pick up donations from several locations around the city with which to create a meal on Sunday. Because donations fluctuate week to week, the kitchen does purchase some staples from Care and Share. Meat, rice, beans, butter, cleaning supplies, spices, and maintenance fees make for an annual operating cost of approximately $8,000. The Colorado College Student Government Association gives the kitchen an annual allotment (this year, $3,000), and last year the Empty Bowls benefit raised $3,500. Private donations help, but student managers and their staff supervisor are responsible for raising the balance every year.
Last year’s renovations to the Community Kitchen were a huge improvement, McCarey said, highlighting how apparently minor changes can make a major difference. Just ask him about the new potato slicer: “That is the coolest thing for me. What used to take us two hours, we can now do in 20 minutes.” And a mop: “That was an astronomical leap forward from using rags on the floor.” And don’t get him started on the new steel pots, which replaced some of the aluminum ones: “We can cook things three to four times as fast. Before, we could boil potatoes from 10 a.m. to 2, and they still wouldn’t be done. They were rock hard, and it was a struggle to mash them.”
Another major improvement was establishing a back storage room for the Community Kitchen to use.”This allows for a much higher level of organization,” McCarey said. “We can have long-term organization and be much more efficient.”
Since its beginning, the CC Community Kitchen has fostered a welcoming atmosphere for its guests. The kitchen managers, all students, have emphasized a unique element at the CC Community Kitchen: They insist those served are treated as guests, not clients. The kitchen strives to eliminate boundaries and stigmas that commonly alienate the homeless. Although the meal is served at 1:30 p.m., all guests are welcome for coffee and pastries beginning at 9 a.m. Many of the volunteers eat with the guests, and many of the guests volunteer with food preparation, serving, and clean-up.
The staff currently searching for a consistent source of meat donations. The kitchen always is in need of candles, matches, socks, shoes, boots, toiletry and sanitary items, clothing (especially warm coats), sleeping bags and other items to distribute to homeless guests. Also needed are donations of canned and dry goods, paper products, desserts and salad greens, plastic ware, and containers to fill with food and send home with guests. Also needed are other non-food donations that support operations such as aprons, cleaning cloths, and cutting boards. The kitchen could benefit from more storage space, an additional oven, and a new warming oven.