Exciting Changes to Our Teaching Kitchen Program
Along with friends and family, we recently celebrated the graduates of Teaching Kitchen Class 42 at a heartwarming ceremony held in our new Community Room. 
At Community Servings, we're constantly growing and improving the ways that we engage the community to provide healthy meals to our neighbors in need. This includes our Teaching Kitchen job training program, which will grow this fall from four to six classes each year. Classes will be held in our new state-of-the-art Learning Kitchen and will feature more flexibility for trainees in class scheduling.

Incoming trainees will be met by the friendly faces of our talented staff, including Teaching Kitchen Program Manager, Allison Sequeira and Teaching Kitchen Culinary Instructor, Jess Asb ú n, who joined our Teaching Kitchen team this spring. "The agency’s food philosophy and belief that ‘food heals’ fits right in with my core values as a chef and as a human. We are a healthy community and it shows in our relationships, our work, and the impact we have," says Jess about Community Servings' mission. 
Since 2007, the Teaching Kitchen has welcomed individuals with barriers to employment into our kitchen for a hands-on learning experience that includes food safety and sanitation training, and instructions in knife skills, cooking techniques, and nutrition. We're always looking for applicants! If you or someone you know would benefit from this program, please sign up for an information session held every Wednesday at 2PM. 
Food is Medicine State Plan Launch
Left to Right: Dr. Maryanne Bombaugh, Massachusetts Medical Society, President, and Gynecologist at the Community Health Center of Cape Cod; Richard Sheward, Deputy Director of Innovative Partnerships, Children’s HealthWatch; Katie Garfield, Staff Attorney in the Health Law and Policy Clinic; Robert Greenwald, JD, Faculty Director of the Center for Health Law & Policy Innovation of Harvard Law School and Clinical Professor of Law; David B. Waters, CEO, Community Servings; Sarah Downer, Associate Director, Whole Person Care and Clinical Instructor on Law in the Health Law and Policy Clinic; Jean Terranova, Director of Food and Health Policy, Community Servings 
Community Servings recently launched the Massachusetts Food is Medicine State Plan, a first-in-the-nation comprehensive analysis of food insecurity and vision for integrating food and nutrition interventions into the healthcare system.

The State Plan, launched at the State House, is the culmination of a two year initiative led by Community Servings and Harvard Law School's Center for Health Law and Policy Innovation involving consumer interviews, surveys of health providers, data analysis, and GIS mapping - resulting in a set of 15 recommendations on enhancing nutrition interventions. The State Plan also identifies 26 high priority areas of the state, based on high levels of food insecurity, limited vehicle access, and chronic disease rates.

To learn more about the MA Food is Medicine Coalition and read the State Plan, visit foodismedicinema.org
Thursdays, June 6-October 24 at 4:30 PM
Farm to Fork Nutrition Education Class at Community Servings sponsored by Land's Sake Farm and Stop and Shop.

July 16
Pie in the Sky Committee Kickoff Party from 6PM-8PM at SRV on 569 Columbus Ave, Boston. To RSVP, email slothrop@servings.org or call 617.522.7777

July 25 at 6:30 PM
Volunteer Movie Night! Grab some complimentary ice cream and popcorn, and settle in to watch The Incredibles 2 in our Community Room. All volunteers are welcome to this family-friendly event. To RSVP, email crosa@servings.org or call 617.522.7777.
Purchase a ticket for a chance for you and 15 friends to watch the Red Sox take on the Baltimore Orioles at 1:05PM on Sunday, August 18th from the comfort of the Citizens Bank suite! Every $30 donation is a chance to win. Raffle ends August 2nd.
Strawberry Radish Salsa
Radishes are a peppery root vegetable thought to have made their debut in Massachusetts as early as 1629! They are low in calories and offer important nutrients like fiber and vitamin C. 

Radishes are most abundant between the months of April and July. Choose plump, firm, and smooth radishes that are free of blemishes. Enjoy them raw, sautéed, or roasted.

Spice up your next meal with radishes!  O ur dietitians love this sweet recipe for strawberry-radish salsa that's a tasty addition to seafood, salads, and good old-fashioned chip-dipping.

Thank You!
To Ameriprise Financial for their $5,000 grant to provide healthy meals for our 2,300 critically ill clients in need.

To The Hologic Charitable Fund for their $5,000 donation in support of medically tailored meals for our clients living with breast cancer.

To National Parkinson’s Foundation for their $15,000 grant to provide made-from-scratch meals and nutrition education to our clients and families affected by Parkinson’s Disease.