I'm thrilled to be overseeing the growth and impact of Kids Cooking for Life in the East Bay! The past few months have been a full immersion with the completion of my first semester teaching at KIPP schools in Bayview and SF Bay, a pop up farm to table class at Alameda Point Collaborative farm, virtual classes with patients with UCSF Wellness Center for Youth With Chronic Conditions and forging new relationships with partners, future instructors and volunteers throughout the East Bay. What I learned is that we cannot do this work without the great instructors and assistant teachers in our Kids Cooking for Life family. So, in honor of Teacher Appreciation Week, thank you to all who make a difference one recipe at a time! And Happy Mother's Day to all the moms and mom figures. I'll be celebrating you with a Mother's Day Brunch virtual class with UCSF, making one of my favorites, shakshuka.

Warm Wishes,

Polly Sang

East Bay Regional Director.

Our First Great Kids' Cook-Offs

Thanks to two wonderful partners and the organizational powers of our instructor, Cat Elumba, we’ve recently held two very popular student cook-off events, at the Boys and Girls Club in San Francisco and at Ditas Restaurant in Sausalito. Our judge panel included celebrity chef, Ryan Scott, of Top Chef Fame. Students were given a selection of fresh ingredients with a Cinco de Mayo theme, and one hour to come up with an original dish. The results were all delicious! It was interesting to see what a wide variation of dishes could come from the same basic components, and also to witness kids getting really inventive with the cooking skills they've learned.

A huge thank you goes to Woodlands Market, Nordstroms, Trader Joes, the Agricultural Institute of Marin and the garden at Martin Luther King Jr. Academy in Marin City for sponsoring us.

We were delighted to see so many people joining us at both locations for the fun. The events perfectly showcased the heart of what we do every day —empowering kids through hands-on cooking experiences, nutrition education, and the joy of preparing healthy meals together. Our judges were impressed with the ingenuity and creativity of our students, and full of encouraging advice on how to move forward, not only as proficient chefs, but also in life. We can’t wait to do this again soon!

Fundraiser Prize at Alameda Point Collective

Was a Great Day Out

We’re delighted to report that the silent auction prize at our holiday fundraiser - a farm-to-table tour and chef-led cooking class for six at Alameda Point (APC) Collaborative - was a huge success.

The prizewinning family used this opportunity to celebrate the 14th birthday of their son, Quinton, with family and friends. The day was led by our East Bay Regional Director and instructor Chef Polly Sang, who is herself a volunteer with APC. She reports, “Thankfully the weather cooperated and the kids had SO much fun picking strawberries, harvesting fennel, picking up all the citrus on the ground. It was truly a farm-to-table experience!”

You may have seen some of Quinton's cooking videos on our social media, he's an avid baker and a talented video-maker too.

Thank you APC for donating such an amazing prize and congratulations to our winners, (pictured at the APC farm). We’re so glad you had a great time, and thank you Chef Polly for leading such a rewarding day. 

Gearing Up for Summer Camp -

Register Now for One at Osher Marin JCC

Beginning next month, we’ll once again be hosting three summer camps in conjunction with the Osher Marin Jewish Community Center in San Rafael, Marin County. These are open to the public and we’re registering kids now. One session is aimed at kids from 4th through 6th grade, and two will be for kids from 5th through 8th grade. These will be fun cooking classes designed to teach kids and teens how to make healthy choices and be confident in the kitchen. Campers will enjoy weekly cooking themes, eg., global flavors, pizza perfection and dessert dive. If you’re interested or know someone who is, you can find more information and register by clicking on the button below.

We’re also thrilled to be teaming up again with Acta Non Verba, the urban farm project for youth in Oakland, to host a summer camp. We will also hold camps at the Boys and Girls Club of the Peninsula, Martin Luther King Jr. Academy and Bridge the Gap in Marin City. Our long-term partner, Bay Area Community Resources, will be working with us to hold a camp in Antioch as well as several other locations, and we're planning more in the East Bay.

Summer camps are a great way of extending our outreach. All academic pressure is off and kids are able to spend a longer time cooking and working in the kitchen, and learning about nutrition in a fun, low pressure environment.

Meet Our Instructor - Colleen Richardson

Colleen’s passion for cooking began while living in Rome, Italy during her senior year of college. She lived in an apartment above a piazza called Campo de’ Fiori and every morning an outdoor market full of fruit, vegetables, fish, cheese and flowers would sing to her eyes and taste buds. After returning home and graduating with a Bachelor of Arts in English Literature from the University of Washington, Colleen was determined to pursue a career in food. She attended the Culinary Institute of America in Hyde Park, New York and received an Associate Degree in Culinary Arts. She spent a few years working in the East Coast food scene, including a growing season on a biodynamic farm in upstate New York, called Hawthorne Valley. Through understanding how a vegetable begins as a seed and grows to a food that can be eaten, Colleen wants to teach others where their food comes from and how to gain the most nutrition from cooking. Colleen's passion for cooking is infectious and our students love her. She most recently taught at Tomales Elementary School in West Marin.

Heartfelt Thanks for a Game-Changing Contribution

Thanks to a generous donor, who wishes to remain anonymous, we've been able to fund a part-time regional manager in one Bay Area county. This progression has been the boost we’ve long needed and we’re incredibly grateful. It’s effectively extended our outreach, enabling us to help even more at-risk kids, while allowing our leadership to focus on broader strategy, fundraising and combating food insecurity.

After seeing how effective this has been, we'd love to take another big step forward. To cover all of the wide region we serve, we want to hire two additional managers.

These managers will:

• Oversee school and community partnerships
• Support volunteers and instructors
• Ensure consistent delivery of our health-focused curriculum
• Lead data collection and evaluation to support goals like diabetes prevention, obesity reduction and food literacy

We are seeking generous donations to make this happen. While we don’t expect any one donor to fund the full amount, every contribution, big or small, makes a meaningful difference.

Your support empowers us to reach more children with vital cooking and nutrition education and means so much. THANK YOU!

Make a Lasting Difference With Your Donor-Advised Fund

Donor-Advised Funds (DAFs) are a smart, tax-efficient way to support Kids Cooking for Life. By opening a DAF, you receive an immediate tax deduction, even if you don't contribute immediately. However, making regular contributions is easy.

Kids Cooking for Life is eligible to receive DAF grants from major sponsors including JP Morgan, Fidelity Charitable, Schwab Charitable, Prudential, and the Marin Community Foundation.

Why use your DAF to support us?

• Simplifies giving with less paperwork
• Offers immediate tax benefits
• Allows donation of appreciated assets
• Lets you support KCL on your own schedule
• Helps create a strategic approach to philanthropy

If you wish to donate to us with a DAF, simply contact your DAF provider and request a grant to “Youth Cooking Services dba Kids Cooking for Life” using our EIN: 87-1229605.

We appreciate gifts of all sizes and are happy to help you make a lasting impact. THANK YOU!

Cottage Cheese Banana Oatmeal Protein Pancakes

Mother’s Day is coming right up, so here’s a nutritious and delicious pancake recipe to make her day. These pancakes come out light and fluffy, while also providing vital protein. The banana and oats add fiber and notes of sweet creaminess to the batter. Top with our delicious, naturally sweet, strawberry and banana syrup and you've got a winning breakfast.

Our students have been giving these pancakes two thumbs up and we hope the moms in your life will too!  

Instructors Are Saying...

We roasted asparagus and Brussel sprouts for hummus. One student announced to everyone who walked into our cooking area, 'Come look!!! I made these vegetables! And they are delicious!!!"'

He was so proud of his cooking. Being able to provide the opportunity for this student to cook, enjoy, and share these vegetables with his school community, made my heart full.

Betsy Bateson, Instructor.

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