It seems every morning television and news show are producing culinary segments, to teach people to cook, and showcase recipes. But, as the holidays approach, we will be sharing with our followers and listeners food ideas with a purpose.
We approached Baltimore Outreach Services with the idea to create a mini-series of podcasts and blog posts to help them raise awareness of their life-changing culinary, social and housing programs. We also wish to inspire our audiences to chip in and buy this beautiful book, as it helps raise money for this nonprofit. It was born when a bunch of women at a church felt compelled to do something about the homeless women and children they encountered every day in Baltimore. It is our hope you will embrace these American made cooking stories with similar passion and support during this culinary journey with Baltimore Outreach Services (BOS).
Food has always gathered families together. Now, communities are coming together proactively, in Baltimore and doing more.
Some Background: In 1999, Baltimore’s city government became alarmed at the number of women and children who were homeless. City representatives met with the churches and community leaders to assess how to address the needs of this vulnerable and growing population. At that time, Christ Lutheran Church was already providing emergency shelter in its basement, providing daily meals and school help for kids and their moms.
In 2002, Baltimore Outreach Services obtained in tax and lawful status as a non-profit. It became the fourth, of what was previously only three homeless shelters, available in Charm City for women and children. That’s how great the need is.
From the beginning, BOS has been committed to the core principle that to move from homelessness, residents needed more than just emergency shelter.
The BOS cookbook is for sale, and it is a celebration and culmination of providing ten years of services to homeless women and children of Baltimore’s inner city.
Chef Connie Crabtree-Burritt, a long-time Federal Hill resident, has more than 30 years of professional culinary experience as a prep chef (including feeding hordes of workers and volunteers during the 1996 Atlanta Olympics) restauranteur and caterer.
BOS Executive Director Karen Adkins joins Chef Connie, and Deputy Director of Bos, Donna Rich, in the podcasts. They explain why culinary arts and food safety provide good jobs, with benefits to their clients. They also talk about the life-skills training BOS programs provide to help women and children make it in society and workplaces.
The recipes, tips, stories and art in the Boss cookbook is the organization’s way of sharing the women’s culinary journey with the broader community, and hopefully the world.
BOS Cooks is broken down into a compilation of progressive dining recipes, as a sort of a smorgasbord of vignettes which blends art, story and food in each chapter of the cookbook.
Please return for our next post with more details about BOS COOKs.
We leave you with this quote from The Chef ~ “You only get one chance to make a good impression. First impressions with food are also important. Appetizers and hors d’oeuvres set the tone for the rest of the meal. In class, we talk about the impression we make when we meet someone, and how important it is to be consistent and reliable. The same is true when working with food. I like relating a lesson to a life lesson. After all, they both go a long way to sustain us.”
Buy a cookbook for the holidays! It supports homeless women & children’s many needs.