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SEASON OF THANKS

BLUE PLATE SPECIAL AWARDS LUNCHEON

DESIGNING HOPE FARMS

A SALUTE TO CHEF JOHN SHEELY

NOVEMBER 2015

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YEAR FOUR!

2008-2009

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Gracie Cavnar FOUNDER & PRESIDENT

Glen Boudreaux SECRETARY

Frank Steininger TREASURER

Monica Pope CHEFS ADVISORY CHAIR

Deanna Hoelscher, Ph.D. SCIENCE ADVISORY CHAIR

Amy AntonHelen BowHeather CarlucciCarrie ColbertArvia FewKaren GarciaKendrick McCleskeyPaula McHamLisa MellencampAashish Parekh

Dr. Melanie Mencer-ParksGenevieve PattersonHolly SmithMichael SwailChisholm TateSusie WoodardJeffrey WootenBob Cavnar, EMERITUSLaura Spanjian, EX OFFICIO

Paula ArnoldKristen BergerCathy BrockElena BuleyHoni BoudreauxKathryn CastellanosPhyllis Childress Yvonne Cormier, M.D. Isabel DavidDeborah Duncan

Anna Eastman Ellie FranciscoRoland GarciaJennifer & Lance GilliamMimi del GrandeMelanie Gray & Mark WawroJoanie HaleyLucia & Justin HamiltonLaura JaramilloShelley Taylor Ludwick

Soraya McClellandGinni MithoffSara MorganLeisa Holland-NelsonRoz PactorCynthia PetrelloLaura Max RoseMickey RosmarinStuart RosenbergJeff Shell

Heidi & Marcus SmithKate Allen Stuckenburg Mark Sullivan Stacey SwiftClaire Cormier ThielkeKim TutcherStephanie WalkerAshley WehrlyAndrea White

John BrockCarolyn CarcassiBryan CaswellCharles ClarkLouis CressyRobert del GrandeRandy EvansLance FeganChris Garcia

Peter GarciaLauren Gockley Jason GouldAnita JasinghaniOuisie JonesAl KingSandra ManginiJim ManningVeronica Ortiz

Monica PopePhilippe SchmidtJohn SheelyRandy RuckerChris Shepherd Claire SmithBrendon TreanorScott Tycer

Gracie Cavnar CEO

Molly Kaminski COO

Justin Myers DIRECTOR OF AGRICULTURE AND GARDENS

Sandra Cook EDITOR, PUBLICATIONS

Gabie Caballero OFFICE MANAGER

Cindy Lucia MAJOR GIFTS OFFICER

Susan Reedy GRANTS OFFICER

Marisol Castro ASSISTANT DIRECTOR OF SPECIAL EVENTS

Stephanie Hill EXECUTIVE ASSISTANT TO CEO & AMBASSADOR 

Rachel England SEED-TO-PLATE NUTRITION EDUCATION™ PROGRAM COORDINATOR

Justin Kouri CULINARY EDUCATION COORDINATOR

Kristen Evon VOLUNTEER COORDINATOR

Jovanna David MARKETING AND STRATEGIC PARTNERSHIPS MANAGER 

Shannon Smith PUBLIC RELATIONS AND COMMUNITY OUTREACH COORDINATOR

FOUNDING CHEFS ADVISORY BOARD

Joe ApaGarth BlackburnJohn BuchannanDavid CorduaNeal CoxKaz Edwards

Giancarlo FerreraRichard KaplanMonica PopeBarbara McKnightGary MularskiRyan Pera

Jean Philippe-GastonEllen SchwartzSandra ShaferRuffy Sulaiman

CHEFS IN SCHOOLS 2015-16

COMMUNITY ADVISORY BOARD

BOARD OF DIRECTORS

STAFF

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TABLE OF CONTENTS

6 Reflections on 2008-2009 10 Founder’s Plate Chef of the Month: John Sheely 12 Recipe Challenge and Sweet Potato Tart Recipe 14 Volunteer of the Month: Eileen Hatcher 16 Seed to Plate News: Rachel England Speaks at Southern Obesity Conference 18 Girl Scouts in the Kitchen 20 VegOut! App by Pariveda Solutions 22 Blue Plate Special Awards Luncheon 25 Delicious Alchemy 26 In the Community: Justin’s Cooking Tips and Steak (R)Evolution 28 Sponsor Spotlight: Rudy Guerra 30 Recipe House 31 Calendar 32 Designing Hope Farms 33 Chef Justin at the Risotto Festival 38 Blue Plate Special Cafe Honorees: Peg Lee and Kim Tutcher 40 Food for Thought: Life Around the Dinner Table

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By the fall of 2008, we were working with 3,000 kids in school, after-school and during summer camps with hands-on classes in the garden and kitchen. We tiptoed into the media spotlight, and all the networks—ABC, CBS, CNN and FOX, came with cameras to capture the wonder of our kids’ enthusiasm for fresh veggies. We got picked up in the Chronicle’s news pages with a story about how we thoroughly engaged kids with hands-on learning, the resulting impact on their plates and in the classroom and our war to put a healthier lunch in the cafeteria. Others jumped on the bandwagon with awards for our accomplishments and more feature stories. Then Dr. Oz came to town to raise money and attention for us, speaking to a packed house at our first luncheon, chaired by Kim Tutch-er—The Blue Plate Special Lunch and Harvest Market was just before Thanksgiving.

Our phones started ringing off the hook. Could we partner with Dairy Max & Fuel Up to Play? Yes. Could we do a Wellness Forum for the Spring Branch District? Yes. Could we do hands-on cooking classes at the Children’s Festival? Yes. Could we do a campus well-ness program for teachers? Yes. Could we do a parent/child class for the PTA? Yes. Could you come to our school in Houston? Yes. Can you speak to our group? Yes. Could you help us out in Oklahoma? Um, no.

We developed expanded programming that included adults and families; we created another themed unit for our Seed-to-Plate Nutrition Education™ classes designed around handmade pasta and pizza as a way to test recipes for my book; we brought in a curricu-lum developer to expand our grade level worksheets in math, science and language arts; we launched a spring 5-a-day contest for teachers to encourage their veg consumption; and we began codifying all of our curriculum content in a program guide with iterations for every grade level.

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2008-2009GRACIE CAVNAR

Reflections on

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Houstonians jumped in to help. Some folks were inspired by our talk of Hope Farms and started waving a 100-acre site at us. Glen Boudreaux and architect Natalie Appel helped me explore what could be done with a gift like that. With the help of PriceWa-terhouseCoopers, we painted murals in our MacGregor garden. GE Volunteers helped us expand our gardens at Briscoe and US Food Service employees helped us build raised beds across a ½ acre site at Rodriguez.

The phone kept ringing. Schools were calling for program details, volunteers and chefs were calling to help, and supporters were calling to contribute—all wonderful. It made us realize that it was time to upgrade our website and we pulled together a team, including Phyllis Childress as our advisor, to execute what would be come a year-long project and 300+page site.

Then, we got a call from the City, “How about launching a summer school program in our multi service centers next year?”

Yes we can.

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The affable Chef John Sheely is one of the most giving members of our founding Chefs Advisory Board, helping us to design the culinary program year–one with his delicious recipes and kid-friendly tactics and then continuing to teach monthly classes at Rodriguez Elementary for six years. He has also shared his talents at several Gala in Small Bites dinners through the years, raising tens of thousands of dollars for the program.

John Sheely is a native Houstonian who earned his cooking chops in Vail, CO more than 30 years ago. Right out of high school−and with no formal training−John supported his skiing passion for fifteen years by working in Vail’s finest restaurants, eventually opening and owning L’Ostello.

In 1995, John returned to Houston to open The Rivera Grill, where restaurant critic John Mariani called him a, “modern master,” and Houston’s city magazine named him a “Top Ten” chef in 2002. That same year, John opened Mockingbird Bistro, where he continues to garner accolades, including “Best New Restaurants in America” from Esquire.

JOHN SHEELYCHEF/OWNER MOCKINGBIRD BISTRO

FOUNDER’S PLATE: CHEF OF THE MONTH

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John jumped at the opportunity to share his joy of cooking with elementary school students. “I first heard about Recipe for Success through Gracie and Ran-dy [Evans],” says John Sheely. “I thought that sounds like a great idea! And at the time I didn’t have kids of my own, but realized most of the kids in the school programs had parents who worked full-time and the kids often had to cook for themselves.”

Chef John was excited to open up the world of possibilities in the kitchen to his students. “It’s such a great thing for kids to learn to cook healthy meals, instead of buying fast food. And, in the classroom, they were so into it−they loved it! Most of them discovered it was easier than they thought it would be, and even tastier with homegrown vegetables.”

He says he loved seeing the impacts of the program outside of the classroom. “It was so good to see the kids take the recipes home,” says John. “At that age, they want to cook for their family, they want to show what they’ve learned, so the parents got to learn along with their kids.”

As Recipe for Success embarks on its next 10 years, John says he hopes to see the Seed-to-Plate Nutrition Education™ taught in schools all across the country. “I’d really like to see the school program expand its national footprint, and I hope more chefs will make time to get involved with Recipe for Success,” says John. “I would do it again. The interaction with the kids is very rewarding. I still have pictures on my wall from my years in the classroom.”

When he is not in the kitchen, Chef John enjoys traveling and discovering great food and wine with his wife, Violeta, skiing in Vail, Colorado with their son Patrick, and visiting family in Mexico.

If you are a chef or represent a chef who wants to volunteer with Recipe for Success, email our Culinary Coordinator, Chef Justin Kouri.

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RECIPE CHALLENGE!WE GIVE YOU INSPIRING RECIPES−YOU SEND US YOUR FAVORITES! Join in the fun of Chef Justin’s recipe exchange! Each month, we will share his tantalizing recipes along with his picks of the best recipes submitted by our readers, followers and fans−that’s YOU! Try Justin’s delicious Sweet Potato Tart that featuring a comforting combo of both sweet and savory flavors. What’s your favorite holiday recipe? Perhaps a main course, a side dish or dessert? Send your tastiest recipe to justinkouri@recipe4success.org by November 30 and you could win the November Recipe Challenge and be included in next year’s VEGOUT! COOKBOOK. You can also check out Justin’s past recipes on the Recipe House blog.

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PROCEDURE

PIE CRUSTCombine flour, sugar and salt in the bowl of a food processor. Add ½ cup of butter and pulse until completely incorporated. Add remaining butter, vinegar and water. Pulse until dough just comes together. Wrap in plastic and chill for at least one hour and up to 1 week.

Roll out dough on lightly floured surface. Once the dough is ¼” thick, pick up and place in a greased 10” tart pan. Blind bake for 15 minutes or until golden brown. Cool completely.

FILLINGMeanwhile, preheat oven to 400F. Toss potatoes, apple, onion and olive oil in a large bowl. Place on sheet tray and roast for 30 minutes or until fork tender. Put potato mixture in a food processor and pulse until smooth. Add yolks, spices, salt and orange juice to processor and pulse until incorporated. Add filling to pie shell and bake for 30 minutes. Remove from oven and cool completely.

TOPPINGPrior to serving, whip egg whites, vanilla extract and cream of tartar in a met-al bowl until holds stiff peaks. Top pie. Brulée under broiler or with hand-held flame.

Find recipe online here.

SWEET POTATO TARTRecipe and photo by Justin Kouri

This is a very versatile tart; it can be served as a savory OR sweet dish! Whenever you decide to serve it, this twist on traditional ingredients is a great addition to your holiday repertoire.

INGREDIENTS

PIE CRUST 1¾ cup AP flour1 Tbsp sugar½t salt1½ cup butter, cubed & chilled, divided1½ Tbsp apple cider vin-egar2 Tbsp ice cold water

FILLING2 sweet potatoes1 apples1 onion1 Tbsp olive oil3 egg yolks1 tsp cinnamon¼ tsp nutmeg¼ tsp cloves¼ tsp cayenne½ tsp salt1 orange, juiced

TOPPING3 egg whites1 tsp vanilla extract½ tsp cream of tartar

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The dynamic Eileen Hatcher currently volunteers In our offices at RecipeHouse. Eileen began volunteering with us in our culinary and garden classrooms and later brought her generosity and enthusiasm for our mission to lend a hand to our operations and special event staff members. We asked Eileen to share her experiences as a volunteer. 

NOVEMBER 2015 VOLUNTEER OF THE MONTH

Eileen Hatcher

WHAT SPARKED YOUR INTEREST TO VOLUNTEER WITH RECIPE FOR SUCCESS? Eileen Hatcher: I’ve been eating food all my life, cooking most of it and growing some of it for a good while, too, so it seemed that my skill set matched nicely with the Recipe for Success mission and activities. At a Houston Urban Gardeners meeting, the Recipe for Success instructor at my local elementary school explained how the program helps kids learn to garden, cook and eat healthy foods. As soon as the meeting was over, I walked up and signed up. As a vegetarian, I was excited that recipes with no or less meat were used in the kitchen.  WHAT KEEPS YOU COMING BACK WEEK AFTER WEEK? EH: The children in my neighborhood need much more positive interactions with each other and adults. The spirit in the kitchen and garden was always gentle and supportive. I loved the children’s responses to seeing things grow. I loved hearing them toss around science and foreign (cooking) words that they had never heard before. I loved that they would warn each other not to step on the earthworms in the garden. Molding appropriate social behavior and interactions was perhaps a secondary, even unintended, outcome of the Recipe for Success curriculum, but it may have been as important as the modeling of good health practices  

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HOW DOES VOLUNTEERING ENHANCE YOUR LIFE? EH: Volunteering with Recipe for Success in my local elementary school made me appreciate my upbringing in a family that gardened and was too poor (or cheap) to buy processed foods. (Bet my mom never thought she’d hear me say that!) I now realize how difficult it can be to support healthy eating in a single parent household and that working parents need help and resources for how to make meal-prep and mealtime a participatory family event.

WHAT IS YOUR FAVORITE MEMORY FROM YOUR VOLUNTEERING SO FAR? EH: Sharing home-grown and home-cooked food ties us to culture and community. What is served and how it’s cooked is all part of your history and sharing it confirms your belief in the future. As Houston becomes more diverse, sharing these recipes and dishes help us appreciate each other’s (and our own) cultures and understand each other better. Everyone’s granny or mom used to eat in season, cook family recipes and tell the stories about family and location.

For a stir-fry cooking lesson, the local Pei Wei donated 100 chopsticks to Recipe for Success to enhance the lesson. The kids were so excited to not only cook, but also learn how to use chopsticks and explore another culture. In the garden, the children learned how to make seed balls of wildflower seeds and clay to increase germination and viability.

IT’S RECIPE FOR SUCCESS’ 10TH BIRTHDAY: WHERE WOULD YOU LIKE TO SEE THE ORGANIZATION IN ANOTHER 10 YEARS? EH: In 10 years, I would hope that gardening and healthy eating would be a part of every school’s curriculum; but knowing that is fairly improbable, I see a need for some existing seed-to-plate programs to expand and serve more grades. I would like to see additional classes using ethnic recipes as the basis for encouraging healthy eating. I would like to see the continuation of meatless meal preparation, even more instruction on healthy shopping and attention to ingredients in off-the-shelf cooking products and identification of genetically modified ingredients. I would also like to see Recipe for Success supporting family potluck dinners in the schools and the community.

[Note: Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ currently offers over 400 lesson plans for PreK through 8th grade students, including extensive curriculum that teaches children how to read labels and make good decisions when purchasing prepared foods. These real-world shopping lessons are embedded in our free farmers marKIDS curriculum and Eat This! Summer Camp.]

Thank you Eileen for volunteering with Recipe for Success! To inquire about volunteering opportunities, email our Volunteer Coordinator.

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RACHEL ENGLAND TO SPEAK AT SOUTHERN OBESITY SUMMIT IN NOVEMBER

We are so proud to have Rachel England, our Seed-to-Plate Nutrition Education™ Program Coordinator, represent Recipe for Success at the 9th annual Southern Obesity Summit taking place November 15-17 in Jackson, Mississippi. This marks Recipe for Success Foundation’s first participation in the conference, with Rachel leading a breakout session on our Seed-to-Plate Nutrition Education™.

Michelle Smith, Texas Coordinator for Alliance for Healthy Kids, first encouraged Rachel to apply for a breakout session earlier this year. “I saw it as an opportunity for Recipe for Success to be a part of the greater conversation about preventative solutions. It’s important for people in a position to do something to see that children don’t have time to wait for schools to catch up with the research data,” says Rachel. “During my session, attendees will not only learn about our innovative and engaging Seed-to-Plate Nutrition Education™, but also be invited to take advantage of our free VegOut! and farmers marKIDS curricula,” says Rachel. “I’m excited about the possibility of those programs spreading throughout the south, where obesity rates are some of the highest in the country.”

The Southern Obesity Summit (SOS) is the largest regional obesity prevention event in the United States, drawing hundreds of participants from the 16 Southern States: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia and West Virginia. This year’s conference expects around 400 people to attend.

Rachel’s session will demonstrate how Recipe for Success Foundation programs have achieved remarkable results by actively addressing and combating the childhood obesity epidemic through hands-on learning that introduces children to their food from seed-to-plate. “I will explain how our

SEED TO PLATE NEWS

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THANKS TO OUR RESTAURANT PARTNERSWe had the honor of being Dish Society’s chosen non-profit partner for the month of May and received 50% of proceeds from the sales of their signature “Texas-Made” T-shirts! Thank you Dish Society for your generosity and great style!

South in Sugar Land, Ruggles Green Town Square donated 40% of the proceeds from their grand re-opening patio party to support Recipe for Success programs in Fort Bend ISD. A big thank you to Ruggles Green!

Throughout the school year, Chipotle will donate a tomato plant kit to EVERY child and EVERY school participating in our Seed-to-Plate Nutrition Education Program. And they’ve generously offered a fundraising event to each school participating in our nutrition education programs once each school year! Check with your local school on their special day with Chipotle! And a huge thank you for their dedication and support!

For information on Partnerships and Sponsorships, CLICK HERE.

academically aligned curriculum helps children learn the entire cycle of food, gain a new appreciation for food, and have fun while doing it,” says Rachel.

“I look forward to showing educators and administrators the importance of weaving nutrition education into the culture of their campus,” says Rachel. “I will share best practices of the Seed-to-Plate Nutrition Education™ program, easy tools to implement, and an overview of how our many lessons are aligned with the Common Core objectives in math, science and language arts.”

According to the conference, attendees at SOS are likely to be policymakers, leaders from community-based organizations, federal and state government officials, health care providers, youth and members from national and state associations.

“Beyond my breakout session, I’m also looking forward to the opportunity to net-work with educators on university level and the potential to get more people onboard on a national level, as well as spread the word to advocates who can help get more schools involved,” says Rachel.

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NUMBER OF GIRL SCOUTS WHO HAVE TAKEN BADGE CLASSES DURING 2015

NUMBER OF CLASSES GIVEN TO DATE IN 2015

NUMBER OF GIRL SCOUTS WHO HAVE TAKEN BADGE CLASSES SEPTEMBER 1 THROUGH NOVEMBER 1, 2015

NUMBER OF CLASSES GIVEN SEPTEMBER 1 THROUGH OCTOBER 30, 2015

30524

17313

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GIRL SCOUTSIN THE KITCHENWE OFFER CLASSES REGULARLY ($30 per scout):

BROWNIES Healthy SnacksBrownies journey through the 5 requirements of the Healthy Snacks Badge as they work together to prepare delicious and nutritious treats while learning about healthy choices for fueling up their body. From making a snack from another country, to making a snack in disguise, to preparing a snack to slurp, Brownies fulfill all badge requirements and have a meal to share in sisterhood as a product of their hard work!

JUNIORSSimple MealsJuniors hone their culinary skills in the kitchen as they cook their way from breakfast to dessert to fulfill the 5 requirements of the Simple Meals Badge. Working alongside a professional chef instructor, Juniors chop, blend, mix, and toss their way to a complete balanced meal to share that is simply delicious!

CADETTESNew CuisinesCadettes take an adventure around the world as they experiment with preparing dishes from other countries, other time periods, and other regions in order to fulfill the 5 requirements of the New Cuisines Badge. Sisters cook together while following their taste buds to create a diverse meal to share!

Eating for BeautyNutrition isn’t just about maintaining a healthy weight: eating well helps you inside and out. Choosing the right foods can help you sleep better, stress less, and get smooth skin, shiny hair and strong nails. In this badge, find out how to eat to keep your skin glowing, your mind focused and your energy flowing!

***We also offer Ambassador Dinner Party and Create Your Own Badge upon request.

Contact for classes: Justin Kouri, Culinary Education Coordinator justinkouri@recipe4success.org or 713-520-0443

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VegOut! 2016 is poised for exciting growth! Thanks to Pariveda Solutions and their team of talented associates, Recipe for Success is excited to expand the reach of our annual veggie-eating campaign with the official VegOut! mobile app.

This marks the third year that the Houston office of Pariveda Solutions has produced apps for local nonprofits. “After successfully partnering with Buffalo Bayou Partnership and the Children’s Museum of Houston, we started our search for our 2015 nonprofit partner in around September of last year,” says Aashish Parekh, Principal at Pariveda Solutions. “We met with over 15 organizations before selecting Recipe for Success. There were a number of reasons we were excited about building a mobile app for VegOut!”

Last spring, members of the Pariveda team visited MacGregor Elementary and got to experience Seed-to-Plate Nutrition Education™ in action. “At MacGregor, we were able to observe, first-hand, the difference Recipe for Success was making in the community,” says Aashish. “From this experience, as well as our numerous conversations with Gracie, Molly, and others, it was clear that Recipe for Success was passionate about their mission, and we were energized by the possibility of supporting the organization in extending their message and sphere of influence to anyone with a smartphone through a mobile app.”

“The team was comprised of five interns, one full-time project manager, and part-time support from 14 other Pariveda Employees offering the interns professional and technical mentoring,” explains Pariveda’s Derrick Bowen, who served as the full-time project manager.

The Pariveda team worked with Recipe for Success staff members to refine the project idea between February and May, and finished the app development from late May to early August. The interns also got to cook a delicious dinner at Recipe House with Chef Justin Kouri, which included a fun cooking competition, as a way to gain insight into Recipe for Success Foundation’s approach to healthy eating. Throughout

VEGOUT! GOING GLOBAL THANKS TO NEW APP DEVELOPED BY PARIVEDA SOLUTIONS

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VEGGIES! WAYS IN3030TAKE THE CHALLENGE!

DAYS

the app development, the team tested new versions with Recipe for Success staff, as well as employees of our partners at Houston Food Bank and Cigna.

Aashish explains that the team was excited about building in social media integration and gamification into the VegOut! app, because these features are highly relevant in today’s technology market. “But most importantly, we were excited by the prospect of working with the incredibly talented, committed, and motivated individuals we met at Recipe for Success, and were just thrilled that all our interns, as well as full-time employees, would learn from our nonprofit partner over the course of the project,” says Aashish.

So that means Pariveda’s Houston office and eight other U.S. offices are planning to VegOut! big time in 2016, right? “Absolutely! We had about six employees participate in the 2015 challenge, and we are creating a company-wide team that will VegOut! en masse in 2016,” says Aashish.

To learn more about VegOut! CLICK HERE.

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A A W A R D S L U N C H

a Harvest Market

W E D N E S D A Y, N O V E M B E R 1 8 , 2 0 1 5

JOIN US AS WE HONOR OUR FRIENDS AND SUPPORTERS IN NOVEMBER! RESERVE YOUR SEAT AT THE RECIPE FOR SUCCESS BLUE PLATE SPECIAL AWARDS LUNCHEON TO HEAR OUR FEATURED SPEAKERS, CERI MARSH AND LAURA KEOGH, INTERNATIONALLY NOTED BLOGGERS AND THE CO-AUTHORS OF THE BESTSELLING COOKBOOK HOW TO FEED A FAMILY: THE SWEET POTATO CHRONICLES. THESE DELIGHTFUL SPEAKERS WILL BE SHARING THEIR EXPERIENCES AND ANECDOTES, MAKING FOR A MOST ENJOYABLE AFTERNOON. THE LUNCHEON IS SET FOR NOVEMBER 18 AT THE RIVER OAKS COUNTRY CLUB.

CLICK HERE FOR TICKETS AND SPONSOR INFORMATION.

u GREEN GROCER (table for ten), $5,000u TAPAS (table for ten), $3,000u INDIVIDUAL TICKET: u $500 u $300 u $150

11 AMHARVEST MARKET AND

RECEPTION

12 NOONLUNCHEON AND AWARDS

12:30 PMLAURA KEOGH AND CERI MARSH

AUTHORS OF HOW TO FEED A FAMILY

RACHEL MCNEILLMISTRESS OF CEREMONIES

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honoringAMY ANTON GLEN & HONI BOUDREAUX PHYLLIS CHILDRESS PEG LEE KIM TUTCHER

CELEBRATINGLANCE GILLIAMMayor’s AwardChampion of Food Justice

CHEF ROBERT DEL GRANDEBlue Plate Special Chef of the Year

PETER TSANGolden Whisk Volunteers of The Year

ESMERALDA WARSHAW AND HORTENCIA FLORESGolden Whisk Co-Teachers of The Year

OPPORTUNITIES

GREEN GROCER $5,000

Excellent luncheon seating for ten

Host VIP gift bagYear-long recognition as a

valued sponsor

TAPAS $3,000

Reserved luncheon seating for ten

Host VIP gift bagYear-long recognition as a

valued sponsor

FAN TABLE $1,500

Individual tickets

Available at all premium levels with

appropriate benefits

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Guest Reporters have appeared at our events throughout the fall capturing stories for Dinner Conversations, which is our year-long multi-media project of collecting personal essays, poems, written, recorded and video interviews and photography capturing Houstonians sharing their most powerful food memories, life changing meals and fondest family food traditions, which will be published throughout the year and honored for posterity in an online archive of Houstonians at the Table.

Send us your own story or poem about food! Tell us the stories that warm you soul: your most powerful food memories, life-changing meals and fondest family food traditions. Email us: dinnerconversations@recipe4success.org

DINNER CONVERSATIONSTV journalist Sharron Melton & Leisa Holland-Nelson

Harvest meal – apples,Cider, popcorn, fudge – with theScent of falling leaves.

Patricia Hill, HoustonFrom Haiku-Sine, Lazywood Press

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IN THE COMMUNITY

On a warm Saturday in early October, thousands of Houstonians turned out for Cigna Sunday Streets HTX on Washington Avenue. As locals lived up the chance to walk and bike along one of the city’s typically high-traffic thoroughfares, community organizations set up their tents to reach out and engage with Houston residents. Recipe for Success Foundation partnered with Cigna to feature healthy lifestyle activities throughout the day. Our own Chef Justin Kouri, Seed-to-Plate Cooking Instructor Kate Singleton and volunteer Alanah Lawrason were on the scene to contribute to the fun of the day.

“This was my first Sunday Streets,” says Chef Justin. “It was great to see so much interest from kids and families in the fitness and cooking demonstrations we offered. I was impressed with the kids’ knowledge of all sorts of veggies. I think that’s a sign that we’re moving in the right direction.”

In addition to yoga and Zumba demonstrations, Justin wowed the crowds with clever cooking tips as he made his delightfully Zesty Mango Radish Salsa. Justin shared chef’s tricks such as peeling a whole head of garlic by whirling it between two bowls and using a Microplane grater for zesting limes and other citrus fruits. The top trick of the day was Justin’s technique of peeling a mango by using the edge of a pint glass−check out this VegOut! Blog Post to see the video!

JUSTIN’S COOKING TIPSAS SEEN AT CIGNA SUNDAY STREETS WASHINGTON AVENUE

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In mid-October, Recipe for Success Foundation collaborated with the film department at The Museum of Fine Arts, Houston, for the screening of the documentary Steak (R)Evolution. Directed by Franck Ribière, the film takes viewers around the world with farmers, chefs, butchers, and food journalists to uncover the art and culture of red meat.

Following the screening, Recipe for Success Foundation’s Founder & CEO Gracie Cavnar led a panel discussion about raising beef on a small scale in Texas, the land of big cattle ranches. Panelists Glen & Honi Boudreaux, owners of Jolie Vue Farms, and Chef Kris Jakob, of Kris Bistro at Culinary Institute LeNôtre, offered their perspectives of farming, sourcing and cooking grass fed beef. Here are a few comments from the discussion:

Honi Boudreaux explained that she appreciates building relationships with her beef customers. “We get to do direct sales, which connects the customer to the farms,” said Honi. “Now the big meat industry is looking to farmers like us to learn how to go about that. I feel we must connect people to the land. That’s what Recipe for Success gardens at schools do−they connect kids to the land. We have the capacity to grow all year, so no one should have to go hungry.”

IN THE COMMUNITY STEAK (R)EVOLUTION PANEL DISCUSSION AT MUSEUM OF FINE ARTS, HOUSTON

“Small-scale farming is bringing young people back into farming,” said Glen Boudreaux. “I see that as a good thing, considering most farmers are over the age of 60. I’m glad to see that small-scale farming has grown exponentially over the years, and that’s good for producers as well as consumers.”

“As a chef, I am pleased that quality beef and other meats are accessible to restaurants and that more restaurants are serving cuts from nose to tail,” said Chef Kris Jakob. “As restaurants, we have to do some marketing of the lesser-known cuts, but that’s easy because many customers are asking about the products and wanting to know more about the food they’re ordering.”

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SPONSOR SPOTLIGHTRUDY GUERRAUNITED HEALTHCARE

Above: Gracie Cavnar, Rudy Guerra, Dr. Yvonne Cormier and Bob Cavnar at a recent Dress for Dinner fundraising event.

Right: Karen Garcia and Rudy Guerra at the Hope Farms Design Charette Reveal held at Rice University in September.

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Recipe for Success Foundation is extremely grateful for the remarkable support of our sponsors and partners. Through Rudy Guerra, Executive Director of United Healthcare-Community Plan of Texas, United Healthcare is emerging as an especially enthusiastic partner. United Healthcare has supported the expansion of our Seed-to-Plate Nutrition Education™ to Ft. Bend ISD and Klein ISD schools over the years and now plans to jump start ten or more new Affiliate Partner schools annually, beginning this year and for years to come. We were overjoyed when United Healthcare recently committed $100,000 to sponsoring our Rolling Green Market vehicle, which will bring fresh produce to Houston-area residents who don’t typically have access it.

Rudy first found out about Recipe for Success through a grant application. Our COO, Molly Kaminski, then invited him to visit Rodriguez Elementary to witness the Seed-to-Plate Nutrition Education™ in action. “I could see that our missions made sense to-gether,” says Rudy. “Within the health insurance business, United Healthcare and our competitors, we offer the same thing on an acute care perspective, with almost noth-ing that differentiates us. Our partnership with Recipe for Success allows us to offer our plan participants and potential participants programs that go beyond the basics. We have the potential to change health outcomes by really changing eating habits and frequency of activity and exercise.”

“A key is that the audience we are approaching is kids. We know−and Recipe for Success knows – when you start at an early age you have a better success rate, and we’ve learned that kids actually impact the parents’ decision making,” says Rudy. “When you educate and empower the kids it can spread throughout the whole family.”

Rudy explains that the collaborative effort allows both parties to achieve saturation. “By partnering with Recipe for Success Foundation’s Rolling Green Market, Delicious Alchemy events and Seed-to-Plate Nutrition Education™ programs in the schools, and additional partners like the Houston Food Bank we are able to continuously reinforce our messages to the same market.

“United Healthcare believes in innovation is the way to find solutions to the health-care crisis,” says Rudy. “And it is a crisis, just look at the high indexes of obesity and diabetes in children today. Texas has one of the highest percentages of obesity in the nation.”

United Healthcare and Recipe for Success make a great team. As Rudy says, “it’s a true partnership in attacking the health crisis.” Thank you Rudy Guerra and United Healthcare! CLICK HERE for information on sponsorship opportunities.

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NEW THIS FALL!

CSA COOKING CLASS Make the most of your CSA pick-up! 6-8pm, November 3

DATE NIGHT AT RECIPEHOUSE Cook a romantic three-course dinner with your main squeeze!6-9pm, November 6 & December 4

HOLIDAY BAKING CLASS Get in the spirit with Healthy Cookies, Cakes & Sweets! 4-6pm, December 5 (parent/child), 12 & 19 (kids only!)

Contact Justin Kouri for moreinformation at (713) 520-0443 orjustinkouri@recipe4success.org

RECIPE HOUSE OFFERS A FULL CALENDAR OF COOKING CLASSES FOR ADULTS

Regular spring break classes

Intimate dinners with celebrity chefs held monthly

Private cooking classes available for your special event:• Birthday parties for adults and kids• Corporate team building• Bridal and baby showers• Client appreciation• Celebrations• and more!

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CALENDARNOVEMBER 1, 12-4PMSunday Streets HTX in the Museum District on Caroline Street between Binz and Blodgett, look for the Recipe for Success Foundation tent and our farmers marKIDS selling their home-grown produce, complete with fun activities. (Free event)

NOVEMBER 4, 6:30PMDress for Dinner Season VII VIP party: Giuseppe Zanotti Opening Celebration (Invitation only)

NOVEMBER 5, 5-10PMMid-Main First Thursdays Celebration EAT, SHOP, ROCK in 3500-3700 Blocks of Main Street to help promote a culture where nutritious food is shared, appreciated and celebrated with the return of Monica Pope’s Midtown Farmers Market, live music, art shows, and DJs ALL NIGHT LONG!! $5 entry fee benefitting Recipe for Success Foundation

NOVEMBER 8, 2-6PMRisotto Festival at Houston Design Center on Old Katy Road. Come try Chef Justin Kouri’s deliciously, healthy risotto, featured in the pro-chef risotto competition. (Tickets $65, or $125. Buy Now!)

NOVEMBER 10, 6-9PMSpain’s Great Match at Silver Street Studios. Enjoy Spanish food and wine in style with 25% of the event proceeds benefitting Recipe for Success Foundation. (Tickets $65. Buy now!)

NOVEMBER 16 - JANUARY 4The Alley Theatre’s 9th Annual Deck the Trees Celebration, look for Recipe for Success Foundation Christmas tree.

NOVEMBER 18, 11AMThe Blue Plate Special Café Harvest Market and Awards Luncheon Honoring Amy Anton, Glen & Honi Bourdreaux, Phyllis Childress, Peg Lee and Kim Tutcher and award winners: Champion of Food Justice, Lance Gilliam, Chef of the Year, Robert Del Grande, Volunteer of the Year, Peter Tsan and Teachers of the Year, Esmeralda Warshaw and Hortencia Flores (Tickets from $150. Buy now!)

DECEMBER 1, 6PMDress for Dinner Holiday Pop-Up Shop at Zientte with a percentage of sales benefitting Recipe For Success Foundation (free event, request invitation)

DECEMBER 13, 12-4PMSunday Streets HTX in Midtown, look for the Recipe for Success Foundation tent complete with fun activities. (Free event)

MARCH 1-31VegOut! 30 Ways in 30 Days Challenge: participate in the annual call to action, eat 30 different vegetables within the month and log them with our Veggie Tracker and Mobile App

MARCH 3, 6PMDress for Dinner at Neiman Marcus with Rubin Singer (Buy Tickets Now!)

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Students, professors, architects and sponsors gathered in Rice University’s Anderson Hall on September 17 to peruse designs by 20 University of Houston and Rice architecture students who created site plan ideas for Hope Farms, a new urban agriculture project by Recipe for Success Foundation.

Hope Farms will be located in Houston’s historic Sunnyside community, in the midst of one of the area’s recognized food deserts, where the Foundation will grow and distribute affordable fresh produce to the neighborhood, train displaced U.S. Veterans as new urban farmers and provide jobs for area youth. The farm will include a market stand for the neighborhood, a community space for events and gatherings, raised beds for educational projects, a teaching and culinary demonstration space, orchard and much more.

Hope Farms is the beneficiary of the first-ever joint effort to involve both nationally renowned architectural programs in Houston. Architecture students in Susan Rogers’ Community Design Resource Center at the University of Houston’s Gerald D. Hines College of Architecture and Design, joined with Rice School of Architecture’s Rice Building Workshop students led by Danny Samuels and Nonya Grenader joined in a design charette, a collaborative workshop for seeking the best design solutions.

Charged with integrating building and agricultural layouts to minimize energy use, maximize produce production and to engage the neighborhood, the students had to first consider the land and determine ways to draw in the surrounding community. A spectrum of creative ideas were presented, including aligning rows of crops to serve as a living, nurturing billboard for passing auto and pedestrian traffic and creating structures or pathways to visually connect two nearby schools to the Hope Farms site.

A host of fans for the Hope Farms project turned out for the student presentation including Recipe for Success Foundation Founder & CEO Gracie Cavnar and

DESIGNINGHOPE FARMS

UNIVERSITY OF HOUSTON AND RICE UNIVERSITY ARCHITECTURE SCHOOLS

JOIN FORCES TO HELP DESIGN A THRIVING FARM FOR A HOUSTON FOOD DESERT

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Agriculture & Garden Director, Justin Myers; Helen Bow, Assistant Vice President, Communications, Wells Fargo, which provided a sizable Neighborhood Lift grant to get the project started; Rudy Guerro, Executive Director for United Healthcare Texas Health Plan; Kelli King Jackson, Program Officer, Simmons Foundation; Nancy Bailey, Public Affairs and Communications Manager-Houston, Coca-Cola; and Dayni Alba, Corporate Social Responsibility/Community & Education Investor, Boeing, who have all committed generous funding to support the project.

Professor Rogers and her students are excited to take the best solutions from the charette to develop the final site and building designs and during the fall semester will complete full architectural drawings for the project. “It will be a remarkable holiday gift for our Hope Farms come December,” said Cavnar. The historic collaboration between the two schools will continue as Rice Professors Samuels and Grenader and their students utilize the UH plans to begin the onsite build out next year when the projects capital campaign is complete. Professor Rogers is committed to building community infrastructure to support and promote healthier lifestyles. In 2013, her Community Design Resource Center collaborated with key stakeholders to create an idea book for Sunnyside that suggested urban farming as a critical component.

Recipe for Success Foundation has inspired a broad coalition—two architecture schools, numerous corporate, foundation and private funders, veterans groups and community volunteers—collaborating to build a healthy future for Houston’s Sunnyside community. Learn more on our Hope Farms page.

Page 32: Architecture professors Nonya Grenader, Susan Rogers and Danny Samuels discuss their students’ ideas with Recipe for Success Foundation’s Founder & CEO Gracie Cavnar.

Above: Architecture students, professors, and supporters review designs of Recipe for Success Foundation’s Hope Farms urban agriculture project planned for Houston’s Sunnyside area.

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CELEBRATE YOUR CHILD’S NEXT BIRTHDAY WITH A COOKING CLASS PARTY AT RECIPE HOUSE

BOOK A FUN-FILLED, INTERACTIVE CLASS FOR UP TO 12 CHILDREN(1-3 ADULT CHAPERONES REQUIRED)

AVAILABLE THEMES: EAT IT! FOOD ADVENTURES BIRTHDAY PARTY

“CHOPPED” STYLE PARTY

PACKAGE INCLUDES: MEAL, BIRTHDAY CAKE, BALLOONS AND DECORATIONS, APRON FOR EACH CHILD, CERTIFICATE, TAKE-HOME RECIPES!

CONTACT JUSTIN KOURI, CULINARY EDUCATION COORDINATORJUSTINKOURI@RECIPE4SUCCESS.ORG, 713-520-0443

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CHEF JUSTIN AT THE RISOTTO FESTIVALTASTE HIS AMAZING HEARTBEET RISOTTO ON NOVEMBER 8

Proving that healthy food can be delicious and fun, Chef Justin Kouri will compete for Recipe for Success Foundation in the Eleventh International Risotto Festival happening Sunday, November 8, from 2-6 pm at The Houston Design Center. Up to 18 culinary masters are expected to prepare signature versions of risotto on site at this wonderful celebration of Houston’s incredible, Italian cuisine.

Justin’s healthy approach will showcase the signature Recipe for Success Foundation recipe style, with a lighter, yet delectable version of risotto in hopes of attracting the judges attention during the blind tasting. “I know I’ll be competing with chefs using high-end ingredients, such as lobster and crab, not to mention truffles and all sorts of mushrooms, butter and parmesan,” says Justin. “That’s why I’ve created a recipe that’s both visually exciting and flavorful.”

Justin’s HeartBeet Risotto features a remarkably rich flavor. The vibrant, vegetarian risotto boasts savory notes and Asian inspiration derived from Justin’s clever combination of beet stock, soy sauce, rice wine vinegar and red wine, with a topping of Brussels sprouts and broccoli florets roasted with orange zest.

Our partner Riviana Foods has generously provided 60 pounds of Rice Select Arborio rice to allow Justin to prepare the 300 servings for the festivalgoers, who can also enjoy Italian wines, music, designer showrooms and exotic cars.

Join the fun on November 8 for a delicious Sunday afternoon of risotto sampling and be sure to vote or Justin’s fabulous HeartBeet Risotto! For festival information and tickets CLICK HERE.

SEE

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Dress for Dinner WITH BEST-SELLING AUTHOR AND STYLIST LUCY SYKES SLOAN/HALL SEPTEMBER 23, 2015

Give a Little, Get a LittleSUPPORT US BY SHOPPING FOR RECIPE FOR SUCCESS GEAR!

$50GIVES a Season of Seeds to a School Garden GETS a Blue Plate Special Co�ee Cup

$100GIVES a Year of Seeds to a School Garden GETS a Canned Garden

$200GIVES cooking and gardening supplies to an after-school classGETS a 100% Organic or Homegrown Baby Onsie

$150GIVES a Year of Seed-to-Plate Nutrition Education™ classes for oneGETS a Kids Apron

$250GIVES aprons to 25 childrenGETS a Grow What You Eat or Eat Your Colors T

OTHER GREAT ITEMS, EVENT TICKETS,AND GIFT CARDS AVAILABLE ONLINE!

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VISIT OUR ONLINE SHOP

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Peg Lee began teaching cooking classes at Houston Community College in the 1970s and quickly discovered and delighted in the abundant humor that comes with the territory. A decade later, Peg became the founding director of the Rice Epicurean cooking school. In 2001, Houston’s brand new Central Market lured her away to start their, now wildly successful, cooking school where she helped attract well-known national and international chefs, often ushering them all over Houston.

Gracie reached out for Peg’s advice when she began thinking about forming a program to teach kids to cook, and they agreed that the newly emerging Slow Food group, where they were both members, might take on the project. “I heard Gracie present the idea of Recipe for Success and I immediately thought that it was a great idea,” says Peg. “When you teach a child, you also teach the parents. It brings all of that knowledge into the home and family. Parents see that it’s not that difficult to cook and are often impressed with their kids’ cooking.”

As a longtime cooking instructor and school director, Peg saw the waves of benefits that Recipe for Success Foundation’s Seed-to-Plate Nutrition Education™ could bring. “When parents learn about cooking from their children, it opens up doors for the whole family,” says Peg.

Gracie approached Peg about getting Central Market to sponsor cooking supplies, but she suggested asking H-E-B instead. “I knew H-E-B would be a better partner for Recipe for Success,” says Peg. “They have so many more stores that serve more families in the neighbor-hoods that the Recipe for Success programs were serving and targeting.” Peg says she’s very pleased to see H-E-B currently supporting Recipe for Success in an even stronger way.

Continue reading here.

Peg LeeBLUE PLATE SPECIAL CAFÉ HONOREE

Kim Tutcher

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It was when they were neighbors a dozen years ago, that Kim Tutcher first met Gracie Cavnar—before she started Recipe for Success Foundation. But she was actively researching the issue of childhood obesity and shared her concerned with Kim. As a wife and mother, Kim was moved by Gracie’s determination to find a way to address this health pandemic, so as Recipe for Success took off, Kim stepped up as a founding Board Member, rolled up her sleeves and helped launch the cooking classes, volunteering monthly at Briscoe Elementary throughout the first year of programming. The first party she gave in her new home was a Small Bites Dinner to raise money for Foundation efforts. In 2008, Kim chaired the first Blue Plate Special Café Luncheon featuring Dr. Mehmet Oz—reaching income levels yet to be matched. After retiring from the Executive Board, Kim has remained a member of the Foundation’s Community Advisory Board.

“Seeing how far Recipe for Success has come in the last 10 years is amazing−it just keeps calling me− and so does Gracie,” Kim says with a smile.

“One of the stories I like to share−and will never forget−was setting up the classroom at Briscoe Elementary for the cooking classes,” says Kim. “There was a whole series of things to be done, from rolling in the cooking carts to prepping for the chefs, and then the clean up, ugh! We had to fill tubs with water from a tiny sink in a janitor’s closet and, very carefully without sloshing too much, get them back to the classroom to wash all the utensils, pots and pans.”

Continue reading here.

Kim TutcherBLUE PLATE SPECIAL CAFÉ HONOREE

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November hosts America’s most high profile meal, forever fixed in our mind’s eye by Norman Rockwell, who used the Thanksgiving table to showcase his idea of a traditional family dinner. But contrary to national myth, our treasured Thanksgiving holiday wasn’t handed down from the Pilgrims. It was a post-civil war effort of Abraham Lincoln’s to promote national unity. Shared meals have that kind of power, not only to heal a nation, but also to build community and strengthen family ties.

Every one of us harbors powerful memories of family food traditions that are woven tightly into defining who we are as individuals and as part of our tribe. A look at the history of mealtime illuminates our progression from hunter-gatherers to agrarian life to workers in the industrial revolution to our present fast-paced, tech filled lives. As the way we secure food has changed, naturally so has the way we consume it. 10,000 years ago, killing a wild deer meant the entire community had to prepare and eat it together, or it went to waste, so shared meals were tied to our very survival. Now that we have so many choices for how we source our food—ranging from growing it ourselves to finding it on grocery shelves and in the drive-through, packaged in single servings—sharing is no longer mandatory, and sadly it’s a tradition that many Americans have left behind. Not me!

I am sad to see meals demoted to something eaten on the run, jammed in between other activities. A lot has been lost along the way: conversation, communal tasks, leisurely consumption, and each of those missed opportunities has left a trail of unintended results. Researchers tell us that children who eat at least one home-prepared meal a day, while sitting around a table with their family, are less likely to have drug issues, tend to do better in school and are generally healthier. At Recipe for Success Foundation, our students sit down to eat together after preparing food. Along the way, they learn sharing, teamwork and a little etiquette. Seems like a good enough reason for all of us to get back around a table for dinner.

My family’s meal traditions are woven into my soul. Each memory makes me smile and salivate. I’ve passed many down to my own kids and grandkids: pulling them into the kitchen as soon as they could stand; teaching them to set the table and share their stories; picking dinner ingredients from the garden; preparing dishes their great grandmothers made alongside newer ones. At dinner is where we continue to bond through the generations with no topic of conversation off the table. It doesn’t take a holiday like Thanksgiving to get my family to sit down for a lively meal together, but if you haven’t tried, it’s a good place to start.

FOOD FOR THOUGHTLife Around the Dinner Table

GRACIE CAVNAR

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FRONT COVERChef James Ashley of Bare Bowls Kitchen

PAGE 2-3LEFT TO RIGHT: Frank Steininger being filmed for HISD news during MacGregor garden build; Chef Peter Garcia and assistant serve paella at a 2009 Gala in Small Bites; PricewaterhouseCoopers volunteers painting at MacGregor; Chef Mark Cox and Lynn Guggolz; Bob & Gracie Cavnar and Dr. Mehmet Oz; MacGregor students making pasta; students on a field trip to Ai Culinary Institute; MacGregor students operate a refreshment stand for volunteers during their garden build; and PricewaterhouseCoopers volunteers and students with completed mural at MacGregor

PAGE 5MacGregor Elementary first farmers marKIDS stand, Chef Ryan Pera hosts students at The Grove

PAGE 6Painting the mural at MacGregor Elementary, students preparing for the 2009 Spring Fling at MacGregor

PAGE 8The Recipe for Success Art Car, students operate a produce stand at MacGregor School PTO night

PAGE 9Chef David Luna with Bill and Sara Morgan and their guests at a 2009 Gala in Small Bites, painting murals at Henderson Elementary

PAGE 10-11Chef John Sheely with students at Rodriguez Elementary, Chef John Sheely at Mockingbird Bistro

PAGE 14Eileen Hatcher working at RecipeHouse

PAGE 16-17LEFT TO RIGHT: Rachel England with students at West University Elementary, Rachel England, Harvesting carrots at MacGregor, Dish Society check presentation with Aaron Lyons, owner; Molly Kaminski, COO of Recipe for Success; and Chef Ulises Lopez

PAGE 18Girl Scouts earning badges at RecipeHouse

PAGE 21Chef Randy Evans with Pariveda Solutions staff Alin Dinu, Derrick Bowen and Aashish Parekh

PAGE 26Recipe for Success outreach team: Alanah Lawrason, Chef Justin Kouri and Kate Singleton

PAGE 27LEFT TO RIGHT: MFAH Films’ Marian Luntz, Gracie Cavnar, Chef Kris Jakob, Honi & Glen Boudreaux

PAGE 36TOP, LEFT TO RIGHT: Marcy de Luna, Lucy Sykes and Clifford Pugh; Marcus Sloan and Shannon HallMIDDLE, LEFT TO RIGHT: Parissa Mohajer, Dr. Yvonne Cormier and Karina Barbieri; Carrie Colbert and Lucy Sykes; Holly Alivs Smith and Neekie KashaniBOTTOM, LEFT TO RIGHT: Vicki Rizzo, Mauri Oliver and Roz Pactor; Wondy Weston and Jackie Fair; Vivian Wise and Shannon Hall

PAGE 38Peg Lee, Peg Lee with Phil Meyer and Gracie Cavnar, Peg Lee and Julia Child

PAGE 39Dr. Mehmet Oz & Kim Tutcher, Cissy Davis, Chef Elouise Adams Jones & Kim Tutcher at Briscoe Elementary, Kim Tutcher in MacGregor classroom

PAGE 40Cinco de Mayo con Art Car Gala in Small Bites host Rick Terry, Gracie Cavnar, hostess Curry Glassell and Chef Peter Garcia with the Recipe for Success Art Car, veggies growing in the MacGregor garden

PHOTOS

PLEASE JOIN US IN PROVIDING HOUSTON KIDSANOTHER DELICIOUS YEAR OF

NUTRITION EDUCATION, COOKING AND GARDENING

RECIPE FOR SUCCESS FOUNDATION

THANKS YOU FOR

TO OUR ANNUAL FUND DRIVEGIVING

HOSTED BY BOARD MEMBERS: Amy Anton, Glen Boudreaux, Helen Bow, Heather Carlucci, Gracie Cavnar, Carrie Colbert, Arvia Few, Karen Garcia, Deanna Hoelscher, Ph.D., Kendrick McCleskey, Paula McHam, Lisa Mellencamp, Aashish Parekh, Dr. Melanie Mencer-Parks, Genevieve Patterson, Monica Pope, Holly Smith, Frank Steininger, Michael Swail, Chisholm Tate, Susie Woodard, Jeffrey Wooten

CLICK TO MAKE YOUR DONATION ONLINE NOW OR CALL 713-520-0443

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P.O Box 56405Houston, Texas 77256713.520.0443www.recipe4success.org

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