Project Feast

“Expenses advertising and promotion 510 office 890 information technology 691 travel 299 meetings & conferences 370 insurance 1,967 credit card fees 1,106 tcc deli 12,626 dues & memberships 235 miscellaneous 197 community networking 456 fiscal sponsor fees 121 permits 200 training program 4,100 supplies 1,858 food costs 12,369 participant stipends 600 other program 126 bank fees 62 licenses & permits 1,073 payroll fees 677 staff training 300 state taxes 15 interest expense 189 total 41,037”

“Gift cards 708 180 total 708 180”

“Accounts payable and accrued expenses 9,301 5,243 overpayment credits 0 231”

“To transform the lives of refugees and immigrants by providing pathways to sustainable employment in the food industry and to enrich our community through exploring ethnic culture, and cuisine.”

“Empowering refugees and immigrants: -we provided workshops/training to 16 individuals, 12 of whom attended and graduated from the 6 weeks culinary training program. -4 of these graduates came onto our team and helped run the twice-weekly deli in partnership with the tukwila community center. We served between 3000 and 4000 meals prepared by our apprentices through the deli to seniors and other residents of the tukwila community. -in 2015, we served more than 3000 guests with food from the middle east, east africa and south east asia through more than 40 paid events that we catered. We employed our graduates for these events provided them much needed supplemental income. Building community: -last year we organized 5 events open to the broader community. 2 were pop-up dinners and 3 were open houses free to the public. More than 380 guests participated in these events where they had the opportunity to meet our refugee and immigrant participants, learn about their cultures and cuisines and understand what moving to america felt like. Our graduates and apprentices helped organize and execute these events. -almost a 100 guests learned how to cook new dishes from graduates of project feast through 12 cooking classes held in tukwila and kent. Cuisines included iraqi, burmese, eritrean, ethiopian, and somali. -we initiated the project feast alumni network in the summer to enable our past graduates to stay in touch with us, as well as with each other. We held 3 alumni events to encourage informal network and community building. We also started a facebook page to share relevant information such as job postings, community resources, esl classes as well as fun cooking videos. -our participants came from mexico, somalia, eritrea, ethiopia, iraq, china, ukraine, peru, guinea, guatemala, venezuela, gambia, drc, sierra leone, ivory coast, vietnam bringing various talents not to mention delicious foods that we have enjoyed and shared. Improving the leadership capacity of refugees and immigrants: -we joined the food innovation network in early 2015 and are actively collaborating with other organizations like global to local to improve the food economy in south king county. Since the summer of 2015, 4 of our graduates joined us at the table at the fin steering committee and working group meetings. They were there to represent the needs of the immigrant and refugee community and to further develop their own leadership capabilities. -fin provided grant support to help us pilot the addition of leadership topics to our program. The 4 graduates who attended the fin meetings were tasked with leading projects that we jointly chose with them. One example was representing project feast at our december open house by speaking in front of 200 people and manning our table at the event to field questions and requests for information about our program. -through our catering and community events and through our participation in the food innovation network, we created more than 35 public speaking opportunities for our graduates in 2015 who performed admirably each time.”