Community Kitchens NW (CKNW) brings people together to prepare food and share it. Everyone gets involved in the food preparation, cooking and cleaning, and then we all eat a meal together. Some kitchens cook for the purpose of taking home ready-to-eat meals. In addition to leaving a community kitchen with food in-hand or a full belly, participants gain cooking skills, fresh ideas, nutrition awareness, and perhaps best of all, new friends.
Today there are CKNW programs at senior centers, schools, after school programs, recreation centers and low-income housing communities.
- Learn more about Community Kitchens Northwest
- Volunteer or become an intern with CKNW
- Find a Community Kitchen near you.
- Contact Us! Email email@example.com
We’re partnering with Public Health Seattle & King County, Seattle Parks and Recreation, and receive funding from United Way through a Hunger Free grant. Other key support has come from our strong group of community volunteers leading kitchens and serving on the steering committee and participating community groups.
Leika Suzumura received her undergraduate degree in nutrition at Bastyr University. She has dedicated her career to community nutrition with an emphasis on childhood nutrition and parent education as a way to support the livelihood of the next generation. Her approach focuses on bringing kids and parents into the kitchen so that learning nutrition is fun and delicious! She is invested in social justice and the pursuit of making quality foods accessible to all people. This work is founded on come-unity networks and empowering people with knowledge and the skills necessary to take charge of their health for the greatest quality of life. You may find her in the community playing Capoeria Angola or hosting events at the Union Cultural Center that she and her husband run in Seattle’s International District.
Bethany Fong joined Seattle Tilth in January 2014 as the Senior Meal Program dietitian. Bethany hails from Hawaii, but studied nutrition and dietetics at Seattle Pacific University and the University of Washington. She then completed a culinary degree at Johnson and Wales University in Denver. She has lived, worked and (most importantly) eaten both domestically and internationally and finds that the best way to teach people about healthy eating is to teach them how to cook. Outside of work, you can find her running, paddling an outrigger canoe or searching for a hole-in-the-wall to dine at. It is her firm belief that street food stands up to any Michelin-starred restaurant and that there is always room for another person at the dinner table.
Recent CKNW Posts
- Rainier Beach High School Cooking Club Learns Skills, Embraces Cultures August 17, 2016 - By Mimosa Collins, RD Community Kitchens Northwest Program Manager “What are we cooking today?” That’s the question every student at Rainier Beach High School cooking club asks as they enter […]
- An Apple A Day: Savory Apple Pockets December 21, 2015 - By Leika Suzumura, Community Kitchens NW Program Manager It may be worth changing the old saying to “an apple a day, when grown the organic way.” According to test results […]
- Teriyaki Pork & Bok Choy December 11, 2014 - By Bethany Fong, Community Kitchens Northwest Registered Dietician We love this tasty recipe for teriyaki pork. If you’re looking for a source of humanely raised, pastured heritage pork, check out […]
- Garden To Table: Sun Root January 2, 2014 - By Leika Suzumura, Community Kitchens Northwest Program Manager Don’t be fooled by the name, the Jerusalem artichoke is neither an artichoke nor from Jerusalem. Perhaps that is why it is […]
- RaVE After-School Cooking Clubs in Full Swing November 20, 2012 - By Karrie Bergman This fall, RaVE is sponsoring after-school cooking programs for kids from 3rd to 12th grade at South Shore K-8 School, Aki Kurose Middle School, Cleveland High School, and […]