10 Ton Event: Forum

1:15-2:30: FORUM IN THE LYCEUM, 3rd Floor Penn Hall

Food Partnerships: Moving Beyond the Table
Featuring community partnerships, the event will include farmers, chefs and community members in a discussion of how to make healthy food accessible while fighting hunger, poverty and promoting the local economy. See detailed information on speakers below.

The discussion will feature DC Central Kitchen  employees as they share their personal stories and inspire change. The panel will be held in the Lyceum located in Penn Hall from 1:15-2:30pm.

Please RSVP to campuskitchen@gettysburg.edu to reserve lunch and a seat at the table.

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Speaker Information

Mark Toigo, owner of Toigo Orchards and Farms, Shippensburg, PA (tentative)
Mark is the owner of Toigo Orchards, a 450-acre farm that uses Integrated Pest Management to enable people to eat their apples, peaches, strawberry, raspberry and blackberry, melons and tomatoes straight from the orchard. Toigo sells their produce at framer's markets in DC, Maryland and Virginia. Mark is also a board member of DC Central Kitchen, helping them start the Growers' Co-op program, an innovative where DC Central Kitchen works directly with local growers to purchase unclassified produce, or "seconds." Mark will discuss how the partnership between Toigo Frams and DC Central Kitchen has been beneficial and innovative for all!

Brian MacNair, Chief Development Officer of DC Central Kitchen
Brian is responsible for public relations and communications; raising over $2 million in annual funds, and is also responsible for organizing the Capital Food Fight, an annual fundraising event. Before coming to DC Central Kitchen, he worked for nonprofits for more than ten years in New York City. He then changed careers to become a chef, first with his own catering business in New York, then as sous chef for various restaurants in Virginia. Brian will share tips on how to market your story and raise money for your non-profit!

Jerald Thomas, Director of Kitchen Operation at DC Central Kitchen
Jerold is as a graduate of the DC Central Kitchen Culinary Job Training Program which prepares unemployed, underemployed, previously incarcerated persons, and homeless adults for careers in the foodservice industry. He also became a formally trained chef who has moved through the ranks to become the Operations Chef. Jerald oversees the day to day production of 4,000 meals and is responsible for all ordering, storage and sanitation in order to help maintain the professional standards of an industrial kitchen. Chef Jerald recently graduated cum laude from Stratford University, while working full-time at the Kitchen. He'll tell his story of how he made this all possible.