June Volunteer of the Month
This month we would like to highlight one of our interns from Seattle Central College: Jesse Rowher! Jesse has been interning at Rainier Valley Food Bank for the last 9 months, and has made a tremendous impact in improving our training methods for new volunteers, solidifying roles on distribution days, creating an express bag system, and integrating Kaizen into our distribution day operations to improve our efficiency. Moreover, he has seamlessly integrated himself into our community, and is a joy to watch interact with our food guests. Thank you, Jesse, for being awesome.
Jesse Says:
“I work at the food bank because I truly enjoy helping the members of my community. I keep coming back because of the people who work here.”
Cooking with Jesse:
Chicken Teriyaki Kabobs (serves 2)
Ingredients:
-1lb chicken breast cut into 1.5 inch chunks
-2 onions and two sweet peppers cut into kabob chunks
-Grilling sauce and marinade (this can be whatever you have in the fridge- a mixture of soy sauce, teriyaki sauce, diced garlic, siracha, Worcestershire sauce, and lemon juice can do the trick!)
-3 cups cooked white rice
Prep and cook:
Mix marinade and grilling sauce.
Marinade chicken, onions and peppers impaled on two skewer sticks for at least an hour (preferably overnight).
Start grill and scrape after heating. Take a paper towel dipped in vegetable oil and coat the grates on the grill evenly.
Turn down the heat on the grill and cook (while intermittently flipping the kabobs and heavily brushing the remainder of the marinade on) for 15 minutes or until internal temperature is at least 165 degrees Fahrenheit . Turn up heat on the grill to crisp to taste (Jesse prefers them on the crispier side).
Serve with rice on the side, as well as any steamed vegetables you would like!