Earlier this month Robert Egger—Founder and President of L.A. Kitchen—dropped by our offices in Seattle for a visit. Over a tequila and tonic (his signature drink, for anyone who might be hosting him soon), he talked to our team about a lot of things—from economic sexism and the expanding constructs of what it means to be a refugee, to nutritional imperialism and aging. What struck me most is the number of issues Robert and his organization are addressing through their work, including “lovingly disrupting senior meals.”
Food waste, unemployment, poverty, senior nutrition—these are all treated as “solvable issues” within the L.A. Kitchen ecosystem. Considering the number of organizations focused on addressing any of these single issues, it’s especially impressive to see how L.A. Kitchen is addressing them all as part of one interconnected system.
They reclaim nutritious, local food that would otherwise be discarded (primarily due to cosmetic issues); provide culinary training to men and women (most whom are coming out of foster care or the criminal justice system) who turn those ingredients into healthy, delicious meals; then distribute those meals to social service agencies serving the city’s most vulnerable, particularly low-income seniors, who are so often provided with processed foods. It’s an impressive cycle all aimed at “ensuring that neither food nor people go to waste,” and one that was noticed by the AARP Foundation, who awarded them a founding grant of $1 million, the largest single AARP grant in its history.
Tapping into the power of food and potential of people, I’d say Robert is disrupting more than just senior meals. L.A. Kitchen has also started a for-profit subsidiary—Strong Food—which will compete for food service contracts, employ graduates of the organization’s training program, and ultimately support L.A. Kitchen to be self-sustaining. That’s important to Robert not just from a financial perspective, but from an advocacy perspective as well. Too often the organizations best positioned to advocate for policy changes are prevented from doing so because of their funding models (most grants specifically state that funding cannot be used for advocacy) or their 501(c)3 status.
I’ve seen the power of culinary training programs with my own eyes–someone close to me, who’s faced their share of challenges, is currently enrolled (and thriving) in one—but L.A. Kitchen takes this to a whole new level, in a way that truly inspires my farmer’s-market-shopping-foodie heart. If you ever have a chance to meet Robert Egger or hear him speak, do. And be sure to check out the amazing work that L.A. Kitchen and D.C. Central Kitchen (the organization Robert founded and ran for 25 years before heading to Los Angeles) are doing.