Wealth derived from the community should be reinvested locally. Investments should be made in both the present and the future. All people have potential, and every person has a role in strengthening the community. You are a vital member of the L.A. Kitchen community and your support will change lives today and into the future!

 

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L.A. Kitchen would like to recognize and treasure the power of strong women.

We’re happy to announce that four incredibly dynamic and powerful women have joined L.A. Kitchen’s Board of Directors. They come from varied professional backgrounds––and for two of them, this is their first time serving on a nonprofit board. We’re honored that they have chosen to support our mission and we welcome them to the LAK team!

Angie is a believer in LA as a testbed for social innovation. She currently serves as the Interim Director of LA2050, a program of the Goldhirsh Foundation that is committed to advancing smart solutions to make LA the best place to learn, create, play, connect, and live by the year 2050. She started her career working in legislative affairs for the U.S. House of Representatives, managing a diverse social and domestic policy portfolio.

 

After 13 years as an active volunteer, Daryl joined the staff of St. Vincent Meals on Wheels and worked her way up to become Executive Director of  the entire program. Daryl has been recognized by Meals on Wheels America as well as the city of Los Angeles for her advocacy work on behalf of seniors.  She sits on the Executive Committee for Meals on Wheels California and sits on the Board of Directors of Executive Service Corps of Southern California.

 

Rachel is the Founder & CEO of Swipe Out Hunger. The organization allows university students to donate unused funds from their meal plans to food insecure peers. Her work has been recognized by The Obama White House, The New York Times and landed her on the 2017 Forbes 30 Under 30 list. Earlier this year, Swipe Out Hunger was called upon to author a piece of legislation to address college student hunger. The state of California adopted the legislation including a $7.5 Million support fund.
Chef Kajsa started out in small kitchens in Los Angeles, Puerto Rico and Europe. She had an apprenticeship with Susan Feniger and Mary Sue Milliken that would turn into a lifelong friendship. Kajsa worked at various well respected restaurants around the country before moving on to partner with Susan at STREET, Mud Hen Tavern, and Blue Window. Today, she is the Director of Culinary Innovation at Veggie Grill, and is developing plant based cuisine that is accessible to all.
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