San Diego Union-Tribune (Sunday)
NONPROFIT’S STORE SELLS ‘PRE-LOVED’ DISHES, COOKWARE
Proceeds to fund Kitchens for Good’s culinary program
San Diego nonprofit Kitchens for Good needed a new way to sustain its philanthropic efforts — most notably running an apprenticeship program that teaches culinary skills to foster youth, the formerly incarcerated and those struggling with housing.
Its answer: a shop that sells “pre-loved” culinary equipment and dinnerware at discount prices, from slightly used pots and pans to fine Italian china.
The nonprofit debuted its 5,000-square-foot retail space in Pacific Beach on Saturday to an enthusiastic crowd.
“They provide opportunities and second chances and a way to be able to stay in this city, which I think, is extremely important,” San Diego Mayor Todd Gloria told a crowd of several dozen people who came out for the grand opening.
Troy Johnson, publisher of San Diego Magazine and Food Network television personality, also showed up for the event. He praised Kitchens for Good’s efforts, which also uses donations of cosmetically imperfect food — provided by farmers markets and wholesalers — to prepare meals for everyone from low-income seniors to those living on the streets.
“In 2020, 38.3 million Americans went food insecure,” said Johnson, quoting a USDA statistic, adding: “We have the food. We just need a better system, and Kitchens for Good is that better system.”
Kitchens for Good was forced to dial back a catering operation during the pandemic, said CEO Jennifer Gilmore. The new business is a way to bring in much-needed revenue for the nonprofit, and it’s off to a promising start, she said.
“We’ve received about 29,000 donated items so far, with another 2,000 items a week coming in, so the inventory’s constantly changing,” Gilmore said, holding up a tea set provided by Italian china maker Richard Ginori.
Revenue from selling the gently-used and like-new kitchen and dining ware will go a long way to keeping their apprenticeship program going, she added.
Ayoe Rydiander started the training to be a chef about three weeks ago at the nonprofit’s 250,000square-foot facility, located at a transitional living center run by The Salvation Army called Door of Hope in the central San Diego neighborhood of Birdland.
“It’s so hard. It’s so much information. It’s so fun,” said the 61-year-old, who said she grappled with homeless and drug use in 2018 after escaping an abusive relationship.
Today, Rydiander is sober, has a roof over her head and a new purpose. She said she’s been talking to restaurants in the Gaslamp Quarter, where she lives.
“The sky’s the limit,” she said. “You know how many doors are opening for me right now, baking, cooking? I’m excited for everything.”
Those interested in donating to Kitchens for Good can drop off slightly used goods at their location at 980 Hornblend St. from Tuesday to Sunday, 10 a.m. to 6 p.m. Pick-up is available for larger donations by emailing kitchen@kitchensforgood.org or calling (619) 997-2081.