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A partnership with Food Life Line

Executive Chef Malik Hammond from Red Lion Hotel on Fifth Avenue in downtown Seattle partners with the community - Food Life Line.

Since becoming a Chef I’ve always yearned for something more righteous to do with the leftovers that are inherent to a professional kitchen.  The amount of food that is thrown out has at times appalled me, however legalities as they are, there is not much that can be done  with them beyond donating the waste to pig farmers or gardeners for composting (which I’ve done).   That is until I came to Seattle where I was overjoyed to learn about the food life line.  This organization facilitates the partnership between restaurants and different shelter type centers.  Where what would typically be thrown out, is transformed into healthy and nourishing food for those who are in need and would otherwise go without.  Since partnering with a local healing center called the recovery café, our cooks have been able to donate countless meals to those in need.  We do not create revenue from this, we do not get to see the smiles on the faces of those being fed, we do not receive credit or any other benefit, other than knowing that what we’re doing has an impact on those who otherwise might go hungry.  It is a little effort expended but nothing could make me happier.  Recently I watched a special on the food network about wasted food where star chefs made a five course meal out of food on its way to the garbage, it reminded me about our choices as consumers, discarding anything less than perfect and the amount of food that is wasted in the search for that perfect piece of produce or protein.  I don’t know if that will ever change, but I know that, at least in our kitchen, that waste is going to a better purpose.    Thank you to the Food Life Line for serving our community.

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