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that 66 percent of youth, teen, and family participants who complete a six-week course significantly improve self-efficacy in the kitchen. Neumark 's greatest hope is that kids "walk away smiling because we successfully planted a seed," she says. Part of the program's success stems from Neumark 's approach. "When we work with kids in community centers in New York City, we shop locally at bodegas," making the experience accessible rather than aspirational. "The most value is in the food being fresh and prepared by them. And we want them to eat it with their families." For many, that's not always possible, but she's continuing to educate with the hope that it will become part of their lives. Best of all, she makes it fun. "We make desserts and cook with sugar," she explains. "Part of the joy is in the balance." Tackling Big Issues Not content to stand on the sidelines, Neumark writes a thought- provoking blog for news site The Huffington Post on food politics and the ever-evolving world of catering. She also serves on New York Governor Andrew Cuomo's Food Policy Council and on the Advisory Boards for the West Side Campaign Against Hunger, Food and Finance High School, Barnard's Athena Center for Leadership Studies, and Hudson Square Business Improvement District. She sees the next big challenge as educating the mainstream, particularly her Great Performances clientele. "When I'm serving 500 at The Plaza, I know a lot of those people are taking Lipitor while eating filet mignon. I don't lecture on food but what I want to do is educate around choices and offer delicious, tempting options that are healthier," she says. Neumark laments the slowness of change in the catering world, but that doesn't stop her. "When you're in this world, you think everyone thinks this way, but they don't," she asserts. "The message is radiating out." Connecting Kids to Real Food The Sylvia Center program offers several courses, in which children are exposed to a wide variety of fresh food and cooking methods. The goal is to give kids the knowledge and skills to prepare a healthy meal on their own and make smarter food choices. A farm visit is built into the program for an engaging hands-on experience. There, kids plants seeds, pull weeds, and harvest vegetables that are used for a community meal at the end of the course. Oftentimes this field trip is the first time children see a carrot pulled from the ground, opening their eyes and fostering a connection to real food. The Sylvia Center works in an after-school setting, with age groups including children 7–12, teens 13–18, and families. The organization splits its programming evenly downstate and upstate, serving about 2,400 children each year. In New York City, students typically arrive via public housing and community centers. Others come through the organization's partners, which include GrowNYC, the Children's Aid Society, French Culinary Institute, and New York City Public Schools. In the summer months, programs aim to guide kids to have a healthful experience at summer camps, and winter expansion plans are in the works. In New York City, year-round classes take place in commu- nity centers throughout the city. Great Performances was the initial donor to The Sylvia Center. To create a more sustainable model, the company reduced its con- tribution to 10 percent, with the remainder of funding coming from grants like the Newman's Own Foundation, partnerships and con- tributions from other organizations, and individual donors. "The hope is that eventually there will be no kids that need to learn how to cook and eat healthy. But we need to be diversely funded until that's the reality," Neumark says. A Mutual Learning Experience Neumark herself attends the classes as often as possible. "I go because it's the most mind-boggling joyful thing," she says. "We had an LGBT group from public housing on the Lower East Side. Their personalities, experiences, and things they're sensitive to are so rich that it takes my breath away to be a part of it." She particularly loves walking with the kids through Katchkie's children's garden. "They talk about bugs and get to see how food grows," she says. The Salvation Army once brought a group of chil- dren from a homeless shelter. Neumark recalls a young girl who was carrying an onion, and a friend pointing out she had no kitchen to use it. Without any appearance of discomfort, the girl replied, "My friend's mom has a kitchen and I want to give it to her." "You get a window into their worlds, which are so different from when I cater to the very privileged," Neumark says. "It's a self- ish joy for me." Follow-up metrics track impact; the organization has found giving back "You get a window into their worlds, which are so diferent from when I cater to the very privileged." Denise Shoukas is a contributing editor to Specialty Food Magazine. 92 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com