Gladis Clemente – Advocate Profile

Civic advocacy is in her blood.
Gladis grew up in a small town outside of Acapulco in Mexico where her father was elected mayor not just once but three times. Politicians have a reputation for being rich and out of touch with their constituents in Mexico. Contrary to this, her parents came from a humble lifestyle and always stayed close to their community. Gladis remembers her parents explaining that she would attend public school because education is the most powerful way to change the world. Now, Gladis carries the lessons from her parents into her work with in the US.

Gladis joined FIN in 2016 as an advocate because she wanted to work on closing the opportunity gap in South King County communities. Although being a FIN advocate was her first paid job in the US, Gladis has worked hard as a mother, volunteer, and advocate for education reform. Even in the last year, she has been organizing, speaking up, and making connections like crazy.  In March of 2017, Gladis participated in a FIN Government 101 training where she connected with Washington CAN, a local advocacy group. She’s since partnered with them to advocate for education reform like universal pre-school, increased funding for dual language programs, and support for immigrant parents.Meanwhile, she’s also become known in the FIN office as the go-to person for budgeting after she volunteered to learn about budgeting for the advocate program.

 

“We must educate people to change the system. Get them to see reality is on both sides….We must prioritize civic engagement.”

 


There are many issues she advocates for but ultimately, Gladis says the most important thing to get others to speak up as well. Over the last year, she has gained confidence and overcome her own barriers of public speaking in a mixed community. She thinks back to the first time she spoke in front of lawmakers in Olympia and knows how intimidating it feels. She believes that if more people speak up, lawmakers will listen – but the challenge is in getting people to talk. This is part of what makes Gladis such an effective community advocate, she sees the value in both helping people and working to change the system at the same time.

 

Gladis wants people to know that it’s possible for people to create their own opportunities. The only way to make a difference is to walk through a door and become involved – ask questions and volunteer to help out. Anyone can make a difference in a community.


Cater with a FIN business!

 

FIN is happy to connect you with a catering business participating in our culinary business incubator program. The businesses we work with each offer a unique menu with dishes cooked from scratch. Mian Dian, Rekebot Coffee House, Soozveen, Swahili Cuisine cook up dishes and flavors from China, Ethiopia, Iraq, and Kenya. They can cater for private or community events, festivals, business lunches, etc. Not sure which business to work with? We can help you figure it out!

If you have an event coming up, please fill out this catering request form and a FIN representative will be in touch soon.

FIN’s culinary business incubator program works with low-income and immigrant food businesses to transition from the informal economy to a formal business. Catering is an essential component of their start-up business model, and we want to connect these talented entrepreneurs to you… the customer!


Madeleine Kabena – Advocate Profile

Two days after arriving in the US, Madeleine Kabena found herself in an emergency room with her five-year-old daughter, Aline. Despite how it sounds, this was exactly why Madeleine and her family applied for the Diversity Visa lottery that allowed them to immigrate. They came here to find treatment for Aline, who was born with a genetic disorder. Although her health problem doesn’t have a cure, regular treatments can vastly improve both symptoms and outlook. At home in the Congo, treatment was limited and the threat of malaria loomed daily.

Madeleine’s daughter

While Madeleine brought her family here so her daughter could have a better life, it hasn’t all been easy. At first, it was a high to be in the United States but then reality began to sink in. There were the usual things, like learning a new language, but also some deeper issues. Food at the hospital was not good and she wasn’t finding traditional foods in her neighborhood. In the Congo, there are more than 200 cultures and what connects them all is the belief in good food. It is even thought that some disease can be healed through a healthy and nourishing diet. In fact, this is what Madeleine believes allowed her daughter to survive so long without regular treatments.

“Luckily I found that Chinese and Hispanic produce is very similar to Congolese. I shop there for vegetables like cassava, okra, and greens.”

Madeleine with her daughter

By searching for culturally appropriate foods, Madeleine discovered a distinct lack of Congolese shops, restaurants, or even organizations in King County. In all her asking around for connections to food, she eventually met a Congolese man who called himself a ‘Community Food Advocate.’ Madeleine was intrigued and hopeful. Over the first few years in the US, she worked as a caregiver at Wesley Homes. Her first profession was as a lawyer but her degree didn’t permit her to practice in the US. Becoming an advocate with FIN allowed her to represent people again while also building food connections for her community.

“Unlike what I see in the Latino and Somali communities, the Congolese community here is small and very spread out. We sometimes struggle to connect with each other.”

Madeleine’s hopes for the Congolese community in King County are the same as her hopes for her own family. In her own words… “I want people to have the best chance at life. And for us, that starts with things like healthcare and jobs but always ends with food and family.”

 

 


SeaTac’s first farm stand This Thursday, 4-6pm at Matt Griffin YMCA. Get local fruits and vegetables.

SeaTac’s first farm stand at the Matt Griffin YMCA.  .

Come shop for local fruits and vegetables at the farm stand this Thursday, from 4-6pm at the Matt Griffin YMCA. This week we’ll have cherries, peaches, apricots, apples, carrots, rainbow chard, sugar snap peas, salad mix and zucchini!

Come on opening day and get a FREE COOKBOOK!

What’s cookin’? WSU’s Food $ense will be doing cooking demos—sharing easy, healthy recipes you can use with produce bought from the stands. The Eating Well for Less cookbook features recipes and tips for eating on a budget. Recipes are kid-tested!



Urban Agriculture Convening Update

In June, FIN hosted a second convening with organizations working in urban agriculture throughout South King County. The group discussed how as a network we can connect people to resources and land to farm or garden. As an initial step, the group began to create an inventory of community gardens, urban farms and related programs happening now.

The group- the South King County Urban Ag Networks now meets quarterly and has listserv to share info and resources. If you are interested in learning more and joining the group, please contact Sheelan at sheelan@foodinnovationnetwork.org.

 


Swahili Food Seattle

Startup Q&A: Swahili Food Seattle

Swahili Food Seattle is an East African catering company started by a Kenyan immigrant. Founder and Owner, Benson Nzioka discusses how he got inspired to start his business and his dreams for the future.
Hours/Availability: Tuesday – Sunday 8am-7pm
Founded: 2015
Contact: 253-426-5307 

Benson, Owner of Swahili Food Seattle

Q: Tell us about your business?

I cater East African food across King County communities. I cater small occasions, birthdays, graduations, small parties and individual meal orders. The African community loves my food because it meets their cultural appetite and is affordable. I’ve found there is a lot of interest in Kenyan cuisine outside the African community as well and I always enjoy meeting people who want to try African foods.

 

Q: How did you get the idea for your business? What inspired you to start this business?

I saw that many Kenyans were getting very busy and did not have time to cook traditional meals.  I worked in the food industry back in Kenya and have always loved to cook, I realized I could fill that need.

 I was number four in a family of twelve, I started cooking at a young age and everyone in my family loved my food. When I came to America, I saw that many Kenyans were busy and did not have time to cook traditional meals. The idea to start a catering business came very easily to me and I did not enjoy any other kind of job when I came to America. When I talked to family and people who knew me back in Kenya, they would always tell me I needed to start a Kenyan food business.  

 

Q: What makes you different from other types of African restaurants and caterers?

Chapati, Samosas, and Goat Stew

 My recipes are based on traditional Kenyan dishes but I improvise changes that give them a local Seattle flavor as well. I learned to cook from generations of family traditions and have carried these traditions with me to America.  My cooking is made from organic produce and fresh spices from Africa’s spice capital of Zanzibar – you will not be able to have only one taste.

I also cater to special needs and my clients’ timeline – responding to calls and making deliveries outside normal business hours

 

Q: What do you like best about your work?

 Flexibility, the joy of seeing people appreciate my food and services, I enjoy interacting with people and sharing the experience and food from my culture. It is always fun to meet people who have visited Kenya and for those who can’t make it all the way to Africa, I am pleased to bring my culture to them. 

 

Q: What is your business’ biggest challenge?

 I am trying to grow my business so I can have my own commercial kitchen. I don’t want to run a restaurant but instead to provide catering services and supply local restaurants and grocery stores with fresh Kenyan food. In order to do this, I need capital to buy equipment and, eventually rent a large space to work from. I am challenged by financial resources to grow my business, hire staff, and expand my business ideas. For now, I am focusing on building my catering business and marketing to new customers.

 

Q: What is something people might be surprised to learn about you or your business?

 That I never went to school to learn cooking skills, they can’t understand how I taught myself to cook such tasty food.

 

Q: What types of services or programs have been helpful?

 I’m telling you, I learned something I could not have imagined with I joined FIN. I knew that I could own a business but not necessarily how to do it. For instance, I learned how to operate in a commercial kitchen and how to scale recipes for large orders. Before this I cooked by feel and taste but I needed to learn how to measure and create consistency between dishes. My next adventure will be to improve my marketing skills.

 

Benson cooking from the FIN booth at the Federal Way Farmers Market

 
Q: What would you say to other small food business owners thinking of working with FIN?

That FIN is the ultimate program for people like me with a passion for food business. I would encourage other immigrants to join FIN and be intentional about taking the advantage of available resources, FIN has resources that can meet their every food business need, their financial support is very practical, I can’t believe they paid my public health permit, there is nowhere else you can find this kind of support, FIN has treated me like a parent treats and cares about a child, it is a unique program if you are committed to the process. I would encourage them to be very persistent to the process.

 

 

Connect with Benson to make an order or volunteer.

P.S. Benson would love help with creating marketing materials. 


Reflections from Community Kitchen #2

We just finished FIN’s 2nd community kitchen event at the  SeaTac community center. I was excited because it was open to the whole community and many people showed up from the City of SeaTac and Highline College.  It was such a great experience to work with new people in the kitchen. I think everyone enjoyed the food and were happy about this event – the most important thing is that people walked out with new friends and new ideas.

A big THANK YOU to everyone that helped out. We couldn’t do it with our wonderful advocates; Gladis, Lidia, Muslima, Zozan and myself.  Thank you for sharing dishes from your countries.

We are also thankful to all the volunteers, Seth Schromen- Wawrin, Colleen Brandt- Schluter and Erika Martinez we couldn’t do with our help in the kitchen. Brian Tomisser and So Won Kim for organizing event and welcoming guests.

If you missed this community kitchen, stay tuned for the next one coming in Fall 2017!

Sheelan Shamdeen

June, 15,2017

 


South King County BDT’s-Outreach-Curso en español

South King County BDT’s-Outreach

– SeaTac Course in Spanish

Orientation Date*: Wednesday August 02, 2017 5:30-9:00 pm
*Attendance required to apply for the Business Development Training.

Class Dates & Time: Wednesday nights 6-9 pm, August 9-October 4

Spanish: ¿Usted vive al sur del condado de King y tiene una idea de negocio que le gustaría realizar? ¿Tiene un negocio establecido que quisiera crecer? ¡Véngase a la orientación gratuita de Ventures! Este verano 2017, Ventures y el Food Innovation Network ofrecerán esta oportunidad para empresarios en ¡SeaTac, WA! En una sola sesión, usted aprenderá de cómo el programa de Ventures le podría ayudar a crecer su negocio o su idea de negocio y tendrán la oportunidad de aplicar por nuestro curso inicial para empresarios de pequeños negocios.

La orientación es el miércoles 02 de agosto 2017 de las 5:30-9:00 pm, y por primera vez la vamos a ofrecer ¡en SeaTac! La dirección de la orientación: 4040 S 188th St, SeaTac, WA 98188. Espacio es limitado y hay que inscribirse. ¡Más información e inscripción AQUÍ! O también se puede marcar al 206-352-1945 para inscribirse.

Location: Lutheran Community Services NW: 4040 188th St., SeaTac, WA 98188

How to register: Online HERE or call 206-352-1945 (se habla español)

Cost: Orientation is FREE! If accepted, $50, $100, or $200 class fee based on income


South King County BDT’s-Outreach

SeaTac Course in English 

English: Calling all entrepreneurs and aspiring entrepreneurs in South King County! Do you have a business idea you’d like to pursue, or an existing business you’d like to grow? Register for the Ventures Orientation in SeaTac on Monday, September 11! Ventures and the Food Innovation Network are partnering to offer the first-ever business training in SeaTac. You’ll get an opportunity to learn about our program for small business owners with limited resources and apply for our 8-week Business Development Training course. The orientation is free and will be at Lutheran Community Services NW in SeaTac: 4040 S 188th St., SeaTac, 98188. Registration is required to attend, so click here to register now or call 206-352-1945 to register via phone or for more information.

Orientation Date*: Monday September 11, 2017 5:30-9:00 pm
*Attendance required to apply for the Business Development Training.

Class Dates & Time: Monday nights 6-9 pm, September 18-November 13

Location: 2100 24th Ave S, Seattle, 98144

How to register: Online HERE or call 206-352-1945 (se habla español)

Cost: Orientation is FREE! If accepted, $50, $100, or $200 class fee based on income.
**Full scholarships available upon request so cost is not a barrier to attend**