• Instagram Social Icon
  • Twitter Social Icon

Add us on Instagram for photos of great food and great friends!

Check out our Twitter for Conversation Crutches!

What's Cooking
Jun 2, 2018

What's Cooking: A Sustainable Business

1 comment

By: Joe Zoyhofski

 

What’s Cooking is an inherently sustainable and socially conscious company. It must be.

 

***

 

Like so many stories about identity, mine starts someplace unexpected: Cuba. My grandma fled Cuba when the Castro’s came to power. About a year ago, she took me there so that she could show me her hometown; in reality, my trip opened my eyes to so much more.

 

My Cuban cousins live in a small village outside Havana. After half a day of driving down a dilapidated dirt road, we finally arrived at my cousins’ home. One of my cousins, Mayelin, greeted us and showed us around.

 

Throughout the village, cats, dogs, pigs, goats, and screaming shoeless kids roamed mud streets lined with crumbling concrete buildings. No matter where we turned, I couldn’t look away from devastation.

 

***

 

Even after returning home to Buffalo, I couldn’t stop thinking about my experience in Cuba (which I will speak more about in my Shared Story "Cuba Libre"). I needed to know if anyone else had gone through something like this. I was inspired by people with similar stories who shared the same sentiment— this understanding that we must combat systematic societal problems in our careers. I was especially intrigued by the concept of sustainable business— the belief that businesses must benefit the communities they do business in.

 

As soon as I started school, I became a student leader in the Social Innovation Collaboratory and Social Impact 360— two organizations that teach students about sustainable entrepreneurship. It is no exaggeration to say that What’s Cooking would probably not have become a reality without the help and guidance of the people in these organizations, and the sustainability principles they introduced me to. I also got involved with the Fordham Foundry and Entrepreneurship Society. I am proud to be a sustainable entrepreneurship leader on campus, but more importantly, I am proud to have started a sustainable business.

 

My passion for sustainability precedes my passion for entrepreneurship; I have always understood business and entrepreneurship as a medium to create meaningful social change. As entrepreneurs, we have the unique opportunity and responsibility to combat systematic societal challenges by building better businesses for tomorrow. And we can start today. Or, we can look away. The choice is ours.

 

I chose to create a company that creates change. Through What’s Cooking, I hope to cultivate a culture of home-cooking and being people together to share stories like the ones that inspired me.

 

mccracken
Oct 15

An assignment and excursion the norm is fixed for the good and all forms for the persons. The rate of the discussion and custom writing help is accessed for the forms for the kids. The information is put on correct trip for the width of theft flows for the intensity for the reforms for the official stances for the candidates.

New Posts
  • Robert Quintas
    Apr 30

    As I chop away at the head of fresh lettuce beneath me, I walk back to my fridge to collect the rest of my ingredients. Immediately after grabbing feta, tomato, cucumber, and olives, my ears tune in to the blaring sound of my timer, indicating to me that it is time to flip the chicken. I make my way to the stove, and as I stand there, I take a chance to take in the aroma of the garlic- seasoned chicken cutlets, sizzling in the pan. After flipping the cutlets and adding a pinch of salt and pepper, it comes to my attention that the garbanzos in the pan next over are done cooking. I slowly empty them into a large serving bowl, and I make my way back to the counter where I can finish my salad. In what seems like a situation of chaos and complications, I am actually in a state of peace. For me, cooking is a state of mind. The enjoyment in the act itself has little to do with the end result. Don’t get me wrong; I love food just as much as the next guy, if not more. Yet, there is something almost therapeutic about the actual process of preparing food that I find intrinsically satisfying Gathering and mixing my ingredients is menial labor that allows for a bit of creative freedom. The physical aspect of it is not challenging, but it requires some sense of coordination and rhythm. The beating of eggs, the stirring of batter, the mincing of ginger: these are all movements that don’t stress the mind, but the simplicity of these tasks do instill a sense of relaxation and mindful tranquility. Yet, there is also flexibility; recipes should not and do not exist as precise rulesets. Instead, they are general guidelines, and that gives me the ability to experiment and integrate my own originality into the dish by means of deviating from the suggested mixture of ingredients. I take a moment to imagine how a meal would taste by adding a specific component. Would this savory piece of salmon benefit from the addition of a sweet honey marinade? The recipe doesn’t call for basil, but do I want to add that herbal essence to these baked potatoes? Each ingredient has its own identity, and with so many of them at my disposal, there is almost a limitless amount of possibilities in what I am able to create. It’s all dependent on what kind of flavor and texture I desire. And even in those moments where action and thought are not required on your part, you still have to maintain some focus. Your hands may be away from the knife or the oven, but maybe you are paying attention to the timer, the thermometer, the scent of the food, the redness of the meat, etc. It is in those moments of patient concentration where you stand and breathe, unconcerned with whatever is going on outside the kitchen that bring peace of mind. Finally, once the timer is up or your instincts tell you the dish is complete, it is then that your cooking session is finished, and you can bask in your accomplishment. It is the perfect combination of meditation and multitasking, the best balance of mindfulness and peace. For that reason, I love cooking.
  • Amanda Blaze
    Nov 2

    As a college student, it is not often that I get the chance to bake while at school. I am always very busy and since I live in a dorm, I have to either borrow or buy all the materials. Last week my friend and I were looking through the cabinets of the communal kitchen and found most of the ingredients to make cornbread, something I have never made before. We felt really excited and motivated, (and I had a lot of homework that I did not want to do) so we went to the grocery store and got the rest of the ingredients at the grocery store. We spent about an hour making this cornbread, and since there are people coming in and out of the lounge all the time, many people knew we were making it. I was really excited to share it with everyone, so I could barely wait until it was cooled to cut into it. I split a piece with two other girls and we all tried it at the same time. I bit into it, chewed a little, then had to restrain myself from spitting it out. Not to be dramatic, but this cornbread tasted like poison. It was so unbelievably gross that I rinsed my mouth out with water. Obviously, I wasn’t going to suffer alone, so I still had all my friends try it, but I was so embarrassed! Not to be cocky, but the last time I made something that didn’t taste good was in 7th grade when I made Nutella cookies and accidentally put in three cups of water instead of three tablespoons. Those were pretty bad, but I had never made something as inedible as that cornbread. Logically, since I was using a lot of communal ingredients that I didn’t really check for safety, one of the ingredients was probably expired in some way. However, it was still something I took as a personal blow to my reputation as a baker. However, once I thought about it more, it was a blessing in disguise. It was a reminder to not place so much importance on the end result and to enjoy the journey getting there. It was a reminder to be okay with failure. Most importantly, it was a reminder to not take myself too seriously. Now I know not everything I make is going to be delicious and honestly? I’m okay with that. � �
  • Amanda Blaze
    Apr 5

    Something that I love to do is share what I make with the people that I care about. There is something special about putting a lot of time and effort into something and being able to put a smile on someone’s face. Recently, I have gotten into the habit of bringing baked goods back to my friends at school after a break where I have the opportunity to use my kitchen. After winter break I brought my friends each a large slice of banana bread, saran wrapped and labeled with their names on them. Surprising people with homemade treats is great because it is easy to make a big batch of something at a low cost, but it is still a meaningful and delicious gift. Over Spring Break I was really interested in making cookies, so on the day before heading back to Fordham I made about 30 chocolate chip cookies and sorted them in piles on top of sticky notes with the recipients' names on them. It was hard to make sure my grandmother and brother didn’t eat them all before I had given every person at least two cookies, but other than that it was just an enjoyable and relaxing way to spend an hour or so before being thrust back into the business of classes and extracurriculars. I delivered all of the goods the day I got back and it was so nice to give something back to the friends who mean so much to me. Besides, who would say no to a homemade cookie? I certainly wouldn’t (and that why I set some aside for myself!). � �