2011 Press Releases

November 13th, 2011 Leave a comment Go to comments

Press Release 2011-7: B.N. Shape Clothing Joins With Cooking with the Troops, Sponsor for NASDAQ MarketSite Veteran’s Day Event

Growing up near Washington D.C., Dozie Onunkwo was a typically overweight kid.

“One of my mother’s favorite stories about my childhood is our visits to IHOP when I refused to eat off the kids’ menu.  I was eating Pancake Platter at around 7 years old.  McDonalds, Popeyes, Chinese Carry-Out, Pizza Hut, Honey Buns, you name it and I was eating it,” he notes.

Today, the award-winning scholar and researcher is anything but a soft-body.  Instead, he is a walking advertisement that even the softest can obtain a hardbody, and for a healthy lifestyle.  More than that, he is sharing his success and – more importantly – his knowledge with others through two companies that he has founded.

When his job as a biomedical engineering researcher allows, Dozie Onunkwo Ph.D., writes for a number of outlets, including LiveStrong, and is launching his latest venture:  B.N. Shape Clothing.  The goal is to help people stay motivated to be in the best shape and health they can be, and to share that motivation with others.

“I want others to feel the same sense of overall well-being, confidence, and accomplishment by fighting the temptations of unhealthy living and maintaining a healthy lifestyle that significantly improves quality of life. Simply put: There’s no greater feeling than to B.N. Shape!”

B.N. Shape clothing is proud to be a sponsor of the special Veteran’s Day event co-organized by the NASDAQ MarketSite and Cooking with the Troops charity.  This day-long event will feature cooking demonstrations by guest chefs including Paul Niedermann, the winner of Season 9 of Hell’s Kitchen; a luncheon for veterans, business leaders, and others; and, the closing bell ceremony.

“It’s truly an honor to be a part of this special event.  It is a great opportunity to pay our respects to the brave men and women who serve our country, while supporting our mission of promoting a healthy lifestyle.”

In addition to being a sponsor, Dr. O as he is known online, will be contributing his knowledge and experience to the charity to help expand the information on nutrition, health, and fitness on their site.  In addition, he will be helping ensure that the nutrition efforts launched by the site have a firm basis in biomedical science.

For more information on this, or to join or be taken off our media distribution list, please contact media@cwtt.org.

Press Release 2011-6: Michael Russo Joins Board of Directors

Cooking with the Troops is pleased to announce that Michael Russo,  a member of the National Advisory Board for the charity, has agreed to join the Board of Directors as an at-large member.  Mike brings extensive business and charity experience to the Board, and has been an active volunteer taking part in several events.

“Michael has been hands-on from the start,” says CEO C. Blake Powers.  “He has joined in on several events, taking on any job that needed to be done.  In addition, he has brought in financial support and contacts for the organization.”

In addition to his more than 50 years of business experience, Russo currently serves on the Boards of the Chester (NJ) Lions Club and the Chester Lions Charitable Foundation, is a past Director of the Delaware Valley Eye Institute, and is a Past Chairman of the Chester Township Board of Adjustment. An Air Force veteran, he has visited all 50 states and 18 foreign countries, and was a member of the Forbes Balloon ground crew for three years.

In other changes, Susan Katz Keating has moved from an At-Large position to Secretary, replacing Mary Katharine Ham who is moving to become the organizations first Director Emeritus.  This will allow Mary Katharine to remain involved with Cooking with the Troops despite an extremely hectic schedule.

“This is an exciting time for Cooking with the Troops,” notes Keating.  “We are growing rapidly, and the best is yet to come.”

For more information, or to request to be added or dropped from the media distribution list, please contact media@cwtt.org

Press Release 2011-5: Heather Solos, Patrick Johnson, Gerry Dick, and Alison Maier JoinCwtT National Advisory Board

Cooking with the Troops is pleased to announce that Heather Solos, Patrick Johnson, Gerry Dick, and Alison Meier have joined the charity’s National Advisory Board (NAB).  While it has no vote or fiduciary responsibility, the NAB provides a depth and breadth of expertise that is available to help the charity advance and meet the challenges of growth.

Those joining the NAB are:

Gerry Dick:  Is the host and creator of Inside INdiana Business television, Gerry Dick also serves as president and managing editor of Grow INdiana Media Ventures, LLC, an Indianapolis-based media company focused on producing and distributing Indiana business news and information through multiple media channels.

Patrick Johnson:  A veteran of more than 20 years in the retail grocery and catering fields, Patrick is now co-owner of D&R Market and Catering in Lafayette.

Alison Maier:  Has more than 30 years of experience in public and private accounting, including working with numerous non-profit entities.

Heather Solos:  A former professional chef turned author and food blogger, Heather will be providing culinary and media expertise.

“Cooking with the Troops is honored and pleased to have such outstanding individuals join our National Advisory Board,” states CEO C. Blake Powers.  “Their expertise, experience, and passion will benefit us as we work to grow and do even more for the troops and their families.”

For more information on Cooking with the Troops, please contact media@cwtt.org.

Press Release 2011-4: Cooking with the Troops Announces New Operational Structure

A little more than a year and a half ago, Cooking with the Troops incorporated as a charity to help U.S. and Allied troops, their families, and caregivers.  As with most such efforts, it started small, and original organizational efforts focused on the legal requirements for its Board.

However, the immediate and increasing demand for its services required that a sound and scalable operational structure be developed to ensure efficient and effective operations.  Realizing this, Cooking with the Troops sought outside inputs from industry and others, including Thomas Brush, associate professor of management at the Krannert School of Management.

Based on these inputs and a continuing series of discussions, Cooking with the Troops is pleased to announce a formal operating structure.  The structure (diagram attached) combines those elements considered to be best practices for corporations with one twist that is uniquely military.

While the CEO is responsible for strategic planning and operations, the president will serve effectively as the Executive Officer, and have responsibility for day-to-day operations.  Having the president outside the formal chain of command provides an effective avenue for suggestions or concerns to be raised and addressed on a more informal basis.

“The new operational structure gives us solid framework for growth,” says CEO C. Blake Powers.  “It combines the best practices of industry with the best practices of charities, and adds in a component from military organization that can help us be more flexible and adaptive.  The result is a structure that should work well for us, and be readily understood by prospective partners and donors.”


For more information on the new structure and Cooking with the Troops, please contact media@cwtt.org.

Press Release 2011-3:  Initial Homefront Support Program Complete, Cooking Fun 101’s Lesson On How To Do Good Food Fast, Rather Than Fast Food A Huge Hit With Wounded And Families

FOR RELEASE:  8 September 2011

The response from the injured service members and their families taking part was overwhelming:  Cooking Fun 101 was a huge success.  This proof-of-concept event was the capstone of developing the Homefront Support program for Cooking with the Troops.

Cooking Fun 101 is an educational event that helps teach wounded, their adult family members and caregivers, and children how to do good food fast rather than fast food.  Under the guidance of military-veteran and professional chef Ellen Adams, the participants learned basic food safety, cooking techniques, and were then divided into teams to prepare a multi-course meal that was served family style to themselves and others.

The prototype event was held in July at the Fisher House at Brook Army Medical Center (BAMC) in San Antonio, and was focused primarily on the caregivers of the service members.  The proof-of-concept event was held in late August at the Warrior and Family Support Center at BAMC, and was focused primarily on wounded troops.  For these first two events, the participants were given the chef’s tool kits that they used in the class.

The concept behind these educational events is simple: teach the basics so that our troops and their families can prepare meals with appropriate nutrition, while helping their budget in the process.  With the wounded, the idea is to help them find tasty ways to meet their special dietary and nutritional needs.  For adults, it is a way to prepare good food fast, while helping the budget bottom-line.  For children, it is focused on getting them involved with cooking and good nutrition, so that they develop good culinary and nutrition habits early.

With the extremely successful proof-of-concept event, the program is now ready to be expanded nationwide, or even worldwide.  Interest has already been expressed by a number of units in having one or more of these events, and it is planned to make BAMC the flagship location, both to work with the wounded and to train instructors to conduct operations on a regional basis.  Funding is being sought for this from foundations and through general donations.

Development of this program was made possible by a grant from the Bob Woodruff Foundation, which provides resources and support to injured service members, veterans, and their families so they can have successful futures.  Cooking with the Troops also wishes to thank Focus Products Group, J.A. Henckels (USA), Le Creuset, Messermeister (USA ), Microplane, and Ace Mart Restaurant Supply for their generous donations to development of this program.

Cooking with the Troops is a 501(c)(3) public charity dedicated to supporting U.S. and Allied Troops, their families, and caregivers through special food events, culinary careers, front line support, and homefront support.  For more information, please contact:

Susan Katz Keating

Director of Communications

media@cwtt.org

 

NOTE:  Because of HIPPA, only a limited number of photographs are available.  If you would like to review them, please contact us at media@cwtt.org.  Please note that we have recently updated our site, and would like your feedback on how we can continue to improve our News & Media section to make it more useful to you.

Websites of Interest:

Cooking with the Troops:  http://cwtt.org

Bob Woodruff Foundation: http://remind.org/

Fisher House: http://www.fisherhouse.org/

Warrior & Family Support Center:

Focus Products Group: http://www.focuspg.com/

J. A. Henckels: http://www.focuspg.com/

Le Creuset: http://cookware.lecreuset.com/

Messermeister: http://www.messermeister.com/

Microplane: http://us.microplane.com/

Ace Mart Restaurant Supply: http://www.acemart.com/

 

If you want to receive only certain types of releases from Cooking with the Troops, or to be removed from our distribution list, please contact us at media@cwtt.org and let us know your preference.  If you would like to be added to our distribution list, contact us at media@cwtt.org and we will be happy to add you.

 

ABOUT THE BOB WOODRUFF FOUNDATION:

The Bob Woodruff Foundation provides resources and support to service members, veterans and their families to successfully reintegrate into their communities so they may thrive physically, psychologically, socially and economically.  Through a public education movement called ReMIND.org, the Bob Woodruff Foundation helps educate the public about the needs of service members returning from war — especially the 1 in 5 service members who have sustained hidden injuries such as Traumatic Brain Injury and Combat Stress, including Post Traumatic Stress, Depression and Anxiety — and empowers communities nationwide to take action.   Across the country, the Bob Woodruff Foundation collaborates with other organizations and experts to identify and solve issues related to the return of service members from combat to civilian life and invests in programs that connect our troops to the help they need — from individual needs like physical accommodations, medical care and counseling, to larger social issues like homelessness and suicide.   The Bob Woodruff Foundation has invested over $9.5 million, impacting more than 1,000,000 service members, support personnel, veterans and their families nationwide.

For more information about the Bob Woodruff Foundation please visit www.ReMIND.org

 

 

Press Release 2011-2: Amundson, Page, and Puckett Join Board; Costa, Dolfini, Russo, and WIcks Join National Advisory Board

Cooking with the Troops is pleased to announce that Martin Amundson, CPA; Christopher Page, Vice President and Military Programs Manager for Citibank; and, Neal Puckett, Esq., have joined our Board of Directors.  In addition, Chef Michael Costa, Mark Dolfini, Michael Russo, and David Wicks have joined the charity’s National Advisory Board.

Martin Amundson will serve as Treasurer, and brings more than 20 years experience in public accounting and business development.  A proud Army veteran, clients he has served included the National Rifle Association and the National Geographic Society.

Christopher Page is an At-Large member of the Board, and is a veteran of the Army Airborne Corps Artillery.  He earned his BA from Seton Hall University and while working on his degree, began working at an international bank in New York City and then moved to Citibank.  He is active in a variety of veteran service organizations.

Neal A. Puckett is an At-Large member of the Board, and is a nationally renowned military criminal defense attorney practicing from Alexandria, Virginia. Known as a formidable court-martial lawyer, he has represented military service members in Afghanistan, England, Germany, Hungary, Iraq, Japan, Kuwait, Spain and throughout the United States.

Chef Michael Costa is Head Chef at Zatinya restaurant in Washington DC.  This award-winning restaurant is part of Chef Jose Andres ThinkFood Group and is one the hottest restaurants in the city.

Mark Dolfini is a business owner in Lafayette, Indiana, and founder of Standing for the Fallen, which supports wounded troops at Landstuhl Regional Medical Center in Germany.

Michael Russo has held executive leadership positions in industry, and currently serves on several charitable boards.

David Wicks is Vice President, Global Corporate Client Group at NASDAQ OMX, and has more than 20 years experience in the securities field.

Together, they bring extensive experience in business, finance, and executive leadership to Cooking with the Troops.  In addition, Chef Costa will be providing review and assistance to the development of the Culinary Career program.  The National Advisory Board serves as a resource for the leadership of Cooking with the Troops, providing a depth and breadth of experience and bringing a variety of viewpoints from around the world to planning and operations.

Press Release 2011-1: Bob Woodruff Foundation Grant to Fund Homefront Support Program Development

A $62,732 grant from the Bob Woodruff Foundation will be funding the development of the Homefront Support Program at Cooking with the Troops. In addition to development, the grant covers two special events focused on the wounded and some support for Operation Fight Post Holiday Blues.

The Bob Woodruff Foundation provides resources and support to injured service members, veterans, and their families so they can have successful futures. They do this by investing in national and community-based programs that connect troops to the help then need, so that both physical injuries and the hidden injuries of war are healed.

“We founded Cooking with the Troops so that we could do more than just food events,” says Bob Miller, President of Cooking with the Troops. “With the economy in the shape it is in, we estimated that it would take years to get the new programs off the ground. With this grant, we are not only able to get this major part of our operations in place, but be able to use it to begin helping our troops and their families in months instead of years.”

“We are thrilled with the concept and mission of Cooking with the Troops. Food is social; cooking is therapeutic and unites individuals. This is a wonderful opportunity to bolster camaraderie; expose wounded warriors to careers in the culinary arts and management, while simultaneously adding nutrition and affordable meal instruction to the lives of injured troops and their families,” said René Bardorf, Executive Director, Bob Woodruff Foundation.

The grant provides money to cover the development costs of the program, as well as a prototype event and a follow-on event that will incorporate the lessons learned from the first event. The events are not only intended to provide instruction in nutrition, cooking, and food safety, but will also expose the participants to the range of careers available in the culinary arts and management. In addition, the grant provides funds towards Cooking with the Troops’ Operation Fight Post Holiday Blues in January. Among other things, the grant money fully funds the ingredients budget for a special meal for the wounded, family, and caregivers at Landstuhl Regional Medical Center. As part of the grant, Cooking with the Troops is covering all administrative and related costs associated with the grant and the development process.

“The importance of this grant cannot be overstated,” states C. Blake Powers, CEO of Cooking with the Troops. “Starting any new major program requires large amounts of time, money, and other resources and as a new charity those resources are extremely hard to come by. This grant not only gives us those resources, but it opens the doors to other partners to help us expand this program, develop our culinary career transition and frontline support programs, and expand our educational and assistance efforts.”

Cooking with the Troops is a 501(c)(3) public charity dedicated to supporting U.S. and Allied Troops, their families, and caregivers through special food events, culinary careers, front line support, and homefront support. For more information, please contact:

Susan Katz Keating
Director of Communications
skeating@cwtt.org

About the Bob Woodruff Foundation
The Bob Woodruff Foundation provides resources and support to service members, veterans and their families to successfully reintegrate into their communities so they may thrive physically, psychologically, socially and economically. Through a public education movement called ReMIND.org, the Bob Woodruff Foundation helps educate the public about the needs of service members returning from war – especially the 1 in 5 service members who have sustained hidden injuries such as Traumatic Brain Injury and Combat Stress, including Post Traumatic Stress, Depression and Anxiety – and empowers communities nationwide to take action. Across the country, the Bob Woodruff Foundation collaborates with other organizations and experts to identify and solve issues related to the return of service members from combat to civilian life and invests in programs that connect our troops to the help they need – from individual needs like physical accommodations, medical care and counseling, to larger social issues like homelessness and suicide. To date, the Bob Woodruff Foundation has invested over $8.6 million, reaching more than 950,000 service members, support personnel, veterans and their families nationwide. For more information about the Bob Woodruff Foundation please visit www.ReMIND.org

  1. No comments yet.
  1. No trackbacks yet.