A Bitter Sweet Ending

by: Katharine Brauschweiger

First and foremost I would like to thank the staff at Common Threads for welcoming me with open arms and warm hearts to be a part of their staff. I enjoyed every minute of being an intern at Common Threads. At age 18 I was not really sure what to expect from an internship but whatever my expectations may have been, Common Threads surpassed them tremendously. I enjoyed every minute of being an intern with Common Threads. Working in the office allowed me to learn about the non-profit sector and observe business relationships prosper. Each staff member taught me a different aspect of Public Relations, making me confident in my chosen major. It also assured me, when I graduate I want to continue to work in the non-profit district. I always looked forward to coming into the office because everyone always had cheery faces and positive attitudes which made all the difference. The relationships I formed with the staff members are stronger than I could have ever imagined and I learned a lot from them personally and professionally.

Summer camp was also a blast to partake in. I was absolutely blown away at how much the children knew about the preparation of food and the cuisine they were cooking.Embarrassing as it is, I must admit, I had not tasted Tofu until I went to the Common Threads summer camp and a group of children ranging from 8-12 chopped it up and served it to me in a Chinese soup. I was thoroughly impressed how well the children took direction and followed the recipe; something I still struggle with til this day. The camp counselors were very patient with the kids and stressed that they took their time and prepared the food properly rather than rushed through it and got the job finished. Common Threads has a unique mission that is vital to a healthier future.

I will truly miss everyone on the Common Threads staff and will cherish all the lessons I have learned from them and I know it will carry me along way when Ienter the professional world.

I.O.A.B (Interning on a budget)

by: Elyse Siwinski

Life on a college budget isn’t always champagne wishes and caviar dreams. For those who might not fully understand what I mean by a “college budget”, let me paint the picture. Wednesday night is $1 burger night, the highlight of my week because for $3 I can get a burger, French fries, and sometimes I even splurge and add avocado. However, the best part about Wednesday night is that those $1 burgers bring my financially struggling college family together. Food allows us to connect, to laugh with one another and to share memories. Maybe this is why I LOVE interning for Common Threads.

When I applied for my internship with Common Threads I wasn’t 100% sure what the organization did, but I knew it had something to do with food and teaching kids how to cook. Anything food related, especially if was going to enhance my resume, made me think, “When do I start?” It was at my interview that I learned Common Thread’s mission, and knew right then and there I wanted to be a part of this organization. I thought teaching children about nutrition and culture through food was a great idea, but showing them how to do it on a budget (hey, I knew a thing or two about that) was outstanding.

Throughout my time at Common Threads I learned a lot, and although my internship has almost come to an end, I recently realized I have more than a few things in common with the students:

1) We both light up when we talk about Common Threads.
2) Common Threads is somewhere we look forward to going.
3) Food has brought us happiness, friendship, and great memories.
4) Our families are proud of what we have learned at Common Threads.
5) We are lucky to have been given the opportunity to be a part of the Common Threads family.

But perhaps the greatest thing the students and I will ever have in common… it’s not so easy saying good bye to Common Threads.

FIRST DAY

by: Kay Kron

First day of camp I led the kids into the kitchen holding my breath. Industrial stoves, a double-door oven, rows of giant, gleaming knives. 20 ten year olds. That moment felt like a strange nightmare where I magically became responsible for not only protecting children from maiming themselves but turning out a delicious meal.
Gulp.
I looked down at the table to a bowl labeled "cardamom." "What are you cardamom?" I whispered. No reply. Class started. As I fumbled with the recipee, trying to speed read and orchestrate simultaneously, Barbra laid her hand on my arm. Looking up at me smiling, she said, "You know Kay, everything's going to be fine." Across the table Jasmine perused the veggies with her small hand. "I can do the onion," she announced, "Chef Lovely showed us how to cut these." Before I knew it the food was ready and the table set. After that my fears dissipated. The kids understand they are being trusted to take serious responsibility. They come together as a team and succeed brilliantly.

I wanted this opportunity so that I was there to teach, to and here I am learning so much.