Charitable Giving Committee
Freya Clibansky and Irene Yager, co-chairs
NYWCA is dedicated to supporting member initiatives and community organizations working to promote the nutrition and health of women and children in New York City. The NYWCA’s Charitable Giving Committee’s donations are project-related grants; we also provide volunteer and mentoring opportunities for our members.
We have supported: Cooking with Kids with Cancer, Nourishing USA, Charles B. Wang Health Center, Ronald McDonald House, GEMS and The JCC in Manhattan SPA Day for Women with Breast or Ovarian Cancer.
Current recipients of Charitable Giving Donations include:
Hot Bread Kitchen
Hot Bread Kitchen, a non-profit bakery, trains low-income, minority and immigrant women in the skills necessary to launch food businesses and achieve management positions in the food industry. Hot Bread Kitchen sells their multi-ethnic breads at food stores and farmers markets throughout New York City. We have helped them purchase a dough divider for their bakery and are currently supporting their Monthly Manager's Luncheon - a career development program for the women in the bakery.
Spoons Across America
Spoons Across America, is dedicated to encouraging healthy eating habits for children and families. Spoons offers grade-appropriate programs about learning where foods come from, its connection to the seasons, and how it can be prepared and enjoyed. NYWCA supports the Dinner Party Project for 4th and 5th graders where the students plan, shop and cook a meal for their families.
Family Cook Productions
Family Cook Productions offers training and nutrition education through hands-on cooking. NYWCA supports the Teen Battle Chef Program where young people develop leadership, teamwork, and culinary skills while gaining nutrition knowledge and a new appreciation for diverse, healthy and sustainably-produced food.
West Side Campaign Against Hunger
WSCAH is New York City s largest emergency food pantry. WSCAH has launched a Customer Chef Training Program. We will be working with this program by providing “mock” job interviews for graduates of the program who are seeking employment in the food industry.