Hello all! This is a newspaper article that I wrote last week that I could not get to post. Hope you enjoy. Professor, Please tell me how I could have improved it.

Thanks, mj





Friday morning started out hot and balmy while we Commissioner Evans Simmons, Wayne White of International Consulting,LLC., , Commissioner David McMelton of Georgetown, Martha Hill of Enrichment Services Program, Marchell , Jo Chlders of the Department of Community Affairs, Americus, Ga., , , an interested baker, and myself waited anxiously for the van to arrive and transport us to the Baker’s Goods in Newton, Georgia. Once loaded, everyone was excited and expectant of the possibilities in store for all of us. The ride down was comfortable and informative as Buster Haddock drove and Wayne White filled us in on what work he had been doing to implement the Commercial Kitchen project with Evans Simmons. Mr. White, who has generously volunteered his time, had a laptop with an impressive power point presentation that explained the whole concept.
When we arrived at Baker’s Goods we were impressed with the size of the school that they had “resurrected” for their community project. We were greeted by David Miliner who is manager of the facility along with David Cowards who is president, and Sylvia Davis who is the Baker County FACs agent.
Mr. Miliner gave us an extensive overview of the whole Baker’s Kitchen project. Mr. Miliner stated “When I figured out that I was to feed people physically, mentally, and spiritually, everything became a whole lot easier.” Needless to say, he had everyone’s attention. He said that they were still in an infant stage and planned to grow by leaps and bounds. He also gave much due credit to Mrs. Shirley Sherrod, who was a driving force behind this concept. Mr. Milliner showed us around the facility so that we could see the many projects under one roof. Not only is Baker’s Goods a commercial kitchen; it houses the Head Start Program, Neighborhood Service Center, computer lab, banquet hall, a dance classroom, an arts and crafts room for the Boys and Girls Club, and much more. The concept leaves an awesome impression of what can be accomplished when agencies and the community work together. The kitchen is also a major driving force behind area local food movements, generating 40 new businesses and 100 jobs in Southwest Georgia, with an earning potential of more than ½ million dollars. You may purchase products made here via the EBHS website, www.eastbaker.net, or in regional convenience and grocery stores. The kitchen also published a cookbook and hosts the Free Spring Extravaganza in April. The East Baker Commercial Kitchen was born of a desire to preserve culture and sow a seed for the future harvest, the East Baker Historical Society and 21st Century Community Corporation, Inc. is based at the former East Baker Elementary School. 139 Roosevelt Ave., Newton, Georgia. The non- profit organization was incorporated in 2002 and is governed by a nine-member Board of Directors.
Mr. Miliner gave us an overview of how new entrepreneurs are trained to make their products in the commercial kitchen. There is a training program that meets on Monday nights from 5:00 – 8:00pm where ServSafe, product labeling procedures, and standard safety operating procedures for all kitchen equipment are taught. EBHS vows to carry out its mission: To provide services, opportunities, resources and facilities to low income residents of Baker and surrounding counties that will result in an improved quality of life.
Some of the new businesses include BBQ Sauce, Catering, Fresh Ground Meal, Cakes, Cookies, Pies, and other tasty treats. There is much room for culinary creativeness to stem from Randolph, Clay, Quitman, and Stewart Counties. With the economy and loss of jobs around the nation, it would be foolish and a waste for the above mentioned counties not to take advantage of this enormous opportunity. The advantages are numerous to take into consideration: working under one business license, being able to test market and market your products, the laboratory of the University of Georgia’s aid in establishing the required nutrition labels, the facility, the equipment, just to name a few. So sit back, pull out the old handed down cook books and let’s get Cooking.