Warm sunlight filters through tall windows, splashing on a room of sunny yellow earth tones. The friendly hiss of a shiny espresso machine greets patrons entering FareStart Cafe at 2100.
Rich coffee aromas mingle with those of freshly-baked organic breads. Busy patrons chat with friendly servers; others ponder an easy-to read menu upon a soaring wall behind the service counter. Cozy tables for two or three line the wall of windows at this Rainier Valley cafe. Patrons occupy some tables, reading, chatting and enjoying the straightforward and sophisticated cuisine.
FareStart Cafe at 2100 opened just a year ago at the 24th Avenue South location; until then it was located at Antioch University. Today the cafe also operates a second site inside the new Seattle Central Library downtown. Young people working in both establishments are students in the Youth Barista Training Program formed by YouthCare, a well-established non- profit providing shelter to homeless youth and FareStart.
"Cool people in Seattle work at coffee shops" Clé Franklin stated with conviction and a bright smile. Franklin, whose first name means 'key' in French plays a dual role as lead trainer and manager of FareStart Cafe at 2100.
The Youth Barista Training Program assists homeless and runaway young people between the ages of 14 and 21 years in becoming self-sufficient, responsible and independent. This eight- week program teaches participants the history of coffee, customer service and includes classroom and on the job cafe training emphasizing food safety, espresso skills, milk steaming and register skills.
The program is intense; students learn teamwork, leadership, food handling and serving as well as order taking and quality control .
According to Loretta Kennedy, FareStart Barista Program Manager the vast majority of young participants thrive in this program. Most come from difficult situations and this program offers stability and an opportunity to learn and succeed. "These young people face amazing challenges; our goal is to get them to believe in themselves and go from there," she said.
Franklin and Kennedy came to FareStart from other non-profit agencies. "Our students are still learning and customers are overwhelmingly supportive" Franklin added.
Students come from group homes, the streets, transitional housing and shelters among other places but are expected to attend an initial interview, orientation and follow-up. While housing and meals are not part of this program participants are paid a weekly stipend.
YouthCare has provided shelter and services to Seattle's homeless youth since 1974. YouthCare staff provide "comprehensive support services" for students in the Barista Training program. Their employment specialists assist in ensuring that these students have "consistent shelter, meals and clothing" as well as support in facing family, health care and conflict issues.
Community support is a hallmark of the Youth Barista Program. "Starbucks is our number one in-kind donator; they donate product and supplies" Franklin stated. Many other companies and organizations help make this program successful. Among these community business partners are Seattle/King County Workforce Development Council (WDC) which provides funding, Da Vinci Gourmet, the Specialty Coffee Association of America (SCAA) and many other businesses.
Many of the students in this program are concurrently enrolled in high school and community college. Once graduated, participants go to work at University of Washington, Tully's Safeway, Westin Hotel, Peet's Coffee, My Coffee House and many, many other establishments.
Kennedy and Franklin want to emphasize that while this program teaches students the fine skills of a barista, it helps prepare them for life. Some graduates have returned to university studies or advanced to other work opportunities. Skills learned in this program are skills for life.
FareStart Cafe at 2100, at 2100 24th Ave. S. between South Hill St. on the north and South Walker St. on the south. Hours are 8 a.m. to 3 p.m. Monday through Friday. phone (206) 407-2195.
FareStart Cafe at 2100 Curried Chicken Salad Sandwich
1/4 to1/3 cup bottled mayonnaise* (4TBS [tablespoons] to 5TBS plus 1tsp [teaspoon])
2 cloves garlic, peeled and mashed or very finely minced
2 tsp curry powder
Meat of 2 chicken breasts (6 to 8 ounces or about 1 1/2 cups chopped), thoroughly cooked, coarsely chopped
4 slices fresh bread of your choice
3 to 4 TBS mayonnaise (optional) to moisten bread as desired
2 or 3 lettuce leaves, rinsed and spun or patted dry
1 ripe, medium tomato, sliced thinly
* Due to potential for samonella food infection in raw eggs, making homemade mayonnaise is no longer recommended by Cooperative Extension.
Place 1/4 to 1/3 cup mayonnaise into a mixing bowl.
Stir in mashed garlic.
Stir in curry powder; mix well.
Add chopped, cooked chicken to bowl; stir to coat chicken pieces.
Place 2 slices of bread onto a plate or cutting board; spread each slice with (optional) mayonnaise as desired. Spread about 1/2 chicken mixture onto both slices of bread.
Place a leaf of lettuce onto each mound of chicken followed by tomato slices. Spread remaining (optional) mayonnaise onto the other two slices of bread and place one slice onto each sandwich. Cut sandwiches into halves as desired; makes 2 sandwiches.
FareStart Cafe at 2100 Carrot-Ginger Soup
4 TBS unsalted butter
2 cups finely chopped yellow or white onions
2 pounds carrots, peeled and coarse chopped
4 cups chicken or vegetable stock (canned or homemade)
3 to 4 TBS minced, fresh ginger
salt and white pepper to taste
cilantro sprigs for garnish, rinsed and shaken of excess water
sour cream or plain yogurt, regular or non-fat (optional)
Using a deep pot (4-6 quart) melt butter; add onions and cook uncovered on low for about 30 minutes or until onions are golden and tender; do not brown.
Add carrots and stock; stir, raise heat and bring mixture to a slight boil. Immediately lower heat to a simmer, cover and cook for another 25 to 30 minutes until carrots are soft.
Remove from heat and strain soup, separating solids from liquids, reserving liquid. Press carrots through a food mill or pulverize in a food process or blender, 1 to 2 cups at a time. Add about 1/2 cup cooked liquid to work bowl or blender to facilitate. Process until mixture is smooth.
Return pureed carrots to the cooking pot, add remainder of cooked liquid; add minced ginger plus salt and pepper to taste. Re-heat to desired temperature. Do not boil.
Serve with a garnish of cilantro sprigs and a dollop of sour cream or yogurt as desired. Makes 4 to 6 portions.
South End chef Georgia Lord Watanabee may be contacted by writing to editor@sdistrictjournal.com.[[In-content Ad]]
