More than 36 million Americans are affected by hunger. The U.S. Agriculture Department says that is up by more than 40 percent since 2000. Many
of them are the nation's homeless. Over the last year, charities that
care for homeless men and women have seen a rise in the number of
people in need amid the nation's economic turmoil.
As part of
our weekly series, Making a Difference, VOA's Scott Stearns focuses on
the chef who runs a soup kitchen in the nation's capital with a unique
approach to feeding the homeless.
![Steve Badt runs a very popular restaurant for homeless clients Steve Badt runs a very popular restaurant for homeless clients](https://webarchive.library.unt.edu/eot2008/20090506173210im_/http://www.voanews.com/english/images/badt_tv_210_26nov08.jpg) |
Steve Badt runs a very popular restaurant for homeless clients |
Steve Badt starts work early. While most of the nation's capital sleeps, this professional chef prepares for a breakfast crowd of more than 200.
Badt's galley is not for the rich and powerful.
He
left the city's restaurant scene seven years ago for a Masters degree
in non-profit management to do something different with his life. His clientele now are those who have no place to live.
Western
Presbyterian Church is home to the non-profit Miriam's Kitchen which
has served breakfast to Washington, DC's homeless for more than 25
years. Badt's professional colleagues now include more than 1,000 people who volunteer every year.
"At
seven o'clock we will open up the hot line and that is what everyone is
working on,” Badt explains of the activity in the kitchen. “These guys
over here are cracking eggs, preparing to do scrambled eggs. We are
making biscuits here. These are cream biscuits. Another volunteer on
the griddle with ham. We have home fries over there going on. And a
fruit salad over here. Our goal is, by 7 am, to have all this ready to
go to serve a hot meal."
![Volunteers serve up more than 200 breakfasts each day Volunteers serve up more than 200 breakfasts each day](https://webarchive.library.unt.edu/eot2008/20090506173210im_/http://www.voanews.com/english/images/volunteers_tv_190_26nov08.jpg) |
Volunteers serve up more than 200 breakfasts each day |
For the volunteers who log nearly 15,000 hours a year, it is not easy work. But that is why Badt thinks people keep coming back. He has a waiting list of willing workers.
"I
wanted to change the way a soup kitchen operates, meaning to run it
with a lot more adrenaline, challenge,” says Badt. “I was trained in
high-end restaurants, and in high-end restaurants there is always this
adrenaline running, there is always this challenge, but as employees at
a restaurant like that you felt great about what you were doing. So
could I transfer that type of atmosphere to a soup kitchen with
volunteers?"
When breakfast is served, there is no shortage of reviews.
The
chef tells us, "Seeing them every day in the morning and having them
come up to me and going, 'Oh, that was a great meal.' That feels pretty
good. Once in a while they will go, 'That was a great meal, but those
biscuits, ehhh.' So they are pretty blunt with their criticism. But I like that. I like opinionated customers, just like in the restaurants."
Homeless men and women can seek counseling here and get help in finding a place to live.
But case workers at Miriam's Kitchen say what the city's homeless line up for is Steve Badt's hot breakfast.