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A visit to the new City Seeds kitchen

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Roughly Speaking episode 390:

On today's show: A visit to the busy City Seeds kitchen at the East Baltimore food hub, and Paula Gallagher's weekly book recommendation.

Paula's choice this week: "Broadway: A History of New York City in Thirteen Miles," by Ken Leadon.

Time to see what’s happening at the East Baltimore food hub, a redevelopment project that has been in the making for several years. Last fall, City Seeds became the hub’s first tenant, moving into a shiny new building off North Wolfe Street. City Seeds is a commercial kitchen that provides catering and grab-and-go meals for some major institutions and businesses in Baltimore. Its core mission is to employ people who’ve faced challenges in their lives and train them for culinary careers. It’s an impressive social enterprise of the Humanin non-profit. On today’s show, we meet Deborah Haust, the Humanim vice-president who runs City Seeds as well as the other program in the new space, School of Food; Chef Aharon Denrich and some of his staff -- James St. John, the cookie man; Lovetie Gbalazeh, and Kingsley Aubmere.




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