Heirloom LA works with youths aging out of the foster system to help provide a supportive bridge into adulthood.
When young adults “age out” of the foster care system without a stable connection to a supportive adult, it increases the likelihood that they may end up homeless or incarcerated. Over 24% of youths between 17 and 21 years old aging out of foster care have indicated that they are or have been homeless, according to the USC Homelessness Policy Research Institute.
In Los Angeles County, 22,000 children are currently in foster care. As foster youths transition into adulthood, it’s important that they’re guided and supported in their journey to independence. Nonprofits like the Alliance for Children’s Rights work to provide stability to children in foster care through programs and services, such as mental care, educational services, benefits and housing.
Through its initiative My Brother’s Kitchen, the catering company Heirloom LA is working to foster connections between mentors and foster youths. They offer a monthly cooking class for older foster youths, as well as job training and mentorships in hospitality, nutrition and cooking.
From weddings to Hollywood events, Heirloom LA is known for making everything from scratch with sustainably-sourced ingredients. “The only cans we open are coconut milk and California tomatoes,” they proudly say. In addition to making fresh pasta and pastries in house, even the vinaigrettes, sauces, ketchup, aioli and pickles are prepared at Heirloom LA.
Heirloom LA recruits foster youths for kitchen training and hospitality placement, teaching them how to prep vegetables, create menus, cook food, package food and deliver food professionally.
As part of their monthly cooking demos, Heirloom LA teaches foster youths how to cook healthy and delicious meals for $2.50 or less in 15 minutes on nothing more than a camping stove.
Here’s one delicious recipe that helps foster youths learn how to prepare healthy and delicious food on a budget.
My Brother's Kitchen Recipe
Vegetarian Huevos Rancheros with Refried Carrots
Serves Two
You’ll Need:
• Saucepan
• Handheld Immersion Blender, Food Processor, or Any Blending Machine
• Spatula
Ingredients:
• 2 Cups Peeled and Thinly Sliced Carrots
• 2 Cloves Garlic, Chopped
• 1/2 Onion, Sliced
• 1/2 Jalapeño, Seeded and Chopped
• 1 Cup Broth OR Seasoned Water
• 1/2 Lemon, Juiced and Seeds Removed
• 2oz + 4oz Cooking Oil
• Salt + Pepper
• 4 Corn Tortillas
Procedure - Refried Carrots:
• In a small saucepan, combine CARROTS, GARLIC, ONIONS, JALAPEÑOS, SALT, PEPPER, and COOKING OIL.
• Place over medium-low heat for 10-12 minutes, or until CARROTS are tender
• Add BROTH/SEASONED WATER and bring to a simmer.
• Transfer to a blending machine and add LEMON JUICE. Pulse until smooth.
• With a rubber spatula, remove CARROT "REFRIED BEANS” and set aside
Procedure - Huevos Rancheros:
• Drizzle 1-2 tablespoons of COOKING OIL into a large skillet over medium-high heat. Add tortillas and season with SALT + PEPPER.
• Crisp each side of the TORTILLAS until lightly golden brown and transfer to serving plates.
• Return pan to the heat and add another 2 tablespoons of COOKING OIL.
• When the OIL has coated the bottom of the pan, add the cracked EGGS and cook to desired texture (sunny side up, over easy, over hard, scrambled).
• Divide and spread REFRIED CARROTS onto the TORTILLAS and top with cooked EGGS, CHERRY TOMATOES, and sliced GREEN ONION.
• Enjoy!