Meet the Interns: Zach!
7 Aug
I’m Zach. I am a college grad from University of Colorado at Boulder. I was born, raised and lived in Colorado for 22 years. I played college football, got degrees in international affairs and political science and then it was time for me to go see another part of America. So I packed my bags and flew to Seattle. I still wanted to learn, so I have been getting my Master’s in Public Administration at the University of Washington Evan’s School. I plan to use my degree to aid and consult nonprofits however I can so that they can continue to grow and make an impact.
Personally, I enjoy working with organizations that aid and empower youth. This summer I have been fortunate (and quite busy) to work with four different nonprofit organizations. They all have been great experiences and have allowed me to work with so many passionate people doing great things for youth.
But Green Plate Special stands out in its own way. The service that they provide to youth is such a unique model in Seattle. Its personal hands-on approach is something that resonates with me. Learn by doing. Starting a project from a seed and developing it to a meal is something I think the kids really take with them.
I am always looking to try new things and have people in my life do the same. That’s been the best part of Green Plate Special; having the kids try new foods. The students always have a gut reaction to be timid, and desire not to try the new foods. But after a little persuasion, I get them to take a bite and their eyes light up and want more. It is rewarding to see that personal growth in the kids and openness to discovering new things.
Favorite Vegetable: Sweet Potatoes
Favorite Fruit: Strawberries
Favorite thing to cook: Steak and vegetables. Yum.
Favorite family cooking memory/experience:
I was in Winterthur, Switzerland with my best friend, a Swiss native, Joris. He asked me what he wanted to cook and I told him I wanted to try a cultural dish. He said, “Zopf, Riz Casimir, and Zurchergeschnetzeltes!” I had no idea what he said, what it meant, or what I was eating. He just had me doing things left and right, different steps of the two recipes. After a whirlwind, we had completed our meal and it was delicious. Zopf is soft white loaf bread. Riz Casimir is dish that combines curry, rice, meat, and fruit. Zurchergeschnetzeltes is a meat dish mixed with all these yummy vegetables topped with a cream sauce. The whole process was so fascinating to me, I got to prepare, cook, and eat just as if I was a Swiss citizen. It was so enjoyable to connect to a culture in that unique way.
