ReThink Food is a non-profit organization of chefs dedicated to combating food insecurity, a crisis affecting millions. Did you know that 1 in 7 people in NYC face food insecurity, meaning they struggle to find their next meal? Even more staggering, 1 in 4 children rely on their school as their main source of nutrition. That’s where ReThink steps in, turning unused, high-quality food into nourishing meals for those in need.

Dalton has proudly partnered with ReThink to help redirect food into our local community fridge that might otherwise go to waste. The closest one to Dalton is on 90th and 1st Ave, and we are actively preparing meals to stock it with love. Our cooking session with Chef Ken was not just a lesson in culinary skills but a deeper dive into sustainability — reducing food waste while elevating ingredients to their fullest potential.

Of course, no Dalton event is complete without a creative touch! Inspired by bold flavors, we added a "Dalton Twist" to our meal, incorporating no-seed habanero for a gentle kick without overpowering heat. The secret ingredient? LOVE.

Here’s our sofrito recipe from our Teaching Kitchen head chef and educator Jazmin Johnson:

This sofrito was made by the 7th grade science class using ingredients donated to Rethink’s kitchen this week. Feel free to personalize it based on what you have on hand!

Ingredients:

1 green bell pepper

1 red bell pepper

1 onion

Two handfuls of garlic

1 bunch cilantro

1 bunch culantro

2 tomatoes

2–3 limes or lemons (remove seeds)

1 habanero chili (keep seeds for a spicier version)

Olive oil (for blending)

Salt and pepper to taste

With Chef Ken leading the way, students explored the bold, versatile flavors of sofrito, a fundamental base used in many cultures. This time, we made ours with bell peppers, onions, garlic, and cilantro, creating a rich, aromatic mixture that enhances any dish. Students learned the "bear claw" cutting technique for safe knife skills, ensuring precision and safety in the kitchen.

Our young chefs also got a crash course in food science, discussing how acid affects food and the importance of preventing oxidation. We explored minimal waste practices and upcycling, discovering creative ways to use every part of an ingredient. For example, lemons can be preserved with simple syrup, used for flavored water, or zested for an extra boost of flavor. Breadcrumbs can be upcycled into meatloaf, and dehydrated vegetables can be ground into nutrient-rich pulp — small changes that make a big impact!

ReThink believes in using abundance to create high-quality, flavorful meals that celebrate cultural heritage and human dignity. As a city known as the world's food factory, it is heartbreaking that so many go hungry. Through initiatives like community fridges, ReThink’s labeled meals provide information and a sense of care to those who receive them.