CAMPUS KITCHEN AT UNK EARNS NATIONAL ORGANIZATION OF THE MONTH RECOGNITION

THE MONTH RECOGNITION

Josh Brummer, vice president of recognition for the National Residence Hall Honorary Chapter, 308.293.4554 or brummerjd@lopers.unk.edu
Kyle Gibbens, student coordinator of Campus Kitchen, 308.325.9009 or gibbenskt@lopers.unk.edu

The University of Nebraska at Kearney Campus Kitchen has received a National Organization of the Month Award from the national Campus Kitchens organization.

“This award is special for Campus Kitchen, our National Residence Hall Honorary chapter and the UNK campus as a whole,” said Josh Brummer of Kearney, vice president of recognition for the NRHH. “It is such an immense honor to be recognized on a national level like this, and our chapter is very proud of all the great work (UNK) Campus Kitchen did to deserve this award.”

Campus Kitchen at UNK is comprised of 15-20 student volunteers who make and distribute meals every week to the less fortunate around the Kearney community. For example, more than 75 people in the Kearney community were able have a Thanksgiving meal because of the efforts of UNK Campus Kitchen.

“Not only did Campus Kitchen execute a great Turkey Palooza, but they also brainstormed and started a Christmas wish program that had never been done before,” said Kathy Venteicher of Pierce, nominator for the organization. “The planners that they are, the volunteers sent out a list in November of possible items or gifts that the clients might want to receive in December.”

The two student coordinators, Kyle Gibbens of Cozad and Zach Shultz of Grand Island, plan the meals every week and organize major events, like the Turkey Palooza.

“My first job, as coordinator, was to recruit a new leadership team, because all but one of the members last year left, so I recruited some friends and now we are going strong,” Gibbens said. “Now we add new clients, find new sources of donations, and come up with new ideas to help the community while supervising the shift leaders and volunteers at each shift.”

“These volunteers could have been satisfied with providing an amazing meal for their clients, but they wanted to help even more,” Venteicher said. “Their creativity also has benefited the students on campus by giving them an opportunity to help others.”