Gleaners Food Bank & Jerry Aulph

1. Volume 3, Issue 1 Goodbye 2009, Hello 2010!
January 2010 We at Operation Frontline are ringing in the New Year by offering more classes than ever be-
fore. In the next quarter, we have over 20 classes scheduled all over southeast Michigan!
From Pontiac to Flat Rock and from Livonia to right here in downtown Detroit, we expect to
reach out to more than 300 people with our classes just within the next three months. We
thank you, our volunteer network, for stepping up to facilitate and touch the lives of our par-
ticipants. We still have a few openings within the coming months, so if you find you have time
in your schedule, please let us know. Thank you, and enjoy the New Year!
Kids Up Front Graduates at the New Volunteer
Training:
White House January 11
Recently, eleven Kids Up Front For those of you who have not
graduates (our class for 8-12 year been trained with Operation
olds) had the enviable opportunity Frontline or would like a re-
Frontline Headlines
to roam through the White House fresher course, we will be having
a training on Monday, Janu-
garden, led by White House Assis-
ary 11 from 5:00pm-7:00pm
OPERATION FRONTLINE DETROIT
tant Chef Sam Kass. NPR Health
at Gleaners Community Food
Reporter Allison Aubrey followed the class for a story on
Bank (2131 Beaufait, Detroit, MI
Morning Edition, which aired on December 21. During the 48207). If the time or date is
story, class participants toured the Obama’s winter garden inconvenient, we can re-schedule
with Kass, who encourages them to see how sweet winter a training at a time that better
spinach tastes and highlights the importance of healthy fits your schedule. Let Diana
foods. know if you’ll be attending at
dflora@gcfb.org.
To hear the full story on the NPR website, click here.
OFL’s national staff in Washington, DC recently developed the Operation Frontline Gold Stan-
dards—twenty-two guidelines that ensure a successful class. For all our volunteers, these stan-
dards are a good measure of what information should be emphasized in our classes.
Gold Standard #2: Food Resource Management
Instructors:
 Discuss what foods they can use in several recipes to maximize resources
 Ask participants to describe strategies they used to stretch ingredients
when preparing meals at home
 Help participants practice preparing meals from scratch rather than purchasing pre-packaged
or foods away from home.
 Suggest affordable forms of healthy foods, as well as storage techniques to make food last
longer.
In lessons 4 and 5, instructors discuss and practice, where appropriate, strategies such as compar-
ing unit prices, making a list before shopping, referring to store fliers or sale items.
Operation Frontline is a program
of Gleaners Community Food
Bank of Southeastern Michigan
and Share Our Strength.
Page 1 Frontline Headlines

2. Volunteers Needed! Making Healthy
Gingerbread Houses
Winter Class Schedule
Class Day and time Location Volunteers
Needed
Eating Well January 25—March 8 Grace Center of Hope Chef
(Skipping February 15) 210 Perry St.
Pontiac, MI 48342
Mondays 12:30pm—2:30pm
Eating Right February 24—March 24 OLHSA Head Start Chef
196 Cesar E. Chavez This holiday season, the OFL
Wednesdays 9:00am—11:00am Pontiac, MI 48342 staff set up nutrition workshops
in Detroit and Pontiac to show
kids how to make a healthy alter-
Eating Right March 2—April 13 Flat Rock School Head Dietitian
native to gingerbread houses. As
Start
Tuesdays 4:00pm—6:00pm the kids learned about the food
28639 Division St
pyramid and the different food
Flat Rock, MI 48134 groups, they were able to get
Eating Right March 22—April 26 Stottlemyer Head Start Dietitian their hands dirty, making houses
(5 week series) 34801 Marquette out of graham crackers, dried
Westland, MI 48185 fruit and cereal. As shown in this
Mondays 1:00pm—3:00pm picture from Vanguard Commu-
To volunteer, please call Diana Flora at (313) 923-3535 x253 or email her at nity Development Corp. in De-
dflora@gcfb.org. A complete list of classes can be accessed at troit, we all had fun learning new
www.ofldetroit.wordpress.com. holiday traditions!
Volunteer Spotlight: Jerry Aulph
Longtime volunteer Jerry Aulph is committed to making the community, and Michigan, a better place, whether
it’s through sharing his passion for good food and nutrition or working to strengthen the state’s economy.
The Troy resident has been with Operation Frontline Detroit for years, having worked with former coordinator
Greg Kozlowski in Pontiac. He recently finished an Eating Right class in Redford Township at Beck Head Start
and has already signed up for two classes this winter: Comer Bien, the Spanish version of Eating Right, and
another Eating Right class in Waterford that starts next month.
“It’s important to me that people eat well. I think education and nutrition are way underrated,” Jerry says.
Chef Jerry shows basic knife
skills at Beck Head Start. Jerry leads a very healthy lifestyle himself, walking for about 40-50 minutes a day and “spending a lot of time
studying nutrition, vitamins, good healthy eating and organic foods.”
Jerry’s interest in cooking started at the tender age of 12, when “I learned by taking copious notes and watching TV.” He continued to
hone his culinary craft as a junior and senior in high school; as part of a co-op program, he would go to class in the morning and then
work full time as a cook at night. He moved on to become night cook at the Bellanger House in Royal Oak, a supper club and night club.
His resume also includes a stint as link cook at the Troy Hilton. Recently, he ran his own pasteria, selling gourmet pastries.
Jerry’s talents don’t stop at cooking. He’s also an engineer, having traveled the world on various projects. He’s currently working on a
green study that takes a look at electric vehicles and charging stations. His passion for helping Michigan thrive is as strong as his passion
for food: He’s also working on a European/Michigan business venture to bring business to the state. He has a group on LinkedIn called
Michigan Universities United, which aims to tap the intellectual capital of the state’s alumni in strengthening Michigan’s work force to
promote an economically stronger region.
When asked what he likes best about volunteering for OFL, he says “I like working with the people, I like to see what people get out of it. “
The program caters to low-income residents, but “there are people out there who are middle class who have no idea what they should be
eating. We as Americans are way overweight. … The rest of the world doesn’t have [an overweight problem]. Eating better and making
smarter choices leads to a healthy life style.”
Well said, Jerry! Thank you for sharing your many strengths with OFL and its participants.
Page 2 Frontline Headlines