We are pleased to welcome our newest member to the Board of Directors. You can learn more about them below:

Michael Kossman

How did you first learn about Mama’s Kitchen?
As part of my varied professional career, I worked at Mama’s Kitchen’s sister organization, Project Open Hand in San Francisco from 1994-2000. I was the Deputy Executive Director, and as such, deeply involved not only in all aspects of the organization, but also in our connections with many other food service organizations, one of which was Mama’s Kitchen. This period of time was relatively early in our service models, and around the country we shared knowledge, best practices, and strategies, and all got to know each other pretty well. Everyone was doing amazing work – they still are! – and I remember that time in my life fondly while also remembering the struggles and suffering our communities endured.

What motivated you to get involved with Mama’s Kitchen and join the board?
Roll that tape forward three decades (gulp!), and after retiring, I moved to San Diego. I wanted to become more involved in the San Diego community, so it was a natural for me to visit Mama’s Kitchen. After a bit of volunteering and meeting some of the great people who work there, it felt like coming home. After learning more about how the services have evolved over the years, and how professional they’ve become, I knew it was a place that I wanted to contribute my time and energy to. When I was invited to join the board, it was truly a full-circle moment that warmed my heart.

What is your favorite healthy recipe to make and why?
My favorite healthy meal? I have so many! These days I have one on frequent rotation: pan-seared salmon with jasmine rice and roasted broccoli. It can be really simple with salt and pepper, or kicked up a notch with some everything-bagel seasoning on the salmon, some toasted sesame seeds on the rice, and a drizzle of white balsamic over the broccoli.

What is your favorite recipe to cook?
My favorite food is without a doubt Italian. I never met a pasta or a pizza I didn’t like! It’s the best when it’s all about the ingredients and simplicity. Is there anything better than a charred-crust margherita pizza with a lemony Caesar salad (I know, I know, that salad is technically Mexican), or a gooey, cheesy lasagna with garlic bread? What about barely dressed arugula with some shaved parmesan?! And don’t get me started on gelato…I once stood in line for 20 minutes for the best gelato in the world, only to get right back in line because it was THAT good.