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

What motivated you to get involved with Mama’s Kitchen and join the board?
Mama’s Kitchen has been part of my family’s life for decades. My husband and children have shared in meal deliveries, and together we’ve witnessed the difference a nutritious meal and a friendly visit can make. Over the years, Mama’s Kitchen has given me just as much as I’ve given it. It has introduced me to incredible people, reminded me of the power of compassion and human connection, and given my family a shared tradition of service that has shaped who we are.

Joining the board was a natural next step—a way to deepen that commitment and help ensure that future generations of volunteers and clients can experience the same sense of community, dignity, and hope that has kept me coming back year after year.

What is your favorite healthy recipe to make and why?
Anyone who knows me knows I’m a very good cook—but I’m also a reluctant one. I cook because I want to put healthy, delicious meals on the table for my family, not because I particularly enjoy spending hours in the kitchen. I’m also notorious for never making the same meal twice. I rarely follow recipes, preferring to improvise with whatever I have on hand.

If I had to choose a favorite, it would be a Mediterranean-inspired smoked salmon bowl with brown rice, crisp cucumbers, and a light garlic yogurt sauce. I gravitate toward fresh, wholesome ingredients and bold flavors, and because I love spicy food, there would definitely be some heat added to the bowl. And if there’s one thing you’ll never find me skimping on, it’s garlic. There is no such thing as too much garlic in my kitchen.

What is your favorite food?
If I had to pick a favorite food, it would probably be cucumbers. I eat them almost every day—as part of a meal, as a snack with a little garlic salt and pepper, tossed into a salad, or even pickled. One of my favorite kitchen experiments was turning leftover pickle brine into an Asian-style cucumber pickle with a few extra seasonings.  They seem to find their way into almost everything I eat.

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 fit 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. 

Michael Kalafer

How did you first learn about Mama’s Kitchen?
I’ve known about Mama’s Kitchen’s good works since my days practicing Pulmonary Medicine at the height of the HIV epidemic. A number of my patients with HIV/AIDS had lung issues and benefited from the support of Mama’s Kitchen. The delivery of Medically Tailored Meals to HIV patients was essential in making their lives healthier and more comfortable.  Still today, MTM’s are essential to support people with serious, chronic illnesses.

What motivated you to get involved with Mama’s Kitchen and join the board?
The work of Mama’s Kitchen is more important than ever. By joining the Board, I hope to be able to help sustain this organization that provides essential services that are evidence-based to our San Diego community. I can now reach beyond taking care of individual patients and help many people in San Diego who are served by Mama’s Kitchen.

What is your favorite healthy recipe to make and why?
I am particularly fond of gazpacho, especially in warm months.