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Social Enterprise: The Third Sector in Serving Community

In the face of our current economic downturn, as funding streams from foundations, corporations, and governments grow weaker, the question many non-profit organizations are asking is: how else can we generate revenue to support our mission?

In the traditional models, non-profits provided services to the community while businesses focused solely on maximizing profit — and then donated a percentage back to non-profit organizations of their choice. As a new generation of entrepreneurs emerge, social enterprise blurs the line between profit and social mission. For-profits are becoming more socially and environmentally conscious and non-profits are becoming less dependent on grants by generating revenue to support their social mission.

I walk in both the for-profit and non-profit worlds and see the benefits that each sector brings to social enterprise. In this social enterprise blog series, I’ll share examples of those who are reinventing business and social mission into this third sector. My first example describes how a non-profit organization and a for-profit business collaborate to leverage their strengths and financial sustainability.

Mission Pie

Let’s Eat Pie!

Pie Ranch and Mission Pie share several commonalities: a devotion to pie, a founding member, a mission that includes youth education, and sustainable food production. Yet they were individually conceived and launched, and they succeed with different legal structures. Their autonomy and clarity of purpose is a critical element in framing their collaboration, and their differences yield some unique synergy where their missions overlap.

Pie Ranch is a non-profit farm that sits on two 14-acre triangular pieces of land along the central California coast. It offers a sustainable working farm and a food system education to urban and rural high school students and community members, mentors young adult farmers and marketing apprentices, and catalyzes strategic land use collaboration to maintain a healthy and vibrant agriculture in the region.

Mission Pie is a for-profit pie shop located in the Mission District of San Francisco. This women-owned business is committed to local sourcing, at-risk youth training for work readiness, and eco-consciousness in their café and operations.

Karen Heisler was one of the founders of Pie Ranch with Jered Lawson and Nancy Vail. Karen now co-owns Mission Pie with Kystin Rubin. One of Mission Pie’s core business practices is to cultivate collaborations with local farms for mutual benefit. For example, Mission Pie wanted to source locally-grown wheat flour, a rare commodity in California. In support of its educational mission, Pie Ranch recovered a heritage wheat variety called Sonora, originally grown on the California missions. The farm produced it on a demonstration scale in its historic production zone. Mission Pie provided some investment support for equipment to scale up grain production and now Pie Ranch is able to supply Mission Pie and other commercial and individual customers with Sonora wheat. This enhances the non-profit farm’s visibility and its earned income from farm products.

In another example, Mission Pie mentors and employs at-risk high school students so that they can learn work preparation skills. The business provides staffing and mentorship for the youth vocational training program, while other non-profit partners whose missions support youth work readiness provide compensation to the youth subsidized by various funding sources.

Social enterprise thrives here in the District as well. For example, the DC Central Kitchen has a twin mission of providing job training and addressing hunger. In addition to its public and private funders, DCCK generates earned income through its catering services and DC government-contracted meals. (Read DC Food For All’s profile here.)

Social enterprises, whether for-profit or non-profit, are finding creative ways to serve community—addressing food security by serving people, planet, and profit simultaneously. This third sector might just be the most sustainable business model of all.

Stay tuned for more social enterprise stories from the field to inspire new business opportunities right here in our Nation’s Capital.

Posted on March 9th 2010 in Organizations | No Comments »

Our new pantry experiment: Choose your food

Most days, clients of Bread for the City’s pantry take a number, wait their turn, and receive a standard bag of pre-packaged groceries. These bags are carefully balanced to provide a rounded set of food items – canned fruit and vegetables, a packet of rice, a meat item, etc, in proportion with the size of a client’s family. Recently, however, we started to change things up a bit.

In the past few years, as part of our mission to serve and care for people in an atmosphere of dignity and respect, we’ve overhauled our pantry menu to feature an array of more nutritious items. The results of that Nutrition Initiative were really positive: healthier diets and higher client satisfaction.

Now we are experimenting with pantry innovation once again: exploring opportunities to enable client choice in our pantry menu. We envision a food pantry in which people can select which food they bring home, just like they would at a grocery store.

To be sure, this would be a logistical challenge. But there’s quite a few reasons why client choice would be an effective process. For one, Bread for the City is not the only source of food for our clients; many clients may already have sufficient amounts of certain kinds of food, but may be in greater need of others. Some of our clients have special dietary needs that make certain foods especially important, and others not helpful at all. And most of all, as our nutrition consultant Sharon Gruber says: “one of the most debilitating things about living with a low income is a lack of control — and food is one of the most basic things that we can or cannot control in our lives.”

Louise Thundercloud, a longtime Bread for the City client and community activist, wrote about that very point on this blog, explaining that a lack of control over food “is related to the problem of very low self esteem: feeling as though you deserve only what is given to you, because you feel so terrible about yourself.”

So on January 28th, we transformed our Southeast Center food pantry into a makeshift grocery store. Armed with a reusable bag, clients selected every component of their groceries. Bread for the City staff engaged directly with clients to help put together food bags. Clients pondered their choices, happily snatching favorites while politely declining other items they might not want or need. Staff laughed with clients and chatted about the choice experiment.

“Choice is much better! I get to pick what I want. This month I have enough cans and dry goods, I just needed meat and fresh veggies.”

Indeed we noticed that, when given options, clients displayed a clear preference to avoid waste, and many even took pride in leaving food behind for others.

We asked each client survey questions after shopping, and 97% of participants rated the experience a 5 out of 5. I asked one beaming client what she thought, and she replied, “I love this because I get to pick out the best options for me. Please keep it going!”

Stay tuned for more results of this exciting new experiment…

[Cross-posted from Beyond Bread.]

Posted on March 4th 2010 in Access, Organizations | 1 Comment »

Composting Food Waste

Over the last two years of leading service projects in Washington DC, I have volunteered with several soup kitchens and homeless shelters. I respect and admire the work these organizations do. They help some of our most forgotten citizens.

One thing I love about some of these organizations is that they do great work rescuing unwanted food. For example, last year Bread for the City started its Glean for the City program, which gathers vegetables from local farms — all for free. And one of the better known examples of food-reclamation in the country was founded here in DC in 1989 — the DC Central Kitchen started off making meals for the homeless from the leftovers from the Presidential Inauguration festivals. These days, they rescue more than 600,000 pounds of food a year.

But in some cases at several social service organizations, I see a large amount of food waste ends up in the trash. I often wonder: Can these organizations compost? Is there a way to ‘close the loop’ on this process, to give back to the fields that produce the food? In response to these questions I raised to the DCFoodforAll Google Group, representatives from the Common Good City Farm, located near Howard University, say that the farm will start accepting compost from community members.

This may be just the start of a series of such community composting opportunities. In another response to these questions, the Director of Kitchen Operations at Miriam’s Kitchen, Steven Badt, noted that — even if there were local sites to compost — even a well-run service organization like Miriam’s would be daunted by the volunteer resources that regular composting would require. Also, there’s the question of volume: Badt estimates that the Kitchen ends up with fifty or a hundred or more gallons of food waste every day — “There is no way a community garden could handle/manage the amount.” He did note, however, that Miriam’s Kitchen will switch trash hauling companies in January 2011 to a company that does industrial composting. (This is just one of the green initiatives that they are undertaking there. Also they are looking at hiring a night green cleaning crew for their building. )

There are other opportunities on the horizon. Included in the DC Government’s proposed Healthy Schools Act, introduced by DC Council member Mary Cheh and Chairman Vincent Gray, there will be money set aside for a DC Schools compost pilot project. This could be a way to start a large scale composting program.

DC wouldn’t have the first large scale composting program in the nation. San Francisco implemented a mandatory composting law with fines for residents or businesses that throw anything compostable in the trash. Composting Bins in San Francisco (Image from www.treehugger.com) (When the law went into effect, most of the city was already in compliance, because many companies and landlords already changed their practices.) Currently the city of Denver has a pilot residential composting program happening. And in Milwaukee, Will Allen of Growing Power says that his organization compost more than twelve million pounds of food waste yearly that came from a variety of different sources, from breweries to private homes.

Can Washington DC become another city to require composting? We are already the first city to install a bag tax. What would intermediary steps look like? A composting law could be years away. Could we start picking up small qualities of compost from social services agencies to take to community gardens? What are other ideas?

One of the first steps we can take is to support the Healthy Schools Act: On March 26 DC Council is holding a hearing on the Healthy Schools Act at 11 am in Room 500 of the John A. Wilson Building, 1350 Pennsylvania Avenue, N.W.

What if the DC government created something like Baltimore Public Schools’ Great Kids Farm, a 33 acre educational farm in Catonsville, Maryland in response to this act? Class Trip to Great Kids Farm (Picture from washingtonpost.com)

Let’s show support for the DC Schools Compost Pilot Program. This could be the first step towards closing the loop in getting food waste back to the land instead of the landfill.

Here are more details about the March 26 hearing:

Anyone wishing to testify at the hearing should contact Ms. Aukima Benjamin, staff assistant to the Committee on Government Operations and the Environment, at 724-8062, or via e-mail at abenjamin@dccouncil.us. Witnesses should bring 15 copies of their written testimony to the hearing. If possible, witnesses should submit a copy of their testimony in advance of the hearing to abenjamin@dccouncil.us. Witnesses will be allowed a maximum of three (3) minutes for oral presentation.

If you are unable to testify at the hearing, written statements are encouraged and will be made a part of the official record. Copies of written statements should be submitted either to the Committee on Government Operations and the Environment, or to Ms. Cynthia Brock-Smith, Secretary to the Council, Room 5 of the John A. Wilson Building, 1350 Pennsylvania Avenue, N.W., Washington, D.C., 20004. The record will close at the end of the business day on April 2, 2010.

Thanks to Steven Badt, Greg Boom, Rebecca Kantar, Greg Plotkin, Jenn Roccanti, and Carl Rollins for their assistance on researching this topic on the DCFoodforAll Google Group.

Posted on March 3rd 2010 in Access, Farmers, Food Security, Government Issues, Organizations, Schools | 1 Comment »

Beet Street Gardens: Good Food and Safe Space. Dig it!

Beet Street Gardens is a demonstration project combining two of my greatest passions—community gardening and harm reduction. The basic model of Beet Street is to bring gardens to social service organizations which work with marginalized adults, teens, and their families.

by Katie Aldworth

Hey Urban Gardening Enthusiasts! Do you remember your first garden? Beet Street is going to bring first gardens to four organizations working with marginalized communities–a shelter for homeless teen mothers, a domestic violence shelter, a harm reduction organization working with sex workers, and (if funding allows) a shelter working to end homelessness for people living with psychiatric disabilities.

Our Inspiration: Beet Street is inspired by the model of many a community garden: get a community together and build a garden—a safe, healthy and transformative space–with a focus on learning (skills, sustainability, food science, and nutrition) and growing (soil, food, urban sanctuary, identity, community, economic opportunity). With this model, many community gardens in low-income neighborhoods are addressing very real economic and social divisions that are often associated with limited access to nutritious food, safe outdoor space, and recreational and skill-building opportunities.

Expanding Community: Among the hardest to reach people and families are those dealing with crises such as homelessness, domestic violence, drug use, and poverty. For many, there are several barriers to participating in existing community gardens. Perhaps most important to witness is the barrier of real and perceived discrimination and stigma while engaging in an unknown community space.

Taking it to the (Beet) Street: Beet Street Gardens will strive to address these barriers by building gardens on-site at social service organizations that are already known as a safe space for their participants. From March to October of 2010, Beet Street demonstration project will plant, maintain, and harvest—through teaching and collaboration—sustainable food-producing gardens at three organizations in DC. Workshops and information sharing sessions will be facilitated on the topics of gardening, food, health, nutrition, and cooking. The organizations–a harm reduction agency working with sex workers (HIPS, yay!), a shelter for homeless teen mothers, and a harm reduction based domestic violence shelter–were chosen based on need, their reputation with marginalized communities and commitment to harm reduction principles.

Goals: In this demonstration phase, the goal of Beet Street is simply to cultivate community and improve quality of life through gardening and information sharing. As these gardens and our relationship with organizations and individuals take root, we will expand services with the vision of providing economic opportunities and job training. The program will build bridges to the larger urban gardening community and green economy in a constant pursuit of positive change.

We are raising funds on Kickstarter and have raised our minimum goal of $5,500. Yay!! This goal was set when we were planning three gardens. Additional funding will help us bring a garden to this fourth organization and help to increase the capacity of all our gardens. Also, the more funding we receive, the more we will be able to pursue entrepreneurial activities to move people and the future of the organization toward self-sustainability!!

Check out the project on Kickstarter or become a fan on Facebook.

Posted on March 2nd 2010 in Access, Organizations | No Comments »

Introducing the BRIDGE guidebook

After 9/11 we were told that if we had only connected the dots, we might have stopped the attacks. If we had assembled the fragments of information we had, we would have put together a picture. The same is true in understanding poverty. We have to connect the dots among disparate problems faced by struggling families, problems that may not seem related, yet interact and reinforce and magnify one another.

So the concept of BRIDGE, to map the social services available in the Washington area, may give both providers and individuals a way of connecting the dots, of navigating among the varied agencies to address disparate problems. It can provide a gateway into the multiple forms of assistance that many families need.

-David Shipler

Pulitzer Prize Winning Author of The Working Poor

From food pantries and meal programs, to shelters, job training, health services, arts and recreation programs, community gardens, and overall case management, a wealth of non-profit organizations and service providers exist to serve DC citizens in need. But a disconnect often exists between knowledge and access to many of these invaluable services. The BRIDGE (Bridging Resources in D.C. to Guide and Educate) guidebook, a pocket-sized publication created by students in The George Washington University’s Human Services program, seeks to “bridge” these gaps between availability and access to the valuable social services throughout the district.

The BRIDGE guidebook, featuring 64 pages of information about over 550 social service sites throughout the District, is now available for service providers and individuals throughout the District of Columbia.

The BRIDGE Project started a little over a year ago as a serendipitous turn of events. Every year, the students from the George Washington University’s Human Services program help to run the University’s version of Hunger and Homelessness Awareness Week. The weeklong slew of events includes a food drive, poetry slam, Hunger banquet, and culminates in students’ participation in Fannie Mae’s Help the Homeless Walkathon. During the Walkathon in November of 2008, Director and Professor of the Human Services Program, Honey Nashman, approached us with an idea to map the social services available throughout the city. We were given the unique opportunity to serve as teaching assistants and lead this newly formed class project aimed at mapping the social services available in the District of Columbia. We gladly accepted with little idea of how things would turn out, or how big the project would become.

Having worked with multiple organizations throughout our three plus years as Human Services majors at GW, we were able to quickly make contacts at Bread for the City, DC Central Kitchen, and their supporting network of social service providers: HAFA (Healthy and Affordable Food for All). With their guidance, and the foundation provided by the DC Food Finder, we worked with 13 students to collect information, update, and map over 550 service providing organizations throughout the D.C. area.

For more information, or to find out how you or your organization can request copies of the BRIDGE guidebook, please contact Natalie Kaplan and Lee Goldstein at hmsr152project@gmail.com. Please visit our website to follow our BRIDGE BLOG and learn more about the current class’s work. From the website, you can view an electronic version of the BRIDGE guidebook and help us track our progress through the Distribution Feedback Form. Additionally, if you find listings that are no longer accurate, information that needs updating, or another site you think should be included, you can fill out the Site Update Form listed on the website as well.

Thank you for all you do to make Washington, D.C. a better community for its residents, and with your help we look forward to making the BRIDGE publication as useful a resource as possible!

Natalie Kaplan and Lee Goldstein of George Washington University

Posted on March 2nd 2010 in Access, Organizations | No Comments »

Rooting DC Report: Starting seeds, increasing access and Mrs. Vilsack

BIG thanks go out to Nathan Bynum for capturing the energy of Rooting DC 2010 on video. You can check out more of his work here.

Posted on February 22nd 2010 in Access, Events, Food Security, Organizations | 2 Comments »

RootingDC 2010 Sneak Preview: Cooking Demonstrations

With shovels a RootingDC 2010 nd forks, local food justice advocates will descend on the Historical Society of Washington tomorrow for Rooting DC, the District’s own urban agriculture forum. Workshops are organized around four themes–production, distribution, preparation and preservation–in order to explore how food finds its way from the field to our forks.

For the first time in it’s 3-year history, Rooting DC will feature cooking demonstrations. Steve Seuser, who planned and coordinated the demonstrations, says that presenters will share how to prepare cooked, raw, and fermented foods, as well as canning basics. In particular, the demonstrations will feature recipes that are fast and affordable for families, as well as processes for gardeners who grow a lot and aren’t sure what to do with the overabundance.

Trayce McQuirter

Tracye McQuirter, a nutritionist with the UDC Center for Nutrition, Diet, and Health, will present during Workshop Session 2. We talked with Tracye about the importance of eating healthy and also got a sneak peak of her cooking demonstration. Read on:

Can you give us a sneak peek into your workshop at Rooting DC? What will you be cooking? What messages will you be focusing on?
I’ll be preparing Spicy Kale Salad, which is usually a big hit wherever I go. My goal is to show people how easy it is to prepare fresh greens in really satisfying ways that keep the nutrients and flavor alive and dazzling.

Why do you think it’s important to eat local, organic food or grow your own?
Growing and eating your own food gives you a sense of satisfaction in your soul that few things can so easily match. It’s also cheaper, more convenient, and more sustainable to grow your own food or eat the food grown by your neighbor, community, or local farmer.

It seems like empowerment is an important part of your work. In your classes, how do you use food to empower people?
Most folks in this country are masters at eating unhealthy food. I empower people by showing them how and why to become masters at eating healthy food. We look at who profits from our unhealthy eating habits and why what we eat is directly tied to whether or not we will have high blood pressure, high cholesterol, overweight, diabetes, heart disease, and a host of other killer diseases. Then we look at how to take matters into our own hands by learning to read food labels, choose healthier ingredients, and prepare lots of healthy and delicious dishes.

When teaching people about food and nutrition, what strategies or techniques do you find most effective?
In the course of my work, I teach people who are ages 3 to 83, so the tools that I use vary. For example, when I do food demos for little ones, I make sure to engage each of the five senses, so that might include singing a healthy food song and identifying the colors of each ingredient in our recipe.

You’ve been working on these issues for years. Do you sense a shift in people’s attitudes toward healthy eating and fresh produce? If so, how?
I’ve noticed that people are more comfortable saying that they want to eat healthier foods and are less likely to feel defensive about it. That is a paradigm shift. I’m hopeful that this shift will continue to grow and evolve into a desire to eat more fresh, plant-based foods and fewer animal foods for the health of ourselves and our planet.

Tracye McQuirter’s new book By Any Greens Necessary will be published on May 1, 2010. Contact her at www.byanygreensnecessary.com.

Rooting DC 2010 will be held tomorrow, February 20th, at the Historical Society in downtown DC.

[Cross posted to Field to Fork Network]

Posted on February 19th 2010 in Community, Events, Farmers, Food Security, Health, Organizations | No Comments »

Kids Cafe is Feeding More Children

by Nili Yossinger and Patricia Massey, cross-posted from the Food Bank blog.

The Food For Kids department partners with sites throughout our
community, making sure that children have enough food and proper
nutrition at times when they are most at risk of hunger.

As we close our successful holiday season and begin a new year (and decade!), Kids Cafe® would also like to share some of the exciting developments that are taking place within our program. The District of Columbia now joins ten states (including Maryland) that can receive reimbursements for evening suppers through the federal Child and Adult Care Food Program – giving more children access to healthy meals served during high-risk afterschool hours. This reimbursement will allow us to purchase healthier food for our Kids Cafe program.

Kids Cafe is also pleased to welcome 10 new DC sites to our program:
The Center City Public Charter Schools campuses:
- Brightwood ( Ward 4 )
- Capitol Hill ( Ward 6 )
- Congress Heights ( Ward 8 )
- Petworth ( Ward 4 )
- Shaw ( Ward 2 )
- Trinidad ( Ward 5 )
Little Lights Urban Ministries – serving two locations ( Ward 6 )
Cornerstone School of DC ( Ward 7 )
Second Genesis’ Teen Outreach Program ( Ward 7 )

For more information please email foodforkids@capitalareafoodbank.org

Posted on February 5th 2010 in Access, Organizations | No Comments »

Introducing DC’s Field to Fork Network

DC’s Field to Fork Network includes dozens of organizations working in Washington, DC to foster regional change in how we approach our food. Members of the Network represent urban gardeners, farmers’ markets, distribution co-operatives, food banks, local government agencies, academic institutions, nutrition educators, community organizers, and cooks – our work encompasses everything between a gardener’s or farmer’s field and your fork!

Sounds a little bit like the DC Food for All, eh? The difference is that the Field to Fork Network is focused specifically on urban agriculture. Further, the Field to Fork website will be less focused on the local food news and city policy analysis you’ve come to expect from the DC Food for All, and more a space for you to learn how to get your hands dirty – literally. That said, we’re in this food movement together and we’ll be building a strong partnership between the two resources.

Organization as a Network will strengthen the linkages between community gardening, food preparation, and nutritional outreach, resulting in a “field to fork” network that will:

encourage the use of underutilized green space within the District for agriculture,
support diversity, abundance, affordability thus, consumption of fresh fruits and vegetables,
expand health and economic benefits by increasing access to fresh produce, and
engage participants and volunteers in outreach and educational opportunities throughout the year.

2010 marks the third year that many of these organizations have collaborated to put on Rooting DC, an annual day-long forum for urban gardeners. (To find out more and to support the conference, come out to the Rooting DC Happy Hour fundraiser tonight at Commonwealth Gastropub. 3rd annual Rooting DC tonight.)

Throughout the year, Rooting DC coordinators have written monthly email newsletters outlining upcoming events, volunteer opportunities, and workshops put on by the partners. Now in creation of the Field to Fork Network website, this information will be easily organized and accessible on-demand at www.fieldtoforknetwork.org!

Use this website to

gather resources for gardeners,
find upcoming volunteer opportunities in urban ag projects,
learn about upcoming workshops,
find info on bringing a wider of diversity of crops to your gardening community,
get recipes for local seasonal produce, or
just stay up to date on DC’s field to fork news.

We hope you will find this website a valuable resource as we grow over the course of the next few months. Please feel free to make suggestions for what additional information or resources ought to be included, by emailing us at DCFieldtoFork@gmail.com

Posted on February 2nd 2010 in Access, Events, Farmers, Organizations | 1 Comment »

Five actions D.C. food advocates can take for Haiti

4288512065_3e4d760950 With aftershocks continuing to slam Haiti, we’re all struggling to grasp the losses the earthquake has claimed. Deciding how to help is yet another challenge. Why not start with food? Here are five ways to take action as a food lover and supporter of food access.

5. Go to one of the establishments owned by D.C. restaurateur Ashok Bajaj. As The Washington Post’s Going Out Gurus and the DC Restaurant Examiner Lisa Shapiro report, Bajaj is offering a month-long fundraising deal at his seven restaurants. He will also match any donations his employees make to relief efforts. Stop by 701, Ardeo – Bardeo, Bibiana Osteria-Enoteca, The Bombay Club, Oval Room, or Rasika. From January 19 to February 19, and one dollar from the sale of each featured menu item will go to American Red Cross relief for Haiti.

4. Look for a red cross next to dishes at members of The Neighborhood Restaurant Group. Also thanks to the Going Out Guide we know that do-gooding items include “cupcakes at Buzz, wines at Tallula, Columbia Firehouse and the Evening Star Cafe, and beer at Rustico, Birch & Barley and ChurchKey.” Proceeds from those sales will go to the Red Cross and Haitian Emergency Rebuilding Operation (H.E.R.O.)

3. Grab some vegan desserts (or donate your own handiwork) at a D.C. Vegan Bake Sale for Haiti. The first takes place this Sunday, January 24, at the Takoma Park Farmers Market. The market is held at Carroll Ave. and Laurel Ave. in Takoma Park, Md. from 10 a.m. to 2 p.m. Drop off baked goods by 9:45 a.m. Or catch the sale on Saturday, February 6, in Falls Church, Va., at 1230 W. Broad St. in the Falls Plaza shopping center. Times not yet announced on the site. Proceeds will go to Food for Life Global.

2. Purchase or donate yet more desserts at a food blogger bake sale in Dupont Circle, in or close to the Dupont Circle FRESHFARM Market, tentatively scheduled for Sunday, January 31. The market takes place in the PNC Bank parking lot at Q St. and Massachusetts Ave. NW from 10 a.m. to 1 p.m. Official details are TBA.

1. Learn about and support nearby nonprofits’ efforts to provide food, clean water, and other essential aid to Haitian survivors with a sustainable development focus. Partners in Health, which is dedicated to treating illness in developing countries, subscribes to the Haitian proverb “Giving drugs without food is like washing your hands and drying them in the dirt.” Food is essential to health and well-being, and NGOs like Partners in Health, ActionAid, and the American Red Cross of the National Capital Area know how to deliver it while, at the same time, working toward local empowerment and ongoing development.

Photo: Creative Commons/Insidedisaster.com

Posted on January 22nd 2010 in Action, Events, Organizations | No Comments »