Ezell’s Famous Chicken is celebrating 35 years in business on February 3rd. In it’s 35th-anniversary celebrations Ezell’s is recognizing and honoring pacific northwest legends and bridging the work of local nonprofits that are creating legacies all of February for
Black History Month.
Ezell’s Famous Chicken is a household name to metro Seattle and suburbs across the state. Ezell’s Famous chicken celebration of their 35th-anniversary gala on 2/23/2019 at the Space Needle will be a historic night in Seattle’s history books.
February 23rd will earmark more than a night to enjoy good company, food and the beautiful Chihuly Glass House and Space Needle. It is an evening to highlight Legends like Lenny Wilkens
– former Seattle SuperSonics player, coach and founder of Lenny Wilkens Foundation, Jordan Babaneaux- former Seahawks player, Jesse Winesberry former State Rep, Bob Donegan, CEO of Ivar’s and Nate Miles Eli Lilly who have long roots and legacies in Seattle while uplifting the future generation of small business owners and nonprofits that are grassroots.
Since February 3rd, 1984 Ezell’s has been a part of employing inner-city youth in the Central district and now throughout the Puget Sound Region. Lewis said he and Co-Founders still has relationships with many of the teens that worked for them in the early years and are mentors to some. They have been inspirational in some starting their own businesses.
Ezell’s is forming a foundation to highlight and support small business owners and nonprofits who have demonstrated a mission to prevent youth violence in inner urban cities. Ezell’s will highlight and support these organizations through introducing them to decision makers, and a network that is larger than their current network. Each awardee has demonstrated working with youth in youth prevention, mentoring, education and entrepreneurship.
The awardees are local young emerging leaders.: Kendrick Glover (GEMS) and Dominque Davis
(Community Passageway) are both receiving Mentoring Youth awards Crystal Townsend (Be Bold Be You) she will receive an unsung hero award for the expansion of her work with single moms and lastly, Jamie Elmore former employee of Ezell’s and now local nonprofit leader of (Alopecia Support Group)
Lewis Rudd, President of Ezell’s Famous Chicken said, “As a black owned and operated business
in Seattle for 35 years is indeed a legacy, we are proud of. The old saying it takes a village to raise children is the concept we live by at Ezell’s. It takes a community to raise a business and if it wasn’t for the community Ezell’s would not be a success”. He views the Awardees as being in the business of raising children and saving lives.
In the month of February Ezell’s is available for demonstrations with chicken, interviews about
the gala and legacy awards and we are inviting media to attend the gala or the VIP ceremony.
About Ezell’s Famous Chicken:
Ezell’s Famous Chicken was started over 30 years ago as a family-owned and operated business February 3rd, 1984.
The story began when the family moved from Texas to Seattle. Shortly thereafter they decided that they’d start a business making chicken like they used to back home in Texas. Lewis and the family saw their mission as simple: Provide FRESH and high-quality chicken and
GOOD homemade side dishes served with FAST and courteous service. In short, Ezell’s Famous Chicken had to be Fresh, Good and Fast!
The family opened the first store on February 3, 1984, in Seattle’s Central District at 501-23rd
Avenue, across from Garfield High School. Since then, they have built the family business into a
Since the very beginning, the founders of Ezell’s Famous Chicken knew they had a product that
the public would love. Their recipes called for using high-quality ingredients and preparing
everything fresh daily. All they had to do was get customers to “just try it once,” and they would
return for more.
Ezell’s Famous Chicken has become a household name in Seattle and developed a loyal
following throughout the Pacific Northwest. Today, there are several locations, a dedicated
catering division and two mobile food trucks to serve the growing customer base.
Fruits. Blueberries, raspberries, apricots, apples, grapefruit, oranges, pears, avocado, melon, watermelon, prunes and plums.
Vegetables. Acorn and butternut squash, artichokes, broccoli, cauliflower, green and yellow beans, peas, carrots, celery, Brussels sprouts, bitter greens, cabbage, turnips, kale, chard, zucchini, peppers, leeks, onion, garlic, cucumber, lettuces (not iceberg), radishes, turnips, sweet potatoes, yams, parsnips.
High-fiber foods. Dark leafy greens, broccoli, cauliflower, beans – navy, black, french, pinto – chickpeas, lentils, fresh-popped organic popcorn (not microwave) and whole fruits.
Whole grains. Barley and quinoa, sprouted bread, oats, rice pasta, brown rice, teff, millet, amaranth, or buckwheat, and wild rice.
Nuts and seeds. Cashews, pistachios, almonds, pumpkin and sunflower seeds.
Although historic preservation is often perceived as merely a matter of protecting buildings, it is also about honoring Seattle’s history, its myriad cultures, and the people whose lives are entwined with historic districts and buildings. It is no secret that Seattle’s rapid growth and redevelopment has put pressure on communities across the city. This three-part series examines how community members are working within the International Special Review District (ISRD), one of the City’s eight historic districts, to preserve the buildings and the stories that infuse them.
At the intersection where Boren Avenue meets Jackson Street and emerges as Rainier Avenue sits a sight familiar to many Seattleites – a bright red, boat-shaped building with the words PHỞ BẮC blazoned across it and the yellow and red flag of South Vietnam at its prow. According to local lore, it was here that Seattle’s love affair with phở began. When its doors first opened in 1982, Phở Bắc was known as Cat’s Submarines – named for Theresa Cat Vu who, along with her husband, Augustine Pham, owned the sandwich shop. It wasn’t long after opening, however, that the family-owned restaurant shifted its focus from sandwiches to bowls of aromatic, savory soup. The iconic red boat and Phở Bắc quickly became a mainstay in Little Saigon and is now operated by Yenvy Pham along with her brother Khoa and sister Quynh. With the recent expansion of the International Special Review District (ISRD) to include all of Little Saigon (previously, the boundary ended at 12th Avenue South), Pham is excited about what the future holds for the neighborhood.
“There are so many opportunities!” said Pham. “This is a hot hub! We have huge stakeholders in the neighborhood who are Vietnamese. They have huge plans to redevelop and do some crazy stuff. I have a lot of hopes for the area!” Owing to shifting land use priorities for the area over the years, Little Saigon is a mixture of commercial, industrial, and warehouse spaces with some housing thrown in for good measure. Pham values this variety: “It’s a wholesale, kind of industrial zone. [There’s a] kind of commingling that is interesting and people have ideas of what they want to see in the neighborhood.” For Pham, this commingling isn’t simply about the differences in zoning. It also offers a possible roadmap for what the future development in the neighborhood might look like. “I’m really excited about the [Little Saigon] park and the pass-through between Jackson and King. Lam’s Seafood just bought an acre of land between King and Weller,” she said. “Once they redevelop, the passthrough could continue on to Weller. Hopefully, my organization, Friends of Little Saigon can start collaborating with Lam’s Seafood or Goodwill to have our cultural spots – our night markets.”
“It’s the next generation wanting to keep the nostalgic upbringing that we had here. Twenty years ago, it was very poppin’, very lively, a totally different feel than it is now. How do we adapt to the times—how do we modernize—but also keep the heritage alive?”
The expansion of the ISRD and rapid development around Seattle has prompted community members of Little Saigon to consider important questions about how to plan for the future while being mindful of the past. “It’s the next generation wanting to keep the nostalgic upbringing that we had here,” observed Pham. “Twenty years ago, it was very poppin’, very lively, a totally different feel than it is now. How do we adapt to the times—how do we modernize—but also keep the heritage alive?”
Concern for the character of the neighborhood and the communities that make use of the services that are provided there is one area where Pham sees the ISRD making a big impact in Little Saigon. “[The ISRD] will help by getting developers and property owners to be more conscientious of what they can – and want – to do for this area and asking how it benefits the cultural heritage of not just the Vietnamese community, but all the ethnic communities that have gone through here,” Pham stated. “We’ll guide [developers] to have a certain vision but have the flexibility to be kind of chaotic about it. There’s no preference for a certain structure, it’s more like having the passion and heart to make this area very characteristic.”
With plans for new housing, commercial spaces, and other development already being discussed, Pham speaks with confidence about the future of Little Saigon. “I think [Little Saigon] will always be what it always is – a really random array of random stuff and it shouldn’t be contained,” she said. “[People] just have to learn how to cope with us.”
Seattle Parks and Recreation (SPR) is seeking proposals for seasonal partners to operate food service, recreational activities, and group fitness concessions in various park locations throughout Seattle. Locations vary with sites appropriate for carts, food trucks and other self-contained service businesses.
Request for Proposal (RFP) packets can be downloaded, picked up in person at the address below, or mailed to you. Small businesses, women and/or minority businesses are encouraged to submit proposals.
Proposals are due by 3 p.m. on Friday, March 8, 2019.
For more information or to download a copy of the RFP packet, please visit:www.seattle.gov/parks/seasonalconcessions
Mailing Address and Contact Information:
Contracts and Concessions
Attn: Amy Hamaker
800 Maynard Ave. S
Seattle, WA 98134-1334
Office: 206 684-0902
by Paul Emile:
At the age of eleven, we moved, and I started using “food” to deal with trauma, feelings of loneliness, and boredom. I became a compulsive overeater at that time, and the disease of compulsive overeating continued to get worse, until my Higher Power brought me to Overeaters Anonymous at the age of fifty-one. I simply didn’t know how to deal with life on life’s terms, and I tried to get what I needed by bingeing predominantly on chocolate and ice-cream. It didn’t work! Before I came to Overeaters Anonymous at the beginning of 2014, my life was out of control, and completely unmanageable. I could not stop bingeing on a daily basis. I felt tremendous fear, shame, guilt, and rock bottom self esteem. I isolated myself from others. I was suicidal. I weighed three hundred and thirty five pounds. I was dying. I was experiencing so much pain and suffering, I wanted to die.
Since coming to Overeaters Anonymous, I accept that I am powerless over food and over life in general. I pray each morning, and ask God as I understand Him, to give me the gift of abstinence today. I remain open to receiving this miraculous gift that my Creator wants to give to me. Each night I thank Him for the abstinence I’ve received today, and for all that He’s given me. Through the day, I work the twelve steps and twelve traditions to the best of my ability, go to meetings, follow a meal plan, follow an action plan, read the literature, reach out to others in the program, stay open to what others have to teach me, meditate, exercise, do self care, do service work, and share with others what I’ve been so generously given. I recognize today the purpose of my life is to do God’s Will. Being abstinent is God’s Will for me. God loves and cares for me, and He wants nothing but the best for me.
Abstinence is continuing to bring me health, happiness, peace, and freedom consistently. These abstinent days are the best days of my life! I’m so grateful God brought me to Overeaters Anonymous. It completely changed my life for the better. I’ve been given an amazing life! I am able to feel all of my feelings without wanting to numb them, and I’m generally free of craving and compulsion.
By the Grace of God, I’ve received close to five years of abstinence since coming to Overeaters Anonymous, and also by the Grace of God, I’ve received maintenance of a one hundred and thirty six pound healthy weight release for more than three and half years, one day at a time. I give all the credit to my Higher Power, because I know that I cannot do this. In the past, I lost weight a number of times, but never maintained the weight release. God does for me what I cannot do for myself.
It should be noted that this program is by donation only. If you’re broke like I was when I first came to Overeaters Anonymous, don’t worry about donating anything.
Also, it should be noted that Overeaters Anonymous is not just for people who are overweight, but also for people who suffer with anorexia, bulimia, and any other type of eating disorder.
It is my sincere hope that those who need Overeaters Anonymous will gain hope and strength from this true story, go to Overeaters Anonymous, and receive the help they so desperately need. For a meeting near you, go online to oa.org.
Did you know that P-Patch Community Gardens not only provide space for people to grow their own food but also grow food to share with food banks and feeding programs across the city?
In 2018, P-Patch gardeners donated 34,163 pounds (more than 17 tons) of fresh organic produce to more than 30 food banks, meal programs, and housing programs throughout Seattle.
These food donations came from our Giving Garden program, which is comprised of P-Patch plots specifically dedicated to growing food for donation. Individual gardeners also supplement these donations with food from their own individual plots. In fact, nearly one-third of the total food donations this year came from individual P-Patch plots.
In 2018, 54 P-Patch gardens participated in the P-Patch Giving Garden program. These gardens are stewarded by P-Patch garden volunteers who also handle the delivery of fresh produce over the growing season.
We would like to extend an enormous thank you to the P-Patch gardeners that generously donated their time, labor, and produce to help their neighbors who are struggling to feed themselves and their families!
You can find more information about the P-Patch Giving Garden program on our website.
Academic researchers to join conversation as workers speak out about need for a statewide secure scheduling law in Washington
The holiday season is the busiest time of year for retail & food workers. And new data underscores how service workers in our state struggle year round to secure the balanced, flexible schedules they need to make the rent, care for their families, and live their lives.
Join us for this special event to learn from top academic researchers about the magnitude of scheduling issues in Washington State, then hear food & retail workers speak out about their own scheduling nightmares and call for the state legislature to pass a statewide secure scheduling law.
Who: Food & retail workers from across Washington, joined by top academic researchers and other supporters
What: Present data & share experiences about unstable & unpredictable work schedules in the service industry, and call for change
When: 1:00pm sharp, Wednesday, December 19, 2018
Where: Working Washington offices, in the shadow of the Space Needle at 116 Warren Ave N, Seattle, WA 98109. (Note: if you’ve been to our Columbia Street office before: we moved last month!). Space is limited — RSVP here to reserve a spot in person or to join the livestream.
Two of the nation’s top academic researchers on work schedules looked at data provided by several thousand workers from large chains in Washington State (excluding Seattle) and published a comprehensive new report titled Working in the Service Sector in Washington State which shows that:
- More than half of people working working for large food and retail chains in Washington have variable or rotating schedules, with a 31% variation between weeks with the most hours and weeks with the fewest hours.
- Almost four in ten worked a clopen in the last month (a closing shift one night followed by an opening shift the next morning), and 21% worked on-call.
- About 70% of part-time workers want to work more hours.
- A quarter of workers get less than week’s notice of their schedules; seven in ten struggle with their caregiving responsibilities because of their schedules
- And more…
Inspired by the success of Seattle’s 2016 secure scheduling law, food and retail workers across the state will be pushing to make secure scheduling a top priority in the state legislature next year. Similar laws have also been passed in San Francisco, New York City, Oregon, Philadelphia, and other jurisdictions over the last few years.
If you wonder why people keep a safe distance during these festive occasions, it might be because of your bad breath. Some of the traditional dishes and beverages America enjoys at family gatherings and office parties are the main culprits.
Dr. Harold Katz (www.therabreath.com), developer of the TheraBreath line of oral products and widely recognized as “America’s Bad Breath Doctor” says there are certain holiday foods to avoid – if you don’t want to be avoided.
“Some of the most popular holiday foods can really stink up your mouth, which is especially lethal at a loud gathering when you have to lean in close to have conversations,” says Dr. Katz, who is also a dentist and bacteriologist. Bad breath bacteria react immediately to changes in the oral environment and unfortunately many Holiday foods provide the fuel which they convert into Volatile Sulfur Compounds, including Hydrogen Sulfide (the rotten egg smell).
Starbucks officially completed its transition to only serve chicken and turkey raised without the use of antibiotics in all of its U.S. company-operated stores, two years ahead of its goal. Starbucks serves more than 14 million customers a day and U.S. PIRG applauds the breakfast and coffee mogul for using its purchasing power to protect public health.
“Whether you visit Starbucks for your morning coffee or as your lunch destination, their commitment to only serve poultry raised without antibiotics helps shape a future where antibiotics remain effective for treating sick people and animals,” said Elise Orlick, WashPIRG Foundation Director.
This year, Starbucks received a “D” on a national scorecard written by U.S. PIRG Education Fund and other organizations titled the Chain Reaction Report, which grades top U.S. fast food and fast casual chains on their antibiotics policies. The company committed to no longer source poultry raised with routine antibiotic use in 2017, but failed to report on progress toward implementing that goal and did not return this year’s survey, so it was downgraded from the previous year. This public announcement that the company fulfilled its commitment shows that Starbucks has made good on its promise to cut antibiotic use.
Starbucks originally sought to eliminate the use of medically important antibiotics for disease prevention within the company’s poultry supply chain, but the coffee icon has exceeded that goal by working with suppliers to source poultry raised without any antibiotic use. Starbucks joins the ranks of other top fast food companies like Chick-Fil-A and KFC who have committed to only serve meat raised without overusing antibiotics.
“Companies, like Starbucks, with tremendous purchasing power are recognizing their ability to protect public health and shape the market,” said Orlick. “We are thrilled to see Starbucks through on its antibiotics commitment and urge other restaurants that lag behind like Olive Garden to make the switch.”
It is estimated that in in the United States, 70 percent of medically important antibiotics are sold for use in meat production, and they’re often given to animals that aren’t sick. Health experts, including the World Health Organization and American Academy of Pediatrics, warn that overusing antibiotics to produce meat contributes to the rise and spread of antibiotic resistant bacteria.