2016 ANNUAL REPORT

We’re growing communities of healthy eaters — and it starts with teaching

young people how to cook.

THE MISSION OF THE SYLVIA CENTER is to inspire young people and their families to establish independent healthy eating habits — so that they may lead healthy and productive lives. Through our programs, participants learn what fresh food is, how delicious it tastes, and how to prepare nutritious meals on a daily basis. By gaining the skills, knowledge, and capacity to cook and eat balanced meals, our participants develop a positive relationship with food and are less likely to experience diet-related health problems throughout their lives. Our students become champions for healthy food in their communities.

2 MISSION

Teen Apprentice instructor with summer camp students in the Williamsburg Community Center, Brooklyn.

ON THE COVER | CLOCKWISE FROM TOP LEFT: A Healthy Food for All family class participant sautéing vegetables in Hudson, a Fresh Food program student with squash risotto at Katchkie Farm, a youth summer camper with whole wheat pancakes in Brooklyn, and a Grand Street teen student making black bean salsa in the Great Performances learning kitchen.

Some kids didn’t even know what zucchini was and said they didn’t like it from the start... then once we cooked it, they started smelling it and then they tasted it and they loved it.”

- Tabatha, Teen Apprentice in the Bronx

Liz Neumark Founder and Board Chair

Anna Hammond Executive Director

WELCOME 3

Dear Friends,

The Sylvia Center aims to transform communities today and tomorrow.

We help youth and families in underserved neighborhoods build lifelong healthy habits through cooking together and sharing food. Health, confidence, community, and yes, happiness are the proof of our success.

From the beginning, we sought to address issues in children’s health by providing hands-on experiences with growing and cooking fresh food. In 2007, our first year, 200 children visited The Sylvia Center’s learning garden at Katchkie Farm. In 2016, our programs served over 4,000 students in community centers and schools throughout New York City and Columbia County, helping young people and their families learn to cook.

Over the past decade, The Sylvia Center has taught healthy cooking to nearly 20,000 students, and has trained hundreds of teens and young adults who are in turn inspiring their peers and becoming leaders in their own communities.

We are so proud of our students’ achievements, and humbled by the lessons they’ve taught us: about the power of cooking to unleash one’s own potential, build community, connect families, and transform lives.

In the next ten years, with the support of our collaborative partners, we are committed to expanding our programs and deepening our impact, guided by the vision that all young people — our future leaders — deserve to lead healthy, happy lives filled with possibilities.

We could not do all of this without the generosity, commitment, and enthusiasm of our donors, Board of Directors, volunteers, and staff. Thank you so much for your support!

WHAT WE DOThe Sylvia Center’s programs teach children and youth to take control of their diets. Through hands-on learning, our students learn to try new foods, increase knowledge of nutrition and culinary skills, and most importantly, build confidence in preparing and eating healthy meals.

We focus on teaching cooking in underserved communities. Why? Because for young people and families who are on a budget and want to eat healthy food on a regular basis, there’s only one way to do it: learn to cook.

To increase our impact and ensure sustainability, we train community partners to implement healthy cooking programs. Through intensive training and coaching, our partners learn to teach our curriculum, develop classroom and program management capacity, and instill healthy eating habits in their surrounding communities.

Grand Street and Questar students cooking together at Great Performances’ learning kitchen.

4 WHAT WE DO

WHAT WE DO AND WHY• Build confidence through cooking. Kids and teens

gain confidence in knowing they can do something that’s good for them and their families.

• Inspire young people to eat well. Our classes show that it IS possible to eat fresh, healthy food on a budget.

• Fight the epidemic of childhood obesity. The more time people spend cooking food at home, the less likely they are to be overweight or obese.

• Build lifelong healthy habits. We expand young people’s willingness to try new foods and encourage them to take their new skills home.

• Teach teamwork and problem solving. Young people learn to work together toward the common goal of making healthy, delicious meals.

Youth students in the Cooks for Health program talk about autumn produce at Riis Settlement in Long Island City, Queens.

OUR IMPACTCooks for Health program impact:

80%of students graduate

100%of graduates increase their vegetable consumption and

improve their diet

66%achieve significant

improvement in self-efficacy in the kitchen

Student slices fresh mozzarella for caprese salad in a summer camp class in the Bronx.

WHAT WE DO 5

• The Sylvia Center (TSC) at Katchkie Farm is founded by Liz Neumark and Chaim Wachsberger in memory of their daughter Sylvia. 200 children visit.

2007

OUR HISTORY

2008 • TSC's one-time afterschool classes begin in NYC.

IMPACTCity

73Farm

590 Total

663students served

2009 • TSC begins offering youth programs at 2 NYC public schools.

• The farm hosts 30 full-day Fresh Food programs.

City

817Farm

855Total

1,672IMPACT students served

2010 • In partnership with Rachael Ray’s Yum-o! Organization and The Mayor’s Fund to Advance New York City, our youth program is piloted in New York City Housing Authority (NYCHA) community centers.

• One-time classes become a 6-week course for every student.

City

629Farm

669Total

1,298IMPACT students served

2011 • NYC programs shift completely to serve children in the communities where they live, based in NYCHA community centers in Harlem, Brooklyn, Manhattan, and the Bronx. Two teen programs are piloted: NYCHA teen program at Drew Hamilton Community Center and a program for pregnant teens at Inwood House.

City

758Farm

630Total

1,388IMPACT students served

• In NYC, TSC pilots Cooking Together family program.2012City

865Farm

842Total

1,707IMPACT students served

6 OUR HISTORY

2013 • In NYC, as NYCHA transitions community center management, TSC establishes new partnerships with Grand Street Settlement, Harlem Children’s Zone, St. Nick’s Alliance, Graham Wyndham, and Green City Force.

• Upstate, in-school multi-week Seed to Plate program is piloted in Columbia County.

City

1,170 Farm

1,089 Total

2,259IMPACT students served

2014 • In NYC, youth, teen, and family classes are offered at 6 NYCHA sites, 5 days a week.

• Upstate, Seed to Plate program expands to 3 sites.

City

1,100 Farm

1,400 Total

2,500IMPACT students served

2015 • In NYC, TSC programs expand to 10 sites, serving all 5 boroughs. TSC partners with ExpandED Schools in a new Teen Apprenticeship to train 25 high school students to teach healthy cooking to day campers in the Bronx.

• Upstate, Seed to Plate expands to 6 program cycles, and the farm hosts 48 full-day Fresh Food programs.

City

2,040 Farm

1,494Total

3,534IMPACT students served

2016 • In NYC, the Teen Apprenticeship expands to two cohorts, in Brooklyn and the Bronx.

• Upstate, with funding from Berkshire Taconic Community Foundation, TSC launches Healthy Food for All, a multi-week healthy cooking and fresh food distribution program in Hudson after-school programs.

City

2,324 Farm

1,694Total

4,018IMPACT students served

TOTAL CUMULATIVE IMPACT SINCE 2007 19,239 students

served

OUR HISTORY 7

8 NEW YORK CITY PROGRAMS

NEW YORK CITY PROGRAMSIn 2016, our New York City programs provided classes for over 2,300 youth, teen, and family participants across the five boroughs. We also continued long-standing partnership programs with Green City Force, GrowNYC, and NYU Langone Medical Center.

TSC’s direct service programs in New York City take place primarily during after-school hours, and are implemented in three strategic formats:

• We provide direct service cooking programs in high need communities, through the Cooks for Health program in New York City Housing Authority Community Centers. Classes are for youth, teens and families, are led by trained chef instructors, and have a student-to-teacher ratio of 5:1. In class, students learn basic cooking skills and the principles of healthy eating through hands-on experiences with fresh, whole foods.

• We train and mentor teens so they can become teachers and healthy food advocates in their own communities, through our Teen Apprenticeship in partnership with ExpandED Schools and with the support of the Pinkerton Foundation.

• We train educators and like-minded organizations to implement our curriculum on their own — through an intensive Train the Trainer program that equips and coaches others to teach TSC’s curriculum to their constituents, using program toolkits and hands-on lessons.

Cooking class has gotten me to eat so many new vegetables. I love coming to class because the Chef always encourages me to try everything we make.”

-Jasmin Cooks for Health

youth participant

Youth students in the Cooks for Health program making ginger date muffins at the Williamsburg Community Center in Brooklyn.

NEW YORK CITY PROGRAMS 9

Green City Force Farm Food Educator trainees preparing “iron chef” entries for their final week of class in Brooklyn.

2016 NYC PROGRAM HIGHLIGHTS• In 2016, 870 students completed the 6-week

Cooks for Health course in ten Community Centers across the five boroughs.

• In the spring of 2016, 50 Teen Apprentices from the Bronx and Brooklyn transformed from inexperienced culinary students to knowledgeable, confident teachers, and in the summer, 26 apprentices went on to teach healthy cooking to over 600 summer campers.

• Thanks to a grant from ALLINBKLYN, we established a new Cooks for Health residency at the Boulevard Community Center in East New York, Brooklyn.

• Longtime corporate partner FOODMatch continued its support underwriting the Teen Cooks for Health program at Grand Street Settlement on the Lower East Side, providing ingredients and cooking with the teens in several classes, and welcoming the group for a tour and tasting at FOODMatch’s NYC headquarters to learn about olive curing, importing, and professional opportunities in the food world.

• TSC celebrated World Food Day with the support of new corporate partner Rabobank, which sponsored our Cooks for Health classes for the week of October 16th.

• In spring 2016, TSC provided a Train the Trainer course to our long-time community partner St. Nick’s Alliance.

• We continued our fruitful collaboration with Green City Force, a service corps organization that works with young adult NYCHA residents to prepare them for careers in clean energy and sustainable agriculture. 24 GCF service members completed TSC’s 8-week training course to become Farm Food Educators at urban farms on NYCHA properties in Brooklyn and Harlem.

• Through our longtime partnership with GrowNYC’s Seed to Plate program, TSC taught healthy cooking classes to 760 5th graders in Harlem and the Bronx.

• NYU Langone Medical Center partnered with TSC for another year of specialized monthly cooking classes for pediatric rehabilitation patients and celiac patients, with a focus on healthy meals, easy snacks, and healthy gluten-free foods.

COOKS FOR HEALTH PROGRAM SITE PARTNERS IN 2016Children's Village at Drew Hamilton Community Center, West Harlem

Graham Windham at the Manhattanville Community Center, West Harlem

Grand Street Settlement at the Grand Street Community Center, Lower East Side

Eastside Settlement at the Mitchel Community Center, Mott Haven, Bronx

Kipp’s Bay Boys & Girls Club at the Throg’s Neck Community Center, Throgg’s Neck, Bronx

Good Shepherd at the Red Hook Miccio Community Center, Red Hook, Brooklyn

Grand Street Settlement at the Williamsburg Community Center, Bushwick, Brooklyn

CAMBA at the Boulevard Community Center, East New York, Brooklyn

Riis Settlement at Riis Settlement Community Center, Long Island City, Queens

United Activities Unlimited at West Brighton Community Center, West Brighton, Staten Island

10 NEW YORK CITY PROGRAMS

TEEN APPRENTICESHIP

2016 marked the second year of our Teen Apprenticeship program in collaboration with ExpandED Schools, and our Apprentices again exceeded every expectation this year. Through a sixty-hour training program, 50 teens (age 16-18) in Brooklyn and the Bronx acquired a strong foundation in culinary arts, skill sharing, and job readiness. Through the winter months, students spent class time in professional grade kitchens learning food safety, how to follow and adjust recipes, and kitchen etiquette. In the spring, they used their new culinary skills and the guidance of their Chef Instructors to create a simplified curriculum that they then practiced teaching to each other. After the peer teaching phase, students went out in groups with mentors to practice teaching lessons to youth in after-school programs at local community centers. By the summer, all graduating Apprentices were ready to take on leadership roles in paid internships teaching cooking classes to day campers in NYC community centers.

According to our Apprentices, many of their young campers were initially hesitant to try new fruits and vegetables, but they became more willing to try new foods as the summer progressed. By the end of the summer, the campers were asking for second and third helpings and were excited to take class recipes home to their families.

For the Apprentices themselves, the program’s impact is obvious and deep: they are excited about food in a new way, and have changed their overall feelings towards food. They have changed their eating habits both at home and when eating out. They are discussing food with their friends and are becoming aware of the importance of food in their lives. And some have set new goals for themselves to continue to college or pursue culinary arts careers.

Summer campers and their Teen Apprentice instructors made caprese salad and whole wheat pancakes with fruit compote at the Williamsburg Community Center in Brooklyn.

Chef Claus Meyer, a founder of New Nordic Cuisine, taught a Master Class on healthy salads and seasonal soups for Teen Apprentices in the Bronx.

NEW YORK CITY PROGRAMS 11

2016 TEEN CULINARY APPRENTICESHIP PROGRAM PARTNERSExpandED Schools

The Pinkerton Foundation

Bushwick Leaders’ High School for Academic Excellence

Green School: An Academy for Environmental Careers

Bronx Bridges High School

Comprehensive Model School Project, MS/HS 327

Good Shepherd Services

Grand Street Settlement

School for Tourism and Hospitality High School

University Heights High School

East Side Settlement Houses

New Settlement

St. Nick’s Alliance

Students in the Teen Apprenticeship program in the Bronx learned to make gnocchi with Chef Michael White of Altamarea Group.

Teen Apprentices in Brooklyn practice egg skills during their spring training program.

Before, I used to buy and eat a lot of fast food and junk food. Now I stick to healthier foods — it feels better. I feel healthier.”

- Mariama, Teen Apprentice in the Bronx

UPSTATE PROGRAMSThe Sylvia Center’s programs in Columbia County engage youth in every step of the story of food from seed to plate, so they experience the joys of growing, preparing, and sharing fresh food together. The Sylvia Center at Katchkie Farm’s on-farm and community-based programs in Columbia County served nearly 1,700 youth, teens, adults, families, and community members in 2016. 91% of participants came from Columbia County, and 9% from neighboring counties and the New York City metro region.

Full-day Fresh Food Comes from the Farm programs at Katchkie Farm start with a sensory tour of the Learning Garden. Students are encouraged to touch, smell, and taste from among the over 200 varieties of edible vegetables, fruits, herbs and flowers. Later, students dig, weed and harvest before moving to the outdoor kitchen to chop, mix, cook, and eat a healthy, delicious group lunch while talking about what they have learned and enjoying each other’s company. They get to enjoy a beautiful day in nature, a delicious meal they’ve prepared themselves, collaboration, and new friendships.

YOUTH AND SCHOOL GROUPS PARTICIPATING IN FRESH FOOD COMES FROM THE FARM PROGRAMS IN 2016Albany YMCA - Arbor Hill

Albany YMCA - Griffen

Albany YMCA - Philip Schuyler

Albany YMCA - Sheridan Prep

Bethlehem Preschool

Cahill Elementary

Catskill Middle School

Chatham Elementary School

Chatham Middle School Honor Society

COARC

Germantown Afterschool Program

Germantown Garden Club

Germantown Second Grade

Ghent Summer Recreation Program

Girl Scouts - Adamo

Girl Scouts - Regional Program

Greenport Summer Recreation Program

Heschel

Hillsdale Summer Recreational Program

Ichabod Crane Elementary School

John L. Edwards Elementary

Knickerbacker Middle School

Live Serve Youth

M.C. Smith Intermediate School

Northeast Community Center

Oakdale Summer Recreation Program

Parker School

Perfect Ten

Private Group - Hila

Questar

Red Hook Residential Center

Salvation Army

Trinity Alliance & Albany Med College

Son and father sautéing vegetables for a frittata in the Healthy Food for All Family Class in Hudson.

When my mom has a day off, I want to cook this dinner for her.” - Shania, age 8, Fresh Food program participant

12 UPSTATE PROGRAMS

The Healthy Food for All (HFFA) program, a five-year project launched in 2016 with support from the Columbia County Healthy Food for All initiative, a fund of Berkshire Taconic Community Foundation, is working to improve the health of low-income children and their families throughout Columbia County while strengthening the County’s local food system. Piloted in the Hudson City School District in fall 2016, the program provides the 6-week Cooks for Health course along with weekly Fresh Food Shares for youth, teen and family participants, enabling them to learn all they need to prepare meals at home and how to find affordable, fresh ingredients. Classes take place in Hudson after-school programs and community-based sites including kitchen classroom space donated by Valley Variety and Etsy in Hudson. Fresh Food Shares are comprised of locally grown and sourced ingredients provided by farms and distributors in the County. At the end of each class, participants take home Shares consisting of either an extra portion of the recipes made in class (in Youth classes) or a selection of fresh and seasonal produce to cook with at home (in Teen and Family classes).

Sebastian comes home from class and tells me how it’s important to try everything he makes.”

- Michele, parent of youth participant in the HFFA program

UPSTATE PROGRAMS 13

Students in the Fresh Food program harvest broccoli from the Learning Garden to cook for lunch in the open air kitchen at Katchkie Farm.

2016 PARTNERS AND COLLABORATORS IN COLUMBIA COUNTY AND THE UPPER HUDSON VALLEYChatham Co-op

Culinary Institute of America

Dartmouth College

Farm Based Education Network & Edible Schoolyard Project

Field Goods

Ginsberg’s Foods

Honest Weight Food Co-op

HOST (Hudson Out of School Time)

Hudson Bluehawk Nation After School Program

Hudson Promise Neighborhoods

Hudson River Sampler

Hudson Youth Center

OMI International Arts Center

Long Table Harvest

Questar III BOCES

Roxbury Farm

Sage College

Teachers Resource Center of the Capital District

Teaching the Hudson Valley Summer Institute

Valley Variety

2016 UPSTATE PROGRAM HIGHLIGHTS• The Healthy Food for All program launched in the

Hudson City School District in fall 2016, reaching 90 participants by December and a total of 240 participants by the end of the school year in June 2017.

• 1,164 students participated in 44 Fresh Food Comes from the Farm programs in 2016.

• Through the Skills for Life program we worked with a group of high school students from Questar BOCES III vocational program to provide five full program days throughout the school year, including fall and spring Fresh Food programs, a collaborative cooking class with the Cooks for Health Teen program at Grand Street Settlement in NYC, and work-based learning experiences at the Farm to Table Dinner.

• We taught six-week Seed to Plate programs in the spring at four sites in Hudson and Germantown (this program was phased out over the summer in order to launch the Healthy Food for All program in the fall).

• We led three professional development workshops during the growing season to provide 78 educators, medical students, and community members with the tools to integrate farm and food-based education into different learning environments.

• For the second year, we offered transportation scholarships to support the participation of 557 youth in Fresh Food programs. To date, 921 students have been able to visit the farm as a result of these scholarships and we plan to continue offering them in the future.

• Thanks to the skilled cultivation of our farm-based staff, the Learning Garden proved to be an exceptional classroom again in 2016, hosting more than 200 different varieties of vegetables, fruits, culinary herbs, and edible flowers.

• In the garden and during community-based programs, our dedicated group of volunteers donated over 300 hours of their time in 2016.

• We cultivated increasing interest and volunteer support for our programs through the Spring Volunteer Kickoff Day in June and Sukkot Harvest Celebration in October.

I’ve always eaten healthy but I never knew how to cook with any of it. I realized all of my knowledge like what the vegetables were called, the nutritional value of them, didn’t matter unless I can cook with them.”

- Alicia teen participant

in the HFFA program

14 UPSTATE PROGRAMS

UPSTATE PROGRAMS 15

INTERNS AND VOLUNTEERSIn an effort to train advocates, teachers, and future leaders, TSC hosts and mentors interns from several institutions in New York City and the Upper Hudson Valley, including the Culinary Institute of America, Sage College, the Partners for Change Fellowship of the Colin Powell School for Civic and Global Leadership at City College CUNY, and Prep for Prep. TSC interns learn about every facet of a growing nonprofit, gain experience teaching and working at the community level, and develop mentoring relationships with our senior staff.

Additionally, our programs would not be possible without the amazing volunteers who contribute time and energy to our major events, including the staff of Great Performances. We thank you for your hard work, good cheer, and dedication.

Wouldn’t it be interesting if we were all a family, the three of us, sitting down to eat together?”

- Nasiyah, youth participant in the HFFA program

The Great Performances, Katchkie Farm, and Sylvia Center volunteer team at the 9th Annual Farm to Table Dinner in July 2016.

16 EVENTS

The 9th annual Farm to Table Benefit Dinner, hosted by Great Performances on July 23rd at Katchkie Farm, raised over $130,000 to support TSC’s farm and community-based programs in Columbia County. Over 300 guests gathered in the fields of Katchkie Farm in Kinderhook, NY, for cocktails, tours of the Learning Garden, dinner, silent auction, and Fund a Need.

At the 2016 Farm to Table dinner, guests got to experience the full beauty and drama of the Hudson Valley’s microclimates — from blazing sunshine to a surprise thunderstorm, to a stunning golden sunset offset by a double rainbow.

EVENTS

EVENTS 17

The 2016 Art of Cooking gala took place on November 2nd at Bohemian National Hall, raising over $500,000 to support TSC’s programs in New York City. Over 240 supporters gathered to celebrate our students and hear from Honorees Michael Pollack and Barbara Marcus and their family, along with Andrea Mata of the New York City Housing Authority.

At the Art of Cooking gala, Teen Apprenticeship and Green City Force graduates served hors d’oeuvres inspired by family recipes they developed themselves; and Chef Michael White of Altamarea curated the dinner menu in collaboration with the Great Performances culinary team.

Try and experience new things; you never know where they’ll take you.”

- Henry Apprenticeship

graduate speaking at the Art of Cooking gala

about his adventures in the program

18 MOVING INTO 2017

NEW YORK CITY PROGRAMS• The Sylvia Center is providing programs to over 3,000

participants in New York City, through Cooks for Health, the Teen Apprenticeship, and other programs in the five boroughs.

• TSC’s Teen Apprenticeship program is training student cohorts in Brooklyn and the Bronx again, with expanded Teen Mentor roles for prior year graduates who are supporting and coaching new apprentices in the exciting and challenging transformation from student to teacher.

• TSC is relaunching Train the Trainer as a six-week course followed by coaching and program mentoring for organizations as they launch their own healthy cooking programs. Two organizations are already on board to participate in 2017: Good Shepherd Services and CAMBA.

• TSC is partnering for a third year with Green City Force to provide an 8-week targeted Farm Food Educator training to a cohort of 12 service corps members who will lead healthy cooking demos at NYCHA’s urban farms and then train 24 fellow GCF members in what they have learned.

Youth students in the Cooks for Health program at the West Brighton Community Center in Staten Island.

I think it’s really great that we didn’t have to put sugar in the smoothie because the banana and pineapple gave it a natural sweetness and I like how that sweetness tastes better. “

-Tina Cooks for Health

youth participant

My mom asked how I learned how to make that? I said, ‘My job’.”

- AshleyTeen Apprentice

in Brooklyn

MOVING INTO 2017

UPSTATE PROGRAMS• With the completion of year one of the Healthy Food

for All program, in year two we will continue to teach Family and Teen classes in the Hudson City School District while expanding through a pilot program in the Germantown School District. The goal of the 5-year HFFA initiative is to pilot healthy cooking programs in all six school districts in Columbia County.

• In the 2017 growing season, we plan to provide 50 Fresh Food Comes from the Farm programs to 1,250 individuals.

• We are continuing to provide transportation scholarships to support participants in the Fresh Food Comes from the Farm program.

Fresh Food program students imagine themselves as seeds growing into plants inside the greenhouses at Katchkie Farm.

MOVING INTO 2017 19

Teen students prep root vegetables in the Healthy Food for All program in Hudson.

20 OUR SUPPORTERS

$50,000 +Berkshire Taconic

Community FoundationExpandED SchoolsGreat PerformancesThe Pinkerton Foundation

$25,000 - $49,999Cynthia and David EdelsonTrudy Elbaum Gottesman and

Robert GottesmanBarbara Marcus and

Michael PollackPenguin Random House LLCNancy and Fred PosesSilverweed Foundation

$10,000 - $24,999Anonymous (2)Bloomberg L.P.Bloomberg PhilanthropiesBNY Mellon Corporation’s

Community PartnershipBrooklyn Community FoundationBruce Gendelman

Insurance ServicesFOODMatchPhil and Chantal MeldrumLizbeth Neumark and

Chaim WachsbergerAnne F. PollackRandom House Children’s BooksThe Solomon Wilson

Family FoundationPierre Weber, LVEB LLC

$5,000 - $9,999Jody and John ArnholdBrooklyn Roasting CompanyCitiAlisa and Daniel DoctoroffJudith R. and Alan H. FishmanCarol GellosDorian Goldman and

Marvin IsraelowSigrid GraySteven Harris and

Lucien Rees-RobertsJonathan Israel and

Ronit MuszkatblitKinderhook Partners LLCJennifer KurlandScott Millstein and Jae LeeJanet Montag

Rabobank InternationalHeidi and Richard RiegerThe Russell Berrie FoundationTracy Chutorian Semler and

Eric SemlerWendy and Stephen SiegelLise and Jeffrey WilksFrances Winston and Jack Levy

$2,500 - $4,999Lori and Harley BassmanMark ChaikowskiJoel and Ulrika CitronTara and Joseph GendelmanGoldman-Sonnenfeldt

Foundation, IncJacob GoodmanSteven B. and Elizabeth

S. GruberHudson River Bank and

Trust Co FoundationJenny Sharfstein Kane and

Andrew KaneLois Kohn-Claar and Gary ClaarDavid and E. Stacy KramerE. Sherrell Andrews and

Robert KuhbachRobert Labbancz and

Eugenia UlasewiczStacey and Curtis LanePeter and Louise MenschLori and David MooreNational Mah Jongg League

Foundation, Inc.Michelle Ores and

Charles SchorinAbigail Pogrebin and

David ShapiroJill and Mark RacheskyBeth Rustin and Lee StettnerArthur and Rebecca SambergJohn Turner and

Constance L. SargentMindy Schneider and

Michael LesserEmily and Steven SteinmanDavid J. and Dianne B. SternTackel-Raven Family FoundationPeggy and David TannerErica and Steven TishmanDaniel and Amy WeissDaryl Wickstrom and

Steve CunninghamLinda and Richard WillettVivian and James Zelter

$1,000 - $2,499David AdlerArk Restaurants CorpStephanie AsticCarole Balin and

Michael GertzmanMario Batali and Susan CahnVirginia Bayer and Robert HirtBetsy Jacobs Berliner

and David BerlinerMyra BiblowitCabot Creamery Co-operativeCapital OneKang and Shannon ChangCitrin Cooperman & CompanyEllen and Casey CogutLynn ColeCongregation Rodeph SholomJoel and Christine CoopermanShawn and Bill CrowleyRonnie DavisCharlie DeullThe Estate of Mary

Lou ChaikowskiAmy and Roger FaxonJeremy FieldingJohn Flippen and

Christopher SwopeLuca Fontana and

Barbara GalbiatiFelicia FrazierPaul and Tracey FreemanFreshDirectJane FriedmanThe Gilbert Rivera

Charitable FoundationJanet and Howard GinsburgEve Goldberg and Neil WallinGoogle IncTiffany Hall and John RheaJean HamiltonRose HarveyCheryl HensonRachel Neumark and

Jonathan HerlandsLara and Douglas HoltzRobert Ireland Jr.Beth Jacobs and Dr.

Keith GottesdienerBrett KeithJohn KnightJoseph and Valery LevySherri Marton and

Robert AndersonRenato MatosLynnette and Kevin McCollumSeth MerrinBella MeyerAmy Todd Middleton

and Curt MiddletonLaura S. and Michael B. MillerMichael Muzyk and Teresa

Chaisson MuzykSusan and Harry NewtonWendy NickersonLinda and Jack PelaccioThe Purjes FoundationJoseph RavitchCatherine RoccoMara and Ricky SandlerAnn and Richard SarnoffEwi and Jake ShafranMelissa Kasper ShapiroJill and Howard SharfsteinMiranda and Andrew ShearNina and Rudd SimmonsDebbie and David SternMiriam and Carl SternMichael StillmanSysco

The Whispering Bells FoundationAmy Berlin and Ivan J. WolpertBonnie Yochelson and

Paul ShechtmanYou Order We Serve You Corp.

$500 - $999AnonymousCourtney Archer-BuckmireMr. and Mrs. Paul D. BarnettDidi and David BarrettJudy BassConstance BeatBedlam Entertainment, IncAlexander Bernstein and

Elizabeth VelazquezJamie BernsteinRaquel BierzwinskyDick and Nardyne CattaniWanda Chin and

Michael DanowskiGrowNYCCathy CramerLinda and Ronald F. DaitzDiane and Steven EidmanDawn FratangeloConi FrezzoNansi Friedman and

Steve PearlmanJudith Fryer and Daniel BiggsDebbie and Ralph GardnerBrett and Eve GoldbergLaurie and Jeffrey GoldbergerGreen Mountain EnergyAlice and Steven GreenwaldHarriet and Leonard HoltzAlice Kang and Ohsang KwonJoan and Henry KazerAnna Kovel and Greg

MerryweatherSylvia J. Lavietes and

Harri V. TarantoLaurence LesserMartha McMaster and

Sheldon EvansSandi MendelsonJeremy Merrin and Linda BlumDodi Meyer and Stephen HeimPatti MittelmanTony MuoserOlesky Family FoundationOrentreich Family FoundationCarlos Ortiz and Joel PotterPaula PerlisMimi and Lorin ReisnerAnita SabatinoAmanda and Michael SalzhauerAnne SchwartzBetsy and Al ScottAmy SedlakRichard and Ann SeltzerMatt and Jessie SheehanMitchell D. and Beth Ann SilberAmi Solomon and

Howard KaplanSt. Nick’s AllianceJane StartzStewart’s FoundationStuart S. Applebaum

Giving FoundationShelly TaggarJaci UpdikeIlene WachsKrystle WatlerMichael Wein and

Arielle Solow WeinAdrienne and Ira WincottWSP Parsons Brinckerhoff

Foundation, IncJennifer Zabinski

OUR SUPPORTERSThe Sylvia Center gratefully acknowledges the following individuals, foundations, corporations and organizations for their generous support in 2016. Thank you!

This roster was prepared with great care, but if any errors or omissions have occurred, please accept our apologies and contact Erika Lesser, Development Director, at (212) 337-6066 or erika.lesser@sylviacenter.org.

$250 - $499Linda Jean AbbeyRob ArangoWilliam ArangoPeter AschkenasyMichele AteyehCelia BaldwinSusan Ball and John BrighamTia BertolottiAmy and Mark BlumkinAnne and James BodnarNatasha BouknightVictoria CerulloShelley ClarkBob CohenWarren and Lenny CollinsJames Croghan and

Louis HedgecockJess DannhauserJoan DavidsonDenise DeGennaroRichard DeHaanJulia Dobtsis and Tomer PeriWhitney and Peter DonhauserViolet EaganAnne Ebersman and

Dan CaligorMeng FangJudith and Walter FlamenbaumFleursbellaPaula L. and Philip A. FormanSarah FrankFriends of Daniel O’DonnellBenjamin GiardulloAmy Glosser and John LieberPaul Glovinsky and

Maureen McNeilGoldman Sachs & Co.Lisa and David GoldsmithMaximo GomezKatie GwathmeyIda Brocato HancockJohn HannamWendy Hattler-DessyNicholas Haylett and

Timothy HusbandKathryn and Vincent G. HeintzHudson Valley Agri-Business

Development Corp.Meredith KaneAmy Kaufman and Robert BoydAmy KimDoe Hee KimApril KlausnerKatherine KolbertHendrik KranenburgJeff KrasnerCarole and Frank LalliDespina LeandrouEun LeeErika LesserSally and Stuart LesserJaneen LevyBeth Linskey and

Charlie BrennanMichael Arthur Marriott

and Whitney de HossonRebecca MartinCamille MasseyThe National Union Bank

of KinderhookJudith NelsonKevin O’ConnerShanee PersonPrice Chopper’s Golub

FoundationEsther RaphelVickie Reznik and Joel NewtonSteve and Erica RossSaul Rothman

Martin and Billa RubensteinBette Ann Sacks and James

David Albert, MDScenic Hudson IncKyle SchanzerDara and William SchreiberEmily SchreiberPeter and Jill SharpeBruce ShenkerKatherine and Steve SollLewis SpadaAlaina Sparks and Yaron KleinRebecca SparksJanet and Gilbert SpitzerCarlos SuarezWayne Swift and Kevin JacobsMish Tworkowski and

Joseph SingerElizabeth WhiteAllison Whiting and

Fred SchroederAnna WinandLuke and Rebecca WinnJoon Yu and Easter Kim

$100 - $249AnonymousMichael and Samara AntoliniSandra AprilArt Omi IncMadeleine BarenholtzMichelle and Gary BettmanIrwin BloomEd BolandJerry BrightJoan H. and David E. BrightFrederick and Jill BuellVictoria BurkeMarysella CastilloIrene CohenJames ColvinIsabel DavisDillard, ErinMolly DinceDeborah Duke and

Steve RosenbergAugust FuerstGlossner, SeanSylvia Golbin-Goodman

and David GoodmanBecky GreenBart Gulley and Sally HelgesenMaret HalinenKatka HammondHawthorne Valley AssociationKimberly HicksJoanne HowardDiana JelinekBarbara JohnsonKristy King and Robert WalkerKristin KraskaBethanne LanteriLinda Lausell-BryantJames LieberMimi LieberSydney MarcusVesna MarincekRodolphus MayMichael MooreLinda PalladinoTom PecoraroLucy PollackViolet PollackChristine and Russell PollackErin ReeseRobair ReichensteinBonnie and Abe ReissJackie and Tim ReulingArthur and Judith RobbinsMartha Roth and William Irwin

Francesca RyanDanielle SamuelsonSean SawyerJill and Stephen SchreiberRoanna and Dr. Morris ShorofskyGeorgia Siampalioti and

Thierry TrottereauRobert SiegelEileen SolomonJoshua SolowiejczykVanessa Novack and

Andrew SprayMatthew SussmanMark SwartzLauren TregorThomas TuttleStephanie Waxman

and Gary SengerGerald and Rita WincottPhoebe Yeh

$10 - $99Susan AcuntoMaria AsteinzaPamela BadilaLarry BarlowGenna Brounstein

Theresa BulmanBrooke ConnollyErica CorbinAmanda DonikowskuAnne ElamSara HoloubekAlice KamensJoshua KaneHarry KastenbaumSandra Kingsbury and

Ted TimreckDr. and Mrs. Cavin LeemanMiranda MarcusTeresa MezaJessica PetriniTraci PotocnikTasheena PriceHaley PriebeRamona RoopnarineLauren SavageElena SheppardRuth SingerMarci SoiferAnna SusmanPerry TrethawayKrystle VenechanosKarly WentzMark Zarbailov

NEW YORK CITYAltamarea GroupBastille FlowersBlue State DigitalBrooklyn Academy of MusicBrooklyn MuseumBrooklyn Roasting CompanyCPS Events at the PlazaDelaware NorthDomenico Valentino SelectionsCindy and David EdelsonFOODMatchFresh DirectSouth Beach Wine &

Food FestivalNina FreedmanRalph Gardnergoop/Jean Godfrey-JuneGreat PerformancesHarlem Jazz EnterprisesJazz at Lincoln CenterJoto SakeKatchkie FarmKings County WinesKristy King/KAK PotteryChef Dan Kluger/Loring PlaceLoews Hotels and ResortsBarbara MarcusMaiyetMurray’s CheeseNew York Distilling CompanyNBC EntertainmentEliza OsborneParty RentalPenguin Random HousePERLA CafeMichael PollackQuality House Wines & SpiritsRandom House Children’s Books Restaurant AgernSoulCycleS’well Bottles Tory Burch

Charles Grantham WalsterScott WienerWilliam Goldberg DiamondWorkman Publishing

UPSTATEAugie TreatsThe Chatham Berry FarmBeth’s Farm KitchenChatham BrewingCheval Farmstead DairyConsider Bardwell FarmCrown MapleField GoodsThe FlammerieFlower Blossom FarmGinsberg’s Foods Great PerformancesJean HamiltonHarvest Spirits Farm DistilleryHawthorne Valley FarmHillrock Estate DistilleryHudson-Chatham WineryThe Hudson StandardKatchkie FarmKinderhook FarmBeth LinskeyLiquid Assets CoffeeLittle Ghent FarmLong Table Harvest Chef Albert LovelaceLover’s Leap FarmLiz NeumarkNine Pin CiderworksOld Chatham Sheepherding Co.Roxbury Farm Talbott & Arding Kim ThomasTierra FarmValley VarietyFarmer Bob Walker

and Kristy King

IN-KIND SUPPORTERS IN 2016

OUR SUPPORTERS 21

2016 FINANCIALS2016 REVENUE

Individual Contributions 59,386

Corporate Contributions 85,380

Foundation Grants 244,657

Program Fees 28,815

Special Events 670,468

Interest Income 491

TOTAL REVENUE & SUPPORT $ 1,089,197

2016 EXPENSE

Program Services 662,412

General and Administrative 60,109

Development 207,845

Special Events Costs 116,389

TOTAL EXPENSES $ 1,046,755

Change in Net Assets 42,442

Donated Goods, Services, Facilities 180,116

STATEMENT OF FINANCIAL POSITION

Total Assets 799,284

Total Liabilities 13,579

Net Assets

Board Designated-Operating Reserve 250,000

Unrestricted Net Assets 459,196

Restricted Net Assets 76,509

Total Net Assets 785,705

TOTAL LIABILITIES & NET ASSETS $ 799,284

Financial statements for the year ended December 31, 2016 have been audited by Adeptus Partners, LLC, Certified Public Accountants. The annual financial report has been filed with the New York State Charities Bureau. If you would like to receive a copy of our most recent audited financial statements or Tax Form 990, please email info@sylviacenter.org.

22 FINANCIALS

STAFF

BOARD OF DIRECTORS

CHEF INSTRUCTORSJayquan Burch

Julie Cerny Natasha Decena

Fran HodgesSarah Kabalkin

Amy KimKristen McCormick

Theresa MorelliJustina PetwayNina Simmons

CHEF ASSISTANTS Angela Carlucci Khadijah Clark

Maria ContrerasDavid HendersonSamantha KwokManuel Lopez

Pat Marrett Eli Mattern

Allison Orellana Judith Soto

Fatoumata Soumare

INTERNS (2016-2017 TEAM)

Kelsy CamiloLuca Fontana

Leah Galitzdorfer Zoe Hildenbrand

Anne JoostKristen Jovanelly

Merelis Ortiz Ashley Prendergast

Amari Sealey Caroline Terens Elizabeth Yim

VOLUNTEERSJackie Appel

Elizabeth CollinsKeith Crowe

Mary FratianniEJ Fratianni

Jen ManginelliMadasyn Manginelli

Joan QuiltyAnna SimmonsKaren Wilson

Courtney Archer-BuckmireCindy Edelson

Nina P. FreedmanDebbie GardnerTara Gendelman

Trudy Elbaum Gottesman

Phil Meldrum*Dodi Meyer, MD Amy Todd MiddletonScott MillsteinMichael PollackHoward Pulchin*

Liz NeumarkFounder and Board Chair

ON THE BACK COVER | CLOCKWISE FROM TOP LEFT: Cucamelons just picked from the Learning Garden at Katchkie Farm, chopping chive blossoms in a teen class at Grand Street, eggs gathered from the chicken coop at Katchkie Farm, and making gnocchi in the Teen Apprenticeship program in the Bronx.

PHOTO CREDITS: Amanda Gentile (1, 2, 4, 5, 10, 11, 17); Christina Lane (3); Erika Lesser (9, 12); Deirdre Malfatto (1, 13, 15, 16, 19, 2, 24); Virginia Meza (1, 12, 19); Liz Neumark (5, 8).

Copyright © 2017 The Sylvia Center, Inc. | Designed by Leylâ Moore.

OUR SUPPORTERS 23

Chaim Wachsberger

Madeleine Fischer Program Coordinator at Katchkie Farm

Joyce HuangFinance & HR Director

Raquel JacquezCommunications and Development Assistant

Kristen Jovanelly

Garden Manager and Educator at Katchkie Farm

Erika LesserDevelopment Director

Virginia MezaProgram Coordinator at Katchkie Farm

Samantha PaganCity Program Manager

Jenn SoProgram Director at Katchkie Farm

Anna HammondExecutive Director

*joined in 2017

*

*

The Sylvia Center304 Hudson Street, Suite 201

New York, NY 10013sylviacenter.org

thesylviacenter@sylviacenter#sylviacenter