The shiny, new DC Central Kitchen HQ in the Buzzard Point neighborhood — with its nearly 7,000-square-foot production kitchen — is glassy, bright, open and marked by modern design. It almost looks like a tech start-up’s headquarters instead of a food kitchen’s. And that’s intentional, according to the CEO of DC Central Kitchen Mike Curtin. On the show, Curtin walks us through this new facility and explains why he thinks we need to stop “helping” people in need and start “investing” in people. For Curtin this is the key to solving poverty in D.C. and beyond.
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