The City Seen from The Boston Globe
BOSTON -- Awilda Parilla, left, and Barry Hughesboth, both formerly homeless, prepare turkeys for the Pine Street Inn's Thanksgiving feast. As students in the homeless shelter's food service training program, Parilla and Hughes are learning food safety, cooking methods, nutrition, and hospitality. Graduates find employment in restaurants, hotels, bakeries, grocery stores, catering facilities. Edith Valentine, who was in the first class of graduates from the program in 1990, works as a cook in the shelter's kitchen, helping current trainees. 'I think it's the greatest opportunity if you choose to do it,' she says. 'It's something that you want to succeed in.' In addition to the Thanksgiving meals prepared at the Pine Street Inn, a team of cooks and students provide turkey and trimmings to local assisted living centers, detox centers, transitional programs, and pre-release programs. (Photo and Audio by Suzanne Kreiter, Globe Staff) audio: Michael Barnhart, Food Service Production Manager, tells people what to do in the Pine Street Inn kitchen <object classid='clsid:02BF25D5-8C17-4B23-BC80-D3488ABDDC6B' width='200' height='30' codebase= 'http://www.apple.com/qtactivex/qtplugin.cab'>
Feast and shelter
BOSTON -- Awilda Parilla, left, and Barry Hughesboth, both formerly homeless, prepare turkeys for the Pine Street Inn's Thanksgiving feast. As students in the homeless shelter's food service training program, Parilla and Hughes are learning food safety, cooking methods, nutrition, and hospitality. Graduates find employment in restaurants, hotels, bakeries, grocery stores, catering facilities. Edith Valentine, who was in the first class of graduates from the program in 1990, works as a cook in the shelter's kitchen, helping current trainees. "I think it's the greatest opportunity if you choose to do it," she says. "It's something that you want to succeed in." In addition to the Thanksgiving meals prepared at the Pine Street Inn, a team of cooks and students provide turkey and trimmings to local assisted living centers, detox centers, transitional programs, and pre-release programs.

(Photo and Audio by Suzanne Kreiter, Globe Staff)

audio: Michael Barnhart, Food Service Production Manager, tells people what to do in the Pine Street Inn kitchen