Page 92 - United States of Pie
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in  the  Texas  Pie  Kitchen,  but  Jen  managed,  and  the  Texas  Pie
                Kitchen became what it is today.
                   In its incarnation as a job-training program, the Kitchen runs a six-

                month  course  that  teaches  its  student-bakers  the  fundamentals  of
                baking and pastry making, and pairs them with mentors who not only
                offer encouragement but also teach them self-reliance. The Kitchen
                sells pies to local cafes, caters larger events, and fills special orders,
                all  while  developing  the  students’  customer  service  and  money
                handling skills.
                   The  Austin  Resource  Center  for  the  Homeless  (ARCH),  a  large
                shelter and community center in downtown Austin, houses the Texas

                Pie Kitchen’s kitchen. Austin’s main drag, Sixth Street, which is lined
                with bars, live music venues, and tequila shacks, is just a few blocks
                away. You can only imagine the music and drunken patrons that pour
                out  these  doors  on  any  weekend  night.  But  on  the  quiet  Friday
                afternoon I visit, Sixth Street is a ghost town. The doors of ARCH are

                locked,  but  inside,  the  building  is  alive  with  social  workers,
                volunteers, homeless people, and those citizens who are down on
                their luck. I peer through the door, and a no-nonsense but friendly
                young woman shoves it open. It’s Jen Biddle. “Adrienne?” she asks,
                offering her hand. “Let’s go up to the kitchen.” I follow her up through
                the massive center and into a sizable kitchen. It is spotlessly clean,
                its stainless-steel surfaces gleaming, but I don’t see any rolling pins,

                any sacks of flour or sugar, not even a pie plate. Jen tells me it is
                Thursday mornings when this space becomes the Texas Pie Kitchen.
                   My visit turns out to be a discussion about pie, about community,
                and about Austin.
                   Jen introduces me to Larrick Martin, the first student to complete
                the program at the Kitchen and now ARCH’s kitchen manager. An

                affable young man, he is eager to talk about the six-month training
                program.  Larrick  found  his  way  to  the  Kitchen  through  Austin’s
                Housing Authority, one of the programs that the Texas Pie Kitchen
                works with. The Housing Authority has similar goals of breaking the
                poverty  cycle  within  the  city,  in  its  case  by  offering  low-income
                citizens affordable housing. Larrick needed a bit of assistance, and
                the  Kitchen  was  the  perfect  vehicle  for  him.  He  had  always  been

                interested  in  cooking—his  free  time  was  spent  watching  the  Food
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