The idea for Cooking with the Troops grew out of a joint event between Bob Miller and C. Blake Powers. Bob Miller began doing barbecues at Walter Reed Army Medical Center in 2005, and Blake Powers began doing food events as a result of his first embed in Iraq in 2007, working through the charity Soldiers’ Angels. Bob suggested doing a joint event at Malogne House at Walter Reed, with Bob and his volunteers doing a barbecue and to be followed by a dessert bar afterwards.

This event proved to be very successful, and the two realized that they could do much more by working together. They incorporated Cooking with the Troops in April 2010 to not only do food events, but to add in three new program areas. They applied for 501(c)(3) status in May, and received that status in June 2010. Between July and December 2010, Cooking with the Troops was able to serve nearly 1,000 people even as it began fundraising and related efforts.

While the primary focus is on the wounded, injured, and ill and associated caregivers, operations are intended to cover the full range of those who serve, their families, and those who provide medical and related care.

At their event at Brooke Army Medical Center in San Antonio, TX, this summer, CWTT fed 300 of our wounded warriors and their families for 2 meals at the Wounded Warrior Transition center. They also kicked off their new Homefront program where they teach service members and their families how to cook good food on a budget instead of relying on fast food.

Here’s a video we made of the event:

The fundraiser will run from Veteran’s day (11th) to Thanksgiving day. If you would like to donate to CWTT, please go HERE.