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Publications

Better Things to Come

Better Things to Come"I feel like a person now, and know there are only better things to come.” … Marla, former Rockland Family Shelter resident with her son.

This unique 200 page cookbook will warm your heart as well as satisfy your appetite. It is a unique collection of recipes and stories woven together from over 80 top female chefs around the country.

The Better Things to Come cookbook was imagined by a small group of the Center for Safety & Change formerly Rockland Family Shelter Board members, who are seeking to raise awareness about domestic violence, sexual assault and to raise resources to support the Center for Safety & Change’s vision to end gender-based violence. With the help of individuals like Sara Moulton, Executive Chef of Gourmet Magazine, this book became a collection of recipes and stories that represent an enduring legacy of love and caring—where women can find encouragement for their daily lives.


Meet our chefs:

Alma Alcocer-Thomas, ChefHelene An and Family, Chef/Owner, Crustacean Restaurant, Beverly Hills, CA • Denise Appel, Executive Chef/Owner, Zinc, New Haven, CTCandy Argondizza, Sr. Chef/Editor, The International Culinary Center/The French Culinary Inst., New York, NYTracy Kamperdyk Assue, Pastry Chef, City Limits Diner, White Plains, NYLeslie Balassone, Pastry Chef/Owner, Calico Restaurant & Patisserie, Rhinebeck, NYKaren Barker, Chef/Owner, Magnolia Grill, Durham, NCZoe Behrens, Pastry Chef, 1789 Restaurant, Washington, DCRita Benjelloun, Executive Chef/Owner, Imperial Fez Restaurant, Atlanta, GAAmy Brandwein, Executive Chef, Galileo Restaurant, Washington, DCHeather Campbell, Pastry ChefKathy Cary, Executive Chef/Owner, Lilly’s, Louisville, KYJen Castle, Chef/Co-Owner, Hell’s Backbone Grill, Boulder, UTBeth Christianson, Pastry Chef, Cashion’s Eat Place, Washington, DCCrystal Davis-Corbin, Executive Sous-chef, The Stephanie Inn, Cannon Beach, ORTraci de Jardins, Executive Chef/Owner, Jardiniere, San Francisco, CALissa Doumani, Pastry Chef/Owner, Terra, St. Helena, CASusan Feniger, Executive Chef/Owner, Border Grill, Santa Monica, CACaroline Fidanza, Executive Chef, Diner, Brooklyn, NYSara Foster, Executive Chef/Owner, Foster’s Market, Durham, NCCoralene T. Franklin, Owner, Tyqulae Catering, New York, NYCarol Frazzetta, Executive Chef/Owner, Carol’s Café, Staten Island, NYBeverly Gannon, Executive Chef/Owner, Hali’imaile General Store, Hali’imaile, HIGypsy Gifford, Executive ChefDarra Goldstein, Professor, Williams College, Williamstown, MAMelissa Grimm, Pastry Chef, Group Reservations Coordinator, Miami, FLMaida Heatter, Dessert Cook Book AuthorCindy Hutson, Executive Chef/Owner, Ortanique, Coral Gables, FLJoan Ida, Chef, The Lake House, Forest Lake, MNSakina Jaffrey, Beverly Hills, CA • Madhur Jaffrey, Cook Book AuthorWendy Jordan, Chef/Owner, Rosemary’s Restaurant, Las Vegas, NVKatharine Kagel, Chef/Owner, Café Pasqual’s, Santa Fe, NMNicole Kaplan, Pastry Chef, Del Posto, New York, NYElizabeth Katz, Pastry Chef, Fiamma, New York, NYCynthia Keller, Chef/Owner, Restaurant du Village, Chester, CTJohanne Killeen, Chef/Owner, Al Forno Restaurant, Providence, RIMaura Kilpatrick, Pastry Chef, Oleana, Cambridge, MAStephanie Pearl Kimmel, Executive Chef, Marche, Eugene, ORNicole Krasinski, Pastry Chef, Rubicon, San Francisco, CABrenda Langton, Executive Chef/Owner, Café Brenda, Minneapolis, MNBelinda Leong, Pastry Chef, Restaurant Gary Danko, San Francisco, CACarrie Levin, Executive Chef/Owner, Good Enough to Eat, New York, NYAnita Lo, Chef/Co-Owner, Annisa, New York, NYYasmin Lozada-Hissom, Chef, Duo, Denver, COEmily Luchetti, Executive Pastry Chef, Farallon, San Francisco, CALaura Maioglio, Chef/Owner, Barbetta, New York, NYJoan McNamara, Chef/Owner, Joan’s on Third, Los Angeles, CAOuida Merrifield, Executive Chef/Owner, The Polo Grill, Tulsa, OKMary Sue, Milliken, Chef/Owner, Border Grill, Santa Monica, CASusan Moses, Chef/Owner, 212 Market Restaurant, Chattanooga, TNCarrie Nahabedian, Executive Chef/Owner, Restaurant Naha, Chicago, ILNancy Oakes, Chef/Owner, Boulevard Restaurant, San Francisco, CAMelanie Parker, Pastry Chef, Equinox Hotel, Manchester Village, VTCindy Pawlcyn, Chef/Owner, Backstreet Kitchen, Atlanta, GANicole Plue, Pastry Chef, Cyrus, Healsburg, CADebra Ponzek, Executive Chef/Owner, Aux Delices, Riverside, CTNora Pouillon, Executive Chef/Owner, Restaurant Nora, Washington, DCDeborah Racicot, Pastry Chef, Gotham Bar and Grill, New York, NYRosa Ross, Chef/Owner, Scrimshaw Restaurant, Greenport, NYTeresa Rovito, Executive ChefJosefina Santacruz, Chef, Pampano, New York, NYBlake Spalding, Chef/Co-Owner, Hell’s Backbone Grill, Boulder, UTAmy Scherber, Owner/Baker, Amy’s Bread, New York, NYSarah Schoenberger, Pastry ChefColleen Suhanosky, Pastry Chef, Sfoglia, New York, NYElaine Taubin, Executive Chef, Eat, Nashville, TNSuzanne Tobias, Pastry ChefBethany Tolbert, Conference and Catering Coordinator, Sodexo, New York, NYSue Torres, Executive Chef/Owner, Suenos, New York, NYMichelle Vernier, Pastry Chef, Wildwood, Portland, ORAmy Vitale, Chef, Table, Denver, COSusan Wallace, Pastry Chef, Blacksalt, Washington, DCAlice Waters, Executive Chef/Owner, Chez Panisse, Berkeley, CAAnnie Wayte, Executive Chef, Nicole’s, New York, NYRebecca Weitzman, Chef, Inoteca, New York, NYKristin Wilson, Pastry Chef, Hamersley’s Bistro, Boston, MAMary Kelly Wilson, Pastry Chef, Cypress Low Country Grill, Charleston, SC

To order a copy for yourself or to give as a gift:

or call Jan at The Center for Safety & Change, formerly Rockland Family Shelter: 845.634.3391

All proceeds from the sale of this cookbook will help fund the vital programs and services provided by the Center for Safety & Change formerly, Rockland Family Shelter.

Click here to see a list of the fabulous chef’s included in this book.