The Leader • Saturday, December 2, 2017 • Page 1B
Champions for children in need By Kim Hogstrom For The Leader Two years ago, The Leader brought news of a small but dedicated non profit agency operating on the west side of Oak Forest, serving 9,000 free and nutritious suppers each day to income-qualified children in Houston. Now, two years later, Be A Champion, Inc. serves 45,000 kids a day across Texas. The nonprofit still operates out of its humble singlestory office, but its original 60 employees blossomed to 600 statewide, and the impact on our state’s hungry children is profound and consequential. “It even amazes us! We’ve experienced 61.5 percent growth in three years,” stated Be A Champion’s CEO, Jaron Barganier. “It’s been a challenge, but somehow, we’ve done it, and we continue to grow. We must. There are so many hungry children in Texas.” Be a Champion, Inc. was founded by two University of Houston football players in 2001. Co-founder/ CEO Bargainer, and his friend and Co-founder/COO James Hong, soon Photo contributed learned that college athletes have an Be A Champion, Inc.’s CEO, Jaron Barganier (back row, center,) and COO, James Hong, (standing, far right) celebrate serving 45,000 hungry kids in Texas, free nutritious impact on youngsters - that children suppers each day. The joyous group forms the core of Be A Champion, Inc. viewed them as mentors. In his senior year at UH, Bar- supper service. One of BAC’s most includes income-qualified children nourished, and that has a negative dren, BAC also takes care of Texas’ ganier drew a plan for a nonprofit popular programs is called “Little in Harris and five surrounding coun- impact on his or her ability to learn. families. The company starts its agency dedicated to youth on his Coogs.” Throughout football season, ties, as well as San Antonio, Dallas, A malnourished child is an under- hourly workforce at about 30 percent dinner napkin while dining with his school-aged children from Harris and the Rio Grande Valley regions educated child.” above minimum wage, with some mom. His mother, always a source County attend UH games free, tour of Texas. BAC currently serves more Federally subsidized by the Texas earning more than $20 an hour. of strength, encouraged the young the campus and meet student ath- than 70 Texas school districts in 250 Department of Agriculture, Champi“We are committed to leaving a man to pursue his napkin dream. letes. For most, it is their first visit schools. It’s an enormous undertak- on Fuel suppers are delivered direct- footprint that makes the lives of all That summer, Barganier and Hong introduction to a college campus. ing, but critical to the future. ly to students in schools between the of our families and children a little launched a sports camp with six What do all the programs have “In addition to being hungry, a hours of 2:30 p.m. and 7 p.m. The better. It’s in our DNA; it’s our misunder-privileged children. BAC was in common? Each provides our city large number of our state’s children fare is fresh, attractive and sealed sion,” Barganier concluded with a born. and state’s children with opportuni- are not getting sufficient nutrition in in individual containers. Each meal smile. Today, the agency provides a va- ties for a brighter future. their diets,” explained Barganier. “If includes items such as baby carrots, To learn more or sponsor some loriety of during-school, after-school, However, the “Champion Fuel” they are lucky enough to go home to string cheese, grilled chicken sliders, cal children, please go to bachamp. tutorial and extended-day programs meal program forms the agency’s food at night, it is not healthy food. and organic, locally sourced fruit. org. in addition to its “Champion Fuel” backbone. This meal program now Over time, a child will become malWhile taking care of Texas’ chil-
Photo by Betsy Denson The soft opening is underway at Ploughman’s with a grand opening planned after the holidays.
ing college. “We’ve been friends ever since,” said Greenwood, who noted that Thomas was working a corporate job before she decided to join him in the restaurant venture. Although Ben Fullelove with Petrol and Brash Brewing is not a part of the venture, there is another Brash connection as Thomas’ husband is a brewer there, so it’s a safe bet that Brash beers will show up on the menu. The restaurant serves wine and beer.
The inspiration for the menu which at the current time includes small plates of roasted nuts, baked Brie and Melon and Prosciutto – in addition to soups, salads and specialty sandwiches, was the kind of food Greenwood and Thomas wanted to eat. “We made the stuff we wanted,” said Greenwood. “Nikki couldn’t get her favorite sandwich when Eatzis closed. That’s where the Roll the Hard Six sandwich with rare roast beef came from.” An avid Star Wars fan – like
Heights resident wins four Lone Star Emmy awards For The Leader Houston Public Media was awarded a total of four Lone Star Emmy Awards by the Lone Star Chapter of the National Academy of Television Arts and Sciences. The awards recognize outstanding work in video and broadcast journalism. Heights resident Matthew Brawley, Houston Public Media TV 8 senior production supervisor, was awarded an Emmy in the category Photographer – Program (non-news) for “If You Shoot The Messenger, Check Your Focus First.” He also received three other Emmy’s as part of a team win in the categories of Documentary – Cultural/ Historical for “A Murder in Montrose: The Paul Brous-
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the owners – might get the meaning behind the Biggs & Wedge salad. Biggs was the name of Luke Skywalker’s friend who was killed in the Death Star. Wedge Antilles is a Starfighter pilot who survived the Death Star battle. In addition to the regular menu, the restaurant will have theme days. On Polish day, a customer might be able to order pierogis and cabbage, while pasta day would feature a selection of baked pastas. “We want to keep the hood experiencing new food,” said Greenwood. Ploughman’s is making good use of their neighbors – they get their bread from Artisana Bread just down the sidewalk. Greenwood hopes that now that construction is ending on Pinemont the restaurant will get more car traffic. He says he was attracted to the center because of the tenant mix. “The tailor next door is very busy,” said Greenwood. “People pop their heads in here after to see what we’ve got going on.” Greenwood said the neighborhood has been good to him and hopes that translates into further success. “We are just happy to be open,” he said.
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There’s a new dining option at the Pinemont Pavilion – Ploughman’s Deli & Café, 965 Pinemont Drive #100, opened the Wednesday before Thanksgiving. “It’s a soft opening,” said Darren Greenwood, who is running the restaurant with business partner Nikki Thomas. “This is only the fifth day, and the response has been nice. We’ll probably wait until after the holiday for the grand opening.” Greenwood said that most customers have been walking over from the adjacent neighborhoods or driving after they’ve seen an online mention. “Saturday we were really busy and other days it’s been steady,” he said. Current hours are 11 a.m. to 9 p.m. Monday through Saturday. At some point there will be a brunch service, but not yet. Ploughman’s has an impressive pedigree. Greenwood is still the part owner of the Petrol Station who established and still manages the kitchen there. He also worked at the Hobbit Café for ten years and opened its Richmond location. That’s where he first met Thomas, who waited tables there dur-
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Photo courtesy of Houston Public Media Heights resident Matthew Brawley Houston (front row, left) and Public Media members hold their Lone Star Emmy Awards. The group won four awards from the Lone Star Chapter of the National Academy of Television Arts and Sciences.
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