Restaurateurs partner on highly anticipated pop-up restaurant.

Washington, D.C. (PRWEB) January 30, 2012

Pork Barrel BBQ co-founders Heath Hall and Brett Thompson along with their restaurant partners “Mango” Mike Anderson and Bill Blackburn are thrilled to be loaning the currently unoccupied space adjoining their Pork Barrel BBQ Restaurant in the Del Ray neighborhood of Alexandria to Del Ray’s favorite chef and one of Washington, D.C.’s top chefs, Will Artley, for the opening of a special pop-up restaurant. Artley’s limited engagement restaurant, dubbed Project 2312 will host 41 guests per seating during its limited run from Monday, January 30 through Monday, February 6.

The highly anticipated Project 2312 pop-up restaurant is a first for Artley and the Del Ray community. Reservations for Project 2312 were sold out within 5 hours of Artley tweeting the RSVP phone number last week.

Chef Artley is planning an a la carte menu that will include a selection of hot and cold appetizers and 5-6 entrée options chosen from his greatest hits, along with craft cocktails, a limited wine selection and Pork City beer. Expect to see items like Salt Roasted Beat “Cannoli” with whipped Citrus and Cobb Terrine with Crispy-Smoked Pork Ears among the menu selection. Artley will also offer customers fare from a pickling bar with a selection of unique and creative pickles including pickled sunchokes, green beans and baby carrots.

“It is a great honor for me to open Del Ray’s first pop-up restaurant and bring my cutting edge cuisine back to the community I call home,” said Artley, chef of Project 2312. “The opportunity to reconnect with my old kitchen crews and cook for the neighborhood that made me the chef I am today is just an amazing feeling!”

Artley, who has been consulting with the Pork Barrel BBQ team on their recently opened barbecue restaurant, is most widely known for his role as chef of the Evening Star Café.

“Chef Artley has become a great friend and culinary mentor of mine and I’m excited Pork Barrel BBQ is able to support his passion for creating distinctive and delicious cuisine by playing a small role in his Project 2312 pop-up restaurant,” said Hall. “His passion for food is contagious and I’m certain diners who have been lucky enough to snag one of the limited seats will leave with a bittersweet feeling satisfied by their meal, but disappointed in the realization it was most likely their first and last meal at Project 2312.”

Hall and a handful of acclaimed DC area chefs will make special appearances during the limited engagement of Project 2312 and cook alongside Artley.

If you weren’t able to secure an RSVP to Project 2312 before reservations were sold out there are still two options. Project 2312 is accepting walk-ins on a first-come, first-served basis for seating at the bar, or you can venture next door to Pork Barrel BBQ and celebrate Meat Week 2012 with a special Meat Week Sampler Patter, which includes 1/4 pound of brisket, 1/4 pound of pulled pork, 1/4 chicken, 3 ribs, 1 Texas brisket sausage link and your choice of 2 sides for $20.12 on Tuesday, January 31.

Find out more about Meat Week and the first tasting of Pork Barrel BBQ’s latest sauce, Pork Barrel BBQ Carolina Vinegar BBQ Sauce here.

For more information about Pork Barrel BBQ, visit www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

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Washington, DC (PRWEB) November 29, 2011

Pork Barrel BBQ is pleased to announce it has fired up its smoker and will open the first Pork Barrel BBQ Restaurant to guests tonight for dinner between 5:00pm and 10:00pm. Pork Barrel BBQ co-founders Heath Hall and Brett Thompson partnered with veteran restaurateurs “Mango” Mike Anderson and Bill Blackburn in 2009 with the goal of turning their dreams of creating a gathering place for the community centered around their national award winning barbecue into a reality.

The attention to detail and quality is ever present in the new restaurant. The owners literally have their hands in every detail from the hand-laid rock walls and columns to the one-of-a-kind beer tower constructed from sprinkler pipe by Blackburn himself. As for the barbecue, Hall and Thompson have climbed to the top of the professional competition barbecue circuit and racked up numerous awards for their ‘que and sauces since the restaurant groundbreaking ceremony in October 2009. Pork Barrel BBQ has earned a reputation for their consistency in producing high quality barbecue and side dishes alongside some of the world’s top pitmasters in the competition barbecue community.

“We are thrilled to be firing up the smoker and opening Pork Barrel BBQ’s doors to customers today,” said Hall. “Barbecue is more than just the food. In many ways it is the story of America with each region adding its flavor to the melting pot. It’s about community and fellowship. We want Pork Barrel BBQ Restaurant to be a gathering place for this neighborhood and the entire Washington, DC community.”

Pork Barrel BBQ takes great pride in serving quality barbecue that will please barbecue lovers from the Carolinas to Memphis and Texas to Kansas City. All meats are seasoned with Pork Barrel BBQ’s award winning All-American Spice Rub and slow smoked over oak and hickory.

The menu includes Pork Barrel BBQ’s take on traditional barbecue meats and side dishes. Customers can order ribs, brisket, pulled pork, chicken and sausage as a sandwich, platter or by the pound. Side dishes include BBQ baked beans, cole slaw, mac and cheese, smoked Ratatouille, collard greens, Texas caviar, potato salad and corn pudding.

Thompson and Hall are barbecue innovators who are, as Washington Post reporter Jim Shahin noted, on the brink of a new era. Since starting Pork Barrel BBQ in 2009, they’ve become the most recognizable winning entrepreneurs from ABC’s hit reality show Shark Tank, been featured on numerous television and radio shows, where they share their BBQ tips with the everyday backyard barbecuer, launched the world’s first barbecue-scented fragrance called Que cologne, started BBQ Backyard, a social media site and forum for the barbecue enthusiast, and are selling their award-winning sauces and spice rub in over 1,500 grocery stores across the nation. The Pork Barrel BBQ Competition Barbecue Team, led by pitmasters Hall and Thompson, has accumulated numerous notable awards including trophies for winning Grand Champion at the Safeway National Capital Barbecue Battle, becoming the Perdue National Chicken Champion, and having been named the nation’s best BBQ sauce and one of the “125 Best Foods for Men” by Men’s Heath Magazine.

For more information about the Pork Barrel BBQ Restaurant, visit http://www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

About Pork Barrel BBQ
Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

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FOR IMMEDIATE RELEASE

November 18, 2011

Media Contacts:

Jennifer Brand   (202) 731-2114

jbrand@brandsolutionsgroup.com

Pork Barrel BBQ Counters PETA Tofurky, TX Challenge

Offers $1,000 to Turkey, Texas Charities if Town Changes Name to “Barbecue, Texas” for 16 Hours

Americans Can Cast Their Vote in Favor of #TofurkyTX or #BarbecueTX at http://www.PorkBarrelBBQ.com/vote

Washington, D.C. (November 18, 2011) – In response to the open letter from PETA Executive Vice President Tracy Reiman calling on Turkey, Texas to change its name to Tofurky, Texas co-founders of Pork Barrel BBQ, the nation’s fastest-growing barbecue sauce company, have presented Pat Carson, the Mayor of Turkey, Texas with an appetizing offer to temporarily change the town’s name to “Barbecue, Texas.”

Heath Hall and Brett Thompson, widely recognized for creating the award-winning all-American BBQ sauce and spice rub company and their reality TV show appearances on ABC’s Shark Tank, are offering to fork over $1,000 immediately and $5 from every Picnic Pack or Party Pack sold on its website from November 18th through December 10th in exchange for the town changing its name to “Barbecue, Texas” for 16 hours – split evenly between three Turkey, Texas Charities:

1)    Bob Wills Foundation (providing scholarships to local students)

2)    Turkey Restoration Project (restoring Turkey, Texas school)

3)    Turkey All Volunteer Ambulance and Fire Department

“It’s not that we have a beef with PETA,” said Thompson. “We like BBQ veggies as much as the next person. We’re just not sure the people of Texas are ready to embrace Tofu in the shape of a Turkey. We hope that folks will join us in pledging to support the people of Turkey, Texas via donations to these charities. In the spirit of democracy, we think the American people should have the opportunity to cast their vote in support of Barbecue or Tofurky.”

Americans – carnivores and vegetarians alike – can cast a vote in support of Turkey, Texas temporarily changing its name to either Barbecue, Texas or Tofurky, Texas in an online poll at http://www.PorkBarrelBBQ.com/vote or on Twitter by tweeting #TofurkyTX or #BarbecueTX to @peta and @porkbarrelbbq.

According to Hall, a respected pitmaster in the competition barbecue circuit, the temporary name change would occur for 16 hours, the approximate amount of time it takes to properly smoke a Texas brisket.

“As we approach Thanksgiving the great people of Texas have a lot of things to be thankful for, including access to some of the best slow smoked barbecue in the world,” added Hall. “If barbecue can claim to have a power, it is the power to bring people together and we hope our efforts to raise funds for these worthwhile charities will do just that.”

For more information, visit the Pork Barrel BBQ website www.porkbarrelbbq.com and read about their latest updates and adventures on Facebook, Twitter (@porkbarrelbbq) and the company’s blog.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ products one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub were carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the 2011 Perdue National Chicken Championship, the Safeway National Capital Barbecue Battle in 2011, the “Chinet People’s Choice” award for best BBQ sauce in 2010 and other notable Memphis in May and Kansas City Barbecue Society BBQ competition accolades as well as having their Pork Barrel BBQ Original BBQ Sauce named Best Sauce in America and one of “The 125 Best Foods for Men” by Men’s Health Magazine in November 2010. For more information, visit http://www.PorkBarrelBBQ.com or follow Pork Barrel BBQ on Facebook and Twitter (@porkbarrelbbq).

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Executives Present USO with Major Cash Donation and New Grill

FOR IMMEDIATE RELEASE

October 7, 2010

Media Contact:  Jennifer Brand

(202) 731-2114

jbrand@brandsolutionsgroup.com

Fort Riley, Kansas (October 7, 2010) – America’s top competitive barbecue team, Pellet Envy, and Pork Barrel BBQ, a national award-winning barbecue sauce company, fired up their smokers and cooked a free dinner for 250 troops and their family members at USO Fort Riley on Thursday, Oct. 7.

The executives from both companies presented the USO with a large check representing $6,072.21 in donations gathered from around the country to support the USO’s effort to complete its outdoor picnic area and patio. They also included a new Horizon Classic smoker.

“Without the service of the brave men and women of the U.S. armed forces, we wouldn’t be able to enjoy the freedoms we are blessed with as Americans. It is truly an honor to serve the defenders of America with the most American of meals – a barbecue dinner,” said Rod Gray, founder of Pellet Envy.

Pellet Envy, the reigning Kansas City Barbecue Society Team of the Year, is a nationally recognized competitive barbecue team based in Kansas City. Founded in 2001 by Rod and Sheri Gray, the Pellet Envy Team has competed in nearly 300 events across the country since its inception. Pellet Envy has won more than 65 championships and has been invited to compete in the prestigious Jack Daniel’s World Championship Invitational Barbecue competition seven times since 2002.

“We wanted to give back to the troops and families stationed at Fort Riley and say ‘thank you’ for all that they have done to serve our country and defend freedom,” said Brett Thompson, CEO and co-founder of Pork Barrel BBQ. “We’re glad we can provide the troops with a brand new grill and a great patio to where they can enjoy cooking BBQ with fellow service members and their families.”

Pork Barrel BBQ, a Washington D.C. based barbecue sauce company, was founded by two former U.S. Senate staffers in 2008 during the peak of the economic crisis, proving that a company not owned or operated by the federal government could succeed, and that with a good idea, it was still possible to grab a piece of the American dream. Pork Barrel BBQ founders, Heath Hall and Thompson, ran the company out of the basement of their houses, selling their national award-winning barbecue sauces and rub one bottle at a time. In less than one year, their Pork Barrel BBQ sauces and rubs were carried in more than 1,000 stores in 38 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of barbecue, and bring bipartisan flavor to everyone’s next meal.

“We are very excited to have these award-winning barbecuers bring a taste of Kansas City’s legendary barbecue out to Fort Riley,” said USO director April Blackmon. “We are especially grateful to the Kansas City Barbeque Society, Creekstone Farms and Reeser’s Fine Foods for their generous food donations.”

Special thanks to Oklahoma Joe’s Barbecue, Horizon Smoker Company and the Kansas City BBQ Store for donating the new grill, and to Old Hickory Pits and Ashman Manufacturing for contributing to the success of this event.

About Pellet Envy

Pellet Envy, is a championship competition barbecue team based in Kansas City. Founded in 2001 by Rod and Sheri Gray, the Pellet Envy Team has competed in nearly 300 events across the country since its inception. Pellet Envy is the reigning Kansas City Barbecue Society Team of the Year, has won more than 65 Championships and has been invited to compete in the prestigious Jack Daniel’s World Championship Invitational Barbecue competition seven times since 2002. In addition to participating in barbecue competitions, Pellet Envy hosts a Competition Cooking School for barbecue enthusiasts several times each year and is sponsored by Greased Lightning and EZ Grill. To learn more about Pellet Envy and its sponsors, visit www.pelletenvy.com or connect with Pellet Envy on Twitter @pelletenvy, Facebook, and the company’s blog, All Things Barbecue.

About Pork Barrel BBQ

Pork Barrel BBQ was founded in December 2008 during the peak of the economic crisis to prove that a company not owned or operated by the federal government could succeed, and that if you had a good idea, it was still possible to grab a piece of the American Dream. Pork Barrel BBQ founders, Heath Hall and Brett Thompson, ran the company out of the basement of their houses, selling their award winning BBQ one bottle at a time. In less than one year, their Pork Barrel BBQ Sauces and Spice Rub are now carried in over 1,000 stores in 40 states. Throughout their journey, they have stayed true to their mission – to unite the nation through the great tradition of BBQ, and bring bipartisan flavor to your next meal. The Pork Barrel BBQ Competition BBQ Team entered its first contest, The Safeway National Capital Barbecue Battle, in June 2009, and walked away with two trophies – Second Place  in the “Nations Best BBQ Sauce Contest” and Fourth Place for their pulled pork in the Memphis In May portion of the contest. Since then, the team has won multiple awards, including the “People’s Choice” award for best bbq sauce in 2010 and other notable Memphis and May and Kansas City Barbecue Society bbq competition accolades. For more information, visit www.PorkBarrelBBQ.com.

About the USO

The USO (United Service Organizations) lifts the spirits of America’s troops and their families millions of times each year at thousands of places worldwide. It provides a touch of home through centers at airports and military bases, top quality entertainment and innovative programs and services. The USO also provides critical support to those who need us most, including forward-deployed troops and their families, wounded warriors and their families, and the families of the fallen.

The USO is a private, non-profit organization, not a government agency. It relies on the generosity of volunteers and donors. In addition to individual donors and other corporate sponsors, the USO is supported by Worldwide Strategic Partners American Airlines, AT&T Inc., BAE Systems, The Boeing Company, Clear Channel Communications, The Coca-Cola Company, Gallery Furniture, Lockheed Martin, Microsoft Corporation, Northrop Grumman Corporation and TriWest Healthcare Alliance. The USO is also supported through the United Way and Combined Federal Campaign (CFC-11381). To join this patriotic mission and to learn more about the USO, please visit www.uso.org.

The USO facility at Fort Riley just opened in May and has already had their 10,000th visitor – it’s an important place for our men and women in uniform and their families to relax while on base. Due to budget cuts, the Fort Riley USO facility had to scrap their plans to create an outdoor BBQ area for soldiers to gather and share a meal with their fellow soldiers.

Here’s where you come in – we want to raise the money to fully fund the construction of the Fort Riley USO outdoor patio/BBQ area – but we need to raise $5,000 by Thursday, October 7th!

Pork Barrel BBQ is kicking in $1,000 and our amazing business partner from the ABC’s and Mark Burnett’s reality show Shark Tank, New York real estate mogul and author Barbara Corcoran has donated $1,000 – so we need your help today to get the rest of the way to our goal!

Donate $25 by clicking this link, or the image below – and 100 percent of your contribution will go to the USO to build the Fort Riley facility. For your generosity, we’ll send you a FREE collectors edition Pork Barrel BBQ tin of All American Spice Rub.

Donate $100 or more by clicking this link or the image below – 100 percent of your contribution will go to the USO and we’ll send you both a FREE collectors edition Pork Barrel BBQ tin of All American Spice Rub and a FREE Limited Edition Pork Barrel BBQ hat!

Want to donate more than $100? Please give Heath or Brett a call at (888) 4 PORK BARREL (476-7522) and we will process your donation and feature you on our Pork Barrel BBQ Blog.

So DON’T WAIT – the USO and the soldiers at Fort Riley need your support TODAY! We’ll keep you posted via our website, Facebook and Twitter on the progress.

Special thanks to the Kansas City Barbeque Society, Creekstone Farms and Reser’s Fine Foods for their generous food donations.

Join DC’s Top Chefs at Wagshal’s DC Grillmaster Series 2010

Pork Barrel BBQ is honored to be participating in this years D.C. Grill Masters Series sponsored by Wagshal’s Market on Sunday, June 6 from 11:30am to 12:30pm.  We’ll be showing you how to cook a complete summer meal on the grill.  Menu includes:

Pork Barrel BBQ’s Grilled Rosemary Lemon Poussin

Pork Barrel BBQ’s All American Spice Rub Grilled Vegetable Ratatouille

Pork Barrel BBQ’s Grilled Rosemary Lemonade

Pork Barrel BBQ’s Grilled Peaches with Whipped Cream and Raspberry Mint Mash

Wagshal’s is D.C.’s premier butcher shop and America’s exclusive distributor of Iberico pork - a Spanish breed of pork that gets its rich and creamy flavor from its diet of acorns. 

We are proud to use meats and seafood from Wagshal’s across the country on the competition BBQ circuit.  Last month we were honored to participate in the world-renowned Memphis in May World Championship Barbecue Cooking contest with products suppled by Wagshal’s, our offiical meat sponsor.  We were excited to walk away with 4 top 15 finishes including placing 4th in the World Championships beef catagory with our brisket.

Don’t forget to stock up on Pork Barrel BBQ Sauce and Dry Rubs at Wagshal’s after the demo!

If you’d like to attend please R.S.V.P. with a minimum $10 donation that will be used to fund camperships for diabetic children at Lions Camp Merrick. Donation includes tasting, recipes, coupon for $5 off at Wagshal’s Market and more. June 6 at 11:30 a.m at Wagshal’s located at 4845 Massachusetts Avenue, NW, Washington, DC 20016. Call 202-363-0884 or go to www.wagshals.com for more information.

The Mattie Miracle Cancer Foundation was founded in the loving memory of Mattie Brown, a seven year old Alexandria and Del Ray native, who courageously battled Osteosarcoma.  The Foundation is dedicated to building public awareness to pediatric cancers and supporting children and families through the treatment process.  All proceeds from the Walk will go to supporting education, advocacy, and research of pediatric cancers.

For those of you who don’t know Mattie’s story – please take a few minutes to read here – https://www.mattiemiracle.com/Mattie_s_Story.html

Find out more at - https://www.mattiemiracle.com/Cancer_Walk.html -

We have donated to this great effort personally and via Pork Barrel BBQ – we hope you will consider a donation too at https://www.mattiemiracle.com/Donations.html

Carpenter’s Shelter is a proactive partner with the City of Alexandria and the greater Metropolitan Washington, D.C. area working to eliminate homelessness through respect, responsibility and results. We are a nexus, a meeting place, a center of learning where people unite interactively to end homelessness. Through Carpenter’s many programs, we act as a catalyst for positive change in peoples’ lives. Using a holistic approach to homelessness, we advocate self-reliance through education and provide programs and services as needed.

And here are some fun photos from the Carpenter’s Shelter 8th Annual Cook-Off:

Good Luck Pork Barrel BBQ Pig

Brett, Susan and Sawyer hanging out at Cook-Off

Del Merei Grille - Peoples Choice WINNER!

Brett in Wonderland with folks from Tempo Restaurant

Here is some video from Carpenter’s Shelter 8th Annual Cook-off:

Carpenter’s Shelter Cook-Off Participating Restaurants:

A la LuciaThe Birchmere

Bittersweet

Brabo

Bread and Chocolate

Columbia Firehouse

Del Merei Grille

Dishes of India

Fireflies

Fish Market

Geranio Ristorante

Jackson 20

The Light Horse

The Majestic

misha’s

Pork Barrel BBQ

Restaurant Eve

Rustico

Southside 815

Tempo Restaurant

Union Street Public House

Warehouse Bar & Grill

Wharf Restaurant

Finally – here’s some more information about the Carpenter’s Shelter:

Carpenter’s Shelter Vision

A community where all live safely and affordably.

Carpenter’s Shelter Mission

To end homelessness through services, education and advocacy.

Our doors have been open since 1988 – a long time. But today we are still working tirelessly to overcome homelessness among children, families, and adults. Our job ends when homelessness ends, when all people can become contributing members of their community.

When you go home at night, do you think, “Everyone deserves to live in safe, affordable housing”?

We know in our hearts this is true. We teach positive ways of living to clients aimed at preventing repeated episodes of homelessness. Our services provide six interrelated programs, which form a continuum of care all the way through to Aftercare, for those who reach independent living in the community.

Only with your help are we able to do what we do every day – improve people’s lives. Carpenter’s Shelter is a nexus where volunteers, donors, and corporate sponsors come together to end homelessness together. People of all walks of life, in addition to other nonprofits, businesses and congregations are essential to our mission, and form our Strategic Alliances.

With your help, we envision an environment for people we serve, where:

• All live as independently and self-reliantly as possible.
• Quality permanent housing is available for all income levels.
• Local/regional/state governments allocate all the resources necessary to prevent homelessness.

The Holistic Moms Network is a non-profit organization connecting parents who are interested in holistic health and green living.  If you are interested in taking part in the Arlington Alexandria Holistic Moms Network Chapter – be sure to visit http://arlalexva.holisticmoms.org/ or their blog at http://holisticmomsarlalex.blogspot.com/.  Special thanks to their leader Jessica Haney for letting Pork Barrel BBQ take part in celebrating their first anniversary!

Pork Barrel BBQ Sauce at the Holistic Moms Network Arlington/Alexandria Anniversary Party