Jesse Rubin is our youngest volunteer at Selma Cafe.  He has been volunteering for over a year now, and we love to have his help.  Always looking to improve his cooking skills, he takes on new tasks with enthusiasm and purpose.  JD (as he is known around our kitchen) is a wonderful addition to our Thursday evening prep crew, and we love seeing him every Friday morning with his mom.  Check out JD’s interview and get to know him!

Tell us about yourself Jesse:
I’m 13 and going into the 8th grade at Honey Creek Community School. I’m an athlete and I swim and play basketball competitively. I’m a trumpet player and I also sing in my school choir. I want to be a gym teacher or a Chef when I grow up.

I do Thursday night prep! I have been prepping at Selma for over a year now with my mom and by myself. We volunteer at least once a month or more if we can. I have served once on Friday morning and that was a lot of fun, but so different.
I am also a Friday morning eater! My mom brings me every Friday for breakfast.  Even in the school year we come early to eat!

I guess right now my job is being a student but I try to be involved in the community through other volunteer opportunities. I volunteer with my family at the Delonis Center one Sunday a month serving food to homeless people through out Ann Arbor.
I do babysitting to make money.

I do triathlons. I just started this summer but I’ve done really well and am going to do some indoor ones this winter.
I write a lot of poetry. It’s the best writing I can do and it’s a good way to express myself and release feelings in a constructive way.
I work with multiply impaired young adults who go to High Point. The kids who go there teach you not to take anything for granted and the teachers are some of the most wonderful people you’ll ever meet!

The drink is easy: Lemonade mixed with tart cherry juice. I first tried it up north at one of our favorite places to eat.
My favorite food is a tie between my mom’s homemade macaroni and cheese that she makes with a mustard and bread crumb topping ( I think it’s better then Zingermans!) and a little thing I had in Whytheville, Virginia, home of the worlds largest pencil and scissors. It was a hot-dog pizza. A white hot-dog bun made Texas toast style with tomato sauce and mozzarella and cheddar cheese with olives and mushrooms. I’m sure to most Selma goers it probably sounds horrible, but while I am a foodie I’m still a thirteen year old boy.

What else would you like us to know about you Jesse?
I love participating at Selma and hope to be the cook along with my mom very soon! (we make some pretty Kick *ss pancakes!)