Our founder Emily Griffith was an educational pioneer who envisioned a place where anyone,  no matter their age or background, could get the education they needed to live a more “useful” life. She wanted to call this dream school, “Opportunity.”

Emily Griffith founded the Opportunity School, which eventually became Emily Griffith Technical College, in 1916 as a school for all people to learn and gain new skills. The school was open 13 hours a day, five days a week in order to accommodate student schedules. 

After a student fainted during class one evening, Emily and her sister, Florence, began bringing in soup for students. Emily believed that the student fainted because he was hungry, and if one student was hungry, there were probably others who were, as well. For years, Emily brought soup for her students daily. “A bowl of soup is served in the basement from 5:30-7:30. Free. This saves you time,” was written on a blackboard inside the entrance of the school. 

Emily Griffith was born on February 10th, and so in honor of Emily’s birthday, students from Emily Griffith Technical College’s Culinary Arts program will be making beef and barley soup to-go for students and anyone in the community to enjoy for free. The soup will be served outside of Emily’s Cafe at the main campus located downtown at 1860 Lincoln Street from 10:30 a.m. to 12:15 p.m.

Soup is first come, first served. Walk up or drive up. Attendees must wear a mask. 

What: Emily Griffith’s Birthday, Free Soup Giveaway  
When: Tuesday, February 9, 2021 from 10:30 a.m. to 12:15 p.m.
Where: Outside the Emily Griffith Main Campus, 1860 Lincoln St, Denver, CO 80203 and outside the Emily Griffith Trades Campus, 1205 Osage St, Denver, 80204

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Make our favorite soup at home! 

Beef Barley soup

Makes 16 cups or 10 bowls

1 ¾ cup barley

1 ¼ cup onion, diced

½ cup carrot, diced

½ cup celery, diced

2 tbsp oil or beef fat

1 1/2 lbs diced beef (inside round) or ground beef

¼ cup flour 

4 quarts beef  stock

salt

pepper

1. Cook barley in boiling water until tender, about 45 minutes. Drain barley and set aside. 
2. Add the oil to a large pot on medium heat, when hot, add the onions, carrots and celery and cook until tender. 
3. Add beef to the pot and start to brown.
4. Add the flour to the pot in order to make brown roux. Stir and cook until thickened.
5. Add in stock and stir together. 
6. Add barley to the pot and bring to a boil, reduce to a simmer and season with salt and pepper. Simmer for about 15-20 minutes until it reaches your desired consistency. 
7. Serve.