2. Meatloaf Shouldn’t Bounce. Gray… Meat Should NEVER look this way!

3. Those that taught us protected us & cared for us Deserve better!

4. Since 1970 we relied on caterers & hospitals to prepare our meals. In 2010 we realized there must be a better way!

5. If we had a kitchen, we could make Fresh homemade meals. From-Scratch vs. Processed

6. We are surrounded by resources. 9 th in access to local food. 2 nd in vegetable production. 1 st in cranberry production. Here, home gardens are as popular today as victory gardens were 100 years ago. Wisconsin ranks:

7. “It’s just not feasible.” They said it couldn’t be done.

8. So…we asked the experts: Wisconsin Department of Agriculture State of Wisconsin Dieticians Local Health Department Institutional Food Service Directors Kitchen Designers using LEAN principals Kitchen Equipment Manufacturers Local Restaurateurs

9. Our plans excited foundations

10. Building our facility reduced our carbon footprint.

11. Now all of our needs are efficiently met.

12. A registered dietician plans our meals with these donations in mind. We can accept produce donations.

13. We engage new volunteers and donors. Farmers Home Gardeners Master Gardeners Green Enthusiasts And more…

14. We grow food to use in our fresh meals.

15. And we have “Edible Landscaping”

16. schmitt testimonial video Our fresh approach creates… happy, healthy clients!

17. We did it and you can too! Because…

18. Meatloaf Shouldn’t Bounce!* * Read the full “Meatloaf Story” below