Creative meals fill community needs
December 9, 2009For a while the Harvest Soup Kitchen primarily served soup, and people weren't using the available community resources well enough to adequately feed people walking through the lines, said Lois Altman, Ball State University professor and director of the Hospitality Food Management Program.So since 2006 she saw the potential to do more: she's come to lead a group of volunteers she calls the "Friday crew" to make the best of what's donated and available in the kitchen. On one recent Friday the crew prepared baked squash, corn bread and chicken with wild rice.