Twin Cities' Meals on Wheels opens dedicated kitchen in Minneapolis

Meals on Wheels in the Twin Cities finally has its own kitchen, after years depending on for-profit catering services to feed hundreds of seniors.

In partnership with Open Arms, Metro Meals on Wheels opened "Kitchen of Opportunity" on March 1 in the Urban Ventures building in south Minneapolis as a way to save money and feed more clients in a period of uncertainty about federal funding.

"Bringing meal production in-house as opposed to purchasing them from a caterer not only takes profit out of the equation in terms of meal costs, but allows us greater control over providing outstanding meals to our recipients," Patrick Rowan, Metro Meals on Wheels' executive director, said in a statement. "It really allows us to offer the best service and best quality of meals in the community."

Two community programs (Community Emergency Assistance Program and Community Emergency Service) that provide Meals on Wheels to metro residents have jumped on board to feed about 500 area residents.

Mike Krachmer, Meals on Wheels' program manager at Community Emergency Service, said his group is saving about $60,000 a year by making the switch from a catering service.

"If we are speaking in meals, that's about 6,000 meals," Krachmer said.

Two years in the making, the plan has gotten funding from Wal-Mart, General Mills, Meals on Wheels America, Ameriprise and the Richard M. Schulze Family Foundation.

Before the new kitchen, clients living in different areas of the metro were being served different meals.

"It's bigger than serving hamburgers here and meatballs there. It's about specific diets," Rowan said.

April Bogard, senior director of programs for Open Arms of Minnesota, which oversees production of the meals, said a registered dietitian was hired to create meals meeting nutrition requirements under the Older Americans Act.

"We believe really strongly that food is medicine," Bogard said.

Although proposed funding cuts could hit Metro Meals on Wheels, Krachmer said that Community Emergency Service should be OK.

On Wednesday, various nonprofits held a ribbon-cutting ceremony outside Urban Ventures to show off the new kitchen.

Executive chef Kris Almsted made teriyaki meatballs and vegetarian Alfredo. He gave a tour of his new workspace and demonstrated how meals are packaged.

"Food is my passion," Almsted said. "And to serve clients that need it and are extremely appreciative — that's great."

Karen Zamora • 612-673-4647 @KarenAnelZamora