When COVID took over everything at the hospital changed – including the need for our kitchen to prepare and provide large amounts of food on a daily basis. Our chefs at SSM Health St. Mary’s Hospital - Madison quickly re-evaluated their inventory and adjusted food prep efforts to create individually packaged meals to be shared in the community.
Throughout the spring, our kitchen provided 50-100 meals (one or two times a week) that we then delivered to the Beacon (our homeless day shelter), the YWCA and Porchlight. Meals ranged from hearty sandwiches to meatloaf and potatoes, and fish or chicken served over rice and fresh veggies. It was wonderful to share this food that might have otherwise gone unused with so many staff working from home and no visitors at the hospital.
Additionally, when there was even more to share, our staff packaged family meals that could be shared with our Adopt a School partners weekly meal program.
“Our staff really enjoyed this creative outlet to give back – coming up with family- style taco kits, pasta dishes and even ham dinners with all the fixings at Easter,” said Chef John Marks.
During a time when the community rallied together to support our front-line staff with love and encouragement, it was truly incredible to re-imagine our extra resources and provide for those in need outside our walls.