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>> THE PATACHOU FOUNDATION IS
RAMPING UP ITS EFFORT TO FEED
WHOLESOME MEALS TO INDIANAPOLIS
KIDS WHO LIVE IN FOOD DESERTS.

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THE FOUNDATION IS THE CHARITABLE
ARM OF THE POPULAR FOOD EMPIRE
IN INDIANAPOLIS, CREATED BY
LOCAL RESTAURANTEUR MARTHA

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HOOVER.
BUSINESS OF HEALTH REPORTER
KYLIE VELETA HAS MORE.
>> THANK YOU VERY MUCH, GERRY.

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THE PATACHOU FOUNDATION OPENED
ITS NEW KITCHEN HEADQUARTERS IN
INDIANAPOLIS LAST MONTH, AND ITS
CENTERPIECE IS A

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COMMERCIAL-GRADE KITCHEN WHERE,
ON A BUSY DAY, 400 DINNERS ARE
MADE FROM SCRATCH FOR KIDS WHO
LIVE IN LOCAL FOOD DESERTS.

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THE NEW KITCHEN MEANS THE
FOUNDATION CAN NOW PREPARE A
LARGER NUMBER OF MEALS THAN
BEFORE, BUT MORE IMPORTANTLY,

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THERE'S PLENTY OF ROOM TO GROW.
MATTHEW FELTROP IS EXECUTIVE
DIRECTOR OF THE PATACHOU
FOUNDATION, AND HE JOINS ME NOW

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TO TELL US MORE.
THANKS FOR COMING TO THE SHOW.
>> THANK YOU VERY MUCH FOR
HAVING ME.

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>> CONGRATULATIONS ON THE NEW
HEADQUARTERS.
>> THANK YOU, IT'S BEEN A BIG
PROJECT.

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>> TELL US FIRST A LITTLE BIT
ABOUT THE PATACHOU FOUNDATION
AND YOUR BIG PICTURE MISSION
THERE.

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>> ABSOLUTELY. THE PATACHOU
FOUNDATION STARTED IN 2013, ITS
CORE MISSION IS TO ADDRESS A
LOCAL ISSUE THAT WE HAVE WITH

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CHILDHOOD HUNGER, ONE IN FIVE
KIDS IN OUR CITY IS FACING DAILY
FOOD INSECURITY, WHICH MEANS
THEY DON'T KNOW WHERE THEIR NEXT

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MEAL IS COMING FROM. WE HAVE
THIS GREAT OPPORTUNITY TO SERVE
AN AFTER SCHOOL MEAL THAT HAS
BEEN SCRATCH-MADE AND DELIVERED

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BY VOLUNTEERS, AND SERVED TO
STUDENTS TO CREATE A REALLY
HEALTHY ATMOSPHERE AROUND THE
DINNER TABLE. WE HAVE A HANDS ON

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EDUCATION PROGRAM THAT WE DO
WITH OUR STUDENTS TO TEACH THEM
ABOUT NEW INGREDIENTS AND TO
GIVE THEM SKILLS TO MAKE HEALTHY

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SNACKS FOR THEMSELVES.
>> MOST OF THE KIDS ARE ON FREE
AND REDUCED LUNCHES, I LOVE THAT
THIS IS A DINNER TIME MEAL WHEN

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SCHOOL IS OVER AND THEY'RE STILL
HUNGRY.
>> IT'S INCREDIBLE HOW MANY
STUDENTS ARE STAYING AFTER

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SCHOOL. SCHOOL IS THE
CENTERPIECE OF THE COMMUNITY.
WE'RE ABLE TO PARTNER WITH LOCAL
SCHOOLS AND USE THAT TIME TO

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CREATE COMMUNITY AROUND THE
TABLE, AND INVITE MORE PEOPLE TO
SHARE OUR TABLE WITH US.
>> LET'S TALK ABOUT THE NEW

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KITCHEN HEADQUARTERS AND HOW
IT'S REALLY ALLOWING THE
FOUNDATION TO INCREASE ITS
IMPACT.

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>> ABSOLUTELY. SINCE WE OPENED
THE KITCHEN, LATE FALL LAST
YEAR, WE'VE ALREADY INCREASED
OUR PRODUCTION BY 10%. AND THERE

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IS A LOT OF ROOM TO GROW THERE.
THIS KITCHEN IS AN ALMOST 4,000
QUARTER FOOT BUILDING, AND
ATTACHED TO IT IS OUR OFFICES

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THAT WE USE FOR SOME MEETING
SPACE, AND ALSO A COFFEE SHOP
THAT WE HAVE OPENED AND THAT
COFFEE SHOP ALLOWS US TO CREATE

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SOME REVENUE FOR THE FOUNDATION,
AND USE THE PUBLIC-FACING SPACE
WHERE PEOPLE CAN COME IN AND GET
A GREAT CUP OF COFFEE TO SUPPORT

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THE MISSION OF THE FOUNDATION
AND ALSO EVENTUALLY USE IT FOR
WORKFORCE DEVELOPMENT PROGRAM.
>> AND YOU MENTIONED THAT YOUR

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FOUNDATION WANTS TO KEEP
GROWING, OBVIOUSLY. YOU ARE
CAPABLE OF SERVING UP TO 10,000
MEALS PER WEEK. THAT'S FIVE

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TIMES MORE THAN YOU'RE DOING
NOW. SO WHAT DO YOU NEED TO GET
THERE. WHAT ARE THE GOALS?
>> YOU KNOW, HONESTLY, IT'S

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VOLUNTEERS, AND WE ALSO NEED
RESOURCES. SO, I WOULD ENCOURAGE
ANYONE WHO IS INTERESTED IN
FINDING OUT ABOUT HOW THEY CAN

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MAKE AN IMPACT WITH THE PATACHOU
FOUNDATION TO GO TO OUR WEBSITE,
THE PATACHOU FOUNDATION.ORG.
THEY CAN SIGN UP TO VOLUNTEER.

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THEY CAN ALSO MAKE A GIFT, A
MONTHLY PLEDGE OF $25 A MONTH
MEANS A HEALTHY MEAL FOR ONE KID
FOR A WHOLE WEEK. AND BEING ABLE

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TO PARTNER ON A MONTHLY BASIS
REALLY MEANS THAT WE CAN COUNT
AND KIDS CAN COUNT ON YOU. SO,
THAT MAKES A HUGE DIFFERENCE.

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>> I REALLY LIKE THE WHOLE FOODS
CONCEPT WITH THESE MEALS THAT
YOU'RE SERVING, AND THEY'RE KID
FRIENDLY. YOU'VE FOCUSED ON THE

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KIDS.
>> WE DEFINITELY HAVE. THE MENU
IS DESIGNED BY OUR CHEF, OUR
CHEF TWINKLE MAKES THE MENU

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EVERY DAY FOR THE KIDS,
DEFINITELY KID-FRIENDLY, BUT IT
HAS WHOLESOME GRAINS. FRUIT,
VEGETABLE, WHOLE GRAINS. THAT

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MEAL PRODUCTION HAPPENS AT THIS
KITCHEN, IN THE SUMMER, WE'LL BE
LAUNCHING FOOD FELLOWSHIP, WHICH
WILL INVITE HIGH SCHOOL STUDENTS

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TO COME IN AND PARTICIPATE IN
THE MEAL CREATION. THEY'LL ALSO
WORK IN THAT COFFEE SHOP AND ON
AN URBAN FARM. THOSE STUDENTS

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ARE GOING TO HAVE THE
OPPORTUNITY TO ALSO GET SOME
SOFT SKILLS AROUND THEIR OWN
CAREER DESIRES, AND WE'LL BE

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WORKING WITH THEM TO PURSUE A
DREAM, WHETHER IT'S IN THE
CULINARY FIELD OR ANOTHER
INDUSTRY.

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>> AND THE KITCHEN HEADQUARTERS
IS REALLY MAKING THAT FOOD
FELLOWSHIP POSSIBLE.
>> WE COULDN'T DO IT WITHOUT THE

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SPACE. AND THE STUDENTS WHO WILL
COME OUT OF THIS PROGRAM, WE'RE
PILOTING THE PROGRAM IN THE
SUMMER WITH SIX STUDENTS. AND

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THOSE STUDENT FELLOWS WILL GET
NOT JUST WORK EXPERIENCE, THEY
WILL ALSO HAVE THE OPPORTUNITY
TO LEAVE THE PROGRAM WITH A

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CERTIFICATION, WHICH IS AN
INDUSTRY-RECOGNIZED
CERTIFICATION FOR THEM TO GO OUT
AND GET LIVING WAGE JOB.

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>> FANTASTIC. WELL, THANK YOU
FOR COMING IN AND SELLING US
ABOUT THE PROGRAM. GOOD LUCK AS