When clients leave Lake Cares on distribution days, they don't take with them a random assortment of canned and packaged foods. Instead, each item is based on a well rounded menu designed by Priscilla Beatty, our manager of food procurement and distribution.

"We plan our food choices around a three-day, three-meals-per-day menu," Priscilla explains. "The dry food is matched with frozen meat as well as our four basics:milk,eggs,margarine and bread."

Not only does Priscilla try to make the menus fun by creating themes to build the meals around- like Mexican food in May and burgers and hot dogs in July- but she also incorporates produce from local farmers and gardeners.A wide range of fruits and vegetables from sweet corn and oranges to exotic fare like papaya and star fruit are kindly donated by the community.

In addition, interviewers ask the clients what their preferences are when it comes to certain foods in order to select the items they most need or want. 

Such attention to detail ensures that each client receives a well thought out and nutritious food cart that will enable them to not just eat... but eat well.