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UPDATE:  I am THRILLED to report that the USDA has awarded our organization a $500,000, 3-year grant that will support our efforts to lightly process surplus produce from regional farms into shelf stable products to serve the institutional markets!  A portion of the funding will be used to continue to test, refine, and (hopefully) scale our MIGHTY MUFFIN project! 

Also, in addition to our pilot work with the Boston Public Schools, we already have interest from a local charter school- and are readying to present what we're doing at the Mass. Farm to School conference in November.  Onward!! 

We actually work with several groups doing similar work-- in some cases taking prepared foods from restaurants and delivering to food pantries, etc.-- in other cases, taking prepared foods from colleges- freezing it, packing it, and distributing as meals to homeless families.... good stuff!!!

We aren't gluten free with the recipe (yet!), but do have something that could be great for hospitals-- high fiber, high protein, low sugar, low sodium, etc....  We're testing recipes with 25% veggie flour with a mix of white and wheat flour currently-- and tried out using corn meal today, which worked beautifully!