At the Harvest Soup Kitchen in Muncie, Indiana, Ball State University professor Lois Altman and her small cadre of culinary volunteers are actively seeking solutions to both problems while providing meals to as many as 125 people a day, six days a week.
As a professor in the Department of Family and Consumer Sciences, Altman is a chef specializing in quantity food production. Her students make all of the food served in the Allegre Restaurant on campus.
Among other results of Altman's relationship with Harvest Kitchen is the Harvest Handbook: A Soup Kitchen's Guide to Maximizing Resources
. The booklet, funded by a grant from Indiana Campus Compact
, is distributed free and made available online so that other organizations involved in preparing large meals on a budget or with donated goods can be inspired to renewed "creativity and a willingness to experiment that can result in both satisfying and tasty food."