FROM FOOD WASTE TO GREAT TASTE

A WISCONSIN CHEF USES HIS CULINARY SKILLS IN A FRESH WAY TO FIGHT HUNGER.

STORY BY NAN BIALEK

FOOD IS LOVE, SAYS MADISON, WISCONSIN, CHEF DAVE HEIDE, And that’s just one of the reasons he named his ventures after his kids. These ventures include Liliana’s restaurant and Little John’s Kitchens, a nonprofit aimed to serve beautiful food to people in need. Liliana’s, Dave’s upscale dining spot, is about a mile away from a neighborhood where the average family of four has just $6 to spend on a meal. At that rate, he notes, families often rely on fast food and canned foods that tend to be high in starches and low on proteins. The idea for Little John’s Kitchens was sparked when a local nonprofit asked Dave and a friend, chef Patrick DePula, to showcase the problem of food waste in America at a local event. The two were interviewed…

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Taste of Home (Digital) - 1 Issue, February/March 2022

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