Porchlight, the Madison organization that helps the homeless, produces about 25 food products sold in a half-dozen locations and used in top-tier restaurants. Porchlight Products was on target to take in $40,000 to $50,000 in 2010, all of which is pumped back into the program, paying for ingredients and payroll for its eight part-time employees.
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Program provides down-and-out with opportunity to cook for Madison’s diners.
Porchlight Inc. kitchen program manager Jennifer Hall and her staff have created a twist on a fall classic: apple pie with cheddar crust.
“There’s a saying, ‘Apple pie without the cheese is like a hug without the squeeze’,” Hall said. “We took that idea and decided to add the cheese to the crust to give that classic flavor pairing the tart twang from sharp cheese and sweetness from the apple.”
Apples in the pies are from Carandale farm in Oregon and cheese from Cedar Grove Dairy’s and Family Farm Defenders’ Family Farmer Fair Trade Cheese project. The crust will be made partly using whole wheat flour from Great River Organic Milling Company in Fountain City.