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Meals on Wheels provider turns unused kitchen into incubator for local women-owned food companies

Senior Services of Northern Kentucky, located on Madison Avenue in Covington, had a challenge. A switch in the way they operated their Meals on Wheels program left them with an industrial-size kitchen that was hardly being used. So they set about searching for a tenant who would not only be interested in the space, but also in making a difference in the community.
 
Enter Rachel DesRochers, the founder of Grateful Grahams, a successful food manufacturer dedicated to high-quality vegan products and to supporting fellow women food-based entrepreneurs.

"We went through a process of vetting each other out," said Ken Rechtin, Interim Executive Director of Senior Services. "She liked the space and we liked her, but she couldn't single-handedly take on the cost of the kitchen."
 
DesRochers then had the idea to bring in multiple vendors to share the kitchen, which would not only offset cost for Senior Services, but would also help others achieve their culinary dreams.
 
Part of DesRochers' mission is to help empower women business owners; to that end she has already attracted many to join the collective kitchen incubator including companies Love and Fluff marshmallows makers, Delish Dish caterers, vegan Zucchini bread bakers Evergreen Holistic Learning Center, and Piebird Sweet and Savory Specialties.
 
"The space is being used almost seven days a week; it's really neat to see all of that activity down there," Rechtin says. "It's really a win-win-win and has opened us up to some other thoughts of how our organizations can collaborate further. We've talked about sending a Grateful Graham out with every Thanksgiving meal as a way to give back, and we've got several more ideas we're still working out."
 
In addition to the kitchen, the Senior Services location has additional space still available in the building. Rechtin estimates that there is somewhere around 7,000 square feet of available office space.

"We're very happy to host the kitchen incubator in our space and would love to have more people with new ideas come in to use our facility," Rechtin says. 

By Mike Sarason
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