When the kitchen inside Rudy’s Happy Patch Market was first installed, it was designed to be instruction kitchen. Peers attending Perry Wellness Center learned to harvest vegetables grown on the grounds and then learned safe and careful preparation of the produce. But with so many changes due to the coronavirus, the kitchen was closed and used for storage of equipment and utensils.

Most recently, as the market has reopened, the kitchen now serves for cooking fresh vegetables from the market for lunch. PWC founder and CEO Stuart Perry is pleased to see the market move again toward something that will benefit peers.

“This was once an active area with our peers,” Stuart explains. “But with changes in our operations, we had to close it down. I hope it will soon be used regularly for instruction and small meal preparation.”

In the photo above, peers Kaylon and Caitlin prepare a lunch of tasty vegetables with market manager Mickey Wiggins in the still-stocked kitchen.