Imagine if we all tried to not coast.
If we all did a little, think how much better we would all be.
Let’s make it a place where we lift others up, and help others over.
A place where We Don’t Coast.

Excerpt from 2016 We Don’t Coast magazine:
Photo: Scott Drickey

Providing a healthy meal to someone in need. It’s one of the most basic and most important ways we can reach out. Add a dash of innovative thinking – and two of our local nonprofits are showing how they can make a significant impact.

Beth Ostdiek Smith’s Saving Grace Perishable Food Rescue partners with more than two dozen restaurants and grocery stores to “rescue” left-over food and channel it to almost 20 nonprofit agencies. They, in turn, use it to feed their clients. Since its founding in 2013, the organization has redirected more than 388 tons of food valued at more than $1.3 million.

One of Saving Grace’s food recipient partners is Table Grace Café, a downtown eatery that serves meals “in a graceful manner” to anyone who walks through the door. No bill at the end of the meal – just a free will donation if one is so inclined.

CEO Matt Weber, who attended New York’s Natural Gourmet Institute, opened the establishment in 2011. Situated at the intersection of two of his passions – food and local mission work – Table Grace Café serves about 350 patrons a week and offers on- and off-site catering services. Its menu includes scratch-made pizzas, salads and soups.

“Seeing people being nourished in body, mind, and spirit; seeing socioeconomic barriers being broken; watching people in difficult life transitions use Table Grace Café as a stepping stone to improve their life situations – those are the great rewards of what we do,” Matt says.