It’s a special day—four years ago, we had the first NWK food pick up at the Mickle Center! 🥳

Just like when I opened New World Café, I had no real idea what I was getting into. And bulk cooking is so different than running a restaurant. I worked 15 hour days in the kitchen on my own until friends stepped in to help. I made way too much pasta, ran out of tomatoes, or spent hours on something only to be dissatisfied with how it turned out. I had notebooks with chicken scratch recipes that I spilled all over. I was really tired. And also so invigorated—I knew I had to take this opportunity to try, fail sometimes, revise and grow, over and over again, and I’m still at it.

Little by little I’ve created systems and found more ease. I’m looking for sustainability, and to move in the direction of what gives me energy instead of what takes it away. I’ve been enjoying getting back to my roots a bit, cooking with less structure and more experimentation to bring you freezer meals. Other days the kitchen is jam packed with more employees than I’ve ever had, all working away on our prep lists so that everything comes together, and it’s a joy to be a part of the community we’ve created.

We don’t have the atmosphere or recognition a brick & mortar space would, but I hope that the food speaks for itself. I hope you can taste the joy behind it in each bite. I hope you know how much we care, and that I’ll always be here to listen if you have feedback.

NWK wouldn’t be here as it is without you! Thank you for letting us make food for you.

- 💗 Madeline