GREAT FALLS — St. Vincent de Paul of Northcentral Montana handles 60,000 pounds of food each month, says executive director Deb Kottel.
“And we can’t keep up with the need,” she stated.
Seeking to better address food insecurity, they envisioned repackaging bulk food and preparing meals for the community.

Mike Dalton, who manages the Westside Orchard Garden, sparked the idea to rescue food otherwise discarded.
“Why can’t we have a kitchen that can rescue food from institutions?” Dalton suggested.
Thus, the Fresh Rescue Community Kitchen launched Thursday in downtown Great Falls. It offers hot meals, food distribution, and educational programs for local kids.
Reducing food waste is central to its mission. ReFED estimates a third of U.S. food gets wasted. St. Vincent de Paul partners with grocers and hospitals to save edible but non-marketable food. Hutterite colonies have generously donated excess produce.
The project started in 2020, when NeighborWorks Great Falls sold their building to St. Vincent de Paul for $1.
“It’s a 130-year-old building, and it was in a bad state of repair,” said Gary Ritter, volunteer coordinator.
Nelson Architects and TD&H donated design services, while AT Klemens provided construction expertise. The 819th Red Horse Squadron from Malmstrom contributed labor. Benefits Health System donated kitchen equipment from closed restaurants, including a walk-in freezer and refrigerator.

“This community really stepped up,” Ritter noted.
The renovation involved removing 44 tons of concrete and refurbishing the space. Leadership Great Falls raised funds for a refrigerated van to safely transport food.
Collaborative efforts from the United Way of Cascade County, Boys and Girls Club, Johnson Madison Lumber, Home Depot, Town Pump, and Browning Kimball Foundation brought the project to completion.

In October 2023, the building renovation was completed, allowing St. Vincent de Paul to start preparing meals for its Angel Room, serving up to 100 meals daily. New partnerships with food suppliers are ongoing. “It’s a phenomenal amount of food that’s going to be diverted,” Ritter said.
The grand opening featured focaccia with donated wild game meat, prepared by volunteer cook Tony Lucas.
As operations expand, St. Vincent de Paul seeks volunteers. “We’re always looking for volunteers in many capacities and disciplines,” Ritter added.
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