The Southern Illinois Collaborative Kitchen began during the COVID-19 pandemic as local restaurant owners looked for ways to keep their businesses afloat and feed those in the community experience food insecurity.
The kitchen offers a weekly menu available on a sliding scale, which customers pick up in their cars to minmize the risks of COVID. The group also provides food for local organizations, including the Carbondale Warming Center and the Boys and Girls Club of Southern Illinois.
Cristaudo's owner and Collaborative Kithen co-founder Leah Maciell spoke with WSIU about how the project got started and their hopes for the future -- even after the pandemic is over.
