GAC Reports to the Community

Breakfast At Grand Avenue Club

Many of us have been taught that "breakfast is the most important meal of the day." A good breakfast becomes an even better breakfast when it is eaten amidst good friends. Five days a week GAC colleagues work together to plan and make our breakfast. By 8:45 a.m. our dining room is filled with colleagues--members and staff-- eating a healthy breakfast, making plans for the day and exchanging news.

While GAC has always served breakfast, pandemic conditions (which have led to our heightened sense of community), combined with our growing awareness that so many GAC colleagues live in Milwaukee's food deserts has created a now permanent feature of our community life: the GAC breakfast.

We begin each work day with a very nutritious, Clubhouse-cooked breakfast. We intend to sustain this tradition for the foreseeable future.

The GAC Breakfast is possible because of the generosity of some very dear friends in the community.

A big thank you to the Woman's Club of Wisconsin Foundation for a generous grant that covers our breakfast expenses.

We are also grateful to Tikkun ha-Ir's Chop Shop program for their contributions of skillfully cut fruits and vegetables. Chop Shop trains previously incarcerated women so that they will be be able earn a certificate in culinary skills at MATC.

May all your breakfasts be nutritional and may you get to break bread (and eggs!) with your friends as pandemic conditions recede.

Above: Starting her day in the Culinary Unit, Kate Klug enjoys preparing breakfast for her colleagues before her 9:30 a.m. morning meeting in the Retail & Business Management Unit.

Above: (l-r) Michael Anderson, Kayla Bockhop, and Ricardo Hernandez putting out a breakfast of eggs, roasted veggies, and fresh squeezed orange juice for their GAC colleagues.

Above: Shawndee Dauden, has made an effort to come to GAC earlier than usual in order to prepare breakfast. Here he is cleaning raspberries for one of GAC's many varieties of fruit juice.

Above: Chatisha (we call her "ChaCha") Jackson fixing herself a plate full of eggs, vegetables, oatmeal and a special treat of bacon at the beginning of her day in Culinary.

Above: Walter Heard and Michael Anderson have teamed up to become pros at making and serving the perfect fried egg.

Above: At GAC we have discovered that the only thing better than pancakes at breakfast is blueberry pancakes at breakfast! Blueberry pancakes, fresh pineapple, sauteed kale, and a small side of organic rolled oats.

Above: Paul Holmes serving himself a breakfast of eggs, roasted carrots and cauliflower with spinach and home grown chive blossoms. Paul helped prepare the breakfast on his day off from Colectivo's Troubadour Bakery where he works 4 days a week. The chive blossoms were planted by Tim Voss' grandfather Denis J. Regan in 1956 in the backyard of the home in which Tim lives now.

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