“The Ridgeview kitchen serves more fresh items than ever before,” explains Aaron Kneeland, Ridgeview’s executive chef (pictured above). He estimates that about 80 percent of the food choices are made from scratch.
Several years ago when I was a new mom in my mid-twenties, I recall having a much different approach to food and meal prep than I do today. The quicker and easier, the better. I remember having a conversation with a coworker in the elevator one day, feeling pretty proud of myself as I explained how I had gotten up early that morning to assemble the Hamburger Helper beef stroganoff that I was going to serve for dinner that evening. All I had to do was reheat it when I got home. (I got a funny glance from the two guys standing next to us.)