The Veggie Wagon owners April and Max Sussman have launched a new online component of their business, aimed at providing ready-to-eat meals for the community.
For people who rely upon tips as their main source of income, feeding their families is a fast-growing concern amid the corona virus closings, and something the Sussmans said they believe needs to be addressed immediately.
“Many service industry workers are used to leaving work with cash in hand and that’s just not happening right now,” Max Sussman said.
He also noted that grocers who normally donate regularly to food banks and shelters are facing shortages themselves, therefore not making their regular contributions.
“We’re unique in that we have a production facility that allows us to continue making prepared foods that we can offer the community,” Sussman said. “The most important thing right now is getting people fed.”
With Casseroles for A Cause, for each casserole sold, The Veggie Wagon will donate one to the Federal Point Help Center in Carolina Beach, for distribution to those in need.
“This is a way to keep our production facility employees working and give back at the same time,” Max Sussman said, adding that he thinks the most important thing right now is to get the program off the ground and then work on expanding it from there.
“We hope to be able to partner with other area food distribution services, but for the sake of getting things off to a smooth start, we’re offering a limited number of casseroles and we’ve selected an organization that’s within a mile of our production facility,” Max Sussman said.
Customers can choose from casseroles such as a chicken Parmesan bake with all-natural chicken, homemade marinara and mozzarella cheese and penne pasta, a veggie Florentine with wild rice and quinoa, and a Mexican mac and cheese with shredded chicken, beans and corn.
Selections and payments will be made online
with a choice of pick-up at either of the Veggie Wagon locations, 3315 Masonboro Rd., or 608 S. Lake Park Blvd. in Carolina Beach, on Tuesdays and Fridays.
Max Sussman said that grab-n-go and take-and-bake items have been in high demand at both Veggie Wagon retail locations since the start of pandemic-slowing measures.
The stores have started offering 2-pound packages of ground beef, something they have previously only sold wholesale to area restaurants.
Unlike many major grocery outlets, they have not yet faced any major issues in receiving products from farmers and vendors, but acknowledge that things are changing daily.
“There will likely be substitutions that need to be made in some of our recipes because this is a very fluid situation,” Max Sussman said.
Current hours at the Veggie Wagon locations are 11 a.m. to 5 p.m. daily.
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