TO IMPROVE SOCIETY BY CHANGING THE WAY PEOPLE THINK ABOUT EATING THROUGH EDUCATION ABOUT HEALTHY, NATURAL FOODS; TO IMPROVE THE QUALITY OF LIFE AND FUTURE PROSPECTS OF VULNERABLE AND DISADVANTAGED POPULATIONS BY PROVIDING PRACTICAL TRAINING IN THE CULINARY ARTS TO LOCAL COMMUNITIES; AND TO EXPOSE SUCH COMMUNITIES TO A DIFFERENT WAY OF COOKING, USING NATURAL AND FRESH INGREDIENTS.
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