201 Annual Report
Flourish Ventures Building Better People O Mi i
Building Better People Through the Opportunity to Begin Again.
O Vi i
Transformed people living in recovery, participating in a community that values consistency, quality, & integrity. Flourish works to achieve this goal by:
- Building confdence through skills work to increase self-esteem;
- Collaborating in partnership with the greater community;
- Breaking the cycle of recidivism & relapse;
- Fostering empathy by giving back through service to others.
Flourish Bakery is guided by a simple philosophy: it’s never too late. It’s never too late to heal lives, or to repair communities broken by substance use disorder and incarceration. Our interns participate in a paid twelve-month bakery and pastry arts training program. After graduation, we place them in an externship at a reputed local culinary partner, while they continue to receive assistance in job skills and build a culinary career. We also provide experience in business management and marketing while facilitating an introduction to a variety of industry players such as: specialty and broad line purveyors, farmers and growers, and local artisan crafts makers. We believe that opportunities like Flourish empower individuals and create a world of growth, leading to lasting and total-life recovery.
1 A Le e F m Aimee Dear Friends,
I think that the entire team at Flourish can attest to the truth of the saying, ‘If you’re comfortable then you’re not growing.’ In , we found that the successes of the previous year proved just how excited our greater Salt Lake community is about our mission, and their desire for greater access to our tasty treats. To meet the demand, Flourish boldly faced the need for a storefront where the public could interact with the team and purchase products in support of our mission on a regular basis. In late summer, the Flourish Food Truck began bringing street food and sweets to all our friends and neighbors with Sam, our Food Truck and Catering Manager, at the helm. Sam joins us with years of food service and recovery experience and ofers both mentorship and additional culinary training opportunities to our interns.
The launch of our food truck brought a furry of interest in Flourish. TV, magazine, and newspaper articles featured our work; a documentary was published at the University of Utah on our program; the Utah State Prison invited us to share the transformative opportunities at Flourish with the men’s and women’s culinary programs. But we didn’t stop there! As we have continued to grow, we saw that our organization had become known primarily through our brand, Flourish Bakery. In order to keep consistent with this branding, we adopted a new name Flourish Ventures as representative of our work and retired our former name, Unshackled.
Our new branding aforded new opportunities to showcase our success to potential grantors. We pitched our model at the Sorenson Winter Innovation Summit, a competitive national funding platform, as well as at the Community Foundation of Utah, a local fund. Our demonstrated success also resulted in new community funders with grants from Comenity Bank and the Sorenson Legacy Foundation!
Of course, this success would not have been possible without our graduates. In March, we celebrated the graduation of Erica, who is now employed in a full-time position with Deer Valley Resort. After graduation, AJ returned to Flourish as our Operations and Production Manager and has not only increased our capacity for earned income, but also provides strong mentorship to our new interns. In , your donations supported , paid intern training hours. Your partnership and belief in the mission of Flourish has made this impact possible. On a more solemn note, we were deeply saddened in September by the passing of Judy Hanley, one of Flourish’s founding members more than seven years ago. Judy’s active and tenacious spirit, as well as her love for our lemon bars, will not be forgotten and we will carry forward her legacy when making decisions about the future of the program.
Thank you for joining us on the journey this past year; we are so excited to see what will bring as we step into it together! When our lease was not renewed with short notice, we were so grateful to be surrounded by the love of our community, who rallied to help us fnd a new home. As we begin this new year, in a new location, we are poised for continued sales growth, additional positions for new interns, and the knowledge that you, the strength of our staf, and the community are beside us. We hope that you will come by the kitchen and join us for lunch, or stop and see us at the food truck.
Blessings,
Rev. Aimee Altizer Executive Director
I frst heard about Flourish in drug court. I had learned how to bake while I was in prison and had really enjoyed it, so I applied to the program after I was released. When I found out that I had been accepted for an interview, it was just like winning a scholarship.
Before joining the team, Aimee told me that if I wanted this, I should think about whether I was ready for the mental, physical, and spiritual commitments of the program. I needed to be serious about wanting to change my life, which meant becoming a self-sufcient, reliable, mature, hardworking, and completely transparent person.
Since I started with Flourish, I have achieved these skills, as well as how to communicate professionally and bake an assortment of treats and breads. I moved into my own apartment, something I have never had, and have a support group who believes in me. The Flourish team has encouraged me every step of the way and, while I may have had to do the hard work on and by myself, I wouldn’t be where I am today without their support.
Al m i S ligh AJ
was a year of change and growth both for me and for the social enterprise. I completed my externship and graduated from Flourish Bakery in the frst months of the year. Immediately, I dove into the Management Training Module, where I trained as a manager for four months, before being promoted to a salaried position as the Production and Operations Manager last summer while also joining our community partner, Fair Credit, as an advisory board member.
In my personal life, marked the completion of years of supervision and incarceration, when I successfully terminated both my Federal and State probation. My family also welcomed its newest member, baby Mila.
I look forward to what will bring us as an organization. My goals for this year are to remain vigilant, dedicated, and vulnerable in my approach to leadership. Each day brings more opportunities for growth and experience as I work toward my long-term goal of becoming Flourish Ventures’ Director of Operations.
3 S cial E e i e Fl i h Bake The past year was pivotal for Flourish Ventures’ social enterprise, Flourish Bakery. In May, we purchased Twinkie , a retired Hostess Twinkie delivery truck and spent several months renovating it into our Flourish Food Truck. In August, we held an open house event and continued to serve lunch from the truck multiple times each week through November. The success of our food truck also brought a substantial increase in generated revenue, the mobility to expand our presence at outdoor events and at farmers markets, and the opportunity to be more charitable. The team elected to donate of all tips received at the truck and markets to support community meals with the homeless and to create a staf emergency assistance fund.
In addition to the development and launch of our food truck, Flourish Bakery has also been developing partnerships for branded wholesale items. We secured our frst account in May, with Adobe in Lehi. We have also continued to provide desserts for all Mazza Restaurant locations and look forward to expanding this branch of our business throughout .
In December, Flourish Bakery was recognized as a Certifed Member of Utah’s O n. Utah’s O n, a program within the Department of Agriculture, educates people about the economic impact of supporting local small food-producers and showcase s the incredibly large and diverse local product ofering of Utah. As a member, we show our commitment to providing locally-sourced food for our community. Look for their branding where Flourish goods are sold! 60% 80 15 $512 Increase in Hours at Private Donated by Generated Utah Events Staf to the Revenue Markets Catered Community
4 2019 O Yea i Re ie
6 Interns 0% Participating Rate of and/or Recidivism Graduating
707 Hours Spent In Fellowship And Fitness
48 1,004 People Served Visits from the During Community to Community Our Facility Service
5 100% Reduction In Relapse
208 40 Morning Pies Sold Refections
3,102174 Hours Given Piesby Our Sold Volunteers
6 S a eme f Ac i i ie
Re e e CY1 201 Revenue Sources
C ib i 30 , 1.
G a 15,000.00 C ib i Sale 43,0 4.2 81% G a F d ai e & O he 14,533.1 4%
T al Re e e $3 0,2 .33 F d ai e O he 4% E e e
P g am E e e 122,34 . 2 Sale Sala ie 1 1,33 . 11% P fe i al Fee 20,210. 5 T a el 4 . Ad e i i g & P m i 20,03 .1 Facili ie 15, 21.1 O he O e a i g E e e 5, 01.14 Social Enterprise
T al E e e $34 ,205.4 Revenue
CY19 Ne I c me $34,0 3. 5
60%
2018 201
7 S a eme f Fi a cial P i i
A e
C e A e Ca h a d Ca h E i ale 121,53 . 0 O he C e A e 1,22 .04
T al C e A e $122, . 4
N -C e A e E i me 1,541. 1
T al A e $1 4,30 . 5
Liabili ie a d Ne A e
Liabili ie Acc Pa able 50.42 Pa ll Wi hh ldi g 3,130.4 Ta Pa able 2,53 . O he Liabili ie 4, 5 . 1
T al Liabili ie 11,5 .2
Ne A e Ne I c me 43,22 . 4 U e ic ed (O e a i g) 11 ,502.53 U e ic ed (B a d De ig a ed) 20,000.00
T al Ne A e $1 2, 32.4
T al Liabili ie a d Ne A e $1 4,30 . 5
8 S a B a d C mm i f S
Rev. Aimee Altizer Lukas Sigmund, Board Chair Steve Baker 0. FM KRCL
Executive Director Edward Jones Stephen Call Adobe
& Instructor Grace Coy Altar Ego Journeys Ted Clayton, Treasurer TME Consulting, LLC Gail McBride Deer Valley Sam Ball
Food Truck & Catering Carrie Murrin Fair Credit Patricia Fava, Secretary Manager Muir Copper Canyon Farms Eliana Rivera Fit To Recover / Food To Recover
Laura Van Hook Kevin Hole Design AJ Collette Roderic Land Operations & Lindsey Woods Liberty Heights Fresh Salt Lake Community College Production Manager Mazza Restaurants Jonathan Paz Muir Enterprises Scott Covington Law Ofces of Jonathan Z. Paz, LLC Nicholas & Co. Administration & Volunteer Coordinator Odyssey House Ed Turner Red Willow Counseling Rev. Sandra Jones U.S. Supreme Court Retired Rye Diner Chaplain Salt Lake Acting Alex Lundy Salt Lake Community College Grant Management & Utah Nonproft Association Development Utah’s Own Ally Megill Social Media Intern
Tha k Y to the donors, friends, and supporters who fuel our mission, share our vision, and help us along the way as we build better people. This list represents donations received between
January 1, 201 and December 31, 201 .
$100,000 AND ABOVE Michael Shenkman Bill Thomason Laura Van Hook Anonymous & Fleming Terrell Janet Van Hartesvelt Sandra Whitson Robert Weisberg Julie & Matt Vesely Shauna Wiest
$20,000--$3 , Jeremy Wold Marti & Jay Weaver Shirley Wright Leslie Williams Martha Wunderli Kulynych Family Foundation II $500--$ Franklin Wilson Shauna C. Schmunk $50--$ Tina Barry Jo Ann Wong Leslie & Don Wood Jennifer Eby $5,000--$1 , The Cathedral of St. Mark, Inc. Diane Foster Comenity Capital Bank Ted & Manuel Clayton Terri Fryzel St. Luke’s Episcopal Church $100--$24 Adam & Kali Cohen Jane Hamilton Rev. Terri Heyduk Joel Anderson Clay Cross & Katrina Loken Emily Hollander & Pam Holliman Krissa & Jim Bolton Pamela Davey Shana Hopperstead Carolyn Bransford MacDonald Jerry & Susan Brewer Anna & Peter Erickson Gary & Ruth Manville Dyan & Jim Pignatelli Ann Deyo Patricia Fava Gail McBride Howard & Darci Weisberg Robert Ferris Lara Jones & Craig Watson Sorenson Legacy Foundation Ed & Julie Fiscus Brian & Michelle Jupina Richard & Anita Miner Cynthia Fleming Katherine & Rusty Martz Miriam Gelfer Robert Pease $2,500--$4, Jill & Richard Sheinberg Rebecca Glathar Rose Reiner Anonymous Jefery Soucie Jennifer Gully Deedee Sihvonen Archer Family Charitable Corp. South Valley Unitarian Julia Hatasaka Kim Warren Steven Baker & Ed Turner Universalist Society Sharen Hauri Sabine Weil
Nancy Conrow Raymond Vismantas Linda Hauth Cathy & Jef Siegal Debbie Wilson Jo Lee Heaton $4 AND UNDER Lukas Sigmund Jefrey Louden John Forsberg & Christina E. Story $250--$4 Mary McEntire Sara LoTemplio Rev. Aimee Altizer Cherilyn Megill Craig Miller $1,000--$2,4 Amber Billingsley Diane Nelson Quentin Packard Adobe & Robert Angelilli Peg & Dave Nelson Chelsea Page B Girls Family Foundation Tim Burkett Dan Parrish Shelley Peck Tika Beard Judy Daly Jonathan Paz Teddi & Darrell Reeves Robert & Linda Dugins Terry Davies Katherine Rubalcava Cassandra Stokes-Wylie Episcopal Diocese of Utah Sandy & Steve Harty Susan Ryerson Clarissa Story Felts Emily Johnson Shaunell Sanchez- Rev. Sandra Jones Bill & Josie Jordan Young & Frank Young & Dr. Robert Jones Jennifer Lawton Beverly Schwartz Robert Leary Mark & Kathleen Lynch Margaret Skloss Brad Martin & Rob Moolman Mikelle Moore Carol Skony Janet & Bill Martineau Hilary & Ben Nitka Carol Soucie Susan Maughan Barbara Schieving John & Karan Swanger Odyssey House, Inc. of Utah Nina Simpson Jamie Tabish Claudia & Rocky Raab Christy Hinckley Thayne Susan Thompson
F i f ma i ab gi i g g am c ec a i f ma i lea e email i f i h lc g
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J i Fl i h Ve e A We C ea e A S ace F T al Life T a f ma i
Make a tax-deductible donation, or consider volunteering, via one of the following:
O li e fourishslc.org/donate
Mail P.O. Box 651572 Salt Lake City, UT 84165
Legac Gif V l ee info fourishslc.org
Flourish Ventures is a 501(c)3 charitable nonproft organization.
P.O. Box 651572, Salt Lake City, UT 84165 | fourishslc.org