Good Will - Hinckley

We Change Lives

Nutrition Program

Our Nutrition Program prioritizes using from scratch culinary methods and locally sourced ingredients.  We are part of a thriving local food system and are very proud to have the opportunity to make a difference in our youth by teaching life skills around health, nutrition, food systems, and sustainability.


The Maine Academy of Natural Sciences students and faculty maintains 2 year round greenhouses and a seasonal garden where we are very lucky to source much our daily salad bar! Check out the Green Goddess Dressing recipe featuring watercress from the MeANS Aquaponic Greenhouse!


Herring Bros. Meats, Guilford:  Purchasing “front-quarter” beef. By ordering front quarters we receive roasts, stew-meat and burger which helps us diversify our menu for a very reasonable price. We also get the soup bones from our front quarter to make our own beef stock, which is the base of many of our soups and sauces.

Stewart Farm, Anson: Raising pigs for us this year! We give them our post-consumer food waste in exchange for a discount on pork.

North Atlantic Inc., Portland: Purchasing Maine-landed ground fish.

Crown O Maine Organic Coop: Purchasing conventional and organic produce regularly as well as honey! Northern Girl is just one of the many companies that order though C.O.M. 

The Pick Up Cafe, Skowhegan:  The Pick Up Cafe is a multi-farm CSA that sources from all over the State. We order fruit and veggies regularly and also seasonal processing vegetables for winter storage.

Maine Grains at the Somerset Grist Mill, Skowhegan: Purchase whole wheat flour and rolled oats. We use these to make breads and rolls. We also make our own homemade granola!

Sysco, PFG NorthCenter and Native Maine: Purchasing locally sourced items when possible.



 Chef Will Tewksbury and his French Bread featuring Whole Wheat Flour from Main Grains. This organic wheat is locally grown and stone ground at the Somerset Grist Mill in Skowhegan

Thanks to the Sewell Foundation our GWH Nutrition Program and the MeANS Residential Program have purchased a CSA (Community Supported Agriculture) of local harvest through The Pickup CSA, a multi-farm CSA buying from over 40 local Maine farm. 


Will Tewksbury, our Kitchen Manager and Head Chef, offers hands-on career training for both GSLC and MeANS students through our work study and internship programs. Students may receive training in culinary arts, kitchen management, food systems and sustainable business practices. We use the kitchen as a classroom and encourage teachers to use food as a teaching tool, no matter what the subject is!

Call 207-238-4000 or email 


 Our MeANS Science class students participating in a canning class offered by Felicia Dumond of the University of Maine Cooperative Extension. 

Good Will-Hinckley | PO Box 159 | 16 Prescott Drive | Hinckley, Maine 04944 | 207-238-4000 |