OC Mag 01-22

THE WATERS EDGE
A new line of ready-to-eat meals
can be found in the freezers at
Woudstra Meat market.
Kim Hoogland also runs The Waters
Edge, through which she prepares
prepackaged freezer meals of
anywhere from 2-10 servings off a
menu that varies week by week.
“We all keep getting busier and still
want to eat a healthy, home-cooked
meal. These you can just stick in
the oven and they’re ready to go,”
Hoogland said.
the always popular Dutch goods, frozen
brats, deli meats, specialty cheeses
and all the pork and beef products one
would expect inside a meat market.
The one thing they don’t currently
offer is frozen chicken products but
they are considering the possibility
so they can be a one-stop-shop for
people looking to grab what they need
for meals for the week.
Once the move to the off-site processing
facility is complete, the next
major step for the new owners will be
a renovation of the downtown store to
include an eating establishment.
“We have a couple different plans
we’re looking into but we haven’t decided
what that will look like quite
yet,” Hoogland said. “We’ll still have
the brat stand and we’re going to renovate
that as well.”
As both endeavors march forward
Hoogland says the meat market will
be looking to hire for both locations,
something that has proved difficult for
many businesses in the current labor
market.
More than anything Hoogland and
the new ownership group is excited
to continue the tradition of Woudstra
Meat Market by retaining its history
while investing in its future.
“We want to thank everyone for
their support and encouragement,”
Hoogland said. “We’re really excited
about what’s to come.”
SPRING 2022 | OC MAGAZINE 29