The 2025-2026 CenterPoint Scholars focused on Communication and Connection. They contracted with Kate Elliott, associate lecturer of journalism at Ball State, to conduct a series of $20 interviews called “Twenty Forward.” Each month, Kate puts $20 in the hands of two Muncie residents and then writes about who or what they support with their modest but meaningful investment in our city. Read the project introduction to learn more.
Hospitality with heart: Christiana Mann invests in Muncie’s most vulnerable
By Kate H. Elliott
Christiana Mann spends most of her day around food — eating it, teaching about it and serving it. But her thoughts are never far from those who are hungry. Since 1999, the Indiana native has volunteered for the Soup Kitchen of Muncie, which serves up more than 91,000 meals each year at its facility in downtown Muncie.
“Food is a basic human right,” said Christiana, an associate lecturer of hospitality innovation and leadership at Ball State University. “There’s absolutely no reason why there should be one person going without.”
To combat food insecurity, Christiana is giving her $20 to the Soup Kitchen of Muncie.
“They show up, Monday through Friday, except for Christmas Day and Thanksgiving, to help their brothers and sisters,” she said. “I’m amazed and in awe of the amount of food the Soup Kitchen produces by volunteers and a very limited staff.”
And the Soup Kitchen of Muncie, Christiana said, “nourishes souls.” When a regular stopped coming last summer, volunteers learned he was in the hospital and offered help as he healed.
“People gather prior to meals to connect about their lives and share resources,” said Christiana, who has served two, three-year terms on the nonprofit’s board. “The Soup Kitchen doesn’t ask questions or require proof of hardship. Anyone is welcome to have a hot meal, rest or regroup with no judgement.”
From lemon shakeups to local renewal
Christiana talks about food insecurity like it’s her full-time job, but it’s not. She teaches about restaurant management and foodservice sanitation during the week and then oversees Three Bears Concessions, which her family started 40 years ago to help pay her college bills. The enterprise grew from a seasonal, single mobile unit to a fleet of five food trucks, catering and concessions contracts with Ball State Athletics and area state parks.
“In addition, I started my own independent business at 15. Christiana’s Concessions sold enough lemon shakeups to come out of college, debt free,” she said. And in 2024, Christiana embarked on another entrepreneurial adventure — The Culinary Cottage, a private venue for intimate gatherings and custom culinary experiences for up to 30 guests.
“I decided to practice what I preach in class, so I conducted a market analysis and determined that our community could sustain a business like this,” she said of the cozy house south of downtown. “We offer a rich tapestry of seasonal flavors, provided by local farmers and producers, and savor diverse and authentic recipes, prepared and served with a special focus on health, sustainable practices, fair pricing and great taste.”
Wanting to be part of downtown Muncie’s revitalization efforts, Christiana chose to lease the rectory of Grace Episcopal Church. She renovated the interior last year and will beautify the exterior and gardens this summer. “Fun fact,” she said, “is that before closing in 2020, the facility housed the Alpha Center, an adult day center, where I volunteered, and my grandma attended. The space holds special memories.”
She continues to build memories there, alongside her parents, Joe and Judy Mann; husband, Michael; and children, Michael and Madelyn, who assist with special events. “My love language is food, and I’ll eat anything other than a beet, which tastes like dirt matter how you fix them, or a lima bean, due to childhood trauma,” she said.
And although she often makes dishes that look too good to eat, Christiana is not snobby about food: “There’s nothing better than a bag of tacos from the drive-through at midnight,” she added.
Where passion meets purpose
Christiana admits she has not mastered a healthy work-life balance, with so much of her job emmeshed with her family and interests. But, other than the administrative work, she loves what she does and approaches each day with a positive attitude and focus on communication and time management.
“These are the things that I believe and share with my students,” said Mann, who has earned three degrees from Ball State. “So much of what we do is not about the food. If you can master communication and time management — while maintaining a positive attitude — you’ll succeed in anything you do.”
She would know. Christiana has earned the 2025 Mayors Arts Award for “Muncie Maker,” which is given to a local business owner who exemplifies the impact and vitality of Muncie’s creative economy. The Yorktown Chamber of Commerce recognized her as its Volunteer of the Year in 2022.
But she doesn’t let those achievements stop her from rolling up her sleeves to serve at the Soup Kitchen’s Farm to Fork Fundraiser or to review its policies and procedures. Having spent more than a decade as environmental director for the Delaware County Health Department, Christiana’s experience with sanitation has helped the Soup Kitchen operate safely, most notably during the COVID-19 pandemic. She continues to consult for the organization and donate excess from her catering and concessions businesses.
To learn more about Christiana and The Culinary Cottage, go to www.theculinarycottagemuncie.com. To learn more about the Soup Kitchen of Muncie, go to www.soupkitchenofmuncie.org.
Thank you to Muncie Action Plan and CenterPoint Scholars for supporting these small but meaningful investments in community.
