Stouffer's is a brand of frozen prepared foods currently owned by Nestlé. Its products are available in the United States and Canada. Stouffer's is known for such popular fare as lasagna, macaroni and cheese, meatloaf, ravioli, and salisbury steak. It also produces a line of reduced-fat products under the Lean Cuisine brand name. In February 2023, Nestle Canada announced their intentions to wind down and exit the frozen meals and pizza business within the next six months. History The Stouffer family business traces its roots to 1898, when James B. Stouffer and his son Abraham E. Stouffer started the Cottage Creamery Company at the Sheriff Street Market in Cleveland. In 1901, James's son Abraham E. Stouffer (age 26) became vice-president of the company. In 1905, the Stouffer family established the Medina County Creamery Company in Medina, Ohio. James B. Stouffer died on November 23, 1908, at age 62 in Orlando, Florida, and Abraham took over the running of the Medina County Creamery. On January 11, 1912, the Medina County Creamery Company filed a change of address to Cleveland. By 1914, the company had expanded and opened a branch of the Medina County Creamery Company in Detroit. By the mid-1910s, the creamery claimed to be the largest manufacturer and wholesaler of creamery products in the city of Cleveland, supplied by over 1,500 farmers. In early 1920, Stouffer's lucrative creamery drew the attention of the Fairmont Creamery (now Fairmont Foods), the largest creamery company in the United States. In December 1920, Abraham Stouffer announced that the Medina County Creamery Company would merge with Fairmont Creamery Company of Omaha, Nebraska through stock ownership. As part of the merger, Abraham Stouffer would oversee the Cleveland plant until 1922. In 1922, Abraham Stouffer and his wife Lena Mahala Bigelow took over one of the company's milk stands, on the lower level of the Cleveland Arcade, and converted it into a restaurant serving buttermilk, sandwiches, and Lena Stouffer's homemade Dutch apple pie (credited by some as the reason for the almost instant success of the restaurant). Abraham had reportedly had the idea for the "Stouffer Lunch System" before 1920. They opened the first restaurant, called the Stouffer Lunch, in 1924. As time went on, the couple continued the program of expansion with the assistance of their sons Vernon, a graduate of the Wharton School of Finance, and Gordon, who together led the reorganization of the business,