Call for Saturday Volunteers
|
We're still looking for volunteers to help with our new expanded Saturday pantry hours. Working families who are unable to visit the pantry during the week will be able to come to the pantry during our Saturday hours. This group is underserved, and we are increasing their access to healthy food. Please share this call with your friends, children, grandchildren, families, and anyone who might want to volunteer with us.
We're looking for volunteers for the following dates: June 22nd, June 29th, July 13th, July 20th, July 27th, August 17th, and August 24th.
If you or anyone you know are interested, contact Amy.
|
The Rise in Food Insecurity
|
Foodlink reports that in their service area, food insecurity has jumped from 9.3% in 2021 to 12% in 2022, in part attributed to inflation and the end of federal COVID relief programs. To learn more, click the picture above to read the full article on Foodlink's website.
|
St. Peter's Community Garden
|
Since it opened in 2015, the St. Peter's Garden has been providing fresh veggies to our community members and volunteer opportunities for those who can't make it to St. Peter's during our normal hours of operation. This year, it's already seen major developments, and the seeds are planted for our harvest!
|
St. Peter's was fortunate to have Gabe Whitman of Scout Troop 312 rebuilt the garden for his Eagle Scout Project. His hard work has completely revitalized the garden, making it ready to nourish our community members for many years to come!
|
Thanks to John Curran of St. Monica's Church, the garden has many new trellises and almost a ton of compost! We're grateful to the team at Mowhawk Global for their help planting, too. If you're looking for a therapeutic volunteering opportunity outside of our normal volunteer hours, contact Amy.
|
The Inside Scoop: Veggies
A segment to give you an idea of daily operations at the Kitchen! Why an ice cream scoop? Because it's the tool of choice when plating meals!
|
A key tenet of St. Peter's Kitchen is providing balanced, nutritious, and delicious meals, all made from the donated produce we receive each week. Packed in the to-go containers, you'll always find a protein-rich entrée, a carb side, fruits, and vegetables. Those veggies, like everything else from the St. Peter's store room, have a story.
|
Every week, St. Peter's receives produce boxes from Foodlink, which contain fresh carrots, onions, cabbage, and apples. Every day, some fresh vegetables come in for us to use, and when necessary, we supplement our lunch with canned or frozen veggies Like a box of chocolates, you never know what you're gonna get!
|
We strive to use fresh vegetables every day. For example, on June 6th, volunteers prepared a mix of carrots and asparagus. Our fantastic cooks that day, Joe and Ann, tossed them with vegetable oil and seasonings and roasted them in the oven on large making sheets. Once roasted, the veggies were transferred into large pans called hotel pans: deep rectangular dishes that are perfect to keep the roasted veggies warm until the volunteers plate them at lunchtime.
|
|