Dear St. Peter’s Kitchen Family,

Spring is in full bloom — the days are longer, the sun is shining brighter, and new life is all around us. Thank you for being part of our St. Peter’s Kitchen family! Whether you support us with your time, talents, or treasures, we are deeply grateful.

Here’s a quick look at what’s been happening at the Kitchen:

Our need is growing.
Food insecurity continues to increase, and so do visits to the Kitchen. We're seeing more neighbors each week, and we’re doing our best to meet their needs with dignity and compassion.

Compared to this time last year:

• We have served 22% more lunches, totaling over 105,000 meals
• We have served 215% more households through our pantry program
• We have used over 50,000 pounds more food, a 15% increase

Volunteers keep us going.
We couldn’t do this work without our incredible volunteers — whether they’re helping out regularly, occasionally, in person, or remotely. Fun fact: research shows volunteering helps people live longer, healthier, and more fulfilled lives! I only hope I’m as active and vibrant as three of our regulars: Carol Bonczyk (89), Culver Barr (89), and Connie Wahl (86).

Partnering for better community health.
This spring, five baccalaureate nursing students completed a clinical rotation here at the Kitchen. They screened for hypertension and gathered information to help us better understand our guests’ health needs and improve access to care. More students will return this fall to continue this important work and we’d be happy to share their presentation if you're interested!

Safety and improvements.
Thanks to a generous donation from the RCIPA Foundation, we now have an Automated External Defibrillator (AED) on-site, and nine team members have been trained in First Aid and AED use.

We were also blessed to have two scouts paint the pantry, conference room, and offices – Abby Lamphier (Summit Project) and Bennito Rinaudo (Eagle Project).

Save the Date: Friday, September 5, 2025

Our 9th Annual Golf Tournament will be held on Friday September 5, 2025. We are currently searching for sponsors (businesses that would like to support St. Peter's Kitchen) and individuals interested in joining the committee to secure golfers and auction baskets. The committee meets virtually. If you know someone who might be interested — or if you'd like to help — please reach out via email, call, or text.

Looking ahead with caution and care.
Changing government policies and an uncertain economy will likely impact St. Peter’s Kitchen’s operations in the coming months. Food demand is already rising — and it’s likely to increase further due to inflation, proposed budget and policy changes, and a slowing economy.

The food that we utilize comes to us from Wegmans, Foodlink, Tops, Pepperidge Farms and others at no direct cost.  Foodlink secures food from the United States Department of Agriculture and other sources that may be impacted by policy and budget changes. This derivative funding may impact the amount of free food available to us. In that case we may need to purchase protein.

Changes in policy and spending will have a direct impact on our operations. While predicting outcomes is difficult due to the many variables in the current environment, we are creating multiple planning scenarios and will keep you updated on changes as they occur. 

We are doing everything we can to continue caring for our community, and we are so grateful for your continued support. 

Thank you for continuing to show up with compassion and heart. 

Blessings,

Bob Boyd

Chief Executive Officer

P.S. We invite you to visit the Kitchen to see firsthand the impact of your generosity. Whether you come as a volunteer, donate, or want to come take a tour, we welcome everyone into our doors. Please feel free to reach out!

https://www.stpeterskitchen.org/

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(585) 235-6511

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