It is 9 am on Friday morning. Chef Kirk Robey checks the hotel pans of vegetables roasting in the oven. Dave and Norman dress and dish up the Italian bread salad. Chef Lois Altman tastes the afredo sauce for the fresh salmon donated by Ron Lahody’s shop.
Norm and I cut up the chocolate cakes several of us baked the day before, while Kristina clears the front table for serving. Loretta sits over by the huge refrigerator, making sack lunches for our clients. At 9:30 the doors open and we are ready to serve over 100 hot meals to anyone who needs food. And the Friday food is always fabulous.
Some of our clients are regulars who greet us with a hearty welcome; others enter tentatively--as any of us would in a new situation. They take a sack lunch* for later in the day; some put their food on a tray and eat it in the adjacent room, while others carry out. Everyone says “thank you” and some ask God to bless us for our labor. Even though it means rousing myself at 6 am, Friday morning is one of my favorite times of the week.
The Harvest Soup Kitchen opened its doors in 1994. A different group of volunteers works each weekday and on some Sundays and Saturdays. A wide range of food donations support our work---from Ball State, Ivy Tech, Marsh, Lahody’s, Little Caesar’s Pizza, and the Wednesday vendors at the Farmer’s Market, to name a few. We receive free produce and staples at a reasonable cost from Second Harvest Food Bank.
But we need to raise $20,000 a year for utilities, food, serving containers, as well as the small salary of the daily supervisors.
On November 14, our monthly designated offering will support the work of the Harvest Soup Kitchen. Please give generously to help those whose path through life has not been easy. If you can’t be at church on Nov 14, you can send a check to the church office with “Harvest Soup” on the memo line.
Bea Sousa
For Worship Associates
and Social Justice Committee
*The sack lunches prepared by members of our congregation on the last Sunday of each month go to Harvest Soup Kitchen.