FOOD FOR THE HUNGRY: A FRESH LOOK
—by Eric Schermerhorn
Eric Schermerhorn looked at our hospitality programs from the perspective of a relatively new church member who knew very little about our outreach programs but who wanted to know more and to use his writing skills. His misconceptions are probably shared by many new members and his insights demonstrate how much All Souls programs can teach all of us.
The story about the Friday Soup Kitchen and Monday Night Hospitality I imagined writing was a few paragraphs in length. It would highlight the similarities and differences between these two programs and be driven by the numbers-based factoids that fuel my daily writing in the corporate world. Writing this story, however, forced me to confront some of my very real and longstanding fears. So this story is less a numbers-based recitation of Friday Soup Kitchen and Monday Night Hospitality—though there is some of that here—than it is about some misconceptions or myths I held about the people and the programs.
First, I offer some facts about the programs: The Friday Soup Kitchen was founded in 1983 to feed the growing population of needy individuals. Today, Ashley Garrett helps coordinate a team of about 15 volunteers on average, who serve lunch to 125 community members every Friday, 52 weeks a year. The Soup Kitchen does this with an annual budget of just under $27,000. Monday Night Hospitality was also founded in 1983 for similar reasons. Today, the program is co-chaired by George Collins and Joanna Miller-de Zwart. Every Monday, they and a team of more than 30 volunteers serve 190 meals to the needy on an annual budget of $38,500.
While the Heart and Soul Charitable Fund provides much of the financial resources to both programs, area restaurants like Brasserie Julien and food service companies and food banks like Food for Survival donate food or sell it to the programs at a discount. And individuals also contribute food, money and flowers.
Now, to overturn some myths and misconceptions I had, popular or not:
1) These programs feed homeless people you see on the subway or street corner.
While I did see people at the Friday Soup Kitchen and Monday Night Hospitality that resemble the homeless folks I’m accustomed to seeing outside my apartment or workplace, there were lots of faces I didn’t expect to see. According to Ashley, there are a significant number of people who come to the program that are not homeless. The Friday Soup Kitchen serves many individuals whose monthly expenses exceed their income—either in employment or retirement; those who make difficult choices each month about which basic needs to forego in order to keep their home; people made poor by illness and those that are lonely.
Instead of ill-mannered, disheveled and unruly people, I found were well-behaved and polite individuals—many dressed just like me. Until I began my research for this story, I’d believed a wide chasm separated me from these people. Confronted with people who looked like me, I became very unsettled. Questions surfaced. What assurance was there that their story, their plight would not someday be my own? How could I immunize myself from their personal tragedies? I couldn’t. I discovered that many of these people were victims of old age, ill health, bad luck or retrospectively, poor choices—and there wasn’t much in my power to keep those events from someday becoming part of my own life’s story.
2) People eating at our food programs wait in line for leftovers and soup.
I’d imagined a cafeteria-like setting, where homeless people stood in line with trays while large, blue-haired ladies poured slop into soup tureens, watery tapioca into bowls and tossed stale rolls onto plates. I’d also imagined that those fed wanted only to wolf down the food and make a speedy exit.
Instead, I discovered that our two hospitality programs offer sit down meals—no lines or standing. Both programs make use of a volunteer wait staff to deliver the needy their meals and clear the tables.The food served usually comes in multiple courses: soup and/or salad, a main dish, and dessert. And the main course isn’t the slop I’d imagined, but chicken, pasta, pork and beef dishes.
Having worked in the restaurant business for several years, I know the work it takes to serve 120 people over the course of four or five hours. To serve hot meals to more people in less time is a tribute to the skill of the volunteer chefs, prep cooks and clean up crew.
3) Our food programs are staffed entirely by All Soul’s members.
Only a third of the volunteers for each program are All Soul’s members. For Monday Night Hospitality, volunteer organizations like New York Cares provide a significant number of people each week.
Students from area schools like Brearley, Allen-Stevenson and Nightingale-Bamford supplement the regular staff of Friday Soup Kitchen volunteers. During my February visit to the Friday Soup Kitchen, I got to see the enthusiasm of young Brearley girls diligently and enthusiastically performing a carefully choreographed table setting. In addition, volunteers come from the All Souls neighborhood and friends of existing volunteers also contribute.
I am grateful to Ashley, George and all the volunteers who spoke with me and shared their insights and experiences—and in the process helped me look a little more honestly at the world and my reaction to it.
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