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Volunteer Day at Second Harvest |
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Volunteer Day at Second HarvestBy Mary An Godshall On Saturday, July 16, about 20 volunteers from the three GNOUU churches and the Center for Ethical Living assembled at Second Harvest Food Bank in Harahan. A few young volunteers from elsewhere joined us and added to the fun. Catie Quin, the Volunteer Coordinator, welcomed us, oriented us and got us started on the work. At first, it felt like mass confusion in the large food separation section, but very soon everyone sorted themselves out and settled into their individual jobs.
Catie told us that Second Harvest runs on “volunteer power” and have about 10,000 volunteers per year. After the work session, she gave us a tour of this very impressive 200,000 square foot facility, including the new Demonstration Kitchen, the Community Kitchen and the several warehouses that ranged from ambient temperature, to refrigerated to deep freeze storage. Last year Second Harvest served 280,000 people in Greater New Orleans and Acadiana, a total of 23 parishes. This translates into more than 24 million pounds of food, or the equivalent of about 20 million meals. Second Harvest Food Bank has an aggressive strategic goal to increase food distribution to roughly 40 million meals by 2013. They receive food from private donations, corporations and groceries and partner with nearly 240 churches and nonprofits in a number of different ways. In the last 5 years, hunger has gone up, especially among working families. The Community Kitchen, an 8.500 square food commercial kitchen, opened on June 2, in time to launch their summer feeding initiative. The summer feeding programs serves approximately 3,000 children at camp sites throughout the Greater New Orleans area, producing breakfast and lunch five days each week through August 12, when the regular school year begins and the school lunch program kicks in again. The kitchen will be able to produce about 2 million meals a year. There is also a large Demonstration Kitchen which will be used for training and educational programs such as cooking and nutrition classes, lessons in economic purchasing of food, and will also be available for small meetings and special events. It was hard work and lots of fun. Catie told us that she welcomes volunteers during week days, and not as much planning is needed, as they will accept individuals or small groups. This event was coordinated by The Center for Ethical Living, and we hope to have more such events and to also encourage week day volunteering.
Working the sorting line.
Catie Quin showing us the Demonstration and Teaching Kitchen.
Fresh produce in the cooled warehouse. |
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