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Making a Mélange of Vegetable Soup
with a Touch of Curry
Peter Meah
President of the Meriden Soup
Kitchen
June 2, 2009
Serving
up to 200 complete dinners a day (and occasionally more), the
Meriden Soup Kitchen faces the daunting task of providing nourishing
food to Meriden's hungry. With no paid staff (except for a custodian
who cleans after hours), more than 120 volunteers come together to
make it happen.
Speaking to
67 Y's Men of Meriden on June 2, Peter Meah, President of the
Meriden Soup Kitchen (MSK), first described its history, including
its beginnings in 1983 at the Main St. Baptist Church. After that
church closed, the MSK found a home at the
Salvation Army, and then following a brief stay at the First United
Methodist Church, it settled in at the Unitarian Universalist
Church. In 2002, it moved to its present location at the First
Baptist Church which remarkably provides the space, including
utilities, at no cost.
The soup
kitchen used to purchase a large percentage of its food supplies
from the CT Food Bank, but much less is available there today due to
increasing demand, forcing the MSK to purchase fresh meats and
vegetables wherever prices are best. Many area residents donate
fresh produce, and home gardeners are encouraged to "plant an extra
row" (to be delivered to the MSK
Mon.-Fri. from 8:30-10:30 am). The National Association of Letter
Carriers food drive each May provides a large stock of canned and
boxed food items, along with food drives at numerous other
organizations. Generous donations of breads and pastry items from
Stop & Shop, Panera Bread and BJ's Wholesale Club significantly
assist the MSK mission.
Some 35,897 meals
were served in 2008, eclipsing the 2007 total by more than 5000.
Volunteers are drawn from seven organizations; St. Rose Church, St.
Joseph's Church, Bonnie's Angels (a secular group), First United
Methodist Church, Holy Angels Church, St. Andrew's Episcopal Church
and an Ecumenical Group (members from multiple churches). Splitting
into cooks and servers, they provide a daily full meal from 11:00 am
- 12:30 pm Mon.-Fri. Meals generally consist of salad, hot soup,
entrée (usually hot), vegetable, carbohydrate, dessert and
beverages.
Financial support
comes from numerous generous donors. Those wishing to help may send
a check to the Meriden Soup Kitchen, PO Box 2138, Meriden CT 06450. |
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