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Meals

Basic needs never take a holiday.
Neither do we.

Evening Meal Served Daily 6:00 to 7:30 PM

Every night, seven days a week, 365 days a year, Shepherd’s Table serves a hot, nutritious meal to an average of 127 hungry individuals. Those who are hungry come not only for nourishment, but also for friendly conversation and, most importantly, hope. Since Shepherd’s Table opened in 1983, we have never missed a meal.

On a normal night, we usually see a wide variety of people, young and old, new faces and familiar ones. We welcome anyone in need of a meal, whether they’re homeless or simply having trouble making ends meet. Our volunteers are assigned many tasks, from food preparation to serving to cleaning up. Some help out at the dessert table, handing out pastries and coffee to the guests. Some work the door, greeting clients with a friendly smile and giving them a ticket. Each night an officer from the local police force is present to help make sure things run smoothly. Because most of our officers have been with us for many years, the clients consider them friends and love sharing jokes or asking about their day. If you’ve never visited Progress Place, you might be surprised how grateful and engaging our guests really are, despite the difficult lives they lead. It’s the human connection that makes every night at Shepherd’s Table a special one.

Food for each evening’s meal is provided by local grocery stores, farmer’s markets, restaurants, and bakeries. Last year, we received over $155,000 worth of food donations from our partners in the community, including gifts from both corporate and individual donors. These donations are supplemented by food received from government commodities and food purchased with the help of a state grant and your generous financial contributions.

Many of our dinner guests suffer from medical illnesses, including diabetes and high blood pressure. In order to encourage our guests to establish healthy eating habits, the chefs at Shepherd’s Table prepare meals with high nutritional value, incorporating fruits and vegetables as part of a healthy diet.

Food Service Manager/Chef, Thierry Musel
tmusel@shepherdstable.org

              

 

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