ONROE - Loaves and Fishes Community Meal is a free meal held the fourth Sunday of every month at Grace Lutheran Church.
The project is governed by a board of directors that meet quarterly. Currently the board consists of Kris Wisnefski, president; Chris Wellington, vice president; the Rev. Randy Booth, secretary; and Marilee Backstrand, treasurer. Donna Phillips is the volunteer coordinator.
Joanne Weeden, a new board member was named chair of the cooking committee and another new member, Joe Leverton, will serve as sponsor chair. Sue Curran and Mary Richardson will remain as members-at-large until the end of the year. The newest addition to the board is chef Ryan Boughton, who will help the cooking committee.
Per state regulation, all meals must be prepared in a professional kitchen. Money is received from monthly sponsors, local businesses and families. The cost is $400 a month and covers the cost of food and paper goods to feed up to 150 people.
The program uses guest chefs each month who work with the cooking committee to discuss the menu and division of tasks. Volunteers are always appreciated. Anyone interested in helping with any of the committees may contact Joanne Weeden at jkweeden@gmail.com.
The project is governed by a board of directors that meet quarterly. Currently the board consists of Kris Wisnefski, president; Chris Wellington, vice president; the Rev. Randy Booth, secretary; and Marilee Backstrand, treasurer. Donna Phillips is the volunteer coordinator.
Joanne Weeden, a new board member was named chair of the cooking committee and another new member, Joe Leverton, will serve as sponsor chair. Sue Curran and Mary Richardson will remain as members-at-large until the end of the year. The newest addition to the board is chef Ryan Boughton, who will help the cooking committee.
Per state regulation, all meals must be prepared in a professional kitchen. Money is received from monthly sponsors, local businesses and families. The cost is $400 a month and covers the cost of food and paper goods to feed up to 150 people.
The program uses guest chefs each month who work with the cooking committee to discuss the menu and division of tasks. Volunteers are always appreciated. Anyone interested in helping with any of the committees may contact Joanne Weeden at jkweeden@gmail.com.
