Fuel the Frontlines – Part 1
As part of Giving Tuesday Now (officially starts tomorrow), we are celebrating frontline workers – especially those who may be forgotten — those feeding, housing, and nurturing vulnerable neighbors affected by the global pandemic.
Today we want to give a big shout out to the MK Kitchen Team:
Pictured left to right: Executive Sous Chef Marcus May, Executive Chef Cheryl Bell, and Sous Chef Paul Pelt
In the COVID-19 world, Chefs Cheryl, Marcus and Paul have been working 14-hour days so that guests across programs can still enjoy the fresh, delicious meals for which Miriam’s Kitchen is known.
They have been a driving force in tackling food insecurity and achieving the following outcomes:
You can leave some messages of support for staff on the frontlines of Miriam’s Kitchen here.
And if you are looking for a way to fuel the frontlines and support your neighbors in need, then please consider donating to Miriam’s Kitchen.
Your support will go a long way in making sure staff and our guests experiencing homelessness have what they need to endure this pandemic.
Thanks to the generosity of an individual donor, you can get an early start and have your donation MATCHED (up to $10,000).
Know that your doubled donation to Miriam’s Kitchen will be used immediately to:
- Provide 300+ fresh, healthy, and delicious meals to-go to our neighbors every day;
- Cover the cost of personal protective equipment, ensuring that our guests and frontline staff remain safe in the face of COVID-19; and
- Lift the voices of our guests so that they can be a part of the change that seeks to end chronic homelessness in DC and ensure that everyone has a safe, permanent place to call home.
Give now to join our community efforts and help us raise $10,000 in 48 hours to ensure that our neighbors experiencing homelessness can stay healthy, safe, and informed during this time.
As a small thank you for your donation, you will be invited to an online coffee chat on Wednesday, May 6th at 10:30am featuring the following perspectives from the frontlines
- Scott Schenkelberg, President and CEO – Why closing was not an option
- Cheryl Bell, Executive Chef – What it takes to keep meals going
- Tony Burns, Advocacy Fellow – COVID-19’s impact on guests and how to affect change
We hope you can join us!