With more than 676 lunches and 13 years behind them, volunteers at The Episcopal Church of the Good Shepherd, 64 University Terrace, have abandoned peanut butter and jelly sandwiches for a more sophisticated menu.
Four teams of volunteers prepare and serve each lunch on a rotating basis. Every meal offers a vegetarian and meat entrée, as well as a salad, fruit and dessert.
Linda Graham, who has been a member of Good Shepherd for the past 25 years, is one of the volunteers. Graham said meals vary from week to week, depending on which team organized the meal.
“One team is big on macaroni and cheese, but each team has their own specialty that they make,” Graham said.
The program is funded by donations from the church and local businesses, as well as from a renewable $1,000 grant from the Episcopal Community Services Foundation.
Graham has been involved in the program for eight years and said although it attracts both students and town residents each week, she connects best with the regulars who return every Wednesday.
“You eventually get to know them on a personal basis,” she said. “This is just our way of making a small dent in the hunger issue in Athens.”
Joanne Worstall, one of the team leaders, said she enjoys the camaraderie built with both fellow volunteers and those who come for a meal, but her fondest memory is of students who have given back.
“Many of the students will come in and play the piano for us,” she said. “We love the serenades.”
David Croston has attended free lunches at Good Shepherd since Nov. 2008.
“It was the day before Thanksgiving, and I remember them serving a pretty good turkey meal,” he said. “I like the food. It keeps me coming back.”
The food served by the program is either donated by local businesses or purchased locally at the farmers market.
cd234008@ohiou.edu
