Good afternoon, everybody – Last week I was at a conference, but our other volunteers ran the pantry as smoothly as ever. Last Wednesday (February 15), they served 27 families, including 44 adults, 36 children and 6 seniors. The clients were served by Ellen, Eileen, Kevin, Lyn, Tom and Tricia.
Then yesterday in the morning we served 25 families, with 40 adults, 31 children and 8 seniors. They were served by me, Benny, Ellen, Eileen, Lyn and Tom. In the evening Benny and I served another 11 families with 22 adults, 15 children and 1 senior. This comes to a total of 36 families with 62 adults, 46 children and 9 seniors. We averaged 27 families per week in February.
Lyn and I, and our clients Faye and Ionie, were interviewed by Paul Feiner on his weekly radio show last Friday. Don’t know how many people listened in, but I think we did pretty well. Paul gave us a recording of the program, so if anybody wants to listen to it, let me know. Now they’re talking about having us on a show on the Town of Greenburgh’s closed-circuit television channel. If it happens, we’ll let you know.
A couple of weeks ago Tom and I drove over to the Irvington Public Library and picked up 75 pounds of food that they had collected. I just happened to notice a food-collection bin when I was at the library. The Director, Rosemarie Gatzek, told me she hadn’t known about us and has been taking the food to a pantry in West Nyack, where she lives. Now that she knows about us, she’ll let us know when she has food and we’ll go over and pick it up to give out to our local families. What a great resource libraries are.
And last Thursday Springhurst fourth-grade teacher Sarah Schacher dropped off fifty adorable decorated birthday bags, each containing cake mix, icing, candles, balloons and a hand-written note so that our clients’ birthdays can be celebrated in style. There’s a picture on our Facebook and Twitter pages of the bags before we started giving them out. The students really went to a lot of effort. What would we do without Springhurst??
This week is our final winter CSA. They’ll have bok choi, oregano, cilantro, mizuna, spaghetti squash, arugula and potatoes. Then we’ll start up again in June.