MESH Report Jan 28, 2020

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From Captain Fern Heinig

“It was a really good MESH night” – quote from Bonny at the end of the night.
The Chaos Crew was a high performance team this past Tuesday, serving 25 guests in house at the Carol Starr MESH cafe and providing six plus take away meals.  A special dinner is always provided the last week of January as a way to celebrate Captain Fern’s birthday.

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MESH Report Jan 21, 2020

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From Captain Fern Heinig

Last night, it was cold. We had a full house plus, whom we let in early, so they could get out of the cold. We also provide three take away meals so we served a total of 30 people. Note: we had four non fish eating vegetarians, which was a little of a challenge.

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MESH Report Dec 17, 2019

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From Captain Fern Heinig:

The Chaos Crew managed the Carol Starr Cafe, back of house and front of house. We served 20 guests who braved the ice storm and provided six take away meals.

A huge thank you to my wonderful volunteers who shopped at Costco for socks, blankets, and gloves for our guests. All of our guests left with a VPG (valuable parting gift).

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MESH Report Sept 24, 2019

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From Captain Fern Heinig:

The Carole Starr MESH Cafe at Shomrei was open for business Tuesday night and served thirty meals. We had 24 guests in house and prepared 6 take away meals. Amongst our guests, we had one vegetarian (though he did eat fish) and two of our take aways were non fish vegetarian.

As you can see from the picture of the cooking/serving crew, we had a very large and dedicated crew. We would like to welcome new Shomrei member Jean Thaler, better known as JT. Thank you JT for volunteering and hope your first experience will encourage you to volunteer again.

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MESH Report 4/30/2019

Fern Mesh 1Report from Captain Fern Heinig:

The Carol Starr MESH Cafe served 22 very grateful guests.  Not only did our guests leave with a full stomach but our volunteers left with a full heart.  Teen volunteers thanked me for “allowing” them to donate their time to help cook and serve.  Adult volunteers took out calendars so they could commit to the next night to volunteer.  Captain Fern left feeling like the world could be repaired after how grateful our volunteers were for the opportunity to cook and serve our guests Continue reading

MESH Report 4/9/2019

mesh - fernReport from Captain Fern Heinig:

Another week, another full house at the Carol Starr MESH Cafe.  We served 24 in house guests and one takeaway.

The weather began dry, but quickly turned to rain around 6:00pm so we allowed our guests to come inside early and be seated.  We had enough helpers so the professional MESH staff kept our guests company in the gallery as we finished preparing dinner.

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MESH Report 3/5/2019

mesh 2Report from Captain Fern Heinig:

Tuesday was frigid for a March night.  We had a full house of 24 guests, who were seated early due to the cold.  Our guests arrived earlier than usual to the Carol Starr MESH Cafe and we had to decline six guests seats but we were able to provide take away meals so no one left hungry.

The night was incredibly busy, with our early arrival full house and lots of volunteers.  Last month, there was a special request made of chef Fern to cook her MESH famous meatballs, so that was the main entree (10 pounds with no leftovers) served with mashed potatoes and roasted cauliflower and broccoli.  Spinach salad was the first course on arrival followed by a hearty vegetable soup.  Dessert was tangerines and cookies.

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MESH Report 2/12/2019

MESH 2-12Report from Captain Fern Heinig:

It was an icy night but the Carol Starr MESH Cafe was able to open their doors. It was a concern whether staff and volunteers could make it to Shomrei because of the icy roads but everyone made the gallant effort so our guests would have a dry space and nutritious food to eat.

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Shomrei Latke Crew (and John’s recipe)

Photo in Hanukkah Party! - Google Photos 2018-12-13 17-12-37

This year the Latke Crew baked 720 (gluten free) latkes for the Hanukkah party!  Thanks and “yasher koach” to the entire hardworking Latke Crew: Charlie and Alan Breslin, Adrienne Shulman and Michael Sag.  A number of people asked me for my recipe, so here it is:

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