MESH Report Apr 7, 2020

MESH cafe logoOn Tuesday evening, 4/7/20, Shomrei’s MESH Cafe funded 40 takeaway meals from Villa Victoria Restaurant on Park St in Montclair. MESH Guests line up one by one in compliance with social distancing and are given a salad, 2 slices of pizza with protein and a beverage.

According to MESH Executive Director, Dr. Gwen Ames, our guests love this meal.  If less than 40 guests show up, MESH staff distribute the remainder of the meals at the Bay Street train station where homeless often congregate. Mr Joe Tyson, MESH security personnel, told me that MESH is distributing masks to help the guests protect themselves from exposure to the virus.

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MESH Report Mar 17, 2020

cid_E8E46C06-0557-4EFA-94F6-826112E87DDCYesterday Aileen and I met at Shomrei and, while standing six feet apart, we prepared takeaway meals for our MESH guests. The meal consisted of a hearty homemade tuna salad sandwich on a hard roll with sliced tomato and shredded lettuce. Semi-homemade cole slaw, a pickle and fresh fruit salad. Courtesy of leftover Purim goodies, we included chips, hamantaschen, a water bottle and a nutrition bar. We prepared 30 bags that MESH staffers, Joe and Ref, passed out to the 20 guests who showed up. Joe told us that he and Ref would then travel to the usual hangouts where the homeless go and distribute the remainder of the meals.
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MESH Report Mar 10, 2020

82bd6b03-e9fa-4e73-97c7-ebfce09fc895From Captain Aileen  Grossberg:

It was a balmy evening with a hint of showers as a full contingent of guests dined at the Carol Starr MESH Cafe at Shomrei.

The night’s meal was preceded, however, by earnest discussion as to how best to be welcoming to our guests and, at the same time, keep Shomrei safe in the growing health crisis. After some input from the MESH administration, we at Shomrei decided to be proactive and as of next week will be serving only takeaway meals to our MESH guests.

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MESH Report Mar 3, 2020

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From Captain Lynne Kurzweil:

Last Tuesday night we welcomed a full house of 24 grateful guests to the Carol Starr MESH Cafe at Shomrei. We also provided 5 takeaway meals. Chef Arden Epstein whipped up a delicious, gourmet, totally from scratch meal assisted by her able sous chef, Zaniah.

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MESH Report Feb 11, 2020

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From Captain Stuart Green:

Last night, the Carol Starr MESH Cafe at Shomrei played host to 25 appreciative guests. With Tu Bishvat having been celebrated the day before, our meal reflected the tradition of eating fruits and nuts generally, and the seven species mentioned in the Torah specifically: wheat, barley, grapes, figs, pomegranates, olives, and dates.

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MESH Report Jan 7, 2020

image (2)From Captain Lynne Kurzweil:

Tuesday evening we welcomed 21 grateful guests and wished everyone good health and improved circumstances in 2020. Chef Lynne planned a seasonal menu centered around a generous contribution of organic produce from Judy Wildman and Ken Bannerman including winter squash, potatoes, parsnips and cabbage.

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MESH Report Dec 24, 2019

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From Captain Lynne Kurzweil:

On a festive Tuesday evening, our Shomrei building was filled with warmth, joy and many happy, grateful people. In addition to our 21 MESH guests (plus 4 takeaway meals), we prepared and served a holiday feast for Shomrei’s 15 IHN guests.

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MESH Report Dec 10, 2019

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From Captain Sarah Kravits:

This past Tuesday evening, 25 guests came in out of the rain and were treated to a warm and tasty meal prepared by chef Stuart Green.

Captain Sarah Kravits, along with adult volunteers Cheryl and Meredith, directed an energetic and experienced crew of young workers including Delia, Lauren, Abby, Hailey, Ashlyn, Elana, Orly, and Gabriel.

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MESH Report Dec 3, 2019

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Gabriel scoops tuna salad

 

From Captain Aileen Grossberg:

On a cold, post snowstorm night, 24 guests including a five year old child, were warmed by the hospitality at the Carol Starr MESH Cafe.

After consulting with co-chair and kiddush planner, Aileen Grossberg, chef Lynne Kurzweil with expert help from sous chef Beryl Hiller, cooked a delicious meal of fresh-yes, FRESH, not canned- tuna salad accompanied by grape leaves, grape tomatoes, cucumber and crackers, baked tilapia with Israeli salad repurposed into a Mediterranean tapenade, rice, roasted broccoli and carrots, roll and butter, and finally a healthy dessert of pineapple and berries served with a chocolate chip cookie.

Our guests applauded the meal, enjoyed seconds, and left barely a scrap on the serving platters. When Captain Aileen went around asking people if they enjoyed their meal, faces beamed. Even our youngest guest loved this decidedly adult meal.

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