Origins of Soup Kitchen Meals

Written by: Kate Snyder, Executive Assistant

If you're not an avid reader of the Wall Street Journal (don't worry -- I'm not either. I'm not judging), you might have missed the blurb about EECM that appeared last Thursday. It's pretty cool really. Right there, in the midst of an article on how Food Banks around the country are feeling the effects of America's economic woes, were several paragraphs on our very own Soup Kitchen!

There's a pdf version of the whole article on the EECM website. Click here to make your way there.

What I found most interesting was an overview of one of our Soup Kitchen meals, broken down by donation source. Check this out.

Sloppy Joes were on the menu not that long ago. The meat was donated by EECM member congregation Rodef Shalom. The onions and peppers came from Whole Foods Market. The ketchup was government issue generic and came from the Greater Pittsburgh Community Food Bank and the buns were from Giant Eagle Market District. The soup of the day was minestrone, donated by a local Olive Garden.

Now that's a diverse meal!