|Volunteer Quinn making ice cream sundaes for our guests.|
|My sweet niece Maya helped me season the potatoes before roasting. It took a lot of time and effort cleaning and dicing 300 pounds of potatoes from The Oregon Food Bank. Thank you Mary, Leah, Sierra and Ann!|
Trinity Episcopal Cathedral provided the hot dogs, buns, watermelon and ice cream. The potatoes came from the Oregon Food Bank and the salad ingredients were donated by Spring Hill Organic Farm in Albany and Food Front Grocery Cooperative in Hillsdale. The soup was donated by Good Samaritan Hospital. We were worried that the soup wouldn't be popular because of the heat but we were wrong. Our guests were hungry and appreciative of everything we offered.
|We always try our best to accommodate our guests' dietary needs. For vegetarians we served potatoes, watermelon, stir fried kale and oven roasted asparagus, squash and cauliflower.|