Coolbot Cooler Room Construction Almost Completed

You may have heard of a project the Gathering is doing thanks to a grant from the UWM Cultures and Communities Program Office. Through this grant, the Gathering is partnering with UWM professor Dr. Phillips and her undergraduate class entitled "Practical Approaches to a Sustainable Future." The class is growing their own produce in ten garden beds. They are learning the science behind creating sustainable human systems and food production. As an added bonus, the class will be working with the Gathering's Fresh Produce Preservation Project to learn how to safely preserve the produce they have grown. 

Already, the class has donated close to fifty pounds of produce to the Gathering's Fresh Produce Preservation Project.

Another perk of working together, is that the Gathering is constructing a Coolbot Cooler room (pictured above!). In a space donated by All Saint's Cathedral, construction has begun! The room is made out of studded wall panels with polystyrene foam insulated walls. Using a window a/c unit and some innovative technology known as a Coolbot, the insulated room will be able to get down to temperatures close to 30 degrees F. This room is perfect for storing produce while it is waiting to be preserved! It greatly increases the Gathering's ability to accept produce donations and is a huge asset to the Fresh Produce Preservation Project.

Construction on the room should be done by the end of this week, just in time for the UWM student's preservation session in early October. Stay tuned for more pictures and updates! Special thanks to all of our supporters who made this room possible, especially All Saint's Cathedral, the UWM Cultures and Communities Program Office as well as Dr. Phillips. Also, thanks to board member Jim Lerquin who did much of the room's physical construction! and Ron Khosla, creator of the Coolbot who has been crucial in answering our Coolbot questions.

Fresh Produce Preservation Project Update

The Fresh Produce Preservation Project (FPPP) was started in 2010. Milwaukee area food sources donated large amounts of extra produce and the Gathering staff and volunteers froze and preserved the produce to be used in winter meals. Since 2010, the FPPP has relied on many volunteers who have preserved approximately 5,938 pounds of corn, zucchini, green beans, tomatoes, basil, bell peppers, apples, onions and more.

As someone who came into the project with a lot of interest but not a lot of answers, I am amazed when I think about all I have learned in my first year with the FPPP. From freezing, canning and food handling courses to practicing recipes and interacting with some really positive and motivating volunteers, it has been a year of real growth. In the off season this year, I have been lucky enough to meet with a lot of Milwaukee area food preservationists and food justice organizations. Everyone I have come in contact with has been supportive of the FPPP’s mission and has offered to circulate information or help with produce donations. Through these connections I hope to strengthen the project’s presence in Milwaukee as well as increase produce donations.

One particularly interesting connection the FPPP has made this year has been with the Cultures and Communities Program office at UW-Milwaukee, thanks to a Community-University Partnership grant. With this grant, the Gathering will be teaming up with Dr. Phillips (Program Coordinator of the Conservation and Environmental Sciences department) on a project entitled, “Practical Approaches to a Sustainable Future with the FPPP.” Through this project, twenty students will be growing their own produce in garden beds on campus. The students will then harvest the produce and, through a preservation session with The Gathering staff and volunteers, will preserve it and donate it to the FPPP where it will be used in winter meals.

Special Thanks to everyone who volunteered last season!

2012 Gathering Service Award Recipients

The George Greene Award for exceptional service by a guest turned volunteer is named after founder and long-time Gathering Board President. The 2012 Award was presented to John Behmke for his exceptional commitment to meal service at the South Side meal site (pictured below).

The Produce Preservation Project celebrated its first Service Milestone for volunteer Eileen Duffey, who has helped over 20 times in the project’s 3 years of existence.

The following INDIVIDUAL volunteers reached service milestones in 2012 for number of years of continuous volunteering:

30 YEARS: Rick & Mary Thickens (Rick is a Cook, both are Coordinators) 20 YEARS: Jill Ardis (Coordinator); Ruby Cross (Cook); Neil & Jane Radtke (Cooks) 15 YEARS: Jim Ardis (Coordinator), Harry & Ellie Moseley (Coordinators), John & Julie Wolf (Cooks)10 YEARS: Jerry & Connie Michalske (Cooks), Donna Seri (Coordinator), Janet Totero (Cook) 7 YEARS: Lyn Aiken (Cook), Howard & Liz Frank (Cooks), Linda Koenig (Breakfast Program), Marcus Momon (Cook), Christine Wilke (Coordinator) 5 YEARS: Roger Carroll (Coordinator), Michelle Da Costa (Cook), Roger & Linda Dickson (Cooks), Bob Heindl (Breakfast Program), Mark & Karen Meunier (Cooks & Coordinators), Richard Thickens (Cook), Jason Thurow (Cook)3 YEARS: Sarah Buell & Gordon Lasic (Cooks), Joseph Kaja (Cook & Coordinator), Kris Ochocki (Coordinator).

Nancy Kiernan and Tara Buckley

The following GROUPS reached service milestones in 2012 for number of times volunteering:

200+ Johnson Controls, Inc. 150+ Christ Church Episcopal, Community United Methodist Church, Prince of Peace School 130+ Fox Point Lutheran Church 125+ Thomas More High School Students 85+ Memorial United Methodist Church, St. Paul’s Episcopal Church 65+ North Shore Presbyterian Church 50+ Albright United Methodist Church, Heritage Presbyterian Church, St. Paul’s Lutheran Church 35+ UWM Center for Community-Based Learning, Leadership & Research 25+ City on a Hill 15+ Lutherdale Ministries, Northwestern Mutual New Business Department, Robert W. Baird, St. Gregory the Great Congregation, St. James Episcopal Church.

Moses and Camille

Friends of The Gathering Awards, given to agencies, groups or individuals who have demonstrated exceptional compassion and dedication to The Gathering itself or to those we serve:

Sherry Walker (Coordinator); Rick Thickens (Cook & Coordinator); Betty Reilly (Dinner Program); Mary End (Dinner Program); Mark Heffron (Photographer); Jerry Smith (Newsletter Printer); Niki Bivona (Cook & Website Designer); Robert Wargolet III (Webmaster); Robert W. Baird (Baird Gives Back Campaign); Jeff Steren-McDonald’s Restaurants (donations to Breakfast Program); St. Augustine, Wauwatosa Ave. UMC, Peace UMC, Christ Church (Bagged Lunch Donations); Julie Wolf (Shelter Meal Program nutrition consultant); Judith Van Till (Breakfast Program).

Bob Heindl with Marianne

Celebrate Our Volunteers!

by Kasia Drake Hames

On the evening of May 3, 2013, nearly 150 members of the Gathering community came together to celebrate the work of our loyal and dedicated volunteers. This year’s volunteer recognition event took place at the Mercy Hill Gallery inside the Hide House, an old warehouse in Bay View which has been renovated into gallery and artist spaces. A diverse group of volunteers, staff and Board members enjoyed socializing over a taco bar and fresh fruit kabobs. Everyone also had the opportunity to get silly in the photo booth (complete with props) offered by Single Frame Photo Productions. There were some great pictures taken that evening!

The event culminated in the Awards Ceremony, where we honored our dedicated volunteers who celebrated service milestones and those who provided exceptional service in 2012. This was also the first year in the Gathering’s history in which volunteers were awarded for 30 years of service - Rick and Mary Thickens celebrated this honor, as they have been with the Gathering since its inception in 1982! After the Awards Ceremony, volunteers enjoyed tasty gourmet cupcakes and coffee as the evening came to a close. It is always inspiring to see the caring, committed individuals and groups who give of their time and resources to support the Gathering’s mission and guests. If you are a volunteer who was not able to attend this year’s event, THANK YOU for all that you do! The Gathering could not accomplish our mission and serve so many guests without dedicated workers like you. A special Thank You to all Board members, staff and volunteers who assisted at the event!

Thanks to Johnson Controls, Inc. and the Synergy Group

Board Member and Johnson Controls employee Tara accepts the award for JCI's 250+ times of service with the Gathering in 2012

Johnson Controls employee Shane Morrison recently joined the Gathering Board of Directors. He has since taken on a leadership role with the golf event, participated in board meetings and events and has gone above and beyond the call of duty facilitating a fundraiser at Johnson Controls. The fundraiser was led by the Synergy group at JCI, a group of emerging leaders who are active in the community. Shane suggested that the group solicit donations for the Gathering. They did so through a bake sale, donating a portion of nacho bar sales and selling “jeans day” tickets for those who want to dress down at work. Around 15-20 individuals volunteered and raised a total of $2,106.08 for the Gathering. When asked why Shane and the Synergy group got involved, he told us, “There is a lot of pride you can take in helping the community and people who are struggling and just need a meal. We—the Synergy group—are trying to bring the next generation into that opportunity.” JCI has been involved with the Gathering for years and, in 2012, reached a service milestone of 200+ times volunteering with The Gathering. The partnership between JCI and the Gathering is strong and the dedication of individuals like Shane and the Synergy group strengthens this partnership.

The Gathering's Easter Meal

On Saturday, March 30, 468 Gathering guests were served a special Easter Meal at our three Saturday lunch sites. After hours of preparing ham with pineapple, sweet potatoes, yams, assorted dessert trays and green bean casseroles, the cooks, coordinators and volunteers at the Gathering’s three Saturday meal sites were ready to do what they do best: feed the Gathering’s community!

Volunteers preparing dessert tray at St. James

The volunteer cooks arrived around seven in the morning to start preparing the food. There were three cook teams, one at each site. A couple of the teams had Gathering veterans who had been volunteering for decades but there were also some relatively new cooks. After the cooks prepared the food and had it all waiting to go in the warmers/ovens, the volunteer coordinators sprung into action. Coordinators make sure things are running smoothly and that all volunteers from the serving group have a role during the meal.

Volunteer Cooks preparing green bean casserole at the South Side

One such coordinator is Ellie Moseley. Ellie has been coordinating with the Gathering for over fifteen years along with her husband, Harry. Ellie and Harry got involved when they moved to Milwaukee. They used to volunteer at a soup kitchen in Indianapolis and they wanted to find another opportunity to do similar work. Ellie explained that one of her favorite parts of the Gathering is getting to interact with the guests. “Everyone is so nice. There is one woman who comes regularly and wraps her arms around me and gives me a big hug.” Together, guests and volunteers can create an encouraging sense of community at the Gathering.

Volunteers "suit up" at the South Side Site

Serving group volunteers begin showing up around 9:45, “suit up” with gloves, aprons, hats/hair nets, and set about wrapping silverware, pouring drinks, buttering bread, making salad, preparing dessert trays, and setting places for the guests. Thanks to Greater Spring Hill, St. Boniface and St. Paul’s Lutheran Church in Grafton, the Gathering’s Easter meals ran smoothly with the help of 45 total volunteers! After all the preparation the meal was served from 11:30 to 12:30. The Gathering was able to serve 468 guests, 46 of whom were children.  Included in the Easter meal were treat bags donated by the different volunteer groups.

Beautiful Easter treat bags, thanks St. Boniface!

Thanks to the commitment of 8 cooks, 8 coordinators, 45 volunteers and a community of guests, the Easter meal was a big success. The meal was a special experience with guests eating and laughing side by side. Ellie explained the importance of this holiday fellowship when she said, “Any holiday is more elaborate, a bigger crowd. We work to make it as joyful as possible. We are really here to feed people’s spirits, not just their bodies.”