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Hoosier United Methodist News Archives
| Hoosier United Methodists together |
September 2007 |
Volunteers important to food rescue, hunger relief mission
By Sharon Dunten
Handling an industrial-sized skillet to cook 600 meals may seem like a tremendous task reserved only for professional cooks; but for Hale Cole and Dick Bender, it is in their blood.
"This is larger than oneself, but I felt God's call for me to do it." - Dick Bender |
As volunteers at Second Helpings, a food rescue and hunger relief organization in Indianapolis, the task was second nature. Both men grew up working in their parents' family restaurants. Though both men selected a vocation in education, the bustle of working in a professional kitchen came back easily when they volunteered to help produce nutritious meals for 60 agencies who feed the hungry in Greater Indianapolis. Both men are members of the Southport UMC and The Journey in Indianapolis.
"I can cook as long as it is for 3,000 people," said Dick Bender, retired director of the guidance department at Perry Meridian Middle School. Bender's family owned several restaurants in Bloomington, Ind. The two self-proclaimed retirees volunteer each Wednesday morning to aid in producing huge casseroles and meals to feed from 2,500 to 3,000 people a day, with 46 percent of the meals distributed to children under the age of 14.
"We used whatever is available," said Hale Cole, former principal at Southport Middle School. "The chef goes into the cooler and checks the supplies and then we brainstorm on what meal to make for the day," he said. Cole's family owned two restaurants in Illinois.
27 percent in landfills
According to Second Helpings, more than 27 percent of America's available food supply is ending up in landfills while 33 million people are going hungry unsure of where or when their next meal will be eaten.
In Indiana, more than 10 percent of the state's households have no food; therefore, the center strives to work with partners in the Indianapolis food service industry - distributors, caterers, restaurants and grocers - to collect surplus and perishable foods to feed hungry people.
Since 1998 Second Helpings, Inc. has collected more than 8 million pounds of donated food producing 3.7 million meals. The production kitchen, located at 1121 Southeastern Avenue, assembles both hot and cold food trays which are delivered six days a week to various agencies feeding children, families and senior citizens.
Volunteers crucial
"Volunteers are crucial to Second Helpings to cook and deliver food," said Becky Fox, director of volunteers. A 400 volunteer base including a long-term, half-day core group working weekly at the kitchen provides approximately $30,000 in saving per year for agencies that do not have the budgets for food, says Fox.
To the workers in the kitchen and the delivery drivers, the collaboration of volunteers makes a positive imprint. "This (Second Helpings) is larger than oneself, but I felt God's call for me to do it," said Bender, "The impact is great but it's not about you; it is about the synergy."
The center serves Indianapolis agencies such as Area Youth Ministry, Christamore House Seniors, Fuzzie Bear Childcare Centers, Horizon House, Lighthouse Mission, Primelife Enrichment, Inc., Wheeler Mission and many more agencies.
"We have become part of a family, a support group of different people working in that production line," said Cole. Working from 8:30 a.m. to 12:30 p.m., Cole and Bender and approximately 10 to 20 volunteers cut vegetables, fill food trays and may prepare food for the following day. Cole said there is a need for additional volunteers especially in the summer due to vacation schedules.
All volunteers working in the kitchen must be 16-years-old in accordance with the Marion County Health Department. Second Helpings also requires a training program for all volunteers to complete before handling food.
For many volunteers, cooking for hundreds reaches far beyond the physical work. "When one thinks of missions, you think of missions overseas, but we need to recognize now is that there is an immediate need in our community for our time and talents," said Cole. His first impression of Second Helpings was that of appreciation and encouragement, says Cole.
As a bonus, Second Helpings developed Just 'Cause Catering in 2005 to provide a catering service for business or corporate events as well as private events. All profits go to support the work of Second Helpings. For more information about Just 'Cause Catering, call 317-632-2664 or www.justcausecatering.com.
Second Helpings accepts donated perishable and overstocked food to prepare nutritious meals for thousands of hungry children and adults every day, and distributes them free of charge through local social service agencies in Greater Indianapolis. Second Helpings, Inc. is a United Way Agency. For more information, call 317-632-2664 or log on to www.secondhelpings.org.
Sharon Dunten serves as a photojournalist and writer. She lives in Indianapolis.
Last updated on 25 Apr 2008