WESTFIELD-“We’re pretty desperate,” said Ann Kousch, board president of the Westfield Soup Kitchen, on the need for funds to sustain the program which has served meals for more than 30 years in the city.
Students at St. Mary’s Parish Elementary School could dress down for a day by making a donation to the Westfield Soup Kitchen. Principal Juli Jensen-Derrig accepts money from Amelia Willenborg, Catherine Seklecki, Ava Howard and Claire Szenda.
More than 27,000 oversized postcards are scheduled to drop in the mail to city residents in early October with a simple message – “helping your local community is easier than you think.”
“We have wonderful organizations who provide the meals that are offered six nights a week, however, our bills are exceeding the checks we are receiving,” said Kousch, noting that funding is needed for the “day-to-day operations.”
Monthly expenses include, but are not limited to, rent at the 101 Meadow St. site, paper goods, the purchase of food to augment the daily “meal provider group” menu, electricity, insurance, trash removal and telephone.
“We provide coffee, sugar, iced tea mix, condiments, salad dressings, margarine, and #10 cans of emergency food such as ravioli,” said Kousch. “We need reserve funds to repair or replace our commercial oven and refrigeration. Our expenses are now exceeding our income; our donations are down.”
Kousch added that because hot meals are served, “The facilities we use are constantly being utilized.”
On most evenings Kousch said she is seeing more than 50 city residents coming in for a meal – many with children.
“We serve families with children, single parents with children, college students, elderly, handicapped and anyone who comes through our door for our 5 p.m. daily meal,” said Kousch. “We have simple requirements that include sobriety and respect for others.”
Kousch has been involved with the program for 23 years and noted that when her term as president of the board of directors ends next May, she wants to leave the organization in good shape.
“We need funds and input from the community on ways to be creative so our program is sustainable,” said Kousch. “We appreciate any financial donations from our local businesses and organizations. We can then put the money to good use for any of our expenses.”
A member of the board of directors recently reached out to Juli Jensen-Derrig, principal of St. Mary’s Parish Elementary School, on creative ways that children could also get involved. Earlier this week children answered the call by “dressing down” with all proceeds raised to benefit the Westfield Soup Kitchen.
“Each month, campus wide, we conduct a dress down fundraiser to benefit local causes,” said Jensen-Derrig. “It’s important for kids to give back and to learn about the needs in the community.”
On Tuesday, students from preschool through Grade 12 donated $273 to the Westfield Soup Kitchen.
Among the students participating in the dress down day were Amelia Willenborg, Catherine Seklecki, Claire Szenda and Ava Howard.
“I’ve helped at the soup kitchen so I have seen people in need,” said Willenborg. “I have seen a lot of families there too so I understand why we need to help others.”
Seklecki echoed those sentiments.
“It is sad to see people needing food so that is why it is important for all of us here to always participate in these fundraisers,” said Seklecki.
Szenda added that receiving a meal isn’t always the only staple needed in one’s life.
“I’ve seen people who don’t have as much as others, like clean clothes or a house to live in,” said Szenda. “It is important for us to support fundraisers because I want people to be happy and to have their basic needs met.”
Howard concurred.
“Some people go without three meals a day and I don’t think that’s fair,” said Howard. “Supporting fundraisers like the Westfield Soup Kitchen is important to help people with what they need.”
For organizations, businesses and individuals interested in lending a helping hand, input or to volunteer, visit www.westfieldsoupkitchen.org. Kousch also encouraged Girl Scouts or Boy Scouts to consider a “team-building effort” to help raise funds.
“The Westfield Soup Kitchen is not to be confused with the Westfield Food Pantry,” said Kousch, adding, “Though located on the same premises, these are two separate and distinct entities. The Food Pantry provides a grocery service.”
With the holiday season fast approaching, Kousch noted that turkeys will also be needed.
“We are seeking help for our upcoming holidays,” said Kousch. “We usually serve 60 to 70 at noon on Thanksgiving Day, and will need six or seven turkeys. On Christmas Day, the Jewish congregation usually volunteers, and serves a roast beef dinner to all.”
The Westfield Soup Kitchen’s humble beginnings started with a card table on the Westfield Green in 1986 to feed those living under the bridges. Fast forward 32 years – and volunteers now serve hot nutritious meals six days a week. The soup kitchen’s legacy is one of reaching out to those most vulnerable – a legacy that its board of directors hopes will continue in the years to come.
“We are truly a grassroots group as directors,” said Kousch. “As a nonprofit organization we have limited resources and at every meeting we end up asking ‘how to cut our costs’ so we can continue our mission of feeding the hungry.”
