FOOD FROM THE HEART is a grass roots program that was begun in 1994 by Evelyn Jacob (on the right in the photo), as “Project Food Chain”, in response to the needs of those in our community living with HIV/AIDS.
In 1999, Robin Monroe (on the left) became the Director and Executive Chef. Since then the program has continued to expand, serving people in crisis because of illness or under the care of Hospice.
The simple idea is to bring a weekly offering of good, wholesome food made with love and dedication. This is how a small town community traditionally would have taken care of its neighbors and friends in times of need.
The food is important, but equally important is the message it sends: that we feel a genuine empathy for those enduring an overwhelming hardship in their lives.
Our hot meals program is unique because it provides high quality, professionally prepared food, made from the best ingredients possible. Much of our produce comes from a local organic farm and is picked the day it’s served, which means freshness, visual appeal, taste and nutrition are foremost in our menu planning.
Because many of our clients have diminished appetites, we strive to enhance the appearance, aroma and flavor of the food we provide, and we are careful to choose ingredients specifically known for their high nutritional benefits.
Our family of volunteers has found great camaraderie, support and satisfaction as they spend a few wonderful hours each week preparing meals for people in need.
We invite you to meet us, cook with us, make a donation to us and be a part of our FOOD FROM THE HEART family!
