A variety of volunteer groups meet in the Wedgewood garden each morning to work. This group from RISE (Refugee and Immigrant Students Empowered), a youth program of the Center for Refugees + Immigrants of Tennessee, paused for a lesson on the importance of bees.
Meanwhile back at the kitchen, a morning crew of volunteer cooks prepared trays of sausage strata made from donated and gleaned ingredients that will be delivered to Bethlehem Centers.
By 1 p.m., a volunteer prep team had arrived including Olivia, a young woman visiting Nashville and Woodmont Christian Church on a mission trip from Ohio. She chopped kale harvested from the Wedgewood garden the previous day.
Then at 3 p.m., a two-person team swooped in to prepare hot meals for 170 people. The meals on two separate truck runs would head out by 5 p.m. As part of the process, Judy clipped herbs from the garden behind the kitchen.
Then she prepared squash boats over roasted greens including produce gleaned from Delvin Farms and a donation of meats.
The squash boats would be served with slaw made with donated produce from Granbery farm.
Just before 5 p.m., volunteers arrived to load trucks and deliver the food.
While one truck headed for Rex Courts, an Urban Housing Solutions property, another truck left for the Community Meal at Trinity United Methodist.
Grace, TNFP Outreach Coordinator, plated food with volunteers at Trinity United Methodist...
...as guests began to gather for the meal.
And a parting gift? Produce to-go with recipes!