Programs Director Michelle Liggett is interviewed about Project Host’s partnership with Meals on Wheels to deliver Cooking for Kids meals to partner sites.
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An oft-repeated sentiment in the Project Host Soup Kitchen is that working here is a reminder of how quickly someone can end up on the “other side” of the counter, as the person in need of a meal, rather than the person serving it. One Soup Kitchen guest in particular who illustrates how quickly and unexpectedly someone can lose control of their circumstances and end up homeless and in need of social services is John McCroan. And, at the same time, he is a poster child for how a network of agencies can help someone get back on their feet.
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Mark and Karen Vollrath have been volunteering for several years with our Soup Kitchen, and we are extremely grateful for their hard work and dedication. They volunteer consistently each week and jump in wherever they are needed. Project Host wanted to know what it is about volunteering in our Soup Kitchen that keeps them coming back week after week.
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Ayona Frazier graduated a couple of years ago and had her mind set on being a psychologist. Then, COVID hit and the lockdowns began. Going to college didn’t seem quite as appealing in that environment. That’s when she took up cooking.
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Valerie and Cassidy Richardson are a mother-and-daughter team from Travelers Rest who wanted to volunteer over the summer and signed up at Project Host. They consistently volunteered each week, typically on Monday or Tuesday, but often whenever they saw a need, and they continue to do so now, into the fall. Project Host wanted to know what it was about volunteering in our Soup Kitchen that kept this pair coming back week after week.
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Claudia Winkler, Project Host Director of Development, is a poster child for a recent wave of people who packed up and moved across the country seeking new jobs and lives during the 2020 COVID lockdowns. Read about why Claudia chose to leave Georgetown University for Project Host and what she hopes to accomplish in her role.
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Haley Hopkins served as the 2021 Farm to Table Community Summer Intern at Furman University’s Shi Institute for Sustainable Communities.
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Imagine approaching 40, being married with two kids and having all of the financial and other responsibilities associated with that, and then deciding that you were going to start basically from scratch, go back to school, and pursue a totally different career path. Sounds a little daunting, right? Well, it’s exactly what Project Host’s new Teaching Chef Cary Jacquette decided to do roughly 10 years ago, when he enrolled in the Greenville Technical College’s Culinary Institute of the Carolinas.
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Life sometimes has a funny way of taking you in directions you wouldn’t have necessarily gone on your own. Sally Green probably didn’t picture herself running a soup kitchen, much less turning that meal program into a multipronged, established Greenville-area nonprofit. But her teaching background and her family passion for food and entertaining combined with unforeseen life circumstances all came together in a way that did exactly that.
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Kathy Sakraida moved to Greenville two years ago and almost immediately began volunteering at Project Host every Wednesday. She also serves as the treasurer of the Rotary Club of Greenville City Center and recently helped Project Host receive a $1,000 grant toward the Soup Kitchen revitalization efforts. We sat down with Kathy to learn a little more about how she learned about Project Host and what has kept her faithfully coming back every week for the past two years.
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roject Host today announced that it will be re-opening its facilities for full in-person dining on July 4, 2021.
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Taryn Copeland has been a dedicated volunteer at Project Host for three years. She’s been such a steadfast presence, in fact, that she was recognized as a Molina Healthcare Community Champion in 2018 for her work at Project Host. She comes three days a week to help wherever she can in the Soup Kitchen, and her easy-going nature brings a calming presence to guests and volunteers alike.
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Debra Wray’s story could be told in a great redemptive arc of an exceptional woman beating terrible odds and clawing her way out of a cycle of addiction and abuse to a position of sobriety, stability, and success. But Debra wouldn’t want her story told that way. On the contrary, she’d want you to understand the ordinariness of it all.
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Project Host is the recipient of a $50,000 Greenville Women Giving grant that will be used to renovate its 25-year-old soup kitchen. The award is one of 11 grants issued this year by Greenville Women Giving for a total of $550,000 awarded to Greenville area non-profits.
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CEO Tobin Simpson talks about Project Host’s work through the pandemic and for the past 40 years.
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Susie Porter began her involvement with Project Host about a year and a half ago, volunteering in the Soup Kitchen and the garden. When she heard the garden was back open after a COVID hiatus, she signed up to volunteer again and has been a regular presence ever since.
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Believe it or not, the pink hair might be the least radiant thing about Chef Marianne Harris. If you ask any of her culinary students about her, common refrains include: Chef Marianne is great. She’s amazing. She’s fantastic. She’s patient with me. You don’t feel judged by her. She implements how she does things without making you feel run over. She answers all of your questions and takes time out for you.
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A Greenville couple donated meal voucher back on 2019 trip to Melbourne, and the recipient of that meal wrote a note to the City of Greenville to thank them. As it turns out, that couple was our very own Chef Linda and her husband.
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In fall 2019, Trina Gambrell’s life got turned upside down when her 23-year-old son, Christopher, was shot in the head as an innocent bystander of a drive-by shooting. Having sustained an injury akin to JFK’s fatal bullet wound, Gambrell’s son was expected not to live, and doctors urged Trina to take him off of life-support.
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As an engineer with several years of work experience at Michelin behind her, Ashley Daniels is—it’s fair to say—not the typical student who comes through the CC Pearce Culinary School. While Ashley loved working for Michelin as a tire designer, after a few years, she felt like she was just going through the motions.
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