The Sonshine Soup Kitchen’s “Build to Feed” campaign continues. In early April, the phase 1 fundraising effort reached its goal of $50,000. Sonshine Soup Kitchen Director Cynthia Dwyer said, “The community support for this part was astounding. This sum was raised in just 50 days. The second part of this first phase is acquiring a site.”
This is proving to be a more difficult task, but Dwyer said progress is being made. The goal is to find a site within walking distance of the kitchen’s present downtown location on Crystal Avenue. However, the kitchen has been given a one-year extension for the matching funds to meet this aspect of their campaign.
In the meantime the board continues to actively pursue funding. It is also looking for volunteer help with fundraising from anyone with fundraising experience and expertise.
Brittany Duperon has been hired by Sonshine as office assistant. And changes on the board include Richard Cardner, leaving after 11 years, and the addition of board members Brenda Bach of Windham, Gail Colglazier of Londonderry, Janice Mobsby of Derry, and Greg Smith of Chester.
A significant change in the menu was made possible by a grant from the Alexander Eastman Foundation, which provides the means to offer fresh fruit and vegetables at meals as well as for guests to take home.
And as always, the kitchen invites donations of the following items: pickle spears, parmesan cheese, cold cereal with low or no sugar, regular coffee, green or black pitted olives, bread crumbs, ketchup, salad dressing, canned beef broth, chowder, cream soups, hearty soups, canned pears or peaches or pineapple, applesauce, fruit cocktail, and canned beets, carrots, corn, mixed vegetables and peas.
In addition to food donations, the soup kitchen is also in need of men’s, women’s and children’s new underwear and socks in all sizes, Windex, a portable projector, an Oreck upright vacuum, medium size food service gloves, gallon size Ziploc bags, liquid dishwasher detergent, Styrofoam and paper bowls, cold cups, three-compartment Styrofoam 9-inch delivery containers, and 8-1/2 by 11-inch white copy paper.
Office hours for Sonshine Soup Kitchen are Mondays through Fridays from 1 to 6 p.m. at 4 Crystal Ave., #4, Derry. Meals are served at 4:30 p.m. weekdays. For more information, call 437-2833.