Although the holidays are well over, the Brownwood area community keeps giving as the Salvation Army received a special delivery of smoked meats Thursday morning to help supply the needs of the local soup kitchen.
Tim Schoen of Early volunteered to cook briskets and pork butts for people who would bring an extra one to be donated to the Salvation Army. His business, Schomoker’s Custom Pits, came in handy providing the means for the cooking. In total, about 85 pounds of meat was donated to the Salvation Army, 3 briskets and 5 pork butts. The meat was cooked Wednesday and will help supply the kitchen’s needs for a meal at the kitchen which usually feeds 130-140 people each day.
“I put out that if anyone would donate the meat, I would cook the meat at no charge. That way, whoever wanted to would get a cooked brisket for themselves and the soup kitchen would get one too,” said Schoen. “I’m hoping to spread the word and do this again sometime. I enjoy cooking and doing something to help out.” Schoen explained that he can get more pits to cook or cook the meat over several days if donations grow in number.
Salvation Army Kitchen Assistant Jerry Wagner stated that meals at the kitchen are planned a month in advance and that often local businesses will help by donating a meal for the day. Thursday’s lunch meal was a turkey dinner for those served by the kitchen and was donated by Kroger. Cullen’s Market also contributes often to the kitchen, supplying many of the needed fresh vegetables. Any unused portions of the vegetables are composted and used in the Community Garden which also contributes many fresh vegetables to the kitchen. On Friday, the kitchen will serve hamburgers which are donated by Ben E. Keith.
Salvation Army Regional Director Caren Friend stated that donations like this help the kitchen’s budget, allowing them to do more for the community but that it also helps those served by the Salvation Army. All donations are important and help the soup kitchen in continuing its service to so many in the community.
“When they come through the line and stuff, when I was kitchen manager, I would tell them ‘today’s lunch was brought to you by so and so’ and this tells them that the people in the community care about them, and that is the most important thing” said Friend. “There are people in the community that care that they have a hot meal. With some of these people, this is the only hot meal that they get. Some it is the only official meal that they get each day when you factor in the homeless, the elderly and the just the different ones that need assistance. To me this shows that the community cares, that people care and that’s important.”
She explained that the budget allows for purchase of many of the food items but that donations help immensely.
“It certainly goes with helping our budget when we have meats, vegetables and such donated. We purchase some fresh produce, from Cullen’s, Ben E. Keith, and the food bank, but anytime someone wants to bring in any canned goods and things like that – we prefer unopened canned or boxed goods – and meats whether cooked or uncooked (as long as it is kept good) helps us stretch our budget in providing meals for the people,” said Friend. It’s just awesome to me that people care enough,” said Friend. She also reported that the Salvation Army Red Kettle project brought in over $47,000 this year. In fact, one kettle check has not been received yet, so that amount will grow.
For more information about the Salvation Army or to donate food to the soup kitchen, please call 325-646-5369.
Pictured above (left to right) are Salvation Army Kitchen Assistant Jerry Wagner, Kitchen Manager Sunny White, Regional Director Caren Friend, and Tim Schoen.
