- by Susan Sprague, Kitchen Manager
The Loyola House kitchen is different from any other kitchen I have worked in during my thirty <ahem> years as a chef. The pace is very different from restaurants, the view is so much better, the clients are wonderful, the ambiance, the onsite farm, the creative scope...I could (and do) go on and on.
One difference that has a huge impact is our crew of
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Virginia, one of our kitchen volunteers
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volunteers. We currently have 6 amazing individuals who drop in, according to our needs and their availability, to help us out. They wash dishes, peel carrots, make salads, serve soup, clear tables, ask insightful/incisive questions and generally help with our burdens and lift our hearts.
Virginia has been volunteering in the kitchen for about 7 years now. She comes once or twice a week (thrice occasionally when we are in great need) and calmly goes about keeping the dining room stocked, the coffee measured, lemons cut, dishes washed and everything neatened up. Before coming to the kitchen, she worked on our organic farm - smashing all "volunteer hours/week" records. I think they have forgiven us for stealing her...
Virginia has a long history in the community, in political work and social activism. In addition to the physical work she does, she also keeps us up to date on current events, downtown life and what movies are worth seeing! She has also been on several retreats at Loyola House and she has come to better appreciate "how important the role of the kitchen, the food and the experience of eating together in silence" is to the retreat experience. We can't disagree!
So, thank you, Virginia! The physical help is golden. The company, calm conversation, loyalty and the example of 'joy in service' is diamonds.