Mary Ann Ginnerty, dedicated volunteer at SS. Peter and John's Episcopal Church Soup Kitchen, will tell you she isn't the best when it comes to the finer art of culinary creations, but ask her to come up with a meal plan to feed a couple hundred, and she's your gal. “I'm not a good cook,” admitted Ginnerty, who will be recognized Wednesday by the Cayuga County Chapter of the American Red Cross for her commitment to feeding the hungry during this year's Great Heroes luncheon. “But I like to eat, and I'm OK at enhancing (entrees) after someone else gets them started.”
Cleen Hoselton / Special to The Citizen
“Seasonings Guru” Fred Fletcher and Mary Ann Ginnerty, volunteers for the SS. Peter and John Episcopal Church Soup Kitchen, put their soup to the taste test before serving at the weekly free meal. Ginnerty is instrumental in serving more than 125 free lunches every week.
“Seasonings Guru” Fred Fletcher and Mary Ann Ginnerty, volunteers for the SS. Peter and John Episcopal Church Soup Kitchen, put their soup to the taste test before serving at the weekly free meal. Ginnerty is instrumental in serving more than 125 free lunches every week.
A call for volunteers in an article which ran in The Citizen two years ago caught Ginnerty's eye at a time when she was looking for something to fill up the free time left following her retirement.
“I had worked as a psychiatric social worker for 15 years and then put in 10 years at the Auburn Prison as a correction counselor. I retired from that and started chemotherapy the next day. By April of 2004 I was feeling better but also bored.”
Ginnerty showed up at an organizational meeting at the church and the Rev. Douglas Taylor-Weiss immediately found her a niche she could handle.
“Father asked me what I liked to do best and I said grocery shop,” Ginnerty laughed.
Two years later her keen eye for bargains has been a lynch pin for making possible more than 6,000 meals served free to the public as an outreach program at the church.
“From April 2004 to April 2005, we served approximately 2,928 meals,” Taylor-Weiss reports.
“This number increased to an average of 395 meals per month during the summer.” Although the Kitchen expected a decrease in numbers in the winter, the tally hit 4,578 over the next 11 months.
“We have noticed people come early now to socialize,” Taylor-Weiss continued. “And those conversations are wonderful to hear as the people come to share a meal.”
Ginnerty attributes the program's success in part because of its location.
“Most people walk here,” said Ginnerty as she helped with clean up following the weekly Saturday afternoon free lunch served at the church. “We have some who walk as far as a mile or two one way. It is totally amazing to us.”
On average Ginnerty figures the kitchen feeds approximately 125 people every Saturday. That's a far cry from the initial number served two years ago.
“At our very first meal we had 19 people,” Ginnerty said. “Just today there were more than 125. I thought there might be less than last week because of the cold weather but that doesn't seem to affect our numbers.”
The kitchen, which was initiated by a grant from Nucor Steel of Auburn, relies heavily on donations from the community. Their “Donation Honor Roll” listed in a monthly newsletter acknowledges each of the 40-plus companies, businesses and area civic minded groups who give food, money and services on a weekly basis.
Ginnerty's job is “to sort it all out” and present a healthy homecooked meal times one hundred.
“The meal plans (are based) on three things,” Ginnerty pointed out. “What is on sale, what is donated or what shows up on our door.” And Ginnerty has the sale part down pat.
“Every week I take out the newspaper ads and coordinate my shopping. I figure it is a three mile round trip to all the grocery stores in the area. I've learned how to pinch a penny twice believe me.”
After planning the schedule for food prep via her computer and making sure there are enough volunteers for the day, Ginnerty turns her clip board over to Fred Fletcher, who arrives at 9:30 a.m. each Saturday ready to feed the hungry.
“We call Fred our seasoning guru,” she said. “He can take a can of beef stew and make it outstanding.”
Area restaurants and social organizations provide the “homemade soup” which is considered the highlight of the meal. Sandwiches, casseroles, fruits and vegetables are then added to give guests a full menu.
“I read recipes until they come out of my ears,” Ginnerty chuckled. “To me it is a challenge; I enjoy putting out a very nutritious meal.”
Depending on the season fresh produce is always a welcome addition.
“In the summer we make a lot of zucchini meals, but our guests really appreciate any kind of vegetable.”
The economy and rising energy costs as well as an increase in lack of housing are credited with increasing the number of weekly guests to the tables at 169 Genesee St., but Ginnerty remains nonplused.
“We are seeing more than a 30 percent increase (in attendance) but we have become real good at preparing only as much as we need,” she said. “We have never turned anyone away for a lack of food.”
“We are convinced that this is the work of God the Holy Spirit,” Taylor-Weiss summarized. “Each guest has a special reason for coming, and we welcome every one.”
“I had worked as a psychiatric social worker for 15 years and then put in 10 years at the Auburn Prison as a correction counselor. I retired from that and started chemotherapy the next day. By April of 2004 I was feeling better but also bored.”
Ginnerty showed up at an organizational meeting at the church and the Rev. Douglas Taylor-Weiss immediately found her a niche she could handle.
“Father asked me what I liked to do best and I said grocery shop,” Ginnerty laughed.
Two years later her keen eye for bargains has been a lynch pin for making possible more than 6,000 meals served free to the public as an outreach program at the church.
“From April 2004 to April 2005, we served approximately 2,928 meals,” Taylor-Weiss reports.
“This number increased to an average of 395 meals per month during the summer.” Although the Kitchen expected a decrease in numbers in the winter, the tally hit 4,578 over the next 11 months.
“We have noticed people come early now to socialize,” Taylor-Weiss continued. “And those conversations are wonderful to hear as the people come to share a meal.”
Ginnerty attributes the program's success in part because of its location.
“Most people walk here,” said Ginnerty as she helped with clean up following the weekly Saturday afternoon free lunch served at the church. “We have some who walk as far as a mile or two one way. It is totally amazing to us.”
On average Ginnerty figures the kitchen feeds approximately 125 people every Saturday. That's a far cry from the initial number served two years ago.
“At our very first meal we had 19 people,” Ginnerty said. “Just today there were more than 125. I thought there might be less than last week because of the cold weather but that doesn't seem to affect our numbers.”
The kitchen, which was initiated by a grant from Nucor Steel of Auburn, relies heavily on donations from the community. Their “Donation Honor Roll” listed in a monthly newsletter acknowledges each of the 40-plus companies, businesses and area civic minded groups who give food, money and services on a weekly basis.
Ginnerty's job is “to sort it all out” and present a healthy homecooked meal times one hundred.
“The meal plans (are based) on three things,” Ginnerty pointed out. “What is on sale, what is donated or what shows up on our door.” And Ginnerty has the sale part down pat.
“Every week I take out the newspaper ads and coordinate my shopping. I figure it is a three mile round trip to all the grocery stores in the area. I've learned how to pinch a penny twice believe me.”
After planning the schedule for food prep via her computer and making sure there are enough volunteers for the day, Ginnerty turns her clip board over to Fred Fletcher, who arrives at 9:30 a.m. each Saturday ready to feed the hungry.
“We call Fred our seasoning guru,” she said. “He can take a can of beef stew and make it outstanding.”
Area restaurants and social organizations provide the “homemade soup” which is considered the highlight of the meal. Sandwiches, casseroles, fruits and vegetables are then added to give guests a full menu.
“I read recipes until they come out of my ears,” Ginnerty chuckled. “To me it is a challenge; I enjoy putting out a very nutritious meal.”
Depending on the season fresh produce is always a welcome addition.
“In the summer we make a lot of zucchini meals, but our guests really appreciate any kind of vegetable.”
The economy and rising energy costs as well as an increase in lack of housing are credited with increasing the number of weekly guests to the tables at 169 Genesee St., but Ginnerty remains nonplused.
“We are seeing more than a 30 percent increase (in attendance) but we have become real good at preparing only as much as we need,” she said. “We have never turned anyone away for a lack of food.”
“We are convinced that this is the work of God the Holy Spirit,” Taylor-Weiss summarized. “Each guest has a special reason for coming, and we welcome every one.”