fresh produce preservation project
2013 final REPORT
Chopping the Witte’s peppers in preparation for freezing
The Fresh Produce Preservation Project (FPPP), started in 2010, perfectly compliments The Gathering’s mission to feed the hungry and to do so with respect and dignity. By increasing the amount of fresh fruits and vegetables in our meals, we increase the nutritional value and food options available to our guests. Over the past three years, the FPPP has grown and expanded in interesting ways. With new donors, new supporters, new volunteers, new tools and new methods of preservation, The Gathering was able to expand the amount of produce we took in and preserved this season. We look forward to sharing our canned and frozen produce with our guests in the winter months. We could never have been so successful without the care and dedication of all of our volunteers. Thank you all so much for your commitment to the project and the time you donated. This year we had a total of 78 volunteers contribute 568 hours overall to the project! Some volunteers went above and beyond the call of duty and reached preservation milestones:
60+ Hours Volunteering with the FPPP
Eileen Duffey - 75 total hours
30+ Hours Volunteering with the FPPP
Char (carrot top) Radke - 33 total hoursJane Shero - 36 total hoursMichelle Talhami - 31 total hours
On their way...
Carole Chase - 20.5 hoursDebbie, Joe and Jay Pipitone - the Pipitone family has a combined total of 43 hours!
It has been SO wonderful working with all of you exceptional volunteers. I cannot tell you how much
it means to me that you busy, important people are able to nd the time to help chop, steam, prep, can and
freeze. Whether you were able to come once for just a few hours, or you’ve been coming for three years, you are so valuable to the FPPP and The Gathering. Because of you, we are able to give our guests the healthy meals they deserve. Thanks especially for your conversation, humor, generosity, compassion, patience and dedication.