| Upcoming Events Brunch Battle to benefit Community Servings - Saturday, October 10 |
| Volunteer Opportunities Sign-up to be a Pie in the Sky pie seller! Every $28 Thanksgiving pie you sell provides a weeks' worth of meals to one of our 1,525 critically ill clients. |
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Community Servings Honors LifeSavor Awardees at Summer Garden Party
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Left to right: Edward Hershfield, Partner, Brown Rudnick; Carl Axelrod, Retired Partner, Brown Rudnick;
David B. Waters, CEO, Community Servings;
Al Wallis, Executive Director, Brown Rudnick
Center for Public Interest; Karen S. Bressler,
Community Servings Board Chair; Phil Schneider,
Retired Partner, Brown Rudnick |
We recently celebrated the 25th Anniversary of Community Servings at our annual Summer Garden Party in Cambridge, surrounded by friends and donors who helped us achieve this landmark. At the event, we proudly honored retired attorney partners, Carl Axelrod, Phil Schneider, and current partner Edward Hershfield, from the law firm, Brown Rudnick LLP for more than 2,000 hours of pro bono service that they offered to Community Servings since 1995.
We are proud of our long friendship, and also tremendously grateful for the many ways Carl, Phil, and Edward have served our mission for more than twenty years. Their legal advice and mentoring have transformed our agency and allowed us to feed so many more client each day.
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Staff Volunteer Day at
Community Harvest Project
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non-profit farm located in
North-Grafton that brings v
olunteers together to plant and harvest
v
egetables for hunger relief.
Our staff picked beautiful produce including okra, peppers, beets, carrots, and tomatoes. CHP donates their farm seconds to Community Servings and each week we receive a variety of produce that we transform into nutritious, medically-tailored meals for our clients. After hosting volunteers in our kitchen each day, it was fun for our staff to have the opportunity to volunteer themselves! Check out more photos
on Facebook!
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Boston Public Market Nutrition Class
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This past weekend, Community Servings' nutrition team led our first class in a quarterly Diabetes Prevention and Management series, "Healthy Eating on a Budget" at The Kitchen at the Boston Public Market. The free class offers basic nutrition education and a recipe demonstration featuring local in-season produce. We received terrific feedback from several of the participants, and are looking forward to the next workshop!
The Kitchen
, a 3,200 square foot space, offers opportunities for hands-on cooking classes,
lectures, family activities, exercise classes, and community events within the newly opened
Boston Public Market.
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