This year’s Valentine’s Day Pajama Brunch at SKIP was all about comfort—both in fashion and flavor! Guests and volunteers showed up in their coziest pajamas and bathrobes, creating a warm and festive atmosphere. Leading the way was Chef Raul, decked out in his dachshund PJs, who crafted an extravagantly delicious menu that had everyone coming back for seconds.

The feast included Corned Beef Hash with Poached Eggs and a homemade Hollandaise sauce, Scrambled Eggs w/ Cream Cheese & Scallions, Applewood Smoked Bacon, French Toast Casserole with Blueberries & Maple Syrup, Buttermilk Biscuits, Home Fries, Tofu & Vegetable Scramble with Fresh Fruit, and Edwige Salad with Tamari-Sesame-Lemon Dressing.

The brunch wasn’t just about the food—it was about bringing people together in a fun, relaxed way. Laughter filled the room as everyone enjoyed the delicious spread, proving once again that SKIP is more than a meal—it’s a family. Chef Raul had so much fun that he’s planning a special Mardi Gras luncheon on March 4th.   The menu will be a taste of New Orleans with items like shrimp & andouille gumbo, seafood & chicken jambalaya, and red beans and rice! Stay tuned for more information posted on SKIP’s FaceBook page.

SKIP Guest Food Survey Results

 Your Feedback Matters!

Recently, we asked for your thoughts on the quality and variety of our meals, and we truly appreciate your responses! Your feedback helps us continue serving delicious, satisfying meals that everyone enjoys.

Top Soup Favorites are Lentil (Bean), Split Pea, and Tomato Bisque

Most Requested Meals:

• Lasagna & Italian Entrées – Coming soon to the menu!
• Comfort Foods – Lots of love for meatloaf & mashed potatoes!
• More fish

Dietary Feedback:

• Less salty & spicy meals were requested.
• Most-wanted sides: Potatoes & fresh veggies.
• Non-meat preferences: More tempeh, less tofu.



Guest Comments:

💬 “Keep doing what you are doing! This cook is the best! I love the way flavors are used!”

💬 “You are doing a great job, and I appreciate all the volunteers and every one of the workers.”

💬 “SKIP is a godsend to this town. Thank you!”

💬 “I am so grateful because I feel so nourished.”

💬 “Celebrate your volunteers every day—they are awesome!”

We've already put your feedback into action! This week's menu features lasagna, fresh fish, and comforting BBQ chicken with mashed potatoes. We’ll continue making adjustments to ensure our meals are flavorful, nourishing, and exactly what our guests love.

SKIP Serves 2,200 More Meals This Season!

From November to January, SKIP has seen a significant increase in meals served compared to last year.  



November: 3,668 meals – 600 more than the same month last year.

December: 4,450 meals

January: 4,376 meals

That brings our three-month total to 12,494 meals, a 2,200 meal increase from last year’s 10,294! This just goes to show how dedicated SKIP is to keeping our community well-fed and cared for. Big thanks to our amazing volunteers, staff, and supporters for making it all happen! 

Join us on March 6 as we celebrate Chris Pula Day on what would have been his 70th birthday! This special gathering is all about sharing stories, laughter, and, of course, dancing—just as Chris would have wanted. We’ll be getting up and boogying to his favorite song, “Everybody Dance Now!”, so bring your best moves! In true Chris fashion, we invite everyone to wear their favorite hat as a tribute to his vibrant spirit and unique style.

Let’s come together to remember a wonderful friend, share cherished memories, and celebrate a life well lived. Birthday cake will be served!

SKIP is deeply saddened by the passing of Joy McNulty on February 7, 2025. As Liz Athineous shared on Facebook, “Our community lost a mother, a business owner, and a friend.”

When Mary Joy McNulty purchased the Lobster Pot in 1979, she was a single mother of four with a vision. She transformed the restaurant into the beloved Provincetown institution it is today. Her son, Tim, took over as executive chef in 1982 at just 20 years old, after studying at Johnson & Wales University. Today, he continues to run what locals affectionately call “The Pot.”

At the height of the summer season, the Lobster Pot serves 600 lunches and 800 dinners daily, with a dedicated staff of 100—about 40% of whom are seasonal workers from Jamaica.

While growing a thriving business, Joy also made a lasting impact on the community. She supported numerous organizations, including Swim for Life, Helping Our Women, the Visitors Service Board, and the Provincetown Theater. Always generous, she once handed over the keys to her home to help with props for a SKIP theater production, saying, “Take whatever you want!”

She also made sure The Pot’s famous clam chowder was a staple at SKIP’s Souper Saturday—a tradition that continues to this day.

Joy retired in her 80s, but her legacy of warmth and generosity lives on. Reflecting on her decades at the Lobster Pot, she told the Provincetown Independent, “Family kept me happily working for all these years. It’s just always been our way of supporting each other. And what’s amazing is we don’t fight much—we still love to spend time together.”



Joy’s spirit, generosity, and love for Provincetown will be deeply missed.

Homeless Prevention Council

The Homeless Prevention Council has office hours in Provincetown from 10 - 2 Monday, Wednesday, & Thursday at the Provincetown United Methodist Church. For more information, please refer to their website. www.hpccapecod.org/provincetown-community-support

Crop Swap

Crop Swap is Ptown’s source for fresh, uncut fruits and vegetables and is open year round. Sponsored by the Ptown Health Department, the Ptown Public Library and SKIP, anyone may donate fresh fruits and vegetables, and all are welcome to take what they need. All fruits and vegetables are free. Please bring your own bag.

Crop Swap is located in the Ptown Library, 356 Commercial Street, to the left as you enter the front doors. Hours are:

Mondays & Fridays: 10-4:30

Tuesdays, Wednesdays, & Thursdays: 10 - 7:30

Saturdays & Sundays: 1 - 4:30

There is a refrigerator for perishable items and shelves with bins for non-perishables, such as potatoes and squash. Be sure to take advantage of this valuable resource. 

RAUL GARCIA, Executive Chef | JOHN STRUMWASSER, Office Coordinator

DIDIER CORALLO, Dishwasher/Utility Person

SKIP Office Hours: Monday - Friday, 10-2/Phone: 508.487.8331

If you'd like to contact the editor, please email us at newsletter@skipfood.org.