Avondale’s Outreach Team
Team members are:
Ruth Sealey, Alan Carr, Brenda Carr, Meghan Creech, Anna Meusel (Co Chair), Karen Scott, Bernice Sandham, Sheila Wolfe (Co Chair), Janice Ward, Craig Merkley, Kathy Wreford, Patti Johnston, Sharon LaForme and Carol Patrick
The team welcomes your feedback & suggestions ~ please talk with any team member.
- Through faith and commitment, provide opportunities for members of Avondale United Church to reach out, support and assist with a variety of local, national, and world needs.
- Promote congregational support and involvement in community, national and international projects and organizations such as, but not limited to Community Meals, Food Shelf, Sleeping Children Around the World, Hope Centre Kenya, Doctors Without Borders.
- Act as a liaison group with local, national, and international non-profit organizations; with special attention to urgent needs of the world as they arise, making financial contributions when possible and appropriate.
- Support and promote the United Church’s Mission & Service Fund.
- Oversee and promote the “Youth Work Experience Fund” available to the congregation’s youth to do volunteer projects in Canada and abroad.
The Food Shelf; Emily Murphy Centre / Shelterlink.
Non-perishable food items can be left in the “Donation Depot” on Sundays. ( currently located in the Avondale Narthex ) During the week, items can be left with Yvonne at the church office.
“DONATION DEPOT” During renovations the Donation Depot has been moved to the Narthex.
The Food Shelf operates from the Avondale site every Friday, 9:40 – 11am Please use the courtyard entrance OR check in with Yvonne at the church office.
MANY THANKS for your regular donations. Did you know that about $200 from the Avondale Outreach Fund is used each week to supply eggs, dairy & fresh food to clients. If you’d like to make a financial contribution , just submit a cheque with “Food Shelf” on the memo line.
The Food Shelf has been operating at St. John’s since 2011 and the Avondale Outreach Team continues to reach out locally through this program. * What began as a single shelf has grown to numerous shelves, a full size fridge and 2 freezers as we strive to meet the needs of our patrons. Many of those we serve find themselves existing on low incomes and their financial resources simply do not stretch far enough to buy sufficient food for the month. On average we serve 70-80 clients per month. * Our focus is healthy food choices, helping to build a healthy community. Fresh produce, dairy items, meat, spice/meal kits and non-perishables are available weekly.
The Food Shelf, operates from the Waterloo St. site, and is open every Friday 9:30 – 11:00 am.
We are most grateful for your ongoing donations of food items.
Suggestions for donations:
- milk, cheese, yogurt, butter/margarine, eggs
- bread (whole wheat/multi-grain)
- fresh or frozen fruits and vegetables
- canned chick peas, kidney beans, black beans, lentils, tomatoes
- boxed or canned broth (chicken, beef or vegetable)
- peanut butter
- canned tuna/salmon
- mayonnaise, salad dressings, ketchup
- shampoo, shower gels, bar soaps, deodorant, toothpaste, toothbrushes
- toilet paper, Kleenex
- laundry/dish detergent