Engage locally,
impact globally

8:00 am | Our day typically starts with volunteers arriving.

8:45 am | After filling out a name tag (we like to be on a first name basis) volunteers are directed to their work stations where baskets of washed produce are ready for chopping.

10:00 am | we stop for a brief time of devotion before sharing a coffee break together. Volunteers are asked to bring some baked goods to share with each other. This is always a good time of conversation and fellowship. Sometimes there is a presentation by members of the board or by one of our ministry partners.

10:30 am | Then it’s back to work, washing , chopping, bagging and boxing produce.

11:30 am | We put the knives down and help clean our work stations. Buckets are rinsed. Tables are wiped down. Mats are rolled up to be cleaned.

11:45 am |The stations are set up for the next day of work so they’ll be ready for the army of volunteers that will show up the following morning.

12:00 noon | Hi-fives and goodbyes!

Receiving | Unloading trucks.

Washing | Dumping produce into industrial washing machine and then distributing into smaller buckets.

Supply | Keep workstations supplied with fresh buckets of produce.

Layering Trays | Involves spreading chopped veggies on trays.

Scraping Trays | Involves removing leftover dried veggies from trays.

Chopping | Involves cutting up veggies for further processing.

Dicing | Supply the dicing machine with freshly chopped produce.

Drying | running the drier requires special training and those running the dryer will stay longer than the other volunteers.

Packaging | Fill bags with dried ingredients. Pack carton boxes with 20 bags each.

Labelling | Each bag of produce requires a large label to designate for either vegetables or fruits then a second label is placed to identify the specific produce in each bag.

Clean up | Everyone helps!