How your support nourishes our community
At Meals on Wheels People, our dedicated staff and volunteers ensure that every older adult in our community receives the nutrition and care they need. Here’s a glimpse into a typical day, highlighting the joy and impact your contributions make possible with every meal we deliver.
5:30 A.M. Preparing with Love
MOWP staff Hahn Neuman, left, and Ted Tran, right, work in the kitchen with volunteer Richard Plotzker, center, on a Monday morning.
The Central Kitchen in Multnomah Village starts to bustle with activity. Our kitchen staff arrive early, ready to transform fresh ingredients into nutritious meals. The Central Kitchen is divided into four general areas: the hot line, where proteins, sauces, starches, and vegetables are produced; the bakery, where all the quick breads, cakes, and desserts are made; the assembly line, which produces an average of 6,400 meals every day; and the warehouse, which serves as the hub for receiving, storing, and organizing all the ingredients and supplies needed for meal preparation.
On the hot line, you’ll find volunteer and donor Richard Plotzker, a 73-year-old retired microsurgeon who dedicates his time weekly. Richard works alongside Ted Tran, a Meals on Wheels People veteran with 24 years of service. On the assembly line, you’ll find Hahn Neuman, a deeply valued team member who has been with the organization for more than 30 years.
6:30 A.M. Supplies Arrive
Food suppliers and other product vendors begin to arrive, and the warehouse staff check the orders as they come in. A typical delivery might include:
- 1,200 to 3,000 pounds of beef, pork, chicken, or turkey
- 800 pounds of pollock
- 300 pounds of diced onions
- 50 cases of blueberries
- 150 pounds of diced celery
- 80 cases of avocados
7 A.M. Morning Delivery
Truck drivers load giant rolling carts stacked with crates of frozen meals and supplemental fresh ingredients like milk, bread, and produce to prepare for delivery to MOWP centers across Multnomah, Washington, and Clark counties. In addition to running delivery routes to homebound seniors, 17 of the 22 MOWP locations also serve lunch at least one day a week.
8:30 A.M. At a Meals on Wheels People Center
Center staff meet the truck from Central Kitchen. Racks are unloaded and stored in the center’s refrigerators and freezers. Staff begin cooking the main entrée and vegetables for lunch. Meanwhile, volunteers are trading stories over cups of coffee as they pack route bags, prepare water and coffee carafes, and set the tables for those dining at the center.
9 A.M. A Call for Help
Our client services team responds to a constant flow of meal requests and referrals, phone calls, and emails. They speak multiple languages, ensuring we can serve our diverse community, and they work to ensure new participants can start receiving meals as soon as possible, often the very next day. Many people seek our services after being discharged from the hospital and express relief and gratitude at how quickly their first meal arrives. Thanks to our generous supporters, we’ve never had a waiting list for meals.
9:30 A.M. Packing with Purpose
Volunteers pack route bags, prepare water and coffee carafes, and set the tables for those dining at the center.
Volunteers like John Murphy arrive at a local MOWP center with a bright smile, ready to collect their assigned meals for home delivery participants and head out on their delivery routes. John started volunteering with MOWP because his mom, then in her early 80s, wanted to help pack meals at the center close to their home. When his mom passed away three years ago, John continued their tradition. He now drives two delivery routes every Thursday, a day he always has off from his job making computer chips at Intel. His dedication stems from the impact he sees firsthand. “Some of these folks are pretty close to complete shut-ins,” John says. “You might be the only contact they have for that day.” The connections he’s made and the joy of seeing familiar faces each week keep him coming back. “When I switched days, people cried. I never expected that.” Born and raised in Portland, John, 61, continues to volunteer, hoping that one day, when he’s older, someone will be there to care for him, too.
10:30 A.M. A Meals on Wheels Route
MOWP volunteer John Murphy delivers two routes a week. He says he hopes someone will be there to care for him, too, when he’s older.
Most routes are right in the volunteer’s backyard, allowing them to serve five to 10 participants in their own neighborhood. Today, John delivers to 84-year-old Sue. After a series of health challenges, including significant weight loss and hospital stays, Sue struggled with her appetite and energy. Her daughter-in-law contacted Meals on Wheels People, which became a vital support system for her. Receiving meals has not only helped Sue regain her weight and health but also provided her with much-needed nutrition. “Before I got Meals on Wheels, I ate way too many peanut butter sandwiches,” Sue says. “I just couldn’t do the cooking. Now that I get these meals, I’m a new person! They help me get my energy back. This has been a real blessing.” Sue values the companionship she finds through the program, too. John always brings a smile to her face. “I love when you come!” she exclaims as she opens the door to greet him.
After finishing their deliveries, volunteer drivers return the reusable bags and route book to the centers and report any concerns to the center managers. Center staff might help participants find transportation to medical appointments, obtain fans during hot weather and blankets during cold weather, and connect with other needed services and resources.
11:15 A.M. Lunch at a Center
The center staff and volunteers turn their attention to completing preparations for the meal that will be served to participants in the dining room. The center manager oversees programming and activities to include nutrition education, fitness, recreation, and cultural celebrations. By 11:55 a.m., diners are in place and waiting to be served. At some centers, volunteers serve each meal restaurant style. Other centers serve meals cafeteria style.
12 P.M. Lunchtime at the Central Kitchen
At noon, lunch is served at the Central Office. Our staff prepares the meals, often offering the same nutritious meals we serve to our participants. Our cooks also experiment with different recipes, allowing various staff members to try their hand at creating new dishes. These staff lunches foster a sense of community and shared purpose and inform enhancements to our recipes.
1 P.M. Reloading and Saving
The delivery trucks have returned from the morning run, and the drivers begin loading more meals to be transported to cold storage at our new facility on 82nd Avenue. This facility has been a gamechanger for Meals on Wheels People. Previously, we rented a warehouse to store emergency backup meals. Now, with our own storage space, we are saving money each month — funds that can be redirected to further support our mission and serve more seniors in need.
1:30 P.M. Preparing for Tomorrow
The crew has finished the food preparation and has loaded the meals for the following day into standing racks, which will be stored in walk-in freezers overnight.
3 P.M. Wrapping Up the Day
After a full day of preparing, cooking, and packing thousands of meals, the kitchen staff finally wrap up their day. Center staff follow up on any participant concerns, confirm volunteers for the next day, and create routes for the next day’s deliveries.
Every Meal Matters
Your support makes this all possible. Each step of this journey, from the kitchen to the doorstep, is fueled by the generosity of donors. Each day, we produce 6,400 meals, ensuring that older adults in our community receive the nourishment and connection they need to thrive. Your contributions make it possible for us to continue this vital work. Please consider making a donation today. Every meal matters, and with your help, we can continue to bring human connection and nutrition to those who need it most.
