For the calendar year 2009, The Old Town Soup Kitchen, hot meal program, served 22,976 meals. Those served are those on social security, unemployed, under employed, on disability, and those who cannot work for various reasons.

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Contact Bill Burns, Soup Kitchen Manager at E mail: bburns@oldtownsoupkitchen.com for more information. Phone 989.220.6228

To see more pictures see below, and click on "Older Posts"

The Saturday grocery, bagged lunch and household items program is serving over 300 every Saturday rain or shine. The hot meal program is serving a 1/3 more per month than last year.

Rain or Shine

A big Thanks to Dan Denardo of Denardo Photography for setting up this blog.

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Weekday Hot Meal Program

Saturday Morning Food Distribution

Old Town Soup Kitchen

Michigan has been in a recession since 2003. This has affected those on, limited incomes, the unemployed, homeless and the underemployed -- this is who we serve. The Old Town Soup Kitchen hot meals program is open Monday, Wednesday and Friday with no closed days. Two servings: 11:30 a.m. and 12:15 p.m. Here are some statistics you may find interesting:

• 2001 - Groceries, clothing, and household items are given out
• 2008 - Hot meals served - 14,000
• 2008 - 240,000 lbs. of food given to folks who need it
• 2009 - 500,000 lbs. of food given out (projected)
• 2009 - 20,000 meals will be served (projected)
• No closed or postponed days, Open Rain or shine, blizzard or shine
• Michigan's unemployment has been the highest in the nation every month for 5 years

All who come are welcome and receive what we have to offer. Everything is FREE

The Soup Kitchen programs would not be possible without the dedication of many volunteers who give up a portion of their day(s) even, at times, in the rain or snow to help those in need. These volunteers are the backbone of the Soup Kitchen and very much needed. Thanks to them for their service to Old Town, and the community!!

A thanks goes out to the Food Bank of Eastern Michigan, Feeding America and Hidden Harvest for their contributions of food.