March 7, 2025 • 26 mins
In this inspiring episode of Total Michigan, we visit the Eastside Soup Kitchen in Saginaw, where Executive Director Diane Keenan shares the incredible work being done to serve the community. With a deep passion for helping those in need, Diane and her team prepare and distribute over 8,000 meals a week, ensuring that individuals and families have access to nutritious food and essential resources. We discuss the history of the soup kitchen, the challenges of funding and food supply, and the many ways volunteers and donors contribute to this life-changing mission.
What You’ll Learn in This Episode:
- The origins of the Eastside Soup Kitchen and how it has evolved since 1980.
- How the kitchen prepares and distributes 8,000 meals per week.
- Volunteer opportunities and how you can get involved.
- The additional services provided include medical care, clothing, and support programs.
Links:
Call to donate or volunteer: 989-755-3663
East Side Soup Kitchen Website: https://www.eastsidesoupkitchen.org/
East Side Soup Kitchen Facebook: https://www.facebook.com/officialeastsidesoupkitchen
Subscribe to our Email Newsletter: https://totalmichigan.com/join/
Find us on Facebook: https://facebook.com/totalmichigan
Watch on YouTube: https://youtube.com/@totalmichigan
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Diane Keenan (00:00):
We appreciate every, size of gift that we receive.
(00:03):
We have a, guest that used to eat here.
And now they donate $5 a month.
That 5 is like a million.
It's what they can affordand it's from the heart.
So we love it.
Cliff Duvernois (00:16):
Hello everyone.
Welcome back to Total Michigan, wherewe interview ordinary Michiganders
doing some pretty extraordinary things.
I'm your host, Cliff DuVernois.
This is my third time starting the showand I'm going to get it right this time.
I promise you.
So I'm out and about.
And one of the things that I like to dois I like to go and I spend time with
organizations out there that are makinga difference in their local community.
(00:36):
A lot of people that I've had onthe show will help maybe 20 or 30
people at a time, which is great.
I applaud their efforts.
But I'm always amazed at organizationsout there that are able to help
hundreds, if not even thousands ofpeople day in, day out every single week.
And this is just anabsolutely extraordinary feat.
And to walk us through a littlebit about what that is and what
(00:58):
this great organization is doing.
I'm at the, I'm in the city of Saginaw.
I'm at the Eastside Soup Kitchen withthe executive director, Diane Keenan.
Diane, how are you?
I'm doing well.
Thank you.
And I'm going to give you a bonusbecause, like I said, this is the
third time you've turned in the show.
You've been so patient with me.
So thank you for that.
No, that's fine.
Wonderful.
Why don't you tell us, whatis Eastside Soup Kitchen?
Diane Keenan (01:21):
So the Eastside Soup Kitchen is a place where you can come and you
can be safe and you can get a hot andnutritious meal Monday through Friday.
We provide meals in our in house diningroom and also our drive thru service,
which is out in our parking lot,for people that are challenged with
Cliff Duvernois (01:40):
coming indoors.
Certainly, and you also do, Ithink you said something before
about after school meals as well?
Diane Keenan (01:46):
Yes, we also provide after school meals for a couple
agencies, as well as we provide snacks,which would be a snack and a juice or
something, to after school programs.
Cliff Duvernois (02:00):
Okay.
Now, how many people wouldyou say come through here?
Diane Keenan (02:05):
I would say on a daily basis that come through just inside and outside.
I'd say around 400.
Cliff Duvernois (02:12):
Okay.
And then how many people, so thenthrough a week that would be, if you're
averaging 400 a day, you're shelling out?
Yeah, but they
Diane Keenan (02:19):
get two meals or if they want two meals, they are able to get one
meal that they eat here, hot nutritious.
And then they get another mealthat is boxed up, and they can
take it for later in the day.
Or you will see somebody in thedining room here sitting and eating
their meal for a second, helping.
Cliff Duvernois (02:40):
When we talk about the meals, is that just the people
that are just dining in, or doesthat include the drive thru as well?
That
Diane Keenan (02:45):
includes the drive thru as well, yes.
Cliff Duvernois (02:48):
So, then, if people are getting two meals a day, We're
looking at 800 meals every day.
Yes.
Five days a week.
Yes.
That's 4, 000 meals a week.
Diane Keenan (02:56):
And it depends on the beginning of the month is a little slower.
People that receive benefits, whetherit's disability or social security
or whatever sometimes they're notcoming in the first week or so.
Cliff Duvernois (03:10):
Certainly.
So then you see more people comingin towards the end of the month.
Yes.
Yes.
Okay.
When they've
Diane Keenan (03:14):
exhausted all their funds.
And their EBT card and such.
Cliff Duvernois (03:19):
Diane, if you would, just tell us, where are you from?
Where did you grow up?
Diane Keenan (03:23):
I grew up right here in the city of Saginaw.
Okay.
Yes.
Okay.
So, it's my city.
I love it.
I love working in theinner city of Saginaw.
Um, that's where my passion is,to help people that are in need,
those that are underserved.
Cliff Duvernois (03:38):
Did you go to, did you go to college, or?
I did.
Okay.
Diane Keenan (03:41):
Unconventional.
What happened is I had todrop out of high school.
I became pregnant at a young age, uh, 16.
And so then later on, as soonas I turned 18, I got my GED.
And I went on and I got myassociate's degree, my bachelor's
degree, and my master's degree.
So I was first in my familyto graduate from college.
Cliff Duvernois (04:04):
Now what did you get your degree in?
Diane Keenan (04:06):
My degree is in management, organization, organizational management.
Cliff Duvernois (04:12):
After you got your degree, did you go right into
working in the nonprofit space?
Did you go into theprivate sector for a while?
Diane Keenan (04:19):
No, I've always been in the nonprofit.
Cliff Duvernois (04:21):
Okay.
Diane Keenan (04:22):
So I was in the non, I didn't get my master's
degree until I turned 50.
Oh, wow.
So yeah, very much a nontraditional
Cliff Duvernois (04:30):
student.
And so what is it about working innonprofits that attracted you to it?
Diane Keenan (04:36):
people that are in non profits care about other people,
have empathy and want to improvethe quality of life for others.
Cliff Duvernois (04:45):
I, cause I, I ask that question because most of the time when
I think about people going to collegeand I talk to them, they're always
thinking about some kind of career.
Yes.
You know, some kind of asix figure income, one day,
you know, hoping for that.
But when you go into the non profit space.
You already know that thatoption's off the table.
It really is somethingthat speaks to your heart.
Correct.
Diane Keenan (05:04):
It is.
You have to find rewarding usthrough situations of helping other
people, interacting with people.
It's not about the money orbenefits or anything like that.
Cliff Duvernois (05:16):
Now, how did you get associated with the Eatside Soup Kitchen?
Diane Keenan (05:20):
When I worked for this other non profit, it
was called Boys and Girls Club.
Cliff Duvernois (05:24):
Okay.
Diane Keenan (05:25):
We used to receive food Food.
for our youth programs fromthe Eastside Soup Kitchen.
And so that developed, andthen I did some volunteer work
at, here at the Soup Kitchen.
And then I was asked to beon their Board of Directors.
And my last position on the Boardof Directors was the President.
(05:47):
And at that time they were lookingfor a, an Executive Director.
And so that's how I woundup with this position.
Cliff Duvernois (05:54):
That's incredible.
Now, how long have you been hereat the Eastside Soup Kitchen?
Diane Keenan (05:57):
Five years.
Five years?
Yes.
Okay.
But before that, I was on theboard probably for another five.
Cliff Duvernois (06:03):
if you would, tell us a little bit about the history
of the Eastside Soup Kitchen.
When was it started?
Why was it started?
Diane Keenan (06:09):
Yeah, so the Eastside Soup Kitchen was started in 1980.
It was started in achurch down the street.
I'm told that a pastor and his wifenoticed that people were hanging
outside and they were speaking tothem and they were told that they were
hungry and needed something to eat.
So they invited him to the basementof their church, and they fed him.
(06:33):
That soon grew, so they movedto Warren Avenue Presbyterian
Church, in the basement, andthey were there for many years.
And then around 20 yearsago, this building was built.
This building is calledthe Hunger Solution Center.
Mm hmm.
And it houses Hidden Harvest,which is a food rescue agency.
(06:54):
And the Eastside Soup Kitchen.
Cliff Duvernois (06:55):
With this, was it just, was this building built with the
intention that the Eastside Soup Kitchenwould come here or was there other
organizations that vied for the spot?
Diane Keenan (07:04):
No, it was built for the two organizations.
Cliff Duvernois (07:07):
Okay.
Now, how is it that Because I'm stillmarveling at the fact that you're
producing like 8, 000 meals a week.
How is it that the Eastside SoupKitchen is working within the
community to make sure that youhave the volume of food to come in?
Because this is all prepared food.
Yeah.
This is not fast food up there.
(07:28):
No, this is, yeah.
This is like you actually cook the food.
Right.
You're putting the meals togetherand the menu can always change.
Correct.
Depending on what people donate.
So how do you, how do you do that?
Diane Keenan (07:38):
For the most part, we purchase our food.
Cliff Duvernois (07:40):
Okay.
Diane Keenan (07:41):
And so I write a lot of grants, a lot of grants.
And then we also, we are blessedto be in this building with.
With Hidden Harvest in herebecause we are able to get food
from them on a daily basis.
So that definitely helps with our budget.
But as you were saying, again, our menumay change because they may give us a
(08:04):
product that we have to use the next day.
Cliff Duvernois (08:08):
Oh, yes.
Yes.
So, yeah.
Diane Keenan (08:10):
So we have very creative cooks, which is very nice.
Yes.
Cliff Duvernois (08:14):
So I imagine if, because what you're just saying there, like you
have to use it the next day, It's notjust canned goods that are coming in here.
No, no, it could be
Diane Keenan (08:22):
produce, bread, all sorts of things.
Cliff Duvernois (08:26):
Now, how do you, so when you're coming up with the menu,
because obviously there's, I'm thinkingabout like nutritional stuff as well.
So, how do you balance thatmenu out to make sure that
people are eating a square meal?
Yes.
So to speak.
Diane Keenan (08:41):
So, I work with the cooks closely, and they're very good at putting
a menu together that includes yourprotein, that includes your vegetable,
that includes, fruit, that type of thing,and then when we order our food, then that
way we are prepared to have those meals.
And if something gets donated in a largequantity that we can use, then we may
(09:06):
switch up the menu or hold it back a day.
Right.
Yes.
Cliff Duvernois (09:09):
And then another component of this is, the flip side
of, of produce, vegetables, whatnot.
Is I would think with that volumeof food, you also have to have
to have the ability to store it.
Diane Keenan (09:21):
Yes.
You
Cliff Duvernois (09:22):
know, freezers, refrigerators, whatever that looks like.
So talk to us about that.
Diane Keenan (09:26):
Okay.
So that's an area that we need to upgrade.
Cliff Duvernois (09:30):
Okay,
Diane Keenan (09:30):
because we have a freezer that we share with Hidden Harvest and
then we have a freezer of our own.
So when we get food donated,we need to make sure that we
have space to freeze that food.
Especially near the holidays, where we geta large donation of turkeys, or ham, etc.
(09:51):
So we have to keep that in mind.
Cliff Duvernois (09:53):
when we're talking about, because you said before that's
an area that we need to upgrade.
Diane Keenan (09:57):
Yes.
Cliff Duvernois (09:57):
One of the things that we could chat about
here a little bit is the funding
Diane Keenan (10:02):
that
Cliff Duvernois (10:02):
comes in.
Like keeping the lights on.
Yes.
And other things like that.
Yes.
I know you mentioned before about grants.
Yes.
But I can only imagine that grants isjust a part of the money that's coming in.
So how does the other funding work?
Is it purely donations?
Do you have fundraisersthroughout the year?
Gratefully,
Diane Keenan (10:18):
we have a community that supports us, individuals,
businesses, foundations, andthen we also have fundraisers.
So we have a golf outing everysummer at the Saginaw Country Club.
We have a fall frenzymeal that is a fundraiser.
(10:41):
And then we also havea bowling fundraiser.
And then we have a lot ofadditional smaller fundraisers.
Last night and next Wednesday, wehave a pasta night at a local urban
bistro here in Saginaw, Artesian UrbanBistro, which the food is phenomenal.
(11:03):
And we have a pasta nightfundraiser, which she does for
different nonprofits in our area.
Yes.
Cliff Duvernois (11:11):
That's nice because I've seen it on a couple of other
Facebook pages for organizations.
That they also do pastanight for them as well.
Yes, they do.
And then whatever proceeds theyraid goes to the non profit.
Diane Keenan (11:21):
Yes.
So, if you're available nextWednesday, come out for a delicious
meal and support the Soup Kitchen.
Cliff Duvernois (11:26):
You know, I need to do that more often.
Diane Keenan (11:28):
Yeah.
Because
Cliff Duvernois (11:28):
I'm a sucker for good food.
Yeah.
If it helps a good cause, then why not?
Diane Keenan (11:32):
Another thing we do is we call it Feed the Van.
Cliff Duvernois (11:35):
Okay.
Diane Keenan (11:36):
And we take our van.
And we take it to maybe a schoolor an agency or a business and
we park it there for a day.
And we have a information table thereset up and people drive by and bring us
canned goods or non perishable food items.
And people are very generous with that.
Cliff Duvernois (11:57):
And that right there, I'm glad you pointed this out because with
some of the other organizations that I'vetalked to in the Saginaw area, They always
comment about how the community reallysteps up here, you know, and helps out
and it, I, I say that because, granted,a lot of other communities are the same
way, Saginaw just seems to have thisreputation of not being the best place.
(12:20):
I happen to really be fond of Saginaw.
There's a lot of great things going on.
How is that, just the local community,like, there's just a person walking
down the street, not like a businessor something else like that but
how important is that to you?
There's somebody who might just have 10to donate or just a couple cans of corn.
Diane Keenan (12:36):
It is extremely important, and we appreciate every,
size of gift that we receive.
We have a, guest that used to eat here.
And now they donate $5 a month.
That 5 is like a million.
It's what they can affordand it's from the heart.
So we love it.
Once in a while we'll have aguest out to the drive thru and
(12:58):
they may give us a few dollars.
And it means so much at any level.
Cliff Duvernois (13:04):
Because, you know, when we're talking about any kind of
an organization that's doing non profitwork, literally every dollar counts.
Diane Keenan (13:11):
Yes.
Yes.
Cliff Duvernois (13:12):
Yeah.
Diane Keenan (13:13):
And it's the thought behind it.
Cliff Duvernois (13:15):
Beautiful for our audience.
We're going to take a quickbreak and thank our sponsors.
When we come back, we're going totalk to Diane some more about the
Eastside soup kitchen and some ofthe amazing things they're doing.
We'll see you after the break.
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Hello, everyone.
Welcome back to Total Michigan, wherewe interview ordinary Michiganders
doing some pretty extraordinary things.
I'm your host, Cliff DuVernois,joining me today at the East Side
Soup Kitchen in Saginaw, Michigan.
(13:59):
That would be Diane Keenan and Diane,before the break we were talking a
little bit about some of the waysthat the community is helping.
Let's talk about some of thevolunteer opportunities that
might be here for people thatjust want to do something good.
Diane Keenan (14:12):
Okay, so we have several ways.
That you can volunteer and I'm proud tosay we have volunteers here that have
been volunteering for over 25 years.
Cliff Duvernois (14:24):
That is amazing.
Diane Keenan (14:25):
It is, it's great and we have We have married couples that come in.
We have families that come in,organizations church groups,
whomever, they can come in.
And it's a good experience.
So if you are interested involunteering, you can contact us and
we'll help you through that process.
With a volunteer form, but you couldcome in and maybe help in the kitchen,
(14:49):
prep food, slice, dice, chop, youcould serve food, you could box up
food for outdoors, you could work ourcoffee station, our cold drink station.
And we also have a clothing tablethat you could volunteer at.
So there's several ways.
Cliff Duvernois (15:09):
So let's explore a little bit more about like the food side, right?
Is it necessary to have any food prepskills or anything else like that?
Or you just show up and we'llteach you what it is you got to do?
You
Diane Keenan (15:19):
show up and the cooks will.
Give you everything that you need todo and guide you with your hair nets
and your beard nets and your apronsand your gloves and hand washing.
So, yeah,
Cliff Duvernois (15:34):
And then as far as a bigger organization, for
example, you mentioned church.
Yes.
Church is being involved.
If you have a group of people, likemaybe 20 people that show up, is
it, do you just, I say, okay, well,all 20 of you are now cleaning.
Do you like split them up?
How does that, how does that work?
Diane Keenan (15:52):
So for groups, larger groups like that, and we've had even larger than
that, we try to have a schedule readywith tasks that can be performed that day.
So everybody is keeping busy and hassomething to do and getting involved.
Yes.
Yes.
Cliff Duvernois (16:09):
And then what are some of the things that people
need to think about if they wantto come here and like volunteer?
Diane Keenan (16:16):
They can think about what it is that they would like to do.
Maybe they want to be in thedining room cleaning tables.
Maybe they want to be in the kitchen andlike I said, cutting and chopping and
slicing, so you kind of have to find out,or you can try all of the areas and see
what you feel a good fit is for yourself.
Cliff Duvernois (16:36):
Certainly.
And then when we're talking aboutvolunteering, is it like, if,
do you prefer if somebody camein here for a certain number of
hours, like if you're going tovolunteer, we asked for five hours.
Or is it, we'll takeyou whatever we can get?
Diane Keenan (16:48):
We'll take whatever works for that volunteer.
However, the ideal for us is,if you could come in at 8 in
the morning and stay until noon.
And then at noon, after everyonehas served and we're closed.
Then the volunteers are welcometo stay and have lunch as well.
Cliff Duvernois (17:07):
So when you talk about this 8 to 12 window, because I saw
the sign out front that said that thelunch meal is served between 11 and 12.
Diane Keenan (17:14):
Yes, that is correct.
So you would help be preparing the mealfor that day or maybe for the second day.
It just depends on what'sneeded in the kitchen.
Cliff Duvernois (17:25):
Now, if somebody was listening to this and they're
like thinking to themselves,man, I'd like to do a food drive.
Yes.
How does that work?
Is it?
Is it just we'll take anything you get?
Is it better to call ahead and say,
Diane Keenan (17:36):
It would be good if they could call and ask us and say,
Hey, my organization or my familywants to do a food drive for you.
What are some of your needs?
You know, what do you need?
So and when it comes to our needs weneed always, always need vegetables.
If at all possible, if they couldget them in the number 10 cans, which
(17:58):
is the larger can, that helps versushaving to open a hundred small cans.
We always need canned vegetables,canned fruit, canned pudding.
We always need bottled water, individualsnacks, because again, we're serving
(18:20):
after school youth programs and our meals.
Cliff Duvernois (18:24):
And actually, just really quick, because I know you
mentioned the after school snacks before.
And maybe I asked this question already.
Is that included in the 400 thatcome through here every day?
Not the snacks,
Diane Keenan (18:34):
but the meals are, because some we provide meals
and some we provide just snacks.
Cliff Duvernois (18:38):
But if somebody is like sitting at home and they've
got extra vegetables sitting onthe shelf of the small can, is it
okay for them to still combine?
Diane Keenan (18:45):
Of course, we don't turn anything away and we
appreciate it and a lot of people.
If they have something, maybethat's catered, it has to come
from a commercial licensed kitchen.
Then they'll come in and they say, wehave three pans of macaroni and cheese
we never touched, we never opened it.
Then we can take that as well.
Cliff Duvernois (19:06):
Oh, okay.
Yeah.
So it's not just, you can alsotake like pre prepared meals.
Yes.
As well.
Yes.
For some kind of a
Diane Keenan (19:14):
But not if you cooked it in your own kitchen at home.
Yeah, it's gotta be in a Notif it's in your church kitchen
or you cater or Whatever, like
Cliff Duvernois (19:22):
an industrial kitchen or something along the commercial
kitchen, I think is what they're called.
Yes.
Yes.
And then as far as when it comes tofinancial donations, like if somebody is
thinking, you know, I've got like you weretalking about before, the one person that
only donates 5 a month, which is great.
Yeah.
Somebody is wanting to do that as well.
Is it?
You know, you talked aboutfundraising before do you are
(19:44):
you open to other fundraisers or
Diane Keenan (19:47):
we are if somebody out there has an idea for us, they need to get a
hold of us and we'll see what we can do.
It'd be great or if they wantto mail in a check or if they'd
like to stop by and have a tour.
And donate if they'd like to.
We also appreciate gift cards liketo Gordon's and Sam's and Myers
(20:12):
or any grocery store, Kroger's,Aldi's, any place like that.
Cliff Duvernois (20:16):
Cause then you can use that card, go out there
and go shopping specificallyfor what you need for that day.
Diane Keenan (20:22):
Right now we'd like a donation of eggs.
Eggs are so expensive, they're like gold.
Cliff Duvernois (20:28):
Oh my goodness, yes they are.
It's like six dollars a dozenor something crazy like that.
Diane Keenan (20:32):
It is crazy.
Put things in perspective, ittakes over 50, 50 to 53 cake
mixes to make dessert for one day.
So, you know how many eggs that cost.
Oh,
Cliff Duvernois (20:46):
Sweet Moses.
That boggles the mind.
Yes.
Dessert for one day.
For one day.
53 cake boxes.
Diane Keenan (20:55):
200 pounds of ground beef for a meal for one day.
Cliff Duvernois (20:59):
Oh my goodness.
Diane Keenan (21:01):
Yes.
Cliff Duvernois (21:02):
Where do you get that from?
Diane Keenan (21:04):
France.
France.
And some food, but it's limitedto what you can choose from.
We get from the Food Bank ofEastern Michigan, which is of
lower cost to us, which is great.
So we try to utilize that as well,but we usually don't get donations
of meat or eggs at this point.
Cliff Duvernois (21:25):
I'm envisioning like what I see at the grocery store where
it's in like a 2 pack or a 3 pack andI'm envisioning like 50, 60 packs.
Diane Keenan (21:32):
Yeah, no, we buy it by the case.
Okay.
Yeah.
The case.
Yes.
Okay.
Right now we have Kristen and TimNovak from the Saginaw County here.
They are doing a cake drive for us,so they're collecting cake mixes with
Jolt Credit Union, which is awesome.
Cliff Duvernois (21:51):
And then the question I do want to ask is we talked a little bit
about this before the microphones wenthot, but it is kind of a hot button issue
right now and it's like all over the news.
But we have this whole governmentefficiency thing that is happening.
And how is that, is that impactingyou and how is it impacting you?
Diane Keenan (22:09):
right now that we had a grant out and, uh, through United Way,
FEMA, and we are going to, it's on hold.
So we don't know what'sgoing to happen there.
Another, uh, local thing here iswe have the medical bus come here
and they just had to tell us thatthey would not be able to come here.
(22:32):
And they don't know when that will change.
Cliff Duvernois (22:34):
So you're talking about medical bus.
Diane Keenan (22:36):
Yes.
Cliff Duvernois (22:37):
What is that?
Diane Keenan (22:38):
It's a mobile medical bus that comes here in
offers services to our guest.
Cliff Duvernois (22:42):
Oh, okay.
Diane Keenan (22:43):
Could be substance abuse, medical, whatever.
And they have doctors and nursesthere to serve them and our guests.
And so that has been cut right now.
Cliff Duvernois (22:54):
So that's another thing too, that before the microphones went hot.
You had your own microphone inthere talking away, letting people
know about some of the otherorganizations that come in here.
So it's not just comein here and get a meal.
Oh, no, they got the medical bus.
Well, they used to come here.
They can't anymore.
But you got other like there'san insurance agency there and you
like you were talking about theclothing table there or whatever.
(23:14):
Right.
Talk to us a little bit about likebringing these other services in here.
Diane Keenan (23:18):
So there we did have.
And so the medical buswon't be able to hear.
But they'll be able tosend nurses twice a month.
So we'll have nurses here to be ableto take blood screens for diabetes
and blood pressures and that typeof thing to help talk to our guests.
We had a dental bus coming in.
(23:40):
We have insurance agent that comes inand helps people with their paperwork.
We have the secretaryof state that comes in.
And they'll be here next month.
They set up just like it'sa secretary of state office.
You can do absolutely everythinghere that you can do there with the
exception of taking the driver's test.
Cliff Duvernois (24:02):
Wow.
Okay.
So you're like, you're, licenserenewed, registration renewed or
anything else like, oh, that is so cool.
Diane Keenan (24:09):
Yeah.
So we offer all these extra services.
Because our, our guests arechallenged with transportation, right?
So if they can get here, then they cantake care of a lot of other business
that they need to take care of.
Cliff Duvernois (24:23):
One thing I want to make sure that we spend a couple of minutes
on, if somebody is listening to this andthey really do want to help out somehow,
somewhere, why don't you talk to us aboutmaybe some of the needs that you have?
Diane Keenan (24:33):
Yeah.
So the needs obviously financialneed food donations, volunteers.
And then also we take new or gentlyused blankets, pillows, sleeping bags,
anything to keep people warm becausesome of our guests are homeless and
(24:54):
they need these items to stay warm.
Cliff Duvernois (24:57):
And if somebody is listening to this and they want
to, you know, connect with you.
Make a donation, come by, volunteer,where would be some places online that
they could go and get that information?
Diane Keenan (25:08):
So they could go on to our website and we
have a donation button there.
Can hit on that, pay witha credit card or PayPal.
However you want.
And if you want it to go specificallyfor food, or specifically for to go
containers, for the to go meals, youcan put that in the notes section.
(25:29):
Also you can contact us on our Facebookpage, or you can call the office.
9 8 9 7 5 5 3 6 6 3 or you can stop by.
Cliff Duvernois (25:43):
Diane, thank you so much for taking time to chat with us today.
Really appreciate it.
Okay.
Thank you.
And for audience, you can findall the links that Diane mentioned
above and please take a momentand donate to a very worthy cause.
My name is Cliff DuVernois.
And you've been listening to TotalMichigan, and I will see you next week.
We appreciate every, size of gift that we receive.
(00:03):
We have a, guest that used to eat here.
And now they donate $5 a month.
That 5 is like a million.
It's what they can affordand it's from the heart.
So we love it.
Cliff Duvernois (00:16):
Hello everyone.
Welcome back to Total Michigan, wherewe interview ordinary Michiganders
doing some pretty extraordinary things.
I'm your host, Cliff DuVernois.
This is my third time starting the showand I'm going to get it right this time.
I promise you.
So I'm out and about.
And one of the things that I like to dois I like to go and I spend time with
organizations out there that are makinga difference in their local community.
(00:36):
A lot of people that I've had onthe show will help maybe 20 or 30
people at a time, which is great.
I applaud their efforts.
But I'm always amazed at organizationsout there that are able to help
hundreds, if not even thousands ofpeople day in, day out every single week.
And this is just anabsolutely extraordinary feat.
And to walk us through a littlebit about what that is and what
(00:58):
this great organization is doing.
I'm at the, I'm in the city of Saginaw.
I'm at the Eastside Soup Kitchen withthe executive director, Diane Keenan.
Diane, how are you?
I'm doing well.
Thank you.
And I'm going to give you a bonusbecause, like I said, this is the
third time you've turned in the show.
You've been so patient with me.
So thank you for that.
No, that's fine.
Wonderful.
Why don't you tell us, whatis Eastside Soup Kitchen?
Diane Keenan (01:21):
So the Eastside Soup Kitchen is a place where you can come and you
can be safe and you can get a hot andnutritious meal Monday through Friday.
We provide meals in our in house diningroom and also our drive thru service,
which is out in our parking lot,for people that are challenged with
Cliff Duvernois (01:40):
coming indoors.
Certainly, and you also do, Ithink you said something before
about after school meals as well?
Diane Keenan (01:46):
Yes, we also provide after school meals for a couple
agencies, as well as we provide snacks,which would be a snack and a juice or
something, to after school programs.
Cliff Duvernois (02:00):
Okay.
Now, how many people wouldyou say come through here?
Diane Keenan (02:05):
I would say on a daily basis that come through just inside and outside.
I'd say around 400.
Cliff Duvernois (02:12):
Okay.
And then how many people, so thenthrough a week that would be, if you're
averaging 400 a day, you're shelling out?
Yeah, but they
Diane Keenan (02:19):
get two meals or if they want two meals, they are able to get one
meal that they eat here, hot nutritious.
And then they get another mealthat is boxed up, and they can
take it for later in the day.
Or you will see somebody in thedining room here sitting and eating
their meal for a second, helping.
Cliff Duvernois (02:40):
When we talk about the meals, is that just the people
that are just dining in, or doesthat include the drive thru as well?
That
Diane Keenan (02:45):
includes the drive thru as well, yes.
Cliff Duvernois (02:48):
So, then, if people are getting two meals a day, We're
looking at 800 meals every day.
Yes.
Five days a week.
Yes.
That's 4, 000 meals a week.
Diane Keenan (02:56):
And it depends on the beginning of the month is a little slower.
People that receive benefits, whetherit's disability or social security
or whatever sometimes they're notcoming in the first week or so.
Cliff Duvernois (03:10):
Certainly.
So then you see more people comingin towards the end of the month.
Yes.
Yes.
Okay.
When they've
Diane Keenan (03:14):
exhausted all their funds.
And their EBT card and such.
Cliff Duvernois (03:19):
Diane, if you would, just tell us, where are you from?
Where did you grow up?
Diane Keenan (03:23):
I grew up right here in the city of Saginaw.
Okay.
Yes.
Okay.
So, it's my city.
I love it.
I love working in theinner city of Saginaw.
Um, that's where my passion is,to help people that are in need,
those that are underserved.
Cliff Duvernois (03:38):
Did you go to, did you go to college, or?
I did.
Okay.
Diane Keenan (03:41):
Unconventional.
What happened is I had todrop out of high school.
I became pregnant at a young age, uh, 16.
And so then later on, as soonas I turned 18, I got my GED.
And I went on and I got myassociate's degree, my bachelor's
degree, and my master's degree.
So I was first in my familyto graduate from college.
Cliff Duvernois (04:04):
Now what did you get your degree in?
Diane Keenan (04:06):
My degree is in management, organization, organizational management.
Cliff Duvernois (04:12):
After you got your degree, did you go right into
working in the nonprofit space?
Did you go into theprivate sector for a while?
Diane Keenan (04:19):
No, I've always been in the nonprofit.
Cliff Duvernois (04:21):
Okay.
Diane Keenan (04:22):
So I was in the non, I didn't get my master's
degree until I turned 50.
Oh, wow.
So yeah, very much a nontraditional
Cliff Duvernois (04:30):
student.
And so what is it about working innonprofits that attracted you to it?
Diane Keenan (04:36):
people that are in non profits care about other people,
have empathy and want to improvethe quality of life for others.
Cliff Duvernois (04:45):
I, cause I, I ask that question because most of the time when
I think about people going to collegeand I talk to them, they're always
thinking about some kind of career.
Yes.
You know, some kind of asix figure income, one day,
you know, hoping for that.
But when you go into the non profit space.
You already know that thatoption's off the table.
It really is somethingthat speaks to your heart.
Correct.
Diane Keenan (05:04):
It is.
You have to find rewarding usthrough situations of helping other
people, interacting with people.
It's not about the money orbenefits or anything like that.
Cliff Duvernois (05:16):
Now, how did you get associated with the Eatside Soup Kitchen?
Diane Keenan (05:20):
When I worked for this other non profit, it
was called Boys and Girls Club.
Cliff Duvernois (05:24):
Okay.
Diane Keenan (05:25):
We used to receive food Food.
for our youth programs fromthe Eastside Soup Kitchen.
And so that developed, andthen I did some volunteer work
at, here at the Soup Kitchen.
And then I was asked to beon their Board of Directors.
And my last position on the Boardof Directors was the President.
(05:47):
And at that time they were lookingfor a, an Executive Director.
And so that's how I woundup with this position.
Cliff Duvernois (05:54):
That's incredible.
Now, how long have you been hereat the Eastside Soup Kitchen?
Diane Keenan (05:57):
Five years.
Five years?
Yes.
Okay.
But before that, I was on theboard probably for another five.
Cliff Duvernois (06:03):
if you would, tell us a little bit about the history
of the Eastside Soup Kitchen.
When was it started?
Why was it started?
Diane Keenan (06:09):
Yeah, so the Eastside Soup Kitchen was started in 1980.
It was started in achurch down the street.
I'm told that a pastor and his wifenoticed that people were hanging
outside and they were speaking tothem and they were told that they were
hungry and needed something to eat.
So they invited him to the basementof their church, and they fed him.
(06:33):
That soon grew, so they movedto Warren Avenue Presbyterian
Church, in the basement, andthey were there for many years.
And then around 20 yearsago, this building was built.
This building is calledthe Hunger Solution Center.
Mm hmm.
And it houses Hidden Harvest,which is a food rescue agency.
(06:54):
And the Eastside Soup Kitchen.
Cliff Duvernois (06:55):
With this, was it just, was this building built with the
intention that the Eastside Soup Kitchenwould come here or was there other
organizations that vied for the spot?
Diane Keenan (07:04):
No, it was built for the two organizations.
Cliff Duvernois (07:07):
Okay.
Now, how is it that Because I'm stillmarveling at the fact that you're
producing like 8, 000 meals a week.
How is it that the Eastside SoupKitchen is working within the
community to make sure that youhave the volume of food to come in?
Because this is all prepared food.
Yeah.
This is not fast food up there.
(07:28):
No, this is, yeah.
This is like you actually cook the food.
Right.
You're putting the meals togetherand the menu can always change.
Correct.
Depending on what people donate.
So how do you, how do you do that?
Diane Keenan (07:38):
For the most part, we purchase our food.
Cliff Duvernois (07:40):
Okay.
Diane Keenan (07:41):
And so I write a lot of grants, a lot of grants.
And then we also, we are blessedto be in this building with.
With Hidden Harvest in herebecause we are able to get food
from them on a daily basis.
So that definitely helps with our budget.
But as you were saying, again, our menumay change because they may give us a
(08:04):
product that we have to use the next day.
Cliff Duvernois (08:08):
Oh, yes.
Yes.
So, yeah.
Diane Keenan (08:10):
So we have very creative cooks, which is very nice.
Yes.
Cliff Duvernois (08:14):
So I imagine if, because what you're just saying there, like you
have to use it the next day, It's notjust canned goods that are coming in here.
No, no, it could be
Diane Keenan (08:22):
produce, bread, all sorts of things.
Cliff Duvernois (08:26):
Now, how do you, so when you're coming up with the menu,
because obviously there's, I'm thinkingabout like nutritional stuff as well.
So, how do you balance thatmenu out to make sure that
people are eating a square meal?
Yes.
So to speak.
Diane Keenan (08:41):
So, I work with the cooks closely, and they're very good at putting
a menu together that includes yourprotein, that includes your vegetable,
that includes, fruit, that type of thing,and then when we order our food, then that
way we are prepared to have those meals.
And if something gets donated in a largequantity that we can use, then we may
(09:06):
switch up the menu or hold it back a day.
Right.
Yes.
Cliff Duvernois (09:09):
And then another component of this is, the flip side
of, of produce, vegetables, whatnot.
Is I would think with that volumeof food, you also have to have
to have the ability to store it.
Diane Keenan (09:21):
Yes.
You
Cliff Duvernois (09:22):
know, freezers, refrigerators, whatever that looks like.
So talk to us about that.
Diane Keenan (09:26):
Okay.
So that's an area that we need to upgrade.
Cliff Duvernois (09:30):
Okay,
Diane Keenan (09:30):
because we have a freezer that we share with Hidden Harvest and
then we have a freezer of our own.
So when we get food donated,we need to make sure that we
have space to freeze that food.
Especially near the holidays, where we geta large donation of turkeys, or ham, etc.
(09:51):
So we have to keep that in mind.
Cliff Duvernois (09:53):
when we're talking about, because you said before that's
an area that we need to upgrade.
Diane Keenan (09:57):
Yes.
Cliff Duvernois (09:57):
One of the things that we could chat about
here a little bit is the funding
Diane Keenan (10:02):
that
Cliff Duvernois (10:02):
comes in.
Like keeping the lights on.
Yes.
And other things like that.
Yes.
I know you mentioned before about grants.
Yes.
But I can only imagine that grants isjust a part of the money that's coming in.
So how does the other funding work?
Is it purely donations?
Do you have fundraisersthroughout the year?
Gratefully,
Diane Keenan (10:18):
we have a community that supports us, individuals,
businesses, foundations, andthen we also have fundraisers.
So we have a golf outing everysummer at the Saginaw Country Club.
We have a fall frenzymeal that is a fundraiser.
(10:41):
And then we also havea bowling fundraiser.
And then we have a lot ofadditional smaller fundraisers.
Last night and next Wednesday, wehave a pasta night at a local urban
bistro here in Saginaw, Artesian UrbanBistro, which the food is phenomenal.
(11:03):
And we have a pasta nightfundraiser, which she does for
different nonprofits in our area.
Yes.
Cliff Duvernois (11:11):
That's nice because I've seen it on a couple of other
Facebook pages for organizations.
That they also do pastanight for them as well.
Yes, they do.
And then whatever proceeds theyraid goes to the non profit.
Diane Keenan (11:21):
Yes.
So, if you're available nextWednesday, come out for a delicious
meal and support the Soup Kitchen.
Cliff Duvernois (11:26):
You know, I need to do that more often.
Diane Keenan (11:28):
Yeah.
Because
Cliff Duvernois (11:28):
I'm a sucker for good food.
Yeah.
If it helps a good cause, then why not?
Diane Keenan (11:32):
Another thing we do is we call it Feed the Van.
Cliff Duvernois (11:35):
Okay.
Diane Keenan (11:36):
And we take our van.
And we take it to maybe a schoolor an agency or a business and
we park it there for a day.
And we have a information table thereset up and people drive by and bring us
canned goods or non perishable food items.
And people are very generous with that.
Cliff Duvernois (11:57):
And that right there, I'm glad you pointed this out because with
some of the other organizations that I'vetalked to in the Saginaw area, They always
comment about how the community reallysteps up here, you know, and helps out
and it, I, I say that because, granted,a lot of other communities are the same
way, Saginaw just seems to have thisreputation of not being the best place.
(12:20):
I happen to really be fond of Saginaw.
There's a lot of great things going on.
How is that, just the local community,like, there's just a person walking
down the street, not like a businessor something else like that but
how important is that to you?
There's somebody who might just have 10to donate or just a couple cans of corn.
Diane Keenan (12:36):
It is extremely important, and we appreciate every,
size of gift that we receive.
We have a, guest that used to eat here.
And now they donate $5 a month.
That 5 is like a million.
It's what they can affordand it's from the heart.
So we love it.
Once in a while we'll have aguest out to the drive thru and
(12:58):
they may give us a few dollars.
And it means so much at any level.
Cliff Duvernois (13:04):
Because, you know, when we're talking about any kind of
an organization that's doing non profitwork, literally every dollar counts.
Diane Keenan (13:11):
Yes.
Yes.
Cliff Duvernois (13:12):
Yeah.
Diane Keenan (13:13):
And it's the thought behind it.
Cliff Duvernois (13:15):
Beautiful for our audience.
We're going to take a quickbreak and thank our sponsors.
When we come back, we're going totalk to Diane some more about the
Eastside soup kitchen and some ofthe amazing things they're doing.
We'll see you after the break.
Are you enjoying this episode?
Well, I can tell youthere's a lot more to come.
Jump over to TotalMichigan.
com, enter your email address,and get on our mailing list.
You'll get a list of the topfive episodes for the show.
(13:37):
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com, enter your email address today.
Hello, everyone.
Welcome back to Total Michigan, wherewe interview ordinary Michiganders
doing some pretty extraordinary things.
I'm your host, Cliff DuVernois,joining me today at the East Side
Soup Kitchen in Saginaw, Michigan.
(13:59):
That would be Diane Keenan and Diane,before the break we were talking a
little bit about some of the waysthat the community is helping.
Let's talk about some of thevolunteer opportunities that
might be here for people thatjust want to do something good.
Diane Keenan (14:12):
Okay, so we have several ways.
That you can volunteer and I'm proud tosay we have volunteers here that have
been volunteering for over 25 years.
Cliff Duvernois (14:24):
That is amazing.
Diane Keenan (14:25):
It is, it's great and we have We have married couples that come in.
We have families that come in,organizations church groups,
whomever, they can come in.
And it's a good experience.
So if you are interested involunteering, you can contact us and
we'll help you through that process.
With a volunteer form, but you couldcome in and maybe help in the kitchen,
(14:49):
prep food, slice, dice, chop, youcould serve food, you could box up
food for outdoors, you could work ourcoffee station, our cold drink station.
And we also have a clothing tablethat you could volunteer at.
So there's several ways.
Cliff Duvernois (15:09):
So let's explore a little bit more about like the food side, right?
Is it necessary to have any food prepskills or anything else like that?
Or you just show up and we'llteach you what it is you got to do?
You
Diane Keenan (15:19):
show up and the cooks will.
Give you everything that you need todo and guide you with your hair nets
and your beard nets and your apronsand your gloves and hand washing.
So, yeah,
Cliff Duvernois (15:34):
And then as far as a bigger organization, for
example, you mentioned church.
Yes.
Church is being involved.
If you have a group of people, likemaybe 20 people that show up, is
it, do you just, I say, okay, well,all 20 of you are now cleaning.
Do you like split them up?
How does that, how does that work?
Diane Keenan (15:52):
So for groups, larger groups like that, and we've had even larger than
that, we try to have a schedule readywith tasks that can be performed that day.
So everybody is keeping busy and hassomething to do and getting involved.
Yes.
Yes.
Cliff Duvernois (16:09):
And then what are some of the things that people
need to think about if they wantto come here and like volunteer?
Diane Keenan (16:16):
They can think about what it is that they would like to do.
Maybe they want to be in thedining room cleaning tables.
Maybe they want to be in the kitchen andlike I said, cutting and chopping and
slicing, so you kind of have to find out,or you can try all of the areas and see
what you feel a good fit is for yourself.
Cliff Duvernois (16:36):
Certainly.
And then when we're talking aboutvolunteering, is it like, if,
do you prefer if somebody camein here for a certain number of
hours, like if you're going tovolunteer, we asked for five hours.
Or is it, we'll takeyou whatever we can get?
Diane Keenan (16:48):
We'll take whatever works for that volunteer.
However, the ideal for us is,if you could come in at 8 in
the morning and stay until noon.
And then at noon, after everyonehas served and we're closed.
Then the volunteers are welcometo stay and have lunch as well.
Cliff Duvernois (17:07):
So when you talk about this 8 to 12 window, because I saw
the sign out front that said that thelunch meal is served between 11 and 12.
Diane Keenan (17:14):
Yes, that is correct.
So you would help be preparing the mealfor that day or maybe for the second day.
It just depends on what'sneeded in the kitchen.
Cliff Duvernois (17:25):
Now, if somebody was listening to this and they're
like thinking to themselves,man, I'd like to do a food drive.
Yes.
How does that work?
Is it?
Is it just we'll take anything you get?
Is it better to call ahead and say,
Diane Keenan (17:36):
It would be good if they could call and ask us and say,
Hey, my organization or my familywants to do a food drive for you.
What are some of your needs?
You know, what do you need?
So and when it comes to our needs weneed always, always need vegetables.
If at all possible, if they couldget them in the number 10 cans, which
(17:58):
is the larger can, that helps versushaving to open a hundred small cans.
We always need canned vegetables,canned fruit, canned pudding.
We always need bottled water, individualsnacks, because again, we're serving
(18:20):
after school youth programs and our meals.
Cliff Duvernois (18:24):
And actually, just really quick, because I know you
mentioned the after school snacks before.
And maybe I asked this question already.
Is that included in the 400 thatcome through here every day?
Not the snacks,
Diane Keenan (18:34):
but the meals are, because some we provide meals
and some we provide just snacks.
Cliff Duvernois (18:38):
But if somebody is like sitting at home and they've
got extra vegetables sitting onthe shelf of the small can, is it
okay for them to still combine?
Diane Keenan (18:45):
Of course, we don't turn anything away and we
appreciate it and a lot of people.
If they have something, maybethat's catered, it has to come
from a commercial licensed kitchen.
Then they'll come in and they say, wehave three pans of macaroni and cheese
we never touched, we never opened it.
Then we can take that as well.
Cliff Duvernois (19:06):
Oh, okay.
Yeah.
So it's not just, you can alsotake like pre prepared meals.
Yes.
As well.
Yes.
For some kind of a
Diane Keenan (19:14):
But not if you cooked it in your own kitchen at home.
Yeah, it's gotta be in a Notif it's in your church kitchen
or you cater or Whatever, like
Cliff Duvernois (19:22):
an industrial kitchen or something along the commercial
kitchen, I think is what they're called.
Yes.
Yes.
And then as far as when it comes tofinancial donations, like if somebody is
thinking, you know, I've got like you weretalking about before, the one person that
only donates 5 a month, which is great.
Yeah.
Somebody is wanting to do that as well.
Is it?
You know, you talked aboutfundraising before do you are
(19:44):
you open to other fundraisers or
Diane Keenan (19:47):
we are if somebody out there has an idea for us, they need to get a
hold of us and we'll see what we can do.
It'd be great or if they wantto mail in a check or if they'd
like to stop by and have a tour.
And donate if they'd like to.
We also appreciate gift cards liketo Gordon's and Sam's and Myers
(20:12):
or any grocery store, Kroger's,Aldi's, any place like that.
Cliff Duvernois (20:16):
Cause then you can use that card, go out there
and go shopping specificallyfor what you need for that day.
Diane Keenan (20:22):
Right now we'd like a donation of eggs.
Eggs are so expensive, they're like gold.
Cliff Duvernois (20:28):
Oh my goodness, yes they are.
It's like six dollars a dozenor something crazy like that.
Diane Keenan (20:32):
It is crazy.
Put things in perspective, ittakes over 50, 50 to 53 cake
mixes to make dessert for one day.
So, you know how many eggs that cost.
Oh,
Cliff Duvernois (20:46):
Sweet Moses.
That boggles the mind.
Yes.
Dessert for one day.
For one day.
53 cake boxes.
Diane Keenan (20:55):
200 pounds of ground beef for a meal for one day.
Cliff Duvernois (20:59):
Oh my goodness.
Diane Keenan (21:01):
Yes.
Cliff Duvernois (21:02):
Where do you get that from?
Diane Keenan (21:04):
France.
France.
And some food, but it's limitedto what you can choose from.
We get from the Food Bank ofEastern Michigan, which is of
lower cost to us, which is great.
So we try to utilize that as well,but we usually don't get donations
of meat or eggs at this point.
Cliff Duvernois (21:25):
I'm envisioning like what I see at the grocery store where
it's in like a 2 pack or a 3 pack andI'm envisioning like 50, 60 packs.
Diane Keenan (21:32):
Yeah, no, we buy it by the case.
Okay.
Yeah.
The case.
Yes.
Okay.
Right now we have Kristen and TimNovak from the Saginaw County here.
They are doing a cake drive for us,so they're collecting cake mixes with
Jolt Credit Union, which is awesome.
Cliff Duvernois (21:51):
And then the question I do want to ask is we talked a little bit
about this before the microphones wenthot, but it is kind of a hot button issue
right now and it's like all over the news.
But we have this whole governmentefficiency thing that is happening.
And how is that, is that impactingyou and how is it impacting you?
Diane Keenan (22:09):
right now that we had a grant out and, uh, through United Way,
FEMA, and we are going to, it's on hold.
So we don't know what'sgoing to happen there.
Another, uh, local thing here iswe have the medical bus come here
and they just had to tell us thatthey would not be able to come here.
(22:32):
And they don't know when that will change.
Cliff Duvernois (22:34):
So you're talking about medical bus.
Diane Keenan (22:36):
Yes.
Cliff Duvernois (22:37):
What is that?
Diane Keenan (22:38):
It's a mobile medical bus that comes here in
offers services to our guest.
Cliff Duvernois (22:42):
Oh, okay.
Diane Keenan (22:43):
Could be substance abuse, medical, whatever.
And they have doctors and nursesthere to serve them and our guests.
And so that has been cut right now.
Cliff Duvernois (22:54):
So that's another thing too, that before the microphones went hot.
You had your own microphone inthere talking away, letting people
know about some of the otherorganizations that come in here.
So it's not just comein here and get a meal.
Oh, no, they got the medical bus.
Well, they used to come here.
They can't anymore.
But you got other like there'san insurance agency there and you
like you were talking about theclothing table there or whatever.
(23:14):
Right.
Talk to us a little bit about likebringing these other services in here.
Diane Keenan (23:18):
So there we did have.
And so the medical buswon't be able to hear.
But they'll be able tosend nurses twice a month.
So we'll have nurses here to be ableto take blood screens for diabetes
and blood pressures and that typeof thing to help talk to our guests.
We had a dental bus coming in.
(23:40):
We have insurance agent that comes inand helps people with their paperwork.
We have the secretaryof state that comes in.
And they'll be here next month.
They set up just like it'sa secretary of state office.
You can do absolutely everythinghere that you can do there with the
exception of taking the driver's test.
Cliff Duvernois (24:02):
Wow.
Okay.
So you're like, you're, licenserenewed, registration renewed or
anything else like, oh, that is so cool.
Diane Keenan (24:09):
Yeah.
So we offer all these extra services.
Because our, our guests arechallenged with transportation, right?
So if they can get here, then they cantake care of a lot of other business
that they need to take care of.
Cliff Duvernois (24:23):
One thing I want to make sure that we spend a couple of minutes
on, if somebody is listening to this andthey really do want to help out somehow,
somewhere, why don't you talk to us aboutmaybe some of the needs that you have?
Diane Keenan (24:33):
Yeah.
So the needs obviously financialneed food donations, volunteers.
And then also we take new or gentlyused blankets, pillows, sleeping bags,
anything to keep people warm becausesome of our guests are homeless and
(24:54):
they need these items to stay warm.
Cliff Duvernois (24:57):
And if somebody is listening to this and they want
to, you know, connect with you.
Make a donation, come by, volunteer,where would be some places online that
they could go and get that information?
Diane Keenan (25:08):
So they could go on to our website and we
have a donation button there.
Can hit on that, pay witha credit card or PayPal.
However you want.
And if you want it to go specificallyfor food, or specifically for to go
containers, for the to go meals, youcan put that in the notes section.
(25:29):
Also you can contact us on our Facebookpage, or you can call the office.
9 8 9 7 5 5 3 6 6 3 or you can stop by.
Cliff Duvernois (25:43):
Diane, thank you so much for taking time to chat with us today.
Really appreciate it.
Okay.
Thank you.
And for audience, you can findall the links that Diane mentioned
above and please take a momentand donate to a very worthy cause.
My name is Cliff DuVernois.
And you've been listening to TotalMichigan, and I will see you next week.
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