‘Feeding Our Community: How Shepherd’s Table Provides Over 100,000 Meals A Year’ Will Be Focus of Virtual Forum on Monday, May 9

by Patrick Herron
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Per Montgomery County:
Christina Moore and Sibyl Brown from Shepherd’s Table will be discussing their organization’s meal service program in a special virtual forum from 6-7 p.m. on Monday, May 9. Shepherd’s Table recently accomplished the huge milestone of serving 2 million meals since its founding in 1983. They will also be discussing hunger in the community and how Shepherd’s Table worked to grow and adapt during the COVID-19 Health Crisis.

The forum is being presented by Silver Spring Town Center, Inc. To view the forum, go to Meeting Registration – Zoom.

The mission of Shepherd’s Table’s is to improve quality of life, create a pathway toward self-sufficiency and inspire hope for the most vulnerable experiencing food insecurity, homelessness and poverty. It provides meals and access to social services, provided with compassion and respect.

At the core of these basic services is its meal service program, which includes breakfast, lunch and dinner during the week, and brunch and dinner on the weekends. The enormous feat is accomplished through the generosity of its volunteers, its financial and in-kind donors and the staff of Shepherd’s Table. It also has a resource center that is open daily, a weekly “Clothes Closet Program” and Montgomery County’s only free eye clinic.

The hosts of the upcoming forum are experienced in helping others.

Sibyl Brown joined Shepherd’s Table in February 2020 as the development associate and transitioned to advocacy and community engagement manager in early 2022. She grew up in Silver Spring and moved back to the area after spending six years working in South Florida. She has worked in development and community engagement at several nonprofits focused on fighting food insecurity and is passionate about effecting change for our neighbors who are suffering.

Christina Moore joined the Army Reserves at 17, spending more than nine years as a Human Resources specialist, including a one-year tour in Baghdad, Iraq. From there, she enrolled in culinary school, graduating from Le Cordon Bleu in New England in the advanced honors program and earning an AA in Culinary Arts, as well as a Diplome de Art Culinaire, the French equivalent of a culinary certificate. A series of unfortunate circumstances led to a fall into, and subsequent climb out of, a period of homelessness. After overcoming this difficult time, she became the sous chef of a restaurant in Virginia. She came to Shepherd’s Table out of a deep yearning to do something more important. She was recently promoted to director of meal services.

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