Family and Friends: Team BOM
Our dinner team is a group of three family friends from the Upper Valley who jumped at the opportunity to be a part of the Hixon dinner program. Knowing the importance of a warm meal at the end of your day and helping to promote the Haven’s mission of community spirit make this a monthly event we all look forward to sharing.
We typically prepare most of our meals at home, but that changes depending on the season as we like to make use of the grill in the summer. Through the colder months we favor casserole, chilis, stews—they’re called comfort foods for a reason! Whatever the menu, we finds the guests grateful, appreciative, and welcoming.
Our monthly dinner with Haven guests is just a small piece that we can do to hopefully make someone’s day a little easier through food and friendship.
Graduate Relief Team: Dartmouth College
Our graduate student dinner team is filled with like-minded graduate students across all departments who are committed to contributing to the greater community outside of Dartmouth College. We normally recruit students by dissemination of messages through our student government to let the student body know about our monthly service event and provide them with a sign-up sheet to coordinate carpooling and meals at Hixon. Our team’s success stems from the enthusiasm to do public good, commitment to the mission, and community growth fostered by the graduate students at Dartmouth. We take this monthly opportunity to build friendships with each other and have a fun, relaxing, de-stressing time at Hixon House.
Pot Luck Friends
Most people know how great a pot luck can be. This approach allows busy people to volunteer when they can on their own terms. One or two people share the planning of eight dishes for 8-10 people. A group of 15-20 friends are emailed about 12 days before the meal date and the first eight to reply with a favorite dish make that month’s meal. (The team captain keeps track—this can take a few emails.) This way volunteers don’t need to cook each month and there is always variety! This approach takes some coordination, but creates an opportunity for people with busy lives to make an impact on adults in our community facing challenges while showing their cooking skills.
King Arthur Flour and Hypertherm
King Arthur Flour and Hypertherm encourage employees to use paid volunteer time, making it easy for their staff to volunteer. King Arthur Flour chooses team captains to coordinate department dinner teams multiple times each month. The employees use the kitchens at King Arthur Flour to make dinner and deliver the meal to Hixon House to serve at 6:30 p.m., making it easy for employees to participate.
Hypertherm has a point person who manages two dinner teams each month and recruits employees to cook at Hixon House. They bring the ingredients for the meal around 5:00 p.m. and cook for 21 people, interacting with our guests and giving back to the community.