The state of emergency brought our skid row initiative to a screeching halt for about a full month. We’re back preparing for a relaunch.
By Susan Park
It is a distribution problem. It is a problem of having a large enough commercial kitchen and labor costs. It is a problem of how non-profit funds are not spent on actually providing food. I want to change this model.
I changed my restaurant operating hours. I’m closed Monday-Thursday to work on my food bank initiatives. Open from 11 am -9 pm Friday, Saturday, and Sunday.
The stove we ordered for the unhoused Korean seniors was delivered yesterday. A new volunteer came to help me today. I drop off about 4-5 times a week.