A Meals on Wheels delivery is the bright spot in the day for many Edmontonions.
by Mary Bailey
I saw first hand the necessary work that Meals on Wheels does when I volunteered in the kitchen during the Pandemic. Once a week I chopped vegetables, put together pickle and dessert cups and packaged meals for delivery. I met some great people and fell in love with the Meals on Wheels (MOW) kitchen folk—Jason, Dawn and all the rest. What they do and how they do it is marvellous.
What’s happening now? I spoke with Sonja Zacharko, the executive director and Terry Tobin, the fund development and community engagement manager about their work.
“Our job is to provide nutritious meals and related programming to people who have barriers who can’t access or prepare food themselves or can’t eat whole foods,” says Sonja.
Sonja and Terry talk about what the barriers could be. Health, lack of money, lack of a kitchen. Or, they have a kitchen but getting to the grocery store regularly is a problem. A large proportion of MOW’s client are seniors, but not all.
The genius of the program is that an actual person delivers the food daily. You could call it a kind of early warning system. “Sometimes it’s just that someone is a little off, disheveled, or not clean,” says Sonja. “Not so well. We can take steps right away.”
The personal, face to face regular contact is what make the Meals on Wheels program so valuable. “The food is the medium that provides the opportunity for the social connection,” says Sonja.
Meals on Wheels offers other services too. For example, the Going Home Program. If a patient is leaving hospital without support in their home, hospital social workers organize two weeks of delivered meals. Many people become temporary clients after dental or jaw surgery leaves them without the ability to eat solids. MOW has a program for that. Anyone can take advantage of the services. People order online and set up delivery.
How does MOW pay for all this? Clients pay for the meals. Prices are reasonable (one meal is $12, two daily meals, $14) and there are client subsidies to help with the cost. The organization relies on levels of government funding and donors, partnerships and grants. And volunteers.
‘We couldn’t do this without the volunteers in the kitchen and the volunteer drivers. There are 50 a day,” says Sonja.
“We did have a decline in volunteers after Covid,” says Terry. “But companies are helping to make that up by providing their staff for our kitchen. Atco does something called Days of Caring, it really helps.
“Costs (food, utilities) are higher now than during the pandemic and we have increased demand for the subsidy program—it’s a different demographic looking for our services now,” says Sonja.
“Through Covid there were more opportunities to apply for funding. Now, now, there are a lot more organizations vying for the same dollar. We have to really make our message stand out.”
“I like working for an organization that makes a real difference,” says Terry. “The idea that your neighbour is going hungry because they can’t make food, that’s not acceptable. I represent a cause that’s authentic, real, with the profound ability to make change.”
“Food security is important to me,” says Sonja. “As a dietitian I’ve worked in food my entire life, and to work with a group of individuals so inspired to make a difference is important. To see the impact every day, we are small but mighty. Donors and partners recognize we are unique.
“Look at who we serve. They are everywhere. Across the city. Food security is more than just a grocery store nearby. It’s having meals prepared and delivered to a client’s home. That’s good value at a low cost. Fresh food, delivered 364 days a year.”
You can help Meals on Wheels provide meals and enjoy quiche or pie yourself
Hugs and Quiche for Mother’s Day! Order by Monday May 5 Three savoury quiche flavours: bacon Florentine; mushroom and sausage and roasted vegetable with feta, plus a lemon tart, $8 each. Proceeds to benefit Meals on Wheels programs and services. Pick up May 11 and 12 from 8:30am- 6:30pm. Delivery is available for existing Meals on Wheels clients. Order here.
Grow a Row
Plant extra veggies for Meals on Wheels. Potatoes, onions, carrots, celery, rhubarb, zucchini, beets, squash, fresh herbs and tomatoes and fruit, berries. No crab apples please! Homegrown produce donations can be dropped off at the Edmonton Meals on Wheels office (11111 103 Avenue) by appointment. Call 780-429-2020 to set up a time for drop-off. Please trim the vegetables and keep the sacks under 50 pounds.
The Pies for Pops for Father’s Day
Three flavours: BBQ beef, onion and cheddar; sausage, mushroom, bacon and asiago and a lemon tart. Proceeds to benefit Meals on Wheels programs and services. Check the Meals on wheels website for order dates and pick up info in late May.