Honoring Stu Pittel and Susan Klein for Their Commitment to Food Justice

Since 1999, for more than 14 years and until last summer, this husband and wife team coordinated, cooked for, and served at our congregation’s food service at the Life Center in Upper Darby run by the Community Action Agency of Delaware County (CAADC).  This effort to feed the hungry required a great deal of energy on the parts of Stu and Susan, but BI’s history with food service did not, however, begin with them.    

 

Food Service History 

BI’s involvement with food service began in the early 1990s when some of our members participated with the Community Outreach Project (COP), a collaboration of over two dozen, churches, synagogues, and other organizations established by three courageous and devoted women who wanted to work on the issues of jobs, hunger, and homelessness.  At that time, BI members worked with COP to feed the hungry by passing out food from benches at the 69^th Street Terminal.  BI members contributed all kinds of food, including hot items that were kept warm in a large, insulated, white Styrofoam packing case referred to as “the coffin.” Time passed and COP continued with its work and BI with its involvement, but eventually, the benches were taken away due to complaints about food messes and poor people milling about to receive food.  It became impossible to continue serving food in the area, so the group soon moved indoors to its present location at the Life Center, built in 1996.

 

Members of Beth Israel have continued for well over 20 years now to participate in the COP’s efforts by cooking meals at home and gathering to serve them at the shelter whenever the secular calendar has a fifth Monday, which results in about four or five food service activities each year.  For the majority of those years, Stu and Susan dedicated their energies to keeping the food service running at maximum efficiency.

 

The following is from an email conversation with Stu, with Susan’s input, much of it paraphrased:

 

How did you become involved? 

We had already been members of the synagogue for several years when we got involved. Before we took over, John Greenstine had been chairing SAC and in that capacity running the food services, as well. When he and Amy moved briefly to New England for work purposes, SAC needed a new chair. At the time, our dear friend Marilyn Drukin was the synagogue president, and she asked us whether we would be interested in taking over SAC. We were both interested in increasing our involvement in the synagogue and Social Action was a natural fit with our interests.  For several years, we ran both SAC and the food service. When we stepped down as SAC chairs and Lynn Cashell took over the leadership, we told her that we would be willing and happy to continue to run the food service. We felt that if the SAC chair did not have food service as a major responsibility, it would open up the opportunity for SAC to move in new directions, and, indeed, (to our great pleasure) it did and has continued to do so.
 

What was your process for organizing the food service?

(Writer’s note: Susan and Stu’s process involved many steps and much time on their parts.  In the interest of space, only certain points have been highlighted.)  

 

Having a clear and well-defined process in place greatly helped us to run the food service for the lengthy time that we did. 

 

Two weeks prior to the Food Service, we sent out a letter to the congregation and to others who were not members but contributed.  I then typically spent two or three evenings calling the “regulars” and filling in their feedback on forms we maintained on our computer. By the end of the week, I had a pretty clear idea where we stood and what we still needed. Over time, the number of people we served increased from about 150 to close to 250 at the end of our tenure.  At that time, I estimated that we needed about 30 entrees (including meat or chicken dishes and pasta entrees), about 10 salads, and about 12 vegetable dishes. We also had regular contributions of fruit, juices, and desserts.

 

If we needed still more food, I would then let Susan know and she would increase what she was already preparing. I would also let Lauri Mansky, on whom we greatly relied for those 14 years, know and she would also prepare extra dishes.  Lauri would also tell us how many forks, spoons, and napkins we still had, so we could make sure that we had enough.  On the day of the food service, Lauri would pick up milk and sugar for the coffee.  We almost always had enough of everything, and equally important, there was always a tremendous variety of dishes that were obviously prepared with great care.

 

Along these lines, I’m reminded of a story about Helen Plotkin’s famous and much appreciated salmon croquettes. One evening her husband, Richard, asked if he could have some after they were prepared.  He was told by Helen to take only the broken ones.  Clearly Helen wanted only the best for the people at the shelter.

 

In addition to gathering up information on the foods and servers, I also usually ran the food serving itself.  Susan’s focus was on preparing lots of food, typically about 48 pieces of chicken, two mac and cheeses, a salad, and a vegetable dish. In addition, she wrapped the plastic forks and spoons in napkins, so that we were sure to have enough.

 

Usually, the day before the food service, we went to BJs to pick up bread, rolls, and some cakes and cookies.  If necessary we would also refill our supplies then—plates, cups, napkins, forks, spoons, etc.

 

On the day of the food service, I would typically leave work at noon and go to Pepperidge Farm to pick up cakes and sometimes additional breads.  I would then go home and get the oven ready for heating up everything that Susan had prepared in advance.  Susan would come home about 3:00 pm and work like crazy getting everything heated up and ready to go. Between 3:00 and 5:30, people who could not make it to the synagogue at the appointed time would drop stuff off at our home. Then at about 5:30, I would go to the synagogue with a loaded car, with Susan typically coming a bit later with anything that was still heating. And then the packing of Lauri’s van and often one other car or van would take place.

 

Everything was organized in such a way that it really went smoothly and usually wasn’t a terrible “burden” for us. The last day was, of course, always very hectic, but when everything went smoothly at the Life Center, and when we got such positive feedback from the people there, it was all worth it.

    

What funny things happened?

The way the people at the center would take off their hats as we would say the blessing (with our kippot on). 

 

What were the rewards for you?

It has given us a way to build wonderful connections to BI members.  It has also given us a way to represent BI in the larger community, and, in truth, it feels good to feed people in need.

 

How has the food service changed through the years?   

The major differences have been the increase in the number of people served and an increase in the number of people at the synagogue who participate in one way or another. There were also some changes that took place in the kitchen area at the shelter, which necessitated some adaptation on our part. Otherwise, it is now much as it was then. Many of the same people are still there. And I think that not only do I recognize some of them, but they recognize us as well. As to whether there has been any evolution in our relationship with them, I would say “no.” The limited time we spend there, four or five times a year, is not enough for any more than a “nodding/how are you” level of connection.

   

Have there been changes with regard to the servers?  
 

Indeed there has been an evolution. Many have been serving from the beginning, but there have been lots of “newbies” too. We are always so happy when new people want to serve and we make every effort for that to happen. An ideal size for the serving team is about ten. More than that and things can get congested in the kitchen. But if new people, and especially teens, want to serve, we happily welcome them, even if it means going over that number. As to the teens, when we began, Eve Klothen and Tina Stein would organize a group of them, and they remained with us for several years. As they left for college, new kids joined in on a fairly regular basis, as soon as they reached their bar or bat mitzvah age.  This has been a continuing highlight for us.
 

What were some of the most heartwarming moments for you?

Among the most heartwarming moments for us was the time when we were not going to be able to serve because of an impending storm, but the congregation came through and we were able to very quickly gather up food, primarily nonperishable sandwiches, to take over to the Life Center the night before so that folks would have something to eat on the night of the storm.  Another special memory was the lovely letter of thanks and appreciation that we received from Reverend Shelton at the Life Center after one of the Memorial Day barbecues.  Also heartwarming has been the wonderful support we’ve received from organizations outside BI, notably Terstappens Bakery (now out of business), Custom Bagels, 320 Market Café, Rita’s Water Ice, and Pepperidge Farm.  We also appreciate the wonderful comments from so many people in the congregation about the food service.  And, of course, receiving compliments and expressions of thanks from the people at the shelter, as happens very often, has been very gratifying.

 

What is your future involvement with the food service?

It is our hope to be able to continue to participate actively in the food service.  Susan will continue to cook, whenever possible, although she won’t be able to prepare as much, since we have much less freezer space. (Writer’s note: Susan and Stu recently down-sized and have moved to a condo in Center City.)  She will also, when possible, continue preparing the plastic cutlery for the food servings.  I hope to be able to continue serving, whenever possible. It actually takes me less time to get to the shelter now than in the past.  Also, we’re happy to help with the organization when either John or Lynn, who are currently in charge, can’t commit the needed time for it.

As Stu says on behalf of Susan: “Yep, it’s lots of work.  But, it’s enormously rewarding and satisfying.”

 

Stu and Susan, on behalf of all those who have benefitted from your dedication and efforts, a big thank you.

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What can you as a BI member do to help?

 

Participate in preparing meals and/or serving at our next food service

BI’s next food service is Monday, March 31.  Watch for congregational emails about how you can provide and/or serve meals to the needy.  As Jews and members of a Jewish community, we are obliged to help those in need, to help heal the world in some way, however small. Participating in food service speaks to that obligation.  

 

Remember

SAC continues to collect non-perishable food for local food closets.  Click here to contact Lynn for more information

 

Join the Social Action Committee

Please join us in our efforts to help heal the world—tikkun olam. Click here to contact Jean for more information.