News & Upcoming Events

   Thankyou so much Foodbank Volunteer Chef Michael Hoy for all the delicious meals of Pork Schnitzel with Scalloped Potatoes & local Asparagus that you made and delivered to the Legion Manor today! Also thank you volunteer Cynthia Riordon for making the magic bars to go with the meals as a little treat! Thank you also to the Wellington Legion for making it all happen by letting us use the kitchen! Making a difference in our community!

Thank you to Ameliasburgh Kente Public School for donating their left over Food for Learning supplies to the Foodbank and for making such a difference to others in our communities!

Thank you to so much to Esther from Wellington Willows Boutique Bed & Breakfast for making cupcakes last week for the Legion Manor and Cynthia Riordon who made peanut butter cookies to go with Chef Michael Hoy’s meals. We really appreciate you making a difference in our community.

This week’s produce boxes for our clients consisted of potatoes, carrots, turnip, onions, mushrooms, aspargus, bananas, rhubarb and apples, each week we try and change it up to whatever we can get on sale or donated. Doug Schofield has been donating the aspargus weekly, Sheila Stene donated the rhubarb and Highline Mushroom donated the mushrooms this week. Thanks everyone for making a difference in our communities!

Thank you so much to Chef Albert Ponzo, Chef Jamie Kennedy and volunteers who made 70 meals of Pork and Chicken Meatballs and pasta for the Legion Manor residents and Foodbank clients yesterday! Everone said how delicious they were! We really appreciate all your hard work and for making a difference to others during this difficult times. These meals are part of the Food To Share program.