This September, the Warming House, St. Bonaventure University’s student-run soup kitchen, received an increase in its annual grant from the Dr. Lyle F. Renodin Foundation, Inc.
Jeffrey Sved, director of the Franciscan Center for Social Concern, said this grant is essential for the Warming House to remain open and provide meals for the hungry, homeless and disadvantaged.
“We receive funding through various grants and donations,” said DJ Mitchell, program director for the Warming House. “The Renodin Grant is hugely important in keeping the Warming House running six days a week.”
Sved said the Renodin grant and all support the Warming House receives helps preserve the human dignity of the kitchen’s guests.
“Renodin funds a year’s worth of healthy produce for our meals.,” said Sved. “The cleaning supplies and nutritious meals are an affirmation of the dignity of the human person and the importance of a healthy meal and sanitary dining room.”
Mitchell said the grant is essential for maintaining the cleanliness and quality of the facility and the food they serve.
“The grant money is used for food such as fresh produce and everyday cooking products, but with the Warming House evolving, we are looking to remodel the sink/dish-washing area,” said Mitchell. “These projects will help to sustain the Warming House which is held to restaurant-quality standards. We are incredibly thankful for receiving the Renodin Grant. It was a great way to kick off Francis Week.”
The Warming House is run entirely by student volunteers and the generosity of individual and organization donations.
“My experiences at the Warming House have taught me that even as a college student, I am able to make a difference in my community,” said Chris Cadigan, a junior accounting major.
While substantial, the Renodin grant is not the only source of funding or donation at the Warming House.
“We also receive generous contributions from the Food Bank of Western New York, United Way, Holy Name Province and private donors,” Sved said.
Mitchell agreed and added to Sved’s comments.
“One of our major sources of our actual food inventory is from St. Joseph’s Academy in Buffalo, which runs a massive fundraiser for St. Bonaventure’s Warming House,” said Mitchell.
With the grant, the Warming House can continue serving the Olean community and, in turn, give community members a chance to give back to those who provided for them.
“The Warming House is safety and security for many of our everyday guests,” said Mitchell. “There is a community within the walls of 164 N. Union St….I’ve heard stories of people who have once been guests at the Warming House and now hold jobs in the Olean area.
They are looking to give back to the place which welcomed them and gave them the nourishment to get back on their feet.”
Juliette Bauer, a senior women’s studies major, has worked both with the Warming House and Canticle Farm, which provides fresh, sustainable ingredients for the Warming House. She explained that the Warming House is as important for the student coordinators as it is the community members they serve.
“For a lot of our guests and coordinators, there’s a real sense of connection to cooking,” said Bauer. “Something about cooking something really delicious, filling and healthy for someone creates a whole new relationship. The ability for some of our guests to have something to depend on, something concrete and consistent, is a welcome comfort. It’s a support system.”
If you are interested in volunteering at the Warming House email warminghouseschedule@bonaventure.edu.
killenmk15@bonaventure.edu
