Souping up the soup kitchen

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Entegrus’ Erin Bordeau serves stuffing to a soup kitchen patron Friday in Chatham. For the second straight year, the power company took over the St. Joseph-St. Ursula conference of St. Vincent de Paul soup kitchen to serve a turkey dinner on the Friday before Thanksgiving.
Entegrus’ Erin Bordeau serves stuffing to a soup kitchen patron Friday in Chatham. For the second straight year, the power company took over the St. Joseph-St. Ursula conference of St. Vincent de Paul soup kitchen to serve a turkey dinner on the Friday before Thanksgiving.

When you hear the term “soup kitchen,” you generally don’t think of a large meal, but Friday wasn’t your typical soup kitchen kind of day.

The weekly St. Joseph-St. Ursula conference of St. Vincent de Paul soup kitchen in Chatham got hijacked.

For the second straight year, Entegrus took over at St. Joe’s Parish Hall on the Friday before Thanksgiving, and put on a full turkey dinner with all the trimmings.

Geraldine Campbell, president of the local conference, said the weekly soup kitchen normally serves sandwiches and desserts to about 80 to 100 people. But when Entegrus comes in with all the birds, numbers nearly double.

Entegrus’ Sarah Regnier said about 20 of the power company’s staff were on hand at the Wellington Street hall Friday to help serve the free food.

“But most of the company was involved in the preparation,” she added. “We prepared all the desserts in-house.”

Regnier said they’d cooked enough for about 175 people, after all but running out of food last year.

 

Pat Riberdy, Pat Paddon and Ralph Labonte ham it up in the kitchen at St. Joe’s Parish Hall Friday at the second annual Entegrus turkey dinner soup kitchen.
Pat Riberdy, Pat Paddon and Ralph Labonte ham it up in the kitchen at St. Joe’s Parish Hall Friday at the second annual Entegrus turkey dinner soup kitchen.

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