• SAN RAFAEL ELKS KITCHEN
CARES PROJECT COOKS
150 TO-GO LUNCHES DAILY
Providing nutritious and delicious
to-go meals to those most in need.
The Elks have funded 2,500 luncheswith an ENF Grant and from the LodgeTrustee funds — but would like to keepthis project running for as long as needed.
They have provided meals of burritos,home-baked brownies, an apple and abottle of water to over 150 people at aspart of the St. Vincent de Paul Societyto-go lunch operation that feeds over 250people daily in downtown San Rafael.
Every dollar donated goes directly intothe program. At just two dollars per lunch— every dollar helps.
• FEED THE FRONTLINES MARINDELIVERS “THANK YOU” MEALSTO ESSENTIAL WORKERSPartnering with local restaurants tofeed frontline workers throughoutMarin.
Tamalpais High School senior KylieFrame launched a campaign that notonly supports Mill Valley’s favorite restaurants and those workingtirelessly to keep people safe andhealthy, but also the entire local foodsupply chain. They have deliveredover 3,000 meals to workers in hospitals, grocery stores, refuse centers,pharmacies, and more. For every$20 donated, they are able to deliverone meal. Help keep their momentum by donating at:
Patti Cassidy, Kylie Frame, Ged Robertson and Leslie Donaldson
Elizabeth Dunne and Dee Wagner
OUR COMMUNITY COMING TOGETHER IN COVID- 19 EDITED BY SABRINA TUTON-FILSON