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Medical Meal Program San Antonio

$8 Can Provide a Local Meal for Medical Workers Responding to the Pandemic

$5,217 raised

$128,000 goal

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Restaurant Gwendolyn is now launching our program to cook for medical workers at the front lines in the fight against COVID-19!

We are very grateful for the support that has gotten us to this point. Thanks to each of you who has contributed. Last week’s donations are making it possible for us to rehire staff and buy food for 5 days of meals, at 100 meals a day. The University Hospital Foundation is making sure these meals go wherever there is the greatest need, throughout the University Health System.

Gwendolyn is supplied by local farms and ranches, so your donations are also benefiting local farmers and helping them stay in business during this difficult time.

But we need the help of our community to keep on cooking after the first 5 days, and to expand our daily capacity as there is need. Each meal costs $8 to provide. $8000 more in donations will keep us cooking for another two weeks at 500 meals per week. $12,000 would see us through three weeks, or if there is a peak in need during this time, will allow us to increase our capacity and meet that peak need.

Please join us by clicking one of the buttons above. Any amount will help, and your donation is tax deductible.
Thank you very much for your support.

-Michael Sohocki


About Restaurant Gwendolyn:

The concept of the restaurant is entirely old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. This was the last time that food was honest. There are no blenders, mixers, choppers, ice cream machines, deep fryers, burr sticks, nor anything else with a motor--nothing with a plug. Food machines with motors made possible an imbalance of diet that had never occurred before: we could suddenly fry enough food to make ourselves sick, we could preserve food longer than its last dangling vitamin. Refusing food-enabling machines is another way to keep the food honest and in reasonable balance. No perishable ingredient may travel further than a good, strong horse. The menu will move absolutely in lockstep with the seasons, as okra and eggplant taper off and leafy greens move in, we must change ourselves to suit the product--not the other way around. What is outside is inside.