Chiltern soup kitchen offers headway
A SOUP kitchen which opened in Chiltern four weeks ago to support people in the community has attracted an increasing number seeking home-made, hearty meals.
Former information technology and software engineer Peter Evans has started Black Dog Soup Kitchen to help people “in a useful way”.
And in a short while it has become a more than a kitchen – developing a community following once a week at Chiltern’s Lions’ kiosk.
Peter’s tempting meals have included pumpkin and vegetable, potato and leek, and chicken soups, pies, sandwiches and other tasty treats.
He said the soup kitchen gave people an opportunity to socialise and integrate over a meal.
“People are doing it tough everywhere,” he said.
About 90 cups of soup were distributed in the first week of the kitchen’s operation and that number has since increased 30 per cent.
“Everyone is welcome and donations are, too.”
More than $400 in donations has been ploughed back into the kitchen in the past week.
“We also have a home delivery service for those who are unable to get out,” Peter said.
Peter owns Black Dog and Produce Olives, a small property in the Mt Pilot foothills between Beechworth and Chiltern.
Myrtleford chef Grant Mayberry said the Black Olive sign caught his eye when he was out for a drive one day.
“I explored and found out about the soup kitchen,” he said.
“It’s been great to give a helping hand to assist people through Pete.
“I’ve also been able to give a few tips to make soups even more yummy.”
Kris Piper said it was good for people to stick together and support one another.
“A much stronger community is created,” she said.
Peter said his logo depicted a black dog – an emblem of depression awareness – with olive branches as a sign of peace.
He said it had all come together for his new venture.
The kitchen operates every Wednesday 5-7pm.
HELPING OUT: Black Dog and Produce Olives’ Peter Evans (left), who has started a free soup kitchen that operates once a week at Chiltern’s Lions’ kiosk, receives complimentary recipe tips from Myrtleford chef Grant Mayberry.