Virginia Episcopalian Magazine Summer 2012 Issue | Page 18

TO MARKET, TO MARKET

New transformative food pantry ministries thrive
EMILY CHERRY
The idea behind the market-style model of the church food pantry is pretty
simple: instead of providing a bag of pre-packaged dry goods for visitors, they get
to peruse a selection of food. Guests have the freedom of choice. Many of these
market-style models focus on offering as many healthy alternatives as possible,
including plenty of fresh produce. Most receive donations from local restaurants
or grocery stores, too. It’s a model that focuses on quality and connection, and
churches in the Diocese are taking the steps to transform their pantries and offer
a new level of service and accessibility in their communities.
ST. GEORGE’S, FREDERICKSBURG

Before opening the doors of the Table Food Pantry
at St. George’s, Fredericksburg, volunteers join the line
of guests waiting outside for a group prayer. “It’s a really
amazing experience,” said Carey Chirico, director of
children’s ministries and outreach ministries for St. George’s.
One week, the head of the local food bank joined the group,
praying first in Arabic, then in English, then in Spanish. “We
are super-intentional that we want to create community,”
explained Chirico. And that means inviting guests to become
pantry volunteers, providing a welcoming atmosphere and
making real connections with the pantry clients.

For years, St. George’s operated on what they called the
“emergency food pantry” model, providing dry goods and

pre-packaged food to tide people over in crisis situations.
About a year ago, though, several pieces fell into place that
transformed their model. The local food bank received a
truck, enabling them to make more frequent deliveries. And
Chirico read a book by Sarah Miles, one of the founders of
the market-style movement in San Francisco. “I loved the
theology,” said Chirico.

At the Food Table, guests are checked-in via a system
called Charity Tracker, then escorted around a horseshoeshaped table full of food and produce. “We wanted people
to be able to choose freely,” explained Chirico. “We felt
that choice is something that gets taken away from you
when you’re very poor, so we wanted that element to be
put back in.”

The market-style pantry at St. George’s,
Fredericksburg is open for business.

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VIRGINIA EPISCOPALIAN / Summer 2012