Despite the bitter cold of a Michigan January, dozens of hungry people came to St. Leo’s Soup Kitchen in Detroit seeking food and fellowship – and members of the Michigan Area were there to serve them.

Located in the People’s Community Church, St. Leo’s Soup Kitchen serves about 30,000 lunches annually to the hungry, isolated, and lonely in the community. Organized by Michigan Area Hospitaller Kathleen Mastrangelo, DM, teams of Michigan Area volunteers work at the soup kitchen on the second and fourth Fridays of each month (and on fifth Fridays when they occur). The Michigan Area teams work under the direction of St. Leo’s kitchen manager, chef Dominic French.

Preparing a hot lunch from scratch were Sue Bonventre, DM; Tracey Frattarelli, DM; Associate Rana Jamil; Kathleen Mastrangelo; Chris Rutkowski, KM, and June Rutkowski, DM; Alan Wegienka, KM, and Angie Wegienka, DM.

The menu featured ham and macaroni casserole, mixed vegetables, and salad. The Order of Malta team also prepared sandwiches for the soup kitchen’s guests to take with them. Afterwards, the volunteers helped to clean and organize the kitchen.

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