Susan Burnett
Contributor
Hurricane Idalia made a beeline for North Central Florida on Wednesday, Aug. 30. She left devastation in her wake, but there was help almost before the day was out. There has been terrific and generous response from local, state, federal agencies, national organizations, as well as service vehicles and machinery from electric and tree removal companies. And don’t forget all the individuals who came to offer service in a private capacity.
One thing that gives sustenance and hope to those who have been adversely affected is a good hot meal. Mercy Chefs responded. In cooperation with Suwannee County District Schools, the Suwannee High School cafeteria was used to bake desserts for the meals prepared in the Suwannee Middle School cafeteria. That cafeteria became an organized workhouse of inventory, preparation, cooking and assembly lines for single mouth-watering hot meals. It was manned by Mercy Chefs, their staff and volunteers.
Mercy Chefs, is a 501c3 nonprofit founded in 2006 in the aftermath of Hurricane Katrina. The organization exists to provide professionally prepared, restaurant-quality meals to victims, volunteers and first responders in natural disasters and national emergencies, and they partner with existing ministries with food service in underserved communities around the country. Chef Gary and Ann LeBlanc founded Mercy Chefs in 2006 after the devastation and massive impact that Hurricane Katrina left on Chef Gary’s hometown of New Orleans, La. Gary, being a Louisiana native, felt compelled for the first time in his life to volunteer. At the time, he was broken by what he witnessed in his hometown of New Orleans during the aftermath of Hurricane Katrina. The devastation was so intense and widespread. Lives were completely disrupted and the community was in ruins. After Katrina, he saw first-hand the incredible difference a hot meal could make, but after 35 years in the hospitality industry, Chef Gary was surprised and outraged by the quality of food being served.
He knew something more needed to be done, and the idea of serving high-quality, chef-prepared meals in a disaster zone occupied his mind for months afterwards. Soon after, Mercy Chefs was born. Gary and his wife have been serving side by side for over 16 years since the Lord called them to “feed people; just go feed people.” From disaster zones across the country and around the world to serving people right in their own backyard, Mercy Chefs has already served nearly 25 million meals, with many more to come.
On Saturday, Sept. 2, the Florida State Guard appeared to help in any capacity. They energized the hall with enthusiasm and efficiency. Governor Ron DeSantis reactivated this service that was last used in 1949. State guards are authorized under Title 32 of the U.S. Code and operate distinctly from the National Guard. They are state-funded, responsive to the Governor and focused on the needs of their home state. The Florida State Guard partners with the Florida National Guard and other disaster response agencies to respond quickly and ensure that communities are provided with humanitarian assistance and disaster response services they desperately need. The Florida State Guard is able to stay longer than the National Guard, at the discretion of the Governor, to provide humanitarian and disaster response services over a greater period of time— allowing the National Guard to return to other duties. The two forces complement each other. M. Sgt. Pollock of Miami related that the members had completed boot camp at Camp Blanding during August. Then last week at their first report of duty, they were deployed to assist with hurricane recovery. These energetic soldiers kept the atmosphere upbeat. They challenged another assembly line for total number of plates filled (and won) and regaled the volunteers with a rousing “I’m a Little Teapot!” Other members were at different locations distributing ice, water and MREs (Meals Ready to Eat).
Wherever we looked, there were folks giving a helping hand! Individuals came as volunteers from all over to serve our community in need. One volunteer flew into Jacksonville from Puerto Rico, rented a car and drove to us. A family with two children came from St. Johns County. Members of local churches responded to the call for help.
Meanwhile, volunteers cut oranges, grape bunches and bananas, mixed slaw, separated rolls, sliced meat for the dinner serving and worked at any other task requested of them. There were 5,000 hot meals served on Friday, Sept. 1, alone. Many hands make light work and the community is grateful for all the wondrous help.
Mercy Chefs served through lunch on Tuesday, Sept. 5. Then, by gracious offer, they will set up at Westwood Baptist Church, located at 920 11th St. SW, in Live Oak. Mercy Chefs plan to continue their feeding efforts until they are not needed.