St. Vincent de Paul | Louisville

By Adam Shelley, MSSW, CSW
Program Manager
St. Vincent de Paul

There are many benefits of being an employee of St. Vincent de Paul, but one that most people likely haven’t heard about is that employees have the privilege of eating free meals in the Open Hand Kitchen. Most people probably wouldn’t boast about being allowed to eat lunch in a “soup kitchen,” but one must understand two things: 1) I love to eat, and 2) to call the Open Hand Kitchen a “soup kitchen” is an injustice.

Most days I eat my lunch at my desk while reading and returning emails, listening to voice messages, etc., but yesterday I walked over to the Open Hand Kitchen to eat. The Open Hand Kitchen is located in the former sanctuary of a church building on campus.

The first thing that strikes you upon entering is the beauty of the place. Unlike other “soup kitchens,” our guests enjoy their meals under 30-foot-high, wood-beamed ceilings, while a carved statue of Jesus hanging high above the altar watches over the dining room and reminds us of why we’re here.

The floors are wooden and worn, shiny from decades of shuffling feet belonging to both sinners and saints who have frequented this place. The tables are arranged in neat, symmetrical rows lined with plastic chairs and in the center of each one sits a flower.

This is not how a “soup kitchen” is supposed to look.

Walking up to the food line, employees and guests alike are greeted by a faithful crew of volunteers that serve lunch and dinner here every single day of the year. The volunteers smile, and you can tell they mean it. They are happy to be here and they are happy you are here.

The food is served on colorful melamine trays that conjure long-lost memories from school days gone by. As you pick up your drink and take a seat, you are struck by the second thing: the food. The menu ranges from hamburgers with Swiss cheese and home fries to frittatas with ham, broccoli, onion and cheese – from pasta alfredo to broccoli au gratin.

This is not how “soup kitchen” food is supposed to look.

The food, as always, is excellent. Norm Brown, the Kitchen Manager, and his staff of volunteers perform daily miracles on the pounds of donated food, transforming it into dishes that you would order at your favorite restaurant — and making it taste just as good.

This is not how “soup kitchen” food is supposed to taste.

This is the tradition of St. Vincent de Paul Louisville. The employees and devoted volunteers have formed a 158-year-old tradition of not just serving the poor, but going beyond their expectations. This is demonstrated by the quality of food we serve our neighbors, the way case managers genuinely care about their clients, how Vincentian conferences are always ready to help with a need, and by the way the organization has committed itself to transforming this neighborhood.

St. Vincent de Paul doesn’t do things a little—they go the extra mile and then a little bit further.

While this organization is composed of individual human beings, there is always a resonance when speaking about our mission: to serve the poor. I’m proud to be an employee here, and I hope to be able to carry on this tradition.

Read about Adam Shelley in the April issue of our Good Sam newsletter.