SITUATION REPORT FROM FORT MYERS
I want to give you a Situation Report on our deployment in response to Hurricane Ian.
Mercy Chefs has been on the ground and serving meals since within 24 hours of the hurricane's landfall here in Fort Myers. We have deployed three mobile kitchens to this area along with support vehicles and many staff members to facilitate what has been a massive deployment.
+ + Record number of meals
As of yesterday, Mercy Chefs had served 107,958 meals which included:
- 101,413 meals over the past five days (a Mercy Chefs record)
- 23,243 meals in ONE DAY -- the most we've ever served in a single day!
Today, we've served thousands more. But feeding 20,000 or more daily a nutritious, chef-prepared, hot meal requires enormous resources. Just about every day, another tractor-trailer full of food arrives, and the bills are mounting. But we must continue to serve the disaster victims and emergency workers here because the need is still very real.
+ + Will you go the extra mile with me?
As I write, search and rescue teams are still combing the area. Many families are just now starting to return to what is left of their homes as they start the long road of recovery. We simply must continue with this level of support, but that means we have to be prepared to feed tens of thousands more people.
Will you help? Will you go the "extra mile" with me for the people of Florida who have been hit by one of the worst hurricanes ever to come ashore in our country?
+ + Here's what I'm asking you to prayerfully consider...
If you have already donated, would you consider matching that gift with another gift today so we can keep this lifeline of hope and practical relief going?
If you haven't yet donated to our Hurricane Ian relief efforts, PLEASE DO SO TODAY! This is a heavy load and we need the help of every Mercy Chefs friend.
The devastation is shocking. The need can feel overwhelming. The people here need help and Mercy Chefs is in a position to provide practical relief. But we need you!
Thank you for your prayers and your support.
Gary LeBlanc, Mercy Chefs
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