Welcome Tomm Stone
Sunday Breakfast Mission is pleased to welcome Tomm Stone as New Food Service Director!
SBM provides over 800 meals a day (each day of the year) from early morning breakfast for overnight guests/residents, lunch for resident women, children and men to the evening resident & community meals. The responsibility for planning, preparing and providing these meals belongs to SBM's NEW Food Service Director, Rev. Tomm Stone. Rev Stone joined SBM in late November after being called by God to begin a new chapter in his life. He had spent 37 years owning and operating a well-known landmark in Hockessin, Tomm’s Produce. Tom became the leader of Tomm’s produce following his father's footsteps - his passion to provide the best produce in the area never waning. As his title indicates, Rev. Tomm went on to serve 10 years in pastoral ministry after selling the business Tomm likes challenges and opportunities to serve and help others. A man of extreme faith encouraged him to give Rev. Tom Laymon a call upon hearing of SBM’s need for a full-time food service director. This call led to a visit as he recalls, “I was not looking for employment or work when I talked with Rev. Laymon about the Mission and the need for a Director of Food Service, but as I prayed about the situation and the passion I have to serve others, I believed God was providing and calling me to a unique challenge and new purpose in my life.” So in late November Tomm joined the staff of SBM as the Director of Food Services, responsible for the hundreds of meals and food provided at the Mission seven days a week, 365 days a year. Rev Stone states, "there are great challenges to be faced in providing so many meals, and God is using it to grow me in trusting and depending upon Him to meet the needs each day.” Tomm noted that in providing the hot, nutritious evening meal to the community there are some very present needs that can be provided for by the community. These meals are served to women, children and men who come to SBM hungry, hurting and homeless every day.
• First, is the need for a constant supply of donated staple, nonperishable food like canned vegetables, pasta sauce, pasta, noodles, rice, instant potatoes and cereal. Your donation of these items provides the foundation to build and serve over 800 meals a day, seven days per week.
• Second, volunteers are needed to prepare the ingredients and to cook. The preparation begins early afternoon, with chopping, dicing, slicing and cooking. Some days preparation/cooking can extend right up to the serving of the first plate of food at 5:00 pm. Rev Tomm requests that anyone 18 yrs. or older who enjoys cooking; helping others, or just loves to use their time to help provide hot nutritious meals to please complete an online application to volunteer to help in SBM's kitchen.. You will be contacted by Donna Griffith, email@example.com (volunteer coordinator).