In March of 1983 lay leaders of six “downtown” churches, led by Mrs. Mary Lou Dixon of First Presbyterian, began serving the hungry on a rotating basis.
By 1985, the kitchen was serving 25-90 people five days a week and the old Highland Fire Station became its first permanent home.
During 1990, the kitchen outgrew its space and needed more space. The City of Hickory offered the old Post Office Annex for a new facility. This is the present location. A building campaign raised $220,000 for renovations, including a walk-in freezer/refrigerator, shower facilities, and a modern kitchen with up-to-date institutional appliances.
The Hickory Soup Kitchen operated under the loving guidance of Frankie Mosteller until her retirement in June 2008.The Soup Kitchen Board is very grateful for Frankie and Bob's dedication.
Sam Whitener served as kitchen manager until January of 2010, when he took a leave of absence due to personal reasons. Austin Pearce has been hired as the Interim manager in Sam's place.
Where does the food come from?
Businesses and companies supply the Hickory Soup Kitchen with food. The USDA (an equal opportunity provider and employer) provides staples and International Food House delivers a load of fresh produce each week. Pepsi Cola provides all beverages. Local grocery stores stock the kitchen with bread. The Hickory Soup Kitchen also receives food from Second Harvest Food Bank. School groups, churches, and scout groups call periodically to see what our needs are.
By 1985, the kitchen was serving 25-90 people five days a week and the old Highland Fire Station became its first permanent home.
During 1990, the kitchen outgrew its space and needed more space. The City of Hickory offered the old Post Office Annex for a new facility. This is the present location. A building campaign raised $220,000 for renovations, including a walk-in freezer/refrigerator, shower facilities, and a modern kitchen with up-to-date institutional appliances.
The Hickory Soup Kitchen operated under the loving guidance of Frankie Mosteller until her retirement in June 2008.The Soup Kitchen Board is very grateful for Frankie and Bob's dedication.
Sam Whitener served as kitchen manager until January of 2010, when he took a leave of absence due to personal reasons. Austin Pearce has been hired as the Interim manager in Sam's place.
Where does the food come from?
Businesses and companies supply the Hickory Soup Kitchen with food. The USDA (an equal opportunity provider and employer) provides staples and International Food House delivers a load of fresh produce each week. Pepsi Cola provides all beverages. Local grocery stores stock the kitchen with bread. The Hickory Soup Kitchen also receives food from Second Harvest Food Bank. School groups, churches, and scout groups call periodically to see what our needs are.
About Us
