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Anchor We build strong disciples . We build a strong church community . We serve God and the world God has made
Food Issue . Summer 2015
SUNDAY BREAKFAST AT GHTC “Behold, I stand at the door and knock. If anyone hears my voice and opens the door, I will come in to him and eat with him, and he with me.” Revelation 3:20
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hen Jeff and Anna Boedeker first visited Grace & Holy Trinity Church, their young son, Bennett, walking in the back door yelled, “Bacon!” His parents looked at each other, smiled, and said, “I guess we’ve found our church.” They echoed the sentiments of many who eagerly anticipate “the best breakfast in Richmond,” as our rector Bo Millner refers to it during Sunday announcements. A mouth-watering aroma greets us from the back parking lot. Step inside and it wafts through the corridor, kitchen and dining room of this historic, newly renovated building. The feast never fails to include scrambled eggs, grits, biscuits, apples, bacon and sausage for the 8:45 church crowd that spills from the sanctuary, and for some eleven o’clock early birds. God bless the early rising cooks/servers/clean-up crew who dedicate countless hours to provide morning sustenance that satisfies our stomachs and nourishes our souls. For eating together is holy. It provides community. Shared meals in the New Testament were sacred indeed. Think of the loaves
and fishes miracle, the Last Supper, and Jesus cooking on the beach for his disciples, to name only a few. At Grace & Holy Trinity breakfasts, everyone — young and old, single and married, veteran and newcomer — congregates to talk, laugh, debate, and sometimes cry, because life and relationships, like the frying pans used to cook bacon, get messy. Many dine and dash for a 10:00 a.m. Sunday School program, while a handful linger over coffee and second helpings, catching up with extended family and fellow parishioners. I see my three sons wolf down their portions (a bargain for the recommended $5 donation) at a table of tweens and teens who have grown up together at this church, and I am reminded of my husband’s family’s simple but profound family blessing which says, “Provide for the wants of others, Lord, and give us grateful hearts.” May we always appreciate the blessing of Grace & Holy Trinity breakfast, where we break bread and bind our lives in fellowship and love. Kathleen Thomas
Dear Friends, I am excited that the first issue of our revised Anchor is being published. Currently, we use the weekly eNews and the Sunday bulletins to communicate events and opportunities that are time sensitive. There is no need to duplicate this in a periodic publication. Instead, the Anchor gives us the opportunity to dig a bit deeper into subjects of common interest. Holy Eucharist is our principal act of worship, but in addition to this spiritual food, we nourish our bodies in many ways including Sunday breakfast, great receptions, Cooking for Jesus, and our Friday Soup Kitchen. These are just a few of the things that will be explored in this issue. I am so grateful to Carolyn Chilton, Miles Hoge, Glenice Coombs, Jim Featherstone, Kathleen Thomas, Lynn Robbins, Ann Gray, and Taylor Gleason for making this newsletter possible. I commend their remarks to you, and indeed I am pleased to recommend each article in this issue. This is a great new venture, and one which will enrich our lives and our faith. In Christ,
The Rev. Bollin M. Millner, Jr.
Welcome to the New Anchor!
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arly in 2015 a volunteer Editorial Committee was created and tasked with transforming the Anchor from a publication largely redundant with other Church publications into a more enlightening and entertaining read. The Editorial Committee agreed that the traditional Anchor focus on faith, Church and congregation should be retained, but that it would find expression in a greater variety of literature. Changes in content would be accompanied by changes in appearance, none of them radical. Each issue would have a different theme, to which the articles in that issue would in some manner relate. Articles would be solicited from all potential sources: the scholar community, editorial committee members, GHTC clergy and staff, and parishioners.
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This issue is our first effort. Its theme is food and how it is involved in our sacraments and missions. We hope that you will find the issue interesting and enjoyable, and we hope that you will let us know what you think of it. Themes of future issues will be music and architecture. We will gladly accept — and in fact are currently soliciting — articles on these themes. The Anchor Editorial Committee
The photo on the cover page, taken by Bo Millner, depicts our “Supper at Emmaus” window. It is located in the Chapel, and is in memory of John Sidney Davenport. It was made by Lamb Studios in New York in 1946. This window depicts the risen Christ at Emmaus, sitting at a table with two disciples (one identified as Cleopas) and blessing the bread. It depicts the story in Luke 24:13-35.
Grace and Holy Trinity Church . The Anchor . Food Issue . Summer 2015
n the fall of 1968, the year after the Six Days’ War, my mother and I took off for Israel on a whim. It was a pretty crazy thing to do, suddenly running halfway around the world on our own. It turned out to be a rich and mind-expanding week in a place that was both utterly foreign and remarkably familiar, raised as we were on Bible stories that connected us to the Hebrew past. What we were most surprised by was the food — the wonderful, fresh, exotic, fantastic food. In the sixties, only hippies knew anything about the Middle Eastern diet. We came downstairs on the first morning in Tel Aviv to a breakfast of tomatoes, cucumbers, boiled eggs, delicate goat’s cheese, perfect apricots, figs sweet as honey; and hot, freshly made flatbread — the first we’d ever seen. That night we dined in the old city of Jerusalem at a wooden table on a high terrace open to the stars and the soft warm breezes. We ate meltingly tender shanks of lamb with a pilaf of grains, roasted eggplant, some mysterious greens, and another perfect bread. There was no wine — Palestinian Arabs offered no alcohol — but the experience was heady enough. The next day, we walked through the fragrant, colorful Arab markets in Jerusalem. Our excellent Jewish guide wouldn’t let us eat any of the beckoning street foods, a prohibition for which I have never forgiven him! But he also took us into the countryside, where we stopped in a tiny rustic tavern for sliced egg sandwiches, greens in olive oil and lemon, and handfuls of the sweetest grapes I ever remember tasting. Research the diet of the Biblical ages, and you find the complexity of a very long time line, a succession of political, tribal, and military power shifts; and the creation and dissolution of borders. There are the rituals and beliefs of differing religions, the vicissitudes of weather, and the intricate networks of trade. Regardless of tribal identity, earlier peoples had climate and available resources in common. Everyone’s diet was influenced by proximity to the sea, annual rainfall, natural flora and fauna, and
knowledge of animal husbandry, farming, and food preservation and storage. The ancient Israelites were sustained by a foundation of grains, mostly wheat and barley, and legumes. It is impossible to overstate the importance of bread to survival. The baking of bread was an almost sacred daily ritual. The sacredness of bread is still honored in traditional meals of this part of the world. Staples were supplemented with oil, tree fruits, and vegetables in season. Unless you were rich, meat was a rare ceremonial treat. Goats and sheep provided milk and cheese in spring and summer. Olives were grown for oil used for cooking, for light, and for ceremonial anointing. Almonds were common; pistachios and walnuts were available as well. Salt, dehydrated from the Mediterranean or an inland sea, was a treasured resource and the primary seasoning. It preserved and dried fish for transport inland. Sesame seeds added flavor, and it’s likely that wild herbs and greens played a part. But leafy things leave no archaeological record, so their uses are subject to conjecture. Still, if wild thyme grew over your rocks, wouldn’t you put it in the stew? When you hear Israel described as “the land of milk and honey,” it’s more accurate to think of “the land of yoghurt and fig syrup.” Although there is evidence of apiaries and the presence of wild bees, the Hebrew word “dvash,” which is translated as “honey,” means the pressed juices of figs, dates, and pomegranates that have been boiled down and reduced. Those fruits were also dried for storage through the off-season. Milk went into skins, where the heat curdled and spoiled it very quickly, so whatever wasn’t drunk fresh was made into yoghurt and simple cheeses. It was also preserved by shaking it up like mad in the skins, and clarifying the resulting butter, because clarified butter keeps. If you have a jar of ghee, the Indian clarified butter, in your fridge, you know that it is pretty much eternal. An ordinary supper in ancient Israel, or Syria, or what is now Iraq, was likely to be
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a stew of lentils, fava beans, or chick peas, flavored with onions, garlic, and salt. Stews of these legumes, both fresh and dried, with a great variety of vegetables and flavorings, persist as staples in kitchens all over the Middle East today. People who lived near water ate a variety of fresh- and salt-water fish. Look up Mediterranean species of fish, and you find an unimaginably long list. There is evidence of the hunting of deer and the raising of birds, but everyday food was still largely vegetarian. Eggs turn up in the record sometimes, too. Although meat was a rare part of the ordinary diet a thousand years ago, it is common today, and lamb, goat, and chicken are everywhere. When meat did make it onto the menu, it was likely to be in honor of an important guest, in which case it would probably have been stewed like the legumes, with onions, garlic, and perhaps seeds of coriander, cumin, fenugreek, and sesame. If the occasion were ceremonial, meat was spit roasted, probably whole, and with prescribed rituals specific to the holy feast. The beverages most often drunk were beer and wine. I use the word “drunk” advisedly, because like today, excess was frowned upon most of the time. As in modern opinion, the Biblical record goes back and forth on how much is too much. But like the prodigious quantities of hard cider consumed by early Americans, fermented beverages were a safe alternative to fruits and grains spoiled by the heat, and to a questionable water supply. It is likely that the beer and wine were of varying quality, to put it charitably. Perhaps this explains the common practice of adding spices and honey to the wine. And now let’s talk about that apple. If the Garden of Eden were a Middle Eastern garden in the cradle of civilization, it is not likely to have been what we think of as an apple. It might have been an apricot. But don’t let that detail spoil the image for you. What persists, along with the foodstuffs that you and I, through the magic of refrigeration, communication, and intercontinental transport, can now enjoy in our own houses, is the deep commitment to hospitality and generosity at table that was, and still is, integral
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to the Israelite household. All over the world, humans celebrate and cement identity and community with the sharing of food. Southern American food life has many things in common with this ancient culinary history. Both rely on fresh, local, seasonal foods, prepared with skills passed down from parents to children, eaten communally around the family table, and readily shared with neighbors and friends. And both honor the traditional ritual foods of celebration. We still devote our time and energy to the Easter feast, the Thanksgiving extravaganza, the Christmas dinner. In many of our modern families, before we lift our forks, we take each others’ hands around the table, and give thanks together for our blessings of food and love, and for the people whose hands we hold on the most sacred and celebratory of days. At our tables, together, the sustenance of our bodies, our souls, and our hearts are one. Ann Norvell Gray SOME RESOURCES FOR YOUR OWN KITCHEN: The Foods of Israel Today, by Joan Nathan “Joan Nathan has created a masterful blend of food and culture. She takes her reader on an extraordinary journey through the history of the land of Israel and the development of modern Israeli food.” — Teddy Kollek, former mayor of Jerusalem
Jerusalem: A Cookbook, by Yotam Ottolenghi & Sami Tamimi Ottolenghi and Tamimi were both born in Jerusalem in the same year — Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective. Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking, by Rawia Bishar Born into a food-loving Palestinian-Arab family in Nazareth, Chef Bishara’s Brooklyn restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. A.N.G.
Grace and Holy Trinity Church . The Anchor . Food Issue . Summer 2015
ECW COOKS UP A BOOK
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ur cookbook, COOKING WITH GRACE, was started as a project to provide funds for the ECW, aiming specifically at our former Child Care Center as well as some other outreach projects. As an unexpected dividend, the cookbook project became a wonderful congregational focus point during the period we were searching for a new rector. The predecessor to our cookbook, THE KITCHEN QUEEN, had been created by Grace Church in 1893. A few of the more interesting recipes from that book were highlighted in COOKING WITH GRACE. The Cookbook Committee held many collaboration events, always trying out and testing the various recipes that had been submitted. Each recipe was tested, as written, three times by different members of the church who volunteered to cook. Many of the testers had dinner parties to try the recipes they were testing. Our first annual Oyster Roast was initially a cookbook party, and now is a much-loved tradition offered in support of The Missionary Society. The proceeds of the sale of the cookbook still go to benefit youth. In the past we provided hot lunches for the students at St. Andrews School, and now are doing the same for Anna Julia Cooper Episcopal School. There are still cookbooks for sale at $20.00 each. They make great gifts! Caroline Morton
WILD RICE CHICKEN SALAD 2 6-oz. packages long-grain and wild rice mix 2 15-oz. cans low sodium chicken broth 3 6-oz. jars marinated artichoke quarters, undrained 4 cups chopped, cooked chicken 1 medium red bell pepper, chopped 2 celery ribs, thinly sliced 5 green onions, chopped 1 2.25-oz. can sliced ripe black olives, drained 1 cup mayonnaise 1 ½ teaspoons curry powder Cook rice according to package directions, using chicken broth instead of water. Drain artichoke quarters, reserving ½ cup liquid. Stir together rice, artichokes, chicken and next 4 ingredients. In separate bowl, stir together artichoke liquid, mayonnaise and curry powder. Toss with rice mixture, Cover and chill for 8 hours. Serve on leaf lettuce. Serves 8.
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Almighty God; you give seed for us to sow, and bread for us to eat; make us thankful for what we have received; make us rich to do those generous things which supply your people’s needs; so all the world may give you thanks and glory. A New Zealand Prayer Book
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Grace and Holy Trinity Church . The Anchor . Food Issue . Summer 2015
Feeding ourselves, souls and bodies! These photos show GHTC at table, work and play. There are pictures from our wonderful Sunday breakfast, Family Day of Service at Bellevue School, Summer Camp on the Hill and Summer Music, Sports and Art Camp in Belize. Through working and eating together we build community, strengthen our own spiritual lives, and serve others in the world.
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Lift Up Your Hearts
common meal shared by friends, families, and communities dates to the beginning of human history. Sharing a meal builds and reinforces community, and through it we also share values, ideas, and stories. The Bible is full of the stories of meals. In the Old Testament, the primary one is the Passover meal, celebrated as the Hebrews were preparing to flee from bondage in Egypt. The remembrance of that meal remains a foundational story in modern Judaism, and is the foundation of the Christian Holy Eucharist. The three elements common to these early Hebrew feasts were, and still are, sacrifice, bread, and wine. “The significance of these three elements in Judaism,” writes Marion Hatchett in Commentary on the American Prayer Book, “is indicated by the association of the three great pilgrimage feasts with them.” Those observances are Pesach, or Passover, coinciding with the new flock and the sacrifice of the paschal lamb; Shavuot, coinciding with the Christian Pentecost, which commemorates the giving of the law and celebrates the harvest of new wheat; and Sukkot, or Tabernacles, remembering the forty years wandering in the wilderness, and welcoming the new wine in a joyful celebration. Gathering at their home tables, Hebrew families gave thanks to God, saying, “Blessed be God, King of the universe, who brings forth bread from the earth.” Then the bread, thus blessed, was broken and shared. After the meal, a cup of wine “was first blessed by the pater familias, who called upon the group to stand,” saying “Lift up your hearts.” He then asked their permission to give thanks in their name, saying, “Let us give thanks to the Lord our God,” and the wine was then shared. Jesus also shared many meals with his disciples. We know the stories of the feeding of the multitude, dinners with friends, and Jesus’ final supper with his disciples. In their last meal before his betrayal, Jesus would have followed the usual Jewish customs, reinterpreting their meaning to add a new dimension: “This is my
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Body. This is my Blood.” This expression of the New Covenant established the pattern that is now our Eucharistic liturgy: Take. Bless. Break. Give. The four-fold action of the Eucharist is not only the pattern for our worship, but also a pattern for life. Visit www.episcopalcafe.com/ take_bless_break_give/ for an interesting reflection on this as a pattern for our daily lives. After his resurrection but before his Ascension, Jesus shared breakfast by the sea and dinner on the road to Emmaus with his friends. The disciples, as we do today, continued to meet and share a common meal remembering Jesus’ death and resurrection and the gift of the Holy Spirit that empowers all of us to be Christ’s disciples. In Eucharistic Prayer B beginning on page 368 in the Book of Common Prayer, you can clearly see the pattern in our liturgy: On the night before he died for us, our Lord Jesus Christ took bread; and when he had given thanks to you, he broke it, and gave it to his disciples, and said, “Take, eat: This is my Body, which is given for you. Do this for the remembrance of me.” After supper he took the cup of wine; and when he had given thanks, he gave it to them, and said, “Drink this, all of you: This is my Blood of the new Covenant, which is shed for you and for many for the forgiveness of sins. Whenever you drink it, do this for the remembrance of me.” Therefore, according to his command, O Father, Celebrant and People We remember his death, We proclaim his resurrection, We await his coming in glory. The word “eucharist” comes from the Greek word meaning gratitude. In the prayer book, the portion of the liturgy that takes place at the altar table is called the Great Thanksgiving.
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On page 859 in the prayer book, the Catechism tells us that “the Holy Eucharist is the sacrament commanded by Christ for the continual remembrance of his life, death, and resurrection, until his coming again.” Like our Jewish forebears, our celebration of a common meal is our reminder to be thankful and to walk into the world as a blessing to others. In meals shared with family and friends, and in our daily lives, giving thanks with a blessing has the power to shape our lives. Lives lived in gratitude and thanksgiving are lives of freedom and generosity. When we live our lives believing that everything belongs to God, then we are in awe of God’s generosity. Returning thanks for all that we have and for the freedom to share with others is the natural next step.
The service of Evening Prayer offers a simple and eloquent way to express that gratitude, asking God to “. . . give us such an awareness of your mercies, that with truly thankful hearts we may show forth your praise, not only with our lips, but in our lives.” Carolyn M. Chilton Sources: Hatchett, Marion J., Commentary on the American Prayer Book, The Seabury Press, NY, 1981. The Book of Common Prayer, The Church Hymnal Corporation, 1979. www.episcopalcafe.com C.M.C
The Gifts of God for All the People of God
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he morning sun shining in through the windows is perfect for our meeting. The Pastoral Care team is gathering. One of the tasks we talk about is feeding and caring for parishioners. Do we have enough casseroles, bread and soup to give to those facing illness, a death or any other type of crisis in our church family? Soon we need to set aside a Saturday morning to cook. “How are your visits going?” a member of the team asks, referring to theLay Eucharistic Visitor program. “Well, very well. I usually call a few days ahead and make sure both are going to be around on Sunday afternoon. I receive the elements of bread and wine during our Sunday worship and head over to Westminster Canterbury.” The ministry of Lay Eucharistic Visitor is an ancient tradition made new for today’s church. According to the Diocese of Virginia,
“a Eucharistic Visitor is a lay person authorized to take the Consecrated Elements in a timely manner following a Celebration of Holy Eucharist to members of the congregation who, by reason of illness or infirmity, were unable to be present at the Celebration.” The bread and wine from our Sunday altar are shared with the wider community, helping us to remain the one body in Christ. The stories continue, and a new one is told or an old story retold because it was so good. “The renovation is still ongoing and the Fellowship Hall is going to be beautiful,” I tell my two friends that I visit each month. Sometimes we talk about former times on North Laurel Street. They tell me about the diner down the street that, back in the 50’s and 60’s, served free meals to those in need after they knocked on their red doors for assistance. Or the Sunday school program in the 40’s that included a train
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trip to Virginia Beach. “Those boys were a handful. Once they tried to pull my chair out from under me!” We continue to chat as I set up the small table with the elements and pull out the copy of the service for providing Eucharist to those at home or in the hospital. Then we share a moment of silence, and our time of reading the Word, saying the prayers, and sharing the bread and wine begin. Some of the words may be hard to find for someone who is in their 90’s, but words like, “Our Father who art in Heaven” are never far from the heart or voice. I find my visits a special time to bring GHTC to those who are no longer able to attend like they once could. They are still part the family of worship in our sacred space.
“Didn’t I hear you went to see . . . last week?” one of them asks me. “Yes,” I answer. “She is doing much better since her illness. She misses being able to come to church. We talked for about an hour about everything, and then had our time of prayer and communion from the Sunday service a few hours earlier. She really liked having a copy of the bulletin, and I told her I would visit again if she wanted. She said she hopes to be back at church in a few weeks.” If you are interested in this ministry, please speak to the Rev. Bo Millner. Lay Eucharistic Visitors receive education and training, and must be licensed by the Bishop’s office. We welcome your participation. Dawn McNamara
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Support, Solace, & Soup
or so many of us dinnertime is often harried and hectic. What’s for dinner? Can we go out tonight? When is dinner going to be ready? Who is cooking? And invariably, someone not liking, not liking at all, what’s being offered. These common dinner hour concerns are irksome, but perhaps we should view them as a blessing — a blessing that we have such simple concerns. All too often, we take these simple stresses for granted, seeing see them as just another domestic burden. But perhaps they should be viewed as a simple gift, the gift that dinner is a given for so many of us. Dinner, or even any meal, is not a given for far too many in our community. What is a certainty for us is absolutely uncertain for many. We are blessed in the fact that it is a given that we will eat.
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By comparing our stresses to the stresses of those anguished by food insecurity, we can be reminded of the gift that is in what is a given. In looking at how GHTC serves the hungry each week, we can see the blessings in the giving of gifts.
What’s for dinner? For many guests at our Friday Soup Kitchen, this simple question involves all their meals, and due to circumstances, answering it involves all their time. TC, a regular Friday guest, speaks of the “carousel of survival” that many of the food-insecure and homeless face. Simply put, the amount of time it takes to find enough food for the day is an all-encompassing task. So much so that many of the food-insecure are forced to forgo gainful work because
Grace and Holy Trinity Church . The Anchor . Food Issue . Summer 2015
it would drastically limit the time available for securing sustenance. In interviewing eleven of our Friday Soup Kitchen guests, we found that, on average, they walk twenty miles a day just to secure merely survival-level calories and carbs. That’s right — twenty miles a day on foot, to find just enough food to supply sufficient energy for another twenty miles on the very next day.
Can we go out tonight? Not only do our guests lack any say in what is for breakfast, lunch, or dinner, they also have no control over where. Silent spaces, bland walls and vacant stares often accompany feeding programs. The conventional thinking on such programs places the emphasis on “getting the food out the door.” At Grace & Holy Trinity we have a different approach to this issue. We work to make the space a loving nurturing space. We learn our guests’ names, we laugh with them, and we shower them with Christ’s love. During the renovation we had an outdoor sandwich program. When it rained, at least one of our volunteers would stand in the rain with our guests. When it was cold, our volunteers were cold right alongside them. In our newly renovated space we have taken creating a loving, nurturing space to the next level. In interviewing our guests, we discovered that the silence of homelessness was one of the hardest things to adjust to. Just think, in our lives there is nearly constant background music — especially when eating out. So we have added a music ministry to the GHTC Soup Kitchen. Allyson Mills Steele (of Mills Family Band — yes, Wahoos of a certain age, her older brother is Curtis Mills) is heading up music recruitment, and each week the music has been incredible. With love, laughter, hugs, prayers, and presence we transform a feeding program to a food-sharing program.
Who is cooking? What if I don’t like it? Many of us are blessed to have a nearly unlimited choice of foods. This isn’t so for our guests. Their food choice is severely limited. To address this, we have greatly expanded our offerings. In addition to the excellent soup and famous corn bread, we are now offering a protein and a green vegetable each week. So far, fried chicken has been an amazing hit. The additional food offerings serve two purposes. First, the homeless population has the highest per capita rate of diabetes, so adding non-carb nutrition provides for healthy eating; and second, offering additional choices to those who all too often have no choice is a way to expand our efforts at creating that loving and nurturing space.
What are the numbers? Each week the GHTC soup kitchen feeds about 150 people. Depending on the weather and the date’s proximity to the issuance of assistance checks, the actual number can rise to as high as 190. The Friday noonday service has an average attendance of 50.
What can I do to help? This one is easy. We need two things. First, please pray for our guests and our volunteers. Pray for peace and comfort for those we serve and pray for strength and patience for those that are serving. Second, come by and volunteer. We begin setting up and cooking at 11:00 each Friday morning. There is a service in the Chapel at 12:30. Serving begins at 1:00, followed by clean-up. We would love to have your help. We appreciate your prayers.
Miles C. Hoge
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Grace & Holy Trinity Episcopal Church 8 North Laurel Street Richmond, VA 23220
ADDRESS SERVICE REQUESTED
The Anchor is published seasonally by Grace & Holy Trinity Episcopal Church Issue: Summer 2015
Phone 804.359.5628
Fax 804.353.2348
www.ghtc.org
The Anchor is the official newsletter of Grace & Holy Trinity Episcopal Church, a parish in the Episcopal Diocese of Virginia.
The Rev. Bollin M. Millner, Jr.
Valérie I. Collins
Rector
bmillner@ghtc.org — Ext. 17
Administrative Secretary
vcollins@ghtc.org — Ext. 23
Nelson D. Lankford Senior Warden
The Rev. Kimberly Reinholz
Barbara Hobson-Simpson
Michael J. Joyce Junior Warden
Associate for Service, Campus Ministry & Pastoral Care
barbara@ghtc.org — Ext. 10
kreinholz@ghtc.org — Ext. 13 Carolyn Moomaw Chilton
Associate for Evangelism & Stewardship
carolyn@ghtc.org — Ext. 16
Dr. Elizabeth Melcher Davis
Parish Secretary
Tina Fisher Sexton
tina@ghtc.org Andre Green Sexton
Associate for Music Ministries
andre@ghtc.org
Mary Cay Kollmansperger
Music Director & Piano Accompanist for 8:45 a.m. & 5:00 p.m. services
emelcherdavis@ghtc.org — Ext. 18 Assistant for Children’s, Youth & Family Ministries
marycay@ghtc.org — Ext. 15
Vikki Ignacio vikki.ignacio@gmail.com
Paul Evans
Abbey Stinnett
Assistant for Youth Ministry
LightShine Choir Director & 5:00 p.m. Service Music Leader
pevans@ghtc.org Judy F. Bowman
Financial Secretary/Facilities Manager
jbowman@ghtc.org — Ext. 14
2016 Vestry Jennifer B. Johnson Nelson D. Lankford Aisha Huertas Michel Bruce B. Nolte Sarah B. Beck
stinnetal@gmail.com
Follow us on Facebook at GraceandHolyTrinity
2017 Vestry Sandra A. Hartley Richard B. Hazlegrove J. Michael Joyce Elspeth S. (Beth) McClelland St. George (Saint) Pinckney 2018 Vestry Paul B. Benson Judith M. Carlson Mary R. (Molly) Howle William Bradley Telfian Leslie R. Winn