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Newnan’s sole soup kitchen needs help founder prepares for brain surgery
By Sarah Fay Campbell sarah@newnan.com
Kimberly Monroe stands in the kitchen of Perpetual Community Resource Center. The soup kitchen has been serving twice a week, but needs volunteers to continue. Monroe will be out of commission for at least a month as she prepares for brain surgery.
Perpetual Praise Community Resource Center in Newnan has plenty of food to continue feeding hot meals through its soup kitchen, called Savannah’s Kitchen, twice a week. What it doesn’t have are enough volunteers to help prepare those meals. And as founder and Director Kimberly Monroe readies for brain surgery that will keep her in the hospital for several weeks, she worries the center won’t be able to remain open. The resource center, located at 12 Savannah Street in downtown Newnan, was feeding between 60 and 140 people a hot evening meal on Wednesdays and Saturdays, until Christmas. Volunteers also delivered meals to a local extended stay motel. The center has a computer lab for local students to use, provides space for meetings, teaches GED classes, helps people get jobs, and has clothes to give to those who need a nice outfit for a job interview or to go to court. It hosts back-to-school events and the Warm Hearts Christmas dinner. In the summer, the resource center has offered both breakfast and supper for children and adults, and held a summer fan drive for the elderly and for disabled who don’t
have air conditioning. Last winter, during the severe cold and snowstorm, the center opened as a shelter. Monroe is hoping volunteers will step up and help keep things running, both while she is in the hospital and after. She needs at least 10 committed volunteers. And she says she’d love a volunteer coordinator. It could be a great opportunity for high school students to have internships, she said. “As hard as it is to wrap my mind around brain surgery, it is that hard to wrap my brain around that I might not be able to feed the people for a long time,” Monroe said. “Not because I don’t have food, not because I don’t have a good kitchen for them to cook in. It’s because we don’t have hands.” The Perpetual Community Resource Center is associated with – though separate from – Perpetual Praise Tabernacle of Faith, the small church located next door that Monroe’s husband, Ron, pastors. The church has a small membership, and for the most part, the soup kitchen has been run just by Monroe, her husband and her mother, with help from their children. But Monroe’s husband
kitchen, page 3
Rustic Vegetable-Beet Soup Ingredients:
Warm Up to VeggiePacked Soup Family Features When the weather outside is frightful, we could all use a cozy soup for supper. A steaming bowl of Rustic Vegetable-Beet Soup provides instant comfort. The ease and convenience of Aunt Nellie’s pickled beets can’t be “beet”- no need to spend time peeling or pickling. This colorful mix of antioxidant-rich beets, sweet potato and carrots joins tender zucchini to create a soup that tastes like it simmered all afternoon; but in fact, comes together
in under an hour. The sweet-tangy beets add an unexpected but welcome layer of flavor to this hearty soup. For the finishing touch, a garnish of vibrant green, lemony gremolata brightens the soup’s flavor. Garlic, lemon and parsley may seem ordinary, but they come alive when combined. Crisp flatbread makes a perfect accompaniment to this meal-in-a-bowl. For more recipes, or to learn more about Aunt Nellie’s beets and other products, visit www.AuntNellies.com.
• 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained • 2 tablespoons olive oil • 2 medium onions, coarsely chopped • 2 medium carrots, chopped • 1 medium sweet potato, peeled and chopped • 2 large cloves garlic, minced • 2 zucchini, coarsely chopped • 2 cans vegetable broth • 1 teaspoon seasoned salt, optional • 1 can chickpeas, drained • Salt and pepper • 2 tablespoons finely chopped parsley • 2 tablespoons finely chopped dill Gremolata: • 1 tablespoon minced fresh parsley • 1 tablespoon minced fresh dill • 2 cloves garlic, minced • 1 teaspoon grated lemon peel Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 minutes or until vegetables begin to soften, stirring occasionally. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired. To m a ke g remolata , combi ne a l l ingredients.
Years of research help create years of memories. CanCer InstItute
Scott recalls unspoken code of downtown businesses
By Clay Neely clay@newnan.com
Earlene Scott recalls the origins of her bookstore with a pragmatic sensibility. As the sole owner of Scott’s Books for 36 years, the idea to create her business was pretty simple. “I like to read,” Scott said, smiling. “That seemed like a good enough reason to start a bookstore.” Before opening Scott’s Book Store in 1976, Scott spent most of her time reading from the Newnan Carnegie Library. When she had exhausted all the titles worth reading, she soon found herself making a weekly trip to Atlanta to purchase books. When a building that her father owned on 27 Perry St. became available, Scott had an epiphany.
If he would sell her the building, she could sta r t her ow n bookstore. “But he had just signed a cont rac t w it h L i nd s ey ’s to Earlene Scott sell it and didn’t know if he could get out of it,” Scott recalled. “Of course they were as nice as they could be and said ‘of course.’ That’s how it all began.” In a 600 square foot building located on Perry Street, Scott opened Scott’s Book Store in 1976. While the store itself wasn’t very big, the support for her business certainly was. As one of the very few independent booksellers in
scott’s, page 4