Cranmer Chapel Free Dinners for Seasonal Employees and Community People in Winter Park

For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in. Matthew 25:35

In 1999, under the leadership of Joan Von der Heiden, St. John’s parishioners began serving community dinners at Cranmer Chapel to seasonal workers primarily from the Winter Park Resort, who often face isolation and economic difficulty living in a resort area so far from home. The dinners have now grown to include all who wish to participate and share in community. Several other churches and outreach entities in the county help make this truly ecumenical ministry the success it is. We are truly grateful for these community partners as we reach out to our community.

This will be our 28th season. Our Friday Night Dinners feed the hungry/needy in the Fraser Valley. Last year we averaged between 250 and 300 people per evening. Our first meal is on Thanksgiving, and the meals will continue thereafter beginning December 12 and continue until March 20, 2026. Most of those we serve are seasonal resort employees who earn low wages. If there is no work for them on a particular day (e.g., not enough ski lesson students, too little snow to open a lift), they may be sent home without pay. The meals are served every-other Friday, alternating with the employees’ payday.

The meals provide an opportunity for the employees to get to know each other in a warm, friendly environment, over a fresh, hot meal. The meals also provide an opportunity for the employees to meet the volunteers who serve the meals and become part of the Fraser Valley community.

St. John the Baptist Episcopal Church has coordinated the dinners since their inception, this includes providing use of the chapel. In addition, we ask organizations assisting us to contribute $375.00 for the season.

St. John’s provides additional funding as needed. With that money, we are able to buy the main course, e.g., chicken, ham, pork roast, and maintain our supply of cups, plates, utensils, and condiments.

Ned Wallace along with members of St. John’s prepare the main course on Friday morning and afternoon of the dinners. Each organization provides the side dishes, carbohydrates (rolls, potatoes), and dessert. The organization also provides volunteers to help setup, serve and clean up the chapel. We begin setup at 4:00 pm, and are done by 8:00 pm.