“Before COVID, the Emergency Food Program had never missed a day in 27 years,” says Scott DiSavino, who oversees some 250 volunteers as the program’s coordinator. “But we had to close our doors last year until we were able to re-open in September.” If you’ve ever come to the synagogue early on a Saturday morning, you’ve probably seen Scott standing out front, offering a warm smile and kind words to our guests as they line up to receive donated food packages.

“Most of our customers have been coming to us for years, but a growing number are new due to lost jobs and other financial hardships related to the pandemic,” says Scott, who started volunteering along with his wife Nancy Zinn and their children in 2007 and has been running the program since 2012. “Many food programs and shelters shut in March and some never reopened. Our customers tell us every day how much they appreciate that we’re back.”

“During this pandemic, we’ve witnessed things we never thought we’d see,” says Rabbi Ammiel Hirsch. “Fifty million Americans unemployed, mile-long food lines. When people are suffering, we have an obligation to recognize the blessings in our life and give something back.”

“Our members want to help others,” says Scott. “Since we opened back up, we’ve actually had to turn away volunteers every week since we have to limit our numbers and socially distance. I’m grateful that they’ve been so flexible and understanding during this difficult time — and that they’ve kept asking to come back even after being told, ‘we don’t have room this week.’”

“The most rewarding part is knowing that we’re providing an important service for people in need,” says Michael Wolf, who’s been showing up on Saturday mornings for almost 25 years now. “It feels good knowing I’m making a small difference in these people’s lives.”

“Among other precautions, we’ve moved the entire process outside,” says Scott. “Volunteers like Deborah Snyder, who’s been coming for years — and every weekend since September, stand there for a couple of hours handing out bags and welcoming our guests.”

“Those of us serving the customers are completely outdoors,” Michael adds. “And since we stopped making hot chocolate to limit exposure, we can open early at 7:30 so people don’t have to wait in line for as long.”

“We’ve been lucky that there hasn’t been much rain,” Scott concedes. “We owe a special thanks to the synagogue’s maintenance staff, who set up the tables every Saturday and put up a tent on one rainy day. I also want to thank Rachel Miller and Barbara Guss, who show up most Saturdays to help train new volunteers.”

“Volunteering is a true mitzvah. I often feel like I’m getting more out of it than I’m giving,” Michael admits. Scott agrees: “I never imagined how much this experience would frame my life, or how helping others would empower our children.”