Meet Cathy: From Scratch, With Love
We’re shining the spotlight on someone who keeps the heart of Project Host beating every single day — our incredible Soup Kitchen Manager, Cathy. What started as a simple offer to help during a volunteer shift quickly grew into a calling. From planning menus and coordinating volunteers to connecting with guests in the dining room, Cathy brings care, compassion, and consistency to everything she does. Her story is a powerful reminder that food is only part of the nourishment we offer — it’s also about dignity, connection, and second chances. We hope you enjoy getting to know the woman behind so many of our meals.
How did you first get involved with Project Host, and what led you to your current role in the Soup Kitchen?
I was volunteering for Loaves and Fishes. Project Host was one of my routes. One day, I noticed that they were shorthanded, so I offered to stay and help. That was it for me! I was hooked, so I started volunteering regularly. I was looking for part-time work and the position for part-time soup kitchen manager became available.
What does a typical day in the Soup Kitchen look like for you from start to finish?
I coordinate each day's menu with the day captains. They, along with the rest of the volunteers prepare and serve the meal. In the meantime, I am planning the menu for the week and checking inventory to make sure we have the products we need for each meal. I like to interact with the guests during lunch service, so I'm typically in the dining room while they are eating.
What’s your favorite meal to cook (or serve) for our guests—and why?
We make so many casseroles, which are very healthy and economical. So, when I can serve something like sheet pan meatloaf or bone-in chicken, that's always a big hit with our guests!
What’s one ingredient you absolutely can’t live without in the Soup Kitchen?
Any form of protein, like ground meats (beef, chicken, turkey or venison), boneless chicken, ham, whole turkeys and whole chickens.
What’s one thing you wish more people knew about food insecurity or the people we serve?
Not all food insecurity stems from homelessness. Around 60% of our guests are housed and either low-income or they've hit a rough patch in their lives. There is a stigma put on people who need to get a meal from a soup kitchen. That they are lazy, sponging off the system, drug addicts, unappreciative. Although there are a handful of guests who come to the soup kitchen that fall into one of those categories, 98% of the guests who come into the soup kitchen appreciate what we do for them and are just down on their luck or simply come to the soup kitchen to commune with other guests and to get a moment of rest and cool off in the summer and warm-up in the winter.
Do you have a favorite memory or moment from your time at Project Host that has stayed with you?
I went to visit Feed and Seed with Tobin, our CEO, and a gentleman who was working there looked very familiar to me, but I couldn't place him. He approached me and asked, "Are you Cathy from Project Host?," I said, I am and I recognize you, but can't remember your name. He said, "I'm Robert, and I used to come into the soup kitchen, but you don't recognize me because back then, I was addicted to drugs and a shell of myself.” Robert put in the hard work to lead a clean and sober life, and showed up at Feed and Seed to get a job. The founder of Feed and Seed, Mary, gave Robert a job and helped him get an apartment and buy a car. Robert is thriving now and stops by the soup kitchen periodically just to say hello. He is quite an inspiration to me.
What’s the most rewarding part of your work here?
Being able to provide a healthy, well-rounded meal is the mission of Project Host, but beyond that, we provide a safe space for them with no questions asked. Getting to know our guests is the most rewarding part of my job. You would be surprised how it makes someone feel when you call them by their name and can talk to them about their life.
What do you do outside of work that brings you joy or helps you recharge?
Spending time with my husband, family and friends. We love to check out all the new restaurants and pubs in Greenville and we try to get to the beach a few times a year. I went to Italy last year with my husband, my son, my niece and my cousins. Experiencing Italy with my family was magical and those memories will be with me forever.
If you could cook a dream meal for the entire city of Greenville, what would be on the menu?
We would start off with champagne and shrimp cocktail, along with some nice, crunchy bread. The main course would be filet mignon, accompanied by a caesar or caprese salad, a baked potato or au gratin potatoes, and sauteed greens and beans with lots of garlic. Would definitely have a big, juicy glass of red wine. We would end with some espresso and bread pudding and maybe a little shot of sambuca.
How can the community best support your work and the Soup Kitchen team right now?
Food or monetary donations are always welcomed and necessary so that we can provide a nutritious, healthy, made from scratch meal. However, I encourage you to spend a day volunteering in the soup kitchen and interact with our guests. My mom had a plaque hanging in our kitchen that said, 'Great spirit help me never to judge another until I have walked a mile in their moccasins.' The quote encourages empathy and understanding before judging others. So, just spend a day in the soup kitchen, and you will see that our guests are just regular human beings who deserve dignity and respect.