2 years into pandemic, the Brackenridge Salvation Army still churning out free meals

The lunch menu Thursday at the Brackenridge Salvation Army was far more elaborate than its grab-and-go description.

Fresh out of the oven was a nutritious meal of baked tilapia with garlicky lemon butter, mac and cheese, and green beans.

It was free and waiting for the first 100 people to visit the site along Brackenridge Avenue.

Similar home-cooked meals are available each week from 11 a.m. to 1 p.m. Thursdays, as they have been for nearly two years since the covid-19 pandemic first hit.

“People need to eat,” said facilities manager Jayme Field.

In addition to the hot takeout lunch, people can pick up five items from the food pantry, most of which are donated by Aldi and Walmart.

Tables lined the gymnasium Thursday with grocery items such as fresh bread, canned veggies, bottled water and apple pie.

“The sweets are always popular,” said Field, of Springdale. “People love the desserts.”

This week, supplies were even more abundant thanks to a food drive by the Highlands School District National Honor Society. Students collected more than 1,000 items to donate to the Salvation Army’s efforts.

Brooklyn Field, 19, spent the morning organizing an overflowing table of canned soup, fruit cups and pasta. The Brackenridge resident said it feels good to give back to people in need.

Meals and pantry items are made possible by the annual Red Kettle campaign, which last year brought in nearly $130,000.

“The kettle donations, that’s what makes our building run,” Jayme Field said.

Money is spent throughout the year on daily operations that include clothing giveaways, meals and holiday gifts.

The force behind the meals

The force behind the weekly meals is borough resident Cheryl Bieranoski, a self-taught cook who said she enjoys pouring her heart into each week’s menu.

The 66-year-old brings her lively spirit to the job without fail — on Thursday, she wore fuzzy, rainbow bunny ears as Easter approaches. She said she has themed headwear for every holiday.

Bieranoski hits the kitchen early, preparing enough food for 100 people. Her motto is she’d rather have more, than not enough.

When the doors open, “there’s always 20 people waiting to barrel through,” she said.

Bieranoski volunteered at the facility for about eight years before being hired as a staff member.

“The best part of the job is talking to people who come in,” she said. “Everyone is really appreciative.”