S.J. chefs make $2,000 donation to Romero House

Many people believe soup kitchens serve mainly canned and boxed foods. But they are in need of fresh and frozen vegetables, as two area chefs discovered when they contacted Romero House to make a $2,000 donation. Executive Director Carolyn McNulty said they had a greater need for potatoes and fresh or frozen vegetables. Read about the generous donation from Ale House chefs Jesse Vergen and Colin Sifton in today’s Telegraph-Journal.


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