Speaking with Manny Hidalgo, Shepherd’s Table’s Executive Director

I recently reached out to Manny Hidalgo, Executive Director of Shepherd’s Table. Our conversation is below. This interview has been edited lightly.

What does everybody need to know about Shepherd’s Table?

Shepherd’s Table meets essential needs and provides a pathway to self-sufficiency for our most vulnerable neighbors. For 38 years, we’ve provided hot, nutritious meals and essential social services to those in our community facing homelessness and hunger. In nearly four decades of service, we’ve never missed a meal thanks to the support of thousands of volunteers and multiple avenues of funding. We receive support from both the private and public sector, but most significantly, from individual donors sending small donations monthly and advocating for those we serve. Since our inception, we have served 2 million meals and anticipate serving 130,000 in 2021 alone.

How has COVID-19 impacted your work?

My brother Patrick died from COVID-19 in Miami on March 2, 2020, so the virus has affected every part of my personal and professional life at a very deep level. Right after the funeral I called our Director of Operations, Haile Gebregziabher and together we have worked tirelessly to minimize the impact of COVID-19 on our staff, volunteers, and clients. We have been very fortunate to have a well-respected epidemiologist, Dr. Helaine Reznick, on our Board of Directors and she has been a constant source of professional, medical guidance throughout the duration of this pandemic. She even helped us organize a clinic with the [Montgomery County] Health Department that resulted in 132 people getting vaccinated against COVID-19.

To date, only two staff members and a handful of our 3,000 volunteers and clients have contracted the virus and fortunately all have healed. We took immediate steps to mitigate the impact of the virus by moving our dining service outside and erecting two large tents to provide a safer place to eat. We were in the midst of a strategic planning process when the virus struck and adapted that plan accordingly. We pivoted away from launching a culinary skills training program and instead launched our Beyond the Table mobile meals program. Through Beyond the Table, we’re now providing 200–250 evening…