cooking for a crowd
q + a
DARRIN YODER Field Operations Manager
AMY KELLER Program Administrative Asst
CRIST BROSS Fleet and Logistics Manager
Meet the MDS Field Ops team They ensure projects run smoothly, that volunteers have the support they need, and that MDS’s resources are used in the most efficient way possible.
Strawberry Spinach Salad
Contributed by Dottie Weber, serving in Paradise, California
Q: WHAT’S YOUR FAVORITE ASPECT OF YOUR JOB?
YODER: Watching the many talented volunteers from across the U.S. and Canada come together to serve others and make a project happen. It takes so many people with different gifts to make it happen—and somehow those people show up! KELLER: Supporting the volunteers who are at a project with whatever they need. Also, I have been enjoying the weekly staff calls which include devotions and prayer time. BROSS: Working with the volunteers that are working for more than a paycheck.
24 oz fresh baby spinach 4 cups strawberries, halved 4 small oranges, peeled and sliced 2/3 cup sliced almonds, toasted
Dressing: 1/2 cup sugar
4 T sesame seed 2 T poppy seed 3 t shallots, minced 1/2 t Worcestershire sauce 1/2 t paprika 1 cup olive oil 1/2 cup cider vinegar
Q: WHAT MAKES YOU GRATEFUL FOR YOUR “MDS FAMILY?”
YODER: The high level of dedication and commitment shown by volunteers in responding to those in need.” KELLER: All those who have chosen to be involved with MDS in the way God has called them to be. Some are called to donate. Some are called to pray. Some are called to volunteer at a project for a week. Others are called to serve in leadership roles. Whatever that looks like for them, I’m grateful for each of them and that they have chosen to serve at MDS in each way. BROSS: The single focus of purpose with tools and flexibility to work toward fulfilling that purpose.
Wash and drain spinach thoroughly. Layer spinach, fruit and nuts in salad bowl and toss gently. Mix the dressing ingredients together in a jar. Just before serving, shake vigorously until well blended, then drizzle over salad.
Yield: 16 servings
behind the hammer 13
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