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cases of frozen chocolate eclairs, sent to him by a grocery chain. Like the nuts, the cream puffs were too much of a luxury for those trying to stretch their food dollars. “I don’t want to give hungry children cream puffs,” Paul said. “But we don’t say no to anything that’s offered us.” Some items given to the food bank are nutritionally poor foods - chocolate shell ice cream topping, powdered soft drink mix, bottled wine sauce. Agencies who shop there tend to pass these things by. Paul has enough v basic good food to serve his regular shoppers each week. To make sure of this, he doesn’t leave his inventory to chance. He was on the phone, excusing himself from the interview, to ask Musselman for 5,000 cases of dented cans.
“I just introduce myself and ask for 5,000 cases,” Paul chuckles. “Maybe I’ll end up with 2,000.”
Paul’s expenses are paid by VISTA, the domestic volunteer program severely cut back and expected to die soon. Paul says he’ll stay on, though. “I’d just do this on my own^he said. “I can see
people i^ho have benefitted from my work. How many people can say that?”
Paul is a retired restaurant supply salesman who found that retirement was a little too restful after 40 years of covering six states. Working with him is Lorraine Hottel, the director of volunteers. She has arranged over 700 hours of volunteer labor - finding, gathering, sorting, and giving out food from the warehouse.
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