571/22/2021
Chef Chris Williams’ non-profit Lucille’s 1913 donates 3,000 meals on Martin Luther King Day Lucille’s 1913 launches 1,200-square-foot community garden in 5th Ward Houston Texans DE Charles Omenihu, Fort Bend County Judge KP George, Pct. 2 Commissioner Grady Prestage and Sheriff Eric Fagan assist with distribution.
Lucille’s 1913, founded by Chef Chris Williams, distributed 3,000 meals to people in need on Martin Luther King Jr. Day, Jan. 18, 2021. The day of giving began with 2,000 meals in Fort Bend County at 11 a.m. and culminated with 1,000 meals at Pleasant Hill Village in Fifth Ward at 2 p.m. A total of 1,400 Personal Protective Equipment (PPE) kits were distributed in Fort Bend County.
Lucille’s 1913 also launched a 1,200-square- foot community garden in Fifth Ward, where it operates a satellite kitchen. The garden will be used for garden therapy for elders of the community and will produce seasonal and colorful produce including collard greens, cabbage, swiss chard and rosemary.
The event was facilitated by Lucille’s 1913 in collaboration with Fort Bend County as a new partnership with Lucille’s 1913. Fort Bend County Judge KP George, Fort Bend County Pct. 2 Commissioner Grady Prestage and Fort Bend County Sheriff Eric Fagan were in attendance at the Fort Bend meal distribution. Houston Texans defensive end Charles Omeninu and MMA fighter Jessica Aguilar volun- teered to help with meal distribution at the Fifth Ward site. Recipients remained in their cars for distribution, either popping open their trunk or lowering their passenger side back window to receive their meals. Chef’s Produce provided a refrigerated truck to keep the meals throughout the day. Covid-19 measures were in place to ensure safety among staff, volunteers and guests. Lucille’s 1913 Culinary Director Lawrence Walker teamed with Houston chefs Dawn Burrell and Dominick Lee to prepare 250 hot meals for the residents of Pleasant Hill Village.
Lucille’s 1913 has donated more than 145,000 meals to Houstonians in need since the start of Covid-19, an effort primarily self-funded by Chef Chris Williams and Lucille’s. Each meal is thoughtful- ly created with regard to the palate of the communities which Lucille’s 1913 serves. The individually packed meals consisted of two different options on MLK Day: Smothered pork chops with mashed potatoes, gravy and collard greens in Richmond and Fifth Ward, and Bistec a la Mexicana in, with Spanish Rice and Charro beans in Rosenberg.