A Seat at the Table
Meal At Sallies House—or MASH as it is known by Johnsonville locals—is a staple on many people’s calendars each Wednesday. More than just a community meal, MASH has grown from its beginnings as an evening dinner into a relaxed lunchtime gathering where people are encouraged to sit, eat, share and linger.
The focus at MASH is very much on building community,’ shares Karen White, MASH co-ordinator at Johnsonville Corps in Wellington. While Karen takes on the role of cook and organiser for this meal, she is quick to point out that it wouldn’t happen without the support of an incredible team. ‘What really amazes me is how faithful God is in providing our team of volunteers,’ she says. ‘Week after week, these incredible people turn up to help.’
Volunteers come from a range of backgrounds, offering their time and skills. Alongside corps members, MASH has welcomed refugees, job seekers, people from other local churches and people new to Wellington who are still finding their feet. Some initially come seeking support and end up staying on as volunteers for a season. Once they become part of the team, they keep coming back, drawn by the community they find.
‘We have a core kitchen crew, along with others who sit and chat with people, which is just as important,’ says Karen. ‘I love our team—they’re such a great bunch. There’s plenty of laughter, and the occasional cooking disaster too! I hear of other organisations struggling to find help, but we are so blessed. We’re an eclectic mix, and everyone has their place—making coffee, serving food, chopping salad, washing dishes, hosting tables or helping with meal prep. Everyone contributes in their own way.’
Community and connection
‘Each week, two or three new people join us for the meal and connection,’ says Karen. ‘We love welcoming new faces, and many hear about MASH through word of mouth. We hope that as they walk down the street, they’ll run into someone they’ve met here.’
MASH brings together people from all walks of life—those from church and other faith communities, people who are hungry or experiencing homelessness, parents with young children and others simply looking for company. ‘Our oldest guest is 91,’ shares Karen, ‘and for some, this may be their only outing all week.’
Lunch is served at midday, but guests begin arriving as early as 9.30am for a coffee and conversation. By the time morning tea is served at 11am, around 40 people have usually gathered.
‘This is a safe space—it’s about coming alongside people, sharing food and building relationships, doing life together. People know they can come and talk to us if they’re struggling. We do our best to connect people with the help they need. For me, this is mission. It’s a way of sharing your faith without saying a word.’
From prep to purpose
Behind each meal is a significant amount of preparation. During the winter months, the team gathers on Tuesday mornings to begin cooking, with large batches of soup requiring hours of chopping. In summer, most preparation shifts to Wednesday mornings, but the workload remains just as full. Feeding around 80 people each week, and providing additional meals for those who are unwell, means working at scale—often adapting family recipes to serve a crowd and ensuring every meal is generous, nourishing and full of flavour.
To make this work easier, Johnsonville Corps is hosting a fundraiser on Friday 24 July to purchase a commercial food processor. The event—aptly named Friday Night Blender—aims to replace their current machine, which is literally held together with Sellotape.
For Karen, the heart of MASH is found in what happens once everyone gathers. ‘It doesn’t matter if you’re hurting, excited or lonely, sitting together connects people. You might have a quick cup of tea and a brief chat, but when you share a meal, the conversation goes deeper,’ Karen explains.
It’s in those unhurried moments—lingering over food and taking time—that relationships grow. ‘There’s a depth to sharing a meal with one another,’ says Karen. ‘It’s about belonging and knowing that there is always a seat at the table.’
MASH Easy Mediterranean Vegetable Chickpea Soup
This is a recipe we have been making recently. It is surprisingly tasty, and everyone enjoys it. The great thing about soup is that it gets better with age—it always tastes better the next day, and even the day after that! | Serves 6
Ingredients
- 3 Tbsp olive oil
- 1 kumara, peeled and
- cut into small cubes
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and cut into rounds
- 1 red capsicum, cored and chopped
- 3 garlic cloves, chopped
- 1 Tbsp grated fresh ginger, more or less to taste
- 2 cans chickpeas,
- drained and rinsed
- Salt
- 1 tsp coriander
- 1 tsp cumin
- ¾ tsp turmeric
- Dash of red chilli flakes
- 1 can crushed tomatoes
- 6 cups vegetable broth
- or stock
- Juice of 1 to 2 limes
- 1 cup packed chopped fresh parsley
Method
In a large pot, heat the olive oil over medium-high heat until shimmering but not smoking. Add the kumara, onions, celery, carrots and capsicum. Cook, tossing regularly, for 7 minutes or
until the kumara has softened. Add the garlic, ginger, chickpeas
and spices. Cook for another 5 minutes, tossing regularly.
Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cook over medium-low heat for 25 minutes, or pop it in the slow-cooker and cook for a few hours.
Turn the heat off. Add the lime juice and fresh parsley, and a little more fresh ginger. Enjoy!
NOTE: Just use the ingredients as a guide—you can change to whatever vegetables you have. I’m generous with the spices. The
lime juice is best added just before serving, as it adds a nice zing.
Source: Karen White, MASH co-ordinator
