Ernest Bell Driver / Facilities Scott Brown Driver / Facilities Carly Burgess Home Delivered Meals Coordinator James Burgess Driver / Custodian Melizza Camacho Bookkeeper Suzan Carabarin Operations Manager Tirza Coe Home Delivered Meals Coordinator Bryce Cornish Operations Assistant Manager Adolfo Diaz Executive Sous Chef Payton Edwards Driver Susan Elwood Recruitment & Outreach Manager Chase Ewing Executive Chef Gina Fu Cook Luis Garcia Dishwasher Nikki Garello Community Center Concierge Hellena Hansen Development Coordinator Mark Hansen Senior Director of Operations Esther Hobbs Development Director Edan Lappas Cook Jose Leon Cook Diego Manjano Cook Claudia Luhrs Home Delivered Meals Coordinator David Foster Home Delivered Meals Manager Francisco Morfin Cook Rashaad Peay Driver Stephanie Scofield Home Delivered Meals Assessor Jacob Shafer Senior Director of Advancement Eric Sierra Driver / Custodian Jerrold Simon Marketing Manager Kay Smith Controller Aaron Steiger Cook Jian Song Cook Scott Tebo Marketing Coordinator Sylvie Vinavar Cook Christine Winge President / CEO Our work at Meals on Wheels of the Monterey Peninsula is rooted in nourishing older adults while strengthening connection and independence. In 2025, our team and volunteers prepared 726,570 meals, completed 118,312 deliveries, drove 187,129 miles, and contributed 32,750 volunteer hours in service to our community. Each of these efforts represents a neighbor supported and a reminder that no one should face aging alone. As we enter 2026, we remain committed to meeting growing need through our Home Delivered Meals, Group Dining, Community Center, and supportive services. This work is only possible because of the dedication of our volunteers, staff, donors, and partners. Thank you for believing in this mission and for helping us build a stronger, more connected community. MOWMP Staff Meals on Wheels of the Monterey Peninsula 700 Jewell Avenue, Pacific Grove, CA 93950 Phone 831.375.4454 • Fax 831.375.9887 info@mowmp.org • Tax ID # 94-2157521 Nourish All in Need. Christine Winge PRESIDENT / CEO 58% Proteins 19% Fruits/ Vegetables 13% Dairy 2% Other 8% Grains What Goes Into Every Meal Each meal we serve is thoughtfully built around nutrition, quality, and balance. The largest share of our meal costs goes toward high-quality proteins, followed by fresh fruits and vegetables, dairy, and grains to support health and well-being. mowmp.org/impact mowmp.org 3
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