NEWS FROM THE FRIENDLY SONS OF ST. PATRICK
We hope you had the opportunity to enjoy our 39th annual St. Patrick's Day Parade on March 11, 2017!
No public meetings set for 2017
WE WANT TO THANK THE SPOKANE COMMUNITY AND REGION IN MAKING THE 39TH ANNUAL ST. PATRICK'S DAY SUCH A WONDERFUL EVENT!
WE WANT TO THANK FAIRCHILD AIR FORCE FOR THEIR CONTINUED SUPPORT.
WE ALSO WANT TO THANK ALL OUR VOLUNTEERS AND NEW MEMBERS.
A SPECIAL THANKS TO ALL OUR SPONSORS,
PLEASE REFER TO THE SPONSOR PAGE FOR A LIST OF OUR GREAT SPONSORS!!!
A FINAL CONGRATULATIONS TO OUR 2017 PARADE DIGNITARIES!
Grand Marshall: Dr. Mary Cullinan
Irish Man: Skip Wells
Irish Woman: Dianne Hueber
Irish Business: Shamus's Sandwich Shoppe
Irish Clan: McLaughlin Clan
Irish Colleen: Jenna Berry
2017 Principal on Parade winner was Sandi Nokes of Trinity Catholic School.
The Friendly Sons of St. Patrick want to thank all of the GREAT people of Spokane for making the 39th annual parade a SMASHING SUCCESS. We hope to see everyone out there next year!SECOND HARVEST
The Friendly Sons of St. Patrick partnered up again this year with Second Harvest Food Bank in helping to support not only the parade but to help raise donations and awareness to Second Harvest. We encourage everyone to do their part in helping others in need throughout the year and BRING DOWN YOUR FOOD OR CASH donations to the parade.
PLANT A ROW FOR THE HUNGRY!
You can make a difference by sharing your harvest!
Plant a Row for the Hungry is a public service project of Spokane-based The Inland Empire Gardeners and nationally by the Garden Writers gardeners to donate their extra vegetables and fruit to local food banks. Because the GWA Foundation is a 501(c)3 organization, participants can take $1.50 per pound donation on federal income taxes.
DONATING TO PLANT A ROW FOR THE HUNGRY
WHERE TO DONATE? Any neighborhood food bank or organization that provides meals for low-income people and their families.
WHAT TO DONATE? Because storage space can be limitied sturdy vegetables that can take a day or two sitting on the shelf are best. These choices include beans, corn, tomatoes, potatoes, squash, peas, cucumbers, apples, cherries, cabbage, broccoli, Brussels sprouts, carrots, root crops, onions and garlic to name a few.
Easily damaged or perishable vegetables, fruits and herbs should be brought in close to the day the food bank distributes food or given to soup kitchens where they can be used quickly.
HOW MUCH? Any time you have fresh produce AND when the food bank is accepting donations. Many food banks have set days and hours to receive food. Call and check before you go.
For more information on this program please contact Pat Munts at: email@example.com
or call (509) 998-9769.
Watch for news on our next meeting, coming to you via e-mail or mail. Please also let us know how we did with this year's parade and how we might improve our next edition.