Gleanings began its food production in 1982, but its roots trace back to 1975 when Wally Wenge was appointed to YWAM’s International Council, where he received prophetic prayers for a “Joseph” ministry. In 1981, a pivotal moment came when Wally and Norma encountered Cambodian refugees in Thailand, sparking a vision to utilize surplus California fruit for humanitarian aid. This led to the founding of Gleanings, starting with 15,000 pounds of processed cull fruit that provided relief to Guatemala after a natural disaster. Despite challenges like facility losses and logistical hurdles, Gleanings thrived under Wally’s leadership, expanding production and impacting lives globally.
Following Wally’s passing in 1999, successive directors like Len and Lois Nylin, and later Rick & Lynn O’Dwyer, furthered Gleanings’ growth. They oversaw expansions including soup mix production, facility enhancements, and outreach initiatives, significantly increasing their impact. Since 2012, Fritz and Cindy Meier have continued to innovate and expand Gleanings’ operations, culminating in projects like a new facility and solar power implementation. Today, Gleanings remains dedicated to its mission, producing millions of servings of soup annually and reaching over 30 nations, affirming its commitment to feeding the hungry and spreading the Gospel worldwide.
“Mission Builders” are essential long-term volunteers integral to Gleanings For The Hungry’s ongoing operations and ministry. Here are the key requirements for Mission Builders:
Demonstrated commitment to fully engage in and support the mission of Gleanings.
Minimum commitment of 3 weeks, with a maximum of 12 weeks.
Active participation in the Christ-centered community and Christian ministry.
Service in areas aligned with personal gifts or where there is a specific need on the Gleanings campus.
Prayerful consideration of financial support for the ministry, with a suggested donation of $150 per person per month.
Mission Builders have diverse opportunities to serve, utilizing their unique skills and experience. Beyond roles in food production or campus maintenance, they may lead projects or serve on various teams within the organization.
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