Beyond the Doorstep

At 8 a.m. inside the Meals on Wheels North Central Texas kitchen in Cleburne, steam was already billowing from stainless steel pans and trays were moving down the assembly line in a steady rhythm. 

After scrubbing their hands with near medical-grade precision, gloving up and pulling on hair nets, United volunteers were debriefed on the strict food-safety standards required to step into the well-choreographed flow. Christine Hockin-Boyd, Meals on Wheels’ executive director, reminded the group why those details matter. 

“You may think I’m being hard, but I have to be,” she said. “I approach every meal as if it were being prepared for my very own mother.”

Her reminder framed the experience ahead, explaining the responsibility behind every tray being prepared that day. A routine volunteer shift that quickly unfolded into a deeper look at the precision and care behind a program that keeps thousands of seniors nourished across Johnson, Ellis and Navarro counties.

A Partnership Rooted in Cooperative Values
Meals on Wheels is a nationwide, federally funded program that delivers food to seniors who are disabled, homebound or unable to leave the home without assistance. Locally, the Meals on Wheels North Central Texas serves close to 226,000 meals per year.

Jeff Pannell is United’s vice president of business and community development. He has volunteered with the program for two years in a row and played a key role in coordinating the employee service day.

“Our employees want to give back to their neighbors in ways that matter, and Meals on Wheels gives them a chance to do exactly that,” Pannell said. “It’s an organization that reaches into every corner of our service territory, caring for seniors who often live alone and depend on these daily visits. Supporting their mission aligns perfectly with our cooperative principles and our commitment to community.”

United’s commitment to community is built into its foundation, Pannell said. So far this year, 61 employees have volunteered approximately 470 hours of community service and that number is expected to climb by another 40 to 60 hours before the year is over, putting United on track to surpass 500 volunteer hours—well above the 410 hours recorded for 2024. 

Inside the Kitchen: Precision, Nutrition and Care
Betty Tice, senior member service representative at United in Cleburne, said she waited all year for the chance to return to Meals on Wheels for her volunteer day. 

“My mother received Meals on Wheels,” Tice said. “It’s incredibly rewarding knowing you’re providing a warm lunch to people who might not have one otherwise. I love visiting with them. Sometimes you’re the only person they get to see or talk to that day, and that makes the experience even more meaningful.” 

This year, volunteers stepped into a kitchen that looked very different from years past. In July, Meals on Wheels North Central Texas opened a modern professional kitchen designed to better support clients with chronic conditions and provide meals tailored to individual dietary requirements. 

For the United team, the upgraded space offered a clearer picture of the scale, coordination and care required to prepare hundreds of nutritious meals each morning.

In true cooperative fashion, the United gang jumped right in and joined the fast-paced assembly line to prepare the day’s hot meals, which consisted of loaded potato casserole, broccoli, corn, orange gelatin and the choice of regular or chocolate milk. 

Despite the bad rap, the meals are far more flavorful than expected, said Brady Cashion, United’s key accounts-business development coordinator. 

“The portions are just right, I had enough to eat without feeling like I needed a nap afterwards,” he said.

The menu at Meals on Wheels changes daily and is crafted by registered dietitians to offer extensive meal options, including heart-healthy, low-sodium, low-sugar and specialized offerings for individuals with medical needs. 

“In January, we’re launching a full vegetarian menu—30 unique entrees rotated on a six-week cycle. We have a high population of vegetarians in Keene and now we have more options for those individuals,” Hockin-Boyd said. “Tofu, curry, garden burgers… I’m really excited about it.”

She also explained how proper nutrition makes a measurable difference for seniors.

“I love it when our seniors tell us they’re feeling better because they’re getting proper nutrients. One client called to tell us she told her doctor that she’s doing better because of Meals on Wheels, and that meant a lot to us,” she said.

On the Road: Delivering More Than Meals
After all the hot meals were sealed and packed into insulated bags, United volunteers paired up and delivered nearly 100 hot meals to seniors in Alvarado, Joshua, Cleburne and Grandview. 

According to Meals on Wheels Communications and Marketing Manager Haley Seale, volunteers are also trained to watch for potential safety concerns or signs a senior may need additional support, making those few minutes at the doorstep an essential part of the service. 

“For many seniors, the brief conversation at the door is just as important as the delivery itself—offering reassurance, human connection and a friendly check-in that can brighten an otherwise quiet day,” Seale said. 

During one especially meaningful visit, Pannell found himself taking out a client’s trash and retrieving the mail. Seale said these are the types of small gestures that demonstrate how our care extends beyond the meal and into daily life. 

A Program Serving a Large Region
Locally, Meals on Wheels serves an area that spans more than 2,700 square miles and, as of January 2025, was providing meals to nearly 1,000 seniors. However, according to Seale, recent federal budget cuts forced the organization to reevaluate its services, prioritize clients with the greatest need, and implement a waitlist. Today, more than 350 seniors are on the list waiting for assistance—an indication of just how significant the demand has become across the region. With funding stretched thin, Seale said private donations now play a critical role in determining how many seniors the program can reach.  

Even with these challenges, Meals on Wheels continues to find ways to support seniors beyond the daily meal. Through a partnership with Don’t Forget to Feed Me —a nonprofit pet food bank in Fort Worth— they provide dog and cat food to clients who may be struggling to care for their companion animals. The monthly deliveries are referred to as AniMeals.

Serving Seniors in the Season of Giving
The day was not over for United volunteers. Many returned to the kitchen to pack more than 2,000 frozen meal boxes that would be delivered in the coming days. 

By day’s end, volunteers said what stood out the most wasn’t the number of trays filled or routes completed—it was the conversations and smiles shared at each doorstep. Volunteers said they witnessed how Meals on Wheels delivers far more than food; it delivers connection and a sense of belonging. 

For first-time Meals on Wheels volunteer Cassidy Van Zandt, member service representative III in Cleburne, the experience underscored how giving during the holidays isn’t limited to physical gifts. 

“While the main goal was to provide those in need with a hot meal, I also realized how important the conversations with these people were,” she said. “Even brief chats made a big difference, and those moments of connection were just as meaningful as delivering the food itself.”