Nick remotely joins Carl, our Chief Global Officer, and Wanda, our Director of Latin America, to explore the rapid growth of Mercy Chefs Global. They discuss the impact of local church networks, the new mobile field kitchen trucks reaching isolated communities, and how a simple fresh orange shifted a boy’s outlook on life in Ukraine.

Mercy Chefs has been on an extraordinary journey over the past year, serving 4.5 million meals across 26 deployments worldwide. From the devastating aftermath of Hurricane Helene to the remote jungles of Myanmar, our teams have shown up with unwavering compassion. Yet what sets our work apart isn’t just immediate disaster response—it’s the long-term commitment through our Beacon of Hope model. Born out of Hurricane Michael in Panama City, where we stayed for over two years, this approach allows us to remain with communities long after the headlines fade, walking alongside them as they recover and rebuild.

As we enter our 20th year, that same commitment is driving us forward. We’re opening new community kitchens in St. Louis and Tampa, expanding grocery box programs with ready-to-heat meals for families, and continuing to ask, “How can we reach one more person?” Whether you’ve supported us for years or are just discovering our work, we invite you to join us in this mission of feeding people excellent food with dignity, respect, and love.

Join us for a powerful conversation with Mercy Chefs Marketing Manager, Craig Wishart, and Vice President of Mercy Chefs Global, Carl Ladd, who calls in from the Nairobi Airport in Eastern Africa.

Craig and Carl reflect on their recent trip to Uganda where they witnessed the brutal realities of life in the villages of Arua and Kaabong. In addition to stories of hardships faced by Sudanese refugees that fled the genocide of their homeland, they share heart-wrenching but uplifting stories of hope. Learn about the life-changing impact of hot meals and the transformations that occur when local pastors show unconditional love to their community.

Stepping out of one's comfort zone can lead to life's most profound callings, a truth Carl Ladd, Vice President of Mercy Chefs Global, knows all too well. His journey to the frontlines of global disaster relief is a testament to the courage found in service to others. Join us as Carl shares his gripping life story, marked by an upbringing among missionary work that clearly etched his path toward aiding those in desperate need. His tales from around the globe—filled with struggles and triumphs—reveal the need for compassion and the power of a shared meal.

As the festive holiday lights twinkle, we often forget the darkness lingering in the shadows of disaster-stricken areas. In this episode, Mercy Chefs' CoFounders, Gary and Ann LeBlanc, share the impactful stories behind our dedicated service across the country and around the globe. From the tornado-touched landscapes of Mississippi and Tennessee to the earthquake-ravaged streets of Turkey and Syria, we walk you through a year of feeding body and soul. We are not just recounting the delivery of over 25 million meals but celebrating the resilience of the human spirit and the comfort of a hot, nutritious meal. As we wrap up this year, we hope to leave a sense of hope and peace. This episode is a testament to the power of community and the unyielding mission to "just go feed people."

After spending a week on deployment in West Maui, Nick sits down and shares some personal reflections. Nick’s parents are pastors at Citizen Church in Lahaina - a seven minute drive from the center of the burn scar left by recent wildfires. He shares stories of beauty found amidst tragedy, serving hearts in the community, and even miracles of God’s provision manifested through hot meals.

As Mercy Chefs celebrates 17 years of feeding body and soul, Nick Green joins our “Hey Buddy” podcast. He shares some of his most memorable experiences serving on deployment, including his powerful conversion story, and how he has seen Mercy Chefs grow exponentially in the last few years.

Nick sits down with Managing Chefs, Dustin Force and John Thompson, to discuss our ongoing work in Eastern Kentucky.