Pembroke FLAG Raises $6,000 For Restaurant Delivery Program

Filed Under: COVID-19 Resource Center

In just two weeks, Pembroke resident and business owner (Cycle Lodge) Beth Mills’ effort to raise funds and hire restaurants to deliver meals to the front line workers at local hospitals has met with great success.

Her Southeast Massachusetts FLAG chapter (Front Line Appreciation Group), which was launched a few weeks ago, has earned nearly $6,000.

“The restaurants have been amazing so far,” she said. “We are trying to keep the costs to $6 per meal. They are giving us very good pricing. Everyone wants to help.  We are so happy to be able to help out the local restaurants, paying out $4200 this week to them, as well as providing meals for the angels on the front lines.”

Jersey Mikes delivered 200 subs to the night shift at South Shore Health, 200 overnight oats were delivered by the Juice Station Wednesday morning to South Shore Health and 200 chop suey meals from Christina’s of Pembroke went to the hospital for a Thursday night dinner, Mills noted.

“Solstice in Kingston is providing individual pizza slices for Beth Israel Deaconess in Plymouth on Friday, and Corner Café of Marshfield is providing egg wraps for South Shore Health on Friday morning.”

She launched the chapter after hearing about the two women in New Jersey who started the project, and since then, chapters have sprung up all over the United States.

“This fills a couple of very important needs,” she said. “The restaurants are all reduced to takeout right now, and we were looking for a way to support the restaurants as well as healthcare workers and it seemed like the perfect fit.”

For more information, check out the Facebook page at  . There is also an option to contribute via Paypal, or by Venmo at

Anyone interested can help in the effort by contributing to help fund the costs of the food, and any restaurant owners who want to be part of the program would be very welcome.  Restaurant owners can reach her at

“We want to thank the front line workers and support their efforts with as many meals as possible” she said, “and we also want to do our part to help the restaurants. We think we have a good situation where everyone wins, so we urge people to help us in this effort.”

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