Our Second Event: 80 Meals Across Both Union Station Locations

On Saturday, May 9, 2026, fourteen volunteers returned to Union Station Homeless Services’ Family Center in Pasadena to cook. By the end of the day, 80 fresh, from-scratch sweet potato burger plates had been made and were on their way to residents at both USHS sites: the Family Center and the Adult Center.

This was our second feeding event. Same partner, same kitchen, nearly double the team. Eight volunteers in April became fourteen in May. And the menu took a bigger swing: sweet potato waffle buns instead of rice, smashed grass-fed patties, bright chimichurri, a cool Greek yogurt aioli. More moving parts, more hands to keep them moving.

The Menu

A fully from-scratch sweet potato waffle-bun burger plate. No seed oils, no shortcuts. Every component built from whole ingredients.

• Sweet potato waffle buns: just baked sweet potatoes, Italian “00” flour, and eggs. No added sugar, no other fats. Crisped in the iron until tender inside.
• Grass-fed smashed patties: divided into balls, smashed thin on a hot flat-top, salted after cooking so the crust stays crisp.
• Chimichurri: bright, herby, with bite. Parsley, cilantro, oregano, garlic, red wine vinegar, lemon, chili flakes.
• Greek yogurt garlic aioli: a lighter take on aioli, high in protein, cool and creamy against the smashed patty.
• Roasted sweet potato fries: tossed with olive oil, fresh garlic, and parsley, then finished with another hit of fresh herbs right out of the oven.
• Red cabbage salad: thinly sliced, dried cranberries, cilantro, apple cider vinegar, and lemon. Massaged and chilled before service.

The Day

We did the heavy lift the day before: sweet potatoes baked, mashed, and waffled into “buns” so service-day kitchen time could go to patties, sauces, and plating. The buns just needed reheating to crisp.

Saturday morning, we started early. Cabbage and herbs chopped. Patties divided. Sweet potato fries trayed and in the oven. A chimichurri station and an aioli station running parallel.

Multiple prep stations going at once. Everyone with a job, everyone watching the timing.

Once plates were going, the line moved fast. Bun, patty, chimichurri drizzle, aioli, a hit of red cabbage, top bun. Fries and salad on the side. Beverages from our new partner Leisure Hydration, better-for-you electrolyte drinks with no junk in the can, alongside every plate.

We served at the Family Center first, then moved the rest of the plates over to the Adult Center on Raymond Avenue. Eighty plates made; both USHS sites covered.

What Residents Said

The food landed. We heard it from residents the moment they came up to the line.

One resident at the Adult Center, a former dietitian chef now living with diabetes, told us this was exactly what his doctor had been telling him to eat more of. He was sick and tired of pasta. He called the burger “a flavor bomb in his mouth.”

A woman who introduced herself as a foodie said: “I judge a lot of burgers. This is one of my favorite ones.”

Another resident, unprompted, gave the plate a 9 out of 10.

At the Adult Center especially, the energy was electric. People were jumping up and down when the food arrived, like we were running a restaurant.

Thank You

To Union Station Homeless Services, and to Audree, Luke, and the whole USHS team, for opening both kitchens to us and trusting us to serve their community at two locations.

To Nick, our kitchen supervisor, for keeping fourteen volunteers and seven recipes on schedule.

To every volunteer who showed up early and stayed until the last plate went out the door. Kole’s words after: “I didn’t even need to ask them anything. They just knew what to do next.” The crew worked so synergistically the day ran itself. We dedicate the smoothness of this event to all of them. It doesn’t happen without you.

What’s Next

We’re already planning the next event. If you want to be part of it, whether by volunteering your time in the kitchen, donating to fund the ingredients, or just spreading the word, we’d love to have you.

Sign up to volunteer or make a donation to help us keep cooking.

Follow along on Instagram @seedtoservela for behind-the-scenes from the next one.