Reading Police Raise $2,100 for Reading Food Pantry Through “Don’t Shave December”

From left: Deputy Chief of Police David Clark, Reading Food Pantry Coordinator Phyllis Maxwell., Sgt. Chris Jones, Traffic and Safety Officer Mike Scouten. (Courtesy Photo Reading Police Department)

Reading, MA — Deputy Chief David Clark is pleased to share that the Reading Police Department donated $2,100 to the Reading Food Pantry today as a result of its “Don’t Shave December” efforts. 

A group of 20 officers participated in the “Don’t Shave December” initiative, each donating $100 to the Reading Food Pantry. The Reading Patrol Officer’s Union also donated $100 toward the initiative. 

This is the Reading Police Department’s second year holding a “Don’t Shave December” fundraiser to support the local food pantry. The initiative began last year when multiple officers expressed significant enthusiasm after raising funds for Home Base, a Red Sox Foundation and Massachusetts General Hospital program dedicated to helping veterans and their families, through “No Shave November.” As a result, the department held “Don’t Shave December,” and the department’s shaving regulations were waived once again, this time to support the local food pantry. 

“Our officers really look forward to No Shave November, and their enthusiasm led the department to hold its first Don’t Shave December last year,” Deputy Chief Clark said. “Waiving the department’s shaving regulations is a fun way to come together and donate to support organizations that do incredible work, and it is our pleasure to be able to give back to the Reading Food Pantry.”

The Reading Food Pantry supports 120 local households, 45% of which include senior citizens.

“With this donation, we will be able to buy between 6,000 and 7,000 pounds of fresh food,” said Coordinator of the Reading Food Pantry Phyllis Maxwell. “We thank the Reading Police Department for helping support the Food Pantry with this great fundraiser.”

The Food Pantry is open to accept donations Monday nights from 7-8 p.m. and Friday mornings from 10:30-11:30 a.m.

Print Friendly, PDF & Email