Linda Samost, Founder & Director

A native Philadelphian, Linda had a deep awareness of inequality from a very early age and has acted to address this in small and large ways throughout her life. One of her core beliefs is that regardless of income, neighborhood or culture, everyone is entitled to adequate, affordable, and healthy food.

Linda started cooking when she was eight years old and worked as a chef and caterer before spending 25 years in non-profit program development and evaluation. She often comments that these experiences set the stage for the creation of Sunday Suppers. For Linda, it is important that her program incorporates the voices and needs of that community in an environment of mutual respect, inclusiveness, understanding, and equality. Her vision is that program graduates from the community become leaders both within and outside of Sunday Suppers. Linda is passionate, committed, and rigorous in her thinking, yet flexible and responsive in her approach. Plus, she’s a great cook!

In terms of a favorite meal… “Many years ago we made the easiest pickles ever with our families, a first for them as well as myself. They were so simple and in days you had delicious pickles. And for me this was the beginning of what some might say is obsessive canning – pickles, preserves and a family & friend favorite – “cowboy candy”.

Jacquelyn Saez, Program Manager

Jackie’s passion for family, health and wellness lead her to join the Sunday Suppers’ team in September of 2017. As Program Manager, she is responsible for the coordination and management of all program activities.  “I feel very fortunate to serve the community I call my home. As an educator I have learned that it is not about what I can teach families in my community, but what they can teach me. The families and students that I have had the pleasure to work with taught me that what the world might see as their weaknesses are really their strengths. Their loyalty and commitment to one another and to those who support them taught me the true meaning of COMMUNITY.”

“With a busy schedule and a family at home I always look for quick, simple, and affordable recipes when it comes to preparing supper. One recipe my family LOVES is turkey and bean chili. This nutritious meal can be eaten in so many fun ways! You can pour it over greens for an easy “taco” salad, have it with brown rice or even pour it over chips, add cheese and make it “Nacho Night!” What I love about this recipe the most is that you can make extra, freeze it and enjoy a Sunday supper any day of the week.”

Jackie holds a BA of science in Public Health from Temple University, and is enrolled in the Executive Masters in Public Health program at Drexel University.


Beverley DeCaires, Health & Wellness Facilitator

Everyone who knows Beverley can tell you that she is passionate about healthy eating. She is constantly giving her friends advice on what to eat in order to remain healthy and how to cook delicious meals. Beverley considers herself an excellent cook and likes to try out a variety of foods from different cultures. She enjoys sitting down with her family at meal times especially during the holidays.

Beverley is very excited to join the Sunday Suppers team and is committed to the mission of the organization. She is looking forward to meeting and working with families in the Sunday Suppers program. As a graduate student in nutrition education at the American University, she is very aware of the relationship between what you eat and how you feel physically, emotionally, and psycho-socially.

Beverley is a mother of two grown daughters and a new granddaughter; family time is even more precious to her as she is completely in love with her seven month granddaughter who grows ever so quickly.


Katie Briggs, Community Cook & Educator

Katie is a chef and activist, 2016 James Beard Women in Culinary Leadership recipient, and Sunday Suppers’ Community Cook & Educator.  Her resume boasts whole-animal butchering, hosting culinary events and pop-ups from California to Maine, (as well as abroad in France and Germany) and several years touring with the acclaimed culinary circus, Outstanding in the Field to nearly all 50 states. Katie is passionate about local and seasonal food and works extensively with the farming community. She is excited to bring her talents to Sunday Suppers.