Fall Hors d’oeuvres and Her Story with Colleen Pasnik

Monday, October 13, 5:00 - 6:30 pm CT
Shalom Spirituality Center

After decades of hosting Seasonal Breakfasts at Shalom, marking the Solstice and Equinox dates with a shared morning meal and an engaging speaker, we have now transitioned into greeting each season with hors’ d’oeuvres in the afternoon! Instead of squeezing in the time before work or other morning obligations, join us later in the day for heavy hors’ d’oeuvres, drinks, and a featured speaker.

“Her Story” for the Fall will feature Colleen Pasnik, Co-Founder and Director of Mary’s Inn Maternity Home. Colleen will be sharing about what inspired her and two friends to open a maternity home. Mary’s Inn is dedicated to the physical, emotional, and spiritual well-being of pregnant mothers and their developing babies. It is a safe haven where they can stay while learning the skills they need to make a better life for themselves and their babies. Mary’s Inn is celebrating their 10th anniversary this year! Learn more at www.marysinnmaternityhome.org.

Colleen McDonough Pasnik has a Master’s Degree in Counseling Education from North Carolina State University, and has worked for the Family Life Office for the Archdiocese of Dubuque, Dubuque County Right to Life, and The Power of Prayer Perpetual Adoration Chapel. She enjoys knitting and taking their miniature poodle, Gigi, for walks. She has been married to Bill since 1991, and they are members of St. Columbkille Parish in Dubuque.

$15 per person; please register online at shalomretreats.org or by calling 563.582.3592 by Monday, October 6.

Since Shalom does not employ a dietician, and to best serve your dietary needs, please inform us of any diagnosed food allergies, including wheat and dairy (NOT food preferences), seven days in advance. If you have specific dietary needs, please contact Margie Gassman at 563-582-3592.

To accommodate vegetarian diets, fruits and vegetables are served with every meal. Food desired beyond a typical omnivore diet is the guest’s responsibility (including but not limited to gluten-free, pescatarian, vegan, or low-glycemic). Requests for diet preferences or changes made to the kitchen staff at the time of serving will not be honored unless arrangements have been made ahead of time.