Executive Director, Sue Pherson, joined the RIR team in 1998. Her passion for helping others has grown RIR’s programs from a bag of dry groceries to a full service Client Choice Emergency Food Pantry with fresh produce and garden vegetables, and cooking classes linking food choices to health outcomes, as noted on the cover of the Gleaners Harvest magazine, Winter/Spring 2016.
Her dedication to the community, working together building coalitions with community organizations and partner agencies like Gleaners and Forgotten Harvest is vital to RIR and all the people that we serve. She also serves on the Emergency Food and Shelter Program Local Board of Directors SEM, Wayne Metro Regional Advisory Council, RACVI and the St. Mary Mercy Hospital Community Health Needs Assessment Steering Committee.
Sue and her husband Bruce have been very active in the Redford community raising 3 adult sons. Now her greatest blessing is spending time with her extended family and grandchildren.
Client Specialist, Mary Morrison, is a retired Air Force Nurse with a Bachelor of Science degree in Nursing, from the University of Texas, San Antonio. Her passion is serving others which brought her to RIR in 2018 as a volunteer and she was hired in 2019. Working part time, she interviews and schedules clients for emergency food assistance. Mary directs clients to other resources as needed through Wayne Metropolitan Community Action Agency. Mary is an all hands-on-deck person and willingly helps in the pantry or wherever needed.
Program Coordinator, Natalie Emerick, is a Registered Dietitian Nutritionist with a master’s degree in public health from the University of Michigan. Her passion for community nutrition and food security first brought her to RIR in June of 2020. She is working to help combat and prevent chronic diseases in our clients. Additionally, her work at RIR will be to develop new programs that will help benefit the Redford community and their health. She hopes to engage more with the youth of the community through new programming such as a summer youth garden and cooking classes. She will be working part time and primarily behind the scenes until we can get the programming up and running.