We calculate the value of a volunteer as priceless.

The Heart of Our Extended Family Is Our Volunteers

A very important connection to St. Paul's Monastery is our Volunteer Program. Volunteers are at the heart of our extended family. We currently have more than 100 volunteers sharing in the ministries of and for our community, contributing in excess of 2500 hours of service each year.

Areas in which our volunteers have in the past and continue to be needed are:

  • Our Health Care Center
  • Baking/ kitchen help
  • Hospitality
  • Liturgy/ Chapel
  • Maintenance
  • Development
  • Driving

For more information on volunteer opportunities click here.

Guidelines for Volunteers:

Adults are encouraged to participate in the Volunteer program at St. Paul’s Monastery. All volunteers must be at least 18 years of age.

Although volunteers need not be of the Catholic faith to serve at the Monastery, they are expected to respect and uphold the values of the Sisters as they visit and work with them. Benedictines strive to live by Gospel values.

  • A candidate for the volunteer program completes an information form and is interviewed by the Volunteer Coordinator.
  • Specific placement is decided through mutual agreement between the Volunteer Coordinator and the prospective volunteers.
  • Volunteers serve under the direction of the department supervisor.

If you are interested in becoming a volunteer at St. Paul’s Monastery, please contact:

Margaret Barrett

Volunteer Coordinator





Give to a Special Project

Emergency Kitchen Remodel
The kitchen at our Monastery provides cafeteria-style, healthy meals each day to our Sisters as well as visitors who are utilizing our space for workshops, retreats, and spiritual growth. In 2014, we hired a new Dietary Manager who made a strategic shift from a kitchen that heated pre-made, processed foods to a dietary program that makes all meals from scratch. We have also begun receiving five “shares” of food from a local farm Community Shared Agriculture (CSA) program, which supplies us with nutritious farm-fresh food weekly during the growing season. These shifts have reduced the sodium that was in the pre-made meals, and increased the quality and nutrition of the food that is served to over 50 people each day. For our Sisters, many of whom are over the age of fifty and rely upon our kitchen for most meals, this is an important shift to improve their health and support healthy aging so they can continue to support community needs.