Fifteen years ago, retired elementary school teacher Luann Martin began volunteering a few times a year with a soup kitchen after learning about it from her church.

At the time, Martin was a full-time caregiver for her husband, who had dementia. After he died in 2017, she was left with time on her hands and a desire to give back more to the community.

“I couldn’t stand not having someone to take care of,” said Martin, who retired in 2002 after 32 years of service on Staten Island. “I went to the soup kitchen, and they put me to work. It’s a wonderful mission.”

Trinity Lutheran Church on Staten Island established its soup kitchen, called Feeding with TLC, in 1987. The soup kitchen serves a sit-down meal, complete with tablecloths and centerpieces, for nearly 150 people every Saturday, and the accompanying food pantry helps about 100 families each week. Martin, who joined Trinity Lutheran when her previous church closed, took charge of the soup kitchen around 2018 after the person who ran the program died suddenly.

The Rev. Stephanie Jaeger of Trinity Lutheran Church said Martin “stepped into the breach” and does a great job of organizing and managing the volunteers who run the program. Martin is dedicated to serving the community’s hungry, the pastor said.

“She comes with this incredible heart and gift for seeing the dignity and value of every person who walks in the door, whether it’s a volunteer or a guest” being served at the soup kitchen, Jaeger said. “It’s really inspiring.”

The church receives food deliveries from the Food Bank for New York City and City Harvest on Thursdays, after which Martin can plan the Saturday meal. She supplements that food with purchases made at food wholesalers.

“It’s very rewarding and exhausting work, but I’m grateful that at age 81, I can still do it,” she said.

Shepherd’s pie is one of the hearty meals that Martin likes to make for lunch, and volunteers serve it with a side salad and dessert. In the summer, they prepare cold meals like chicken salad and chef’s salad because the kitchen isn’t air-conditioned, Martin said.

“The guests are so appreciative. They’re wonderful,” she said.

Some of the guests, such as a gentleman whose backpack was falling apart, need extra help at times, she said. Through her connections, she got some backpacks donated and gave one to the man.

The church writes grants, receives donations and is careful about how it spends money, Martin said. Meals have become much more expensive in recent years, she said. She used to be able to prepare a meal for 100 people for about $150, but the same meal now costs about $350.

Her teaching experience comes in handy and helps her quietly keep people in line and happy, Martin said.

“Those classroom skills,” she said, “they still work.”