We presently have 1,198 youth members and serve an additional 1,987 youth annually. Club programs serve 150 youth daily. Membership is $15.00 per year. No child is ever denied services.

Our Club facility is housed in a 40,000 square foot building located at 20 Exchange Street. It features a wide variety of programs in a gymnasium, swimming pool, theatre programs, computer lab, child care room, art & crafts room, and a games room and meeting room areas. The Club is open Mondays 2:30-6:00, Tuesday-Friday 2:30 p.m. to 9:00 p.m. and Saturdays 9:00 a.m. to 4:00 p.m. Our Club facility is handicapped accessible and offers inclusive programs for youths of all abilities. 

 What a great summer we had!  
 ▪ Dozens of kids participated in our Camp Hale and Summer Drop-in programs.  A few special visitors heard about all the fun we were having and came by to check it out for themselves: Eddie House and Cedric Maxwell of the Boston Celtics, Paralympic Gold Medalist April Holmes, and Devil Dog - the official mascot of the Lowell Devils professional hockey team!
▪ The Club conducted the popular Summer Food program at six locations throughout Waltham, serving hundreds of free nutritious meals over a nine week period.  This program is a partnership among the Club, USDA, Project Bread, and Waltham Public Schools.
▪ The WBGC was pleased to serve again as a work site for teens enrolled in the City of Waltham's SummerWorks program.  These young adults learned valuable job skills while helping younger Club members to have a fun and safe summer.
▪ Our swimming pool was the coolest place in town this summer (literally and figuratively!) as more than 200 kids took advantage of recreational swimming sessions.  Our Tiger Sharks swim team enjoyed a successful season, members improved their skills while competing against teams from Dorchester, Taunton, and Watertown. 
▪ Healthy Waltham, a valued partner of WBGC, sponsored weekly "smart eating" lessons this summer at the Club for children ages 6-12.  Each lesson consisted of a talk on nutritional value of certain foods followed by the preparation of a snack that the children could easily replicate in their home kitchens.  Often the recipes consisted of ingredients that the children grew in the Club's garden, such as the lesson in salsa making, utilizing three varieties of tomatoes that the children had grown from seed.
▪ Eight members of the Club recently traveled to Baltimore to participate in a baseball instructional camp at the Cal Ripken, Sr. Training Facility.  Staff members Mark Mitchell and Oscar Ochoa gave unselfishly of their time to ensure the boys would have a fun and safe trip.