“Why the hell not?” is the answer Global Development student Andrea Sturgis gave when talking about her Nourish to Flourish initiative that created nearly 300 food support units in Peterborough this past summer. 

Sturgis was given $4,600 in Impact Microgrant funding which she used to create the project that delivers meals to the YES Shelter For Youth and Families in collaboration with Trent’s The Seasoned Spoon.

“I would say that it is rooted in dignity, nourishment, and community care,” said Sturgis. “The project aims to assist youth in the community facing food insecurity in the downtown Peterborough with nourishing and delicious home-cooked meals.”

All it took was getting the community involved.

Sturgis had developed a strong connection to The Seasoned Spoon, often choosing to eat there throughout her journey at Trent and even working there in her second year. At the Spoon, she learned about cooking but also saw an establishment that cared about those they served.

“The Seasoned Spoon fed me all of first year of university and I exclusively went there because the food tasted like home,” said Sturgis. “When I was looking into what project I wanted to do and what I was passionate about, immediately I thought ‘I wanna bring this piece of my heart to people in the downtown area that are being affected by food insecurity.’” 

Which is exactly what she did. The project not only fed many in need downtown, but it brought together the community of Peterborough and Trent.

“The Seasoned Spoon has really been trying to extend itself beyond Trent campus and invite community members to come and enjoy as well,” she told Arthur. “So I think that it got the word out to the community about The Seasoned Spoon and what they do.”

Located in Champlain College, The Seasoned Spoon benefits other aspects of campus and community as well, such as using produce from the Trent Vegetable Gardens and the campus root cellar.

“Last year I literally went to the cellar and dug through dirt to get carrots to feed people at the Spoon,” Sturgis remarked. 

Sturgis also noticed how the project made the city more aware of the issue of food insecurity, adding that Peterborough doesn’t have an official food bank.

“The impacts of food insecurity [are] so astounding in our community and it opened a lot of people’s eyes,” said Sturgis. 

Sturgis held a symposium about the project last month and was attended by over 50 community members. She felt that her speech at the event had  made an impact on those in attendance. 

“Not to downplay myself and this project, but if a 20 year-old university student can do this, then anyone can do it,” said Sturgis. “There [are] so many small actions that we can take to help our community in ways like this.”

Sturgis credits the YES Shelter for their help in not only this project, but overall in the community.

Sturgis has worked on the project since August,  communicating delivery dates from The Seasoned Spoon to YES Shelter.

In collaboration with The Seasoned Spoon, Sturgis curated a selection that varied from lunches, dinners, and snacks, sometimes delivering as many as two trays full of food.

“The meals included lasagna, chana masala, and mac and cheese, usually. Then the snacks would be like a soft healthy wrap, usually with chickpeas or a Philly cheese wrap,” she explained.

The bakers at The Seasoned Spoon would also spend nights prepping baked goods such as cookies, muffins, and cinnamon buns.

On Wednesdays at 1:00PM, Sturgis would arrive at the Champlain loading dock, where employees and herself would load her car up with the delivery to be taken to the Shelter.

“I would personally drive my Camry over to the shelter, put my hazards on, and I would call or text [YES Shelter] every single week like clockwork,” said Sturgis. “I remember the first time I pulled up, I was a little bit nervous because I [didn’t] know what to expect.”

After several more visits, she not only helped the community but learned many lessons and stories from them at the shelter.

“I fostered a lot of relationships with the people at the shelter, and the smiles on their faces when I came every week made my heart and made my day,” said Sturgis.

The reaction from those at the shelter were reward enough for the entirely volunteer-based project.

“It was a moment in my week where I would pause and I would take a moment,” she said. “I had some really great relationships with people at the shelter and I got to know who they are and the workers there, the volunteers there, their faces lit up when [I’m] pulling up with crates and trays full of food.” One person even allowed Sturgis to hold their baby.

She values the relationships she made and has noticed that the consistent food provided a relief for The YES Shelter.

“I wanted to show that I cared and that I was consistent and that they knew that they could count on me,” she said.

Sturgis had planned out the event to take place in the time before the holidays when more people donate to charities and foundations.

“It was very intentional, I know that during the end of the season the YES Shelter is using their budget and making it stretch,” she said.

Though Sturgis has closed the chapter on Nourish to Flourish, she hopes that initiative can open the hearts of fellow community members to do similar projects and she herself hopes to do another one in the near future.

“This project showed me what is possible when a community shows up with intention,” Sturgis said. “Nourishment should be shared, not scarce – something you can feel, not just something we speak about.”