SLU PIC Summer Intern

This summer, I had the opportunity to serve as the Campus Kitchens Project (CKP) intern. The transition into the internship was both exciting and challenging. During the academic year, CKP thrives because of the dedication of 15 to 20 student members who share responsibilities, ideas, and accountability. Over the summer, much of that responsibility shifted to me. Having the advantage of being a member of CKP's club and theme house, I shadowed my housemates on their shifts to learn every aspect of the operation during the last few weeks of the semester, but I quickly discovered that leading independently required me to grow in confidence, organization, and adaptability.

Each week, I planned and prepared approximately 80 meals for community members. Mondays were especially busy: I completed grocery shopping, led volunteers through meal preparation and cooking, then we packaged meals and delivered them to apartment buildings and homes throughout Canton. Throughout the rest of the week, I delivered leftover meals to the Freedom House, collected surplus food donations from local grocery stores, planned weekly menus and recipes, and worked alongside the Living Lab and Permaculture Garden interns. During the first part of the summer, I also assembled and delivered Bear Packs to local schools, providing children with supplemental food to take home on weekends until the school year concluded. As the summer progressed, I became more confident leading in the kitchen, communicating with volunteers about how they could contribute effectively, estimating meal quantities, planning grocery purchases, and adapting recipes based on the ingredients available.

A priority of mine was reconnecting CKP with local growers. When I first joined the organization in my first semester at SLU, one of the experiences that inspired me most was picking up fresh vegetables from a nearby farm. I worked to rebuild more consistent relationships with Birdsfoot Farm and LittleGrasse Foodworks while also incorporating produce from the Environmental Studies Department's Living Lab. Through a weekly work exchange, I helped maintain these growing spaces in return for fresh vegetables that became the centerpiece of our meals. By the end of the summer, we had established a reliable source of seasonal produce- including salad greens, garlic, zucchini, squash, pumpkins, beans, and tomatoes- that will continue benefiting CKP well beyond my internship. I also helped establish a dedicated CKP email account, making it easier for local farmers and community members to contact us about surplus food donations. Together, these efforts strengthened communication with our partners and helped support future food recovery initiatives.

I truly believe that a meal tastes different when it is prepared with care, intention, and wholesome ingredients. Every Monday, seeing the smiles on our community members' faces reminded me why this work matters. More than simply cooking meals, CKP is about building relationships, reducing food waste, and ensuring people feel valued. As I move into the fall, I hope to build on everything we accomplished this summer. I want to continue strengthening community connections, serving with humility, and creating a welcoming space for everyone involved. My heart has always been with CKP, and after this summer, I am even more excited about its future and the impact we can continue to make together.