Indigenous 
Submitted by Leslie Lacy and Richard Hendy, Professors and Co-Coordinators of Culinary Programs
For the fifth consecutive year, our Culinary students have continued a tradition that began during the COVID-19 pandemic—supporting Martha’s Table in its mission to provide meals to those in need. This year, the impact was as meaningful as ever.
On September 25, second-year Culinary Management students and Level 2 Cook Apprentices prepared over 80 complete, individually frozen meals. Featuring four diverse menu options—including vegetarian and vegan choices—the meals were designed with inclusivity and nutrition in mind:
• Beef Stroganoff with Egg Noodles
• Channa Masala with Basmati Rice
• Vegetarian Cutlet with Colcannon (Potato and Cabbage)
• Beef Curry with Mango, Cashews, and Basmati Rice
These meals were donated to Martha’s Table and will be delivered to individuals and families across Kingston and surrounding areas, especially those unable to travel to their downtown location. This outreach ensures that nutritious food and community support remain accessible to all.
The students approached this project with enthusiasm and pride, knowing their efforts would put smiles on faces and strengthen food security for some of our community’s most vulnerable members. Their dedication and skill were evident in every dish prepared.
Dean Daniel Liao expressed heartfelt appreciation:
“I look forward to this moment every year when we make this impact in the community. The inclusivity of the menu, especially the vegetarian and vegan options, demonstrates compassion alongside skill. Please pass along my congratulations to the students involved. I hope they recognize how valuable their efforts are!”
For over 20 years, SLC's Culinary programs have shown how expertise in the kitchen can change lives. This year’s team carried that legacy forward with care and creativity.