After graduating from UH with a degree in Human Nutrition and Food, Starla Garcia began volunteering with Recipe For Success in June 2012 to fuel her interests in cooking, nutritious foods, and educating children. She has donated her time with us at our office, at our special events, and during our summer programs. She currently volunteers for weeknight events and weekend cooking classes at RecipeHouse. Starla says one of her fondest memories was meeting and talking to chef Hugo Ortega at the 2012 Blue Plate Special Café & Awards Luncheon. "He was selling his book, Street Food of Mexico, and I learned that he was from the same little city in Mexico as grandmother," says Starla.
What keeps you coming back week after week? What are your favorite things to do or experience when you are volunteering?
Starla Garcia: I've enjoyed watching the organization grow over the past three years and am proud of how it has stayed focused to its mission of reducing childhood obesity in the Houston area. It has been nice to be part of something like this and watch it become a very involved non-profit organization in the city.
What does volunteering bring to your life outside of your volunteer work?
SG: Volunteering brings social connection to my life and allows me to connect with others who have similar interests in nutrition, serving communities, and education.
Do you have a favorite memory or story so far?
SG: My favorite memory was meeting and talking to chef Hugo Ortega at the Blue Plate Luncheon three years ago. He was selling his book, Street Food of Mexico, and I learned that he was from the same little city in Mexico as grandmother. I ended up buying the book and he wrote a sweet message in the book to my family and me.
It's Recipe for Success Foundation's 10th Birthday: where would you like to see the organization in another 10 years?
SG: I would like to see it move into schools in other metropolitan areas and continue partnering for events with local Houston businesses. I think it's fantastic that Houston recognizes the integrity of the organization and wants to help keep it moving forward.
What are some ways that you enjoy contributing to Recipe for Success' mission to combat childhood obesity?
SG: Due to my schedule, I am unable to volunteer at the schools, but I still continue to contribute to the Recipe for Success mission through the fundraising events at SAKS, Neiman Marcus, or other events during the week after work. I have also volunteered over the weekends for the cooking classes with the Girl Scouts at RecipeHouse.
Was there a particular experience in your life that shaped your attitudes towards food and nutrition in a positive way?
SG: Growing up in the Rio Grande Valley there wasn't much information or education about healthy eating or nutritious foods. As a high school runner being recruited by college teams, I started to look for information regarding ways I could eat better, be healthier, and get faster. Instead of looking towards supplements, I saw food as a way to become not only a better athlete, but also a better person. When things started to improve in my running, I began sharing nutrition information and the ways I was eating to help my family and friends be healthier also.
Have you witnessed moments that demonstrate the effectiveness of the foundation's programs?
SG: I have seen how kids who have experienced the Seed-to-Plate Nutrition Education™ are able to distinguish between vegetables, fruits, and they are open to trying new foods. It is exciting to watch them try foods for the very first time and enjoy them. It is also great to see that the children are very familiar with foods like chickpeas, quinoa, and kale.
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