Welcome, Kati!

August 30, 2021 Updated: January 23, 2024

Team Lovin’ recently added a new Director of Development, Corporate & Foundation Relations to our team. Get to know Kati Sigel in this Q&A.

How did you arrive at Lovin’ Spoonfuls? 

I first met Lovin’ Spoonfuls when I was the Executive Director of Three Squares New England and was immediately impressed with their mission and team of motivated and bright individuals. Bringing excess food to those who need it just made so much sense. The stark discrepancy between the abundance of available food and the number of people who are hungry is remarkable yet solvable. I wanted to be part of this mission, so when the Development position opened, I jumped at the opportunity.

Tell us about your background! How did you become interested in food rescue?

I grew up with a father who never threw anything out. We ate our apples to the core until only a skinny resemblance of the fruit remained, put bell pepper tops into our salami sandwiches, and never ever left any food on our plate. My Jewish father grew up in Budapest, Hungary during World War II: throwing out ‘good’ food was unacceptable.

What passions do you bring to the job? 

Finding homes for good food brings me joy. The fact that Lovin’ Spoonfuls has developed an extensive and efficient delivery system that runs Monday through Friday will keep a smile on my face. Additionally, I am grateful for the fact that Spoonfuls keeps food out of landfills, which makes a positive impact on the environment. This earth is warming up quickly and we all have a role to play to keep unnecessary CO2 out of the atmosphere. It seems that everyone at Spoonfuls shares these passions of keeping our community healthy and our earth clean.

Do your friends/family consider you a good cook? Any signature recipes? 

I am known to whip up dinners in 10 to 15 minutes. If a recipe takes too long to cook, I won’t even attempt it. Spaghetti with homemade tomato sauce and carbonara are family favorites. On occasion, I will roll up my sleeves and make scallion pancakes for my son – his favorite. Preparing the dough, chopping the scallions, and frying the pies until a light golden color necessitates concentration and close to an hour of my time. But the thin, crispy pancakes are definitely worth the effort!

What would we find in your fridge now? 

Tabouleh, kiwi, yogurt, homemade granola, leftover coffee from the morning’s pot, and many types of cheese. 

What’s your favorite childhood food memory? 

Making pies with my brother and sister in my grandmother’s kitchen. At Christmas, we were assigned three pies: blueberry, apple, and mincemeat. (To my relief, I learned that mincemeat is a combo of fruit & spices). The crust was made from scratch with good-old Crisco.

Who are your heroes? 

First Lady Michelle Obama is one of my food heroes. Her federal “Let’s Move” campaign focused on food justice through improved nutritional school meals and increased access of healthy food to communities in need. She champions healthy eating and activity for all children and doesn’t let anything or anyone thwart her efforts. As she quoted in 2020, “Don’t ever make decisions based on fear. Make decisions based on hope and possibility.”

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