Welcome, Tyler!
Tell us about your background! How did you arrive at Lovin’ Spoonfuls?
Springfield has always been my home and I’m grateful for the people I’ve met here. A lot of those friendships came from soccer, which my life revolved around for many years. After graduating from Springfield Central High School I studied accounting and finance at STCC until I realized it wouldn’t be a fulfilling path for me.
I joined the team mostly by luck. Lovin’ Spoonfuls happened to be expanding into Western Massachusetts when I was in search of something new. I saw the job posting online and knew it was a perfect fit. I didn’t send out a single application afterwards.
What passions do you bring to the job?
I am very green to food rescue but I have a need to contribute in a positive and meaningful way. This is the purest form of that I have experienced. The impact of providing sustenance to so many hasn’t really sunk in yet, especially to food insecure children.
Have there been any surprises for you in the food you rescue?
The amount of food we are able to rescue and distribute is shocking.
Do your friends and family consider you a good cook? Any signature recipes?
No. I suppose I could be with more practice. My chicken parmesan is serviceable.
What would we find in your refrigerator right now?
Salsa, milk and salad. I share a refrigerator so I try to use as little space as possible. Outside the fridge I have several soups and cans of tuna. Also mixed nuts, edamame, Cheerios, a lot of coffee and tortilla chips for the salsa of course.
Who are your heroes? What’s your favorite childhood food memory?
My grandmother. She taught me the values of honesty, compassion and respect. And I further conditioned her indefatigable patience. My first exposure to a non-profit came from volunteering with her for many years in creating raffle gift baskets for Jimmy Fund golf tournaments. She gave me an opportunity to get creative for a good cause and be introduced to great people.
And maybe The Rock.
My favorite food memories are also with my grandmother. I fondly remember her allowing me to be the broth judge for her chicken francaise, my favorite dish, which rarely needed adjustment. There were also times she’d make delicious stuffed peppers that I simply couldn’t stand the smell of during the cooking process so I would hide out until an open window could clear out her small apartment. Now I enjoy that smell.
And when the Rock has a cheat meal he does it right.