About a decade ago, Scott Larson hosted a meeting of church and community leaders who recognized that the school lunch program didn't make healthy meals available to children facing food insecurity after school and on weekends. That meeting at True North Events became the springboard for what is now CRC's Food For Thought program.  

"It started with 2 to 4 people sitting around the conference table at the Russell House," Larson explained in a phone interview with The Register. "It was hard to hear that young kids in the Boothbay community were nervous about going hungry on the weekends."

At the time Jan Kelly worked for Larson and the conversation quickly became one of getting the program going. "We asked 'What do they need?'" Larson said. "Jan and I got in the car and went to Hannaford and had a shopping spree and literally Food for Thought was born."

Using the kitchen in the Russell House, volunteers put together meals, bagged them and delivered them to children's homes on Friday afternoons. At the time, according to Nancy Van Dyke who was the program's team leader for five years, the program provided a complete meal and on Christmas and Thanksgiving Food for Thought provided the whole dinner. During Van Dyke's leadership, the program moved to St. Andrews Hospital's kitchen. 

She has high praise for fellow team members Mary Patch, Jan Kelly, Pauline Dion and Gail Dudley who prepared most of the meals. Dudley explained that she provided soups, lasagna and other home-cooked items. "I loved it with all my heart," she said remembering her time as a volunteer. 

Van Dyke also remembers Food for Thought fondly. "It was one of the best team efforts I've ever work with," she said. "I really loved it."

Jan Kelly, who is now with J. Edward Knight Insurance, remembers soliciting businesses for donations. Knight's owner Rob Wheeler was "very generous" she said and provided refrigeration units using private funds.

Food for Thought is now in the very competent hands of its team leader Michael Maxim who took on the responsibility from Gail Dudley about five years ago. Usually the deliveries to childrens' homes include small proteins, peanut butter, cheese, yoghurt, fruit, bananas, oranges and applesauce. They may at times include cans of soup or macaroni and cheese packages.

Overall, Maxim said estimated weekly cost is approximately $10 per child. Five years ago, the program had 36 families with 80 children. Now it is helping 24 families with 53 children. "Over the years, the program was taken on by the CRC which provided a structure," Maxim explained. "LincolnHealth partners with CRC by donating the St. Andrews kitchen space to the program."

Maxim shops on Thursdays and Fridays and volunteers help with bagging and delivering food. The Food Pantry helps by donating items and during COVID Rotary Club made and donated soups. Hannaford and other local businesses contribute as well.

Families who are interested in participating in Food for Thought should contact CRC's Community Navigator Hannah Corkum at 350-1743 to apply. According to Maxim, delivering the bags only takes about an hour and the program is always looking for volunteer drivers. Those interested in volunteering can call CRC at 633-6272.

As Larson, who called the first Food for Thought meeting to order a decade ago said, "I'm thrilled it's still being implemented. It made sense to just get up and do it."