

When a group of second and third graders at Woodward Elementary slices fresh tomatoes or pulls mint from the school garden, Kalamazoo College student Hannah Parsons ’26 sees more than an after-school activity. She sees the roots of community.
“They are certain it’s magic,” Parsons said. “We start Club Grub with piles of tomatillo vines, and two hours later, they’ve cooked a full meal for 20 people. They’re so proud of what they’ve made.”
That magic moment when a child realizes food comes from the Earth and not just a store shelf has shaped Parsons’ time at K. What began as volunteer work through the Center for Civic Engagement’s (CCE) Club Grub program has blossomed into a deep passion for food education, community partnership and public health.
“I was able to volunteer all through sophomore year, and now I’m the program’s Civic Engagement Scholar through the CCE,” she said. “It’s special to help lead a program that means so much to me.”
That enthusiasm carried into last summer when a Community Building Internship (CBI) allowed Parsons to continue her food education work with children. With her community partners at the Kalamazoo Nature Center—including Laurel Wong and the Fair Food Matters Program—she helped design and run Dig it at DeLano, a four-week experience about food, sustainable agriculture and the environment. At DeLano Farms, Parsons helped children grow vegetables, learn about local agriculture, and explore how food connects to the world around them.
“We spent long, sunny days out on the farm, which does a lot of community-supported agriculture work,” she said. “It brought together everything I loved about Club Grub, just on a much bigger scale.”
Club Grub describes itself as a cooking and gardening after-school program, but to Parsons, it’s much more.
“It’s about food, but it’s also about access, education and curiosity,” she said. “In my role as a Civic Engagement Scholar, I have led multiple workshops with my Club Grub volunteer team, and through these structured reflections, we talk a lot about food sovereignty and food apartheid— when communities are denied equal access to nutritious foods through oppressive historical practices. That’s very real here in Kalamazoo.”
She sees Club Grub as a way to uproot those inequities.
“I love seeing the kids get to experience so many types of food at such a young age,” she said. “The kids we work with are in second and third grade—peak Oreo and Cheeto time. But that’s also when you start forming habits that you’ll carry into adulthood. Showing them where food comes from, how it grows and what’s in season, that’s powerful.”
The Club Grub curriculum centers on seasonal produce, international cuisines and hands-on experiences. When guest chefs visit, the lessons become even more personal, and the children’s reactions keep Parsons motivated.


“Every time I walk into Woodward, they run up gushing about the dishes we’ve made or the field trips we’ve taken,” Parsons said.
Parents are often just as amazed.
“They’ll joke, ‘You cooked all that in two hours? Why don’t you do that at home?’” Parsons said.
For many children, Club Grub’s field trips are a unique chance to explore the wider community while connecting places with their food.
“They love piling into the van and discovering a new place just 15 minutes away,” she said. “A lot of them had never been to places like Woods Lake or the AACORN community farm. It’s such a joy to see them and the Kalamazoo College student participants experience that.”
Parsons also treasures how the program gives children ownership of their space.
“When we’re in the Woodward Garden, they get to plant, water and care for the beds,” she said. “The returning third graders love showing the second graders around. It’s this little moment of leadership that happens naturally and it’s something they can carry with them through school.”
Through her summer CBI, Parsons saw how her work fit into the broader network of Kalamazoo’s food systems.
“I learned how much community involvement goes into things we take for granted like where our cafeteria food comes from,” she said. “Seeing DeLano Farms producing so much food without heavy machinery or chemicals and then realizing that produce might end up at K or at the Valley Hub at Kalamazoo Valley Community College was eye-opening. Everything is connected.”
The CBI experience also deepened her understanding of reciprocity and humility in community engagement.
“It’s easy as a college student to slip into the mindset of thinking you know more than others because you are taking higher education classes,” Parsons said. “But the community is the expert of its own needs and desires. You have to show up, be curious, listen and build trust. My internship locked that in for me.”
She described her approach as meeting people where they are.
“I think it’s about asking, ‘How can we work together toward shared goals?’” she said. “I’m a temporary resident here, but the people I work with are permanent ones. I’ve learned that anywhere you go, you shouldn’t assume you’re the most important person in the room. Everyone’s knowledge matters and it’s important to look out for who doesn’t have a seat at the table.”
Those lessons are shaping Parsons’ path. She recently applied to the Master of Public Health program at Grand Valley State University, where she hopes to focus on community health education.
“My K-Plan has led me down a path of food and education,” she said. “I want to be a health educator and program developer, someone who helps people build healthier relationships with their bodies, their communities and their environment. I don’t know yet if that will be through a nonprofit, a hospital or a local government, but my experience with the CCE has shown me how all of those worlds connect.”
Parsons encourages other students to get involved with the CCE in whatever way fits their schedule.
“When I was a first-year student, I knew everyone in the CCE was super involved and I was afraid I couldn’t commit to that level,” she said. “But once I dipped my toe in, I realized there are so many ways to engage through classes, internships or programs like Club Grub.”
Her advice to fellow students is simple and heartfelt.
“If you care about food, which we all should because we eat every day, get involved. Club Grub is such a literal, ground-up way to connect with Kalamazoo. And if you love kids, this is the place for you. They’re hilarious and they remind me every day to stay curious.”
As for the Dig it at DeLano experience, she calls it one of the best opportunities she’s had at K. She also encourages other students to pursue a CBI.
“It’s flexible, it’s paid and it’s the best networking experience I’ve had,” Parsons said. “You get to meet community partners who really care about working with students, and you see how your ideas can make an impact. It’s a great way to embed yourself in the city, and I feel like I learned so much about what types of jobs exist in the world, especially those little niche ones. I could go and be one of 100 interns at Google, and that would be cool, but 99 other people would have that experience. These internships are one of a kind. They put a unique spin on working.”
Reflecting on it all, Parsons summed up what she’s learned from three years of digging, cooking and growing alongside Kalamazoo kids.
“Food brings people together,” she said. “When we share food and stories, we’re not just feeding ourselves, we’re building community.”












