In memory and honor of MLK: Work, conversation, service helps barriers come down
Jan. 18—Indiana State University expanded Martin Luther King, Jr. Day to an entire week of service, contributing to the Million Meal Movement on Thursday.
On Monday, students ventured out into the community, helping out at Goodwill, the Boys & Girls Club, St. Mary-of-the-Woods and elsewhere, said Alex Whitmore, assistant director in the Community of Engagement office.
They added campus contributions on Thursday, visiting the Student Union to fill 14,000 bags with a much healthier macaroni and cheese than the boxes one would get in a grocery store. Each bag offers four servings, as opposed to the three in store-bought packages.
Whitmore said that a record number of students — 125 — signed up for the dual Days of Service.
Shane Scarlett, a 2000 ISU alum, is general manager of Million Meal Movement, a statewide program based in Indianapolis which has existed for 13 years. It was the fifth or sixth year ISU contributed to the cause, he said.
"Indiana State is the top contributing school that we engage with," said Scarlett, adding "I love giving back to the community and I just love that partnership with the nonprofit I run and the school I went to."
Whitmore said the MLK Day of Service is most attended day of volunteerism at ISU, just after Donoghy Day, a day of service for freshmen.
"This is my favorite thing about the job, that we get to do community service and give back," he said.
"All the food packed by Hoosiers stays here in Indiana," said Scarlett, who later in the afternoon would transport the mac and cheese to Manna from Seven on the ISU campus via truck. A couple of pantries off campus would receive some meals, as well.
Upon arrival to the event, each student was given a quote from MLK.
"I'm really happy that people are here, honoring his memory and doing service for him," Whitmore said.
Scarlett agreed: "He's historically known for service, and Indiana State has embraced this. They love this, and these are students from all different walks of life. They're having a conversation, and the barriers are coming down. And they're giving back to the community."
A mixture of elbow macaroni and cheese powder fortified with Vitamin D and calcium were scooped into bags, assembly-line fashion. The college was covering the cost of the project.
"It's a just-add-water product, so when milk and cheese is not readily available or inflation increases, with this, you just add water to it and there you are," Scarlett said.
Michael Figueroa, a sophomore financial insurance major, was participating in the project for the first time.
"Honestly, it's not that much time out of your day and it's so easy," he said. "It's actually kind of fun."
Payton Ferency, junior studying intelligence analysis, is in a sorority that does a lot of volunteering around campus.
"I've always been involved with volunteering," she said while sealing bags to be transported. "It's really important to me just because throughout my entire life, a lot of people have taken the time and the effort to help me when I've needed it, so I think it's really important to give back too, and I really enjoy doing it."
Ferency added, "I wish we could see the families that we give this to, because I really enjoy seeing their reactions and talking to them and hearing their personal experiences. But I know that these bags are going to go to people who need them, so that's always great, too."
David Kronke can be reached at 812-231-4232 or at david.kronke@tribstar.com.
