Keiser University’s Tallahassee Campus has partnered with Second Harvest and 211 Big Bend to provide families with warm and flavorful Thanksgiving meals.

Inspired by Second Harvest’s partnership with 211 Big Bend to provide home deliveries to those facing natural disasters, the collaboration is known as the Thankful Deliveries Project.

Keiser University’s participation will provide additional manpower and resources to expand outreach.

“This partnership was born from a shared call to action to support families across our region during the holiday season. It represents the very heart of our commitment to service, community, and student-centered learning,” said Dr. Shyam Mistry, Keiser University’s Tallahassee Campus Dean of Academic Affairs.

As part of the alliance, Second Harvest will provide Keiser University’s Center for Culinary Arts with the ingredients needed to prepare Thanksgiving meals for 1,000 tri-county area families. The tasty dishes, created by Keiser University Culinary Arts program students and instructors, will include signature smoked turkey, classic herb stuffing, green bean casserole with crispy onions, and creamy mashed potatoes. With volunteer assembling and bagging assistance from Second Harvest and Independence Living residents, the meals are scheduled to be delivered by Big Bend 211 and Grub Hub on Wednesday, November 26^th.

“This initiative is not only great for the community, but also an experiential learning opportunity for our students. It allows them to apply their skills in a real-world, high-impact project that embodies Keiser University’s mission of service and career-focused education. The collaboration is the first of its kind in our region, and we fully expect it to become a model for future community-driven outreach programs,” said Mistry.

How to Support

To learn more and to volunteer, please visit Second Harvest of the Big Bend’s website at fightinghunger.org. Financial donations can also be made through the food bank’s website. To view the WCTV segment highlighting the effort, please visit here.

About Keiser University

Keiser University’s Associate of Science degree in Culinary Arts presents a comprehensive curriculum that includes laboratory sessions, academic preparation, and hands-on experience.  Students acquire professional knowledge of food, its preparation and handling, and cooking from basic to advanced.  The curriculum includes an externship to prepare students for entry-level positions in the foodservice industry.

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Since 1977, Keiser University has been empowering students like you to achieve their career dreams. As one of Florida’s largest private, non-profit institutions, founded by Dr. Arthur Keiser and Evelyn Keiser, we’re committed to your success with:

• Over 100 degree programs from associate to doctoral level
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KU Chef Debora Miller, Second Harvest of the Big Bend CEO Monique Renee Ellsworth, WCTV Anchor and Reporter Julie Montanaro, KU Dean of Academic Affairs Shyam Mistry

KU Culinary Arts student Amya Black and WCTV Anchor and Reporter Julie Montanaro

KU Culinary Arts student Amya Black, KU Chef Debora Miller, and WCTV Anchor and Reporter Julie Montanaro

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