"Every day I do what I absolutely love."
Carey Snow ’06 and ’08 never knew how exciting avocado, tomato, and corn salad could be until she started working at the Horizon House, a day program for adults with persistent and severe mental illness.
“Members design and implement menus -- building job skills and a sense of daily routine -- with the hopes of entering the workforce one day,” Carey says. “Today the guys decided they wanted to make avocado, tomato and corn salad, and so we are making it happen. It’s really empowering!”
No newcomer to public service, Carey organized alternative service trips at SNHU and spent two years after graduation as an AmeriCorps volunteer, working on a series of intense, short-term projects, called “spikes.”
“I went to Galveston, Texas, to perform needs assessment after Hurricane Ike, to Greensboro (Ala.) to assist students getting their GED while building low-income housing. I went to Missouri to fight wildfires and then to the musician’s village in New Orleans to do Katrina relief,” she says.
But after two years of AmeriCorps adventures, Carey began to long for her roots.
“I wanted to return to the culinary arts,” Carey says, “and I wanted to stay nonprofit, to use my skills meaningfully.”
Horizon House presented the perfect balance, offering Carey the position of director of Culinary Programming.
“I can’t believe it! Every day I do what I absolutely love -- I help people through food,” Carey says. “Working side by side with members to lift them out of the isolation that often comes with mental illness, it’s amazing how such a simple formula can have such great results.”