ONEIDA NATION OF THE THAMES — Anthony Ireland remembers having only one concern before heading into surgery earlier this summer.
“What about the soup kitchen?” he recalls thinking while in hospital.
The cook from Oneida Nation of the Thames and his wife Julia North had recently expanded the soup kitchen in their garage — formerly Ireland’s family restaurant — into a drop-in center for meals, food and supplies for those in need.
But in late June, the pair was forced to close after Ireland’s appendix ruptured and his surgeon found a large mass on his intestine.
Thankfully, he said, the mass turned out to be non-cancerous, and they had missed only one week of distributing food and supplies.
Since the discovery, Ireland’s life has changed drastically — and for the better, he said. A Type 2 diabetic, he moved to an entirely plant-based diet and took up cycling.
“I went to a whole food plant-based diet,” he said. “I lost over 25 pounds in seven weeks. My blood pressures are normal. My sugars are normal.”
What started as a lifestyle change then became part of a solution to food insecurity on the reserve.
With help from volunteers and an army of donors — Urban Roots London, Harvest Hands in St. Thomas and the Lambeth Lions Club, to name a few — Ireland and his wife started a community garden and began offering healthier meals every Monday.
Recently, for example, his team served a bean and rice wrap with salsa and hummus on the side. The week before that? Vegetable stir fry, Ireland said enthusiastically.
Oneida has limited options for those looking to buy fresh produce, with many relying on what is available in nearby variety stores, he said, adding residents typically have to go to London, St. Thomas or Strathroy for healthier options.
And while he won’t impose his new diet on anyone, Ireland said, “at least I can make these meals and let people know it’s very tasty.”
In addition to serving weekly meals, he and his family have organized a room to distribute free food and supplies, including canned food, toys, clothing and hygiene products.
The numbers suggest the need is there.
The drop-in center serves an average of 300 people each week, up from the 100 who would come through its doors when it opened in February. Nearly 10,000 soup bowls — 675 on its busiest day — have been distributed in total.
Ireland’s biggest concern is having to turn away someone in need, adding he’d rather throw away excess food than turn anyone away.
“I don’t care who you are, where you’re from, what color you are, if you come through this door with a hungry belly, you’re going to get some food.”
When they’re not busy cooking or serving at the garage, Ireland and his family deliver to a local seniors group and send pots of soup to My Sisters’ Place in London each week.
As an organization that relies heavily on donations to run, “every little bit helps,” said Laura King, who oversees the food at My Sisters’ Place.
“So, to have somebody like Anthony, who has taken it upon themselves not only to help this community in Oneida but also our community in downtown London, is just awesome.”
Long-term, Ireland and North hope to expand the food bank and drop-in center and introduce weekly cooking classes.
“I would eventually like to run classes so (people) can learn how to cook a healthier meal that lasts throughout the week,” North said.
She said she has no trouble coming up with recipes. When it comes down to the cooking, “my kids are my critics,” she said of her and Ireland’s three young daughters.
“Whatever they like — they love my vegan lasagna — I’d love to make here.”
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