Team Lovin’ recently added Operations Managers to our team. Get to know one of them, Mark Fuller, in this Q&A.
How did you arrive at Lovin’ Spoonfuls?
After graduating from Saint Michael’s College with a degree in psychology, I spent several years at Mass General Hospital trying to improve the reciprocal relationship between mental and physical health. Later, when the opportunity presented itself to run the warehouse at a local shellfish wholesaler, I jumped at the chance to work in a fast-paced environment moving to one of the most sustainable seafood sources in the country. While that was always interesting and challenging, I hoped for more rewarding work to give back to the community. That is why I am so thrilled to join the Lovin’ Spoonfuls team.
Tell us about your background! How did you become interested in food rescue?
At Saint Mike’s, it seemed every class and conversation around campus was centered on a love for the outdoors and the environment. With that often came concerns about its wellbeing and ideas about how to improve and protect it. It was the first time I was confronted directly with the urgent need to act and do my part to help the environment. This led to a number of changes in my life at home, like recycling more and reducing waste, and is the reason why I ultimately chose to work at Spoonfuls
What passions do you bring to the job?
I am very passionate about accomplishing common goals as a team. In work, sports, and friendships, I like the idea of collaborating to solve problems or improve systems that the whole team truly cares about and invests in. I’m also extremely passionate about food. I love talking about it, cooking it, and of course eating it. I’m excited by the opportunity I have at Spoonfuls to help bring food to others and hopefully stoke that passion in them.
Do your friends/family consider you a good cook? Any signature recipes?
I do a lot of cooking, but that answer entirely depends on the group I’m cooking for. One group of friends thinks I could compete and win on the TV show Chopped, while the other group (family included) thinks I’m more likely to dirty every pan in the Chopped kitchen and somehow set the studio on fire.
What would we find in your fridge now?
It usually depends on what is for dinner, but there are always the staples like yogurt, eggs, apples, grapes, some salad greens (with Greek salad ingredients), five different kinds of hot sauce, and a concerning amount of seltzer water.
What’s your favorite childhood food memory?
One of my favorite food memories is also probably one of my earliest food memories. Whenever my brother and I stayed at my grandmother’s house, we made chocolate chip cookies with her. The process always seemed so elaborate and gourmet as a kid, but it was recently revealed that we simply followed the Tollhouse recipe on the back of the bag. Either way, licking the batter off the spoons still made it all worth it.
Who are your heroes?
I would have to say, my parents. They did a great job of teaching me responsibility and providing me with everything I needed to be happy and successful. They wanted to make sure I didn’t take those things for granted but knew I had that support when I needed it. They also are responsible for my love of food and gathering friends around a great meal.