Hi, my name is Carrie Scoville!
From Halifax, Nova Scotia
My position is:
I work at the:
Where were you born?
What is your alarm clock usually set to from Monday to Friday? What about Saturday & Sunday?
Monday-Friday it is at 5:30am, no alarm on the weekends
What is your favourite dish to eat or cook?
I love so many foods and I am constantly trying new recipes. My all time comfort food is pancakes.
What/who inspired your love of food and why?
My mother and maternal grandmother were always cooking recipes from scratch and always involved me in the preparation of food. When I took home economics as a junior high student, it solidified my love for preparing food and especially preparing it for others. I would go home and practice the recipes for pastry and yeast raised breads that we had done in school and share them with friends and family.
What are your interests outside of work?
When the weather is warm I love being outside, walking, gardening, cycling and having bonfires. When inclement weather is around I am inside sewing, cooking, or watching one of my hundreds of movies in my VHS collection.
Tell us about one of your favourite experiences working at Kids & Company.
I go home almost daily with fun and uplifting stories to relay to my husband about my work day. I don't think I can pinpoint one favourite moment, there are many. Today for instance one of the toddlers saw my bicycle helmet when I came in to work and asked if that was for my motorcycle.
What is something that a Kidco child has taught you?
All the Kidco children have taught me the value of belonging. I can remember the first time a child remembered my name and called out to me in the hallway and the warmth that filled my heart and soul. That feeling hasn't dulled with time and still brings joy to my work day when children call out to me by name in the hallway. I hope that I can contribute the same warmth and belonging to them as I remember their names and engage with them.
What’s for dinner tonight?
Tonight is pita chip salad, first published in bon appetit magazine. Roasted cabbage, butternut squash, and red onion with halloumi, pita chips, and sumac.