TCDC PLANT-BASED NUTRITION PROGRAM
- Earl Williams
- 7 days ago
- 4 min read
Thomasville Community Development Corporation (TCDC) expands plant-based nutrition program
FROM STAFF REPORTS
The Thomasville Times-Enterprise
Thomasville Community Development Corporation is now offering health assessments for senior citizens interested in participating in their plant-based diet initiative at the Thomasville Motor Court.
Since the launch of the initiative in April, over 2,000 meals have been distributed to participating seniors Tuesday through Friday at the Scott Senior Center. The program, made possible through a generous $100,000 grant from Drawdown Georgia, is designed to promote neighborhood based businesses while using diet-based approaches to combat common health issues, such as high blood pressure and diabetes. This program is a powerful collaboration with four neighborhood based businesses, creating both economic and social sustainability within the community. One common thread that they all share is that they all participated in Spark Thomasville, a local, entrepreneurial training nonprofit.
Culinary artist and wellness chef Alvin Davis is leading the meal development, crafting culturally relevant, plant-based menus using fresh produce sourced from Marathon Marketplace, a recently opened neighborhood market. “As the head chef, this program has forced me to learn and explore more into plant-based dieting. I've been able to be creative in reconstructing traditional Southern meals into plant-based healthy options,” said Davis. Marathon Marketplace plays a critical role in sourcing ingredients for the program and providing the broader community with greater access to nutritious options.
“Marathon Marketplace is committed to sourcing our vegetables from our local farmers and distributors. brick and mortar store is located in the immediate area and is dedicated to providing the Dewey City/West Side community with access to fresh plant-based options,” said Rendall Mash, owner of Marathon Marketplace. Mash partners with local farmers to source the produce in his market, including Williams Farms, and Sanders and Marable.
Elevating Health Through Education and Data
Understanding the cultural and social attitudes toward plant-based diets is central to this initiative. Participants completed a health assessment that included questions about their perceptions of plant-based eating. “The seniors and community that we service have a high prevalence of comorbidities such as diabetes and hypertension. Over 80% of the participants are either diabetic or pre-diabetic. Finding creative and culturally relevant ways to introduce a plant-based diet can effectively change, not only health outcomes, but also perceptions towards the necessity of plant-based diets,” said Jasmine Calhoun, MPH, public health strategist and consultant.
Alongside Calhoun, Kuluvanda Cason, a licensed nurse and owner of ARK Diagnostics, will deliver educational sessions, provide health screenings, and help collect both qualitative and quantitative data to measure the program’s impact. “ARK Diagnostics Laboratory plays a vital role in Elevating Health Through Education and Data community health by completing assessments, drawing labs, and educating elders on the importance of A1C and BMI – empowering them with knowledge, promoting early detection, and fostering healthier lifestyles," she said. Their mobile lab model ensures seniors have direct access to essential health services, helping close critical gaps in care.
Meeting Seniors Where They Are
At the program’s start, many seniors expressed uncertainty about what a plant-based diet actually entails. For individuals who have eaten the same traditional Southern meals for decades, the idea of replacing familiar comfort foods was met with skepticism, concern, and—even among some—resistance. However, while there were mixed feelings about dietary changes, there was also a shared acknowledgment that their current eating habits were not supporting better health. This awareness became a valuable starting point for education and engagement. Through culturally relevant meals, respectful dialogue, and ongoing support, the program aims to reshape how seniors view plant-based nutrition—not as a restriction, but as a restoration of health.
According to Pat Howard, Director of Scott Senior Center, “The program has had a positive effect on the seniors. They enjoy seeing them come and bring food. And for the most part, they have enjoyed the meals. Overall, it has been positive, not only for the seniors, but also the neighboring community.”
For many seniors, the program is more than just about meals—it’s a matter of life and well-being. “Being a diabetic for so many years, type 2, I have to watch what I eat. I'm on a lot of medication,” said Mae Francis Curry, a participating senior at the Scott Senior Center. Despite the health challenges, Curry said the program has made her feel valued and cared for, she states that she is grateful to be part of something that makes her feel seen and supported.
“This initiative represents more than the promotion of healthy food—it embodies a commitment to strengthening community ties by establishing a social and economic infrastructure aimed at enhancing the overall quality of life for all residents,” said Earl Williams, Executive Director of TCDC. “Moreover, it serves as a model for local enterprises, illustrating how collaborative efforts can both foster business growth and contribute meaningfully to the community.” TCDC is actively seeking community partners and neighbors interested in participating in, sustaining, or growing this initiative beyond the funding period, according to Williams. “We are already in conversations with other community groups and neighbors who are doing their own programs and gardens on how we can align these initiatives. It’s more than just healthy food—it’s about community, culture, and care,” said Williams “By nourishing our seniors with plant-based meals and education, we’re investing in their longevity, their dignity, and our planet.”
Easy plant-based meals you can make with Georgia-grown foods
Creating a plant-based meal plan may seem daunting at first, but the possibilities are endless when it comes to creating tasty, easy-to-prepare dishes the whole family will enjoy. Here are five beginner-friendly recipes incorporating Georgia-grown ingredients for inspiration:
Combine fresh peach slices, toasted pecans, mixed greens, and a balsamic vinaigrette.
Blanched collard leaves can be used as a wrap - try a filling of quinoa, black beans, diced tomatoes, and corn salsa
Simmer sweet potatoes, black beans, tomatoes, and spices for a hearty and satisfying dish.
Thread marinated zucchini, bell peppers, and cherry tomatoes onto skewers; grill and serve over brown rice.
Coat tofu slices in crushed pecans and bake until crispy; serve with steamed broccoli.