After a five-year pause, a meaningful summer tradition has returned, allowing incoming Grade 9 students to begin their secondary school journey with a sense of purpose.
This summer, 14 soon-to-be high school students have participated in the revived 40x40 Christian Service Hours Program, completing their mandatory 40 hours of Christian service before stepping foot into their first secondary school classroom.
The initiative, originally developed over a decade ago, has been designed to give Grade 8 graduates the opportunity to earn their volunteer hours during the summer. The program’s name, “40x40,” reflects its founding goal: 40 students completing 40 hours of service.
“I think that this is such an important opportunity because our Grade 8 students are entering a new chapter of their lives, as they are becoming young adults,” says Equal Opportunities Consultant Nicole Sheehan.
“This program enables many of our students to gain confidence in knowing they are starting their secondary school journey on the right track.”
While past years have seen students volunteering at varying organizations such as the Good Shepherd or Victory Garden, this year participants have been exclusively involved with the St. Patrick De Mazenod Door/Farm Outreach Program.
On the outskirts of Ancaster, the De Mazenod Farm spans 19 acres, providing healthy, locally grown food for those in need. There, future St. Thomas More Catholic Secondary School student Blaise Chambers can be found tending to the weeds and helping pick produce. With no prior gardening experience, Chambers admits he has quickly found joy in the work and looks forward to continuing volunteering long after his obligations at the farm are over.
“I really want to get the most hours in my grade,” he says. “I’m going to volunteer somewhere else after this, too.”
But until then, the food Chambers picks is brought to the De Mazenod Door, where other students are completing their hours.
Situated in Hamilton’s downtown core, the De Mazenod Door serves over 500 people daily, offering hot meals and a sense of community to those experiencing poverty and hardship 365 days a year. Items like empanadas, smoked chicken and homemade pizza are reoccurring menu staples for guests of the door. With revolving restaurant-quality meals, students like Robbie DiTomaso, Connor Grisdale, and David Hoang work alongside Kitchen Manager/Chef Catherine Rabarison, practicing culinary skills and the importance of dignity and choice in food preparation.
It’s faith in action, says Sheehan.
“In elementary school they build a strong foundation in their faith through their daily school life and sacraments, and as they graduate, they are able to take those learnings and teachings and apply them.”
“I hope that the seed planted this summer for service and for caring for our marginalized population continues to blossom for our students as they grow in their faith.”
