Humankindness at Work: Elicha Hurta, Nutrition Assistant, St. Luke’s Health - Brazosport Hospital

For Elicha Hurta, food has always been about more than just sustenance. It is also about nourishment, comfort and connection. Growing up, her family kitchen was the center of their home. As a toddler, she watched her mother cook and bake. By age seven, Elicha was mastering pie fillings for Thanksgiving. Her father also shaped family traditions, delighting generations with gingerbread house making and decorating, eventually including Elicha’s own children in the joyful chaos. Throughout her life, food became a way to show love and deepen bonds. This philosophy has shaped her 20-year career in food services.

A Foundation in Food

"My kitchen, whether at home or here at the hospital, has always been a space where I help people feel known and valued," Elicha shared. As a nutrition assistant at St. Luke’s Health - Brazosport Hospital, Elicha’s days involve listening, preparing and delivering. She meets with patients to understand their needs and preferences, carefully preparing their meals. Then, she personally delivers them to rooms throughout the hospital. She walks constantly, so much so that she does not bother tracking her steps anymore. Once, she clocked over 21,000 steps in a single shift. While the step count doesn’t matter to Elicha, every step leads her to patients who matter deeply.

Serving with Deep Compassion

Patients often share pieces of their lives with her, confiding worries or anxieties. Elicha listens with a compassionate heart, and then carries their stories and their needs into her prayers. She prays for them often, sometimes at their bedside, and often silently in her final waking thoughts at night.

"When a patient opens up, it's a sacred trust," Elicha said. "I pray for their recovery, for peace, for specific things they've told me they need. I know God hears those prayers. It’s one more offering I can give to every patient and family member I encounter each day." 

Amidst the continuous flow of patients and tasks, Elicha has an ability to tune into and empathize with patients’ needs. She remembers one patient whose health had been declining for days. All he wanted, for every meal, was mashed potatoes. The only hitch? Mashed potatoes were not on the breakfast menu. "I made them myself," Elicha recalled with a smile. "It was such a small gesture for me, but to him, I knew it brought comfort during a difficult time."

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