Posts Tagged ‘bread for the city’

Posted by Caitlin Krieck | September 8th, 2010

The most lasting habits are those learned young, something BFC Nutrition Consultant (and mother of two) Sharon Gruber knows well.

Sharon, who conducts nutrition classes and cooking workshops with Bread for the City’s adults clients, featured a Family Fun Party at each of our centers (Northwest in Shaw and Southeast in Anacostia). “I thought it would be great to provide a fun, health-focused outing for families the week before DC public schools start for the year,” said Sharon.

About 25 mothers, grandmothers and children of all ages were in attendance. Children and caregivers alike enjoyed bananas rolled in sunflower seeds and whole-grain cereal, “sandwich on a stick” and “stuff your own tacos”, just to name a few. By Sharon’s count, one of the crowd favorites was “plain, low-fat yogurt that the kids sprinkled with cinnamon themselves. The then dipped apples into it, and for extra fiber and nutrients, the apples still had the skin on. No need for the sweetened stuff!”

For many of Sharon’s clients and their families, meat is the central element of each mean– and sometimes diets can lack the proper balance of vegetables and fruits. These classes were designed to explore the possibilities of fruits and vegetables and they were a hit with both children and parents. One mother remarked, ” I’m filled up….Who knew it was possible? You really don’t need meat.”

Recent research suggests that activities like these may be an effective tool to change childhood eating habits permanently….

Posted by Caitlin Krieck | August 23rd, 2010

[Cross-posted from Beyond Bread.]
Local. Organic. Sustainable. Great buzzwords. But for an organization dedicated to meeting so many urgent immediate needs, “going green” can seem like a daunting prospect.

Yet even the smallest seed can, with care, grow into great bounty. So, recently, at our Southeast facility, we’ve started planting some seeds in the one part of our building that isn’t already bursting at the seams: the roof.

Up to this point, the roof has primarily been known as a great place to get locked out on. But now it features the budding of a small experimental container garden. So far this season, we have been growing radishes, tomatoes, and several types of herbs, including parsley, mint and oregano. Someday soon, we hope this garden will be the inspiration for lots of inter-generational learning, as well as “some darn good cooking.”

Sherita Evans, Community Resources Coordinator

So says Sherita Evans, our southeast community resources coordinator and all-around community advocate, who sees this new project as a logical next step in the evolution of our services to the community. “We lack these kinds of green spaces and educational places here in the community,” she explains. “We’re hungry down here– not just for food but for nourishment of the mind and the spirit. And here at Bread for the City, we’re not just feeding people’s bodies–we feed souls.”

Sherita adds that the recent loss of Food Program Director Ted Pringle has motivated her to redouble commitment to the garden project. “As a site of rebirth and growth,” she says, “this is a proper memorial to Ted.”

Though its productive capacity will be limited, the garden can produce ample herbs to complement the food from our pantry, which will be especially great for our new cooking workshops. This makes it a special complement to our Nutrition Initiative: an opportunity to demonstrate the cooking process from start to finish. “We want to show clients that growing your own food isn’t hard even in small spaces like balconies and window sills,” says Sharon Gruber, our Nutrition Consultant. “And the results are that much better!

Sharon’s workshops can include basic gardening and the use of fresh herbs and veggies

Despite the small scale of the project, we see big implications — like the opportunity for parent-child gardening classes, which could bring families closer together while bringing them closer to the food they eat.

[Click below to read the full post. You can support the development of this garden by donating pots, among other things! Contact me Anna at anna.r.melton@gmail.com to learn how you can help.]

Posted by Caitlin Krieck | August 13th, 2010

[Cross-posted from Beyond Bread]

Communities east of the Anacostia River suffer from an infamous shortage of grocery stores, and here at Bread for the City we’re doing our part to counteract that lack: we’ve made our food pantry a lot more like the shopping experience.

We’ve previewed this new project on Beyond Bread before: in A Week of Choice, food pantry coordinator Jeffrey Wankel told you that, “after two successful dry-runs, Client Choice…went live for an entire week at our Southeast Center,” teaching us all a very important lesson. “Our clients love the ability to choose what food they receive from our pantry. This alone makes it a priority for us to implement Client Choice as a permanent feature of our food program.”

So we’re pleased to report that the Southeast pantry is now all Client Choice all the time–to the rave reviews of clients, staff and volunteers.

According to Food Coordinator Tony Weldon, the Client Choice program “sets us apart from a church basement, or something like that, even just with the visual effect,” he explains.

The pantry now boasts new shelving units and a layout that is carefully constructed to guide clients through the array of options. After a few months of tweaking, Jeff is proud to note that the “cycle time” (i.e., the average length of each client’s time checking in and receiving their bags) is now comparable to the previous system.

Most of all, the clients love it. “This is their words,” Tony said: “‘Wow! Ya’ll stepped your game up!”

Another positive side-effect of this new system: volunteers and clients actually get to know each other. “Client choice has opened the lines of communication..and there is noticeably more constructive feedback.” Volunteers are able to learn more about the clients they serve, and clients enjoy seeing familiar faces month after month.

Meanwhile, Client Choice has made our staff less busy. That may seem counterintuitive, since there are more decisions being made with every single bag we give out. And yet, prior to Choice, Tony and his food pantry staff were responsible not only for distributing bags to clients, but also for supervising the volunteers who stuffed bags. Managing both sides — on top of the day-to-day logistics of orders and deliveries and so on — stretched pantry staff to their limits. With Client Choice, clients pack their own bags, while volunteers guide them from station to station. It’s all one process. Tony and his staff still oversee pantry operations, but they’re left with more time to chat with clients, get to know volunteers, and tinker with big-picture aspects of the system.

Posted by Vince Hill | July 20th, 2010

[Cross-posted from Beyond Bread.]

Aaaand we’re gleaning again!

On Saturday, more than a dozen Bread for the City volunteers drove down to Parker Farms in Colonial Beach, VA. Some of our volunteers were BFC donors; others found out about the project from an NPR story about it last year; and still others learned about it from the DC Food For All. All of them were ready to roll up their sleeves and come to the rescue of the farm’s surplus sweet corn.

There was more out there than we’d expected. We gleaned just one acre out of 100s that were available to us, and left at the end with more than 1,700lbs of corn in tow. Farmer Rod Parker met us in the fields, and at the end of the day he told me, “my only complaint is that you didn’t bring enough bins.”

Why is so much corn left in the farm’s field? Here are some reasons:

1) Human error: laborers inevitably miss a certain amount of corn that is market-ready and perfect. Farmers often opt not to pay for a second pass through the fields, but are happy for volunteers to come do it.

2) Undersized/under ripe: corn that is too small to sell is left behind, even if it is edible. Shoppers are so picky that almost every type of produce has size minimums and shape requirements. Under-ripe corn is also left behind. It’s not as tasty or filling, but still edible — and often ripened by the time we get to it.

Posted by Caitlin Krieck | July 12th, 2010

lean

Common Good City Farm

Over the past year, Bread for the City has worked to expand our gleaning program to provide fresh, local produce to our clients. We are kicking off this season with a Glean for the City event on Saturday, July 17th and we need your help! We will travel to Parker Farms in Colonial Beach, VA. Join us in the fields, and help collect more than a ton of delicious sweet corn for our food pantry. The event will last from 9am to 2pm, including driving time. For more information, please contact Vince Hill.
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After weeks of unforgettable heat, the day dawned fresh and inviting, just the type of weather we needed for our first ever client gleaning project at Common Good City Farm. Sure enough, the day turned out to be educational, delicious, and fun.

Common Good City Farm, located about a half a mile from BFC’s NW center, is a neighborhood farm dedicated to raising awareness about food and food justice in DC. In addition to selling some of their produce to local restaurants, CGCF runs programs and workshops for low-income volunteers and school-aged children, as well as the curious, casual gardener. Several clients expressed interest in Common Good’s “Green Tomorrows” program, which provides a bag of fresh produce to low-income residents in exchange for two or more hours per week of instructional, hands-on work on the farm.
Spencer Ellsworth and the other staff at Common Good City Farm generously took time to share their knowledge of urban gardening, basic plant care and food preparation.

Posted by Jeffrey Wankel | March 4th, 2010

Most days, clients of Bread for the City’s pantry take a number, wait their turn, and receive a standard bag of pre-packaged groceries. These bags are carefully balanced to provide a rounded set of food items – canned fruit and vegetables, a packet of rice, a meat item, etc, in proportion with the size of a client’s family. Recently, however, we started to change things up a bit.

In the past few years, as part of our mission to serve and care for people in an atmosphere of dignity and respect, we’ve overhauled our pantry menu to feature an array of more nutritious items. The results of that Nutrition Initiative were really positive: healthier diets and higher client satisfaction.

Now we are experimenting with pantry innovation once again: exploring opportunities to enable client choice in our pantry menu. We envision a food pantry in which people can select which food they bring home, just like they would at a grocery store.

To be sure, this would be a logistical challenge. But there’s quite a few reasons why client choice would be an effective process. For one, Bread for the City is not the only source of food for our clients; many clients may already have sufficient amounts of certain kinds of food, but may be in greater need of others. Some of our clients have special dietary needs that make certain foods especially important, and others not helpful at all. And most of all, as our nutrition consultant Sharon Gruber says: “one of the things that is most debilitating about a low-income lifestyle is a lack of control, and food is one of the most basic things that we can or cannot control in our lives.”