A CO MM U NITY FOO D ASSESSME N T RE P ORT FOR LOWN DE S, MACON AN D M O N TGOM ERY COU N TI E S I N THE RI VE R REG I ON OF ALABAMA
REPORT
STAY F LY T I LL YOU DIE AN D KE E P YOUR PO CK E TS FAT—
BY COOKING AT HOME! GET A FRESH FIT THIS SEASON—A HEALTHY, FIT BODY!
REPLACE YOUR “MEAT AND THREE” WITH GREENS, BEANS,
POTATOES, TOMATOES— YOU
NAME IT!
MARCH 2017 Food Tu rn U p ( @ foo d t u r n u p) i s p re s e nte d by t he River Reg ion Food Policy Council ( @ riverreg ionfood ) a s a part o f E AT So u th (@e at s o u t h ).
SHOUT OUTS! This repor t was created by the River Region
The RRFPC (@riverregionfood) is a program
Food Policy Counc il (RRFPC) for the beautiful
working within the nonprofit E.A.T. South
and resourceful black populations of Lowndes,
(@eatsouth) in Montgomer y, AL to build a food
Macon and Montgomer y Counties of Alabama
system that meets the nutritional, cultural and
that have a higher than average rate and are at
fiscal needs of the River Region. We are creating
a higher than average risk of lifestyle-related
a food system that is SHAREd: Sustainable,
and chronic diseases like obesity, diabetes and
Healthy, Affordable, Responsible and Equitably
cardiovascular disease. Reducing and eliminating
available. Together we spread food literacy and
these racial and ethnic health disparities are just
local food system data, strategically plan and
two of the many benefits we can look for ward
connect diverse stakeholders around the one
to in a community food system! EVERYONE
thing that brings us all together in the Deep
should have a chance to be well, regardless
South: GOOD FOOD.
TURN
of how much money they have, their race or
whether they see themselves as a par t of a “farm
Thank you to ever yone who helped us make this
to table”, organic, whole food movement or not.
huge project a reality. With a staff of one, a
Our Food Turn Up Repor t (@foodturnup) is an
handful of amazing interns, talented food policy
educational tool that shares practical ways to
council members, and generous community
prevent and reduce chronic disease by creatin g a
funding, we contributed something wor thwhile
stronger and more local food system. We spent
to Alabama.
time in the communities of Ft. Deposit, Tuskegee and Montgomer y, listening to and learning about
--Natilee M.
our most pressing community needs and current relationship with food.
01
“ M Y J OB I S TO SO M E H OW, M A K E T HEM C U R I O U S E N O U G H , O R PE R S UA D E T HEM, BY H O O K O R C R O O K , TO G E T M OR E AWA RE O F T H E M SE LVE S A N D WH E R E T H E Y CA M E FR O M, A N D WH AT T H E Y A R E I N TO, A N D W H AT I S ALR E A DY T H E R E A N D J U ST TO BR I N G I T O U T. T H I S I S WH AT CO M PE LS ME TO CO M P E L T H E M. A N D I WI L L D O I T BY WH ATEVER M E A N S N ECE SSA RY.” – N I N A S I MO N E
Writing and Editing :
Kyle G olde n , B rew b ake r
N at il ee McG ruder
Techn o l o g y Mag n et H i g h Sc h o o l
On Tw i tter an d I nsta gra m:
A lde n Ha r r is, Mo ntg o m e r y
@ nati l eemcgruder
Ha llie N e ls o n , Au b u r n U n i ve r s i ty Ha nna h Pa r r i s h , Au b u r n U n i ve r s i ty
P ho tography and Web:
L inds ay R ya n , Au b u r n U n i ve r s i ty
C a leb Aycock , Au bur n Un i ver si ty Thank you fo r yo u r co nt r i b u t i o n Rep or t Cove r, Layout and Desi g n:
to the Food Tu r n U p p ro j e ct :
Ro bi n Bi rdwel l
Aubur n U nivers i ty Mo ntg o m er y
On I n stag ram: @robinbirdwe ll
St ude nt s A m a nda Edwa rd s , R i ve r O ak s Far m
D at a and Graphics S up p or t:
B et hle he m C h r i st i a n C h u rc h ,
M o n i ca Wh atl ey
Ft . D ep o si t
N UP Jenni fer P rater
L inda B ody, Ft . D e p o s i t
F lora B rown , Fai r v i ew Far m e r s
Foo d Tur n U p Logo:
M a r ket
Da ñetta Evan s
Ft . D e pos it Co m m u n i ty Co a l i t i o n
On I n stag ram: @d an ett a eva ns
J os hua Conl ey, Co m m o n G ro u n d M o ntg o mer y
Foo d Tur n U p Advis or y
Kevin K ing, Co m m o n G ro u n d
Committe e:
M o ntg o mer y
Skye Bord en, Environ menta l Law
Kat a nga M a nt s , Al ab am a
Con su ltant
Co o p erat i ve Exte n s i o n Se r v i ce
S a ra Byard , Central Al a b a ma
Roos eve lt Ro b i n s o n , Al ab am a
Regio nal P lanning a n d
Co o p erat i ve Exte n s i o n Se r v i ce
Develo pment Co mm i ssi o n
S immons Fam i l y (Jo e, I r i s h &
(CARP DC)
N at a s ha ), Ft . De p o s i t
Bet h Anne Du nag an , E. A.T. So ut h
L inds ey L unsfo rd , Tu s ke g e e
Geo rgette Norman , Ro sa Pa r ks
Un i ver si ty Le ad e r s h i p an d
M useu m ( Retired)
In n ovat i o n Pro g ram ( TU L I P)
C ay l or Rol l i n g, E. A .T. So ut h
D a nie l N e il an d Jo cel y n Z a n zo t ,
Guy Trammel l , Maco n Fo o d Pa nt r y
M o b i l e St udi o, Au b u r n
& Tu skegee Yo u th Sa fe Haven
WHAT’S IN THIS THING? 01
Sho ut Outs!
B et h A nne Du n a g a n , E .A .T. So u t h
03
What Did We Lea rn?
C aylor Rollin g , E .A .T. So u t h
06
What Even Is The
R ive r Re gion Food Pol i cy Counci l
S a ra Powe ll, Mo ntg o m e r y Are a
riverregionfood.org :
Fo o d B a n k
Fo o d System? !
N at il ee McG ruder, R R F P C D i recto r
J os ie G ba dam o s i , S h ad y G rove
09
Why Do es It Eve n
Kitty Chamb erl ai n , C i ty of
Bl ueb er r y Fa r m
Matter What You Eat?
M ontgo mery
G uy Tra mme l l , Maco n Fo o d Pant r y
Aman da Edward s , R i ver O a ks Fa r m
S a r r i S im one A n d ers o n ,
12
Hung er + Fo od Wa ste
Estel l e H ebron -J on e s
M o ntg o mer y
17
B arriers to Access
B ar i Levi n, Retired, State of
C a de G unnel s , CA R PD C
22
Lo st Knowledge
Al abama
Pa m e la Tra m m el l , CA R PDC
S a m Wh al um, Retired , Ai r Fo rce
YES M ontgo m er y H i g h S c h o o l
26
So Now What?
M o n i ca Wh atl ey, So ut her n Pover ty
St ude nt s (Co m m o n G ro u n d
27
Fo o d + Other
Law Center
M o ntg o mer y)
Co m munity Res ources
29
Read Mo re
The Inte r net Foo d Tur n U p Interns:
The We llne ss Co a l i t i o n Lea d ers h i p
C a leb Aycock , Au bur n Un i ver si ty
a nd St a f f
Deja Ch ap pel l , Yale Un i ver si ty
Tus ke ge e Ho u s i n g Au t h o r i ty 02
WHAT DID WE LEARN?
The differences in good health (sometimes called health disparities) by race are big! Black folks have the highest rate of obesity (48%), AND are 77% more likely to be diagnosed with diabetes compared to white people. These statistics are directly related to outside stressors and historic, economic and social inequities that have been endured by Black people in the South since enslaved people were pressed into agricultural bondage here. Earning potential, generational wealth, access to health education and living in a community that reflects health and monetary success are related to the physical health of a person. To learn more about what these statistics look and feel like in real life, the RRFPC held over 15 Food Turn Up classes, piloted a youth program, interviewed over 1 0 stakeholders in the food system and surveyed over 250 people in Ft. Deposit (Lowndes County), Tuskegee (Macon County) and Montgomery (Montgomery County) about their connection to food.
HERE’S WHAT WE FOUND: HUNGER AND FOOD WASTE ARE OUR BIGGEST PROBLEMS Over a third of ou r survey participants said that not having enough food to eat is the largest foodrelated problem in their communities. Meanwhile, 40% of food in the United States is wasted, with the average household throwing away 300 pounds of food per year. HUNGER & WASTE
THE RE IS LIMITED A CCE SS, particularly
in Macon and Lowndes
counties, to fresh food, but the solution to building a healthy community food system is not just building more grocery stores! Communities need regular cooking and meal planning classes, incentives to build a consumer relationship between local farmers and people wi th food benefits, reliable transportation in addition to grocery stores, and local markets in their communities that promote cooking fresh and healthy food. BARRIERS TO ACCESS
03
WE H AVE LOST SOM E SERIOUS KNOWLEDGE OVER A GENER ATION
(Or two or three): how to
make a weekly, budget meal plan for the household, how to grow food, and how to prepare and preserve fresh food. There is a lack of opportunity, resources and programs to regularly practice these food survival skills within the community and that are taught to people in the community by people in the community. LOST SKILLS
WHAT DID WE DO? ■ Created our community food assessment
the Auburn University Montgomery Honors
concept called The Food Turn Up
Program among others.
■ Hosted over 15 Food Turn Up meetin gs
■ Invited by Michigan State University
and events in Lowndes, Macon, and
to present our Food Turn Up community
Montgomery Counties where we collected
engagement process at the New Partners in
survey data for our food assessment,
Smart Growth Conference in Portland, OR as
engaged in conversations with community
a part of a panel on food justice.
members around the five main parts of
■ Filmed a segment on the City of
the food system and showed how having a healthy local fo od system makes us healthier, wealthier and wiser.
Montgomery’s show, Montgomery Focus, featuring our work to strengthen the local food community through our Food Turn Up
■ Built a mobile, community food table that
project.
will be shared amongst the three counties
■ Piloted a youth component Food Turn
to encourage community conversation with and around local, fresh and healthy food. The table debuted at the 2016 All Macon County Day festival and was built by the Mobile Studio (Auburn).
Up with the YES Montgomery high school after school program of West Montgomery as well as with Tuskegee Youth S afe Haven. We used an engaging and hands-on approach to increasing the food literacy of young people
■ Collaborated with James Beard
in our most vulnerable food communities,
Leadership Award winning chef, food justice
often referred to as “food deserts.” Students
activist and Afro-Vegan author, Bryant
were engaged through dialogue, video and
Terry (Oakland, CA), local farmers and
film addressing our food system challenges
esteemed elders George Paris (Tuskegee)
and potential solutions, cooking classes and
and Sharon Bell (Mosses), Fairview Farmer ’s
excursions to local farms.
Market Manager Flora Brown (Montgomery)
■ Conducted over ten interviews with
and former Rosa Parks Museum Director Georgette Norman (Montgomery). Toget her we brought two panels and two cooking demo events at the Fairview Farmers Market and the E.A.T. South Farm that included over 80 community members and 30 black youth from Common Grounds and Tuskegee Youth S afe Haven programs. Support and new relationships came from local institutions like Healthwise, the Southern Poverty Law Center, Aronov, Sterling B ank, Servis 1st B ank and
various stakeholders in the food system representing production, processing, distribution, consumption and waste in Lowndes, Macon and Montgomery Counties. ■ Mentored seven amazing interns who ranged from high school age to working adults who contributed greatly to our Food Turn Up assessment research, social media strategy, photo and video content, blog posts, and tabling at community engagement events.
04
HOW CAN
YOU
USE THIS? 05
Rea d i t , s h a re i t a n d tel l u s wh at yo u wa nt to s ee h a p p en ! E a c h s ect i o n i s p res ented a s a n ea sy- to - rea d , m i n i -a rt i c l e a b o u t a d i f ferent fo o d system to p i c a n d i n c l u d es q u o tes f ro m fo o d l ea d ers i n o u r co m m u n i ty. We wel co m e yo u r co m m ent s @ t h efo o d t u rn u p o n Fa ceb o o k, Twi tte r, o r I n st a g ra m , v i a em a i l at rrf p c @ eat s o u t h .o rg , o r v i a p o st at P.O. B ox 74 , M o ntg o m ery, A L 3 61 01 .
WHAT EVEN IS THE FOOD SYSTEM?! If you buy and eat food, YOU are a par t of the
Region. This means talking and working among
food system! The food system is all of the people,
each par t of, and with each person in, the food
businesses, regulations and laws that make up:
system— our farmers, business owners, homeless
■ what food we grow, which animals we
friends, creative ar tists, families, students,
raise and how we go about doing both of those
prisoners, mayors, IT (information technology)
(production);
professionals, scientists, militar y, preachers and
■ how we clean the food and then prepare
more. Adding the word “community” means that
it into the food products we see at the farmers
in order to achieve that health and wealth and
market, grocer y store, or the convenience store
welfare, all of the par ts of the system, and all
(processing);
of the people in it, need to work well together!
■ how we ge t that food to the store or market (distribution);
This is both a challenge and a potential source of strength for Alabama.
■ how and what we eat--> including when we don’t have enough to eat OR when we eat too much fake food (consumption); and ■ what food gets tossed, how much of it gets tossed, where and how it gets tossed (waste).
A COMMUNITY FOOD SYSTEM IS
a BET TER food system where all of the creating, processing, distributing, eating (consuming)
We a ll n eed to eat . If yo u a re not AT t h e t a b le in t h e co nvers at io n o n food , t h en yo u a re ON t h e t a b le a n d b e i ng d is c u ss ed w it h o u t yo u r fo o d n eed s b e i ng a d d ress ed . # P lea s eB eAt Th eTa b le
A FOOD POLICY COUNCIL, (or local food
and throwing food away (waste) is thought
collaborative or network) brings together people
abo ut and put together locally to improve the
from the different par ts of the food system to the
hea lth and wealth and welfare of a specific
table--to break bread, socialize and find common
town, city, county, or region like the River
interests and solutions in creating a community06
based food system. At the RRFPC, ever yone has a
all have to do our par t to buy local, cook at
place at our table. From parents to policymakers,
home, share skills, and contribute money and
we tr y to bring together people of all ages to say
time through our churches, schools, food banks,
what they need and want from their food syst em:
community gardens, farms, and community
better food access, good jobs, good health, safe
centers.
communities and compassion. Ever yone has a
#FOODJUSTICE
stake in our region’s food system; therefore, we
Th e R R F P C i s askin g you to c reate a fo o d system that is SHAREd : Su stai nab l e, H ealt hy, Affordable, Resp o nsib le and Eq uitab ly availab le! I n othe r wo rd s, we n eed you to help us create a COMMUNITY fo o d syste m —a fo o d system t h at an swers o ur p ressing transp o rtatio n, e du c ati o n, s afety, skills t rain in g and jo b need s!
WELL, WHAT’S WRONG WITH WHAT WE GOT?! To move for ward sustainably and into prosperity,
us from the farmer. There are not enough fr uits
we need more food-related jobs and sur vival
and vegetables prepared with health and taste
skills like growing and preparing food in
in mind AND sold at a reasonable cost. You
each household, suppor t for local farmers and
may say that the price of fr uits and vegetables is
gardens, and suppor t and oppor tunity for each
just too expensive and that farmers don’t grow
neighborhood, church, community center,
them because we don’t want/can’t afford them.
school, town, city, county and state to purchase
But, the main reason that fr uits and veggies
local first. BUT, instead of a community food
look so expensive to us and why they fuel our
system where we keep circulating dollars and
addiction to the cheap “food” is that the federal
skills, we currently have a global and industrial
government subsidizes (meaning they hand out
food system where the dollars leave, and the
our tax dollars to) a just a fe w crops, above all
skill sets are forgotten. =( The food you buy at
others corn and soy.
the grocer y, gas station and convenience store (and even some markets!) come from states like California or from other countries that are 1000 miles or more away. Meanwhile, people growing food right here in Alabama can barely make a living, tr ying to compete with grocer y store prices and suffering through expensive and business-destroying environmental changes like severe drought. That being said, most of our production in Alabama is cattle, poultr y, corn and soybeans. There are not enough fr uit and vegetables grown in our communities. There are not enough fr uits and vegetables sold directly to 07
“
We fail on food we fail on everything.”
–Th e Oxford Ma r t i n P rog ra m m e on t h e Fu t u re of Food
WHY SHOULD YOU CARE? Guess which ingredients make up most of t he
farmers, small business owners, football teams
cheap food products sold at grocer y stores,
( War Tide, y’all!), and organizations don’t have
convenience-focused stores like the dollar stores
the healthy humans to ser ve, to employ or to
and gas stations? Corn and soy! These products
recr uit. Who will put out the fires if nobody in
seem really cheap but don’t get it twisted; WE
the community is motivated or physically able to
PAY FOR IT, again and again.
r un into the building and carr y the hose? This potential future is scar y, but it doesn’t need to
FIRST, we pay with our tax dollars (that
be our reality.
soy, making them cheaper on the market.
The key to winning the game of wellness is all
THEN, we give our grocer y money to big
skills and resources. Our purpose with the Food
Congress spends on our behalf ) to grow corn and
worldwide companies (think about your favorite tasty sodas, chips, fast food) that purchase those cheap, geneticall y modified, chemically sprayed, cheap corn and soy har vests and process them (suck all the nutrients out of them) into “food” for us AND our pets, chickens and cattle.
FINALLY, we spend our bill money, gas money,
insurance money, life savings and rack up debt
on doctor and vet visits, prescription (over the cou nter and street) dr ugs, various weight loss products/diet “foods”, energy drinks and expensive hospitals once we, our parents and our children get (and increasingly are born) SICK AND TIRED: with
about APPLYING and SHARING knowledge, Turn Up is to share our knowledge with the residents of Lowndes, Macon and Montgomer y Counties so we can all lead energ y-filled lives with less chronic disease, less chronic pain and more affordable community-based options for living well. We want to you to learn about the food system so you can keep your money in your pocket and keep yourself out of the doctor’s office...except for check ups!
YOU THINK ORGANIC IS EXPENSIVE?
allergies, digestive disorders, childhood diabetes, low energy/ motivation, obesity and much, much more. It sounds pretty bad when you spell it out like that. Rich and poor, black and white, all Americans are playing this deadly game. It’s not just the individual who loses in this game. Our local
WAIT TILL YOU SEE THE DOCTOR BILLS! 08
WHY DOES IT EVEN MATTER WHAT YOU EAT?
future-- they will be our only hope when we are too old to r un things. We are now at a time in the United States where the children being born are sicker than their parents—meaning we will have adults in need of a lifetime of care and who contribute less to the family and society.
SPEAKING OF WEALTH, NOBODY LIKES TO HAVE EMPTY POCKETS! But here in Alabama, when you look at how much people make compared to what they have to spend, we know that most of our pockets are on E. =( According to HealthData.org, Lowndes, Macon and Montgomer y are among It matters because your wealth in life can be
the worst of all counties of the US for pover ty.
measured by a fe w things: your level of health
Our local counties are at the top of the pover ty
physically and spiritually; how much money you
list, and the top expenses for most households
earn, invest and save; your land and proper ty
include rent, food, childcare, healthcare and
ownership; your knowledge and skills and
transpor tation. Food relates to each of those
abilities; and the strength of your friends and family suppor ting you. So your wealth can be seen as good health, money, land, knowledge and caring for othe rs and being cared for in return. Star ting with a good foundation -- a strong body, hear t and mind -- will allow you to achieve the other forms of wealth. If you don’t care for your body as your temple, you will be too broken down to do much for yourself or anyone else. You should know by now that children are our
09
STACK YOUR POCKETS AND FILL YOUR STOMACH WITH GREEN
expenses, and it’s one of the areas where you
ser vice industr y is one of the most common
have the most control. Consider:
jobs people rely upon when they need to make money.
■ Even a little container or herb garden will help reduce your grocer y bill and add fresh food to your diet.
■ Eating a simple meal like beans and greens with cornbread for a day or two each week (Meatless Mondays!) could save you big
■ Food can be a source of income for peop le like farmers and restaurant, baker y or food tr uck owners who have the skills to grow
time at the grocer y store, since meat tends to be the most expensive item in the car t.
or prepare food. A job working in the food
So I think that children’s eating “habits are reflective of our eating habits so that’s a big thing too.” – L i nd say Lu n sford , T UL IP G a rd e n , Tu ske g e e
HOW CA N A
B E T T ER FO O D SYST EM
SAVE YOU MONEY AND GIVE YOU
M O RE EN ER GY A N D
SUCCESS IN LIFE? 10
A WEAK COMMUNITY FOOD SYSTEM LEADS TO POOR HEALTH
Th e re a re so m e h uge indications that ou r c u rrent l o c a l fo o d system i s n o t s u p p o rti n g our go o d health. According to the 201 6 A m eri c a ’s H ea l t h Ra n ki n g s , o u t o f 50 st ate s Alab am a i s #47 overal l .
WHAT DO WE HAVE?
Low nde s ( 2 01 5 US Ce ns us Burea u) Po p u l at i o n : 10,458 Po p u l at i o n p e r s q u a re m i l e : 15. 8 R a ce : 72 .4% Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 2 5, 876 Pe rs o n s i n p ove r ty: 35. 2 % H i g h S ch o o l g ra d u ate o r h i g h e r : 74.1% B a ch e l o r ’s d e g re e o r h i g h e r : 14.1% Low nde s US D e pa rtme nt of Agri cul ture Food Stats Low a cce ss to sto re ( 2 010 U S DA) : 48 .7 % Gro ce r y Sto re s ( 2 012 U S DA) : 2 Fa r m e rs M a r ket s ( 2 013 U S DA) : 1 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 2 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 1 Ma con ( 2 01 5 US Ce ns us Burea u) Po p u l at i o n : 19,10 5 Po p u l at i o n p e r s q u a re m i l e : 35. 2 R a ce : 8 0. 9% Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 3 0,73 8 Pe rs o n s i n p ove r ty: 32 . 2 % H i g h S ch o o l g ra d u ate o r h i g h e r : 8 1 .4% B a ch e l o r ’s d e g re e o r h i g h e r : 19. 3 % Ma con US D e pa rtme nt of Agri cul ture Food Stats Low a cce ss to sto re ( 2 010 U S DA) : 3 4. 99% Gro ce r y Sto re s ( 2 012 U S DA) : 4 Fa r m e rs M a r ket s ( 2 013 U S DA) : 1 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 3 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 9 Montgome ry ( 2 01 5 US Cens us Burea u) Po p u l at i o n : 2 2 9, 3 63 Po p u l at i o n p e r s q u a re m i l e : 2 92 . 5 R a ce : 57 % Bl a ck M e d i a n h o u s e h o l d i n co m e : $ 44, 3 69 Pe rs o n s i n p ove r ty: 2 2 . 8 % H S g ra d u ate o r h i g h e r : 8 5.4% B a ch e l o r ’s d e g re e o r h i g h e r : 3 1 .1% Montgome ry US D epa rtme nt of Agri cul ture Food St at s Low a cce ss to sto re ( 2 010 U S DA) : 2 8 .02 % Gro ce r y Sto re s ( 2 012 U S DA) : 3 4 Fa r m e rs M a r ket s ( 2 013 U S DA) : 4 Fu l l s e r v i ce re st a u ra nt s ( 2 012 U S DA) : 137 Fa st fo o d re st a u ra nt s ( 2 012 U S DA) : 193
11
HUNGER & FOOD WASTE
WE HAVE PEOPLE WHO ARE HUNGRY, AND WE HAVE FOOD BANKS THAT STRUGGLE TO FEED OUR MOST VULNERABLE FAMILIES FROM THE DONATIONS OF OUR INDUSTRIAL FOOD SYSTEM.
Around 18% of us are food insecure in Alabama, meaning that we do not always get enough to eat. The Montgomer y Area Food Bank (MA FB)
330,000 people, but there are still 900,000
in need. The food bank distributes all types of food: fresh produce, long shelf life food, industrially prepared food, and food prepared by its Par tner Agencies. Par tner Agencies are churches and nonprofit organizations that have on-site pantries or feeding programs, deliver Meals on Wheels, offer backpacks to children in need, and r un halfway homes or shelters. In total, the food bank works with more than 800 Par tner Agencies.
is one of the largest food banks in the state that provides hunger relief for 35 counties and
“
Food insecurity is a big problem in our community. If people do not have to worry about eating everyday they are able to advance themselves and the community. Not worrying about making rent next month, worried about greater picture. That’s the ultimate benefit to eliminating hunger. Basic need is the first step to that.” - Sa ra Powe ll, M o ntg o me r y Are a Food B a n k
12
In addition to more food, more hands and more ways to distribute food, food banks desperately need more monetar y donations:
“
Nonprofits need money. We are expected to run a business without any expense or overhead but more money means we could be more effective. We currently have a staff of 30 to cover 35 counties. Ultimate success for us would be having absolutely zero people to feed...I don’t think hunger is an issue that is going to go away anytime soon. People need access to food — more than gas station produce and they need to be able to walk to fresh food. We need community programs to help with teaching the self sustaining practices of gardening and cooking.”
- Sa ra P. , MAFB
SOME SUGGESTIONS FROM SARA: ■ Learn more about the local food system to
■ Understand that access and education is the
make change happen. If you don’t understand
key to all of this. We must push produce and
the process, you don’t understand how to get
give healthier options while ensuring that we
fresh and healthy food.
know how to cook our food.
■
Support
local
farming
because
food
■
Understand
how
politics,
culture
traditions,
(food,
music,
distribution is cheaper the more local your
history,
commercials)
product is.
affects the food system. Get together with your loved ones and friends and cook for the
■ Respect that some foods aren’t going to be
week using meal planning.
available during certain parts of the year, so we should wait to buy them in season when
■ Cooking and eating at home reduces food
they are fresher, cheaper and more local.
wa ste.
■ Be more aware of how food grows and how to use it in our own kitchens. 13
“
Th e fo o d s need to be dist r ibu ted
farms were lost in 5 years in Nor th Alabama)
w h e re co ns um e rs c an get t h em. We
and putting more residents at risk of hunger.
de f in ite l y ne e d a t ran spor t at ion syste m
The Collaborative wanted those food dollars to
to get p e o p l e to wh ere t h in gs are a nd also getti ng fo o d to wh ere t h e peop le
–Guy Tra mme l l , M aco n Fo od Pantry, Tus ke gee
are.”
stay local to promote healthier foods and it also had a vision of creating a healthier populat ion, suppor ting family farms, and ending hunge r. So, what did they do? They created a food hub! A food hub is a network of people working together and often in a building where food can be stored safely and distributed locally to
FOOD BANKS CAN SERVE US DIFFERENTLY. The Food Bank of Nor th Alabama created a group called The Farm Food Collaborative (“the Collaborative”) in 2012 after they found that the people of Nor th Alabama were spending 2.2 billion dollars on food sourced from outside of the area. Spending so much on food from outside the area was costing livelihoods (2,000
“
stores. Nor th Alabama’s first food hub helps family farmers sell fresh, locally grown fr uits and vegetables to public schools, hospitals, grocer y stores, restaurants, and workplace cafeterias; and rather than infrastr ucture, the Collaborative initially invested in relationship building. For the first time in 20 years, the Food Bank of Nor th Alabama is once again receiving significant donations of locally grown produce, including sweet potatoes, apples and squash.
Ult im ate ly, fo o d bank s sho ul d ret u r n to t h eir o r ig in a l ro le o f a d d ress in g g e nui ne
s h o r t-te r m com muni ty emergenci es...t h ey s h o u ld cea s e t h eir ro le a s d u m p in g g round s fo r t he waste and surpl us o f A meri ca’s fo o d in d u st r y a n d in stea d s ec u re a n d d ist ri b ute on l y food t h at p ro mo tes go o d heal th. Wh en t h e d o n at io n s o f s u c h fo o d a re n o t ava i l a b l e, p u bl i c fu n d in g sho ul d be provi ded to p u rc h a s e h ea lt hy fo o d , w it h a n em p h a s is o n food t h at i s p rod u ce d l o cal l y o r regi o nal l y.” Mark Winne, Closing the Food G ap (2008)
14
WHAT FARMERS NEED AND WHAT CONSUMERS NEED SHOULD BE ONE IN THE SAME.
“
If we in the community, don’t take responsibility for the farm some outsider is gonna
come and take it over: and then we’ll be begging them to pick blueberries. And so that basically was my thought pattern: somebody’s gotta do it, so why not me?” -Josie Gbadamosi, Shady Grove Road Blueberry Patch, Tuskegee We need farmers to eat, and farmers need
farming, there are high barriers with land and
consumers to make money. One of the main issues
water access, and with marketing and consumer
we have now is that our current food policy and
demand for their quality and potentially higher
food subsidies re ward large factor y farms that
priced food. Small farmers also need the suppor t
produ ce corn and soy, and not local family farms
and dollars from consumers and government to
that are producing sustainably grown vegetables
sur vive a hard season. Below is some wisdom from
and fr uits. For the family farms that do exist,
local farmers of color in our area:
and for young people who want to get star ted in
“
You can keep your prices reasonable, the people can come and get fresh food right off
the farm and they get to know the farmer and you meet their needs; and you develop this relationship with people.” -Josie G., Tuskegee
“
We need a place to get free water during the dry seasons. During the dry weather seasons
I h ave to haul water to the site or the plants die. If we had
a successful food system in Ft.
Deposit, people would have fresh veggies available throughout the year, possible cheaper than the grocery store. Farmers and gardeners need more clients to purchase the produce. We should have federal and locally funded education programs teaching people about how to buy and use fresh vegetables. Publicity should be used like ads on TV and radio.” -Joe Simmons, Small Farmer, Ft. Deposit
“
We all got to eat. If we have a dying breed of farmers and nobody wants to farm anymore
we are going to be in trouble. We need to know that in our black neighborhoods because so
many of us don’t have that knowledge anymore. Finding labor is a problem.” –Flora Brown, Fair view Farmers Market, Montgomery
“
If you have the backing up front and have someone who can mentor you or there is training
from someone in the farming in the business there is no reason you cant be successful. You must have patience! It ’s just like gambling—a scared man can’t gamble. You gotta be som eone with some courage and dreams and patience and be willing to be a hard worker. Farming ain’t no play thing. You must be dedicated and put in the time sunup to sundown and then you are sti ll working after the sun is down. –Flora B., Montgomery
THE MAIN THING WE ARE WASTING IS POTENTIAL.
One area of food waste reduction that we can all contribute to is gleaning—a practice mentioned in the Old Testament where volunteers go out into the field and orchards to pick fr uits and vegetables that other wise would go to waste after har vest. The Society of St. Andre ws, the nation’s largest gleaner of fresh produce, needs
Food waste is an environmental, social, and
more individuals, faith groups, scout troops,
financial problem. We waste 30-40% of our food
clubs, senior citizens and others to be a par t of
in the United States; and, if we reduced that
Alabama’s Gleaning Network. Produce is donated
amount by 15%, we could feed more than 25
as close to the farm as possible and goes to food
million Americans each year! The Food Recover y
pantries, food banks, low-income and elder-
Hierarchy is a tool from the Environmental Pro-
ly housing complexes, social ser vice agencies,
tection Agency (EPA) that begins with reducing
group homes, homeless shelters, rehab facilities
the extra amounts of food we produce (mostly
and more. Through gleaning, farmers can reduce
industrial corn and soy-based “food”) and then
their waste, volunteers can ser ve farmers, and
moves to donating extra food to food banks,
consumers and the hungr y can receive fresh and
sou p kitchens an d shelters. From there, extra
healthy foods.
foods would go to feed animals, then to industrial use (waste oils turned into fuel), composting (free fer tilizer) and finally to landfills/incinerators as the last resor t. The MAFB is currently donating 6% of its food waste to local animal and hog farms. There is a lack of state and local policy that encourages using food waste for food, feed, energy, compost or profit. There is ver y little, if any, information available regarding the waste management companies that we contract with to pick up our trash in the River Region. We do know that they are not required to track or diver t food waste.
“
Ultimate success with food waste would be huge: we could easily say that all of the food that we distribute goes to people, animals, or the land so that it’s a very circular process.”
- S a ra
P. , MA F B
BARRIERS TO ACCESS WE SHOULD USE FOOD BENEFITS TO BUILD HEALTH & WEALTH.
county area par ticipate in the
want healthy communities.
programs. For example, all
Promoting healthy and budget
of the markets in the three
friendly use of food benefits
counties (Lowndes, Macon, and
MUST be coupled with
Montgomer y) repor t accepting
education and mentorship on
The Alabama Farmers Market
the SFMNP coupons and but
meal planning, preparation
Nutrition Program (FMNP)
most of the markets have not
and preser vation, preferably
helps connect mothers on the
invested in the ne w technology
on site at the markets, with
Women, Infants and Children
to accept EBT (electronic
the assistance of Cooperative
( WIC) program via WIC
benefits transfer)--the main
Extension Ser vice, university
Farmers Market Nutrition
way food insecure individuals
nutrition students, local chefs
Program ( WFMNP) and
and families receive their food
and home cooks.
qualifying seniors through
benefits.
Senior Farmers’ Market Nutrition Program (SFMNP)
There is clearly a need for
to fresh food directly from
education for individual
farmers at farmers markets and
farmers and farmers markets
roadside stands through the use
on the impor tance of accepting
of coupons. These coupons not
EBT to their bottom line and
only allow families and seniors
the health of the community.
in need to get raw fr uits and
There is al so clearly a need for
vegetables, but they suppor t
assistance to individual farmers
local farmers and their families
and farmers markets on training
as well.
on accepting EBT. Barriers include USDA paper work,
These programs represent one
cost of the machine, and fees
of the best ways we can build
associated with r unning cards
health and wealth within our
and time. We need our local
community food sy stem--
markets and farm stands to
suppor ting families, seniors
accept food and nutrition
and farmers at the same time!
program dollars in Lowndes,
However, not enough fresh
Macon and Montgomer y
food markets in the tri-
counties, if we TRULY
17
“
So what has really been helpful is the community: getting a support group, working cooperatively, and working with other farmers who have the time to share and talk. The female farmers and other beginning farmers have helped me because they have questions too and we can dialogue and take the time that we need to get an understanding.” -J osi e G . , Tu ske g ee
Ch ef B ryant Te rry n oticed how m any c hurches we have in our co m m u nity wit h underus e d kitchens .
A WEALTH OF RESOURCES WITHIN THE CHURCHES In the fall, at the Fair vie w Farmers Market in Montgomer y, we celebrated our food system work with an event featuring Chef Br yant Terr y, a James Beard Leadership Award Winning chef based in Oakland, CA. Chef Terr y is a food justice activist and the author of several famous cookbooks
you should check out, like
dish at the church kitchen
Vegan Soul Kitchen: Fresh,
and then split the ser vings so
Healthy and Creative African-
ever yone could go home with
American Cuisine and Afro-
healthy food for the week.
Vegan: Farm-Fresh African,
Churches already host food
Caribbean, and Southern Flavors
pantries and feed the hungr y,
Remixed. Chef Terr y noticed
so going one step fur ther could
how many churches we have in
mean an outreach ministr y that
our community with under used
included cooking and meal
kitchens. He suggested that
preparation classes or using
folks coul d meet at their local
church vans to transpor t people
farmers market and buy their
in need of a ride to the farmers
produce a fter which each
market or grocer y store.
individual could prepare a large
PEOPLE NEED FOOD JOBS THAT PAY.
“
provide job security and sur vival skills that our
If I had a magic wand I would create farms or projects where people could come and do work and be paid for that work and that work produced food that could go to stores and provide people with better access. Access is an issue that needs to be met by local growers which needs to be met by local producers, so we need to turn more hungry people into farmers or give them access to a job. I would create more jobs, more food industry jobs.”
communities need in our changing world.
–L i n d say L . , Tu ske g e e
Food related entrepreneurship and agriculture sciences are two ways folks can make money from food. Money and oppor tunities to learn at the university level are available to students of color who want to go into farming, agriculture and forestr y in Alabama. We can reach out to our County Extension Office for information on where to star t. Alabama has several schools that get federal dollars to study agriculture and food production including Tuskegee Universit y, Alabama A&M University and Auburn University. We will always need food to eat and a healthy planet to live on! Growing food or working with food and the environment can
SHARE FOOD AND BE SAFE! As we eat to gether and prepare food fo r
■ Fo o d p rep ared in ad vance sho u l d be
e a c h o ther, we a ls o need to keep in min d
sto red in a ref rig erato r lo ng eno u gh
foo d safety. Here are s ome reminders fo r
to co m p letely co o l so that b acter i a
you r next po tluck or family picnic:
canno t g row.
■ Af te r p re p ar in g raw u n cooked fo o d ,
■ When fo o d that has b een p rep a re d
t h oro ug hl y cl e an before an d after
ahead and ref rig erated is to b e se rved,
u s in g an are a, espec ially if switc h i ng
it sho uld b e reheated suf f iciently to
f rom p re p ar i ng somet h in g t h at is g o ing
d estroy any b acteria that mig ht h ave
to be co o ke d to somet h in g t h at is
had the chance to g row.
going to b e e aten raw. ■ Ho t fo o d s, like so up s and casse rol e s , ■ H and s s ho ul d be t h orou gh ly washed
sho uld b e served steam ing .
wit h s o ap and water between food ite ms .
■ S alad s o r o ther co o l d ishes shoul d no t b e allowed to g et warm.
■ M o st raw ve g et ables h ave a c h ance to be co m e co nt amin ated by fec al m ater i al w hi l e t h ey are growin g and du r in g har ve st , so t h orou gh ly wash a ll ve g etab l e s an d fr u it s an d r in se all s a la d g re e ns an d anyt h in g else t h at will b e e ate n raw. ■ H o t thi ng s s hou ld be kept h ot , and cold thi ng s s hou ld be kept cold.
19
THE DOLLAR STORES AND GAS STATIONS ARE THE ONLY ACCESS TO FOOD THAT MANY PEOPLE IN THE RIVER REGION HAVE. If we want to move towards a community food system, we must star t by acknowledging and using the resources that we currently have. The Central Alabama Regional Planning and Development Commission (CARPDC) is working with corner stores and gas stations to promote and sell fresh fr uits and vegetables to customers who live in food deser ts. People are considered living in a food deser t when their home
“
is too far, more than one mile
initiatives work, par ticularly
in urban areas or ten miles in
in the r ural areas. There is one
r ural areas, from a supermarket
type of store that seems to be
or large grocer y store. One
dominating the food deser t
of the main challenges is the
scene in Alabama: the dollar
lack of small distributors with
stores. These types of fresh and
fresh fr ui ts and vegetables able
healthy corner store initiatives
to ser ve such small orders to
would be even more effective
stores in urban and r ural areas.
at the dollar stores, which are
There is not enough money to
the only grocer y-type store s
be made distributing food in
in many communities like Ft.
such small orders for the larger
Deposit.
chain distributors who ser ve r ural Alabama, even though these gas stations and corner stores may represent the only food for miles. Demand in the communities for fresh food must be encouraged through education and experiences, and locally produced fr uits and vegetables must be used first to make corner store
My resources are the Dollar General and my garden. I also preserve fruit and I purchase freezer bags from Dollar General to freeze veggies from the garden and jars for the fruits. There is no grocery store in my town so I have to travel out of town to grocery store.” –Li nda Bo dy, Ft. De po s i t
“
There’ve been young men from the community just out that saw us working and came over and were like ‘what are you guys doing?’ and we’re like ‘Oh this is a community garden, you know we grow food here, we work here’ and they’re like ‘can we do it, can we join in?’ …then we’ll work and after we’ll harvest whatever we can and whatever we have to harvest that day we split amongst whoever is there. – Li n ds ay L. , Tu s ke g ee
LOCAL SUCCESS: MADE IN MACON, HOMEGROWN IN TUSKEGEE One local example of building a community food system is the Made in Macon, Homegrown in Tuskegee initiative. This program is a recipient of the Local Foods, Local Places federal funding and is working to promote local foods, enhance the farmers market, and extend access to healthy foods for people in Tuskegee and its surrounding regions. After several rounds of engagement and discussions between a diverse group of citizens and local, state and federal stakeholders, an action plan based on community values was created. Through this action plan, Made in Macon, Homegrown in Tuskegee is working toward strengthening the local food system by (1) formalizing a model for local food governance; (2) cre ating a sustainable food hub by expanding on the current food pantr y; (3) linking the food hub to local educational, entrepreneurial and training initiatives; (4) strengthening the presence and programing of the existing farmers market; and (5) resolv ing gaps in transpor tation that connect people with healthy food. Programs like this are an impor tant par t of the solution and need fur ther investment, because they are built around the needs of the community and sustainability.
“
To g et that trend changed i s o ne o f the challeng es, cha rgi ng and training the next g ene rati on and then showing them how fo o d can b e g o o d , tasty a nd healthy. We can use the word health b ut a lo t o f times p e opl e hear it so m uch that it d oes n’t have a m eaning anym o re. But if we say less p ain, less money o n m ed icatio ns, m o re money i n yo ur p o cket to d o o ther t hi ngs , I think that health can mea n s o m uch m o re. But that ’s gonna b e the challeng e and the othe r p art is what we want, wh at we are moving to now with the co m munity kitchen, and t hat i s to try and train p eo p le how to p rep are fo o d .” –Guy T., Tus ke ge e
21
LOST KNOWLEDGE We ne e d to t u r n t h e # foodiec u lt ure
product home with you. We must have the same
into the l o ca l commu n ity food
thing at farmers markets, along with cooking
syste m s uccess. People love celebrity chefs and cooking shows—even when they never turn on a stove! Our current foodie culture is a great
classes hosted at the local church or commercial kitchen for anybody who never learned how to cook delicious meals from fresh, raw ingredients.
way to re-package what our parents kne w as “home economics” or “Home Ec”. The Food Turn Up taught classes to high school students, parents and elders in Montgomer y, Tuskegee and Ft. Deposit that included a plant-based cooking demonstration along with a presentation on the food system that left ever yone who attended with a fe w ideas of where to star t building a community food system, beginning in their own home. When you are taught step by step how to make a fe w dishes, eat and enjoy the meal and learn about your power to be healthier while saving money, it is much more effective than JUST passing out healthy recipes. Look at models like Publ ix or Sam’s Club that show you right in the store how to prepare the item, give you the recipe card and a delicious sample, all in hopes that you will take the ingredients or
“
If I know what I’m cooking and it’s prepped the night before it’s easier. I’ll cut up onions and prepare the day before so that when I get off work and pick up my son the next day I already have thawed and marinated the chicken. I can get started when I gets off work.” -S a r r i S i m on e An d e r son , Mot her of 2, Montg om e r y 22
R a ce and cl ass are seen as bar r iers to s ucce ss i n l i fe an d su ccess in
“
collards, cabbage, peaches, pecans, muscadines
I learned how to cook off YouTube videos and by asking some family. I like Chef Rosa on YouTube.”
and more. Most families could not afford to
- S a r r i A . , Montg om e r y
e at in g . The Alabama culinar y tradition passed down for generations has always been full of seasonal and delicious fresh fr uits and veggies like squash, peas, tomatoes, okra, beans,
eat meat ever yday; so many families had meat sparingly. The whole animal was used, often to add flavor to vegetables, but folks were definitely not picking up a rib plate ever y Friday! Many of our Alabama ancestors were cash poor slaves, then sharecroppers, and then family farmers. They gre w food for themselves, preser ved it in times of abundance and put it on the table for their families. They were wise and wealthy in this and many other ways.
“
It’s all of that, and nurturing and mothering. We have a lot of good conversations out here on the farm and it’s so therapeutic. I’ve heard people say ‘Wow I’ve never picked blueberries before; this reminds me of when I used to pick cotton. I enjoy this.’ and so it is a continuation of a lot of the things that I’ve done in the past you know, so that makes it real satisfying.” --Jo sie G., Tu s ke g ee There is a lack of regular (weekly or monthly) sharing, at the community level, the knowledge and skills of meal planning, food preparation and food preser vation. Growing, canning and eating seasonal or homemade preser ved food used t o be the norm in Alabama just a fe w generations ago. How have we come so far from Grandma’s garden? She could fix you vegetarian plate to fall in love with, full of greens, beans, potatoes, tomatoes—you name it! We need to use the popularity of #foodieculture to improve health disparities for Black people. 23
Today, between the Internet and television, you can learn, for free, pretty much anything you want to know about food, health and fitness. Check out recipes from the beautiful Chef Ak hi who has cooked for Lenny Kravitz, Common and the Wendy Williams Show @chefahki on Instagram and Twitter. If you want to star t a healing diet with amazing recipes, head over to Ty’s Conscious K itchen on YouTube and follow him @tysconsciouskitchen on Instagram. We already mentioned the work of our friend, Chef Br yant Terr y who also has a web series called Urban Organic (on Facebooks at: https://www.facebook.com/UrbanOrganic-187093148023498/). You can also visit WellnessMama.com for delicious recipes written for healthy families on a budget. Learn to implement ideas like cooking in bulk so that your family can have healthy options during t he week.
FOOD TURN UP MOTIVATION PLAYLIST
C h ec k o ut thes e videos on YouTube fo r i n s p i rat i o n o n g a rd en i n g , eat i n g h ea l t hy, coo k ing, a nd taking back the food system :
GROW FOOD MUSIC VIDEO
Link: https://www.youtube.com/watch?v=PqgU3co4vcI
APPETITE FOR CHANGE
Link: https://www.youtube.com/watch?v=7MWjT2uLUrM
COOKING WITH AFRO-VEGAN CHEF BRYANT TERRY Link: https://www.youtube.com/watch?v=JukS1ctj24I
CHEF AKHI ON WENDY WILLIAMS
Link: https://www.youtube.com/watch?v=ky6ZlotTpQs
VEGETARIAN OMELETTE WITH CHEF MAMA ROSA Link: https://www.youtube.com/watch?v=v2Wf3KUdghQ
“
If we are going to prevent sick, low energy, depressed bodies (zombies) from taking over our communities we are going to have to cook again. - @ fo o d tur n u p 24
DO YOU KNOW THAT FRESH AND HEALTHY FOOD IS YOUR
BIRTHRIGHT?
O n e indiv idua l at a Food Tur n Up cla ss
hy p erten s i o n . Th i s i s n o t t h ei r b i rt h ri g ht.
de s c ribed a build-your- own s alad buffet
A l l p eo p l e’s t ru e h ea l t h i n h eri t a n ce i s a
a n d a f ruit plate as “ white folks food” . Th i s
d eep co n n ect i o n wi t h l i fe! Th i s i n c l u d e s
brings up many questions that we discussed
fa m i l i es g rowi n g a n d eat i n g t h ei r ow n
l ate r in that sa m e class like: “ How much d o
fo o d a n d b ei n g o u td o o rs wh i l e d o i n g
you va lue yo ur body as your temple?” “ D o
p hys i c a l wo rk, g ett i n g exerc i s e, f res h a i r
you or yo ur fa mily members s uffer fro m
a n d s u n l i g ht . G o o d , f res h fo o d h a s b een i n
i l l n e sses a nd a lack of energy?” and “ Wh at
B l a c k p eo p l e’s c u l t u re a LOT l o n g er t h a n
k i n d of fo o d did your grandmother cook? ”
p ro cess ed ju n k fo o d .
Wh e n we lo o k at the health dis par ities i n
#WEAREWHATWEEAT
Al a b am a , Blac k people are exper ienc i n g h i g h rates o f o b es ity, hear t dis eas e a n d
IF IT DOESN’T ROT
IT’S NOT REAL FOOD 25
SO NOW WHAT? “
If everybody was eating right there would be no health problems, the health challenges would be gone. It would be strong bodies, there would be so many families here, and there would be so many people in love, so many children. SO many children. It would be a community full of babies, you would hear kids laughing and playing everywhere. And it would be a renaissance, it would be a rebirth, the paradigm would shift. Instead of the old people being like ‘I remember when this place was great’ which is all you ever hear now, I would be old and I would be telling people ‘I remember when Tuskegee was nothing. This is so great, we didn’t used to have any of this’. And my grandkids would be like ‘what do you mean grandma? There was a time when Tuskegee wasn’t the best place in the world?’ And I’d be like ‘you have no idea…’” –Lin dsay L., Tuskegee We have great oppor tunities and resources like
Thomas M. Campbell. These are not just names
land-access and lengthy growing seasons here
of accomplished men but stories and roadmaps
in the River Region. The Southeastern states
for our health in the present as well as the future
could feed the whole countr y if we wanted to,
of farming and eating. Alabama has led the way
so why don’t we star t with feeding ourselves?
before in building strong and healthy community
Being more self-reliant with food is good for
food systems, and we can do it again!
ever yone-- rich, middle-class, working poor—and it works wonders on the waistline! The answers are not JUST ne w technology but OLD values and principles: community, working, healing, shar ing, planting, har vesting, cooking and loving. In Febr uar y 2017, Tuskegee University celebrated the 125th year of the “People’s Conference,” also known as the Tuskegee Annual Farmers Conference. The conference honored the contributions of internationally celebrated
“
When they’re looking for alternatives I’ll
say ‘Oh, welcome! We’ve been waiting for you a long time, and we’ve got this stuff you need.’ As Carver always said there’s just so much out here that’s natural, that God has put out here, made available. And I think we’re at that time in history when people are looking for alternatives because there are a lot of really ill people who relied on the conventional
scientist George Washington Car ver; educat or,
services and medical staff and medicines and
politician and leader, Booker T. Washington;
stuff that are realizing this is just not good. So
and the First Cooperative Extension Agent,
they’re looking for alternative ways of being healthy.” –Josie G., Tuskegee
FOOD + OTHER COMMUNITY RESOURCES RIVER REGION
Alabama Gleaning Network Contact: Suzanne Wright, Regional Director 205-245-3215 glean al@endhunger.org Alabama 2-1-1 To get connected with help with basic human needs like food, government information, health and mental health services, employment support, support for the elderly and disabled, support for youth, children and families and volunteer opportunities: simply dial 211. If the call will not go through, then call 334264-4636 or check out their website for information at http://www. 211connectsalabama.org
MONTGOMERY COUNTY
Montgomery Area Food B ank Serving Lowndes, Macon (shared with Food B ank of East Alabama), and Montgomery counties through partner organizations. 521 Trade Center Street, Montgomery, AL 36108
E.A.T. South Downtown Farm 485 Molton Street, Montgomery, AL 36104 Contact: Caylor Rolling farmer@eatsouth.org Website: eatsouth.org Education programs offered at the farm and produce sold at the Montgomery Curb Market Montgomery Curb Market 1004 Madison Avenue, Montgomery, AL 36104 When: Tues, Thurs & S at Year Round, 5am-2pm Contact: Jasper Cleckler 334-263-6445 Individual retailers accept SNAP, WFMNP, SFMNP Eastchase Farmers Market 7274 Eastchase Parkway, Montgomery, AL 36117 When: S at May 14-Aug 29, 7am-12pm Contact: John Aplin 334-726-5104 Email: john@aplinfarms.com
MACON COUNTY
Macon County Farmers Market
334-263-3784
Elm and Spring Street, Tuskegee, AL 36083
montgomeryareafoodbank.org
When: Wed & S at, May-Sept, 8am-2pm When: Wed & S at, Oct-Mar, 9am-12pm
Fairview Farmers Market 60 W Fairview Avenue, Montgomery, AL 36105
Macon County Food Pantry (Macon County
When: Tues, Thurs, S at, 8am-5pm,
Ministers’ Council)
June 7-Sept 30
3101 Daly Street, Tuskegee, AL 36088
Contact: Flora Brown 334-263-7759
maconfoodpantry@gmail.com
Email: fairviewfarmersmarket@gmail.com
Contact: Guy Trammell (334) 421-8727
Accepts SNAP, WFMNP, SFMNP
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Shady Grove Road Blueberry Patch 609 County Rd. 81, Tuskegee, AL 36083 Contact: Josie Gbadamosi 334 -703-2603 Summer, U-pick: $3/lb.; we-pick: $5/lb. SNAP retailer Joy Haven Farm 605 Old Federal Road, Shorter, AL 36075 Contact: Sheila Di cks 334 -652-3459 Produce sold at the Montgomery Curb Market
LOWNDES COUNTY
Lowndes County Farmers Market 653 State Highway S (Orchard Healthcare), Hayneville 36040 June: Wed 7am-11am, Fri 3pm-6pm, S at 8am-11am, Contact: George Hunter 334-548-2535, 334-421-0994 Email: gxhunter@tuksegee.edu
and CSA May-Dec Al Hooks Produce and Processing Center 6190 Country Road 30, Shorter, AL 36075 Al Hooks 334 -439-947 1 Produce sold at the Tuskegee and Opelika Farmers Markets SNAP retailer 28
DOING COMMUNITY-BASED WORK FOOD TURN UP STYLE 1. Find allies in your community (or the community you work in) who are gatekeepers of information and who hold power in the community. Find people who are social and well liked to help you. 2. Be consistent. Keep coming back. Keep your word. 3. Be authentic and humble. 4. Acknowledge that you are not an expert but that you are here to share what you know and learn what you don’t. 5. Communicate that you believe the people you work with are valuable, intelligent and beautiful. 6. Don’t hold events or meetings without food and music. Try and create a fun atmosphere. 7. Turn Up!
READ MORE Virginia Food System Council, http://virginiafoodsystemcouncil.org Institute for Health Metrics and Evaluation (IHME), US County Profile: Lowndes County, Alabama. Seattle, WA: IHME, 2015. Institute for Health Metrics and Evaluation (IHME), US County Profile: Montgomery County, Alabama. Seattle, WA: IHME, 2015. Institute for Health Metrics and Evaluation (IHME), US County Profile: Macon County, Alabama. Seattle, WA: IHME, 2015. Discovering Our Food System: Experiential Learning & Action for Youth and Their Communities, Cornell University Cooperative Extension. What ’s Cooking in Your Food System? A Guide to Community Food Assessment, Community Food Security Coalition, Venice, CA: 2002. U.S. Food Waste Challenge, USDA, Office of the Chief Economics http://usda.gov/oce/ foodwaste/faqs.htm America’s Health R ankings Annual Report, United Health Foundation, 2016. A Beginner ’s Guide to Food Waste, Spoiler Alert, Boston, MA: 2016. 29
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