Money Saver
Free Food? Yes, Please Story by Deanna Atkins Photo by Bryanna Kinlicheene
Canned goods are one type of food distributed at the Grub Hub in the basement of Reed Library, room 16.
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urchasing food is an expense all students at Fort Lewis College encounter. Options for free food and self-production are available for those who want to decrease their food expenditures and increase their wallet size. The Grub Hub, a student organization started by Charlie Wecker, is a food bank where FLC users can take home free groceries. It is located in the basement of Reed Library, room 16, and is open from 10:00 a.m. to 4:30 p.m. every Thursday. The organization provides a mixture of foods including organic and boxed foods, said Louis Tafoya, a student at FLC and member of the Grub Hub. “We get our donations from Manna Soup Kitchen, Sodexo foods, extra food from the EC garden, and also donations from people,” Tafoya said. Students can walk away with a reasonable amount of food for themselves and others, he said. The Grub Hub is a stress reliever for students who need it and take advantage of the program, many are glad it is a resource available on campus, he said. The Grub Hub sees about 30 to 40 student visitors every Thursday, Tafoya said. “It depends, but students could save $10 to $20 each by coming here,” he said. There are multiple free food areas located in Durango for students to utilize. Manna Soup Kitchen, started by the Spanish Assembly of God Church, provides free breakfast, lunch, and dinner throughout the week to all citizens. It is located at 1100 Avenida Del Sol. Breakfast is served from 7:00 a.m. to 10:00 a.m. and lunch is served from 11:30 a.m. to 12:20 p.m. Monday thru Friday. Dinner is served from 5:00 p.m. to 6:30 p.m. on Wednesday. Brunch is also served on weekends from 9:15 a.m.to 10:30 a.m. “People can come as many times as they want and we have sack lunches,” said Kathy Tonnessen, the lead volunteer at
Manna Soup Kitchen. Manna receives donations from grocery stores, other food stores around the Durango area, and from members of the community. During the growing season, Manna receives home grown and organic food from the farmers market, Tonnessen said. Students are encouraged to use the facility at any time during the week and weekends, she said. “I know during the weekend there are 50 to 70 visitors,” Tonnessen said. According to the website, students can also receive lunches at Turtle Lake Refuge every Tuesday and Friday from 11:11 a.m. to 2:22 p.m. with a suggested donation of $10 to $15, Blair said. The website states that lunch includes a drink, main entree, soup and salad, and dessert. Students can receive a free lunch if they donate time volunteering in the kitchen. Turtle Lake Refuge is located at 848 E. Third Avenue in the same building as Rocky Mountain Retreat. Access is through the alley. “We do see many students and encourage more volunteers, work study, internships, and classes on how to make foods,” said Katrina Blair, the founder of Turtle Lake Refuge. Turtle Lake Refuge also grows most of their food, including sprouts, micro greens, beans, sunflower greens, pea shoots, buckwheat lettuce, radish greens, wheat grass, herbs, spinach, mustard greens, and greens for salads, Blair said. Students can also save money by growing foods at home. “The cross quarter day between winter solstice and spring equinox is Feb. 2,” she said. “That marks the time to start growing food at home.” All people need is a tray, dirt, seeds, sunlight, and water to start the process, Blair said. “I save over a $100 a month by growing food,” she said. By using these resources, students can decrease their expenditures on food.
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