More about Hunger

This will be my last post for Hunger Action Week. Yesterday I attended the Food Lifeline Partner Conference along with Michael Gregory, our Hot Meal Program Coordinator. Along with United Way Hunger Action Form I participated in last week, I feel like I have really learned a lot. I wanted to share some of the information and links that I gathered.


Did you know that Washington is the 13th "hungriest" state in the country? Food insecurity is not an abstract concept for many of our neighbors. In the past year food banks and meal programs have recorded a 30% increase in the number of senior adults seeking food assistance. As the population ages and the economy shrinks, this is one of the most sobering effects.


Visit Food Lifeline for lots of great information, including tangible ways to help. Advocacy is a great means of getting involved and they have current info on state and federal budget measures under consideration. A few emails or phone calls to your elected officials can make a big difference. Take a look at the hunger map and check out The Big Waste, chronicling some basic problems with our food industry.

“Meal Programs” versus “Soup Kitchens”

In recognition of Hunger Action Week, we would like to share an article put together by the Meals Partnership Coalition, a group of 70 Seattle-area organizations that work to serve more than 5,000,000 no-cost meals per year to community members who would otherwise go hungry.

There are many terms used to describe the organizations that serve prepared food to people in need. Two common terms are “soup kitchens and “meal programs.” But what do they mean? In 1802 the first American soup kitchen intended to feed the needy was opened by the Humane Society of New York City and was widely accepted as needed to support those who struggled with hunger. From the 1820’s to the 1920’s soup kitchens lost popularity in the United States with the rise of the view that social programs just perpetuated poverty and need. Then the Great Depression hit. During the 1930’s soup kitchens served millions of people to help stave off hunger in our country. A soup kitchen was traditionally just that, a kitchen that served soup and bread to those needing food support. After the Great Depression many social programs were established which once again were instrumental in the loss of popularity of soup kitchens until the 1980’s.

During the 1980’s many people in need were not receiving enough support from government benefits and once again no-cost meal programs were needed to meet the hunger needs of our community. When meal programs became a popular method of providing nutritional support during the 1980’s many groups and organizations recognized the importance of creating and serving more nutritionally sound meals. Since the resurgence of these important programs, changes in American eating habits have occurred and a movement to recognize the importance of nutritionally dense and balanced meals has become widely recognized. Gone are the bowls of soup and pieces of bread. Today those basic items have been replaced by a serving of lean protein, vegetable, fruit, and dairy; a complete balanced meal. Based upon the changes we have seen in how and what is served within free meal programs there is now
a movement to change the name of this important resource from “soup kitchen” to “meal program.”

You can support the PNA Hot Meal Program with cash contributions, donations of food or supplies, by volunteering, or with a special gift such as a commercial coffee grinder, which would help us make be the best use of donated coffee beans.
Click HERE to learn more about how to get involved!

PNA Hot Meal Program Wish List

The PNA serves 3 meals each week to between 150 and 250 individuals per meal. Our food comes mainly through Food Lifeline, but there are some items we often need in addition to their donations. We are also often in need of tableware or kitchen items to supplement our supplies. Can you help?

Jam or Jelly – any size or flavor
Ground Coffee - for drip coffee maker
Canned Vegetables – any size or variety for soup
Herbs
Sugar
Catsup
Paper Napkins

Serving Tongs
Salt & Pepper Shakers – prefer glass for easy refilling
Soup Bowls – plastic, glass or ceramic
Coffee Mugs – plastic, glass or ceramic
Large, new food safe cutting boards (no wood, please)

To inquire about donating other food or supplies, please contact judith@phinneycenter.org.

Donations may be dropped off at either Hot Meal Program site during on our regular operating days up to 3 hours before the meal is served (when staff and volunteers are present). Donations may also be left at the main office of the Phinney Neighborhood Center Monday-Friday from 9 am – 9 pm or Saturday from 9 am – 2 pm.

WE APPRECIATE YOUR GENEROSITY!

City Fruit needs volunteer pickers

Spread the word, friends and neighbors:
Phinney City Fruit needs Volunteer Pickers!

Let the Harvest Season Begin! Plums, pears, and apples are starting to ripen. We are already picking half a dozen trees a week, and looking forward to more.

It usually only takes an hour or so to pick a tree. Picking fruit and delivering it to our donation partners is a small gift with big rewards, not to mention its really fun.

Please contact Jen Mullen to find out more about helping to pick fruit in Phinney and Greenwood, or to donate the bounty of your own fruit trees to neighborhood food banks, soup kitchens and community organizations!

Cheryl

Jen Says:

Please join us for a Volunteer Orientation for the Phinney-Greenwood Fruit Tree Harvest program on Tuesday, August 18, 5:30- 6:30 pm at the Greenwood Library (8016 Greenwood Ave. N.). We will review all the information you'll want to know for harvesting and sharing fresh fruit in the Phinney-Greenwood neighborhood this summer/fall!

Please RSVP to let me know if you can attend the orientation.

Thank you!

Jen Mullen
Harvest Coordinator
Phinney City Fruit
www.cityfruit.org
h- 206.352.9580