Call to Action from the Blue Ridge Area Food Bank

The Campus Kitchen at Washington and Lee is a member agency of the Blue Ridge Area Food Bank.  Just yesterday we received this email with a call to action for hunger related policy.  Please take a minute to read, and follow up on this call to action.

Action Alert: The Farm Bill is Moving in the Senate–Call Congress

Background

The Senate Agriculture Committee is poised to release its farm bill over the next several days and we need to make sure that their bill protects and strengthens critical hunger-relief programs. Millions of Americans all across the country are struggling to put food on the table. With unemployment expected to remain above 8 percent this year and long-term unemployment at still at record highs, programs like SNAP and TEFAP are more important than ever. Your Senators need to hear from you TODAY. We hope you can take a moment to call both of your senators and help us demonstrate how important hunger-relief programs are to your community.

Call Today!

Just dial 1-877-698-8228 to be connected directly to both of your senators. The system allows you to connect toll-free to both of your senators without hanging up the phone.

  • Dial 1-877-698-8228. When prompted, enter your zip code and listen to the brief instructions. You’ll then be patched through to your first Senator’s office automatically.
  • Tell them that you are a constituent and state the name of the town you are calling from.
  • Let them know you are calling about the Farm Bill and deliver these two important messages:TEFAP Message: Please support strengthening funding for TEFAP, which is a critical source of food for food banks and the clients we serve.

    SNAP Message: I urge you to support SNAP and oppose any proposals that would change SNAP’s structure or reduce funding, restrict eligibility or reduce benefits.

Spread the Word!

One call is not enough! Be sure to share our action alert with your agencies, volunteers, donors, advocates, partners, board members, and other local supporters. Post it on Facebook and Twitter. Help us show Congress that there is a constituency for ending hunger in America!

April 2012 Statistics and Volunteer Spotlight

In April CKWL…

-served 2,004 meals

-passed along  1,499 lbs of food to local food pantries

-enlisted 269 volunteer hours from 64 volunteers

-recovered 4,466 lbs of food that would otherwise have gone to waste

Thank you to our dedicated volunteers!  Each month we will feature the volunteers who cross a new threshold in service here with our statistics!  The new year began July 1st, 2011 so hours are counted from that date.

Completing over 20 hours through April 30th:

  • Virginia McGarry

Completing over 50 hours through April 30th:

  • Alex Shabo
  • Hilary Nelson
  • Kathryn Marsh-Soloway

Completing over 100 hours through April 30th:

  • Alvin Thomas
  • Kelsey Sizer

Intern Positions Available for Local High School Students

Campus Kitchen at Washington and Lee

Summer Intern Description

Application is available here.

Objective: To provide two Rockbridge County High School students with the opportunity to take on a leadership role in the Campus Kitchen’s summer operations.  Interns will have an integral part in maintaining CKWL’s operations and developing summer programming.

Purpose of the Organization/ Program:

The mission of The Campus Kitchens Project (CKP) is to use service as a way to strengthen bodies, empower minds and build communities. At the Campus Kitchen at Washington and Lee (CKWL), we combat hunger and promote nutrition by recovering and reusing food that would otherwise go to waste into balanced meals for low‐income members of the community in Rockbridge County.

CKWL began in 2006 due to the dedication of a senior student, Ingrid Easton. Easton graduated before operations officially began, but her legacy lives on. In March of 2010 CKWL served their 50,000th meal in the local community. Meals are served in partnership with 15 community agencies in a manner that best serves their needs—hot congregate meals, refrigerated individual meals and most recently, backpacks of non‐perishable food supplies.

CKWL has made an impact in nutrition education locally for adults and children.  Two separate youth organization—the local YMCA summer camp and the Lexington City Office on Youth summer program—are benefiting from CKWL’s “Seed to Feed” nutrition education which links to growing food in our organic garden.

The focus of CKWL is hunger relief and leadership development, but our kitchen has become a leader in environmentally sustainable practices on campus and in the community. Each week we recycle more than 1,000 pounds of food that used to end up in landfills. The food we are unable to serve, such as scraps and leftovers, are composted. CKWL is working to reduce waste but with the additional purpose of using the available resources in our community to provide a needed service for the hungry in Rockbridge County.

For more information visit: go.wlu.edu/ckwl

Job Title or Position: Summer intern for operations and program development (2 positions available)

Expectations/ Responsibilities of the Position:

The focus of the CKWL internships are: poverty reduction, non‐profit management and sustainability.

Interns will spend 15 hrs/week for 8 weeks with the Campus Kitchen (weeks do not need to be consecutive, we will work around family vacations and/or summer camp)

Position will mold slightly to the specific interests of the intern(s) placed at CKWL.

Intern will receive a $500 stipend upon completion of the internship.

Qualifications:

Intern(s) must be able to lift at least 30 lbs. and work on their feet for significant periods of time (cooking shifts, food recovery and gardening). Intern must be willing to interact with all CKWL clients in a professional manner. Basic knowledge of Microsoft Office required. Intern must be willing to step into a leadership position as they manage volunteers at the kitchen. Prefer intern has a driver’s license.

Working Conditions:

Intern will work a regular 15‐hour week, but some hours will fall outside a 9 to 5 schedule.

Dress should be casual but not inappropriate. Closed toed shoes and sleeves (no tank tops) required for kitchen work, closed toed shoes required in the garden.

On Site Supervisor/Mentor:

CKWL Coordinator Jenny Davidson: jdavidson@wlu.edu or 540‐458‐4669

Supervision Plan:

Scheduled weekly meetings will ensure that intern and coordinator are on the same page. High School interns will always be scheduled to work with either the CK Coordinator or a CK College aged intern.

March 2012 Statistics and Volunteer Spotlight

In March CKWL…

-served 2,670 meals

-passed along  1,704 lbs of food to local food pantries

-enlisted 419 volunteer hours from 63 volunteers

-recovered 5,404 lbs of food that would otherwise have gone to waste

Thank you to our dedicated volunteers!  Each month we will feature the volunteers who cross a new threshold in service here with our statistics!  The new year began July 1st, 2011 so hours are counted from that date.

Completing over 20 hours through March 31st:

  • Daphine Mugayo
  • Katie Zweier
  • Nate Reisinger

Completing over 50 hours through March 31st:

  • Beverly Bruck
  • Hilary Nelson

 

Finding the Under-served

What does it look like to serve the under-served?  Here at the Campus Kitchen at Washington and Lee we partner with agencies to identify our clients.  And we love our clients.  But there is still a larger need, and we want to do something about it.  We want to serve the under-served.  But if someone is under-served, how do we identify them?

Feeding America has a great tool to identify need- the Map the Meal Gap tool.  According to this tool, there are 2,540 individuals in the Rockbridge area (Buena Vista, Lexington and Rockbridge County) dealing with food insecurity.  This is 11% of our population.

Of the 2,450 people dealing with food insecurity, 26% of them have an income greater than 185% of the poverty line.  That means that they do not qualify for many, if any, social support systems.  And they do not have guaranteed access to food.  They might be hungry.  How do we find them?

This summer, the Campus Kitchen will be exploring the Rockbridge area, searching for this population.  We’ll contact service clubs, volunteer organizations, and established non-profits.  We can do more and we want to put our effort into meeting the greatest needs we can find.

Can you help point us in the right direction?  Comment below or send an email to campuskitchen@wlu.edu with ideas about where we should start.

February 2012 Statistics and Volunteer Spotlight

In February CKWL…

-served 2,348 meals

-passed along  2,536 lbs of food to local food pantries

-enlisted 420.5 volunteer hours from 72 volunteers

-recovered 4,876 lbs of food that would otherwise have gone to waste

Thank you to our dedicated volunteers!  Each month we will feature the volunteers who cross a new threshold in service here with our statistics!  The new year began July 1st, 2011 so hours are counted from that date.

Completing over 20 hours through February 29th:

  • Greta Witter
  • Hilary Nelson
  • Jack Gallagher
  • Margaret Klein

Completing over 50 hours through February 29th:

  • Angelica Tillander
  • Charlie Myers
  • Joseph Liu
  • Kate LeMasters

Completing over 100 hours through February 29th:

  • Jenny Bulley

A Rainbow of Health

Shiri Yadlin '12 passing out beads as our friends taste test the rainbow.

Today we celebrated Valentine’s Day at the Rockbridge Area Occupational Center a bit differently.  We made jewelry together, but it came with a catch.  We had an assortment of healthy fruits and vegetables with colored beads to match.  When trying the various food items, our clients learned about why that item is good for them and earned a bead for their bracelets.  They were able to taste the rainbow!   We offered:

  • Red: Cherry Tomatoes
  • Orange:  Baby Carrots
  • Yellow:  Sweet Bell Pepper
  • Green:  Cucumber
  • Blue:  Blueberries
  • Purple:  Grapes

We’re at it again tomorrow at the Magnolia Center and the Office on Youth.  Have you tasted the rainbow?

January 2012 Statistics and Volunteer Spotlight

In January CKWL…

-served 2,464 meals

-passed along  6,680 lbs of food to local food pantries

-enlisted 422 volunteer hours from 71 volunteers

-recovered  7,936 lbs of food that would otherwise have gone to waste

Thank you to our dedicated volunteers!  Each month we will feature the volunteers who cross a new threshold in service here with our statistics!  The new year began July 1st, 2011 so hours are counted from that date.

Completing over 20 hours through January 31st:

  • Caroline Gill
  • Conor Duffey
  • Daniel Hsu
  • Kerstin Hjelm
  • Olivia Kantwill

Completing over 50 hours through January 31st:

  • Emily Warner
  • Patrick Poindexter

Stonewall Jackson Hospital Donating Food

Yesterday was our first official food pick-up from the Carilion Stonewall Jackson Hospital in Lexington!  We are thrilled to be receiving prepared food from another donor.  Today we received sweet and sour chicken, herbed potatoes, rice pilaf, creamed spinach, corn and cornbread muffins.  The hospital has much smaller quantities of leftovers than the dining halls at W&L and VMI, but the amount of food donated is absolutely perfect to fill our individual meals (which we deliver to Mountainview Terrace Apartments, Project Horizon, and DaVita Dialysis Center).  Thank you to Bonnie Snyder, food service manager at Stonewall Jackson, for working so tirelessly for this partnership!

Service Learning

This week has been quite busy as the Campus Kitchen is taking a role in academic experiences.  Professor Art Goldsmith is teaching the Economics of Social Issues and has requested that his students get involved with the Campus Kitchen.  We are THRILLED with the influx of volunteers and excited to introduce more of the W&L community to our wonderful clients.