Thank you GRTV for spreading the word about OKT’s programs!Thank you Ms. Toni Scott for being our spokesperson and for all you do as an OKT cooking coach!
The PSA airs on GRTV (Comcast Cable 25) at 8:30 AM and 10 PM daily.
Thank you GRTV for spreading the word about OKT’s programs!Thank you Ms. Toni Scott for being our spokesperson and for all you do as an OKT cooking coach!
The PSA airs on GRTV (Comcast Cable 25) at 8:30 AM and 10 PM daily.
Reposted from the Grand Rapids Community Foundation Encore blog.
A child of the 60s, Toni Scott grew up eating healthy foods. Her family grew fruits and vegetables in their own garden and her Muskegon neighborhood was home to many fruit trees. “My dad had a garden behind the garage. It was full of every vegetable we needed to eat,” Toni recalls. “I would go out and help my mom pick for dinner. She cooked from scratch for my four brothers, two sisters and me.”
As an adult, Toni’s appetite for healthy foods inspired her to become an accomplished cook. About the only thing that makes Toni happier than cooking for her family is cooking for her neighbors, her church and for anyone who might stop by her house at dinner time. “I just love to feed people,” Toni says. “I especially like to grill, all year long. I grill turkey, fruit and vegetables–when I don’t eat vegetables, I feel sluggish.”
In 2004, Toni woke up one morning with pain and numbness in her arm. At first she thought she had been simply sleeping in a bad position. But, as the symptoms persisted, she sought medical advice. Her doctor diagnosed her with Multiple Sclerosis (MS). As the debilitating disease continued to attack her nervous system, she was forced to quit working. Despite finding herself disabled and on assistance, Toni kept right on eating healthy and feeding people.
To bolster the small amount of food assistance dollars she received, Toni gardened and also learned how to make the rounds at food pantries, a local church and food trucks to supplement her store of nutritious menu ingredients.
In 2013, she participated in a food gardening program with Our Kitchen Table (OKT), a grass-roots, Grand Rapids non-profit that works for food justice and greater access to healthy foods for all. OKT provided Toni with containers, composted soil, organic starter food plants and a garden coach to ensure her success. In addition, Toni attended OKT’s free gardening classes. She was amazed at the amounts of fresh produce she harvested from the OKT container garden in her own back yard.
As Toni’s garden coach and OKT executive director, Lisa Oliver-King, got to know Toni better, she realized what a treasure Toni was. Within a year, Toni was cooking up her own healthy recipes for OKT events and was soon hired as the organization’s first cooking coach.
“Toni Scott has helped OKT create the role and responsibilities of the cooking coach. She has been an essential piece of the food growing experience for OKT participants,” Oliver-King says. “Known as Ms. Toni, she has connected with individual and group participants in a soulful way that lends itself to laughter, exploration and full experience of good, nurturing food. She is our treasure — and our secret weapon for exemplifying what being food secure can be like, despite having limited resources.”
Toni continues to lead OKT’s Cook, Eat & Talk events, some for the general public and others for local agencies and public schools. During the growing season, she creates recipes using produce growing in OKT food growers’ gardens and selling at the OKT-managed Southeast Area Farmers’ Market. Off season, she bases her recipes on foods that OKT makes available through a collective purchase group offering bulk whole foods via EBT card.
As Toni demonstrates each recipe, she engages her audience in friendly conversation; she creates a comfort level that encourages them to share their own family recipes as well as their frustrations with having limited access to healthy foods in their neighborhoods. Thus, the conversation also leads to a discussion of food and environmental justice.
“I have a passion for helping people understand that the media would have us think it costs a lot to eat healthy, as a ploy to get us to eat boxed food. At the Cook Eat & Talk, I can dismiss that myth and people see how quick and easy cooking from scratch can be — plus it tastes good and is self-rewarding,” Toni says. “If you cook from scratch, it stretches your money and your longevity.”
Author of this blog, Stelle Slootmaker, has been a writer and communications professional for more than 24 years. In addition to serving as Our Kitchen Table’s communication manager, she works with a variety of business, healthcare and nonprofit clients.
If you follow any of the local news outlets, chances are you have heard the phrase “Grand Rapids Vapor Intrusion Project” recently. To summarize, because of some recent environmental testing, it was decided that the residents/businesses located at 401 Hall St. SE, 1168 Madison SE and 1170 Madison SE were to evacuate the premises due to unsafe vapor levels. We would like to notify the community that while some news sources referred to the Southtown Square Apartments (413 Hall St SE) as the source of the vapor leakage, the actual source was a former dry cleaning business that was located in that spot but closed in 1995.
Before LINC UP built the Southtown Apartments, LINC UP Offices and LINC Gallery, they constructed a vapor shield to make sure the buildings would be safe to visit and work in, and so the vapors would not come through the ground and into the buildings. We want to assure our community that the Southtown Square Apartments (413 Hall St SE), LINC UP Offices and the Soul Food Cafe (1167 Madison SE), the Gallery (341 Hall St SE) and all other offices within those buildings are safe, and unaffected by this recent situation. Regular testing is performed on these properties, and none have shown signs of vapor leakage.
However, we feel this is a very serious issue that needs to be addressed with the community. We are asking community members to join us tomorrow, at 341 Hall St SE @ 6pm, at a community meeting to learn more about the situation at hand, what other areas could possibly be affected and ask questions about the safety and well-being of our neighborhood. See the link below for further details:
Anyone with questions should call EPA On-scene Coordinator Betsy Nightingale at 734-770-8402 or email her at email@example.com .
Listen to the interview (scroll down to the bottom of page)
Essay: For more access to healthy food, new gardens just aren’t enough
By LISA OLIVER KING • Posted 10-28-2015 by Michigan Radio The Next Idea
School gardens seem like a great idea. Teachers get to reinforce key concepts in science and math, students get hands-on experiences with healthy food, and everyone gets to eat homegrown snacks at the end of a few months. Sounds good, right? Wrong.
In fact, most school gardens fail. They might look good at first. But without constant attention from parents, students, and community members, the plants wither, the weeds sprout, and the garden goes from an optimistic symbol of health to an ugly eyesore right in front of the school.
It’s the sad truth that just planting a school garden doesn’t really help communities deal with larger systemic issues.
I live in Grand Rapids where income-challenged people do not have access to healthy foods within walking distance. For those who have disabilities, or lack access to a car, junk food and fast food may be the only options.
They may not even realize it, but these foods are making them sick. The members of my Grand Rapids community — mothers, fathers, elders and, yes, even youth — struggle every day to maintain their health and their very lives.
In order to tackle these big problems, we need to think bigger than just planting gardens. We need to change cultural priorities.
So what’s the Next Idea?
For this Next Idea, I can tell you what is working in my community. But I also want to hear from you. How could your town or city work towards changing our food culture here in Michigan?
In 2003, I founded a grassroots organization called Our Kitchen Table (OKT), which works with women of color to address issues of food access and nutrition. We use a hands-on model that emphasizes community engagement and transformation, not just charity or short-term education.
We call this the “See Do” approach. Our strategy is to get people working with us at the neighborhood level. We don’t simply give people gardens and walk away. Our gardeners see their garden coaches planting and maintaining their gardens—and dowork alongside them. When we see a lesson and then do it ourselves, we are more likely to incorporate it into our lives than when we just read about it, hear it, or view it on a PowerPoint.
We use this hands-on model in all four of our program areas:
To implement this strategy, we work alongside our vulnerable neighbors so they can “see” that they can “do” it. We recruit team members who live in the neighborhoods and have personally experienced the results of not having access to healthy food.
It is working in Grand Rapids. Over the past six years, we have seen how “doing” changes lives.
There are mothers enthusiastically preparing healthy foods for their children, and elders becoming regular customers at our farmers’ market. Women of color are improving their health. We have grown a small core collective of community members who have become enthusiastic advocates for better access to healthy food in their neighborhoods.
But here’s where it gets complicated. Unlike other Next Ideas, which could be adapted by other towns and cities or even scaled up to be statewide, the “See Do” approach depends on being an intimate part of a neighborhood.
To return to the example of the school garden, we realized that the difference between a failed, ugly mess of rotting plants and a beautiful, inviting, healthy-food opportunity wasn’t just resources. It was relationships.
For example, did you know that school facilities personnel tend to hate school gardens? They’re the ones who end up having to clean up the land and the mess when students and teachers move on to the next assignment.
In order for us to make real change in the way young people view healthy food, Our Kitchen Table has had to engage community members at every level and get their buy-in. That type of approach — getting our neighbors to really see the impact of food disparities and join in the process to solve it — can’t just be easily transported from one local context to another.
So we know that overcoming food access disparity can’t be solved by just planting gardens. And that means the question becomes: How do we plant deep-rooted relationships? What ideas would allow your local communities to grow and thrive?
Lisa Oliver King is the founder of Our Kitchen Table in Grand Rapids.
None of the women sitting in front of James Hartrick on a recent morning in Detroit look like kitchen amateurs, but he takes nothing for granted.
He’s here to show them how to make barley jambalaya, and he starts with the basics: Food safety. Hand washing. How to handle a knife. He asks if anyone in the group has food allergies or sensitivities. And then he gets to work dicing onions and green peppers.
This is Cooking Matters, a class aimed at low-income families, though open to all, to teach healthy food preparation, shopping and meal planning.
Nutrition and budgeting classes such as these are increasingly important in Michigan as residents face increased poverty, hunger and obesity.
Some of Michigan’s low-income families have seen their food budgets shrink because Michigan’s tough stance on federal food assistance has led to reductions in such programs in recent years.
Nutrition programs help fill the gap – offering low-income families help that goes beyond giving away food giveaways to help them budget and eat better. In 2014, 75 percent of Cooking Matters participants said the classes improved their nutrition practices and between 42 and 73 percent of participants (from children to seniors) reported eating more fruits and vegetables, according to Michigan State University Extension, which administers the program.
Hartrick’s class is a special edition for diabetics. Eleven participants, all African-American women, have gathered in a west-side community center to watch how he puts together this Cajun-influenced, low-fat, nutrient-balanced dish. They will leave with the recipe, the ingredients to reproduce it at home and the hope that it will perhaps inspire a change in how they prepare and consume meals.
Like a recipe, the class proceeds in steps; a little technique, a little education, a little audience participation. Members of the class share their reasons for being here today.
“I have to get my (blood) sugar down. Walking’s not helping,” one says. The smell of frying onion and pepper begins to waft through the room as the discussion turns to carbs and fats.
Michigan gets $23.7 million in federal funds to educate low-income residents on healthy eating habits, the second-highest amount allocated to any state. Noting the encouraging outcomes of nutritional education, experts say more can and should be done to make sure proven nutrition programs reach more people in need.
The U.S. Census reported in September that one-in-six Michigan residents lives in poverty. Even so, some low-income residents receive less federal food assistance than in the past due to the state’s tough stance on public benefits. Michigan is one of 14 states that have an asset test for families enrolled in the Supplemental Nutrition Assistance Program (SNAP), formerly known as the food stamp program. In Michigan, anyone with savings over $5,000 cannot get federal food assistance, regardless of income. And last year Michigan was one of only four states that chose to not invest in the federal “heat and eat” program, which offers more food benefits to poor families in northern states to offset higher heating costs, which would’ve cost the state $18 million.
As a result, about 169,000 Michigan households enrolled in SNAP saw their federal food assistance reduced by an average of 15 percent, or $76 per month, according to the Michigan Department of Health and Human Services data.
The state’s food insecurity rate also is about 15 percent, which means about one in six residents lack the funds to provide a reliable source of healthy food.
And yet, paradoxically, Michigan also is getting heavier – 30 percent of adults were classified as obese in 2014, up from 22 percent in 2000 and 13 percent in 1990, according to “The State of Obesity,” funded by the Robert Wood Johnson Foundation.
Cheap food is often filling but not healthy, so many impoverished families end up overweight, said Dawn Contreras, director of the Health and Nutrition Institute at the Michigan State University Extension.
“People fill up on low-nutrient, high-calorie food because they’re hungry and that’s what they have access to,” she said. “The cheapest food ends up being the food that promotes obesity.”
MSU Extension gets $7.5 million in federal SNAP Education funds to teach low-income residents how to improve their nutrition. MSU reached 84,000 people statewide last year and funds Cooking Matters classes taught outside the Detroit metro area (classes within the five-county metro-Detroit area are administered by Gleaners Community Food Bank) among other programs.
Cooking Matters is a national program dating from the early ‘90s ‒ a spinoff of the national hunger-relief program Share Our Strength, now known as No Kid Hungry. The cooking program came when organizers realized putting food into people’s hands was only half the battle, said Sarah Mills, program manager for Cooking Matters in Detroit.
“We can raise awareness and money to get food, but if people don’t know how to cook, it won’t be used,” said Mills. As lower-income people are likely to have complex or irregular work schedules and other challenges to a healthy lifestyle, Cooking Matters classes emphasize smart shopping and meal planning, so meals can be served even in difficult conditions.
In addition to surveys showing participants adopting healthier eating habits, the Cooking Matters program is slowing showing itself to be scalable: More than 5,000 people took Cooking Matters courses statewide in 2014, up from fewer than 1,000 in the program’s first year, in 2009.
Families interested in better nutrition must sign up for programs like Cooking Matters, it is not required in order to receive federal food benefits. But as low-income people look for ways to stretch food dollars, it and other programs are part of the solution.
Double Up Food Bucks, for instance, allows SNAP recipients to double their food assistance dollars if they use the money to buy Michigan-grown fruits and vegetables at farmers markets and select grocery stores. It is a result of the the Local Food for Healthy Families Act, a federal law passed last year that provides five years of funding for food incentive programs. Participants have their EBT cards debited and receive twice the amount in tokens to spend at markets.
The sharp-eyed can even find fresh food growing from the ground, if they care to learn plant identification on vacant lots, hedgerows and other green spaces.
This past summer Laura Casaletto sat at a table at farmer’s market in a school parking lot in Grand Rapids next to a bucket of flowers and greens she plucked from public areas around town. Daisies, lamb’s quarters, St. John’s wort are all edible or good for making tea.
She also had a bowl of stir fried, orange day lily buds that tasted buttery, salty and a little slippery, not unlike okra. She and a plant-smart 5-year-old led a tour around Gerald Ford K-8 Academy for a class on foraging edible wild plants.
In about 15 minutes the school grounds and a neighbor’s side yard yielded wild grape leaves, milkweed, plantain, oyster plant, wild tomatillo, mulberries, garlic mustard, wild lettuce, lamb’s quarters and a bunch of flowers.
“Plants produce toxins to protect themselves,” Casaletto said, advising foragers only eat orange day lilies, no other colors. But as proof that wild plants can be wildly popular, she pointed out, “Martha Stewart has a recipe for candied violets.”
Offered by Our Kitchen Table, a nonprofit, the foraging class teaches low-income Grand Rapids-area residents another way to put good food on the table, a method that costs no more than the effort to gather the plants. The classes started in 2013 with seven curious students, and has since served 157 people.
“Think about it, a bunch of dandelions costs what, $3.99 at Whole Foods?” said Lisa Oliver-King, director of OKT. “And we show people how to get it for free.”
Casaletto said there’s no such thing as weeds, because people can eat plenty of so-called weeds in salads once they learn to identify the good stuff.
Most Americans are now dependent on a business, a grocer or farm stand to tell them what plants or vegetables to eat. It took only a generation or two for a majority of Americans to go from growing their own food to being unable to tell the difference between a pepper and a poison.
One way to expand the reach of proven nutrition programs could be to offer them to a captive audience – school kids, said Sara Gold, director of Michigan No Kid Hungry, a Share Our Strength initiative supported by United Way for Southeastern Michigan.
Young people in vulnerable communities could be reached by adding nutrition education programs to school curriculums, or by tying nutrition lessons into federally-funded school meal programs, Gold said.
“We don’t really put those things together in ways that we could at the state level,” she said. “We know what works. We have to pay for it, expand it.”
But it has to be all carrot, no stick. “Federal regulations would not allow the state to mandate nutrition education classes,” said Bob Wheaton, spokesman for the Michigan Department of Health and Human Services.
Cooking Matters and the foraging workshop maximizes and supplements SNAP benefits, but need remains high for the 1.5 million people – as of May – who still receive food assistance in Michigan.
Michigan’s asset test prevents some low-income Michigan residents from getting food assistance. Those who have a second car worth $15,000 or have savings of more than $5,000 have to choose between those savings and government assistance for food. They can’t have both.
The state defends its approach to food assistance eligibility, saying the effort is meant to protect U.S. taxpayers by providing federal food dollars to only the poorest of the poor in Michigan.
“While food assistance is provided with federal dollars, they are nonetheless taxpayer dollars,” said Bob Wheaton, spokesman for the Michigan Department of Health and Human Services. “And we are committed to integrity in the state’s public assistance system.”
Through MSU Extension, “Cooking Matters” is funded in part by SNAP Education funds but also with other grants and private donations. The diversity of funding sources means the workshops can be open to people who are – or are not – eligible for federal food assistance.
“We teach people to harvest right off the land, to go out and get fish and harvest fruit and vegetables and wild plants, learn how to prepare it and store it,” said Contreras, of MSU Extension. “Not everyone who needs it is eligible for food assistance. We know some people fall between the cracks. We don’t turn anyone away.”
Back in the Detroit Cooking Matters class, participant Gayle Pettiford, 74, says she has been working to improve her diet and live a healthier lifestyle since she was diagnosed with Type II diabetes nine years ago.
“I take my sugar reading every morning,” Pettiford said. “On a good day, it’s around 109 to 115. On a day when I cheat, it might be 143. Once a month I’ll have a breakfast splurge on breakfast, sausage and eggs. Otherwise I eat oatmeal.
“Back in the day, we all ate a lot of fried food, things that didn’t have a lot of substance. I don’t eat none of that anymore. I’m learning.”
Equity is produced by the Institute for Global Education (IGE), 1118 Wealthy St. SE in Grand Rapids. IGE supports the nonviolent resolution to conflicts and the pursuit justice as the best way to achieve true, lasting peace through conscientious individual and group education and action. You can read the September issue of Equity here.
Our Kitchen Table is joining IGE for its children’s Peace Festival at the Eastown Street Fair, Saturday Sept. 12
Reposted from The Rapidian. By Nicholas Garbaty
The Southeast Area Farmer’s Market, run by Our Kitchen Table, sells locally-cultivated produce and goods in the southeast community of Grand Rapids. It aims to foster social justice, with the market as just one area in which that mission is lived out.
Blending groceries with a cause, the Southeast Area Farmer’s Market brings together local vendors and produce to help make natural food more accessible to the area. Located at Garfield Park (2111 Madison SE) on Fridays and the Gerald R. Ford Academic Center (851 Madison Ave SE)on Saturdays during the summer, the market is currently managed by Our Kitchen Table (OKT), a grassroots nonprofit organization that works with the communities of Grand Rapids to sustain healthy living and social justice.
The market started out as a collaboration between the Greater Grand Rapids Food Systems Council and the Kent County Health Department 11 years ago. Since then, the main management of the market has shifted to OKT, but the goal remains the same.
“This market matters because it’s about addressing that we need to be here no matter what,” says Lisa Oliver-King, executive director of OKT. “It is supported by a community of color saying that they want to see food system change in their neighborhood.”
Most of the food sold at the market comes from urban farms within the area, none of which is out of season, according to Christina Flier, the market manager for OKT. Flier, along with other members of her community, helps out at the Thomas Street Community Garden in the Baxter neighborhood, which in turn sells its produce to the market.
“We all have a passion and our main passion is that everybody has access to food,” Flier says. “There aren’t a lot of grocery stores around here that you can go to and get fresh produce, so making that available to people is our main purpose.”
Though smaller in size, the market offers a range of products, from vegetables and fruits to spices and tea leaves. The type of food and the vendors change weekly, so each week offers a slightly different selection than the last.
Roscoe Price, an 87-year-old vendor, sells cherries, peaches and corn as well as J.R. Watkinsproducts. He’s sold the Watkins products alone for more than 30 years.
“We are the oldest direct-selling vendor in the USA,” Price says. “You go to the store, you won’t get the same results.”
Another vendor and member of OKT, Laura Casaletto, sells foraged materials, such as different grasses, leaves and berries, for use as tea ingredients. To her, great food can be easy to find if one knows just for what and where to look.
“There are things for you to eat everywhere,” she says. “I sell things to chefs in restaurants who’ll pay $40 a pound for stuff that is growing right [in my yard].”
Casaletto teaches foraging classes and engages in other projects with OKT, like the extension of bike lanes and planting of fruit trees in parks, to help educate and improve the community.
The market emphasizes the people of southeast Grand Rapids, but it has drawn in and welcomes people from outside the area, too.
“We’ve had constituents from East Grand Rapids, Caledonia, Wyoming, northeast and northwest Grand Rapids,” Oliver-King says. “We have had patrons from people who just drive by and see our yellow tents. They stop to see what we have and they come back.”