Planting to Fight Hunger

Canned food drives are so yesterday. While still an important tool for feeding the hungry, many churches are also looking at their land and their members to get more people involved and find more ways to put food on the tables of those less fortunate.   The organic church garden may well be the new food bank of the twenty-first century. 

In 2011, St. Mark’s Episcopal Church in North Bellmore, New York transformed an unused 50X100 piece of property into an organic farm.  The Garden at St. Mark’s has since harvested and donated thousands of pounds of fresh organic produce to the Long Island Council of Churches food pantry in Freeport, New York. 

Recently, St. Mark’s kicked off its third growing season, and many members, friends and volunteers rolled up their sleeves to tend to the garden. You can read more about the effort at my post for Edible Long Island.  

Through the connection of soil and spirit, the Garden at St. Mark’s aims to harvest heavenly vegetables and nurture a community of healthy bodies, big hearts, open arms and achy muscles.

©2013 T.W. Barritt All Rights Reserved

Growing to Give – The Garden at St. Mark’s Bellmore

Just moments away from a busy Long Island main road is a place of sanctuary and nourishment.  It is like entering an Eden, of sorts.  Step through an arched entryway, and a visitor discovers neatly cultivated rows of vegetables and raised beds stretching across the property of St. Mark’s Episcopal Church in North Bellmore. There are root vegetables, greens, summer squash and colorful flowers bursting from the earth.    It is a peaceful place and one with a purpose.  

Susan Salem and Annie McPartlin are Co-Chairs of the Garden at St. Mark's in Bellmore, Long Island

St. Mark’s member Susan Salem – a longtime local farming advocate – founded the Garden at St. Mark’s a year ago with co-chair Annie McPartlin.  Susan is also the Saturday distribution manager at Restoration Farm.   She felt the church property could be put to more productive use to address a real need in the community, that of feeding the hungry.   

Most assume that Long Island is made up of affluent communities and carefully manicured lawns, but a 2010 study on Hunger in America by the organizations Feeding America, Long Island Cares and Island Harvest estimated that 1 in 10 Long Islanders seek relief from hunger each year at food pantries, soup kitchens and shelters. 

The Garden at St. Mark’s seeks to address the problem.  According to its informational materials, “The mission of the Garden is to have the church and community working together to enhance the environment through organic farming.  The connection of soil and spirit, and the reverence for God’s earth will serve as an outreach ministry to bring healthy and nutritious food to those less fortunate.”  A grant from Episcopal Charities helped to get the project started.  

The Garden at St. Mark’s has already reaped an abundant harvest of results.  “We were able to donate more than 1200 pounds of fresh organic produce to the Long Island Council of Churches Emergency Food Pantry in Freeport in our first season in 2011,” says Annie, a retired English teacher and avid gardener.  “It's wonderful to know that we have been able to provide healthy, fresh food to those less fortunate.”

“The Garden has brought a great deal of recognition to St. Mark's,” says Annie. “There were many people in the Bellmores that thought the church was closed, and even more who had no idea of the beautiful grounds on which the church sits.”  She explains that parish members have responded positively, although at first some were skeptical.  But, they've seen what a great ministry The Garden at St. Mark's is and how its impact has reached far beyond the walls and grounds of the church itself.  

Like any living garden, it continues to grow and evolve.  “One of the things that I love about The Garden at St. Mark's is that we are still in the process of becoming,” says Susan, “And, that in itself, has become part of our identity and has brought many wonderful things to our door.” 

This year, two different agencies that work with developmentally challenged adults reached out to the garden offering teams of volunteers who have taken charge of one of the raised beds. 

“They are so excited to be growing food and were thrilled to learn that they were capable of starting everything from seed, rather than buying transplants from the store,” say Susan. “Their joy is contagious!”

Annie adds that they also have school groups and Girl and Boy Scouts coming to the Garden to learn about sustainability and the joy and serenity of digging in the dirt and producing something healthy, tasty, and beautiful. 

Susan and Annie continue to hone their farming talents.  Both are Master Gardener Interns having completed a 12-week course through Nassau County's Cornell Cooperative Extension in the Fall of 2011.  Susan has also become a bit of a farming evangelist, and has advised other area churches on how to start their own gardens for the hungry.

“Our goal for The Garden at St. Mark's in our second season is to educate people about their ability to grow fresh produce right at their own homes – edible landscaping if you will – no matter how big or small their spaces are,” says Annie. “We also hope to make people aware that hunger in America isn't somewhere else – it’s right here among us on Long Island.”

The Garden at St. Mark’s aims to be self-sufficient.  A farm stand offering produce from the garden is open every Sunday from 11:30 AM to 1:30 up until October 28 to help cover basic expenses for the charitable efforts.  

“We are always looking for volunteers,” says Annie.  “No experience is necessary, and any age is appropriate.  We would really like to have a regular core of individuals we can count on.  As the Garden grows, so does its reach and popularity.  We need folks not only interested in gardening itself, but in fund-raising, publicity, farm stand work, and so many more things that go into keeping this Garden a place of enrichment, comfort, and peace.”

The Garden at St. Mark’s is located on the property of St. Mark The Evangelist Episcopal Church, 1692 Bellmore Avenue, North Bellmore, Long Island.   Those interested in visiting or volunteering can contact Annie at anniemcp@verizon.net     

©2012 T.W. Barritt All Rights Reserved 

Katie’s Krops: A Giant Cabbage Feeds a Dream to End Hunger

I’ve been fortunate to meet some interesting and prominent people in the food world, but I don’t think I’ve ever met anyone quite as impressive as Katie Stagliano.  Katie is a 13-year-old vegetable gardener who lives near Charleston, South Carolina.  She first shared her story with me during a workshop I held for members of the Three-Dot-Dash "Just Peace" Global Teen Leaders Summit in New York.  Katie was one of 30 teen leaders chosen to attend the summit who are actively working on projects that promote a more peaceful society by addressing issues related to basic human needs:  food, water, health, shelter, safety, education and the environment.

When it comes to food, Katie has remarkable intuition and insight.  With nothing more than seeds, water, sunshine and love Katie is nurturing a movement to abolish hunger one garden at a time.

It all began with a giant cabbage.   In 2008 at the age of 9, Katie brought home a cabbage seedling and planted it in her garden.  With constant care, Katie’s cabbage grew until it weighed in at a whopping 40 pounds.

“I didn’t think a tiny seedling would grow into a 40-pound cabbage in a million years,” Katie tells me.  But, when the colossal cabbage needed to be harvested, Katie had a decision to make.

“Obviously, it would feed a lot more people than us,” Katie recalls.  “My Dad always told us there were people who went to bed hungry, and I thought what better thing to do with my cabbage than donate it to those people who don’t have enough food to eat?”  Katie donated the cabbage to a local soup kitchen and it helped to feed 275 people.  

“I thought, that’s incredible that one cabbage could feed that many people,” Katie remembers. “Now, imagine how many people a garden could feed?”

She set out to create Katie’s Krops, neighborhood gardens like her own, tended by young people across the country.   She is Founder and Chief Executive Gardener of the movement. The mission of Katie’s Krops is simple.  The garden fresh produce is donated to feed people in need throughout the community.  “My goal is to have at least one garden in each of the 50 states,” she says. “I am very proud to say that this spring there will be 49 Katie's Krops gardens growing in 22 states.”

Katie’s Krops are seeded in individual communities through a grant program.  By reaching out to her peers, Katie has established a network of young gardeners seeking to end hunger.  

“It was very important that the grants go to kids,” says Katie. “So many people believed in me and my efforts despite that fact that I was so young. I wanted to pay it forward by empowering other kids. All of our grantees keep in touch with us, share photos and write blogs for Katie's Krops.”

She is proud of the work her colleagues are doing around the country.  “Phoebe in Massachusetts helps to feed the senior citizens in her community by growing gardens in public senior housing and Ted in Wisconsin is an amazing gardener and grows the largest pumpkins I have ever seen,” says Katie.  “They all have amazing stories and reasons for wanting to grow. They are empowered to grow their garden to fit their environment and donate their harvest to those individuals they choose in their community.”

Katie says what makes her program different is that it is designed as a sustainable solution to hunger.  If a grantee is successful and wants to continue on with their efforts she will continue to fund their garden. 

“I wanted to create something different, I wanted to create a support system, a network, a Katie's Krops family,” she explains. “We support each other, share successes and continue to work together long after one growing season. I love what we have created!”

A favorite part of her program is the community dinners hosted monthly by Katie’s Krops. “I base the dinner on what is growing in the gardens,” she explains.  “All of the dinners are fresh, hot and healthy. We always have a protein – usually chicken or pork – a tossed green salad loaded with garden fresh veggies, a vegetable dish, rice, and pasta or potatoes.  After my friends and I cook the dinners we sit down and eat with the guests. It is so wonderful to get to know them, hear their stories and it is always nice to hear how grateful they are.” 

Katie believes it’s important to share freshly grown food with others.  “The vast majority of emergency food programs only offer packaged and processed food,” she says.  “Fresh fruits and vegetables are the staple of a healthy diet but for families in need they are also largely out of reach. We always donate our produce within 24 hours of harvesting when it is highest in nutritional value.  My gardens are a sustainable solution to hunger, and a healthy, fresh solution to hunger.”

It may be impossible to calculate how many people have been helped by Katie's Krops.   Katie says that when the program reached over 2,000 people in her local area a few years back, she stopped counting, but that number has been multiplied dramatically by the work of the grantee gardens in other states.  Still, she is gratified to know that the efforts of her network are generating daily results that are satisfying and delicious.

“It’s amazing to see what was once a tiny seed turn into something, with lots of love and care, that can provide a healthy meal for so many,” says Katie.  

I asked Katie to share a recipe, and this Pear & Cabbage Salad from her website is a lovely symbol of how Katie’s Krops first began.  Katie explains, “I am often called the cabbage girl in honor of my 40-pound cabbage. Last summer when my friends and I harvested over 400 pounds of pears, it only seemed right to come up with a recipe that paired the pears with the vegetable that started it all.  It is fun, it is really different and it is delicious!” 

Katie Stagliano’s Pear & Cabbage Salad

1 small red cabbage, cored and thinly sliced (about 6 cups)

5 pears, cut into thin strips

1 carrot, shredded

½ cup golden raisins

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

2 tablespoons honey

½ teaspoon salt

Place the cabbage, carrot, pear and golden raisins in a bowl and toss together.  Wisk vinegar, honey, salt and olive oil together and drizzle on top of the salad.  Toss together and enjoy. 

©2012 T.W. Barritt All Rights Reserved

Fresh and Local, Even in Winter

Long Island sisters Jaime Greci and Lona Graepel may have a touch of the farmer in their DNA. While most would be inclined to hibernate during these months of cold and darkness, they have sown the seeds and sprouted Long Island’s first winter farmers market.

It’s the coldest Saturday of the season yet, but the parking lot is full and people are streaming into Sweet Hollow Hall at the West Hills County Park in Huntington. The surrounding area is blanketed with fresh snow. Inside the hall, a musician plays guitar, pasture-raised meat is sizzling on a barbecue grill and visitors sample from vats of pungent homemade pickles. There are seniors tasting artisan cheese and kids having fun with crafts. It’s a community event.

Summer farmers markets are now so ubiquitous that one rarely considers how they come together. There are two-dozen summer markets on Long Island. Many communities offer winter markets, but it took Jaime and Lona to notice that none existed on Long Island. From the moment the idea took root last summer, they set to work planning and spreading the word. The “back-of-the market” logistics were all-consuming. They needed to confirm locations, and secure approvals, licenses and insurance. Once the details were in place, they also needed to recruit farmers and food artisans to participate.

Sisters Jaime Greci (l) and Lona Graepel (r) have created

Long Island’s first winter farmers market.

“We went to all the outdoor markets over the summer and approached different vendors,” says Jaime. “It was all word-of-mouth.”

“People were hugging me and kissing me” says Lona. She points out that after November, the opportunities for small farmers and food artisans on Long Island are quite limited. “They have no place to go in the winter and no outlet to sell here,” says Lona. “We wanted to create a nice environment, fun for the whole family, where you could bring the kids and the grandparents.”

“It’s important that we house the farmers during the winter, so they can continue to support themselves and their families, and to have a sort of community,” Jaime explains.

G&G Long Island Winter Farmers Market opened January 8th at Sweet Hollow Hall. Attendance far exceeded expectations with residents traveling from all parts of Long Island to visit. They’ve already seen repeat visitors, and some linger for hours.

“The phone’s been ringing off the hook,” says Lona who became a true market advocate during a summer stint in upstate New York working with her brother who organizes farmers markets in the region. “I would wake up each Saturday with a big smile on my face.”

A walk through the market is like a taste of Long Island, but there are also food artisans from the Hudson Valley and beyond. The team from Horman’s Best Pickles in Glen Cove sample delectably hair raising horseradish pickles and bright “Red Flannel” pickle chips garnished with sweet red peppers.

Lee’s Bees of Huntington offers a tasting of pure, raw unfiltered honey harvested by season, from the lively flavors of spring flowers, to the mellow, toasty caramel flavors of fall.

Migliorelli Farms of Dutchess County offers bins of blushingly-beautiful apple varieties as well as a selection of ruddy winter squash and root vegetables.

Old Chatham Sheepherding from the Hudson Valley serves up a smooth and peppery blue cheese that makes you wince with pleasure.

Jaime says the winter market is a win-win for the farmers and for food lovers on Long Island. “It’s fresh and it’s yummy stuff,” she says, beaming.

G&G Long Island Winter Farmers market runs every Saturday from 9:00 a.m. to 1:00 p.m. from January through April, and alternates weekends at two locations. Check website for specific dates or the market's Facebook page:

Sweet Hollow Hall, West Hills County Park, Gwynne Road, Huntington.

St. Paul’s United Methodist Church, 270 Main Street, Northport.

©2011 T.W. Barritt all Rights Reserved

Green Beans and a Local Food Revolution

Frozen green beans may not be the first ammunition that comes to mind when staging a local food revolution, but for Luc Roels and Jim Hyland (left to right) - the owners of Farm to Table Co-packers in Kingston, New York - frozen vegetables and berries are critical in their arsenal.  

In June, the team opened the food processing facility, Farm to Table Co-packers to pursue a singular goal. They hope to reshape the regional food system in the Hudson Valley.  



For more on the story, check out my article on Farm to Table Co-packers in the Autumn 2010 edition of the quarterly magazine Edible Hudson Valley.

©2010 T.W. Barritt All Rights Reserved

Gourmet Prep of Houston – Healthy Food, Foster Youth and Entrepreneurship

How do you tackle the issue of foster youth aging out of the system at 18-years-of age? Nearly 60 percent of foster children reach adulthood with no family support and no marketable skills to assure employment. But, Houston-based social activists Gur and Stefanie Tsabar saw a potential solution to the problem in the ingredients of a gourmet meal.

Their venture, Gourmet Prep Meals launches this month in Houston, promising fresh, ready-to-cook recipe kits to busy individuals and families who want to eat healthy and cook more at home. Imagine placing an order online and receiving all the fresh ingredients for a complete meal – pre-prepped, chopped and measured, and packaged up with cooking instructions – delivered directly to your home or office. Menu items include such chef-inspired entrees as Poached Salmon with Lemon Pesto Orzo and Roasted Asparagus, Herb Chicken with Whole Wheat Couscous and a Vegetable Medley, and Portabella Mushrooms Stuffed with Quinoa and Veggies. And, you cook it all at home in under 30 minutes.

Beyond the convenience, fresh flavor and good taste, this is food with a purpose. One hundred percent of profits are dedicated to training young adults - who are aging out of the foster care system - in entrepreneurship.

“The single problem we were looking to solve is that the majority of these kids get dumped into adulthood and don’t survive the workforce,” says Gur. “We wanted to figure out a way to build a community around this vulnerable population and raise awareness about this issue.”

The commercial kitchen which serves as home-base for Gourmet Prep Meals is located in the same building as an organization responsible for transitioning Houston's foster youth into adulthood. Cohorts of 15 youth at a time will work in the kitchen preparing the food and learning sales, marketing and customer service skills – in effect, a total experience in entrepreneurship. It’s a hands-on experience, versus a classroom. The youth work regular hours, get paid, and learn from nurturing staff.

These are real jobs with real-life consequences. Gur and Stefanie are working with a variety of social agencies in Houston that will provide support and refer youth to the program. Chef Molly Graham served as a culinary consultant on development of the menu.

“The commercial problem we want to solve,” says Gur, “is that busy parents are desperate to cook more and put healthy food on the table.”

But he says it’s not a typical not-for-profit approach. He calls Gourmet Prep Meals a “social entrepreneurial enterprise.” The commercial business serves as the mechanism to train the youth. The sale of the meal kits sustains the social mission and the youth benefit in the process, not only gaining valuable skills for future employment, but a total immersion in how a start-up works.

Good food and healthy eating are integral to the business model and the experience the youth will have.

“There is a specific reason we chose a culinary experience,” says Gur. “There’s probably no more unique skill than to be able to nourish yourself. At a most basic level, we’re going to train these youth how to cook meals for themselves and introduce them to food. That’s a key skill to becoming a self-sustaining adult.”

Gourmet Prep Meals will fill a need for time-pressured families, but Gur says the food will involve families in the issue of foster youth.

“It’s a story in a box,” he says of the meal kit. “We give people good food, they read the recipe card and get an introduction to the program. The customer learns about healthy food and the needs of foster youth. The food brings people into the conversation.”

He is optimistic about the launch of Gourmet Prep Meals and its impact on foster youth in Houston. “People want to see this group succeed,” Gur says. “There’s a lot of energy we’re hoping to tap for and on behalf of these kids.”

©2010 T.W. Barritt All Rights Reserved