Let’s Make Dinner Together
Who Feeds Our Kids
Justice for Black Farmers
Farm to School Education Spotlight: Mandy Walsh
Winter Backyard Bingo
Who Feeds Our Kids: Mary Beth Peterson
Welcome to Food Connects’ series highlighting the amazing essential workers in our community who work hard every day to keep our children fed. Read on to learn more!
Mary Beth Peterson
“Working with kindergarten children has brought me more joy. I wake up in the morning and think to myself, “I get to go to work today!””
Mary Beth Peterson is a paraeducator in Sarah Cassidy’s kindergarten class at Putney Central School. Last spring during the school closure she became one of several key staff members involved in keeping the meal program going.
Sheila Humphreys (SH): How has your work changed due to COVID-19?
Mary Best Peterson (MP): My work has changed quite a bit, because of the age group that I teach. It's really difficult for parents trying to juggle everything. With parents working and getting their kids to do their packets at home if I was going to try to do something on Zoom it would require parent support and take them away from work, and Sarah, our kindergarten teacher, was already doing that. So I didn't have much opportunity to engage with students other than to be at the Zoom meetings with Sarah and the entire class. I am a person who needs structures and goals and whatnot in my life. Mr. Pelletier, our principal, put out an email to staff asking anybody who had the time to help out our food service folks. I started riding the bus and delivering food to students, and then I saw the need for helping with preparing the food, bagging, and that sort of thing, so I started doing that. This was at the end of March. I've been doing it since then, and it's been very rewarding. The families are extremely grateful, which feels really good.
SH: What has been keeping you going during these unusual times?
MP: A large part of what has been keeping me going is having the opportunity to have Zoom meetings with our kids. That sort of normalizes a little bit of the day and a little bit of time. Seeing their faces and seeing their excitement has been really good. Frankly, helping out in the kitchen and delivering the food has really kept me personally going. I wouldn't have a whole lot of stuff to do if it weren't for that. It's been very rewarding. I'm glad I had this opportunity.
SH: What has been your biggest challenge?
MP: The professional challenge in the beginning of all of this was the feeling of uselessness. I wanted to do whatever I could to support Sarah and the kids. It became very evident early on that that was going to be challenging given the age group of the children. Teachers were trying to figure out, “how do I do this long-distance learning?” I was feeling rather useless, and that is really hard for me. I'm a person who really likes to have a purpose and things to do. I was a registered nurse for 41 years before I started working in the school, so I've still got that “go go go” thing. Like all of us, the adjustment to being at home, the adjustment to having no control, the adjustment to not knowing what really is going to happen in the early stages was hard. And the ongoing uncertainty even now... I'm much more adjusted now, obviously, but the uncertainty about what the fall is going to bring and the uncertainty of what's going to happen to our families being fed over the summer is a huge concern for me. This is a small community and you really get to know pretty much all of the children and families that we're working with. So it’s very distressing not knowing what is going to happen.
SH: How can the community support you and the food service program?
MP: Putney is a very supportive community. People have been supportive. We have a Food for Kids program and the Food for Kids program has been augmenting food for those families who have difficulty filling their pantries. I'm sure that if there is something more that the community can do, if the school was not able to do the food stuff, the community would rise to the occasion because they always do.
SH: What advice would you give to someone who's interested in working in school food service now that you've got a lens on the inner workings of the school kitchen?
MP: If you are interested, I have found it to be very, very rewarding because you are doing something for people that you care about. Food is a really important part of many cultures and an important part of family life in our culture three times a day, and in regular times we are with the kids for breakfast and lunch at school. Depending upon the group of people you're working with it, it could be different, but my situation has been very rewarding. I really have enjoyed working with the people that I'm working with, and that's a real plus.
SH: Has your perspective on food service changed since you've been working in the kitchen?
MP: The quality of the food and the personalization that our food service staff put into what they do is phenomenal. The quality of the food is WOW, I can't believe it! The diversity and the kid-friendly food, it's quality stuff. They're very impressive. The number of meals that they have put out over the last three months is phenomenal.
SH: What brings you joy?
MP: What brings me joy is working with kindergarten kids. As I said, I'm a retired nurse, which I enjoyed. It was very satisfying, and I learned lots of stuff over my 41 years. But I have to say, working with kindergarten children has brought me more joy. I wake up in the morning and think to myself, "I get to go to work today!" They're just so open and they're not wrecked by our society at this point. It's so fulfilling, it's just so wonderful!
SH: What are you grateful for?
MP: I am grateful for the community that I live in. I am grateful for the fact that because I'm semi-retired things have been financially predictable for us. I have an amazing family. I'm very grateful for what I have in my life, not just monetarily but for the people and the relationships, and the community that I live in.
SH: Anything else that you would like to share?
MP: I love the yogurt that we buy from Food Connects, with homemade granola on top of it. The granola is made here at school. I didn't know you could make granola! It's amazing. All the things they make in our kitchen just blow my mind!
The Dish: Justice for Black Farmers Act
There is a long and consistent history of discrimination within the U.S. Department of Agriculture (USDA). The U.S. Commission on Civil Rights and other research groups have found that Black farmers wait four times longer than white farmers to receive a farm loan, Black farmers do not get a fair share of subsidies, disaster payments, or loans, and, as of 2016, the share of USDA lending that goes to Black farmers continues to fall. These are only a few of the documented examples found here.
On February 9th, six U.S. senators announced landmark legislation that aims to hold the USDA accountable for and correct this history of discrimination. The Justice for Black Farmers Act will give land access, resources, training, and support to Black-led non-profits and Black individuals who are willing to participate in a free farmer training program. First drafted by Cory Booker (D-NJ), the bill is now additionally endorsed by Patrick Leahy (D-VT) the National Black Farmers Association, Soul Fire Farm, National Black Food and Justice Alliance, and more Black-led organizations.
In 1920 there were nearly 1 million Black farmers in the United States. Today, due to this history of discrimination, it is estimated that there are less than 50,000 remaining Black farmers today.
“When it comes to farming and agriculture, we know that there is a direct connection between discriminatory policies within the USDA and the enormous land loss we have seen among Black farmers over the past century.’ said Senator Booker. ‘The Justice for Black Farmers Act will address and correct USDA discrimination and take bold steps to forgive the debt and restore the land that has been lost in order to empower a new generation of Black farmers to succeed and thrive.”
A history of discrimination within the USDA is clear and the Justice for Black Farmers Act is a historic step in addressing past wrongs.
Want to learn more?
Check out this historical timeline Black Farmers and the USDA, 1920 to Present created by the National Black Farmers Association and the Environmental Working Group.
From Senator Cory Booker’s Website:
End Discrimination within USDA: “The Act takes steps to once and for all end discrimination within USDA. The Act creates an independent civil rights oversight board to conduct reviews of any appeals of civil rights complaints filed against USDA, to investigate reports of discrimination within USDA, and to provide oversight of Farm Service Agency County Committees. In addition, the Act creates an Equity Commission whose responsibilities include developing recommendations to reform FSA County Committees. The Act also puts reforms in place within the USDA Office of Civil Rights, including placing a moratorium on foreclosures during the pendency of civil rights complaints.”
Protect Remaining Black Farmers from Land Loss: The Act increases the funding authorization for the USDA relending program created in the 2018 Farm Bill to resolve farmland ownership and succession, or “heirs property,” issues. The Act provides funding for pro bono assistance, including legal assistance, succession planning, and support for the development of farmer cooperatives, to Black farmers. The Act will also create and fund a new bank to provide financing and grants to Black farmer and rancher cooperative financial institutions and will forgive USDA debt of Black farmers who filed claims in the Pigford litigation.
Restore the Land Base Lost by Black Farmers: The Act creates a new Equitable Land Access Service within USDA to acquire farmland and provide land grants of up to 160 acres to existing and aspiring Black farmers. These land grants will allow hundreds of thousands of new Black farmers to return to the land in the next decade. To help ensure their success, these new Black farmers will be provided access to USDA operating loans and mortgages on favorable terms.
Create a Farm Conservation Corps: The Act creates a USDA program where young adults from socially disadvantaged communities will be provided with the academic, vocational, and social skills necessary to pursue careers in farming and ranching. Participants in the program will be paid by USDA and will serve as on-farm apprentices at no cost to socially disadvantaged farmers and ranchers, beginning farmers and ranchers, and organic farmers and ranchers with annual gross farm income of less than $250,000.00. Black participants who gain experience through this program will have priority for land grants.
Empower Historically Black Colleges and Universities (HBCUs) and Advocates for Black farmers: The Act provides substantial resources to 1890s and to nonprofits who serve Black farmers so that they can provide pro bono assistance in identifying land for USDA to purchase and provide as land grants, help new Black farmers get up and running, provide farmer training, and provide other assistance including succession planning and legal assistance to Black farmers. The Act also provides new funding to HBCUs to expand their agriculture research and courses of study.
Assist All Socially Disadvantaged Farmers and Ranchers: While Black farmers have suffered a unique history of discrimination, other socially disadvantaged farmers and ranchers have also been harmed by discrimination. The Act substantially increases funding for USDA technical assistance and for programs such as CSP and REAP, and gives priority for these programs, as well as increased access to capital, to all socially disadvantaged farmers and ranchers.
Enact System Reforms to Help All Farmers and Ranchers: In order for existing Black farmers and the new Black farmers created by this bill to have a real chance to succeed and thrive, broader reforms to our broken food system must be enacted. The Justice for Black Farmers Act substantially reforms and strengthens the Packers and Stockyards Act in order to stop abusive practices by big multinational meatpacking companies and protect all family farmers and ranchers.
The full text of the bill can be viewed here. The section-by-section summary can be viewed here. The list of endorsements from 2020 can be viewed here.
Want to support the Justice for Black Farmers act and Black farmers near you?
Call your state senators and representatives to voice your support of this historic bill.
Follow, fund, and buy from Black Farmers and Producers from our region:
Agrico Organics Wilbraham, MA
Aan urban farm growing microgreens, carrots, peppers, tomatoes, beets, and more.
A‘a non-binary land steward, yoga practitioner, herbalist, urban homesteader, and ancestral cook.’
Clemmons Family Farm Charlotte, VT
One of Vermont's oldest and largest African American-owned farms offering African Diaspora Arts, Culture, and History programs
New England Sweetwater Farm & Distillery Winchester, NH
A local family owned-distillery where they grow heirloom cider apples, grapes, blueberries, and juniper berries in their 50-acre property.
Strafford Creamery Strafford, VT
The Strafford Organic Creamery is a one-farm, one-family dairy in central Vermont. We milk 50 Guernseys and market their amazing milk in glass bottles, and in super-premium ice cream. Certified organic in 1997 and bottling on our own since 2001, we are committed to sustainable agriculture and dairy without compromises.
SuSu Community Farm and Healing Collective Brattleboro, VT
A healing collective creating ‘a future where Black and brown people in Vermont can come together to live, heal and thrive.’
Zafa Wines Isle la Motte, VT
Aa 100% women-owned vineyard that ‘has become one of the pioneers in the "New American" wine revival, focusing on hybrid grapes in Vermont.’
Farm to School Educator Spotlight: Mandy Walsh
We’re approaching one year of COVID learning, remote schooling, hybrid classrooms, and way too many Zoom meetings, and luckily there’s still some fantastic Farm to School (FTS) education happening throughout our region. This month, we’d like to highlight Mandy Walsh, the Westminster Center School and Grafton Elementary School Librarian and FTS Coordinator! She’s been up to quite a lot this year, despite all of the added hurdles. Here’s just a taste:
Diving Deeper into Food Sovereignty
Given the new pod structure, Mandy is spending more time with classes. While this makes some of the whole school activities she used to do more complicated (such as taste tests), it allows her to dive deeper into specific subjects. She is working with all grade levels on studying food access, food justice, and more intentionally investigating their local food system. The Groundswell Center for Local Food and Farming is a go-to resource for herself as she learns more about these issues. Her lessons range from Temple Grandin (an American scientist and advocate for the humane treatment of livestock) to the effects of global warming through literature (check out Sea Bear by Lindsay Moore) and thinking about human rights by reading the UN’s Universal Declaration of Human Rights.
Outdoor Education
This year, a trend we’ve seen across the region is a turn to outdoor education, and Westminster and Grafton are no different. Not only are students getting outside more, but they’re building fires and cooking as well. A popular recipe is bread on a stick. We’re hoping that outdoor education will stick in schools, even post-pandemic.
Chicken Coop
After being inspired by a trip to the Hawlemont School in Western Massachusetts, Westminster decided to retrofit an existing garden shed into a chicken coop. The project started as a community collaboration. Buck Adams Trucking & Excavating volunteered their time to clear the space by the shed, a neighbor donated fertilized eggs to start the flock, and Mandy’s husband came in to build the chicken yard enclosure.
Adam, the Maintenance Director, has been a big part of the FTS team as they’ve added garden space, blueberry bushes, and now the flock of chickens. Staff members also chip in to care for the chickens, especially on weekends and school breaks, when coordinating chores becomes more difficult. Each class gets to visit the chickens once a week. The flock has truly become part of the school community!
The FTS team hopes to grow the flock until they can begin regularly supplying the school kitchen with fresh eggs.
Are you a teacher in Windham or Windsor counties? We’d love to hear about your FTS successes this year! Shoot us a message at farmtoschool@foodconnects.org.
Bringing Families Together Around the Dinner Table
A new program has cropped up in Townshend serving families in the West River Education District. Lead by RiseVT, Dinner Together provides meal kits to families to encourage healthy eating and more time spent together as a family. The recipes are simple, the kits have everything you need, and it’s available to everyone—no registration needed!
From 2 to 4 PM on the last Friday of the month, swing by the West Townshend Country Store to pick up three different meal kits. We’ve tested many of the recipes ourselves here at Food Connects and can confirm that they’re incredibly simple and also easily adaptable, whether you want to spice things up or clear out a few extra ingredients from your kitchen. This makes the kits a great opportunity to get kids involved in the cooking process as well.
“We eat everything so there are no limits. Having all the ingredients is the best part … Simple is better as we complete these together, generally. My 10 year old handled all of the January recipes on her own.” - West River Education District Parent
Most supplies for the program come from the Townshend Food Shelf and the VT Foodbank. Additional funding from RiseVT means local ingredients from the Food Connects Food Hub are also included every month.
Swing by the West Townshend Country Store from 2 to 4 PM this March 26th to pick up some meal kits and give it a try! Check out this flyer for more info.
February 2021 Farm To School Connection
We 💗 Our Schools!
Who Feeds Our Kids
The Dish: Universal Meals
Rooting Out Racism
Supporting Local Schools
The Dish: Universal Meals
The Dish is our newest series of Op-Ed pieces.
As I rode buses throughout Windham County last spring—lending a hand to school staff and volunteers distributing meals to students—the landscape that rolled by the bus windows felt unfamiliar. The pandemic forced a new perspective upon me as a fragility in our community became exposed, one that had always existed, hidden behind closed front doors and down rutted dirt roads.
COVID-19 may have been the straw that broke the camel’s back, but we were already carrying a heavy load. With a near tripling in the number of Vermonters experiencing food insecurity, it’s clear that our community had preexisting conditions. The urgency is heightened when you focus on Vermont’s youngest; children in our state consistently experience higher food insecurity levels than the general population. One specific response to these startling facts is the ever-growing call for universal school meals.
Universal Meals is a shift in how we feed our children in schools and is being called for on the state and federal levels. Nationwide, the School Nutrition Association (SNA), the organization representing school nutrition professionals, calls for Universal Meals for the first time in their history. In Vermont, Hunger Free VT, an education and advocacy organization, has led the charge by promoting a Universal Meals bill in the State House. The proposed legislation would make breakfast and lunch available to every student, free of charge for the student and their family. Instead, the program would be paid for through a combination of federal and state reimbursements, with the remaining cost coming from the state’s Education Fund. Education spending is complicated, and there are many more details to dig into. Still, the two things that stand out for me are that: the new program would maximize the federal reimbursements we bring into the state, and it would bring school meals funding in line with the vast majority of school spending.
Widespread hunger doesn’t need to exist in our communities, especially for children. We’ve already done most of the hard work, the infrastructure to feed our communities exists—we have commercial kitchens, trained and dedicated chefs, and rural transportation figured out. I’m talking, of course, about schools—strip away the familiar language of the cafeteria, the lunch lady, and the school bus and we suddenly have a radical idea. Schools already provide childcare, education, and extracurricular activities to any Vermont child, regardless of income or need. Why not nutritious food too? Universal public education has become such a fundamental part of American society that it’s now taken for granted.
Yet, our imaginations seem to fail us when asked if every student should also have the right to nutritious and filling meals without relying on parents to complete forms or jump through bureaucratic hoops. Instead, a complex web of programs feeds some students while leaving others behind, operating behind an opaque bureaucratic curtain, confusing for most adults and impossible to explain to the children it most affects. As a result, the thing students most need to thrive in life—nutritious food—is also the only thing to which they lack universal access. Why are we unable to take this comparatively small step?
Some universal meals opponents argue that it ends up being a subsidy for well-off families because the poor already qualify for free meals. Ignoring the fact that you don’t hear this argument when discussing any other aspect of school life, you’re also leaving a substantial number of food-insecure students behind by following this approach. According to Hunger Free VT, 42% of food-insecure students are ineligible for federal and state nutrition programs. This gap of students who need support that they aren’t receiving shows that our traditional approaches aren’t working.
The bottom line is, the more hurdles you put in place for students accessing free meals, the more students that fall through the cracks. When it comes to feeding our community’s children, I’d instead run the “risk” of feeding too many—rather than too few.
Now is our opportunity to make this decades-long campaign a reality. COVID-19 has forced open the minds of many, and things once unthinkable are now possible. We need the community to collectively affirm that nutrition is a fundamental human right and our students deserve better than the status quo. I’m asking you to join the campaign as an advocate; it’s not as difficult as you may think. Show your support via Hunger Free VT’s website (universalschoolmealsvt.org/supporter-cards) or tell your school administrator or local representative that universal school meals are a priority. It’ll require a groundswell of support to ensure that our renewed sense of what’s possible isn’t left behind.
- Conor Floyd, Farm to School Program Manager
Rooting Out Racism Reflections
In mid-January, our Farm to School team participated in a week-long workshop titled Rooting Out Racism, which focused on racism in the food system. Service to Justice led the workshop, and about 50 other food system workers (many from Vermont) participated. Organized by the Vermont Farm to School Network and the Farm-Based Education Network, Rooting Out Racism went beyond anti-bias training by challenging participants to examine their behaviors, mindsets, and actions. The work also went beyond the individual as we began to craft strategies for creating change in our organizations, networks, and teams.
The question that most stuck with us during and after the workshop was:
The pandemic has taught us that we can change systems immediately if we think the problem is big enough. Is the problem of structural racism big enough?
With the excuse of “the problem is just too big” thrown out the window, Rooting Out Racism helped us approach these issues with a renewed sense of what’s possible in mind.
We are still digesting everything that we learned, reflecting on how we can use this information to help our school-based Farm to School teams engage with food and racial justice in their organizations while also thinking internally about the next steps for Food Connects.
To begin, a few of our key takeaways were:
History: It is vital to understand the history of racism, sexism, and classism in our country and to see the ways that these different types of oppression intersect. The workshop reminded us of the importance of reevaluating the history lessons taught in our schools, especially those about the food system or the pastoral state identity adopted by many Vermonters. The history that we learn as young people creates our shared identities, shapes our perception of the past, and sets a marker of common ground for emerging conversations. It’s also fertile ground for reshaping how our local schools begin to address racial justice.
White Supremacy Culture: The workshop highlighted The Characteristics of White Supremacy Culture, and they have been cropping up in our work beyond the training. It’s easy to see slivers of each in our work. We are actively thinking about how we can be more aware of our cultural inclinations towards things like perfectionism and paternalism. We strive to develop a culture of appreciation and transparency, including involving people who are affected by decisions in the decision-making.
Creativity and Imagination: This workshop encouraged us to explore the power of creativity as a tool for reimagining the future and healing from the past. Notably, the workshop facilitators encouraged us to suspend all of our “why nots” when dreaming. This new mindset turned out to be a powerful approach, and there’s beauty in its simplicity. We look forward to bringing more creativity to our work as a powerful tool for change.
Reparations and Revesting Power: We began discussions with our colleagues of two powerful recommendations from BIPOC land and food justice leaders—give land back to indigenous and black communities and honor that frontline communities know what they need for liberation. We were grateful for the opportunity to begin thinking about what reparations might look like within our organizations, and we want to spend more time thinking about this. We’re also encouraged by the growing calls to re-center conversations around those most affected, whether that be when talking about charitable food or school-based programs. We see the emphasis on community collaborations fundamental to Farm to School programs as a natural jumping-off point for more meaningful partnerships with community members.
There’s still much more for us to unpack as a team, and we’re excited to bring these new understandings back to our teams. By championing food justice through Farm to School, we believe that programs will become more inclusive, more representative, and a crucial part of every school’s curriculum and community culture.
Who Feeds Our Kids: Jazzy Star Nightingale
Welcome to Food Connects’ series highlighting the amazing essential workers in our community who work hard every day to keep our children fed. Read on to learn more!
Jasmine Star Nightingale
“I’m lucky to have a very supportive family. They praise me every day and say thank you for what I’m doing, and that’s really good.”
Jasmine Star Nightingale, a.k.a. Jazzy, has worked in school food service in Brattleboro for over 5 years. She started in the kitchen at Oak Grove School and later switched to Academy School, where she was the lead cook prior to the pandemic. We sat down with her to hear more about how her work and life have changed over the past year. In this interview, she spoke about the fact that she was no longer cooking due to staffing changes, and she really missed it. Since we spoke, Jazzy is now back to cooking and she is currently cooking for 4 public and 6 private schools out of the central kitchen at Academy School. She does an amazing amount of work, sometimes cooking 4-5 different meals at once for over 500 students daily!
Sheila Humphreys (SH): How has your work changed due to COVID-19?
Jazzy Star Nightingale (JSN): I'm no longer cooking, which has its ups and downs. I'm working with new people, which I actually really enjoy. I love getting to know everybody, and they're all so wonderful, so that's really good. I’m not seeing kids, and that's terrible. That's the worst thing.
SH: Tell me more about your switch away from cooking.
JSN: One of my new co-workers, Danny, the chef from Guilford Central School, is cooking for all the schools right now from our central kitchen and I'm part of a team that is portioning and packaging. It’s a good switch, but I also love to cook.
SH: I heard about your tomato sauce that you were making before the pandemic. You started making tomato sauce from scratch for the pizzas on Fridays, right?
JSN: Yeah, that was really good.
SH: What are some of your favorite things to cook?
JSN: Mac and cheese, the kids love that, and tacos, that's fun! And pasta with meat sauce. That's easy, but it was so good. And tomato soup, I love making tomato soup.
SH: You make all that from scratch?
JSN: Yes, I do!
SH: What has kept you going during these unusual times?
JSN: Just knowing that I'm making a difference, and helping people that are in need. I’m lucky to have a very supportive family. They praise me every day and say thank you for what I’m doing, and that's really good.
SH: Do you have children at home?
JSN: I do! I have a one-year-old daughter.
SH: How are you managing with child care while you are at work?
JSN: Luckily, her grandmother is watching her. We’re so lucky for that.
SH: What has been your biggest challenge during this time?
JSN: My biggest challenge is not seeing the children. It is very painful. They're all just wonderful kids and just seeing them every day smiling...I miss that!
SH: How can the community support you and other food service workers during this time?
JSN: Just being recognized for our work is good, and our volunteers are so amazing. We're so lucky to have a lot of help from teachers, paraeducators, and everybody in the community.
SH: What advice would you give to someone who is interested in this career?
JSN: You have to be on your toes! You really do. Every day is different. There are new challenges that come with each situation, so just be prepared.
SH: You started this job when you were pretty young, right?
JSN: Yes, I was eighteen when I started part-time.
SH: And it has suited you?
JSN: Apparently, yes! I didn't think that I would be cooking now, but I'm really glad that I got the opportunity. It was a split-second decision that I decided to try it, and now I really enjoy it!
SH: Did you do the culinary arts program at WRCC when you were in high school?
JSN: No, I discovered cooking after high school.
SH: What brings you joy?
JSN: My family and my daughter and knowing that I'm helping people and that they appreciate it and they need it.
SH: What are some things that you are grateful for?
JSN: My family, my daughter, same answer! I'm just glad that I can be here and be helpful.
Everyone Eats! Returns for the New Year
[BRATTLEBORO, VT, January 13, 2021-] Thanks to a combination of funding from the Federal Emergency Management Agency (FEMA) and the state of Vermont the short hiatus for Everyone Eats! Brattleboro (EE!B) is over. EE!B is resuming operations on January 18th.
For Brattleboro area eaters, the program is going to feel very similar. Starting on January 18th, meal distributions will continue to be at 80 Flat St in Brattleboro from 4 - 6 pm Monday through Thursday and be open to everyone negatively affected by the pandemic. There is no registration or any paperwork required to participate; just come by car or on foot to the distribution site to receive meals for your family, including vegetarian, gluten-free, and vegan options. Partner organizations will also continue to reserve meals that they deliver directly to their clients.
Restaurants and EE!B are working together to increase the variety and consistency of meals served. We will be welcoming new restaurants, such as Whetstone Brewery, Four Columns, and the Putney Food Coop. Additionally, the program has expanded, and residents of Marlboro and the West River Valley are now also eligible to participate in the program—that’s in addition to the five towns already participating in the EE!B hub: Brattleboro, Dummerston, Guilford, Putney, and Vernon.
Everyone Eats purchases to-go meals from local restaurants to feed our community. The program supports the local economy while supporting those in need who have been negatively impacted by COVID by food insecurity or those looking for the nourishment of prepared meals because of this crisis we are living through.
The first phase of the program—August to December 2020—brought a much-needed injection of relief funding to the local economy and greatly increased our region’s ability to support our community. Over the course of 22 weeks, 80,387 meals were distributed to community members, Everyone Eats accounted for an average of 37% of participating restaurants’ sales, and $41,818.54 worth of Vermont products and produce were purchased as ingredients for meals.
“As we continue to live with this health pandemic and economic crisis, we know the need is great,” says Stephanie Bonin, EE!B Program Director. “We’re grateful to be able to resume operations so quickly and continue to support our restaurants, farmers, and community.”
During the course of the COVID health pandemic, 1 in 3 people in Vermont have experienced hunger. While Everyone Eats does not solve food insecurity and the economic crisis it has become an important part of the relief offered. For more information about EE!B, to donate or to volunteer, visit its website (https://www.brattleboro.com/everyoneeats) or try it out for yourself by visiting 80 Flat St from 4-6 pm, Monday through Thursday.
Everyone Eats! Brattleboro (EE!B)
EE!B is a project of Vermont Everyone Eats (VEE), a statewide program funded by Federal and State funds made possible through a grant provided by Southeastern Vermont Community Action (SEVCA). The Brattleboro coalition consists of representatives from the Downtown Brattleboro Alliance, Vermont Foodbank, Foodworks, Food Connects, The Putney Foodshelf, Putney Mutual Aid, and the Agency of Human Services for the state of Vermont.
Contact: Stephanie Bonin, Executive Director, Downtown Brattleboro Alliance stephanie@brattleboro.com