Colorado is distributing over $2.6 million to food banks and pantries to ensure that the state's one in seven children facing hunger can access nutritious food.

Duane Gurule co-founded the Small Town Project in Rocky Ford, an area famous for its melons.

He said the $45,000 Community Food Grant will help families access a wide variety of fresh foods, including beef from local ranchers.

"Pinto beans, potatoes, eggs, poultry, chilis and tomatoes, asparagus," said Gurule, "of course our melons, Palisade peaches, and Olathe sweet corn."

The grants approved by the state legislature this year aim to help nearly 90 food banks and pantries across the state create local solutions to unique local challenges, in part by boosting local farms and ranches.

The program is administered by the Colorado Blueprint to End Hunger in partnership with the state's Department of Human Services.

Food costs remain stubbornly high in the wake of record grocery chain profits and pandemic-related supply chain disruptions.

Sue Fegelein, executive director of LiftUp of Routt County, said people are also facing rising housing and other costs.

She said the new grant will help more neighbors, many of whom are seeking assistance for the first time, keep their heads above water.

"Our clients are working more than one job, and still unable to make ends meet," said Fegelein. "And things happen where their rent jumps by a thousand dollars when their lease is up, or the cost of child care is as much as a mortgage."

Gurule is also Rocky Ford's mayor.

He said the grant's economic impacts - much like those of the Supplemental Nutrition Assistance Program, which create $1.50 in economic impacts for every dollar invested - extend beyond the individuals and families being served.

"The Community Food Grant, that's an additional $45,000 coming directly down into this area that wouldn't have otherwise," said Gurule. "So that money is circulating, it's helping keep our local grocers and our local producers in business."



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Hunger doesn't retire, yet millions of older Americans struggling to afford food may not realize help is within reach.

Misconceptions and stigma often prevent eligible seniors from accessing the Supplemental Nutrition Assistance Program, the nation's largest anti-hunger initiative.

However, with simplified application processes and renewed outreach efforts, advocates are working to break down these barriers and connect seniors with the support they need.

Norm Gold - a consultant with Feeding America and an AARP community ambassador - highlighted these challenges and the importance of outreach.

"If it's too much of a pain for them to do it, they don't," said Gold. "Most seniors don't want to have to deal with it, honestly, I'm one of them, I'll be 70, and that's just the way older people are. To make it easy, that's why they've got the simplified application. That's what's made it much easier for them. "

A free webinar tomorrow aims to clear up myths and misconceptions about SNAP benefits, and highlight how the program supports older adults struggling with food insecurity.

The event, titled "SNAP Food Benefit Myths, Rumors and Misconceptions," begins at 1:30 p.m. and is open to everyone who registers at events.aarp.org.

Brian Jacks is associate state director for community outreach at AARP Virginia. He emphasized the benefits of clearing out misconceptions to help encourage more seniors to apply.

"Number one, SNAP is not just for families with children," said Jacks. "Any adult of any age who meets the income requirements is eligible. Secondly, your participation in SNAP will not take the benefit from anyone else who needs it."

To encourage participation, AARP Virginia has worked with food banks and community ambassadors to conduct outreach through health fairs and festivals, distributing materials highlighting SNAP benefits.

People can call 211 to connect with local resources for direct assistance with accessing SNAP benefits.

Rising grocery prices and the end of pandemic-era benefits have left many Virginia families struggling to make ends meet.

A recent poll from No Kid Hungry Virginia highlighted the growing crisis. Among respondents, 78% said groceries have become more challenging to afford over the past year, and 77% of families are just one unexpected expense away from hunger.

Cassie Edner, public benefits attorney at the Virginia Poverty Law Center, said she is not surprised by the poll results.

"The cost of food, over the last how many years have been significantly increasing along with the cost of other things, rent, mortgages, things like that," Edner outlined. "Unfortunately, it makes sense that people are not able to afford their most basic necessities like food."

Virginia's low-income families saw significant relief during the pandemic from programs like the expanded federal Child Tax Credit, which, according to the Food Research and Action Center, reduced hunger among children by nearly one-third. However, with the expiration of the emergency measures, many families are once again vulnerable.

Edner noted potential solutions could include expanding SNAP benefits and the state-level Child Tax Credit. She is a long time advocate of a bill to provide healthy school meals but is looking at other tactics in the upcoming legislative session.

"There's a bill that would expand it to breakfast for all," Edner observed. "More kids would get breakfast in the morning, and that's one less expense that parents would have to worry about."

The survey also found many parents feel the mental strain of food insecurity. The Virginia Poverty Law Center provides resources like a SNAP calculator to help families determine their eligibility for benefits, and advocates hope the upcoming General Assembly session will prioritize policies addressing food insecurity.


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By Amy Felegy for Arts Midwest.
Broadcast version by Joe Ulery for Indiana News Service reporting for the Arts Midwest-Public News Service Collaboration

On a school lunch menu in rural Goshen, Indiana, is pizza, caprese sandwiches, hard-boiled eggs, and tater tot casserole. 

It may seem like nothing special (save maybe the Midwestern flare), except it is. Some of those very ingredients are grown and sourced by students just outside the cafeteria walls. 

With the help of a USDA grant, Bethany Christian Schools has grown its farm-to-school (rather, farm-at-school) program to include a greenhouse, garden beds, a 13-head chicken coop, and pear trees. It exists in large part thanks to Tara Swarzendruber, the K-12’s food services and farm-to-school director. 

“We’re working to give [students] more tactile experiences,” particularly among younger students, she says. “A lot of them, you know, spend a lot of time on iPads and screens … But this is a very physical experience of experiencing a food, a new food. And then the next week we’ll have it in the cafeteria for them to try there too.”

That experience looks like tending to the gardens and caring for chickens. Some students save seeds to replant; others lay down newspaper and grass clippings to prevent weeds.

Picking peppers, harvesting spinach and lettuce, going to butcher chickens once a year—it’s all in the curriculum. And for good reason, science teacher Amy Thut says.

She once overheard a student say going out into the garden relieves her anxiety. Another was inspired to plant tomatoes at home, meticulously watching them grow. They learn about food systems and how everything is connected.

“Spending time outdoors smelling the fragrant basil plants, feeling the wet soil, listening to insects chirping, seeing butterflies or earthworms, and tasting tomatoes or hot peppers is a full sensory experience,” Thut says. 

“Students benefit academically, socially, and emotionally from this time outdoors.” 

According to the South Dakota State University Extension, benefits of farm-to-school programs on students and staff include: grade and test score improvements, healthier food choices, more food system knowledge, better self-esteem and morale, and hands-on/experimental teaching and learning. 

In the spring, Thut works with her high school environmental science students to plant garden beds. Think cucumbers, tomatoes, peppers, herbs, and flowers, which are simple for cafeteria staff to get on plates, she says. 

In the summer, a high school student (with the help of grounds staff) will water and weed the gardens, keeping bellies full through October. Then it’s time for the “fresh cart” come wintertime: Buy a meal (or use a free or reduced lunch pass) and get unlimited access to fresh fruit and vegetables all day. On the cart, you might find pea and sunflower shoots grown by sixth graders. Or chive flowers, hand-cut by Swarzendruber. 

“My goal has always been, in the cafeteria and as we’ve been transforming [the program], that the educational experience for students doesn’t stop during the lunch period,” Swarzendruber says. 

Her pointers for schools, or even just families, looking to follow a similar model: Lean into what you’re excited about, if even just a little. Then, start small. 

That’s what Bethany Christian Schools did some dozen years ago: Take a handful of seeds and one small garden, and watch it all grow. 


Amy Felegy wrote this story for Arts Midwest.


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