[Community_garden] Students grow fresh produce for hungry - Washington State, USA

[Don Boekelheide]

South Whibley Record
Whibley Island, Washington State, USA

Feb 07 2007 

Students tackle issue of fresh produce 

By MICHAELA MARX WHEATLEY

Eating healthy on South Whidbey is big. Produce
departments in South End grocery stores have an array
of fresh, organic fruits and vegetables.

Yet for nearly 13 percent of the South End’s
population these fresh, healthy foods may be out of
reach. In the shopping bags of economically distressed
families, you’re more likely to find canned foods,
white breads and processed meat and cheese.

Why? It’s cheaper.

But poor nutrition also results in bad health and
obesity.

One South Whidbey High School class and Good Cheer is
working to combat the problem.

South Whidbey High School’s Community Leadership and
Resiliency class delivered their first greenhouse
harvest to Good Cheer Food Bank Tuesday morning.

The kids delivered about 48 sandwich bags full of
lettuce. Only one day later, 2/3 of the bags had
already been distributed.

“Our clients love fresh produce,” said Kathy
McLaughlin, Good Cheer executive director.

With help from the Langley Community Club and the
South Whidbey School District, the class repaired and
prepared the old greenhouses at Langley Middle School
and planted mixed greens as their first crop. They
then packaged them in individual servings and
delivered them to the food bank.

“In the spring we’ll grow additional crops,” said
teacher Chris Burt.

Kimmer Morris, an assistant from the Learning and
Community Engagement Project, guided the students in
different gardening methods, such as double-digging
the beds.

“While the leaves were little and the harvest a bit
small, the food bank was so grateful for our donation.
Families on South Whidbey who haven’t been able to
afford to buy fresh produce will have a meal with
fresh, locally grown greens. The students were so
proud when we brought in the baggies,” Morris said.

Despite snow and many days of below freezing
temperatures, the greens survived without grow lights
or a heat source.

Taylor Judd, a student who recently moved to South
Whidbey, loves the class.

“It’s one of the best classes there is because we get
to learn new things and give back to the community at
the same time. You not only grow food, you grow
yourself,” she said.

The Good Cheer team is happy to get a load of fresh
food in the winter when the immune system needs the
most vitamins to fight off colds.

“We very much appreciate fresh produce at this time of
year,” McLaughlin said. “It’s a joy seeing our local
youth helping people in need in our community.”

“There has been lots of media hype about the poor not
eating healthy food. We are so fortunate to be living
in a community that is addressing this issue with a
hands on learning project through our local school
district. Students growing fresh produce for the food
bank clients in their community in another example of
service learning at its best,” she added.

The idea of community sponsored and supported
agriculture or gardens is near and dear to
McLaughlin’s heart.

At the food bank’s new location at Bayview, volunteers
hope to start a community garden. Food bank officials
also encourage hobby gardeners or professional growers
to plant a little patch for the food bank. Fresh food
could make a difference in somebody’s health.

When it comes to healthy eating, economics is often
left out of the equation, McLaughlin said.

It’s cheaper to eat energy-dense foods rich in starch,
sugar or fat than to eat lean meats and fresh produce.

Places like the food bank, which buys in bulk,
struggle with keeping fresh foods in stock or fresh.
Low-income families also fear wasting fresh foods.

The issue goes far beyond the borders of Whidbey
Island.

Jamillah Jordan, a fellow with the Congressional
Hunger Center in Washington, D.C., shopped for fresh
groceries and discovered what those on limited incomes
know well: Even the basics cost families a little more
than food stamp benefits allow. And the first thing to
go may be fresh or spoilable foods.

Photo caption: South Whidbey High School's Community
Leadership and Resiliency class delivered their first
greenhouse harvest to Good Cheer Food Bank Jan. 30. 

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