At the Mass Mutual Center in Springfield, a New York author and political activist stood up in front of a crowd of around 150 people to speak his mind about the state of hunger in the U.S. and the state of things in the Valley.
Joel Berg, formerly an official of the U.S. Department of Agriculture and currently heading the New York City Coalition Against Hunger, was keynoting at the first annual Hunger Summit. "The poor will always be with us," he said. "It is referenced many times in the Bible." Berg is author of All You Can Eat: How Hungry Is America?
Sponsored by the Food Bank of Western Mass., Berg was on hand to provide perspective on the hunger situation in the recession. He comes to this after many years in the field, beginning with going door to door. "Pantries and charity and rock and roll stars can't fight this alone. The problem is too big," he said, comparing charity to old-fashioned bucket brigades organized to put out fires.?"The way we are handling hunger with charity is not effective."
Berg advocates a $24-billion infusion from the government to solve the problem effectively. He advocates an increase in the minimum wage and more money for food stamps. "There needs to be more dignity in this system," he said.
Most of those listening have seen hunger firsthand. They included people who work for places like Kate's Kitchen, Rachel's Table, The Center for Sustainable Living, the Holyoke Food and Fitness Policy Council and the Salvation Army. Also on hand were Springfield Mayor Dominic Sarno and other politicians.
No stranger to the myriad food banks across the country, Berg sees the Food Bank in Hatfield, one of more than 200 certified food banks affiliated with Feeding America, as one of the most progressive. "Growing their own food means a focus on nutrition," he said, adding that initiatives to develop food policy at the state level are also key to its success. Every year, 200,000 pounds of organic food from the Food Bank Farm in Hadley go to 400 member agency programs. Recent numbers show that one in every eight residents in Berkshire, Franklin, Hampden and Hampshire Counties seeks food assistance, according to the Food Bank.
Sarno announced the Springfield Food Policy Council, a new alliance. According to the Food Bank's Executive Director, Andrew Morehouse, the Council will bring together "youth, seniors, the faith community, community-based organizations, municipal government and food-related businesses." The collaboration will affect state policy, improve access to resources and promote healthier ways of eating. "This will strengthen the local food system so that all residents will have access to affordable and nutritious food," said Morehouse. In Springfield's Mason Square, nearly 60 percent of the K-12 population is overweight or obese.
The Food Bank intends to put a grocery store in the neighborhood, said Morehouse, though at the moment "the economic crisis has put a damper on this project." On Sumner Avenue in Springfield, there has been a farmers' market in the parking lot of Trinity Church for over 10 years; it attracts vendors from all over Western Mass. and Connecticut. "We're also looking at other ways, such as transportation to supermarkets, for neighborhood residents to access affordable and nutritious foods," he added. "We're also supporting faith- and community-based groups to grow community gardens on abandoned lots. ?We expect the Springfield Food Policy Council to support all of these efforts."
Recipe of the Week: Plum Cobbler
Cobbler is good for stone fruit like peaches and plums. It keeps the whole affair together with a little flour, egg, milk, starch and sugar. Ease up on the sugar if your plums are very ripe.
Ingredients
10 fresh plums, sliced and seeded (about 4 cups)
1 Tbsp. corn starch
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup local butter
1/4 cup local milk
1 room temperature local egg, lightly beaten
Directions
Preheat oven to 350 F (175 C). In a large bowl, combine 3/4 cup white sugar, plums, cornstarch and cinnamon. Place the fruit mixture in a 2-quart casserole.
In a medium bowl, combine the remaining 2 Tbsps. Sugar with flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Drop batter on fruit, or if desired, spread batter in stripes. Bake at 350 for 35 minutes. Serves 6. Serve with whole milk yogurt or whipped local cream.
