We’re recruiting applicants local to or connected to Flint to help us scale up our commitment to healthy food education and access at a time of particular need.  You’ll serve students in Flint schools through an 11-month term of paid public service (September 1, 2016-July 31, 2017). If you’re interested, please apply here. We’ll accept applications on a rolling basis until June 13th. Please apply as soon as possible.

For questions about serving in Flint, please contact angela.hojnacki@foodcorps.org.

Benefits include:

• a $17,500 living stipend paid out biweekly, health insurance, and a $5,775 Segal education award upon successful completion of service
• Numerous training and professional development opportunities, including a week-long orientation in Portland, OR
• Access to a network of service members and alumni equally passionate about food and social justice

The post #ServeUpChange in Flint, Michigan appeared first on FoodCorps.

Catherine Yanez hails from the Paso Del Norte region of the southwest and stayed there to serve with FoodCorps at La Semilla Food Center in Anthony, NM. She still works with La Semilla today, helping manage the community farm and leading a food justice youth program.

Thalya Reyes is a New Jersey native who graduated from Rowan University and completed a year of AmeriCorps service with the NJ Department of Environmental Protection before serving with FoodCorps at the New Brunswick Community Farmers Market in New Brunswick, NJ. She is now studying public policy and city planning at Rutgers University.

EN ESPAÑOL:

¿Estas buscando maneras como usar tu energía en algo importante? ¿Deseas mejorar la salud de tu comunidad en una forma significante? ¿Quieres abordar el problema de la controversia alimentaria?

FoodCorps está reclutando líderes talentosos por un período de un año. Los miembros del servicio construyen entornos de alimentación saludables en escuelas de comunidades con recursos limitados. Nuestros miembros de AmeriCorps dan a los niños la información que necesitan para tomar decisiones inteligentes. Por medio de actividades como jardinería y gastronomía, ellos fomentan la capacidad y el orgullo sobre los alimentos saludables. Ellos llenan las bandejas de almuerzo con comidas nutritivas de granjas locales.

¿Quieres saber como servir con FoodCorps en una comunidad Hispanoparlante se parece? ¿Quieres saber como siendo parte del servicio Latino puede ayudar una comunidad? Tres alumnos de FoodCorps se unen con la gerente de reclutamiento, Tiffany McClain, para discutir lo que el servicio era para ellas.

Catherine Yánez es de una familia Mexicana de la región Paso Del Norte de Nuevo Méjico y se quedó allí para servir con FoodCorps y La Semilla Food Center (el Centro de Comida) en Anthony, NM. En el presente trabaja con La Semilla, ayudando a adminsitrar la granja comunitaria y conduciendo un programa de jóvenes de justicia alimentaria.

Thalya Reyes es de una familia Dominicana y nació en Nueva Jersey. Ella tiene su certificado en las Estudias del Medio Ambiente de Rowan University. Ella sirvío un año de AmeriCorps con el Departamento a la Protección del Medio Ambiente de Nueva Jersey antes de servir con FoodCorps y el Mercado Agrícola de New Brunswick en New Brunswick, Nueva Jersey. Ahora estudia la Política Pública y Urbanismo en Rutgers University.

The post Q&A: Serving Up Change in Spanish-Speaking Communities appeared first on FoodCorps.

While in Greece, we stayed with a wonderful woman named Maria.  Even as a grown woman, she lived with her family; her parents, brother and other extended family flowed freely in and out of the home. They had large family meals on the back patio, and Maria’s guests we were fluidly incorporated into the daily workings of the family.  Maria was about to get married, and explained to me that she and her fiancé could simply add another room onto her parents house and continue to live there, which was customary in Crete. Standing in front of me was an incredible woman, full of generosity and love, who had deep roots and extended support in the community she lived in. Suddenly, the notion that she had somehow failed by not leaving home seemed ludicrous. I couldn’t quite remember what was supposed to be so great about leaving my friends, family and the place that had shaped me behind.

Later that year, I found myself on an incredibly beautiful farm in Oregon realizing,

“You know, there are a lot of incredible places in this world that I can visit, but in my heart the only place that feels like home  is Montana.”

So I came back and sent down roots.

I have been reading the FoodCorps Montana blog for about five years. I vividly remember reading about a FoodCorps service member who had worked with food service staff to get local beef patties served in school lunch in Kalispell. Not only were they serving local beef, but they were saving $750 per year buying local beef, while pumping $35,000 into the local economy. Over time, I read about Kalispell students getting a fruit orchard at their school and children eating locally grown Flathead Lake cherries for a fresh fruit snack.  I couldn’t believe these changes were taking place in Kalispell. I was inspired.

Home can be a challenging place. We intimately know the flaws of the community we grew up in. Yet this depth of understanding of a place perfectly positions us to be able to give back to that community and make change.

As a FoodCorps service member, I was offered the opportunity to come back to Montana, to serve the community of Ronan, about an hour from where I grew up. In Ronan, the students and I get to sing about plants, then cook and eat delicious local foods together. We are in the process of creating a garden.  We want our students to be able to plant seeds, pull food straight from the ground, and connect to the community they live in while nurturing their bodies with the healthy foods they grew. I feel truly lucky to have the opportunity to give back to a Montana community and help students plant roots (pun intended) in our community.

The post Why I Serve in My Home State appeared first on FoodCorps.

From the deserts of New Mexico to the old mill towns of Massachusetts, FoodCorps serves Spanish-speaking communities across the country. Our AmeriCorps members are providing culturally relevant nutrition and garden lessons, increasing access to fresh fruits and vegetables in schools, and supporting efforts to celebrate traditional food knowledge.

As an extension of our commitment to equity and inclusion, we help train and support emerging Hispanic and Latino/a leaders who have a passion for health equity, food, agriculture, and education. By placing Spanish-speaking and Latino service members in Spanish-speaking and Latino communities, FoodCorps strives to empower individuals and communities to shape their relationship with food and health.

Stories of Service

Paso Del Norte, New Mexico

La Semilla Food Center builds a healthy, self-reliant, fair, and sustainable food system in the Paso del Norte region of southern New Mexico and El Paso, Texas. Catherine Marlene Yanez, who grew up in the region, became a FoodCorps service member with La Semilla after learning of health problems affecting herself, her family and her Mexican American community. Armed with fresh beans, peppers, and cucumbers, Catherine helped students overcome their skepticism of vegetables that had just been pulled from the ground. She is now one of two FoodCorps alumni who are employed by La Semilla, continuing to help grow a healthier next generation in her community.

Springdale, Arkansas

6 out of every 7 students at Bayyari Elementary School are English Language Learners (ELL), primarily Spanish speakers. FoodCorps alumna Cecilia Hernandez spoke Spanish every day of her service, an ability which initially surprised students not used to Spanish-speaking school staff. She was able to connect with Latino family groups, who took ownership of the school garden. Best of all, Cecilia showed students that a culture of health was not distinct from their own culture.  Says Cecilia:

My background helped me take traditional Hispanic dishes kids were used to and make them healthier (without compromising flavor or disrespecting culture) because I grew up eating the same dishes.

New Brunswick, New Jersey

Thalya “Tilly” Reyes is a born and raised Jersey girl. She’s also a first-generation American of Dominican descent, which she used to her advantage as a FoodCorps service member at Greater Brunswick Charter School. She knew kale alone wouldn’t cut it with a student body that is over 70% Latino, so she cooked up Cuban-style rice and beans. Happy and full of tomatoes and bell peppers, the kids loved the brown rice spin on a Latino classic. She went deeper than just a dish though, by building relationships with groups like the Puerto Rican Action Board and helping to revitalize a local children’s garden as well as rename it Tierra de Chicos, Land of Kids.

Holyoke, Massachusetts

In the Flats neighborhood of Holyoke, Spanish and English intermix frequently. That’s because the town has the highest concentration of Puerto Ricans living on the United States mainland. Reflecting this demographic, the staff of Nuestras Raices—the FoodCorps service site in town—is primarily Latino. The nationally-recognized organization is a leader in cultural food justice and is helping to increase the availability of culturally preferable foods in local schools. Current Service Member Olivia Biller is harvesting gandules (pigeon peas) with kids from the school garden, handing out cherry tomatoes like candy, and talking to parents about the foods they like to cook up at home.

The post Serving in Spanish-Speaking Communities appeared first on FoodCorps.

“Much like the passion and enthusiasm captured in this interview, Shana’s work to support D.C. schools, kids, and communities will continue to ripple out and inspire others. We honor her and miss her in many ways: as one of 65 FoodCorps service members who have served in the D.C. Metro area, as a native Washingtonian committed to uplifting her community, as a Black woman and a food educator whose gifts and talents are gone too soon. D.C. has long been a city that remembers through monuments and murals, though far too few of them commemorate people who looked like Shana and served the city in the way that she did. If you’ve found yourself reading this, consider this an invitation to honor Shana’s life through service, whether it’s going to a garden work day at your neighborhood school or supporting Black farmers and educators on their journey. May we hold Shana’s story close and celebrate her life through our actions.” —Carina Gervacio, D.C. Metro Area Program Director

“Serving alongside Shana as a FoodCorps service member in D.C., I came to know her as a deeply passionate, warm-hearted and generous woman with big dreams for her future that were always at the forefront; what always struck me about Shana was how these dreams were so firmly rooted in service to others and to her community. Shana knew herself and what she wanted to give her community, and she was focused in pursuit of the skills and knowledge and experience she needed to give back to her community in the way she wanted. I remember the way Shana treated everyone as a friend, taking a real interest in those around her to make them feel welcome; she was one of those people that just felt easy and warm to be around. I hope that those of us who were fortunate enough to know Shana and were inspired by her generous and humble spirit, and those who come to know her through story, will carry her spirit forward and continue the work to make the change she wanted to see in her community and in the world.” —Stella Doughty, Grant Partnerships Manager & FoodCorps Alum

My name is Mark Bowen and I am a recruiter with FoodCorps. We’re in the midst of our application period, which means that you can apply to become a service member from now through March 31st. In order for potential service members to better understand what day to day life is like in schools teaching kids about healthy food, I sat down with current service member Shana Donahue.

Shana serves with FRESHFARM Markets, conducting food education classes in classrooms and gardens during and after school hours at Ludlow-Taylor Elementary School in Northeast Washington, D.C. She has a cool demeanor and is always smiling, but it is obvious she takes her work with her students seriously – making sure students are engaged in healthy and safe practices every step of the way.

There are six fifth grade students* in her afterschool class today. Jakaya explains, “We are making carrot salad. We are adding our own seasonings and condiments, which will be our dressing. At the end, we will taste each of the salads we made, and then whoever has the most votes in the end will win.” As Jakaya explains the activity, there are whisks twirling in bowls, carrots being grated, sweet and sour smells in the air, and a lot of excitement.

I ask the young ladies what else they have made in the class. Amaya explains, “We have made potato salad, cornbread, pizza, and apple-beet salad.” Each student votes on their favorite dish they have prepared so far: two for cornbread, one for apple-beet salad, and one for butternut squash soup. Many of the ingredients used in their meals are grown in the garden at Ludlow-Taylor.

In the end, there were no definitive winners of whose carrot salad was the best. All the participants agreed that each salad had such a unique taste that they were all winners.

I interviewed Shana Donahue about her FoodCorps experience, and here’s what she had to say:

“I always want to put the best things in me so I can be the best. And I want children, and people in general, to have the information to know what to put in them so they can be their best.”

What influenced your decision to join FoodCorps?

At the University of the District of Columbia (UDC), I am a member of MANRRS (Minorities in Agriculture, Natural Resources and Related Sciences). I did not go to the [MANNRS] conference in Houston but my advisor did. She connected with a recruiter from FoodCorps, and explained the opportunity to me.

A lot of my family has experienced several diet related diseases and I’ve always had an interest in nutrition, which is my major – nutrition and dietetics. I felt being able to be in schools, teach children nutrition education, and teach children things that I was not taught when I was in school was a rewarding opportunity. Also, I felt the experience would be awesome, and it has been awesome!

What is a typical day like for you as a FoodCorps service member?

My days vary. There are usually no FoodPrints classes on Mondays and Fridays. Those days are more gardening (when it’s in season), planning, emails, lesson planning for my after school classes and coordinating meetings like the Wellness Committee here at Ludlow-Taylor.

Tuesdays, Wednesdays, and Thursdays I co-teach FoodPrints classes with Martine Hippolyte, one of my amazing site supervisors. Those days are usually a little more hectic because we usually have two classes each day, one in the morning and one in the afternoon, and vary from one hour for pre kindergarten and two hours for older students. Between classes I prepare for other classes. That may be washing and preparing vegetables, and dependent on the grade level, there may be more preparation that needs to be done. For example, the pre-k and kindergarten classes may need more prep on the front end. After each class there is a lot of cleaning to do!

What has been your most memorable experience during thus far as a service member?

I think it was today! When Kiara’s mother exclaimed, “I can’t believe you got Kiara to eat carrots! Kiara never eats carrots at home. And look, she loves them!” I never knew Kiara didn’t eat carrots because she always eats everything that we prepare. So that was a big moment for me – actually seeing the effect my service is having on the kids. That’s the reward.

Why is food justice important to you? And do you see an intersection between food justice and social justice?

Definitely. One of the main pillars in FoodCorps is access. When it comes to access, you can see the disparities between different groups. Whether due to income, social status, ethnic background, or where someone lives geographically, you can see a difference in the quality of food and availability of local food within those institutions. Being able to link children who may not come across it often otherwise to healthy food is a service worth doing to me.

Nutrition is a big part of my values. I always want to put the best things in me so I can be the best. And I want children, and people in general to have that information to know what to put in them so they can be their best.

As a person of color working in communities of color, what would you say to other people of color about food justice and working with FoodCorps?

Food is universal. No matter who you are, food is important. We all need to eat and we all need healthy nutritious food. But when it comes to African Americans, there are a lot of stigmas around growing food, becoming one with food and knowing where it comes from. I think that should change.

Tell me about those stigmas.

When I told my family what I wanted to study and that I had future aspirations of becoming a farmer one day, they didn’t take it seriously. When I graduate, I will be a first-generation college graduate. My family looks at the career path I have chosen and ask, “Why do you want to study nutrition and be a farmer of all things?” Many African Americans view growing food and agriculture as moving backward, not forward, but I beg to differ. Agriculture is one of the most important industries in the world. I always wanted to do something to help people. I thought I wanted to become a teacher, but then I really got into nutrition. Giving people nutrition and gardening education is still helping people. Regardless of age, color, or location, it’s information that they need. It’s important for whomever you are and wherever you are to know why food is really important.

What does the future hold for Shana Donahue? What are your aspirations? What are your next steps after FoodCorps?

As far as next steps, I plan on finishing school at UDC. Long term, I want to go to grad school, possibly in public health. I also want to become a registered dietician, and continue working in underserved communities by providing nutrition education, gardening education and continue advocating for sustainable healthy local food. Oh, and I want to start a farm!

Apply to FoodCorps now!

*Students’ names have been changed to protect their identities.

This interview is cross-posted with the UDC CAUSES blog.

The post Interview: Shana Donahue on Food Justice and Her Journey from UDC to FoodCorps appeared first on FoodCorps.

I chose to serve with FoodCorps because it would allow me to dip into a variety of careers. I could be an educator in the classroom teaching nutrition. I could be a farmer out in the school garden, tending to plants and teaching kids how to grow. I could be a savvy committee leader and community organizer. I could even be a grant writer and learn how to hone my writing skills. What I didn’t realize is that I could also be the master of my own professional development ship. One of FoodCorps’ goals is to develop leaders, and so we’re allowed up to 20% of our time to be dedicated to professional development and training, which breaks down to about eight hours a week.

I can claim that I used it to my full advantage. Having hours of service dedicated to finding careers that will help you turn the mission of your organization into a job is unique to FoodCorps. In addition to just searching for careers, I’m connected to a vast network of food systems leaders in Connecticut, the surrounding states, and nationally. I was able to secure a few informational interviews with people I really admire, learn about their paths, and what I can do after FoodCorps to get me where I want to be. Serving with FoodCorps in Connecticut specifically enhanced my network since there is a lot of overlap in the great work being done in our state. More times than not, the connections I made helped me in my service and had a great impact on the programming I ran.

One of my favorite aspects of our professional development is the ability to seek out and attend conferences. Last year, I was able to attend a two-day Visions diversity and inclusion training, the School Nutrition Association’s Food Show, and the Yale Sustainable Food Summit.

Having this time to develop professionally has given me more direction as to where my interests lie. I am confident that I would not have had these opportunities if I had chosen a different path post-graduation. 

The post From UConn to My Career for the Common Good appeared first on FoodCorps.

The post What motivates you to #ServeUpChange? appeared first on FoodCorps.

Words by FoodCorps service member Molly Schintler and designed by FoodCorps service member Laura McInerney.

The post Choose Your Own Garden Committee Adventure appeared first on FoodCorps.

“I’m here because I care about people, and I want to be a caring force in kids’ lives. I’m here because I want to help shift perceptions & understandings of food and cooking. I’m here because I want to champion a version of health that is sustainable, equitable, and accessible.”

—Service Member Elin Amundson, Postville, Iowa

The post Why Elin’s Here appeared first on FoodCorps.

“FoodCorps really was my stepping stone into the real food world. I learned truths of our broken food system, and gained networks, tools, and knowledge to put my energy and background towards something meaningful to myself and others.”

Have you been looking for ways to put your energy towards something meaningful? To address your community’s health in concrete ways? To address issues of food justice by getting your hands dirty?

Since September, our current crop of AmeriCorps service members has reached over 100,000 kids in limited resource communities with food and nutrition lessons that give them the information they need to make smart choices; hands-on activities like gardening and cooking that foster their skills and pride around healthy food; and lunch trays filled with nutritious meals from local farms.

At the same time, through their service, our members are learning new skills and paving the way towards their future careers as educators, chefs, community organizers and public health advocates.

The FoodCorps application is now open through March 31st.

Read more and apply here >>

Know leaders in your community who would be a great fit? Forward this to them!

The post Our Application is Open! appeared first on FoodCorps.