GLEANING PROGRAM
Each FRESHFARM Market works in coordination with a gleaning partner. Gleaning is the collection of leftover crops from farmers' fields after they have been mechanically harvested or from fields that are not economically profitable to harvest. Gleaning is often practiced by humanitarian groups that distribute gleaned food to communities in need.
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GLEANING PARTNERS
Miriam's Kitchen in the Foggy Bottom neighborhood has served homeless individuals in the District of Columbia since 1983. Approximately 75 percent of their guests are sleeping on the streets and in shelters. This means that Miriam's may be the only place that they go to for help. Miriam's Kitchen's mission is to provide individualized services that address the causes and consequences of homelessness in an atmosphere of dignity and respect, both directly and by facilitating connections in the Washington, DC community.
DC Central Kitchen, our Dupont Circle partner, uses food as a tool to: 1) "strengthen bodies" by safely recovering unserved food from local foodservice businesses to feed children and adults at partner agencies throughout the greater Washington, DC, area; 2) "empower minds" by providing culinary job training for unemployed men and women and community-service opportunities for youth and adults; and 3) "build communities" by providing working examples, innovative solutions and technology to a cooperative and effective national network of programs that use food to make change in their communities.
The Light House has been providing crucial homeless prevention and support services for two decades. It is the only shelter in Anne Arundel County that serves both individuals and families year-round, 24 hours a day, seven days a week. The Lighthouse's four core areas of service include homeless prevention aid in the form of financial assistance, food pantry distribution, and a bag lunch program, emergency shelter, transitional housing and support programs that include professional caseworkers and life-skill coaches. The Light House is a program of Annapolis Area Ministries, Inc., and is supported by the fundraising efforts of the Friends of the Light House Shelter. Both are 501(c)(3) nonprofit organizations.
St. Michaels Community Food Bank, also known as the Food Pantry, is located in a dedicated space in the Christ Church's parish house on Willow Street and is administered by volunteers. There are no paid employees and overhead costs are absorbed by Christ Church. On average, more than 100 families utilize the Food Bank throughout the year. In addition to providing local families with bags of groceries, they provide complete Thanksgiving and Christmas dinners. Graul's Market donates turkeys for these dinners, as well as offering a year-round discount on all Food Bank purchases. Support for the Food Bank generally takes two forms: monetary contributions and donations of food. Food donations are generated by food drives organized by community organizations. To support the Food Bank's efforts, please contact Nancy and John Masone, St. Michaels Community Food Bank Managers at masone@hughes.net.
Thrive DC works to prevent and end homelessness by providing vulnerable individuals with a comprehensive range of services to help stabilize their lives. Thrive DC provides the last available safety net for people facing economic crisis and housing instability, while also providing the first step towards independence for people experiencing extended periods of homelessness.
Shepherd's Table serves a hot, nutritious meal to an average of 127 hungry individuals every night, seven days a week, 365 days a year. Those who are hungry come not only for nourishment, but also for friendly conversation and, most important, hope. Since Shepherd's Table opened in 1983, they have never missed a meal. Food for each evening's meal is provided by local grocery stores, farmers markets, restaurants, and bakeries. Last year, Shepherd's Table received over $155,000 worth of food donations from the community, including gifts from both corporate and individual donors. These donations are supplemented by food received from government commodities and food purchased with the help of a state grant and individual financial contributions. Many of the dinner guests suffer from medical illnesses, including diabetes and high blood pressure. In order to encourage our guests to establish healthy eating habits, the chefs at Shepherd's Table prepare meals with high nutritional value, incorporating fruits and vegetables as part of a healthy diet.
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