Food Revival

If you live in Birmingham, Alabama and you haven't heard of West End Community Gardens, I am so pleased to introduce y'all. I am so proud to be connected to these wonderful folks and of the work they are doing in West End.

West End Community Gardens (affectionately known as WE Community Gardens) is a project of Urban Ministry, Inc and Community Church Without Walls. Forgive the formality, but I think it is important to understand how all of the work is connected. Urban Ministry, Inc., is a 501c(3) nonprofit organization that has continued to meet the needs of residents in Birmingham since its founding in 1976. In 2008, building on its foundation as a strong community-based organization in West End and recognizing the lack of access to fresh and healthy foods, Urban Ministry partnered with Community Church Without Walls, a mission-based, United Methodist church that meets in the homes of its members, to create WE Community Gardens.  In a short period of time, WE Community Gardens (which is fully organic) has made a huge impact:

• 16 families had 4’x8’ community garden plots, all of which provided fresh and healthy produce to the childrens' families from Urban Ministry’s after school program and learned to garden and prepare healthy food grown in the youth garden area
• Hundreds of community residents participated in educational and nutritional classes once a month
• Juvenile offenders were able to learn about gardening and healthy eating habits thanks to an innovative program that allowed them to fulfill their court ordered community service while working in the Gardens.

But, the future is even brighter. In May 2010, Urban Ministry will start and staff a curb market in West End, meant to encourage youth engagement while offering produce from WE Community Gardens to the larger West End community.You will also see West End Community Gardens at Pepper Place Market each Saturday morning. Ama Shambulia, WE Community Gardens Program Director, will continue her educational and nutritional classes in an effort called "3 Days, 3 Ways," which will introduce one seasonal item and the budget-friendly solutions to each week's menu.

To support all of these efforts, Cafe Dupont will host a fundraiser banquet on Saturday, March 20th from 6-9 pm with proceeds benefiting the Gardens. Ingredients will be sourced locally and by Whole Foods Market. Tickets are $125 per person, $225 per couple and you are encouraged to purchase online:www.communitychurchwithoutwalls.com. Simply click on “give” at the top of the page and then send an email to rglyons@gmail.com indicating your gift is to reserve a spot at the banquet. Or send a check addressed to Community Church without Walls, 1229 Cotton Ave SW, Birmingham, AL 35211.

Please click on the following links to find out about all of the partners associated with this event:
Cafe Dupont
Community Church Without Walls
Urban Ministry, Inc
Whole Foods Market

Yes, times are tough and we are all overstretched, but I am renewed by the movement that is happening in Birmingham. I hope to spend some time with you over dinner March 20th...

Alright folks, I need to update you on my life. A lot has changed since the end of last year and even when I try to piece together how I got here, I'm still absolutely amazed at my incredible journey. As many of you know, Food Revival started off as a resource for the "eat local" movement in Birmingham, Alabama and when I lost my job at Cooking Light magazine back in December 2008, Food Revival became a creative outlet, my connection to the outside world, and where I would eventually uncover and rediscover some hidden passions. If you are just finding me, you can read about my journey by reading a piece I recently submitted to Pavo Magazine: "My Kitchen, My Sanctuary."

After a year of volunteering, learning, and freelancing last year, I began to see my journey move less in the direction of delicious recipes, but more in the direction of food for change. School Gardens, Childhood Obesity, Urban Farms, Farmers Markets, and southern culture seemed to keep rising to the top.

Here's what I knew last year: a group of super talented folks in Birmingham applied for a grant funded by the Robert Wood Johnson Foundation called "Healthy Kids, Healthy Communities." And I knew that at some point– if Jefferson County was awarded the grant– they'd need someone to coordinate the grant. Well, the good news is Jefferson County did get the grant and I got the job. How CRAZY is that?

So here's what I'm doing:
Robert Wood Johnson Foundation is investing $500 million with the hopes of reversing this country's childhood obesity epidemic by 2015. One of their many projects is the "Healthy Kids, Healthy Communities" grant that I mentioned earlier. There are 50 cities/sites that received the grant and all will be targeting improvements in local policies and our community environment—changes that research indicates could have the greatest impact on healthier eating, more active living and obesity prevention. Make sense? Okay, let's move on.

Why Jefferson County?

71% of Jefferson County Alabamians are either overweight or obese (7% higher than national average)

Percentage of overweight 3rd graders has increased from 12.8% in 2002-2003, 21.2% in 2006-2007, to 22.1% in 2008-2009.

There are 691 fast food restaurants compared to 345 grocery stores.

Rate of heart disease mortality is higher in Jefferson County compared to national average.

Mortality rate for diabetes is 33.8 deaths per 100,000 population.

I know, I know. Look, we got the grant for a reason, so we might as well face the facts. But as we face the facts, we can look ahead to the amazing possiblities ahead of us.

The United Way of Central Alabama will serve as the lead agency alongside an amazing network of partners: Community Foundation of Greater Birmingham, Jefferson County Department of Health, Jones Valley Urban Farm, YMCA, Regional Planning Commission of Greater Birmingham, and Greater Birmingham Community Food Partners.  Over the next four years, we will receive close to $500,000 to accomplish our goals: $360,000 from Robert Wood Johnson Foundation and $80,000 from Community Foundation of Greater Birmingham, and $20,000 from the Jefferson County Department of Health.

Each partner and individual agency will be responsible for certain aspects of the grant, which will include: implementing policy changes and changes to the built environment that lead to better nutrition and more physical activity.

We've identified three communities to focus our efforts: East Lake, Homewood, and West End. We will conduct Community Healthy Living Index assessments in each community and then develop a four-year plan for making a change as determined by community residents.

In addition to all of this, we will also focus our efforts on creating an active and working FOOD POLICY group, conduct a FOOD ACCESS STUDY in Birmingham, assess and create ten thriving COMMUNITY GARDENS, create a BIKE TASK FORCE and host a bike summit, assess the need for "COMPLETE STREETS," and develop standards to incorporate nutritional snacks and meals as well as physical activity in our CHILD CARE CENTERS.

Sure, it is a lot and there will be many challenges, but I am here to tell you that having been in the thick of this project over the last month, I am absolutely overwhelmed by the amount of activity already happening across this county. Our universities, non-profits, and concerned community members are actively working on this county's childhood obesity epidemic. Moms, churches, and corporate folks are already asking how they can help. I'm here to tell you that MAJOR things are going to happen in Jefferson County and I am so thrilled that my Food Revival journey led me to this amazing opportunity. I will continue to write about food on this site, but I also hope to write about my work so that we can start sharing a healthy dialogue. Alabamians can access the information while many of the folks I follow on twitter and/or folks interested in this journey can chime in on best practices, things that have worked in your community, and just be a support for me as I get started.

I'm so proud to share all of this with each of you. Now, let's get to work!

In case you missed it, The New York Times recently printed a story about Southern Layer Cakes, "Festiveness, Stacked Up Southern Style." Now, if you grew up down South you will remember Layer Cakes at your Granny's house every holiday. Of course, there are plenty of folks who are continuing the tradition. Just look at the "Fans of Layer Cake" facebook page my friend Ms. Fussell created in the spirit of all things layered. So let it be known: Layer cakes are alive and well down here. In fact, I think that as we all begin questioning how we cook, what we serve our loved ones, and how we raise our food – well, I think the layer cake will find itself on the fast track back to our supper tables. Because if we find ourselves going back to our roots, we are gonna find ourselves mixing, baking, layering, and frosting. Caramel or Coconut? Lane or Lemon Cheese?

My first attempt at a layer cake was a Lemon Cheese Layer Cake. My Mom mentioned that she missed my Granny's version and looked high and low for the "right" recipe. Luckily, I received "The Gift of Southern Cooking" that same year and I found it!  I read it aloud to Mama and she screamed, "That's it!" So off I went to make it. First, there's no cheese to be found in this recipe, but you know... well, whatever. My Lemon Cheese Layer Cake last year was a complete success flavor-wise, but a disaster layer-wise. I had huge toothpicks holding it together for dear life. I said little prayers at night before bed that the cake would stay upright through the holidays. And it did. Sort of.

Fast forward and here I am browsing the "Fans of Layer Cake" facebook page and I find myself inspired again. This year I decided to do Ms. Edna Lewis's Caramel Layer Cake recipe (beyond delicious) and Caramel Glaze from "Southern Cakes." The cake was easy, but I had a little problem with one of the layers – it shifted a tad and came out a little lop sided. No worries, right? Um, well that all depends. We tried to level it off, but there was still a little bit of an angle to it. Nonetheless, I went ahead and glazed it with this amazingly (fast to harden) delicious caramel glaze. Sure enough it started sliding the minute we started icing the cake. Bottom line: Cake was delicious, but once again totally hideous looking.

Making layer cakes takes talent, artistry, and patience. It also takes work. But more importantly, it requires heart and tradition – something I think we should remember every now and then. That's why I'm busy planning my next attempt at a layer cake. Next time it's gonna stick! (Literally.)

Two months or so ago, my mom was in town visiting and helping me with all things wedding-related. Luckily, my Mama is so cool that she didn't blink an eye when I asked her to drop all things wedding and head with me to Cullman, Alabama to pick up 1/4 of a cow. A grass-fed, humanely-raised, and frozen 1/4 of a cow. In addition to reading all of my Food Revival posts and supporting me throughout all of my local food endeavors, my Mom also watched Food, Inc with me. As we drove down a long stretch of road  lined with cattle farms and chicken farms, my Mom gasped in amazement at all of the "Tyson" branded farms. All of a sudden she started quoting from the movie and snapping her fingers in z-like formation. Lawsy mercy, I was proud.

So, as we drove up Birdsong Community Farm's drive – I knew I had an ideal partner in crime (my Mama rocks the microphone). Okay, so out walks Joshua with bags of beef. Lots of it. My mom is still probably (deep down) wondering how in the heck we got here when we had hotel rooms to book, bags to stuff, and wedding details to finalize. Nonetheless, we spent some time with Josh as he walked us around some of their property and we talked about how to make availability a bit easier for us Birmingham city folks. Then we packed up our cooler(s) and headed an hour back to Birmingham to drop off equal parts to my split partners. I must admit, it was hard to figure out who gets what based on all of the different cuts, but it was all of our first time and we just figured it out as we went. 

Once home with my share, I immediately started mapping out the ways I would use it. Of course, I also had to keep in mind that there was NO need to eat THIS much red meat every week, so portion control was important too. The first dish happened to be spaghetti and I wasn't quite prepared for the strong taste of the beef. Once I got used to meat actually tasting like something, I was able to move forward with other dishes without getting completely freaked out.

Next dish? Lasagna with my ground beef and homemade pasta. Luckily, Mike and I received a homemade pasta maker as a wedding gift from said rockin' mama mentioned earlier in the post. Well, lookie here: A way to use the wedding gift and some of my newly purchased beef. Awesome. I followed the Pioneer Woman's pasta suggestions and even loosely based my homemade tomato sauce on the bolognese recipe posted after the pasta recipe.

And then today I made some Beef Stew with my stew meat from Birdsong Community Farm. The recipe was inspired by Barefoot Contessa's Parker's Beef Stew recipe.Of course, now that I'm getting used to this cooking thing, I am improvising and creating as I go. I need to start keeping better notes in 2010 so I can list the recipes that I come up with! And do you see that beautiful Le Creuset pot? Well that was a wedding gift from some amazing friends. I think 2010 will also be the year I try to incorporate my thoughtful gifts just as a note of thanks. Man, I'm happy. 

Enjoy!
xo,
A

 

November 1st marked an important day for Birmingham and our schools: Slow Food Birmingham hosted a super successful "Taste $3.57" event at Caldwell Park. Our purpose? To call attention to the Child Nutrition Act (scheduled for reauthorization early next year), Slow Food USA's Time for Lunch campaign, and our state's obesity report card. For more background, be sure to read my Birmingham Weekly article, "Getting Real About School Lunches."

Alabama has many obesity challenges: transportation issues, a cultural history full of fried foods, and we are currently ranked as the second fattest state in the country. And regarding food access, the Department of Human Resources  recently reported that one in six Alabamians receives food assistance as stated in a recent report by NBC13. To see how your county ranks, be sure to check out this map the New York Times put together.

So, what about the good news? Well, Birmingham is in the process of removing all fryers from city schools. And then there's hope: Slow Food USA's Time for Lunch campaign believes school lunches could receive a much needed facelift if Congress reauthorizes the Child Nutrition Act to include one extra dollar per meal. Ding Ding Ding. Slow Food Birmingham had an idea: Challenge local restaurants to team up with local farmers and only spend $3.57 (the amount we are asking Congress to approve) to create a delicious school lunch. We called the event "Taste $3.57," made it free to the public, asked for donations (to benefit Greater Birmingham Community Food Partners' Food Summit), and collected signatures for Slow Food USA's petitions while the Yahoos kept us entertained with traditional music.  The kids had a blast: Jones Valley Urban Farm brought their "bike blender" for smoothies, we had a balloon artist working his magic, and a table full of crayons. 

We were honored to have the following speakers share information at our event:
Spencer  E. Taylor – Senior Executive Director, Child Nutrition Program Birmingham City Schools
Dr. Heather Austin, PhD – Clinic Coordinator/Pediatric Psychologist, Center for Weight Management, The Children's Hospital of Alabama and Adjunct Assistant Professor, University of Alabama at Birmingham
Carole Griffin – activist/chef/owner Chez Lulu and Continental Bakery
Melissa Donaldson – Cafeteria Manager for Alabama School of Fine Arts
Sandra Koulourides – R.D. and personal trainer who is owner of Fuel + Fitness

And the food? Absolutely unbelievable. SO delicious and creative. Just look at the menus:

Bettola:
Butternut Squash Soup with side mozzerella/carmelized onion sandwich.

Chez Lulu/Continental Bakery:
Wild Mushroom Soup with Pain de Campagne Crouton
Roasted Tomato and Three Cheese Lasagne
Muscadine/Scuppernong Thumbprint Shortbread Cookie

Jim "N Nicks
Smoked Chicken Tacos with Pico de Gallo and Jack cheese, Black Bean & Corn Salad, Fresh Fruit

Little Savannah
Wright Dairy Pimento Cheese Sandwich with Cullman County Sweet Potato Chips with Yogurt Dip
Oatmeal-Raisin Cookie

Satterfield's
Pulled Fudge Farms Pork with Whole Wheat Penne Pasta, Owl's Hollow Butternut Squash, and Wright's Dairy Cheddar
Sauteed Owl's Hollow Brocoli
Satterfield's Gingersnap Cookie

Whole Foods Market
Mac & Cheese Cups with Smoked Thompson Farms Chicken
Mac & Cheese Cups with Spinach and Cheese

First Juice and Hint donated beverages and we used bio-degradable plates, cups, napkins, and cutlery. Over 200+ attendees signed Slow Food USA's petition. All in all, this event was so successful that we've decided to do it again next year. 

But, what can you do now?

Get involed! Ask your child what they had for lunch when they get home from school.

Sign Slow Food USA’s petition (also attached below)

Learn about the National School Lunch Program

Contact your legislators by mail, phone, fax or use their online web forms to let them know, “Change Can’t Wait! It’s time to provide America’s school children with real food at school!”

Senator Richard Shelby

304 Russell Senate Office Building

District of Columbia 20510-0103

Phone: 202-224-5744

Fax: 202-224-3416

shelby.senate.gov

Senator Jeff Sessions

335 Russell Senate Office Building

District of Columbia 20510-0104

Phone: 202-224-4124

Fax: 202-224-3149

www.jeffsessions.com

Representative Spencer Bachus

2246 Rayburn House Office Building

District of Columbia 20515-0106

Phone: 202-225-4921

Fax: 202-225-2082

bachus.house.gov

Representative Artur Davis

208 Cannon House Office Building

District of Columbia 20515-0107

Phone: 202-225-2665

Fax: 202-226-9567

www.house.gov/arturdavis

Slow Food Birmingham has some exciting plans in store for 2010, so stay tuned! To become a member or to get involved, just go to http://www.slowfoodbirmingham.com/.

Thank you to all of the amazing sponsors, chefs, and attendees who made our "Taste $3.57" such a huge success. Now, let's get to work! 

Thanks to Kelly and Edwin for a heads up on Sequatchie Cove Beef & Pork. For those of you looking for grass-fed, hormone and antibiotic-free beef & pork in time for your holiday meals, here is yet another option! Better yet? There is a pick-up option on December 4th at Jones Valley Urban Farm.  I'll just paste their enewsletter here:

Sequatchie Cove Farm Beef & Pork Comes to Birmingham
Our Meat Sustains the Planet, Your Family's Health, and Your Soul
And Now Our Prices are Discounted for this Introductory Holiday Offer

Just in time for the Holidays we are bringing our 100% grass-fed, hormone and antibiotic-free beef and pork to you for the first time.  On our family farm the animals enjoy plenty of spacious pasture, and in winter when grass
is limited we supplement their diet with high quality hay.  We use no steroids or antibiotics.  Our meat processor, another local family owned business, adheres to the highest quality and most humane standards. We know them personally and work closely with them to produce the best locally raised meats in our community.

Please visit us on the web at [http://www.sequatchiecovefarm.com/] to learn more about our farming practices &
philosophy, and those of our processing facility, H&P Meats in South Pittsburg,  TN.    We believe that you will not only feel good about eating our healthy and humanely raised meat, but that you will love the taste and become a regular customer.  To learn more about our meat subscription program (CSA) for 2010 please click here:
[http://sequatchiecovefarm.com/community-supported-agriculture-program/meat-csa/]

Here is a listing of meat packages included in this special offer:
Small Beef Box - 15# for $99.00
6# ground beef
7# beef roasts
2# steaks
Small Pork Box - 15# for $79.00
5# sausage
7# ham/shoulder roasts
3# pork chops

Large Mixed Box - 25# for $169.00
6# ground beef
7# beef roasts
4# steaks
3# breakfast sausage
3# ham/shoulder roasts
2# pork chops

Order today at:http://sequatchiecovefarm.com/orderform

Pick-up:  Reserved orders will be available for pick up at the time & place given below. At this time, all customers who pre-ordered will have the option to choose which cuts of beef or pork come in your package, in addition to your portion of ground beef and/or sausage. Extra cuts and bonus items like soup bones and organ meats will also be available at very
low prices. Please bring a cooler or other container to transport your goods in. A limited amount of recycled plastic bags and paper grocery bags will be provided for transport if needed. Please bring a check or cash for payment at the time of pick-up. Make checks payable to Sequatchie Cove Farm.

Date: Friday, December 4th
Time: 4:00-6:00 pm CT
Location:    Jones  Valley Urban Farm
(In the    Farm  Center parking lot)
701 25th Street North
Birmingham,  AL  35203

Sequatchie Cove Farm
320 Dixon Cove Road
Sequatchie,  TN  37374
Phone: (423) 619-5867
http://www.sequatchiecovefarm.com/

The USDA recently stated that 49 million Americans (which includes nearly 17 million children) are food insecure. It's no surprise that in these hard economic times (aka this darn recession), food banks see new faces waiting in line for food. As we round the holiday corner and folks begin thinking about volunteering in their communities, I would like to encourage Food Revival folks to give a little differently this year. Here are some ideas to get you started:

FOOD BANKS:
Why is it when we begin collecting canned items for food drives, we see it as the perfect opportunity to do some winter cleaning and give away what we DON'T want in our cupboards? I've been guilty of packing up baked beans, evaporated milks, soups loaded with sodium, and enriched items I would never touch. This year, I am going to make an effort to be more thoughtful in my approach my CHOOSING items that are:
* Lower in Sodium
* Less sugary
* Healthier brands
* Organic and/or Sustainable brands
* Follows the food pyramid a little closer: Whole Grains, Less Saturated Fat, Less Sodium, Etc.
You may also consider:
* Including recipes that are more nutritious or attach instructions with whole wheat flour, etc.
* Contacting local farms for fresh produce/fruits and organizing pickup with your friends/family (see list of farmers below).
After all, everyone – no matter what your economic status is– deserves good-for-you food.

FOOD RECOVERY
Ah...it's that time of the year again: holiday office parties, church gatherings, supper club gift swapping, and any other party your friends are sure to come up with. At the end of each gathering, you are bound to have left overs. Rather than throwing it all away, consider contacting organizations in your area who pick up or "recover" food for use in homeless shelters, food banks, etc. All it takes is a phone call to arrange, so if your office administrator or party hostess is overwhelmed with party details, consider asking them if you can take the "recovery" part on. If your office and/or friends have the money to host a large gathering, consider yourselves thankful and share the wealth with those who are less fortunate.
Birmingham, Alabama Food Recovery: Magic City Harvest

VOLUNTEER OPPORTUNITIES
A few months ago, a group of volunteers and friends helped me compile a detailed list of places in Birmingham, Alabama that offer food volunteer opportunities in and around the city. I'm reattaching the list to this post as a reminder should you need food services and/or would like to volunteer. Here is a detailed list of needs to get you started:

BIRMINGHAM AIDS OUTREACH, INC.
205 32nd St. South
322-4197
NEEDS: Food boxes and nutritional supplements, must have written documentation of positive HIV or AIDS Food closet for our clients (8/21/09 - nearly 800 active clients)
We give one big box of food to our clients each month.  The clients simply call and make an appointment.  While they are here, meeting with their Social Worker, they may get their food box.
We always accept food donations, and request non perishable canned or boxed food items. 
NO frozen items
Birmingham AIDS Outreach is a non profit 501(c)(3) organization.  BAO was established in 1985, as the first AIDS Service Organization in Alabama.

CATHOLIC CENTER OF CONCERN
712 4th Court West
786-4388
Food boxes Monday-Thursday. Need ID & Utility bill or referral from agency

CHURCH OF THE RECONCILER
112 14th St. North
324-6402
Tues-Fri Breakfast/Snacks @9:30am. Sundays lunch at noon.
Provides support for obtaining food stamps

COLLAT JEWISH FAMILY SERVICES
Call 879.3438 - call for information.
 Food closet. Need referral from an agency.
We are always looking for individuals or groups to organize food drives for us, especially in the summer and at other non-holiday times of the year. We need volunteers who are willing to deliver food from pick-up sites to our food closet and to arrange and stock the food. As CJFS operates a “kosher-style” food closet, we request that people do not donate any meat or shellfish items.  Things like tuna and salmon are okay.

COMMUNITY KITCHENS
St. Andrews Episcopal Church

1024 12th Street South

251.3569
@St. Andrews
Monday - Saturday 12 noon-1pm, hot lunch inside. 
Sunday - sack lunch in UAB lot between 10th & 11th Street on 11th Avenue South.

Grace Episcopal Church (Woodlawn)

5712 1st Avenue North

251.6697
12noon

@ Grace Episcopal Church
Lunch 7 days @ 12:45 PM
Just visit website for info and volunteer opportunities

GREATER BIRMINGHAM MINISTRIES
2304 12th Ave. North

326-6821
Food Boxes to first 50 families
 Fridays 9:00am
Donations can be dropped off between the hours of 8:30 AM – 4:30 PM. You may also call to schedule a pick up of large donations, at 326-6821, ask for Ronnie Moore.
See flyers on food pantry needs as well as volunteer opportunities.

THE FOUNDRY RESCUE MISSION & RECOVERY CENTER
1804 6th Avenue North, Bessemer

Micah Andrews
205.425.7737 ext 19
All donations and drop offs need to be cleared through my (Micah’s) office first. This is simply to make arrangements to receive the donations.
NOTE DIFFERENT ADDRESS FOR FOOD CONTRIBUTION DROP OFF!
Food boxes as available, call for application information We serve 235 men/women three times a day. These men and women are in our recovery program. Besides that we serve more than 100 individuals daily that come to us from the surrounding community who simply are in need. We also serve every week emergency food boxes for those who have longer term needs.
Our greatest volunteer need presently is on M-F from either 12-1:15 or 4-5:15 assisting in serving the community for lunch or dinner.
There are always needs for food donations.  As you might imagine, non-perishables are the best to work with in order to plan meals and such.  However, perishables are also a way to help us out. All can be dropped off at The Foundy Community Outreach Center at 608 18th St., Bessemer 35020.

JIMMIE HALE MISSION
3420 2nd Avenue North
P.O. Box 10472
Birmingham, AL 35202
Ph: 205.323.5878
Breakfast, lunch and dinner. 
7 days a week- (residents only)
*Lunch is Served
Our Lunch is Served program is a great way for business professionals to help during their lunch hour.  Most serving is completed within a half hour. Visit www.lunchisserved.eventbrite.com  to find out how you can help make a difference on your lunch hour and sign up for Lunch is Served.
We provide the food, you provide the helping hand and a smile!
* Conducting a Drive
Attached is a document that contains a list of suggested items for a food/product drive. These are items that we use daily and have a constant need for. Please let me know if you are interested in hosting a drive. No donation is too small.

MAGIC CITY HARVEST
P.O. Box 11292

Birmingham, Alabama 35202

PHONE // 205-591-FOOD (3663)

MEALS ON WHEELS
3712 4th Ave. South
592-0413
Delivery of midday meal to homebound and shut-ins.
Pick up meals about 11:00 a.m. near the Meals on Wheels route.  Route is planned to take an hour or less.

METRO WEST MINISTRIES
6101 Martin Luther King Dr., Fairfield
923-1545
Monday, Wednesday, Friday 9:00AM - 12:00 Noon
Food Boxes  (must have picture ID and proof of income)

THE OLD FIREHOUSE SHELTER
1501 3rd Avenue North
252.9571
Breakfast 5:20 AM - 5 :40 AM (Residents only).
Lunch 11:45 AM -12:30 PM (Men, women, children).
Dinner 7:45PM - 8:30 PM (Residents only).

"The Table" - dinner Saturday and Sunday at 3:30 pm (Men, women, children)
Meal at 4 PM at Day Shelter on Monday, Wednesday, Thursday (men only
Food contributions.

PATHWAYS
409 Richard Arrington, Jr. Blvd.

P (205)322-6854
Lunch : Monday - Friday (Must be checked in by10:30 AM)
Food boxes (Require referral and call ahead by an agency). 
Women only. As far as food needs go, about 50-60 women are served lunch each weekday.  These are women who are from other shelters, from Pathways Safe Haven and Parson’s Place Program, and those who live on the streets.  About 26 women are served dinner each weekday evening at Pathways.  These are all women who currently live at Pathways. And about 20-30 women are served lunch and dinner each weekend day, and these women are Pathways’ residents.
It would be wonderful if we could find groups to both provide and serve lunch or dinner any day of the week, though we welcome volunteers who want to simply come and serve the meals we provide on a daily basis.
We have a huge need for food-related donations as it is costly to provide lunch and dinner for so many daily.

SALVATION ARMY
2130 11th Avenue North

328.5656
Bread available while supply lasts.
Monday-Friday 9:00 AM - 4:00 PM.
Lunch Monday-Friday 11:30 AM - 12:30 PM.
Food Boxes available for home owners/renters on Wednesday & Thursday. Call for requirements.

SARDIS MISSIONARY BAPTIST CHURCH
Rev. Eddie Gibson, Mission Ministries
205-786-4376 ext. 107
Food Pantry director is Austin Holyfield
Food services and clothing
Mon-Thurs. 10-12
Donations anytime except Saturdays; disaster times and non-holidays are greatest need.  Can call Rev. Gibson regarding volunteer opportunities

SOUTHSIDE BAPTIST CHURCH
1016 19TH Street South

933-8381
Food Bank Tuesdays @ 7 AM

For residents in the 35205 zip code only. Need picture ID and proof of residency.

THE TABLE at The Old Firehouse Shelter

1501 3rd Avenue North

252.9571
Food cooked and served by the community Saturday and Sunday, 3:30 PM 
Men, women and Children.
Church or community groups or individuals can coordinate the meal and bring it ready to serve.  You can do some cooking/warming at the Shelter.  The meal is family style with guests seated to be served.

UNITED WAY COMMUNITY FOOD BANK
107 Walter Davis Drive

Birmingham, AL 35209
205-942-8911

URBAN MINISTRY
1229 Cotton Avenue Southwest

781.0517
Please note contact persons for each of the three areas of volunterr opportunities
Lunch Monday - Thursday 12:00 Noon - 1:00 PM

Food Boxes Monday, Wednesday, Thursday 9:30 AM -
3:30 PM. Friday 9:30 AM - 12 NOON

Need picture I.D., social security cards of persons in household, affidavit from Food Stamp Office that you are not on food stamps. 
(Food Stamp Office located at 4500 5th Avenue South 599-6000). 
Proof of income (pay stub, layoff notice, SSI disability, affidavit from a Shelter). Limit of 4 times a year.
Our Food Pantry provides a 5-7 day supply of food for families who qualify up to four times a year.  Families qualify if they have $50.00 or less in (monthly) food stamps, provide a letter from the Food Stamp Office verifying this (or even if they do not receive Food Stamps), meet certain income requirements, and can provide a Social Security Card for each member of the household.
1.  We distribute food every weekday except Tuesdays from 9 am-12 noon.  Contact person is Phebe Booker (781-0517).
2.  Our Community Kitchen provides a good hot meal to all comers (usually 60-100 folks or so) five days a week from 12:00 Noon-1:00 p.m.  Contact person, and the finest cook in North America, is Belle Carlisle (781-0517).
 3.  We have recently started a Community Garden at McMillion Avenue and 12th Street, SW.  Individuals from the community are given a small plot (4' x 8') and help in growing staple foods.  Contacts for this are Ama Shambulia and/or Myron Pierre (781-0517).

I am truly thankful to have the opportunity to share all of this information with you. I hope you take some time to share it with your friends and family. Happy Thanksgiving! 

I can't believe I'm saying this, but the holidays are right around the corner. As you shop around for your turkeys, please consider buying from some of our local Alabama farms and/or investing in turkeys raised sustainably. And if you are like me and sometimes get my wires crossed as to the difference between heritage, sustainable, and organic turkeys, here's a great explanation: http://www.sustainabletable.org/features/articles/thanksgiving/

As for some local resources, here are a few farms/resources to get you started:

Boutwell Farms: http://www.boutwellfarms.com/
Dove Farm: http://dovefarm.org/
Goose Pond Farm: (256) 751-0987
Mountain Fork Farm: http://www.mountainforkfarm.com/contact.html

Other ideas:
Drop by Pepper Place General Store to see if they know of any local farmers selling turkeys:
212 29th Street South
Birmingham, AL 35233
http://www.pepperplacemarket.com/
http://twitter.com/pepperplace

Whole Foods Market
3100 Cahaba Village Plaza
Birmingham, AL 35243 USA
http://www.wholefoodsmarket.com/stores/birmingham/

I'm sure I've missed plenty of farms and would love for you to add as many turkey/veggie resources in the comments section below. I will keep adding as we go! Oh, and don't forget the resources we pulled together earlier this year: http://www.foodrevival.com/category/topic/eat-local.

Invest in good, local, and sustainable food choices -- a gift to you, your community, and the folks sitting at your supper table. 

xo,
Amanda

 

Jones Valley Urban Farm will host its annual fall fundraiser on Sunday,October 18th, 2009 from 5-7pm. Guests will be treated to a seasonal, local, and delectable menu created by Chef Chris Dupont from Cafe Dupont. In addition to the dinner, one-of-a-kind shirts designed by Alabama Chanin will  be  auctioned off to raise money for Jones Valley Urban Farm's education programs. Reception starts at 5pm with dinner to follow. Tickets are  $100 each and will be our last fundraiser of the year. As a reminder, Jones Valley Urban Farms programs depend on donations from our community. Tickets may be purchased
on-line at www.jvuf.org. Tickets are tax deductible. Seats are limited so sign up today. Jones Valley Urban Farm is located in downtown Birmingham at 701 25th Street North.

 

Food Summit 2008 inspired me to do what I've been doing over the last 9 months. I hope you consider attending Food Summit 2009. It will transform the way you see food and your surroundings. I will be on my honeymoon or else I'd be front and center! Please consider participating in one (or all) of the sessions. I promise you won't be sorry. Here are the details:

Please register, now: http://www.gbcfp.org/FoodSummit2009Schedule.html

November 12-14
At East Lake United Methodist Church
(On the corner of 78th St. South and 2nd Ave. South)
Birmingham, AL

This year's Food Summit will feature local and regional speakers and interactive sessions on topics including health and nutrition, food policy, organic farming and gardening, and cultural and traditional foods.

$25 registration includes lunch on Thursday and Friday. A special Thursday evening dinner will feature keynote speaker Tom Stearns, President of High Mowing Organic Seeds and a member of the Center for an Agricultural Economy. The evening will also include a delicious supper with made with local foods.

Saturday will focus on a Community Garden Bus and Bike Tour and the kick-off of Growing Together: Jones Valley Urban Farm's educational program about how to start your own community garden.

This year's Food Summit is sponsored by the Alabama Sustainable Agriculture Network, the Greater Birmingham Community Food Partners, Auburn University, Heifer International, High Mowing Organic Seeds and the USDA 2501 Program.

Register by clicking here.