The following are interviews conducted by our Food Systems group with various Baton Rouge and New Orleans organizations such as Slow Foods Baton Rouge, the East Baton Rouge Redevelopment Authority, and the St. Vincent de Paul Society. The group was introduced to the many ins and outs of the various aspects of food management over the course of a few short weeks. Although many of these groups have different goals and ways of attaining them, each of them had something fresh and different to bring to the table in developing a food-related program for Mid-City.
"Work is a habit, people, typically with low income do not have a habit of working"
-Michael Acaldo
Meeting Hightlights:
- Is the 1st and the #1 hot meal provider in Baton Rouge.
- Also provides Brown Bag Supper
- Mass feeding service is pretty easy
- Because the meals are based off of donations and supplemented with purchases to make a balanced meal
- There was no organization that provided for the need before St. Vincent de Paul
- A hot day supplies about 400-500 meals, a small day is around 200-300 meals
- There is always enough food, we use tomorrows food today if needed
- A garden would be a nice thing to have, if possible on the roof
- To attract people, but also people who volunteer end up having a different view of those who are less fortunate, they see the struggle and come together as acommunity
- We are different from other shelters, because we will only tend to you if you have a 'purpose'
- We help diagnose why you become homeless and help get you back to your feet
- If you don't have or want a purpose you are still welcome for a hot meal
- The cafe will still qualify for the 501 (c) tax exemption, because it is still for a charitable cause and not necessarily for profit.
"To transform the quality of life for all citizens who live, work and play in East Baton Rouge Parish by returning blighted properties to productive use, fostering redevelopment through facilitating partnerships, and creating a vibrant, globally competitive community while preserving character of place."
Meeting Highlights:
- In charge of the Fresh Food Initiative:
- Healthy Corner Store Program:
- Some corner stores can apply for the BIG (Business Improvement Grant) of $20,000 to fix/clean the exterior and interior as well as purchasing equipment to help sell produce
- To qualify must sell produce and healthy products
- Mainly aimed at corner stores located in Food Deserts
- The Zion Improvement Plan:
- A low income area where a lot of residents didn't have a vehicle but a Piggly Wiggly across the street
- The main problem is that the street is a high traffic 4 lane street, made it a hassle for residents to walk to the store and back
- Idea is to coordinate with a corner store within the neighborhood to carry and provide fresh produce
- The Mobile Farmers Market:
- Also aimed at food deserts
- Why did the food deserts have no grocers within the area? Or if they did, why did they move? Why didn't they come back?
- A farmers market that went from area to area selling produce
- The local farmers can provide the seasonal produce, but not things like bananas, etc.
- One of the challenges is educating
- Part of the challenge is cooking, they have the food, but don't know how to cook healthily
- Have a program like Cooking Matters
- Potentially use a corner store with a back kitchen to teach how to cook
- Same idea as a farmers market that demonstrates good ways to eat
- Might be a problem with insurance
- The site is unique
- There are both markets of low income near North Blvd. and moderately high income right across Government St.
- Somehow bring in/ mix the markets to revive the area
- Use the corner store to attract the high vehicular and pedestrian traffic in the area
- Mid-City Gardens
- Has potential space for community gardens
- Have to keep in mind of maintenance, liability, and insurance
- Can possibly co-op where you rent a space for growing to help pay for water, etc.
"There is a way to integrate both schools of thought, but there IS some division. Are we trying to improve access to fresh local produce to everyone, and that means lowering prices and making it available? Or is it important that people really understand the value of what it costs for someone to grow a tomato in Louisiana?"
-Maggie Conarro