Food pantries face struggles with federal cutbacks

Area food pantries are being challenged by funding cuts and inflation as the need continues to increase after the holidays. As seasonal tourism and construction jobs fall off, heating costs kick in and the holiday donations bubble fades away. In the interim, local pantries are struggling to fight hunger in their communities.

Machias Food Pantry co‑directors Nancy Lewis and Ken Warner are grateful for the support of their community in the face of cutbacks. They serve around 170-180 families each week, with that number rising to about 200 during holidays and special events.

The community has been "concerned" over the loss of the federally‑funded USDA Emergency Foods Assistance Program (TEFAP). Warner explains that the program supplied free food, especially protein foods like canned chicken and tuna. Now that program loss means that "instead of getting it free, I have to spend a thousand dollars a month on tuna."

Lewis adds, "Our clients are so considerate of their neighbors. I might not have seen someone in a while, and when I ask, they reply, 'Oh, I don't have to come in every week. I am getting by.' And these are people who I know are struggling to get by."

Lewis explains, "We have a lot of things to be thankful for. We have generous donations from sororities [at University of Maine at Machias], businesses and other groups. We have clients who donate when they are able."

Says Warner, "We have some very gracious donors who help keep our pantry well stocked. Cash donations are always welcome because we can purchase so much better than what people can get at a grocery store. Someone might spend $2 on that can of tuna that I can get for $1."

The Machias Food Pantry is located at 43 Kennebec Road, Machias, and is open on Mondays from 1 to 6 p.m. and Wednesdays from 9:30 a.m. to 1:30 p.m. Clients are welcome to shop once each week. Donations can be dropped off at the pantry on Mondays from 9 a.m. to 6 p.m. and on Wednesdays from 9 a.m. to 1:30 p.m. Do not leave donations outside. Donations can also be made through their website at <machiasareafoodpantry.org>.

Local growers a benefit

The Lubec Community Outreach Center runs many programs from after-school child care to senior socials, but its food pantry is a mainstay. Center director Jennifer Bristol says, "We have had a steady increase over the three years I have been here. During the summer, we usually see lower numbers. This year was different, and we attribute that to people feeling that the cuts to resources could increase at any time. There was a tangible sense of people feeling like they needed to get it while they could."

Bristol notes, "When cuts began to hit the headlines and SNAP funding was at risk, we saw a higher than normal jump in numbers of households signing up. This seems to have leveled off a bit over the holidays, though people frequently voice their concerns that it could all start up again."

Funding cuts had two major impacts: availability of produce was impacted by about 65% and the cost of purchasing food has increased.

"We took a new approach with produce, which we feel resulted in a benefit to our pantry customers and others in the community," Bristol says. "We raised dedicated funds to purchase produce directly from local farmers, not at a discount, but at the price they would charge if they were selling at a farmers market. We immediately found ourselves with a circle of local farmers who benefited from having a new customer in the LCOC and who loved the idea that their produce was feeding folks who might not be willing/able to purchase such high quality produce from the market due to pricing. And pantry neighbors were excited to have fresh produce options that tasted great and looked beautiful." She expects to be buying directly from these growers in the coming spring and summer again.

"Inflation and cuts impacted our buying power across the board. While we traditionally buy most of our food from Good Shepherd Food Bank, the cuts inspired us to look further afield and closer to home to purchase popular items that were less available through foodbank channels. We were pleased to have the opportunity to work with our local grocery store, who worked with us to identify options that were cost‑friendly and that offered our pantry neighbors familiar options that work for their families."

Bristol says, "We are fortunate to live in a community that supports each other through hard times. We continue to have the support of individuals and local organizations who see the value in having the LCOC as a central and dependable resource for supporting those experiencing food insecurity. People really stepped up over the past six months, and that helped us fill a lot of gaps."

Looking ahead, she says, "We do feel that the demand will increase in the coming winter months. And we are working hard to manage our buying power in ways that get us the best bang for our available funding. It is our hope that people will continue to support our efforts and that we can maintain a free choice pantry that offers our neighbors quality food options when they need it. Were the need to increase and the support stop or decrease, we would be faced with having to make decisions that could impact other programs we offer."

Bristol adds, "I say this every year, but it's worth voicing again. The food pantry's goal is to provide supplementary support for those experiencing food insecurity. As a community center, we strive to define new ways we can invest in our community, kids, parents and seniors, building programs that help people find the means and inspiration to make choices that reduce or eliminate the need to use the food pantry. Success would be defined by seeing numbers decrease or even not having anyone need it. This is, of course, pie in the sky; there will always be a need. But our ability to meet the need consistently and well demands that we continue to look for ways to support a healthier more resilient community -- one where use of the pantry is temporary for most and where those who have found support from the pantry find themselves in a position to help someone else. It's my dream, for sure."

The food pantry is open the second Saturday of each month from 9:30 a.m. to noon. Emergency food is available upon request.

Appeals effort stepped up

Madeline Murphy from the Eastport Labor Love Food Pantry says that demand has been steady but that it is too early to say how donations are coming this year. The annual appeal letter was sent in December and the board will have updated numbers at their next meeting in the middle of January, but the group is putting an all‑out effort into involving the community. This includes collection boxes in the local IGA and individual churches, as well as ads and personal appeals. "We are a wealthy country," declares Murphy. "No one should be without adequate food."

Labor of Love is located at 137 County Road in Eastport. Food is distributed on Fridays from 2 to 5:30 p.m. Call 207‑853‑0812 if you need an emergency food bag.

Donations may be dropped of in person or through their website at <eastportlaboroflove.org>.

1,000 pounds of moose meat

At Pleasant Point, Ralph Francis III became the director of the Passamaquoddy Pleasant Point Food Pantry just this spring but has thrown himself into learning all he can.

"The hardest time was during the SNAP cuts in November. I hunkered down and got involved with the council and the chief to get more product. I wanted to make sure no one suffered. And the community came together. We even distributed 300 hams and 300 Butterball turkeys for the holidays."

Francis has been homeless and is in recovery, so he says, "I understand where people are coming from. No one should feel nervous about getting help for their family. People should welcome. I don't judge."

Francis tries to stock foods for people with allergies, such as gluten‑free items, and low sodium for those on restricted diets. He also welcomes donations such as game. This year the pantry received a donation of 1,000 pounds of moose meat and 60 pounds of wild‑caught salmon. His cousin is a hunter and donated a deer.

Francis sees his work as just beginning and dreams of better facilities and equipment. Right now he is limited to storing only non‑perishable produce such as potatoes and squash. He talks about adding cool storage facilities and even a hops house that would allow his community to grow food over an extended season. "I am going to chase that dream for my community."

Contact the Sipayik tribal office to confirm food distribution days and times at 207‑853‑2600.

Sourcing can be difficult

On Deer Island, Debbie Brawn‑Mitchell is feeling positive. She has been coordinating the Deer Island Safety Net for several years and feels good about how they can take care of their community. The safety net receives deliveries of food from Feed NB in Moncton each week and is open for pick up on Wednesdays from 1 to 2 p.m. Customers can select their own groceries.

Brawn‑Mitchell reports that demand is holding steady, but sourcing groceries has been more difficult. She is proud that the community steps up. "We're a small group, and we are well taken care of by the islanders themselves. We don't have the extraordinary needs of larger communities."

The Deer Island Safety Net is located at 30 Richardson Road, Richardson, Deer Island.