Posted by Genevieve

So it came and it went: the Experience. Did you feel it to your core? Or maybe just for a few days. At least it was on your mind and that’s a great start. So what was our not-so-hidden agenda in facilitating this experience? We want to tackle that big word, HUNGER, and the subsequent silent killer, obesity, that is lurking in our community (we like to call these together “heartbreaking hunger”). They both usually come hand in hand and have the same root cause, which is lack of access to good, healthy food.

Many acknowledged there were parts of the Experience that weren’t like the real thing. Everyone’s situation is different and we did our best to mimic and experience. Still, in the end, we got some insight into trying to eat well around here without convenient luxuries that more money will afford. Did it show that access to this good, healthy food is definitely a problem in our community?

Following is a cloud of words and bits that were part of the hearth of our discussion for the week:

"feared, took a closer look, sacrifices, cutting out, expensive, budget, straining, planning, stretching (dollar, mind, patience, creativity), I don’t’ like this feeling, non-variety, cravings, missing, not satisfying, in reality, crap!, on sale, necessity, plan our meals, grin and square it!, scarcity is taking a toll, luckily, limited, weren’t able to purchase, I hung in there, pay attention, fill up, thinking about food, would have, stressful, getting tired, factored into, I miss bread, I didn’t buy, I was craving something sweet, I soooo wanted to cheat, a more substantial lunch, a longing, craving, and thirst in my body, empty spot, threw down a blueberry muffin, pretty scarce, least expensive, generic, more freedom in my choices, always look forward to the next meal, eat out or splurge, more healthy choices, wish I had something other than, it’s so hard sticking to, had planned on, I had to eliminate, I’m saving them, leftover, in hopes that, I couldn’t imagine, wanting more to eat, concerned, I was so hungry, slap on the hand for me"

Clearly, many felt some discomfort. We got some tips, recipes, resources. We learned to plan and to be let down; planning meals and juggling life is easier said than done.  While we were struggling to stay full, the “should” of the food plate was a whisper of a thought in comparison to our grumbling stomachs and overpowering thoughts to shove comforting, substantial meals down our hatches (well maybe not everyone’s experience… what a week, right? It was only a week, so quit your whining.) We thought about food a lot, even when we weren’t hungry. People are told they should do this and that, but it becomes straining after a while. There has to be a better way; we’re not robots and we need backup plans. It’s hard to have one with low budgets.

This is where communities step in. We’re all human and we’re all in this together. Our food system is more connected that one would think! Healthy foods should be cheaper and easier to access. Our emergency food nets could be better. It shouldn’t be so hard to throw together a healthy meal (and what does healthy mean anyway?!) We should support one another and our community’s farmers. It’s a huge tangled up ball and we need to start picking at it.

So we could easily go on with our lives as normal from here, but let’s make the most of this Experience shall we? Let us grow as a community and learn from our experiences. Let’s start a discussion and support the programs and initiatives that are trying to pick at all of these problems.

Here’s how you can help:

• Hold a food drive.
• Thanksgiving is coming up: Charter Oak Credit Union is holding a turkey drive. So is Liberty Bank.
• Call 211 to find your local food pantry and donate time, money, or food.
• Give your local farmers business.
• Teach your kids about eating healthy.
• Create an account on the Council’s website to get updates on New London County initiatives, the upcoming farm bill, or anything we might need support with.
• With every dollar you spend, you make a statement. Eat healthy so that businesses know that's what our community wants!

I can guarantee that someone in New London County is going to bed heartbreakingly hungry tonight. We have to change that. We are better than that. We can be better than that. Won't you help? 

Chef Tim Paquette, the Director of Food Services for the Stonington Food System, led this demonstration that aimed to hone one's guerilla kitchen skills to tackle nourishing and inexpensive items . He offered knife skill advice, roasting tips for root vegetables and squash, chili recipes that incorporated dried beans and turnips, and enticing flavor combinations to spice up your family's plate.  The menu lineup included hearty breakfast bars, everyday root vegetable chili, and weeknight pizza topped with roasted butternut squash and kale.

We would like to extend a thank you to the Stonington School District for offering indispensable assets used during this event, to Nancy Rossi, Leanne Masterjoseph, and Foxwoods Resort Casino/ MGM Grand for the donated raffle basket items. We would also like to thank and acknowledge Alden Holdrige for supplying a large amount of the produce that was dismembered at the demonstration. He mentioned that he is happy to support any event that gets people to eat more vegetables. He sells his bounty (including potatoes, squash, turnips, and carrots) through a roadside farm stand can be found in Ledyard at the North end of Rt. 117 and can be reached at 860-464-8610.  

On another note, we would also like to thank all of those that came to the Women's Initiative cooking demo on saturday morning. It was a fun time! As promised, here are the correct proportions for the Pizza Dough recipe (perfect for serving up those autumn veggies!):

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy for about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and mix well. Slowly combine the yeast mixture to the flour mixture, mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1 hour or until the dough doubles in size. Once the dough has risen, divide it in half and roll out two round 12 inch pizza crusts on a clean, floured countertop. Using spatulas, slide the crusts onto well floured pans and spread toppings. Bake pizzas at 425° for about 15-20 minutes, until crust is brown and crisp.

I'm kind of getting sick of chickpeas, but I'm making the most of them! After cooking all the bulgur grains at once and using that and all those chickpeas to make stew and veggie loaf, I'm not too afraid of going hungry (it made quite a bit!). But I'm craving different kinds of food, like yogurt, chocolate, or a hamburger! Something I realized is that this might seem like a lot less food for a bigger guy who's really active and eats a lot more. Calories needed to live aren't factored into what an "individual" gets as a budget.

Here's what I've been eating:

Day 4

Breakfast: Rolled oats with banana, flax seeds, peanut butter, nutmeg, and cinnamon. Prep time: 5 min

Lunch: Bulgur grain topped with chickpeas, roasted acorn squash, and toasted acorn squash seeds. (also made with finely chopped raw kale, green onions, olive oil, paprika, lemon juice and garlic powder)

Dinner: Moroccan Chickpea Stew (stirfried garlic, onion, and carrots. Added water, canned crushed tomato,chopped cabbage, leftover chickpeas, leftover bulgur, leftover squash, lots of cumin, cinnamon, and paprika and simmered for 10 minutes. Topped with olive oil, green onions, and finely chopped kale.)

Day 5

Breakfast: Rolled oats with apple, flax seeds, peanut butter, nutmeg, and cinnamon. (kind of getting sick of rolled oats) Prep time: 5 min

Lunch: Leftover Moroccan Stew

Dinner: Veggie Loaf (stir fried onion, garlic, and carrots for 5 minutes. Mixed this in a large bowl with some rolled oats, tomato sauce, and leftover bulgur and chickpeas. Added 3 eggs, salt, powdered mustard, pepper, lots of italian seasoning, and topped with ketchup and tomato sauce. Baked in meatloaf pan at 400 degrees F for 30 minutes. 

Posted by Pat

My wife and son were great to agree to share this SNAP Experience.  Our daughter away at college couldn't join in.  We've kept to our three-person food spending limit for the week and have just enough dollars left to cover a second gallon of milk and some lunch meat or more breakfast cereal.  The teenager gets to make that decision.  He opted for five days of peanut butter and jelly sandwiches, knowing that his favorite sliced turkey and ham from the supermarket deli would have shot the budget.  We're enjoying five crisp, sweet Macoun apples, and would have gone back for more, but not at $1.59 per pound.  Only bought one fresh vegetable, asparagus.  Best buy of the week was frozen veggies on sale for a buck a bag.  We bought two of the Birds Eye classic blend of peas, corn, green beans and carrots.  A dozen eggs are good for at least one breakfast and a dinner with Rice-a-Roni.  

Posted by Jessica

I think I'm getting tired of the non variety. I'm also missing my usually snacks throughout the day.  After every meal, I can't wait for the next meal. I don't like this feeling.     One thing I've noticed: I've been so focused on making sure I have enough food for each meal, that I haven't been paying attention to the My Plate guidelines. I am definitely eating more vegetables than usual, but I really would like to focus the guidelines these last couple of days.   And....

Bread. I miss bread.  I didn't buy any bread. Bread, I miss bread.....

I had a meeting on Tuesday night and after the meeting we went to a coffee shop in New London....I sooo wanted to cheat and buy something  because I was craving something sweet.   I looked down into my purse and  had forgotten my wallet. (Not on purpose)  I I think I might have bought something anyway if I did have my wallet. My friend treated me for a hot chocolate.  

Can I tell you please....it was AMAZING.  I felt like it quenched a longing, craving and thirst in my body. I did not buy any dairy during my shopping trip.  As I drank, it felt like my body needed the nutrients from the milk.  I felt so satisfied, that I didn't even eat dinner that night.  I'm still dreaming about that hot chocolate.  

Posted by Amy

Tuesday Menu

Breakfast: Smoothie with blueberries, banana and almond milk, whole wheat toast with butter, coffee (!!!)

Lunch: Peanut butter on whole wheat, carrots

Snack: Apple & Raisins

Dinner: Black bean soup and quesadillas made with corn tortillas, leftover chicken & black beans, cheese and a little bit of salsa I had in the fridge. 

Still looking for a little sweet treat at night but shared some cereal with my son to fill that empty spot. I think the experience is really taking a toll on my husband who is starting to rethink his decision to participate. 

Wednesday's Menu (not such a great day!)

Breakfast: dry cereal I shared with my son.  I'm off work on Wednesdays so we go to the library for Story hour and today there was a party after.  I threw down a blueberry muffin from the party on my way to the store. 

Lunch: just snacked on a few things around the house but had an appointment so was heading out the door.  At this point I am looking for a little more freedom in my choices.  I'm looking at the fridge and it looks pretty scarce, although I do have plenty of staples. 

Dinner: on the go, went to the Zoo with friends to see the Pumpking Spectacular and they picked up pizza we ate in the car. 

Wednesday was ideal for this experience, but I do know that most SNAP recipients still get to eat out or splurge on other items because of additional monies they have.  In reality if my family did receive SNAP we would also benefit from WIC benefits and that would allow for more healthy choices in the household.  So today as I eat my lunch of leftovers and wish I had something other than carrots as a snack I am glad we are coming to an end.  

“Life is what happens to you when you’re busy making other plans.” John Lennon

This is what I’ve been telling myself these past two days. Life happened to me (it’s so hard sticking to dinner plans!) I’ve noticed this theme with others doing the SNAP Experience too. I need to cherish free time in the kitchen to do a lot of bulk preparation and freeze meals. I’m inspired to start doing this in the future. For two nights in a row now, I put off making a stew over last minute plans. On Day 2 an old friend from college was in town and offered to buy me dinner (can’t say no to that!) and Day 3 left me with less time than I thought to pull something together. Anyhow, here’s what I’ve been eating and prepping:

Day 2

Breakfast: Rolled oats with 1/2 an apple, flax seeds, peanut butter, and cinnamon. Prep time: 5 min

Lunch: Leftover Shepherd’s Pie (a la split pea)

Dinner: Outing with an old friend (I had intended to make Moroccan stew, and soaked some chickpeas overnight) Then I came home and cooked those chickpeas (20 min) because I needed something for lunch!

Day 3

Breakfast: Rye toast topped with peanut butter, 1 banana, and cinnamon. Prep time: 5 min

Lunch: Spicy Chickpea & Tuna Salad with rye bread (chickpeas, ½ can tuna, chopped kale, sliced carrot, flax seeds, hot sauce, lemon juice, olive oil, green onion, salt and pepper) Prep time: 7 min

Dinner: (had planned on making stew but instead…) quickly threw together a Sweet Potato Frittata. (I did this without the milk, cheese, or sunflower seeds. I also didn’t do all that baking in the oven stuff and made a less pretty but quicker version). Prep time: 10-15 min

I’d like to note how IMPRESSED I am with these chickpeas. I poured the whole pound of dried chickpeas in a bowl of water overnight. Then the next day just boiled them for 20 minutes and they were done! Now I have 2 lbs of chickpeas, more than I know to do with, all for only $1.79. I decided to freeze some of it. How could I ever pay $1.60 again for such a measly amount of chickpeas in a can?

Overall, planning is the name of the game, but this planning doesn’t leave much room for breathing. It’s hard to have a backup plan with $32.56 in groceries (eggs luckily came to the rescue in the end… cheap cheap). 

I agree with the other bloggers that this experience has required a little more planning and creativity with menu ideas. Before heading out on my grocery trip I thought more about the staples I knew we used regularly and other items that we could stretch through the week and items that complimented them.  Like I said before I had to eliminate my second trip to a larger grocery store where I had more produce on my list, this included kale, cauliflower, grapes and bibb lettuce for my lettuce wraps later in the week.

First day, not so bad!  I made a roaster chicken in the crockpot along with mashed sweet potatoes and roasted acorn squash.  Some greens would have gone well here, but I'm saving them for later in the week.  Crockpot chicken is so moist and delicious and it seems the boys of the household also agreed.  My two year old wanted seconds and I think my husband was working on his 3rd portion when I reminded him of the experience and how my plan was to stretch the leftover chicken for the week.  I do have ground turkey in the freezer I bought but I'm holding off on using it in hopes that the $2.68 it cost could be used for back up.  I have to admit that for a family of 3 $81 seems to be managable thus far.  I couldn't imagine $32.59 for an individual.

Menu for Monday

Breakfast: small homemade vegan banana muffin (leftover from last week) coffee with small amount of creamer apple (local farmer)

Lunch:  peanut butter sandwich on whole wheat bread leftover acorn squash from dinner last night

Snack: homemade trail mix-raisins, peanuts and popcorn (popped on stove top)

Dinner: chicken fajitas with onion and green peppers (leftover chicken from last night) black beans corn tortillas shredded cheese The one thing I do seem to be missing is something sweet after dinner.  We don't typically have dessert but I often enjoy a cup of coffee at night.  I think I'm quickly learning that you start to pay more attention to eating and wanting more to eat when you are concerned about having enough food.

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