June 2014
Vol. 1, Issue 7
Jump into picnic season this month
While picnics are a great way to enjoy the outdoors in warmer months, we still want to make sure that we handle our food
safely. Remember to keep food refrigerated at, or below, 40 degrees Fahrenheit, and to not let it sit out longer than two hours in
temperatures above 80 degrees. For grilling, make sure both beef and lamb cook to a minimum of 145 degrees Fahrenheit for
medium-rare doneness, and 160 degrees for medium doneness. Poultry should always be cooked to a minimum of 165 degrees
Fahrenheit, while fish filets can be served at 145 degrees. Be sure to use a meat thermometer to ensure safe temperatures for
your grilled goods! Refer to http://fightbac.org/safe-food-handling/safety-in-all-seasons for more safety tips.
Insecurity in our immediate community: meal gaps
Food insecurity is defined as an ongoing unavailability
of food. By and large, this is also known as the issue of
hunger. The USDA measures communities’ access to
food, in order to determine if they are, by definition,
food insecure. Each year, Feeding America conducts a
study that aims to illuminate food insecurity in the
United States through collected data.
In 2014, their study revealed that cases of hunger are
seen in higher numbers within densely populated
cities, like Los Angeles and New York. However, it also
showed that there are more cases of food insecurity
per capita in smaller, more rurally located
communities.
In the most recently published numbers, Feeding
America reported that Kansas averages a 14.8% rate
of food insecurity, while Missouri averages 17.1%
rate.
More specifically, Johnson County in Kansas reports an
11.7% rate of food insecurity, while the neighboring
Douglas County holds a food insecurity rate of 17.1%.
And just west of Douglas, Shawnee County, home of
Topeka, hosts 27,580 food insecure people, contributing
to a 15.5% rate of food insecurity.
Missouri’s Jackson County, that shares the Kansas City
area with Kansas’ Johnson County , reports 123,040
food insecure citizens, making their food insecure rate
18.3%.
Note all of this is to point out the differences between
state food insecurity rates overall, but instead to show
the stark contrast between neighboring communities
and provide transparency to those that are unassuming.
Learn more at: http://help.feedingamerica.org.
Harvesters—The Community Food Network
3801 Topping Ave., Kansas City, MO 64129
816.929.3000
www.harvesters.org
Black Bean and Corn Burgers
1 small yellow onion, chopped
1 clove garlic, minced
1 Tablespoon olive oil
3 cups (or 2 cans) cooked black beans, divided
1 ½ teaspoon cumin powder
½ teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
Black pepper or red pepper flakes, to taste
2/3 cups quick oats or bread crumbs, plus extra as needed
¾ cups fresh (or frozen and thawed) corn
Sauté onion and garlic in the olive oil for eight to ten
minutes, or until golden, soft, and fragrant.
Add 2 cups of the beans, cumin, paprika, chili powder,
salt, and pepper to taste. Stir in the sauté pan until all is
warm.
Add the oats to the bowl of a blender and pulse them a
few times. Add the onion, garlic, and bean mixture.
Process everything together, until it's well combined but
still has texture.
Transfer mixture to a mixing bowl. Add the last cup of
black beans and the corn and mix well with your hands.
Check for seasoning and season to taste. If the mixture is
too mushy to form into patties, add a little more oats or
bread crumbs.
Grill, or bake at 350 degrees for 30 minutes. Serve on
buns, or two slices of bread and dress it as you would
your favorite burger.
Recipe from Food52.com
SNAP Benefits at Farmer’s Markets
Did you know that if you receive SNAP benefits you can double your
given amount? Through Kansas City’s Beans&Greens program, SNAP
purchases are matched dollar-for-dollar on weekly purchases up to
$25 in total at local farmers markets. The program exists to
simultaneously support local agriculture and SNAP recipients in both
Kansas City, and now, Lawrence. Recently passed, the city of
Lawrence plans to integrate its own version of the program in earlyJune. Like Beans&Greens, Lawrence’s reimbursement program will
match SNAP purchases, dollar-for-dollar and do so on purchases up
to $25. It will be implemented at both the Saturday morning and
Tuesday evening markets located at 9th and New Hampshire.
More information can be attained
through Health Care Access and
the Heartland Community Health
Center in Lawrence.