food security

Concerns over inflation

Last fall, the Jewish Federation of Greater Vancouver surveyed the impact of inflation on its community partner organizations. As with many recent reports on the effects of rising prices, the feedback was sobering, said Shelley Rivkin, vice-president of global and local engagement at Federation, which conducted the survey.

When asked about how the rise in food and fuel will affect their ability to provide the same level of service, 95% of the organizations that responded said they were either concerned or very concerned about inflation. A similar response was returned when community members were asked about paying school, camp, synagogue or Jewish community centre membership fees.

For social service and housing providers, the main concerns were the level of care, due to reduced staffing; the number of affordable housing units available; food programs for students and families in need; and low-cost (or free) social and recreational programs for seniors. Other organizations cited concerns about the future of kiddush and seniors lunches, volunteer appreciation, building maintenance and upkeep, prepared meals for food bank recipients, and membership subsidies.

The survey notes that rising costs are affecting, to varying degrees, the ability of agencies to maintain their current level of service, recruit and retain staff, raise funds and balance budgets. Some organizations have been unable to provide staff with a cost-of-living-adjustment raise, thereby threatening their capacity to retain staff and deliver programming, and higher salary expectations mean that positions are vacant for longer, limiting the ability to grow programs. Food costs for hot lunches are up 20% and there has been a 25% increase in salaries for kitchen staff.

Rivkin stressed that, in the four months since the survey was conducted, costs have come down for some items, but the price of food continues to rise.

“Our agencies and synagogues survived COVID, and we thought we were past the difficult times,” she said. “However, we are now seeing the impact of inflation on them. When we decided to undertake the survey, we had no idea about the depth and breadth of the impact of inflation or that these pressures would affect everything from staff salaries to the cost of paper supplies. We are now working with our community agencies to explore ways to reduce costs. We recently hosted a lunch-and-learn featuring speakers from the Buying Networks Canada.”

The Buying Networks Canada is a Toronto-based organization that helps nonprofit, charitable and faith-based organizations across Canada save money on such things as food and beverages, office supplies and equipment, maintenance, and numerous other products and services.

In the summer of 2022, Jewish Family Services (JFS), one of Federation’s community partners, released information on the impact of inflation. Among the points in the JFS report were an increase in the number of clients asking for food voucher assistance, a record number of intakes for home support and the challenges Ukrainian newcomers on a limited income face with rents and food costs.

Food insecurity, according to JFS, has grown in recent months and the organization expects an increase of 150 new clients, if trends continue. Higher prices at the gas pump have resulted in fewer volunteer drivers. The greater need for services has translated into a higher workload for JFS staff.

“Community that JFS serves is on fixed income, and those individuals are the ones who suffer tremendously during this time,” said Tanja Demajo, chief executive officer of JFS. “What that means for JFS is that the number of people reaching out for help is on constant rise. Between the rise in prices, number of clients and cost of staffing, we as an agency have to ask ourselves what is our priority. This is the time when we get clarity, more than ever, who we are and what we need to do. Our goal has always been not to leave anyone behind. We hope that, even during the challenging times such as these, we can remain true to that.

“Since COVID,” she added, “staffing has been a significant challenge. It is very uncomfortable for many agencies to speak about issues of salaries, but the reality is that the professional staff has always been underpaid in the nonprofit world. With inflation, this issue has further grown and, unless taken seriously, it may impact the whole social sector in irreversible ways. Providing social support is based on relationships, and with constant changes those relationships get eroded.”

Anat Gogo, executive director of Tikva Housing Society, another Federation partner agency, is also concerned. “Inflation significantly impacts the delivery of housing programs due to increased costs and reduced availability of resources,” she said. “It can also make it more difficult for low-income households to afford adequate housing, so we are reaching out to our donors to assist us in ‘gapping’ the additional … funding needed to meet our commitment to the delivery of affordable housing and rent subsidies.”

Sam Margolis has written for the Globe and Mail, the National Post, UPI and MSNBC.

Helping feed community

Dr. Randall and Shalene Trester, who run West 1st Chiropractic Wellness Centre. Last year, their food drive collected more than 400 pounds of food for the Jewish Food Bank. (photo by Allison Kuhl)

Since 2016, patients at West 1st Chiropractic Wellness Centre have been bringing in non-perishable food items destined for the Jewish Food Bank. These donations are collected and, in turn, provided to those in the community who face food insecurity.

The Jewish Food Bank struck a particular chord with chiropractor Dr. Randall Trester and his wife Shalene, who run the centre, which will celebrate its 20th anniversary this September.

“I had a few friends that had been helping with the food bank and they told me how difficult the situation is for some people. I felt we just had to get involved,” Shalene Trester told the Independent.

The Tresters hold the food drive every December, reminding clients ahead of time by posting information throughout the centre and via email correspondence.

“Our patients are really the ones who should get all the credit. We organize it every year and it’s amazing to see the generosity of our patients,” said Shalene Trester, who manages the office. “Our patients look forward to participating. It’s awesome to see the overflowing boxes at the end of the food drive. It’s such an awesome feeling to give back to our community every year.”

The most recent drive saw an increase in the amount of food donated. “There was a greater need,” she said.

“The Tresters have been supporting us for many years through their annual food drive and donating all the food to us,” said Carol Hopkins, the coordinator of the Jewish Food Bank. “Last year, they donated 410 pounds of food. We really appreciate their support.”

Distribution for the JFS Grocery Program is held weekly at JFS’s the Kitchen, located at 54 East 3rd Avenue in Vancouver, and at hubs throughout the Lower Mainland. For those unable to pick up their grocery order at one of the hubs, JFS offers a delivery service.

“We currently serve approximately 900 people and provide more than 12,000 kilograms of healthy food every month,” said Hopkins. “The JFS Grocery Program does not offer any meats, poultry or shellfish. We ensure that kosher items are available for clients who do keep kosher.”

The majority of supplies at the Jewish Food Bank are bought, and the team relies heavily on donations – non-perishable food or money. Among the benefits of hosting a food drive, the Jewish Food Bank notes on its web page, are “engaging your community members and helping to spread the word on the issue of hunger, [while] also providing an incredible service to your neighbours in need.”

Some of the best items to donate are rice; canned or dried beans, lentils and legumes; whole grains (oats, barley, millet, bulgur, quinoa, couscous); canned fish (tuna, salmon, sardines); canned tomatoes and tomato sauce; and pasta. According to the Jewish Food Bank, a $10 donation can buy $30 of food at wholesale prices or provide four days of healthy snacks for five children.

Soap, shampoo, toilet paper and diapers are greatly appreciated and needed as well.

The Jewish Food Bank funders include Jewish Women International-B.C. and many community members. Any person or organization wanting to organize a food drive should call 604-558-5698 or visit jfsvancouver.ca/food-drive.

Sam Margolis has written for the Globe and Mail, the National Post, UPI and MSNBC.

Students are learning to cook

In Richmond Jewish Day School’s Food Lab Program, students help prepare meals once a month. (photo from RJDS)

One by one, students at Richmond Jewish Day School filter down the hallways following the smells of a delicious and nutritious meal. Waiting for them in the gym is lasagna, Caesar salad and a pesto prepared by RJDS students with the help of Jewish Family Services culinary master, Chef Zoe Sorokin.

RJDS’s Food Lab Program is the first of its kind in a Jewish day school in Metro Vancouver. It is just one of the current programs running in RJDS to enhance students’ access to healthy and nutritious food in a way that promotes community and inclusiveness. Every week, JFS makes and delivers hot meals at no cost to the students or their families. Once a month, students in grades 4 through 7 take an active part in this, helping with the preparation of the meals, including chopping, grating and cooking the plant-based ingredients.

photo - Once a month, students in grades 4 through 7 take an active part in this, helping with the preparation of the meals, including chopping, grating and cooking the plant-based ingredients — Once a month, students in grades 4 through 7 take an active part in this, helping with the preparation of the meals, including chopping, grating and cooking the plant-based ingredients. *(photo from RJDS)*

“I enjoy learning new cooking skills,” said Naomi, a Grade 4 student. “My favourite dish was the bean soup.”

“I love that we use all our senses when cooking,” said Ella, who is in Grade 5.

With demand at food banks growing over the course of the pandemic and rising inflation, food insecurity has become a reality for more families. RJDS students and school staff have led several efforts, with the support of social service partners, to help families feeling the pinch. Last year, with the assistance of the Jewish Federation of Greater Vancouver, Kehila Society and JFS, RJDS began a community fridge and pantry program. The partner agencies, plus the Richmond Food Bank, keep the fridge and pantry stocked and RJDS families can access free healthy snacks, dry goods, fresh produce and meals during school hours. The Food Lab represents an expansion of the school’s food programs.

photo - The Food Lab represents an expansion of the school’s food programs — The Food Lab represents an expansion of the school’s food programs. (photo from RJDS)

“The students at Richmond Jewish Day School have absolutely loved the weekly hot lunches,” said principal Sabrina Bhojani. “Our parents have also expressed their delight with this program, knowing that their children are receiving a warm, healthy and nutritious meal at school. The research is clear – good nutrition helps our children to focus, concentrate and self-regulate, which, in turn, results in improved learning and student performance.”

She added, “Not only are the students helping in preparing food to be enjoyed by the school, they are also learning about making informed decisions about food choices, food safety, the importance of food supply and healthy nutrition.”

photo - Students helping preparing food to be enjoyed by the school — Students helping preparing food to be enjoyed by the school. *(photo from RJDS)*

“I love participating in the Food Lab program,” said Yahel, who is in Grade 5. “It is a fun experience and I get to learn new skills that I can use at home.”

Vienna, also in Grade 5, agrees, saying: “I enjoy learning new cooking skills that I can share with my family.”

The RJDS kitchen has become a place for children to learn new and valuable life skills, to enjoy good food with friends and, most importantly, a place in which they can contribute and build strong relationships.

– Courtesy Richmond Jewish Day School

Feeding those in need

Mazon Canada’s Izzy Waxman, left, and Kathleen Novelia at Valley Community Learning Association in Nova Scotia. (photo from Mazon Canada)

Mazon Canada, a grassroots community foundation that helps feed Canadians of all ages, abilities, beliefs and ethnicities on behalf of the Jewish community, is making some big shifts entering the new year, as households across the country face mounting challenges involving food security. In addition to providing grants for food and equipment, and educating and advocating toward an end to hunger in Canada, Mazon says it will also be “harnessing the wisdom and power of communities.”

“We’re deepening relationships with our grantees, asking about how we can support them better, and making big changes based on that feedback,” said Izzy Waxman, Mazon’s executive director. “We realized we can have bigger impacts if we lift the restriction that our grants should only be spent on food.”

As an example, Waxman compared investing $2,000 on food with spending the same amount on a freezer. “The former will get you 2,000 meals at even our most efficient food bank partner, but spending $2,000 on a freezer to store rescued or donated food can rescue 1,000 pounds of food a month for at least 10 years. That’s 12,000 meals annually or 120,000 meals. This is something we might not have explored if we didn’t take time to listen to our partners and ask how we can support them better, treating them as the experts that we can learn from.”

Additionally, according to Waxman, Mazon is bringing a social justice perspective to hunger, which recognizes that more vulnerable groups need greater attention. By supporting and prioritizing marginalized communities, Mazon hopes to strengthen interfaith and intercultural alliances.

Further, Mazon is taking an active role in advocacy work. “While providing food is always our biggest expense by far, we can’t solve hunger by only treating the symptom. We have to address the root cause as well: poverty. That means starting a conversation in the Jewish community about addressing the cost of living, employment and our social safety net – including the housing crisis, disability supports, minimum wage and other issues affecting the poorest people in our communities,” Waxman said.

Helping low-income individuals in British Columbia since its founding in 1986, Mazon currently supports more than 25 organizations across the province, including hot meals for the homeless in the Downtown Eastside, community gardens at Indigenous elementary schools, hampers for Jewish seniors, food rescue operations to save edible food from landfills, and drop-in meals for people with AIDS and those experiencing addictions.

In 2021, Mazon, on behalf of the Jewish community, provided more than 300,000 meals through 205 partner programs in 92 Canadian towns and cities. Its reach extends from Victoria to Iqaluit to St. John’s.

A successful partnership program Mazon points to regionally is School District 50 (SD50), consisting of six schools on Haida Gwaii. As an archipelago, Haida Gwaii is especially vulnerable to disruptions in food supplies and the economy; because food must be shipped in from the mainland, basic nutritional staples can be very expensive.

To keep students fed, SD50 has used a strategy, called Local Foods 2 School, in which cafeteria food is sourced from nearby farms or local woods and waterfronts. Students visit the sources of the food to learn about how it is grown, gathered, hunted, preserved and prepared. Meals served at the schools are often cooked by students so they learn kitchen skills.

A significant number of SD50 students are Indigenous, thus community elders are involved in teaching traditional food and land skills. This approach, Mazon believes, supports the local economy and encourages resilience and food independence.

Looking for B.C. members

Believing it is important to have Jews from all over Canada who have on-the-ground knowledge of their communities and cities, Mazon is hoping to fill two vacant board positions with residents of British Columbia.

“That same grassroots ‘community-knows-best’ perspective we take to supporting frontline food programs matters in our leadership, too,” Waxman said. “We’re about to head into strategic planning and we need participation from Jews across the country to make sure it’s in touch with local priorities.

“I worry that the B.C. Jewish community doesn’t know about the work we’re doing in their name right in their backyards, and we need local leadership to help us raise awareness of how the Jewish community is responding to West Coast hunger. I know people would be so excited if they knew the Jewish community was helping people in their neighbourhoods,” she added.

Besides seeking a B.C. presence on its board, Mazon is looking for people to serve on its advocacy, fundraising, allocation and education committees.

In 2019, there were 4.4 million Canadians confronting food insecurity, according to Mazon. In 2021, the number jumped to 5.8 million and, by the end of 2022, it is expected to be even higher as a result of inflation. Inflation also makes it more difficult for food banks to serve people in need.

Mazon is distributing 100% of donations to its current Rosh Hashanah campaign to frontline food projects without overhead.

For more information, visit mazoncanada.ca.

Sam Margolis has written for the Globe and Mail, the National Post, UPI and MSNBC.

JFS reflects on Segal’s impact

The Jewish Food Bank operates out of Jewish Family Services’ the Kitchen, on East 3rd Avenue. (photo from JFS)

Like so many other individuals and organizations since Joseph Segal’s death on May 31, Jewish Family Services Vancouver has been reflecting on the impact he has had.

“Joseph Segal was a very generous supporter of the program,” said Carol Hopkins, coordinator of the Jewish Food Bank, which was one of the two organizations people were asked, at Segal’s funeral, to donate to in his memory; the other being Yaffa House.

“He touched the lives of many people through our Seniors Home Support program and annual Passover holiday campaign. However, food security and food access was his passion and a clear priority,” said JFS in a statement. “His dedication to help underwrite our food voucher program was notable. This was a special program for many, especially in the early days, before we had satellite food hubs across the Lower Mainland.”

Those vouchers allowed people to purchase groceries near where they lived. Further, the program presented recipients the opportunity to maintain anonymity and a sense of dignity – by not having to line up at a local food bank or use discount coupons at a till. Segal placed great value on a dignified means of accessing support.

More recently, JFS has directed its efforts towards mitigating food insecurity in the community to the food bank, of which Segal was an ardent and magnanimous backer. Currently, the food bank, which operates from JFS’s the Kitchen, at 54 East 3rd Ave., serves more than 800 clients regularly and delivers more than 10,000 kilograms of healthy food every month.

On its website, JFS notes, “While not a kosher food bank, the Jewish Food Bank does not offer any meats, poultry or shellfish. In addition, for those clients who do keep kosher, it ensures that kosher items are available to them.”

Since its inception, the food bank has been operated in partnership with Jewish Women International-BC. It started with a few volunteers and has operated from various locations since the mid-2000s. It first served clients from the Jewish Community Centre of Greater Vancouver. Later, it switched to the Peretz Centre for Secular Jewish Culture, where it was based until COVID-19 hit.

At the beginning, the food bank was mostly a walk-in model. Clients would come in and people would select the items they needed. This changed to an all-delivery model during the pandemic: bags were packed and then dropped off to clients who needed support.

The number of clients has grown since March 2020, with deliveries going across the region, including the North Shore, Surrey, Coquitlam and Burnaby. In April 2021, the food bank made its move to the Kitchen, where it maintains a warehouse facility with refrigerators and freezers, allowing JFS to keep perishable donations until they are ready to be used.

In addition to providing people the chance to pick up food at the Kitchen, JFS can distribute directly to clients and to its hubs across the Lower Mainland. Food is brought into the Kitchen on Mondays and sent out to different locations from Tuesday to Thursday. In an average week, more than 40 volunteers help the program.

“We are seeing more and more the challenge of food prices going up in conjunction with expensive housing, not to mention seniors on a fixed income,” said Hopkins. “People are having trouble supplying food. Our grocery service allows people to get support and the nutritious food that they need. We really pride ourselves on that.

“JFS is fortunate,” she said. “Distributors supply us with the best pricing that they can. This allows JFS to stretch the financial contributions it receives and buy in bulk.”

JFS depends largely on donations, both monetary – to buy supplies – and of items such as food, soap, shampoo, toilet paper and diapers.

JFS estimates there will be 150 new families accessing the food bank in the coming year, given economic trends; costs are increasing and needs are growing. Rising food prices are changing the perception and the reality of who needs the help of the food bank.

To donate to JFS’s Food Security program in Segal’s memory, visit jfsvancouver.ca/joe_segal.

Sam Margolis has written for the Globe and Mail, the National Post, UPI and MSNBC.

Yosef Wosk, JFS honoured

Vancouver Mayor Kennedy Stewart pins the Freedom of the City medal to Dr. Yosef Wosk’s lapel in a ceremony May 31. (photo by Cynthia Ramsay)

Yosef Wosk, a scholar, educator, author, businessperson, art collector, explorer, rabbi, peace activist and philanthropist, has been awarded Vancouver’s Freedom of the City.

The top honour bestowed by the City of Vancouver, the Freedom of the City is in recognition of Wosk’s philanthropic work benefiting libraries and museums, academic excellence, nature conservation, health care, community and social services, heritage preservation, science, humanities, reconciliation, and the arts in Vancouver and around the world.

The honour was bestowed by Mayor Kennedy Stewart at a ceremony May 31 at the Roundhouse Community Centre. Also recognized that night with an award of excellence was Jewish Family Services’ the Kitchen.

Born in Vancouver in 1949, Dr. Yosef Wosk is a multidisciplinary thinker and community activist who founded the Canadian Academy of Independent Scholars, the Philosophers’ Café, and a number of schools. He has championed museums and libraries on every continent, assisted individuals and institutions with publication grants, planted hundreds of thousands of trees, and endowed the City of Vancouver’s Poet Laureate. His extensive travels culminated in expeditions to both the north and south poles.

Wosk is an Officer of the Order of Canada, a Member of the Order of British Columbia, as well as a Fellow of the Royal Canadian Geographical Society. He is the recipient of both the Queen’s Golden and Diamond Jubilee Medals, the United Nation’s Culture Beyond Borders Medal, the President’s Award from the Canadian Museums Association, and a Martin Luther King, Jr. Award for Community Service from the NAACP.

The Freedom of the City is the highest award given by the City of Vancouver. The city grants the honour only in exceptional cases to individuals of the highest merit. The recipient is usually someone who has gained national and international acclaim in the arts, business, or philanthropy, and who has brought recognition to Vancouver through his or her achievements.

The city began honouring individuals with the Freedom of the City Award in 1936. While several Jewish community members have been awarded the medal – most recently landscape architecture Cornelia Hahn Oberlander, just four days before she died on May 22, 2021 – Wosk and his late father, Morris J. Wosk, are the only father-son recipients in its history.

Yosef Wosk delivered an address to the audience, who assembled to witness a number of civic awards presented by the mayor and city councilors. Among the organizations recognized – in the category of Healthy City for All – was the Kitchen, a program of Jewish Family Services Vancouver.

photo - Jewish Family Services’ the Kitchen is honoured for excellence. Left to right: Mayor Kennedy Stewart, Councilor Jean Swanson, JFS chief executive officer Tanja Demajo, JFS board chair Jody Dales, JFS Food Security Task Force co-chair Stan Shaw, JFS volunteer and food security committee member Paul Becker, and Councilor Michael Wiebe — Jewish Family Services’ the Kitchen is honoured for excellence. Left to right: Mayor Kennedy Stewart, Councilor Jean Swanson, JFS chief executive officer Tanja Demajo, JFS board chair Jody Dales, JFS Food Security Task Force co-chair Stan Shaw, JFS volunteer and food security committee member Paul Becker, and Councilor Michael Wiebe. (photo by Cynthia Ramsay)

Recognizing the vulnerability of people with food security challenges in the early days of the COVID-19 pandemic and lockdown, JFS transitioned to delivering food for those most in need. The number of people they served and the frequency of food distribution more than doubled, and JFS saw the need to open a new multipurpose space in Mount Pleasant in March 2021.

The new purpose-designed food distribution centre has enabled JFS to establish all of its food operations under one roof, store and distribute a larger supply of food, prepare meals in-house, and eliminate the need to set up and reassemble the food bank every second week.

The Kitchen now provides a wider array of options, particularly for those with specific dietary needs, and serves a more diverse group of people across Vancouver. Produce, dairy, and healthy and nutritious food items are part of an ongoing food preparation operation that prepares and delivers vegan meals to community members and local Jewish day schools from the main Mount Pleasant location, as well as six satellite locations in the Vancouver area.

New school lunch pilot

Food insecurity by province or territory, using data from Statistics Canada’s Canadian Community Health Survey, 2017-18. (image from proof.utoronto.ca/food-insecurity)

Jewish Family Services Vancouver (JFS), Richmond Jewish Day School (RJDS) and Kehila Society of Richmond are piloting a new food program to enhance students’ access to healthy and nutritious food in a way that promotes privacy, availability and inclusiveness.

When RJDS needed support with their school lunch program after a contract with a former caterer ended, Kehila Society saw an opportunity to work with JFS and create a food program that benefits all families throughout the week, regardless of income.

With start-up funds provided by Jewish Federation of Greater Vancouver, once a week, JFS delivers hot meals to RJDS at no cost to the students or their families. These meals are healthy, plant-based, and available to all students. In addition, a community fridge and pantry program is in operation throughout the week. The start-up funds provided to the Kehila Society enabled the purchase of a fridge and pantry cupboard, which JFS, the Kehila Society and Richmond Food Bank keep stocked. Students and their families can access healthy snacks, dry goods, fresh produce and meals during school hours.

“The students at Richmond Jewish Day School have absolutely loved the weekly hot lunches sponsored through JFS and the Kehila Society,” said Sabrina Bhojani, principal of RJDS. “Our parents have also expressed their delight with this program, knowing that their children are receiving a warm, healthy and nutritious meal at school. The research is clear – good nutrition helps our children to focus, concentrate and self-regulate, which, in turn, results in improved learning and student performance.”

Proper nutrition plays a central part in learning, yet one in eight households in Canada struggle to access nutritious food, according to PROOF, a research program investigating household food insecurity – defined as “the inadequate or insecure access to food due to financial constraints” – across the country (proof.utoronto.ca). That amounts to “4.4 million people, including more than 1.2 million children living in food-insecure households.”

Healthy, universal school meal programs play an important role in giving children and families access to nutritious and safe food in a non-stigmatizing manner when they need the support.

“School meal programs can play a crucial role in ensuring that all children … can eat healthy and nutritious foods – which, in turn, supports their ability to learn,” said Lynne Fader, co-director of the Kehila Society. “School meal programs are uniquely placed to address under-nutrition, by promoting healthy diets. Serving a free school meal increases children’s intake of healthy foods, especially among children with lower socioeconomic status.”

“All students deserve access to healthy, safe, nutritious and easily accessible food,” said Ilana Labow, director of food security, JFS Vancouver. “We are inspired by this vision and are committed to helping uplift students’ lives through delicious, good food. We look forward to nourishing this program together and watching it thrive and grow.”

– Courtesy JFS Vancouver

The Kitchen food hub opens

Jody and Harvey Dales cut the ribbon at the Kitchen’s opening on April 18. On their left is Tanja Demajo, JFS chief executive officer; on their right is Janelle Zwarych, JFS director of food security. (screenshot)

Along-in-the-works food hub was launched by Jewish Family Services in a virtual grand opening April 18. Dubbed the Kitchen, the facility will be home to a range of JFS programs that target food insecurity.

“We believe that nourishing and good food has the power to connect people, to build a healthy community and to inspire us to engage in conversations about social justice,” said Tanja Demajo, chief executive officer of JFS. “The Kitchen is not a place but a destination, a destination in which community involvement breaks down the wall between the givers and receivers. We strive to empower people to make personal choices, to advocate for themselves and have access to the basic resources needed for healthy lives.”

The opening of the Kitchen, located on East Third Avenue between Quebec and Ontario streets, is the culmination of more than two years of work, during which JFS and the Jewish Federation of Greater Vancouver have implemented recommendations from their joint Food Security Task Force report, which was released in 2018. Initiatives already undertaken include an expansion of the JFS food program to hub models that recognize and accommodate the 50% of clients now living outside Vancouver city limits. They have also developed new programs, such as Breakfast Club for kids and meals for seniors. Healthy cooking classes have been delivered and, at the start of COVID, food programs were shifted to delivery-only. With the support of RBC, JFS purchased a food van to facilitate movement of goods between suppliers, warehouses and hubs.

Demajo especially thanked Jody and Harvey Dales, who ceremonially cut the ribbon at the new facility.

“Their belief in dignified access to food, in JFS and this community’s ability to undertake this project is what made this dream a reality,” she said.

Bill Kaplan, JFS board chair, put the landmark event in context.

“JFS has been serving our community since 1936,” he said. “Although the context of our times change, our mission has not. We continue to serve our community as an extension of our family and, today, we are here to mark a special occasion in that service…. The name, the Kitchen, captures everything we hope this space to become – a warm, inviting place for members of our community to be welcomed, nourished and cared for. There will be healthy food, cooking classes, counselors to talk to, space for workshops, all provided here at this new location. It’s how we can meet the real needs of our community in an environment that is both dignifying and empowering.

“The tagline that we chose is ‘Nourishing Lives,’ which captures not only the physical nourishment that we receive through food, but a more holistic purpose as well. It’s within community that the act of giving and receiving nourishment takes place. This connection is the context for relationships – for someone to check in with you, to ask you how you’re doing, give a listening ear, give a helping hand. In these times especially, we need human connection for the nourishment of our souls. That is something we aspire to with the space and, as a community, we invite you to join us in that purpose.”

Stan Shaw and Simone Kallner, co-chairs of the JFS Food Security Committee, celebrated the launch and thanked those who made the project possible.

“Our new food hub facility is a wonderful example of what the Jewish community is doing to provide inclusive and dignified and respectful and reliably secure access to food to the most vulnerable among us,” said Shaw. “It’s a dream that’s come true. I am inspired to have been a part of such a wonderful team, including the staff and incredible volunteers at Jewish Family Services that have made this possible.”

Kallner added: “This new space will give people somewhere to go for support, connection, social gatherings … where everyone feels the comfort, warmth and inclusivity that our community can offer. It has been a true honour and privilege to be part of this amazing project alongside an incredibly talented, dedicated and heartfelt committee.”

She thanked Ezra Shanken, chief executive officer of the Jewish Federation of Greater Vancouver, and Marcie Flom, executive director of the Jewish Community Foundation, for invaluable support.

Rabbi Dan Moskovitz of Temple Sholom affixed the mezuzah and spoke of how hunger, by definition, is a problem that is largely out of sight and, as a result, too often out of mind.

“But this building, these people, this sign on the door, this address, this community program – they change everything as of this moment,” he said. “Hunger in the Jewish community is no longer invisible…. With this building and our community’s public and intentional dedication to supporting it, staffing it and promoting its many services, hunger in our community can no longer be overlooked, it can no longer be ignored. The very real pain of an empty stomach, that too many in our community experience on a regular basis, it cries out to us, it cries out for immediate attention, immediate action. This building, and what takes place here, they are the shofar blasts that must wake us up to the most solvable problem in our community. We can end hunger in the Jewish community. We can fix this.”

Torah, he added, commands farmers to leave the edges of their fields unharvested so that the hungry can obtain food.

“When we go shopping, our modern equivalent of harvesting our fields, we must buy extra food for the food bank every single time, and we can bring it here,” he said. “Open your hand to those in need, we read in Torah. It’s through our tzedakah and that of our Jewish community, through food drives and bar/bat mitzvah projects, donations made in honour and memory of our loved ones, all the ways Jews have given throughout time and all the ways that we give of our resources, all of those things will sustain this place and will fulfil the commandment to extend our hand to those in need.”

Janelle Zwarych, director of food security at JFS, led the virtual tour through the facility.

“The Kitchen means so much more than just food,” she said. “At any good party, it’s where everyone comes together, it’s a place of warmth, a place of creativity and a place of fun. Our place, the Kitchen, means all of those things rolled into one.”

In addition to being a place for the storage, sorting and delivery of food to clients, there is space for group cooking and classes, as well as community meals, when health protocols permit. There are offices where clients can meet with caseworkers to access government supports or borrow equipment from the Red Cross while picking up groceries. There is a small library, a kids’ zone with toys and books and working space for volunteers.

More information is online at jfskitchen.ca.

Model of resilience

As we have reveled in the summer-like weather of this extraordinary spring, we face, on the one hand, a looming overload of our health system as COVID variants lead to an especially worrisome wave, while, on the other hand, we enjoy a sense of huge optimism every time we see another friend’s vaccination selfie. There is a race between the spread of the virus and the distribution of the vaccine.

There will be time to reflect on the responses of governments around the world, but, for now, we thank again the medical professionals and other frontline workers, which in the circumstances includes retail and restaurant workers and anyone whose position puts them in front of the public so that the rest of us can live with comparative ease.

We are now in the second round of annual events held virtually. We have celebrated Passover with online seders two years in a row and likewise have marked simchas and solemn occasions through our devices. This is becoming something close to routine.

The past couple of weeks have been especially packed with virtual community events. It is remarkable how meaningful and moving ceremonies like Yom Hashoah (Holocaust Remembrance Day) and Yom Hazikaron (Israel’s Memorial Day) can be even when mediated through technology. Joyous occasions like Yom Ha’atzmaut (Israel’s Independence Day) were different but delightful.

On Sunday, Jewish Family Services held a virtual grand opening and tour of their new food hub, dubbed the Kitchen, a centre for sustainable food, education and community-building around this most central of human necessities. (See story next issue.)

What was inspiring about the JFS event, in addition to the project itself, is the resolve and optimism demonstrated by the very act of launching the facility in the midst of a pandemic. It is a bit of wonderful audacity, or chutzpah, to start a new initiative like the Kitchen and to see it through to a physical opening, despite the challenges thrown at the organization by COVID.

Of course, there are countless similar examples, in our community and others, of people doggedly pursuing great causes in the face of the crisis we are in. There is the small miracle that this pandemic hit us at a time when we have the technology to see and talk to people worldwide in real time. But the technology is only as good as the people operating it. On a dime, schools, synagogues, arts and cultural institutions, education and advocacy agencies, as well as families, adapted as best they could under sometimes nearly impossible circumstances. The quality of so many of these efforts has been remarkable.

What makes things like the Kitchen so significant is that it was not an existing program that went virtual, but a fresh concept in community well-being that was envisioned and created. Sunday’s Chanukat Habayit was the culmination of that foundational work and the beginning of what should be decades of programs and services.

If there were a model of behaviour to inspire clients of Jewish Family Services, and all of us, that demonstration of resilience and determination in times of difficulty is an ideal one.

Importance of food security

Plans are for Jewish Family Services to open a food centre in the Mount Pleasant neighbourhood this year. (photo from jewishvancouver.com)

The Tu b’Shevat More Than a Bag of Food program – a day of giving, of cooking and of education on food security in the age of COVID-19 – concluded with a panel discussion on the importance of good food, supply chain challenges, and the ensuing impacts and issues facing the Vancouver Jewish community.

The Jan. 28 program was presented by Congregation Beth Israel and Jewish Family Services (JFS), and the discussion event featured Mara Shnay, founding member and chair of the JFS client advisory committee; Cindy McMillan, director of programs and community partnerships with JFS; Dr. Eleanor Boyle, an educator and writer on food and health; Krystine McInnes, chief executive officer of Grown Here Farms, a company that supplies more than 1.5 million families with produce in Western Canada; and Dr. Tammara Soma, assistant professor at the School of Resource and Environmental Management at Simon Fraser University.

Moderator Bernard Pinsky began by highlighting the connection of the Jewish community and providing food. “Feeding the needy is an act of chesed,” he said.

“For people who are food insecure, it is not about having enough for food,” explained Shnay. “It is about not having enough money for anything – to buy a new pair of shoes, to replace a phone, to go to the dentist or to take one’s kids to the movies, and it is about living in that kind of poverty. In Vancouver, housing security is inextricably linked to food security. The income of many JFS clients is less than their rent,” she emphasized.

COVID-19 has exacerbated the circumstances of many JFS clients, particularly seniors, who are at higher risk of contracting the disease and, therefore, should refrain from using public transport or going to stores. Consequently, shopping has become increasingly expensive for them.

McMillan said the food needs within the Jewish community more than doubled in the past year, with children comprising 20% of those seeking food services. The number of Jewish families and seniors living in poverty has been rising for several years in the Lower Mainland, well before the pandemic started, she added.

To help combat the challenge, JFS will open an as-yet-unnamed food centre in the Mount Pleasant neighbourhood in the spring of 2021. “There will be a community kitchen, a place for social gathering, opportunities for general food knowledge, cooking classes, meals and a warehouse with increased storage for dry goods and perishables,” said McMillan.

The centre will also have a market-style food pantry for people to choose their food according to their customs and cultures, and the offerings will extend to outlying communities in the Greater Vancouver area through a pop-up van. The centre’s emphasis will be on supplying healthy food in a dignified manner to those in need, she explained.

Boyle spoke of food security in a wider sense – “We have food security when everyone is confident they can put adequate, healthy food on the table,” she stated.

There are systemic problems in Canada, she pointed out, as the country exports half the food it produces. “Food is treated like any other consumer good, like cars or shoes. It is run largely by private industry and, for business, social good is not a priority, profit is,” Boyle argued.

She advised involving government in the food industry, as is done in other sectors, such as education, transportation and health. More money, she suggested, should go to those who have trouble buying food, perhaps in the form of guaranteed income. The federal government could also pay farmers to grow certain amounts of healthy foods, like lentils, which would be available at below-market rates to everyone. This would in turn enhance food security and health for everyone with no stigma attached to buying this food; rich and poor would be paying the same price at the grocery checkout, said Boyle.

“There needs to be a shift from big agriculture to a more diversified local system,” she continued. “We created these current systems, and they should work for us. Change can happen. We will need to face down climate change and make food systems more sustainable,” she said, urging support for local food that is sustainably produced, as well as for people to waste less food and to eat a more plant-based diet.

McInnes elaborated on Boyle’s points by listing a number of problems in the supply chain, the agriculture and retail sectors, and government policy. “We are in a game in which corporate interests win and farmers lose, and consumers don’t understand that they are playing the card of the unwitting party that made it all happen,” she claimed.

Reeling off some concerning figures, McInnes reported that 85% of the space in grocery stores is controlled by four or five companies, that retail mark-up of local produce is 150% to 200% on average and that 92% of Canadian farmers do not have a succession plan.

Soma, meanwhile, spoke of food as spirituality and food as a right. She questioned, from an ethical perspective, the policies of big agriculture, which, for example, kills male chicks because they cannot produce eggs.

“Food as a right is not a secular concept, it is an act of spiritual justice to promote equity,” said Soma. “Food is a means of building relationships and a means of showing that you care and love someone.”

She added, “Without food security, we will not have peace and we will not have unity. The further the distance between the food and the one who eats it, the more the waste. There is a loss of connection.”

To watch the food security panel discussion or the Hilit Nurick and Rabbi Stephen Berger cooking session that took place earlier on Jan. 28 (and to download their red lentil soup recipe), visit bethisraelvan.ca/event/tubishvat5781.

Sam Margolis has written for the Globe and Mail, the National Post, UPI and MSNBC.