This month’s farmers market was a huge success. Less than half an hour after opening, the SFCC farmers market distributed most of its food and was just down to pears, potatoes and hamburger buns.
“It’s a wonderful resource for our community,” said Laura Woods, an adjunct instructor at SFCC.
The farmers market supplies edible goods such as fresh veggies, fruits, cereal, dairy, soymilk products, juice, canned foods, assorted snacks, and even dog treats. The market is sponsored by the on-campus food bank and is held every third Thursday of the month. It does not count against your visits to the food bank, which is set at three visits a quarter.
The food bank is run by ASG Food Bank Director, Loni Farrar who is upbeat about her position. he food bank averages eight to 10 students a day, landing the average at about 50 students visiting weekly. The bank has had over 300 visits this spring quarter alone. Students and faculty are allowed 15 pounds of various nutritional options that could sustain a full grown adult for a short period of time. On 50 students a week at 15 pounds, that’s at least 750 pounds weekly which is not counting food given out at farmers market.
“This year they brought in over 3,000 pounds of food,” Farrar said. “Quite proud of them. They worked hard on it.”
“We have one gentleman that has already used two up this quarter,” Farrar said. “So we don’t put a restriction on when, just you only can come in three times.”
Hours of operation are 8:30 a.m.-4 p.m. Monday through Friday.
“Generally there are very few times we don’t have covered,” Farrar said. “But if there’s a sign that says well be right back, then someone will be here eventually.”
Although student numbers and food distribution seem to be high, the food bank is in need of a bigger budget to keep essential foods in stock and help out with staff.
“At the moment, we’re short staffed,” Farrar said. “So yes we need people.”
Despite their circumstances, the food banks staff still does their best to stock shelves with a variety of food.
“What you see is what we got,” Farrar said. “We got canned foods running out our ears. But we also have dairy. We provide meat a pound for each visit. Fruits and vegetables, bread, every once in a while we get good stuff in. We do some special things like condiments. We have cereal normally… I generally try to keep some ethnic foods in and we pretty much always have vegetarian and vegan foods in.”
The food bank often has Annie’s vegan or vegetarian soups and chili, as well as tomato soup and pasta. Sometimes, the food bank finds a good buy on tofu or vegan meats, Farrar said, and they always carry almond or soy milk.
“We do have a lot of students that are either vegan or they have dietary restrictions where they can’t eat certain foods,” Farrar said. “We try to accommodate that.”
Visitors are also always allowed two hygienic items per a visit. Including but not limited to, basic shampoo, toothpaste, toothbrushes, mouth wash, a bar of soap, hand lotion or hand sanitizer.
“I think the food bank is essential,” Farrar said. “I just wish there was more of a way to make the students know about it.”
“From the beginning, because there is a lot of people that come in and tell me‘ I didn’t even know you guys were here’, and we try to do advertising, but it’s really hard to get the students aware.
“For me and many new students away from home for the first time, the food bank is absolutely essential and has kept me and many others from missing a meal. As students and faculty, we should be more aware of getting information out to the general SFCC body so we may all enjoy the benefits of being involved in higher education without having to deal with the stereotypical shortcomings of college life … .”