Addressing the Silent Epidemic: Food Insecurity in Mercer County

Guest Op-Ed Published in The Trentonian November 21, 2023

In the heart of New Jersey lies a shadowed reality that often goes unnoticed amidst our thriving communities—the silent epidemic of food insecurity. Mercer County, a region known for its cultural diversity and economic vitality, faces an escalating crisis that demands immediate attention.

As the Covid pandemic recedes, we are seeing the rapid spread of food insecurity across our region. Amidst our picturesque landscapes and vibrant neighborhoods, thousands of families grapple with the uncertainty of their next meal. Food insecurity, a multifaceted issue, extends its reach into the lives of increasing numbers of the vulnerable—the elderly, children, and working-class families struggling to make ends meet.

The magnitude of this crisis has been exacerbated by recent events, including soaring living costs, the end of pandemic relief programs, a lack of affordable housing, and unforeseen challenges facing many families.

Statistics paint a stark reality. Over 10% of Mercer County residents are food insecure, and they live in every part of our county. That means there is a 100% chance that someone who is hungry is your neighbor. The problem is even more acute in places like our Capital City where 27% of Trenton residents – and 37% of Trenton children – are living below the poverty line.

The face of hunger reflects the full range of diversity in our County. It’s children in our classrooms, unable to concentrate due to an empty stomach. It’s hardworking parents juggling bills and groceries, forced to make agonizing choices between nutrition and other necessities. It’s far too many senior citizens quietly battling hunger while living on a fixed income. These faces are more than just statistics. They are our neighbors, our family members, and our future.

The recent growth in food insecurity in Mercer County is unprecedented. Our organizations have been combatting food insecurity in Mercer County for decades, and we have never seen as many people seeking food assistance as we have in recent months. It’s traditional to focus concern on hunger at this time of year, but this is a continuing challenge that will be with us long after the holidays are over. Food insecurity like the chronic health conditions it can cause, has become chronic.

Our organizations are at the forefront of this crisis, attempting to meet the increasing need with dignity and compassion. Through our experience, we know what works. Our organizations offer nourishment, both through hot meals and food assistance. We provide pathways to self-sufficiency through education, housing, and workforce development. We measure our success not by the number of meals we serve or the amount of food assistance we provide, but by the number of people who no longer need our services.

New Jersey has taken important steps to support those facing hunger, including increasing benefits under the Supplemental Nutrition Assistance Program (SNAP), expanding food assistance programs, and creating the Office of the Food Security Advocate. We are grateful for this leadership by the State to address food insecurity.

The surging demand across Mercer County is outpacing these resources, highlighting the need for a comprehensive, community-driven approach. Our organizations have committed to work collaboratively to empower our communities and advance equity to reduce food insecurity throughout Mercer County. Only by developing a shared strategy and working in alignment can we achieve this ambitious goal. We hope to enlist support from corporate partners, foundations, and the broader community to invest in these innovative efforts.

The time to act is now. Mercer County is at a crossroads, and our response will define the future and the collective values of our community. The fight against food insecurity is not insurmountable but requires our unwavering commitment and concerted efforts.

That is why our organizations have pledged to work together to address this critical issue.  By standing together, advocating for change, and extending a hand to those in need, we can create a brighter, more nourished tomorrow for all.

 

Joyce E. Campbell, CEO of Trenton Area Soup Kitchen

Bernie Flynn, CEO of Mercer Street Friends

David Fox, Executive Director of Arm in Arm

Michelle Napell, Executive Director of Jewish Family & Children’s Services

Sarah Steward, CEO of HomeFront

Barrett Young, CEO of Rescue Mission of Trenton

September is Hunger Action Month! Everyone can help!

Shopping at the grocery store these days shows us how the inflation rate, at its highest in 40 years, is affecting our budgets. For our clients, the impact is even greater. In an effort to meet community needs, we encourage everyone to participate in Feeding America‘s Hunger Action Month this September.

In Mercer County, 1 in 12 individuals is estimated to be food insecure.  Our brick-and-mortar and mobile food pantries are seeing significantly increased demand and we are looking to you to help support our community.  It doesn’t take much effort or expense.  Here are some small ways to make a BIG impact.

How can YOU help during Hunger Action Month?

    • On your next grocery shop, pick up an extra item to donate.  We are always in need of Kosher healthy breakfast items like hot and cold cereal or oatmeal.
    • If dropping off food is difficult, monetrary contributions of any size are always accepted.  You can donate to the JFCS food pantries by visiting www.jfcsonline.org/donate and add a note in the special instructions section directing your gift to support Hunger Action Month.
    • Have a home garden in your yard?  Fall is a great time to share fruits and veggies that ripen this time of year.  Discover how great it feels to share the FRUITS of your labor with the JFCS pantry.  Many community members have already started sharing their produce with our pantry – join them in providing for our clients.  To learn more about donating fresh produce, contact Lorena, Programming Assistant, Clinical & Hunger Prevention.
How can GROUPS help during Hunger Action Month?
    • Volunteer with family, friends or colleagues! Help pack bags at the JFCS pantry or provide support at a mobile pantry distribution.
    • Organize a community food drive! Collect non-perishable food or personal care items to donate from colleagues, friends or classmates.
    • Participate in a Shop & Stock!  Grab a Bingo card of needed groceries and fill the card and your cart with items to bring back to stock our food pantry.  Make it a competition and see who can find the best deals.
    • For more information about group opportunities, contact Eden, Coordinator of Volunteers and Community Programming.

From training wheels to racing wheels, how can EVERYONE get involved?

Participate in JFCS’ 2nd Annual Wheels for Meals bike ride on October 9th!  Funds raised support all JFCS food distribution programs including the brick-and-mortar and mobile food pantries and senior nutrition programs. With several route options for beginners to the most experienced cyclists, this ride has something for everyone! Not a rider?  Sponsor one or donate to the event.  Learn more and register to ride at jfcswheels4meals.org!

JFCS: Moving Forward into 2022 with Help, Hope and Healing

The end of year is always a time to reflect and set goals for the year ahead. JFCS is sharing inspiring stories of how our programs have helped the individuals, families and community we serve move forward after another challenging year for all.

Valerie’s Journey of Healing…

Valerie reached out to JFCS after recognizing the severity of the anxiety and depression she was experiencing. After making the commitment to counseling and putting new skills into action, Valerie felt empowered to address the root of her most severe symptoms – low self-esteem caused by lack of boundaries in challenging relationships. By tackling the causes of her anxiety and depression, Valerie soon felt confident to move forward from therapy.

“My counselor was exceptional and did an excellent job listening without judgment and providing professional support. I am extremely grateful for this experience and am looking forward to moving past my anxiety.”

Helping Arthur and Ruth Move Forward with Confidence…

The JFCS senior service team received a call from Arthur, who lives out of state, and was concerned about his 90 year-old mother who lives alone in the Princeton community. While the son was in town, one of our geriatric care managers scheduled an appointment to meet with both Arthur and his mother, Ruth. The care manager did a thorough assessment including home safety, social supports, meal shopping/preparation and transportation options. A plan of care was developed to address these issues. Arthur left for home feeling like a “weight had been lifted from his shoulders.”

He knew he was no longer alone to deal with the challenges that lie ahead. JFCS receives many calls like this and our expert team of geriatric care managers is available to provide guidance and support to those in similar situations.

Melinda Finds Hope at the Pantry…

Melinda is a grandmother who serves as the primary guardian to both grandsons. She lives on a fixed income and is the full-time caregiver to both children, one of whom has significant physical special needs, requiring in-home therapy and care. It is difficult for Melinda to get out of the house, but thankfully, she is in counseling with one of our JFCS therapists who referred her to the pantry team. Our pantry team was able to identify one of our local mobile food pantry stops where Melinda can easily and conveniently pick up groceries. Melinda was also able to receive gift cards through the LIGHTS program so she could purchase holiday gifts for her grandsons, something out of reach without this support.

“With a resource coming right to my neighborhood, it is a huge relief. I face serious financial challenges as the sole caregiver for my grandsons, and I am so appreciative of any help. Even the smallest gesture makes a big difference in our lives.”

Stories like those of Valerie, Arthur, Ruth and Melinda are just some examples of the impact we have made, together, over the past year. You can read further about how JFCS has served the community this year in our latest Annual Report.

We thank all of those who have supported us, especially in these ongoing, challenging times. We hope you can once again trust JFCS to care for those in need with an end of year gift. Help us move into the new year with help, hope & healing.

Budget-Friendly and Time-Conscious Thanksgiving Tips & Recipes

para español

Thanksgiving is an exciting time to eat some of our favorite holiday foods. We could go on and on about Thanksgiving fare, but the reality is that making too many dishes can be stressful! Check out the following tips to spend less time and money in the kitchen.

  1. Keep it simple by focusing on favorites – choose your favorite 2 vegetable sides & 1-2 starchy side dishes to make and enjoy without going overboard. You can make other dishes any day of the year without the pressure of the big day!
  2. Make only what you will need – Thanksgiving leftovers are great, but buying too much can put you over budget and creates waste.
  3. Basic is best – Often our favorite recipes are the most simple. Choose recipes without extra ingredients. This saves time shopping AND in the kitchen. Making dishes from scratch is often less expensive too.

When it comes to Thanksgiving, thinking ahead can save the day!

Giving ourselves time to decide what’s really important minimizes holiday stress. Prioritizing can keep us focused and on-track to stay within budget and to make healthier choices.

  1. Prioritize only a few of your “Must-Have” favorite dishes and choose recipes in advance. You can make other dishes any day of the year.
  2. Purchase November’s in-season produce while it’s at the lowest price and its peak of freshness (winter squashes, collards, cabbage, sweet potato, kale, carrots, apples, cauliflower, Brussels sprouts, cranberries etc.)
  3. Make it ahead. Schedule a prep day where you can get some foods done in advance. Many can be stored in the freezer for weeks and just need to be reheated (soup, casseroles, pie, etc.)
  4. Use a slow cooker if you have one. Many recipes can be adapted to be made in a slow cooker. It takes up little space and reduces your active cooking time.
  5. Poultry swap. Turkey is often the most expensive item at Thanksgiving. Cut the cost by:
  • Purchasing store-brand turkey
  • Choosing a smaller bird and focus on the side dishes
  • Substituting chicken and prepare it with the same care you would for a turkey
  • Buying turkey pieces instead of the whole bird
Roasted Turkey Breast

For when you don’t want to cook a whole bird (try it with chicken!)

  • 5 lbs Turkey Breast, bone in & skin on
  • 2 tbsp Butter, softened
  • 2 large Garlic Cloves, minced
  • 1 tbsp Rosemary
  • 1 tsp Smoked Paprika
  • 2 tsp Salt
  • Black Pepper, to taste
  • 3 cups Water

Instructions:

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, add softened butter, garlic, rosemary, smoked paprika, salt & pepper. Mix thoroughly.
  3. Rub turkey breast with seasoned butter all around, starting from the bottom with bone side.
    Place turkey breast side up on a rack and then put rack inside the baking dish. Pour water into the pan underneath the turkey.
  4. Bake uncovered for 20 minutes on a bottom rack.
  5. Loosely cover with foil and bake for 70-80 minutes more or until internal temperature in the deepest part of meat reaches 150 – 155 degrees F.
Cranberry Sauce

For a more naturally sweetened sauce

  • 12 oz Cranberries, fresh or frozen

  • 1/3 Cup Maple Syrup or Honey

  • 1/4 Cup Orange Juice (use zest of oranges if fresh)

  • 1/8 tsp Vanilla (optional)

  • 1/8 tsp Cinnamon (optional)

Instructions:

  1. Add cranberries, syrup or honey, and orange juice to a pot.
  2. Cover and bring to a boil. Then reduce heat to medium and cook for 6 more minutes.
  3. Remove lid and add vanilla & cinnamon (optional). Stir and cook for another 3 minutes or until cranberries are broken down and the sauce has thickened.
Thanksgiving Stuffed Acorn Squash

For a new dish to serve featuring seasonal vegetables.

For the Squash

  • 3 Acorn Squash, small

  • 1 Tbsp Olive Oil

  • Salt & Pepper, to taste

For the Stuffing

  • 1 Onion, chopped
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil
  • 1 lb Lean Turkey, ground
  • 3 Cups spinach/kale, chopped
  • 2 tsp Dried Rosemary
  • Salt & Pepper to taste
  • Hard Cheese & Parsley for garnish (optional)

Instructions:

  1. Cut squash in half and scoop out the seeds. (save them to toast later)
  2. Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
  3. In the meantime, prepare the stuffing. Place a large skillet over medium-low heat.
  4. Add oil onion and garlic and cook until translucent and fragrant. Add turkey and cook for another 7-8 minutes while mixing and breaking up the meat.
  5. Add remaining ingredients. Mix together and cook for another few minutes.
  6. After the squash have roasted for 30 minutes, remove them from the oven. Carefully stuff the centers with the stuffing & sprinkle on cheese (optional).
  7. Return the stuffed squash to the oven and bake another 25-30 minutes until the top is golden brown and the squash can be easily pierced with a fork.
Toasted Acorn Squash Seeds

For a crunchy & salty snack while waiting for dinner.

  • Acorn Squash Seeds

  • Oil of your choosing, enough to lightly coat

  • Salt, to taste

Instructions:

  1. Heat oven to 350 degrees F and line a baking tray with foil.
  2. Remove squash pulp from seeds as best as possible.
  3. In a bowl, drizzle oil onto the seeds to lightly coat. Add salt and mix.
  4. Spread the seeds on your baking sheet in a single layer and place into the oven.
  5. Bake for 15-20 minutes, tossing the seeds with a spatula once or twice during the cooking time.
  6. Remove once they are golden and fragrant.
Garlic Green Beans

For a deliciously simple vegetable side dish.

  • 1.5 lbs Fresh Green Beans, ends trimmed

  • 3 Tbsp Water

  • 2 Tbsp Olive Oil

  • 3-4 Garlic Cloves, minced

  • Salt & Black Pepper to taste

Instructions:

  1. Preheat large ceramic non-stick skillet on medium heat.
  2. Add green beans and 3 tbsp water. Cover and cook for 4 minutes.
  3. Remove the lid and if there is any water left, cook green beans until water has evaporated.
  4. Push beans to the side. Add olive oil and garlic. Cook for 30 seconds and then stir with green beans. Season with salt & pepper.
Roasted Brussels Sprouts

For a traditional & simple seasonal vegetable side.

  • 2 lbs Brussels Sprouts, fresh

  • 3 Tbsp Olive Oil

  • Salt & Black Pepper to taste

Instructions:

  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Trim the ends and remove outer leaves from brussels sprouts.
  3. Place brussels sprouts on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.
  4. Mix with hands to evenly coat with oil and seasonings. Spread into a single layer.
  5. Bake for 40 mins, tossing with a spatula 1-2 times after the 30 minute mark.
Slow Cooker Mashed Potatoes

For a hassle-free slow cooker recipe (try it with sweet potatoes!)

  • 5 lbs Potatoes, peeled & cut into 1-inch cubes

  • 1/2 Cup of Lowfat or Plant-Based Milk

  • 1/2 Cup Low-Sodium Broth

  • 3 Garlic Cloves, smashed

  • 1/3 Cup Plain Greek Yogurt

  • 1/4 Cup Parmesan Cheese, grated

  • Salt & Black Pepper to taste

  • Sliced Green Onions or Chives for garnish (optional)

Instructions:

  1. Place potato cubes along with milk, broth, salt, black pepper, and garlic into a slow cooker. Toss to combine.
  2. Cover the crock and cook for about 3-4 hours on high or 6-8 hours on low.
  3. When the potatoes are tender, mash them directly in the slow cooker to your desired consistency.
  4. Add yogurt and grated parmesan, and season to taste.
  5. Place the lid back on the crock pot and heat through for another 15-20 minutes before serving. Garnish if desired.
Seasonal Squash Soup

For a hearty seasonal soup you can make ahead (try with any winter squash!)

  • 1 Butternut Squash,  peeled, seeded, & cubed (save your seeds to toast later)
  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 1 Stalk Celery, chopped
  • 1 Medium Carrot, chopped
  • 32 oz Low-Sodium Broth
  • Salt & Black Pepper, to taste

Instructions:

  1. Add oil to a large soup pot. Add onion, celery, carrot and squash and cook for 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil then reduce to low heat and cover. Simmer for 40 minutes, or until all vegetables are tender.
  3. Carefully, transfer the soup to a blender (or use an immersion blender), and blend until smooth.
  4. Mix in any remaining stock to attain desired consistency. Season with salt and pepper.

If Freezing…

  1. Allow soup to cool, and then pour into a freezer-safe container. Leave space at the top for expansion.
  2. Place in the freezer until ready to use.
  3. Thaw overnight in the refrigerator if desired. Reheat in a pot on the stove.
Baked Apples

For a healthy dessert that highlights beautiful seasonal apples.

  • 4 Large Apples

  • 3 Tbsp Unsalted Butter, softened

  • 1/4 Cup of Brown Sugar or Honey

  • 1/2 tsp Ground Cinnamon

  • 1/8 tsp Ground Nutmeg

  • 1/3 Cup Whole Rolled Oats

  • 2 Tbsp Raisins/Dried Cranberries/Chopped Nuts (optional)

Instructions:

  1. In a bowl, mash butter, sugar/honey, oats, cinnamon, and nutmeg together until combined. Add raisins/dried cranberries/nuts, if using. Set aside.
  2. Core the apples: Use an apple corer or a sharp paring knife and a spoon. Cut around the core, about 3/4 down into the apple. Use a spoon to carefully dig out the core.
  3. Place cored apples in a baking pan with sides. Spoon filling into each apple p to the top.
  4. Pour water into the pan around the apples to cover the bottom.
  5. Bake for 40-45 minutes or until apples are to your desired softness.
  6. Remove apples from the oven and allow to rest 5 minutes. Serve warm.
Prep-Ahead Pumpkin Pie

For a traditional dessert you can make in advance

  • 1 Store-Bought Pie Dough

  • 3 Eggs, large

  • 15 oz can 2 cups pumpkin puree (not pie filling)

  • 1/2 cup your choice of milk

  • 1/2 cup maple syrup or honey

  • 1/2 tsp vanilla

  • 1.5 tsp pumpkin pie spice**

  • 1/4 tsp salt

**Make & store your own pumpkin pie spice in a jar by mixing 1/4 cup ground cinnamon, 1 Tbsp ground nutmeg, 1 Tbsp ground ginger and 1 tsp ground cloves

Instructions:

  1. Preheat oven to 350F
  2. In a medium bowl, add eggs and whisk for 30 seconds.
  3. Add pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, salt and whisk together.
  4. Pour your pie filling into pre-baked crust and bake pie for 55 minutes.

Freeze & Store…

  1. Let the pie cool completely.
  2. Wrap the pie tightly in a few layers of plastic wrap.
  3. Label the pie with the freeze date and place in freezer.
  4. Thaw overnight in refrigerator before serving.

IN THE NEWS! JFCS One of Four Organizations to benefit from Diversified Rack & Shelving

Diversified Rack & Shelving partnered with East Windsor Township Mayor Janice S. Mironov, to present $10,000 in donations to four community organizations: $2,500 to RISE Community Service Partnership to support their food distribution program, $2,500 to Mercer County Meals on Wheels, $2,500 to Jewish Family & Children’s Service for their mobile food truck, and $2,500 to the East Windsor Senior Trust Fund for senior programming.

Read more on MidJersey.News or CentralJersey.com.