Soup kitchen donations increase

Despite the cold winter and poor economic climate, Bloomington’s soup kitchens have seen no shortage of donations.

Federal and state budget cuts haven’t affected local organizations like Community Kitchen, which offers food to the needy, including those on food stamps. Community Kitchen runs on donations and grants and operates two locations, one of which is strictly carry-out.

“The only federal money we get is from the Community Development Block Grant and the Emergency Food and Shelter Program,” said Vicki Pierce, director of Community Kitchen. “They’re both federal monies but they’re filtered through local entities.”
“The winter’s really no harder for us than the summer,” Pierce said. “We actually serve more meals in the summer than in the winter.”

Even though the economy has soured, things remain largely the same for the city’s soup kitchens.

There has been a 21 percent increase in Monroe County donations in recent months, Pierce said.

“We do really well on Thanksgiving and Christmas and then things slow down,” said Jake Bruner, office manager for the Hoosier Hills Food Bank. “We count on the food we gain to carry us through.”

The Hoosier Hills Food Bank provides food to families who are not on food stamps yet. Bruner called it a time-consuming process.

Pierce said she believes the sluggish economy has made people more aware of the problems needy families face.

“It’s actually boosted the need for food in the community,” Bruner said about the economy.

The community’s poverty level statistics make it clear that there is a need.
While Indiana has an average of 12.3 percent of the populace below the poverty line, Bloomington’s average weighs in at 41.6 percent. Of this group, 29.9 percent live 50 percent below the poverty level, according to 2007 statistics.

“Not only has it boosted the need for us to provide food, it has increased donations and activity in the community,” Bruner said.

“The meal sizes haven’t changed. We’re getting more donations, so we have an opportunity to give out extra stuff, like desserts or fruit,” said Ashley Anderson, a Community Kitchen volunteer.

Sometimes the extra food can come from unusual sources.

Kacey Monroe, along with other IU optometry students and workers, donated a plate of McAlister’s sandwiches to the Community Kitchen.

“Maybe it hasn’t hit (donors) as hard,” Pierce said, in regards to the recession. “We’re mindful of what folks are going through.”