Industrial Harvest


St. Columbanus by sarah kavage

Every Wednesday, at around the same time the traders are headed down to LaSalle & Jackson, hungry folks are lining up at St. Columbanus church in West Woodlawn for their weekly food pantry.  Food distribution starts at 10 a.m., and people stand in line for several hours or more to make sure they get a spot in line in order to receive one of the 500 bags of produce and dry goods.  When the food pantry at St. Columbanus started 5 years ago, they served about 50 people a week.  When the economy crashed in 2008, they saw a spike in the number of people seeking help, and reached 500 people in February of 2009.  At this point, 500 people a week is their limit – although they sometimes do serve a few more if they have extra food.  “It’s hard to turn people away,” their director, LaVerne Morris told me.  Although their dedicated volunteer crew shows up at 6 a.m., there’s only so much you can do with volunteers before people burn out.

LaVerne signed up for a bulk donation of 2500 pounds of flour – enough for 5 pounds per food bank client.  She had extra volunteers come in to bag up the flour the night before the distribution, and, wanting to see their operation in action, I offered to come down and pitch in for a few hours.  6 a.m. was a little too early, as I’ve been keeping late nights working, so I showed up at 9 like a real Seattle slacker and LaVerne put me to work on the “assembly line” for the produce bags.

When you’re serving 500 people, you’ve got to be or-gan-ized, and LaVerne and her crew had things tight.  One set of volunteers walked around with bags open, collecting the produce that the other set of volunteers dropped into the bags.  I got a plum duty (couldn’t resist that one), working with Jerome over a giant box.  Each bag got 4 plums.  Or maybe 6, if the ones you picked up were small.  Or 8, if Jerome and I happened to each put in a handful.  Or a dozen, if you were feeling like there were so many that you’d never reach the bottom before the bags ran out.  Or 4, if suddenly the plums all disappeared and there were still bags to fill.  Jerome, who has been a St. Columbanus volunteer for 4 years now, was a great ambassador and a friendly guy, telling me that he the feeling that he gets from working at the food pantry is “like nothing else.  It just makes you feel so good, helping people like this.”
The bags contained plums, carrots, potatoes, watermelons, meats and cheeses, and a bunch of other fresh veggies that I didn’t get to see because I had my head down in the plum box.  Clients also got separate boxes of dry goods.
At just after 10 a.m., we were ready and LaVerne began directing the crew to their stations for the distribution.  I was put inside the “glass house,” where the clients register, so that I could hand out the flour.
The lineup for the food bank stretched around the block.  People had brought folding chairs like they were lining up for concert tickets – it’s either that or stand up for 4 hours (or sleep in and risk missing out entirely).  Slowly, the line worked its way through the glass house and back outside to the food distribution area on the other side of the church.  Troy and Dee greeted the clients and directed them from one place to the next.  People were polite and mostly subdued, but not quite downtrodden – more like maintaining in the face of what must be so many challenges.  Some were styled out, some didn’t seem to have a roof over their head.  A few were obviously embarrassed to be in such a situation, others seemed downright used to it.  I wondered which was worse – feeling humiliated, or being so used to getting handouts that it becomes the status quo.  In a conversation with a friend later that day, we talked about how food banks are this huge band-aid for so many of the structural inequities in our society.  Although I would never describe St. Columbanus as anything other than amazing and positive, because the root causes of hunger in our communities never really get addressed in a serious way, food banks become institutions that feed (literally) the dis-empowerment of entire communities.

PS:  a reminder that TUESDAY (tomorrow) NIGHT it’ll be time for COMMODITIES TRADING 101 at Mess Hall, 6932 N. Glenwood in Rogers Park, 7-9 pm.  If you want to understand the commodity / Board of Trade system, this is your chance to get the lowdown with two longtime brokers.  Paul Maggio and Russ Rsezsutko have 50 years of experience between the two of them, and will able about how futures trading works, the history of the CBOT, recent changes there, and how what happens on the trading floor impacts eaters, farmers and real food.  We’ll have a PIT tournament afterwards, so get ready to unleash your inner capitalist.  See the rest of the schedule for my remaining week at Mess Hall here

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[…] then, surprise!  When we coordinated the donations to St. Columbanus, although we labeled the flour using the standard label I made up – that has my name, email […]

Pingback by What happened to the flour, part 4: holiday edition « Industrial Harvest




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