Hunger Action Month takes place every September to raise awareness and inspire action to end hunger in America. The Feeding America network of food banks launched it in 2007, and Hunger Action Day was yesterday. At work, my dietitian coworker and I, along with a social worker, put together a display on an entryway table for this event.

We took common foods received at local food banks and paired those with healthier items to improve the overall health and quality of the meal. We used foods from our home kitchens and the VA kitchen, as well as fake food models and some items from our demonstration kitchen, where my coworker holds monthly cooking classes. If we didn’t have the whole can or package, we just cut off the label and used that (ex. frozen veggies).

We focused on adding unsalted items to super salty ones and had a mix of name brand foods and generic foods. We had frozen veggies (the food label) and some canned ones. We tried to have all food groups represented on the table, and each meal combination had at least three food groups present, if not all five. We did not cook the foods, just laid out the packages as part of the display.

For instance, we took a package of ramen noodles and matched them with canned chicken, a steamable bag of frozen broccoli, a fruit cup, and a glass of milk! The ramen seasoning is very high in sodium, so someone could leave it out, or use half, or at least make it go further by adding the other lower sodium items. We also put a can of chili with a can of no salt added diced tomatoes, unsalted tomato soup, which could be added on top of a baked potato. We added a can of baked beans, microwave rice, and veggies, which could make a one pot meal, too! We printed recipes to go with these ideas.

We had at least thirty-five Veterans come visit our booth. I think they were drawn to food items they recognized, such as the canned or processed foods, and wondered what we were up to! If we had just had canned vegetables or fruits alone, it might not have caught their attention. Or, perhaps they would have thought it was not possible for them to achieve.

We talked about ways to stretch the Veteran’s food dollars and to make the most of whatever they have at home. Some of them receive monthly benefits of one sort or another, and some of those benefits include SNAP or going to food banks. Some of them have trouble paying for necessities, and some might just like a good deal.

I often tell my patients to get the best quality food they can afford. I also tell them not to throw away food or dump what is in their pantry. I encourage leftovers when possible, as well! Food is too valuable to waste or feel guilty about. Indeed, each type of food can bring something good to the table in its own way.

Anyway, it was a fun afternoon and change of pace. I met several Veterans and recognized others. I am grateful to provide compassionate care and education to all our Veterans. The Fargo VA is a good place to be and work!

Yesterday, in the downtime, I was able to reflect on the Lord’s provision in my life. My pantry and heart are full of blessings. In Jesus, I have all that I need (and more!). Often, we just go through our day without acknowledging all the ways He loves us and cares for us. May this be your reminder today!

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Father God, thanks for all the ways Your provide for me. Help me be generous with all that You have given me. May I be a blessing to others and bring You glory. In Jesus’ Name, Amen

Question: Do you use recipes when cooking or just throw things in to a pan or pot and see what comes out?!

Task: Inventory your pantry and freezer and see how many food groups there are. See how many combinations you can come up with for a meal – and then make them! Anything goes!!