Foodworks Finds a New Home

Foodworks, the Groundworks-run community resource in Brattleboro, has increased its storage capacity while also transforming the shopping experience at their new Canal Street location where shoppers are invited to pick up the food they need for free. We had the opportunity to visit the location last month to participate in a trauma and food-focused community of practice with a group of Groundworks staff. The group was formed as a result of the Food and Trauma Training Food Connects put on last spring, in collaboration with Equity Solutions, and their takeaways from the training are present throughout the new community resource. 

Upon arriving that morning, we stepped into the waiting room. Natural light streamed through the floor-to-ceiling windows, creating an inviting space for shoppers to hang out until it’s their turn. After checking in at the reception desk, shoppers can grab a cart or basket and walk the isles of food. Clear signage guides shoppers throughout the experience and indicates which items are limited, making it easy for first-time shoppers to feel right at home.  

Shortly after we arrived, Ava, the Foodworks assistant, pulled around back with a delivery of frozen meats, fresh produce, and cakes. We were happy to lend a hand unloading the truck while we learned more about the decisions that went into creating a sensitive and welcoming space. Food placement is one area where some changes accompanied the move. While the desserts used to be located at the entrance, which are limited to one per household per month, weekly fresh produce now greet shoppers entering the store—items that are available to everyone and a healthy staple. “We tried to organize the space so that weekly items are the most easily accessible and monthly items are somewhat hidden,” Christine, the Foodworks coordinator, said. “Now, weekly shoppers don't have to feel bad walking past items they can't access.”

The registration process was streamlined and it’s now easy to get in and get the food community members need. A staff member is always at the registration desk, ensuring that shoppers can count on a familiar face to greet them when they enter. “Changing [registration] from a volunteer role to a staff-only role is one of the biggest changes we made in an attempt to be more trauma-informed.” Christine said, “Having this be a staff-only role has allowed much more consistency, familiarity, and comfort for patrons.”  At check-out, another staff member or volunteer helps shoppers bag their food and answer any questions they may have.

It's these little changes that the Foodworks staff have found make a big difference when welcoming the community. Being upfront about expectations at registration and explaining the rationale behind the rules has led to a common understanding. Altering their hours so that donation pick-ups could be finished by the time Foodworks opens means that shoppers can rely on a more consistent experience and food selection each time they visit.

Overall, Christine has received mainly positive feedback. Shoppers have credited the waiting room, improved lighting, improved parking, and increased space as big improvements that have led to an experience more akin to your typical grocery store. 

Get involved

Along with comfy chairs and a little library, the waiting room has space for food demos and tastings. Foodworks is looking for volunteers to put on demos highlighting the produce available on the shelves and also be a source of knowledge for shoppers looking for cooking advice. Christine also noted that food donations are low this time of year and welcomes shelf stable items as well as garden produce. 

You don’t need to be experiencing homelessness to shop at Foodworks. Swing by during their open hours and talk to a staff member to learn more about how you can access this community resource. Foodworks is proud to serve the entire community and understands that sometimes folks need a lot of food assistance, and sometimes shoppers just need help with items like produce and bread which are often prohibitively expensive at the grocery store. With all these changes, their goal has been to eliminate stigma about accessing Foodworks.

Foodworks is located at 141 Canal Street and can be reached by phone at (802) 490-2412. 

Their hours are: 

• Monday 11-4

• Tuesday Seniors 12-2, Everyone 2-4

• Wednesday 1-6

• Friday 12-4

• Last Saturday of each month 9-12
  
  
  

Working with Food & Trauma

Six community partners come together to work on trauma-informed approaches.

On an early spring day in mid-April, leaders from six community organizations came together to explore the question of how traumatic life experiences (and even the experiences of our ancestors) shape the way we eat. Guided by gifted trainers Kendra Colburn, Deb Witkus, and Angela Berkfield from Equity Solutions, staff from the Vermont Foodbank, Groundworks Collaborative, Food Connects, Brattleboro Food Co-op, Retreat Farm, Putney Foodshelf, and Pathways Vermont gathered together in the community room at the Retreat Farm for a day of learning about the connection between trauma and eating.

The goals of the training were:

• Learn about trauma and how it can impact people’s relationship to food

• Practice telling our own stories related to trauma and food

• Interrupt related biases and assumptions that are getting in the way of connecting with people

• Apply trauma-informed practice to our life and work

At the beginning of the training, each of the trainers shared their own food stories and created space for all participants to share food stories with each other as a way to practice vulnerability. Participants were also invited to contribute to a potluck lunch and to share with each other the values and beliefs that were connected to the food that they brought. After lunch, organizations were introduced to the Substance Abuse and Mental Health Services Administration’s (SAMHSA’s) 6 Core Trauma-Informed Practices, and working groups were formed to apply these practices to our work and to set goals.

The training was sponsored by the Vermont Foodbank, Groundworks Collaborative, and Food Connects—three organizations in the community that are actively engaged in conversations about becoming more trauma-informed in their approaches.  

Food Connects was the lead organizer of the event, and is the recipient of a 2-year grant from the Thompson Trust to support Trauma-Informed initiatives in the Brattleboro Town Schools, with a focus on the ways that Farm to School programming can support resiliency for students and families who have experienced trauma. Food Connects’ next step will be using SAMHSA's 6 Principles to a trauma-informed approach for an internal assessment, and based on that assessment staff will determine what actions make sense as Food Connects supports the Brattleboro Town Schools in their resiliency work.

The Trauma and Food training was one piece of the work that the Vermont Foodbank is undertaking towards becoming trauma-informed. The Foodbank hosted their annual Hunger Action Conference in early May with a focus on “Healing the Past.” The keynote speaker, Dr. Ken Epstein, gave a series of workshops throughout the day on trauma. Additionally, the Foodbank’s Community Impact Team hosted a daylong team retreat in early May to continue conversations and build on the action steps that came out of the Trauma and Food training.

At Groundworks Collaborative, food shelf staff met with residents at Great River Terrace and Groundworks shelter to gain insight from folks with lived experience on the food shelf intake process, hours of operation, and the physical layout, with the goal of gaining an understanding of why people may not feel comfortable using the food shelf and ways to make the space less stigmatizing and more inviting. Additionally, staff met with current volunteers to discuss ideas on how to implement each of the six principles of trauma-informed care. As the food shelf moves into a new space in the coming months, Groundworks hopes to use this as an opportunity to incorporate a trauma-informed lens in all decision-making processes.

Equity Solutions supported the training participants in gaining confidence in their ability to interrupt long-held biases, recognize the impact that systems have on individual outcomes, and take action for equity in their communities. Trainers encouraged the group to consider their own food stories and find the courage to share those with others. According to a post-training assessment, attendees demonstrated an increased understanding of what it means to be vulnerable and share stories with others.

After the training, one of the participants stated, “This training will dramatically impact how I approach my work, especially in the coming year with taking action on incorporating lived experience and figuring out how to walk with people in relational ways.”

Another participant said that they, “Loved that facilitators did not shy away from naming things people often talk around in ‘professional’ trainings—i.e. oppression, capitalism, power structures.”

Becoming a Trauma-Informed Community will require schools, community organizations, and town leadership to work together to change systems to better meet the needs of people in our community, and this training was one piece of the rewarding, challenging, powerful work that it will take to transform our community and make it a better place for all people.