Giving back – nutritionally speaking

Senior Matters

Many older adults struggle to get healthy, nutritious food. Living on a fixed income, losing a spouse, no longer driving, experiencing depression, being rurally isolated, and having a medical condition all can affect how well or often seniors eat. Eating well is critical to good health, and poor nutrition can have devastating consequences, particularly as we age.

The Healthy Community Project, led by the Piscataquis Regional YMCA, and the Piscataquis Thriving in Place (TiP) Collaborative, led by the Charlotte White Center, both offer resources for seniors who could use a hand getting better access to healthy food. The Healthy Community Project strives to increase access to healthy foods across the Piscataquis region, and TiP helps older and medically vulnerable adults to stay safe and well in their homes.

The FarmShare for Homebound Seniors project works with Wyman’s Farm in Milo and Stutzman’s Farm in Sangerville to ensure that qualified seniors get a free $50 share of fresh produce when they are not physically able to pick up their farms’ harvest. To participate, an individual must be at least 60 years old, and meet the 2016 Maine Senior FarmShare guidelines (for a one-person household a max. of $21,775/year and for a two-person household $29,471/year). Individuals who qualify may not have reliable transportation, or they may have a physical disability that prevents them from leaving their house. This pilot project is also available to caregivers who are unable to leave the person they care for in order to retrieve their produce. The FarmShare for Homebound Seniors offers qualified individuals either a ride to the farm or home delivery.

The summer season isn’t over yet, so if you think you may qualify, or know someone who might, please give a call to learn how to sign up.

In partnership with Spruce Mill Farm, the TiP Collaborative is subsidizing meals for medically vulnerable adults through a voucher program. TiP can also connect eligible individuals with Eastern Area Agency on Aging’s 3-D Catering Service that provides home delivered meals.

According to the AARP, the term “food Insecure” describes over 10 million people in the United States over the age of 50, and adults with chronic illnesses may be at increased risk for food insecurity. Individuals discharged from the hospital may not have the stamina or mobility to prepare the nutritious food they need in order to recover from illness. Often, people seeking medical treatment from their family physicians without being hospitalized, face the same food insecurity issues.

The TIP Collaborative has partnered with Dustin and Natasha Colbry of Spruce Mill Farm and Kitchen to help address these issues. Spruce Mill Farm and Kitchen, located on West Main Street in Dover Foxcroft, has a selection of fresh or frozen meals available for those at risk for food insecurity while healing from a recent acute illness.

Vouchers have been distributed to Mayo Regional Hospital, C.A. Dean Hospital, and local primary care providers for eligible patients. Patients and their caregivers receive three meal vouchers that may be redeemed at Spruce Mill Farm and Kitchen. While TIP is currently subsidizing the meal program, the plan is for Spruce Mill Farm to eventually subsidize the program.

Healthy Community and TiP are both funded by generous grants from the Maine Health Access Foundation. Together they have formed a partnership called “Feel Good Piscataquis!” to help people in the region improve their health and quality of life. For information about any of the services described in this column, call 564–0273. The Spruce Mill Farm and Kitchen can be reached at 564–0300.

This week’s column was written by Erin Callaway and Merrilee Schoen of Healthy Community Project, Alicia Mooney of Community Health and Counseling, and Meg Callaway of Piscataquis Thriving In Place Collaborative. Readers are invited to offer feedback about this column and to suggest topics for future articles. You may do so by contacting Lesley Fernow at (207) 992-6822 and  lmfernow@rcn.com.