The Centre Wellington Food Bank annually serves some 1,100 clients and customers.
According to food bank manager Fred Aleksandrowicz the figure represents 10 percent of Fergus’ population, a figure he has not seen change despite an improving economic environment. He said despite better job prospects, the numbers have not dipped, but either remained steady or increased slightly.
Aleksandrowicz said 60% of the clients are disabled, 15% are seniors with modest pensions, and the remainder are underemployed or unemployed.
“It (income) is not enough to make ends meet,” he added during an interview with the Advertiser at the Wellington County Museum and Archives, where the food bank received a donation of vegetables grown by heritage gardener Victoria Palmer.
This is the first year the archives has donated vegetables grown on the site to the food bank.
Palmer sees the food donation in a historical perspective, as the archives building and property housed the poor for many decades, up until the 1940s. There was a time when those living on the property grew their own food and worked the land.
“I think it’s an interesting concept growing vegetables for people in need,” Palmer said.
When vegetables are ready to be picked, she calls Aleksandrowicz to arrange a pick-up. On July 19 the items included white beans, turnips and black radishes. The archives also provided rhubarb and asparagus earlier this season, and makes fresh fruit such as strawberries available, depending on quantity.
“Whenever there’s something to be harvested I call him and they pick it up,” said Palmer.
Aleksandrowicz welcomes the donations and with a new chef working at the food bank and teaching clients how to cook nutritious and cost effective meals, the donations come in handy. The food bank also receives garden donations from several community churches and private gardeners.
“We’re teaching them how to cook and what we make goes into the fridge for other clients,” Aleksandrowicz said.
Clients looking for food are allowed to select the items they feel they need. The procedure differs from other food banks, where food is pre-packaged and designated to a recipient. Allowing clients to select what they want avoids any waste.
“You come through and shop depending on the size of the family,” he added. “We waste nothing at the food bank.”
Client Adam Rogers added, “Nutrition is very important.”
The food bank is always looking for volunteers who are screened before being taken on.
“We match them to their skills,” said Aleksandrowicz.
