Option One: Go Global
The World Food Summit of 1996 defined food security as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.
According to the World Health Organization, food security is built on three pillars:
· Food availability: sufficient quantities of food available on a consistent basis.
· Food access: having sufficient resources to obtain appropriate foods for a nutritious diet.
· Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation.
Yet, half the world’s population lives on less than $2/day. Approximately 1 billion people live on even less—$1/day. And more than 1.1 billion people don’t have access to clean water. They live far from food secure.
During the 5-DAY HUNGER CHALLENGE, we want to challenge you to get a taste of what this might be like. Here’s what we’re challenging you to eat for the next five days.
· Oatmeal
· Rice/Millet
· Cornmeal
· Beans/Lentils
· Tortillas
· Bits of fish or chicken
· Tap water
It doesn’t seem like much, but these are the key ingredients that half of the world works with. This is all they know. Plan to eat three meals a day, using these ingredients. The recipes below will get you started.
EASY OATMEAL
1 c water or milk ½ c regular oats
DIRECTIONS: Boil water or milk. Stir in oats. Cook about 5 minutes over medium heat; stir occasionally. Serve with brown sugar and cinnamon or spice of your choice. (You can cook this in the microwave, but remember that is not an option most people around the world.)
FLOUR TORTILLAS
4 c unbleached all-purpose flour 2 Tbsp oil or vegetable shortening
2 tsp salt 1 ½ c warm water (more if needed)
4 tsp baking powder
DIRECTIONS: In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes. Divide the dough into 1/4 cup (3 oz) portions and form them into balls. Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick. Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side. Remove from the skillet and keep warm in cloth towel.
RED BEANS AND RICE
1 lb dried beans (kidney/red pinto or black beans)
3 Tbsp bacon grease (so save it now before the meal challenge)
1 bay leaf
3 Tbsp onion flakes
1 tsp minced garlic or granulated garlic
½ tsp cumin
1 Tbsp chili powder
DIRECTIONS: Throw it all in your slow cooker (Dried beans that are not soaked first—the packaging will tell you how long each type of bean needs soaking—will need to be covered with enough water in the slow cooker so that the water is 2 to 3 inches above the beans.) Cook overnight or 8 hours on low—at that point you can add 2 cups of water and a cup of rice (not minute rice) and cook another couple hours or you can continue to cook the beans for a couple hours and make your rice separately.
CORN BREAD
½ c cornmeal ¼ tsp salt
½ c flour 1 egg beaten
2Tbsp sugar ½ c milk
2 tsp baking powder 2 Tbsp shortening, melted
DIRECTIONS: Combine the cornmeal, flour, sugar, baking powder and salt in a bowl. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4x2 loaf pan. Bake at 425 degrees F for 15-18 minutes. Cool for 10 minutes.
NAVAJO FRY BREAD
Sift into a bowl: Stir in:
4 ½ c flour 1 ½ c water
½ tsp salt ½ c milk
2 tsp baking powder
DIRECTIONS: Knead with hands. Pat or roll into circles approximately 5” in diameter. With fingers, make small hole in center. Fry in several inches of hot oil at 400 degrees. Dough will puff and bubble. Turn when golden brown. Serve with honey or as desired.
BASIC COOKED LENTILS
1 c lentils
2 ½ c water
2 beef bouillon cubes
1 bay leaf
1tsp salt
DIRECTIONS: Bring to boil and simmer 20 minutes.
Add 2 Tbsp of curry powder for more flavor.
BLACK BEAN SOUP
2 cans no-salt-added black beans—do not drain
1 Tbsp chili powder
16 oz water with bouillon cubes (chicken or beef)
½ tsp salt and pepper to taste
DIRECTIONS: Place beans and liquid in a medium saucepan. Partially mash beans with a potato masher. Place over high heat. Stir in chili powder and broth. Bring to a boil. Ladle soup into bowls. Rice can be added for additional substance.
REFRIED BEANS
Start a day ahead to cook the pinto beans before making this favorite. Classic refried beans are made with pintos, but you may substitute black beans.
½ c vegetable oil 2 c cooked pinto beans
2 Tbsp chili powder 1 Tbsp ground cumin
1 tsp salt 1/8 tsp pepper
DIRECTIONS: Heat oil in 10-inch skillet over medium heat until hot. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chili powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes.
Option Two: Stay Local
The number of Minnesotans using food stamps in Minnesota is at an all-time high and continues to rise. A new report from the Minnesota Department of Human Services shows that in January 2011 more than 478,000 Minnesotans received food stamps, known in Minnesota as Food Support. The average monthly food support benefit for people under age 65 is $212 per month.*
Can you feed yourself for only $7 a day for five days? This challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how you can help fight hunger in our community. Remember every household that receives food stamps has a different situation—some are able to purchase additional food, others use food banks or receive meals from friends or family, some people have time to cook meals while others don’t have a place to cook at all.
Living on $7 a day is one scenario for understanding what people living in or near poverty experience week in and week out. To take the 5-Day Hunger challenge follow the rules below.
Hunger Challenge rules:
· Eat breakfast, lunch and dinner spending only $7 per day.
· Salt and pepper don't count but all other seasonings, cooking oils, condiments, snacks, drinks, and everything else do.
· Don't use food you already own.
· Don't accept food from family, friends, coworkers and others.
· Remember, the $7 includes anything you put in your mouth—including eating out or a visit to your favorite coffee shop.
· Try to include fresh produce and healthy protein each day.
· If you are participating in the hunger challenge as a family, use the following amounts per day:
Household Size / Hunger Challenge Budget For Five Days1 / $7/day
2 / $12/day
3 / $18/day
4 / $22/day
5 / $26/day
6 / $32/day
7 / $35/day
* Please note that actual Food Support benefits are based on a number of factors. For details on who uses food support benefits in Minnesota, visit www.dhs.state.mn.us.
Consider the Following
· Can you feed yourself for only $7 a day?
· What compromises will you need to make?
· If you had to make a choice between buying groceries and paying your rent, how would you choose?
· Will you be able to provide much variety or will you need to eat the same thing all week?
· If you don't know how to cook or don’t have much time to cook, does this make the challenge more difficult?
· What if you don’t have access to a kitchen? What types of meals could you have?
Reflect on Your Experience
· How did your daily routine change as you participated in the 5-DAY HUNGER CHALLENGE?
· What difficulties did you face in following the challenge?
· What were you most surprised by?
· How did this experience affect your perception of what it means to be hungry or live in poverty?
Next steps . . .
· Do some research and learn more about food security and food insecurity in Minnesota and around the world.
· Learn more about hunger realities in Minnesota, visit www.hungerfreemn.org.
· Visit www.elca.org/hunger.
· Download and follow the Bible Study from the FMSC website at http://www.fmsc.org/document.doc?id=52.
· Volunteer for a local food shelf or other organization fighting hunger in Minnesota.
· Donate money or non-perishable foods to the Ralph Reeder Food Shelf or other local organization fighting hunger in Minnesota.
· Use your voice and advocate on behalf of those in need. Check out Incarnation’s Hunger Action group (contact through the Incarnation office) and visit www.bread.org to get started.
Walk in My Shoes:
5-Day Hunger Challenge
March 26 - 30, 2012
(or whatever dates work best for your schedule)
When was the last time you went to bed hungry? It’s probably safe to say—for most Americans—this has never been an issue. Our issue is usually that we eat TOO much and we’re regretting it moments later.
We have the luxury of loading up our carts at the grocery store, grabbing some fast food on our way home from work, and watering our lawns all summer long.
We are blessed. And we really don’t give these small conveniences a second thought.
Two options for the 5-DAY HUNGER CHALLENGE are detailed in this brochure. Choose whichever option fits best for you or your family. This challenge is an exercise of empathy—to live in someone else's shoes for one week and learn how you can help fight hunger in our community and around the world.
Consider keeping track of your food related expenses for five days prior to the challenge and then tracking how much you spend during the challenge. Then donate the money you save to help purchase the food to be packed at the Feed My Starving Children (FMSC) MobilePackTM Event at Incarnation, to ELCA World Hunger or to the Ralph Reeder Food Shelf.
Share your experiences and recipes for either 5-Day Hunger Challenge option on Facebook at the Incarnation Lutheran Church page or email .