Progress 09/01/21 to 08/31/22
Outputs
Target Audience:Enrolled Tribal members including Tribal elders who are supplied fresh produce weekly and through the Lunch & Learn Program. Produce is also available to low-income Tribal members.A curb-side pick-up method was used for Tribal members to take produce after a harvest. Produce was also directly delivered to the homes of our elders. Over the course of one year we had over 100 visits to our curb-side setup. We also provided produce to our Food Pantry which is open to qualified low-income Tribal members. Changes/Problems:It hasbeenchallenging to bring various project partners on board to move forward certain aspects of our project. In particular, we have been unable to collaborate with staff from Cape Cod Community College. Securing reliable volunteers has also been an obstacle. What opportunities for training and professional development has the project provided?The Project Director is in the process of working with Cape Cod Community College to develop training opportunities. How have the results been disseminated to communities of interest?All produce was supplied to the community via our Food Pantry and through a curb-side pick-up services. Tribal members pulled up to the Community & Government Building and were able to pick-up produce on a weekly basis. We had approximately 100 pick-up visits per week, totaling approximately 2,000 visits over the year. A home delivery service was also employed to reach Tribal elders who were not able to pick-up at the Community & Government Building. The Tribal community is updated on program progress at monthly community meetings. What do you plan to do during the next reporting period to accomplish the goals?We will contiue to plant and harvest throughout the year - now made easier by the furnace and fans we purchased to regulate temperatue. We will also try to improve volunteer participation. Lastly, we will work hard to bring additional partners on board to start on the food-production business, primarily by first conducting market anaylsis etc.Cape Cod Community College will be fundametal in intiating this process.
Impacts
What was accomplished under these goals?
This year our Community Food Project made siginificant strides in addressing food security within the Tribe by planting year round. We were able to increase our yield by planting in the winter with the help of a new heating system. Produce was delivered to Tribal homes including homebound elders. Below is a breakdown of our production for the year: Mustard Greens: 32 bags Lettuce: 20 bags Turnips: 8 turnips Kale: 151 bags Cabbage: 47 heads Broccoli: 61 heads Lettuce: 40 bags Romaine lettuce: 50 bags Collard Greens: 73 bags Beets: 125 beets tomatoes Cabbage: 47 heads Parsnips: 6 parsnips Green peppers: 800 peppers Cilantro: Il bundles Basil: 59 bundles Chives: 21 bundles Sage: 12 bundles Crooked neck squash 18 squashes Summer squash 20 squashes Rosemary: 47 bundles Tomatoes: 627 tomatoes Cherry tomatoes: 11,609 tomatoes Thyme: 30 bundles Turnip greens: 14 bags Cucumbers: 100 cucumbers Green beans: 345 pods Pumpkins: 17 pumpkins Cow peas: 964 pods Corn: 155 ears Watermelon: 29 Melons Lima beans: 86 pods Cantaloupe: 6 melons Apples: 60 apples Pears: 20 pears Peaches: 45 peaches Swiss Chard: 32 bags Romaine Lettuce: 6 bags Radishes: 48 radishes Produce is culturally appropriate and tailored to our traditional food system as a Native American Tribe. For example, our Three Sister's Rice, a traditional Wampanoag dish utilizes corns, beans and squash all of which we have grown this year. Our project has supported Tribal members as they sustain our food traditions.
Publications
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:Enrolled members of the Mashpee Wampanoag Tribe were provided fresh produce from our two greenhouses. A curb-side pick-up method was used for Tribal members to take produce after a harvest. Produce was also directly delivered to the homes of our elders. Over the course of one year we had over 120 visits to our curb-side setup. We also provided produce to our Food Pantry which is open to qualified low-income Tribal members. Changes/Problems:The major challenge we have faced throughout this year has been a direct result of COVID. It has been very challenging to bring various project partners on board to move forward certain aspects of our project. In particular, we have been unable to collaborate with staff from Cape Cod Community College because they currently are not working outside of the school due to safety restrictions. It was also hard finding volunteers for the project during the height of the pandemic but has slowly become easier. In total over this year, we've had 12 volunteers who have volunteered approximately 1286 hours to the project. What opportunities for training and professional development has the project provided?So far none because we have not been able to collaborate with our partners at Cape Cod Commuinty College due to COVID restirctions. How have the results been disseminated to communities of interest?All produce was supplied to the community via our Food Pantry and through a curb-side pick-up services. Tribal members pulled up to the Community & Government Building and were able to pick-up produce on a weekly basis. We had approximately 120 pick-up visits per week, totaling approximately 2,000 visits over the year. A home delivery service was also employed to reach Tribal elders who were not able to pick-up at the Community & Government Building. What do you plan to do during the next reporting period to accomplish the goals?We will contiue to plant and harvest throughout the year - now made easier by the furnace and fans we purchased to regulate temperatue. We will also try to improve volunteer participation. Lastly, we will work hard to bring additional partners on board to start on the food-production business, primarily by first conducting market anaylsis etc.
Impacts
What was accomplished under these goals?
This year our Community Food Project achieved many of its goals despite setbacks and obstacles caused by the pandemic. We were able to improve food security among the community and uphold our right to food sovereignty - a first in a very long time for our people. We hireda full-time and a part-time farm worker who took care of all the planting and harvesting. We planted butternut squash, summer squash, zucchini, onions, corn, watermelon, cantaloupe, tomatoes, cabbage, broccoli, peas, green beans, pumpkins, arugula, romaine lettuce, spring mix, kale, cucumber, collard greens, potatoes and other fruit/vegetables. Another major accomplishment was the result of our Farm Manager testing out solutions to weeding issues we've been having in the Greenhouses. The farm workers spend a significant amount of time weeding and removing pests. A solution was needed to cut back on weeding time and the impact that weeds have on plant growth. Our Farm Manager decided to use mulching as an effective strategy to prevent the propagation of weeds. After testing out different methods, the Farm Manager found that mulching promotes growth, by letting all fertilizer be absorbed by plants while improving insulation so that plant roots maintain habitable temperatures. Significant time is saved because of these changes and the garden is healthier as well. Lastly, we made a few upgrades to the Greenhouses by purchasing a furnace to heat keep them warm in the winter along with fans to help with circulation. We are also still working with Engineers Without Borders to create a better irrigation system - as our current well system is inadequate.
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