Source: MASHPEE WAMPANOAG TRIBE submitted to
KUTAHSAMÔMUN MUSUNUNE8AK: FEEDING THE PEOPLE A COMMUNITY FOOD PROJECT
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
ACTIVE
Funding Source
Reporting Frequency
Annual
Accession No.
1024594
Grant No.
2020-33800-33143
Cumulative Award Amt.
$399,868.00
Proposal No.
2020-07497
Multistate No.
(N/A)
Project Start Date
Sep 1, 2020
Project End Date
Aug 31, 2025
Grant Year
2020
Program Code
[LN.C]- Community Foods
Project Director
Peters, D.
Recipient Organization
MASHPEE WAMPANOAG TRIBE
483 GREAT NECK RD S
MASHPEE,MA 026493707
Performing Department
Elder`s
Non Technical Summary
The project we are seeking to fund will provide low-income tribal families with the nutritious food, particularly, the fresh fruit and vegetables they desperately need for healthy lifestyles and improved overall well-being. By giving our Tribal community the necessary tools/space to farm and garden, we can utilize Tribal knowledge and skills, to reverse the effects of poor lifestyle choices and eating habits, through the creation of a tribally-run Farmer's Market. Under this program, fresh produce will be supplied to the Tribal Food Pantry and Lunch & Learn Elder's Program. The project will also bring together traditional Culture Keepers, youth and Elders, for the production of traditional foods through the intergenerational exchange of knowledge. The primary target audience is those with economic and medical hardships, elders, and children. Over the project period, the plan is to expand operations and begin to market food and produce through a tribal farmer's market. Partnerships with Cape Cod Community College will provide this project with crucial input for successful business planning and marketing strategies.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
70450101010100%
Knowledge Area
704 - Nutrition and Hunger in the Population;

Subject Of Investigation
5010 - Food;

Field Of Science
1010 - Nutrition and metabolism;
Goals / Objectives
The 'Kutahsamômun Musunune8ak: Feeding the People project' has three goals as stated below:1. To uphold our Mashpee Wampanoag values by exercising our inherent rights for self- determination in addressing food security, food sovereignty, and improved health for our people;2. To develop and grow a food-production business as a sustainable means of Tribal economic development;3. To provide a means for inter-generational transfer of traditional knowledge concerning self- sustenance practices.
Project Methods
The foundation of this Community Food Project will be community support and participation through volunteering, interning, planning and outreach. Under the guidance of a Tribal Greenhouse Manager, volunteers will commit hours for planting, cultivation and maintenance. Since the community has been routinely updated about this project at monthly general meetings, there is a strong pool of members who have already agreed to volunteer their time. In addition, outreach to the community to inform all Tribal members about available produce and volunteer opportunities will be conducted through Tribal outreach mechanisms including the Tribal website, the Tribal newsletter, and postings in the Community & Government Building. Directors of the Tribes 21 departments will also inform their clients, many of whom are low-income individuals, to ensure that the community is well aware of the available produce. Coordination with the Food Pantry and Lunch & Learn program will also make produce easily accessible to low-income families and elders.Partnerships with local higher-education institutions will also provide this project with valuable input for the business planning of the Farmers Market. Faculty and students from Cape Cod Community College will donate their time and expertise to help create innovative marketing strategies, sales plans, financial projections and more to help make this a successful business venture for the Tribe. This partnership will help strengthen the Tribe's capacity to manage the Farmers Market, ensure its long term sustainability and help make it economically self-sufficient with a sound business plan.

Progress 09/01/22 to 08/31/23

Outputs
Target Audience:Enrolled members of the Mashpee Wampanoag Tribe were provided fresh produce from our two greenhouses. We delievered fresh produce to homebound elders who do not have access to consistent transportation.We also provided produce toour Food Pantry which is open to qualified low-income Tribal members. Lastly, produce was supplied to the Elder's Department Lunch & Learn Program, a weekly language program were Tribal elders participate in a language class and recieve a hot nutritiousmeal. Changes/Problems:One challenge the project is facing is a high demand for more produce. At our current capacity, we are unable to supply as much produce as we'd like. We hope to expand operations in the near future by constructing two more greenhouses to double our output. What opportunities for training and professional development has the project provided?Volunteers working under the Farm Manager were trained on traditional planting and harvesting practices. How have the results been disseminated to communities of interest?Updates about the project are shared with the community via the Tribal newsletter and social media. What do you plan to do during the next reporting period to accomplish the goals? Support the Farm Manager's salary as she manages the day to day operation of the Tribe's two greenhouses that produce fresh fruit and vegetables year round Purchase identified and selected indigenous bushes, plants and seeds for planting Plant, grow and harvest rotating crops by season during the 2024-2025 growing season Supply fresh produce to the Tribal Food Pantry, Lunch & Learn Program and individual Tribal members Continue collaborating with other Tribal departments (Language Program, Education Department, Substance Abuse Prevention and others) to create opportunities for Tribal members to learn about traditional planting and harvesting techniques

Impacts
What was accomplished under these goals? The Tribe's food system was stregthened over the last year by this greenhouse project because it provided a stable means of producing fresh fruits and vegetables for community members. On Cape Cod where the cost of living is quite high, access to affordable produce can be a challenge for many low-income Tribal members. This project helped overcome those barriers by making culturally appropriate produce easily accessible.The greenhouse project suppliedbutternut 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 to the community. The greenhouses also became important sites for the intergenerational exchange of knowledge. Elementary school students from the Tribe's WLRP Language School visisted the greenhouses several times throughout the year to learn traditional gardening and harvesting practices. Tribal members from the Substance Abuse Prevention program and Education Department also participated in programming at the greenhouses.

Publications


    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


      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.

      Publications