Healthy eating will get a little easier for those in need with a change at one of Lorain’s food pantries.
For the last 16 months, hundreds of people have gone for food distributed by Faith Ministries Christian Center, 1306 Euclid Ave. in Lorain.
On Nov. 22, the Christian Center changed its pantry practice. Instead of handing out bags of food to recipients, the church will become a “choice” pantry with clients selecting the items to take home.
“It will change things as far as the clients,” said Shirley Keith, director of food services for Faith Ministries Christian Center.
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With bagged items, clients were grateful, but some would remove some foods if they did not know how to prepare them, Keith said.
People also might take out foods due to dietary restrictions of themselves or family members, she said.
“But with them going around and picking, they can pick what they’re familiar with using,” Keith said.
The church has its food pantry from 4-6 p.m. on the second and fourth Fridays of the month; a hot meal also is served during that time on the fourth Friday.
The day was changed this week to accommodate Thanksgiving, said Pastor Diana Lindsey.
Lindsey and Keith had a ceremonial ribbon-cutting to open the choice pantry.
The Nov. 22 gathering included demonstrations from Alison Knight, registered dietitian with Lorain County Health and Dentistry.
Lynn Rebman, preparedness coordinator for the Lorain City Health Department, also was working there with Marissa Wayner and Katherine Bray of the Lorain County General Health District.
“We’re trying to increase accessibility to healthier food in Lorain County,” Wayner said.
The choice program allows clients to grocery shop for items, she said.
“People that have dietary restrictions and things like that, can choose,” Wayner said.
On Nov. 22, staples available included milk, eggs, juice, instant mashed potatoes, stuffing, corn muffin mix and other items.
Second Harvest Food Bank of North Central Ohio sent 100 frozen chickens for clients to take home.
Knight showed how to prepare baked green bean casserole, advising people to add low-sodium soup and go easy on the French fried onions if those foods don’t match their diets.
Clients received samples of the casserole and cranberry sauce, along with a hot meal of chicken with gravy, macaroni and cheese, collard greens, dressing, cabbage and noodles.
“It’s a lot of food,” Keith said. “We serve a lot of people. We want to make sure they get enough.”
Lindsey agrees, adding “It’s about giving back.”
