Home and Table Magazine: Greater Philadelphia Edition Spring2017 - Page 50

solar panels to power the walk-in refrigerator. Water is drawn from a flu- oride- and chemical-free well. 50 It takes a village It takes a diverse community to make the farm function, Cub Scouts work- ing alongside a Rabbi. For the last two years, Rabbi Michael Singer and a number of his congregants from B’Rith Sholom in Bethlehem have helped with preparing the soil, planting and harvesting. Hundreds of families have benefitted from the effort by way of Jewish Family Services, he says. “This is a partnership across denominations,” Singer says. “Hopefully we can change the local dynamic, and the conversation, to make people’s lives better.” Compounding Bethlehem’s and Allentown’s poverty problem—soup kitchens dot corners, shelters struggle to keep up—is the lack of accessi- bility to fresh food. Bethlehem, in fact, has developed the moniker, “gro- cery desert.” The Reverend Elizabeth Miller, who oversees the Trinity Episcopal Church Soup Kitchen in Bethlehem, serves 150 meals, twice a day. The Monocacy Farm Project has become a lifeline. “It is invaluable,” Miller says. “Most people don’t realize that just here, 300 people a day aren’t getting enough food. Fresh produce is more valu- able than I can tell you.” With the promise of a new season on the horizon, Kleinschuster ponders the bittersweet possibility of growing the project’s reach to Easton—more food to feed malnourished stomachs, but always more malnourished stomachs. homeandtablemagazine.com | SPRING 2017