A town hall meeting was held Wednesday, July 13, at the Harney County Senior and Community Services Center to discuss the meal program.

Executive Director Angela Lamborn explained that funding for the program comes from several different streams, including federal and state funding, local donations, and  consumer payments.

She said the center has been exploring various options for supplementing the meal program, but some sources can’t be combined because their regulations contradict. For example, if Area Agency on Aging (AAA) funds are used, the center is required to request a fee, but meals served with food bank food must be free.

Lamborn added that one of the federal funding sources has contributed the same amount since 1973, despite the rising costs of food, supplies, and staff wages, which are the program’s primary expenses. Additionally, Oregon Project Independence funding, one of the state sources, will not be available for the coming year.

Also, a little more than half of this year’s funding allocation has been used to cover last year’s deficit.

“It’s a hole, but it was a hole that was not insurmountable,” Lamborn said. However, she added, “We need to make some pretty good changes, and we need to make some lasting changes.”

Loss of designation

One of the people in attendance expressed concern that the center could lose its AAA designation if it fails to maintain its programs at a certain level.

“That would, in my mind, be a travesty,” she said.

Food costs

Changes in nutritional guidelines, which have resulted in increased food and labor costs, have also posed a significant challenge for the center. Instead of processed foods, the center is moving toward fresh produce, which is healthier, but more expensive.

Lamborn said the center saw an initial spike in food costs when it made the switch, but creative solutions are being employed to reduce the grocery bill. In addition to using coupons and taking advantage of sales, the center is considering purchasing some of its groceries through Cash&Carry, a wholesale food distributor and food service warehouse.

A number of people  suggested that the center cut costs by switching its meal service from family to cafeteria style. Instead of serving themselves from dishes of food placed on the tables, consumers would be served individually from the kitchen.

Lamborn replied that this is the most significant change that the center could make, and it would result in the most savings. However, she noted that, historically, she’s received a lot of resistance from consumers regarding this proposal.

One of the people in attendance replied that it’d be better to switch to cafeteria style than to lose the program altogether, and another suggested making the switch until the center can get back on track. Someone also suggested reserving family-style meals for special occasions, such as birthdays and holidays.

Ideas for making family-style meals more feasible included consolidating seating arrangements and serving smaller portions to tables with fewer people.

Lamborn expressed concern that some consumers might feel uncomfortable or unwelcome if they’re asked to move to another table. However, she considered the option of having a host help with seating.

A consumer replied that she’s been asked to move before, and she wasn’t offended. Another consumer stated that he doesn’t feel he has rights to any certain table.

Other suggestions for cutting food costs included:

• asking consumers to sign up for meals ahead of time, so kitchen staff can estimate how many meals to make;

• serving more vegetarian meals. For example, occasionally substituting beans and rice for meat; and

• increasing the price for the consumers who pay for their meals.

Labor costs

The center has been working to ensure that the kitchen staff is knowledgeable about nutrition guidelines and cross trained in all kitchen duties.

Unfortunately, because of a high rate of employee turnover, Lamborn said training has been a considerable expense for the center. However, she remained optimistic that this expense will decline.

Someone asked whether the center has considered taking advantage of the Oregon Employment Department’s employee training programs, and Lamborn replied that the center has trained workers through Title V and Temporary Assistance for Needy Families (TANF).

There was also a question regarding how staff members are paid. Lamborn replied that wages are taken from specific grant programs. All of the kitchen workers equate to less than two full-time employees, and they’re paid out of different funds when they work in other capacities.

The same person asked whether volunteers could be used to assist with cleaning and other tasks. Lamborn said this would be “phenomenal,” but there hasn’t been a lot of interest in volunteering.

Someone else asked how staff meals are being calculated, and Lamborn explained that they’re tracked separately. She added that, because employees are required to work during their lunch hour, their meals are free. However, if the board agrees, she said this requirement could be lifted, and employees who choose to eat at the center could be charged for their meals.

An audience member explained that the staff table was established to ensure that employees would be available to seniors in the event of an emergency, and the person who asked the question clarified that she didn’t think employees should be charged for their meals.

Community contributions

Lamborn reported that donations from the community have increased significantly.

One way that the community contributes is through meal sponsorships.

Lamborn said this is a good way for businesses and organizations to advertise, adding that individuals or families can also sponsor meals in honor of their loved ones.

Someone commented that she purchased an entrée sponsorship and was surprised to learn that she shared the sponsorship with other donors.

Lamborn replied that the center has been combining donations to cover increased meal costs, adding that a lot of local business have been stepping up with partial sponsorships. However, she said sponsorship costs could be increased for donors who want to be the only contributor.

The community has also contributed toward a fundraiser to purchase 4-H animals for the meal program. Lamborn explained that the animals are purchased with donated funds, but the center pays the cut and wrap costs.

It was suggested that the center also employ some of the fundraising strategies that have been successful in the past, such as chili feeds, pancake suppers, and yard sales.

Someone noted that the center no longer has access to the barn that it used for its yard sales, and said community members who want to help the center can offer space in their barn or garage.

Pat Brewster, who hunts, farms and gardens, said she donates some of her extra food to the center, and she encouraged others to follow suit.

Lamborn explained that wild game can be donated to the center if it’s processed through a butcher shop.

Reaching out

A number of people encouraged the community to get involved with the center’s programs and activities.

Lamborn suggested that current consumers invite their friends and neighbors to participate in the meal program, and she asked regulars to welcome newcomers.

Someone asserted that, in addition to seniors, younger community members should be encouraged to engage in center programs and activities, as their contributions of time, money, and expertise would be appreciated.

“They are going to come up behind us,” she said. “Why not use them now?”

Lamborn added that the center has a grant writing committee, and she encouraged interested individuals to get involved with it.

Next steps

Lamborn said the nutrition committee will use suggestions made during the meeting to develop strategies that will be taken to the board of directors for consideration.

Any additional thoughts or ideas regarding the meal program can be submitted to Lamborn or the nutrition committee by calling 541-573-6024 or stopping by the center at 17 S. Alder Ave. in Burns.

Lamborn said the center plans to resume serving meals in August, and an announcement will be made in the Burns Times-Herald.

Pinochle club hosting meals in July

In an attempt to help fill the gap left by the cancellation of Friday lunches, the Pinochle Club of Burns hosted a buffet-style lunch for seniors July 15.

The club will host a second lunch — consisting of sweet and sour pork, vegetable fried rice, shrimp lo mein, salad, dessert, and iced tea — at noon Friday, July 22, at the center. The price for seniors is $2.