Posts

Posted on

“Call CN!”: The Life and Times of an HSRC GTA

By Carmen Wilson

You ever had a tough interaction with your supervisor that makes you think, “I wish my boss would _________”? Rough day at work where you run to the nearest Netflix account with a beverage of choice in hand? I’ve had both those scenarios and then some working at the HSRC. But I can count those moments on one needs-a-manicure-badly-from-stress-induced nail biting hand (post-graduate school job searches are exhausting!). Now that the crappy feelings are out of the way, here’s a bit of a run-down about my experience working at the HSRC.

Why did you decide to work at the HSRC:

I felt good vibes following my interview – and was very curious about the innovative and unique work happening at the HSRC. I was excited by the opportunity to work with students from low-income backgrounds, as I myself have that experience. I thought that working at the HSRC would help me get hands-on applicable theory-to-practice work.

How is office culture?

Staff (pro-staff, grad staff and student staff) share their successes and celebrations, mull and dialogue over how we can enhance the office, express their concerns and emotions in a safe space and brave space environment. Need a mental health day off? Boom, go refill your empty cup. Taking time off for professional development opportunities? Have a blast and share your experience if you feel comfortable. Staff do not have to fear being who they are at the HSRC; every part of your wellness and growth are noticed and nurtured by the whole team.

What was your supervisory experience like at the HSRC?

Supervision under Nicole Hindes, the current and only professional staff member, is a whirlwind experience. You may be thinking, “Is that a good thing? Whirlwinds sounds scary!” Trust me, it is. Nicole holds social and racial justice as top priorities. This plays out in staff members representing diverse identities, in particular hiring from the populations we serve. Authenticity to whatever your comfort level may be is encouraged. As a Black, queer, non-binary first generation person from a low-income background, I was able to show up to work and not fear my identities jeopardizing my job.

What is the work like at the HSRC?

Parlaying into the next topic: space is created to strengthen staff members’ professional voice and know-how. Staff has incredible autonomy over projects. From creation to evaluation, staff’s sense of pride grows exponentially with each successful endeavor they embark on. This showed up in me being the co-chair of the annual Hunger and Houselessness Action Week. Along with my fellow co-chair, we had full autonomy of the events. I also see these traits show up with student workers and student leaders who are pitching in.

What about balancing academics and working at the HSRS?

It is difficult to do- but manageable. I found that communication is key, both with student staff and the rest of the leadership team. I have been able to utilize student development theory (Perry, for example) when supporting student staff in their roles, by identifying their development level and integrating empathy and encouragement into my approach to helping them with their work. In another class, when we had to look at how budgets work, Nicole shared the HSRC budget with transparency and helped me understand challenging concepts because I was able to look at a real budget. Nicole makes space for you to attend classes and get academic development – like going to different events, having time for internship opportunities, etc. I was able to complete two internships, work at the HSRC, other time spent in my class and managing my job search. While doing all this at once was challenging, I was successful – I anticipate starting my next full time job in April.

What is your takeaway?

At the beginning of my GTA experience, it was a challenging transition as I adjusted to some hurdles and setbacks – stemming from both my own transition into the role but also lots of growing pains stemming from the HSRC transitioning in multiple programmatic ways (like our new building, for example).  But as we enhanced our office operations, hired stellar staff, and figured out how to maximize our beautiful new space, I was able to not only find my groove, but find my growth as a GTA. I will carry the skills and experience I gathered from my two years as a GTA for the rest of my professional career. If you are reading this as an future grad student, consider yourself lucky. You have just entered one of the most innovative, transformational offices in student affairs. A great resume builder and interview piece FYI.

Posted on

Food Recall: Nutritional Yeast

URGENT FOOD RECALL

Oregon Food Bank voluntarily recalls nutritional yeast

March 16, 2018 – Oregon Food Bank is voluntarily recalling 1,219 pounds of nutritional yeast, which was donated to the food bank. No illness has been reported but it was donated at the same time as two other recalled products – chia and pumpkin seeds.

The nutritional yeast was distributed in Oregon and Clark County, Washington through the Oregon Food Bank Network of regional food banks and participating food pantries. The product was distributed in one pound plastic poly film bags with a twist-type closure or a re-sealable pouch. All nutritional yeast was distributed between November 1, 2017 and March 16, 2018. See attached product label for ease of identification.

Individuals should dispose of the product immediately. Any questions should be directed to Oregon Food Bank’s Facilities and Regulatory Compliance Manager Ryan Wist at 503-419-4160.

 

About Oregon Food Bank

Oregon Food Bank works to eliminate hunger and its root causes… because no one should be hungry. Oregon Food Bank believes that hunger starves the human spirit, that communities thrive when people are nourished, and that everyone deserves healthy and fresh food. Oregon Food Bank helps feed the human spirit of 740,000 people through a food distribution network of 21 regional food banks serving Oregon and Clark County, Washington. Oregon Food Bank also leads statewide efforts to increase resources for hungry families and to eliminate the root causes of hunger through public policy, local food systems work, nutrition and garden education, health care screening and innovative programming. Find out how to feed the human spirit at oregonfoodbank.org.

Posted on

Food Recall: Pumpkin Seeds

URGENT FOOD RECALL

Oregon Food Bank voluntarily recalls pumpkin seeds

March 16, 2018 – As a result of the ongoing recall of donated chia seeds that began on March 12, 2018, Oregon Food Bank has initiated a voluntary recall of 63,825 pounds of pumpkin seeds received on the same donation. These donated pumpkin seeds have the potential to be contaminated with Listeria species. While no illnesses have been reported we are recalling this product out of an abundance of caution.

The pumpkin seeds were distributed in Oregon and Clark County, Washington through the Oregon Food Bank Network of regional food banks and participating food pantries. The product was distributed in one pound plastic poly film bags with a twist-type closure or a re-sealable pouch or a KALE JOY plastic bag. All pumpkin seeds were distributed between November 1, 2017 and March 16, 2018. See attached images for ease of identification.

Listeria species can include Listeria monocytogenes an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women. Anyone who has consumed these pumpkin seeds and is experiencing symptoms of food borne illness should consult with their primary physician or county health department.

Individuals should dispose of the product immediately. Any questions should be directed to Oregon Food Bank’s Facilities and Regulatory Compliance Manager Ryan Wist at 503-419-4160.

About Oregon Food Bank

Oregon Food Bank works to eliminate hunger and its root causes… because no one should be hungry. Oregon Food Bank believes that hunger starves the human spirit, that communities thrive when people are nourished, and that everyone deserves healthy and fresh food. Oregon Food Bank helps feed the human spirit of 740,000 people through a food distribution network of 21 regional food banks serving Oregon and Clark County, Washington. Oregon Food Bank also leads statewide efforts to increase resources for hungry families and to eliminate the root causes of hunger through public policy, local food systems work, nutrition and garden education, health care screening and innovative programming. Find out how to feed the human spirit atoregonfoodbank.org.

Posted on

Food Recall: Chia Seeds

URGENT FOOD RECALL

Oregon Food Bank issues alert on foreign material in chia seeds

PORTLAND, Ore. – March 12, 2018 – Oregon Food Bank of Portland, Oregon has initiated a Class II recall of 22,201 pounds of chia seeds, which were donated to the food bank. The product may be contaminated with rodent droppings. While no known illnesses have been associated with this product, use or consumption may present a health hazard to consumers.

The chia seeds were distributed in Oregon and Clark County, Washington through the Oregon Food Bank Network of regional food banks and participating food pantries. The product was distributed in one pound plastic poly film bags with a twist-type closure or a re-sealable pouch. All chia seeds distributed in the described packaging between November 1, 2017 and March 9, 2018 are included. See images of product labels for ease of identification.

bagged chia seeds bagged chia seeds

Consumers should dispose of the product immediately and can get additional information by contacting the food pantry where they received the product or from Oregon Food Bank’s Facilities and Regulatory Compliance Manager Ryan Wist at 403-419-4160. Anyone who has consumed these chia seeds and is experiencing symptoms of food borne illness should consult with their primary physician or county health department.

The issue was discovered through investigation of a customer complaint regarding foreign material. Product which was still in inventory at Oregon Food Bank was determined to contain rodent droppings. Subsequent investigation indicates the chia seeds were observed to have evidence of rodent activity by the donor, Live Local Organic of Milwaukie, Oregon. The recall was initiated after it was determined all chia seeds received in this donation might be at risk.

About Oregon Food Bank

Oregon Food Bank works to eliminate hunger and its root causes… because no one should be hungry. Oregon Food Bank believes that hunger starves the human spirit, that communities thrive when people are nourished, and that everyone deserves healthy and fresh food. Oregon Food Bank helps feed the human spirit of 740,000 people through a food distribution network of 21 regional food banks serving Oregon and Clark County, Washington. Oregon Food Bank also leads statewide efforts to increase resources for hungry families and to eliminate the root causes of hunger through public policy, local food systems work, nutrition and garden education, health care screening and innovative programming. Find out how to feed the human spirit at oregonfoodbank.org.

Posted on

The HSRC is recruiting for a Case Manager

We are excited to announce that the Human Services Resource Center (HSRC) at Oregon State University is recruiting for a Case Manager for students in financial crisis. Questions or inquiries about this posting should only be directed to Molly Chambers, search chair – molly.chambers@oregonstate.edu.

 

The Human Services Resource Center is currently seeking a full-time (1.0 FTE) Case Manager at Oregon State University. This position will work in close partnership with the HSRC Assistant Director, serve on the HSRC Leadership Team, and foster relationships with both campus and community partnerships to assist students in accessing resources and solutions for increased retention and student success.  The Case Manager will be responsible for offering case management services using a social justice and equity based framework, in addition to maintaining a database and subsequent reporting processes for HSRC case management. This role will primarily oversee the HSRC Emergency Housing Program and serve as the main point of contact for OSU Corvallis campus students experiencing homelessness as well as students navigating social services in the Corvallis community. Additionally, this position will assist students experiencing financial insecurity through advocacy and partnership with the OSU Financial Aid office and OSU Financial Care Team to help students maximize all of their financial aid options that best serves their needs.

The working, student-facing title for this role will be Basic Needs Navigator.

For more details and to apply online, visit https://jobs.oregonstate.edu/postings/56948

An archived PDF of the position posting can be found at this link: Basic Needs Navigator Position Description Final

Deadline for applications is April 11, 2018.

About the HSRC:

Approximately 10 years ago, a group of OSU students saw the need for additional support for the classmates they saw experiencing housing and food insecurities. These students formally proposed a Human Services Resource Center that would be a one-stop location where students could get their basic needs met. Today, a national leader in this work, the HSRC remains committed to centering the voices of students, empowering and engaging them in college retention solutions and helping students meet their academic goals despite the challenges of being under-resourced.  Essential services provided by the HSRC include the HSRC Food Pantry, the Textbook Lending Program, Food Assistance program, and Emergency Housing resources. The HSRC is part of the suite of programs supported by the Office of Student Life and is almost exclusively student-fee funded. Further information about the HSRC can be found on its website: http://studentlife.oregonstate.edu/hsrc

Posted on

Collaborative Social Justice Service-Learning

Transitioning to Inclusive Sustainability in an Insecure and Divided World

Brittney Chesher, graduate student, presents to a crowded room of professionals about the HSRC

Brittney Chesher, graduate intern with the HSRC, recently had the opportunity to be a presenter at the Washington Oregon Higher Education Sustainability Conference held at Portland State University on February 7th. During the panel session, Brittney was able to share resources with attendees interested in learning how to better support college students experiencing food, housing, and financial insecurity. “The HSRC and UHDS are doing some great things and it was so rewarding to share tangible resources and potential next steps with other institutions in the region who are becoming aware of how important it is to meet student’s basic needs”. Brittney was able to share about resources that have developed at OSU in the past few years including: @eatfreeOSU twitter campaign, the HSRC Food Pantry, and the work that went into the an on-campus c-store, Cascadia Market, accepting SNAP funds.

Brittney’s presentation slides are available online.

Posted on

Collaborating to keep costs low for students

The HSRC’s Textbook Lending Program, a collaboration with some amazing partners  OSU Valley Library has been an important success. We wrote about our work for the Journal of Access Services.

Access services are human services: Collaborating to provide textbook access to students

Written by Kelly McElroy, Dan Moore, Lori Hilterbrand and Nicole Hindes

ABSTRACT

Despite the clear negative impact of high textbook costs on students, limits—including space, funding, and policies—prevent many academic libraries from fully supporting textbook collections. Partnering with other campus units on textbook lending requires creative thinking but can provide students access to other services in addition to the books they need for class. This article describes a partnership between an academic library and a student services unit to provide support for a noncustodial textbook lending program.

The full text of the article can be found at this link.

Posted on

Shopping-Style Food Pantry: What’s it like?

If you’ve never visited the Human Services Resource Center during days when we have a shopping-style food pantry, this post can give you an idea of what to expect.

As a reminder, you can find our schedule on our website – and you can visit during non-shopping style days and we can help make you a box of food.

The front of a mid-century modern looking brown building has stairs to one side and a ramp to the other.
We have a shopping-style food pantry 3-4 times per month. The sign outside our building says Avery House. The building is often named Avery Lodge (like on campus maps). Someday soon, the building will re-named. We know it’s confusing in the interim; unfortunately, there isn’t anything we can do.
a green sandshich board is at teh top of stairs
Anyone who meets income qualifications can visit the HSRC food pantry. This resource is not limited to students.

There is free street parking immediately in front of Avery on Madison Avenue, though it’s often full during the school day. More street parking can be found on adjacent city streets. The parking lot immediately East of Avery is monitored until 5:00 pm, as is the crescent campus lot 1/2 block away to the West. Further details can be found at the OSU parking page.  If you’re stopping in for a quick food box, you may find the 30 minute loading zone spots helpful.

A smiling woman sits behind a table with assorted papers
Before you can get your food, you’ll have to sign in at our welcome desk.

We know that some people might have concerns about data collection and privacy. The information collected on this form is not shared with the broader university. You can read more about our data collection and data philosophy on our website.

A hand is holding a pen and writing information on a form. The top half of the form is obscured by an orange sheet of paper.
Signing in is simple: you’ll just have to record your name, address, household size and sign your name to confirm that you meet income eligibility guidelines. The laminated orange sheet helps us protect the confidentiality of the individuals who signed in before you.

We get most of our food from the Linn Benton Food Share, our regional food bank. Using this sign-in form and following strict confidentiality rules are part of our agreement with them.

A form with text explaining income eligibility and non discrimination policy is obscured by an orange piece of paper.
When you sign in, the form has important information about eligibility criteria and our non-discrimination policy.
Income guidelines are similar to qualifications for other government and community support programs.
text of our non discrimination policy.
We take our non-discrimination policy seriously. If you feel like there is room for improvement, please alert a staff person.
multiple reusable shopping bags are heaped on a table.
If you have reusable bags, please bring them! This helps us keep food costs low. If you forget your bags, don’t worry, we have some paper bags for you to use.
An illustration of a van is on a card, with a capital V and a lowercase v on it. The card itself sits on the arm of a couch.
After you sign in, you’ll be issued a card – we’ll call this when it’s your turn (instead of your name or a number).
While you are waiting you can study at a table. We have wifi in our building and this might be a good time to get some studying done. Ask a staff member if you need to print something and we’ll show you where you can do so.
Couches are arranged in front of a fire place, with decorative squash in the foreground.
We also have couches and chairs to sit on while you wait your turn.
Diet Dr. Pepper and juice boxes are on a table.
We often have snacks available.
Chicken is in a bowl with rice, a cookbook is open to a page with the recipe for it.
Sometimes we have recipe tastings. This is Adobo Chicken from the Good and Cheap Cookbook, which you can check out from the HSRC.
Sometimes we have information about campus and community resources tabling at our pantry. Be sure to check these out, they’re often really helpful!
A volunteer wearing an apron holds up a card with an illustrated van on it and a capital V and a lowercase v
Keep an ear and an eye out for your turn. A volunteer or a staff person will hold up a card that matches the one you were given when you checked in.
Its your turn when a volunteer holds up a card that is the same as yours.
The volunteer or staff person will have a card that looks similar to this- and will help you keep track of how much food you’re able to take home. This is based on recommendations from the USDA and is a recommendation based on how much food a household of your size might need for about a week. This card is for a household size of 2 people.
Stacked of red and black shopping baskets
We have shopping baskets for you to use.

First, you’ll get to choose the fresh produce options you’d like to take home to your family.

Onions in a wooden crate.
In the winter months, sometimes we have fewer produce options.
Colorful berries are in green berry baskets
In the summer months, we sometimes have berries and carrots and broccolini.
Herbs and celery and parsnips and fennel
Sometimes our produce selection includes celery and fennel and parsnips and even herbs.

On average, each household that visits the HSRC gets about 5 lbs of produce per visit. We get some of our produce from the Linn Benton Food Share or from members of our communities with abundant home gardens. We are especially grateful for community gardens like Produce for the People and our partnership with the Student Sustainability Initiative, Growing Food Security who help us be generous with produce at the HSRC.

A white board is on a silver surface
Each freezer contains different items. The numbers indicate how many servings the item counts for. In this case, a whole chicken is four servings of protein.
Our freezers can also sometimes have frozen meals or frozen vegetables.
Eggs and margarine on a tray, on a black table
We usually distribute eggs and margarine on a one-per-household basis.

After you shop for fresh produce and frozen items, you’ll move into our dry-good storage area where you can choose from the shelf-stable items.

If you like raisins, we almost always have lots of them! This is our canned fruits and vegetable section. Each canned item usually counts as one serving.
We also have non-meat proteins like beans and nut butters.

If you have dietary restrictions or food allergies, let the volunteer or staff person who’s assisting you know – we’ll make sure you get extra of something else to make things equitable. You don’t have to take home anything you don’t like or don’t need.

Sometimes we get items that are bagged and labeled like these oats. The state and regional food banks buy this food in bulk and do a re-package like this to help pantries like ours feed our communities at very low cost. Bagged items like this usually count as two servings.
white aseptic containers of chicken stock
Sometimes the food we get from the food pantry network has unusual labels or packaging. This is turkey stock.
silver bag of beef stew
This silver-packaging is a bag of beef stew.
bagged beans
This is a mix of beans, perfect for soup or chili.
Cereals, grains and pastas on shelves
We also have a selection of cereals, pastas, and other grains.
Bags of coffee and boxes of tea
Sometimes we get things like coffee and tea, snacks or other items. These are often one-per-household distribution items.
bagged tampons and pads
We often have a selection of menstruation products.
diapers and other items on a wire shelf
We don’t often have baby-items like diapers, but sometimes we do!
After you’re done shopping, we can help bag your items.

Once a volunteer has called your name, most people spend 15-20 minutes shopping for their groceries. We usually have a lot to choose from.

Two people wearing aprons smile for the camera.
Anyone wearing an apron is either a staff or a volunteer. We’re happy to answer any questions you have.

On average, the HSRC provides 18 lbs of food per individual. If you’re a household of two, this means an average of 32 lbs of food!

 

Posted on

In One Snap, Students got SNAP

An illustration of two hands holding a banana and an orange, with the words one snap, get SNAP, reduce the stigma get SNAP benefits

The Human Services Resource Center and Student Sustainability Initiative aim to reduce student hunger with “One Snap, Get SNAP.”

On January 19th, 2018,  over the course of four hours, 53  students, in both graduate and undergraduate studies, filtered through to begin their applications for SNAP benefits, otherwise known as food stamps. Application processes can be intimidating. As we heard from one student, “I’ve attempted to apply before but never completed the application due to not being sure about some of the answers.” To help with the application process three SNAP experts from the OSU Extension SNAP Outreach team and the Oregon Department of Human Services were on hand to assist as needed. Staff had both paper applications, and provided laptops so students can complete the online application if that was their preference. 

A student is seated at a computer, an adult looks over her shoulder pointing at the screen to help her get SNAP benefits.
A DHS representative helps a student apply for SNAP benefits.

Roughly 36% of OSU students reported not having enough financial resources on the 2017 Campus Inclusivity Survey. While the average student attending the event applied for benefits only for themselves, at least 5 students who responded to our follow-up survey applied for benefits for a household of two or more people. One student shared through the survey: “This was such a helpful event. I kept on putting off doing the paperwork and was worried I wouldn’t get benefits. Any questions I had were answered and I don’t have to worry as much.” Eligibility qualifications for students can be confusing, so having staff available to assist was key to the successful event. 

Food was provided at the event, and 323 KIND granola bars were distributed, each affixed with stickers promoting event details prior to the 19th.  An important  value of the HSRC is abundance of resources, especially in regard to food. The HSRC sees the need many students experience in the form of increased Food Assistance Application numbers. Increased attendance at the multiple monthly food pantry nights at Avery Lodge, and term by term growth of the Textbook Lending Program also illustrate the growing need of students. Providing food at the event ensured that everyone who came by, at least got to eat lunch for the day.

Through the efforts of the HSRC and SSI, the students who attended “One Snap, Get SNAP” could, combined, receive upwards of $50,000 in grocery money over the course of the next six months (approximately $157 per month per person, though individuals could be eligible for up to $189 per month and those with families or dependents could see even more). While not a permanent fix to student hunger, programming and outreach for SNAP benefits helps provide students with resources that better allow them to focus on school.  Providing access to these community resources on campus, where students spend a lot of their time, helps make the process for applying for SNAP benefits easier. When students aren’t worried about where their next meal is coming from they are better able to concentrate on school and make the most of their education, further enriching themselves and their communities.