Verdant Health Commission provides $11K to help feed Edmonds College students

Verdant Health Commission recently donated $11,880 to the Edmonds College Foundation to help provide food and assistance for Edmonds College students who are experiencing food insecurity during COVID-19.

Edmonds College Resident Assistants Courtney Rigby and Murad Dweekat pass out meals to EC students in college housing who are experiencing food insecurity during COVID-19.

“We appreciate the generosity of our community partners during this time,” said Edmonds College President Dr. Amit B. Singh. “Our students are facing significant challenges, and this will help to lessen the stress of not having enough to eat.” 

Jennifer Piplic, Verdant’s interim superintendent, said this was a great opportunity for Verdant to support student health at the college.

“At Verdant Health Commission, we know the effects of COVID-19 can take many forms, including sickness and hospitalization, but many people also are experiencing hardships like job loss or fewer working hours,” Piplic said. “This makes it very difficult to maintain good health, including having the resources to purchase healthy foods.  This is a way for us to support our community, and we hope it makes a difference for those students receiving meals.”

The foundation has partnered with Chef Dane Catering, a Lynnwood caterer, to provide warm meals to EC students living in campus residence halls twice a week during the college’s spring quarter.  

“Chef Dane Catering is so grateful for the opportunity to provide meals to Edmonds College students. It generates consistent orders for us during a time when much is unstable,” said Carol Anne Lee, owner. “Partnerships such as this help to not only pay the bills but also create work for our team. 

“We are so appreciative of the relationship we have built with the Edmonds College Foundation, as well as the financial support Verdant is providing to make this happen. However, the joy from the students of getting to enjoy a tasty meal is the highlight.” 

EC students have enjoyed BBQ pulled pork stuffed potatoes, chicken penne pasta, chicken mole enchiladas, Impossible “meat” loaf, curried chicken, and vegetarian lasagna.

The college Food Pantry is also receiving 60 microwavable meals for distribution to students and employees every Monday, and received 50 $10 Safeway fruit and vegetable vouchers. 

“These meals show that Edmonds and the community are looking out for the well being of its students by making sure we are fed and can continue our education at this time despite the circumstances that are out of our control,” said EC Resident Assistant Courtney Rigby.

The donations from Verdant were made to the foundation’s COVID-19 Response Food Access Program.