October 8, 2026
It is hard to believe that I’m already two months into my year of service. I feel like it was just yesterday that my mom dropped me off here in Whitefish, MT, after a three-day road trip from Kansas City that she generously helped me drive. These first two months have been a big adjustment, and honestly probably the hardest transitional period I have ever experienced. I had never been to Montana before moving here, and I had also never lived in a small town before.
Even though it has been a big change from being in college in Washington, D.C., I have slowly started to feel like a part of the community. Joining a sand volleyball group, getting my library card, exploring local trails, and staying up to date on town events via Facebook have all helped me feel more connected to my new home. It has also been very supportive to have a fellow VISTA here at the North Valley Food Bank (NVFB) to adjust to this new place with (shoutout Sam!).
I really connect with how welcoming and accessible the NVFB is. One of the main ways this is accomplished is because there are no income requirements or limitations on how much or how often someone can shop. The programs that make NVFB so much more than a traditional food bank are amazing as well, including case management, June’s Kitchen, and the Farm to Food Bank program. The organization’s holistic approach to food security and the way it connects access to food with broader community support is very inspiring.
I started off in this position mainly supporting the Farm to Food Bank program and preparing for the food bank’s annual Harvest Fest event. Through the Farm to Food Bank program, we partner with local farms to provide fresh, local produce to our food bank customers. If farmers have an abundance of a crop, damaged or “ugly” produce, or are about to turn over their fields, we go out with volunteers to the farm and harvest whatever we can to take back to the food bank. So far my favorite crops to harvest have been carrots and radishes. I’m looking forward to helping enhance the program when the growing season comes back around in the spring.
Now that the growing season is coming to a close in Montana, I am transitioning more into the culinary education side of my role working in June’s Kitchen. Never having worked in a large-scale kitchen before, there has been a lot for me to learn, but it has been great to feel myself getting more comfortable in the kitchen every week. I’m excited to start planning cooking and nutrition classes based on customer input and increasing access to culinary resources in the store.
Two months in, I’m not sure where this year will take me, but I know it will be a lot of fun with all of my amazing coworkers and the dedicated food bank volunteers.
