Awarded Grants

COVID-19 Response

COVID-19 Response

COVID-19 Response

COVID-19 Response

COVID-19 Response

Support for Giving Tuesday fundraising event, to raise funds for 'A Gathering Basket' an Indigenous Community Journal, Cookbook, and Webinar Series

This project will preserve and sustain the Fort Peck Community College's traditional food program by adding a refrigerator, dehydrator, and traditional gathering equipment necessary to be successful.

Remodeling of the SRCDC’s kitchen, will create utilization of this current asset and increase the opportunity for the program to develop and initiate the goals of the program. Goals of the program are to develop ways to educate and promote healthy eating by increasing the opportunity of indigenous food knowledge.

The requested grant funds purchase two coolers and one commercial freezer for the Food Sovereignty Initiative, to enhance education and sustainability outreach efforts. The coolers will be used for eggs from the poultry program, as well as vegetables from the model farm program, the freezer will store bison meat.

This project will help retain the food pantry food distributions in next four months as there will be a increase on affected families in the community as they can utilize our services every week on food distribution days.