Help Save SNAP and School Meals for Millions

Save SNAP and school meals

The Supplemental Nutrition Assistance Program (SNAP) is an important program that so many working families, kids, seniors and people with disabilities rely upon. It also allows kids whose families receive SNAP to also be eligible for school meals. Linking these two programs ensures families and kids have access to the nutrition they need.

 

But right now, this program and the people who rely upon it are under attack.

 

A proposed rule from the United States Department of Agriculture (USDA) would impact a provision known as broad based categorical eligibility. Changing this rule will take this critical food assistance away from over 3 million people who are struggling to make ends meet and 500,000 children receiving free and reduced priced school meals.

 

The people receiving SNAP are primarily working families, kids and seniors. By removing the categorical eligibility as an option for states, more people will go hungry and more families working to make ends meet and seniors will struggle to put food on the table.

 

The Details

 

Broad based categorical eligibility allows states to adjust income cutoffs and asset limits so that working families, seniors and people with disabilities don’t abruptly lose much of their SNAP benefits when they earn slightly more or are able to save a needed cushion. Over 40 states use this flexibility to also align SNAP with other benefit programs to make it easier on the state to administer. Anyone who applies for SNAP under this or other provisions must still go through all the needed paper work and requirements to receive SNAP and their benefit amounts are adjusted when they are able to earn more.

 

Here are a few items to keep in mind:

 

Categorical eligibility does not allow households to enroll automatically. Households must still complete the regular SNAP application process, which has rigorous procedures.

 

Categorical eligibility targets working families. These households make just a little too much in income or have just a little too much in assets to meet the SNAP income and asset tests, but have household expenses, for example for child care or housing that consume a sizeable share of their income.

 

Categorical eligibility allows states to address SNAP’s “benefit cliff.” By allowing workers to keep SNAP eligibility as their income rises above the federal income cut off, categorical eligibility ensures that SNAP benefits slowly taper off, instead of stopping abruptly and creating a situation where a higher paying job or more work hours would result in less income.

 

Take Action

 

Right now, this cut is just a proposed rule from the USDA and they are required to listen to your feedback on this rule. Everyone is welcome to submit a comment on this rule and the USDA is required to review every unique comment. Whether you just want to share a few words or a few pages about this rule, your comment will be part of the action to fight back against it.

 

If you believe that kids cannot learn when they are hungry, working families should not be penalized when they are already struggling to make ends meet, or that seniors need our support not more cuts to programs they rely upon, then please comment today!

 

While Philabundance and other emergency food providers will continue to feed people who come to us, we know we cannot make up the difference of the SNAP program and we so appreciate your support as we push back against it.

In Focus: An Interview with PCK Graduate Shiffon Carrol

Philabundance Community Kitchen (PCK) alum Shiffon Carrol, Class 94, runs Cheffon LLC in Philadelphia and works as a private chef. We talked to her about her time at PCK in 2024 and where she wants to go next.

Tell us about you and what brought you to PCK? What class were you in?
I had the honor of being a part of “Class 94 24,” which is a chant my mother made up for our graduating class. I was intrigued with PCK from the beginning. As someone who always knew I wanted to be in the culinary world but couldn’t afford to go to culinary school or be in school debt, PCK was a perfect combination of education in my field and a release from financial burden.

What are your biggest takeaways from PCK? Was there anything unexpected or surprising that you learned?

My biggest takeaway was, honestly, the relationships I created. From my forever chefs, Chef Brian Ricci and Chef Hernandez; to my classmates; to Chef Kai, Chef T, and all the other amazing chefs; to the staff who were my instructors and the administration staff members, Ms. Tiffany and Mrs. Candace! Former Chef Kaheem and former staff member Ms. Kymelle got me the most amazing internship. PCK is truly here for you if you take advantage of the opportunity and time its staff offers.

What are you doing at present? What do you plan on doing in the future?

Currently, I happily work for myself. I do still have a connection with a vegan restaurant, Flat Belly Veg, where I prepare and learn more about vegan food, once a week. Other than that, I have my own business, Cheffon LLC. I am a private chef and currently offer other services, such as catering.

In the future, I plan on constantly finding new ways to connect with people other than my weekly clients, because I do have a passion for helping busy people, or just unskilled people, learn how to cook and honestly make their lives simple, even if I can’t be in their home.

One goal of mine is to have a place for the hungry in Philadelphia while incorporating my culinary skills for people to purchase. From working in restaurants and seeing uncontrolled food waste constantly, there has to be a way that I can help slow down the food waste while providing for those who are hungry.

What motivates you?

Honestly, my God-given gifts are what motivate me. I can’t imagine myself doing anything outside the culinary world. I feel like I would be disappointing my special talents.

What other skills do you want to develop in your journey/career?

The power of negotiation!! I feel confident in my communication, problem-solving, networking, time management, customer service, and financial management. But when it comes to negotiation, I become very timid, shy, and at the moment, less confident. This is a skill I could use with investors or clients when the time comes.

Visit Shiffon’s website to find out more about Cheffon LLC.

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