Child nutrition support focus of new Fort Smith Boys & Girls Club kitchen

Fort Smith Boys & Girls Club officials and supporters gathered Monday (Sept. 16) to mark the opening of the club’s first fully-equipped kitchen. The kitchen will support child nutrition programs which have served almost 20,000 meals since June 2024.

The kitchen is located at Hunts Park, 3000 Dodson Ave., in Fort Smith. The $250,000 project was funded in part with a $75,000 U.S. Department of Agriculture (USDA) grant with the agency’s Farm-to-School program which supports nutrition and gardening programs.

“In addition to gardening, participants will learn practical skills such as budgeting, reading nutrition labels, personal hygiene, and meal preparation for children whose parents work off hours. Chef Lisa Irwin will teach children how to make simple, nutritious meals like macaroni and cheese and sandwiches – empowering them with the skills to feed themselves when home alone,” the club noted in a press release.

The club’s board of directors authorized the kitchen work after the club was approved for inclusion in the Arkansas Summer Food Service Program and Child and Adult Care Food Program in May 2024. Other funding for the work was provided by Dwight Curry, $20,000 from the Arvest Foundation, and $13,000 from the Meek Family Trust. The USDA’s most recent report found that Arkansas ranks last among states for food insecurity at 19%.

“I’m proud of the many ways the Fort Smith Boys & Girls Clubs continue to expand their efforts to impact every aspect of our kids’ lives. Providing nutritious meals is one of the most important ways we can serve them. Far too many families in our community face food insecurity, and the Clubs are uniquely positioned to help meet their needs,” Curry said in a statement.

Club CEO Beth Presley said the organization provides breakfast and lunch in the summer program and a dinner and snack in the after school program. The programs have served 19,825 meals and around 525 dinners and snacks a day.

“Since June 3, 2024, the Fort Smith Boys & Girls Club has temporarily served children with cold meals that meet the nutritional requirements of the SFSP and CACFP guidelines. With the kitchen renovation now complete, staff can turn their focus to creating hot meals that meet CNP guidelines that embrace the cultural diversity of the area while incorporating whole foods from the garden,” the club noted in a statement.

The Fort Smith Boys and Girls Club began in 1928 and has four facilities in the city. The club employs 40 and has around 2,000 children annually who use the facilities.