The Charlevoix County Commission on Aging and the Department of Health and Human Services are collaborating their efforts to provide the Senior Project FRESH Program again this year to the area aging community.
Senior Project FRESH makes fresh fruits and vegetables available for income-eligible seniors through our local Farmers’ Markets. It encourages healthy eating and promotes buying local.
The Senior Project FRESH/Market FRESH program is aimed at helping older adults eat healthier as they age.
The program provides participants free nutrition counseling and $20 in coupons that can be exchanged for FRESH fruits, vegetables, and other healthy foods sold at local farmers markets and roadside stands. The program runs from May 1 to Oct. 31 each year.
To be eligible for this program, you need to be 60 years of age or older, be a resident of Charlevoix County and attend a nutritional education class. The monthly Income Eligibility Guidelines are:
Senior Project FRESH Coupons will be distributed on a First Come–First Served basis, and there are no appointments this year. The nutritional class scheduled is:
Charlevoix Senior Center (Dining Room) Tuesday June 12 at 9:30 a.m.
Pine River Place (Community Room) Tuesday June 12 at 1 p.m.
Boyne Area Senior Center (Dining Room) Wednesday June 13 at 9:30 a.m.
Deer Meadows (Upstairs Community Room) Wednesday June 13 at 1 p.m.
Litzenburger Place (Community Room) Wednesday June 13 at 2:30 p.m.
East Jordan Senior Center (Dining Room) Thursday June 14 at 9:30 a.m.
Lakeview Manor (Community Room) Thursday June 14 at 1 p.m.
If you are not able to attend yourself, you can send a proxy.
A proxy must be 18 years of age or older and dependable.
For the coupons to be issued to a proxy, he/she must present identification and written approval from the participant.
Proxies must sign the coupon book and the coupon register to receive the coupons.
For more information on the Senior Project FRESH program, please contact Theresa Graham at the Charlevoix County Commission on Aging at (231) 237-0103.