Sustainable Food Center

Sustainable Food Center Celebrates First Houston Graduation of The Happy Kitchen

Michelle Segura — Tue, 18 Aug 2026 15:03:43 +0000

SFC's nutrition education program marks a milestone in its first expansion beyond Central Texas

HOUSTON, Texas — Sustainable Food Center (SFC) celebrated the graduation of the first Houston cohort of The Happy Kitchen / La Cocina Alegre (THK/LCA), marking a milestone in the nutrition education program’s first expansion beyond Central Texas. At an event in Central Houston, 16 participants received certificates after completing the inaugural six-week class series. Graduates marked the occasion with a shared meal featuring a recipe they prepared together during their final class.

"In the very first class, I realized that this was exactly what I needed. I was an immigrant adapting to a different culture and wanted to feed my young child in a healthy way."

Claudia Peña, THK Facilitator

SFC launched THK/LCA in Houston in April. The free nutrition education program teaches participants how to prepare affordable, nutritious meals using local and seasonal ingredients. Offered in both English and Spanish, THK/LCA uses a peer-facilitated model. Instructors are hired from the communities they serve, and many are former graduates themselves.

According to a 2025 report from Rice University’s Kinder Institute for Urban Research analyzing a 2024 survey of Houston and Harris County residents, 39% of households experienced moderate or high food insecurity, compared with 14% nationally. Rates were highest among Black (53%) and Hispanic (47%) residents and among households earning less than $35,000 annually (59%).

“Houston is one of the most diverse cities in the country, with more than 145 languages spoken and a food culture that reflects cuisines from around the world,” said Vanessa Beltran, SFC Education Director. “By establishing a presence in Houston, we’re creating a training hub that will help us support new replication partners throughout the region.”

For Beltran, the mission behind THK/LCA is personal. Her own path to the program began as a college sophomore in Austin, when she enrolled in a class and prepared her first recipe, a smoky quinoa black bean salad.

"It combined the two things I loved: serving people and cooking," Beltran said. "It was a moment when something clicked."

Vanessa Beltran, SFC Education Director

The Houston expansion builds on nearly three decades of experience in Central Texas, where THK/LCA began in Austin. Peña has led classes there since taking her first course in 1999.

“Simply put, this program is part of our family’s life,” Peña said. Reflecting on her years of community cooking experience, Peña said the exchange with participants goes both ways. “Talking with people from so many different countries, I learn from them,” Peña said. “They say, ‘You’re the teacher,’ but I say, ‘I’m learning.'” As the program grows in Houston, Peña and other experienced facilitators are helping train a new generation of local instructors.

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

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August: National Breastfeeding Month

Anna-Kay Reeves — Mon, 10 Aug 2026 20:03:43 +0000

Who can breastfeed?

When kids learn about different types of animals, one key fact they hear again and again is that mammal species produce milk to feed their babies. In fact, the word mammal comes from the Latin “mamma”, meaning breast, in reference to species with mammary glands to nurse their babies.

Fun fact: all mammals have mammary glands, no matter their gender! Hormonal differences determine whether the mammary gland becomes a breast that can lactate (produce milk) or not.

In humans, breastfeeding is a deeply personal journey that is influenced by many factors. Some mothers and parents need to use formula instead of or in addition to breastfeeding due to work hours or functional changes in their breasts. But for parents who choose to breastfeed, it’s helpful to understand how what you eat, drink, and do influences you and your baby’s breastfeeding experience.

Food Access & Breastfeeding

Breastfeeding mothers are encouraged to eat around 300-400 more calories a day than their caloric intake before pregnancy. How much more a person should eat during breastfeeding varies person to person and is something a nutritionist or WIC Lactation Specialist can help determine.

Breastmilk is made of 88% water, making hydration essential while breastfeeding, and the remaining 12% of breastmilk is made up of proteins, carbohydrates, fats. As a baby develops, the composition of breastmilk changes to support their unique health needs. This seemingly magical ability of breastmilk to change its composition happens naturally through information exchanged by the baby and mother’s bodies during the close contact of breastfeeding.

The nutrient content of breastmilk is remarkably consistent even between moms eating very different diets. Following regular nutrition advice to eat 3-5 servings of fresh fruit and vegetables a day, whole grains, lean protein, dairy, and minimal fat and sugar is adequate for nutrition during breastfeeding, too, and will support overall energy levels.

Texas Women, Infants and Children (WIC) programs are designed to ensure parents have the resources and nutrition knowledge to nourish families and build the foundation for a lifetime of health and wellness. Eligible families can receive benefits to help by certain types of food (nutrition assistance) and resources like nutrition and lactation consultations. Mothers who receive WIC and are exclusively breastfeeding receive a larger food stipend.

Flavor

Although avoiding or increasing consumption of certain foods doesn’t have a big effect on breastmilk’s nutrients, what parents eat does affect the flavor of milk. Herbs, garlic, and anything with a strong flavor can flavor breastmilk. Babies may prefer certain flavors over others and even remember flavors from breastmilk once they start eating solid foods.

How it Feels

In addition to the nutrition breastmilk provides, breastfeeding also supports bonding, healthy development, and stress management for mother and baby. Skin-to-skin contact and hugging with caretakers are important for babies and small children to feel safe and provide the foundation for social development. For moms, breastfeeding is linked to reduced postpartum depression and anxiety.

For all its upsides, breastfeeding isn’t always easy. Whether breastfeeding exclusively, partially, or formula feeding, it’s common for parents to need expert guidance to make a nutrition plan that works long term.

Texas resources

Texas WIC offers comprehensive resources from food assistance to nutrition education. If you already have WIC, you can call SFC’s bilingual Help Desk (Spanish and English) for information about making the most of your WIC benefits with programs like:

WIC Voucher Program – Statewide at select farmers’ markets

Triple WIC – All year long only at SFC Farmers’ Markets (Austin)

WIC Mobile Unit Pop Up – Every second Saturday at SFC Farmers’ Market at Sunset Valley

Texas WIC Lactation Support Centers

Texas Lactation Support Hotline
855-550-6667

The Dallas Lactation Care Center operates the Texas Lactation Support Hotline (TLSH). All families and providers are encouraged to call the TLSH for questions on breastfeeding management or assistance in finding local IBCLC services.

Houston – The Lactation Foundation
713-500-2800, option 1

Dallas – Lactation Care Center
214-670-7222

Austin – Mom’s Place
512-972-6700

McAllen – Lactation Care Center RGV
956-292-7711

San Antonio – Lactation Support Center
210-207-7138

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Sustainable Food Center’s Education Director Selected by Johns Hopkins for National Public Health Fellowship

Michelle Segura — Thu, 06 Aug 2026 15:03:43 +0000

Vanessa Beltrán is one of 10 people nationwide chosen for the doctoral track; will use training to expand SFC’s nutrition and food-access programs across Texas

AUSTIN, Texas — Vanessa Beltrán, Director of Education at Sustainable Food Center (SFC), has been selected for a fully funded Doctor of Public Health (DrPH) fellowship through the Bloomberg American Health Initiative at the Johns Hopkins Bloomberg School of Public Health. She is one of 10 fellows chosen nationwide for the doctoral program this year.

Beltrán was selected for the Initiative’s Food Systems for Health track, one of five focus areas designed to address major public health challenges.

“My purpose is to help people turn towards one another in care, through community-centered programs, I work to strengthen food systems, improve nutrition security, and empower people to make informed food choices. This fellowship will help me expand the impact of culinary nutrition interventions while generating evidence that can inform public health practice and policy.”

Vanessa Beltran, SFC Education Director

At SFC, Beltrán leads The Happy Kitchen/La Cocina Alegre®, a free bilingual culinary nutrition program that has expanded from 20 to more than 60 class series annually. The program now reaches over 1,100 participants across Central, West, and East Texas through a network of 90 peer facilitators.

She also oversees nutrition education for Double Up Food Bucks, Texas, which increases access to fresh fruits and vegetables by matching SNAP benefits.

The Bloomberg American Health Initiative at the Bloomberg School trains public health leaders and supports research, partnerships, and policy change to help more Americans live longer, healthier lives.

The fellowship program reflects the Initiative’s commitment to supporting leaders addressing urgent public health challenges in their communities. As Bloomberg American Health Initiative Director Josh Sharfstein noted in a news release, the fellowship is designed to help participants deepen and expand their impact.

Vanessa Beltran MDiv, MPH, RDN, LD

Vanessa is a registered dietitian, public health practitioner, and educator whose work centers on food access, culinary nutrition education, and health equity. She has practiced across inpatient, outpatient, and community settings — including community health centers, a teaching hospital, and a long-term care facility — and has taught culinary nutrition classes for organizations serving youth, families, and older adults across Texas.

As Education Director at SFC, Beltrán supervises a bilingual team, directs curriculum development through community co-creation, and guides the program’s replication partner network statewide. She brings a background in clinical dietetics, community-based nutrition education, and adaptive leadership, including teaching experience at the University of Texas at Austin and Harvard, and consulting with health and social sector organizations navigating complex change. She holds a Bachelor of Science in Nutrition from the University of Texas at Austin, a Master of Public Health from the Harvard T.H. Chan School of Public Health, and a Master of Divinity in Religion, Ethics, and Politics of Health Equity from Harvard Divinity School. Beltrán is currently a DrPH student and Bloomberg American Health Initiative Fellow in Food Systems for Health at the Johns Hopkins Bloomberg School of Public Health.

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

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Sustainable Food Center Blue ImpactSM grant from Blue Cross and Blue Shield of Texas

Michelle Segura — Wed, 05 Aug 2026 22:33:54 +0000

Funding will expand SFC's statewide efforts to improve food access, nutrition education, and community engagement across Texas.

Austin, TX August 05, 2026, Sustainable Food Center (SFC) announced today it received a Blue Impact grant from Blue Cross and Blue Shield of Texas, an award reflecting BCBSTX’s dedication to community-based organizations that prioritize the well-being of children and families.

The grant recognizes the crucial role of local organizations in fostering positive change, tackling underlying factors that influence health, including socio-economic challenges, and promoting economic opportunities.

Through this investment, the Sustainable Food Center (SFC) will help more Texas families and communities access the resources they need to live healthier lives. The need for this investment is especially urgent. According to a 2025 Feeding America report, Texas now leads the nation in food insecurity, with 1 in 6 households (5.4 million Texans) facing hunger, up from the previous year. This funding will expand access to healthy, locally grown food while supporting Texas farmers and strengthening local economies.

Programs like The Happy Kitchen / La Cocina Alegre, SFC’s free, bilingual cooking and nutrition education program, play a key role in building this more resilient food system. Through classes, participants gain practical, culturally relevant skills to prepare nutritious meals and support their family’s well-being. According to a 2025 Texas Diabetes Council report, nearly 3 million Texas adults, about 12.7% of the adult population, are living with diagnosed diabetes. Programs like this provide tools that can help prevent and manage chronic disease while fostering healthier habits for generations to come.

The impact of this work extends far beyond the kitchen table. Claudia D. Peña first joined The Happy Kitchen / La Cocina Alegre 26 years ago as a parent looking for practical ways to feed her young family.

"In the very first class I realized that this was exactly what I needed," she said. "I was an immigrant, in a different culture, with a baby I wanted to feed in a healthy way."

Claudia D. Peña

Facilitator

She later trained as a facilitator, and today her son Rodrigo also works alongside her in the program. “Now we share the stage in the classes,” she added. “Simply, this program is part of our life.”

Since 2011, BCBSTX has awarded more than $30 million through the major grants program to community organizations statewide, touching the lives of millions of Texas children and families over the last 15 years. “At Blue Cross and Blue Shield of Texas, we recognize the important role social and economic factors play in overall health and well-being. These grants help create stronger pathways to healthier futures for children and families across Texas,” said Jim Springfield, Plan President of Blue Cross and Blue Shield of Texas. “As we approach a century of serving Texans, we remain committed to advancing meaningful outreach, addressing health disparities, and supporting more equitable care—so all Texans have the opportunity to thrive.”

That commitment to equity takes shape in SFC’s programs like Double Up Food Bucks Texas, which matches every SNAP dollar spent on fruits and vegetables, doubling what families can buy at no extra cost, and its WIC Nutrition Support program, which offers similar seasonal vouchers to pregnant women, new parents, and young children, worth up to $120 per family in Central Texas with county funding.

To learn more about supporting or participating in SFC’s programs, visit sustainablefoodcenter.org

Help us spread these stories. For media requests and inquiries, email msegura@sustainablefoodcenter.org

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Claudia’s Story: La Cocina Alegre

Anna-Kay Reeves — Sat, 20 Jun 2026 20:03:43 +0000

27 years of Nourishing Community Health

For Claudia Peña, The Happy Kitchen/La Cocina Alegre® (THK/LCA®) is so much more than a nutrition program. Twenty seven years and two grown children after taking her first THK/LCA cooking and nutrition class in 1999, Claudia is now an experienced course facilitator and a pillar in the SFC community. For Claudia and the Peña family, THK/LCA is a space to put values like community, sustainability, and wellness through nutrition into practice. “In the very first class, I realized that this was exactly what I needed,” Claudia said. “Because I was an immigrant in a different culture with a baby I wanted to feed in a healthy way.”

Claudia with fellow THK/LCA facilitators in 2023.

THK/LCA’s peer-facilitated classes (offered in both English and Spanish) are taught by people who share experiences or cultural backgrounds with class participants. Even though all THK/LCA classes across Texas follow the same lesson plan and cookbook, no two courses will be exactly the same because no two communities are the same. For Claudia, the opportunity to talk to other immigrants in Spanish about navigating American food systems helped her start nourishing herself and her family right away. Not after she learned English or passed a test, but right when she and her family needed nourishment.

They had a lot to talk about – American food systems and the culture around food in the US is different from what she grew up with in Mexico. There were the obvious things like speaking English and spending US dollars, but those were the things she expected. It was the little things that caught her off guard. “When I bought grapes and bananas at the store here, I asked, ‘Where are the seeds?’ because these fruits have seeds in Mexico,” Claudia said.

“Talking to so many different people from different countries, I learn from them. They say ‘You’re the teacher,’ but I say, ‘I’m learning’.”

Claudia Peña, LCA Facilitator

Claudia during a a cooking demonstration.

Nutrition from the Inside Out

Her body was feeling the absence of the little things, too. Dietary acculturation is the process of bacteria and microbes in the gut (gut microbiome) changing during and after immigration. In Mexico, Claudia and her community generally cooked what they ate using fresh ingredients and bought produce as it was seasonally available at local markets or on the trees in the neighborhood. “My sister has an avocado tree, my aunt has a mango tree, and we picked extra to share, and so did our neighbors. Many people have a fruit or nut tree and it’s common to share,” Claudia said.

By contrast, American food culture is dominated by ready-made, frozen, and fast-food meals and fresh produce that doesn’t change with the seasons. For many immigrants to the US, the increase in processed food consumption and decrease in the seasonal variety of fruits and veggies consumed after immigration contribute to higher risk of chronic illnesses like heart disease and diabetes. Claudia knew she had to be intentional to avoid losing connection to her food, culture, and health, and she saw THK/LCA as an important tool to support her and her family.

Claudia and her son Rodrigo during class.

Nourishing Family & Community

When Claudia’s first La Cocina Alegre course ended, she was invited to become a facilitator. Luckily for us, she accepted the invitation! Not long after she began facilitating LCA classes, Claudia’s son Rodrigo was born. “He immediately became part of the group, since the program provides space to attend with children,” Claudia said. Rodrigo was quite literally a born leader in the THK/LCA space. He grew up helping his mom first as a teacher’s aid during cooking and nutrition classes and later as a translator at mobile markets.

The chance to keep participating in THK/LCA with baby Rodrigo was important for Claudia, whose husband, Jose Ramon Peña, was deployed as a combat medic during OIF and OEF. “My children, alongside me, experienced a time of great support being part of SFC since my husband [was deployed] for several years. The program was an escape for me and also entertainment for the children, collaborating in the markets as translators and sellers with the farmers,” Claudia said.

Celebrating THK/LCA graduation day.

Confidence in the Kitchen and Beyond

Feeling comfortable buying fresh fruit and vegetables that support your health needs is a key aspect of THK/LCA classes. Class facilitators provide information about farmers’ markets and farm stands in the area and highlight markets and grocery stores with food access programs. Class participants who receive nutrition assistance like SNAP and WIC can make the most of their benefits with SFC’s programs Double Up Food Bucks Texas (statewide), which doubles SNAP to spend on fresh fruits and veggies, and Triple WIC (SFC Farmers’ Markets only).

Reflecting on her 27 years of community cooking experience, Claudia said, “Talking to so many different people from different countries, I learn from them. They say ‘you’re the teacher,’ but I say, ‘I’m learning’.” Although THK/LCA courses last only six weeks, the lessons they offer about food, nutrition, and community last a lifetime. As Claudia said, “Simply put, this program is part of our [family’s] life.” With the help of community leaders like Claudia and the Peña family, SFC is cultivating a better food future where everyone can afford nutritious food from local farmers, the people stewarding Texas land.

Are you interested in hosting a THK/LCA class? Contact SFC’s Education Team at info@sustainablefoodcenter.org

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National Peach Month

Anna-Kay Reeves — Mon, 15 Jun 2026 20:03:43 +0000

The History and Future of Texas Peaches

These days, peaches are a staple of Texas summer and an important crop across the Southern US. But that wasn’t always the case. In fact, compared to foods native to Texas like pecans and persimmons, peaches, which are originally native to Asia, are a recent arrival.

Peaches were introduced early on during European colonization of the Americas and were spread through trade. Like its fellow stonefruit plums and apricots, peaches find success in parts of the US with warm summers and cool winters. Peaches require a period of time below 45 degrees fahrenheit, called “chill hours”, meaning temperate and tropical areas with very mild, warm winters aren’t suitable for peach cultivation.

The 2026 peach crop is smaller than past seasons because Texas experienced a very mild winter followed by a late spring freeze. But don’t worry, there are still peaches! As seasonal temperatures trend warmer and extreme weather becomes more common, Texas farmers face new challenges to their livelihood.

You can do your part to support small-scale farmers by enjoying a Texas peach this month and all peach season! Find a farmers’ market near you at DoubleUpTexas.org

Over 100 Years of Texas Peaches

1850-1920: German and Polish immigration to the Texas Hill Country created a distinct culture in the region. Many immigrants were farmers in Europe and brought agricultural skills with them. It’s thought that “cobbler” first appeared in this era as a dessert to enjoy “cobbled together” ingredients.

1920-1950: In 1921, boll weevils destroyed many Texas cotton crops, prompting farmers to BRANCH OUT into fruit production!

Farmers in the Fredericksburg and wider Gillespie County areas found that regional weather and soil conditions produced large, sweet peaches.

1950-1980: The Texas peach industry peaks, enjoying booming sales both directly from farmers via farm stands and markets and in wholesale markets.

1980-2026: Gillespie County still produces about ⅓ of Texas peaches, but small farmers across the state are under pressure from farmland development and industrial scale competition.

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100 Double Up Sites Over Texas

Anna-Kay Reeves — Sat, 06 Jun 2026 20:03:43 +0000

Double SNAP Across Miles and Miles of Texas

From the windy High Plains to the warmth of the Rio Grande Valley and across the wide expanse between East and West Texas, Double Up Food Bucks Texas is transforming how families access healthy food and how local farmers grow their business. “Statewide” means something BIG in Texas, and Sustainable Food Center (SFC) is proud to say that with over 100 participating farmers’ markets and grocery stores covering every region of the Lonestar State, our program Double Up Texas, is now truly statewide.

Central Texas

There’s a lot to love about Texas, but something we’re working to change is that our state has the highest rate of food insecurity in the US. Double Up Texas is a foundational part of how SFC is transforming Texas food. By doubling Supplemental Nutrition Assistance Program (SNAP) benefits for shoppers to spend on MORE fresh fruits and vegetables, Double Up Texas increases access to nutritious food and boosts sales for Texas farmers at.

As the Texas administrator for the nationwide Double Up Food Bucks program, SFC partners with grocery stores, farmers’ markets, and other nonprofits to offer the program across the state. Our Double Up Texas regional partners are experts in their communities and play an essential role in expanding access to healthy, local food to every Texan.

In 2025, more than 250,000 Texans increased their purchasing power with Double Up Texas, boosting income for over 210 farmers and circulating over two million dollars in Texas food economies.

Reaching the milestone of 100+ sites statewide is all the more meaningful when we reflect on the program’s start in 2012. When SFC launched Double Dollars, later rebranded Double Up Food Bucks Texas, the program started at a single SFC Farmers’ Market in Austin, serving about 25 shoppers a week. These days, hundreds of SNAP shoppers in Central Texas from Austin to Waco double their benefits for fresh produce every week at 20 farmers’ markets and 15 grocery stores.

During SFC’s first five years of offering Double Up Texas in the Austin area, organizations in other regions began offering their own versions of the Double Up Food Bucks program independently from SFC. Recognizing the power of collaboration to create greater impact and program consistency, SFC set its sights on bringing all Double Up Food Bucks locations in the Lone Star State under the Double Up Texas umbrella.

West texas

SFC’s first step toward building the statewide Double Up Texas network was finding the right partner to pilot a regional program with us. That’s how SFC first connected with Sarah Castro, a Lubbock-based food advocate.

“When SFC reached out to partner with us, my only hope was to keep the Double Up Food Bucks program alive in the South Plains,” Sarah said. “I could never have imagined everything that would grow out of that connection.” SFC hired Sarah as West Texas Programs Manager and created our very first regional team.

Slowly but surely, momentum began to build. From a little over $2,000 in Double Up Texas nutrition incentives redeemed in 2018, the program’s economic impact skyrocketed to over $475,000 worth of redemptions with West Texas farmers and grocery stores in 2024. Now, there are 18 Double Up Texas sites in West Texas from Odessa to Amarillo to Wichita Falls.

North Texas

Up the road in North Texas, SFC partners with Texas Health Resources through their initiative Texas Health Community Hope to offer Double Up Texas throughout Dallas-Fort Worth (DFW). Increasing consistent access to nutritious food is critical in DFW, which is ranked as the third most food insecure metroplex in the U.S.

Through this impactful partnership, Double Up Texas is now offered at 10 farmers’ markets and 19 grocery stores in the DFW Metroplex alone. Double Up Texas grocery sites in the greater North Texas region include Foodland Grocery, Tom Thumb, and El Rancho Supermercado locations, supporting consistent access to quality nutrition for SNAP shoppers who may work during farmers’ market hours.

East Texas

East Texas is an area of recent expansion for Double Up Texas, and we’re excited to partner with NET Health as the program’s regional lead. Public Health sector partnerships are important for SFC as we build greater recognition that consistent access to fresh, local produce is preventative healthcare.

NET Health connects East Texas residents with affordable health and wellness resources like cancer screenings and free exercise classes. With the expansion of NET Health’s resources to include Double Up Texas, we’re driving home the message that food is medicine and nutrition is and essential tool for preventing and managing chronic illness.

Double Up Texas is now offered at three East Texas farmers’ market locations from Tyler to Beaumont.

Texas Gulf

Just last year, Double Up Texas started matching SNAP benefits in Texas’ most populous city, Houston. We launched Double Up Texas in the heart of Houston’s Hispanic/Latine community at nine Teloloapan Meat Market and two El Ranch Supermercado locations in spring 2025. SFC’s Community Engagement team traveled to Houston to offer bilingual information about Double Up Texas at the program’s community launch party.

“It [was] a great way to learn about the program, enjoy some fun activities, and see how every dollar can go further toward fresh, healthy food,” said Estefania Ayala, Vice President of Teloloapan Meat Market / Telomarket.

The Teloloapan team’s capacity for communication in bilingual and Spanish-speaking communities is pushing the Double Up Texas program to strengthen its bilingual resources to better serve every Texan.

South Texas

Two hours South of Austin, San Antonio marks the start of South Texas, a leader in agriculture and hub for Texas culture. In 2024, SFC partnered with the San Antonio Metropolitan Health District (SAMHD), now the region’s Double Up Texas lead. Through connecting Double Up Texas with San Antonio’s city health and nutrition initiatives like the Healthy Corner Store Initiative, we’re building a model for community transformation through municipal and nonprofit partnerships.

Rio Grande Valley

Still farther South, Texas farmers stay busy in the Rio Grande Valley (RGV) region’s subtropical climate and long growing season. In fact, the RGV is the largest producer of fruits and vegetables in the state! While the majority of produce grown in the region is sold in other states or exported internationally, Double Up Texas is an important economic and social tool to make the bountiful produce of the RGV affordable for the people who call the area home. SFC’s longstanding partnership with Brownsville Wellness Coalition, Double Up Texas regional lead in the RGV, sets the scene for thriving health for people and the environment in the years to come.

Far West Texas

Way out west, we partner with Desert Spoon Food Hub to offer Double Up Texas at grocery locations in El Paso and Socorro. Many Far West Texas communities have limited options for fresh, local food. Double Up Texas’ presence in both El Paso and Socorro demonstrates how the program works in both rural and urban settings, building bridges between farmers, retailers, and families. SFC is excited to see how our strong partnerships in Big Bend country will support greater access to local food through Double Up Texas in the years to come.

Better Together

Food systems, like ecosystems, thrive in connection. Double Up Texas is the fruit of collaboration with over 100 partner sites, supported by state, federal, and donor funding, and we’re still growing. As inflation persists and small-scale farmers work to turn a profit, Double Up Food Bucks Texas is a WIN WIN WIN, increasing food security for families with SNAP, boosting farm sales, and circulating money in local economies.

Who’s with us? If you’re interested in offering Double Up Texas in your market or store, we want to hear from you! Interested retailers can complete a partner interest form. Together, we can transform the Texas food system to nourish community health, Texas land, and farmer livelihood.

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The Happy Kitchen Launches in Houston

Anna-Kay Reeves — Thu, 02 Apr 2026 18:53:32 +0000

Sustainable Food Center Expands Free Cooking Classes from The Happy Kitchen / La Cocina Alegre® to Houston

The free, 6-week cooking and nutrition course (offered in Spanish and English) provides groceries at each class.

HOUSTON, Texas — Sustainable Food Center’s free nutrition education program The Happy Kitchen / La Cocina Alegre® (THK/LCA) is launching its first class series in the Houston market. The free, 6-week class teaches participants how to enjoy local produce in simple, affordable, and culturally relevant dishes.

Participants receive a bag of fresh ingredients at each class to practice recipes from the THK / LCA cookbook, Fresh & Seasonal Recipes, at home. Participants are encouraged to adapt THK/LCA recipes in order to manage their unique health needs and use ingredients that are seasonally and locally available.

THK / LCA’s expansion into Houston is part of SFC’s statewide expansion of its programs supporting affordable access to local food for every Texan.

“As one of the most diverse cities in the country, with over 145 languages spoken and a food scene that reflects authentic cuisines from around the world, Houston is a meaningful expansion for us,” said Vanessa Beltran, SFC Education Director. By establishing a presence [in Houston], we’re creating a training hub that will help us support new replication partners throughout the region.”

THK/LCA courses emphasize peer-to-peer learning through hiring class facilitators who previously took the course as participants and who have ties to the community where the class is offered. Peer learning is one way THK/LCA creates community networks that last long past the 6-week course

“I have a 26-year journey with SFC’s THK/LCA program,” said THK/LCA facilitator Claudia Pena. “In the very first class I realized that this was exactly what I needed… because I had a baby I wanted to feed in a healthy way. Then my second child was born and he immediately became part of the group, since the program provides space to attend with children.”

How to Participate

Classes are available with instruction in English or Spanish, and walk-in participants are welcome to join the course during the first three classes. It’s free to register for the Spanish or English class options.

About Sustainable Food Center

Sustainable Food Center (SFC) is a 501(c)(3) nonprofit based in Austin, Texas, advancing food access across Texas through local, community-driven solutions. Since 1975, SFC has strengthened local food systems, increased access to fresh and affordable food, and supported small-scale farmers through education, farmers’ markets, and public policy. SFC is the statewide lead and implementor of Double Up Food Bucks Texas.

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2026 WIC Voucher Sites by Region

Anna-Kay Reeves — Fri, 13 Mar 2026 20:34:05 +0000

Central Texas

Collect your $30 value WIC Voucher Starting March 14

Farmers’ Markets

SFC Farmers' Markets Downtown: 422 Guadalupe St., Sunset Valley: 3200 Jones Rd., Sat. 9a-1p (9a-12p in Jul. & Aug.)

Double Up Fresh Bucks / Double Up Dólares Frescos

SFC Staff — Mon, 10 Nov 2025 22:40:27 +0000

SFC’s Temporary Relief Program at Participating Farmers’ Markets in Texas

Sustainable Food Center (SFC) is partnering with select farmers’ markets across Texas to offer Double Up Fresh Bucks / Double Up Dólares Frescos – a temporary relief program to help families and farmers affected by the federal government shutdown.

This program provides market dollars that shoppers can use to buy food and drinks at select farmers’ markets in the Double Up Food Bucks Texas network. Double Up Fresh Bucks / Double Up Dólares Frescos helps families stretch their budgets while ensuring local farmers continue to earn income from selling fresh food in their communities.

How it Works

Starting November 15, 2025, Double Up Fresh Bucks / Double Up Dólares Frescos will be available at select farmers’ markets in Texas. Participating farmers’ markets (see full list below) can offer $10-$30 per customer per day in Double Up Fresh Bucks / Double Up Dólares Frescos. Each market will decide how much they are able to distribute per customer per day.

Shoppers can use Double Up Fresh Bucks / Double Up Dólares Frescos for any food or drink items at the participating market. Double Up Fresh Bucks / Double Up Dólares Frescos are available on a first-come, first-served basis. All Double Up Fresh Bucks / Double Up Dólares Frescos expire on December 31, 2025.

How to Participate

Find a participating farmers’ market (see list below)
Visit the market information booth
Ask to receive Double Up Fresh Bucks / Double Up Dólares Fresco
Shop the market

Participating Farmers’ Markets

Thank you to the farmers’ markets in the Double Up Food Bucks Texas network who have opted to participate in Double Up Fresh Bucks / Double Up Dólares Frescos to support families and farmers in their communities. This temporary program ends at participating markets on December 31, 2025.

North Texas