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�鶹��ý has a proud tradition of neighbors helping neighbors, a dedication to service that dates back to the town’s founding. Here, we celebrate some of the �鶹��ýians whose generosity and dedication continue to make a difference in our community. 

Championing Civic Engagement 

Rachel Bly ’93, assistant vice president for auxiliary services at �鶹��ý College, has long contributed to the �鶹��ý community as an election poll worker.  

She says, “I learned about working the polls from playing at my mom’s feet while she worked the polls when I was a child. I couldn’t always make it work, but I strongly believe that it is important for each of us to do our part to make our government run smoothly and to help others have access to their rights.”  

As an election poll worker, Bly works long days—arriving at 6 a.m. to set up and oftentimes not leaving until after 9 p.m. (this year’s shift reportedly ended after 9:45 p.m.) Bly starts the day by setting up the machines and making sure that the voting location is accessible to everyone. She says that lines often form even before the polls open, and steady streams of voters continue throughout the day. She notes that this year they saw an unusual number of election day registrations, which require extra paperwork and processing time. 

Still, Bly says, “I always love when we have new or first-time voters come in because it means that they see the value of their participation. It sometimes means taking a little more time to explain things, but it is absolutely worth it.”    

Bly’s efforts display the unwavering commitment to improving civic engagement that she and many other �鶹��ý community members hold.  

She remarks, “Not everyone has the luxury to take the day away and commit this time to our democracy. I do. As a person who has the privilege to be able to take a day off, and an employer who supports this work, I believe it is my duty to step up and do it.” 

Bridging Communities: Barb Baker’s Role in Civic Engagement 

Volunteering goes two ways in our community. Not only does the campus community volunteer in town, but members of the local community also volunteer on campus. Barb Baker, director of advertising and community relations, �鶹��ý Mutual Reinsurance Company, currently serves as a community representative for the Wilson Center Leadership Council at �鶹��ý College. Baker has been involved in various civic efforts and began work with the Wilson Center to fulfill a long-time personal passion of building bridges between students and the greater �鶹��ý community. In this role, Baker helps build community connections by working with students, faculty, and staff at the College.  

Baker shares, “Much of what I hear are simple and reasonable ideas and solutions to barriers students face in our small, rural community. Providing advice and possible resources for their ideas brings me full circle—from being a local resource for students to bringing opportunities and problem solutions to the �鶹��ý community.” 

Building a Healthier Food System: �鶹��ý Farm to Table 

is an organization that connects Poweshiek County area residents with farmers and producers in the surrounding area to create a healthier, more environmentally sustainable, regional food system and to increase access to local foods—as reflected in the organization’s mission statement. To achieve this mission, GFTT purchases various products from small local family farms and sells or donates these goods to local families. GFTT also provides opportunities for families to visit local farms and learn healthy cooking methods.  

Tommy Hexter ’21, executive director of GFTT, shares his experiences and motivation for working with GFTT.  “A farm-to-table food system is an ever-growing loop of reciprocity — the more we support local farmers, the more we have healthy economies, environments, and food to eat at our tables, which creates even better conditions for more successful local farmers. Co-creating a local food system is the best way I know how to contribute to positive, transformational, holistic social change that promotes human, environmental, and social well-being,” he says.  

Hexter also reports that so far in 2024 alone, GFTT has purchased over $150,000 of food from local producers and donated over $100,000 of food to local food pantries, community meals, and families in our community. The Local Food Purchasing Assistance Cooperative Agreement Program from the USDA provides support for GFTT.  

Jessi Ruiz-Arredondo ’26 currently serves as one of GFTT’s service leadership work study (SLWS) student workers. SLWS is an on-campus program that provides students with paid opportunities to serve local nonprofits. Ruiz-Arredondo says that in September and October, she assisted Jordan Scheibel ’10, food access coordinator at GFTT, in distributing goods that the organization received from local farms throughout the community. 

“We take our member list and follow our set-out weekly route every Wednesday. It’s been heartwarming seeing some of our members sit out or have their door propped open for us to arrive. A goal of mine this year has been to connect with the community outside of campus — being a part of this organization has definitely helped me accomplish this!” Ruiz-Arredondo says.  

During the month of November, Ruiz-Arredondo continued to assist with distribution, but adds that GFTT’s shares for this month were a little different.  

“Like our other distributions, we delivered produce, milk, and eggs but we also added a little holiday twist! Frozen turkeys, beef, or pork roasts, honey, and a box of food staples were included in each package,” she adds. 

Fighting Food Waste: Food Recovery Network 

Beyond the SLWS program, students on campus find a variety of ways to serve their communities on and off campus. The Food Recovery Network (FRN) works with college students to fight food waste and hunger. Over the past several years the program has been run out of the �鶹��ý Presbyterian church and sustained by Dr. David Cranston. Dylan Bondy ’16 started the �鶹��ý College chapter of FRN in 2013. Today, FRN rescues and repackages food from various locations in �鶹��ý, including The Marketplace Dining Hall, the Mayflower Retirement Community, and the local Kum and Go gas station. 

Rachel Rudacille ’26 first heard of FRN at the Student Organization Fair during their first semester on campus. They explain that their high school job working at a grocery store led them to witness lots of food waste. Subsequently, Rudacille began to consider how they could practice “food rescue,” which included joining FRN. Rudacille has only become more involved with the organization, currently serving as their SLWS student volunteer. 

They share, “I love being able to interact with the community, and I am grateful for the opportunity to develop relationships with fellow volunteers and clients.”