Cherokee Nation
Good News! SUN Bucks is Available in Your Location
- Website: Summer EBT Program
- Hotline: 539-234-3265 or 800-256-0671 ext. 5275
- Email: wicsebtc@cherokee.org
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This guidance provides resources that state agencies may use when considering next steps and set forth instructions for submitting state plan amendments that involve operational changes such as electronic solution proposals and/or WIC FMNP waiver requests.
FNS is conducting additional demonstration projects to expand the evaluation of direct certification with Medicaid for both free and reduced price meal eligibility in NSLP and SBP.
This letter provides information to WIC state agencies and WIC Farmers’ Market Nutrition Program state agencies on available American Rescue Plan Act of 2021 waivers and a new state agency request process.
Since FY 2022, FNS has awarded over $9 million in grants to 37 State agencies to support WIC FMNP eSolutions.
These files contain WIC Farmers Market Nutrition Program profile data by fiscal year.
The American Rescue Plan Act of 2021 provided USDA with $390 million, available through FY 2024, to carry out outreach, innovation, and program modernization efforts to increase participation and redemption of benefits for both the WIC program and the WIC Farmers’ Market Nutrition Program.
This information s for market managers to help them attract SNAP customers to their markets.
Letter to states from the USDA Secretary to encourage you to help schools in your state keep kids fed despite ongoing challenges associated with the pandemic, ongoing supply chain issues, and labor shortages.
This policy memorandum transmits the 2020-2021 Income Eligibility Guidelines for the Senior Farmers’ Market National Program.
This webinar is for states who are currently using, or are interested in applying for, the USDA DoD Fresh Fruit and Vegetable Program in the Summer Food Service Program (SFSP). We share tools and best practices to assist state agencies, SFSP sponsors, and SFSP sites in using their resources to provide fresh fruits and vegetables to SFSP participants during the summer months.