tHE HEALtH issuE You MUST Discuss Why

Mason, Sienna and Logan, is not alone. According to a 2014 Feeding America survey, about 25% of military households require food assistance. Military salaries are often too low to cover the cost of daily life. And for returning veterans, health issues can prevent them getting and retaining higherpaying civilian careers.

Lucy never dreamed of becoming a member of the United States military—let alone a veteran in need of assistance. As a young woman, she wanted to be a

criminal profiler for the FBI, so in May 2001 at age 23, she joined the Army Reserve as a military police officer to pick up work experience. But during her last few weeks of training, the United States was attacked on 9/11.

“When our drill seargents first told us about what had happened, we thought they were messing with us—that what they were saying was a test to get us motivated,” says Lucy, now 37. “Once I realized it was true, I decided to go on active duty.”

A year and a half later, she was on a plane to the Middle East to fight in Iraq. Her military unit was part of the first rotation deployed to the country, so there was no infrastructure in place at the time. She spent her 11-month tour sleeping on the ground and living without power or electricity.

“We were roughing it,” she says. “Supply routes were not established yet, so we had very little food. We were never really safe.” She finished that tour and was redeployed in 2006.

tour in 2007, she

panic disorder and

she experienced in combat. Then she

cervical and breast

because of my ongoing health issues,” she says. “The work I did find was never enough.”

Lucy relied on food stamps, WIC (Women, Infants and Children, a supplemental nutrition program), donation drives and a national organization called Final Salute that helped her find housing. She also frequented a food bank that supplied her family with groceries and baked goods that store owners were about to throw out. “I was constantly looking up different resources, trying to dig myself out of this hole,” she says. “It was hard for all of us, but I always told my kids, ‘We have each other. We’re OK.’”

Thankfully, things have gotten better. In 2014, Lucy, who now has two master’s degrees, got a fulltime military job in Indianapolis as a project manager and analyst for the Defense Finance and Accounting Services. She is also engaged with a baby on the way, living in Logansport, IN, with her youngest son, Logan. Despite her hardships, her oldest son, Mason, just joined the Army Reserve to pay his way through college. “I talked to him about my experience, wants to be president.”

Though she still needs some assistance for food to help stretch her military salary, her life finally feels stable—a testament to her persistence and work ethic. “My kids have seen me fall, but they know that I always get back up,” says Lucy. “I’m a combat veteran, I put myself through school and I overcame illnesses. I’m still here, and w ill never stop tr y ing to make things better for myself and my family.” n

It was hard for all of us, but I always told my kids, ‘We have each other. We’re OK.’

Lucy Reyna

When she returned home from her second

was diagnosed with

generalized anxiety disorder, due to what

was told she had both

cancer. “I made a full recovery from both cancers, but still couldn’t take on a full-time job and he has a good plan,” she says proudly. “He wants to go to law school so he can be a politician. He

620,000

households

served by Feeding America have at least one member actively serving in the U.S. military. Thank our veterans for their service by helping them feed their families. Visit feedingamerica.org /womansday to donate today.

To learn more about the organization that helped Lucy get back on her feet, go to fnalsaluteinc.org.

In the kitchen

Go for inexpensive…

Cutting boArds Tiny nicks—even in pricier antibacterial boards—can lead to contamination. Buy a relative cheapie or a mid-priced board, and toss it when it has deep crevices or knife scars. To make it last, wash it in warm, soapy water (or in the dishwasher if it’s not wood). White vinegar will sterilize it. Veggie peelers These are just as efective as the more expensive gadgets. A three-pack of Kuhn Rikon Y-shaped peeler is less than $10, compared to nearly $11 for just one stainless steel OXO option. dishes Head to Ikea or Target, or compare prices online—any plain white plate looks classic.

Buy hiGher-end…

pots And pAns Quality cookware—the kind that distributes heat evenly—often costs more. Copperclad and anodized aluminum are good. If you choose stainless steel, look for copper or aluminum core. kniVes These tend to be better balanced and less prone to slipping, which makes them safer. FlAtwAre Lower- end utensils may bend and show water spots more easily. Look for a label rating of 18/10 (18% chromium and 10% nickel).

sOuRCes: sarah Krieger, registered dietitian, nutritionist and spokesperson, Academy of Nutrition & Dietetics. Mark Laubner, chef consultant. Danny Lipford, home-improvement expert and host, Today’s Homeowner with Danny Lipford. Kate Merker, food and nutrition director, Woman’s Day. sOuRCes: Donna Duarte-Ladd, style editor, Woman’s Day. Reah Norman, plus-size stylist and fashion expert. Heather stephens, blogger, fatwallet.com.

In the closet

splurGe on…

brAs experts agree: High-quality bras tend to be better built. They pay of because they hold their shape and don’t create bulges or cut uncomfortably into your skin. More expensive bras are usually sold at places where you can get a ftting, which is always a good call.

save on…

denim under-$50 versions can be just as durable. Look for reinforced stitching (especially at the pockets) and fabric that’s mostly natural fbers, and run the zipper a few times to make sure it doesn’t catch. soCks No matter how much you spend, socks wear out or get lost. Buy in bulk from a big-box store or Old Navy. And get several in the same color and style, so as individuals disappear, you can still make pairs.

invesT in…

spiCes Whole peppercorns, whole nutmeg and Indonesian or saigon cinnamon have a more intense favor, and the cost per serving isn’t that

In the cupboad

much of an increase. A jar of store-brand ground cinnamon is around $4, compared to about $7 for saigon. pet Food Discount food is sometimes higher in calories and can contain more fller, which may provoke allergies. Whichever you get, make sure you recognize the ingredients. For instance, look for real meat, not “by-product meat” or “meat or grain meal.”

don’T shell ouT for…

pAstA Generic brands contain the same things—four, eggs, water, salt—and you’re saving about $1 a pound. butter use the store brand for cooking and save the higher-end stuf for eating on bread or potatoes. Frozen sticks stay fresh for up to six months.

sOuRCes: Jessica Cording, dietitian. Patrick Mahaney, VMD, California Pet Acupuncture and Wellness (CPAW). Kate Merker, food and nutrition director, Woman’s Day.