As lawmakers in Providence confront a crisis in the state’s school system, LISC Rhode Island ED Jeanne Cola weighs in with an appeal to consider the comprehensive factors that contribute to students’ struggles, or successes—particularly housing. “As we look at bold ways to improve dismal test scores and address high absenteeism…now is the time to take a holistic approach and provide a consistent funding mechanism to add, or restore, stable and secure housing for Rhode Island residents,” she writes in an op-ed for The Providence Journal.
Ensuring that Opportunity Zones investments benefit the people who live and work there was the crux of a recent roundtable led by LISC and the Federal Reserve Bank of New York. An article on Medium.com by LISC’s George Ashton III and the Fed’s Adrian Franco describes the insights—and important takeaways—from community and economic development leaders on the front lines of helping stakeholders shape Opportunity Zone activity in their areas.
Public programs that pave the road into the middle class are an investment in our country’s greatest asset—its people. As LISC and other organizations weigh in on the USDA’s proposed rule changes to the Supplementary Nutritional Assistance Program, Maurice A. Jones, LISC’s president and CEO, discusses the imperative of protecting federal assistance that helps catalyze financial stability for our country’s most vulnerable residents—and boosts the health of our economy.
LISC and the Walton Family Foundation have launched a new grant program to help charter school operators open facilities in Opportunity Zones and other under-capitalized communities. Applications are available beginning October 1.
Providence, RI resident Taylonda Vanover had a passion for baking but didn't know how to convert that talent into a living-wage job. Until she learned about Amos House. With support from Citi Foundation and LISC, Amos House is one of 40 organizations bringing job training to communities across the U.S. to help residents build fulfilling careers. Vanover shares the story of how the Culinary Education Program at Amos House helped her take her love of baking to fulltime work with a flourishing artisan doughnut bakery.