Food Bank For New York City continually works to raise awareness and support for hunger relief through media outreach and information sharing. Here are highlights of the recent stories that have featured the Food Bank:

NY1, “Food Bank Offers Free Tax Help As Uncle Sam Offers Sizable Tax Credit”
With tax season officially in full swing, the Food Bank For New York City, elected official and government agencies join forces to make sure New Yorkers get back every penny they deserve…read more [Includes VIDEO]

The Brooklyn Daily Eagle, “Free Tax Site Helps Brooklynites File for EITC Credits”
The Food Bank partners with the Brooklyn Community Foundation and Capital One Bank to provide tax assistance for the working poor in northern Brooklyn as part of our Tax Assistance Program...read more

The Huffington Post, “My 2010 Wish List for NYC”
Gordon Campbell, President and CEO of United Way NYC, brings in the New Year with a loud cheer and his recommendations of achievable goals for 2010 that will help low-income New Yorkers…read more

The Economist, Letter to the Editor
Food Bank For New York City President and CEO Lucy Cabrera responds to “The Big Apple Is Hungry,” published in January 2010 by The Economist…read more

The Packer, “Produce Industry Contributes Heavily to Feeding New York’s Hungry”
The Packer — the leading source of news for the fresh fruit and vegetable industry — explores the Food Bank’s food distribution efforts, which provided more than 13 million pounds of fresh produce for New Yorkers in need in fiscal year 2009…read more

by John Leggio

Former President Bill Clinton speaking at the Food Bank's 2009 Can-Do Awards Dinner; photo by Tran Dinh

Here at the Food Bank, we work to improve child nutrition because we know kids’ food choices can have lifelong health effects. Last week, at a press conference in Harlem, former President Bill Clinton said he learned that lesson the hard way.

After surgery for blocked arteries at NY Presbyterian-Columbia University Medical Center, President Clinton "weighed in" on the childhood obesity epidemic while speaking for the Alliance for a Healthier Generation.

“The root cause of this was habits that I acquired in my childhood,” Mr. Clinton, who also had a quadruple bypass operation in 2004, said.

Mr. Clinton (who spoke at our 2009 Can-Do Awards Dinner) also gave a shout-out to First Lady Michelle Obama for her “Let’s Move” campaign, which will tackle the obesity epidemic by helping families make healthy food choices, improving the quality of school food, encouraging exercise and increasing food access.

We’re working to meet similar goals through programs like CookShop, which encourages the development of healthy diets among New York City students and their families, as well as community outreach and advocacy on issues like universal school meals.

With work like ours — and similar efforts from a dynamic duo like the former president and the current first lady — maybe we can protect more children from the outcomes of poor nutrition.

by Daniel Buckley

It’s that time of year again, when we use the passing of another year to wipe the slate clean, consider how to add meaning to our lives or reflect on what our lives are missing and make resolutions for the future.

As the major hunger-relief organization addressing food poverty within the five boroughs, the Food Bank For New York City promotes healthy eating and fitness — staple New Year’s resolutions — and asks our supporters to do what they can to make a difference throughout the year.

Here is a selection of resolutions from our staff. We hope that our work inspires you throughout the year to take actions that will make a difference in your life and the lives of New Yorkers in need — and maybe our personal resolutions can add that extra a bit of inspiration to help make your New Year’s resolutions a reality.

Triada Stampas, Director of Government Relations & Public Education
“I resolve to eat more vegetables!”

Heather Joseph, MS, Volunteer Services Manager
“I plan to run a half-marathon — so that includes changing my diet, returning to the gym and starting to run outdoors. I also will be returning to Bikram Yoga.”

Roxanne Henry, Community Outreach Manager
“This year, I hope to begin a new chapter in my life, so I do not see it as a New Year’s resolution, but I resolve to be more present and conscientious in all that I do: in eating well, in being good to my body, when speaking to people, in my work, etc. I claim this aspiration with all honesty and sincerity!”

Ashley Goforth, Communications & Marketing Assistant
“My New Year’s resolution is to get my roomies to donate to the Food Bank member food pantry that is across the street from our apartment. They just found out there was a pantry there a few weeks ago.”

Claire Elyse LaRoche, Business Partnerships Assistant
“I intend to spend more time biking around Brooklyn in 2010.”

Catharine Bufalino, Director of Communications & Marketing
“My resolution is to cook for every person I love in the coming year. Geography allowing — I’ll aim to give them the healthiest, most delicious meal I can conjure. Wish me luck!”

John Leggio, CookShop for Adults Associate
“I resolve to spend more time jogging with my dog Ovie.”

Caitlin Buckley, Communications Manager
“As a vegetarian but not a vegan, I resolve to consider animal welfare when shopping for eggs and dairy products.”

Kim Keller, Director of Member Services
“My New Year’s resolution is to go to the gym on a consistent basis. I usually maintain a good three-day-a-week workout schedule for about three months, then fall off the wagon for about three months, then get back on. This year I want to maintain my schedule at two days a week — every week.”

Daniel Buckley, Online Communications Manager
“I resolve to eat less meat and more vegetables, and be more conscious of farming practices for the meat that I buy.”

Christina Riley, MS, RD, Community Nutritionist
“I joined a gym so I can start training for a relay marathon in the spring and attend yoga classes on a regular basis to improve my fitness and encourage a little more relaxation in my life.”

Kate Hindin, Business Partnerships Manager
“My resolution is to be more carefree and fearless. Stop worrying, start living!”

by David Grossnickle

Top to bottom: Paula Deen and Food Bank President and CEO Lucy Cabrera; Trucks at our loading docks; Food Bank volunteers; all photos by Peter Dressler View more photos!

An important source of protein, meat is a highly valued item that the Food Bank provides to New Yorkers who struggle to afford food for themselves and their families. Recently, long-standing partner Smithfield Foods, the United Food and Commercial Workers Union, and Food Network celebrity cook Paula Deen helped make sure that New Yorkers are receiving the food and nourishment they need when they kicked off the Feeding the Hungry’ Coast-to-Coast Tour at our Bronx warehouse.

As part of the launch for this nationwide campaign, Smithfield made a generous donation to the Food Bank of more than one million servings of roasts, ribs, hams and other products. Not only was the food donation itself an amazing gift, but the media event held at our warehouse helped to raise awareness for our food distribution efforts. And it definitely didn’t hurt to have Paula Deen on hand at our 90,000 square-foot warehouse. After a brief statement to the press about the importance of recognizing the hungry among us and the essential work of the Food Bank, Paula enthusiastically declared, “Let’s unload those trucks!” A human chain — including Paula herself, Food Bank volunteers, President and CEO Lucy Cabrera and representatives from Smithfield, the UFCW and A&P Supermarkets — quickly formed to unload a truck full of hams.

The Smithfield trailers lined up to be unloaded at our warehouse docks was a wonderful site to see. Even more satisfying was, in the days to come, watching the protein-rich products being sent back out — this time in Food Bank trailers, en route to the more than 1,000 food assistance programs we serve. Our ability to receive, inventory and deliver food to hungry New Yorkers so quickly is a testament to all of our donors, partners and volunteers. Thank you all!

by Daniel Buckley

Thank you Yankees for winning the World Series — and winning a 10-ton produce donation for the Food Bank from the Philadelphia Regional Produce Market!

Celebrating the Yanks's win, the Food Bank will be hanging a thank-you banner out of our office window, on the 10th floor of 39 Broadway, during this morning's ticker tape parade — so keep an eye out if you go downtown or are watching on TV!

by David Grossnickle

While leaving the Food Bank’s warehouse the other day, I looked at a load of apples we had just received from a family farm located in upstate New York. Food Bank For New York City has recently expanded our partnerships with upstate food banks and farmers to procure more local produce. The approximately 33,000 pounds of cortland, red delicious and macoun apples were in beautiful, just-picked condition. I was glad to know the apples would be distributed quickly the next morning to the soup kitchens and food pantries we serve.

On my trip home, I had a serious apple craving, so I stopped by a local market and bought a few apples. When I arrived at home, my six-year-old daughter had just finished her dinner. After discussing our days she asked, “Hey pops, can I have snack?” I told her about the apples we received at the Food Bank and gave her one of the apples I had just bought. Needless to say, my daughter enjoyed eating the apple. Watching her meticulously eat it reminded me of the hungry New Yorkers that receive the apples and other food we distribute.

A recent Food Bank survey found that more than nine in every ten (93 percent) emergency food programs in our network are experiencing an increase in the number of individuals accessing their services for the first time. Additionally, more than two-thirds (70 percent) of our emergency food network experienced an increase in the number of children accessing emergency food.

In this time of increased need, I am proud that the Food Bank is not only helping to provide meals for hungry New Yorkers; but that we are helping to provide healthy, locally grown meals. Since July, we have distributed almost 700,000 pounds of New York State produce. And more is coming in each day.

by Phillip Cooke

This year, almost two hundred volunteers will be doing their best to spur volunteering throughout New York City, and I am happy to count myself as one of them. The project that has brought us all together is the NYC Civic Corps, founded by Mayor Michael Bloomberg. Our goal is to harness the power of New York’s population and focus it toward improving the city.

Myself and the close to 200 members of the Corps’s inaugural class have been assigned in small teams to about sixty public agencies and non-profit organizations throughout the five boroughs. For the next year, our jobs are designed to “pay it forward” while helping to create new, or develop existing, volunteer programs. Through doing this, the Civic Corps aims to strengthen our city’s network of volunteer programs and engage more New Yorkers in meaningful service, creating lasting changes in New York City

The Civic Corps is affiliated with Americorps VISTA, a national poverty reduction program; however it is unique and groundbreaking in its scale and focus. The corps is the first Americorps program with the mission to improve civic engagement throughout an entire city. At the same time, it is also the first program to foces on several local needs — including health, education and emergency preparedness. The ultimate goal for the Civic Corps is to create a model volunteer program to be adopted in cities across the nation.

Having been assigned to the Food Bank For New York City, myself and two other Civic Corps members have been given an incredible opportunity to help work towards the Food Bank’s goals. Be it childhood nutrition, tax assistance or improving community kitchens around the city, we have an opportunity to add our own small contribution to the greater good of New York City, the Food Bank and the Civic Corps.

Stay tuned for more on my role as a Civic Corps member at the Food Bank next month!

by Daniel Buckley

In July, the Food Bank launched the “Change One Thing” ad campaign, aimed at encouraging healthy eating among our city’s teens. While cheap, fast junk food seems to be everywhere, there is a common perception that eating healthy requires a wholesale lifestyle change.

Our ads promote the idea that you can lead a healthier life by Changing One Thing. Craving soda? Try water today. Skip those mini doughnuts this time and grab that orange! The Food Bank is also asking all New Yorkers to take our Change One Thing pledge – and help us move toward a healthier New York.

Our summer EATWISE students are taking the lead – read what they are pledging to change in their diets below. Great ideas!

Farhat Ludi
“One thing I can change is to avoid fast food and eat healthy food every day. Also I can do more exercise to be healthy in myself.”

Hajera Ahmed
“One thing that I could change is to stop getting fatty foods out. Now I am trying to eat health food. I think I’m changing.”

Solveig Nolasco
“I should eat more vegetables and less meat a day.”

Jean Tony
“One thing I changed was to stop eating McDonald’s.”

Asuka Li
“Change: eat more vegetables, less rice and meat. Change: run for at least 20 min every day.”

Tyree W.
“One healthy change I’ve made recently is drinking about 80 oz of water every day.”

Leroy Walker
“I could stop eating junk food every day and eat fruit every day.”

Kiaralee
“One thing I can change about my diet is consuming more water instead of juice and soda. One change I have already made is changing my portion size.”

Don Snyder
“Shop at the green markets.”

Romona
“Stop drinking soda. Stop eating candy. Eat more breakfast.”

Celin Concepcion
“One thing that I could change in my diet is that whenever I go to the kitchen and get a snack I should get a fruit or vegetable, instead of donuts or chips and soda.”

by Sylvia Wu

My time at EATWISE (Educated and Aware Teens Who Inspire Smart Eating) over the summer of 2008 was an experience I will never forget. I learned valuable information regarding food and nutrition, such as micro- and macronutrients, diet-related diseases and hunger and poverty. We used what we learned to conduct nutrition-education workshops for elementary school students, and volunteered at places like the Food Bank’s Community Kitchen and Senior Food Program.

In addition to teaching about good nutrition and helping provide food to other New Yorkers, we had meals of our own every Wednesday, when we learned how to make healthy, nutritious food and snacks like maple almond granola.

EATWISE made me realize my passion for food and nutrition. I made many friends who helped make this my most memorable and unforgettable experience. Through all that we have learned and accomplished in this program, I know that I want to be a dietitian. I want to spread my love of food and nutrition, and the knowledge I have gained, to others who want to eat healthier, or who struggle with their weight. I want to impact others the way EATWISE has impacted me.

By Jesse Taylor

Emily is in her 80s and reminds me of my grandmother. While she is independent, I can see that she finds it difficult to carry the heavy, meal tray to her seat at the Community Kitchen, where I work. So I, or a volunteer, do it for her. Last night, Emily smiled and thanked me about a half dozen times. I just smiled back, grateful to be able to help.

Emily sometimes brings her six-year-old granddaughter to our soup kichen to eat with her, and she’s told me on more than one occasion how grateful she is that the Food Bank For New York City is here for her during this period of her life. Living on a fixed income of Social Security and a small pension, it’s difficult for her to meet her budget every month and without our soup kitchen, she say’s she wouldn’t be able to eat.

No one aspires to be impoverished and rely upon soup kitchen meals for day-to-day survival, let alone work their whole life to then find themselves on a food pantry line — but with the economy the way it is, there are more senior faces in the Community Kitchen's dining room than ever before. So many Emilys with nowhere to turn but the Food Bank's network of soup kitchens, senior programs and food pantries.

But for our Emily there is good news. Recently came to the Community Kitchen —  this time to be enrolled in the Food Stamp Program (now known as SNAP, Supplemental Nutrition Assistance Program). And, while I’ll miss her visits, it’s great to know that once she begins receiving food stamps, we won’t be seeing much of Emily in the Community Kitchen anymore.