BANK ON IT: Food Bank For New York City's Blog
By Jeff Kolsch
There is a great deal of food insecurity in our Queens community, especially among families with children. When summer comes, it gets worse. Many of our residents rely on schools to feed their kids breakfast and lunch, and once the school year ends they have to figure out how to make up the difference. If more people knew about the Summer Meals program it would help them tremendously.
Pantries like ours are the boots on the ground. In many ways we're the community centers of the neighborhood where people gather. So we have to take advantage of that reach and do everything we can to spread the word about Summer Meals.
Here at New Life we're getting the word out in several ways. We put multi-language flyers about Summer Meals into our pantry bags. We talk it up with our guests and ask them to tell their friends and family. We put information in the church bulletin. We even place it on our outdoor electronic sign on Queens Boulevard that advertises the program.
This is our seventh year taking part in Summer Meals and the people in our community really appreciate it. Parents know that their children will get a nutritious and balanced meal here every weekday, with plenty of lean protein, fresh vegetables and fruit. When you're struggling financially, lunch for your kids may be a bag of chips and a soda if that's all you can afford. I'm glad that we can give families in our community a healthy and free alternative.
Jeff Kolsch is the director of New Life Food, Clothing and Homeless Pantry in Queens, a member of Food Bank's network of charities. New Life's Summer Meals program runs through August (Mon-Fri, 11:30-1:30).
By Jean Thompson
Exactly one year ago today, I had my first exposure to Food Bank For New York City's Community Kitchen & Food Pantry in West Harlem. We had just started a program at my chocolate company with the introduction of a new bar, called jcoco, where we make a donation that helps provide a fresh serving of food to American food banks in the cities where the bars are sold. In NYC, we chose Food Bank For New York City because it is an overarching organization that has far-reaching tentacles in NYC, and a clear, focused mission to stomp out hunger.
I showed up to volunteer and was met by the lovely Food Bank employee Tiffany, who was brand new to the organization, and participating in her first soup kitchen volunteer stint, too. We donned our hairnets and aprons and were set up to serve the long queue of New Yorkers waiting for the soup kitchen to open. Debbie, a longtime Food Bank employee was in charge of our efforts. She had a certain confidence and comfort in her demeanor that told me she had done this a few times before. She was very specific in her instructions: "Don't let anyone have more than one helping, or we might run out of food and some people will go without." This made a lot of sense to me.
The doors opened and the people started streaming in. They knew the routine – they had done this before, too. They came in every shape, color, age and demographic. They were super excited that oxtail was on the menu that day. I was surprised and delighted that virtually every person thanked us for coming to help, and for the food. Too many times in my life I have been disappointed by someone forgetting to thank me for a ride, or my business, or other little things. These people did not forget. As Debbie mentioned, many of them asked for more food than we were instructed to hand out. I wanted to give them just a half serving more; they looked hungry. Debbie stationed herself right next to me, probably because she sensed I would be too soft and she wanted to be there to remind me that there just wasn't enough to go around. I was surprised by the number of people that arrived around 5:30, harried because (I figured) they were rushing to get there after work. Yes, many of Food Bank's clients work and still cannot afford dinner for themselves or their families. As I scooped the vegetables and rice onto the plates, while trying to smile at every person, my brain was taking it all in and making sense of it. I didn't know college kids needed help with meals! What about that sweet young mother with two kids?
The Community Kitchen's facility is set up to look like a cafeteria, and music is piped in so the clients can dine in comfort. We were serving dinner on the night of July 3rd and all of a sudden Celine Dion came over the speaker singing God Bless America. The woman has the voice of an angel, and music has always had a way of penetrating my psyche and bringing forth emotions otherwise very well managed and suppressed. I started thinking, "Why does this happen in the USA?!" It didn't seem right. Then I realized that it was Americans working at Food Bank and this soup kitchen: helping other Americans, volunteering their time, and making it their life mission to do so. At that point that I realized that tears were streaming down my (usually stoic) face, and I had to hand my serving spoons to Tiffany to cover for me while I collected myself so the steady line of New Yorkers wouldn't see my emotions spilling all over my face.
Happy Birthday, America. Thank you for freedom and opportunity, and everything I cherish about my country. Thank you to Margarette, Tiffany, Debbie and all the great people at Food Bank for leading the charge in New York City to rid this great city of hunger...someday soon.
CEO, Seattle Chocolates
President's Council Member, Food Bank For New York City
By Marlo Dublin
Summertime signals the start of barbecue season and, for many, an increase in meat consumption. Grilled hamburgers, hot dogs and chicken typically take the spotlight, leaving vegetables in the dust. Is it possible for vegetables to play a larger role in our summer meals? Absolutely!
Incorporating vegetables and meat substitutes, like tofu and tempeh, in place of traditional meats can be better for our health and wallet. While full of protein, meat tends to be high in calories, cholesterol and saturated fat which, in large amounts, can be harmful to our heart health over time. Processed meats, such as hot dogs and sausages, usually contain preservatives, additives and extra salt which are unhealthy if consumed in excess.
Research shows that meat prices, particularly those for beef, are on the rise; if we can learn how to be creative with vegetables instead, we will save money at the supermarket and on future health care costs. Most vegetables are fat-free and low in calories. They provide a variety of vitamins and minerals, in addition to fiber, which is helpful for digestion, maintaining healthy blood sugar and cholesterol levels, and keeping us feeling full and energized.
Here are some suggestions for easy meatless dishes that can be prepared on the grill:
1) Grilled eggplant or zucchini steaks can serve as a lighter and tasty substitute for traditional beef steaks. Simply wash and then cut either vegetable into one-inch-thick ovals, brush each side with olive oil, season with salt and pepper or dried spices, and grill for 2-3 minutes on each side or until they are tender.
2) Take a break from classic beef burgers by making fresh vegetable burgers. Mash two cups of your favorite cooked bean, such as garbanzo or black, and combine it with one stalk of chopped celery, one grated carrot and ¼ of a small chopped onion. Add ¼ cup whole wheat flour to the mixture, along with salt, pepper and other seasonings, and combine until the ingredients can be formed into six flat patties. Brush the burgers with a light coating of olive oil, place them on a lightly oiled sheet of tin foil and grill them for about 8 minutes on each side. Serve the burgers on a whole grain roll with your favorite trimmings, or serve them breadless along with a tomato sauce or gravy and your favorite salad.
3) Vegetable pizza, quesadillas, peppers or tomatoes, and mushrooms are other tasty alternatives to traditional barbecued meats and can all be grilled.
Marlo Dublin is a Just Say Yes to Fruits and Vegetables Nutritionist at Food Bank For New York City.
By Alex McBride
As a single father raising two daughters, it's up to me to make sure they have everything they need. The one thing I want my girls to have more than anything else in the world is good health, and the best way I can do that is by helping them eat healthfully. That's why my younger daughter and I go to Food Bank's Community CookShop program at Hour Children Food Pantry. The workshops teach us how to make healthy meals on a budget. I've learned to make dishes that are much better for my family than what I'd normally cook. Let's be honest, some of the foods many of us love--fried and fatty--just aren't good for us.
It's great to get new ideas for dishes that are good for my daughters--and that they actually like. I have to admit, I'm finding out about different recipes that I never thought of before, like bean salad. We used different types of beans, onions, peppers and other vegetables. It tasted really good. You can get your protein and you don't even need meat!
So now I'm stocking up on beans, fresh fruits and vegetables, and lots of other good foods that will benefit my daughters. Their mother passed away at a young age. When I lost my wife, it really opened my eyes and made me determined to help our girls have long, healthy lives. I'm so glad that Community CookShop is in my neighborhood. We need it in our community. People need to know which foods are the most nutritious. They need to know how to cook them in a healthy way. This is the type of information that can help prevent us from getting diabetes and high blood pressure. As a dad, it's my job to know this so I can pass it on to my girls.
Alex McBride lives with his daughters, Christina, 15, and Katrina, 7, in Queens.
By Jason Adams
I recently had the opportunity to spend a day at PS21R in Staten Island, volunteering at one of Food Bank's campus pantry distributions. It was the perfect time to be at a school. With a year's worth of lessons almost behind them, students were thinking about how much they knew. The same could be said for me during my day of volunteering. As I passed out fresh pears and apples to the families who'd come to get food to take home, I realized that I was also measuring myself--figuring out what I knew about the scope of Food Bank's work.
Having been at Food Book for three years, I've gained a solid understanding of the great work our Nutrition & Health Education team does throughout the five boroughs. Although I work in Fundraising, my job requires me to stay up-to-date on the entire organization. That's why I thought I knew what to expect when I volunteered at one of our campus pantries.
However, I quickly learned that there is no substitute for firsthand experience. Everything I'd read and heard about our Campus Pantry program up to that point was great--but it wasn't mine. That is to say, it's wasn't personal knowledge. Actually participating in the program allowed me to establish my own connections and takeaways.
What grabbed me most was the excitement and eagerness of the schoolchildren "shopping" for food with their families:
"Mmmm, black beans!"
"I love cucumbers!"
One girl in particular had a smile on her face the entire time. Picking from canned corn, carrots and tomato sauce, she convinced her mother that it was best to choose a variety rather than three of the same item. In fact, she already had her meal planned out for that night--pasta with a side of corn! She was trying her best to make the smartest, healthiest choices.
Getting the chance to witness and participate in this excitement added a personal layer to my understanding of our work. I discovered that the best way to learn more about what we do is to get out there and see it. Now, if I have to describe the Campus Pantry program to someone, I just have to think back to the enthusiasm of those children.
If you'd like to volunteer with Food Bank, sign up at http://volunteer.foodbanknyc.org.
Jason Adams is Food Bank For New York City's Individual Giving Assistant.
By Ruth Danis
When the Forest Hills Jewish Center, of which I'm a member, announced a volunteer project at Food Bank For New York City, I wanted to join in. I'm 89 years old and I volunteer quite a bit. It's important for seniors to stay involved in the community. It keeps you active and connected.
My experience at Food Bank was wonderful. I helped repack food at their Bronx warehouse and although it was a lot of work, I enjoyed spending time with all the other volunteers. Most of all, it felt great to be a part of something so meaningful--to really make a difference.
I knew that my contribution that day would help many people in need all across New York City, especially seniors. That was my whole purpose in going. As a senior myself, I feel for other seniors who are having a hard time.
Helping others is what we're here for. If we're lucky enough to have, we must give to those who don't have. That's a lesson I hope my seven great-grandchildren learn through my example.
Ruth Danis, a former teacher for 25 years, lives in Forest Hills, Queens.
By Gherell Owens
As a Member Engagement Specialist I visit programs every day that distribute food by handing out pantry bags. I encourage them to convert to client choice because it improves the distribution process and offers clients a more dignified experience.
This past winter, I visited Give Them to Eat in the Bronx and spoke with Program Director Rev. Danilo Lachapel and Program Coordinator Maria Vives. They nodded and agreed with me as I gave my spiel, but I still wasn't sure if they'd really make the switch. A few months later, during another visit, Rev. Lachapel asked me to give an impromptu sermon on client choice to the volunteers and clients gathered in the church sanctuary. I was nervous but I did it, and this time I had a feeling that a conversion just might happen. A proclamation that things were about to change for the better was made that day!
Two weeks after my big speech I returned to Give Them to Eat on a cold and blustery day. An equally chilly air of uncertainty still lingered as I set out to complete my objective. And the perfect opportunity was about to present itself. The program distributes an astounding amount of produce from its parking lot, and they had recently come up with the brilliant idea of splitting it into two aisles instead of one to speed up the process and cut wait times. I seized the moment and did the very same thing as a way to introduce client choice to their pantry.
The volunteers and I headed inside and set up two rows of parallel tables, each side topped with the exact same pantry items. As clients entered to "shop" the tables, they ooohed and aaahed, amazed by the change. One after another commented on how much happier they were with the new setup. You could feel their sense of dignity--and that's what client choice is all about.
Gherell Owens is a Member Engagement Specialist at Food Bank For New York City.
Hour Children Food Pantry client Renee
By Abigael Burke
In my work as food pantry coordinator at Hour Children Food Pantry, I see the faces of hunger and poverty firsthand. Our clients here in Long Island City are struggling and we're doing everything we can to help them get through these hard times. But times are getting tougher.
Ever since the November 2013 SNAP cuts, the need in Queens has continued to increase. In one month alone we serve more than 3,000 people. Hour Children is one of only two emergency food providers within walking distance of Ravenswood Houses and Queensbridge North Housing Project, two of the largest low-income housing projects in the nation--home to nearly 8,000 people, including our client Renee.
Born in Queens, Renee lives in the Queensbridge housing project with her two granddaughters. In 2010 she suffered a back injury that rendered her unable to work. Without a paycheck to depend on, it wasn't long before she began experiencing food insecurity and skipping meals so that her grandchildren could eat. Then a neighbor told her about Hour Children Food Pantry. Renee was grateful to find someplace in the community where she could turn for help. Now she no longer has to sacrifice herself in order to feed her grandkids.
She says that her favorite part of Hour Children is the welcoming atmosphere. Our goal is to provide healthy and nutritious food in the most non-judgmental and respectful way possible. That's why our food pantry is client-choice, which enables people to select food in a supermarket-style setting. As Renee puts it, "There is dignity in choice."
Abigael Burke is the Food Pantry Coordinator at Hour Children Food Pantry in Queens, a member of Food Bank For New York City's network of charities.
By Oronde Tennant
With busy lives, it can be hard to find time to volunteer. But it's definitely worth the effort. The benefits of volunteering with Food Bank For New York City have been enormous--not just for me but for my entire Green City Force team. We've had the opportunity to connect with our community and make it a better place, and also strengthen our ties to those we serve. But don't just take it from me. Here's what my team had to say about our time volunteering with Food Bank.
Amani Coleman: "My experience at Food Bank has been great. The fact that my team and I were able to help families who are hungry is a blessing. I know the hardships that come with not having enough food to eat."
Decatur Goodden: "Volunteering with Food Bank gave me the opportunity to give back to people in need by packing thousands of pounds of food. It also allowed me to network with various volunteer organizations."
John Vicent and Irving Wright: "Repacking food might seem like a tedious task, but it is a very important job that leads to positive results. We had the pleasure of working with other volunteers from other organizations in the area. The highlight of our service was learning the metrics (how much food we repacked). Knowing that we repacked large amounts of food that will go to families in need is a rewarding feeling."
Hector Ventura: "The team and I volunteered for several months and now we are pros at repacking meals for the needy. The whole experience has been superb."
Flormaria Delarosa: "I know that everything we did at Food Bank has really impacted people who have very little. That makes volunteering all the more important."
Daniel Egipciago: "Helping those in need has changed my outlook on the world and I want to continue offering my services to this important effort."
- Robert Malcolm: "I love Food Bank! It was a great and uplifting experience. I'm proud to have made such a difference in the lives of New York City residents in need."
Oronde Tennant is a Team Leader for Green City Force. He and his team of AmeriCorps members volunteered at Food Bank For New York City this year from February through April.
By Caitlin Fitzpatrick
Cinco de Mayo is a day to celebrate Mexican culture, and honor the country's victory against France at the Battle of Puebla in 1862. It is also the perfect time to enjoy Mexico's enormous food culture! This year, forgo cheese drenched nachos and share this healthy salsa dip – created by Food Bank's very own CookShop team - with your family.
This recipe has been tested and approved by our 40,000+ CookShop participants throughout New York City. We've broken the recipe up into adult prep and child friendly steps, so every member of your family can help with the preparation.
Serve this fruit salsa with whole grain chips for a fruity, flavorful fiesta. Or add it to a chicken, fish or veggie soft taco for a colorful MyPlate meal!
CookShop Peachy Orange Salsa
- 3 oranges
- 1 15-ounce can of peaches
- 1 red bell pepper
- 1 lime
- 2 tbsp chives
- 1 bag of multi-grain tortilla chips
Prep for Adults
- Wash hands and all produce.
- Peel oranges and separate segments.
- Remove stem and seeds from pepper. Cut into child-friendly pieces.
- Open can of peaches. Pour into a colander to drain liquid.
- Cut lime in half.
(With the supervision and guidance of an adult)
- Wash hands.
- Cut oranges, peaches and pepper into small pieces.
- Place in a large mixing bowl.
- Squeeze lime juice onto fruit mixture.
- Cut chives into small pieces, add to fruit mixture, and stir.
- Serve with multi-grain chips.
- Once everyone has a serving, count to three and taste together. Enjoy!
Caitlin Fitzpatrick is Food Bank For New York City's Nutrition and Health Services Associate.