Bank on It: A Food Bank Blog - Children & Youth

Fiscal Cliff Deal a Mixed Bag: More for Low-Income Families, Less for Nutrition Education

Thu, 31 Jan 2013 17:44:00 -0400

by Triada Stampas The "Fiscal Cliff" deal struck by Congress at the start of 2013 made a number of changes to the tax code – many of them beneficial for residents with low household income, especially low-income families. With Food Bank research finding 70 percent of low-income families in New York City struggling to afford food, this comes as positive news for the New Year. Regrettably, alongside these gains, Congress enacted immediate and dramatic funding cuts to nutrition education programming for these same families, including our own CookShop and Just Say Yes to Fruits and Vegetables programs. Significantly, the American Taxpayer Relief Act (ATRA), as it was called, extended several important provisions that were set to expire, including expansions of the Earned Income Tax Credit and the Child Tax Credit, a higher credit rate for the Dependent Care Tax Credit, as well as the American Opportunity Tax Credit, which helps families pay for college. In addition, ATRA prevented an increase in taxes from kicking in for individuals earning less than $400,000 (and married couples filing jointly earning less than $450,000). Although some of these gains may be offset by the two-point increase in the payroll tax deduction, combined, these changes mean low-income tax filers will not see their tax rates increase or their available tax credits drop. In a surprise move, however, Congress decided to make an immediate 48 percent cut to this year's remaining funding for Supplemental Nutrition Assistance Program – Education (SNAP-Ed) – a loss of more than $4.8 million for New York State's nutrition education programs that provide SNAP (food stamp)-eligible New Yorkers with the knowledge, resources and skills to make healthy food choices on a limited budget. While Food Bank will make every effort to minimize the impact of this loss on the more than 100,000 New Yorkers our nutrition education programs reach, a mid-year funding cut of this magnitude can't help but be felt. Worse yet, if Congress does not act, more cuts are on the horizon: WIC (the Special Supplemental Nutrition Program for Women, Infants and Children) is scheduled for an eight percent cut on March 1, and SNAP benefits (food stamps) are threatened in the ongoing Farm Bill negotiations. If these benefits are slashed, more New Yorkers struggling to keep food on the table will be forced to turn to our city's already overwhelmed food pantries and soup kitchens. Your advocacy can help. Please contact your Representatives today and tell them to restore SNAP-Ed funding in the next fiscal cliff deal, and protect WIC and SNAP from cuts!

Triada Stampas is Senior Director of Government Relations at Food Bank For New York City

New Outlook on an Old Relationship

Thu, 20 Dec 2012 14:25:00 -0400

By Margarette Purvis

“Resting. We are Resting Now.
Eyes Closed. Feet Together.
Our Hands are STILL.
Resting. We are Resting Now.”

These were the words said everyday at naptime by one of my kindergarten teachers, Miss Williams. There I lay during that hour on my red and blue mat. It was my favorite time of the day. Not because I EVER went to sleep…I didn’t. It was my favorite because of Miss William’s little speech said to us over and over again. She would often walk over to me and rub my back as if to say, It’s time to rest, Maggie. But even that thrilled me too much to be able to sleep. You see, to me Miss Williams was the first brown fairy princess…way before Tiana in “The Princess and the Frog.” In my 6-year-old mind, Miss Williams was Cinderella and teaching in Jackson, Mississippi was merely her day job. She was as pretty as the women in my family, but still different. Her voice was light. She was incredibly sweet, almost like a little girl herself. Being from a family of alpha females, I’ll admit that I was mildly obsessed with this figure and style that I’d never known, yet deeply adored.

Since learning of the horrific events in Newtown, Connecticut I have thought of Miss Williams and my other kindergarten teacher, Miss Wall, constantly. They were the first two women that I recall spending great time with who didn’t share my last name. I remember the safety and comfort my classmates and I felt whenever we saw their faces. I also remember that on my first day Miss Wall complimented the braids my aunt had double twisted for me. I was so proud of those braids. All these years later, to still remember the moment a person noticed the detail that made up a 6-year-old’s world is proof positive of how special teachers are.

Our country is reeling at the great devastation that has rocked Newtown, Connecticut. Across the country people are grappling with the discovery of teachers being on the front lines and what that means. Should they be outfitted with guns? Bulletproof vests? Is the answer bulletproof backpacks? So many questions for a problem that baffles the core of all of us. I won't pretend to know the answer, but I know what the reality involves.

Teachers have always been on the front lines. They are the primary witnesses to crimes against children every day. They see the reality of poverty and hurt in the form of hunger, no coats during winter, and a lack of book bags, school supplies and so many other items that most of us take for granted. The teachers who unfortunately lost their lives in the tragic events in Newtown are heroes. They’re being called heroes because they ran toward harm, attempting to shield children from the wretched ugliness that entered their world. Where I will disagree with the majority is when their heroism began. I believe that well before last Friday they, like teachers doing a yeoman's job in Bedford Stuyvesant and the South Bronx, were already heroes. Teachers in the poorest communities of our city commit their lives to shielding and protecting children from the ugliness that too often makes up their worlds. The strength of the Food Bank's CookShop program, which serves 40,000 children, relies completely on the resilience and commitment of teachers. It’s their creativity that enables them to find ways to incorporate nutrition education into their curricula, ensuring that our city's neediest children get more of what they need. We certainly wouldn’t have our 11 campus pantries in schools today without the commitment and dedication of teachers and school administrators.

My heart and mind have been fixated on the sense of peace and safety that’s been robbed from children, parents and teachers in classrooms across our country. I wonder if teachers know how much they mean to all of us and how much we owe them for the work they’ve put towards our past and future. If I could find Miss Williams or Miss Wall I would first thank them and then assure them with the following:

“Acting. We are ACTING now.
Eyes OPEN. Feet Positioned.
Our hands are READY.
ACTING. We are ACTING now.”

Margarette Purvis is the President and CEO of Food Bank For New York City. Follow her on Twitter at @FoodBank_Prez

A Successful Summer for the Change One Thing Food Truck!

Wed, 29 Aug 2012 11:47:00 -0400

By Justin Crum, Youth Development Manager

Perhaps you saw it on ABC 7 or News 12, or maybe you read about it in the Amsterdam News, AM New York or The New York Times. Word was out over the summer about the Food Bank’s Change One Thing food truck, which was on the streets of New York City for nearly 8 weeks during the summer.

The truck is part of our Change One Thing social marketing campaign, now in its third year. “Change One Thing” is a simple message for teens that emphasizes the ease of making healthy decisions. One small step each day is enough to make a difference. Each year, we’ve tried to cut through the barrage of unhealthy messages aimed at teens in New York, beginning with graffiti murals and radio-sponsored events. This summer, we decided to take another step, bringing an interactive message to teens where they hang out: pools, parks and summer events. The truck distributes small food items to taste, including low-calorie fruit pops, fresh fruit and water, as well as recipe books. It also houses a video game, designed specifically for this campaign. The game, a mix of nutrition-related trivia and quick food decisions, was a hit at all of our stops this summer, especially amongst those that won prizes for their skills!

I was always excited to visit the truck. We’re so used to seeing questionable representations of teens on the media, it’s nice to see real NYC teens gathered and engaged around something positive. The first day the truck was out in the city this year was in Brownsville, at the Betsy Head pool. As I showed up on the elevated 3 train, I was able to see a crowd gathering in front of the truck. Walking from the station to the park, I saw a steady stream of kids and teens walking away from the park with big smiles on their faces, and healthy snacks in hand. Our first day was an unmitigated success. Maybe you saw the truck at a community event, park or pool over the summer and were convinced to Change One Thing!

Increased Participation in Summer Meals Proves it Takes a Village

Fri, 10 Aug 2012 09:25:00 -0400

by Roxanne Henry

The Food Resource Action Center (FRAC) recently reported that in 2011 participation in the Summer Food Service Program (SFSP, also known as Summer Meals) was down, nationally, compared to previous years. Summer Meals provides universal breakfast and lunch to all children age 18 and under at schools and other sites in low-income neighborhoods during the summer. Although nationally there was a decrease in participation in the program, New York City saw a 3% increase. Part of this increase may be attributed to a city-wide collaboration where governmental agencies, community-based organizations and hunger advocates, including the Food Bank For New York City, implemented a more grassroots approach by canvassing low-income neighborhoods with localized Summer Meals outreach materials.

Summer Meals provides universal breakfast and lunch to all children age 18 and under at schools and other sites in low-income neighborhoods during the summer.

In addition to its annual outreach initiatives around Summer Meals (including recruiting member agencies to become distribution sites and on-the-ground outreach) last year, for the first time, the Food Bank For New York City distributed over 100,000 flyers to families with children throughout the city through our approximately 1,000 member agencies.

Although there was an increase in participation in the program, the numbers are still relatively low; participation increased to only 28% last year. This means that we have a long way to go. This year Food Bank is expanding its Summer Meals efforts and continues to work with the larger city-wide initiative to further increase participation in the program.

Teens Teaching Teens Part 4: A Successful Project Indeed!

Wed, 02 May 2012 12:20:00 -0400

By Russell Gee

As you know if you have been reading this blog over the spring, the Food Bank’s EATWISE nutrition education interns completed a project to raise awareness for healthy breakfasts at our high schools this year – with in-class presentations, marketing materials, social media efforts and more. We wanted this project to make a real difference on our peers’ health and diets, but how would we define success and know that we were actually influencing our peers?

To me, if my peers could demonstrate that they learned something and thought the information was useful, then this would be a successful spring project. I realized the spring project made a difference when I talked to my friend Ryan. He was excited to try and make one of the healthful breakfast recipes we presented. My other friend, Kaitlin, even told me that she was eating breakfast more often and was careful to make healthier breakfast choices. To see my friends actually learn something and make changes to how they eat because of what we presented was very rewarding.

The presentation itself was also an interesting experience for me. It was different than just presenting a paper . Our EATWISE breakfast project included full-fledged presentations - with scripts, a slideshow, games and information used to educate others about breakfast. The experience itself was like viewing a kaleidoscope, as I was able to experience what it is like to be a teacher and having to expect that anything could occur.

For me, one of the most memorable parts of the presentation was when we informed a class that skipping breakfast could actually cause you to gain weight rather than lose weight. (That’s because …) Seeing the surprise and intrigue on their faces was priceless. Overall, being able to reach more than 900 of our peers, through in-class presentations, school announcements, marketing materials and social media content – all of which we created ourselves - gives me and my fellow interns a great sense of accomplishment. Our project showed how one can change their perspective so slightly and get something worthwhile in exchange.

Teens Teaching Teens Part 2: Getting the Message Right

Thu, 22 Mar 2012 12:18:00 -0400

By Russell Gee, Kamilah Newton, Elif Ajredini and Aditi Rai

As our friends in the deliverables group wrote a couple weeks ago, the Food Bank’s EATWISE nutrition education interns are running on a project to educate our peers on the importance of eating a balanced breakfast. Changing just one thing in your diet can make a big difference and is super simple. We’ve done it and they can do it too – and when our project reminds our peers that eating breakfast can have a real impact on their energy, productivity and overall focus, we’ll be working hard to make sure they listen up!

As the marketing group, we want to capture our peers’ attention and connect breakfast to situations that teens actually experience, like studying for a test. We’ve produced our own flyers, with fun fonts and great images, and even a marketing script for our peers to use when conducting classroom announcements to promote our Twitter and Tumblr pages. At the very end of our presentations our peers will make a pledge to Change One Thing in their diet, and we will create a pledge wall with all of their responses. This will definitely be exciting and we can’t wait until we can share it with all of you!

We want our peers to have fun learning! If they ask a lot of questions, then we’ll know they’re engaged, fully captivated and want to learn more! We want to convince them to Change One Thing and let them know that it’s not hard to make minor changes to their eating habits. No change is too small!

Personally, I’ve learned a lot about teamwork, and the power of consideration. Our group has open discussions and we all share our opinions. We’re not always on the same page, but we make compromises and our work looks great because we’re working together. It feels good knowing that everyone has contributed to the project and we are producing something that makes us proud!

Thank You: The Child Tax Credit Is Safe

Tue, 21 Feb 2012 17:14:00 -0400

by Triada Stampas

Three weeks ago, the Food Bank reached out to supporters like you to help save a critical source of support provided by the Child Tax Credit (CTC) to our most vulnerable working families.

In a cynical move to offset the cost of the payroll tax and unemployment insurance extension, the House proposed cutting CTC refunds that benefit low-income, working families who file their taxes with Individual Taxpayer Identification Numbers (ITINs) rather than Social Security numbers.

Thanks to the actions of advocates like you, Congress protected this critical benefit which, simply put, helps keep food on the table for working families.

Though, in the end, Congress agreed not to require spending cuts to offset the extensions, Congress responded to the need for funding by initiating the auction of public airwaves for wireless Internet systems.

By removing a proposed cut that would have hurt our country’s most vulnerable, working families and identifying a revenue generating initiative that will speed digital communications, Congress has provided a perfect example of a fact that often goes unstated in Washington – we can reduce spending without hurting low-income Americans.

The Food Bank would like to thank our advocates for helping to save the Child Tax Credit! Please take a moment to visit our advocacy page for other actions you can take in support of New Yorkers in need.

Triada Stampas works to inform government officials, policy makers and the general public about the needs of the city’s network of emergency food organizations and the more than 1.3 million people who rely on them; and to advance public policy that meets those needs.

Bringing Breakfast Back

Tue, 21 Feb 2012 12:16:00 -0400

By Rachael Cusick, Serena Rivera, Celin Conception and Nafisatou Cisse

Do you ever wonder what people really know or think about nutrition? So do we! As part of the Food Bank’s EATWISE internship , we kicked off this school year by designing a survey to find out exactly what our peers know, or want to know, about nutrition. After reviewing student feedback from the 9 EATWISE high schools our team members attend , we noticed that a high number of teens don’t know enough about what types of food to eat in the morning. Based on that information, it was clear to everyone in EATWISE that our Spring 2012 school outreach project should be to raise awareness about the benefits of eating a healthful breakfast, with a focus on the importance of portion sizes.

To conquer our goal, we divided into four groups: Social Media, Presentation, Marketing and – our group – Deliverables. Our group’s role is to put together nutrition materials that students at our high schools can take home with them. So far, we have developed a Breakfast in Your Pocket recipe book and a guide to fruit food map to provide our peers with an easy way to access healthful, quick, and super tasty recipes. Just a few of the exciting things the other groups are working on are writing and delivering morning announcements in our schools, building social networking pages and designing fun, interactive classroom activities like MyPlate relay races.. By the end of March, we will have put the final touches on our project and will get the chance to present it in our schools throughout New York City.

We're really excited to show off all of our hard work and promote our healthful breakfast campaign to other teens – and even teachers. To keep up with our progress, watch out for the blog entries we will be posting every other week!

Infectious Enthusiasm: A CookShop Teacher

Thu, 22 Dec 2011 18:06:00 -0400

Although this is only Daisy Carusillo’s second year implementing the Food Bank’s CookShop Classroom curriculum at PS 24 in Sunset Park, Brooklyn, she handles the job like an old pro.

I recently had the pleasure of seeing Daisy in action as she instructed a roomful of new CookShop teachers at a training session one evening this fall. After a full day in their own classrooms, the teachers had arrived looking a little weary. But as Daisy led a mock Chef Lesson (a cooking activity in which students help prepare nutritious, kid-friendly recipes) it was clear that these lessons are her favorite part of the CookShop Classroom curriculum – and it was impossible for the tired teachers to resist Daisy’s infectious energy and humorous anecdotes. Plus, it didn’t hurt that the tangy batch of Peachy Orange Salsa they were preparing smelled so great.

“This is where nutrition education takes on a whole new life,” Daisy said. “The actual handling of the produce, the chopping, the dicing, mixing, the smells…does so much for the building of community.”

CookShop Chef Lessons give elementary-school children an opportunity to try healthy fruits and vegetables in a learning environment, Daisy said, while the Explorer and Discovery Lessons reinforce other academic areas such as reading, math and science skills.

“One of my favorite [Chef Lesson] memories is when a student was so proud of her dish – it looked so colorful, and it was so flavorful – she wanted to take some to the principal so she could taste it,” Daisy said.

But like all learning experiences, some can be a little jarring at first. When Daisy’s students were told carrots comprised the root of a plant, “they were so shocked, they weren’t sure if they wanted to continue eating [the Carrot Raisin Salad].”

Daisy said the students were more willing to taste the Three-Bean Salad and Apple Dipper recipes, but, she said, all CookShop lessons help serve a child’s personal development.

“Children who develop adequate cooking skills and nutritional knowledge are more likely to make healthier food choices later in life,” Daisy said.

And it’s that kind of insight – rather than the number of years’ experience -- that makes Daisy Carusillo an expert CookShop teacher.

CookShop Gets Cooking: Inside CookShop?s Annual Conference

Thu, 27 Oct 2011 13:38:00 -0400

By Leah Kohlenberg

Last week, the Food Bank kicked off the 18th year of our signature nutrition education program with a day-long conference, training teachers and educators to bring our CookShop program to students and parents in public schools throughout New York City.

A testament to the Food Bank’s continued commitment to nutrition education, CookShop will now be bringing the knowledge and tools to adopt a healthy diet on a limited budget to more than 135,000 low-income children, teens and adults through interactive workshops and peer-led social marketing.

This year, the Food Bank was proud to introduce important updates to CookShop. The CookShop Classroom for Elementary School curriculum, for example, now links nutrition education lessons directly to core subjects like math, language arts and science, and, importantly, to the school meals children have access to every day. CookShop for Families not only engages parents and guardians in workshops that complement the Classroom curriculum, it now also incorporates important skills like budgeting and meal planning.

This year’s keynote speakers – USDA Under Secretary for Food, Nutrition and Consumer Services Kevin Concannon and United Federation of Teachers (UFT) President Mike Mulgrew – joined Food Bank President and CEO Margarette Purvis at the conference, showing their support and appreciation for the teachers, parent coordinators and school staff who make CookShop a reality.

“We live in challenging times, and teachers can play such a vital role, not only in ensuring that children won’t go hungry, but that they also eat healthy foods,” said Under Secretary Concannon.

Remembering the recipe prepared during his visit to a CookShop for Families workshop in the Bronx, Michael Mulgrew told us, “I don’t know what it’s called, but I still make it.” The UFT President further praised the hands-on CookShop curriculum for making learning accessible to all students, including those in special education.

Perhaps best of all, the conference gives us a great opportunity to hear from the CookShop teachers and educators directly about what they most value in the program.

”This is an excellent idea - to link [the lessons] to math, science and language arts,” said six-year CookShop veteran Millie Peguero, referring to recent updates to the curricula she will be implementing in her Manhattan kindergarten class. “We’ve already noticed that the apple lesson, for example, coincided with a science lesson on fruits of the season, so we use that as the science lesson that day.”

Friend, Role Model, Teacher: Learning & Cooking Together

Wed, 21 Sep 2011 12:26:00 -0400

By Ivette Paulino

There was the shy one that didn’t make any eye contact with me, a stranger. There was a class clown making funny faces to make everybody laugh, and a sophisticated one that had a fancy posture while sitting and eating.

It was my first day at the Chelsea Recreation Center, the day I first met the after-school kids I would be teaching last summer as part of my CookShop for Teens (EATWISE) internship. As I entered the classroom, I was immediately able to recognize some of the kids’ personalities.

The first lesson of the Food Bank’s CookShop Classroom for After-School nutrition education program is “Meet MyPyramid MyPlate and the Food Groups .” The kids were busy eating a snack, so to get their attention I asked a question: “What are some examples of fruits?” The kids stopped eating, and hands shot into the air.

One little boy surprised me, raising both of his hands high. “What’s your name?” I asked. “Luke!” I felt Luke’s energy and enthusiasm, so I had to choose him. He answered, “Banana!” He had confidence written on his face – and on both of his hands.

Seeing how excited the kids were to answer my question, I felt so proud of myself for overcoming my fear of talking in front of a crowd and suddenly couldn’t wait to keep on doing so for the next six weeks.

When I started CookShop, I expected to learn a lot about food and nutrition. But I never expect to learn how to express myself with confidence, so that my voice can be heard. From that day on I was able to step up and talk to the kids as a friend, a role model and a teacher. And I hope I helped the kids see how fun and easy it can be to lead healthy lives.

Ivette is a senior at the Community Health Academy of the Heights, participating in our EATWISE internship for teens. EATWISE gives young people the knowledge and skills to make informed decisions about what they eat and drink, and trains them to become peer nutrition educators.

New CookShop Curriculum sets the table with MyPlate

Mon, 19 Sep 2011 18:03:00 -0400

by Zac Hall

For this school year, the Food Bank’s CookShop Classroom for Elementary School curriculum is getting a fresh new makeover!

We always strive to improve our hands-on CookShop nutrition education program so that the more than 30,000 participating New York City children, teens and adults get the best possible education about how to cook and eat healthfully.

Our new CookShop Classroom for Elementary School curriculum focuses on integrating nutrition and food exploration into everyday, routine activities for children – if kids talk and think about new foods and food choices on a daily basis, it gets easier to keep thinking about and making healthy choices.

First things first: Where does food come from? Our new curriculum starts at the farm, so that children know exactly where their food comes from before it lands in a supermarket aisle or their refrigerator. Students also discuss common food sources in New York City (like farmers markets, grocery stores and bodegas) so they can make healthful food choices anywhere they find food.

This year’s curriculum will also focus on school meals, using the foods that kids are already familiar with in the school setting as an extra learning tool. . Students will identify the healthy foods on their breakfast and lunch plates, discuss their farm roots and learn about their nutritional benefits, so that their everyday food experiences become learning experiences.

Speaking of plates: Our new curriculum stars the USDA’s new nutrition icon, MyPlate. MyPlate encourages people to think about building a healthy plate at meal times. Each educational unit of CookShop features one MyPlate food group: fruit, vegetables, whole grains, legumes (and other plant proteins) and low-fat dairy products. The best part: after learning about these foods’ benefits, the kids prepare and taste delicious and nutritious recipes with them. Yum!

We are excited to start reaching a new wave of New Yorkers with our message of healthy cooking and eating! Check back throughout the year for first-hand stories from our students, teachers and Food Bank staff.

Reflections on a Year of Nutrition Education

Mon, 25 Jul 2011 16:04:00 -0400

by Justin Crum

Summer is always a bittersweet time of year for us on the CookShop team.

CookShop Classroom for Elementary School helps children gain the knowledge and skills needed to make and appreciate healthy choices.

After school lets out in June, our CookShop Classroom for Elementary School nutrition workshops go into hibernation until school starts up again in the fall. During the summer months we miss seeing and hearing about the learning adventures of our youngest students as they discover new healthy foods.

As blogger Matt Gustafson recently wrote, the final CookShop “celebration” lesson has been held, giving students a chance to review and celebrate all they learned in CookShop this year. From the parts of a plant to nutrients, kitchen skills and sensory vocabulary, our students have a lot to reflect on!

Though the school year has ended, it doesn’t mean our students stop learning and sharing. They have all been sent home with CookShop Certificates and nutrition newsletters so they can share their newfound knowledge with friends and families. And this summer, our students will likely be spending time in supermarkets, farmers markets and kitchens with their families, so they’ll have plenty of places to practice what they’ve learned. Maybe they’ll even get to help out in the kitchen!

Though CookShop Classroom for Elementary School is on summer break, stay tuned for news about our other CookShop components — including CookShop Classroom for After-School and CookShop for Teens (EATWISE) — that are running strong all summer!

Justin Crum is the Youth Development Manager for EATWISE, the Food Bank's CookShop for Teens program.

Mario Batali & Food Bank Cook Up New Nutrition Initiative

Mon, 11 Jul 2011 16:13:00 -0400

By Josh Wessler,

This week, in a joint venture with the Mario Batali Foundation, the Food Bank is launching an exciting new nutrition and health education program, Community CookShop, at food pantries and soup kitchens across the city.

The Community CookShop pilot program breaks new ground for the Food Bank. For the first time, our nutrition workshops will pair parents and caregivers with their children to learn and cook together. Also a first, the workshops will be available at several of our member programs — food pantries and soup kitchens — in all five boroughs. And finally, it is our first time partnering with the Mario Batali Foundation.

The Food Bank and the Mario Batali Foundation share a belief in the power of hands-on learning to equip families for a healthier future. Based on that belief, Community CookShop engages whole families in practicing strategies to get the most food at the best quality for the lowest cost. Community CookShop is modeled on the Food Bank’s successful CookShop program, the largest provider of nutrition education in New York City public schools. Like CookShop, the new Community program will use hands-on activities to enhance participants’ skills for maximizing their food budgets, maintaining a healthy lifestyle and preparing tasty recipes.

All recipes for Community CookShop have been crafted by internationally-renowned chef, author and restaurateur, Mario Batali, who is also a dedicated member of Food Bank’s Board of Directors, the chair of our Culinary Council and an active proponent of child nutrition. All of Mario's CookShop recipes use nutritious, affordable ingredients that are available in local stores and food pantries throughout the city.

"Having been on the board and working with Food Bank for over 10 years, I feel honored and privileged to partner with them on this important step towards improving nutrition education,” said Mario Batali. “The Food Bank's strong ties in the community will undoubtedly make huge strides for many deserving families in NYC and hopefully help lead the way for the entire nation.”

Lucy Cabrera, President and CEO of the Food Bank, said, “We are thrilled to partner with the Mario Batali Foundation on this important nutrition initiative. Thanks to the Foundation’s generous support, we will now be reaching even more families, in their own communities, providing them with lifelong skills to create and sustain a healthier future.”

The Food Bank’s integrated services — food distribution, income support and nutrition education — help New York City families keep healthful food on the table through the toughest times.

Josh Wessler is CookShop Classroom Associate at the Food Bank. For more information about Community CookShop or to get involved, email cookshop@foodbanknyc.org.

As Schools Close, Summer Meals Opens

Fri, 24 Jun 2011 16:17:00 -0400

By Roxanne Henry,

New York City kids have now been on summer break for a full week. While more than a million children across the city are most likely still celebrating their newfound freedom, for parents and caregivers who struggle to afford food, this can be a time of heightened anxiety and concern. To get the most out of limited food budgets, many families depend on free or low-cost school meals for their children when school is in session. It’s no coincidence that the summer months see a spike in need among children at food pantries and soup kitchens.

Breakfast at a soup kitchen.

But with approximately 825,000 New York City public school students qualifying for free or reduced-price school meals, emergency food alone cannot make up the loss. The federally funded Summer Food Services Program (SFSP, also known as Summer Meals), however, provides a free breakfast and lunch at schools and other venues throughout the city, and is available to all children. Because too many families do not access the program due to a simple lack of awareness, the Food Bank For New York City works to connect low-income families to this great resource that helps keep food on the table for their children when school meals are not available.

To increase awareness and participation, the Food Bank:

Works with the NYC Department of Education to recruit members of our citywide network of soup kitchens and food pantries to help provide summer meals at their sites.
Provides information about the program, and the locations of SFSP sites to all food assistance programs in our network, creating a broad outreach effort within New York City’s low-income neighborhoods.
Collaborates with a coalition of governmental agencies and anti-hunger organizations to aid in a citywide collaboration to expand the program.

The Food Bank’s goal is to ensure that as many children as possible receive free summer meals, which are also available at schools, parks, libraries, pools and other sites across the city.

For a full list of Summer Meals sites, click here. Wondering which site is closest to you? Check out our maps of site locations in Brooklyn, the Bronx, Manhattan, Staten Island, and Queens. To learn more about the Food Bank’s comprehensive efforts to fight child hunger throughout the year, click here. Roxanne Henry is the Food Bank’s Community Outreach Manager.

Nutrition Ed Boot Camp Launches Exciting Changes for CookShop

Mon, 25 Oct 2010 13:47:00 -0400

By Carly Rothman Siditsky

Big changes are coming to CookShop this year, with big impact for New York City students and families struggling to make healthy, affordable food choices.

CookShop is the Food Bank For New York City’s largest nutrition education program, helping children, teens and adults gain the knowledge and skills to make nutritious food choices on a limited budget. On Saturday, at a daylong nutrition education boot camp, the Food Bank trained nearly 1,000 New York City public elementary school teachers and staff to implement the program.

The Food Bank also debuted a new name for CookShop’s component for parents and caregivers, CookShop for Families, and announced an exciting joint effort with SchoolFood to bring CookShop foods into school cafeterias. These changes could have especially far-reaching impact this year, as CookShop nearly doubles in size from approximately 15,000 to 28,000 participants.

Held at the headquarters of the United Federation of Teachers, Saturday’s training was the largest such event in CookShop’s 17-year history. Karen Alford, the UFT’s Vice President for Elementary Schools, and Chris Proctor, the organization’s Director of Health and Safety, were on hand to welcome attendees to the event, joining Áine Duggan, the Food Bank’s Vice President for Research, Policy and Education, and Jeannie Fournier, the Food Bank’s Director of Nutrition and Health Education.

Mildred Peguero, a kindergarten teacher at P.S./I.S. 180M who has implemented CookShop in her classroom for the past five years, also welcomed attendees to the training, sharing her own insights about the program’s impact. CookShop integrates well with the core subject areas like math, science and language arts, she said, adding she’s always impressed to hear her kindergarteners use sophisticated concepts to talk about nutrition.

“They know what they’re eating, and why it’s good for them. They know where the plants come from, and it’s not the store,” she said. The bottom line: “They have learned how to eat healthier.”

Saturday’s nutrition education boot camp featured hands-on cooking lessons and engaging nutrition seminars, through which participants develop the nutrition knowledge and cooking and food safety skills they will pass on to their students when the program begins in December. This year, CookShop will be taught in approximately 1,300 public elementary school classrooms and after-school programs.

But CookShop’s impact will also reach beyond the classroom. CookShop for Families (formerly CookShop for Adults) is offered in schools that implement CookShop Classroom for Elementary School. With workshops that complement the children’s curricula, CookShop for Families’ new name emphasizes its core goal: involving whole families in preparing meals and choosing food. Similarly, CookShop’s partnership with SchoolFood aims to engage entire school communities in the program’s lessons about why and how to eat wholesome foods including fruit, vegetables, legumes and whole grains.

CookShop Classroom Featured by International News Network

Fri, 09 Jul 2010 11:03:00 -0400

by Carly Rothman Siditsky

Last year, more than 700 New York City public school classrooms participated in CookShop Classroom. the Food Bank’s federally funded nutrition education program for elementary-school students. Recently, one CookShop classroom in Brooklyn was featured in a report by a major international news network!

The report by Al Jazeera English shows how CookShop uses hands-on activities to get young children excited about eating nutritious foods, especially in low-income neighborhoods where access to healthy food is scarce. CookShop gives students the nutrition information and food-preparation skills to make healthy food choices on their own, and also offers complementary programming for parents and caregivers.

All of the training, materials, food and support needed to implement CookShop are provided to eligible public elementary schools free of charge. In a survey last year, 92 percent of participating New York City public school teachers said their students were making healthier food choices because of CookShop.

The Food Bank thanks PS 133K, the William Butler Academy, for being an outstanding CookShop school. Interested in bringing CookShop to your school? Learn more about the program and download an application!

Check out this video to see what makes CookShop so exciting:

Without School Lunch & Breakfast, Kids Need Summer Meals

Wed, 07 Jul 2010 11:05:00 -0400

by Roxanne Henry

Last week my nephew completed kindergarten, and began his summer vacation along with all the other children in the New York City public school system. It was an exciting week for sure, but also the week that hundreds of thousands of schoolchildren lost access to free and low-cost school breakfast and lunch. Instead of wondering which camp or summer activities their children should partake in, many of these families will have to worry about having enough food to eat during the summer.

As an aunt, I am very involved in my nephew’s life. Playing an integral role in a child’s development underscores the importance of alleviating harsh realities like child hunger. This reality makes my role as the Food Bank’s Community Outreach Manager so important: I advocate for better access to federal Child Nutrition Programs like the Summer Food Service Program (SFSP, or Summer Meals).

Recognizing that more children rely on emergency food during the summer, we work with the NYC Department of Education to recruit members of our citywide network of soup kitchens and food pantries to help provide summer meals at their sites. The Food Bank will support these sites by assisting with community outreach, developing activities to promote participation and providing additional program support. Our goal is to ensure that as many children as possible receive free summer meals, which are also available at schools, parks, libraries, pools and other sites across the city.

My hope is that, with support from the Food Bank and SFSP, New York City children will only have to think about where they want to play this summer, and not where their next meal may come from.

Better-Than-A-Picnic Picnic with Hebrew National & Mom Bloggers

Thu, 01 Jul 2010 11:06:00 -0400

by Heather Joseph

From top: The mom bloggers, Cheryl Hines and I show off our reusable canvas bags; Cheryl Hines talks about her commitment to hunger relief and her participation in the Better Than a Picnic picnic.

What happens when you combine a group of dedicated mom bloggers, Hebrew National hot dogs, Cheryl Hines of HBO’s Curb Your Enthusiasm and Randall’s Island? You get a fun-filled day supporting both the Food Bank For New York City and Hebrew National’s Better-Than-A-Picnic. On Saturday, May 22, NYC Mom Bloggers hosted the event that was chock full of fun. I was there on site to partake in the festivities and, of course, represent the Food Bank.

Randall’s Island served as a great backdrop. Families were everywhere, enjoying the beautiful spring day on the soccer field, softball fields and playing in the park. Hebrew National set up a wiener wagon serving up yummy, piping hot hotdogs. Cheryl Hines was on site, not only speak of her relationship with Hebrew National but to comment on her commitment to raising hunger awareness nationally. In addition to the hotdogs, this free, family-friendly event had a mechanical bull (screams fun, no?) and a station to decorate reusable lunch bags that were then donated to our Community Kitchen & Food Pantry of West Harlem.

And a point about these phenomenal mom bloggers! Gracious is not enough of a word to explain how engaging and welcoming they were. It started with Emily of themotherhood.com who worked to ensure that I got there and back home safely — car service :*two major thumbs up.* Meeting her cohort of other mom bloggers meant hearing sincere enthusiasm for 1) being awesome moms and 2) working to install, at an early stage, commitment to helping others in need. These moms rocked!

The day served as a great way for all family members to gets involved in a great cause. Doing good, on a full stomach and learning about the Food Bank’s dedication to helping New Yorkers in need— what at great day.

By the way, Cheryl Hines is extremely sweet and not at all a TV show diva! She enjoyed learning about the Food Bank and even made a really cool reusable lunch bag.

Whether you’re a parent, a New Yorker, a foodie or just someone who like to support conscientious people, we hope you’ll enjoy all of the great mom-bloggers who came out in support of hunger relief!

MOM BLOGGERS
Amy O., Selfish Mom
Amy P., Long Island Parent Source
Anna, Mommy Poppins
Carol, NY City Mama
Cecily, Upper Case Woman
Emily, TheMotherhood.com
Isabel, Alpha Mom
Jen, Next Kid Thing
Kelsey, Naptime Chef
Kimberly, Mom in the City
Jo-Lynne, Musings of a Housewife
Lisa, New York Chica
Melissa, Girly Mama
Suzanne, Mom Confessionals
Whitney, Mommies with Style

Principals: CookShop Helps Students, Families Make Healthy Choices

Mon, 28 Jun 2010 11:08:00 -0400

by Katherine Mancera

As today is the last day of public school in New York City, it is a perfect time to reflect on an exciting year of CookShop, the Food Bank’s nutrition education program. Our workshops for children, teens and adults reached more than 15,000 people in all five boroughs, including students in more than 700 public elementary school classrooms.

Last year, in a survey of participating teachers, more than 97 percent reported their students more likely to try a new healthy food because of CookShop, while 96 percent reported their students want to eat healthier and 92 percent said their students are making healthier food choices because of CookShop.

This year, participating principals sent letters describing their CookShop success stories, and we were thrilled to hear their rave reviews. We’re especially excited that so many people involved with CookShop will continue cooking and eating fresh fruits, vegetables and whole grains at home. Here are a few of their stories:

“CookShop became a catch phrase in our building, and the amount of enthusiasm it built among our teachers and students was amazing. The children in grades pre-K to second and in our special needs class learn to make healthy, nutritious recipes that they eagerly share with their parents at home. CookShop’s lessons have students readily eating vegetables in our cafeteria that my nutritionist and our parents have told me they were not eating before. It provides a bonding experience, a motivational tool and a new way of talking about food and nutrition for our teachers, our parents and our students.

“CookShop is an essential weapon in our healthy-living, healthy-eating fight to change the obesity rates in our school and in our neighborhood.”
—Harold Anderson, Principal, C.S. 21 – Crisups Attucks Elementary School

“Our cook tastes the recipes and is going to start serving [CookShop] dishes at lunch time. This program has not only taught our community about healthy eating, but it has brought our community together.…Parents are volunteering in the classroom and cooking with the staff.”
—Carin Ellis, Principal, P.S. 212 Queens – School of CyberScience and Literacy

“The teachers and students love the program. I just walked into a bilingual classroom and it was the first time they have seen cauliflower and collard greens. They were amazed with the texture.”
—Melissa Acevedo-Lamarca, Assistant Principal, P.S. 19 Queens

“This is the first year my school is participating in the program and we LOVE IT!!! My little kindergarten, first and second grade students enjoy Fridays when their teachers do the CookShop lessons. I often have a little visitor coming to give me a small sample of what they made in class. My kids are always eager to explain what they made and how they did it.”
—Vanessa Christenses, Assistant Principal, P.S. 48 Queens – The William Wordsworth School

“This Thanksgiving my family had a potluck and we all had to bring something. My sister, who teaches second grade at a school in the Bronx, surprised us with the three-bean salsa, which she too learned to make in CookShop at her school. This was full circle for me…CookShop is touching the lives of so many near and far. It makes me smile every time I think of my sister serving a CookShop dish at Thanksgiving because she knows we all need to eat healthier.”
—Dora Danner, Assistant Principal, P.S. 17 – The Henry David Thoreau School

As improving child nutrition becomes a national priority, the Food Bank is proud of CookShop’s success in moving children and families toward a healthier lifestyle — and is working to bring the program to more communities in need.

Katherine Mancera is the Food Bank's Public Education Associate. For more information on our CookShop program go to www.foodbanknyc.or/go/CookShop, or watch our CookShop video below:

After Surgery, President Bill Clinton Calls for Better Child Nutrition

Mon, 01 Mar 2010 11:35:00 -0400

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.

NYC & EATWISE Pledge to Change One Thing

Thu, 13 Aug 2009 12:22:00 -0400

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.”

My EATWISE Experience

Wed, 01 Jul 2009 12:25:00 -0400

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.

Summer Brings EATWISE

Mon, 15 Jun 2009 10:36:00 -0400

by Justin Crum

As the last days of school approach, we are gearing up for our summer EATWISE Program, which provides an opportunity for students to go considerably more in-depth with the topics we cover. We received a ton of applications, and are interviewing candidates. Students will be out in the community, working with food assistance programs, urban farms, and our Community Kitchen in Harlem. Two participants from last summer, Johnathan and Andrew, described their work at the Community Kitchen as such:

[In the Community Kitchen’s soup kitchen,] you help clean, prepare food, set up for breakfast and dinner, and after you’re done cooking, you can enjoy a meal with the other volunteers. All the produce there is fresh, and is prepared in the kitchen. Cleaning is the hardest thing but when you have help it becomes very fun.

We try to help students connect what they are learning about nutrition to real-world situations. Working directly with community groups that deal with hunger gives students a context to explore what they are learning. Cooking always proves to be a wonderful outlet for their energy (but it certainly doesn’t hurt to get their hands dirty cleaning or working in a garden). Stay tuned for blog entries about EATWISE Summer 2009 from the students themselves!

Justin Crum is the Youth Development Manager for EATWISE, the Food Bank's CookShop for Teens program.

Happy Brooklyn-Queens Day!

Thu, 04 Jun 2009 10:25:00 -0400

By Daniel Buckley

Today is Brooklyn-Queens Day, a holiday known mainly for the fact that school is closed today throughout Kings and Queens counties. The holiday is so obscure that few remember what it’s for. “I’ve always felt superior because I grew up in Brooklyn and Queens,” says Jennifer Byrd, CookShop Classroom Manager. “It’s Kings and Queens county. I guess we’re just royal.”

Originating in “Rally Day” parades held by Brooklyn Sunday schools as far back as 1838, Brooklyn-Queens day was declared to be “celebrated in commemoration of the organization of Sunday schools” by a 1925 state law. Hearing this, our Community Outreach Manager, Roxanne Henry, who grew up between Jamaica (the island, not Long Island) and Brooklyn, replied “We’ll take it!”

Given the mainly forgotten origins of the holiday, we would like to take today as an opportunity to take a look at, and celebrate, Brooklyn and Queens.

Queens is the most diverse county in the US, with the biggest Peruvian, Chinese and Filipino communities in the city (to name just a few); the highest concentration of Indian- and Pakistani-Americans in the country; and a US Sikh population second only to California — and, in my opinion, NYC’s best food.

Brooklyn, the biggest and most populous of the boroughs, would be the fourth largest city in the US if it was still independent. Brooklyn has hosted the biggest battle of the American Revolution, Coney Island, Spike Lee and the irrepressible Marty Markowitz.

The Food Bank also sees a high degree of need in the two boroughs. Brooklyn has the largest number of food assistance programs. Queens has the biggest number of residents who are concerned they may need to turn to food assistance for the first time.

So whether you’re enjoying a day off, or just another excuse to praise your borough, we also hope you’ll take a moment to think of your neighbors in need.

p.s. Follow us today on Twitter to learn more about Brooklyn and Queens!

Our Emily

Fri, 29 May 2009 10:04:00 -0400

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.

NYC Youth Forum

Wed, 27 May 2009 09:49:00 -0400

By Justin Crum

EATWISE, the Food Bank’s CookShop for Teens program, recently attended and gave a workshop at The Youth Forum & Expo: Food, Farming and Active Living. Guided and planned by a multi-generational group of students, volunteers and nonprofit professionals — and co-sponsored by the Baum Forum and the NYC Food & Fitness Partnership — the event was an overwhelming success.

Most of the youth at the event were already working to make their communities safer, healthier and more productive places. And most who weren’t yet were actively searching out a way to do so. Besides the students' drive to improve themselves and their communities, I was incredibly impressed that they were all there. At a conference. On a beautiful day. During spring break.

They were there not only to find internships and jobs for the summer, but also to give presentations about the work they were already doing. They gave workshops on everything from starting farmer’s markets to starting businesses, planting to cooking and changing their own eating habits to changing the food their school serves. And their excitement was contagious.

I catch the same feeling when visiting our EATWISE chapter schools. For many people, loud high school hallways filled with groups of young people are anything but energizing — but once the students focus in on something positive, their drive and clarity can be astounding. We’re very proud to have been part of this great event, and of our EATWISE students for the passion and energy they bring to their work.

It?s Spring! Time to Dance!

Tue, 21 Apr 2009 10:59:00 -0400

by Daniel Buckley

Finally, it seems safe to say that spring is here! The sun is coming back, it’s getting warmer and little green shoots are appearing in gardens…and our CookShop Classroom for Elementary School students are learning about how those little sprouts will grow to become food.

An important aspect of CookShop, the Food Bank’s core nutrition education program for low-income children, teens and adults, is helping participants find out where food comes from. To learn about where fruit and vegetables grow, students read letters from farmers. To learn about how they grow, they dance!

Carrie Hildebrand, CookShop Site Monitoring Coordinator and star of our “’Like’ PSA,” demonstrates the Essentials of Growth Dance. The dance is a fun way for students to visualize and remember the five things plants need to grow: sun, soil, water, air and (of course) love and care. In our Plant Life Cycle Dance, our Volunteer Services Manager and blogger Brian Pham helps our students visualize and remember the six parts of a plant – seed, roots, stem, leaves, flower and fruit – and each part’s function in the plant life cycle.

So, in honor of the new season, take a moment out of your day, take a step back from your desk or that couch, and enjoy a little dancing!

The Essentials for Growth Dance!

The Plant Life Cycle Dance!