Fighting Hunger for our LGBTQ+ Neighbors

A lifelong resident of Harlem, Suki Terada Ports has spent her life advocating for Asian American & Pacific Islander (AAPI) New Yorkers. Though her work has been broad – touching on everything from school integration to HIV education and food insecurity – it has remained fiercely focused on serving and uplifting the community of which she is so proudly a part. I sat down with Suki to chat about her decades-long connection to Food Bank and why she believes education is the key to fighting back against discrimination and hate. Suki Ports (seated) with members of the Japanese Consulate and Japanese American Association at Food Bank’s Community Kitchen & Food Pantry in West Harlem. Can you tell me a little bit about how you and the Japanese American Association first began your partnership with Food Bank? Well first off, you should know that I’m 87 years old and don’t remember anything, so if you want specifics, you’ll have to talk to someone else. But I knew Kathy Goldman when she started the Food Bank For New York City in the 80s. She and I had been friends for years and I mean, we went way back, working on issues like school integration, food insecurity, you name it. The Japanese American Association [with which Suki has been involved since the 1970s] wanted to do some volunteer work, so I connected its members with Food Bank’s Community Kitchen & Food Pantry in West Harlem. So, you have a long connection to the fight against hunger in New York City. My interest in helping Asian American & Pacific Islander (AAPI) New Yorkers get access to culturally relevant food goes all the way back to WWII. Food was hard for Japanese Americans to find in the city, especially ingredients from back home. At the time, a lot of special foods were imported from Japan, so they weren’t able to come during the war because of import restrictions – particular herbs, particular grains, particular spices. There were a few markets run by Japanese Americans, but even they had trouble getting the foods they needed, so they had to deal with substitutes that were of lesser quality. Brands of soy sauce, for example, that weren’t exactly true to the flavors and textures of home. It was amazing how you could be impacted by something as basic as soy sauce. You wouldn’t think of it now, but tofu, there was only one person who made that and delivered it during the war, and then when he had difficulty getting the ingredients, he had to stop producing this food that was essential to our diet. He made it at home, packaged it in a small cardboard container, and delivered it to my mother in Harlem. And gee, now you can find several brands of tofu anytime you want in almost any supermarket across the city! Culturally relevant food items and snacks provided to Food Bank’s Community Kitchen by the Japanese Consulate and Japanese American Association. Flashing forward to today, what do you think are some of the challenges faced by AAPI communities in NYC and across the country? A challenge I’ve noticed is that there isn’t a strong enough presence of AAPI history in schools, both the history of Asian countries and the history of immigrants from those countries to America. This can sometimes lead to a lack of understanding of what these people went through or what their many different lived experiences were like. But I think we can see this as an opportunity, not just a challenge! And of course, one thing that’s very upsetting is the anti-AAPI violence we’ve seen in communities all around the country. How do you navigate that? Not well! The “Model Minority Myth” [in which AAPI individuals are perceived as being smart, successful, and wealthy] is pushed by the media and can sometimes cover up the real issues faced by this community. People don’t know that a large majority of Asian Americans are hungry and don’t know where their next meal is coming from. People don’t know that they struggle to find housing and acceptance, right here in New York City! With that idea in mind, what do you want people to know? I want people to know that there is an original history, at home, for many AAPI individuals that they bring with them when they come to the United States. It’s important for people to understand the nuances between various AAPI communities, histories, countries, and populations because these differences matter! Below, watch as Food Bank chats with Suki Ports and Koji Sato, President of the Japanese American Association: To learn more about how we serve our AAPI neighbors now and throughout the year, click here. And a huge thanks to New York City icon Suki Ports for speaking with us for this profile.

From October 14 - 17, the Food Network & Cooking Channel New York City Wine & Food Festival offers attendees the chance to enjoy over 60 events and workshops hosted by the world's most renowned culinary personalities. But what's really fantastic about the festival is that 100% of the net proceeds go right back to fighting food insecurity in NYC, specifically in support of us here at Food Bank and God's Love We Deliver. Another cool thing about the festival? It's powered almost entirely by volunteers! That's right, New Yorkers just like you make this one of the most impactful anti-hunger events of the year, working closely with us and Food Network celebrities to pull off this extra special weekend. Want to sign up to be a volunteer with us on the ground? Register here! And if you'd like to hear from some of our past volunteers, keep on reading below. They share what the experience is like and why they return to NYCWFF year after year. What is your favorite thing about volunteering with Food Bank at NYCWFF? Chef Tianna Lawrence: As a DOP (Dope Ol' Person), I never tire of learning. The youngsters have a lot to learn, but they also have a lot to teach. I come away each year with a new recipe, new skill, or a fresh new way to do something I’ve done all the time. Chef Carol Koty: As someone blessed to be surrounded by food every single day, it breaks my heart that there is anyone going hungry. This one weekend of hard work (and a ton of fun!) raises so much money to not only help those that are homeless, but those with jobs that are struggling with the decision to make rent or put food on the table. Our help allows Food Bank to make that decision easier for those families. Why did you decide to return as a NYCWFF volunteer in 2021? Chef Carol Koty: NYCWFF is one event that I look forward to being a part of every year. I have been volunteering since 2013, and I plan to continue to make NYCWFF a priority in my life for many years to come. Emil Gomez: I had so much fun last time that I wanted to experience all of it again. Chef Tianna Lawrence: My mother (who passed away this past year) drummed into my head that no matter how bad your situation might be at the moment, there is someone who has it worse. Never forget that and use what you love to help others. This pandemic has taken a lot. Friends, family, and coworkers. But I’m here for another year with this great organization. What’s the most exciting part of getting to volunteer on the ground at NYCWFF? Any fun celebrity stories or sightings? Emil Gomez: I was wandering around a venue once when an event was about to end. I then came face to face with Ted Allen. We talked about "Chopped," of course! Chef Carol Koty: One of my favorite memories from 2019 - Alex Guarnaschelli's restaurant was serving food at one of the pier events where she was also headlining as a celebrity. Before the event started, I was walking by her restaurant's kitchen station. She stopped me, gave me a sample of the dish, and asked me if I thought it needed more sauce. An "Iron Chef" and "Chopped" judge wanted my opinion! I was on cloud nine. Chef Tianna Lawrence: Back in 2018, Anne Burrell was a volunteer for a "Chopped" event. We were so surprised. She told us, 'I’m just like you, tell me what needs to be done to set up.' Man, that women could chop onions faster than anyone I’ve ever seen. We worked, but watched everything she did. She was a hoot and we had a ball! What would you say to someone who’s on the fence about whether or not to sign up as a NYCWFF volunteer? Chef Tianna Lawrence: For those who aren’t sure, try out one or two events. It’s for a great cause and you’ll walk away knowing you’ve given back to your neighbors in need. Chef Carol Koty: If you are on the fence about volunteering, find a friend to volunteer with you! That way, you'll automatically know someone participating, and you can experience it together. We're beyond grateful for all the folks that make NYCWFF such a phenomenal experience. As a reminder, the festival is running from October 14 - 17, so there is still time to register as a volunteer. Take a peek at our full schedule of available shifts.

Mark Brand’s journey in justice started angry. At least that’s how the social entrepreneur, chef, activist, DJ, and Food Bank culinary council member put it to me on the phone. We were discussing Hunger Action Month and I had asked him how he found his way into the food justice movement. “My journey began in a place of anger, as I think many people’s does,” he explained. “You have this moment where you realize that all of these systems of oppression are at work and you recognize your own role in it. You start to ask: How can I use my unearned privilege to make an impact in fighting these systems?” But for Mark, he wasn’t just seeing these systems from the outside – he'd experienced them first hand in moments of struggle and hunger while growing up in Nova Scotia. He saw how they impacted his friends, family, and neighbors and understood from an early age just how powerful food could be, not only for its ability to sustain the body, but for how it could connect people and nourish their souls. “I was trained by my family to always be in service to others and our community,” he said. “If someone was hungry, the door was always open. There wasn’t a lot, but there was always enough.” Breaking bread like this over his family’s table became transformational for Mark. It inspired the types of conversations that can change a person if they’re willing to listen. Ultimately, sharing resources with people who were different from him allowed Mark to stretch his empathy and widen his perspective. Fast forward a couple decades and Mark now operates five businesses centered on food, music, and community impact. His work extends to neighborhoods all across the United States and Canada and is focused on meeting folks where they’re at, seeing what they need, and using his skills to fill in the gaps. And that’s how he arrived at Food Bank three years ago, ready to slip in like water amongst whatever cracks he saw. “One of the reasons why I serve on the Food Bank culinary council is because I can see myself plugging into the work in so many different ways. How can I support Chef Sheri in the Community Kitchen? How can I show up for our clients in Queens? Food Bank holds two different energies for me. On one hand, I’m so upset that it exists. But on the other hand, Food Bank has these deep, trusted relationships with organizations all across the five boroughs, which allows it to capture and mobilize the spirit of New York City in service of its people.” It’s a community-based approach that aligns with Mark’s desire to get to know people before mobilizing to “help” them, something he enacted with us as grill master at our Father's Day food distribution at Deliverance Baptist Church in Queens this past Juneteenth. “In the food justice space, there’s a lot of one day show up,” he explained. “People will often say, ’I’ll help out during Christmas or on Thanksgiving.’ ‘I’ll go into a neighborhood that is deeply impacted by colonialism, by systems of oppression, and because people accept my food, it’s all good.’ But did you ask what kinds of food they wanted? Did you ask how you could support work that’s already happening in these communities, how you could lend your time and talents to their missions?” These questions can feel intimidating, but navigating them doesn’t have to be. For Mark, it’s all about being open and listening to the people you want to serve. Instead of saying this is what you’re going to do, say this is what I’m thinking of doing. And then be ready to pivot in the moment to meet the actual need. That said, as you’re looking for ways to get involved with our work to fight food insecurity this Hunger Action Month, start with a little research. Get to know us, see what we need. At Food Bank, we make this easy by offering a ton of ways to engage, from volunteer opportunities on the ground to options for giving directly to the programs that nourish our neighbors all across the city. “Decenter yourself,” Mark offered as a bit of closing advice. “To truly be in service, you have to understand the plight of the people you’re trying to be in service to. Before you go to serve someone, see them. There’s nothing better in the world than being seen.” To learn more about Mark and his work to transform the world through food and community, go here. And to figure out your place in our mission to fight hunger across NYC, click here.