Inside Food Bank's Community BBQ in Harlem

In honor of Harlem Week, Food Bank hosted a special BBQ for our neighbors outside of our Community Kitchen & Food Pantry in West Harlem. The sunny day was full of music, good food, face painting, raffles, and more! Food Bank's Culinary Manager Chef Sheri whipped up a feast of BBQ favorites. "This is something that's been coming together little by little over the years," explained Sultana Ocasio, the Director of Food Bank's Community Kitchen & Food Pantry. "We wanted to do something around Harlem Week to highlight our presence in the neighborhood and celebrate the fact that we've been serving our neighbors here since the 1980s." "And so we thought, 'Hey, let's have a family BBQ!'" she continued. "The smell of the grill, the music pumping from the speakers... we wanted to draw people in and create a space where we could all hang out and be together." Sultana Ocasio working the food line alongside Food Bank President & CEO Leslie Gordon. It didn't take long for community members to find our BBQ. Tunes from DJ Jay Thursday and the smoky fragrance of Food Bank Culinary Manager Chef Sheri's roast chicken, grilled corn, hamburgers, hot dogs, and more drew in a vibrant crowd of folks from all over the neighborhood, who not only got to enjoy a delicious free lunch, but face painting activities, a fresh produce stand, and hourly raffles. "It's great that we could all be here to enjoy this beautiful summer day together," said community member Lorna, who lives two blocks down from Food Bank's Community Kitchen & Food Pantry. "When times are tough, it's important for us to lean on one another and help out when we can." Lorna stopped by the BBQ on her way home from church in the neighborhood. The BBQ was supported by Food Bank staff and volunteers, many of whom came out to spread a little love as food, gas, and rent prices are driving more and more New Yorkers to the pantry line. Ell, a local eighth grader volunteering with their mom, handed out fresh vegetables to folks throughout the day. "I just love helping other people," said Ell. "It's great that we can be here today to not only give out free produce, but to bring a little joy and happiness to our neighbors. It feels great to be here with everyone today." Ell in action staffing our fresh produce stand with other Food Bank volunteers. To learn more about Food Bank's efforts to support our local community here in West Harlem, visit foodbanknyc.org. You can also sign up for a volunteer shift in our Community Kitchen & Food Pantry by clicking this link. Scroll below for more photos from our Community BBQ! Our volunteer face painter kept busy with all the youngsters visiting her table! Melanie Zuniga (Food Bank's Community Dietician) handed out tasty smoothies and helpful nutrition information at our produce stand. "Today, I just want to play music that makes people feel good and dance," explained DJ Jay Thursday. Community members (and their furry friends!) filled the block throughout the afternoon.

Earlier this month, Food Bank teamed up with the Village Community School (VCS) for a service-learning project to benefit students served by Food Bank’s Campus Pantry Program. Together, we packed bags of nutritious snacks, learned about reading food labels, and even enjoyed a little story time with our youngest participants. Left: Food Bank Vice President of Institutions & Partnerships Janis Robinson reads “Maddi’s Fridge.” Right: A VCS student packs a bag of food. Located in New York City’s historic West Village, VCS has long been committed to giving back to those in need; in fact, service is baked right into the curriculum and taught to students from their very first moments at the school. To help create meaningful experiences for the students, VCS leans on a service committee co-chaired by parents, including longtime Food Bank friend Juliana Ruecker, who invited us to partner with the school for its first in-person service day since the onset of COVID-19. “This is our first on-campus live event in three years, so I almost cried this morning I was so excited,” explained Sarah Williamson-Broadman, VCS Dean of Faculty. “The fact that over 100 upper schoolers and 120 lower schoolers and their parents will be helping today is hugely impactful for the school and for the children that will receive this food.” “One of the things that I want our students to understand is that hunger doesn’t have a face,” she continued. “Food insecurity can affect any kind of person. My hope is that a day like this instills a lifelong passion for giving back.” A VCS student proudly holding a bag of food she packed. As the day unfolded, you could see this passion igniting in the hundreds of bright-eyed students gathered around tables stacked with shelf-stable goods and snacks. They packed their bags with care, asked thought-provoking questions of our Food Bank team leaders, and took time to reflect on the communities their efforts would be nourishing. “I come from a fairly privileged family, so I’ve never really had to worry about where my next meal is coming from,” explained a VCS eighth grader. “But it’s important for us to recognize that many of our neighbors do have to worry about that and do have to go through these hardships. I feel lucky to be able to help people, especially people my own age.” Food Bank Director of Corporate Engagement Jessica Presedo stands with over 1,000 packed bags of food. With school about to end for students in New York City this month, it’s important to remember that many of our city’s children will no longer have access to the free breakfasts and lunches they’d normally receive at school. Food Bank’s Campus Pantry Program works to close these gaps by providing students with fresh, nutritious food all year long. To support our Campus Pantry Program and the estimated 1 in 3 NYC kids currently facing food insecurity, consider giving to Food Bank’s Summer Hunger Campaign. Each donation helps us to serve our youngest neighbors with the dignity they deserve.

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.