Rethinking Chinese Food with Chef Lucas Sin
Chef Lucas Sin is on a mission to make Chinese food accessible to all. Whether whipping up northern Chinese staples at his restaurants Junzi & Nice Day or leading a...
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Ambassadors |
Rethinking Chinese Food with Chef Lucas Sin
Chef Lucas Sin is on a mission to make Chinese food accessible to all. Whether whipping up northern Chinese staples at his restaurants Junzi & Nice Day or leading a...
Chef Lucas Sin is on a mission to make Chinese food accessible to all. Whether whipping up northern Chinese staples at his restaurants Junzi & Nice Day or leading a discussion on the connections between Chinese cuisine and other cultures, Sin is always looking for opportunities to infuse his dishes with a little perspective. For him, it's not enough to simply make Chinese food — he wants to tell a story and open people's eyes to where this rich, compelling, and often misunderstood cooking tradition actually comes from. To learn more about his takes on cooking and storytelling, check out our full interview with the chef below! What does Asian American Pacific Islander Heritage Month mean to you? I would like to see AAPI month as a month of celebration of culture and diversity. What’s so outstanding about a place like New York City is not only the vibrancy of each individual culture, but how they come together. How has your heritage shaped the person you are today? At both of our spots [Junzi Kitchen & Nice Day], our primary goal is a cultural one. Both of those restaurants are trying to the answer the question of why Americans think Chinese is only one thing. We're asking people to think twice about what they consider to be "Chinese American" food. I think heritage and culture is a huge part of why we open restaurants. Personally for me, going back to this idea of cultural confluence, I'm from Hong Kong, which is a classic example of cultures coming together. Popular food in Hong Kong takes a lot of influences from different cultures and perspectives. It's necessary to adopt good ideas from other cultures — that's how Hong Kong was built. What I love about where I grew up is its real sense of cultural diversity. It's a huge part of my DNA as a chef and I'm dedicated to bringing that into our restaurants. What, for you, is the magic of food? The magic of food is that it's a really accessible way to initiate deeper conversations about culture. It's a gateway to conversations about identity, culture, immigration, all of these things. Before the pandemic, we ran this program called "Chef's Table," which illustrated the connections between Chinese culture and other cultures... what's the relationship between Chinese food and food from the Dominican Republic, for example. Is there any influence from DR cooking into Chinese cuisine? Are there any similarities to how Dominican and Chinese restaurants are run? Examining the two-way influence can be really cool. How can you tell your story through food? First, you have to figure out what your story is, and that requires a lot of self-reflection. For me, that self-reflection is about thinking of the things I grew up eating, but also requires research, historical research, into these childhood memories to make sure that my own memories are substantiated by real facts. Just as you would learn about another cuisine, you have to look at the cuisine you grew up with through the lens of a professional chef. Storytelling through food also requires empathy. You have to put yourself in the shoes of your customer and think about how they'll receive the food. The importance of sharing cultural stories is all about helping people to understand that the world is a good and diverse place. What do you think people and organizations can do to combat escalating acts of racism and xenophobia against Asian Americans? Support AAPI restaurants. Also, think about your local Chinese take-out restaurants... they're facing unprecedented challenges, even before the pandemic. What we usually describe as a "Mom and Pop" shop is still very much the reality for these restaurants — mom out front and dad doing the cooking in the back. But they're getting older, and their sons and daughters are super educated and maybe don't want to take over the restaurants any more, even though their livelihoods still depend on them. Oftentimes, these families don't have an easy way out. So, you should absolutely order from those places. From a conversational perspective, we have to stop disparaging this type of Chinese cooking and cuisine. American Chinese is incredibly authentic and these restaurants have amazing efficiencies that people can learn from. It's vital to respect how these businesses are run, how lean they are, and how effective they are at doing what they do. For more stories from chefs on the ground, make sure to check us out on Facebook, Twitter, and Instagram. (All photos provided by Lucas Sin, courtesy of Matt Taylor-Gross) -
Food Insecurity |
The History & Impact of Urban Agriculture in NYC
There exists in New York City a groundswell of green. It’s not located in Central or Prospect Park, nor is it located in the forests of The Bronx. This green lives in...
There exists in New York City a groundswell of green. It’s not located in Central or Prospect Park, nor is it located in the forests of The Bronx. This green lives in the nearly 100 acres of community gardens and farms planted across the five boroughs of the city. Rooted on rooftops and vacant lots, these greenspaces are vital sources of food, fellowship, and education for the communities they serve. They’re also in constant danger of being destroyed from gentrification, displacement, and development. In this blog post, we’re going to explore the history of urban agriculture in New York and talk about why it's so important to the fight against hunger in our city. We’ll also chat with The Campaign Against Hunger, a Food Bank member agency that currently operates two farms in Brooklyn. ''They were getting ready to take something away from our community, something too important to lose... I told them I was born poor, I live poor, and I’m going to die poor. I don’t beg. But these are for the community. I asked [the city] to help me.” Out of context, these words from a 1982 New York Times interview could be about anything: affordable housing, local grocery stores, schools, churches. But spoken by then 82-year-old activist and environmentalist Hattie Carthan, they were about trees, specifically the 1,500 trees she had spent her twilight years planting as the leader of the “Bedford-Stuyvesant Beautification Committee.” When Carthan first moved onto Vernon Avenue in 1953, it was a beautiful tree-lined street in the heart of Bed-Stuy. But over the course of a decade, all but three of the trees had died, thanks in large part to neglect from the city. To fight back against this deterioration, Carthan organized her neighbors into the T&T-Vernon Block Association. Together, they held a BBQ to raise funds for four trees, which, when planted, quickly died. But thankfully, a much sturdier seed had taken root. By 1966, the Beautification Committee was in full swing and breathing new life into Bed-Stuy. At its height, it powered over 100 different block associations, each of which took ownership of its respective trees. In addition to her duties as Committee chair, Carthan also taught classes on tree care and conservation to students in the neighborhood. She would then hire and pay these same students to be part of her “Neighborhood Tree Corps,” which oversaw the maintenance of the hundreds of ginkgos, sycamores, and honey locusts blooming in the borough. Though Carthan received occasional grant support from the city, the Committee was always run by and for the community. In truth, her trees didn’t just beautify the neighborhood... they saved it. Carthan’s work marked a major turning point for urban agriculture in New York City. Though victory gardens had been popular throughout the 1940s (yielding some 200 million pounds of fresh produce for New Yorkers during the war), they mostly faded away by the early 1950s. After that, the only farm gardens left were owned and operated by city parks. Carthan, then, was one of the first to bring the practices of conservation and environmental education out of the bureaucratic system and into the streets. In many ways, she identified something that would come to inform the movement for years and decades to come: Greenspaces could revitalize and sustain historically underserved communities. This idea was put into practice throughout the 1970s by a variety of groups, most notably Liz Christy’s “Green Guerillas,” who planted sunflowers in traffic medians and threw seed bombs into vacant lots along the Bowery. The group blurred the lines between private and public space, seeing every crack and crevice as an opportunity to grow something beautiful. As the still operational collective writes on its website: “The green guerillas began rallying other people to use community gardening as a tool to reclaim urban land, stabilize city blocks, and get people working together to solve problems.” And work together they did. As the financial crisis of the 1970s left public and private lands abandoned by NYC developers, groups like Christy’s moved in to transform and repurpose these plots for the good of their surrounding communities. There was such a gardening boom at this time that the Department of Parks and Recreation established the GreenThumb Program to provide resources, licenses, and protection to these spaces. But as the green revolution began to feel more and more unstoppable, the economic prosperity of the 90s and early 2000s brought things to a screeching halt. Gardens were razed to make way for storefronts. Farms were decimated to grow high-rises instead of neighborhood-sustaining produce. Though coalitions were formed and lawsuits were leveraged against the government, there was little that gardeners and farmers could do to safeguard their land. As recently as last November, a group of 54 organizations came together to present the city with “From the Ground Up: A Petition to Protect New York City’s Community Gardens.” In it, they make a clear argument for why these spaces are so important: Community gardens alleviate food insecurity by providing folks with ready access to fresh, nutritious food. By increasing access to fresh fruits and vegetables, community gardens help to confront public health disparities caused by racial and socioeconomic injustice in historically marginalized Black and Latinx communities throughout the city. Community gardens are a community-led response to environmental racism, helping to curb disproportionate air pollution and susceptibility to illness. Community gardens help to correct unequal access to greenspace in NYC by providing low-income New Yorkers with space to learn from and connect with nature. At Food Bank, we recognize the vital role that urban agriculture plays in the fight against hunger in our city. That’s why we partner with organizations across the five boroughs that operate their own community gardens and farms. One of these member agencies is The Campaign Against Hunger, which currently has two farms in Brooklyn: Far Rock Farm in Far Rockaway and Saratoga Farm in Bed-Stuy, not a stone’s throw from where Hattie Carthan planted her first tree nearly six decades ago. Like Carthan, TCAH takes a community-first approach to everything it does, which Director of Programs Tamara Dawson told me is what makes its farms so special. “For us, it’s important to understand our community and what it needs,” explained Dawson. “Before every growing season, we do a survey with our clients to figure out what they want to see, what they want us to grow. This is why we grow things like callaloo, snowy eggplant, and dwarf okra... we grow over 100 different species of produce because we want to meet the needs of individuals. It’s so nice when you see a family come in from wherever they’re from and say, ‘Oh my God! You have this?!’” It’s a transcendent moment, one that speaks not only to the importance of access and representation, but to the very power of food itself to affirm who we are and where we come from. By planting vegetables, fruits, and herbs from all over the world, TCAH builds an instant bridge to home for its neighbors, a bridge that might otherwise not exist at all. Aside from growing culturally appropriate food, TCAH also educates and employs students from the neighborhood to run and operate its farms. The Green Teens Program hearkens back to Carthan’s Neighborhood Tree Corps in that it empowers kids to give back and protect their communities. It also pays them, which allows them to support local businesses, take care of family, and live their lives with more dignity and freedom. “We are a product of our environment and of what we eat, [which is why] it’s so important that our farms are youth-run. It’s important for us to educate our youth not only on how to grow food, but how to stand up and be an advocate for food justice. Our green teens go out and partner with seniors in the neighborhood, show them different plants they can grow in their apartments, show them how to grow a tomato plant on the fire escape. It’s important that we give back to our community and that we educate from within.” Now more than ever, we must do our part to protect these invaluable spaces. As the New York City Community Garden Coalition (NYCCGC) and Earthjustice write in “From the Ground Up,” the way to do this is to increase legal protections for community gardens and farms by designating them as Critical Environmental Areas. That way, farmers will be able to grow food, educate the public, and sustain neighborhoods without fear of having their livelihoods destroyed. So spread the word, contact your local councilperson, and visit a garden in your neighborhood today! Taking the time to connect with the land and the people who work it will undoubtedly change your relationship with whatever city you call home. -
Food Insecurity |
Ramadan and the Importance of Culturally Appropriate Food
Happy Ramadan to all who celebrate! This month-long season is a sacred and important time for Muslim communities around the world, including the ones we serve here in...
Happy Ramadan to all who celebrate! This month-long season is a sacred and important time for Muslim communities around the world, including the ones we serve here in New York City. Though perhaps best known as a time for fasting, it’s also a time for gathering with family and friends around an Iftar meal. It’s a time of charity, of giving back. And, most importantly, it’s a time to reenergize for the year to come, to set intentions and manifest abundance for your neighbors and yourself. How does all of this connect back to Food Bank? Well, the spirit of Ramadan is baked right into our mission. As the Director of our Community Kitchen & Food Pantry Sultana Ocasio recently told me, “During Ramadan, I could walk into a mosque where no one knows me and get fed... [and that] informs my work throughout the year in terms of serving folks in a way that’s not prohibitive or judgmental. It’s about welcoming people to the Community Kitchen the same way you’d welcome someone into your home.” As practicing Muslims will know, this idea of open-hearted charity (or Zakat) is a major tenet of Islam. Though required year-round, the practice takes on new meaning during Ramadan. For many, performing Zakat through food is an important rite of the season, whether by providing dried dates and rice to loved ones at an Iftar meal, or donating time, money, and resources to food pantries and soup kitchens. Though fasting during Ramadan isn’t necessarily about reflecting on the systemic nature of hunger, it does provide folks with an opportunity to think critically about their relationships with food. “It gives you empathy, though that’s not the purpose,” explained Ocasio. “Feeling your body weak with hunger and thirst, you can’t help but think of those who don’t have a choice, who don’t know where their next meal is coming from.” At Food Bank, we’re in a unique position to mobilize that empathy in service of one of the largest Muslim populations in the United States. According to a report from the Institute for Social Policy and Understanding, nearly 800,000 Muslims live in NYC, which means that approximately 22% of all of America’s Muslims live right here in the Big Apple. This diverse populace includes descendants of Muslims who have lived in the US since before its founding as well as immigrants from over 75 different countries. To serve our Muslim neighbors, we provide halal meat at our Food Pantry and also partner with halal agencies across the city to get culturally appropriate food into the hands of those who need it most. But having the food itself is just one piece of the puzzle – we’re also doing the work to build trust within these communities to let them know that our halal meat actually adheres to halal requirements. “I wear a scarf and approach people with the greetings of Salaams. When I approach to offer halal meat to clients, there’s still a level of doubt. They can’t believe it’s really halal," says Ocasio. “If you normally get halal meat, you usually go to a specific halal butcher, so coming to a place like Food Bank, you may not trust that it’s actually halal.” To get the word out, Ocasio has spoken to local Imams to let their congregants know about the halal food available at our Kitchen, but says it’s been a slow process. In her words: “It takes time to develop that trust, it really takes time.” But for Ocasio, and for us, it’s time well spent. By developing that trust, we’re not only able to better distribute our halal resources, but we’re also able to destigmatize some of the shame associated with standing on a pantry line, which Ocasio says can be challenging for certain communities. “I think a barrier for some folks is the actual visibility of going to a food pantry. In some cultures, going to a food pantry is not considered a big deal at all. But for other cultures, folks will get talked about in their community. For a lot of people who are immigrants, coming to this country meant that they’re supposed to be making money and providing resources to their families back home... [so the question becomes] how could you come to this country and go on a food line? The visibility of receiving food or admitting it can be extremely difficult for some people.” Though we can’t dismantle this shame overnight, we can do our part to chip away at it over time. We do this by providing resources that affirm the cultures, beliefs, and traditions of the folks we serve. We do this by training our staff to be sensitive to the unique needs of our clients. And we do this by centering and prioritizing the dignity of everyone who walks through our doors. Whether you observe Ramadan or not, these questions of inclusion, equity, and access are important ones to think about. They’re certainly ones we ponder throughout the year, and ones we hope to answer in tandem with you. There is no one-size-fits-all solution to fighting hunger, and so our work must be nuanced and hyper-focused on the lived experiences of our neighbors. In truth, there is simply no replacement for meeting people where they’re at, asking what they need, and delivering it to them without judgement or shame. To support us in this work and to get involved yourself, click here. And feel free to join us for “Iftar on the Go” an initiative with NYC Comptroller Scott Stringer and Islamic Relief in which we’ll be providing free halal Iftar meals at our Community Kitchen in Harlem. Distributions will be on April 15, April 22, April 29, and May 6 at 4 pm. -
Food Insecurity |
6 Ways to Volunteer to Fight Hunger
It’s National Volunteer Month, which means it’s the perfect time to join us in the fight against hunger! Thankfully, there are a ton of ways to get involved, from...
It’s National Volunteer Month, which means it’s the perfect time to join us in the fight against hunger! Thankfully, there are a ton of ways to get involved, from putting in shifts at a local soup kitchen to advocating for hunger relief on social media. For a little inspiration, check out our guide below, which outlines some easy ways to leverage your talents to combat food insecurity. Join a Virtual Service Event Though not all onsite volunteer opportunities are back up and running yet, there are still a number of ways to get involved with hunger relief virtually. In fact, many organizations like ours have been holding virtual volunteer events throughout the pandemic to connect folks and galvanize for action. Click here to join Food Bank’s next virtual service event on 4/21! Support a Local Pantry When giving back, it’s always best to keep things local. So, use our Food Finder Map to locate one of our member food pantries or soup kitchens in your neighborhood that you can support. It’s a great way to fight hunger and show up for the folks in your neck of the woods. Write a Letter to a New Yorker in Need During challenging times, a kind note can make a huge impact in someone’s life. While we're not currently accepting onsite volunteer assistance at our Community Kitchen, our “Dear New York” program allows you to interact with our clients in a safe, socially distant way. Simply write a letter and we’ll slip it into one of our to-go pantry bags. To get started, check out our “Dear New York” toolkit. Use Social Media An easy way to make a difference in the fight against hunger is to get the word out on social media. Our Social Media Ambassador Program encourages volunteers to use their platforms to educate people on our mission and the state of food insecurity in NYC. As we’ve seen throughout 2020, social media has transformed into a lifeline for folks looking to start important conversations and share resources. Go on a Food Rescue Mission There are many restaurants, cafés, and grocery stores that throw away perfectly good food at the end of the business day, either because it’s not shelf-stable or because it’s company policy. As you can imagine, this creates a huge surplus of food that’s completely going to waste. To help save these resources and redistribute them to organizations that can use them, consider going on a food rescue mission! Groups like Food Rescue US can help you come up with your rescue plan. Advocate for Hunger Relief There’s never been a better time to advocate for hunger relief at the federal level. President Biden has made it clear that combatting food insecurity is a major priority for his administration, which presents a great opportunity for you to use your voice to impact national policy. Join our action team to send letters to your members of Congress in support of legislation that expands food assistance nationwide. -
Ambassadors |
Chef Russell Jackson Wants to Overhaul Our Food System
Though a Californian by birth, Chef Russell Jackson has been setting New York City’s culinary world on fire since 2012. A former contestant on “The Next Food Network...
Though a Californian by birth, Chef Russell Jackson has been setting New York City’s culinary world on fire since 2012. A former contestant on “The Next Food Network Star” and the Head Chef of “Reverence” in Harlem, Jackson prioritizes seasonality and intimacy in everything he does. Most recently, he’s been serving as a key member of the COVID task force at the Aspen Institute, where he’s advocated for community food relief and met with the White House team. To learn more about Chef Jackson’s unique approach to cooking and service, including his thoughts on everything from spring garlic to inequality in restaurant supply chains, check out our interview with him below! View this post on Instagram A post shared by Russell Jackson (@chefrjackson) What, for you, is the magic of food? There’s something that’s so inherently wonderful about food and dining and cooking and the impact it has on people’s lives. Through the process of growing up and cooking and coming to that greater realization... it's difficult to answer because I think it’s multi-faceted, it’s hard to put it into a succinct way. But this is who I am, and this is what I do. What ingredient will always sell you on a dish? Because I’m trained as a California-style chef, I eat with the seasons and prioritize quality. Some of my favorite ingredients, like peanut butter or foie gras, I may not be able to eat all the time. I start with what we are growing, what’s in the backyard — what can we do with what we have? I love spring garlic, and I go through 10 pounds a week, but I’m not a winter garlic fan. In October it’s all about chilies, in December it’s all about citrus. It’s how I was raised. If I’m cooking it, I’m inspired by it. Do you have a favorite meal memory? The most impactful moment in my culinary career was the very first time I got to feed [my son] Kingston in the restaurant. It was an absolute full circle moment. View this post on Instagram A post shared by Russell Jackson (@chefrjackson) How can folks use food to do good? I think it’s important to consider things like the harsh realities of food sourcing and the inequality along the supply chains, and to understand the quality of those products. Responsible sourcing costs me more money, and in turn it’s going to cost my guests more money. But it's the cost needed to get quality ingredients, to pay my staff a living wage, to have room for conversations in our restaurant about savings, healthcare, and investments. We have choices to make as a public and must demand better. It’s a human right to not be abused by the systems that we create. From the investor to the management to the ownership, everyone needs to do their part. And lastly... if your bodega named a sandwich after you, what would it be called and what would it be? There’s a sandwich that I created in 2011 at my restaurant in San Francisco that I would eat every single day. It included all my favorite ingredients. It was “The Elvis” — triple-decker peanut butter and jelly, foie gras, and bacon sandwich, with homemade peanut butter that we used to grind up at the restaurant, huckleberry jelly, big slabs of foie gras, thick slabs of Iberian bacon. For more stories from chefs on the ground, make sure to check us out on Facebook, Twitter, and Instagram. -
Advocacy |
This is How We Fight Period Poverty
Period poverty is a phenomenon in which individuals are unable to access the menstrual care products they need to have healthy and hygienic periods. It’s a pervasive...
Period poverty is a phenomenon in which individuals are unable to access the menstrual care products they need to have healthy and hygienic periods. It’s a pervasive issue that affects communities around the world, including ones we serve here in New York City. In this article, we’re going to explore the subject of period poverty by defining what it is, digging into some research, consulting with experts, and discussing how we tackle the issue at Food Bank. What is Period Poverty? If you’re unfamiliar with the term “period poverty,” it basically refers to the difficulty some folks face in affording the menstrual hygiene products they need to safely take care of their periods. The monthly cost of period products can be extremely prohibitive for individuals already struggling to pay for things like food, rent, and utilities. So, they may go without, meaning they’ll either skip work or school to avoid the shame of menstruating in public without these tools or care for their periods using unsanitary goods like paper bags, toilet paper, bits of cloth, and rags. As the World Bank writes in its report on Period Poverty: “Given the multiple challenges [menstruators] face, it is evident that promoting menstrual hygiene management is not only a sanitation matter; it is also an important step towards safeguarding the dignity, bodily integrity, and overall life opportunities of [all who menstruate].” And this isn’t just anecdotal – though limited, research on the subject of period poverty has been gaining ground in recent years. A 2019 study explored the menstrual needs of low-income communities by surveying clients at 10 non-profit organizations in St. Louis. Researchers discovered that 64% of the 183 respondents were unable to afford menstrual care products in the previous year and nearly half could not afford to buy both food and menstrual hygiene products. The mental health implications are clear; according to a 2021 report, period poverty was found to be associated with increased levels of anxiety and depression. Dismantling Shame If the problem is so obvious, why hasn’t it been solved? One of the biggest roadblocks is that we’re not very good about talking about periods. There’s an immense amount of shame and stigma surrounding the topic, which can make it difficult for folks to have honest conversations about the needs of those who menstruate. “A major obstacle that stands in front of us... is this taboo around menstruation,” explains Period Inc. founder Nadya Okamoto in her 2016 TEDx Talk on the subject. "The most sustainable way to accomplishing... gender equality is by improving education and employment opportunities for women and girls. But no matter how much attention we put toward creating these opportunities, women and girls cannot take full advantage of them if periods [and period poverty] aren’t addressed.” This sentiment was echoed by Jennifer Weiss-Wolf, Vice President for Development at the Brennan Center for Justice, founder of the non-profit group Period Equity, and author of Periods Gone Public. As she explained to me, she sees it as a scale of stigma, ranging from shushed conversations in the home to full-on derision in certain communities. The stigma is real, and there are many communities in which periods are derided, seen as culturally or socially undesirable, or viewed as dirty and problematic. There are places where people are forced out of public life when their periods begin. There’s a wide array of stigma that’s rooted in all of these institutions in our lives, whether cultural or religious, whether familial or generational. Advancing a public agenda around menstruation, then, is about dismantling this stigma. According to Weiss-Wolf, the only way to make menstruating more equitable is to normalize the discussion, to essentially create a “new bar” for what normal is. By doing this, we could increase access to period products (so folks could get to them for free without judgment) and finally do away with things like the much-maligned Tampon Tax. Defeating the Tampon Tax In many states, menstrual care products like tampons, pads, cups, and sponges are subject to sales tax when other items (like dandruff shampoo in Texas, licorice in Arizona, and chocolate bars in California) are not. They’re also not covered by the Supplemental Nutrition Assistance Program (SNAP), which means that even if you qualify for SNAP benefits, you still have to pay for period products. This may not seem like that big of a deal, but the fact that this tax only affects those who menstruate marks it as discriminatory and unconstitutional. Further, it prevents these products from being labeled as what they are – essentials that should be available to whoever needs them whenever they need them. Weiss-Wolf's work at Period Equity is all about fighting against this tax by leveraging lawsuits, tracking state movement on the tax, and raising awareness about the issue. There are still currently 30 states that tax menstrual hygiene products, and you can see the zany products they don’t tax on this fun interactive map. Ultimately, defeating the Tampon Tax is kind of like a Trojan Horse – eliminating it won’t immediately solve the issue of period poverty, but it will lift a small financial burden for those who can afford to buy these goods, challenge antiquated tax standards, and start a wider conversation about menstruation in the United States. “I come at this movement as both a lawyer and policy thinker,” explains Weiss-Wolf. “So, it’s not that the things that I work on need to be the focal point... but they are places where there’s opportunity to do policy and get things done.” Expanding the Conversation In addition to destigmatizing periods and fighting for policy change on the Hill, it’s vital that we expand and deepen our conversations around menstruation to make them more inclusive. Not all people who menstruate are women, and not all women menstruate. Period poverty affects not only women and girls, but transgender, genderqueer, non-binary, and gender nonconforming people, too. Menstruation is a natural bodily process, so there’s really no need to gender it at all. Instead of calling tampons and pads “feminine hygiene products,” for example, try calling them “menstrual care products” or “menstrual hygiene products.” When referring to people who have periods, try the term “menstruator,” an inclusive descriptor that embodies all who menstruate. At Food Bank, we’re working to neutralize our own conversations around period poverty. When we first started our “Woman to Woman” campaign in 2016, we were focusing on serving the unique needs of the 1 in 5 women and girls facing poverty in New York City. We soon realized, though, that they weren’t the only ones struggling to access menstrual care products or education around menstruation. That’s why we’re committed to being as inclusive as possible when talking about or educating on this subject. "When we think about this stigma attached to period poverty, we’re not just thinking about how it affects women and girls,” explains Amanda Williams, Manager of School & Community Based Initiatives at Food Bank For New York City. “It’s a widespread narrative that people can be a part of, however they identify.” Building on the Momentum Thankfully, there’s been a lot of great movement on the issue of menstrual equity in the past few years. Scotland, for example, made headlines in November when it became the first country in the world to make period products free for all. New Zealand quickly followed with the announcement that it would be providing free period products in all schools. And in New York City, two teenage advocates campaigned for period products to be included in COVID-19 emergency relief efforts... and won. Change is possible, and we’re feeling it in this very moment. Last spring, Representative Grace Meng (D-NY) introduced the “Menstrual Equity for All Act” in Congress, which proposed that Medicaid cover menstrual product purchases and demanded that schools, workplaces, and shelters provide free period products. Proponents of the bill argue that increasing access to these goods will not only alleviate a financial strain, but also diminish period shame. Some companies are also getting involved in these efforts. In 2018, Procter & Gamble launched its #EndPeriodPoverty campaign, which provides Always and Tampax products to food banks in the Feeding America network, including Food Bank For New York City. We then take these products and distribute them throughout our member network of food pantries, soup kitchens, and schools. At the moment, we partner with 25 schools across the five boroughs to provide free menstrual care products to their students, making it possible for them to access these goods without judgement or shame. “We began doing this three or four years ago when there was an ask around hygiene products brought to the New York City Council,” Williams told me. “The City Council was hearing from these families that this issue was as important as food insecurity, as housing insecurity. At Food Bank, when you get a chance to engage with these families... [you learn] that there are other pieces that are needed in a family to survive.” Getting Involved If you’re ready to join us in the fight against period poverty in New York City and beyond, visit our "Woman to Woman” campaign hub to find out how you can get involved. You can donate funds, give menstrual care products directly to our member agencies on the ground, or even start a personal fundraiser to get your family and friends involved, too. And if you simply want to learn more about the issue, check out these fantastic resources: “At Food Pantries, Addressing the Needs of Women” - The New York Times “Menstrual Equity: A Legislative Toolkit” - Period Equity & ACLU “The Fight for Menstrual Equity Continues in 2021” - Marie Claire “Why You Absolutely Need to Care About Period Poverty and Stigma” - Shape -
Ambassadors |
Mary Giuliani is a Party Hostess with Purpose
A self-described author, entrepreneur, and lover of tiny hot dogs, Mary Giuliani has been lighting up the culinary world in NYC for the past 15 years. As the founder and...
A self-described author, entrepreneur, and lover of tiny hot dogs, Mary Giuliani has been lighting up the culinary world in NYC for the past 15 years. As the founder and CEO of Mary Giuliani Catering & Events, she throws lavish parties for the celebrity set, infusing her events with a cocktail blend of delicious food, quirky décor, and out of this world charm. You may have seen her on "The Rachael Ray Show" or even read her book The Cocktail Party: Eat, Drink, Play, Recover, but what you may not know about this foodie entrepreneur is that she's a passionate supporter of using food for good. In fact, she's not only been instrumental in bringing much-needed awareness to our COVID-19 emergency relief efforts here at Food Bank, but she's done a tremendous amount of work to raise money for the communities that need us most. That's why we're honored to feature her in our "Food in Action" series and to welcome her as the newest member of our culinary council. For more on the hostess with the mostest, check out our interview with Giuliani below! View this post on Instagram A post shared by Mary Giuliani (@mary_giuliani) How did you get started working in food? In 2000, I accepted a job at a catering company located in the East Village as a part time gig (while struggling to be an actress) and it took me all of one month to realize that I had indeed just stepped into my dream. I ditched the stage for the party and two years later opened my own business. Hey, if you can’t join ‘em, serve ‘em. How did you get involved with Food Bank For New York City? Besides attending what is known is NYC as THE BEST Gala every year, I was deeply drawn to the simplicity of the mission, and that is, to serve the food insecure with quality, dignity, and grace. View this post on Instagram A post shared by Mary Giuliani (@mary_giuliani) You've been an amazing advocate for us throughout the pandemic. What has motivated you? What good is any success if you can’t help or give back. The two have always worked hand in hand for me. While tearfully trying to figure out how I was going to keep my business alive (post pandemic), I ultimately prioritized that I needed to help those most in need first. It was through this strength I acquired while lending a helping hand that allowed me to set a clear strategy for how I was going to keep my business alive, now with renewed intent and purpose. What is your favorite meal memory? Cooking with my mother on Saturday for Sunday dinner. She routinely made the meatballs for the Sunday sauce on Saturday and taught me to “always leave two meatballs outside the sauce for someone you love.” And just for fun - if your bodega named a sandwich after you, what would it be called and what would it be made of? THE OY MARY: Katz’s Pastrami on Rye with Mustard and a side of Mozzarella Cheese Fries (for good luck). For more stories from chefs on the ground, make sure to check us out on Facebook, Twitter, and Instagram. -
6 Fantastic Gender-Neutral Period Products
Not all women menstruate, and not all people who menstruate are women. So, let’s explore some gender-neutral products that menstruators can use without feeling pulled to...
Not all women menstruate, and not all people who menstruate are women. So, let’s explore some gender-neutral products that menstruators can use without feeling pulled to either side of the gender spectrum! Check out our finds below, and make sure to peep the bottom of this article for some resources geared toward transgender, genderqueer, non-binary, and gender nonconforming menstruators. Thinx Boyshorts If you like the look of a classic boy short, you can’t go wrong with this pair from Thinx. Made from durable yet cozy materials, this underwear is designed to be “moderately absorbent,” while also being discreet and gender-affirming. Plus, proceeds from every purchase through Thinx goes toward providing menstrual care products to those in need, which is a win-win for all of us! CozyFolkInnovations Reusable Cloth Pads There are a ton of fantastic gender-neutral pad vendors on Etsy, but we were particularly drawn to the playful options from CozyFolkInnovations. Not only are these pads reusable, but they’re available in a wide array of patterns, from the decidedly girly to the masculine and everything in between. The brand also sells moisture-wicking pads, which could be great for those who run hot! GladRags Day Pads Another solid pad option is the Day Pad from GladRags. Unlike other pads you may find on the market, these are built with a holder and two inserts, which allows you to modify the design based on the absorbency you need. It’s worth noting that the all-cotton Day Pad is eco-friendly and cost-efficient, marking it as a great option for those looking to reduce their carbon footprint. Aisle Briefs Made from an ultra-soft combination of Tencel, organic cotton, and spandex, these briefs from Aisle are a gender-neutral dream. Plus, they’re outfitted with a special bonus absorbency booster, so should keep you dry no matter the flow. And if you like these undies, you’ll be glad to know that the brand also sells menstrual cups, pads, and liners. Lunette Menstrual Cup If you’re looking for an all-purpose menstrual cup, you may want to consider this beauty from Lunette. Available in several different colors and sizes, this reusable cup is not only environmentally friendly, but totally safe to wear for upwards of 12 hours a day. And just as an FYI, the cup is made with soft, medical grade silicone that is BPA and chemical free. TomboyX Leakproof Underwear TomboyX is an awesome gender-neutral brand popular with folks outside the binary. Though the company sells an assortment of briefs, boxers, and boy shorts, we’re putting the spotlight on its line of leakproof underwear. Though not as absorbent as other sanitary products might be, this underwear is great for light days and incontinence. Simply choose the cut and color you like, and go from there! Resources to check out! Now that we’ve gone over our products picks, we wanted to round things out with a few resources you can use if you’re struggling with period shame or gender dysphoria while menstruating. Everyone’s relationship with their period is totally unique, and no one gets to tell you how to menstruate. Use REFUGE Restrooms to find safe, gender-neutral bathrooms whenever you need them. Download an app like Clue to track your menstrual cycle so that you can anticipate and prepare for feelings of gender dysphoria caused by your period. Visit URGE to learn more about gender equity as it relates to menstruation. Check out the provider database at TransPulse to find queer- and trans-friendly physicians and doctors. Call the Trans Lifeline (877-565-8860) to connect with trans operators trained to offer radical support and care to members of the transgender community. -
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Chef Chris Scott Wants to Find the Story Within the Story of the Dish
When thinking of voices to showcase on our "Food in Action" series, Chef Chris Scott seemed like a perfect fit. Not only has he been a longtime Food Bank supporter...
When thinking of voices to showcase on our "Food in Action" series, Chef Chris Scott seemed like a perfect fit. Not only has he been a longtime Food Bank supporter (serving as a volunteer and member of our Culinary Council), but he's also a natural born storyteller who uses food to uplift and celebrate African American history. You may also recognize him as a former finalist on Top Chef (woo!) and perhaps the best southern biscuit maker this side of the Carolinas (if you haven't tried Butterfunk, well... bless your little heart). Read our profile of the chef below, and remember to check out the rest of the stories in our "Food in Action" series, which highlights the culinary activism of chefs, cooks, and restauranteurs using food to do good right here in the Big Apple. View this post on Instagram A post shared by chris scott (@chefchris512) What, for you, is the magic of food? The magic of food is how it has the ability to bring us all together around the table. People often ask me what my favorite kitchen tool is, and I'm sure they are expecting me to answer with some ridiculously expensive kitchen knife, or fancy immersion circulator, but my favorite tool is my Kitchen Table. This is the place where we all come to restore our spirits and our bodies, where conversation and ideas are met with being heard. That is the magic of food. What ingredient will always sell you on a dish? The ingredient that I will always sell is the origin of the dish, the story within the story of the dish. I believe people should know WHY they're eating what they're eating. Do you have a favorite meal memory? Right before the birth of our son, my wife took me to Sushi Yasuda. Not only was it delicious and I got to see some pretty nifty knife work and cooking applications first hand, but it was the culture that stayed with me the most. View this post on Instagram A post shared by chris scott (@chefchris512) How can folks use food to do good? Feeding the people with love is how we all can do good through food. Realizing that food is the connective that keeps and brings us together. Either be it through giving back and helping in soup kitchens or shelters, but also teaching and passing down what you know about cooking. The knowledge of what we do is priceless, and must be taught to the next generations. And lastly... if your bodega named a sandwich after you, what would it be called and what would it be? I don't know if it would be a sandwich. Probably a ripped piece of good bread, slightly toasted, with a delicious compound butter and a savory jam. That's more my speed. And of course, it would be free. For more stories from chefs on the ground, make sure to check us out on Facebook, Twitter, and Instagram.
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