Volunteer Profile: Michaela Phipps

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.

April is National Volunteer Month, a time for us at Food Bank to acknowledge and celebrate all of our amazing volunteers. They work tirelessly to fight hunger for all New Yorkers, helping us to extend our mission throughout the five boroughs and beyond! We truly couldn't be more grateful for all they do. And this National Volunteer Month is especially meaningful for us because we've officially started welcoming volunteers back on-site to our Community Kitchen & Food Pantry in West Harlem for the first time in over two years! To learn more about what it's been like to have volunteers back in the Pantry, we spoke to Nicole Harrison, our Director of Volunteer Engagement (pictured below, right), who spoke to the power of our volunteer community and why now is the PERFECT time to get involved. Read the full interview below! What does it feel like to welcome volunteers back into our Community Kitchen & Food Pantry? Over the past few weeks, it is has been heartwarming to see so many returning volunteers reunite with each other and our Food Bank staff. It's been nearly two years since everyone's been able to gather together in person, so these reunions feel incredibly special. Our volunteers bring such a positive energy to our work and we are thrilled to have them back! Why is now such an exciting time to volunteer with us at Food Bank? Not only are we welcoming volunteers back into our Community Kitchen & Food Pantry, but we also just resumed programming for our seniors. After two years of limited social interactions, it is so nice to see our community coming together again to connect with and serve others. You can feel the energy on the ground! How can folks get involved with our volunteer efforts? Folks can get involved by visiting our Volunteer Portal, where they can register for an upcoming volunteer shift! Right now, our highest need is for volunteers to support our weekday "Grab-and-Go Pantry Distributions" at our Community Kitchen & Food Pantry in West Harlem. What keeps you inspired to keep doing your job through challenging times? During challenging times, it is such a relief to know that there are thousands of volunteers working alongside us, generously donating their time to help power our mission to feed and nourish all New Yorkers. What would you like people to know about Food Bank’s community of volunteers? Our community of volunteers is made up of a diverse group of New Yorkers who are all dedicated to serving their neighbors. We are stronger as an organization because of their amazing contributions to our mission. Just last week, one of our bilingual volunteers was able to step up and help translate for a new person visiting our pantry. They were able to answer all of their questions and help them get the food they needed. This is just one example of how our volunteers help us to better serve our community each and every day. To learn more about our current volunteer opportunities, click this link. And don't forget to visit our Volunteer Portal to sign up for a shift!

Food Bank For New York City is proud to be the charity partner of this year's SHAPE + Health Women’s Half-Marathon, the largest women’s-only half-marathon in the United States. As thousands of women gather to run the Central Park Loop, Food Bank will be using the space to advocate for our "Woman to Woman" campaign, which serves the estimated 1 million women and girls facing poverty in NYC. To help spread the word about this important cause, we've assembled a Food Bank running team packed with some pretty amazing women. Ahead of race day, we thought it'd be fun to connect with our runners and learn a little bit more about why they decided to team up with Food Bank. Read the conversation below! What motivated you to sign up for the women's half-marathon? Latoya Shauntay Snell, host of the "Running Fat Chef" podcast: I signed up for the SHAPE+ Women's Half Marathon and 5.8 Miler because it feels powerful to run alongside other women. We are amazing, resilient, and capable of doing hard things. To be alongside other amazing athletes from different walks of life and moving for their own reasons means a lot to me. Alessandra Simkin, Food Bank Junior Board Member: I am recovering from a pelvic injury that started when I was pregnant three years ago. In the weeks leading up to my due date, I had trouble walking a few city blocks. Even though it took years to start to feel better, the fact that I can even consider running the 5.8 mile Central Park Loop is amazing. When some of my peers on the Junior Board signed up to do it, I decided to join them to honor my own journey and to celebrate the strength and resilience of our bodies. Alexis Teixeira, Food Bank Junior Board Member: I'm game to do close to anything to help support and raise awareness for Food Bank! This specific race happens to be the intersection of many of my passions: amplifying Food Bank, supporting female-focused initiatives, and running in Central Park. Tell us a little bit about your partnership with Food Bank. What inspired you to join our mission to fight hunger for all New Yorkers? Ashley Anderson, Food Bank Junior Board Member: I am so honored to serve on the Food Bank Junior Board. I've had longtime interests in food and supporting women. When I learned about Food Bank's "Woman to Woman" campaign and how Food Bank doesn't just provide food, but also period products, baby essentials, and basic hygiene items, I was inspired to combine my two interests and find a way to get involved. Latoya: My partnership with Food Bank speaks volumes to me. Despite my parents trying their best to ensure that we had all of the essentials we needed growing up, there were some days where I questioned if and when our next meal would come in. Sometimes, we can only see the extremities of poverty and can only visualize a person living on the streets as a person going through food insecurity. Being able to eat without fear of wondering where your next meal is coming from is a human right and shouldn't be viewed as a privilege. We are better people when we don't have to stress about the bare essentials. Olivia Briffault, Food Bank Junior Board Member: I've lived in New York my whole life and have grown up around and with stories of people who can't even afford to put food on the table each day. In my high school, some kids couldn't afford the $2 cafeteria meal plan after commuting 40+ minutes to get to school. Now that I am in a position to help, I want to make sure that every child has the opportunity to eat a full meal and that no parent has to worry about either feeding their child or feeding themselves. How can everyday New Yorkers stand up for the estimated 1 million women and girls facing poverty across the five boroughs? Alessandra: Going through changes as a woman is challenging, and it’s that much more challenging without access to basic essentials like period and hygiene products, diapers, wipes, and more. When it comes down to it, these products are just as important as food, and it’s amazing that the Food Bank provides opportunities for New Yorkers to get involved to ensure women and girls across NYC have access to these essential items. Stepping up to help is as easy as making a donation, starting a fundraiser, or checking out Food Bank’s wish lists. Alexis: Given that over half of all emergency food program participants in NYC are women, this is a critical issue we have an opportunity to make better. Fundraising and donating to Food Bank’s “Women to Woman” campaign is easy and incredibly helpful. If folks are looking for a more tangible way to have an impact, Food Bank has created an amazing resource to enable purchases of personal care products through Amazon here. And finally, what is something you wish people knew about hunger here in New York City? Latoya: I wish more New Yorkers knew how much food waste we contribute to on a daily basis. The amount of food that we regularly toss out could end hunger for a great portion of the population. I ask people to be mindful of how we use it and make it available for the next person. Ashley: I wish people knew how many women and girls face poverty right now in NYC, and how many are forced to choose between putting food on the table and buying period products. A lack of access to period products has a ripple effect, affecting health, school attendance, confidence, and so much more. Olivia: During the pandemic, an estimated 1 in 4 New York City children faced food insecurity. If kids can't eat, how are they supposed to succeed in school, build the skills they need for the future, or even just enjoy time with their friends? We are beyond grateful for all of the amazing runners who will be repping Food Bank at this month's SHAPE + Health Women's Half Marathon (especially all of our awesome Food Bank Junior Board members). To learn more about the big day (and Food Bank's "Woman to Woman" campaign) click this link.

Chef Max Hardy has been a friend of Food Bank's for over seven years. He's been a volunteer, a supporter, a member of the Food Bank Culinary Council, and even served as an interim Director in our Community Kitchen in Harlem while it was undergoing renovations. To say that he's made an indelible mark on our mission to fight food insecurity across New York City would be quite the understatement. To learn more about the talented chef, we chatted with him about his approach to cooking and service as well as what Black History Month means to him. Check out the conversation below! What, for you, is the magic of food? For me, the magic is all about seeing people smile while they enjoy their food. Simple acts like cooking and baking bread bring people together in such a special way. My mom is Bahamian, and I have so many fun memories of us cooking together. Do you have a favorite meal memory? I definitely have a favorite career memory as a chef! I was interviewing for a Kosher catering company and they asked me to do a cooking demo for 3 Rabbis at a synagogue. They gave me a bunch of ingredients and asked me to make Matzah Ball Soup, but I had never made Matzah Ball Soup before. So, I get the Matzah meal and started to make the balls the way I would make a hushpuppy, which is totally the wrong way! I’m making my soup broth and folding my egg whites into the Matzah meal, and everything looks great when I end up serving the dish to the Rabbis. Afterward, they came into the kitchen and asked to see how I made the Matzah Balls because they knew they were wrong, but they still tasted delicious. One of the Rabbis took a Matzah Ball in his hand and threw it against the wall and it splattered and he said anytime it does that, it’s a good Matzah Ball! I had no clue what I was getting myself into, but I made it work, and it's still one of my fondest chef memories ever. How can folks use food to do good? This question makes me think of Food Bank's Community Kitchen & Food Pantry in Harlem. Everyone in the neighborhood knows everyone there. One of the things we try to do at Food Bank is challenge the stigma about what it’s like going to a soup kitchen. It should feel like going to the grocery store, like going to any other place in the community. I said it earlier, but there really is something powerful about using food to bring people together. What does Black History Month mean to you? I keep saying community, but that’s what it is, right? For Black History Month, seeing the struggles that African Americans have been through and then to be an African American chef and be able to show how we have influenced food culture is important to me. I think of this month like any other month, it’s always important to show the work of African American chefs in the food and beverage industry. Lastly... if your bodega named a sandwich after you, what would it be called and what would it be? “The Busy Boss” and it would have crispy chicken tenders, spicy Caribbean slaw, and a guava spicy BBQ sauce on a toasted brioche bun. For more stories from chefs on the ground, make sure to check us out on Facebook, Twitter, and Instagram.