summer 2011 - Food Bank For New York City

SUMMER 2011
cookshop graduation for more than 1,300 Classrooms citywide
S
for my body!” said Angelise, a second-grader in Tiffany Gerardi’s
pringtime is graduation season — including for CookShop,
class at P.S. 66 in the Bronx.
one of the Food Bank For New York City’s core nutrition
“Carrots are good for your eyes,” added her classmate Carlos,
education programs. Recently students in more than 1,300
noting they grow in the ground.
elementary school classrooms citywide celebrated their completion
In another part of the city, Christina
of CookShop, in which they gained
O’Donnell’s kindergarten students at P.S.
knowledge and skills to make healthy
154 in Manhattan mashed black beans,
food choices on a limited budget.
chopped peppers and measured cumin for
They had finished the rigorous
their graduation recipe, “Cele-Burritos.”
curriculum, which uses engaging hands“ O n e …Tw o …T h r e e …T a s t e ! ”
on workshops to teach where food comes
Ms. O’Donnell said, as the children
from, why certain foods including whole
collectively tasted the food they had
fruit and vegetables are healthy, and how
prepared together.
to prepare simple, nutritious dishes using
While students were celebrating
accessible ingredients.
their culinary creations and the end
This spring in particular, students had
of the school year, teachers, parents,
plenty to celebrate. With an outpouring of
administrators and nutrition education
support from students, parents, teachers
advocates were celebrating a close call
and principals, and from the United
to save CookShop. This was the best
Federation of Teachers and elected
possible outcome, allowing the program
officials, CookShop survived a potentially Food Bank For New York City is the largest provider of
to reach approximately 28,000 children
devastating funding cut, resulting from nutrition education in New York City public schools.
in more than 1,300 classrooms — and to
federal legislation that capped SNAP-Ed
continue into the future.
(the federal program that funds nutrition education for low-income
At a time when millions of New Yorkers struggle to afford
populations) and applied a funding formula particularly detrimental
food, nutrition education is critical to help families get the best
to New York State.
nutritional value for every dollar. Plus, who could resist the cheers
As each class conducted its Celebration Lesson, preparing one
of kindergarteners at P.S. 154 when they learned CookShop
last healthy, low-cost recipe together, students took stock of what
would be back next year?
they had learned. “I eat whole grain bread because it is healthy
Free income tax services has its strongest Year Ever
This year, more than 300 Free Income Tax Services volunteers
donated 8,800 hours of service, completing more than 38,000
returns. This program provided over $65 million in tax refunds and
credits for low-income New Yorkers, helping them make ends meet
and boosting the local economy.
This year the Food Bank ran over 20 free income tax service sites throughout all five boroughs.
From
Our Blog
“When the Food Bank’s Bronx warehouse opened in 1983, it delivered 500,000 pounds of food in its inaugural
year. During the past 28 years, that number has continued to rise. In 2010 alone, we distributed 74 million
pounds of food to the five boroughs. This year marks 1 billion pounds of food distributed by Food Bank For New
York City to our neighbors in need. What we learn from this number is that the need for support continues to
grow — the face of hunger might not look the way you expect.” Lucy Cabrera, President and CEO
Read more at foodbanknyc.org/blog.
WORKING TO END HUNGER IN NEW YORK CITY — BRONX, BROOKLYN, MANHATTAN, QUEENS, STATEN ISLAND
PRESIDENT’S MESSAGE
Dear Friends,
I write this, my final letter to you, with great pride. Together, we have spent the last 23
years working to end hunger in New York City and we’ve achieved great success. Every
day, we are providing vulnerable New Yorkers with a way to make ends meet. We’ve
given them a meal today, resources for a more secure tomorrow, and the knowledge to
lead and sustain healthy lifestyles.
I first announced my plans for retirement in December, and now the time has come
for me to retire. September marks the sunset of my tenure as President and CEO of Food
Bank For New York City. And while the Food Bank will surely continue to succeed under
new leadership, I will never cease to be a champion for our cause and for the people we
serve, especially now.
We are entering very dire times. There are currently 3 million New York City residents
that find it hard to afford food for themselves and their families. They are teachers,
seniors, veterans, mothers, the working poor, adults living with disabilities, maybe even
your neighbor, maybe even you — and they are struggling. Making it through the month
often seems impossible; it brings stress, depression and panic. Through the years, they
have come to depend on the Food Bank and our network of more than 1,000 communitybased member programs such as soup kitchens, food pantries, senior and community
centers, free income tax service sites and more. One in five relies on us. And now we’re
finding it hard to make ends meet too.
Changes in federal and state funding are poised to have a devastating effect on those
we serve. Our Community Kitchen & Food Pantry lost all of its HPNAP funding from the
New York State Department of Health due to budget reallocations (page 4).
As the economic crisis continues to impact the federal budget, proposed cuts to
TEFAP and SNAP funding would be devastating (page 4). In the simplest terms, the
TEFAP cut alone would mean 10 million fewer meals in New York City.
Despite these challenges, the Food Bank For New York City continues to help provide
more than 400,000 free meals a day. As you will read in our success story about Tom
(page 6), a Project Hospitality client, food distribution is the core of our mission, but also
the foundation for a host of other social services to help people get back on their feet.
Our Free Income Tax Services program helped prepare more than 38,000 tax returns
this spring, resulting in more than $65 million in tax refunds and credits for New York
City’s working poor (page 1).
Recognizing how each of these programs supports one another to create a safety net
for New Yorkers in need, this year’s Can-Do Awards Dinner honored our partners in the
fight against hunger (page 3). I would like to offer a special thanks to the event’s co-chairs,
Food Bank board member Mario Batali and Susan Cahn, for helping to create such a
remarkable evening.
One evening, as spectacular and affirming as it may be, cannot completely eradicate
hunger in New York City. It is the daily efforts of the dedicated Food Bank staff,
volunteers, and the thousands of supportive New Yorkers that are the true “Can-Do.”
This is the legacy I choose to leave behind: that, together, we can do it! We can
make sure every New Yorker has permanent access to nutritious, affordable food, the
resources to survive and the knowledge to make a better choice. I’ve seen firsthand how
our solutions to hunger transform the lives of so many. And as my time as leader of this
great organization comes to a close, I am excited about the bright future ahead.
FOOD BANK FOR
NEW YORK CITY
BOARD OF DIRECTORS
Rev. Henry Belin
CHAIR
Pastor
BETHEL AME CHURCH
Ms. Carla A. Harris
Managing Director
MORGAN STANLEY &
COMPANY, INC.
Mr. Ralph L. Rogers, Jr.
EXECUTIVE VICE CHAIR
Financial Advisor
WELLS FARGO Advisors LLC
Mr. G. Robert James
Vice President,
Global Consumer Insights
ESTÉE LAUDER COMPANIES INC.
Mr. Jewel Jones
VICE CHAIR
Director of Social Services
LOVE KITCHEN, INC.
Mr. Lee Brian Schrager
Vice President,
Corporate Communications
and National Events
SOUTHERN WINE & SPIRITS
OF AMERICA, INC.
Mr. Robert Weinmann
TREASURER
Senior Vice President
ACOSTA SALES & MARKETING
Mr. John F. Fritts, Esq.
SECRETARY
Partner
CADWALADER, WICKERSHAM
& TAFT LLP
Mr. Mario Batali
Chef/Author
Mr. Peter L. Bloom
Advisory Director
GENERAL ATLANTIC LLC
Mr. Anthony C. Bowe
Managing Director
CREDIT SUISSE
Ms. Eileen Scott
Chief Operating Officer
ICC/Decision Services
Ms. Nancy Seliger
Executive Vice President &
Senior Partner, General Manager
FLEISHMAN-HILLARD
Mr. Arthur J. Stainman
Senior Managing Director
FIRST MANHATTAN CO.
Mr. Stanley Tucci
Actor/Director
Lucy Cabrera, Ph.D., CAE
President and CEO
FOOD BANK
FOR NEW YORK CITY
SUMMER 2011
This newsletter is published by the
Food Bank For New York City.
MANHATTAN OFFICE:
39 Broadway, 10th Floor, New York, NY 10006
t: 212.566.7855
f: 212.566.1463
WAREHOUSE/DISTRIBUTION CENTER:
Hunts Point Co-op Market
355 Food Center Drive, Bronx, NY 10474
f: 718.893.3442
foodbanknyc.org
Art Director: Mirror NYC
Editor: Matthew Wexler
Story Contributors: Ashley Goforth, Danielle Pagano McGunagle,
Triada Stampas, Matthew Wexler
Photos: Peter Dressel, Ken Goodman, Catherine Kirkpatrick
Your suggestions and comments are welcome.
Please email [email protected].
Food Bank For New York City is a member of Feeding America,
Sincerely,
the Nation’s Food Bank Network, and the New York State Food Bank Association.
Lucy Cabrera, Ph.D., CAE
President and CEO
FOODBANKNYC.ORG
On April 7th, the Food Bank For New York City held its annual Can-Do Awards Dinner at Pier
Sixty. A special thanks to the generosity of our sponsors, contributors and over 700 guests,
including Co-Chairs Mario Batali and Susan Cahn, Special Guest Jon Stewart, Musical Guest
Sarah McLachlan, Master of Ceremonies Al Roker, Jon Bon Jovi, Jimmy Fallon, Rachael Ray,
Anthony Bourdain, Michael Stipe and many more. The evening raised $1.5 million to help
provide meals, income support and nutrition education to New Yorkers in need.
In addition to recognizing BronxWorks and Ebro North America for their outstanding
contributions to the Food Bank, this year’s event honored the Food Bank’s President
and CEO Dr. Lucy Cabrera with a Lifetime Achievement Award for 23 years of service to
the organization.
Food Bank Board of Directors toast Lifetime Achievement Award
recipient Food Bank President and CEO Dr. Lucy Cabrera
Lydia Fenet of Christie’s begins the live auction
Jimmy Fallon, Jon Stewart
Director of Meal Services Daryl Foriest, Board Member Bob
Weinmann, VP of Operations David Goldstein, Lynne Goldstein
Silent Auction Co-Chair Scott Feldman, Dinner Co-Chair Susi Cahn,
Culinary Council members Tom Colicchio and Anthony Bourdain
Honorary Dinner Chair Michael Stipe, Dr. Lucy Cabrera
Peter F. Smith of Ebro North America, Dr. Lucy Cabrera
Food Bank Board Chair Reverend Henry Belin presents Honoree
Carolyn McLaughlin from BronxWorks with an award
Special musical performance by Sarah McLachlan
Guests texted their pledge to donate throughout the night
Dinner Co-Chair Mario Batali, Jon Bon Jovi
Jill Hennessy, Anthony Bourdain, Musical Guest Sarah McLachlan,
Dinner Co-Chair Mario Batali, Hoda Kotb, Master of Ceremonies
Al Roker and Josh Charles
A special thank you to our sponsors: Bank of America, Presenting Sponsor
Boehmer Box/LYFT Visual
Delta Air Lines
Ernst Benz
FedEx
Food Network/Cooking
Channel
Fresh Ginger, Ginger Ale
by Bruce Cost
Samuel Adams
Target
S.L. Benfica
Teleflora
Southern Wine & Spirits
of America, Inc.
Whole Foods Market
W.J. Deutsch & Sons, Ltd.
WORKING TO END HUNGER IN NEW YORK CITY — BRONX, BROOKLYN, MANHATTAN, QUEENS, STATEN ISLAND
RECENT FOOD
DONOR ROUNDUP
Thank you to these generous
donors, who are helping to put
food on the table for struggling
families and individuals across
the five boroughs!
•ShopRite donated more than
13,400 meals of assorted
grocery items.
•TMI donated over 27,000
pounds of assorted noodles
and ginger beverages.
•Pete and Gerry’s donated 1,800
dozen eggs.
•David Mosner Inc. donated over
1,000 meals worth of protein-rich
meat products.
•Food Direct donated more than
2,000 pounds of poultry and
assorted grocery items.
•Fair Fish donated over 2,100
meals worth of fresh seafood.
•J. Margiotta donated over
20,000 meals worth of
fresh produce.
Emergency Food and
Food Stamp Funding
Under Threat
The federal deficit reduction deal (the
Budget Control Act of 2011) leaves every
federally funded program — including
those that make up our social safety net
— vulnerable to cuts, restructuring or Many emergency food programs are facing
elimination. The House of Representatives empty shelves and longer lines as the hunger
safety net feels the strain of the economic crisis.
has already proposed cutting emergency
food (TEFAP), food stamps (SNAP) and other nutrition assistance programs —
leaving our network of food pantries and soup kitchens 10 million meals short
and facing potential food shortages this holiday season. The Food Bank For New
York City has launched an advocacy campaign to help prevent these cuts from
taking place. To find out more, go to foodbanknyc.org/TEFAP.
Community Kitchen & Food Pantry Lose funding
Approximately 823,700 meals were served last year at the Food Bank’s
Community Kitchen & Food Pantry. Imagine if that number were cut in half.
This grim prediction has become a reality as the Food Bank received a massive
budget cut from HPNAP (New York State’s Hunger Prevention and Assistance
Program). Losing close to 50 percent of its annual budget, the Community
Kitchen & Food Pantry will feel the loss of $4 million over the next five years.
With an increase in demand by more than 30 percent over the past year, the
Food Bank is faced with some tough decisions in order to maintain this program
along with the needs of our more than 1,000 community-based member
programs. To find out how you can make a difference during this time of need,
visit foodbanknyc.org/how-you-can-help.
Food Bank For New York City Announces New President and CEO
Food Bank For New York City is
insights into ways we can move forward in
proud to announce the appointment of
tackling hunger at its root causes.”
Margarette Purvis, its new President and
“I am honored and thrilled to rejoin the
CEO. Ms. Purvis previously served as Vice
Food Bank, an organization I know and care
President of Programs and Services at the
deeply about,” said Ms. Purvis. “In today’s
Food Bank from 2001 to 2006. She will
fragile economic environment, the Food
return to lead the organization effective
Bank has consistently and successfully
October 1, 2011. Ms. Purvis succeeds
tackled food poverty on multiple fronts. I
Dr. Lucy Cabrera, whose retirement after
look forward to working closely with the
more than two decades as head of the
Board of Directors, donors, staff and our
organization was announced in January.
extensive membership network to address
“Margarette is an accomplished
the very real and growing demand for
and respected leader with a long track
hunger-related services.”
record of successfully advocating for the Food Bank For New York City’s new
The Food Bank’s six-month search
President and CEO Margarette Purvis
impoverished and underserved both
process attracted nearly 200 candidates from
nationally and in New York City,” said Reverend Henry
a wide variety of backgrounds including academic institutions,
Belin, Chairman of the Food Bank Board of Directors. “After
foundations, food banks and other hunger organizations,
an extensive search, the board selected Margarette because
global health and poverty-focused organizations, government
of her deep knowledge and experience working within our
and general nonprofits, as well as economic development and
organization, her passion for the issues and her critical
professional services firms.
FOODBANKNYC.ORG
CROSSING THE LINE: A FOOD BANK SUCCESS STORY
T
om, a volunteer at Project Hospitality,
is breaking a sweat. It’s the first warm
day of spring and the sun is beating
down hard on Bay Street, the site of Project
Hospitality’s Community Services Center.
It is nearing the end of lunch service at the
site’s soup kitchen, where a melting pot of
clients have been pouring through the doors
for a freshly prepared meal. Tom has been
carrying crates of food, offering directives
to other volunteers and cracking jokes as if
he’s ready for a stint on late night.
What most people wouldn’t realize
though, is that not too long ago Tom was
on the other side of the line. Battling
addiction, homelessness and hunger,
Tom found support through Project
Hospitality’s comprehensive services. He
accessed the soup kitchen and food pantry,
and support staff, through their outreach
program, helped him find housing. Now he
volunteers five days a week.
Like an iceberg, hunger can be
symptomatic of something much deeper.
At Project Hospitality, homeless outreach
teams are available an astonishing 16 hours
a day, 365 days a year, while the Drop-In
Center can be accessed 24 hours a day.
Long-term housing options are available
New eCards
through their Rapid Re-Housing Program
as well as Hope Housing, a program
for people with an addiction history. As
recovery teaches, Tom is taking it one day
at a time, but with Project Hospitality in
his life, those days are filled with hope.
“Pride and ego stop a lot of people from
getting the help they need,” Tom confides,
humbled by his good fortune. “But there’s
none of that here. Project Hospitality never
asked anything of me. They don’t turn
people away. But they fed me a hot meal
and now I’m trying to do the right thing.”
Since 1982, Project Hospitality, one
of the Food Bank’s 1,000 community
based member programs, has been
serving people in need throughout Staten
Island. What started as a small soup
kitchen and food pantry eventually grew
to include an emergency and referral
trailer near the Staten Island Ferry
Terminal, and today encompasses 20
sites throughout the island with more than
300 employees.
Project Hospitality exemplifies the
Food Bank’s integrated approach to food
poverty on the front lines by offering free
tax preparation, food stamp application
assistance, financial counseling and a host
Now a volunteer, it was not too long ago that Tom was
on the other side of the line.
of other social services, in addition to their
food distribution.
The organization’s continuum of care is
evident in their vast array of services and
commitment in their mission to “enhance
the potential of every individual to change
and grow.” Knowing that recovery can’t
happen on an empty stomach, Project
Hospitality’s soup kitchen and food pantry
provide not only nutritious food but also
a foundation of trust to further assist
those in need.
Whether for a birthday, wedding, bar or bat mitzvah or just because, sending a loved one a
Food Bank eCard when making a donation in their honor is a great way to show you care.
To view our new eCards, visit foodbanknyc.org/ecards.
HELP US FIGHT HUNGER IN NEW YORK CITY!
355 Food Center Drive | Bronx, NY 10474
YES, I want to help hungry New Yorkers by supporting the Food Bank.
Here is my tax-deductible gift of:
Please charge my
$50
$75
$100
$1,000
$5,000
$ ___________
$500
Name __________________________________________________________
Address ________________________________________________________
City _____________________________ State __________ Zip ___________
Email __________________________________________________________
MasterCard
Visa
AmEx
Discover
Please make this a monthly credit card gift.
Account # ____________________________________
Exp. Date _________
Signature _________________________________________________________
I have enclosed a matching gift form from my company.
I do not want the Food Bank to share my name with other
nonprofit organizations.
THANK YOU FOR YOUR SUPPORT!
WORKING TO END HUNGER IN NEW YORK CITY — BRONX, BROOKLYN, MANHATTAN, QUEENS, STATEN ISLAND
002N082012
Sandra Lee’s World’s
Largest Bake Sale
Sandra Lee kicked off the World’s Largest
Bake Sale this spring at Grand Central
Terminal with a generous contribution of
$25,000 to the Food Bank. The bake sale
brought together 28 of New York City’s
premier bakeries and restaurants, such
as Fat Witch Bakery and Colicchio &
Sons. Delicious baked goods were sold
to help fight hunger. The combined total
of more than $50,000 raised by the bake
sale along with Sandra Lee’s contribution
will help the Food Bank provide more than
250,000 meals for low-income New York
City residents who are struggling to put
food on the table.
Fishs Eddy ‘Dishes Out’ Hunger Relief
In celebration of their 25th anniversary, Fishs Eddy
created an exciting new line of dishes and kitchen
accessories to benefit the Food Bank. The line consists of
14 products each in Food Bank’s signature orange, the
color of hunger awareness. Five percent of all proceeds
from the new line will go to the Food Bank!
Check out the line at fishseddy.com.
coming up — save the date!
Barilla’s Summer of Italy featuring:
Casa Barilla, September 13–September 16
Central Park’s Rumsey Playfield
The 2011 Food Network New York City Wine
& Food Festival presented by Food & Wine is
back September 29–October 2! Last year the
Festival raised more than $1.2 million to benefit
the Food Bank and Share Our Strength. Join
us, along with your favorite celebrity chefs,
winemakers and culinary personalities. Don’t
miss your opportunity to eat, drink and help
end hunger.
Andrea Bocelli: Live in Central Park,
September 15, Central Park’s Great Lawn
The 3rd Annual Tang’s Natural NYC Dumpling Festival,
September 17, Sara D. Roosevelt Park
Tickets on sale now!
Visit nycwineandfoodfestival.com.
Check out foodbanknyc.org for more information on these and other upcoming events.
FOODBANKNYC.ORG