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A Taste ofCompassion

A publication of the Food Bank of South Jersey

FALL 2015

Do it for South Jersey!

Celeste Roemer wasn’t looking for gifts on her 50th birthday; she was looking to do something special.

As her milestone birthday in August inched closer, Roemer made a request to family and friends: donate to the Food Bank of South Jersey (FBSJ) in her name instead of giving her presents. With the help of FBSJ staff members, Roemer found out how easy it was to create her own online donation page and provide the link for friends and family to make contributions.

Roemer and twenty eight of her friends and relatives responded with a total contribution of $1,290 to FBSJ, exceeding her initial goal of $1000.

A devoted wife and mother, Roemer first learned about FBSJ’s mission when she worked on numerous food drives with her daughter Sophia’s Girl Scout troop. The positive experiences led Roemer, a Voorhees native, to decide it was time to continue serving the people in need right in her backyard. “I felt guilty enough throwing myself a 50th birthday party,” said a warmhearted Roemer

“I couldn’t see all of these folks bringing me gifts because I don’t need anything. So I thought of the Food Bank!”Through social media updates, postings, emails and phone calls, Roemer encouraged her companions to donate, and

Voorhees Resident Turns 50th Birthday Celebration into Opportunity to Give

shared frequent updates on how much they were raising together. “I feel that there are so many great organizations to donate to, but having a healthy meal is the first thing people need,” said Roemer. “If you don’t have that, it makes everything else more difficult.”

As a first-time donor, Roemer demonstrates just how far a single act of generosity can go. The money raised through her donation page can purchase about 6,500 meals for South Jersey residents.

“Celeste’s story is so inspiring simply because of how selfless her decision was,” said FBSJ Chief Development Officer Tom Sims. “She thought of others on a day when most people think of themselves, and her efforts have demonstrated exceptional support for our cause. We are extremely grateful.”

One year older and with a heart filled with gratitude, Roemer plans to continue finding unique ways to give back to her community.

It’s 9:00 a.m. and there’s a slight breeze blowing outside Camden Academy Charter (CAC) High School. As winter weather creeps just around the corner, there’s a line of people in the parking lot waiting to fill their carts with food at the October 17 opening of the Cramer Hill Food Pantry.

Volunteers – a mix of parents, teachers and members of the Perfecting Church and community – have come prepared; dressed in double layers, fur hats and gloves, they worked throughout the morning to provide assistance to 125 food-insecure residents and families of Cramer Hill and the Camden Charter School Network.

Included among the volunteers are approximately a dozen CAC students. They arrived early Saturday morning, joining forces with adult volunteers to help with registration, table set up, and food distribution. The students then worked in pairs to aid residents and families in loading their shopping carts and bags with food.

CAC Principal Marvin Jones, who joined with the Food Bank of South Jersey (FBSJ) and Regine Edgerton, Community Engagement Coordinator for the Perfecting Church, to establish the pantry, said that the idea to engage the students for support was both fitting and necessary.

“The new pantry in Cramer Hill is addressing a significant need in the community,” Jones noted. “When I saw how many people were pre-registering to receive food, it made sense to get our seniors involved. They have to complete 20 hours of community service as a graduation requirement,

so what better way to accomplish that goal than by serving others right at home.”The CAC students responded enthusiastically. Senior Katherine Chaparro, who had already volunteered at three other pantry locations in the city, said she and other students couldn’t help

but smile at how thankful the Cramer Hill pantry recipients were for the students’ efforts at the opening.

“It’s a good thing to just participate in events like this because you’re helping others,” stated Chaparro.

“It feels like I’m making a difference.”Principal Jones agrees. A member of the Perfecting Church and a dedicated volunteer himself, Jones takes pride in knowing that his passion for volunteerism transcends to his students. Twenty five CAC students have signed up to volunteer at the Cramer Hill food pantry throughout the fall.

“The opening of this pantry was a year in the making and has truly been a labor of love among the Perfecting Church, the Food Bank of South Jersey, and our students,” said Jones.

Camden Charter Academy Students Lend Volunteer Support at New Cramer Hill Pantry

1501 John Tipton Blvd. Pennsauken, NJ 08110www.foodbanksj.org 856 662 4884

Our MissionThe Food Bank of South Jersey exists to provide an immediate solution to the urgent problem of hunger by providing food to needy people, teaching them to eat nutritiously, and helping them to find sustainable ways to improve their lives.

Do it for South Jersey!

“As word continues to spread, people in town are going to notice the good being done and be able to get the help that they need. What a great feeling.”

Upcoming Events

10 Ways to Support the Food Bank of South Jersey

DROP DROPTURKEY

9AM-3PMNOVEMBER 14 & 211501 John Tipton Blvd.Pennsauken, NJ 08110

Donate a turkey, fixings or other items to provide

a family in need with a Thanksgiving dinner!

I support the Food Bank of South Jersey because...

#Unselfie#EndHungerinSouthJersey

Upload an selfless selfie to your Instagram account and use the hashtags #UNselfie and #GivingTuesday to let us know how YOU’RE giving this year! For more info on ending hunger in South Jersey go to: www.foodbanksj.org

#GivingTuesdayDecember 1st

3 6

1. House/dinner party: This is a sure-fire way to raise money. Collect donations and entertain at the same time. Create a theme (like a costume party) and host a dinner party. Invite 10 or more of your friends. Have each guest donate $50, spend no more than $20 per person on food and you’ll have $300 or more in donations by the end of the night.

2. Corporate matching gift: Ask your company to match the amount of donations you receive from your coworkers and ask all donors if their company has a matching gift program.

3. Company grants: Find out if your company offers grants through employees who volunteer their time for charitable causes. If so, you can volunteer your time and the food bank can be compensated with grant money for your work. You may need a letter from us stating when you volunteered, which we’d be happy to provide.

4. In memory of: If you’re raising money in memory of someone, include a picture of you with your loved one in your ask letter, on posters, etc.

5. Bake sale: Become Julia Child or Mrs. Fields and host a bake sale with your friends. Hold your bake sale at a garage sale, work, school or religious organization’s function.

6. Your local restaurant: Ask if you can place a money jar at the front of the restaurant. Check with the manager – they may be willing to place the jar in a high-traffic area so lots of patrons can see it.

7. Host a movie party: Pick up a new release, make some popcorn, and invite your friends and family over for the night. Charge $5 per person and have a donation jar ready!

8. Birthday or holiday gift: It will be a lot easier for your friends and family to write you a birthday check instead of spending hours trying to shop for you.

9. Gym: Ask your gym to place a donation jar at the front desk! Leave information about the food bank at the counter as well.

10. Clubs and organizations: Send a solicitation letter to your local Knights of Columbus, Lions Club, Rotary Club, Kiwanis, etc. They support individuals in their communities.

Want to help support FBSJ but don’t know where to start? Here are 10 ideas to help you raise funds to support our hunger relief programs.

And remember: ask as many times as you can, then ask again! For more fundraising ideas, please contact our development office at 856-662-4884 or email info@foodbanksj.org.

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A note from Val

An Unexpected Curve Ball I know loss and the curve ball that comes with it. My mother died when I was 7. We were a family of 7 to include 5 kids ranging from 5-9. After her death, we were raised primarily by my maternal grandparents while my father worked the graveyard shift at the Bethlehem Steel plant in Sparrows Point, MD. I remember how worn out my Dad looked after a back breaking shift of hauling steel in those big burners. When I would ask why he wouldn’t get another job that’s easy like Mr. Cleaver on Leave it to Beaver, he always responded, “Snooky, I’m glad to have a job that can keep food on the table, clothes on my kids, and a roof over our heads.” Back then I couldn’t understand why my father wanted simple things like a home, clothes and food, and not the hip stuff that was out in the early 70’s including an Easy Bake Oven for me.

It was not until 23 years later when I started my work in hunger relief that I understood what my father meant and why it was so important for him to have a job that at least paid him enough to provide the basic necessities for his family. He wasn’t a big dreamer. He didn’t want an expensive house or car, expensive clothes, or the latest in technology, which back then was a color TV. He simply wanted to make enough to take care ofhis family.

Isn’t that what we all want, even in this age of opulence? Unfortunately in South Jersey, so many families are not sure from where the next meal will come and about 1/3 of them have school age children. It’s not what you think. These families are not homeless, on drugs, or unemployed. They are working families in which both or one parent, just my like my Dad, are working hard to feed, clothe and shelter their families. But sometimes life throws a curve ball that’s hard to catch. And for some of these families it’s been a history of curve balls.

As we enter this holiday season I ask each of you to think about those families. Keep them in your thoughts, and if you pray, pray for one less curve ball for them.

Peace and Blessings!

Val Traore, CEO

Nothing succeeds like success! In 2012, the Food Bank of South Jersey’s (FBSJ) Healthy Living Initiative (HLI) offered its first cooking classes in Salem County, at the Salem Family Success Center. The feedback from participants – five families who learned to prepare nutritious meals on limited budgets – was overwhelmingly positive.

The buzz got the attention of Brenda Goins, Executive Director of the Salem Health and Wellness Foundation (SHWF). Goins was determined to have HLI programming made available to more Salem County residents, so she met with HLI Senior Manager Raquel Moreno to establish a game plan.

With grants in 2013 and 2014 that totaled $11,000, SHWF enabled HLI to expand its presence in Salem. Soon classes that taught teens how to bake and cook using healthy ingredients, and trained them to become nutrition “ambassadors” with their peers, were offered at Salem High School and the United Way.

Goins continued to hear good things about HLI’s impact from her constituents. So in conjunction with the Community Foundation of New Jersey, SHWF awarded a $50,000 grant to FBSJ in August 2015 for a major expansion of services. Goins indicates that the decision to support FBSJ and HLI on a larger scale was in step with SHWF’s Healthy Kids, Bright Futures Initiative.

Healthy Living Initiative Continues Expansion in Salem County

“One of our focus areas is childhood obesity,” said Goins.

“To reduce the incidence of this health issue, children must be taught at an early age to eat nutritiously.” “FBSJ’s emphasis on nutrition awareness and healthy eating behaviors is the perfect complement to our physical activity programming. Together, we can serve Salem County residents well, helping them to improve overall health.”

For Moreno, the increase in funding is all about opening more doors and more minds. “We will continue our relationships with Salem High School and the United Way, but now have the opportunity to introduce our lifestyle-changing programs to Pennsgrove High School and Salem County Special Services,” stated Moreno.

“And we will have the flexibility to offer more variations of our curriculum. There will be Cooking Matters classes available for children, teens, families, and adults, for example, and we will offer Cooking Matters at the Store to teach participants how to stretch budget dollars and make smart, healthy choices when shopping.”

Harvest season – October 1 through January 15 – is an especially busy time at the Food Bank of South Jersey (FBSJ). That’s when organizations, businesses, and individuals actively share in our mission by conducting food drives that enable us to make the holidays more special for struggling families. This year, about 175 harvest season drives will be organized on our behalf and they’re expected to generate about 90,000 pounds in food donations. Three SJ businesses conducting food drives are using decidedly different approaches to get the job done.

Foley Chiropractic in Bellmawr NJ runs what it calls a New Patient Food Drive, a campaign it promotes to town residents via a mass mailing. First-time clients who bring five or more non-perishable food items to their first office visit qualify for a certificate that entitles them to a complimentary

consultation and exam. Foley Chiropractic Office Manager Erika Foley says the innovative approach produces a win-win-win.

“We are able to reward patients, build our practice, and give back to the community simultaneously,”

stated Foley, who has overseen the New Patient food drive through its first three years. “Our company is rooted in South Jersey and really looks for ways like this to make a difference in our backyard.”

Meanwhile, Campbell Soup Company took a virtual approach. Organizers created an Online Turkey Drive that solicited employee donations to be used solely for purchasing holiday meals for struggling families. The Turkey Drive donation page was promoted through email blasts, digital signage throughout Campbell’s facility, and word of mouth. The drive generated $1,000 in contributions.

“We have typically held holiday fundraisers where colleagues send checks and drop off cash,” noted Karen Rogers, an executive assistant at Campbell’s who chaired the Turkey Drive. “A virtual

SJ Businesses Take Distinct Approaches to Harvest Season Food Drives

drive just makes participation easier for everyone, and gives me the ability to track progress in real-time.”

Burns Buick GMC Hyundai is taking a more traditional approach, directing food collection drives at their two locations in the Marlton area, November 5 through December 20. The auto dealership is promoting the event heavily to its extensive customer base through emails, automated calls (including one from former Philadelphia Eagles star Ron Jaworski), social media, showroom posters, and local flyers. One hundred and fifty employees are also contributing to the campaign.

Business Development Manager Diane Druss says that Burns Buick GMC Hyundai was extremely pleased to work alongside FBSJ for the first time. “Our company has long supported a variety of great causes in the Marlton area as well as regional and national organizations,” she stated.

“The more I learned about FBSJ and the effort behind their mission, it just made sense for Burns to become a part of it.”

A giant wave, an eight-foot candle, and an homage to Philadelphia’s sports franchises, topped off with an iconic symbol: the cheesesteak. Those were the design entries for an innovative FBSJ fundraising event called CANstruction, staged at the Cherry Hill Mall.

Three South Jersey corporations competed in CANstruction 2015 and were required to build structures made from full cans of food. Their “cansculptures” had to be completed within 12 hours and were judged across numerous categories by a 5-person panel that included Kimberly Bunn, President of American Institute of Architects, NJ.

Participating teams included GREYHAWK, a construction management and consulting firm; Lammey & Giorgio, an architectural and planning firm; and Adams Rehmann & Heggan (ARH), a consulting design firm. The teams purchased the cans of food used to build their structures and generously donated all the cans, more than 15,000 to FBSJ after the contest.

The Philadelphia-themed entry (We Can Do ‘Wit’) from ARH took top honors, winning for best use of labels, best meal, structural integrity, and juror’s favorite. ARH also won the “people’s choice” award in separate voting conducted through FBSJ’s Facebook page. GREYHAWK received the honorable mention award for its CAN-DOLE entry, and Lammey & Giorgio won “Food Bank Favorite” for “The Wave”.

ARH: We CAN-Do “Wit” is the name of our structure. The ARH Engineering Team set forth to design the world’s largest can made cheesesteak and since the event is occuring near South Philadelphia. it was only appropriate that we added the onions (“wit”). The cheesesteak structure will sit on top of a four sided monument with each side of the wall adorning each of the logos of all four sports teams (Flyers, Eagles, Sixers & Phillies).

AWARDS: Structural Ingenuity, Jurors’ Favorite, Best Use of Labels, Best Meal, & People’s Choice

LAMMY+GIORGIO: The design of “The Wave” is intended to create an object that is both spatially and texturally dynamic. The cans are laid out in a dramatic curve, and stacked in varying heights. Each can is part of a weave of color, resulting in a multi-layered design that is both space and object, and is experienced in a unique way from all perspective.

AWARDS: Food Bank Favorite

GREYHAWK: After pulling together a team and meeting several times we came up with the concept of “CAN-DOLE” a candle in a stand made from Dole products. Our CAN-DOLE stands 8 foot high with a 4 foot diameter base.

AWARDS: Honorable Mention

#SJcan

ARH Wins Inaugural CANstruction Event

“They are our philanthropy angels. They show up whenever we need them the most.” Those words from Food Bank of South Jersey CEO Val Traore characterize the vital role Subaru of America (SOA) has played in sustaining and growing FBSJ’s mission throughout the better part of our 30-year history.

For its faithful charity, steadfast volunteerism, and decades of loyal partnership, the automaker was named the inaugural winner of FBSJ’s Champion Against Hunger award in a ceremony held November 12 during the annual Viva South Jersey gala.

“The fight against hunger has long been one of the social causes that our company rallies to,” stated SOA CEO Tom Doll. “I share this honor with all Subaru employees who so willingly engage in community service and deliver on the Subaru promise to impact our neighborhoods positively and make the world a better place.”

SOA’s support for FBSJ dates back to 1986. The scope of their philanthropy includes: vehicle donations; event sponsorships and participation; financial donations to help launch and sustain critically-needed direct programs like FBSJ’s Hope Mobile and Summer Meals Program; employee volunteerism; and annual donations from Subaru’s Share the Love Garden and annual Drive Out Hunger food drive.

“Subaru reflects the best of what corporate America can do to support causes like ours,” stated Traore. “They love our mission and our organization. They have a culture of caring that resonates throughout their employee base. Whenever we have needed help, this is a company that simply responds. They are a most worthy first winner of our Champion Against Hunger award.”

Subaru of America Named Inaugural Winner of Food Bank South Jersey Champion Against Hunger Award

2 4 5

pasta with beans and greens

INGREDIENTS 1 (16-ounce) package whole wheat pasta2 medium onions1 medium carrot3 large cloves garlic2 pounds (1 large bunch) spinach or kale

2 (15 -ounce) cans great northern, cannellini, or lima beans2 Tablespoons canola oil1 Teaspoon dried oregano1 Teaspoon dried red pepper flakes1 Teaspoon salt1 Teaspoon ground black pepper

DIRECTIONS

Cook pasta following package directions. Drain, reserving 1 cup pasta water and set aside. While pasta is cooking, rinse, peel, and dice onions and carrot. Peel and mince garlic. Rinse greens, more than once if needed to remove all grit. Remove tough stems and chop coarsely. In a colander, drain and rinse beans.

In a large skillet over medium-low heat, heat oil. Add garlic, carrot, onions and greens. Cook until onions are soft. Add cup of reserved pasta water and seasonings. Cook until greens are tender.

Add beans to greens. If needed, add a little more reserved pasta water to make a sauce. Add cooked pasta to beans and greens. Toss to combine. Cook until pasta is heated through, about 5 more minutes.

CHEF’S NOTESFor extra flavor, top with hot sauce or grated Parmesan cheese. Use Swiss Chard or any of your favorite hearty greens. Use olive oil instead of canola oil, if you like.

EQUIPMENTCan openerVegetable peelerCutting Board

Measuring cupsMeasuring spoonsSharp knife

Large potLarge SkilletColander

FOR MORE INFORMATION VISIT WWW.FOODBANKSJ.ORGNO

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