The still room beamed with the glint of stainless steel. Immaculate countertops held endless food possibilities, and huge refrigerators stored the goods and ingredients that would be turned into delicious, nutritious meals.
The staff was getting ready to serve hungry patrons who soon would tuck into what was on the day’s menu. But this isn’t a restaurant or bistro or diner—it’s a rescue.
For 25 years, Channels Food Rescue has been serving the people of Dauphin, York, Perry and Cumberland counties.
“We deliver a multilayered approach to fighting food disparity,” said Vicki DiSylvester, executive director and CEO of the organization, whose motto is “Food Is Love.” “The need in the community is unbelievable.”
One layer in this hunger fight involves preventing waste by rescuing food and delivering it to organizations that can use it. From their N. 6th Street location, Channels’ transportation personnel travel to restaurants, caterers, distributors and grocery stores to rescue food destined for the trash.
DiSylvester stresses that this is not “dumpster diving.” It is food given to Channels in good condition and meets all food safety requirements. Prepared food is accepted, but not once it has left the refrigerator for serving.
At my visit to Channels, I met Dylan Ritter and Tommy Moon. These two amiable, energetic guys had just returned from delivering bakery items, canned good and meats to the Interfaith Shelter and Lourdes House.
Both Ritter and Moon are quite familiar with the agencies that Channels serves, allowing them to deliver items where they can do the most good.
“We try to put things where they need to be,” Ritter said.
Touching Their Heart
The feeding program, Channels Care Café, offers another layer for addressing hunger. The program provides nearly 500 hot, nutritious meals a day, prepared in the impressive kitchen by a mere four-member staff.
This program, said DiSylvester, helps Channels battle food insecurity.
“It’s not only that you are hungry today, you don’t know where your next meal is coming from,” she said.
The food provided for these meals is made possible through collaborations with organizations such as WalMart and The Central PA Food Bank, among others. Distributed meals reach 11 sites, including Boys & Girls Club of Harrisburg’s three locations.
Yvonne Hollins, executive director of Boys & Girls Club, reiterated the Channels motto that “Food Is Love.”
“It truly is, because, when you are feeding an individual, you are touching their heart and soul,” she said.
She said that feeding children is so important because “children can’t produce when hungry.” They have no stamina or energy.
Mark Hawthorne, the Club’s director of operations, concurred.
“Hunger distracts every opportunity of lessons, every opportunity of attention, it distracts [from] whatever the focus is,” he said.
Daniel Davis, sous chef at Channels, knows about distraction.
He grew up in a difficult home environment where hunger and food insecurity were always present. His mother, addicted to heroin, left him home alone for hours at a time. From his personal experience, he says that hunger can make people anxious and aggressive.
“Knowing a meal is guaranteed takes it off your mind,” he said.
Opportunity to Succeed
Channels offers peace of mind through nutritious food, but it also broadens children’s food horizons, exposing them to unfamiliar foods.
Hawthorne recounted how, 12 years ago when the program began, children were skeptical at their first experience with new foods, such as shepherd’s pie. Now, they daily ask the question, “What are we having?”
If what they are having includes vegetables, like in many households, it’s a hard sell. Davis said getting kids to eat vegetables is a continual challenge, but Channels’ Executive Chef Scott Siquenza and Davis devise ways to increase vegetable intake, like shredding carrots in the beefy mac (shhh don’t tell!).
Davis attained his culinary skills through Channels’ Kitchen School, which affords another level of security—opportunity. The Kitchen School trains students in cooking techniques and graduates receive a ServSafe certificate upon completion of the program. Its goal, as stated by DiSylvester, is to give folks “a leg up.”
“Students learn to work hard and take that with them,” Davis said.
The school also stresses professionalism and positive work ethic, skills necessary for any work environment. Davis, whose passion for all of Channels programs is palpable, entered the school from a halfway house after spending time in prison. After graduating, he obtained his sous chef position at Channels.
He said that hunger pressures young people to “make decisions you might not be ready to make” and participate in illicit activities. He feels participation in programs like Channels Care Café and the Kitchen School can help place adults and children on successful paths.
The community can help people succeed through financial donations to Channels, volunteering and participating in one of its two major fundraising events: Cross the Globe or its annual Polo event. A willingness to volunteer as a “high-level leader,” who would be willing to plan and organize events, is especially helpful, DiSylvester said.
I began this story wanting to write about how people are rescuing food from waste. I ended it, however, with a recognition that Channels’ mission is more about feeding people so that they have an opportunity to succeed. In that regard, at Channels, people don’t rescue food; food rescues people.
For more information about Channels Food Rescue or to request a food pickup, call 717-232-1300 or contact Vicki DiSylvester at vdisylvester@channelsfoodrescue.com.
