Island Heart Food Pantry Co-Director Janice Flaiz with grocery bags of full meals given out at last year's Thanksgiving along with a turkey. Photo courtesy of Island Heart Food Pantry
Island Heart Food Pantry
Volunteer Connie Simas unpacks food for the pantry. Photo courtesy of Island Heart Food Pantry
Island Heart Food Pantry
By Julianne Mosher
Alocal food pantry is seeking out volunteers to prevent closing its doors.
For more than 40 years, the Island Heart Food Pantry in Middle Island — a mission of the Mt. Sinai Congregational Church — has served thousands of people across Long Island. However, since the COVID-19 pandemic hit the world in 2020, the pantry has not been able to fully recover after a significant loss of volunteers — all while still needing to help feed the food insecure.
Director of the pantry Kathy Lahey said that in 2023, Island Heart served 24,000 people and, prior to the pandemic, they had roughly 40 volunteers on site. They were open several days a week, which allowed those struggling to stop in and “shop” its shelves filled with fresh produce, dairy, groceries and hygiene products. However, during the pandemic, they needed to change their model to a drive-up service where volunteers would package a box of goods depending on a family’s size and bring it out to their cars outside of the building. That model still applies today, but due to the lessened number of help, they are only able to stay open one day a week.
As of now, they are only open on Wednesdays from 1 to 4 p.m. But despite being open for just three hours, in September the pantry served 354 families — 1,604 individuals in total.
“During COVID, we were getting a lot of help from donors and it was great,” Lahey said. “But once COVID ended, the number of people in need hasn’t gone down, but the donations and volunteers have.”
Lahey said that many of the volunteers moved away, have aged out or simply decided not to come back and since then, they’ve had a hard time staffing the pantry, operating solely on a skeleton crew.
“We’re one of the biggest pantries in Suffolk County,” she added. “We’re very active and a much-needed resource so we really need people to step up and help.”
Part of the volunteer search includes the crucial role of finding someone who has a large truck or vehicle. Lahey said they are in dire need of individuals who are able to pick up food from the Long Island Cares food pantry in Hauppauge as well as donations from Trader Joe’s in Lake Grove to bring back to the pantry, unload and stock the shelves on a weekly basis.
“I’ve reached out to colleges, high schools, but we need people involved who want to stay with us,” she added. “It takes a village. It’s not just the church — we need the community at large to come in and help their neighbors in need.”
According to Long Island Cares, 234,000 Long Islanders are food insecure with 65,000 estimated to be children. Approximately 40 percent of these households are above the poverty level, but do not make enough to keep up with the high cost of living in Nassau and Suffolk Counties.
Paule Pachter, president and CEO of Long Island Cares, said that their food bank offers nonperishable and perishable foods focusing on 19 staples including rice, eggs, pasta, soup, peanut butter and other groceries that provide a complete and healthy meal. The organization provides food and funding to 336 agencies consisting of nearly 300 local, community-based emergency food pantries in both Nassau and Suffolk Counties.
“Most of our food pantries operate on a client-choice model that allows families to select the food they want. As Long Island’s regional food bank, we provide food that is ordered from our online menu, and many of our agencies recommend the foods we should purchase,” Pachter said. “Since many people struggling with food insecurity also have medical issues, such as diabetes, obesity and heart problems, it’s crucial that the food we provide is nutritious, low-fat, low-sugar, protein-rich and more.”
Lahey said that the local food banks and the donations from Trader Joe’s “have been amazing to work with.”
So, as the cooler weather approaches and the holiday season starts to creep in, donating time (or food!) is welcomed at Island Heart Food Pantry.
“The guests are super nice and super grateful … You get to know them and their families and you feel good about yourself,” Lahey said. “You’re definitely making a difference whether it be for an hour, two or three. Whatever you can give, you’ll feel good about it at the end. Plus, it’s a lot of fun.”
Island Heart Food Pantry is located at 643 Middle Country Rd, Middle Island. Volunteers are needed to assist with their weekly food pick-up from Long Island Cares at 10 Davids Drive, Hauppauge, to the pantry in Middle Island on either Tuesday or Wednesday. A large vehicle/truck is needed. They are also in need of a Wednesday morning pick-up/delivery person around 10 a.m. from Trader Joe’s near Smith Haven Mall to the pantry in Middle Island. Both positions can be on a weekly or an intermittent basis.
Stony Brook University students Anusha Siddiqui, left, and Aafia Syeda volunteer at the university’s food pantry. Photo by Marc S. Levine
Donations to the Stony Brook University food pantry, which has been providing nourishment to students who are food insecure for 10 years, tend to track familiar routines.
During food drives, people go through their pantries or head to stores, often donating helpful and necessary cans of non-perishable goods like canned vegetables.
For students who are food insecure, some of whom stop by either the main food pantry on campus or one of the two satellite locations opened within the last year, items like granola bars, oatmeal, cereal, ready-made pasta meals and mac ’n cheese are also often welcome food choices to satisfy an instant need.
For members of the university community who are food insecure, the goal of the food pantry is to provide necessities while students concentrate on their studies.
“We want to make sure our students are able to focus on what they came here for, which is being academically successful and creating an enriching student life experience without worrying about where their next meal is coming from,” said Emily Snyder, director of the Department of Student Community Development at SBU.
The food pantry, which has 31 student volunteers, distributed about 22,900 individual items during 2022-2023.
Last year, the pantry had about 2,000 visitors, with about 600 to 700 people who sought sustenance at the pantry more than once during the course of the academic year.
On a busy day, the pantries can get upwards of 15 to 20 visitors, which can increase further when the school provides targeted outreach about available perishables with time-sensitive pick up windows.
The primary location for the food pantry is at the Stony Brook Union in Suite L-20 in the lower level. Satellite locations opened last winter at the LGBTQ Center on the second floor of the West Side Dining and the second floor hallway of the Student Activities Center.
The pantry has seen a “considerable increase from year to year,” said Ashley Mercado, assistant director in the Center for Civic Justice at Stony Brook.
The Student Community Development group took over operation of the pantry in 2020, when the needs were growing amid the COVID-19 pandemic.
“We were doing contactless delivery for residents still living on campus,” said Snyder. “The need is always there.”
Visits to the pantry have increased by 150% since 2020, with a rise of 112% in unique users since that time.
Snyder suggested that Stony Brook was focusing on “destigmatizing” the use of resources such as the food pantry. “We have really been focused on communicating that it’s OK to ask for help.”
Snyder and Mercado appreciated the support of students, university departments and the community, who have donated food items to a pantry that has become an increasingly important resource on campus.
Support for the pantry comes from the state as well as monetary and goods donations, including a recent donation of $10,000 from Stop and Shop gift cards.
Stop and Shop announces in September a $10,000 donation in gift cards to the SBU food pantry. Bottom row: Dylan Rehman, Adithya Muralli and Devin Lobosco. Middle row: Carl Lejuez, Anusha Siddiqui, Aafia Syeda, Emily Snyder, Ashley Mercado-Liegi, Rudy Foerster, Shannon Karafian, Rick Gatteau, Karman Pun and Nohemy Alfaro. Top row: Wolfie Seawolf, Ric McClendon and Daniel Wolk. Photo by Marc S. Levine
Student volunteers
Tanisa Usha, a junior from Brooklyn who started volunteering last fall, contributes eight hours a week as an undergraduate student coordinator.
She “enjoys being able to help” and appreciates the opportunity to “make sure [students] feel welcome,” Usha said.
The pantry also stocks a few hygiene products, which are popular with students. Hygiene items can include anything that’s packaged appropriately, such as razors, soaps and hair care products.
Unusual Thanksgiving items
Snyder and Mercado said donations typically increase around the holidays.
During Thanksgiving, people bring in pumpkin pie mix, stuffing and cranberry sauce.
“People assume that’s the cuisine everyone is looking for,” said Mercado. At Stony Brook University, where diversity is one of the school’s assets, students are often seeking foods that are more familiar to them.
“We have an Asian grocery store close to campus,” said Mercado. “People will buy from there and donate. Students get excited when we get products they are used to having.”
Theatre Three will host a food and personal care items drive to benefit the Open Cupboard Pantry at Infant Jesus Church on Sunday, April 3 from 9 a.m. to noon. Items will be collected at the Infant Jesus convent building at 110 Hawkins St. (off Myrtle Ave) in Port Jefferson.
Donations needed include juice, mustard, mayonnaise, ketchup, flour, sugar, Maseca corn flour, cooking oil, coffee, pancake mix (complete), pancake syrup, canned fruit, healthy snacks as well as shampoo, conditioner, soap, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby shampoo, baby wash, baby wipes, baby powder, Desitin and lotion. Grocery store gift cards and cash also accepted. For more information, call 631-938-6464.
Melissa Paulson outside her new location. Photo by Julianne Mosher
COVID-19 has been tough on nonprofits,but that isn’t stopping Melissa Paulson from helping others.
Give Kids Hope Inc. is a 501c3 that Paulson started up nine years ago, after her daughter was diagnosed with stage 4 neuroblastoma at just 18 months old.
Paulson, who is a stay-at-home mom, decided to devote all of her free time to charity.
“I knew I wanted to do something to help other families in similar situations,” she said.
That’s when Give Kids Hope was born. Paulson created the nonprofit to help children and their families battling cancer.
But as the years went on, Paulson began seeing how many other people were in need around her.
“There are so many less fortunate people in the community,” she said. “I never realized how many Long Islanders are struggling just to put food on their tables and a roof over their heads.”
An inside look at Give Kids Hope’s food pantry in Port Jefferson Station. Photo by Julianne Mosher
She began gathering supplies she knew people would need, especially around the holidays, to donate to shelters, housing units and food pantries — and she was doing it out of her home for many of those years.
“I put a plea out and a generous donor gave me $5,000 dollars to open a center up,” she said. “It’s a facility so people can come and ‘shop’ completely free.”
The brick and mortar location opened up on July 1 and have so far helped nearly 7,000 families across Long Island, Paulson said.
She added that people who need a helping hand will find her group on Facebook, through local churches and by word of mouth.
“We get a lot of walk ins,” she said. “Sadly, it’s homeless people asking for clothing.
And she said the community has been “so responsive” to her cause, but she could use more help to reach out to more people.
“I think if people knew what we did then more people would get involved,” she said.
Compared to other similar nonprofits, 100% of everything they get goes directly back to the charity.
Also, rather than a typical food pantry that gives canned goods and nonperishables, Paulson said her little “shop” stores perishable groceries one might need like milk, eggs, bread and juices.
And because of the COVID-19 crisis, she said she has been easier than ever.
“We’ve been swamped because of the pandemic,” she said. “Whatever comes in goes back out.”
To meet that need, on Feb. 7, Give Kids Hope will be hosting a “Free Shopping Day and Pantry Day” to help people who might need a little extra help.
Give Kids Hope’s hours. Photo by Julianne Mosher
So far, Paulson said, there are 700 families registered to receive clothes, toys and food. Registration is ongoing, or people can drive up to the parking lot that day to quickly grab what they need. The event will be held from 11 a.m. until 2 p.m.
“I’m in the community,” she said. “This is my home and it’s so important for me to help other people.”
The Feb. 7 event will be Paulson’s first “shopping day” since the pandemic. She plans on doing them at least once a month.
Give Kids Hope’s shop is located at 4390 Nesconset Highway in Port Jefferson Station and is open six days a week.
“If there are families in need, they can reach out for us,” Paulson said. “We don’t judge and there are no questions asked.”
Theatre Three, 412 Main St., Port Jefferson hosts a food and personal care items drive on Saturday, Aug. 22 from 9 a.m. to 1 p.m. to help stock the pantry at Infant Jesus R.C. Church in the village. Items needed and greatly appreciated include mac & cheese, canned tuna, bags of white rice, coffee, sugar, flour, pancake mix, pancake syrup, oatmeal, mustard, mayonnaise, ketchup, cooking oil, boxed milk, fresh chicken and ground beef, hot dogs, juice, healthy snacks, grocery store gift cards, shampoo, conditioner, soap and baby wipes. Please no pasta, peanut butter or cereal. A table will be set up in the back on the south side of the theater for donation drop-offs. Rain date is Aug. 23.
As Federal Assistance Runs Out, Pantries/Soup Kitchens Anticipate Greater Need
Vicky Rybak, front, stands behind the many volunteers at Open Cupboard in Port Jefferson. Photo by Kyle Barr
By Kyle Barr and Liam Cooper
In front of what was the old nuns’ quarters of the Infant Jesus R.C. Church in Port Jefferson, the volunteers of the church’s food pantry stand amongst bag after bag of food items. Inside, even more goods line the main hallway, all before they can be taken in and sorted.
Alex Valentine and Sabrina Duan, of Mount Sinai, help with the Open Cupboard pantry’s back to school drive. Photo by Kyle Barr
In just a few hours on a Monday morning, a crowd of regular volunteers have brought in the new hoard. Even after they leave, several more local residents swing by the front door of the Open Cupboard food pantry, dropping off clothing items, food, toiletries — a machine of giving.
All of it will be needed, according to food pantry leaders and volunteers, as by the end of the month so much of that food will be gone. The pandemic has led to a massive increase in food insecurity. Open Cupboard now regularly serves 30 to 60 families that come to its doors, and now they arrive every two weeks instead of every month, compared to what it was before the pandemic.
Though as the number of people needing assistance has increased during the pandemic, according to multiple local soup kitchens and food pantries, so has the number of volunteers hoping to make even the smallest difference.
Vicki Rybak, director of the Open Cupboard food pantry at Infant Jesus, has been on the job for the past 16 years. The pantry serves the surrounding area in Port Jeff, Port Jeff Station, Mount Sinai and parts of Coram and Setauket, and in her words, it serves “the working poor.”
“Now that the working poor aren’t working anymore, we’re servicing the people who aren’t getting anything — whether they’re undocumented and they’re not able to collect, or they’re essential like me and have been struggling,” she said.
During the worst months of the pandemic, the assembled group were Rybak’s “lifeline,” she said. People sent checks when she and others were limited on the number of certain foodstuffs and other essentials they could purchase.
People like Frank Davi, a retired NYPD officer who has been standing in front of the Miller Place Stop & Shop and Giunta’s Meat Farms in Port Jeff Station with his truck since March, asking people to donate food. He has given that food away to Open Cupboard and the pantry at St. Gerard Majella R.C. Church in Port Jefferson Station. He says he gets a truckload a week from people willing to help out.
“I was in Stony Brook [hospital] for six days, had some complications, came out of it fine and wanted to give back,” Davi said. “Everyone’s really generous in the community.”
The Open Cupboard is also in the midst of its back-to-school drive, and one of the downstairs rooms is piled with school supplies such as backpacks, pencils, erasers. It normally services around 185 children for back to school. Open Cupboard volunteerJennifer Valentine, of Mount Sinai, said in a few weeks time, most of it will be gone.
Father Patrick Riegger of Infant Jesus RC Church next to bag after bag of donations. Photo by Kyle Barr
But the need will likely increase even more than that, as the pantry plans to work with local shelters as well to provide school supplies. Harder this year is so few schools have been posting what kinds of schools supplies students will need cover September.
“Even if we don’t go back to school, they will still need the supplies at home,”
Valentine said.
The pantry does much more than just food donations. It helps people apply for mortgage and rental assistance, helps people muddle through social services applications, assists people whose insurance doesn’t cover a particular procedure, all of which have seen a renewed need because of the economic impacts of the pandemic.
The Open Cupboard director has seen people with leases on nice cars pull up to seek aid, having lost their jobs and being on unemployment, having never before stepped foot into a food pantry in need of aid, whether it’s food or help getting their budgets in line.
“They’re lost, they’ve never done this before,” Rybak said. “People don’t even have the gas to come down here anymore — we’re doing a lot of deliveries.”
Now that a federal program that gave people an extra $600 on their unemployment checks has ended, she expects even more of a need. The hard part will be deciding what the organization is capable of doing, and what it can’t with the resources at hand.
“People are just really bad off, or they’re just barely making it with unemployment,” Rybak said.
Needy Numbers Likely on the Rise
According to Newsday’s latest nextLI survey about the impact of coronavirus, of the 1,043 respondents, close to a third said their financial situation has been negatively impacted due to the pandemic.
Things could get worse for the thousands still on unemployment. New York State statistics show Suffolk County had a 12.9 percent unemployment rate in June. Data for July is not yet available.
Long Island Cares delivers a shipment of food to Island Heart Food Pantry in Mount Sinai. Director of the pantry Kathy Lahey said they have received a near doubling in clients since the start of the pandemic. Photo by Lahey
Paule Pachter, CEO of nonprofit Long Island Cares, said LIC has seen about 75,000 people coming for the very first time to the its distribution centers looking for emergency food since March 13. Most came after losing their jobs.
In normal times, the food bank operates six stationary and several mobile distribution centers. During the worst of the pandemic, the nonprofit saw the closure of close to one fifth of pantries it distributed to. Things have gotten better, and now they see only 31 closed. The rate of people LIC has seen seeking help has also dropped some small degree.
Still, Pachter has a strong suspicion that with the loss of benefits such as the unemployment funding will lead to a new wave of people seeking aid. He estimates another 50,000 will come in for food in the long run.
“The fact that people are laid off, furloughed, permanently terminated from their jobs and these are people who historically are living paycheck to paycheck … the whole unemployment scenario has been driving people to the food pantries or food distribution centers,” Pachter said. “If we don’t pass another stimulus bill or another extension on unemployment, that’s going to drive even more people to seek aid.”
Though as of the start of August, the federal program that put an extra $600 on top of people’s unemployment checks ended. Congressional leaders from the Democratic-controlled House and GOP-led Senate are locked in a debate over reinstating that relief, along with billions upon billions of dollars in other potential aid to people, businesses and local governments. The Senate is scheduled to take a recess, but it is unknown whether congressional leaders will leave such aid hanging. Republicans have balked at the idea of additional money on top of unemployment checks, saying it disincentivizes people to get back to work.
In the meantime, local pantries and soup kitchens expect the loss of those extra funds on unemployment checks could mean even more people needing assistance.
Lori Presser, the director of Trinity Friends Kitchen, a soup kitchen that operates out of the Trinity Evangelical Lutheran Church in Rocky Point, said she has no doubt it will get more people coming in within the coming weeks. While the kitchen before the pandemic was serving the same recognizable faces every Thursday, a host of new people showed up at its doors every week to pick up a hot meal, some hearing it from the church’s food pantry that’s now open every Tuesday, Thursday and Saturday. Before the pandemic, the kitchen was serving 250 meals per month, but now she estimates it serves about 350 per month.
“The $600 really helped keep everybody in a good position, but without that you will see many more people looking to stretch whatever available funds they have,” Presser said.
While the soup kitchen head said it is currently up to the task with current volunteers, she also worried about having to potentially bring more people into the kitchen should numbers pick up once again.
The Middle Island-based Island Heart Food Pantry, which hosts its food donations at the Mount Sinai Congregational Church on North Country Road, has felt the devastation of the pandemic. “It’s been the perfect storm,” director Kathy Lahey said.
The food pantry has experienced visibly longer lines since March, which is exacerbated by a decrease in volunteer staff.
Legislator Sarah Anker joins the Island Heart Food Pantry, which operates out of the Mount Sinai Congregational Church, in a food drive. Photo from Anker’s office
“There is at least a 25 percent increase in customers,” Lahey said. “In a month we’ve fed about 500 to 600 families.”
On an average Wednesday before the pandemic, the food pantry would feed around 35 families. Now, it feeds 62. Lahey expects these numbers to continue increasing. The pandemic has caused many more families to be in need of the pantry’s services.
On top of its longer lines, Island Heart has also been trying to give more food to each family as well. With many kids doing online classes during this time, more families who depended on school food programs now need more food in the house during the day.
“Because kids were home from school, we also tried to give more food,” Lahey said.
Although the lines are getting longer, the volunteer staff is decreasing. Many of Island Heart’s volunteers remain skeptical about coming in, considering that, although they wear masks, remaining socially distant at the food pantry is difficult. Numbers are down to a skeleton crew of just three a day.
Between more patrons and less volunteers to work with, Island Heart was unsure if it was going to keep open.
“We’re taking it day by day,” Lahey said.
People Are Helping However They Can
What has surprised Rybak and others is just how much people have been willing to give, even while they too have been impacted by the global pandemic. While the Open Cupboard pantry normally has over 60 volunteers, even more people have put themselves out there to help since the start of the pandemic, a contrast with some of the difficulties Island Heart is dealing with.
“This is a 6,000 family parish, the volunteers really represent the heart of the parish, but we’ve noticed how more people have taken an interest since the pandemic,” said the Rev. Patrick Riegger, pastor at Infant Jesus.
Frank Davi, second from left, has filled up his truck every week to donate to local food pantries. Photo from Davi
Brian Hoerger, a trustee on the board of Theatre Three, and Doug Quattrock, a longtime actor with the company, have helped host two huge food collection drives with the theater in June and July, filling several carloads and the theater’s van “floor to ceiling” with items which they donated to Open Cupboard, enough to completely line the pantry’s main hallway, The theatre is now working on its third such drive for August.
“Now I come home and I find bags by my door, people just dropping stuff off,” Hoerger said.
Quattrock said he knows many of the people donating are still unemployed, yet they are still looking for ways to give back, “doing what they can,” he said.
Port Jefferson Rotary Club has also lent a hand in a big way the past few months, having been a regular supporter of the pantry for years. In addition to their Stuff-a-Van food collection events four times a year, fall food collection and their backpack packing event for back to school, Rotarians are also expected to bring in a specific product once a month.
The Selden Hills Warriors, an online group of runners based on Facebook, have also started hosting drives for eight pantries all over Long Island. There are currently four separate teams among the several hundred members buying food with a budget of about $100 each team per week.
“We’re just trying to keep it going, especially through the summer,” group leader Lou LaFleur said. “We have a generous group, and we want to do what we can because we saw the need.”
Despite its hardships, the Island Heart director said the pantry has experienced an increase in donations, both food and monetary. Many churchgoers at Mount Sinai Congregational have even been donating fresh produce from their own gardens, just so the food pantry can remain open.
Selden Hills Warriors group head Lou Lafleur, right, next to members Bob and Barbara Haughn. They, among many others from the online running group, have donated to several local food pantries. Photo by Kyle Barr
“We’ve seen so many donations from people even outside of our church,” Lahey said. “People just want to help.”
Food pantries and soup kitchens are relying on each other to keep open during these difficult times. Island Heart has gotten a lot of its food items from stores and food banks.
“Trader Joe’s, Long Island Cares and Island Harvest have been extremely helpful,” Lahey said. “We keep having to order more and more food.”
And as more needy people are potentially on the way, keeping those donations coming in could be make or break for a lot of shelters.
“We’re seeing a lot of new families coming in,” Open Cupboard’s Rybak said. “We had people who used to come to us, they were documented and they’re getting $600 a week, they’re buying us food. They’re giving back, so we know we’re doing the right thing, but the people who come in to us, they’re really getting hammered.”
Long Island Cares delivers a shipment of food to Island Heart Food Pantry in Mount Sinai. Director of the pantry Kathy Lahey said they have received a near doubling in clients since the start of the pandemic. Photo by Lahey
This post has been updated April 8 to give information about the Island Heart Food Pantry
By Leah Chiappino
In the wake of COVID-19, local food banks and pantries are struggling to keep up with increased demands, and in some cases decreasing volunteers and inventory.
For instance, Hauppauge-based Long Island Cares, a food bank that operates six distribution centers and has several mobile distribution events, has seen the closure of 44 out of the 349 food pantries to which it distributes. While their donations are down 23 percent, LIC holds more than a million pounds of food in inventory, and anticipates receiving an additional 375,000 pounds from the U.S. Department of Agriculture.
Long Island Cares CEO, Paule Pachter, said the problem does not stem from lack of inventory, but public hysteria.
“With having to limit volunteers, it becomes hard for us to do mass distribution events when you have people in a panic yelling at our volunteers and staff demanding more food.”
— Paule Pachter
“People are starting to panic,” he said. “When you have people hoarding toilet paper, and coming to multiple distribution events, it becomes hard to handle. There are [some] 300 food pantries open that people can access. With having to limit volunteers, it becomes hard for us to do mass distribution events when you have people in a panic yelling at our volunteers and staff demanding more food.”
He added he is confident that school districts mostly have the resources to provide meals themselves, and only need limited help from outside sources. The food bank has responded to almost 650 COVID-19 related calls, and is operating a 24/7 hotline for those in need of assistance. LIC is continuing mobile distributions while practicing social distancing and leaving home delivery donations outside people’s doors.
Island Harvest Food Bank, also from Hauppauge, is seeing a dramatic influx of need, too, due to COVID-19, with donations down about 40 percent, according to Randi Shubin Dresner, the organization’s president and CEO.
The food bank started an emergency response plan about two weeks ago, while trying to still deliver food to local food pantries and community organizations. As more and more places closed, Dresner said the organization began to pursue other avenues to ensure those who are in need still have access to food.
“We have a long list of people waiting to get food from us,” Dresner said. “Every day there is hunger on Long Island, even in normal times. When you couple that with a pandemic, things become very difficult.”
Normally 90 percent of Island Harvest’s inventory is donated, but recently it had to make a $450,000 purchase of food supplies, an amount Dresner said is likely to double in the future. A large portion of the purchases are “family boxes” of food, enough to feed a family of four for four days. Others are individual meals and meals for seniors.
“There are tens of thousands of people that are homebound, and we can’t get to them all,” Dresner said. “We’re going to do as much as we can, and hopefully some of our partner organizations will be able to accomplish what we can’t. These are uncertain times and unchartered waters that we’re dealing with. People are scared, and we want to be responsive to as many people as we can, which is what we always do.”
A food pantry donation. File photo by Elana Glowatz
The organization is working to deliver food to homebound seniors and veterans. It is also partnering with school districts such as William Floyd, Copiague, Brentwood and Wyandanch to help supplement the meals the districts are providing and ensure there is enough to bring home to entire families, not just children.
Dresner said Island Harvest is committed to keeping safe practices. Employees are rotating working from home and going into the office, and field and office workers are separated.
The organization also employs what it calls community resource navigators, to help people apply for food stamps or referrals to other services. Dietitians are on staff to help with nutrition needs.
Dresner said the food bank has not had a problem attracting volunteers, as people who have to stay at home want to find a way to help out.
The CEO added Island Harvest is accepting prepared and unprepared food from various restaurants, caterers and country clubs.
The organization prefers monetary donations over food donations, as the organization specifically can buy bulk food at a discounted price. Monetary donations can be made on the organization’s website at www.islandharvest.org/covid. Those in need should email [email protected] or call the headquarters at 516-294-8528.28
Some local food pantries seem to be operating at a reduced level. The Ecumenical Lay Council Pantry in Northport, whose staple is allowing people to come in and feel as though they are shopping, is still operating during normal hours but by a drive-through process.
The Island Heart Food Pantry, which is located in Middle Island and has operated out of the Mount Sinai Congregational Church for 40 years, has had to reduce its normal bevy of volunteers to just three a day on average, according to director Kathy Lahey. This is the new rule, mostly to maintain social distancing.
Meanwhile, because so many surrounding food pantries have closed, she said they have seen a doubling in the number of people who come to pick up food, especially seeing a large increase in the number of children looking for meals, now that many don’t have access to breakfast and lunch at school.
Before the pandemic, the organization operated as a “client choice” pantry, where people could walk in to choose which foods they got. Now everything is done with the clients inside their vehicles. Volunteers, bedecked in gloves and masks, go to each, in turn, to ask what their preference is, before giving it to them in bags and having them head out as soon as possible.
“We’re adapting and changing things and everyone is getting used to it,” she said. “We want to offer as much compassion and understanding and a smile, especially if they come with kids in the car.”
A sample of foodstuffs at the Island Heart Food Pantry. Photo by Kathy Lahey
Island Heart is currently accepting monetary donations for volunteers to purchase food. They are also accepting food they usually do not receive through Long Island Cares, including tuna, cereal, oatmeal, rice and beans. All these can be dropped off to the Mount Sinai Congregational Church, located at 233 North Country Road in Mount Sinai. While they normally would accept any help in terms of volunteers, they currently wish to practice as much distancing as possible.
The Smithtown Emergency Food Pantry, which normally operates from 9 a.m. to 12 p.m. five days a week, is only open Tuesday through Thursday this week, and is leaving bags of supplies at the rear entrance for people to pick up, according to its voicemail. It asks that only one person at a time goes into the location, completely eliminating contact. The pantry will continue to update its policies as time progresses.
Lighthouse Mission, a faith-based mobile food pantry, is also suffering from dwindling volunteers and donations.
“People are afraid,” Pastor Jim Ryan, president of the mission, said. “People are uncertain about their own future and are not thinking about donating. They are making an effort to practice social distancing by keeping people 8 feet away from each other at outreaches and are looking to pre-bag food to limit contact.”
Still, twice a day, Lighthouse Mission’s box trucks cart food, clothing and basic necessities for volunteers to set up in public parking lots, including in Port Jefferson Station and Rocky Point, and give to those in need. For those who choose to listen, a volunteer will give a gospel message and pray with the attendees who ask. The organization, which was started 28 years ago, serves 10 different locations throughout
Suffolk County.
Ryan, who was a 2012 Times Beacon Record Person of the Year, has now begun a program in which volunteers will deliver food to elderly residents at their homes.
“These are people who always come out,” Ryan said. “They may be in a wheelchair or holding an oxygen mask, but they are always there. Now they just can’t come out because they cannot get this virus.” The pastor added that volunteers will leave the items at the door to mitigate contact.
“We will keep operating as long as there’s food to give.”
— Jim Ryan
The mission, which is not publicly funded and runs solely on donations, is urgently in need of food, clothing and supplies. According to its website, it accepts nonperishable food items (canned goods, pasta, cereal, bottled water, etc.); meats (hot dogs, hamburgers, chicken, turkeys, etc.); dairy products, fresh fruits and vegetables. It does not take cooked meals.
Ryan said that paper items, especially plastic bags, would be helpful. Donations can be dropped off at Lighthouse Mission’s office at 1543 Montauk Highway in Bellport. Monetary donations would be appreciated, as the organization recently had a truck break down and is lacking the funds to fix it.
“I am confident God will send blessings our way,” Ryan said. “We will keep operating as long as there’s food to give.”
Those in need can attend Lighthouse Mission outreaches on Thursdays from 12 p.m. to 1 p.m. at 499 Main St., Port Jefferson Station, in the commuter parking lot at the corner of Hallock Road and Route 112; on Wednesdays from 12 p.m. to 1 p.m. at 683 Route 25A in Rocky Point at the Knights of Columbus front parking lot; or on Fridays from 12 p.m. to 1 p.m. at 2150 Middle Country Road, Centereach in the parking lot near Ocean State Job Lot, on the south side of Route 25.
Those that are elderly and would like food delivered to their homes, as well as people looking to volunteer to deliver the food, can call the office at 631-758-7584.
The season for giving is here, and while North Shore residents plan their holiday feasts, it’s a good time to consider the plight of people less fortunate.
Imagine, more than 89,000 children on Long Island are hungry, according to Hauppauge-based Long Island Cares. These children aren’t dreaming of visions of sugarplums, they are wishing for substantial meals to get them and their families through the day.
Some centers, such as the Community Food Council on East 5th Street in Huntington Station, are reporting a 33 percent increase in demand over the last three months. It’s unclear why the sudden surge in food insecurities but the food banks are in need of supplies and volunteers, and counting on the local community to find ways to pitch in. So, it’s a good time to develop a plan.
When preparing to donate to a food bank, a good rule of thumb is to call the nonprofit or visit its website to see what is needed. During this time of year, many have volunteers on hand to put together holiday meals. Throughout the year, depending on donations, there may be a surplus of one item and a deficit of another.
While many may be inclined to reach into their pantry to find nonperishables, a cash donation can often be the most beneficial to nonprofits, so they can turn around and buy food in bulk. This can also save volunteers time, because they don’t need to go through items looking at expiration dates.
If one wants to donate food, a trip to the supermarket is the best bet to ensure the donated items aren’t expired. Though if your cabinets are bursting at the seams, reach in and make sure to check expiration dates on cans and boxes. Also, look cans over to ensure they are not dented or leaking and that boxes aren’t damaged. And steer away from food in glass jars as these containers can easily break.
Take into consideration more nutritious options, too, such as cereals high in fiber, whole wheat pasta and low sodium soups and vegetables. When it comes to any kind of mixes, remember many households may be out of milk or eggs, so choose a mix that can be used with water. Another thing to consider is purchasing toiletries such as toothpaste, deodorant, diapers and toilet paper.
To increase the spirit of giving, organize your local Boy Scout and Girl Scout troops or religion classes or get your children involved. Or, if you already know of a group organizing a food drive, contribute your items to the event. Collecting food for those in need is a wonderful way to inspire young ones to help others and it encourages them to continue charitable pursuits when they reach their goals or succeed them.
In our coverage area, in addition to Long Island Cares and the Community Food Council, there are the Smithtown Emergency Food Pantry, St. Anthony of Padua R.C. Church in Rocky Point, St. Cuthbert’s Episcopal Church in Selden, Ecumenical Lay Council Pantry through the First Presbyterian Church in Northport, St. Gerard Majella R.C. Church in Port Jefferson Station, Our Daily Bread Food Pantry in Setauket and many more.
As the lights come down in a few weeks, remember when it comes to food banks, the hungry keep coming. The spirit of giving can last all year round as these organizations are always in need of donations no matter what month on the calendar.
The gift of time, too, is also a generous way to contribute.
Susan Delgado and her husband, John, stand in front of St. Cuthbert’s food pantry in Selden. Photo from Tracy LaStella
One woman’s passion for helping others has benefited many who are in need.
For the past 15 years, Susan Delgado has headed up the food pantry at St. Cuthbert’s Episcopal Church in Selden, and at 79 years old, she has no plans for slowing down.
The Delgados with their children, Paul, David, Tracy and Dan, who they raised in Selden after moving to the area 50 years ago. Photo from Tracy LaStella
Christina Rundberg, the church’s vestry clerk, said when the church decided to offer a food pantry, Delgado soon took over as coordinator.
“The food pantry has become her pride and joy and her baby,” Rundberg said.
Delgado and her husband John can be found working in the food pantry a few times a week, according to Rundberg. Susan Delgado coordinates pickups with drivers from the food banks Long Island Cares and Island Harvest, picks up food with her husband at various locations including Bethel Hobbs Community Farm in Centereach and ShopRite in Selden and stocks the shelves.
“I don’t know where she gets the energy,” Rundberg said.
The pantry that was initially opened only Fridays from 6 to 7 p.m. is now open on the same day from 10 a.m. to 12:15 p.m as well. Rundberg said the additional hours were added when Delgado was worried about people walking and riding bikes at night, especially during the winter months, and she decided it would be helpful to open it to the public on Friday mornings, too.
Rundberg, who volunteers in the pantry Friday nights, said it’s open to anyone in need, not just to congregants. When it comes to holidays, the vestry clerk said Delgado always ensures there are enough food items, so clients can have a Thanksgiving, Christmas or Easter dinner. She also helps to raise funds and items for a local battered women’s shelter, coordinates an adopt-a-family program during the winter holidays to buy families in need gifts and helps to collect backpacks filled with school supplies for children in need before the school year starts.
Father Charles Schnabel, a retired priest who helps with church services, said he’s always impressed when laypeople keep a church going, and Delgado is no exception. He said there’s hardly a time he doesn’t see her there working.
“She is very well focused on this area of ministry, and it’s so needed today.”
— Father Charles Schnabel
“What I see in Sue is a woman of great faith and dedication, and it’s rooted, I think, in her faith and membership at St. Cuthbert’s,” he said, adding she’s emblematic of the church’s congregants.
He described Delgado as a quiet, unassuming person, who at the same time isn’t afraid to stand up and speak at services to inform church members about what is needed at the pantry, whether it be food, toiletries and even toilet paper. The priest said she sees those who stop by the pantry as more than clients, and he remembered one time when she made a plea to the church members and was near tears.
“She is very well focused on this area of ministry, and it’s so needed today,” he said.
Delgado’s daughter, Tracy LaStella, said in addition to volunteering at the pantry, her mother works full time for a local IRS office in its mail room. The pantry, the daughter said, on average serves 342 households and 274 individuals per week.
“Every time I go there I can’t even believe how many people need the help and that [the church is] able to help them and give them food,” LaStella said.
She said she always thought of food pantries as only having canned foods, and she’s amazed at the quality and variety of foods that are available at the St. Cuthbert’s food pantry.
She said her mother has also partnered with Middle Country Public Library, where LaStella serves as assistant director for youth services. Members of the teen advisory council there have helped stock the shelves of the pantry before Thanksgiving and make tote bags for the families to use to pick up food.
LaStella said people come up to her in the library all the time and tell her about her mother — and father as well.
“It just warms my heart that they’re doing such great work for the community that they live in, and we all grew up in, too,” she said, adding her mother has four children and seven grandchildren.
The daughter said talking about her mother’s good deeds makes her teary-eyed.
“From what I can remember as a child, she was always helping neighbors,” LaStella said. “She was always helping her sisters. If she grew up in this day and age, she probably would have been a social worker. She has a really big heart. She would give her coat off her back for somebody.”
Recent volunteers with the Stony Brook University’s food pantry gather at the location. Photo by Greta Strenger
Stony Brook University is ahead of the curve when it comes to ensuring students are well nourished.
In December, New York Gov. Andrew Cuomo (D) unveiled a proposal of the 2018 State of the State that includes the No Student Goes Hungry Program. The five-point plan was conceived to combat hunger and food insecurity for students in kindergarten through college. If legislation is passed, all State University of New York and City University of New York schools will be required to offer a food pantry on their campuses or enable students to receive food through stigma-free means — something SBU has been doing since 2013. Currently half of all SUNY and CUNY campuses offer food pantries, according to the governor’s office.
“This program is essential to the success of future New York leaders and this administration remains committed to removing barriers to healthy food options, while providing a supportive, effective learning environment for students across this great state,” Cuomo said in a statement.
According to Hunger on Campus, a report and survey conducted by a number of national campus organizations, 48 percent of college-aged respondents to surveys experienced food insecurity within 30 days.
A student volunteer stocks the shelves of the food pantry with nonperishable items donated by SBU community members. Photo by John Griffin/Stony Brook University
SBU clinical assistant professor Donna Crapanzano, pantry co-director since 2016, said associate professor Carlos Vidal of the School of Health Technology and Management brought the idea to the university in 2011. Since it opened in 2013, the pantry has provided food donated by members of campus organizations to 4,100 food-insecure students, faculty and staff members. Currently open 10 hours a week in the university’s Information Technologies Study Center at the Grey College building, approximately 20 student volunteers man the pantry, and there are plans to expand operating hours in the spring.
“I think it’s a great initiative,” Crapanzano said. “One of the things that’s really important to me, and I joke about this all the time with students, is I believe the first thing of your day should be breakfast. You can’t get a good day started if you’re not fueled up, and your brain doesn’t work without having fuel. So, [Cuomo’s] initiative is starting with pre-school and going through 12th grade and then to extend that because you’re still a student, you’re still being educated. We know that food is a primary source of you not only succeeding in your academics but eventually succeeding in the workforce.”
To use the SBU food pantry, one only needs to provide a school identification card.
“One of our goals was to really make it an environment where you don’t have to have any other reason other than being a SBU student, faculty or staff, because one day may be different from another day,” Crapanzano said. “It’s not based on overall finances, it’s based on what the needs are in your life at the time.”
The professor said she and fellow director Richard Sigal, SBU’s assistant director for college housing for Roth Quad, have worked with a nutritionist to provide balanced choices to pantry visitors, and each guest to the pantry receives a fruit, vegetable, protein and a carbohydrate. The food pantry asks for nonperishable food items that contain less than 30 percent of the overall daily intake of sodium and 25 grams or less of sugar. If donated food includes higher amounts of salt and sugar, it is placed on a “junk” table where volunteers will remind a person taking it to make sure it is balanced with something nutritious. Crapanzano said one example is cutting Ramen noodles with another type of pasta or beans.
“We do our best to educate the guests who come to know what are better ways for them to make a healthy eating choice when they can,” she said, adding that volunteers adiscuss food labels with pantry guests so they know what to look for when they shop on their own.
“It’s not based on overall finances; it’s based on what the needs are in your life at the time.”
— Donna Crapanzano
Crapanzano said every academic year an intern works with the directors. Since the fall semester of 2017, SeungJu Lee, a graduate student in social welfare, has been collaborating with them on projects such as creating more community outreach.
“I didn’t know we had this pantry at first, [until] I became a social work student,” Lee said. “Many students aren’t aware about our food pantry. So we’re trying to do many promotions and give awareness of food insecurity and the food pantry.”
The graduate student said it has been a positive experience for her, and she has met many people from the university community.
“The food pantry is an informal place where we welcome guests and make small talk with them,” Lee said, adding that volunteers and patrons often will discuss classes.
One experience she said she will always remember is a conversation with a college staff member who donated food, telling Lee she once needed help from various social welfare agencies and now wanted to pay it forward.
Crapanzano said there have been a number of people who have used the pantry in the past and have later come back to volunteer.
“It’s full circle,” she said. “You help out somebody and then they return the help, and then you develop a relationship that you know helped that person get a little bit further because they just needed something at that time.”