Food Runners

Friday, June 2, 2017

Special Delivery

by Darryl Chinn, Volunteer
Regular Runner

Grocery store donations awaiting pick up by Darryl
Greetings to all fellow Food Runners and donation pickup and drop-off clients. I am Darryl C.  I am a retired Army veteran, volunteering with the Food Runners organization for about 3 years (Thank you Dave for bringing me aboard and Nancy for guiding me with excellent directions).  It has been one of my beneficial coping mechanisms in dealing with PTSD. 

Unloading donations from Darryl's pick up truck
During my weekly Sunday drop-offs at HealthRIGHT 360's Walden House, which is known as 'the mother ship of the HealthRIGHT 360 locations in San Francisco," (there are two more smaller sites located at lower Hayes St. and on Buena Vista St. in the Haight among others), one will experience assembly line efficiency when delivering. It seems like “Santa elves” stream out from the huge building to offload the donations.  They have to do it quickly because you are offloading in a marked Muni bus zone.  You will always hear them give you a hearty “Thank you” plus a warm smile.

Darryl and Vera unload at HealthRIGHT 360 "Mother Ship."
During the week, I have met Danny, the Executive chef of all the HealthRIGHT 360 locations. I see Vera, the kitchen manager on the weekends at the Mothership and “Big Al,” the kitchen manager at Buena Vista on the weekends. We happened to know some of the same folks in San Francisco. That's part of the beauty of Food Runners. How it creates community.

Unloading with Lisa at the Neighborhood Food Program at All Saints'
For my Saturday drop-off at All Saints Episcopal Church on Waller St., I always look forward to my “bear” hug from Lisa M. who organizes the meal for the Neighborhood Food Program, serving a hot dinner for up to 200 guests in need every Satruday. She may be small in stature, but she exudes a bubbly personality bringing out the sunshine in everyone. All Saint's volunteer, the dependable William “Bill” V., rivals the abilities of workers at the grocery stores I pick up from in the transfer of donated items. 

Thursday, May 4, 2017

Celebrating Food Runners, Then and Now

by Barbara Deutsch
Member of the Board of Directors of Food Runners

In April of 1987, I responded to a two-line blurb in the SF CHRONICLE food section. It asked readers to come a meeting about providing more food to San Franciscans in need. I’d been wanting to do something to help the growing numbers of people I was seeing in our streets and doorways. But what could I do? What I attended turned out to be the first meeting of Food Runners, where I met someone who had the answer to my question – Mary Risley. Mary’s idea was to pick up good wholesome food that was going to waste and share it with people feeding those in need. Zero cost - just the time and travel of willing Volunteers - very simple and very smart.

Thirty years later, three of the women who met that evening– Mary, Elizabeth Boileau and I – are still thrilled to be Food Runners. As committed Donors and Volunteers yourselves, you know why we’ve stayed with it all these years. The experience of doing something so basic, useful and connected to the community is always new and satisfying. Seeing the pleasure in the eyes of donors and recipients makes us all feel like a million bucks!

The happy look of a food run.
Our beautiful 30th Anniversary Celebration at the Ritz-Carlton last month captured what Food Runners is all about: screams and hugs as past and present Volunteers reconnected - cheers and ovations for everyone who lends a hand. Amazing food-themed hats and caps created by our own costume designer, Nancy Hahn.

Mary Risley                                             Nancy Hahn
At the dinner, In the front of the room were the supporters of Food Runners, particularly those who had given $1000 or more.  Also present were Volunteers, who were asked to stand, then sit, reflecting their years of service; and Donors of food, Zynga Twitter and Salesforce. 

After dinner, Mary and Nancy were honored for their total of forty-five years of incredible service. We are so lucky to have these two forces of nature: Mary as our guiding light, Nancy as our on the ground coordinator. Their hard work, enthusiasm, encouragement, persistence and daily cajoling have made Food Runners what it is today!

Mary addressing the crowd at the 30th Anniversary Celebration
America has finally begun to catch on to the Food Runners concept, and more and more organizations across the country are delivering good food that would otherwise go to waste. So many thanks to all of you for starting an important national trend, and for helping to change the world one bagful, one boxful and one trayful at a time.

Saturday, April 1, 2017

Keith & Co.

by Jacqueline Kelley, Volunteer  
On-call Runner
Food Runners truck ready for the Ferry Building Farmers Market
Once, the Hog Island Oyster Bar at the Ferry Building had huge sacks of leftover oysters to donate to Food Runners. Knowing that he couldn’t deliver loads of raw oysters to shelters, Food Runners Volunteer Keith Goldstein automatically thought to distribute the oysters out to the farmers who had donated food to thank them for their generosity, and everyone enjoyed fresh oysters as a payment for their kindness.

Keith receiving donations from Far West Fungi
This is one example of what has made Food Runners volunteers Keith and his partners Seth Archaya and Frank Ryan so famous at the Ferry Building Farmers’ Market. I once covered for Keith and Seth on their usual Saturday afternoon Ferry Building Farmers Market jaunt. I knew I was substituting for a really special group when I saw the look of dismay on some of the farmer's faces when I told them the usual guys were off for the day. As they put it: “where’s the guy who yells ‘bring out your food’?”

Click HERE to see Keith & Seth in action
After moving from England, Keith got started in the US as a house painter, and ultimately built up his own construction company, Everest Waterproofing and Restoration Inc., which repairs historic buildings in the city and around the Bay Area. Keith and Seth met when Keith traveled to the Himalayas and hired Seth as a mountain guide. Years later, Seth got his green card, moved to the US and started working for Keith. Seth’s wife, who is from Kathmandu, joined him in the US five years ago, and they now live next to Keith in Potrero Hill with their two kids.

Team Keith (from left): Keith, Frank, Seth
Keith, Seth and Frank have been a Food Runners volunteer team for over 20 years, taking the big Food Runners truck to the Ferry Building Farmers Market every Saturday. Before Keith was known for his signature  “bring out your food” call, he went to a Taste of the Nation event and signed up to be a volunteer for Food Runners founder Mary Risley. A few weeks later Mary called him and said, “we got enough people to sit in committees, are you any good at picking up food?” He started running food by himself with one of his pickup trucks shortly after.

One Saturday this month, I met with the guys and followed them as they circled the Farmers Market and picked up leftover food. What struck me was how happy the farmers were to see them — many of the farmers described them to me as family. After we picked up a good load of food, we drove it to the Hamilton Families Shelter Program in the Tenderloin, where the chef chose what he wanted to cook for the families staying at the program.

Keith collecting donations at Neighbor Bakehouse
From there, we traveled to Neighbor Bakehouse in Dogpatch, which was honestly one of the best bakeries I have ever been to (the owner gave me four different pastries to try, and each of them were incredible). The wonderful thing about riding with Seth and Keith was talking to them not only about Food Runners, but also about San Francisco and how it has changed, how to improve the city, our travels, and our families. That community feeling is what makes Food Runners the organization it is.

Wednesday, March 1, 2017

Saturday Morning Special

by Adam Teitelbaum, Volunteer
Trader Joe's Masonic Run on Saturdays

Donations stacked and waiting at Trader Joe's Masonic
A few years ago I was doing a story for KALW radio on San Francisco’s goal of Zero Waste by 2020. I discovered that one of the largest waste categories was food waste. It turns out that 40% of all food produced in the US is wasted. I had no idea.

I interviewed Mary Risley, founder of Food Runners for that story. She pointed out that a lot of that wasted food was edible and should be donated instead of diverted to the compost bin. “Keeping food out of the compost and donating it to feed hungry people is way more better than turning it into dirt.”

Shortly after that story aired, I started volunteering for Food Runners. At first I filled in on small runs, collecting donations from a small grocery in West Portal and delivering  to a women’s safe house in the Sunset District. Eventually I started my Sunday morning pickups from Trader Joe’s on Masonic and Geary and delivering to the Haight Ashbury Food Program.

Carmen preparing the donations.
That Trader Joe’s location has been donating to Food Runners for 19 years. TJ’s donates everything from cases of blueberries and raspberries to leg of lamb and kosher brisket. They also donate a lot of fresh fruits, eggs and vegetables as well as bread and cakes. Especially useful to folks that live on the streets are the wide variety packaged ready-made salads. Carmen at Trader Joe’s gets the donation ready for me every week and sorts them into cases to make it easy for me to fill my van to the brim.

Unloading Adam's van at Haight Ashbury Food Program
I can honestly say that my food run is definitely a highlight of my week. Needless to say, I feel major gratitude and joy in knowing that I can help out my community in such a needed way. THANK YOU FOOD RUNNERS!!!

If you are looking to volunteer in your community I strongly encourage you to contact Nancy at Food Runners. You will be richly rewarded.

Friday, February 3, 2017

Nutritionally Sound

By Mary Bond, Volunteer
Kaiser Run on Mondays

Several years ago during a YMCA Presidio hike, I happened to have a chat with a woman who told me about Food Runners.  I think I’ve seen her once since that conversation. But thanks to her, a random stranger, I have a satisfying volunteer job that exposes me to interesting people and their jobs as well as sending me to areas of the City that are not included in tourist agendas nor were they a part of my own normal City browsing.
A couple of years ago, after some time as a fill-in, I began a regular run to the Kaiser Permanente Hospital on Geary Boulevard. Wow. They had boxes of amazing and beautifully packaged food, ranging from desserts and breakfasts to dinners and lunches. All of this was food that they were required by hospital regulations to dispose of but was still perfectly good - and would be for several more days! 

Typical Kaiser donation
OK, not gonna lie. One reason I agreed to this run was the easy parking spot. But, the donated food soon became my focus. It’s packaged in a way that makes it easy to consume - remember “TV dinners”? That also makes it easy to transport - especially thanks to the terrific Kaiser employees who pack them into boxes and truck them out to my car since, for safety reasons, only Kaiser employees are allowed access to the kitchen. Luckily, I have a Subaru Forester that provides plenty of flat space for all the donations. In the end, I knew that I was very privileged to be a part of the process that rescued all this food.

Kaiser staff readying the donations
Kaiser has been a Food Runners donor for over 15 years. What a great commitment! Recently I spoke to Priya Prabakar, Manager of Nutrition Services, about the motivation behind these donations and how she feels about Kaiser being an essential component of Food Runners’ mission. She shared with me that giving back to the community is very gratifying and important in all walks of life. Avoiding food waste is a rewarding benefit all around, especially for San Francisco's large population of people in need, who are provided with a meal they might otherwise miss. This food contains the appropriate nutrients for many different diets - such as heart disease or diabetes - as well as a regular diet. It’s the Kaiser Nutrition Department's, way to ensure that good, nutritious food is not only used, but used in a community that has very limited access to nutrition.

Loading the donations at Kaiser receiving area
The Iroquois Hotel on O’Farrell Street receives Kaiser’s donations on Mondays. It’s a five story, historic (1913) building operated by the Community Housing Partnership. As an SRO, it provides 74 units for low income residents, so when multiple boxes of food are delivered, everyone benefits. I love the little verbal exchanges I have with a resident who helps to unload the food. I go away with a smile and so does he. It’s difficult to leave a small amount of food for a large number of people. But thanks to Kaiser Hospital, I don’t have to!