This week, we are remembering longtime T2T route volunteer, former board member, and donor Al Stang. For years, Al did his Wednesday food rescue route in the 1998 Ford Econoline – our oldest van. You had to crawl into it to get the food all the way in the back. It was only about 6 months before he retired from T2T that he mentioned, “You know, maybe it’s time to retire this van – it’s hard on the knees (well, on my partner’s knees, I don’t get up in there anymore).”
Then, in the summer of 2020, we got a call from him asking how we were doing and how we were handling the loss of so many volunteers during the pandemic. He had heard that in the midst of it all that old van finally broke down. He and his wife Sharon supported the purchase of a new vehicle.
He supported T2T in so many ways: by spreading the word, as a board member, and as a route volunteer – he provided us with a whole collection of T2T rain jackets that still hang in our front hall and are worn by volunteers (and staff) regularly. He was thoughtful and full of ideas and someone you enjoyed spending time with and talking to.
A memorial service is planned for this Saturday, July 9, 2022 at 1:00 PM at Gloria Dei Lutheran Church in Iowa City.
What is the difference between moldy bread and a banana peel, and why does the difference matter?
Monthly Topic Overview
The main takeaway this month is that there are two main types of food waste – preventable and non-edible. Non-edible food waste is unavoidable…it’s the banana peels and meat bones. The Love Food, Fight Waste program is working hard to reduce the preventable food waste.
Preventable food waste is once-edible food that should have been consumed but instead is wasted, such as moldy bread or sour milk. Five of the most wasted foods include milk, cheese, potatoes, apples, and bread. Sound familiar?
Climate/Environmental Impact: This is the type of food waste that we want to reduce as much as possible. When we waste good, edible food, we are wasting all the resources (farming/agriculture, water use, labor, transportation, packaging, etc.) that went into making that food which results in a big environmental impact. Also, every time we waste food, we are wasting the money we spent on it.
Non-edible food waste is any part of food that is not normally consumed or eaten, such as a banana peel, watermelon rind, corn cob, coffee grounds, or eggshell.
Climate/Environmental Impact: Unless banana peels and corn cobs are on the verge of becoming the next trendy snacks, we will always have non-edible food waste. What matters most with this type of food waste is how you dispose of it – compost, not trash!
What is the best way to dispose of food waste?
Whether it is preventable or non-edible food waste, both have an equally harmful outcome if landfilled. When organic material (food, yard waste, paper, etc.) ends up in a landfill where there is no air or light, it produces a very potent greenhouse gas called methane. This is directly contributing to climate change.
When food waste cannot be prevented, the best disposal option in our area that reduces methane emissions and negative environmental impact is composting. When food ends up in a compost pile, methane is not produced. Instead, carbon dioxide (less potent than methane) is produced which is part of the natural process of decomposition that is occurring as organic material transforms into compost over time.
If you are an Iowa City curbside customer, compost at the curb with these tips.
If you do not have access to curbside composting and are unable to backyard compost, all Johnson County residents can bring food waste and other organic material to the Iowa City Landfill’s Compost Facility at no cost.
Activity
When making your next home-cooked meal, spend a few minutes observing the ingredients and identify, if the items were wasted, what type of waste they would each be?
Let’s say you are making something that requires eggs. The inside of the egg is considered edible, and would be preventable food waste if wasted. The eggshell is not something you would typically eat, so this would be considered non-edible food waste.
Tips
Ways to give non-edible food waste one more use before composting:
Use a banana peel to polish shoes, reduce skin wrinkles, or relieve bug bites. Learn more from Healthline.
The AmeriCorps Food Rescue Specialist will contribute to the hunger relief efforts in Johnson County by supporting the daily function of the food rescue program and its volunteers in a friendly and fast-paced environment. This person will be part of the team directing volunteers and actualizing smooth pick-up and delivery of food donations, and preparing T2T’s fleet of vehicles for food rescue routes. This position may also participate in the gleaning (harvesting) of excess produce from farms and gardens as well as getting the food to food-insecure individuals via pop-up free produce stands and other efforts with partner agencies. T2T serves as the hub for 60% of the food distributed by Johnson County’s hunger relief network. The best candidate is an energetic team player with strong communication skills who enjoys interacting with people of diverse ages and backgrounds.
Schedule and Duration:A full time 8 week position June 27 – Aug. 21, 2022
Weekdays 8AM to 4PM with some flexibility. Some weekends, evenings required.
Required: Willing to consent to an AmeriCorps background check.
Preferred but not required: Over 21 with a valid driver’s license and good driving record.
Supervision Given By: The Food Rescue Specialist is supervised by the T2T Program Manager and is part of a team including the T2T Program Coordinator and Program Assistant.
If you’re interested in this AmeriCorps position, please submit your resume to Allison Gnade at Table to Table via email: allison@table2table.org
Being an AmeriCorps member is about making a tangible difference for communities and individuals dealing with some of our nation’s biggest challenges: poverty, inequity, homelessness, and lack of access to education. Summer AmeriCorps members help organizations with activities that work to alleviate the effects of poverty all across the country. As an AmeriCorps member you will serve in a project identified and managed by the community while earning a modest living allowance that reflects the income level of the community where you’re serving.
If you’ve ever wondered — “What does this ‘sell by’ date mean on my jug of milk? Can I still use it in my breakfast cereal, or is it past the point of no return?” — you are not alone.
The Bottom Line
Manufacturers want grocers to turn their product. Grocers don’t want returns or complaints on food that’s lost some of its “ooomf”. Consumers want some guidance on how long their food will be good. All of these are reasons for offering food dates, but it may not be a reason for throwing food away.
According to USDA Food Safety and Inspection Service(Source: USDA):
“A “Best if Used By/Before” date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
A “Sell-By” date tells the store how long to display the product for sale for inventory management. It is not a safety date.
A “Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula
A “Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.”
The common theme in these definitions is that these are not safety dates. The only food item where the date should be strictly followed is baby formula. Except for baby formula, most dates are indicators of best flavor and peak quality. So, use your judgment and senses, and use this month’s Love Food, Fight Waste information as a guide.
These guidelines indicate number of days after date on package an unopened item may be okay to eat:
Dairy:
Eggs: 1 month
Milk: 7 days
Yogurt: 7 days
Shredded cheese: 2 weeks
Block cheese: 3 months
Grocery:
Baking mixes: 1 year
Canned goods: 1-2 years
Cereal: 6-12 months
Chips: 2 months
Juices: 3 weeks
Sauces: 1 year
The above are guidelines only.
Activity
After you’ve read up on “best by,” “use by,” and “sell by” dates, check the dates on the food in your own fridge. Can you organize your fridge and pantry to prioritize those items creeping closer to expiration?
Try a few creative recipes that use up near-expiration items in a practical and safe way. Need recipe inspiration? Check out these resources:
T2T staff, volunteers, Board members, and partner organizations compiled this post to honor Nicki for her five years of leadership of Table to Table:
This spring marked Nicki Ross’s fifth anniversary at Table to Table! Nicki began as T2T’s Executive Director in March of 2017. Through caring leadership and a passion for finding ways to connect an abundance of nutritious food to our neighbors, Nicki has guided our organization through major increases in pounds of food rescued, a pandemic, and a relocation during the pandemic – just to name a few milestones.
During Nicki’s leadership, Table to Table has grown from rescuing 1.8 million pounds of food a year to rescuing 2.4 million pounds each year. We’ve done this by increasing our number of food rescue routes by 43% – from 35 routes each week to 50 routes a week. Hundreds of volunteers contribute to T2T’s accomplishments through rescuing food on routes, preparing our fleet, assisting with office needs, harvesting produce at local farms, planning fundraisers, and gifting their skills and talents for special projects that build T2T’s capacity to do good work for our community.
“When Nicki took the helm at Table to Table, it was already a respected, established organization, but it has risen to new heights under her leadership,” writes Charlotte Fairlie, T2T food rescue route volunteer. “The office is alive with a talented, expanding staff, whose hard work and ideas have led to new initiatives, such as last summer’s [produce] pop-ups. The network of community connections has spread, leading to an effective synergy among agencies.”
That synergy has benefited the entire Johnson County hunger relief network. Close relationships with recipient partners allow T2T to meet current needs to the best of our ability as quickly as possible. Coralville Community Food Pantry Executive Director John Boller shares: “Nicki is one of the most genuine, compassionate, and collaboration-focused nonprofit leaders that I know.”
In 2020, one result of Nicki’s collaborative efforts was the founding of the Iowa Gleaning Network to rescue farm crops and increase Iowans’ fresh produce resources. And T2T collaborations with community partners have led to produce pop-up distributions in neighborhoods to share high-nutrient foods while reducing barriers to food access. T2T has also prioritized collecting dairy, meat, and produce – valuable items for pantries – and increased those by more than 30% overall in the past five years. These efforts continued during the pandemic.
In 2020, Nicki wrote: “Letting any nutritious food go to waste at a time when some of our hunger relief partners were serving double and triple the number of people in need is simply unacceptable.” Reflecting on the first year of the pandemic: “For our neighbors enduring this health and financial crisis, T2T deliveries are the difference between families nourishing themselves with good protein, fresh fruits, and veggies or filling their bellies with food that is plentiful, cheap, and far less nutritious. During this time, T2T delivered enough food for at least one nutritious meal per day for every food insecure family in Johnson County.”
T2T volunteers and staff rescue food in every season!
What makes Nicki a strong leader? “Her ability to have a real vision of what our organization can be, along with the ability to see and be aware of all the details that need to be addressed,” says Tom Jepson, T2T volunteer and former Board member. “I don’t know that I have come across a leader that has those two traits together.”
“It’s difficult to believe she has only been with Table to Table for 5 years–she leads like a veteran decision-maker and has guided the organization to exciting new heights in such a short amount of time,” John Boller adds.
“Also of note is the fact that Nicki was chosen as the Outstanding Executive Director by the United Way in only her second year in our community,” Tom Jepson points out.
Food rescue depends on the people behind it. “As a volunteer, I feel valued,” says Mary Kelley, who volunteers on a weekly Friday route with her husband Mike, and recently joined the Table to Table Board of Directors. Volunteers now collectively contribute 20,000 hours to T2T’s mission per year, their numbers having grown by 80% since 2017.
“Besides the statistics that provide evidence of Nicki’s success, I would add that, equally importantly, she fosters a cheerful, welcoming atmosphere in the office,” says Charlotte Fairlie. The supportive and welcoming culture Nicki has helped foster at T2T comes back to her appreciation for the T2T team of staff and volunteers.
In 2021, Nicki wrote: “Let me express one more time gratefulness for our T2T team and the staff and volunteers of all our partners who work tirelessly. Their commitment was unbowed by the sustained adversity of this year. Their work, guided by their hearts, their creativity, and courage allowed us to innovate and lead. I am incredibly proud to see them do what sometimes seems impossible.”
“Nicki constantly strives to make things better… she inspires all of us to do our best!” Mary Kelley adds.
We’d like to echo John Boller’s closing sentiment: “Here’s to another 5 years!”
While Mike Saeugling helped stock food donations as a volunteer at CommUnity Food Bank, he regularly interacted with T2T volunteers when they made deliveries of rescued food. So after his wife, Marnie, retired, they decided rescuing food on a route together would be another great way for them to get some quality time volunteering together. We are so glad they did; we can confirm they make a great team!
Mike helps us pack up a van on our moving day in 2021.
Now, Mike and Marnie go on a weekly food rescue route together, but they don’t stop there. They pick up additional shifts when we need extra help, and if Marnie isn’t available, Mike will grab his friend Jim Humston to volunteer with him. They’ve helped in multiple ways with our move to Pepperwood Plaza, whether by packing up boxes or painting walls. And as you’ll read below, they really enjoy distributing veggies at produce pop-up stands during the summer and fall. It’s always fun when Mike and Marnie walk through the door to help out!
When asked about a favorite memory volunteering with T2T, Mike relayed the following story:
Late summer of 2021, my wife and I worked several produce distribution pop-up sites around the Iowa City area for T2T. On one occasion we helped to distribute produce that had been shipped from California. Along with California’s finest celery, tomatoes, peppers, broccoli, and carrots, were eggplants. The plump purple ovoids, familiar to the corn-fed bosom of Iowa, were boxed with a strangely svelte cultivar of that fruit (that the skinny Californian was indeed an eggplant, I would come to learn later). These strangely shaped eggplants raised many an eyebrow and question from other curious Iowans.
One can imagine my repeated consternation and embarrassment, being the official fruit and vegetable purveyor at the pop-up, the assumed on-site expert as it were (my expertise based solely on my position on the opposite side of the table), as I responded lamely, “Uh, I don’t know, never seen one before.”
Now the favorite part of the memory.
Marnie and Mike distribute veggies at a produce pop-up in Coralville with fellow T2T volunteer Karen Jackson.
For various reasons, it seemed we couldn’t give away an eggplant wrapped in a five-dollar bill. (I must admit, although an eclectic eater, I’d pass on that half-sawbuck too. Nobody likes everything.) But, thanks to our community’s cultural diversity, the question of the oddly lean eggplant was answered. Unfortunately, my idiocy was reconfirmed by the woman who answered my query: “It’s an EGGPLANT,” she said, with the same exasperated look often seen on my wife.
We also learned from an enthusiastic woman how to soak the snot out of okra. A valuable lesson I wish my mother had learned when I was a child. (But okra’s not really a German thing, so credit my mother with at least expanding my horizons.) This woman added that in the country in which she was born, the vegetable-decongesting liquid is then repurposed to treat arthritis. Very cool.
We also shared recipes and anecdotes with numerous other folks from cultures and countries different from our own. Even cooler.
Get to know Marnie and Mike
Marnie
What’s one of your favorite memories from your time volunteering with Table to Table? I really enjoy working the pop-ups because it gives me an opportunity to meet the people in the community.
What is one thing you would tell new T2T volunteers when they’re first starting out? Table to Table is a great group of people to work with, and you will be part of helping your community.
What do you wish other people knew about Table to Table, food insecurity, and food waste? Table to Table is a great, well-run organization. They do an amazing job of rescuing the tons of edible food that would otherwise be thrown in the trash and distributing it to the many wonderful organizations around town that serve our community.
What are your hobbies? I love to do a variety of crafts (quilting, watercolors, knitting). I also love to cook.
One thing that would surprise someone to learn about me is… I was an Explorer Scout in High School and went to NOLS ( National Outdoor Leadership School) when I was 16. Just not as outdoorsy as I got older.
If you could travel anywhere in the world, where would you want to go? There are so many places I would like to visit. I am looking forward to the end of the pandemic and being able to safely travel. My favorite trip so far was to Croatia; it is a beautiful country.
What is your favorite flavor of ice cream (or favorite dessert)? Anything chocolate is great, and cinnamon is a close second.
Mike
What are your hobbies? Writing a novel. Reading. Our two dogs.
What is one of your favorite food memories? Roasting whole hogs in the backyard. All-day fun.
One thing that would surprise someone to learn about me is… I’ve been to El Salvador 15 times volunteering with Engineers Without Borders
If you could travel anywhere in the world, where would you want to go? Ireland
What do you wish other people knew about Table to Table, food insecurity, and food waste? Fight climate change however you can. Compost everything compostable. The City of Iowa City makes it easy.
Table to Table is kicking off a celebration of 25 years and fundraising for construction expenses with a free to the public Open House on Thursday, February 24, from 3:30-6:30 p.m. at 1049 US-6 E, Iowa City in Pepperwood Plaza. Our celebration of 25 years is presented by MidWestOne Bank.
Take a walk through time as you tour our new space, learning our history through engaging displays and talking with those involved along the way. Tours will be in small groups and masks are required.
Frank Lalor picks up a donation at Barbara’s Bakery, September 1996. Photo by Linda Schreiber
Founded in 1996 by a group of food providers, activists, and community members with an idea to redistribute an abundance of food, we had our beginnings operating from 700 square feet of space in downtown Iowa City, from which 12 volunteers rescued an astounding 50,000 pounds of food in the first year.
Now, T2T has transformed into a distribution network of more than 100 volunteers rescuing 50,000 pounds of food each week and delivering it to recipient agencies that feed more than 20,000 Johnson County neighbors.
Our new location in Iowa City’s South District neighborhood is closer to partner agencies that receive more than half the rescued food. A larger space also accommodates resource-sharing partnership with nonprofit Field to Family allowing our two organizations to share the space, basic operational expenses, and food refrigeration.
Necessary renovations to the space include installing an overhead door and upgrading the plumbing and electrical lines to meet food warehousing standards, for which we need to raise $75,000. We are 32% of the way to our goal.
Checks made out to Table to Table can be mailed to PO Box 2596, Iowa City, IA 52244, or make a donation online.
Bob hands fresh produce out at a Neighborhood Center’s Back to School Bash.
Bob Hoffman signed up to volunteer with us during a great time of need – March 2020, just as the pandemic began impacting our daily routine. Actually, it’s because of the fact that Bob’s part-time jobs were furloughed and other volunteer activities were suspended that he had the opportunity to volunteer with T2T.
Bob jumped right in and started volunteering on a regular basis, often volunteering twice a week. He did need to take a step back while he was teaching, but as soon as school was out he was back volunteering again and continues to volunteer one or two times each week, often filling in on volunteer shifts as the need arises.
Bob has been up for anything we’ve thrown his way, and we sure do appreciate all of Bob’s help and his positive attitude.
Bob’s advice to new volunteers
How did you first get involved with Table to Table? I heard through Domestic Violence Intervention Program (DVIP) that Table to Table was needing volunteers due to the pandemic, so I contacted T2T and started right away.
What’s one of your favorite memories from your time volunteering with Table to Table? After the Fourth of July last year I was subbing on a food rescue route during which we picked up over 2,000 pounds of donations, including thousands of sets of plastic utensils. My route partner for the day and I were wondering what we would do with so many utensils, but our first stop was a HACAP Head Start preschool program. We told them what we had, and the HACAP staff said, “We’ll take them all. We got told yesterday that we could no longer use utensils run through our dishwasher.” It all made me think that the stars were aligned for our work at T2T.
What is one thing you would tell new T2T volunteers when they’re first starting out? Be prepared for anything. You may pick up 180 pounds of food one day and feel as if you didn’t accomplish much, but the next trip may be 1,600 pounds of food that the food pantries are thrilled to get that day to fill their empty shelves and fridges.
What do you wish other people knew about Table to Table and food insecurity? Both the food donors and those who work at the recipient organizations are welcoming and friendly. The donors seem genuinely happy to have the food they won’t be selling going to those in need, and the people at recipient partners want the best for their clients. It’s rewarding to be the “middle man” for those groups.
Get to know Bob
What is one of your favorite food memories? Eating fish soup in Newfoundland- fish fresh caught is nothing like we get here.
What are your hobbies? Playing tuba and going to the theater
One thing that would surprise someone to learn about me is… I played the Tinman in the Wizard of Oz… but not in the movie with Judy Garland
If you could travel anywhere in the world, where would you want to go? Malta
What is your favorite flavor of ice cream (or favorite dessert)? A Banana Split Polar Bear at Main Street Sweets in West Branch
By Nora Garda, T2T Gleaning Coordinator through AmeriCorps 4H Environmental Education
As the Gleaning Coordinator at Table to Table, I facilitated efforts to address the problems of food insecurity and food waste by working with local farmers who have excess produce, volunteers willing to harvest it, and recipient organizations serving our neighbors. Being able to rescue fresh produce that would otherwise go to waste and donate this produce to those in need has been extremely rewarding. I had multiple opportunities to chat with farmers and the recipients; farmers were very grateful for the service we provided while recipients were genuinely thankful to be getting locally-grown, fresh produce.
I must say that beyond the incredible volume of fresh, delicious and healthy food we collected and distributed, what really gave sense to my experience was this community I felt a part of; it made the entire process heartwarming.
I love to garden, I love vegetables and I love being outdoors. I also have a passion for people. These have been nine amazing months! What else can I ask for?
Things I learned:
It is wonderful to get the morning sunshine while working in the fields.
It is good to be plugged into the local food system.
It is valuable and exciting to learn how food is grown; the growers we worked with were so knowledgeable and passionate about growing the best quality food. I loved learning from them! It was so nice to develop a personal connection with so many of them.
I didn’t know that urban agriculture was a “thing” in Johnson County. I had no idea there were so many farms in the city. So, learning about this small -but growing- movement of young people seeking out a more agricultural life was surprising and exciting. These hardworking, idealistic young farmers live around us. They invest hours and hours of their lives researching, connecting to the soil, experimenting with new crops, and growing quality produce. And what is even better, they don’t hesitate to donate the excess to those less fortunate. It gives me hope in humanity.
The gleaning volunteers were awesome!!! Service-oriented, community-involved and outdoor lovers! It was great to get to know new people from all age groups! I got to work with teenagers, families, college students, and retirees. We shared many big laughs and friendly conversations; the camaraderie was touching. There was always a real sense of teamwork. I feel lucky to have met so many great people!
It was a time to practice flexibility and adaptability. Every glean was an adventure. We gleaned when it was 90+ degrees and sunny. We gleaned in the rain. We gleaned in bitter cold days. We gleaned when we couldn’t find the field, when we didn’t bring enough boxes. We couldn’t lift the boxes containing hundreds of pounds of watermelons! We found ourselves in wet fields and with every step we would sink into mud. And we could be called upon to glean at any time on any farm; we never knew exactly when we were going to be out there. But in the end, none of these situations stopped us or slowed us down. We had a can-do attitude and we made it happen every single time, through teamwork.
Our new partnership with Twin County Produce Auction (TCPA) added a new level of adventure. The huge success of collecting excess produce donated from farmers at the auction was a surprise for us at T2T and for those at TCPA! I greatly enjoyed getting to know their community in the process, ending with hugs at the end of the season.
And finally, T2T staff is the best!!!! Friendly, helpful, committed, thoughtful, knowledgeable and, above all, nice, nice people. After 30 years in the corporate/scientific world, my time as Gleaning Coordinator at T2T has been a breath of fresh air. I enjoyed every single minute here.
Working for a good cause always makes me feel good, and the shared sense of fellowship with volunteers, farmers and the T2T team made this an enlightening experience.
This letter from Executive Director Nicki Ross appeared in Table to Table’s Impact Report for fiscal year 2021.
When I think of this past year and the challenges it presented, I keep coming back to an overwhelming sense of gratitude; gratitude to you, the staff, volunteers, and each of our partners. It’s also difficult to summarize a year that feels like a decade, but I’m going to try.
We have learned a lot in our 25 years of operation, yet this year highlighted the challenges we face in fighting food insecurity. Most notably, how the inequalities in our food system are underpinned by structural racism and social inequality. It is a stark reminder that this crisis existed long before the pandemic and that food waste is inextricably linked to equity. As you’ll read in this report, in partnership with the incredible hunger relief network, we found even more ways to reclaim resources and increase food access.
Partnerships are the foundation that enable us to act quickly, expand, and diversify the ways we meet the changing needs of our community. We found new sources for our most requested foods and delivered more of these resources to the agencies that are on the front lines of a once-in-a-generation national hunger crisis. In a year when food was scarce and the need was greater than ever, Johnson County food pantries distributed more pounds of food per person than in the previous two years.
Our community understood that the first priority during a crisis is to make sure people are fed. Our daily work was made to do exactly this, feed our neighbors. To do this, we lean heavily on the collective power of people. You fueled our response – you are why, despite continued uncertainty, we’re in a position to serve our community for the months and years ahead.
Let me express one more time gratefulness for our T2T team and the staff and volunteers of all our partners who work tirelessly. Their commitment was unbowed by the sustained adversity of this year. Their work, guided by their hearts, their creativity, and courage allowed us to innovate and lead. I am incredibly proud to see them do what sometimes seems impossible.
This week, we are remembering longtime T2T route volunteer, former board member, and donor Al Stang. For years, Al did his Wednesday food rescue route in the 1998 Ford Econoline – our oldest van. You had to crawl into it to get the food all the way in the back. It was only about 6 months before he retired from T2T that he mentioned, “You know, maybe it’s time to retire this van – it’s hard on the knees (well, on my partner’s knees, I don’t get up in there anymore).” 
Marnie
Our community understood that the first priority during a crisis is to make sure people are fed. 
