Harlem restaurant teams up with Bronx organization and local senator to feed the community

Chef JJ Johnson (right) distributing food
Photo via instagram.com/fieldtripharlem

A chef, a nonprofit and a politician from two boroughs are coming together to help people during the pandemic.

On May 20, Senator Jamaal Bailey will be joined by Chef JJ Johnson, of Harlem restaurant FIELDTRIP and Sonia Bancroft, executive director of HeadStart North Bronx National Council of Negro Women Child Development Center, where they will establish a meal program that will help feed kids and families in the community. The program will kick off at 9:30 a.m.

The restaurant will provide reheatable versions of its popular rice bowls that contain rice, a protein and wok vegetables, as well as a produce box that will include fruit and veggies.

“This pandemic has affected many communities and families,” Bailey said. “There has been tragic loss, massive amounts of unemployment and an extensive amount of stress and uncertainty. Although COVID-19 has had a devastating effect on New Yorkers, more than ever, community members, businesses, and organizations have stepped up to the plate to help those in need.”

“Stepping up to help take care of our nurses, doctors and hospital staff working to keep us healthy and safe was some of the most rewarding work FIELDTRIP has done,” Johnson said.  “But now we look forward to expanding our community service efforts as we work to address food insecurity and a lack of access to healthy food options with the help of HeadStart.”

The program follows FIELDTRIP’s work in feeding frontline workers in hospitals across upper Manhattan and the Bronx. With the help of donors, FIELDTRIP was able to produce 35,000 meals that were delivered to hospitals and kids in shelters over the eight week period since restaurants were mandated to limited capacity because of COVID-19.

Each food box will include the following food items:

  • 12 ounces of gluten free Cheerios
  • six bags of whole grain or pretzel Goldfish or rice cakes
  • whole wheat or gluten free bread
  • baby carrots
  • three peaches
  • three apples
  • three mangoes
  • one bunch of bananas
  • one pouch of celery
  • one cucumber
  • one bunch of spinach
  • a half gallon of 1 percent milk or two two quarts of Lactaid
  • two five ounce cans of tuna
  • a one pound pack of sliced turkey
  • two organic Stoneyfield yogurts (plain and vanilla)
  • a chicken bowl with brown rice, collards and sweet potatoes
  • a veggie bowl with brown rice, black beans, broccoli, sweet potatoes and collards

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