Little by little, a little becomes a lot
“Little by little, a little becomes a lot.” – Tanzanian Proverb
John van Hengel, the father of food banking, created ripples of positive change that are still being felt today. John led by example that significance is more important than success. John began distributing unsellable food from grocery stores to agencies that wanted to help their communities. Ergo, America’s first food bank.
Tune in for Food First Michigan this Sunday at 9:00 PM on WJR Radio to hear Dr. Phil Knight and Gerry Brisson, president and CEO of Gleaners Community Food Bank, discuss the fundamentals of food banking in Michigan and why the work is so important. Having been in this work for 30 + years, Gerry is a subject matter expert.
The charitable food system provides food access for vulnerable people in nearly every community in the United States. Food banks are critical in addressing community health disparities through the food and related services they provide. People get involved in this work because they care for people. WE are ALL part of this work.
This is who we are. The needs, our methods, the sophistication to do this work is ever-changing, but the mission does not. Solver hunger today – create food security ASAP!
Find this episode and all past Food First Michigan episodes at foodfirstmi.org, on Apple Podcasts or iHeartRadio.