Author: Mike Scheideman

The 2022 Great Northern NJ Turkey Take Allows Residents to Donate & Deliver Frozen Turkeys via Table to Table’s I-Rescue App through December 22

Hasbrouck Heights, NJ November 10, 2022 – Table to Table, New Jersey’s first and most successful food rescue organization, debuts its second annual Great Northern NJ Turkey Take with Table to Table I-Rescue, a holiday initiative allowing residents in Bergen, Essex, Hudson and Passaic Counties to personally donate and deliver a frozen turkey-or more-to local food pantries and group homes.

Now through December 22, contact Table to Table to inform of us of your donation. Then, download the Table to Table I-Rescue app for the location near you where the turkey can be delivered. Or, if you’d like, volunteers will pick up your donation and deliver it for you! Alternatively, you can make a donation to help Table to Table deliver more meals throughout the year to those in need. Table to Table I-Rescue–powered by Food Rescue Hero–is available on iOS and Google Play.

“What better way to express your gratefulness this Thanksgiving than to make the holiday special for hungry neighbors throughout NJ,” said Julie Kinner, Vice President of Operations, Table to Table. “Join us for The Great Northern NJ Turkey Take, and you’ll be donating and volunteering at the same time. Plus, you can even donate that free turkey you’ve received from your local grocery store,” Kinner concluded.
About Table to Table

Table to Table (http://www.tabletotable.org), NJ’s first and most successful food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northeastern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including social service organizations, pantries, shelters and fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food for nearly 39 million meals.

Credit: https://paramuspost.com/

Copyright ©2022 The Paramous Post. All rights reserved.

Table to Table, “New Jersey’s first and most successful food rescue organization,” debuts its second annual Great Northern New Jersey Turkey Take with Table to Table I-Rescue. This Thanksgiving initiative allows residents in Bergen, Essex, Hudson, and Passaic counties to personally donate and deliver a frozen turkey (or more) to local food pantries and group homes.

The organization tells Pascack Press that residents can download the Table to Table I-Rescue app, which is powered by Food Rescue Hero and available on iOS and Google Play, or they can make a donation to help Table to Table deliver more meals throughout the year to those in need. Julie Kinner, Table to Table’s vice president of operations, says, “What better way to express your gratefulness this Thanksgiving than to make the holiday special for hungry neighbors throughout New Jersey.”

Holiday ‘Make It, Take It’ Workshop Dec. 1

The Garden Club of Harrington Park invites you to its annual Make It and Take It Holiday Workshop on Thursday, Dec. 1, at 7:30 p.m. upstairs in the Harrington Park Library, 10 Herring St. The Garden Club has members who reside in numerous towns other than Harrington Park, including Westwood, Hillsdale, Washington Township, and Montvale, and meetings are open to guests from all towns.

GCHP President Gerri Gibney will demonstrate how to create festive holiday centerpieces and wreaths. All are invited to join in this fun evening and to make their own masterpiece to decorate their home or to share with family or friends. If you plan to make a wreath, bring three wire coat hangers to use as a base. In addition, you will need to bring pruners and garden gloves. The club will furnish basic supplies such as plastic containers for centerpieces, fresh greens, and floral foam. If you wish to add any personal doo-dads, colored ribbon, or extra greens from your garden, feel free to bring them.

Pre-registration is required to ensure that there will be plenty of materials for everyone. To reserve your spot and for more information, phone Gibney at (201) 768-2615 or email themerchantmouse@aol.com. There is no fee, but if you are not a member, a donation to help cover the cost of materials would be appreciated.

Gibney is a life-long passionate gardener who has lectured on various garden topics and has led numerous workshops for local organizations, creating beautiful unique arrangements and decorations. She also lectures on local historical topics. Gibney, an antiques dealer, is the founder and president of the Garden Club of Harrington Park, the Harrington Park Historical Society, and of the Arts Council.

Table to Table (tabletotable.org) says online, “We bring rescued fresh, nutritious food to 200+ partner organizations including social service organizations, pantries, shelters, and fresh produce markets and centralized distribution hubs.” It says, “Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits.” Table to Table raises all its own funds annually and last year delivered enough food for nearly 39 million meals.

Copyright ©2022 The Pasack Press Magazine. All rights reserved.

Board of Directors Names Nonprofit Veteran, Denise Andersen, in the Leadership Post

Hasbrouck Heights, NJ, October 7, 2022 -Gregory Mueller, Chairman of the Board for Table to Table, New Jersey’s first and most successful food rescue organization, announced that the nonprofit organization’s long-time Executive Director, llene Isaacs, will retire at the end of 2022, bringing a close to a remarkable career of 20+ years of service for the Northern NJ food rescue. In her place, Table to Table welcomes nonprofit veteran, Denise Andersen in the role of Executive Director.

“Table to Table has benefitted tremendously from two decades of llene’s expertise, leadership, and understanding of our food insecure communities. The staff, board and our partners feel extremely grateful for her countless contributions, most recently throughout these more turbulent times,” says Mueller. “We are excited to welcome Denise Andersen, whose prolific career in public, health-centric organizations truly compliments Table to Table’s mission of providing fresh, healthy food to those in need,” Mueller concludes.

During llene’s 20+ year tenure, she guided the organization in the rescue and delivery of over 295 million meals, She expanded Table to Table’s impact by increasing food deliveries from 2 million to 26 million meals annually while doubling the number of agencies served and increasing the number of food donors by 200%, much of this resulting from the development of the organization’s fresh produce markets, centralized distribution hubs and I-Rescue App program. Ilene leaves the organization in solid financial standing with 12 consecutive 4-star ratings from Charity Navigator, a recognition only 1% of charities have received.

“It has been a privilege to serve as the leader of Table to Table, and I am extremely proud of the impact we’ve made to help feed our hungry Northern NJ neighbors,” says Isaacs. “The important work of Table to Table will forever resonate with me, and I’m excited about what lies ahead for this amazing organization,” concludes Isaacs.

Beginning in the new year, Isaacs will officially turn over the reins to the new Executive Director, Denise Andersen, who will work in partnership with the board of directors to lead, manage, and raise philanthropic funds for the organization. Prior to joining Table to Table, Denise led the Northeast Region of the National Kidney Foundation (NKF) overseeing offices in Connecticut, Greater NY, Pennsylvania, Upstate NY, and New England. Her role included talent management, income development, capacity building, volunteer engagement, corporate worksite engagement, and advocacy. Prior to that role, she worked at such highly regarded organizations as the American Diabetes Association, the American Cancer Society, the Muscular Dystrophy Association, and the American Red Cross in a range of roles in the areas of Leadership, Development, and Events.

“I couldn’t be happier to join Table to Table, and I feel especially connected to its mission having experienced food insecurity first- hand as a child,” says Andersen. “My personal understanding of the challenges faced by the communities we serve coupled with my professional experience working with health-focused organizations will help us evolve and further enhance the philanthropic connection between hunger, nutrition and health,” concluded Andersen.

To help Table to Table in its mission to address food insecurity in Northern New Jersey, Donate Now! For more information on Table to Table, visit us at www.tabletotable.org.

About Table to Table

Table to Table (http://www.tabletotable.org), NJ’s first and most successful food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northeastern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including, social service organizations, pantries, shelters and fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food for nearly 39 million meals.

Credit: https://paramuspost.com/

Copyright ©2022 The Paramous Post. All rights reserved.

Food rescue organization Table to Table announced on Friday that the nonprofit organization’s longtime executive director, Ilene Isaacs, will retire at the end of 2022.

Isaacs brings a close to a remarkable career of 20-plus years of service for the northern New Jersey nonprofit. In her place, Table to Table welcomes nonprofit veteran Denise Andersen in the role of executive director, according to an announcement from Gregory Mueller, chairman of the board.
“Table to Table has benefited tremendously from two decades of Ilene’s expertise, leadership and understanding of our food insecure communities. The staff, board and our partners feel extremely grateful for her countless contributions, most recently throughout these more turbulent times,” Mueller said. “We are excited to welcome Denise Andersen, whose prolific career in public, health- centric organizations truly complements Table to Table’s mission of providing fresh, healthy food to those in need.”

During Isaacs’ tenure, she guided the organization in the rescue and delivery of over 295 million meals. She expanded Table to Table’s impact by increasing food deliveries from 2 million to 26 million meals annually, while doubling the number of agencies served and increasing the number of food donors by 200%, much of this resulting from the development of the organization’s fresh produce markets, centralized distribution hubs and I-Rescue App program. Isaacs leaves the organization in solid financial standing, with 12 consecutive 4-star ratings from Charity Navigator, a recognition only 1% of charities have received.

“It has been a privilege to serve as the leader of Table to Table, and I am extremely proud of the impact we’ve made to help feed our hungry northern New Jersey neighbors,” Isaacs said. “The important work of Table to Table will forever resonate with me, and I’m excited about what lies ahead for this amazing organization.”

Beginning in the new year, Isaacs will officially turn over the reins to Andersen. Andersen will work in partnership with the board of directors to lead, manage and raise philanthropic funds for the organization. Prior to joining Table to Table, Andersen led the Northeast region of the National Kidney Foundation. Prior to that role, she worked at such highly regarded organizations as the American Diabetes Association, the American Cancer Society. the Muscular Dystrophy Association and the American Red Cross in a range of roles in the areas of leadership, development and events.
“I couldn’t be happier to join Table to Table, and I feel especially connected to its mission, having experienced food insecurity firsthand as a child,” Andersen stated. “My personal understanding of the challenges faced by the communities we serve, coupled with my professional experience working with health-focused organizations, will help us evolve and further enhance the philanthropic connection between hunger, nutrition and health.”

Credit: https://www.roi-nj.com/

Copyright ©2022 ROI New Jersey. All rights reserved.

Table to Table, New Jersey’s first and most successful food rescue organization honored legendary chef Michel Nischan at last month’s annual Gala.
Each year, Table to Table honors a prominent chef based on their culinary excellence as well as support of its mission. Michel Nischan is a four-time James Beard Award winning chef with over 40 years advocating for a more healthful, sustainable food system. Chef Nischan is an active thought leader encouraging everyone in America to exercise their right to feed themselves and their families well, regardless of race, ethnicity, income, or economic condition.

Nischan brought a unique perspetive to his comments upon receiving the award. Unlike most chef award winners, he has actually left the day to day of restaurant operations to dedicate his life to battling hunger. His Wholesome Wave is a 501(c)(3) public charity that creates concepts like doubling SNAP for fruits and vegetables and procedure prescriptions, then works to institutionalize them through policy change. Nischan and his team have also created Wholesome Crave a for-profit food company that sells plant-based food intro scaled food service operations at colleges, universities, and large-scale employers to provide tax- free gross revenue to support the work of Wholesome Wave.

His eye opening acceptance included: “I have yet to meet a low-income community member or family who doesn’t desire to eat healthier or provide healthier food for their families. They simply can’t afford it. Our consumer attitude surveys showed that low- income shoppers, urban and rural, valued the same attributes as higher income shoppers such as quality of produce; selection of produce; supporting local farmers and businesses. It’s sad to realize that the focus of our society as a country has determined income to be the differentiator amongst our neighbors, rather than the values we all hold and align on. Like taking care of each other.”

At the sold-out event, Nischan was feted by an all-star lineup of toques for the 2022 edition of it Chefs Gala, at Edgewood Country Club. Now in its 22nd year, the chefs will prepare a culinary feast where top chefs and restaurateurs from NYC and NJ prepare a five-course menu just for Table to Table. The menu also included curated wines paired with each delicious course. Among the highlights of the annual event is a one-of-a-kind LIVE auction that included in-hone dinners with a number of top chefs.

Once again, the Table to Table Chefs Gala lineup included several returnees that have given tirelessly of their time and talent:

Internationally acclaimed celebrity Chef David Burke is a trustee and supporter of Table to Table since its inception 20+ years ago and the 2021 Chefs Gala Honoree. TV personality and James Beard award-winning chef, Rocco DiSpirito, has dedicated his life to proving that healthy and delicious are not mutually exclusive. For nearly 3 decades, Peter X. Kelly has set the standard for dining in NY State, operating critically acclaimed restaurants in the Hudson Valley. Visionary chef John Mooney promotes sustainability in the kitchens and on the aeroponic rooftop gardens of Bell, Book & Candle in NYC and Bidwell in Washington, DC. After receiving a Michelin star and 3-stars in the New York Times for his creative, flavorful cooking at Oceana in NYC, Chef Ben Pollinger opened The Hill, closer to home in Closter, NJ. With credits as an author and frequent guest on national TV shows, Chef Pollinger refined his craft cooking in legendary NYC restaurants La Côte Basque, Les Célébrités, Lespinasse, and worked in kitchen management at Tabla and Union Square Café. Acclaimed chef and bestselling author Tom Valenti is a former Table to Table Chefs Gala honoree and currently the Executive Chef of Jockey Hollow Bar & Kitchen.

Table to Table, NJ’s first and most successful food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northeastern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including, social service organizations, pantries, shelters and fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food for 38 million meals. Learn more at their website.

Credit: https://totalfood.com/

Copyright ©2022 Total Food Service Industry. All rights reserved.

Table to Table, New Jersey’s first and most successful food rescue organization will be honoring legendary chef Michel Nischan at this week’s annual Gala. Each year, Table to Table honors a prominent chef based on their culinary excellence as well as support of our mission.

At the sold-out event, Nischan will be feted by an all-star lineup of toques for the 2022 edition of it Chefs Gala, taking place on Wednesday, September 21st at Edgewood Country Club at 6:30pm. Now in its 22nd year, the chef’s will prepare a culinary feast where top chefs and restaurateurs from NYC and NJ prepare a five- course menu just for Table to Table. The menu also includes curated wines paired with each delicious course. Among the highlights of the annual event is a one-of-a-kind LIVE auction conducted by celebrity auctioneer, Nicholas Lowry (as seen on Antiques Roadshow).

This year’s Table to Table Chefs Gala lineup includes several returnees that have given tirelessly of their time and talent:
Internationally acclaimed celebrity Chef David Burke is a trustee and supporter of Table to Table since its inception 20+ years ago and the 2021 Chefs Gala Honoree. A familiar guest on Top Chef, his awards and honors are too numerable to list. The executive chef of NYC’s legendary River Café at just 26 years of age, Chef Burke has evolved as an author, inventor, and businessman. Known as “The Culinary Prankster for his artful innovation, Chef Burke currently heads Burke Hospitality Management, which owns and operates numerous award-winning restaurants.

TV personality and James Beard award-winning chef, Rocco DiSpirito, has dedicated his life to proving that healthy and delicious are not mutually exclusive. DiSpirito’s love of food began at a young age, learning from Mama who could make magnificent dishes using only a handful of real foods. By the time he turned 20, Chef DiSpirito was working in the kitchens of legendary chefs around the globe. His 3-Star restaurant, Union Pacific, was a NYC culinary landmark.

For nearly 3 decades, Peter X. Kelly has set the standard for dining in NY State, operating critically acclaimed restaurants in the Hudson Valley. Restaurants in his Xaviars Restaurant Group have all received popular praise and the industry’s most coveted awards and accolades. Featured in numerus national nublications, and invited to cook at The Im Beard House, Chef Kelly will always be remembered for beating Bobby Flay in Iron Chefs America Battle Cowboy Ribeye.

Visionary chef John Mooney promotes sustainability in the kitchens and on the aeroponic rooftop gardens of Bell, Book & Candle in NYC and Bidwell in Washington, DC. As a native of Chicago, John Mooney’s early years were spent absorbing the rich diversity of cultures from the restaurants in his neighborhood. This passion for food not only led him into a career in the culinary arts but also on a quest to explore the deeper connection between organic produce and the consumer.

After receiving a Michelin star and 3-stars in the New York Times for his creative, flavorful cooking at Oceana in NYC, Chef Ben Pollinger opened The Hill, closer to home in Closter, NJ. With credits as an author and frequent guest on national TV shows, Chef Pollinger refined his craft cooking in legendary NYC restaurants La Côte Basque, Les Célébrités, Lespinasse, and worked in kitchen management at Tabla and Union Square Café. Previously recognized as one of NYC’s lead chefs and authorities on all things seafood, Chef Pollinger has always found time for Table to Table both at food & wine events and as a former member of the Board of Trustees.

Acclaimed chef and bestselling author Tom Valenti is a former Table to Table Chefs Gala honoree and currently the Executive Chef of Jockey Hollow Bar & Kitchen. Chef Valenti began working in restaurant kitchens at an early age. After gaining the attention of legendary French chef Guy Savoy, Tom worked at his signature Guy Savoy Restaurant in Paris and later was hired as Sous Chef for Gotham Bar + Grill. Later, Tom teamed up with Alison Becker to open Alison on Dominick, Tom’s breakout opportunity as Executive Chef. Later, he opened his signature restaurant, Ouest and then ‘Cesca. Soon after, Tom became the Executive Chef of Le Cirque.

Table to Table, NJ’s first and most successful food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northeastern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including, social service organizations, pantries, shelters and fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food for 38 million meals. Lear more at their website.

Credit: https://totalfood.com/

Copyright ©2022 Total Food Service Industry. All rights reserved.

TABLE TO TABLE

James Beard winner and Wholesome Crave founder Michel Nischan joined Hasbrouck Heights-based Table to Table at a recent Table to Table Tuesdays event to assemble food packages for clients. The event was hosted by Table to Table partner Disabled Combat Veterans Youth Program’s Dion Cucuta. 4 Chef Michel Nischan (center, rear) joins Table to Table volunteers.

Copyright ©2022 Bergen Magazine. All rights reserved.

Table to Table, New Jersey’s first and most successful food rescue organization, kicks off its 2022 Bag a Lunch, Help a Bunch program presented by Inserra Supermarkets with generous individual and student matches from Amazon and The Bernard and Geraldine Segal Foundation. This grassroots fall initiative invites individuals, corporations and students to donate what they would spend on lunch for a day, week, month or more to help Table to Table feed those who need it most.

This year, Amazon will match the first $25,000 in individual donations. And-along with a $30,000 match for student donations–The Bernard and Geraldine Segal Foundation Award-for Student Philanthropy will be awarded to the highest fundraising school.

“Inflation, disproportionately high living costs in this region and continued concerns about Covid are just a few of the arduous factors contributing to Northern NJ’s alarming food insecurity,” says Ilene Isaacs, Executive Director of Table to Table. “Bag a Lunch, Help a Bunch is an easy way for individuals, schools, and companies to be a part of the solution. By donating what you’d spend on lunch for a day, week, or more, our hungry neighbors can receive the helping hand they truly need,” Isaacs concluded.

Individuals, employees at corporations and students in schools can energize their social networks to host a Bag a Lunch, Help a Bunch event. Fun competitions among different classes in schools or departments within a corporation can inspire and engage participants. To learn how to participate in or host a Bag a Lunch, Help a Bunch event, please visit the link attached below. Bag a Lunch, Help a Bunch is made possible by generous sponsors including: Presenting Sponsor: Inserra Supermarkets; Gold Sponsors: Eisai Foundation and Takasago; Silver Sponsors: Aspen Insurance, Bloomingdale’s, The Children’s Place, Cross River Bank, Freedom Bank, Kearny Bank, Konica Minolta; Veolia and Wegman’s; Bronze Sponsors: DoorDash, Hackensack Meridian Health, Honda of Tenafly, Movado and PNC Bank.

To help Table to Table in their mission to address food insecurity in Northern New Jersey, Donate Now! For more information on Table to Table, visit us at www.tabletotable.org.

About Table to Table (http://www.tabletotable.org), NJ’s first and most successful food rescue organization, collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties in Northeastern NJ. We bring rescued fresh, nutritious food to 200+ partner organizations including, social service organizations, pantries, shelters and fresh produce markets and centralized distribution hubs. Food is provided free of charge. Through this, we touch a diversity of those in need, including families, children, veterans, and older adults, making good nutrition accessible while serving as a stimulus for other longer-term benefits. Table to Table raises all its own funds annually, and last year delivered enough food for nearly 39 million meals.

Press Contact:

Maria Sinopoli, Director of Marketing

msinopoli@tabletotable.org

Credit: https://patch.com/

West Essex Tribune – October 20, 2022

“Bag a Lunch, Help a Bunch” is a grassroots initiative that invites individuals, corporate employees, and students in schools to donate the equivalent of their lunch money for a day, a week, a month, or more to help Table to Table feed those who need it most. Every dollar raised provides ten healthy meals, said Ilene Isaacs, a Livingston resident who is the executive director of the organization. This year, Amazon will match the first $25,000 in individual donations. Along with a $30,000 match for student donations, The Bernard and Geraldine Segal Foundation Award for Student Philanthropy will be awarded to the highest fundraising school. “Inflation, disproportionately high living costs in this region, and continued concerns about COVID are just a few of the arduous factors contributing to Northern New Jersey’s alarming food insecurity,” said Isaacs. Table to Table is New Jersey’s first food rescue organization. It collects fresh and perishable food which would otherwise be wasted and delivers it to organizations that serve people experiencing hunger in Bergen, Hudson, Essex, and Passaic counties. “Bag a Lunch, Help a Bunch is an easy way for individuals, schools, and companies to be a part of the solution. By donating what you’d spend on lunch for a day, week, or more, our hungry neighbors can receive the helping hand they truly need.” Bag a Lunch, Help a Bunch events can include competitions among different classes in schools or departments within a corporation.

To learn more about participating in or hosting an event, go to https://tabletotable.org/bagalunch/ or email Amy Epstein at aepstein@tabletotable.org. To donate, go to https://tabletotable.org/?form=maindonate

Copyright ©2022 West Essex Tribune. All rights reserved.