Left: Cindy Chessie Right: Matthew Campbell
Food Bank: new director takes helm
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ive years ago, when Matthew Campbell saw the social media post introducing the new Sky Valley Food Bank Director, he thought ‘this is what I want’; in April, his aspiration came true as he was hired as the director succeeding Cindy Chessie. An 18-year Monroe native, Campbell comes to the Sky Valley Food Bank with 16 years of nonprofit food and security experience. He loves his work and knows it’s important, but after so many years helping other communities, he was ready to give back to his own. Past directors set him up for success in a lot of ways, so there are only a few things he plans to ‘tinker with’. The most exciting news is that the Food Bank is ramping up for an addition, to be completed by the end of this year. This new space will offer a lobby for clients to wait inside, a multi-purpose room which will be open to the public and local groups, and the new space will double the shopping area. Campbell wants the new shopping space to “feel like a small grocery store.” During construction, the Food Bank will remain open as it’s their priority to continue to serve. It’s a goal of Campbell’s to make clients feel welcomed. “It’s hard to come to the Food Bank. But just 24
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know this is a safe place for [you].” Clients can ask questions without being judged. Campbell plans to continue strengthening community relationships. Local groups and organizations can always reach out for help from the Food Bank. “Client access is everything. [We’re] not doing folks any good if the warehouse is full of food and they can’t access it.” He also wants to work with local farmers to purchase produce directly from growers up and down the valley. Not only to support local farmers, but also to get the Food Bank even more fresh and local goods. In addition, the Food Bank’s produce will continue to be supplemented from its neighboring Julia V. Morris (JVM) Centennial Garden, which last year alone grew 2,995 pounds of produce and is 100% volunteer ran. Monroe’s needs continues to increase. In April 2021 the Food Bank served 2,879 individuals, in April of this year they served 6,386. The non-profit gives much credit to their supportive donors. “The need is not going away, it is at, or greater than it was [pre-pandemic], our donors continue to answer our call, it’s amazing to me,” Campbell said. Whether you are in need of some assistance, know someone who is,
or are looking to volunteer in your community, the Sky Valley Food Bank invites you to reach out to them.
HOW TO HELP 1. Residents can donate extra fruit and produce from your property at any time. 2. Volunteering - the Food Bank is in need of volunteers for several different areas including: Grocery Rescue: 6 days a week which entails going to local grocery stores to pick up items that are going to be thrown out but are still fresh. Distribution Help: working with the public or in the back warehouse stocking shelves. Backpack Program: packing kidfriendly weekend food for roughly 300 kids a week. Visit www.svfoodbank.org/ getinvolved, fill out the 1-page application, and be volunteering in less than a week.
HOW TO GET HELP Don’t think ‘someone needs it more than I do.’ The Food Bank has a plethora of good, healthy food, and they will not run out. If you need help, the process is easy. New clients only need to supply their name and household number, no proof of income or address required.
