Summer is the season of projects. And we’re celebrating all the people who help get our—and our partners’—projects done. It’s not at all unreasonable to say that without volunteers, the food bank wouldn’t exist. Our volunteers sort produce, pack food boxes, help set up events, deliver Sack Packs to schools, and so much more. This issue of Nourish is for them—by them—crafted from stories submitted online.
- John McAmis, CAFB Creative Lead
“I have volunteered at numerous agencies in my life, and I have to say that the Chattanooga Area Food Bank is one of the most efficient and well organized I have ever had the honor of working with. From the moment you are met in the front office, to the staff that provide guidance on the warehouse floor, you are struck by how friendly, focused and onpoint everyone is. We were able to accomplish A LOT in the two shifts I worked on a Monday, and the time just flew by. It’s a win, win, win situation. You are helping your community, you are meeting great people, and you have a blast. What could be better than that?
- Linda Coiffi
“ Without the volunteers, we would not be able to host our program.
- Raquetta Dotley, WMBC
“No food pantry can run successfully without faithful and dedicated volunteers,” says Kay Smith of Piney Grove Baptist Church, a Hunger Relief Partner of the Chattanooga Area Food Bank in Trenton, Georgia.
“At PGBC, we are extremely blessed with a roster of 50 plus volunteers. Rain or shine, freezing cold or sweltering hot, there is a strong showing at every scheduled distribution and support for every special event.”
IT’S ALL ABOUT
”WestsideMissionary BaptistChurch
Kay highlights one volunteer who has been serving her community since before joining the church: Cindy Birchell. “Cindy and her husband, Bob, would pack sack lunches and deliver them to the homeless in Chattanooga, and in the spring of 2024, Cindy and Bob began attending PGBC and immediately began serving in the Food Ministry.”
Six years earlier, Cindy was diagnosed with brain cancer. The doctors estimated she had four months to live.
“But she kept right on serving until the risk of Covid sidelined her,” says Kay. “Despite her continued cancer fight and ongoing treatments, she remained faithful in her service. Always with a smile on her face and encouraging words to share.”
Even after a detrimental prognosis in October 2024, Kay says Cindy continued to volunteer until January of this year.
“While the cancer had stolen her ability to speak and would cause moments of confusion – she was there – all bundled up on that cold January day ready to serve our neighbors. So, while the donations made to the Chattanooga Area Food Bank enables the Agency Partners to provide the much-needed food to our neighbors – it also feeds the souls of the volunteers.”
For Tinesia Davenport, volunteering at the Chattanooga Area Food Bank is about more than just giving her time—it’s about giving back to a community that once supported her.
Born and raised in Chattanooga, Tinesia has been volunteering at the food bank for about a month, dedicating her Wednesdays and Thursdays to packing sack packs for children, assembling emergency food boxes, and labeling cans. Despite being blind, she embraces every task with enthusi asm, finding purpose in knowing that her work directly benefits those in need.
“I’ve received food boxes before, and now I feel like I’m giving back in a way,” she says. “Whatever we do here actually goes out to the people, and that’s why I love it. It keeps me coming back.”
One reason Tinesia comes back week after week: the staff. “They don’t treat me like I’m handicapped. They let me be me and work the best way I know how,” she explains. “If I need accommodations, they’ll help, but I feel like part of the team.”
I thought the food bank was going to be just another job. I have truly found a family in my fellow staff members and the endlessly impressive volunteer force.
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since 2016
- J. Rankin, CAFB Employee
Tinesia’s motivation extends beyond herself. She hopes that by setting an example, her sons will be inspired to give back as well. “I want them to see me doing something beneficial. Maybe it will encourage them to help others, too.”
““I was with a team of teens on a Mission Trip from Nevada. The kids were challenged, taken out of their comfort zone, but truly blessed by their experience. The staff and other volunteers went above and beyond in training and sharing the purpose of their mission. The people who were served showed them that people from all walks of life can be in need, and places like Foxwood and the Food Bank make life a little easier in hard times.
- Valerie Johnson
THE
VOLUNTEERS
Everyone needs help occasionally. I’m very blessed to be able to get around, and to have plen ty to eat. I know that any day I could lose those abil ities and need assistance myself. I appreciate The Chattanooga Area Food Bank helping so many of our neighbors in need. It’s a great feeling for me to be able to help in a small way by volunteering at the Food Bank warehouse for a few hours per week.
- George Morgan
”Dalton First United Methodist Church regularly organizes “Be The Church” service projects, and members recently gave their time to help City of Refuge Dalton, a food bank partner. Volunteers landscaped, wrote letters to seniors, cleaned childcare rooms and walk-in coolers, and replaced a washing machine for City of Refuge’s housing program. “We are so blessed as an organization and a community to have such selfless and caring people,” says Jessi Wickman, head of Administration Outreach and Events at City of Refuge.
”City of Refuge
Summer Panzanella
Tuscan-Style Tomato & Bread Salad
1/2 pound ciabatta or sourdough, cut into 1-inch cubes
1 tbsp extra virgin olive oil
1/2 cup diced red onion
1 1/2 pound tomatoes, sliced into wedges or a large dice
1/2 cucumber, sliced into semicircles or a large dice
6 oz fresh mozzarella, torn into large pieces
1 cup fresh basil
1 cup arugula (optional)
Kosher salt, to taste
1/4 cup extra virgin olive oil
3 tbsp sherry vinegar or red wine vinegar
3 garlic cloves, minced
1/2 tsp Dijon mustard
1/2 tsp Kosher salt
Fresh ground black pepper, to taste
Preheat oven to 375F. Line a sheet pan with parchment paper, spread bread into an even layer on pan, drizzle with olive oil and salt. Bake 7-10 minutes until golden and crusty around the edges.
Whisk together the olive oil, vinegar, garlic, mustard, salt, and pepper until well combined. Add vegetables and bread, toss to coat evenly. Add cheese and basil. Serve.
