CBS News Baltimore and Wegmans launch Season of Giving Check Out Hunger drive

The Maryland Food Bank operates like a well-oiled machine thanks to the dedicated volunteers who keep food flowing to those in need. 

From the office to the warehouse, volunteers play a crucial role in every step of the process. 

Douglas Vitro is the senior manager of the volunteer program and said they are essential and working with them is the best part of his day. 

"When you walk through our door, you're making a stance that people deserve to eat, and hunger is wrong," Vitro said. "It's inspiring to see people care about an issue like that, even if it doesn't directly affect them." 

Volunteers like Jack O'Hara make all the difference. He has been giving back for almost 20 years. 

"It's something I feel is important to do, to give back to the community," he said. "I've been very fortunate, and it's hard to see kids or anybody else who doesn't have enough to eat."

Food insecurity continues to rise across the country, and the Maryland Food Bank depends on volunteers for support in its fight to feed neighbors in need. 

"All year round, we need people to support the Food Bank's work," Vitro said. "If you're thinking about volunteering or are curious, come try a shift out." 

That shift may change your life or the lives of others. 

"There's a real need for people to volunteer and provide the kind of support that's needed for people in need," O'Hara said. "I would say go for it, it's really worth it." 

The Maryland Food Bank's Mobile Market travels to underserved communities to deliver healthy foods. 

Once a month, the market turns the parking lot of the Harford County Public Library into a pop-up grocery store. 

"The Mobile Market program at the Maryland Food Bank serves rural areas all over the state, often times areas that have to drive 30 plus miles to the nearest grocery store and areas that are under-resourced in terms of food services," said Chris DePiazza with the Mobile Market. "What we do is we bring those resources and experience to them." 

The experience is very similar to what you'd find in a grocery store, but there is a bonus: community partners come to help in any way they can. 

"Library resources, education resources, health resources, the list goes on," DePiazza said. "Any service that's free to our neighbors are ones that are invited to our Mobile Markets." 

The Maryland Food Bank calls the people they serve "neighbors" as a reminder that we're all in this together. It also reminds them of their main goal: to provide fresh, healthy foods for their families. 

"It's crucial to have healthy foods, and the Mobile Market is one way to make sure that individuals who aren't coming to an actual, physical pantry have that healthy food that they need," said Kate Long with the Maryland Food Bank. 

In neighborhoods with large ethnic populations, the shelves are stocked to reflect the community. 

Shoppers are allowed to choose anything they would like in the market, but foods are labeled by a traffic-light-style system to help provide nutritional information. 

"Any food that's low in sugar, salt and saturated fat is called a green food," Long said. "Any item that has a moderate amount of sugar, salt and saturated fat is yellow, so we recommend it sometimes. Finally, any food that's high in sugar, salt and saturated fat is red and we encourage neighbors to have that occasionally." 

The community, and neighbors like Chassity Jackson, say this service is needed.

"When it first started, a lot of people didn't know about it, and then as the word spread, there's a line now," Jackson said. 

In recent months, the Mobile Market has experienced more neighbors than usual. 

"We've noticed more concern and worry among neighbors as well," said DePiazza. "What we are trying to provide is to meet that need and make sure that they have the resources they need. But also, to ease their concerns and to give them some peace of mind." 

At Wegmans grocery stores across Maryland, not every piece of food makes it to a shopping cart, but that doesn't mean it goes to waste. 

Wegmans donates food items to people in need through its Perishable Pickup Program. 

At least five days a week, employees clear the shelves of food that is close to its expiration date, setting it aside to donate. 

"At Wegmans, we strive to eliminate the food that goes to the landfill and get it to the people that need it the most," said Chelsea Gentry, the service manager at Wegmans in Hunt Valley. 

One of the organizations that receives donations is the Helping Up Mission. They assist people with addiction and homelessness. 

The group said providing people with basic needs, like food, helps them focus on the road to recovery. 

"We utilize everything we get," said Kevin Brown, the food warehouse manager at Helping Up Mission. "We get dairy, we get produce, we get meats, we get bakery goods. We get all these goods and make sure we get it to all the people that need it." 

For Brown, it's a program he's familiar with, and the mission is personal. 

"I lost my brother three years ago to a fentanyl overdose, and I myself am an alumni of the program," Brown said. 

The initiative strives to ensure no one goes hungry, especially with the holidays approaching. 

"We want to celebrate the holidays like everybody else, so having people like Wegmans and other organizations makes it possible to have a good meal on Thanksgiving."

Employees at the grocery store understand the importance of giving back to the community as well. 

"Growing up, my grandmother ran one of the biggest organizations where I'm from," Gentry said. "It's always been instilled in me to give back to people in need. Especially working for Wegmans, where it's our culture as far as giving back to the community." 

CBS Baltimore is teaming up with Wegman's and The Maryland Food Bank for our "Seasons of Giving, Check Out Hunger" campaign. 

We are highlighting the FoodWorks program at The Maryland Food Bank, where students are learning life and knife skills.

Healthy meals, life lessons

The kitchen at the Maryland Food Bank is preparing healthy meals and teaching valuable life lessons.

The FoodWorks culinary training program is 12 weeks and teaches life and knife skills to its students. 

Monique Jordan, affectionately known as Chef Mo, says it's essential for students to learn these life skills.

"The students are going through everything from kitchen and food safety, as well as learning about all the different equipment that we have in the kitchen," Chef Mo said. "They go into their career development. In career development, they learning things like self-advocacy. They are learning how to manage their money."

D'erries Biggers Jr. said the foodworks program was just what he needed.

"It kind of helped me reset and just hold myself accountable to be somewhere on time, work hard, and be open to information that I don't know," Biggers said.

Full-circle moment

Biggers is on a mission to be successful. His father was also in the program and had a love for cooking. 

In a full-circle moment, Chef Mo was his father's teacher.

"I love Chef Mo," Biggers said. "At first, I didn't know she taught my father. She told me that on the second day of the program. So I try to just talk to her about food and stuff, and sometimes talk about my dad."

Chef Mo's love for the community

One evident thing is Chef Mo's love for her students and serving the community. She is passionate about her work because she's been where the students are now.

"I started in a program very similar to this, and it allowed me to stand in a position where I am today," Chef Mo said. "I think it's so important for me to not only share my knowledge, but also share my story and my journey."

It has been a journey that has created the Chef Mo standard. 

Seventy-five percent of the staff at FoodWorks came from the culinary program. Students also have an opportunity to work with partners like Yebo's Kitchen and New Psalmist Baptist Church. 

Chef Mo encourages anyone with a passion for cooking to join them.

"Come to Foodworks, show up on time, every day, ready to learn, and we will teach you the rest," Chef Mo said.