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welcome!

Dear FoodBank Friends,
After many months of planning and preparation we are pleased to welcome you to our newly redesigned website. The launch of this new site is part of the celebration of our 25th anniversary of incorporation and the 20th anniversary of the start of our Southern Branch in South Jersey. We hope that you will find it informative and easy to navigate with its clear structure and vibrant imagery.

Over the next few months we will continue to introduce new features, such as an interactive Hunger101 educational system, so be sure to check our site regularly.

In the meantime, we encourage you to familiarize yourself with the new site and provide feedback by signing our guestbook Did you find what you were looking for? Was it easy? Do you have any suggestions for other items you would like to see included? Your input is important to us.

We hope that this new site will enhance our ability to serve, educate, and involve all those dedicated to fighting hunger and poverty.

-Evelyn Benton, Branch Director
CFBNJ Southern Branch.

top stories

The Second Annual Blue Jean Ball
The Community FoodBank of New Jersey Southern Branch invites you to the Blue Jean Ball on Friday, June 6, 2008 for an evening of southern-style hospitality. Enjoy an array of signature dishes prepared by some of our region’s most popular restaurants! Don’t forget to visit the Smoker’s Shanty for cigars and cordial samplings provided by Williams Continental Tobacco and Liquor.

Live entertainment will be provided by The Shore Thing and Cat Country 107.3 FM Radio.

For more information call 609.383.8843 or click here!

foodbank heroes

Tyson is no chicken!
When it comes to supporting the needy, Tyson Foods is not afraid to deliver! For the seventh year in a row, Tyson has kicked off Chefs’ Week in June on behalf of the Professional Chefs’ Association of South Jersey by making a significant donation of product to the FoodBank.

Tyson’s Regional Director John Readon greets his tractor trailer driver at the FoodBank’s Southern Branch as they kick off Professional Chefs Week.

This year, that donation amounted to 37,000 pounds of breaded chicken parts, which will provide the important protein component of about 150,000 meals! While hunger is no joking matter, donations of this kind bring smiles to our faces, as they will fill the bellies of our area’s needy for months to come.