Today, president and CEO Carmen Del Guercio is at the helm of Maryland Food Bank (MFB)—the state’s core hunger-relief organization. Founded 42 years ago, it was the first nonprofit of its kind on the East Coast.

But before that, he had plenty of experience that was surprisingly relevant to making a cause like MFB work—he was a banker. For nearly three decades prior to joining the nonprofit in 2016, the father of three worked in leadership at M&T Bank, serving “on a number of boards along the way.”

“The bank really focused on community involvement, and what struck me in spending time on these boards was all the great work that was being done to help serve those less fortunate,” says Del Guercio, a Massachusetts native (he joined M&T when he moved to the area in 1990.) “But I also felt like a lot of these organizations could benefit from someone who brought some kind of business experience to complement the missions that their leaders had.”

While Del Guerico had accumulated lots of for-profit experience in budgeting and strategic planning, he was really looking for a chance to give back. MFB “checked that box in a big way,” he says. “It really stood out as an opportunity, and that’s what compelled me to join.”

He was at least partly inspired by his own childhood. His parents emigrated to America from Italy in the 1960s, where they both worked factory jobs, and Del Guercio spent his childhood surrounded by a close-knit, Italian family. Aunts, uncles, and cousins all lived within walking distance of his Massachusetts home.

“While I wouldn’t say my family was food-insecure, we were one event away from potentially being there,” Del Guercio recalls. “We were fortunate during that time. We never had to deal with a factory shutting down.

“We never had to deal with a downsizing situation at either one of my parents’ jobs. We never had to deal with either one of them getting sick to the point where they could no longer work or provide. For me, that was a bit of a lightbulb when I started sitting in this job, and seeing how unfortunate people are at times to have an event occur where they’re unable to recover.”

Maryland has long been listed among America’s wealthiest states, with Howard County’s median household income topping $121,000.

However, according to Maryland Food Bank, using resources sources including United Way’s ALICE Report, around 2 million Marylanders—children included—may currently be food insecure. Defined by MFB as a “situation where individuals or households do not have the resources to provide enough food to allow for a healthy and active lifestyle,” food insecurity affects about one in three residents throughout the state.

Del Guercio adds that at the start of the pandemic, MFB saw a “doubling in demand,” one that would remain elevated throughout 2020 as the virus wore on.

“Addressing that spike of need in a way that was COVID-friendly was our biggest challenge. We literally had to change overnight in terms of the amount of food we were trying to purchase and provide, as well as the method in which we were distributing food. I think we’ve done a good job of tackling both of those over the course of a year,” Del Guercio says, adding that since March, MFB has partnered with a number of area organizations—including The Johns Hopkins Hospital and the YMCA of Central Maryland—to make that happen.

Lemel Jones, MFB’s program manager for partner services, who joined the organization last August, says that under Del Guercio’s leadership, she’s seen advances in terms of everything from inventory to diversity, equity, and inclusion. She calls Del Guercio “amazing.”

“It was wonderful to see when I got here, in the midst of COVID, that Carmen was eager to move the organization forward in a really holistic way,” says Jones, formerly the CEO of Target Hunger in Houston, Texas. “He and the senior team have been trying to put their hands on it, and I know it’s a lot, because with hunger relief, people just assume that food comes in and food goes out. But the whole logistics component behind all of that work is so much bigger, and Carmen just has a really great strategic mindset,” she adds. “I really like that for the organization and for the community.”

As the state recovers from last year’s economic setbacks, Del Guercio hopes that MFB can continue to tackle the root causes of food insecurity, “whether that be workforce development, transportation, housing, or childcare,” he says.

“My hope is that we are viewed in the community as an organization that will not only feed people today, but put them in a better position to provide for the families in the future. Over time, playing that role is going to help us reduce the number of people who rely on food banks, and maybe, someday in the future, food banks might not even exist.”

It’s been nearly two years since the Guinness Open Gate Brewery opened its doors in Halethorpe, and, throughout that time—in between pouring pints in the taproom, leading tours of the brewing facility, and serving food pairings in its upstairs restaurant—the brewery has made it a point to give back to the community that surrounds it.

“We aren’t in Baltimore just to brew beer,” says Guinness Brewery Ambassador Ryan Wagner. “From the beginning of creating our stateside home, we have been dedicated to harnessing the community we are building here at the brewery to tangibly support local efforts.”

Guinness has formed a particularly strong bond with the Maryland Food Bank (MFB). Not only has the team hosted fundraisers and special beer-pairing dinners to benefit the nonprofit’s fight to end hunger throughout the state, but it has also hired graduates from MFB’s FoodWorks program—a culinary training course that teaches cooking skills to low-income individuals while also providing healthy meals for those in need—to work in its kitchen.

Unsurprisingly, Guinness has found a way to continue its partnership with the food bank in the wake of the COVID-19 crisis. Though the brewery closed its doors just after cancelling its annual St. Patrick’s Day festivities in mid-March, it just recently launched curbside beer sales, of which all proceeds will be donated to the MFB’s coronavirus response efforts.

“The demand brought on by this crisis has reached unprecedented levels,” says MFB’s president and CEO Carmen Del Guercio, who adds that distribution has increased by 60 percent in the last four weeks. “The good news is that responding to these types of situations is what the Maryland Food Bank is built to do.”

In addition to continuing its normal distribution, the food bank has been assembling thousands of “Back-Up Boxes”—30-pound packages of food that are meant to feed a family of four for 30 days—to be sent to areas where normal distribution channels have been disrupted.

Breaking it down by the numbers, Del Guercio explains that nearly 90 percent of the food MFB is currently distributing is being purchased, rather than coming from donations. Before the outbreak, that figure was around 25 percent.

“During this crisis, we’ve spent $3.5 million purchasing food, which would have been closer to $220,000 pre-COVID,” he says, projecting that it will cost nearly $12 million to respond to the heightened need in the next 90 days. “The biggest need we have today is financial support to help us source this much-needed food.”

Suffice it to say, Guinness’ monetary donations from the to-go beer sales will go a long way in feeding the community. But a second part of the brewery’s plan to lend a hand is to donate 500 loaves of its Brewers Bread—the signature beer bread recipe from the upstairs restaurant, 1817, made with Guinness’ Over the Moon milk stout—to help fill the Back-Up Boxes and distribute to more than 1,200 community partners weekly.

“The concept of ‘breaking bread’ has long been a part of the Guinness history,” says Wagner, “so donating our Brewer’s Bread to the food bank felt like a natural way for us to help.”

Contactless, curbside pickup to benefit the food bank is offered at Guinness Thursdays and Fridays from 3-7 p.m., and Saturdays from 12-5 p.m. Among the Baltimore-brewed favorites and Dublin classics to choose from include the Galaxy IPA, Red Currant sour, Crosslands Clover honey ale, and of course, the Guinness Baltimore Blonde. All orders must be placed online, where customers can choose a preferred pickup time.

On the food bank’s end, locals who are interested can get involved by donating funds, as well as volunteering. Though social distancing efforts have limited the number of volunteers the MFB can currently accommodate, it still offers 13 shifts per week.

For Del Guercio, the continued partnership with Guinness is a prime example of one of the main themes that MFB touted during its 40th anniversary last year: “It takes more than food to end hunger.”

Throughout the past few weeks, everyone has heard the same advice on how to prevent the spread of the novel coronavirus: wash your hands, practice social distancing, and sanitize all shared surfaces.

But as COVID-19 continues to impact practically every aspect of daily life—from bar and restaurant closures to scrambles at area hospitals—many Baltimoreans are looking for more ways to help their neighbors in need.

“Today, with statewide closures and increasing anxieties around COVID-19, the food-insecure Marylanders we serve need us now more than ever,” reads a statement from the Maryland Food Bank, which is offering grab-and-go meals for students at select sites, working with seniors to double distribution efforts, and creating “Back Up Boxes” of nutritious non-perishables for families, all while continuing its normal food programs.

And there are plenty of other local organizations doing their part to support the community while maintaining social distance. While this is by no means an exhaustive list, here are a few ways to give back to the Baltimore community during this time of need.

Things To Do

Start a Virtual Food Drive
While self-isolating, as recommended by the Center for Disease Control, the best and easiest way to donate nonperishable food items to Marylanders in need is through a virtual food drive. Here’s how it works: Start by creating a no-boxes-needed drive through Maryland Food Bank’s website, fill your “cart” with desired donations (examples include everything from canned vegetables and fruits to milk and brown rice), and then share your page with your friends, family, and social media circle. The Maryland Food Bank will fill your “shopping list” and provide all donations to local families that are food-insecure.

Donate Blood
As Gov. Larry Hogan emphasized during his press conference on Thursday, area hospitals are facing an emergency blood shortage and are in need of donations from healthy individuals. Visit the Red Cross website to check your eligibility, find a nearby blood drive location, and make an appointment to give back to patients in need.

Join a Neighborhood Quarantine Response Team
Amid the pandemic panic, Baltimoreans from all corners of the city have come together to support their neighbors with compromised immune systems by forming neighborhood quarantine response teams. Volunteers can sign up to buy groceries, pick up prescriptions, and walk dogs for in-need community members in 15 (and counting) Baltimore neighborhoods and districts. If you don’t see your area on the list, create your own response team using the COVID-19 Volunteer Support Pack.

Order Takeout or Delivery from Local Businesses
Although Gov. Larry Hogan mandated that all bars and restaurants close their doors to prevent the spread of COVID-19, as of now, takeout and delivery services are still fair game. Since then, dozens of Baltimore restaurants have pivoted to offering customers take-home options such as curbside pickup and home delivery. To help keep your favorite local eateries afloat during these uncertain times, order a meal (or two) using our Charm City carryout guide. Don’t forget to wash it down with libations from a Baltimore distillery or brewery, which are now allowed to offer carryout booze.

Make Donation Kits
In a time when supermarket aisles are empty and household items are in short supply, local donation centers are in need of provisions now more than ever. Check out the wishlists of area charities, such as the Jewish Volunteer Connection and Health Care for the Homeless, to prepare donation kits filled with everything from bagged lunches to blankets to distribute to at-risk communities.

Contribute to Little Free Pantries
We all know and love the little free libraries that are scattered throughout the city, but in recent days, locals have transformed the small wooden boxes into temporary food banks. Drop off any extra nonperishable food items at spotted locations in Hampden and Canton, or transition a close-by mini community library into a makeshift food drive to help passerbys in need.

Places to Donate

United Way of Central Maryland
This nonprofit organization has continued its dedication to helping families and individuals living in poverty by founding the COVID-19 Community Fund, which supports its helpline call specialists who operate on the frontlines of providing resources to people in need.

Moveable Feast
While Moveable Feast, the local nonprofit that delivers nutrient-rich meals to people living with chronic illnesses, suspended its volunteer program to avoid in-person contact, the 30-year-old organization will continue providing meals to its at-risk clients.

Baltimore Virtual Tip Jar
There’s no way around it: The city’s service industry and its fleet of servers, bartenders, baristas, and other staff members are taking a tremendous hit during the coronavirus crisis. To put tips directly in their pockets, scroll through the Baltimore Virtual Tip Jar, which now lists more than 1,200 hospitality professionals, and make a PayPal or Venmo donation.

Paul’s Place
For 38 years, Paul’s Place in Southwest Baltimore has been improving the community’s quality of life by supplying visitors with hot meals, clothing, support services, and health and wellness programs. During these uncertain times, Paul’s Place representatives continue to provide emergency food boxes, as well as shower and laundry services, to neighbors in need.

COVID-19 Emergency Fund for Artists and Freelancers
As more events, performances, and productions cancel their events in compliance with the CDC’s recent guidelines, Baltimore-based performers are struggling with the loss of work. To help support their efforts, Alanah Nichole has started an emergency fund that will distribute donations to individuals and families impacted by COVID-19-related cancellations.

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If you’re an organization helping the community during the ourbreak, let us know by completing the following form:

Earlier this month, celebrity chefs Éric Ripert and José Andrés took to Instagram to officially declare June 25—the birthday of late chef and famed world traveler Anthony Bourdain—as a day to commemorate the legacy that their friend left behind.

In their video message, the duo urged chefs, colleagues, diners, and supporters of Bourdain’s work from around the world to toast the food documentarian on his birthday, “anywhere you want, with anyone you want.” Locally, the food community is coming together to celebrate Bourdain’s life with food inspired by his adventures, and meaningful discussions about how his philosophies can live on.

“It’s just like they said on social media—you have to do something,” says Jerry Trice, co-owner and executive chef of Gunther & Co. in Brewers Hill. “Don’t let the day pass without acknowledging it.”

Trice is participating in Bourdain Day the best way he knows how: He and his team are preparing a special a la carte menu featuring global delicacies influenced by Bourdain’s shows No Reservations and Parts Unknown. Among them will be classic steak frites, chicken yakitori with chilled noodles and pork broth, a bone marrow-topped baguette with a salad of shaved shallots and lemon juice, and lamb barbacoa tacos paired with cold cans of Tecate with lime.

“He spoke the truth,” Trice says of Bourdain, who took his own life last summer. “He got people thinking about how you have to travel and eat food with complete strangers who speak a different language. To quote José Andrés, ‘We need a bigger table, not a higher fence.’”

Global cuisine will also be on the menu at a Bourdain Day event happening at the Maryland Food Bank (MFB). As part of its 40-year anniversary celebration, the Halethorpe facility is hosting an open discussion that will link Bourdain’s ethos to its mission to eradicate hunger.

“One thing that stands out about his work is that food is a great equalizer in so many ways,” says Jo-Ann Enwezor, campaigns manager for MFB. “It’s very cultural. People share meals and recipes as a way of bringing everyone together. We felt it was natural to have an event on Bourdain Day to talk about some of his philosophies around shared meals and breaking barriers.”

Following the discussion, attendees will snack on risotto-stuffed mushroom caps, asparagus and asiago phyllo, and ahi tuna crostini prepared by young chefs with MFB’s FoodWorks program—a 12-week intensive that allows cooks to prepare food for those in need, while also training to join the culinary workforce. Attendees will also have an opportunity to honor Bourdain’s charitable spirit by helping to sort donated food at the MFB.

“Awareness is a big part of the goal,” Enwezor says. “I’m looking forward to being in conversation and building a community with people we haven’t before.”

For Trice’s part, he hopes that his dishes can spark larger conversations, not only about the mark Bourdain left on the world, but also about the issues surrounding mental health in the service industry. One year later, many are still grappling with the chef’s death. David Simon, creator of The Wire and all-around Baltimore champion, recently started a Twitter chain about how tough it’s been to process the loss.

Overall, chefs hope that the day re-enforces the important lessons that Bourdain taught the world. Perhaps one of the most important—to use travel as a means of understanding cultures different than your own.

“He loathed special orders,” Trice says. “If you deconstruct a dish and treat the menu as a list of ingredients, you’re not really understanding what the dish is about. Those are the same people he regarded as tourists, rather than travelers. Travelers will leave the hotel for dinner. You have to stumble the streets at night in different countries to really explore.”

OPEN

The Civil: From its gold interior accents to its gold-encrusted “24K wings,” the touches at this new Mt. Vernon spot exude elegance. The restaurant premiered last weekend in the building at 518 North Charles Street, which formerly operated as the famed Louie’s Bookstore Cafe before transitioning into Ware House 518 and G.A.Y. Lounge. Now, The Civil offers New American brunch and dinner dishes, live DJ entertainment, and a private VIP dining section on its mezzanine level. Menu highlights include lemon-pepper cauliflower bites, drunken chicken and waffles, banana pudding-flavored French toast, and Cajun fettuccine alfredo with shrimp and smoked sausage. A craft cocktail list includes sweet sips like strawberry mules and Southern peach sangria by the pitcher. 518 N. Charles St. 443-682-8792

Plantbar: It’s no secret that plant-based options are on the rise, and this week, Belvedere Square’s one-stop-shop for vegan, paleo, and gluten-free snacks expanded to yet another new neighborhood. On the heels of opening at Harbor Point last year, Plantbar debuted a third eatery on the ground floor of The Porter apartment building in Brewers Hill earlier this week. Tenants and locals alike will be able to indulge in the shop’s array of wellness elixirs, fresh-pressed juices, bottled liquids, smoothies, and acai bowls. Among the fan-favorites is the X Factor smoothie, which incorporates almond butter, cacao, avocado, and medicinal mushrooms. 3700 Toone St. 410-646-8196

Mobtown Brewing: Plantbar isn’t the only big opening happening in Brewers Hill this week. This new brewery is also celebrating its official debut in the neighborhood on Friday, April 26. Fittingly named after one of Baltimore’s many monikers, Mobtown takes inspiration from the area’s brewing culture (the neighborhood was formerly home to the National Brewing Company) and also makes use of locally sourced ingredients. The 6,000-square-foot facility and taproom will produce signature releases including the Silver Dollar saison, Calvera American IPA, and the 41 Year Lapse—an American pale ale that Mobtown has deemed the first beer to come out of Brewers Hill in the 41 years since Natty Boh operations moved out of state. Sample the beers, tour the space, and enjoy eats from Wild Thyme Baltimore at the kid-and-dog-friendly grand opening party on Friday. 4015 Foster Ave. Ste. 400, 667-309-3653

COMING SOON

Bodhi Corner: Good news for Thai fans in South Baltimore. The owners of Khun Nine Thai in Mt. Vernon and Bodhi Corner in Hampden are bringing their authentic delicacies to Light Street this summer. According to SouthBMore.com, Bodhi is planning to open in the former home of Liv2Eat and In Bloom—the adjoining concepts formerly run by husband-and-wife team Kevin Perry and Cecilia Benalcazar—and offer a menu similar to its sister restaurants. Be on the lookout for favorite dishes including steamed dumplings, “drunken” noodles, spicy curries, baked duck, and vegetarian mock meats. While the Bodhi Corner in Hampden is BYOB, the new spinoff plans to serve beer and wine. 1444 Light St.

New Tenants Headed to Cross Street Market: Another week, another Cross Street Market update. As the first three tenants get ready to open in the renovated property next month, developers at the Federal Hill market have announced even more local concepts rounding out its roster. Navy veteran-turned-food truck champion Joey Vanoni will sling his footlong “Monster Slices” and at brick-oven pizza stall Pizza di Joey, which will be equipped with its own takeout window for late-night slices. In addition, Pennsylvania-based chain Gangster Vegan Organics will offer plant-based smoothies, juices, wellness shots, salads and its popular “Swizz Beets” burgers with cashew nacho cheese on dehydrated bread.

Another great addition: The team from Old Line Spirits in Highlandtown has collaborated with the market to debut a cocktail and wine bar in the space. The 30-seat bar will be a go-to for sipping cocktails made with Old Line’s award-winning whiskies and rums (think everything from classic to frozen cocktails and Crushes), while also exploring a lineup of local beer and wine. “It seemed like a really natural fit for us to collaborate with the market,” Old Line co-founder Arch Watkins tells us. “We’re big fans of the Maryland beer, wine, and spirits industries, and this is going to be a great way to showcase all of that.” 1065 S. Charles St.

EPICUREAN EVENTS

4/28: Guinness Beer Dinner Supporting Maryland Food Bank
Halethorpe neighbors Guinness Open Gate Brewery and the Maryland Food Bank (MFB) are teaming up to host this five-course beer dinner at the brewery, which will benefit the nonprofit’s culinary training program. Enjoy passed appetizers during a welcoming “beer hour” before settling on the tented patio for dinner. Prepared by executive chefs Kevin McCarthy of Guinness and Manny Robinson of MFB, the spring-inspired menu will feature charcuterie paired with Guinness Blonde, petite tender roasted filet served alongside Guinness milk stout, and strawberry cheesecake paired with Guinness’ Foreign Extra Stout. 5001 Washington Blvd., Halethorpe. 6:30 p.m. $75

4/28: April in Paris
Head to Roland Park for the return of this annual springtime festival at Petit Louis Bistro, where guests can expect plenty of French flair like bright balloons and staff outfitted in Parisian berets. Admission to the all-ages festival includes two drinks and a buffet spread showcasing charcuterie, grilled meats, and classic pastries for dessert. 4800 Roland Ave. 410-366-9393. 12-3 p.m. $29-49

SHUT

Della Rose’s Local Tavern: The Bel Air community is reeling from the loss of this neighborhood staple—and Washington Capitals hub—owned by husband-and-wife team Tony and Linda Della Rose. The owners posted a heartfelt message to Facebook earlier this week announcing the closure of their two-year-old spot. “We took a bad deal out of emotions,” the message reads. “This is the only reason we are closing the doors.” Tony goes on to share some of his favorite memories of the tavern’s run, including charity nights for schools and youth leagues, live music performances, tailgates, and, of course, watching the Caps raise the Stanley Cup. “We just ask whenever you think of Della Rose’s, just put a smile on your face,” he writes. “It was a great two years.” Della Rose’s Avenue Tavern in White Marsh, operated by Tony’s brother Joe, is still going strong.

On March 7, the Salvation Army opened its first-ever, full-service, grocery store on the corner of 29th and Barclay in Northeast Baltimore. DMG Foods, named after the nonprofit’s promise of “doing the most good,” has a goal of providing local residents with affordable, nutritious food options, meal planning, and job training.

The impetus for the neighborhood grocery store came when Major Gene Hogg, the Salvation Army’s Central Maryland area commander, was out with the organization’s mobile units providing food to protesters and first-responders following the Freddie Gray uprising. The mobile units were supplying roughly 150 bags of food every day to the Barclay neighborhood, but Hogg believed he could do more. 

“We knew that we could not sustain that,” he said. “We thought about revamping our food delivery platform, but one day, God woke me up at 3 a.m. and said to open up a grocery store.”   

Hogg hopes that this store will make a difference for the residents in the neighborhood, who would typically have to travel a minimum of seven miles to shop. Before heading over to DMG Foods, here are five things to know.

The prices are right.
Compared to other major grocery stores in Baltimore, DMG Foods has some of the lowest prices in the area. Although it is not considered a supermarket, the corner grocery store has prices that are comparable to big box stores like Sam’s Club and Costco.

“Because we are a nonprofit, our goal isn’t to make money,” Hogg said. “We can get wholesale items at a cheaper rate and sell them at affordable prices. Our goal is to help the people in the community, not make a profit.” 

DMG Foods is partnered with the Maryland Food Bank.
On top of having an on-site butcher, deli, and bakery, the partnership with the Maryland Food Bank provides prepared meals for a family of four, salads, cooking demonstrations, and nutritional assistance.

“We have a professional staff of chefs who do our catering and our meal production and so we saw this as an opportunity to grow a new revenue stream,” said Tim Regan, VP of programs and network relations for the Salvation Army. “We’re also taking a leadership role in a way for what they’re going to do for cooking demonstrations in the store. Our Food Works staff will be involved with helping them coordinate the cooking demos as well as other nutritional training.”

There is also on-site job training.
In addition to providing affordable groceries, DMG Foods also provides workforce development program to train prospective store employees. Hogg has been working on partnering with other grocers in Baltimore to provide employees for their stores.

“They have expressed challenges finding quality employees,” Hogg said. “We are going to give these individuals the skills they need, and the grocers promise to hire them once they complete our program.”

The Red Shield Card has special offers for members.
Just like every other major grocery store, DMG Foods has a customer rewards program called the Red Shield Card. Inside the store there is a kiosk where customers scan their cards to collect coupons and deals before shopping. There are also special perks for customers who receive government assistance like food stamps or WIC—think 10 pounds of free chicken and energy-saving light bulbs from BGE.

“The cards look exactly the same for both types of users,” Hogg explained. “Many people who receive assistance experience insecurities about that. We want them to feel just like everyone else and still help them whenever we can with special deals.”

If they make a profit, at the year of the year all money will go to charity.
Because DMG Foods is a nonprofit, the organization is not permitted to keep any profit from the store should it make any this year. In the event it does, all money will go to an organization called Catherine’s Cottage, a home for sex trafficking rescues.

“Not only are you getting your food at a decent price when you’re shopping at the store,” Hogg said. “But you’re also helping people who have been rescued—you are helping to change a life.”   

Hunger doesn’t end when the holidays are over and library fines don’t magically vanish over time. That’s why, for the third year in a row, the Enoch Pratt Free Library has partnered with the Maryland Food Bank (MFB) to host Food for Fines to help eradicate those problems.

During the entire month of January, visitors are encouraged to drop off unopened, unexpired canned goods to any Pratt Library location to settle debts. Each canned good donation is worth one dollar towards an outstanding balance to help individuals who are having a hard time paying off fines.

“After the holidays we usually see a drop off in community support,” said MFB director of communications Joanna Warner. “This is a great way for residents to help us restock our shelves after a busy holiday season.”

According to the MFB, despite Maryland being one of the wealthiest states in the country, 1 in 9 residents have food insecurities. There are 682,000 people in Maryland who experience hunger, unsure of their next meal. Last year, the Food for Fines program collected more than 8,000 pounds of food, enough to provide food to 6,700 Marylanders in need.

“It really brings together two of my favorite things,” said Pratt Library president and CEO Heidi Daniel. “It removes barriers for library usage and it helps to relieve food insecurities for the families in the Baltimore community—it’s a win-win.”

This year’s program launches just as the Pratt Library announced it would be expanding its service hours. Beginning on January 8, all branches will move to a universal schedule opening at 10 a.m., six days a week, with the central location on Cathedral Street open seven days a week. The mobile units—including the Bookmobile, Book Buggy, and Mobile Job Center—will increase their time on the road from two days a week to five and will be adding new locations as well.

The state has committed $3 million each year for five years in order for the increase in operating hours to happen. The city also pledged to provide $750,000 annually over the same time period to help with hiring and operating costs. 

“We will now be able to expand our programming and look for new ways to get people in the door,” Daniel said. “The new year is a great time to connect with the library.” 

Warner says that, similarly, the beginning of the year is an important time for people to stay engaged with the mission of the Maryland Food Bank. 

“This helps keep that spirit of giving going long past the holiday season,” she said, “and addresses the need for food in our community.”

For every box that a customer purchases, an additional two pounds of food gets donated to area nonprofits, like Moveable Feast or the Maryland Food Bank, or helps Hungry Harvest host free farmers’ markets in places like West Baltimore. To date, the company has 700 active subscribers.

“Our biggest hurdle is explaining what surplus produce is and convincing people that it’s fresh,” Lutz says. “In reality, it’s a lot of food that get rejected due to odd shape or size, or just at random. A lot of our produce is fresher than what you get at the grocery store because it hasn’t been sitting out.”

The company’s real test will come when Shark Tank stars decide if it’s investment-worthy. Lutz pitched them back in June and said that it was a nerve-wracking experience.

“I do press and talk to investors all the time, but this was a little different,” he says with a laugh. “You’re standing in front of five famous people, while 8 million more people are watching, trying to convince them to give you money. It’s not easy.”

Obviously Lutz could not reveal the outcome of his pitch, but he says he “nailed it.” “We’ll have to see what editing does. While it’s a real negotiation, it’s still reality TV. It’s their job to keep it dramatic.”

Watch all the dramatics unfold this Friday at 9 p.m. In the meantime, you can support Hungry Harvest, which, to date, has donated more than 100,000 pounds of food to those in need.