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From YouTube: The Grant Street Experience: Lisa Scales
Description
On this episode of The Grant Street Experience, Grant Ervin and Shelly Danko+Day talk to 2021 Pittsburgher of the Year Lisa Scales.
A
A
A
A
B
A
C
That
is
right,
I
mean,
and
yesterday
was
a
special
day
for
sure
and
pittsburgh
magazine
had
a
virtual
event
in
my
honor
last
night,
and
I
had
a
lot
of
surprise
appearances
by
family
members
and
showing
some
old
photos
family
photos.
It
really
was
quite
a
special
day
and
what
an
incredible
honor
to
be
named
pittsburgher
of
the
year,
I'm
I'm
just
truly
heartfelt
just
by
it's
just
incredible
to
me.
A
Yes,
super
congratulations
to
you
lisa
and
totally
well-deserved
and
well-earned.
So
you
know
this
is
you're
the
first
pittsburgher
of
the
year
to
be
interviewed
on
the
grant
street
experience,
so
we're
we're
truly
honored
for
that
kind
of
privilege
to
have
you
here,
maybe
to
get
started
for
listeners.
If
you
could
share
a
little
bit
about
kind
of
your
journey,
who
is
lisa
scales
and
tell
us
about
your
role
at
the
food
bank.
C
C
Then
I
moved
back
here
to
southwestern
pennsylvania
to
work
for
my
father,
my
grandfather,
who
were
both
attorneys
and
had
the
the
really
the
thrill
of
a
lifetime
to
work
with
both
of
them,
but
it
as
much
as
I
loved
the
law.
It
did
not
fuel
my
passion
and
I
wanted
something
more
meaningful
in
my
life
and
and
really
my
path
then,
to
the
food
bank.
C
It
took
still
a
number
of
years
to
get
to
the
food
bank,
but
it
really
was
serendipity
meeting
the
person
who
was
a
fundraiser
for
the
food
bank
in
the
early
90s
and
and
what
she
said
about
the
mission
stuck
with
me
and
finally,
in
1996
I
joined
the
food
bank
after
that
same
person
called
me
up
when
I
thought
I
knew
what
path
I
was
on
and
said.
I
want
to
buy
you
lunch
and
the
rest
really
is
history
and
it's
been
a
wonderful
journey.
C
A
Wow,
that's
amazing.
Maybe
you
know
dive
dire.
Let's
dive
right
in
the
operations
of
the
food
bank.
We
we
know
it,
it
has.
You
know,
obviously
kind
of
a
a
regional
brand
power.
We
think
we
know
what
the
work
is,
but
maybe
explain
a
little
bit
about
kind
of
the
the
operations
in
the
structure
kind
of
the
behind
the
scenes.
C
Yeah
happy
to
grant
it's,
you
know
what
food
banks
are
known
for
is
logistics
right.
We
we
move
in
a
lot
of
food
in
our
warehouse
out
of
our
warehouse,
really
a
distribution
center,
so
traditionally,
when
we
opened
our
doors
and
we're
so
where
we're
celebrating
our
40th
year
in
existence.
So
in
1980,
when
we
were
incorporated
we're
essentially
a
warehouse
that
collects
and
distributes
mainly
donated
food.
C
Well,
really,
our
food
is:
we've
donated
food,
we've
government
commodities
that
we
receive,
and
then
we
do
purchase
those
items
that
are
not
normally
donated,
but
really
the
the
heart
of
the
food
bank.
The
core
work
is
moving
food
throughout
a
network
and
so
again,
traditionally
food
banks
only
got
food
out
through
its
network
partners.
Many
are
food
pantries.
Some
will
provide
a
meal
like
a
soup
kitchen
or
an
after-school
program,
but
essentially
grocery
items,
because
it
could
be
anything
you
would
see
at
a
grocery
store.
C
You
know
shampoo
toilet
paper,
laundry
detergent,
those
are
highly
desired
and
expensive
items
at
the
grocery
store,
so
we'd
love
to
have
those
donated.
But
essentially,
we
move
pallets
of
those
types
of
items
through
a
network,
but
but
we're
in
such
a
transformative
stage
right
now
we're
so
much
more
than
that.
We're
getting
out
food
in
so
many
different
ways.
C
The
course
still
is
through
our
pantry
network
80
percent.
During
the
pandemic.
It
it
stayed.
80
percent
of
our
food
goes
out
through
our
pantry
network.
They
order
they
go
online,
they
order
food
from
us
and
either
we
deliver.
They
pick
up
the
food,
but
we
also
have
partners
who
who
provide
summer
meals
and
meals
for
after
school.
We
have
partners
with
health
care
providers
with
colleges
and
universities.
C
We
have
our
thrive
boxes,
our
nutritious
food
boxes
at
over
20
doctors
offices.
So
when
they
screen
for
food
insecurity
and
someone
is
food
insecure,
they
can
give
them
a
box
of
food.
We're
also
doing
the
work,
though,
to
reduce
the
need.
So
not
only
are
we
meeting
people's
immediate
food
needs,
but
we're
also
partnering
with
others
to
reduce
the
need.
We
know
people
are
in
line
at
our
food
pantries
because
they
don't
have
enough
resources
they're
under
resource
and
making
those
tough
trade-offs.
A
C
Yes,
so
my
understanding-
because
I
was
not
involved,
then-
is
there-
was
a
a
fledgling
network
called
second
harvest
that
started
one
man's
vision,
john
van
gaangel,
in
arizona
had
this
vision
saw
food
waste
first
and
then
knew
there
was
a
need,
and
he
had
this
idea
of-
let's
collect
it
and
get
it
out
through
a
network
of
of
of
partners
trusted
partners
in
neighborhoods,
and
so
that's
the
second
harvest
network
started
locally.
There
was
a
group
and
joyce
rothermell,
our
founding
board
member
and
long
time.
C
Ceo
was
part
of
that
group
that
saw
this
opportunity
at
this
time.
At
that
time
there
were
40
food
banks
in
the
network
and
ours
and
when
we
joined
our
service
area
was
was
eerie
through
west
virginia
and
eastern
ohio,
but
we
predominantly
serve
people
who
are
homeless
or
those
who
had
been
laid
off
from
when
the
mills
closed,
and
that
was
our
primary
population.
So
the
pantry
being
open
for
two
hours
in
the
middle
of
a
work
day
worked
for
people,
and
that
was
how
our
pantry
net
network
started.
C
Yeah
in
a
couple
ways
and
I'll
first
talk
about
in
terms
of
type
of
product,
so
the
type
of
product
most
of
the
product
in
the
early
days
and
up
until
maybe
10
years
ago
was
was
canned
goods
and
boxed
meals
right.
So
we
were
those
items
that
were
donated
were
those
shelf
stable,
core
grocery
items
that
has
changed
dramatically,
as
as
you
and
shelly
know,
75
of
the
food
that's
donated
to
us
is
perishable
food.
We
have
a
large
amount
of
especially
fresh
produce.
C
Last
year
the
food
bank
distributed
12
million
pounds
of
fresh
produce
that
was
32
of
our
distribution,
and
we
have
a
very
aggressive
goal:
that
50
of
our
distribution
or
20
million
pounds
a
year
will
be
fresh
produce.
That's
because
that's
what's
in
abundance,
those
core
grocery
items,
the
the
canned
goods
and
the
boxed
meals-
are
no
longer
readily
available
to
food
banks.
So
we
had.
We
had
to
shift
a
number
of
years
ago
and
look
for
opportunities
produce
is
in
abundance.
C
Right
farming
is
not
scientific
yet,
and
so
we
take
advantage
of
all
the
produce
that's
available,
so
the
type
of
product
has
changed
dramatically,
which
is
one
of
the
main
reasons.
We're
renovating
our
facility
is
to
continue
to
add
cold
space,
so
we
can
more
easily
and
safely
handle
fresh
produce.
A
C
That's
a
great
question:
there
are
changes.
It's
called
we
call
those
manufactured
foods,
so
that
manufactured
food
is
is
is
handled
differently
now,
with
the
just-in-time
inventory
and
supply
chain
changes
that
businesses
have
done
to
be
more
cost
effective.
So
now,
let's
take
kraft,
kraft
heinz
they
make
kraft
macaroni
and
cheese
right.
C
We
all
know
that
box
of
craft
macaroni
and
cheese
in
the
old
days
they
would
make
they
would
make
huge
batches
and
there'd
be
pallets
and
distribution
centers
around
the
country
and
if
it
got
too
close
to
the
use
by
day
or
they
decided
to
change
their
label,
all
that
product
would
be
donated
to
food
banks.
Nowadays
they
don't
even
make
it
until
there's
an
order
for
it.
That's
smart
on
their
end
right
as
a
business.
C
B
Yeah,
I
think
one
of
the
things
that
lisa
touched
on
was
in
the
beginning.
You
were
working
with
the
homeless
population
and
I
think
the
hungry
population
has
changed
a
lot
like
the
the
daytime.
Hours
aren't
necessarily
good,
because
we've
got
the
working
poor.
We've
got
the
people
who
are
working
40-hour
weeks
and
they
can't
make
ends
meet
and
that's
that's,
what's
changed
in
our
society
and
why
this
need
is
even
greater
now
and
with
the
pandemic.
B
We
saw
that
just
come
down
real
hard,
but
the
feed
pittsburgh
report
looked
at
the
different,
the
different
reasons
for
food
in
security.
It's
not
just
that
people
don't
have
a
grocery
store,
like,
I
think,
a
lot
of
times.
People
think
there's
one
quick
fix,
but
it's
not
just
that
they
don't
have
access
to
a
grocery
store,
but
they
don't
have
access
to
the
money
necessarily
to
buy
the
groceries
or
they
don't
have
access
to
transportation
to
get
there.
B
B
So
those
are
things
that
we
don't
often
think
about
when
we
think
about
food
insecurity,
but
they're
totally
valid,
and
then
we've
got
the
food
system.
The
food
system
is
precarious
and
we
all
saw
that
with
this
pandemic.
It
really
hit
us
hard
and
so
the
things
that
that
we
as
food
system
experts
have
seen
and
and
knew
was
coming.
B
The
rest
of
the
world
was
like,
oh,
my
god
in
in
like
may,
and
we
were
just
like
yeah.
We
told
you
this
has
happened
so,
but
the
feed
pittsburgh
report.
It
outlines
all
of
those
reasons
for
food
insecurity
and
then
what
we
did
and
you
can
see
a
little
bit
of
it
on
my
map,
this
map.
Behind
me.
This
is
the
the
healthy
food
priority
areas
are
some
of
the
areas
where
we
have.
B
We
mapped
out
a
whole
bunch
of
things
and
and
lisa
your
team
provided
us
with
some
really
great
data.
Thank
you
for
that.
So
we
mapped
out
the
the
food
insecurity
poverty
rates,
access
of
rates
of
access
to
transportation,
which
is
a
census
census
data
you
can
find.
We
mapped
the
grocery
stores
and
and
people
within
like
the
communities
within
a
half-mile
radius
of
the
grocery
store,
and
we
took
geography
into
consideration
because
uphill,
both
ways
does
not
constitute
really
nearby.
B
So
we
we
mapped
out
all
these
these
areas
and
and
some
other
some
other
data
and
came
to
we
identified
areas
that
we
were
calling
healthy
food
priorities-
that's
a
city
term
to
to
for
us
to
use
it
as
a
guide
and
where
to
put
our
our
priorities
for
healthy
food,
but
they're
areas
that
are
it's
not
a
surprise
to
anybody.
These
are
food
apartheid
areas.
A
B
High,
but
in
those
areas
it's
most
acute
and,
like
I
said,
the
people
with
lack
to
lack
of
access
to
a
car
is
a
big
deal
too.
So
that's
why
I
mean
I
know
some
of
the
east
or
the
west
end
areas
do
have
high
food
insecurity,
but
they
have
higher
vehicle
access
than
some
of
the
other
areas.
So
anyway,
it's
it's.
A
It's
it's
interesting
because,
like
both
of
you
guys
are
talking
about
this
logistics
challenge
right,
whether
it's
it's
the
access
from
the
neighborhood,
but
also
there's
been
supply
chain
disruptions
like
through
the
pandemic,
and
what?
What
does
that
look?
Like
you
mentioned
the
port
of
philadelphia
lisa,
I
mean
how
has
that
those
supply
chain
disruptions
impacted
some
of
the
challenges
here
locally.
C
Yeah
sure
I
mean
we
really
saw
those
really.
What
the
pandemically
bear
was
the
the
fragility
of
this
of
the
food
supply
chain
and
what
happens
when
people
rush
to
the
grocery
store
and
and
they
they
start
to
take
large
quantities,
and
you
have
to
remember
food
banks,
we're
at
the
tail
end
of
the
grocery
store
right.
You
know
of
the
food
chain.
C
So
when
you
think
about
the
food
chain
and
food
banks
getting
leftover
food
right
essentially
from
the
donations,
we
really
are
at
the
tail
end
of
that
supply
chain.
So
our
food
supply
got
perilously
low
in
in
mid
to
late
april.
I
do
want
to
commend
giant
eagle.
We
were
able
to
partner
with
them
and
get
some
of
those
core
grocery
items.
C
Some
other
vendors
came
through,
but
the
food
supply
and
the
and
the
type
of
food-
and
I
just
want
to
follow
up
on
a
couple
things
shelley
said
is:
is
yes
traditionally
food
banks?
You
said
food
shelly.
We
we
had
in
the
old
days
a
lot
of
snack
food
items
that
weren't
necessarily
healthy
food
banks
really
weren't
known
for
healthy
food.
C
We
had
a
nutritionist,
a
registered
dietitian
on
our
staff,
starting
in
1991.,
we've
been
a
leader
in
the
feeding
america
network
and
focusing
on
nutritious
food,
but
I
will
also
say
that
access
to
food
is
shelly
rightly
said.
Access
alone
does
not
ensure
that
people
are
going
to
be
food
secure,
and
so
there
are
a
lot
there's
education.
We
started
to
conduct
cooking
demos
and
we
had
a
tractor
trailer
load
of
frozen
salmon
steaks.
Well.
C
We
talked
about
the
changes
in
food
banking,
I
talked
about
produce
and
the
type
of
product
the
the
piece
that
I'm
most
excited
about
is
what
we've
been
saying
for
five
years
in
terms
of
getting
food
to
people.
We
need
to
get
it
to
them
where
they
are
when
they
need
it.
So
we
have
been
laser
focused
in
the
last
five
years
on
getting
food
closer
to
people
and
we're
doing
that
in
a
number
of
ways:
doorstep
delivery
or
home
delivery,
our
pantries
expanded
hours,
different
hours.
We
have
a
couple
exciting.
C
I
can't
talk
about
it.
Yet
but
you
will
see
very
shortly
another
new
way
that
we
will
be
getting
food
closer
to
people,
making
it
more
convenient
for
them,
and
there
are
a
couple
others
in
the
works
as
well,
hopefully
later
this
year,
that
that
will
launch
so
that's
been.
Our
focus
here
is
to
get
food
closer
to
where
people
are
when
they
need
it.
B
A
Was
wondering
if,
if
both
of
you
could
could
share
some
experiences,
you
know
maybe
lisa
first
and
then
shelly
about
some
of
these
distribution
efforts
that
have
gone
on
during
the
pandemic
and
and
lisa
like
one
of
the
things
I
think
that
has
been
noted
is
the
the
I'm
gonna
call
it
an
iconic
image
of
the
long
lines
for
people
to
you
know
to
get
to
the
duquesne
location.
Where
you're
you
know
your
hub
location
there.
A
C
Tell
you
grant
we're
coming
up
on
the
one
year
anniversary
march,
16th
stands
out
and
and
actually
march
18th
in
particular
stands
out
and
I'll
share
that
those
were
long,
hard
dark
days
frankly,
hard
days
overnight.
The
need
exploded
right.
We,
instead
of
having
15
people,
we
typically
would
have
15
people
show
up
at
our
warehouse
for
food
knock
on
the
door.
Hey
I'm
in
need
of
food.
I
started
to
have
almost
100
people
starting
march
16th
we'd
get
a
couple.
Food
phone
calls
from
people
in
need
of
food.
C
We
started
to
get
hundreds
of
phone
calls
every
day
that
that
week
of
march
16th,
we
have
a
website
where
we
have
a
get
help
button
and
you
can
locate
a
pantry.
We
started
to
get
thousands
of
views
on
that
website
wow.
So
we
had
our
first
drive
up
distribution
on
wednesday
march
18th
in
the
late
afternoon
early
evening,
and
I
remember
it
well,
it
was
dark.
It
was
raining
pouring
down
rain.
We
had
this
set
up.
We
had
honestly
I'm
gonna
say
we
didn't
know
what
we
were
doing.
C
It
was
our
first
time
we
knew
we
had
to
do.
Do
new
things
different
new
things
to
to
meet
the
need?
We
could
not
continue
to
safely
distribute
food
through
our
produce
to
people
program
which
we
we
have
in
18
communities,
but
people
park
and
they
gather-
and
we
could
not
continue-
that
distribution
safely.
So
we
started
right
away
with.
Let's:
let's
have
people
drive
up
we'll
pop
the
trunk,
we'll
put
the
food
boxes
in
there?
C
C
You
know
later
that
week
or
they
could
come
the
next
day
to
the
food
bank
and
we
would
make
make
more
boxes
in
the
morning
and
have
that
for
them,
but
that
that
was
really
really
a
challenge.
So
we
worked
with
the
local
city
of
ducane
police
on
traffic
flow,
and
that's
where
you
saw
that
line.
We
we
had
to
get
the
traffic
off
of
route
837
and
into
the
rcdc
park
where
we
are,
but
it
was.
C
C
They
had,
they
had
to
change
how
they
were
operating
in
terms
of
having
a
reserved
hours
or
having
emergency
food
boxes.
We
could
not
safely
have
volunteers
come
to
our
facility.
People
were
not
social
distancing.
Volunteering
at
a
food
bank
is
very
social
right.
This
was
in
the
early
days
and
people
weren't
used
to
social
distancing
so
eventually.
C
Yeah,
it
is,
and
so
you
know
we
had
to
go
to
the
governor
and
ask
the
governor
to
activate
the
national
guard
in
order
for
us
to
pack
emergency
food
boxes
to
to
get
them
out
to
the
community.
It
was
a
challenging
time,
but
our
staff
was
resilient.
They
were
amazing
and
really
none
of
this
is
possible
without
the
support
of
the
community,
including
really
can't
say
enough
about
our
partnership
with
the
government.
Local
state
and
federal
government
really
stepped
up
in
a
big
way
totally.
A
C
It
was
just
we
were
bombarded.
You
know
phone
calls,
people
coming
to
the
food
bank
that
we
saw
the
activity
on
the
website.
It
really
came
together,
but
what
helped
is
we
actually
were
ready?
We
had
been
working
to
prepare
for
this
in
early
march
because
we
saw
this
coming.
I
called
my
co,
my
colleague
at
the
food
lifeline,
the
food
bank
in
seattle
right
they
had
the
first
outbreak.
I.
B
C
Her
the
first
week
of
march
to
be
ready
for
when
the
pandemic
would
spread
here
and
asked
her
what
she
was
doing
so
and
and
as
food
bankers
we
have
we
we
have
experience,
responding
to
disasters.
I
was
in
new
york
city
after
9
11..
I
was
in
louisiana
after
katrina,
and
I
tell
you
this
middle
of
march
of
2020
felt
a
lot
like
there.
C
A
B
B
That
tends
to
be
the
the
case
at
a
lot
of
food
food
pantry.
So
that
was
probably
something
that
took
a
hit
as
well.
Another
consideration,
I
guess,
but
my
my
job
normally
isn't
around
food
emergency
food
anything.
So
I
didn't
wasn't
really
involved
in
much
of
that,
except
to
try
to
get
the
farmers
markets
opened.
As
far
as
like
my
my
work
with
directly
with
food,
but
then
in
october
there
was
this
opportunity
because
the
cares
act
funding.
B
I
guess
it
was
managed
in
different
ways,
but
this
the
end
of
october
chef,
claudy
pierre,
got
offered
4
000
boxes
of
food,
four
truckloads
of
food,
and
I
thought
right.
We
could
do
this.
We
can,
you
know
figure
this
out
and,
and
you
know,
we
had
like
four
days
a
truck
a
day
and
we
thought
we
had.
We
had
three
days
to
plan
it
and
there
were
three
of
us
working
on
this
and
it
it
was
kind
of
a
mess.
B
But
we
learned
a
lot
from
that
and
now
there
is
a
doc.
Our
pastor
jay
is
from
the
another
level
ministries
and
he
has
been
offered
one
truck
a
week
from
now
through
april,
which
seems
so
much
more
manageable
and
we
have
every
week
we
can
improve
on
that
process.
So
I've
been
helping
deborah
with
that
and
organizing
that-
and
it's
I
mean
1300-
is
a
lot
less
than
4
000
and
and
it's
we
have
engaged
a
network
of
people
who
work
on
the
ground
in
their
communities.
B
I'm
calling
it
the
food
access
network
and
we
have
about
130
members.
So
it's
it's,
I'm
sure,
there's
probably
some
of
the
same
people
that
that
are
working
with
us
that
work
with
you
just
another
another
source
for
pantries
and
food
banks
to
be
able
to
access
food,
but
they'll,
come
and
pick
stuff
up
tomorrow
morning
and
take
them
to
their
communities
and
then
distribute
them.
So
we're
doing
this
really
yeah.
It's
a
it's
an
interesting
thing:
we're
learning
a
lot,
but
there's
just
so
many
moving
parts.
C
Really,
this
has
really
been
a
team
effort
grant
in
terms
of
you,
can
see
the
whole
community
coming
together.
You
know,
food
banks
are
used
to
handling
tractor
trailer
loads
of
food
pallets
of
food
and
that's
what
we
do,
but
it
really.
I
can't
imagine
what
you
do
as
a
church
in
a
community
when
you're
you
know
that
much
food
and
handling
it
safely,
especially
when
it's
fresh
food,
it's
so
paramount
because
we
serve
such
a
vulnerable
population.
Half
the
people
we
serve
are
kids
and
seniors.
A
One
you
used
one
of
my
favorite
words
a
little
earlier.
The
issue
of
resilience
and,
and
one
of
the
things
I'm
interested
in
learning,
is
what
are
some
of
the
things
that
you've
learned
in
terms
of
this,
both
the
system.
But
how
have
you,
through
your
leadership,
kind
of
adapted
to
those
challenges
throughout
the
pandemic?.
C
Yes,
I
mean
we've,
we've
learned
so
much
and
food
banks
traditionally
are
larger
organizations.
You
know
such
as
ours's
and
we're
we're
not
as
quick
or
as
nimble
as
as
a
smaller
community
based
organizations
just
because
we're
larger
and
it
takes
us
a
little
longer,
but
one
of
the
lessons
we
learned
and
what?
What
will
really
you
know.
C
This
has
transformed
the
food
bank,
we're
not
the
same
organization
coming
out
of
the
pandemic
as
we
were
pre-pandemic
and
that's
true
for
a
lot
of
companies
and
organizations,
but
we're
a
much
more
nimble
organization.
Now
we
we
had
to
adapt
very
quickly
to
this
new
way
of
delivering
food
we
had
to.
C
We
had
to
expand
the
sources
of
food,
the
the
partners,
one
of
one
of
the
things
we
learned
was
our
pantry
network
as
our
core
and
our
traditional
pantries
really
are
fabulous
at
what
they
do,
but
that
we
needed
to
expand
who
our
partners
are
again
to
get
food
closer
to
where
people
are
when
they
need
it.
So
because
of
the
pandemic,
we
added
132
new
community
partners
to
our
network
they're,
not
food,
pantries,
they're,
getting
the
food
boxes
from
us
and
and
and
they're
going
to
stay
with
our
network.
C
They're,
not
you
know
we're
not
going
to
end
our
relationship
with
them
once
the
pandemic
passes,
so
these
are
important
partners
that
are
providing
other
critical
services.
So
again,
people
are
going
to
them,
maybe
for
immigration,
services
or
legal
services
or
job
training,
and
we
can
have
our
food
boxes
there
like
we
have
with
with
at
doctor's
offices.
So
that's
been
a
real
learning,
but
it
was
really
bringing
people
together
and
rallying
people.
C
I
I
think,
as
a
leader,
you
know
what
what's
what
struck
me
was
how
critical
it
is
to
really
step
up
and
be
the
leader
that
the
organization
needed
the
leader
that
the
community
needed
and-
and
there
was
there-
was
no
saying
no
right.
We
had
to
adapt
and
adapt
very
quickly
and
and
some
staff
pushed
back
some
staff.
You
know
not.
C
Everybody
rises
to
that
level
of
of
of
the
challenge,
just
because
of
of
of
how
they
how
they
work
their
type
of
work,
and
so
there
were
staff
members
who
really
surprised
me
and
how
adaptive
they
were,
and
and
and
really
able
to
very
quickly
turn
and
and
offer
suggestions
on
new
ways
to
distribute
food,
and
so
it
was
really
about
identifying
those
key
staff
because
we
had
to
move
people
around
too.
They
not
everybody
during
the
spring
continued
with
their
with
their
regular
job.
We
had.
C
We
had
to
very
quickly
move
people
to
where
we
needed
it.
We
established
a
call
center
because
we
were
getting
hundreds
of
phone
calls,
so
we
diverted
you
know
there
were
three
staff
who
were
working
from
home
and
we
said
well
now
you're
all
of
a
sudden
you're
you're
on
the
call
center
you're
handling
these
phones
right.
A
You
mentioned
earlier
too
another
unique
partnership
that
I
know
that
you're,
a
big
part
of
is
the
feed
america
network.
How?
How
much
does
that
you
know
here
in
the
city
we're
a
part
of
a
number
of
networks?
Can
you
share
what
that
network
means
for
you
as
a
food
bank?
You
know
in
a
location
but
like
what
are
some
of
the
things
that
the
value
of
that
national
network
brings
here
to
pittsburgh.
C
Oh,
that's
a
great
question
and
thank
you
because
I
you
know
I
so
value
being
a
member
of
the
feeding
america
network
of
food
banks,
we're
one
of
200
food
banks.
Each
of
us
have
a
designated
service
area.
Ours
happens
to
be
11
counties
in
southwestern
pennsylvania
and
it's
such
a
it's
a
learning
network.
It's
a
sharing,
they've
they've,
stepped
up
great
leadership.
They
have
shared,
they
had
a
large
grant
from
jeff
bezos
that
they
shared
out
with
the
network.
C
They've
shared
other
funding
opportunities
since
the
spring
with
the
network,
but
really
it's
the
leadership.
Claire
babino
fontenot
is
the
ceo
and
we
all
keep
the
people
we
serve
at
the
heart
of
the
work
we
do
every
day
and
claire
is
no
exception.
She
reached
out
checked
in
with
me.
How
are
you
doing
lisa?
I
saw
the
long
lines
of
cars,
but
they
provide
they
provide.
C
Not
only
do
they
provide
food,
they
have
the
relationship
with
the
national
food
manufacturers
and
the
international
food
manufacturers,
but
they
provide
funding,
but
they
also
provide
other
type
of
support.
They
have
an
innovation
team
on
as
part
of
feeding
america
and
they're
testing
out
some
new
ideas,
we're
in
a
pilot
for
order
ahead.
C
A
A
What
are
some
things
that
we
can
apply
going
forward
that
strengthen
the
resilience
of
that
food
system?
You
know
whether
it's
local
distribution
or
kind
of
the
national
networks
like
what
are
the
one
or
two
things
that
the
two
of
you
would
kind
of
advocate
for.
If
you
had
like
your
your
magic
wand,
you
know
and
said
like
this
shall
be
so
like
what
what
would
you
guys
pick
and
that's
the
softball
question
so.
C
Okay,
I'll
start
I'll
I'll,
say
you
know
when,
when
in
the
spring,
when
we
had
the
direct
disruptions
in
the
food
supply
chain,
I
would
say
processing.
You
know
we
had
food
items
offered
to
us
that
we
couldn't
handle.
You
know,
because
just
the
sheer
size
of
the
items
that
were
really
more
for
food
service
that
the
food
service
industry
wasn't
taking,
so
we
we
could
have
taken
it
if
we
could
have
processed
it
like.
C
B
No,
that's.
That
is
huge.
I
agree
with
lisa.
That's
definitely
I
mean
I.
I
come
from
the
perspective
of
looking
at
improving
our
overall
food
system,
so
looking
at
production
and
then
processing
and
then
the
the
retail
aspect.
So
I'm
a
big
fan
of
urban
agriculture,
I'm
a
big
fan
of
farmers,
markets
and
of
communities.
You
know
that
homewood
did
an
amazing
job
this
summer.
You
know
they
grew
a
lot
of
food
in
the
community
and
then
they
sold
it
at
their
farmer's
market
right
there.
B
B
A
So
so
we're
coming
up
against
time,
and
I
I
wanted
to
I'm
gonna
typically
in
this
section
lisa,
we
asked
folks
what
they're
listening
reading
and
watching.
So
I
want
to
put
that
question
out
to
both
of
you,
but
before
we
go
there,
I
want
to
know
for
the
two
of
you:
what
are
you
eating
or
cooking
or
growing?
Also,
that's.
A
C
Who
wants
to
go
first
shelly?
You
want
to
go
first,
you
go
ahead.
Lisa,
let's
see,
let's
see,
okay
listening,
you
know
I'm
old
school.
I
I
listen
to
a
lot
of
van
morrison,
so
that's
always
at
the
top
of
my
playlist
reading.
I
I
am
just
about
to
start
cast
the
book
cast
looking
forward
to
reading
that
watching.
I
just
finished
all
seven
seasons
of
west
wing
which
I've
seen.
C
That
took
me
a
lot.
I
don't
have
a
lot
of
time,
so
that
took
me
many
months,
I'm
looking
forward
to
ozark
coming
back,
because
some
family
members
turned
me
on
to
ozark
last
summer.
So
I
hope
that
comes
back
on
soon
cooking
wise,
a
lot
of
kind
of
just
staple
items.
Because
again
I
don't
have
a
lot
of
time-
pasta,
some
veggies,
quick
and
easy,
but
you
know
really
love
supporting
the
restaurants.
I'm
a
big
the
folks
over
at
butter
joint
know
me
well,
especially
on
burger
night.
C
A
B
Show
you
this
is.
This:
is
a
bean
sprout
that
I
sprouted
it's
the
only
one.
That's
spread
in
this
whole
container
of
bean
seeds
that
I
planted
I'm
trying
to
grow
my
own,
but
it's
it's
not
happening
in
my
house,
it's
real
dry,
but
what
I've
been
okay.
So
what
I've
been
listening
to?
I
have
been
listening
to
audiobooks
and
a
friend
of
mine
introduced
me
to
the
three
body
problem.
It's
science
fiction.
It's
chinese
science
fiction
translated
into
english,
it's
actually
quite
beautiful,
and
it's
very
physics
heavy.
B
So
the
concepts
are
really
interesting
and
it's
you
know
I
don't
claim
to
understand
it
all,
but
it
is
fascinating.
It's
like
watching
pbs.
You
know
those
science
shows
about
the
string,
theory
and
stuff,
and
I
just
can't
really
get
my
head
around
it.
But
it's
really
interesting
to
look
at
what
have
I
been
eating?
My
husband
has
been
cooking
a
lot.
This
pandemic
has
been
really
great
for
my
husband
experimenting
with
things.
A
Well,
that's!
Absolutely
terrific!
It's
been
great
spending
time
with
you,
lisa,
truly
a
pittsburgh
hero,
and
we
appreciate
all
all
the
work
that
you
do
and
your
team
at
the
greater
pittsburgh
food
bank.
It's
really
been
a
great
to
kind
of
you,
know,
watch
and
participate
with
the
work
that
you
guys
do
and
makes
us
proud
to
call
you
a
pittsburgher,
and
so
thank
you
both
on
lisa
scales
day
and
for
being
a
pittsburgher
of
the
year
and
spending
some
time
for
us.