Giving Back, One Week at a Time

Giving Back, One Week at a Time
My Experience Volunteering at Second Harvest Food Bank of Central Florida
By Keith E. Wolling

There are many ways we can give back to our community. We can donate money, collect food, support charitable organizations, or simply give our time. For me, one of the most meaningful ways to make a difference is to volunteer each week at Second Harvest Food Bank of Central Florida in Orlando.

Second Harvest Food Bank of Central Florida is much more than a food bank. It is a major hunger-relief organization serving Central Florida, providing food through a network of community partners to families, children and seniors who are facing food insecurity. Second Harvest says its network provides more than 300,000 meals each day across seven Central Florida counties.

Why I Volunteer

The simple answer is that I want to help.

I believe that giving your time can be just as meaningful as giving a financial donation. When I walk through the doors each week, I know that the work we are doing is going somewhere important. Food that is sorted, packed, prepared, or moved through the facility will ultimately help someone in our community.

That makes the time and effort worthwhile. Every meal count – one short meal can mean someone will not be fed that day – we count; we count and verify every shift.

There is also something very rewarding about being part of a team. Volunteers come from all walks of life, (they now are my extended family) we share a common purpose: helping our neighbors. Second Harvest relies heavily on volunteers to sort donations, pack food and support the many programs that get food into the hands of people who need it. In fact, the organization reports that more than 46,000 volunteers contributed over 139,000 hours during the past year. This is huge……………..these people are very special!

Making a Difference Doesn’t Have to Be Complicated

It is the “one thing” I have found, supporting the community and “service above self” as I am a member of the Rotary Club of Lake Buena Vista.

Sometimes it means showing up.

Sometimes it means spending a few hours sorting food.

Sometimes it means packing boxes, preparing meals, or helping another volunteer understand what needs to be done.

Sometimes it is washing dishes, pots, pans, utensils, or sheet pans. I also organize and restock the shelves after all is washed and dry – we call that “teamwork.”

And sometimes it simply means being willing to give your time.

Every box packed and every piece of food properly sorted becomes part of a much larger effort. Second Harvest works with hundreds of feeding partners throughout Central Florida, helping food reach food pantries, shelters, schools, senior programs and other organizations serving people in need. The facility operates 6 days per week. That tells you about the need in the community.

The People Are Part of the Experience

Another reason I enjoy volunteering each week is the people. But the staff and other volunteers make it really special. Our conversations are great stories and one “key factor “we all give back, and this is special.”

There is a sense of teamwork that develops when everyone is working toward the same goal. You meet people who have volunteered for years, people who are volunteering for the first time, and people who simply decided that they wanted to spend their time doing something positive for the community. New volunteers – I share the Second Harvest story and how it all flows in the operation. Volunteers can be – Engineers, Nurses, Teachers, Community leaders, Doctors, Leaders in Executive roles or people who just care (I can go on and on), as well as College students, High School students, or active military. You can see why this is “special.”

For me, that is an important part of volunteering. It isn’t just about the work. It’s about the people you meet and the community you become part of.

Second Harvest also provides opportunities for volunteers to take on additional responsibility. Experienced volunteers can become Volunteer Captains, helping train new volunteers and support warehouse operations.

Why Weekly Volunteering Matters to Me

Volunteering once is a good thing.

Volunteering regularly becomes a commitment.

For me, going each week creates a sense of purpose and consistency. I know that when I arrive, there is work to be done and that my contribution is part of something larger than myself.

That is what keeps me coming back. Oh, I pack my lunch each shift if I am doing a double shift that day.

A Personal Commitment

I don’t volunteer at Second Harvest because I think I can solve the problem of hunger by myself. I volunteer because I can do something.

I can show up.

I can work alongside others.

I can help prepare food for someone who needs it.

I can give a few hours of my week to an organization that is making a difference in Central Florida.

And I can encourage others to get involved.

Second Harvest’s mission is to “create hope and nourish lives” through its hunger-relief network. For me, volunteering is one small way of helping make that mission a reality.

Sometimes the best way to make a difference is simply to show up — and keep showing up.

We care……………..

— Keith E. Wolling

Children of New Image Youth Center at Dezerland

Flashback Feature: Looking Back with Jeff

Look back at 2019 Relay for Life Event

The Rotary Club of Lake Buena Vista supported the
American Cancer Society for many years by
sponsoring a Relay of Life walk-a-thon behind the
District Firehouse located in Lake Buena Vista.
These photos highlight the 2019 event where our
theme was Alice in Wonderland. Members dressed in
costume and participated in walking the track for 24
hours that was built to support this event. Other
organizations joined us to raise money for this
worthwhile organization.

 

Rotary LBV Relay for Life Tent 2019 Rotary LBV Relay for Life Crew Rotary LBV Relay for Life Campanas

ROTARY WINE ENTHUSIAST MONTHLY ARTICLE

A TOUR TO THE WONDERS OF THE SOUTH AMERICA WINE PRODUCTION.

by Michelli Denardi T

How is it talking about South America wines as a matter of curiosity since we have our Annual Wine Event coming next month on September 30?  We wonder about the wines from different regions around the world, knowing Europe and North America are great wine producers, “but wait, there is more” (as our past President Dan says). Chile and Argentina have been among the top producers of wine, occupying the 5th and 9th place in production of wine worldwide. These countries started commercial wine production around 200 years ago, as well as Uruguay, followed by Brazil lately (past 50 years).  The red and white grapes used in the production of the South America wines came from Europe, mostly from France, Spain, Portugal, and Italy.

Chile is a South America country that became the reference in wine production as it holds the 5th place in the large production of wine around the world.  The vineyards focus mostly on the production of red wine and an interesting fact about it is that the Carménère grape from Bordeaux  was the first grape brought to Chile, and it was mistakenly classified as a Merlot, and now it is considered as part of the wine culture of the region even some think this grape would be from Chile since it adapted better on this region than where it came from. The Carménère, Cabernet Sauvignon,Syrah, and Merlot are cultivated and produce the best wines from Colchagua Valley and Maipo Valley, considering the best Carménère is produced in the Cachapoal Valley. It is important to consider there are good white wine grapes produced in Chile in the Limarí and Choapa Valleys, such as Chardonnay and Sauvignon Blanc. The minerals in the soil and climate influence the flavors, having a deep red color and full-bodied, smooth taste for red wines and fresh mineral flavors for white wine.

Argentina is well known for the production of Malbec and most of the wineries are located at the base of the Andes Mountains considering the climate, soil, and water from the melted snow of the mountains. The production takes place in the provinces of Mendoza, San Juan and La Rioja, and then Salta, Tucumán, Catamarca, La Pampa and Rio Negro. The main grape varieties cultivated are Malbec, Bonarda, Torrontés, Cabernet Sauvignon, Syrah, Cabernet Franc, and Pinot Noir.It is worth considering the flavor profile difference between the Carménère and Malbec. Carménère has a smoky, rich, red and black fruit with a concentrated note of fig. On the other hand, Malbec brings a pronounced oak that is more red/purple flowers than fruit taste.

Uruguay has been increasing its presence among the international wine producers, recognized by its coastal climate reminiscent of Bordeaux. It is responsible for the production of 10 million cases of wine per year which brings it to the 4th place as a wine producer in South America and the main grapes are the Tannat, a full-bodied red wine in first place, and Moscatel de Hamburgo known as Black Muscat on second place, a red skinned grape that makes an Aromatic Rosé and Sweet Wine with vibrant floral and fruity notes. Based on the climate and soil influences, the Metropolitan Region is well known as an ideal area for white varieties such as Chardonnay, Sauvignon Blanc and Viognier, but also especially for Tannat and San José is recognized to produce the Tannat, considering the star of Uruguay because of its robust tannins, deep color, and rich flavors of dark fruits and spices and healthy properties since the high levels of antioxidants like polyphenols and resveratrol, which some studies suggest may help reduce the risk of heart disease increase its fame. Among other regions, the Northern region, which includes the Uruguay River and the departments of Artigas, Paysandú and Salto, is the home of Tannat, Cabernet Sauvignon and Syrah due to the richness in calcareous.

Brazil is new to the wine industry because it was shaped by the Italian immigrants in the 19th century when they settled in southern Brazil, particularly in Rio Grande do Sul, based on their knowledge of wine production with the grapes they brought from Italy and then, to adapt to the climate, they shifted to grapes such as Chardonnay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, and Pinot Noir on the map for wine production. The red wines par beautifully with “churrasco” (Brazilian BBQ style) and white wines go well with seafood and tropical salads. The Blanc de Blancs and Blanc de Noirs versions of a 130th anniversary of the Casa Valduga is a sparkling wine made from Chardonnay grapes from special vintages, using the traditional method, aged on lees for 36 months and won the Catad´or | Chile | 2024 | Silver what is an example of the excellence about the wine production in Brazil. The production of the sparkling wine is traditional and a small-batch production focus in contrast with the large-scale production of the Miolo Vineyard, even though it has some small batches as well for an upscale taste. I have visited both, and they amazed me with the professionalism and quality of the production, besides their different commercial approach.

The South America wine industry is diverse and rich in options of great grapes and styles of production. From the climate and soil minerals of the base of the Andes, winds from the Pacific, rivers of the Uruguay through the South of Brazil elevated landscape it is possible to experience tasteful red and white wines from grapes that sometimes fit better than in their original lands. The incredible taste of the food paired with these wines can take us to South America without a need for a passport. It is a unique and rewarding experience. CHEERS!

References:
https://uruguay.wine/en/regions/
https://www.coravin.com/blogs/community/brazilian-wine
https://www.winesofchile.org/wine-regions-map/
https://www.casavalduga.com.br/en/
https:// www.vineyards.com/
https://winefolly.com/

What are “Happy Dollars” and why do we give them during our Rotary Club meeting?