At Our Table - A Podcast from the Food Bank of South Jersey

In this episode of AT OUR TABLE, Tricia Yeo, Senior Manager of Health & Wellness at FBSJ, sits down with Chef Gerald Drummond, Director of Culinary Enterprise at The Campbell's Company. Chef Gerald shares his journey from washing dishes at 15 to leading culinary strategy, and the lessons that feed his commitment to paying it forward. They talk about the Full Futures program, Cooking Matters, and the Camden Youth Advisory Council (CYAC), and why nutrition education, reimagined familiar foods, and giving young people a voice help build healthier futures for neighbors across South Jersey. Along the way, Chef Gerald shares his advice for getting curious in the kitchen, the story behind his favorite Campbell's soup, and his mom's spaghetti recipe.

In the first episode of At Our Table, FBSJ President & CEO Jane Asselta welcomes Gary St. Hilaire, Chairman, President, and CEO of Horizon Blue Cross Blue Shield of NJ, and Dennis Pullin, President and CEO of Virtua Health, for a conversation about leadership, partnership, and building healthier communities in South Jersey. They discuss Virtua's Eat Well mobile grocery stores, Horizon's support of the Growing Healthy Pantries initiative, and the move toward choice pantries. Along the way, they share why dignity, cultural relevance, and education matter in every effort to connect neighbors with fresh, nutritious food. 

Recorded at the FBSJ Center for Health, Wellness & Nutrition during Hunger Action Month. Studio support made possible by Horizon Blue Cross Blue Shield of New Jersey.

Virtua's Eat Well
Growing Healthy Pantries