Our History
In 1996, low-income
individuals and families living with HIV/AIDS on O'ahu saw the end of a
cherished supermarket gift coupon program. In response, a handful of
dedicated volunteers organized a small food distribution program they called The
FoodBasket. They were soon overwhelmed by the extent of the need, cost
and demands of their ambitious project. In November
1996, local attorney John Manion stepped up to save The FoodBasket –
hence our name.
As founding Director, John incorporated the organization as a 501(c)(3) and expanded the FoodBasket to a once-a-month food distribution and luncheon, prepared on-site in the kitchen of the Church of the Crossroads, whose community has hosted Save the FoodBasket from its inception. John recruited numerous clients and community volunteers to an experience that could have been described as “organized chaos.” Volunteers had a great time cheering up clients and each other, along with handing out sacks of fresh vegetables and fruits, canned goods, rice, and other pantry items. Volunteer jobs were simple and interchangeable to reduce client-volunteer stress and to allow for their illnesses, which were a continual challenge in those days before protease inhibitors became widely prescribed.
Because Save the FoodBasket events felt so much like garden parties, volunteers often brought friends and family to pitch in and join the fun, while newly motivated clients swelled the ranks of the volunteers. This empowerment supported many client-volunteers in regaining their lost sense of self-respect and usefulness in the community. Many committed what little energy they had to Save the FoodBasket, which was the closest they could come to their former status as professionals and working people. Over the years, however, as client-volunteers became healthier, some moved on to jobs or to school. Save the FoodBasket had become a unique “self help” organization.
Early in 2001, Save the FoodBasket added the Bill’s Place storefront and expanded its luncheon and food distribution schedule from once a month to twice a week. Named after recently-deceased AIDS activist Bill Healy, Bill’s Place first operated out of a few shelves and kitchen refrigerators. After restaurant-grade refrigeration units were installed, volunteers began to distribute increased quantities of fresh or frozen meat, fish, poultry, eggs, cheese, butter, as well as fresh fruits, vegetables and pantry items. The program has grown and adapted to client needs to form the robust organization it is today.
As founding Director, John incorporated the organization as a 501(c)(3) and expanded the FoodBasket to a once-a-month food distribution and luncheon, prepared on-site in the kitchen of the Church of the Crossroads, whose community has hosted Save the FoodBasket from its inception. John recruited numerous clients and community volunteers to an experience that could have been described as “organized chaos.” Volunteers had a great time cheering up clients and each other, along with handing out sacks of fresh vegetables and fruits, canned goods, rice, and other pantry items. Volunteer jobs were simple and interchangeable to reduce client-volunteer stress and to allow for their illnesses, which were a continual challenge in those days before protease inhibitors became widely prescribed.
Because Save the FoodBasket events felt so much like garden parties, volunteers often brought friends and family to pitch in and join the fun, while newly motivated clients swelled the ranks of the volunteers. This empowerment supported many client-volunteers in regaining their lost sense of self-respect and usefulness in the community. Many committed what little energy they had to Save the FoodBasket, which was the closest they could come to their former status as professionals and working people. Over the years, however, as client-volunteers became healthier, some moved on to jobs or to school. Save the FoodBasket had become a unique “self help” organization.
Early in 2001, Save the FoodBasket added the Bill’s Place storefront and expanded its luncheon and food distribution schedule from once a month to twice a week. Named after recently-deceased AIDS activist Bill Healy, Bill’s Place first operated out of a few shelves and kitchen refrigerators. After restaurant-grade refrigeration units were installed, volunteers began to distribute increased quantities of fresh or frozen meat, fish, poultry, eggs, cheese, butter, as well as fresh fruits, vegetables and pantry items. The program has grown and adapted to client needs to form the robust organization it is today.