California Association of Food Banks (CAFB) has chosen Community FoodBank to participate in their Rural and Remote Food Bank Capacity Building Initiative for 2018. The Initiative sprung from a 2017 needs assessment project conducted by University of California Nutrition Policy Institute, to understand the unique challenges of funding and operating a food bank […]

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[Recipe] Spaghetti Squash

On February 13, 2018 By

A load of 1,700 pounds of spaghetti squash just arrived at Community FoodBank, courtesy of the fine folks at the Bob Swanson Ranch in Tres Pinos. When something new or unfamiliar shows up in our marketplace bins, we hear a lot of questions about what to do with it. Here’s a delicious, quick answer, […]

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2017 12 Days of Giving Update

On February 12, 2018 By

You did it again! The 2017 12 Days of Giving campaign wrapped up recently with a reception at Aroma Cellars in Hollister. Together, the four local nonprofits — with the generous support of the community — collected more than $128,000 in donations in less than two weeks.

With a matching fund pool provided by […]

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There’s more to do with potatoes than baking, frying or mashing. But when you encounter a bag of freshly dug new crop potatoes sometimes, there’s nothing better than the familiar comfort of a go-to dish. This simple recipe comes to you courtesy of geniuskitchen.com.

INGREDIENTS

12 small red potatoes
4 […]

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Spuds! That’s what a few thousand pounds of white potatoes look like when they arrive at Community FoodBank, and they’re heading out the doors later this week. Marketplace hours are 9 a.m. – noon every Friday and Saturday.
 

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It’s no secret why Barbara Calaorio volunteers in different roles at Community FoodBank. Her welcoming smile gives it away.

“It’s my way of giving back,” she said one recent morning while bustling around organizing things at Pat’s Place, Community FoodBank’s benefit store. “It’s therapeutic for me. I’ve done it all my life!”
Barbara pitches […]

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[Recipe] Classic Onion Soup

On January 27, 2018 By

Community FoodBank’s marketbasket this week includes beautiful and locally grown organic yellow onions from Pinnacle Organics.

With some chilly weather in store, here’s a delicious suggestion from the National Onion Association.

Ingredients
4 large yellow onions (about 9 to 11 ounces each), sliced
6 tablespoons butter or margarine
1 tablespoon sugar
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The leafy greens continue to pour through the doors at Community FoodBank. Don’t fret because spring is just around the bend. And there are still easy solutions at hand if the go-to recipes are seeming a little tired.

This one comes to us from Susan Voisin at fatfreevegan.com

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