We’ve been fortunate enough to land a lot of mushrooms at Community FoodBank recently, which is beginning to leave us searching for new ways to prepare them. With 2,400 pounds of portobello mushrooms going out the doors at Community FoodBank it was time to search around a bit. This comes from the New York […]
For many people, the sure sign that spring has arrived isn’t the first crocus or daffodil, it’s the first brilliant green spears of asparagus. It’s usually enough just to steam, roast or grill it, but to dress it up using only a few ingredients and less than 30 minutes’ time, here’s a suggestion courtesy […]
Carlito Estrada is living proof that you’re never too young to help others. To learn more about volunteering at Community FoodBank, call 637-0340.
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Pre-construction meeting for FoodBank’s building renovation project held at Hollister City Hall. FoodBank staff and construction companies met to plan the next steps.
There’s a lot of arugula at Community FoodBank this week. As a salad green it’s … controversial. Not so at our house, where this time of year, the peppery, nutty greens are on the menu several times a week. One coworker turns up his nose at the stuff, but he’s never tried this week’s […]Continue Reading →
Each Wednesday morning students from the Life Skills class at San Benito High School volunteer at Community FoodBank. It was a quiet morning as two school vans pulled into the parking lot and soon after the smiling faces of students, eager to work, emerged. Quickly they went on with their assigned tasks, but not […]Continue Reading →
Community FoodBank was lucky to receive a check for $4,566 from Lucky Supermarkets. Greg Gilliam, the manager of our local Lucky’s, presented the check to Warehouse Manager, Randall Martin, on Friday, March 17th. The check is a result of Lucky employees asking customers to donate over a six week period of time during the […]Continue Reading →
These are just a few of the farm-fresh, organic eggs that owner Lisa Knutson of Pasture Chick Ranch brought to Community FoodBank Saturday. By the time it was all counted, Lisa and her Santa Ana Valley hens contributed more than 240 dozen eggs for local households. Pasture Chick is just one of a host […]Continue Reading →
Mushrooms — we got em. Every week is a new adventure at Community FoodBank. We’re never sure what’s coming in until we see it, and this week, it’s mushrooms! We’ve got a lot of colossal portobellos, the brown mushrooms with a rich, meaty flavor. Here’s a suggestion that’s simple enough to showcase the […]Continue Reading →
This week, we have lots of diced, peeled butternut squash at Community FoodBank, which will save you a step or two in this recipe for a warming winter soup. Warm-spiced Butternut Squash Soup 4 pounds whole butternut squash 1/4 cup extra-virgin olive oil, divided 7 cups water 1/2 teaspoon whole allspice 1/2 teaspoon […]Continue Reading →