There’s a lot of seasonal produce to celebrate this week at Community FoodBank. The green tsunami continues, with stacks of shredded iceberg lettuce and other greens. Strawberries continue, and cauliflower makes its debut after a long hiatus.
As kids, we could smell when it was cauliflower night long before we opened the front door. […]Continue Reading →
August 24: Local contractor Kelvin Malko and warehouse manager Randall Martin hoist a rack into place for installation in Community FoodBank’s new warehouse area on Thursday.
FoodBank’s complete makeover continues to make its way toward completion, and if the daily phone calls and questions — “is it done yet?” — are any indication, the […]Continue Reading →
Where indeed! Thanks to the generosity of Joe and Julie Morris of Morris Grassfed Beef, quite a bit of it is at Community FoodBank. The Morrises agreed to sell almost a ton of organically grown grassfed beef to Community FoodBank at below their cost.
And thanks to a grant facilitating purchase of […]Continue Reading →
August 22: Progress continues as the building’s reception area, market space and offices provide a more welcoming environment for our guests and they provide a more effective space for us to work to serve our guests better!
Lots of healthy food options are coming in and being stored in the brand new coolers and […]Continue Reading →
For more than 20 years, the South County Railroaders and the Bay Area Garden Railroad Society have staged a benefit tour of local outdoor model railroads, and when the trains steamed back into the station on Saturday, August 12, there was good news to share.
Railroaders open up their homes, and visitors are free […]Continue Reading →
For kids, kale chips are a healthy, easy to prepare snack.
[Recipe] Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the […]
The coolers at Community FoodBank are filling fast, with pallets loaded with a medley of greens (spinach and lettuce mix, mostly), strawberries, broccoli and melons. The biggest commodity scheduled to go out this week is kale, which is a bit of a challenge to many consumers.
The nutrition-packed greens are worth more than a […]Continue Reading →
August 9: Moving in! Slowly but surely the offices are becoming occupied and operational. Cubicles are going up and the conference area is coming together. A whiteboard is featured in the conference room for our volunteer and staff meetings. The rest of the warehouse is coming together and almost ready to go.
[…]Continue Reading →
Esther Curtis, executive director of San Benito County’s Court Appointed Special Advocates (CASA of San Benito County), led a two-hour training seminar addressing how to better work with difficult customers. When things are not going quite right, the most important thing can be summed up in a word: communication.
She […]Continue Reading →
With lots of cabbage, green onions (or scallions) and celery this week, we scoured the net for a way to combine the bounty deliciously, and we scored with this low fat slaw. This will round out a meal featuring anything you can imagine to toss onto the grill, courtesy of the good people at […]Continue Reading →