Our resident chef Kathy Gunst brings us ideas and recipes, including one for zucchini-yogurt-mint fritters.
As more people rely on food banks to feed their families, food banks have had to provide a larger, more diverse range of food and services to their clients.
Many food banks are focusing on providing fresh foods, as well as nutrition and cooking classes, in order to better equip their clients.
All of this comes at a time when food banks in some areas are receiving less federal funding because of a change in formula that the Federal Emergency Management Agency uses to decide which regions will be funded.
Paul Ash, director of the San Francisco and Marin Food Bank told Here & Now that the shift has been significant.
“It’s been almost extreme in the past ten years,” Ash said. “Over two thirds of our foods are fresh foods, and that really changes the way we interact with clients.”