Bank On It
More PhotoForce shots from the Oregon Food Bank
Amber Meyer and her four sons at dinner time.
View Slideshow »William is the oldest; Joshua is the second oldest and Jordan is the middle child. Alexander is the youngest brother.
View Slideshow »Dinner at the Meyer’s is supplemented with help from the Oregon Food Bank.
View Slideshow »A carrot harvest on Eagle Ranch in Echo, Oregon.
View Slideshow »Art Prior, the son of Eagle Ranch owner Chester Prior. Eagle Ranch estimates an annual revenue of $2.5 to 5 million and employs between 20-49 people.
View Slideshow »Sam Hermiston has worked for the Eagle Ranch for 18 years.
View Slideshow »On any given day at the Oregon Food Bank, massive bulk containers of frozen food must be repacked into smaller bags and containers for transport to smaller food relief agencies.
View Slideshow »All fresh and frozen food is repacked inside a cold storage room to keep the food from spoiling.
View Slideshow »Volunteers fill one-pound bags of frozen carrots that are then packed and shipped off to those in need.
View Slideshow »Non-perishable food must be inspected, sorted and grouped together into categories before it can be put into the main Oregon Food Bank warehouse.
View Slideshow »View Slideshow »
Molly McCargar and her brother Ernie Pearmine, both of Pearmine Farms.
View Slideshow »Volunteers load food at the Oregon Food Bank distribution center.
View Slideshow »The St. Francis van is tightly packed with provisions from the Oregon Food Bank.
View Slideshow »Food from Oregon Food Bank being unloaded at the St. Francis Dining Hall, in southeast Portland.
View Slideshow »Food is stored in the walk-in cooler at the St. Francis Dining Hall.
View Slideshow »Preparing a meal at the Sisters of the Road Cafe in Old Town, Portland.
Our photographers from Food Chain contribute a few more slices of life from around the Oregon Food Bank.
Published: January 2010
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