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Amber Meyer and her four sons at dinner time.

Image: Brian Lee
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William is the oldest; Joshua is the second oldest and Jordan is the middle child. Alexander is the youngest brother.

Image: Brian Lee
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Dinner at the Meyer’s is supplemented with help from the Oregon Food Bank.

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A carrot harvest on Eagle Ranch in Echo, Oregon.

Image: Brian Lee
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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.

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Sam Hermiston has worked for the Eagle Ranch for 18 years.

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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.

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All fresh and frozen food is repacked inside a cold storage room to keep the food from spoiling.

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Volunteers fill one-pound bags of frozen carrots that are then packed and shipped off to those in need.

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Non-perishable food must be inspected, sorted and grouped together into categories before it can be put into the main Oregon Food Bank warehouse.

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Molly McCargar and her brother Ernie Pearmine, both of Pearmine Farms.

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Volunteers load food at the Oregon Food Bank distribution center.

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The St. Francis van is tightly packed with provisions from the Oregon Food Bank.

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Food from Oregon Food Bank being unloaded at the St. Francis Dining Hall, in southeast Portland.

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Food is stored in the walk-in cooler at the St. Francis Dining Hall.

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Preparing a meal at the Sisters of the Road Cafe in Old Town, Portland.

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