Amber Meyer and her four sons at dinner time.
William is the oldest; Joshua is the second oldest and Jordan is the middle child. Alexander is the youngest brother.
Dinner at the Meyer’s is supplemented with help from the Oregon Food Bank.
A carrot harvest on Eagle Ranch in Echo, Oregon.
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.
Sam Hermiston has worked for the Eagle Ranch for 18 years.
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.
All fresh and frozen food is repacked inside a cold storage room to keep the food from spoiling.
Volunteers fill one-pound bags of frozen carrots that are then packed and shipped off to those in need.
Non-perishable food must be inspected, sorted and grouped together into categories before it can be put into the main Oregon Food Bank warehouse.
Molly McCargar and her brother Ernie Pearmine, both of Pearmine Farms.
Volunteers load food at the Oregon Food Bank distribution center.
The St. Francis van is tightly packed with provisions from the Oregon Food Bank.
Food from Oregon Food Bank being unloaded at the St. Francis Dining Hall, in southeast Portland.
Food is stored in the walk-in cooler at the St. Francis Dining Hall.
Preparing a meal at the Sisters of the Road Cafe in Old Town, Portland.
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