We are telling the stories of the clients who receive food from one of our partnering agencies.  This is Shirley's story.  

We were founded in 1982 by a group of concerned citizens who conducted a survey to see if a food bank was needed in our area. In 1982 food banks were new, and people didn't really understand the need. The group worked tirelessly and concluded that not only did we need one, we needed it desperately.  [more]

The High Plains Food Bank is often lucky enough to receive large donations of produce from area businesses. However, on occasion, because produce is often donated past is peak of freshness, and the amount donated is so large  it cannot be distributed before it begins its journey to the other side. To put it bluntly, it rots. Fortunately, there is a way to put all of those generous donations to good use even after they've passed on. We at The Garden spent the greater part of this last week doing just that, and by that I mean composting nearly ten thousand pounds of considerably past their prime bananas. If you feel your stomach beginning to turn, please stay with me. [more]

When I attended college, I can always remember being hungry. My stomach would growl in any class, day or night. In addition, I struggled daily to stay within my personal budget, work hours at my job and maintain a full-time class schedule at college. This is a normal picture for many college students. I believe this is an age group that goes overlooked in our battle against hunger and food insecurity. More and more college students are seeking assistance through our partner agencies each day. We also see the requests come through the food bank's doors on a daily basis.  [more]

Less than one year ago, I was an eighth grade teacher. I was a member of a special group, bold and daring enough to venture into the minefield of adolescent hormones. Upon excepting the position of Nutrition Education Director for The High Plains Food Bank, my world opened up to include a much smaller version of the students I knew. [more]

We always like to share with you how we are working hard to eliminate waste and do things as efficiently as possible. Nowhere is this more evident than with our Kids Cafe kitchen staff. There are 4 kitchen staff who prepare over 1,000 meals a day. THAT in itself is pretty impressive to me. They work extremely hard, and thanks to some very generous people, we were able to purchase the equipment that increases our efficiency.  [more]

The snow and frosts we have had recently have slowed our production immensely, as you would imagine. However production has not come to a screeching halt. Luckily we planted our winter Rye right before the snow came, so the slow melting really jump started our winter cover crop. We also have the cute little Easter egg radishes, beautiful turnips, and bright, healthy, lettuce and spinach still hanging on. It is so sad to see the garden turn back to the drab colors of the winter after getting used to the luscious green rows of tomatoes that are so full and tall that when you walk through the rows you feel like you are in a European hedge maze. Alas, we can no longer image this since the tomato plants have now turned brown and shrunk back to the ground. We are more likely to imagine a nuclear/apocalyptic scene at the garden soon.  [more]

I was fortunate enough to travel to McLean Texas about two weeks ago and meet, Penny.  She is a client of our agency, Loaves and Fishes.  She is the sweetest and orneriest person I have met in a long time.  Please watch as she tells her story.   [more]

Yesterday, I had the pleasure of getting out in our territory and seeing one of our rural agencies.  Loaves and Fishes is a ministry in McLean Texas.  It's about 75 miles east I-40 from Amarillo.  Vonnie Bible, is the director of Loaves and Fishes, her agency is run out of an old home in the heart of the city.  I walked in with Edna, the Agency Relations Coordinator for the Food Bank, and we were greeted with excitement.  Vonnie was so excited to show us all the updates they has just made to the agency.  New tile in the kitchen, and expanded storage.  She got excited to share with us that a new freezer would be coming this weekend. [more]

This is a great time of year to start thinking about preserving your harvest. Over the next month or so, at least in the Texas Panhandle, temperatures will start fluctuating between hot, warm and cool. These changes can be hard on summer crops but are a great reminder to start looking for recipes to make those vegetables last for months to come! [more]