Category: Nutrition

Remembering Gary Maxworthy, a Titan of Food Banking

April 3, 2026

Each year, the Farm to Family program delivers more than 300 million pounds of fresh fruits and vegetables to food banks statewide to help nourish local communities

Gary Maxworthy transformed a sector. His work impacted hundreds of thousands of families in need by asking a bold question: why couldn’t food banks provide fresh fruits and vegetables grown in California for neighbors in need? 

Gary was charismatic and always had a twinkle in his eyes. He loved people and helped you believe anything was possible.  He was a man whose vision, and unwavering devotion to helping all in our community access healthy fruits and vegetables revolutionized how California food banks operate. He passed away on April 1, 2026. 

After more than three decades in the food distribution business, Gary came to the San Francisco Food Bank at 56 after the loss of his first wife. His children encouraged a change, and volunteering soon became a compass for new purpose. He joined AmeriCorps as a VISTA volunteer, with his first and only assignment at the San Francisco Food Bank.  

Armed with a mission-driven commitment to address the growing problem of hunger, Gary channeled his grief into actions that strengthened our community. 

Gary drew on his deep expertise and quickly saw what needed to change. Food banks at the time relied mostly on canned and packaged goods, while food distributors were sending millions of pounds of fresh produce to landfills every year because it was considered a surplus harvest — nutritious but not photogenic produce.  He knew that if everyone worked together, something transformative could happen. 

Gary believed people facing hunger deserved access to the same fresh fruits and vegetables as anyone else. He was determined to make that happen, even if it meant years of driving up and down Central Valley roads and throughout California to talk with farmers about donating their excess food. In 2000, Gary’s idea took shape as Farm to Family, a groundbreaking program that connects California growers directly with food banks.  

Today, Farm to Family serves nearly every food bank in California. Last year, San Francisco-Marin Food Bank secured 39 million pounds of food through the Farm to Family program, bringing more than 71 types of delicious fruits and vegetables into our neighbors’ homes. The innovative program he launched at San Francisco-Marin Food Bank has now scaled across California, greatly expanding access to fresh, healthy food for those who are food insecure. Each year, the program delivers more than 300 million pounds — about 9,000 tractor trailer loads — of fresh fruits and vegetables to food banks statewide to help nourish local communities

Thanks to Gary, more than 70 percent of what San Francisco-Marin Food Bank provides to participants is fresh produce.  This is the gold standard in food access — providing desired, fresh, culturally responsive produce — a dramatic shift from the canned and packaged food of the past, and a change that continues to set us apart nationwide.

Gary and Radha met through their shared passion for the Food Bank — and even held their wedding at our San Francisco warehouse.

For 23 years, Gary poured his heart into the San Francisco-Marin Food Bank. His colleagues remember the way he led with care, mentored the next generation of food bankers and never lost sight of the heart of this work and who really mattered: the participants we serve.  

Gary’s connection to the Food Bank also led to new pathways in his life. He met a kindred spirit in Radha Stern, who shared his commitment to help those struggling to put food on their tables. It was not just the Food Bank’s mission; it was a personal one for the couple. Their connection to the Food Bank was so deeply rooted, they held their wedding at our San Francisco warehouse. 

Gary’s legacy lives on with every moment neighbors enjoy nutritious produce from a community market. It lives on when families gather around a table for a meal made from fresh groceries from our Neighborhood Pantry Network.And it lives on when a parent selects food of their family’s preference at a partner’s farmer’s market style pantry, packing a delicious nectarine into their child’s school lunch. So many in the communities we serve, and across California, thrive because of the transformational work that Gary started.   

We are deeply grateful to have had Gary as part of our Food Bank family.  

At Bolinas Inc., Everyone is Welcome

September 9, 2025

When people think about seaside towns in Marin County, they often conjure up visions of luxury. But nestled just below the Point Reyes National Seashore is the tight-knit town of Bolinas, where the reality is quite different. 

“People think that Marin is very wealthy, and certainly there are really wealthy parts of Marin,” says Kathleen O’Neill, the lead volunteer coordinator for the Bolinas Community Inc. food pantry. “But Bolinas has a lot of elderly residents and a lot of poor people. Our town is considered a poverty town.” 

Bolinas is home to older adults living on fixed incomes, working-class families juggling high costs, and longtime residents navigating impossible choices between food, rent, and other necessities. The poverty rate here is 12.76 percent — higher than the 11 percent national average. So, in a town of just 1,200 people, that means everyone knows someone who’s food insecure. And that means many of the same people who volunteer — and even work — at the Bolinas Community Inc. food pantry also rely on it themselves. Kathleen is one of them. 

“Feeding people is important,” she says. “I think the world is better when people are fed. And I needed food myself. I’m retired and living on Social Security, so having this [pantry] makes a huge, huge difference.” 

The steady supply of food is what makes the 13-year partnership between the Bolinas Community Inc. food pantry and the San Francisco-Marin Food Bank essential. More than 200 people come through the pantry each Thursday, relying on the shelf-stable staples and fresh produce. And for many, the chance to connect is just as much of a lifeline. 

“All the elders line up together,” says Kate Ryan Ross, general manager of the Bolinas Community Center, where the pantry is hosted. “It’s their [time] once a week they get to talk. It’s like sitting around in a coffee shop, but it’s the food bank every week.” 

Randi Arnold, executive director of the Bolinas Community Center, says the partnership with the Food Bank changed everything. Before, volunteers collected whatever extra food they could find from local stores, and that was the extent of what they could offer. 

“When this partnership began, we were astounded,” Randi says. “We get anywhere from 4,000 to 8,000 pounds of food [each month].” 

Thanks to the Food Bank’s support, the pantry stocks fresh produce, culturally meaningful foods and shelf-stable staples that help families stay nourished all week. That’s no small feat in a town like Bolinas, which has just two small markets — both expensive — and no full grocery store. The nearest affordable option is at least 15 miles away, and gas to get there isn’t cheap. 

Kate says her own family has depended on the pantry since it began. “Now that my parents are both retired, they need it even more,” she says. 

Produce from the pantry was especially important for Kate during her pregnancy, when meeting prenatal health needs was critical for both her and her baby. “I could get what I needed here, and then fill in the rest at the market,” she said. 

For Alfonz, a longtime participant managing serious health conditions, the pantry is essential to his stability. “I used to go in every day to the emergency room because something went wrong every day,” he recalls. But now that he’s able to eat the healthy food he needs to manage his symptoms, his quality of life has improved. 

It means regular access to fresh, nutritious food. “Chicken, turkey, fish with omega-3s, organic fruit. Turkey’s my favorite,” he says. ‘This place is great because you can pick and choose,” he says. “Otherwise, I wouldn’t eat. Food’s so expensive.” 

And it’s only gotten harder. 

“Since COVID I see people come through our pantry now that never came before,” Randi says. “I have a lot of people that come [and say], ‘Well, no, I’d rather have people who need it.’ And I tell them, everybody needs to eat.” 

That sense of welcome is intentional. 

“Randi and Kathleen have their finger on the pulse and go above and beyond to make sure participants not only receive service with dignity, but they also feel safe,” says Marisol Ramirez, the Food Bank’s neighborhood representative for West Marin. 

Marisol recounted how, when the pantry’s bilingual “All Are Welcome” sign started to fade, Randi and Kathleen were quick to ask for a new one to make sure immigrant families knew they had every right to come and get food, regardless of their documentation status. That simple request ended up prompting the Food Bank to print a whole new round of signs for partner sites across the region. 

People don’t always see the full picture of life in Marin. But Kate, who grew up in Bolinas, wants people to understand who is often left out. 

“Yes, Marin has a very high population of rich people,” she continues, “but there’s also those of us that clean those houses, do the landscaping, the childcare. We go to the same high school… but we are the ones managing those places, doing their laundry and their housekeeping.” 

Despite doing all this work, the reality is many still can’t make ends meet in Bolinas, Kate observed. “We need this extra food.” The Food Bank is proud to partner with the Bolinas Inc. pantry, helping to put nutritious food on the table so families here can thrive.  

From Pumpkin Pie to Regional Impact: Our Partnership with Brisa Ranch

March 12, 2025

The Food Bank knows food is more than fuel — it’s how we connect with our families, our histories, and each other. That’s why we’re committed to providing food that’s both nutritious and thoughtfully sourced. Thanks to the USDA’s Local Food Purchasing Assistance (LFPA) program, which provides funding to source from local and BIPOC producers, we’ve partnered with 10 small and mid-sized farms in Pescadero and the Central Coast. 

These partnerships allow pantries in our network to share fresh, culturally meaningful food. One valued partner is Brisa Ranch, whose story of regional transformation began with something as simple (and special) as pumpkin pie. 

Brisa Ranch’s founders, Cristóbal, Veronica, and Cole, met in 2018 while working at Pie Ranch, an educational nonprofit in Pescadero. Their shared passion for farming and sustainable agriculture led them to team up on a side project: growing winter squash for pumpkin pies. In a full-circle moment, those pies were then sold at the Pie Ranch, marking the beginnings of Brisa Ranch.  

For Cristóbal, Veronica, and Cole, farming is rooted in a deep reverence for the land. As a certified organic farm, Brisa Ranch avoids harmful pesticides, protecting the environment and the people who enjoy their produce. They save seeds adapted to local conditions and grow crops with distinct cultural appeal, helping the Food Bank meet the diverse needs of our communities. They’re also planning upcoming plantings to include culturally significant crops for our participants. 

“[We want] to make organic food from small and medium farms not a luxury, but something widely accessible,” says Veronica. “Our model is designed to take that step back from the final consumer, connecting small farms to institutions like the Food Bank to broaden access to fresh, local food.” 

Since its early days, Brisa Ranch has been committed to connecting produce from underrepresented farms to as many people in need as possible. They joined forces with other organizations to explore ways for farms to collaborate more effectively. They formed a regional working group to pilot the Farms Together program, a federally funded initiative creating regional food hubs to connect producers with institutions and food banks. 

Cole believes food hubs are a key to opening doors for new farmers. “Having that network of a food hub for our region means more farmers can enter the space,” he says. “There aren’t a lot of pathways for people to get involved. Having [that] outlet makes it more viable, especially for folks immigrating here.” 

At the Food Bank, we couldn’t agree more. “The LFPA provides access for smaller, diverse, and underrepresented organic farms like Brisa Ranch to bring their produce to market collectively and at a volume we can source and rely on for excellent quality,” said Barbara Abbott, Chief Supply Chain Officer for the Food Bank. “And we focus on fresh produce because that’s what our participants truly appreciate, including culturally appropriate items like cilantro, kale, collard greens, and parsley.” 

Veronica hopes Brisa Ranch will continue helping others build successful farms. 

“Access to land and resources is a major barrier for farmers of color,” she says, “and we’re working to break those barriers while paving the way for others. Farmers of color face unique challenges, but we’re here to create opportunities not just for ourselves, but for those coming after us.” 

Cristóbal agrees. He grew up in a family of farmers, first in Mexico and later in the U.S., and saw firsthand how farming brought stability and purpose to his family in a new country. Now, he’s passionate about inspiring the next generation farmers. But he knows overcoming systemic issues — like accessing land and competing with more stable career paths — is key to ensuring farming’s future is open to everyone. 

He recalls meeting with a group of high schoolers. “I remember [them saying], ‘I don’t want to be a farmer. I am living with my parents in my house with no money,’” he says. “The challenge for me is, who will follow me as a farmer? In the future, we need to create different approaches.”  

For Veronica, Brisa Ranch is that possible new pathway. “As farmers, we’re not just growing food; we’re feeding communities, creating opportunities, and building a future we all can share.” 

Standing in a field on the verge of a new bounty, we are inspired by the trio’s commitment to the land, their fellow farmers, and the future of their community. It’s a powerful reminder of what’s possible when shared dreams bring people together — and it can start over a little bit of pie. 

“Kindness is Strength”: Sam’s Story

September 24, 2024

Coming from an Italian family where a full belly was the highest compliment, Food Bank volunteer Sam grew up knowing that food was “a big deal.” 

 “Without food, I feel like life would be boring,” he shared. “Food is a way for people to show how much they care about people, without knowing how to say it or show it otherwise. I feel like you can solve a lot of problems with food.” 

 In July of 2021, food helped Sam solve a problem of his own: how to occupy his time as a newly sober person. Meditating on the value of food in his own life, and as a safety net and springboard for others, he decided to volunteer with the Food Bank.

 “Trying to Make a Life” 

 After a short stint packing grocery bags at the San Francisco warehouse, Sam began delivering fresh food to the doorsteps of homebound neighbors. But soon, he was wondering how he could make an even greater impact. Eager to build a consistent routine and establish a connection with folks on his route, Sam “adopted a building” to deliver food to the same families in the Tenderloin each week.  

 Reflecting on his experiences over the past three years, Sam was quick to counter common misperceptions about food insecurity in the Tenderloin: “I deliver food to not just folks who are in from the cold, but a lot of people who are trying to make a life and get back on their feet,” he shared. “There are families in these neighborhoods that need this service. They’ve got children they have to feed.” 

 Underscoring Sam’s point, only 3% of Food Bank participants are unhoused and 60% have at least one member of the family working. It’s clear that homelessness and unemployment are not the drivers of food insecurity in our community. That’s why we’re working with partners, advocates and volunteers like Sam to address hunger at its root: income inequality, the sky-high cost of living, systemic inequities and an insufficient social safety net. 

Haircuts and Healthy Groceries  

Born and raised in Potrero Hill, Sam is determined to keep making a difference in the city that he loves. “I believe that whatever small thing I can do is still a note better than nothing,” he told us.  

 But Sam’s dedication is no “small thing” by any measure. To date, he’s shared more than 130,000 pounds of food with neighbors and volunteered more than 700 hours of his time. He delivers to 75 households weekly. And he’s even picked up some unlikely tools – scissors and a razor – to better meet the needs of his neighbors.  

“I started the barber thing in January of this year. I let everybody [on my route] know upfront: ‘I’m a student barber, but I’m totally willing to give you a free haircut.’ There was one gentleman who really sticks out to me, his name was Paul. I got him cut up looking good. His afro was looking tight, got him a good shave going. He was rocking his handlebar mustache after I was finished. He was giddy almost with excitement,” Sam laughed.

“Kindness is Strength” 

 From trims to line-ups, Sam is building his barbering repertoire while building connections with his neighbors – including a participant on his route who is a barber herself! His driving ethos is the same through it all: “What can I do to lift this person up, to empower them to take the reins and then go forward?” 

 Whether through food, friendly conversation or a solid shave, Sam’s compassion shows up in every interaction.  And when asked to make an elevator pitch for becoming a driver for Home-Delivered Groceries, his call to action is simple. 

 “In the world now, being kind to one another is the strongest thing that you can do for your fellow human being. Kindness is strength. And there are a lot of people who are stronger than they think they are.” 

Trust the Process: Building Roots by Being Together

April 17, 2024

Walking into La Raza Community Resource Center on a hot San Francisco summer day last year, we were immediately greeted by an extra layer of warmth: the enthusiastic welcome of La Raza’s staff and pantry volunteers. Nestled in the historic Mission district on Valencia Street, La Raza is a trusted one-stop shop for food and social services that’s been serving the Latinx community since 1979.

a man and a woman holding produce and food pantry itemsa woman handing out celery

Collaborating With Community 

In partnership with the Food Bank, La Raza holds a farmer’s market style food pantry for the community on Wednesdays, serving roughly 330 families each week. Volunteers worked in tandem, passing out leafy greens, onions, plums, and many other dry pantry items. Even in hot weather, it wasn’t enough to slow down their determination to meet the needs of their participants – all with smiles and kindness. Whatever neighbors are seeking assistance with – be it weekly groceries, diapers, or parenting classes – they know they’ll find answers, support, and a friendly face here. a smiling woman with sunglasses holding a box of produce

“It’s always word of mouth – ‘Come here!’ It’s a very trusted space, especially for newcomers,” said Zabrina Olivares, a case manager in La Raza’s Family Advocacy and Social Services department. Though she’s a newer staff member, Zabrina has witnessed first-hand how this legacy of trust with the community has cemented La Raza as such a crucial support system for neighbors in the Mission.

Trust as the Foundation for Success

La Raza’s immigration services are just one example of how trust and relationship-building create better outcomes for community members. In-house immigration attorneys can advocate for and walk with neighbors through their immigration journey, while case managers connect neighbors with other support services. This holistic approach makes a huge difference for neighbors like Carolina, a participant and pantry volunteer at La Raza.

“La Raza is one of the most complete community centers available. It has a lot of services that help with immigration, counseling/therapy for immigrants, and assistance with rent,” Carolina told us. After experiencing threats of violence to her family, Carolina left her home country of El Salvador with her two daughters. The services she found through La Raza provided a supportive launch pad while she found footing in her new home, San Francisco.

two women having a conversation while setting up a food pantrytwo women looking at a box of romaine lettuce

Barriers to Food Security

Creating food security for Latinx community members is a central tenet of La Raza’s work – and this has only become more challenging in recent years. “I’m witnessing that more people need food. During COVID, and especially after COVID, food got more expensive,” Zabrina shared. Our community is being squeezed on all sides by the steep cost of living, including childcare, gas, utilities and more. This fact is underscored by the Food Bank’s participant survey, which found that 83% of those surveyed report being worried about running out of food each week. Additionally, government support is declining,
including the slash in CalFresh benefits last year.

“Food stamp (CalFresh) funds have decreased, but even with that, many of our population aren’t eligible for food stamps,” Zabrina shared. With this in mind, La Raza supports other food access solutions for community members: “We are also an Emergency Food Box site, a partnership with the Food Bank, where participants call ‘211’ and can receive a box of food when the need is extra urgent.”

With a three-day supply of shelf stable food, these boxes are an important resource for people in crisis with no immediate way to access food. On average, the Food Bank supports La Raza with 20-30 Emergency Food Boxes per month. Folks can access this service once every twelve months, and while there aren’t any requirements, it’s helpful to call ahead for availability.

two women holding a large bag of onionsa group of staff standing in a circle having a meeting

Towards Self-Sufficiency for the Latinx Community

While the Food Bank is squarely focused on ending hunger and advocating for solutions to the root causes of hunger, many of our partners – including La Raza – take a more holistic approach to supporting their community members.

Core to La Raza’s mission is empowering their neighbors with self-sufficiency and agency, many of whom migrated to this land for better opportunities. Empowerment can take many forms. One effort La Raza is focused on is advocating for policies like Immigrant Parent Voting. This law allows noncitizen parents to vote on measures that affect their children’s welfare in public school.

As case manager, Zabrina encourages parents to get involved: “This is affecting your child’s education and who you want and don’t want in there. I remind them that this is part of self-sufficiency, advocacy, and empowerment. This is your power, your vote, and to feel part of your community. And that’s something that we encourage a lot here – to be part of your community – be together.”  It’s this sense of agency and power that informs all of La Raza’s work, and one that permeates the attitudes of volunteers, participants and staff alike.

Carmen Callejas, La Raza’s current Pantry Coordinator and a former La Raza participant, shared that her trust in this community is informed by her own story of reaching self-sufficiency: “I learned to respect the community, and especially that the work is for them. There is nothing better than that. Working with love and passion to help people out is invaluable.”

logo of La Raza CRC

Be Safe, Be Healthy, Enjoy Life

August 24, 2023

As a retired nurse and home health aide of 25 years, Victoria knows the importance of staying active and eating healthy. In early 2020, she “started going to the YMCA – they have a lot of activities for seniors. There’s bingo, exercise [classes], and every Tuesday they give us food,” she told us at her apartment in the Mission, where she’s lived alone for the past 10 years.

When the pandemic hit, everything at the YMCA shut down – along with the food pantry across the street where Victoria would pick up groceries each week. “I can stand for a couple of minutes, but if the food I get is too heavy, it’s hard for me to get to my apartment,” she shared. “So, when the program was changed, and they delivered it, I was very happy.”

Home-Delivery Makes a Difference

Gideon (left) and Victoria (right) in Victoria’s building lobby

That new program was Home-Delivered Groceries (HDG), which was greatly expanded by the Food Bank during the pandemic when many neighbors like Victoria were homebound and hundreds of neighborhood food pantries were closed. Once a week, HDG participants get a knock at their door, and a bag full of leafy greens, seasonal fruits, proteins, and grains are delivered to their doorstep with a smile.

“That’s why I’ve known Gideon for a long time. He always comes and delivers the food every Saturday, which I appreciate so much,” Victoria shared with us, gesturing to Gideon, her regular HDG volunteer of three years. “He’s working every weekend – we should give him some award, signed by the governor,” she proposed, earning a laugh and a “I’ll take it!” from Gideon.

Convenient, Consistent Food Access

Gideon lifts a bag of home-delivered groceries.

Victoria is very health conscious, especially since getting diagnosed with glaucoma. With ingredients from HDG, she can make the nutritious meals that help ward away what she calls the “three brothers and sisters” that visit you as you get older: high blood pressure, high blood sugar, and high cholesterol.

“I have to watch my diet sometimes. [The Food Bank] gives mostly everything – bell pepper now, mushroom, ground beef, turkey, eggs, lettuce, tomatoes, oranges… so, mostly the food that [I] eat every day. I’ll use that in a stir fry, or sometimes I make sinigang, sisig, adobo, or lumpia shanghai. I enjoy it.”

Convenient, consistent access to healthy food helps take a huge stressor off Victoria’s plate, especially as a retiree on a fixed budget. Her income of $850 per month from Supplemental Security Income has to stretch to pay for her utilities, rent, and various medications and medical bills – a nearly impossible task in San Francisco. “Because of [my] age, I cannot go back to work. This is what I get. And the prices of commodities are going up. With the help of the Food Bank, at least I have something to eat.”

Until Next Saturday!

In the coming months, Victoria is focused on attending checkups for her glaucoma, and looking into attending a friend’s Episcopalian church community – she says the bingo is a big draw. And, of course, she’ll be looking forward to Saturdays, both for her grocery delivery and chatting with Gideon. After showing us the bounty in her bag and contemplating what she’ll make for dinner – “maybe some omelet” – she leaves us with a few parting words that Gideon’s already familiar with.

“When I see him, I say, ‘I cannot repay you for all these sacrifices that you are giving to us.’ So I say, ‘Be healthy, be safe, and enjoy life.’ That’s the thing I tell [him] every Saturday he comes and delivers my food.”

Victoria shows off her grocery haul.

What’s in Store at the Shop Floor?

March 1, 2023

Step onto the shop floor at the Pennsylvania Warehouse and you’ll be greeted by racks filled with just about every item under the sun: fresh fruits and vegetables (of course), canned beans and proteins, fresh breads and pastries, eggs, frozen proteins like chicken breasts, and assorted dry, fresh, and frozen grocery items from supermarkets all over San Francisco.  

Through our “shop” program, we serve 243 partners in the community. Here’s how it works: on any given weekday, by appointment or drop-in, agencies ranging from congregate meal sites to afterschool programs can stop by the warehouse and shop for groceries from 8am-3pm.  

Donations and Fresh Rescue Lead the Way 

These Food Bank shop partners “pick up free produce, bread for 8 cents/pound, and other donated items for 18 cents/pound,” said Henry Randolph, Senior Shop Floor Manager at the Food Bank. “Produce comes to the Food Bank through the Farm to Family program just like it does for food pantries. But the other food we offer comes from community donations, or through our Fresh Rescue program. We’ll go out to local supermarkets like Whole Foods, Lucky’s, Safeway, Amazon and Costco, and bring back a variety of different products for our shoppers.”  

Flexibility, Variety, Affordability 

One partner, the Homeless Church of San Francisco, has been coming for the past three decades. Since they don’t operate a traditional pantry, the flexibility and price point of the shop floor is a huge draw. 

“At the place where we live, we bring in [unhoused] guests and we serve lunch and dinner five days a week. And we go out to different camps across San Francisco on Thursday and Friday nights and serve a full meal. On Sunday morning, we cook pancakes and serve them at the Embarcadero. And we also give out food boxes to around 30 people who live in hotels,” said April Prosser, co-founder of the Homeless Church along with her husband Pastor Greg Prosser. “So, we have a variety of needs. The donations from the Food Bank allow us to have really good meals.” 

Community Support Remains Crucial 

The Food Bank helps hundreds of partners meet the unique needs of their programs and agencies. But Henry says that lately, “demand is very high, with a limited supply,” because of inflation and supply chain issues, driving home the need for continued support from our community as we strive to keep our shop floor racks full for our neighbors and partners.  

In Henry’s words: “We’re trying to do the best we can. But if the Food Bank is hungry, how can we feed other people?” 

Through Challenges, Relationships Remain 

Regardless of current challenges, one thing remains stable: the relationships formed between Food Bankers and long-term shop partners. “I can think of a handful of agencies, like the Homeless Church, that have been shoppers for close to 30 years. And I think that’s really special because we all have a common goal: to provide services to our community. There are a lot of compassionate people that are really dedicated,” Henry shared.  

The feeling is mutual: April says that “from the beginning, the Food Bank has been a lifesaver. And Henry is a real blessing.”

Our Community Cookbook: Holiday Recipes and Stories

November 15, 2022

How many of our favorite holiday memories revolve around food? Spanning different cultures, regions and families, food is at the center of our tables and our traditions, especially during this time of year. So, inspired by the season, we set out to ask Food Bank staff, volunteers, and our community what some of their favorite holiday recipes and food-related memories are. Please enjoy this collection of stories and tasty treats – and let us know if you make any!

Hui Yu’s Soy Sauce Turkey and Potatoes

We met Hui Yu at her neighborhood pantry in the SOMA district, where she volunteers regularly and picks up groceries for her and her husband as well. Prior to retirement, Hui Yu worked in a restaurant kitchen, so she’s no stranger to feeding others. Now, she often cooks meals for friends in her senior living facility who can’t make it out to the pantry. Poultry was at the top of Hui Yu’s list as a holiday main: “With chicken, sometimes I’ll roast or fry it. Or, we’ll have the whole family over and then celebrate together with a turkey. On the outside, I’ll use Chinese soy sauce, put it all over the skin, massage it, and then inside, put some potatoes.” Sounds delicious!

Katherine’s Pfeffernüsse

Katherine, Donor Database Coordinator at the Food Bank, shared a Pfeffernüsse recipe (German spiced cookies) that brings back the memories of a winter trip with friends years ago. “One of the joys of food for me is that it can so easily evoke memories and sensations from good times with those I love, or on adventures in places I love. Pfeffernüsse will always remind me of the Christmas I spent in Berlin visiting friends. One bite and I’m suddenly coming in from the biting cold to have a small treat of the spiced cookie and a cup of hot tea after my daily ritual of wandering through the neighborhood Weihnachtsmarkt. The glazed version is common, but I also like them with a dusting of powdered sugar or just plain.” Keep scrolling for her full recipe!

Barbara’s Okra, Cornbread, and Sweets

Barbara, a senior living in the Fillmore who picks up groceries at her neighborhood pantry, sees the holidays as an opportunity. “My favorite recipes for the holidays are things you don’t make on a regular basis, traditional recipes that comes down from your family. My favorite recipe that was passed down to me is my mother’s okra.” At first thoughtfully pondering what else makes up her usual holiday table, Barbara began quickly listing other favorites: “I’m a dessert person, so I make lemon pies, coconut pineapple cake, peach cobblers and banana puddings. Oh, and cornbread dressing! Because there’s no recipe for that – it has the basics, the trinity: onion, pepper, celery. But it’s more of a feeling. So, the trick to that is to make a scratch cornbread.” We agree. Often, the best recipes aren’t written down or in a cookbook – they’re a feeling, or a memory.  

Steve’s Turkey Dinner

“I think holiday meals are always a way of coming together with family,” Steve told us at his neighborhood pantry. He’s a military retiree and a volunteer at his local pantry, where he also picks up groceries for him and his wife. For his family, the holidays are about the joining of different traditions. “I have a traditional turkey dinner, where I usually go up to my sister’s house for Thanksgiving. And then I host a turkey dinner for my wife’s family. My wife’s Chinese, so we tend to do Chinese vegetables, mashed potatoes and cranberries [on the side].”

Kim’s Naw Mai Fan

As Program Manager at the Food Bank, Kim is around good food quite a bit! But nothing quite compares to her family recipe for naw mai fan. “This is my mom’s recipe. She learned how to make this from my grandmother, an immigrant from the Toisan region of China in Guandong province. My grandmother came to San Francisco’s Chinatown right after World War II, where she raised my mother. We make naw mai fan every Thanksgiving and Christmas and it is my all-time favorite food.” Full recipe is included below, so please let us know if you give it a try!

María’s Ponche con Piquete

Sharing is caring! María is a mom, volunteer, and pantry participant in San Rafael. She told us that her family embraces potlucks during the holidays, but also for camping trips and other gatherings throughout the year. “Our tradition for Christmas is to get the whole family together, and everyone brings a little something. Someone brings the pozole, someone else the tamales, the champurrado, the ponche. We make ponche con piquete, like we call it back home – it’s made from fruit, and you add wine to your liking.” 

 

 

This is just a small sampling of the wide variety of food traditions in our community – a huge thank you to all who shared with us! To neighbors across San Francisco and Marin, we wish you a happy holiday season. We hope some of these recipes and stories inspire your next culinary adventure!

Detailed Recipes

Thank you to Katherine for sharing her Pfeffernüsse recipe. Here it is, in full: 

 

Thank you to Kim for sharing her family’s naw mai fan recipe. Here it is, in full:

 

CROps: Community Feedback on the Menu

June 14, 2022

Tomatillos. Collard greens. Tilapia. Black-eyed peas. What do all these items have in common? Well, for one, they’re all pretty darn tasty when cooked. They’re also all part of the new Culturally Responsive Food Options pilot at the Food Bank – CROps for short. Every week, participants at Cesar Chavez Pop-up Pantry and Rosa Parks Pop-up Pantry, in the Mission and Western Addition respectively, are presented with two additional food items that they can choose to take home, or decline. 

Creating a More Welcoming Pantry 

Tomatillos - part of CROps add onsCROps is an effort to provide more culturally responsive foods and more choice for our Black and Latinx participants, By supplying culturally relevant items people like and know how to use in the kitchen, this pilot hopes to increase satisfaction with the food choices offered, help us learn more about what people like and want to see, and create a more welcoming pantry environment.  

 

Some community members like Cliffton at Rosa Parks Pop-up Pantry are also eager at the prospect of influencing what foods may appear next: “it’s a wonderful thing, to have a survey to see what the community wants. I got the email, and I will be filling it out.” Surveys among participants helped decide what foods went into the first few weeks of the pilot, and now participant feedback will help decide what items are offered going forward. 

Community Response 

So far, the items seem to be striking a chord with participants. Victoria, a participant at Rosa Parks Pop-up Pantry, cooks for herself and the older gentleman she cares for. On the day we spoke, she had picked up both add-ons: green onions and white mushrooms.  Mushrooms and green onions are two add-on items offered through CROps

“Sometimes I don’t know the vegetables that they give out here, so the new items have been great for me, because they’re things I’m familiar with and already know how to cook. I know what I can do with them,” said Victoria. And what does she do with them? “I cook about as much Mexican food as I do food from my country – El Salvador. So, the green onions are great to make a carne asada, or a carne entomatada.”  

Maria holding up tomatillosWe also caught up with Maria at Cesar Chavez Pop-up Pantry, who is recovering from an operation on her stomach to remove a tumor: “I can’t eat out – my stomach is really fragile from the operation. Street food makes me sick. So, I need to cook at home, for my health.” New food and spice choices, like tomatillos and oregano, allow Maria to make comforting foods that aid her recovery.  

“The oregano that we had today – I use it to make salsa with tomatillo, oregano and a little onion. Then I top off my bean taquitos, and it’s really tasty.” 

“Just What I Need” 

Friends Sharon and Cliffton walk together to Rosa Parks Pop-up Pantry on Wednesdays, and they’ve both been enjoying the new CROps offerings. Once they get their groceries, they’ll go back to the kitchen together to whip up a menu for the week – but they cook separately. Their collard green recipes brought up a friendly rivalry. Cliffton says he has to make his “Southern style, with the bacon, salt pork or hog bone,” and Sharon opts for “more of a Brazilian green. I love the flavor of garlic in my greens.”  

Despite how their cooking may differ, they agree that the new options are a welcome addition. As Sharon, who is disabled and lives in a senior community in the Western Addition, told us, “People in our age group tend to go through dietary restrictions, so this was most accommodating for me.”  Cliffton and Sharon with their groceries

She also shared that food from the pantry is helping her stay fit “just by changing my diet, and the way that I prepare food for myself. I love mushrooms and fresh vegetables – they’re actually things that I can use at home. The add-on items are just what I need.” 

Looking Forward 

What’s next for the CROps pilot? Food Bank staff will be evaluating the feedback from participants to learn more about participants’ preferences, and how best to continue providing more choice and culturally responsive foods that folks want and enjoy cooking. Through this feedback loop, we hope to continue an ongoing dialogue with participants about how we can offer more options they want and are looking for through our pantry network.  

 

Parenting in the Pandemic

April 25, 2022

For many in our community, March 2020 is when “the village collapsed.” Over two years later, this is still the reality for countless parents across our counties. Financial hardship and food insecurity, among other things, have made it hard to get back on their feet – much less return to the “normal” others may be experiencing.  

Sarah is a single mom of two, who lost her job as a civil engineer shortly after shelter-in-place went into effect. She soon began coming to Rosa Parks Pop-up Pantry for groceries to feed her then 4- and 6-year-olds. When we met with her a few weeks ago, she carefully loaded groceries into a stroller before stopping to talk about her experiences parenting during the last two years. “It’s very difficult to juggle a career, especially when there’s instability. You’re just on your own. My own family was too afraid to help.” 

Challenges of Pandemic-era Schooling  

A lack of support characterized the last year and a half of online school for both kids and parents. Caretakers across the globe can empathize with the constant balancing act Sarah describes: “It was very challenging to have two very young kids at home. I spent all my time figuring out remote schooling and food and taking the kids out to grassy fields to play.”  

Luckily, the recently passed Universal School Meals (USM) Program, which targets school children K-12, is already making a difference for Sarah’s children since they returned to in-person school in late 2021.  “It’s very helpful. It can cover breakfast and lunch for the kids, so it’s huge.” 

However, preschoolers are not covered by USM, so parents like Arlesia are left to pick up the slack and pack lunches. Arlesia and her 3-year-old daughter Juliana have been coming to Rosa Parks Pop-up Pantry for about 3 months, following a rough 2021 for the entire family. Arlesia, her husband, and Juliana all dealt with serious health scares last year, and Arlesia has been unable to find work since losing her job as a restaurant server and event planner in 2020. Preschool tuition is a financial strain while the family relies on her husband’s income, but for Arlesia, the impact school has had on Juliana is priceless. Her face glows with pride when describing Juliana’s progress in the last 10 months. 

“Tuition is rough, but it’s for my daughter. Especially in the past few years when kids haven’t had that much interaction with other kids, it’s really affecting their development. Just from August to now, I can’t believe how much she grew and developed.” 

Father and son pose with toy car and groceries on playground.Other parents are more hesitant to let go of remote or homeschooling. Farzad is the single dad of 3-year-old Mehdi, as well as a musician, small business-owner, and participant at Cesar Chavez Pop-up Pantry. Farzad watches his son drive a toy car around the playground and sighs, shaking his head when asked about in-person preschool. He doesn’t “want Mehdi to go until COVID is over,” citing health concerns like maskless and unvaccinated children.  

Self-Care and Systemic Change 

Despite the struggles and uncertainty of the past two years, parents seem generally hopeful about the future – and a chance to tend to their own needs and wants, as well as their children’s.  

Arlesia pauses when asked what she would do with some free time. “I haven’t focused on my health because I’m making sure the rest of the family is taken care of. I love doing crafts and photography, things with my hands. It drowns out all the concerns because you’re focused on making something beautiful.” She smiles. “I try to keep it positive because at the end of the day, we’re going to make it.”  

Farzad is similarly optimistic, and excited for the revival of live music. “I play guitar, and I’m known for Persian flamenco — I pioneered it. I’ve been playing in the Bay Area since ‘85. I’ll be starting to gig again soon, hopefully. Things are changing. I’m seeing it already.”  

For Sarah, hope lies in systemic change and providing safety nets for caretakers.  

“COVID took more mothers out of the workforce than has ever happened since World War II. It really opened my eyes as to how the US doesn’t support caretakers. And if we can’t feed our kids, what kind of society are we, right?”