To help raise money the Lubbock-area food back recruited a Michelin-recognized chef.
Orchard manager William Russell picks Jona Gold apples in the South Plains Food Bank orchard in Lubbock on Aug. 22.We’re testing using AI-powered tools to provide an audio version of this story. While this audio recording is machine-generated, the story was written by human journalists. LUBBOCK — Just a short walk behind the South Plains Food Bank lies an uncommon sight in the parched region — thousands of lush trees covered in apples, persimmons and other fresh fruit.
Dina Jeffries, CEO of the food bank, said people can become vulnerable in a heartbeat, whether it be from job loss, an unexpected bill, or an emergency. Jeffries said communities are still feeling the impacts of the pandemic and inflation. Another hurdle is the long-delayed federal Farm Bill, an enormous legislative package that sets policies for food and agricultural programs. House lawmakerslast year through Sept. 30. Congress has just about a month to discuss, amend, and pass legislation that’s estimated to be worth at least $1.5 trillion.
“We’re sort of on the defense when it comes to SNAP, to prevent cuts,” Cole said. “We’re also working closely with our state agency partners and the legislature to help them understand the importance of the summer meal program.” Head said they’ve tried more creative ways to draw in donors. Last year, the food bank celebrated its 40th anniversary with an event featuring Klaus Georis, a Michelin-recognized chef. The event sold out almost overnight and raised $200,000, which helped the food bank provide 600,000 meals to about 200,000 people. According to Head, 65% of their donors that night were first-time donors.
“I really enjoy working in the summer when we have all the kids here,” Garcia said. “I like getting to know them, and I learn from them every day too.”
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