Slide Show: Bank On It
December 22, 2009

Amber Meyer and her four sons at dinner time.
Photography by Brian Lee

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

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

A carrot harvest on Eagle Ranch in Echo, Oregon.
Photography by Brian Lee

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.
Photography by Brian Lee

Sam Hermiston has worked for the Eagle Ranch for 18 years.
Photography by Brian Lee

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.
Photography by Lincoln Barbour

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

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

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

Photography by Stuart Mullenberg

Molly McCargar and her brother Ernie Pearmine, both of Pearmine Farms.
Photography by Stuart Mullenberg

Volunteers load food at the Oregon Food Bank distribution center.
Photography by Steven Scardina

The St. Francis van is tightly packed with provisions from the Oregon Food Bank.
Photography by Steven Scardina

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

Food is stored in the walk-in cooler at the St. Francis Dining Hall.
Photography by Steven Scardina

Preparing a meal at the Sisters of the Road Cafe in Old Town, Portland.
Photography by Daniel Root