Slide Show: Bank On It
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
