The Sacramento Food Bank used to hand out bags of processed foods, carbohydrate-laden government commodities and day-old breads and sweets.
One day five years ago, then-new CEO Blake Young had an epiphany: “I kept seeing people coming through the line and they were getting fatter and fatter. I realized we were killing them.”
So Young set about to remake how food banks operate, especially ones that are situated in California’s rich agricultural heartland.
(READ the AP story via Seattle Post-Intelligencer)