Author: Michael Hetrick

East Texas Food Bank strives for Hunger Free East Texas

Imagine how you would react if you were volunteering at a food pantry when a family walked in with their little girl in tow, and as they entered, another volunteer gave the little girl an apple.  Now, imagine your feelings watching that little girl take the apple and turn to her mother asking, “Is it my day to eat?”
(Read more from Tyler Today)

Food pantry delivers healthy options

Helping Hands of Kilgore is helping locals make healthy food choices with the public pantry’s monthly Produce Drops.

The food pantry teams up with the East Texas Food Bank to distribute fresh fruit and vegetables to the community once a month and the event draws dozens to the charity at 201 S. Martin St. The Produce Drops have been a regular occurrence at Helping Hands for nearly four years, said Executive Director Ursula Plaisance, and Monday’s drop was well-attended.

“Yesterday there were about 90 (people),” Plaisance said. “The cold kind of deters some but that’s still a good turnout.”
(Read more from Kilgore News Herald)

ETX Food Bank ‘Backpack Program’ helps food insecure children on spring break

The East Texas Food Bank works with schools to distribute food to children with food insecurities through various programs, and one of those is their “backpack program.”

East Texas Food Bank and their partners fill backpacks with various nutritious foods, and they are distributed to children with food insecurities at convenient locations throughout the area.
(Read more from KYTX CBS19)

Split Pea Soup

Print
Split Pea Soup
Prep Time
15 mins
Cook Time
2 hrs
 

Recipe/Image Source: All Recipes

Keyword: Entrée, Soup
Ingredients
  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried parsley (or other dried herb)
  • 3 stalks celery chopped
  • 3 carrots chopped
  • 1 potato diced
Instructions
  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

  2. Once peas are soaked, add ham bone, onion, salt, pepper and parsley (or other herb). Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Recipe Video

Editorial: Amid shutdown, we should be prepared for rising need for food

The world’s best psychic (if, indeed, there is such a thing) would be hard-pressed to accurately predict when the government shutdown will end.

Already the longest ever, we can’t see any particular breaking points that might lead to some agreement. Compromise is apparently not even a consideration as neither side is willing to settle unless all their demands are met. Period.

Who you believe is most responsible for this mess is probably dependent on your presidential vote, but we suggest that now is not the time to focus on blame. Rather, let us consider how we can help the innocent victims of governmental inaction.
(Read more from Longview News-Journal)