John Knapp, president of the Food Bank of Southern California, is frustrated by both the growing ranks of hungry families that need his organization’s services and the tons of prepared restaurant foods regularly sent to landfills instead of the needy.As the lingering recession continues to take its toll, demand for the food bank’s services were up more than 40 percent in June from a year ago, he said, noting that those who don’t know where their next meal is coming from include more ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?