Even before the pandemic ravaged the country, some Americans struggled to keep their families fed. But a boost from pandemic emergency funding helped make access to food possible for many.

Now, as those additional benefits have ended, demand at food banks is expected to balloon. And as some people go to food banks for the first time, the need for culturally diverse foods, ingredients and recipes is stronger than ever.


Kannan Thiruvengadam, director at Eastie Farm, an East Boston farm and community organization

Jennifer Johnson, executive director of Gaining Ground, an organic regenerative farm in Concord, Massachusetts

Catherine D’Amato, president and CEO of The Greater Boston Food Bank