The New York Times ran an article yesterday on a current trend that has many food banks offering fresh vs. canned food. Nashville’s own Jaynee Day of Second Harvest was quoted in the article:

The Nashville Food Bank built a federally certified manufacturing facility, where it churns out 50-gallon drums of tomato sauce, along with stews, chili and other food. Most is pumped into heat-sealed plastic bags, cooled and frozen. The food bank distributes the packages to pantries around the country.

“All an agency needs to do is pop it into boiling water, and then warm it up, cut it open and serve it to a client,” said Jaynee Day, executive director of the food bank.