Throughout 2023, the RVFB community focused on opportunity. We have seen our programs grow, with our SPARK To-Go Lunch program serving between 75-90 clients daily and our grocery service swelling to 200 clients per session. We've seized this opportunity, forming partnerships with church neighbors and other nonprofits to build our service capacity. As we look ahead to our expansion and continued growth, we deeply appreciate your continued support.

Warm yourself up with a new soup recipe from The Pantry. This Pho Ga, a Vietnamese Chicken Noodle Soup with Ginger Dipping Sauce, is a great choice for the winter months.

Did you know that the nutrients from the food you eat, all containing macronutrients and micronutrients, impact your body’s immunity and resilience against illness? Three significant micronutrients that support immunity are vitamin D, vitamin C, and the mineral zinc.

Thanks to more than 200 of our neighbors, RVFB raised $110,000, with more coming in, to fund and expand food access for all during this year’s GivingTuesday!

Learn how to make Shashuka, a Tunisian breakfast dish with eggs cooked in tomato sauce, from The Pantry!

Our food bank continues to bring social service providers together in South Seattle and address the challenges our neighbors face. Join us in spreading the spirit of generosity this season by making an additional gift to uplift our service partners.  

The holidays are just around the corner! While the food bank may be closed on Thanksgiving day, there are so many places to gather in the community with your neighbors and family while sharing a free meal this Thanksgiving. Explore these six options to find the right for your family.

The Pantry is back with another delicious dessert: a dark chocolate pecan pie to share with your loved ones this holiday season.

Enjoy this simple yet delicious family recipe from Kate Nagle-Caraluzzo, Executive Director of Town Hall and our Guest Speaker of the 2024 Community Harvest Gala!

Enjoy this tortilla soup recipe from The Pantry, perfect for the fall weather.

This year’s Community Harvest Gala: Bread & Roses was rooted in the idea that everyone in our community deserves to access not only the “bread,” the food that nourishes our bodies, but the “roses,” representing joy and abundance. Together we gathered at Sodo Park, harnessing that spirit, to make this gala our most successful one yet, raising $250,000!

High school student Liza started volunteering with her parents at Rainier Valley Food Bank in the early stages of the pandemic. Little did she know she would start volunteering by herself and assist our guests as our organization transitioned to a new location and back to in-person shopping.  

1 in 13 children have a life-threatening food allergy, and the number is only increasing. With children spending most of their time at school — nine months a year, five days a week, and several hours a day — legislators are taking action to ensure that students can safely enjoy their time there, without fear of an allergic reaction.

We had the amazing opportunity to have a 2024 Summer Intern Cohort! Interns support us in making our mission a reality by working alongside our staff in development and distribution roles. We also provide interns with valuable professional experience, helping them achieve their goals and preparing them for their future paths. 

Warm up with this month's recipe from The Pantry, a delicious charred corn chowder with roasted poblano peppers.

Even though millions of people benefit from SNAP Benefits, the government is debating on how much funding the food assistance program should receive in the future. This year, these conversations and decisions appear in the 2024 Farm Bill. 

Chloe, our Food Delivery Program Coordinator, is sharing her delicious salad recipe for you to try! Dive in and let us know what you think.

Looking for a dessert to try? Bake this Blueberry Buttermilk Cake from The Pantry!

The primary elections are just around the corner, so it’s time to get out the vote! Ensure your voice is heard this election season by voting for officials who represent YOU!

Margaret Gofman, Board Chair and Volunteer Lead at RVFB, has a recipe for you to make this summer!