Replacing Your Bun With a Pickle Is the Best Thing Ever

Pickles, pickles and more pickles! Yes, this sandwich features pickles instead of bread as buns!

At this point, these low carb alternatives aren’t even making logical sense

We’ve seen tomato buns, eggplant buns, lettuce buns, and even buns made out of a whole avocado. Sprinkled with sesame seeds, an avocado basically the same thing as a fluffy white roll, right? Yeah, not so much.

All of these gluten-less alternatives have taken over the health food scene and banished carbs from too many dinner tables. Now, the low-carb movement has taken things one step further. Instead of white or wheat bread rolls, popular food websites like Delish are suggesting you use a pickle as your bun.

A juicy, slimy, dripping, sodium-laden pickle.

Here at The Daily Meal, we were appalled. “That’s throwing the pickle ratio way out of wack,” one editor said. Another objected, “That doesn’t even make any sense. Where do you hold onto?”

Which, really, is a good point. A pickle precariously laid over a hamburger would make some sloppy finger food.

What else is wrong with this idea?

First of all, that would have to be one giant pickle. Secondly, while it’s true that you’re cutting your carbs or whatever other attribute of bread you don’t like, you’re adding over 1,500 milligrams of sodium to your dinner. That’s over half of your recommended daily intake. Combine that with the overwhelming acidity of vinegar-soaked cucumbers and you’re setting yourself up for a digestion disaster.

Not to mention the taste… Would you even be able to detect the greasy burger patty in each bite, or would the overpowering and distinct pickle flavor drown it out?

This madness hasn’t stopped at hamburgers, either. The sour vegetables are being used to cradle hot dogs in place of a bun and even replace the thick, fluffy bread of hoagie sandwiches.

“Pickle sliders,” “pickle dogs,” and the absolute abomination of “pickle subs” are making us all nervous for the future of our summer cookouts. The time for pretending these low-carb burger creations taste okay is over: We want real bread. We want pillow-y, starchy, real bread straddling our hot dogs and deli meat. We don’t want a slimy pickle.

The One Thing You Haven’t Ordered at Campisi’s: the Secret Off-Menu Burger

The off-menu burger at Campisi’s, with fries, comes to $9.73 with tax. Put some jalapenos on that burger!

Every staff member who hears the order is beaming with excitement. Chef Nacho Zagala hustles over to the table, still in his apron. He’s also wearing a bright smile. Moments later, general manager Jim Evans approaches quickly with the same thrill.

“You like it?” Zagala asks, extending his hand for a shake. He’s spilling over with joy because I ordered the cheeseburger, Campisi’s “secret” off-menu burger that’s been lurking quietly for decades. Zagala has been working the kitchen at Campisi’s for about 40 years, and the cheeseburger has been around for at least that long. Ask around and you’ll learn that it’s likely been there longer.

“It’s fresh beef. It’s not frozen,” Zagala says, still smiling. When Evans approaches, his voice booms; his enthusiasm is admirable.

“What was it — cheeseburger or hamburger?” He asks over the booth. “Somebody said you had a hamburger, and I had to come over.”

Sometime ago, Campisi’s had a couple of burgers on the menu: There was a “hamburger” and a “special hamburger.” The special burger meant you’d be getting a fresh patty. The hamburger 1.0 was a preformed, frozen patty. Now, any order of the double-secret probation burger — it’s not on the menu at any location — is, essentially, the same “special burger” you could have ordered way back when. Exactly how long has it been off menu? It’s unclear. Yet it’s the same fresh beef blend, a simple 80 percent beef 20 percent fat, and it’s good enough that some staffers sheepishly admit they take handfuls of it home at the end of a shift.

Zagala seasons the patty, sears it on the flat-top until it’s capped with crust and adds American cheese. Hunks of iceberg lettuce, lightly dressed in oil and vinegar, and thick red onions sit under the burger, getting a nice bath in burger grease. I order mine with yellow mustard and diced jalapeños. The jalapeños are mellow enough that they won’t murder your palate but bright enough to add a wave of heat. A seeded bun, the kind you can get at the grocery store, is perfectly toasted.

My beef patty is cooked medium rare, and the dressed lettuce adds a pop. The tomatoes are rough: They’re under-ripe and nearly tough. The construction — beef patty balanced over thick onion, two tomato slices and a pile of jalapeños — allows for some sandwich slippage. My fries, crinkle-cut circles, needed to crisp for longer. Still, the beef juices roll into the onion and dill pickle slices, and it tastes like a satisfying, greasy spoon burger that you’ll remember.

There’s probably no reason for a red checkered cloth, dimly lit Italian joint to have a juicy cheeseburger, but Campisi’s is owning it. You can even ask for the burger to be fire-grilled, not griddled. It’s easy to like a neighborhood joint that offers such a thing. Especially one that’s been around since the late ’40s.

Campisi’s original location, 5610 E. Mockingbird Lane

Walmart updates a Southern classic with fruit punch pickles

By Aly Walansky   –   TODAY

Pickles are having a moment. From the pickle ice pops that recently got a lot of heads turning to the discovery that football players like to chug pickle juice, it looks we’ve come a long way since simple pickle back shots and fried dill slices.

The latest wacky pickle product is something Walmart is calling “Tropickles,” a summer release featuring cucumber pickles floating in a jar of red fruit punch. The pickles, which were released July 14, are now being sold under the discount retailer’s Great Value brand.

Fruit Punch Pickles

No, these new pickles aren’t a belated April Fool’s trick and yes, we’re not sure how we feel about them, either.

“The modern-day couple, the pickle and fruit punch met on social media (they bonded over recipes on Pinterest, to be exact); now, we are celebrating their union on Walmart store shelves,” the company said in a statement.

While the marriage of dill pickles and fruit punch may seem odd to many of us, the sweet and sour idea is not exactly brand new. The combination is already popular in many southern states and social media has been brimming with DIY versions of this snack for years. In fact, there’s a sister variety — the Koolickle, also known as Kool-Aid soaked pickles.

The Tropickles are now available at over 1,200 Walmart locations, with a jar going for just $2.

Can’t get enough pickle juice? While you’re snapping up those fruit punch pickles, you may also want to pick up some pickle juice soda.

Not hot dogs, not pies — these contestants compete eating jalapeños

Contestants in the Flaming Gorge Jalapeno Eating Contest
Shannon Broderick

Huddled over plastic bowls filled with plump green jalapeños, a row of contestants sweated under Laramie’s midday sun Thursday and waited for the wail of an air horn.

Once sounded, the Flaming Gorge Jalapeno Eating Contest entered its eighth year as flaming-hot jalapeno peppers were gobbled with little or no regard for the contestants’ digestive systems.

Hosted by the Laramie Sunrise Rotary Club, the contestants compete for the top five slots to earn prizes donated by local businesses, rotary club member Jerry Schmidt said.

“It’s named after the gorge of your throat, not the dam,” Schmidt said, chuckling.

Originally hosted by the Laramie Jubilee Days Committee, he said he got involved in the jalapeno eating contest when his wife volunteered him seven years ago.

“I wasn’t there, but she said I could probably do it — so I did,” Schmidt said. “The committee couldn’t do it anymore, so I went to my rotary club and asked for help, and we’ve been doing it ever since.”

Nearly 400 jalapeños were donated by Born in a Barn this year, and the Laramie Fire Department is brought in to judge the contest — as well as provide any medical assistance, if needed.

“It’s a timed event,” Schmidt said. “They get three minutes to eat all the jalapeños they can stomach. We give them a small glass of milk and a tortilla to help get them down.”

Attendance is variable, with anywhere from 6-16 contestants participating, but 2017 proved to be a good year for jalapeno pepper punishment as 16 contestants lined up to gorge themselves, with dozens of onlookers filling the intersection of Grand Avenue and Second Street.

“A lot of times, the people who look like they could eat a lot of jalapeños aren’t the winners,” Schmidt said. “Sometimes, the winner hasn’t even started shaving.”

Although 15-year-old Max De Young said he hadn’t really tried eating a whole, fresh jalapeno before, he still managed to take fourth place.

“I think I’ll power through three before the heat hits me,” De Young said before the contest. “Then, I don’t know.”

He managed to eat seven jalapenos, tying with contest veteran Chris Medina, and scarfed another jalapeno down in an eat-off tie-breaker event.

In his fifth consecutive year, Medina decided to show up without his token “Vote for Pedro” shirt, which he’s worn in the previous four contests.

“I always come in second when I where that shirt,” he said explaining the uniform change. “Apparently, this shirt puts me in third place.”

Nick Armijo took first place, followed by Glen Gallick in second.

Medina said he first heard about the jalapeno eating contest years ago on the radio, and when he heard his coworkers talking about going, he decided to join them.

“Everyone said they were going to eat so many, but when the day came, it was just me and (one other coworker) who showed up,” he said, smiling. “I keep coming back, because it’s a fun thing to during Jubilee Days. We come down with family, eat some jalapeños and drink a few beers. It’s a good way to spend the day.”

Galion Pickle Run Festival celebrates the 4th of July all weekend


Richland Source

GALION — The Galion Pickle Run Festival celebrates the Fourth of July early. The annual Independence Day celebration takes place Saturday, July 1 and Sunday, July 2, complete with baseball, a parade and fireworks.

“We think this is a good opportunity for you to come out and show your support for the local community and different organizations,” Pickle Run director Lisa Capretta said. “It’s a good way to give back to the community.”

Tracy Geibel

The festival kicked off early Saturday morning with the Galion YMCA’s triathlon and 5K run.

A new event, the Home Run Derby, was scheduled for Saturday morning, but postponed to Sunday at 10 a.m. because the field was too wet. But other games continued as planned.

A sand volleyball, 3-on-3 basketball and cornhole tournaments all took place throughout the day. Inflatable houses and other games were in constant use and will be open on Sunday, too.

Lillian Ebner, 11, spent some time in a dunk tank, which seemed to have a never-ending line.

“It’s a little scary,” Ebner said, comparing it to a roller coaster ride.

She enjoys seeing friends and family at the festival and says there’s “lots of stuff to do.”

Capretta believes this year’s Pickle Run Festival will attract around 10,000 people throughout the weekend.

“(Sunday’s) our busier day because people tend to come down and stay for the fireworks,” she said.

On Sunday morning, a community church service is set for 10:30 a.m. The annual car and cycle show will take place from 10 a.m. to 4 p.m.

A disc golf tournament will be offered at the Amann Reservoir in addition to another volleyball tournament and a basketball skills competition at the park.

A parade is scheduled at 2 p.m. It will begin on Church Street, follow Gill Avenue and conclude at Heise Park. A Galion Graders game will take place at 7:05 p.m., and the night ends with fireworks at dusk.

The Galion Pickle Run Festival began in 1978, but was canceled in 1998. After years without the event, Capretta said, a group brought it back a few years ago. Once held on Labor Day weekend, it was moved to a weekend near the Fourth of July.

The name “Pickle Run” comes from a story about a local businessman who dumped a bad batch of pickles into a creek in the 1890s.

More information, including a list of events, is available at the Pickle Run Festival’s website.




Gabriel: Government regulates every inch of pickles (and everything else)

By Jon Gabriel, Special to the Republic

Jon Gabriel: If the Code of Federal Regulations were put into one volume, it would be nearly 60 feet thick.

Ingredients for buttered pickles
(Photo: Jan D’Atri)

Products Branch of the Fruit and Vegetable Division of the Agricultural Marketing Service of the U.S. Department of Agriculture.

It contains scintillating regulations, such as:

Sizes of whole pickles are based on the diameter and the relationship of diameter to the count per gallon.

The diameter of a whole cucumber is the shortest diameter at the greatest circumference measured at right angles to the longitudinal axis of the cucumber.

Misshapen pickles mean whole pickles that are crooked or otherwise deformed (such as nubbins). Also see the definition for crooked pickles.

Nubbin is a misshapen pickle that is not cylindrical in form, is short and stubby, or is not well developed.

I guess the USDA needs to spend its $151 billion budget on something.

There are even more of these regulations

The massive Code of Federal Regulations comprises every rule and reg ever concocted by the federal government, from soup (9 CFR 319.720) to nuts (21 CFR 164.110). And despite being incredibly important to businesses big and small, it doesn’t make for very enjoyable reading.

As of 2015, the CFR was a whopping 178,277 pages. That’s about 150 times the length of the Bible. If it was compiled into one volume, the book would be nearly 60 feet thick.

And while some of the CFR focuses on important issues like aviation and medicine, much of it covers everyday minutiae.

The first seven years of the Obama Administration added 18,731 pages to the CFR — a 12.4 percent increase. This despite his annual State of the Union promises to cut unnecessary red tape.

This is your tax dollars at work, folks

Thus, you are paying a team of bureaucrats to mandate that a “small gherkin” must be less than 2.4 cm in diameter, whereas a “large gherkin” can have a diameter of up to 2.7 cm.

Every government program has its defenders. I’m sure that the 105,000-strong staff of the USDA think they’re protecting innocent citizens from the rapacious schemes of Big Gherkin.

But remember the humble pickle when politicians insist that there is nothing left to cutfrom Washington’s gargantuan budget.

For every one of your tax dollars funding something essential, there’s a barrel full of money funding a bloated, wasteful beast. A beast that smells suspiciously like misshapen pickle nubbins.

Jon Gabriel, a Mesa resident, is editor-in-chief of and a contributor to The Republic and Follow him on Twitter at @exjon.

Jala Jala is an Alabama Maker worth shouting about

By Tommy Black   –   Alabama Newscenter

Jala Jala Foods started with jalapeno jelly but has grown into multiple rubs and sauces featuring the jalapeño pepper. (Mark Sandlin / Alabama NewsCenter)

Being from Texas, Jay Short just assumed other folks loved jalapeño peppers as much as he did.

“Growing up in in the Dallas area, jalapeños were a way of life. My dad would serve them with every meal,” he says. “So I thought everybody ate them.”

These days, as the founder of Jala Jala Foods, Short is sharing his passion for peppers by bringing the enjoyable glow of fresh jalapeño salsas and jellies to customers across the Southeast.

“I moved to Huntsville to work as a manufacturing rep for an electronics company,” Short says. “I did that for a while, then went to chef’s school. I tried the restaurant world, but it wasn’t for me.”

One day, his fondness for jalapeños met a friend’s field of peppers – and a business was born. “In the summer of 2011 my friend Phil, who was also our church’s chef, came to me with a problem,” Short remembers. “He had a backyard garden full of jalapeños, and was trying to figure out what to do with them. I’d been making salsa for about 30 years, so I told him we should try that.”

As Short turned many of the jalapeños into homemade salsas, Phil created pepper jellies with the rest. “We made about 350 jars of salsas and jellies and sold them at our church,” Short says. “They were all gone by Christmas.”

The next summer the pair produced more than 1,500 jars of their handmade products – and sold out again. “So I thought maybe we should get into the food business,” Short says.

After coming up with various names for their company – “one was ‘Phil-apenos,’ but that kind of confused people as to what kind of food we were selling,” Short admits – they settled on Jala Jala (pronounced “hala hala”) Foods in 2013.

“We cooked at my home for a while, then used the church’s kitchen,” Short says. “But the business grew so much that in a couple of years we needed a bigger place. I found an industrial kitchen that had been used by a catering company, and it was perfect.”

Now, using mainly locally grown jalapeños, Short and a handful of other creative cooks turn out 12 types of salsas, jellies (flavored with blueberries, strawberries and blackberries), relishes, barbecue sauces and a chili mix.

“The mix is based on my grandfather’s 100-year-old chili recipe,” Short says. “He used to cook for crews in the Texas oil fields and they loved his chili.”

In addition to his products being sold on the company’s website, Short’s salsas and sauces are available at Whole Foods and Publix grocery stores across the South.

This spring, he traveled back to Texas to show off his goods at nine Central Market grocery stores. “It’s like going home, because that’s where it all started,” he says. “Texas is where I learned to love the taste of jalapeños. When prepared correctly, they’re delicious. That’s why our motto is ‘know the glow.’”

“With jalapeños it’s all about flavor, not heat,” Short says. “You get this glowing feeling when you eat them. And that’s what I want to share – that glow.”

The Product: Jalapeño salsas, pepper jellies, relishes, barbecue sauces and rubs, as well as Texas Red Chili Mix.

Take Home: A jar of Texacan Salsa (with a medium amount of jalapeño glow) $7.59.

Jala Jala Foods Inc., P.O. Box 14417, Huntsville AL 35815 256-880-0663

This One-Skillet Jalapeño Bacon Mac ‘n’ Cheese Is Just as Easy As the Instant Stuff



Take 5 is a PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you’re hungry for more recipes, we’ve got you covered.

Look, we are not opposed to boxed mac and cheese. It’s cheap, easy, and you are lying to yourself if you say it doesn’t taste good.

All we’re saying is it’s actually just as easy to make it from scratch. Contrary to what most recipes call for, you actually don’t even have to make a béchamel sauce (not that there’s anything wrong with that).

Using this one-skillet method, you actually cook the pasta directly in milk. As the noodles cook, they release their starches, creating a creamy sauce. For good measure, we added some jalapeños and bacon here, because we just can’t help ourselves.

Watch the video above to see how we did it, then follow the recipe below to make it yourself at home.

RELATED: John Whaite’s Taleggio Mac ’n’ Cheese with Sausage

Skillet Jalapeño Bacon Mac ‘n’ Cheese

Serves 4
4 bacon slices, chopped
1 lb. pasta shells
3 ½ cups whole milk
3 ½ cups sharp cheddar cheese
2 jalapeños, sliced

1. Add bacon in a large skillet over medium heat and cook, stirring occasionally, until crispy, about 7 minutes. Transfer to a plate lined with a paper towel, reserving some fat in the skillet.

2. In the same skillet with the bacon fat, add the pasta and toss to coat. Pour in the milk, 2 cups water, salt and pepper, then bring to a boil. Cover and reduce the heat to medium-low. Simmer, stirring occasionally, until the pasta is cooked, about 10 minutes.

3. Remove from heat and stir in the cheese. Add reserved bacon and sliced jalapeños and serve.

Millions of mysterious ‘sea pickles’ swamp US west coast

Huge and unexplained bloom has fishers racing to save their nets, and scientists hurrying to study the rare animal.

By    –   the guardian

Pyrosome, which have gathered in huge blooms on the west coast of America this month. Photograph: University of Oregon

A rare, tiny marine creature known as the “unicorn of the sea” has swarmed in its millions on the west coast of America, ruining fishermen’s nets and baffling scientists who are scrambling to find out more about them.

Fishers along the west coast have told researchers that in some places they are unable to catch anything because the pyrosome clusters are so dense and tightly packed. Their hooks, when pulled from the ocean, wriggle with the odd-looking creatures, which are sometimes referred to as “sea pickles” or “fire bodies”.

The distinctive animals – which are only a few millimetres long but gather in huge colonies – have washed up on popular beaches, bemusing local residents.

Olivia Blondheim, a graduate student at the University of Oregon who is part of a new research team set up to study the bloom, said: “Right now we are scrambling to learn as much as possible while we have the opportunity.

“If we continue to see this many, what impact will it have on the ecosystems here, and what economic impact on the fisheries? There are so many unknowns at this point, it really is a remarkable bloom.”

Pyrosomes are tubular, gelatinous creatures that are actually moving colonies of tiny organisms. Asexual creatures which reproduce by cloning themselves,, they have long fascinated seafarers, who have been pictured swimming through the middle of pyrosomes up to 30 metres long.

Blondheim said no one knows how much surface area the pyrosome bloom covers, except that they have gathered right along the west coast in mammoth clusters. She said every time she or fisherman had seen them the swarm stretched “as far as the eye can see”.

Usually found in warm, tropical seas far from the coastline, researchers have been astounded by the unexpected influx of pyrosomes along the west coast of America. It began in Oregon and gradually swept north up the coast, with reports of pyrosomes spotted as far north as Sitca, Alaska.

“There were reports of some pyrosomoes in 2014, and a few more in 2015 but this year there has been an unprecedented, insane amount,” says Blondheim.

This summer was the first time she saw a real-life pyrosome in her many years of marine study. Her mentor, Rick Brodeur, a research biologist at the National Oceanic and Atmospheric Administration’s north-west fisheries science center in Oregon, saw his first pyrosome only a couple of years ago, after a 30-year career in marine science.

“On one of our cruises we saw 60,000 in five minutes and they were ripping apart our nets,” said Blondheim. “They were glowing and floating on the surface, completely covering the sea”

Few marine scientists have seen pyrosomes in the flesh because during the day they stay in the depths, sometimes up to 700 metres under the surface and usually in the open sea.

Dr Lisa-ann Gershwin, a marine biology expert, said “gargantuan” blooms of traditionally tropical pyrosomes had occurred in unlikely places before, including in the sub-Antarctic.

“Because they aren’t wanted, and people really aren’t used to seeing them – they really do impact fisheries and catch a lot of attention,” she said. “In the case of these pyrosomes, I don’t think anyone is quite sure what has led to this bloom … it is unusual. There is every possibility it is a natural phenomenon, but an abundance this gobsmackingly big also suggests there may be something behind it that is not natural in origin.”

Gershwin and Blondheim agreed it was worth exploring if the pyrosomes were expanding more quickly due to warming sea temperatures caused by climate change, but other options for the bloom included the animals’ diet changing or unusual sea currents.

“One of the things we are figuring out is have these guys been off the coast and we haven’t seen them? Are they moving inshore for a different reason?” said Blondheim.

New Braunfels prepares to open branch of San Antonio Food Bank

By Zeke MacCormack   –   San Antonio Express-News

Photo: San Antonio Food Bank

Construction is nearing completion on the San Antonio Food Bank’s first branch location, a $6.1 million facility in New Braunfels that should allow the agency to help more people with expanded programs and improved logistical capabilities in the rapidly growing area.

To be called the New Braunfels Food Bank, the new facility also will enhance services the San Antonio nonprofit has offered there since 2010 at The Kitchen Table, a food pantry whose staff will relocate to the new digs from its current site in The Marketplace Shopping Center.

“Over the last number of years, community leaders in Comal County and New Braunfels have identified gaps in services for individuals in need of human and social services,” said Susan Filyk, San Antonio Food Bank spokeswoman. “One of the top priorities identified was access to food, particularly healthy food.”

The new branch, set to open in August, is being built entirely with donated funds, she said, including $1 million each from the McKenna Foundation of New Braunfels and the Harvey E. Najim Family Foundation and Kronkosky Foundation, both of San Antonio. About $500,000 has yet to be raised.

“We believe the San Antonio Food Bank is one of the best food banks in the country and we’re really excited about the new construction in New Braunfels,” said Dennis Noll, a trustee of the John L. Santikos Charitable Foundation, which donated $500,000. “While we traditionally don’t think of hunger being part of our rural communities, poverty and hunger do exist in significant ways in rural Texas.”

Beyond a commercial kitchen, food preparation area and large coolers, the new 34,000 square-foot structure at 1620 So. Seguin Ave. will include work rooms, classrooms an outdoor events area and more, all designed by CGM Architects.

“We’re looking forward to getting them up and running,” said Greg Vaughn of the F.A. Nunley Co., general contractor. “They do so much work in the area, and have proven to be an extremely efficient charitable organization.”

Each week the San Antonio Food Bank serves 58,000 individuals, with its fleet of 37 trucks delivering goods to 530 agencies it supports in 16 counties, then picking up donations of food — often left over, approaching its expiration date or mislabeled — from retailers who provide critical support.

While eliminating hunger is its first priority, Filyk said the agency also helps clients access local resources to stabilize their lives, including nutrition, health and wellness classes, demonstrations on healthy cooking and courses on exercise, diabetes prevention and management and gardening,.

Comal County Commissioner Donna Eccleston, who has volunteered to teach cooking classes at the Kitchen Table, called the new food bank “a really big deal.”

“I really don’t like the idea of anybody in our country going hungry,” she said Friday. “We have quite a few food pantries in Comal County… and we are incredibly fortunate that we partner with the San Antonio Food Bank to make the most of the resources.”

“With the New Braunfels Food Bank, it’s going to be far more effective in distributing food to Guadalupe and Comal counties and all the surrounding communities,” she said.

The Spirit of Sharing Food Bank in New Braunfels is one of the local pantries that relies on the San Antonio Food Bank to assist its monthly clientele of about 50 lower-income residents.

“It’s going to be very helpful (having the branch there) because we get a lot of our dry goods and other foods from the San Antonio Food Bank,” said Michael Ziegler, an SOS staffer. “There should be a lot more synergy, and it should be a lot easier to order food and to get it.”

Joemichael Hernandez, who was picking up food there Friday, has relied on its help for the past year due to problems making ends meet for his family of four doing construction work.

“I’m kind of struggling right now, so I’m just trying to help my family,” said Hernandez, 26. “They give us enough to get through the week. They help people out like us who are struggling. God is here for us.”

Chris Snider, owner of Texas Titos Inc., a food manufacturer specializing in pickles and peppers, said he began donating goods to the San Antonio Food Bank after hearing its chief executive, Eric Cooper, address members of the Texas Food Processors Association.

“I was really impressed with their logistical capabilities. They’re able to distribute a large quantity of food across a large region,” said Snider, who also volunteers at The Kitchen Table.

“A lot of the recipients are elderly, people who have been laid off, and people with low paying jobs,” said Snider, who joined the New Braunfels Food Bank Advisory Committee just as work on the new building was commencing a year ago.

“The food bank is getting closer to the client base it serves here,” he said. “They’re a major distributor, so at some point they’re going to achieve improved logistical efficiency by having more than one location. This will be both a collection and distribution point.”