OTHELLO – The Othello Food Bank, a cornerstone of food security in Adams County, continues to serve the community with dedication, despite facing capacity challenges. Executive Director Jose Garza emphasizes the importance of partnerships and community donations, as their capacity to store and distribute food is stretched thin. 

“The key to our success is the environment we’ve cultivated through partnerships with farmers, growers, and local agencies,” Garza said. “We’re well-connected throughout the state, which allows us to be productive. However, our biggest challenge isn’t the food itself; it’s having the space to put it.” 

Garza explained that the food bank is often inundated with donations, particularly from local farmers.  

“When a farmer approaches us with ten pallets of potatoes, our immediate concern is how we will accommodate that load,” he said.  

Despite community donations uplifting their operations, the food bank struggles to find sufficient storage, especially amidst surpluses of certain products like apples and pears. 

Given that Othello is situated in an agricultural hub, the relationship between local farmers and the food bank is critical.  

“We operate in a farming community,” Garza said. “My challenge is figuring out how to unite farmers to address food waste, which becomes a significant statewide issue. We need to find solutions, ensuring that nutritious food reaches those in need instead of going to waste.” 

The daily operations at the food bank are demanding, Garza said, reflecting the growing need for food assistance in the region. Operating Monday through Wednesday, the Othello Food Bank serves between 400 to 600 families per week, or around 2,400 families a month.  

“We often see around 200 families each day,” Garza said. “And we’re only open three days a week, which means we’re operating at full capacity. This service model is essential, but it can be a logistical challenge.” 

To accommodate the needs of the community, the food bank has implemented organizational practices inspired by lean manufacturing principles, though Garza said the nuances of managing a food bank aren’t entirely compatible with such methodologies.  

“While we strive for efficiency, we also uphold a choice model for the prevalent food items like apples, onions, and potatoes, allowing clients to choose what they want. But when it comes to luxury items like meat and dairy, we have to be more cautious about distribution,” he said. 

In light of recent national developments, especially concerning the Supplemental Nutrition Assistance Program funding, Garza said he is concerned for the low-income families that the Othello Food Bank serves. On Monday, it was announced that half of SNAP would be funded via an emergency fund. The government has traditionally spent around $8 billion nationally per month; however, the funding would allow for around $4.65 billion, or around half the normal amount.  

“We try to prepare for any of the funding issues that may come up, whether federal or state,” Garza said. “We are concerned if people are unable to get their SNAP benefits, but we have food for folks who need it.”  

Garza said anyone looking to use the Othello Food Bank just needs to fill out a piece of paperwork with their name on it. The food bank tracks the number of families it serves and the ages of their visitors. Garza said people shouldn’t feel ashamed for needing a little bit of extra help, especially with the holidays coming up.  

“Food insecurity is a multi-faceted issue,” he said. “Individuals deal with various challenges — housing, transportation, and healthcare costs — before they even think about purchasing food. When those expenses become overwhelming, food banks like ours become a stopgap solution.”

Garza has a unique perspective on food insecurity rooted in his personal experience during the COVID-19 pandemic when he served with the National Guard.  

“During that time, I saw how vital food banks became, and it highlighted the gaps in our system,” he said. “Food banks must have a comprehensive understanding of the challenges their communities face to be effective, and our work here at the Othello Food Bank underscores that.” 

The food bank is currently in need of both financial and food donations, as resources dwindle.  

“Our building needs repairs, our vehicles require maintenance — we need to ensure that our infrastructure supports our mission long-term,” Garza said. 

He also encourages community members to donate not just food but their time.  

“Volunteers are critical to our success,” he said. “Every hour of volunteer work translates into matching funds that help maintain our operations. We will accept any type of food, from canned goods to fresh produce, and every little contribution helps.” 

As the Othello Food Bank prepares for potential fluctuations in community needs, Garza expressed gratitude for community support. “We’re always open to those wanting to help, whether through donations or volunteering. We're incredibly proud of the service we provide in this community, but we can only do this with support,” he said. 

With winter approaching, Garza urges Othello residents to remain aware of the ongoing challenges and extend support where possible.  

“Food security is crucial, and we're committed to ensuring it for the families we serve,” he said.  

To support the Othello Food Bank or to inquire about volunteer opportunities, interested parties can reach out directly via phone at 509-488-6044. 

Othello Food Bank 

949 E Main St.  

Othello 

Monday - Wednesday 

1 p.m. to 4 p.m.  

Upcoming events: 

Thanksgiving Dinner 

Free but first-come first first-served 

Nov. 27 from 2 to 4 p.m.  

Othello Nazarene Church 

835 S 10th Ave.  

Othello 

    The Othello Food Bank’s biggest needs include fresh produce, protein, canned goods, eggs, and non-perishable meals. The food bank is located at 949 E. Main St. in Othello.
  

    A volunteer at the Othello Food Bank helps customers get their box of goods. A handful of other volunteers prepared the boxes for her to hand to people.
  

    Othello Food Bank volunteers prepare food boxes for customers on Tuesday afternoon. The food bank consistently needs volunteers, according to the executive director.
  

    The Othello Food Bank has switched to its winter hours from 1 p.m. until 4 p.m. Monday through Wednesday. Executive Director Jose Garza said this is to give food bank workers more time to prepare everything, especially with their driver delivering shipments on snowy roads.