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Creating Kraut

By: Janie Ray Prichard   I used to spend most every summer in late July or early August, harvesting the cabbage from my Channing, TX garden and making sauerkraut in my beautiful 5-gallon crock from Marshall Pottery, and my father-in-law, Rondy Ray, a long-time ranch manager and cowman, was often my sous chef, pounding the … Continued

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South Plains Food Bank, GRUB Program

In 2001, a chance encounter with David Weaver, the CEO of the South Plains Food Bank, led me to dedicate ten years of my life to the food bank’s Farm, Orchard and GRUB programs. In 2011, I retired and moved to San Angelo, Texas. Fast forward to 2018, and I am back in Lubbock where … Continued

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