Vulcan Regional Food Bank Society

09/08/2026

09/08/2026

A single corporate food donation can support multiple communities across Alberta.

Food Banks Alberta helps coordinate transportation, logistics, and distribution so donations can quickly reach the food banks that need them most.

If your organization has food available for donation, we'd love to connect: 📩[email protected]

09/08/2026

Millions of pounds of safe, nutritious food are discarded every year.

When food is donated instead of discarded, everyone benefits.

✅ Families receive nutritious food

✅ Communities receive support

✅ Businesses reduce waste

✅ Valuable food stays out of landfills

Food recovery creates impact where it matters most.

09/08/2026

Since 2015, Egg Farmers of Alberta (EFA) has proudly partnered with Food Banks Alberta to help increase access to fresh, nutritious food for Albertans experiencing food insecurity.

Food Banks Alberta is a provincial network of more than 110 member food banks, providing advocacy, resources, and funding to strengthen communities across the province. Together, we are helping ensure individuals and families have access to wholesome, protein-rich foods as part of a healthy, balanced diet.

Through this longstanding partnership, EFA is proud to support Food Banks Alberta's mission of nourishing Albertans and building stronger, healthier communities.

09/08/2026

09/04/2026

09/04/2026

This week's Pantry Meal Friday is a great way to use up a fall ingredient you might have kicking around in your pantry. This pumpkin soup is warm and delicious, and is terrific paired with some crusty bread.

2 Tablespoons Butter
2 Large Yellow Onions Sliced
2 Cloves Garlic Minced
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Ginger
1 Tsp Sage
2 15 Ounce Cans Pumpkin Puree
2 Cups Chicken Stock
2 Cups Water
1/2 Cup Heavy Cream

Melt the butter in a large pot over medium heat.
Add the sliced onions to the pan and cook stirring occasionally until caramelized, about 15 minutes.
Add the garlic, salt, cinnamon, nutmeg, and ginger to the onions and stir constantly for one minute.
Add 1/4 Cup of the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan.
Add the remaining chicken broth, water, and pumpkin puree and stir to combine.
Turn heat to low and simmer the soup for 20 minutes.
Turn the stove off and use a handheld immersion blender to puree the soup. Alternately, use a regular blender and puree the soup in 2-3 batches.
Stir the heavy cream into the soup, serve immediately with warm bread if desired.

08/21/2026

This week's Pantry Meal Friday recipe is a cheap filling lunch or side that uses common pantry staples. This Mexican bean salad uses black beans and canned corn and can easily be scaled up to feed a crowd.

1 cup corn, canned
1 can black beans
½ cup onion (red or green onions)
1 cup chopped peppers OR canned chilis
½ cup of cilantro, chopped (can substitute parsley or basil)
¼ cup lime juice
½ cup olive oil
½ teaspoon cumin
¼ teaspoon salt
1 clove garlic, crushed
¼ teaspoon chili powder
dash of black pepper or cayenne powder (optional)

Drain and rinse the black beans and add to a large mixing bowl.
Add your corn, peppers, onions and cilantro and mix well.
In a separate bowl whisk the lime juice, olive oil, cumin, garlic, salt and chili powder to make the salad dressing.
Add it to the salad and toss well. Place in an air-tight container and refrigerate until ready to eat.
Can be made the night before.
If you are not a fan of cilantro you can substitute parsley and/or basil.
Serve with chips!

08/18/2026

Together, we can create a ripple of hope and possibility.

Every contribution counts: https://give-can.keela.co/donations33