The shelves in the food bank in Dallas, Oregon, are stocked with canned tuna, ramen, rice and beans, tortilla chips and more. Fresh fruit — peaches, plums, bananas, cantaloupe — cover a table beside bags of hot dog buns.
But taped to a wall is a list with items crossed out, signaling what’s gone: shredded chicken, garlic knots, chile verde.
“Usually it’s pretty full,” said food bank manager Eddie Nelson as she opened a beef freezer. “But as you can tell our freezers are getting empty.”…