Today I helped chaperone a Cub Scout trip to the Food Bank of Alaska warehouse. The scouts (and adults) sorted through food to determine which foods could be put on the shelf and which ones couldn't. We learned how much a can needs to be banged up before it's no longer good enough for the food bank. We learned how far over the expiration date we could go and still be considered "safe." And then we sorted the foods onto the appropriate shelves -- soups, canned vegetables, baking supplies, etc. A short few hours, but a lot of food made it onto those shelves, which were looking pretty empty before we arrived. It was interesting to learn more about how the Food Bank interacts with other organizations that are near and dear to our hearts -- like the Downtown Soup Kitchen. A good few hours spent.