Pallets piled above our heads with boxes of frozen meat faced our team of volunteers at the Vermont Foodbank one rainy morning. We donned gloves, uncapped markers, and got to work sorting the meat. In the next few hours, we experienced some of the hard work it takes to feed the Foodbank’s 153,000 customers. One group of volunteers inspected the meat and marked it with the Foodbank’s initials. Another sorted it according to the type of meat and packed it into Foodbank boxes. A third group sealed, weighed, and labeled the boxes for delivery to one of 270 food shelves and meal sites around Vermont. As we finished one pallet, Foodbank staff rolled in another until, after nearly three hours, we had processed 8,000 lbs of meat–enough for 12,000 meals. Pork chops, ham steaks, burgers, bologna, chicken pot pies, ribs, sausage, and even packaged bacon mac and cheese are among the 800,000 lbs of protein donated to the Vermont Foodbank every year.