East Texas Food Bank Announces New Partnership with SWEPCO Foundation

LRC Powered By SWEPCO Foundation Photo

The East Texas Food Bank (ETFB) is proud to announce a new partnership with the SWEPCO Foundation that will strengthen efforts to combat hunger across Gregg County. As part of this collaboration, the Longview Resource Center will now be known as the East Texas Food Bank Longview Resource Center Powered by SWEPCO Foundation.

Over the past year, the ETFB served 1.2 million meals to neighbors in need. Despite this progress, food insecurity remains a serious challenge in Gregg County, where 18.5% of residents, approximately 23,050 people, are food insecure. The impact is even greater among children, with 27.4%, or about 8,850 children, facing food insecurity.

The Longview Resource Center was opened to expand the food bank’s reach, distribute more food, and better serve individuals and families across the region. The new partnership with the SWEPCO Foundation will help ensure the center can continue meeting growing needs while increasing access to nutritious food.

“This partnership with the SWEPCO Foundation is a powerful step forward in our mission to end hunger in East Texas,” said David Emerson, Chief Executive Officer of the East Texas Food Bank. “Their support allows us to serve more people, provide more meals, and make a lasting difference for families who are struggling. Together, we are strengthening our community and offering hope to our neighbors when they need it most.”

“On behalf of the Southwestern Electric Power Foundation, we are honored to support the East Texas Food Bank and the Greater Longview community through the naming of the Longview Resource Center Powered by SWEPCO Foundation,” said External Affairs Manager Mark Robinson.

“This SWEPCO Foundation contribution honors the legacy of James Templeton and reflects a commitment to improve food security where our customers and neighbors live and work,” Robinson added. “Mr. Templeton’s service on the Board of Directors of Central and Southwest Corporation exemplified leadership and deep industry expertise — values we are proud to carry forward as this center continues serving Longview for years to come.”

About the East Texas Food Bank

Established in 1988, the East Texas Food Bank is the largest hunger-relief nonprofit in East Texas, covering 26 counties. ETFB provides over 34 million meals each year to 200 partner agencies and feeding programs. Our mission is to fight hunger and feed hope in East Texas. For more information, visit EastTexasFoodBank.org

About the Southwestern Electric Power Co. Foundation
The Southwestern Electric Power Co. Foundation awards charitable grants within communities served by Southwestern Electric Power Co., an operating subsidiary of American Electric Power (Nasdaq: AEP). The Southwestern Electric Power Co. Foundation, along with the rest of the American Electric Power Foundation, is funded by AEP and its operating subsidiaries solely through shareholder dollars.

Tabbouleh

Tabbouleh (Greek Quinoa Salad)

Recipe adapted from Cooking Matters

Image Source: www.cookingmatters.org

Keyword: Side
Ingredients
  • 1/2 cup quinoa (or other whole grain like bulgur or brown rice)
  • 1 cup fresh parsley, finely chopped
  • 3 green onions, thinly sliced
  • 1 large tomato, diced
  • 1 small cucumber, diced
  • 1/4 cup olive oil
  • juice from 1 lemon
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
Optional Ingredients
  • 4 ounces feta cheese
  • ¼ cup mint leaves
  • 1 can chickpeas, drained and rinsed
Instructions
  1. Cook quinoa according to package directions. Set aside to cool.

  2. Add cooled quinoa, parsley, green onions, tomato, cucumber and mint (if using) to bowl.

  3. In a small, separate bowl combine oil, lemon juice salt and pepper.

  4. Drizzle oil mixture over quinoa mixture. If using the chickpeas or feta, add it now. Mix well to combine.

East Texas Food Bank receives 42,000 pound food donation from The Church of Jesus Christ of Latter-Day Saints

Latter Day Saints Donation Jan 2026
An 18-wheeler truck from Utah delivered 42,000 pounds of mixed goods to the East Texas Food Bank (ETFB) in Tyler. The donation, totaling 25 pallets, was provided by The Church of Jesus Christ of Latter-day Saints to support hunger relief efforts across East Texas.

The donation from the Church is part of its ongoing global effort to help individuals struggling with urgent temporal concerns by addressing immediate hunger needs, supporting improved nutrition, and promoting long-term food security. The shipment includes a variety of mixed canned and boxed goods such as vegetables, chili, fruit, beef, peanut butter, dried milk, and numerous other items.

“We are deeply grateful for this extraordinary donation of food from The Church of Jesus Christ of Latter-day Saints,” said David Emerson, CEO of the ETFB. “Over the past several years, the church has generously contributed more than 350,000 pounds of food to the ETFB. Their commitment goes far beyond donations—they consistently give their time, energy, and compassion by volunteering at our center and supporting our distributions, making a meaningful difference for the families we serve.”

“When the Savior taught us to feed His sheep, He meant more than words—He meant bread on the table, milk in the cup, and love in the heart,” said Charles Rhodus, president of the Tyler Texas Stake of The Church of Jesus Christ of Latter-day Saints. “We are deeply grateful to share these gifts, knowing that in strengthening our neighbors, we honor Him whose hands never cease to serve.”

The donation comes as local volunteers continue to assist the ETFB through ongoing outreach efforts, including the Community Produce Distribution held last week at the Church’s building located at 2401 N Broadway Ave. in Tyler. During that event, 50 volunteers gathered to bag potatoes and help distribute fresh produce and other food items provided by ETFB.

The Community Produce Distribution at this location is held every third Friday from 10:00 to 11:30 a.m. and is available on a first-come, first-served basis to anyone in the community who is in need. This outreach is especially significant as it is Tyler’s largest distribution helping ensure continued access to fresh produce for residents.

Across 26 counties and nearly 20,000 square miles, the ETFB serves 175,400 households and provides vital support to communities throughout the region. In fiscal year 2025 alone, the ETFB helped provide 34 million meals. Yet the need remains urgent: 235,670 East Texans (including children) face food insecurity, and across the state, 1 in 5 Texans experience hunger, including 1 in 4 children.

This donation is one way the Church continues to support hunger relief efforts already underway in East Texas, building on a relationship that includes regular volunteer service, youth participation, and hands-on community outreach. From packing and distributing food locally to helping meet broader supply needs, Church members are grateful to work alongside the East Texas Food Bank in caring for neighbors across the region.

As part of the Church’s global humanitarian efforts, food and nutrition support remains a consistent focus, especially when it can be delivered through trusted partners with strong local reach. By working with the East Texas Food Bank, the Church can contribute resources that help meet immediate needs while also strengthening long-term food security for individuals and families throughout East Texas.

The Church and the East Texas Food Bank have developed a positive relationship in the community, as adults, missionaries, and youth groups from the Church regularly volunteer.

The Church of Jesus Christ of Latter-day Saints focuses on relieving suffering, fostering self-reliance, and providing opportunities for service for people around the world, regardless of religion, nationality, or race. The Church encourages its members to be generous with their time and resources in any way they can.

Whole Wheat Yogurt Pancakes

Whole Wheat Yogurt Pancakes

Adapted and modified from MyPlate Super Cookbook

Image source: The Kitchn

Course: Breakfast
Keyword: Breakfast
Ingredients
  • 1 cup Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Plain Low-Fat Yogurt
  • 3/4 cup Low-Fat Milk
  • 1 tbsp Brown Sugar
  • 1 egg
  • Butter or vegetable oil for cooking
  • Fresh or thawed fruit for serving
Instructions
  1. Heat a griddle or large skillet over medium-low heat. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

  2. In a separate small bowl, whisk together yogurt, milk, brown sugar, and egg until combined.

  3. Pour wet ingredients into the dry ingredients. Stir until well combined.

  4. Add on teaspoon butter or oil the griddle or skillet. Flip pancakes after bubbles rise to surface and bottom brown, about 2-4 minutes.

  5. Cook until second side is lightly browned.

  6. Serve pancakes topped with your favorite fresh fruit.

Quick Pasta Primavera

Quick Pasta Primavera

Image source: All our way

Keyword: Entrée
Ingredients
  • 1 12 oz package frozen shrimp (substitute: chicken, tofu, or any leftover cooked meat)
  • 12 oz whole-wheat shaped pasta
  • 12 oz frozen mixed vegetables small cut
  • cups low-sodium chicken broth
  • ¼ cup half-and-half or evaporated milk
  • 2-3 tbsp all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ tsp garlic powder or 3 cloves fresh garlic minced
  • 1 pinch fresh ginger minced (optional)
  • 2 Tbsp olive oil
Instructions
  1. In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer and cover with a lid.

  2. Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).

  3. When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.

  4. In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.

  5. Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.

  6. Pour in the chicken broth

  7. Pour the flour mixture into the skillet and stir it until a creamy sauce is formed.  If the sauce is too thick, add a splash of water.

  8. Add pasta and veggies and stir well to combine.

  9. Add parmesan, serve and enjoy!