Hard times have meant more people seeking help from food banks across the country. Benton County is no different - not even at Oregon State University. Emergency Food Pantry opened there in March to serve students and nonstudents living near campus whose income qualifies them for help. The number of students struggling to make ends meet while meeting class deadlines has increased as a college education becomes increasingly necessary, and many parents are unable to help in the current economy. Skyrocketing tuition and textbook costs eat into meager budgets.

The number of singles and families accessing the emergency pantry at OSU has steadily increased since March, as have space, equipment and volunteers.

The pantry was initiated by Ten Rivers Food Web and the OSU Food Group, a student organization. Other student groups have helped raise awareness, conduct food drives, prepare meals and raise money for equipment.

The OSU Extension Service plans to share recipes and samples using pantry ingredients. Students and off-campus gardeners donate fresh produce, including the OSU Permaculture Club and the Corvallis Environmental Centers' SAGE (Starker Arts Garden Education).

The Student Sustainability Initiative will donate regularly from its newly constructed greenhouse. Eligible participants can access pantry food, shopping style, on one of the two days it's open most months. For details on pantry hours, location, qualifications for participation or to make a donation, call 737-3473 or send e-mail to osufoodgroup@oregonstate.edu.

Is a food business in your future?

Admit it; at least once in your life, you've flirted with the fantasy of opening a restaurant or going commercial with your prize relish or the baked goods that everyone raves about. For most cooks, the fantasy evaporates as the realities of production and marketing set in. But for those who have decided to take the plunge to make a talent pay, some resources and opportunities are available.

On Monday, Nov. 16, the final Fall Food Series presented by Ten Rivers Food Web will feature a community discussion with local food industry pros. Scott Kruger, an inspector for the Benton County Health Department, John Sechrest, an organizer of the upcoming Food Biz Boot Camp, and Rebecka Weinsteiger, who recently started Weinsteiger Mustard Company, will talk about their work, experiences and the upcoming Boot Camp. Bring your questions to this free discussion from 7 to 9 p.m. at the Corvallis-Benton County Public Library meeting room.

The aforementioned Food Biz Boot Camp, sponsored by the Sustainable Business Cluster Team of the Prosperity That Fits Economic Development Plan, is a 40-hour workshop to be held one Friday and Saturday a month between January and March, 2010, at OSU.

Students will learn from local food product companies, as well as OSU and Linn-Benton Community College food and business development program instructors. Besides OSU and LBCC, the Corvallis Chamber of Commerce is among the organizing sponsors. For more information, contact John Sechrest at sechrest@corvallisedp.com or Bruce Hecht at brucehe@peak.org. Or, chase your dream by registering at http://foodbiz.corvallisedp.com.

Fresh Sheet alerts readers to the seasonal foods that make the mid-Willamette Valley such a rich culinary area. Through tips from farmers, ranchers, fishers, cheese-makers and other food producers, as well as chefs and restaurateurs, Chris Peterson tracks what's flowing from soil and sea to local plates. Contact her at localfood@peak.org.