As temperatures soar, food fridges come to the rescue:
Right now, the challenge of feeding people in the Texas capital is further complicated by climate change. The heat soared above 100 degrees Fahrenheit in a record-breaking streak this summer . More than 50 migrantswhen trapped in a sweltering tractor-trailer abandoned on the outskirts of San Antonio, about 80 miles south of Austin. Electronic signs on Interstate 35 warn motorists not to leave children or pets unattended in cars. Even walking a few blocks to pick up groceries can be hazardous.
But even with refrigerators, rising temperatures still pose hurdles for keeping food fresh. Noble quickly discovered that the original ATX Free Fridge equipment couldn’t handle the heat without physical shelters to shield them from the relentless Texas sun. “We had to get new fridges to deal with food safety in these temperatures. People offered us second hand ones, and it would be great to take donations, but now we’re focusing on, which are better than the ones in your house.
A friendly invitation is taped next to the stainless steel commercial unit outside the city’s popular taqueria: “Take what you need. Leave what you can.” More donation messages encouraging people to do their part are fixed to the sides of napkin holders on each of the tables on the outdoor patio. Noble reached out to Rico’s partner, Sara Mardanbigi, to help set up the pilot program, because she was already spearheading Nixta community outreach.
“As small business owners, it’s our responsibility to think about the greater good, and how, on a micro-level, we can enact sustainable change,” Mardanbigi said, who estimated that almost 100 people drop by daily to use the fridge. “The majority are our neighbors, but we’ve seen a wide array of participants from all over the city.” Mardanbigi explained that the kitchen contributes “oopsie orders,” as she refers to the extra tacos made by accident.
via a church food bank. “It’s whatever we have left over,” said volunteer Sarah Pernell, hauling boxes from her car. “Every week, it’s something different.” Her granddaughter Brianna swiftly stocked the shelves with individual plastic containers of pre-cooked peas, carrots, meat, and gravy under a biscuit crust. “You don’t have to heat it up. You can just eat it cold.” The two women finished and shut the fridge again. “And it’s gone so fast.
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