Roger Dierberg is working in his office above Dierbergs Four Seasons store, when a former priest named Henry Leissing stops in with an idea. He wants to take the produce that doesn’t get sold and give it to people who are hungry. Dierberg likes the idea of getting the food to people in need. Leissing begins to pick up the produce twice a week and deliver it to the Hi-Pointe pantry in St. Louis City.
To our knowledge, this partnership was the first time such a program of food rescue existed in the area. Though food banks had been around for several years, it was not typical to rescue produce and take it to a pantry.
