On a recent Saturday near Seattle, Cheryl Ewaldsen pulled three golden loaves of wheat bread out of her kitchen oven. The fragrant, oat-topped bread was destined not for her table, but for a local food bank, to be distributed to families increasingly struggling with hunger and the high cost of groceries . “I just get really excited about it knowing that it’s going to someone and they’re going to make, like, 10 sandwiches,” said Ewaldsen, 75, a retired university human resources director.