Consistency in the Kitchen

Before the seasonal shelter opens each evening, the cooking is already underway.

Dan, our cook for the Lebanon Seasonal Shelter, arrives early. “I get going pretty early in the morning. Arrive around 7:30. Start firing up the ovens, pulling food for prep. We do a lot of from scratch cooking.”

That consistency is intentional.

In past seasons, meals were coordinated through a patchwork of generous community partners. Even with strong support, the system required constant coordination and left little room to plan ahead.

Now, with a dedicated cook, the shelter has greater stability and oversight around food safety, sourcing, and planning. As Dan puts it, “I mean, I think consistency is the key.” Being able to track where food comes from, how it’s handled, and what goes into each meal allows us to serve food that is both nutritious and reliable.

It also allows us to think strategically. Large bulk items that are difficult to portion in the Community Food Market can be transformed into meals at the shelter, and menus reflect what is available. That approach allows the kitchen to use high-quality ingredients thoughtfully and reduce waste. Some meals quickly become favorites. As Dan shared, “Barbecued ribs are always a hit. Pulled pork is always a hit. Chicken pot pie. They love that.” Staff time once spent coordinating nightly meals can be redirected toward direct support for guests.

Most importantly, each winter night begins with intention. Meals are planned. Ingredients are prepared. The work is steady.

And for Dan, it’s more than a job. “You go home from your job and you can—it feels like your life’s work, not just something you’re doing to get a paycheck for.”

Investments like this strengthen the entire organization. They allow us to respond to real needs with practical solutions. They free up capacity. They strengthen our food systems. They make the shelter stronger.

Thank you for helping make that possible.

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