The Community Kitchen - Frequently Asked Questions

Although TCK has been in the business of feeding people for over 27 years, there are some myths still floating about.

Why is your focus on Organic and/or Whole Foods?

There is no “them versus us” mentality at TCK; if anything, we have lessened the separation by saying “If we won’t eat it, don’t give it to our Guests.” We feel that everyone, especially CHILDREN, deserve organic and/or whole foods. If a person has only one meal a day, shouldn’t it be the healthiest meal possible? We have been receiving DONATED organic foods for more than 10 years. Local donations come from: United Natural Foods Inc., Albert’s Organics, Hannaford’s, Keene Farmers Market, Stonewall Farms CSAs purchased by C&S Wholesale Grocers and local farmers and individuals, all for which we are very grateful.

Do you waste a lot of food by either refusing donations or disposing edible food?

We waste FAR LESS food now than we ever have. There have always been complaints that TCK wastes food…whether it was 10 years ago by people thinking we should utilize every single scrap or by a few Guests who wanted to be THE ones who may take home all remaining food. Leftover food is often used the next day in accordance with ServSafe guidelines and local and state regulations. When leftover foods can no longer be utilized, it is given to a pig farmer who in turn provides TCK with meat/poultry for the Hot Meals Program.

Why don’t you have public restrooms?

For years, we allowed the public to use our rest rooms; and for years we had to deal with people:


	bathing in our toilets plugging toilets with entire rolls of toilet paper sitting on sinks, tearing them out of the wall smoking disposing of needles urinating on the walls and floors spreading feces on the walls, sinks, toilets & floors

We do not have a cleaning service nor do we have enough Staff/Volunteers to constantly monitor and clean our restrooms. TCK rest rooms are open to Staff, Volunteers, Donors and Guests during Hot Meals M-F, 4:00-6:30pm and Sun, 10:00am-12:30pm. The restrooms are also open during Pantry distribution days Wed, 12:30-5:30pm and Thurs, 11:00am-4:00pm as well as during holiday distributions. Both Hot Meals and Pantry Guests in line before we’re open are allowed to use the rest rooms.

We heard you have unwelcoming signs. Can you shed some light on this?

TCK provides a safe and comfortable place in which to eat and visit. Most soup kitchens discourage food & beverage being brought in; it is an industry standard because a soup kitchen cannot control what they are bringing in, i.e., alcohol, or with whom they are sharing. There must be rules for the safety and enjoyment of others. Our main sign at the entrance and at the serving line is:

WELCOME To the Community Kitchen Hot Meals Program

We offer healthy, nutritious meals
Mon-Fri, 5:00-6:30 & Sun, 11:00-12:30

In order to provide you with a safe,
Comfortable dining experience for you and your
families, we offer a few simple guidelines:

NO outside food/beverages can be brought in

NO smoking/drugs/alcohol/weapons on premises

NO fighting or disruptive behavior

NO swearing or rude behavior toward or in
front of Staff, Volunteers or other Guests

Please enjoy your meal and your visit.

Has the quality and quantity of food changed in food boxes and at Hot Meal Program; (i.e., portion control, denial of second helpings and leftovers to hungry people)?

In the old days TCK offered: two soups, one vegetarian; two entrees, one vegetarian; vegetable; starches; usually a gravy; a cup-size bowl of green salad; a cup size bowl of fruit salad; breads; beverages (coffee, tea, cocoa, juice, milk, water); and lots of cakes and puddings.

Today, the food has never been so good and nutritious as in the Hot Meals Program! We encourage the general public to join our Staff, Volunteers and Guests 5:00-6:30, M-F, in the dining room. TCK offers: 16-20 item salad bar, including seeds and/or nuts with choice of three salad dressings; made-on-the-premises soups, one being vegan/vegetarian; bread/crackers; two entrees, one being vegan/vegetarian; one starch; three vegetables; made-on-the-premises desserts; beverages (decaf coffee, tea, cocoa, juice, milk, purified water).

Portion control is implemented in the Hot Meals Program to ensure a balanced meal, not encourage overeating, obesity. It is not uncommon to witness 28-30 food offerings on the serving line which should accommodate nearly every dietary need. If you are hungry, wish to stretch your food dollars or just need some company with your meal, this is the place to be. Most servings are based on the recommended ½ cup serving sizes. With so many choices of mostly whole foods, we feel there is no need for seconds. Plus, many ask for a to-go container to take home the rest of their food as they are unable to finish their meals. We make an effort to properly estimate and allow for additional Guests. Also, Guests who comes in at 6:25 deserve the exact same choices as a Guest who comes in at 5:00; therefore, we must not stray too far from portion control.

Portion control is implemented in the Pantry Program to meet the suggested USDA & NHFB serving size guidelines and parameters. We no longer provide three pounds of meat per person; we provide enough for 3-5 ounces per serving. The suggested protein serving sizes are: 1 egg; 2 tablespoons peanut butter; 3 ounces of most meats (poultry, beef, pork, fish, lamb, etc.); ½ cup cooked beans (most varieties), etc. We offer a conservative amount of sweets, simple carbohydrates and hydrogenated foods . TCK cares about the health of its Guests. Overindulgences merely leads to obesity, heart disease and diabetes.

What have you done to ensure privacy of Guests requesting assistance?

The physical appearance of the Reception area has been reconfigured from an open, all-you-can-see area to a more quiet and private setting. This allows Staff and Volunteers to properly conduct business while ensuring each Guest is provided the privacy and confidentiality they deserve.

Tell me about the tables in the dining room.

No longer are tables set end-to-end giving the feeling of institutional seating. Tables are set up to encourage families and friends to sit together for conversation while enjoying their meals…more of an at-home atmosphere.

TCK only feeds the homeless.

Yes, there are homeless people, but the majority of the population we serve is the working poor – honest, hard-working people struggling to support themselves and their families.

I wouldn't eat there; they get old food out of dumpsters.

TCK “reclaims” food before it is thrown away. We make every effort to provide good healthy meals. You should experience the meals. Hard to believe it! Our chefs do a great job!

There are no hungry people in Keene—so The Kitchen must be small.

Many people do not realize the entire scope of work or how much is accomplished at TCK. Last year we served almost 900,000 meals to more than 11,000 area individuals – that’s the size of a small town!

It costs a lot of money to feed all those people.

It does cost but here’s how we keep it to a minimum. TCK pays $0.18 a pound transportation charge for much of the food purchased at the NH Food Bank. We receive free USDA food; however, the USDA programs have about half the available food as last year due to major government cuts to farmers. Monetary donations enable the purchase of some food. The bulk of our food, about 70%, is “reclaimed” food product from distributors, supermarkets, convenience stores, nurseries, farm stands and individuals BEFORE the product is thrown away.

Last year it amounted to 1,495,047 pounds of food. Wow! Picture that in one huge pile!

Why is there wasted food?

Most people do not realize- when manufacturers and distributors transport product if there is any damage, the pallet can be refused. When this happens, the pallet of food is marked “salvage” meaning it is to be thrown into a dumpster. In most cases, it is more economical to throw it away than pay for return transportation and handling. There are also food safety reasons for this procedure. Sometimes there are delivery mistakes, over ordering, unsold/over produced product. There may be time-sensitive promotional products or some items that have less of a single ingredient - all this ends up as unwanted as it cannot be sold. This produces millions of pounds of food each year. Fortunately for TCK and other food banks and pantries throughout the nation, we are able to reclaim a portion of this food. In turn, all the food banks and pantries distribute the reclaimed food to the hundreds of thousands of people who need help to feed themselves and their families.

If you have a question or concern, please feel free to inquire by filling out the form on our contact page.< Click Here >

Wouldn’t it be great if we could reclaim ALL the salvage food? Perhaps we could end malnutrition and hunger!

Pantry Hours	Hot Meals
Wednesdays 12:30-5:30PM	Monday - Friday 5:00 - 6:30PM
Thursdays 11:30AM-4PM

35-37 Mechanic Street, P.0. Box 1315, Keene, NH 03431 Phone: (603) 352-3200 Fax: (603) 355-0179