- Playing
- Soup Kitchen's First Course: Nutrition
- From
- Todd Bookman
This piece looks at how a local soup kitchen is meeting increased demand with healthier foods and a focus on local, organic ingredients.
Voices come from:
Head Chef Philip Hitchcock
The Community Kitchen's Executive Director, Ann Davis
Jonathan, a client from Keene
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Related Pieces
Piece Description
This piece looks at how a local soup kitchen is meeting increased demand with healthier foods and a focus on local, organic ingredients.
Voices come from:
Head Chef Philip Hitchcock
The Community Kitchen's Executive Director, Ann Davis
Jonathan, a client from Keene
Broadcast History
Aired on New Hampshire Public Radio during local block of Morning Edition/All Things Considered: Jan 2011
Transcript
HOST INTRO:
Demand at soup kitchens and food pantries remains high throughout the country.
The Community Kitchen in Keene, New Hampshire, is no exception, where use is up 10-percent from pre-recession levels.
Producer Todd Bookman has more on how they are meeting that need with a healthier menu.
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The Community Kitchen serves dinner at 5-o’clock during the week.
Many folks arrive early, and wait patiently in line.
One thing you’ll notice about the crowd is that a lot of the guests are, well, overweight.
Hunger in the 21st century has as much to do with access to healthier foods and nutritional education, as it does with income.
That isn’t lost on Head Chef Philip Hitchcock, who preaches moderation.
Chef: There is a sign up that nicely and kindly says, "Food served as is, no exceptions."
Some people will like double or triple servings. It's about portion contr...
Read the full transcript
Intro and Outro
INTRO:Demand at soup kitchens and food pantries remains high throughout the country.
The Community Kitchen in Keene, New Hampshire, is no exception, where use is up 10-percent from pre-recession levels.
Producer Todd Bookman has more on how they are meeting that need with a healthier menu.
OUTRO:
