Rescue. Transform. Nourish.
Every week in the NVFB kitchen, you will find Chef Rachael and Chef Savannah investigating a cart of "rescue" produce from local grocery stores, brainstorming together on how they can turn this food that is on its way to going bad into a nutritious take and bake or ready-to-eat meal for our food bank customers to take home on our store days.
Our meals usually fall under two categories: what can we make with only ingredients in the store so our customers can replicate meals with what we provide -or- how can we engage customers with an item they know little about or find intimidating (like Jackfruit). The kitchen crew is the last stop before food goes to compost. Creativity and experimentation with recipes help us get as many nutrients on the table as possible for our customers. With our food sealer Oliver, we are able to create ready-to-eat or ready-to-heat meals for any type of kitchen access!
