Two dedicated Kitchen Collective volunteers at the Redwood Empire Food Bank have significantly enhanced the organization’s meal preparation capabilities by purchasing a dough sheeter with their own funds. Bill and Jody each contributed half the cost of the equipment, improving kitchen efficiency dramatically.

The dough sheeter reduces preparation time from two and a half hours to just 45 minutes, allowing volunteers to create quiche crusts, galettes, pizzas, and other pastry bases quickly and easily. This upgrade will greatly benefit the On the Spot Nutrition program, which feeds 1,400 to 1,500 people daily.

With support from food donors like Central Milling and Straus Creamery, the kitchen can now expand its offerings. “It allows us to be more creative and accept a wider variety of food donations,” said the food bank’s Executive Chef, Don Nolan. Food recipients have expressed their appreciation, calling to thank the food bank for the comforting meals made possible by this new equipment.