I recently saw a “60 Minutes” report on a chef with World Central Kitchen who is getting local restaurants to fix meals for the poor. The chef said he could use any food that was available and that there was no waste or shortage. Feeding people, keeping restaurants open, not wasting food from farmers to servers and having it all “chef”-level quality. A simple, attainable, humanitarian idea that doesn’t seem to get any better, as reported by the restaurants and the customers. Local “food for thought” that can be picked up to go.

Cathy Lund

Salt Lake City