This morning I arrived at the soup kitchen at 7:45. We got the first of many produce deliveries shortly thereafter. I spent the day washing, chopping, deseeding, unloading, prepping, grinding, cuisinarting, teaching and making samples for the volunteers, and QAing their prep work. The more we finished the more showed up. We had so much, we couldn't cook it all. We ended up giving away whole bags of uncooked (but expertly prepped) produce. One more soup kitchen under our belts.
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