In the days before New Yorkers stayed home and people still touched their faces without dread, Matt Jozwiak was preparing to help.
As a founder of Rethink, a nonprofit organization that uses excess food from grocery stores and restaurants to make free or low-cost meals for New Yorkers in need, Mr. Jozwiak knew he would soon be on the front lines of a city grappling with the coronavirus. Restaurants would close. People would need food.
“It’s about equity,” said Mr. Jozwiak, 32, standing in his commissary kitchen at the Brooklyn Navy Yard on a bright day in mid-March. “That is our motto. Well, right now, it’s ‘Put out the fires,’ but, you know.”
The group now has a handsome new work space: the highly acclaimed and normally expensive Manhattan restaurant Eleven Madison Park. On Thursday, Daniel Humm, the chef and an owner, announced on Instagram that his Michelin-starred restaurant would become a commissary kitchen for Rethink, turning out thousands of meals a day to be delivered free to clients of Citymeals on Wheels and to hospital workers.
“This city has given me everything, so I really wanted to figure out what I could do to give back,” Mr. Humm said in a phone interview. CONTINUE READING