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Daniel Humm And Rethink Food NYC Create An Upscale Soup Kitchen

Daniel Humm And Rethink Food NYC Create An Upscale Soup Kitchen

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

 

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