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The chef at this nonprofit kitchen can turn random deliveries—be it 40 commercial tubs of sour cream or half a cow’s worth of meat—into meals for the hungry.
In typical commercial kitchens, chefs plan detailed menus way ahead of time, and their food deliveries fulfill those specific menus’ needs. But one Pittsburgh-area kitchen is flipping that system, instead designing its menu based on the mishmash of food it gets—be it sauerkraut, cantaloupe, or ketchup.
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