Behind the busy sushi bar, chef Ki Meyer felt his heart racing faster than usual. When the last customer left, he shared sake and cigarettes with his co-workers as always. Then he collapsed. Emergency room doctors told him his blood sugar level indicated he was prediabetic. Only 47, Meyer worried his poor diet had already turned him into an old man. Even more terrifying was the hospital bill. Meyer prepared sushi at several small restaurants in San Francisco’s Chinatown, but none of his jobs cam…

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