James Williams studied culinary arts in college, but that didn’t fully prepare him for his current job. As the chef and manager of the Community Kitchen at the North Texas Food Bank (NTFB), he draws more upon his creativity than upon his recipe collection. That’s because his daily challenge is to transform the food bank’s random bounty of donated items into thousands of tasty, nutritious frozen meals for over 4,000 people throughout Dallas County. One day, for example, when the…

To read this article and start a full year of unlimited online access, subscribe now!

Already a subscriber?

Need to register for your premium online access,
which is included with your paid subscription?