By By Jonathan Kauffman To most people in the North Bay, smoke has become the enemy, combated with face masks, filters and closed doors. A different kind of smoke, though, emanates from the apparatuses clustered in a parking lot 5 miles southeast of downtown Napa. There, beneath the ubiquitous stench of burning grass and torched plastic hover the aromas of chicken, pork and turkey, enough to feed thousands of people a day.
Bay Area chefs have responded en masse to the fires by preparing food for victims, volunteers and [READ MORE HERE]
Source: SF Gate