In Wine Country, chefs leave behind homes to feed fire victims

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

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