By: Vincent T. Davis
In April 2020, a series of obstacles threatened to inhibit the food operations at Meals on Wheels San Antonio.
The kitchen manager resigned. The COVID-19 pandemic hit. And several kitchen line workers departed as the demand for meals increased beyond 3,000.
Marycela Barron, director of Meals on Wheels, said the nonprofit worried about whether it would overwork the operations team as it scrambled to make more food for more clients. Every day was a guessing game.
Read/See full story on expressnews.com