In episode 3, we delved into the way that overproduced food is made to circumvent the public in a systematic fashion. On today's show, we see how that overproduction manifests on a local level. The question of how to distribute waste and excess is a logistical challenge that is foisted on small food charities. Our guest, Kathy Stanley, helps illustrate to us what that operation looks like on a micro level, and explains how her organization seeks to de-stigmatize receiving rescued food. 

Kathy Stanley is the founder and director of Joy's Kitchen, a food rescue based out of metro Denver.