by Jay Martini (jnm123)
Sometimes, the solution to utilizing surplus food supplies happens organically, spearheaded by one person that simultaneously sees an overage, and a need. Someone like Ashley Stanley, who walked into the back room of a Boston supermarket one day and saw piles of onions, potatoes and eggplant on the floor. The produce wasn’t spoiled, but was ready to be thrown into the dumpster because it had spent its allotted time on the store shelves. Ashley asked if she could have it, and five years later she and her company, Lovin’ Spoonfuls, were donating almost a million pounds of produce a year to Boston-area food pantries and homeless shelters. But, on occasion, necessity and opportunity play a role, which is how the Korean comfort stew budae jjigae came to life. A little background first, though…