Restaurants Find a New Revenue Source: Feeding the Hungry

After a four-month closure, chef David Zamudio faced the stress of reopening Alma Cocina Latina in Baltimore. However, instead of preparing for restaurant guests, the kitchen focused on making 370 boxes of pasta Bolognese with cherry tomatoes, mushrooms, and a green salad. These meals were destined for local nonprofit organizations, part of Alma’s ongoing charitable-feeding program that has provided over 100,000 meals during the pandemic. Despite the changing landscape, Alma remains committed to supporting the community