It’s the Monday before Thanksgiving and a small crew of four volunteers is spread across the Coast Café kitchen, piecing together ingredients for nearly 100 households. In one corner, coordinator Robin Ahlgren dips her finger into the industrial-sized Hobart mixer that’s been slowly converting potatoes into mash to test its progress. Her prognosis was quick: “Needs more salt,” she says to the helper by her side.
By 4:30 p.m. roasted carrot-coconut soup, beet and kale…