I do love the art of food, but ReThink helped me connect with food in a different way,” Humm says. The nonprofit partners with restaurants, essentially paying them to deliver nutritious meals at no cost to communities. The style tracks with Harmon’s pedigree, which includes stints at La Calenda under Thomas Keller and Saison under Richard Lee. “We projected $20 million in revenue and five million meals, now we will be at $8 million in revenue and two million meals this year.”Rethink is not the only nonprofit turning to the restaurant model to help make ends meet. “We have seen a loss of 2.5 million meals, which are gone, canceled,” says CEO and president Leslie Gordon.