Ballard Food Bank's Kindness Cafe serves edible and emotional nourishment

AT BALLARD’S BUSIEST restaurant on a recent weekday, Natalie Schwartz is measuring out yogurt by the gallon and sizzling up quarts of breadcrumbs for a vegetarian pasta entree. Right behind her in the tiny open kitchen, Cavan Sperry is mashing 200 pounds of potatoes to top the ground beef in a hearty shepherd’s pie. The line of customers stretches to the end of the room, but moves fast. “Can I get you lunch, sir?” Richard Dolf inquires at the service counter. “Cream or sugar with your coffee?” colleague Louise Goldman...