Sometimes it's porridge, sometimes it's porridge, sometimes pasta, sometimes stew, but lots of

cultures have strikingly similar folktales about bottomless pots. In all of them, no matter how many people come to eat,

these enchanted cauldrons never run out.

And it's easy to imagine these fantasies

were dreamed up during lean times.

From KERA in Dallas, this is think.

I'm Chris Boyd.

My guest was raised in Spain,

my parents who weren't always great with money, but found ways to stretch recipes to feed their foregrowing boys, and often friends and neighbors as well.

So when he moved to the U.S. to work as a chef, he connected with the mission of an organization called D.C. Central Kitchen, which gathered up uneaten food left over from hotel banquets and used it to feed people

living on the streets. And that would lead Jose Andres to an even bigger dream, which was to take

that work beyond Washington to places where people were living through catastrophes. World Central

Kitchen has now served literally millions of meals in Haiti after the earthquake, in Puerto Rico, after

Hurricane Maria, in Ukraine, and in Gaza, in every location, learning more about what it means

to provide both help and hope in desperate situations. His new book is called Change the

Recipe, because you can't build a better world without breaking some eggs.

I'll say, welcome to think.

Thank you, Chris.

Very happy to we hear with you.

You identify professionally more as a cook than anything else.

Why does that title, cook, say more about you than chef or TV host or even humanitarian?

Well, cook in Spanish is cocinero.

...