Every morning of the past week or so, Corinne Knight has already gotten to work around 6:30 a.m., cooked about 200 meals and then loaded her car with boxes of food.

By late morning, she’s long crossed the state line into Mississippi and is pulling up to the Eddie L. Smith Multipurpose Building in Holly Springs, where meals are quickly unloaded and distributed — some to people staying inside the shelter, others to residents who haven’t been able to safely leave their homes.

“When they call, they tell us where they need us and when they want us there,” said Knight, the second-generation owner of Grecian Gourmet Kitchen. “We usually have a 24- to 48-hour turnaround, and we keep delivering until they tell us the need has ended or they want us to move to another location.”

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