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Julie Bosman
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By 5:30 p.m. on that Wednesday, a half-hour before the pantry was to open, a line of nearly two dozen had formed. Once inside, people were escorted individually through the shelves of low-fat mozzarella cheese, dried beans and Pepperidge Farm chocolate chunk cookies, where a few paused — often reluctantly — to explain what had brought them.
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Julie Bosman
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