This skeleton crew uses local ingredients to create satisfying, pre-packaged meals.

It’s both a simple and complex question: What does it take to follow a desired career path? One that brings joy, creativity and, of course, very little money? For Sunshine Dunning — Culinary Institute of America alum, former executive sous chef at the Mayflower Hotel and private chef for years — fulfilling these goals amounted to a very bleak period in her life.