Midmorning light shines through the loading-bay windows of Project Angel Heart, a food center in Denver’s Globeville neighborhood that distributes, free of charge, meals to critically ill residents in metro area and Colorado Springs. Six volunteers chat as they package meals of meatloaf, green beans and mashed potatoes, one of five meals nutritionally tailored to meet clients’ medical needs. Meals created for a kidney-friendly diet, for example, are low in acid, sodium, potassium and phosphorus. The meals were designed by executive chef Brandon Foster, formerly of Denver’s Vesta Dipping Grill. The volunteers banter back and forth, their mood buoyant, as they pass cardboard food trays down an informal assembly line, adding food items, sealing the trays with plastic wrap, and setting them aside to be bagged and delivered or frozen for another day. The organization was founded in 1991 amid the throes of the AIDS epidemic to serve people who often had difficulty receiving services. In 2001, meal delivery was expanded to include anyone with a life-threatening illness, and the agency says its average present-day client is living with or battling seven or eight ailments. Today, Project Angel Heart serves about 1,200 meals a week to people living in an 800-square-mile area that stretches from metro Denver to Colorado Springs. Of the organization’s $3.5 million budget, roughly $3.1 million is spent on the meal-delivery program, according to the agency’s latest financial report. “We like our clients to feel like these meals were made just for them,” said Erin Pulling, president and CEO of Project Angel Heart. “We believe in meals with love, with care with compassion.” The organization achieves that end with some flourishes that ensure clients know their meals were cooked, prepared and delivered by human hands. Volunteers turn the brown-paper delivery bags into homespun works of art — one features a geometrical slash of rainbow-colored patterns, offset by a classic yellow smiley face. When a client’s birthday rolls around, the volunteers slip a piece of cake in their meal bag (diet permitting, of course). The meals are delivered by volunteers. Project Angel Heart uses a