On Monday, Sept. 25, five days after Hurricane Maria pounded Puerto Rico, Aaron Jackson got a LinkedIn notification on his phone from Michael Lee, supply chain and inventory manager for the Federal Emergency Management Agency. “Contact me right away,” it read, followed by a number. Jackson was at Blue Lemon, a fast-casual restaurant in Sandy, Utah, outside Salt Lake City, eating dinner with his family. He stepped outside and dialed. Lee needed help, fast: FEMA was running low on food rations.