I’m announcing that On election date I will set up a water, food and restrooms support system to help people standing long hours on a line, on the different States that may have a problem handling voters! @EmCollective https://t.co/nrqRroVyRp
— José Andrés (@chefjoseandres) June 10, 2020
It’s a disgrace this should be needed, of course, but blessed be Chef Jose Andres for stepping up regardless.
And here’s some related uplift from Jim Webster, food writer at the Washington Post:
If I could give you the details of the dish I’m working on, I would. I would describe what the finished dish looks like, with a poetic recitation of color and composition of each element, including the provenance of any that was particularly impressive. I would taste it, and in a rapturous string of adjectives, tell you how incredible every bite is.
But I don’t have any of those details, because I won’t be eating this dish. I will barely catch a glimpse of a completed bowl before they all go out the door.
On this day, I’m volunteering with World Central Kitchen, and this is one of the more than 3,000 cold and reheatable meals I’m helping assemble in a restaurant space at Nationals Park. From my vantage point on the terrace level just above the center field wall, I can see that a member of the grounds crew is working on the outfield grass, keeping it in pristine condition for a baseball game that will not be played. I can see home plate.
Or I could if I wasn’t laser-focused on ladling portions out of a bottomless vat of black-eyed peas…
In a time where isolation is the rule and it can be a struggle to find meaning, I found some by joining a team at a baseball park.
One day, I saw a post by a friend, chef Matt Adler, who is in charge of World Central Kitchen’s operations at Nationals Park. I texted him to tell him I was impressed and wished I could help somehow.
He responded immediately: Come over anytime. Two days later, on a pre-scheduled day off, I was there.
It struck me as I was driving to the stadium that I didn’t even know who was benefiting from the meals. But I knew that WCK was founded by chef José Andrés with the mission of feeding people around the world wherever disaster strikes, and now disaster is literally everywhere. He was nominated for the Nobel Peace Prize last year for his efforts and is working with Congress to make federal disaster relief more accessible. I was confident that the meals were going where they were needed…
I suddenly had an anchor to my week. In an era where days lost definition, I always knew when Tuesday was. I got to spend it working with a team of like-minded people, even if I could only identify them by face mask. I felt less stressed the rest of the week, and more focused.
None of that was what I signed up for. But I’ll take it…