Co-op members Lisa, Lauren, Rafael, and myself prepared another meal on Friday morning at St. Mark’s Church and delivered to those on the front lines of the protest movement.
We prepared wheat berry salad again, this time with raw red cabbage, cooked collard greens, and a cumin tamari lime vinaigrette. We also made roasted butternut squash and carrots.
I transported a large bin down in my bike basket, and served it up directly from the basket on the sidewalk on Broadway at Zuccotti Park/Liberty Square.
Given the lack of a centralized kitchen staging area, occupiers Robin, Zoey, and others helped distribute plates of food over the metal barricades and into the park. Lisa and Rafael joined me after dropping off meals to working groups, including the Sustainability group, meeting nearby. We estimate we served approximately 150 people.
We chatted with Mateo, who came up from North Carolina to take part in the occupation, over our meal. It remains to be seen what protestors like him will do with cold weather descending, and no tents or sleeping bags allowed inside the privately patrolled park.