I loved this! As a journalist, getting to read other people's writing is beyond crucial to my craft. I honestly am not the biggest fan of reading (even though I know how beneficial it can be) and have a hard time with poetry because of its ambiguity and artistry— I find that if you're not the one writing it, it can be hard to understand. I edited/ made comments on about 20 poems and I have to say, I'm very impressed. Some writers were anonymous, and others included an anecdote about their poem. For instance, there was one by Alex C (I edited a lot of his work, he showed up a lot on my feed, not sure why), which was a response to the question "what does freedom of speech mean?" The characters in his poem were flowers and nature, which seems to be a motif throughout his writing. I thought it was interesting the way he connected the human right of free speech to the basic right to life (via plants and nature). If I were asked the same question, even in a poem, I would not have thought about nature. Granted, he's a 33 year old man (as told by his anecdote), so his outlook is obviously different. I had a lot of fun!
I enjoyed my experience
At the DC Central Kitchen, I helped with general food prep. Specifically, I helped chop up greens, scoop meat into trays, and label containers. This was an extremely rewarding experience that introduced me to many new people and allowed me to engage in meaningful service.
A solid experience at DCCK.
This time at DCCK, I met a group of students from Ithaca College! They were coming down to DC for their own Alt Breaks trip and serving for DCCK for a couple of days. Today, we cut a whole lot of onions and picked apart parsley. It was fun to work with students who go to a different school than I do.
This experience was great! Though I missed the staff-friend I made, Ruth, I worked with the head chef (Ray) and a couple other people from GW (I knew one of them very well and we had no idea we'd be volunteering at the same time). We sliced raw beef to prep it for the beef stew, which we made later in the day. We emptied countless packages of pre-made stew to make it as big as possible. We had to troubleshoot and figure out what would be the most effective way to do so, as fast as possible. We figured out that squeezing the packages on the side of the container would be the fastest method. We organized frozen meats onto sheet pans and stacked them in the freezer. All in all, we communicated very well with each other. Again, the main issue was of space and territory, as we were working as a team of four in a confined space so if we ever collided there was a lot of "oohp, sorry!" especially because we're four young women. My only complaint was that cutting beef made me a bit queasy, but I was able to move past it by talking with the people I was working with.
Cut a lot of beef. Met some lovely people. It was a wonderful time. Wish I had known it would be my last.
I arrived to DC Central Kitchen today and attempted to login. My login attempt failed twice and I realized that Professor Weiner's class did not meet today. However, I talked to a supervisor and told her the situation and she replied that I could be added to the list today and that I was able to serve. After sorting out the confusion, I was able to begin serving. My first task was working with a women, whose husband sits on the board of the DCCK. We had to sort and organize apples. The apples were categorized into edible, bruised or smashed apples. The apples that were bruised or smashed were to be made into applesauce later while the edible apples were placed into bags to be given out to children. Following that hour long task, the remaining time was spent cutting meat and trimming the fat off for fajitas. Overall, this experience was amazing, even if I still smell like meat. I cannot wait to come back from Spring Break and continue serving again.
I felt as if it was very organized and impactful on the community
During this visit with DCCK, I worked closely along side my peers to make coleslaw. It was a fun, yet messy experience as I not only had the opportunity to serve, but I was afforded the opportunity to get to know some of my classmates a little better. Additionally, one of the chefs at DCCK shared a personal story about her grandson that touched everyone in the room. I asked to hug her as I saw tears beginning to fall from her eyes. This was a very rewarding and touching experience.
A meaningful experience in helping my community.
This time at DCCK, we made two full racks of coleslaw by tossing and mixing carrots and cabbage with coleslaw dressing and mayonnaise. This was a very messy job as we had to mix everything together and get our hands dirty, but it was fun at the same time!