If you ask people to make a voluntary money contribution to for instance a beer kitty, there always seems to be a little bit of bill at the end of the money. And, unless you are too drunk yourself, you have the presence of mind to sneak away in time, leaving some poor drunk bastard to empty his/her pockets at the end of the evening. If people bring food however, there is always plenty. Why is that?
My guess is that people are not by nature stingy or careless. But money is scarce and to most of us less available than to others, so one spends it with care. Sometime a bit more care than is sociable (I’m sure I covered my share…I only had 2 glasses). Whereas our willingness to share our food reflects our true - sometimes hidden- nature of generosity.
Sharing food therefore is one of the fundamentals of society and one that should not depend on the availability of something as trifle as money.
Food without money? Yes in an ideal world or a tribal village, but surely not in the urban jungle.
Well, if seeing is believing you should have joined last Saturday, when the time/restaurant opened its doors and the Stroom parking lot was transformed into a prime location -the queen being a few doors down- patio. If you missed it, make sure to join next time, not just to fill your belly but to experience something truly fundamental (and also to fill your belly!).
Approximately 50 people, 2 children and one dog ate, 5 people cooked, no money was spend. None. Whatsoever.
How?
In the weeks leading up to the event people could bring raw ingredients and drinks to the time/store in return for hour-notes to pay for their lunch. Without a clear list of demands it now came down to the giving spirit to determine if we were to have bread and onion soup or a little more.
Two time-bankers picked spices and salad from their gardens, another brought oil from her family farm, there was wine in all colors, fresh bread, eggs, pumpkins, tahina, cheeses, kinoa, peppers, beets, chocolate and banana home baked cakes. The farmers market in town was also co-opted in the scheme. On opening day and the one preceding our Chef Yuval and his helpers did their magic on what was there and without knowing what exactly to expect turned out a fabulous four course menu, with options. It sounds too good to be true. But that’s not all. We also had a human jukebox with a guitar endlessly playing requests.
The day ended with all of us huddled together in the corner of the steps at Stroom, friends and strangers alike, to catch the last rays of sun while singing along to the Beatles. People stopped in their tracks at Noordeinde and came to have a glance at this bunch of silly happy people.
As we all went our way again, we left with a distinct shimmer in our eyes. The reflection of victory perhaps. Not only because we had proven that you can wine and dine without money in your pockets or run a restaurant without an investor or a bank- and NOT just any restaurant, but according to our chef the restaurant he always dreamed about. But also for nobody for once bringing up the word ‘crisis’ and for the start of a summer in which anything is possible.
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