|Head chef, Tom, manning the gumbo|
|Maxing out St. Vincent's stove|
|Marie Carmel lending a hand in the steaming hot kitchen|
|A mountain of okra|
Campers and residents of all ages joined the pair in St. Vincent's kitchen prepping chicken, sausage and okra for a dish completely foreign to the kids—one they had never tasted or even heard of. (40 lbs of rice and 35 lbs of meat make for some serious gumbo!) As the gumbo's boil roared, campers looked on inquisitively wondering if the rice would be mixed in with the gumbo and, in true Haitian form, speculating if there were enough spices in it!
|Some of the evening's sous-chefs|
|The final product, seasoned to perfection|
Outside the kitchen, a long line of hungry residents had already formed. Within minutes of being served, the bowls were emptied and the residents returned for more until every bit was devoured.
|Campers and residents filing in for a bowl of gumbo|
The old saying, "too many cooks in the kitchen" was given a new meaning during the gumbo cookout. We welcomed each and every helper and were grateful for their assistance in preparing the meal. Every chef was instrumental in the meal's success!
One of our many goals is to help St. Vincent's become self-sustainable so there is sufficient food for everyone all the time. Currently, staff and students receive beans and rice twice a day; on Tuesdays, Thursdays and Saturdays they receive a third portion. This reinforces our efforts to explore sustainable farming initiatives so no student is hungry again.
|Yes, that is indeed ice-cold Tang®|
|Dieumenne distributing candy to everyone|