On a random morning of a random day, I was sent what was anything but a random email. It was a message from Santos asking for a volunteer to help cook with four teens in the DIG program
(South Eastern Efforts Developing Sustainable Spaces)–a community garden in Durham, NC. We would be cooking for about 15 people and would need to stay under $30. That’s two dollars a person, I thought to myself. And immediately jumped at the challenge. I am planning to write a piece on the teens
who work in the garden and think that it would be best for them to tell their own stories. Until then however, I wanted to share how much I enjoyed working with them. They are lively and sweet, frank and hilarious, kind-hearted. Realistic innocence. Innocent realism. I’m hoping the opportunity presents itself to work with them again, as I left our meal with a piece of sunshine in my heart and a bushel of basil in my backseat.
Our menu consisted of:
brown rice, black beans, and pinto beans
roasted red, yellow, and purple potatoes
sungold and hierloom tomato salad with spinach, onion, mint, and a balsamic vinaigrette
popcorn with melted chocolate and sprinkled coconut