“My original plan was to cook maybe ten thousand meals a day for five days, and then return home.”

“Instead, Andrés and the thousands of volunteers who composed Chefs for Puerto Rico remained for months, preparing and delivering more than 3 million meals to every part of the island. They didn’t wait for permission from FEMA. They didn’t even wait for FEMA funding (though funding eventually came from the agency). They just started activating restaurants, churches, food trucks and, eventually, the Coliseo de Puerto Rico in San Juan. They quickly scaled up their production of sandwiches, paellas, stews and, really, anything that would provide more comfort than the field rations known as Meals Ready to Eat, or MREs, the food often passed out after disasters”

José Andrés delivers food to Don Lolo, a 92-year-old veteran, in Loíza, Puerto Rico, after Hurricane Maria.

“It was already clear to me that this was a deadly serious humanitarian crisis,”

Andrés writes about his first days on the island, right around the time Trump told reporters that his administration had received “tremendous reviews” for its response on Puerto Rico.”

“It was also an untold disaster, hidden from view and lied about by our public officials. My mission was to help my fellow American citizens, and to tell their story to a world that was living in the dark.”

 

Source, Tim Carman, journalist: José Andrés’s riveting ‘We Fed an Island’ calls for a revolution in disaster relief

José Andrés, chef, author of “We Fed an Island”


 

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