BOB ENGSTROM, NEWS-PRESS CORRESPONDENT
November 27, 2009 6:47 AM
The enticing aromas of roasting turkeys and all the trimmings wafted out the doors of the Veterans Memorial Building on Cabrillo Boulevard as the volunteers of the Organic Soup Kitchen made last-minute preparations Thursday to feed hundreds lined up outside for a Thanksgiving Day feast.
The idea for Organic Soup Kitchen came from Anthony Carroccio, a semi-retired builder/publisher who enjoys cooking wholesome food and this year started serving organic soup to the homeless every Sunday. Now he wants to expand that to daily service from a state-certified catering vehicle covering a regular route delivering soup and healthy food to 300 to 400 people.
He formed a nonprofit organization and enlisted the aid of numerous friends and volunteers, including head chef Katy Carey, for the community feast and fundraiser. OSK's goal is to serve fortified street food as a way to prevent nutritional deficiencies in homeless individuals.
"I love to cook," said Mr. Carroccio. "But I know when to bring in the best. She's responsible for all the flavor."
Nearly 100 volunteers, including a group of students from City College's cuisine school, sliced 800 pounds of turkey meat and took care of all the details of preparing and serving the feast. The task kept many of them busy until late the night before and saw many of them back at the Veterans Memorial Building at 5 a.m.
Ms. Carey has been cooking professionally for 10 years, worked as a massage therapist for almost as long and operates Ziba Cuisine. Ziba means beautiful in Farsi and is part of the name of her business because she tries to make beauty a part of everything she does. She has had continued success despite the economy, and when she got the call from her friend asking for help she saw the opportunity to give something back to the people of Santa Barbara.
"We joined forces here," said Ms. Carey. "So much love was put into this meal."
Barry Remis read about the planned feast and OSK's goals and decided he wanted to be a part of it, so he volunteered his time to help.
Dorothy Blasing, one of the core members of OSK spearheading Mr. Carroccio's vision, said there are plenty of resources available to feed everyone in town who is hungry. OSK is making it possible for the community to pool those resources and see that nutritional food and education about nutrition does not go to waste.
Lotus Moon, a trio of musician friends of OSK's founder, provided a musical backdrop for the diners while they ate. Anyone who wanted to take some food home with them, whether to a house in the suburbs or a bench on the street, was offered a biodegradable take-out container filled with food. There was plenty of food to serve the expected 500 attendees, but the crew did not plan on having any leftovers by the end of the day.
Mr. Carroccio said he has worked out an agreement with the Santa Barbara Veterans Coordinating Council to serve food on Sunday mornings at the Veterans Memorial Building "to anyone who wants to come in." The OSK plans to make the Community Thanksgiving Feast an annual event while continuing to raise funds needed to get the mobile soup kitchen on the road as a blueprint for other communities to follow.
For more information about the organization, donations and volunteering, visit organicsoupkitchen.org.
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"Robin Metze is overjoyed with friendship Thursday at the Organic Soup Kitchen's Community Thanksgiving Feast at the Veterans Memorial Building on West Cabrillo Boulevard. Above left, Anthony Carroccio, executive director of the Organic Soup Kitchen, and Katy Carey, head chef of Ziba Cuisine, check on food in the ovens at the event. Above right, hundreds of diners enjoyed the feast."
