Lucía Gocobachi
R.O.S.E Project
Jan. 11, 2014
R.O.S.E Project
Jan. 11, 2014
Today was the first day I was to be the Class Assistant at 18 Reasons for a Cooking Matters class. At 10 a.m. I arrived on their 18th Street location in San Francisco. After some confusion on my part of which door led to the room I was to work in for the next six Saturdays, I finally met my supervisor face to face. Emily, according to her name tag, was dressed ready to move; prepared for whomever swept through the glass doors.
My first duty was to create the sign to let the Charlotte Maxwell Complementary Clinic to know that we really were there. They are a local organization that provides alternative cancer treatments to low-income women. As I did that, I greeted the Nutritionist Valeria and the Chef Lauren. Afterwards I had to pack groceries for the group. I was nearly finished when they began trickling in; a great variety of them too. Upon introductions I find that most of the women were Hispanic (Two Peruvians, one Guatemalan, Argentinian, and two Mexicans) and the final three were Latvian, American, and Filipino. Even before I really began to talk to them I saw that this group of nine women represented a lot of the diversity in the Bay Area. I became nervous because I didn’t know how to approach them. I kept asking myself if I should swoop in and help when I saw who needed it or if I should just wait until they asked? Over the course of the next two hours my question was answered as I became aware of just how strong and independent they were.
Valeria began by giving her lesson on what our plates should look like (spoiler alert: most of it was taken up by vegetables and grains). We then began talking about the dairy portion and many questions were raised about alternatives either due to allergies or cholesterol levels from cheese. Some suggestions were almond milk, rice milk, coconut milk, goat milk, and soy milk. A few of them were concerned because they had heard from others to avoid it due to individual problems with thyroid cancer or cancers that had positive estrogen receptors. A good discussion was had and after that they were more willing to talk to everyone in the class.
At that point Lauren began with the cooking portion by giving reminders of basic knife skills, such as how to properly dice a cucumber for the Black Bean and Vegetable Quesadillas we were making. Then we handed out what needed slicing and dicing and we all got to work. While everyone was chopping up what were all going to eat in the last 15 minutes of class, I helped clean incoming dishes and drained the beans. I also served water to everyone. As I passed out glasses and poured, many gave me sincere thanks for being there to help. It was only the first day and my reception, however small, was seemingly well felt. I am now hopeful for the rest of the classes.
After the sauteed vegetables started emitting their own fragrances and the guacamole was prepped, the volunteers began to hand out plates and everyone served themselves a plate. Once we all took our first bite, we were chattering to each other about it. The food was delicious and everyone was proud of themselves of having had a part in it. As people began trickling out, the rest of the volunteers and I began to clean up. I was wiping down the tables and the last woman to leave came up to me. She asked to see a picture I had taken of her, so I gladly found it for her.
“I look so serious in this picture! Oh my!”
We both laughed a little bit as I told her, “We will have plenty more opportunities for better pictures to be taken.”
She smiled backed and nodded, “Yes we will.”
She left and I helped Emily, Lauren, and Valeria to clean dishes in the back. As soon as we finished setting up tables for the next event, I said goodbye to them. On my way out the door, I turned back at the 18 Reasons logo and heaved a sigh of contentedness.
This first experience was very empowering and I hope to learn more, not just from the class, but from the women participating in it.
My first duty was to create the sign to let the Charlotte Maxwell Complementary Clinic to know that we really were there. They are a local organization that provides alternative cancer treatments to low-income women. As I did that, I greeted the Nutritionist Valeria and the Chef Lauren. Afterwards I had to pack groceries for the group. I was nearly finished when they began trickling in; a great variety of them too. Upon introductions I find that most of the women were Hispanic (Two Peruvians, one Guatemalan, Argentinian, and two Mexicans) and the final three were Latvian, American, and Filipino. Even before I really began to talk to them I saw that this group of nine women represented a lot of the diversity in the Bay Area. I became nervous because I didn’t know how to approach them. I kept asking myself if I should swoop in and help when I saw who needed it or if I should just wait until they asked? Over the course of the next two hours my question was answered as I became aware of just how strong and independent they were.
Valeria began by giving her lesson on what our plates should look like (spoiler alert: most of it was taken up by vegetables and grains). We then began talking about the dairy portion and many questions were raised about alternatives either due to allergies or cholesterol levels from cheese. Some suggestions were almond milk, rice milk, coconut milk, goat milk, and soy milk. A few of them were concerned because they had heard from others to avoid it due to individual problems with thyroid cancer or cancers that had positive estrogen receptors. A good discussion was had and after that they were more willing to talk to everyone in the class.
At that point Lauren began with the cooking portion by giving reminders of basic knife skills, such as how to properly dice a cucumber for the Black Bean and Vegetable Quesadillas we were making. Then we handed out what needed slicing and dicing and we all got to work. While everyone was chopping up what were all going to eat in the last 15 minutes of class, I helped clean incoming dishes and drained the beans. I also served water to everyone. As I passed out glasses and poured, many gave me sincere thanks for being there to help. It was only the first day and my reception, however small, was seemingly well felt. I am now hopeful for the rest of the classes.
After the sauteed vegetables started emitting their own fragrances and the guacamole was prepped, the volunteers began to hand out plates and everyone served themselves a plate. Once we all took our first bite, we were chattering to each other about it. The food was delicious and everyone was proud of themselves of having had a part in it. As people began trickling out, the rest of the volunteers and I began to clean up. I was wiping down the tables and the last woman to leave came up to me. She asked to see a picture I had taken of her, so I gladly found it for her.
“I look so serious in this picture! Oh my!”
We both laughed a little bit as I told her, “We will have plenty more opportunities for better pictures to be taken.”
She smiled backed and nodded, “Yes we will.”
She left and I helped Emily, Lauren, and Valeria to clean dishes in the back. As soon as we finished setting up tables for the next event, I said goodbye to them. On my way out the door, I turned back at the 18 Reasons logo and heaved a sigh of contentedness.
This first experience was very empowering and I hope to learn more, not just from the class, but from the women participating in it.
