Karma Kitchen－February

By Nuoyan Wang on February 17, 2019

－DVBS Archive Team－

By : Nuoyan Wang (Class of 2021) + Mr. JH

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“Karma Kitchen is a volunteer-driven experiment of generosity, in which a customer is given a bill reading $0.00, while being invited to ‘pay it forward’, so that the next customer can get a free meal as well. This embodies the Buddhist concept of ‘you reap what you sow,’ giving customers an opportunity to practice selfless giving.”

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“Only those who dare to fail greatly can ever achieve greatly.” – John F. Kennedy

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“Only those who dare to fail greatly can ever achieve greatly,” － that was the mindset embodied by the boy school students as they prepared for the monthly Karma Kitchen. Having offered oatmeal as the main course for three consecutive months, organizer Mr. H proposed an ambitious challenge: Shamrock breakfast sandwiches with sides of spinach tofu scramble and sautéed kale. Tasked with cooking and serving was a meager group of 5 students －some of whom had rarely ever cooked before. There wasn’t much time, so they immediately got to work. Rahula Tan (9th) and Bo Han Zhu (11th) tended to the vegan burgers while Marvin Wang (11th) prepared his delicious vegan bread/spread. With the clock ticking, the students faced a difficult challenge.

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It was soon 9:00, and the open sign lit up. One by one, customers entered for their meals. Nuoyan Wang (10th) and Mr. H tended the front of the restaurant, assembling the sandwiches and serving the customers. Richard Shieh (10th) continuously delivered on his tofu scramble, which was a customer favourite. By closing time, over 60 sandwiches were served, in addition to 3 large trays of tofu scramble and sautéed kale. The event was deemed a success, with some customers inquiring for our recipe and others returning for seconds. Upon closing, the hungry boys rushed to eat their own shares of the Shamrock sandwich, before cleaning up and preparing for the afternoon event: Ukiah Lunar New Year Festival.

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