Cookin’ for Katrina

09.05.05 | 1 Comment

Well it has certainly been an interesting week in Lake Woebegone, hasn’t it? Hurricane Katrina’s aftermath has been dominating the news. Here in Texas, we’ve been getting refugees by the tens of thousands. Meanwhile, people are already pointing fingers. And of course who better to blame than the President? I could go into all the reasons why that’s baloney, but this author has already saved me the trouble. The short version is, nobody knew beforehand how bad it would get, and the logistics of transporting more than 25,000 people out of harm’s way is not something that can be done overnight. In essence, sometimes bad shit happens and it’s nobody’s fault. Deal with it.

I have to wonder how many of the people pointing fingers have personally done anything to help the refugees? In the town I call home, we’ve taken in thousands. Sunday morning I went down to the Salvation Army where my fellow Masons were hard at work barbequeing hundreds of chickens donated by a local processing plant. To be honest, I don’t know how many refugees we have here. The official line is that county officials have capped our capacity at 1,000. But that’s just what Red Cross is taking. There’s also the “unregistered” refugees at churches and other shelters. I keep hearing of busses being turned away from bigger cities like Houston and Ft Worth because they are already at capacity. Where do they end up? Smaller towns like this one.

The Masons had 8 barbeque pits running all day. We cooked 150 whole chickens and probably another 800 pounds (or more) of leg quarters. We also cooked 200 hamburger patties. I overheard someone say that it would be enough food to feed all the refugees in the city 1.5 – 2 meals. It was hot work on a hot day, and they were there from 7:30 am to past 6 pm. It made me proud to be a Mason, and I was only sorry that I couldn’t stay and do more than I did. Family had me only dropping in and out throughout the day. It’s hard to be of much help when you’ve got to keep an eye on 2 year old and make sure he doesn’t burn himself on a barbeque pit or wander into the street. When Ben and I left at 4pm they were still hard at work. Couldn’t leave the chicken uncooked or it would go bad. With no freezer capacity capable of the volume we needed, we were having to ice them down right in their boxes to keep them from spoiling until they could be cooked. It was quite a sight.

RSS feed

1 Comment

Comment by Jerry
2005-09-06 10:26:27

Thanks for doing what you did.

(Comments wont nest below this level)

Sorry, the comment form is closed at this time.


Bad Behavior has blocked 243 access attempts in the last 7 days.