Dorset IWW Wob Kitchen at Tolpuddle 15-17/07/2016.

wobkitchen1 The brief for the weekend was quite simple and that was to produce up to 225 vegan meals with running fruit, bread and preserves, in addition to hot and cold drinks over the course of the three day festival for a maximum cost of £125, to be given free to workers that wished to eat and drink.

After arriving at about 13:00 on the Friday a pit was scraped out so that the burner could be sited safely with a wind break set around it to help in fuel saving because of lessons learned from Tolpuddle 2015. A six-foot table was set up for vegetable prep as well as a small serving area, whilst the underneath was used for keeping recycled items separate: glass, tins and cardboard with a separate non-recyclable waste area set up away from the food preparation area. Two large containers of cold water were filled and carried back to the cooking area by workers.

Some advanced preparation of vegetables and Brown rice was done before leaving for Tolpuddle in order to make the first evening meal of Vegetable Chilli and Rice very quick and easy to produce.

When this was eaten workers replenished the cold water and washed up the equipment, water was boiled and left in two large Thermos flasks for people to make tea or coffee and a supper of instant soup and bread if they wanted it. After socialising, workers went about the business of enjoying the festival for the evening.

Saturday morning dawned and a breakfast of hot fresh fruit salad and or cereals with Tea, Coffee, squash, bread and preserves was produced and eaten. A delivery of shopping had been pre-arranged, and workers went to the roadside and carried the shopping for the rest of the weekend back and sorted in to the respective meals that it would be used for. Yet more hot water was boiled for the Thermos flasks, the cold was replenished for the running drinks, and vegetable preparation completed for the vegetable bolognaise for lunch, and curry with couscous for the evening meal.

As was normal the area was tidied up, the washing up done, the cold water replenished and water boiled after each meal for drinks, with waste and recyclables taken to their respective collection points. After this some home made pickled onions and grog (rum lime juice and water) were made available for workers to try if they wished, and water boiled for the packet soup and Tea and coffee.

Sunday morning we had baked beans with cooked fresh tomatoes and garlic mushrooms, as well as bread and preserves with tea coffee water and squash, and a BBQ for the use of workers to cook meat products they could cook for themselves after breakfast had finished.

Lunch was sweet and sour vegetables with vegan chow mein noodles with fresh fruit, before the IWW joined the Radical Workers Bloc for the march through Tolpuddle, that as always was a noisy and fun affair with many black and red flags, hunt saboteurs, IWW and anarchist flags as well as others flying.

After this the Wob kitchen was packed away, all left over food was left for workers to eat if they were staying over night, or to take away with them as a packed lunch if they wished.

A brilliant weekend, thanks must go to the FW that helped massively with the vegan menu, as well as the workers that helped out with the work that allowed the Wob kitchen to feed some 140 hot meals over the three days, as well as the running hot and cold drinks and suppers for the Friday and Saturday night safely and cleanly.

– Les.