OWS Occupies a Boerum Hill Kitchen

Occupy Wall Street organizers plan to move all catering operations to , on Atlantic Avenue, where they have been doing some part-time cooking, according to the Brooklyn Ink. Moving out of their old digs at Liberty Café, a soup kitchen in East New York, the group believes a Boerum Hill location would ease their travel woes to lower Manhattan.

The Brooklyn Ink reports that food demand has reached a peak since the protests started in mid-September, and now the all-volunteer kitchen staff is preparing three meals a day for about 2,000 people. With all of the food that must be transported between Brooklyn and Zuccotti Park, a location closer than East New York made sense.

According to the New York Post, the kitchen staff cooks with organic produce and grass-fed meat from small farms upstate and in Connecticut and Vermont. Chef Eric Smith, formerly of the Sheraton Hotel in Midtown, has recently cooked salmon cakes with dill sauce, spaghetti Bolognese and roasted beet and sheep’s milk-cheese salad for the protestors, according to the Post.

The Brooklyn Ink also mentions that organizers are also looking at larger preparation spaces in Red Hook, especially since colder weather is approaching and all operations must be moved inside.