Massacre cooking

In 1971, as a “summer-fulltimer” activist of the Kabataang Makabayan (KM) working with MDP’s Radyo Pakikibaka, I was a regular visitor at the KM’s Boni Center along Quezon Avenue. As was the SOP in activist HQs during those times, the Boni Center prepared its daily fare of food for everyone who happened to be there at mealtimes–whether we were five or 10 or (sometimes, especially during busy protest seasons) 25 or more.

Masaker food
Massacre soup with cabbage and vermicelli

Boni Center had a finance and logistics team that, I supposed, worked with a thin and worn shoestring budget. I only assumed this, because occasionally, a team member would arrive with a big sack or two of vegetable rejects and cabbage peelings, solicited from their local public market contacts. Then we who happened to be around would help out in the kitchen, sorting out the still humanly edible pieces from those that were absolutely fit only for the pigsty cauldron. Continue reading “Massacre cooking”