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<\/p>\nMarlene se ha puesto un guante de pl\u00e1stico que le llega hasta el hombro. Remueve el chocolate en una gran olla que servir\u00e1 para elaborar 175 brownies. Van para los men\u00fas que reparten los volutarios de la Fundaci\u00f3 Arrels a la gente confinada en la calle, y para el Chiringuito de Dios, que desde la semana cero, pas\u00f3 de ser un comedor de ambiente familiar que ofrec\u00eda comidas a unos pocos, a ser el lugar de alimento de referencia para un centenar de personas en el Raval, cuando los comedores sociales de la zona hab\u00edan cerrado tras el decreto de estado de alarma. Esta ma\u00f1ana la acompa\u00f1an en Casa Leopoldo 4 voluntarias: una azafata de vuelos, una entrenadora de aerobic, una profesora de ingl\u00e9s y una cocinera en Erte. Pese al reducido tama\u00f1o de la cocina, cada una de ellas sabe cual es su labor. El ajetreo es constante, pues es lugar de paso hacia las otras cocinas del restaurante, sin embargo hay una sincronizaci\u00f3n entre ellas, como si de una coreograf\u00eda se tratase.<\/p>\n
Una llamada del chef Romain Fornell, alma m\u00e1ter del grupo Go\u00fbt Rouge, alert\u00f3 el mismo 14 de marzo a Rub\u00e9n Marrero, encargado de la producci\u00f3n de Casa Leopoldo en el Raval: \u00abhay que hacer algo con toda la comida que hay en las neveras o se va a echar a perder\u00bb. Enseguida la cocinaron, la hicieron llegar a gente del barrio necesitada, bajaron la persiana y cerraron.\u00a0 As\u00ed es como nace la Fundaci\u00f3n Comer Contigo. Contactaron con Arrels para ofrecer comida, con el Chiringuito de Dios, el Hospital Cl\u00ednic, el Hospital del Vall d’Hebron, Sant Pau, C\u00e1ritas y otras entidades. La colaboraci\u00f3n con La Vanguardia hizo la difusi\u00f3n necesaria, junto al boca a boca entre los vecinos del barrio y las redes sociales, contribuyendo decenas de voluntarios. La urgencia por comer de algunos, sumada a la urgencia de cocinar de Casa Leopoldo y la de sus proveedores porque el g\u00e9nero se les estropeaba, hizo que todo encajara al momento. \u00abEl perfil de los voluntarios era el que se quedaba sin trabajo por un Erte pero no pod\u00eda estar en casa y el que ya no ten\u00eda trabajo pero quer\u00eda hacer algo\u00bb, explica Rub\u00e9n.\u00a0 Como algunos voluntarios eran cocineros, fue f\u00e1cil jerarquizarse para llegar a elaborar en el punto m\u00e1s \u00e1lgido del confinamiento hasta 900 men\u00fas por d\u00eda. \u00abHace falta mucha humanidad para haber salido con el virus y venir a ayudar\u00bb, relata Marlene Meneses que es la responsable de reposter\u00eda.<\/p>\n
Ya en el proceso de desescalada, los restaurantes abren terrazas. Se abren los comedores sociales y los encargos para Casa Leopoldo se reducen. A falta de terraza se readapta, ahora cocina comida para llevar. \u00abAquello era un enjambre\u00bb, rememora. \u00abFuimos gente inquieta que no pudimos quedarnos en casa. Nos curamos el alma, porque ven\u00edamos todos con nervios, con situaciones desesperantes, sin cobrar pero teniendo que pagar. M\u00e1s que voluntariado, para nosotros fue la gran terapia\u00bb.<\/p>\n
Paralelamente, en la otra punta de la ciudad, en La Sagrera, un grupo de vecinos inconformes con los efectos devastadores de la crisis econ\u00f3mica del Covid-19 creaban la Xarxa de Suport Mutu de la Sagrera el 1 de Mayo. Testigos del cierre del Banco de Alimentos del barrio y de la oficina de Servicios Sociales, habilitaron un tel\u00e9fono para familias en apuros. El tel\u00e9fono son\u00f3. En seguida abrieron un local de recogida de alimentos en la Plaza Masadas y un n\u00famero de cuenta. La respuesta de los vecinos fue tal, que en cinco semanas han conseguido recaudar\u00a0 8.900 kilos de comida, que han repartido entre 233 familias, 865 personas, repitiendo repartos peri\u00f3dicamente. \u00abAqu\u00ed no hace falta presentar ning\u00fan papel como en Servicios Sociales\u00bb, explica Rosa Batalla, una de las impulsoras y propietaria de Ca la Rosa, una cocina que antes del confinamiento preparaba men\u00fas para escuelas y que tras dos meses de cierre, encienden los fogones, esta vez para preparar men\u00fas solidarios. \u00abHemos aprendido a no juzgar por las apariencias\u00bb. Vienen familias con ni\u00f1os con uno o los dos progenitores en Erte, mujeres de la limpieza, canguros y personal de la hosteler\u00eda que trabajaba sin contrato. \u00abAlgunos recogen el lote r\u00e1pidamente, les da cierta verg\u00fcenza\u00bb, confiesa.<\/p>\n
A ra\u00edz de la creaci\u00f3n de la Xarxa en La Sagrera, Nutrici\u00f3n sin Fronteras se pone en contacto con Ca la Rosa. \u00abEn la fase 0, muchas cocinas han vuelto a su actividad anterior, la gente vuelve al mundo laboral, pero la demanda de men\u00fas es cada vez mayor\u00bb, comenta Carla Molina, responsable de comunicaci\u00f3n de esta entidad. \u00abSi en 2019 repartimos 61.000 raciones en todo el a\u00f1o, en 2020 en estos tres meses llevamos repartidas 62.000\u00bb, revela.<\/p>\n
As\u00ed Ca la Rosa se ha convertido en otra comunidad que ellos califican como de cocinoterapia. Cuatro o cinco voluntarios a diario se han encargado de preparar 300 men\u00fas solidarios que se han destinado a entidades sociales como M\u00e9dicos del Mundo, C\u00e1ritas, Metzineres, Aldeas Infantiles, entre otras. \u00abHan venido los an\u00f3nimos. J\u00f3venes desde los 14 a\u00f1os, que ya no saben en qu\u00e9 chat meterse, hasta los 55\u00bb, comenta Rosa, \u00abpuro altruismo. Se ha creado una conciencia de autolimpieza del consumismo\u00bb.<\/p>\n
Para Anna Pousa, una vendedora en Erte ha sido el lugar ideal para tomar cierta distancia. \u00abEstaba encerrada en casa, con los bajones emocionales por el confinamiento, y te das cuenta que hay gente que no tiene ni siquiera para comer\u00bb. Su hijo Luca Trioni de 12, est\u00e1 creciendo con un esp\u00edritu colaborativo. Su experiencia en Ca la Rosa lo ha animado a proponer a la comunidad de su edificio que deber\u00edan poner una caja en la porter\u00eda para recoger alimentos y destinarlos a la Xarxa de Suport Mutu o a los Servicios Sociales del barrio.<\/p>\n
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Cocina principal de Casa Leopoldo, donde dos cocineros y una voluntaria preparan men\u00fas para el reparto de la Fundaci\u00f3 Arrels\u00a0a las personas sin hogar por las calles de Barcelona. Foto: Eva Parey. \/\/ \u00a0Casa Leopoldo’s main kitchen, where two cooks and a volunteer prepare menus for the distribution of Fundaci\u00f3 Arrels along the streets of Barcelona for the homeless people.<\/p>\n
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Preparaci\u00f3n de brownies en la cocina de reposter\u00eda de Casa Leopoldo. Foto: Eva Parey. \/\/ \u00a0Preparation of brownies in Casa Leopoldo’s pastry kitchen.<\/span><\/p>\n <\/p>\n Doble p\u00e1gina de la agenda de Rub\u00e9n Marrero de Casa Leopoldo, con las anotaciones del n\u00famero de men\u00fas a preparar para cada entidad, en los primeros d\u00edas del confinamiento duro. Foto: Eva Parey. \/\/ \u00a0Double page of the agenda of Rub\u00e9n Marrero from Casa Leopoldo, with annotations of the number of menus to be prepared for each entity, in the first days of hard confinement.<\/span><\/p>\n <\/p>\n Varios cocineros voluntarios, la mayor\u00eda en Erte, colaboran en la preparaci\u00f3n de diferentes platos para los men\u00fas solidarios de Casa Leopoldo. Foto: Eva Parey. \/\/ \u00a0Some volunteer chefs, most of them in Erte, collaborate in the preparation of different dishes for the solidarity menus of Casa Leopoldo.<\/span><\/p>\n <\/p>\n Tal como se decret\u00f3 el estado de alarma, el Chiringuito de Dios cerr\u00f3 su comedor para ofrecer comida en formato picnic en el Raval. Esta peque\u00f1a comunidad acostumbrada a preparar unos pocos men\u00fas al d\u00eda, pas\u00f3 a repartir hasta 110 durante el confinamiento duro, a causa del cierre de los comedores sociales de la zona. Foto: Eva Parey. \/\/ \u00a0As the state of alarm was decreed, the Chiringuito de Dios closed its dining room to offer a picnic lunch in the Raval. This small community used to prepare a few menus a day, went on to distribute up to 110 during the harsh confinement, due to the closure of the soup kitchens in the area.<\/span><\/p>\n <\/p>\n Stan y Florica ten\u00edan un billete para regresar a Ruman\u00eda el 17 de marzo. Atrapados, continuaron viviendo en la calle durante el confinamiento. A diario, voluntarios de Arrels y otras personas solidarias les entregaban comida. Foto: Eva Parey. \/\/ \u00a0Stan and Florica had a ticket to return to Romania on March 17. Trapped, they continued to live on the street during confinement. On a daily basis, Arrels volunteers and other supporters gave them food.<\/span><\/p>\n <\/p>\n Un voluntario de Arrels deja un men\u00fa en el espacio de confinamiento de una persona sin hogar. Foto: Eva Parey. \/\/ \u00a0An Arrels volunteer leaves a menu in the confinement space of a homeless person.<\/span><\/p>\n <\/p>\n Voluntarios pelan patatas en la trastienda de Ca la Rosa en Sant Andreu. Foto: Eva Parey. \/\/ Volunteers peel potatoes in the back room of Ca la Rosa in Sant Andreu.<\/p>\n <\/p>\n Un grupo de j\u00f3venes entre 11 y 14 a\u00f1os colaboran en Ca la Rosa en la elaboraci\u00f3n de men\u00fas solidarios. Foto: Eva Parey. \/\/ \u00a0A group of young people between 11 and 14 years old collaborate in Ca la Rosa in the elaboration of solidarity menus.<\/p>\n <\/p>\n Luca Trioni de 12 a\u00f1os, colabora en la entrega de 300 men\u00fas para ser repartidos a diferentes entidades por Nutrici\u00f3n Sin Fronteras. Foto: Eva Parey. \/\/\u00a0Luca Trioni, 12, collaborates in the delivery of 300 menus to be distributed to different entities by Nutrition Without Borders.<\/p>\n <\/p>\n Una agente de salud de Medicos del Mundo reparte un men\u00fa solidario distribuido por Nutrici\u00f3n sin Fronteras. Foto: Eva Parey. \/\/ \u00a0A health agent from Medicos del Mundo delivers a solidarity menu distributed by Nutrici\u00f3n sin Fronteras.<\/span><\/p>\n <\/p>\n Recogida de alimentos en la Plaza Masades de Sant Andreu. Foto: Eva Parey. \/\/ \u00a0Food collection in the Plaza Masades de Sant Andreu.<\/span><\/p>\n <\/p>\n Dos voluntarias de la Xarxa de Suport Mutu en el barrio de Sant Andreu organizan los alimentos donados por los vecinos para preparar packs para familias y personas en apuros. Foto: Eva Parey. \/\/ \u00a0Two volunteers from the Xarxa de Suport Mutu in the Sant Andreu neighborhood organize the food donated by the neighbors to prepare packs for families and people in distress.<\/span><\/p>\n <\/p>\n Lote de men\u00fas, desayuno, comida y cena, que la parroquia Santa Anna entrega a cada una de las personas que se dirige a buscar comida. Foto: Eva Parey. \/\/ \u00a0Set of menus, breakfast, lunch and dinner, that the Santa Anna parish delivers to each of the people who go to look for food.<\/p>\n <\/p>\n La cola para recoger comida en la parroquia Santa Anna se ha duplicado en tres meses tras el decreto de alarma el 14 de marzo. De repartir 130 men\u00fas habitualmente han pasado a repartir 250. Foto: Eva Parey. \/\/ \u00a0The queue to collect food in Santa Anna parish has doubled in three months after the alarm decree on March 14. From usually distributing 130 menus they have gone on to distribute 250.<\/p>\n <\/p>\n Entrega de lote de men\u00fas, desayuno, comida y cena, en la parroquia Santa Anna. Foto: Eva Parey. \/\/ \u00a0Delivery of menus, breakfast, lunch and dinner, in the Santa Anna parish.<\/span><\/p>\n <\/p>\n Voluntarios de la Comunidad de Sant Egidio han dejado varios lotes de comida al grupo de personas que pasan el confinamiento en la Biblioteca Fort Pienc. Foto: Eva Parey. \/\/\u00a0Volunteers of the Sant Egidio’s Community have left several picnic dinner to the group of people who pass the confinement in the Library of Fort Pienc.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Marlene wears a plastic glove up to her shoulder. She stirs the chocolate in a large pot that will be used to make 175 brownies, destined for the food packages that the Arrels Foundation volunteers distribute to quarantined people out on the street, and for the Chiringuito de Dios, which has gone from family-friendly soup kitchen offering meals to a few in week zero to being the food source of reference for a hundred people in the Raval, where the neighbourhood\u2019s soup kitchens had closed after the state of alarm. This morning, she can be seen with four volunteers at Casa Leopoldo: a flight attendant, an aerobics coach, an English teacher and a laid-off cook. Despite the small size of the kitchen, everyone knows exactly what to do. The hustle and bustle is constant, as this is a place of passage towards the restaurant\u2019s other kitchens, but they\u2019re all completely synchronised, like clockwork.<\/p>\n A call from chef Romain Fornell, alma mater of the Go\u00fbt Rouge group, alerted Rub\u00e9n Marrero, production manager at Casa Leopoldo in the Raval neighbourhood, on 14 March: \u00abYou\u2019ve got to do something with all the food in the refrigerators or it\u2019ll have to be thrown out.\u00bb So they cooked it immediately, took it to those in need, lowered their blinds and closed shop. And so the Comer Contigo Foundation was born. They began contacting various organisations to offer their food: Arrels, the Chiringuito de Dios, the Hospital Cl\u00ednic, the Hospital del Vall d’Hebron, Sant Pau, C\u00e1ritas and others. Their collaboration with La Vanguardia took care of the necessary publicity, together with word-of-mouth among neighbourhood residents and social media, bringing in dozens of volunteers. The urgency to eat of some, added to the urgency to cook of Casa Leopoldo and that of its suppliers because their food was going bad, made all the pieces fit together. \u00abThe group of volunteers were made up of people laid-off by their bosses but who couldn\u2019t stay at home and those who no longer had a job but wanted to do something to help,\u00bb explains Rub\u00e9n. Since some of the volunteers were kitchen professionals, it was easy to rank up to cook up to 900 meals per day at the height of the quarantine.\u00bb It takes a lot of humanity to have stepped outside with the virus and come to help,\u00bb says Marlene Meneses, pastry chef.<\/p>\n Now in the de-escalation process, restaurants are opening their terraces. The soup kitchens are open and orders for Casa Leopoldo decrease. In the absence of a terrace, she is repurposing: now she cooks take-away food. \u00abIt was a real crowd,\u00bb she recalls. \u00abWe were restless, we just couldn\u2019t stay at home. We healed our souls, because we were all living desperate, nerve-wracking situations, with no money coming in but with bills to pay. It wasn\u2019t just volunteering for us, it was great therapy.\u00bb<\/p>\n Meanwhile, on the other side of the city, in La Sagrera, a group of residents dissatisfied with the devastating effects of the economic crisis caused by COVID-19 created the Xarxa de Suport Mutu de la Sagrera (Sagrera Network for Mutual Support) on 1 May. Witnessing the closure of the neighbourhood Food Bank and the Social Services office, they set up a helpline for families in distress. The phones rang. They immediately opened premises to collect food in Plaza Masades, as well as a bank account number. The response from local residents has been such that in five weeks they have collected 8,900 kilos of food, distributed among 233 families (865 people), renovating deliveries periodically. \u00abWith us there\u2019s no need to show any documentation, like you do in Social Services\u00bb, explains Rosa Batalla, one of the promoters and owner of Ca la Rosa, a kitchen that used to prepare food for schools before the lockdown and that, after two months of closure, is now lighting its stoves once again, this time to prepare food for those who need it the most. \u00abWe have learned not to judge by appearances.\u00bb Ca la Rosa\u2019s service is being used by families with children where one or both parents have been laid off, cleaning women, babysitters and hospitality staff who were working without a contract. \u00abSome pick up their food package quickly, they\u2019re embarrassed,\u00bb she admits.<\/p>\n Following the creation of the network in La Sagrera, Nutrici\u00f3n sin Fronteras (Food Without Borders) reaches out to Ca la Rosa. \u00abIn phase 0, many kitchens have returned to their previous activity, people return to work, but the demand for food assistance is increasing,\u00bb says Carla Molina, Communications Manager for this organisation. \u00abIf in 2019 we distributed 61,000 servings throughout the year, in 2020 in the last three months we have already distributed 62,000,\u00bb she reveals.<\/p>\n Thus, Ca la Rosa has become another community described as \u201ckitchen therapy\u201d. Every day, between four and five volunteers have been working to prepare 300 food packages assigned to NGOs such as M\u00e9dicos del Mundo, C\u00e1ritas, Metzineres and Aldeas Infantiles, to name a few. \u00abThose who won\u2019t be identified have come to us. Young people from the age of 14, who don\u2019t even know what messaging app to log onto any more, right up to the age of 55,\u00bb says Rosa, \u00abPure altruism. A self-cleaning sense of consumerism has been created.\u00bb<\/p>\n For Anna Pousa, a laid-off saleswoman, it\u2019s become the ideal place to reflect on her situation. \u00abI was locked up at home, emotionally low from the quarantine, and then you realise there are people who don’t even have food to eat.\u00bb Her son, Luca Trioni, 12, is already demonstrating a spirit of collaboration. His experience in Ca la Rosa has encouraged him to propose to the community in his building to put a box in the entrance to collect food and donate it to the Xarxa de Suport Mutu or to the neighbourhood Social Services office.<\/p>\n <\/p>\n <\/p>\n <\/p>\n This documentary project is possible thanks to the COVID-19 fund of the European Journalism Centre.<\/em><\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Marlene se ha puesto un guante de pl\u00e1stico que le llega hasta el hombro. Remueve el chocolate en una gran […]<\/p>\n","protected":false},"author":1,"featured_media":2906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[62,108,118],"tags":[31,120,121,114,119,115,116,117,122],"class_list":["post-2895","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barcelona","category-covid-19","category-periodismo","tag-barcelona","tag-confinamiento","tag-covid-19","tag-homeless","tag-lockdown","tag-sensellarisme","tag-sinhogar","tag-sintecho","tag-solidaridad"],"_links":{"self":[{"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/posts\/2895"}],"collection":[{"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/comments?post=2895"}],"version-history":[{"count":26,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/posts\/2895\/revisions"}],"predecessor-version":[{"id":3172,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/posts\/2895\/revisions\/3172"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/media\/2906"}],"wp:attachment":[{"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/media?parent=2895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/categories?post=2895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.evaparey.com\/web\/wp-json\/wp\/v2\/tags?post=2895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/www.evaparey.com\/web\/wp-content\/uploads\/2020\/07\/Confines_sociedad_x_Eva_Parey_21.jpg\")
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<\/p>\n<< Post anterior<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Siguiente post >><\/a><\/h3>\n
Otros posts del Blog \u00abLos confines de la sociedad\u00bb<\/span><\/a><\/h3>\n
Soup kitchen crowds<\/strong><\/h2>\n
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