Historic wildfires: WCK cooking across Northern California
There are currently 560 wildfires burning across the state of California. Last weekend, a series of more than 12,000 lightning strikes hit the state, igniting several of what are now some the largest fires in California’s history. More than 1,000,000 acres have burned and more dry thunderstorms are predicted to be on their way.
WCK’s Relief Team activated several days ago, first getting a kitchen up and running in Vacaville, a city about 30 minutes west of Sacramento. The LNU Lightning Complex Fire—burning to the north of Vacaville—has quickly made its way to being the second largest fire in the state’s history. Hundreds of structures have been destroyed.
Getting into the kitchen right away, Chefs Jason and Elsa began cooking meals for both first responders and people who have been evacuated. Our first meal out the door was a nourishing beef teriyaki stir fry over cilantro rice served with salad, as well as WCK ham & cheese sandwiches.
While delivering food on Thursday, our team met Sharon and Mike. The two had to evacuate at 2:30am as the LNU Lighting Complex Fire neared their property. They headed to an Animal Shelter site in Vallejo County with their family, 2 horses, 2 dogs — and barn cat.
Chef Elsa’s chili is always a favorite for incredible firefighters we serve in California. Our team made a delivery of the chili along with sandwiches, fruit, and salad for the Vacaville Fire District to eat before heading back to the front lines.
This weekend, California Governor Newsom stopped by our Vacaville kitchen where he told us, “I want to thank WCK again. I’ve had the privilege of seeing first hand the extraordinary work, the spirit and the dynamism of this organization on many occasions. We’ve been pounded by some of the most destructive and deadly fires in this state back to back to back, and that generates a tremendous amount of fear and anxiety.
The antidote to all that is World Central Kitchen, and the volunteers who show up to do the right thing and to lift people up. That’s why this organization is impactful, important, and contagious. Good behavior manifests when people see others doing something selfless, they’re more likely themselves to do the same.
Food is not just about nourishment and a meal, it’s also about experiences, it’s about people, it’s about relationships, and so there’s a comfort level in connecting on that basis. And in the middle of an emergency, to have something completely shockingly great that is prepared with love and consideration with special ingredients, that will cause a moment where someone is able to reflect and connect at a deeper more spiritual level. I can’t overstate the power and potency of a great meal, particularly in a time of struggle and stress. Food is incredibly impactful to the soul and the spirit.”
South of San Francisco, two large fire complexes—CZU Lightning & SCU Lightning—have threatened communities and forced mandatory evacuations. To support families evacuated and firefighters on the frontlines, WCK has activated partner restaurants from San Francisco to San Mateo to Santa Cruz to prepare hot meals.
Barceloneta, a Spanish restaurant in Santa Cruz, is one of our partners cooking up WCK meals this weekend. The owners are Brett and Elan, who’ve always loved José and follow WCK’s efforts around the world. Brett and Elan have had to evacuate home themselves, so they told us it means so much to them to be able to help their neighbors who they know are experiencing the same challenges right now.
WCK’s Relief Team delivered the first set of meals prepared by Barceloneta to firefighters in Boulder Creek and Ben Lemond who have been on the frontlines, working tirelessly to keep everyone safe.
In Oakland, Chef Adiam of Mela’s Ethiopian Bistro was taking a nap when she got the call from our team. After hearing that there was a last minute need for fresh meals for 140 people evacuated and staying in a hotel in Burlingame on Friday, she jumped straight up to get to the kitchen.
WCK friend Chef Chris Cosentino has cooked with us in previous wildfire responses including during the Kincade Fire in Sonoma last year. On Friday, he was up at 5am to go to the produce market to get product for the WCK meals he and his team at Cockscomb were preparing. They quickly cooked up a Chicken Cacciatore made with Castelvetrano olives, basil, and fennel – all served over rice.
The situation in California is changing quickly, and our team is adapting and supporting in any way we can. For real-time updates, please follow us on Twitter and Instagram. You can support our efforts in California here.
