Eric Smith used to be the executive chef at the Sheraton in Midtown before he was laid off last year. Now, he has volunteered his time and cooks for more than 1,000 Occupy Wall Street protesters a day.
Thanks to donations from small, organic farms in upstate New York and New England, the protesters are enjoying fine meals. "The other day, we made some wonderful salmon cakes with dill sauce and some quinoa salad and a wonderful tomato salad with fennel and red onion," Smith said.
Smith works out of a soup kitchen in Brooklyn to prepare the meals for protesters. They use grass-fed meats and organic vegetables in the dishes. Up to 12 chefs assist the protesters on Saturdays, when their numbers swell to 12 people.