World Premiere
In January 1975, the Kosher Kitchen opened with no owner and with no drive for profit. In fact, to show opposition to capitalism, it labeled itself anti-profit and took seriously the slogan, “Food for People, Not for Profit.”
There was no manager, and it was run by a collective of equals, all of whom drew the same small stipend, and met after every dinner for a criticism/self-criticism session. And yes, it was kosher under the supervision of the Orthodox Rabbinate with a full time mashgiach (supervisor). The Kosher Kitchen was more than a restaurant. The collective ran a Meals on Wheels program, a drop-in center for senior citizens, free Saturday night entertainment, hosted biweekly speakers on controversial subjects, and held fundraisers for the United Farmworker's boycott of non-Union lettuce and grapes.
The restaurant soon became an alternative community center, especially for non-affiliated young people, and began to run into opposition from the establishment.
We Made Matzah Balls for the Revolution tells the story of what motivated these young people, almost all college graduates or students, to work long hours for $100 a week with a community not always open to, or appreciative of, the collective.
World Premiere
In January 1975, the Kosher Kitchen opened with no owner and with no drive for profit. In fact, to show opposition to capitalism, it labeled itself anti-profit and took seriously the slogan, “Food for People, Not for Profit.”
There was no manager, and it was run by a collective of equals, all of whom drew the same small stipend, and met after every dinner for a criticism/self-criticism session. And yes, it was kosher under the supervision of the Orthodox Rabbinate with a full time mashgiach (supervisor). The Kosher Kitchen was more than a restaurant. The collective ran a Meals on Wheels program, a drop-in center for senior citizens, free Saturday night entertainment, hosted biweekly speakers on controversial subjects, and held fundraisers for the United Farmworker's boycott of non-Union lettuce and grapes.
The restaurant soon became an alternative community center, especially for non-affiliated young people, and began to run into opposition from the establishment.
We Made Matzah Balls for the Revolution tells the story of what motivated these young people, almost all college graduates or students, to work long hours for $100 a week with a community not always open to, or appreciative of, the collective.