In August 2021 the southwest region of Haiti was hit by a 7.2 earthquake and I worked with  World Central Kitchen and a small group of local residents cooking 8,000 meals a day in the small coastal town of Jeremie. Our team cooked on three large format gas fired paella pans,  with the capacity of producing 1,000 servings of food each, emphasizing local products such as chayote, okra and lalo leaves. The meals were distributed by a fleet of 40 motorbikes in the very remote mountain region between Jermeie and Les Cayes near the epicenter of the earthquake not being served by other organizations.