On Saturday, April 20, in the capital of Colombia, Casa B became the scene of a unique meeting. Bringing together different people from the community to explore the intersection between food and social innovation, the event was much more than just a meal; it was an exercise in sharing, learning and connecting.

The scent of firewood, the sizzle of the large communal pot and the murmur of voices in Casa B's kitchen created the perfect space for what was to come. In collaboration with the collective, ALC and the community, a special menu was prepared for 70 people. While the participants immersed themselves in culinary chores, they also immersed themselves in a conversation about the potential of developing a soup kitchen for the Belén neighborhood.

The main course, ajiaco, one of the traditional delicacies of the territory, served as a bridge to get to know each other and set the stage together. Between peeling and cutting the ingredients; the creole potato, pastusa and sabanera, and a little arracacha as a secret of Chata, the chef at Casa B, along with the preparation of shredded chicken and rice. On the other hand, the participants experimented with new preparations, such as avocado pickles, corn tentacles and fried capers, to foster conversation about gastronomy and social innovation.

This practice not only allows the recognition of the value of food preparation, but also generates an intimate connection between the participants, breaking down barriers and predefined roles and placing them on an equal footing. The simple act of peeling potatoes becomes an opportunity for deeper reflection, while focusing on the conversation fosters authentic and meaningful engagement. It is an exchange of ideas that goes beyond the surface, rooted in the very essence of culture and community.

What is fascinating about this exercise as a listening channel is its universality. It can be adapted to and be founded in any corner of the world. In Latin American countries, for example, it is common to meet around the corn mill, where women and men gather to grind and process the grain, creating a variety of delicacies such as arepas, empanadas, tortillas, tamales and buñuelos. In the Eastern countries, the act of kneading, dividing and rolling out dough to create flatbreads is a valuable meeting point.

In conclusion, the event at Casa B was not only a community and culinary experience, but a living testimony to the transformative power of food and gastronomy as a catalyst for connections and exchange. This meeting not only left full stomachs, but also a willingness to continue building a more inclusive and equitable future around food.