The line-up of locals, and even the odd tourist or two, on quiet Monday nights in downtown Bow St says it all – Raglan’s unique community kai initiative is back up and running.
It’s usually a vegetarian curry on the menu and it’s served up for free or maybe a small donation from a large, steaming crockpot perched on the counter of the tiny shop sandwiched in alongside Raglan Refill.
People come with their own bowl or container – or grab one from the bowl ‘library’ below the counter – and Jono Hutson spoons out generous helpings of the homemade curry with rice or roti, perhaps herbed coconut yoghurt and some extras on the side.
They chat among themselves then either head home to enjoy their meal or sit loosely together on nearby street seating, the warm bowlfuls of kai in their hands.
The vibe is friendly and communal.
This weekly ritual is not just about the kai, says Jono who, with partner Saras Howie, re-started last month the initiative they began back in 2020. “It’s about connection, care and community.”
The couple believe everyone should have access to healthy, nourishing food so they prepare it themselves on Mondays, serving up at 5pm to whoever’s in the queue stretching along Bow Street. It’s pretty much all gone within the hour.
“We hope to show that good food can be both accessible and enjoyable,” Jono explains of the venture. It’s as simple as that.
Jono’s quiet and unassuming presence, along with his long curly hair and casual attire, tends to belie the fact that by day he’s a local real estate agent.
The couple’s community kai enterprise works on a koha or donation basis. “If someone is in a position to donate, their generosity helps keep this kaupapa going,” Jono explains. “We accept monetary donations while some people also offer us seasonal vegetables.”
He says pumpkins, kumara, potatoes and silver beet are always welcome.
Local businesses like Raglan Refill, Raglan Artisan Bread in a nearby lane and Raglan Food Co out at Nau Mai also contribute food to this social enterprise.
Then it’s up to Jono and Saras who like to concoct with the ingredients they have at hand. Fresh organic produce from the garden and aromatic spices from Indian and Asian grocers also go into these plant-based curries.
Saras grew up in India where free food distribution from temples is the norm, in the belief that with the sharing of abundance comes community connection.
And so it is in Whaingaroa on Monday nights where everybody is welcome to come and share the curry they’ve concocted.
No judgement is attached to these weekly offerings. It’s the cooking with consciousness, and with love, that “really does make a difference”, they believe.
For updates on community kai go to Facebook’s ‘Eat A Rainbow’ page and see what’s cooking.
