The upper class dined on a four-course meal complete with salad, beef stroganoff, and cheesecake as the poor used their fingers to eat a scoop of rice and down a shot of a murky brown liquid.
The hunger banquet, in association with Interfaith Campus Ministries and Oxfam of America, provided students with a glimpse of the cancer of hunger and poverty that infects the globe. Oxfam helps make a difference by raising funds, becoming an advocate for third-world countries, pushing for political change, and educating people.
In this thoughtful depiction, students arrived at the banquet without knowing what was ahead. A sticker handed out upon entrance determined who would enjoy a feast, receive the staples, or stand in line at the soup kitchen. A typical table, seating ten, was fully set with linen and mints and represented the upper class. The middle class was served rice and beans, buffet style, amongst a stack of disposable plates. Lastly, the poor were directed to plastic crates and a garbage riddled floor, before lining up for their meager portion of rice and water.
The statistics and facts presented throughout the gathering exposed the reality of world hunger and wealth distribution. The master of ceremonies of the event, Kerri Peroutka, volunteer and UM-St. Louis student, described the class divisions in greater detail.
"The rich, 15 percent of the population, make over $9,000 a year and digest 70 percent of all the grain grown in the world, used mostly to feed the cattle they consume," Peroutka said. "The middle class, 30 percent, gross between $765 and $9,000. They do not own land and are domestic laborers or migrant workers. Finally, the poor majority, 55 percent, struggles daily with less than $765 a year, growling bellies, and no health care or education."
Scenarios were scripted in which volunteers depicted real life situations. Three students volunteered to be middle class Mexican factory workers who refused to work because of poor working conditions and unfair treatment. Three impoverished volunteers took the factory jobs and moved up to the middle class to replace the previous workers. On the other hand, a high-income student volunteer received a bonus for coffee import success and planned to take a Caribbean cruise.
The hunger banquet has been held at UM-St. Louis for ten years, said Roger Jespersen, campus minister. He said the turnout was a little higher this year.
Oxfam is involved with 250 organizations and political advocate groups. Amanda Harrod, Catholic Newman Center minister and event coordinator, has traveled to different parts of the world and seen poverty first hand. She described the presentation as a metaphor for the unequal relationship between poverty and the richness of the land. The ability to bring a mock presentation gave students a real look at the problem.
Rachel Fuchs, a student in the poor district, said, "It is better than a seminar because you experience the situation as it is and don't just hear about it."
Students in line at the soup kitchen were served by Deni Kiehl, student services advisor, and she played the part well. A gruff and strict call to "stay in line" and "use the ladle" made students feel uncomfortable, not to mention their hesitation to dig into the small portion of rice.
The rich folks were dining heartily but feeling a bit of discomfort themselves. Nurse Amy of Health Services said that she felt guilty for getting to enjoy the meal as she sat next to people who only received rice.
Jen Potocnick, a visitor from VSC-Daughters of Charity said, "It really makes me want to go out do something to make a difference, even research."
The middle class dined on rice and beans and washed it down with lemonade. Lisa Foehner, business student, enjoyed her portion and realized that even though she is not out of school yet, she is part of the upper class.
Amy Guinard, a psychology student, said, "Poverty here does not compare to third world standards."
After the dinner, students expressed their feelings about the reality of the hunger problem.
"We take it for granted that we can go to our cupboards, stop here for this or that," said Kiehl, the soup kitchen worker. "We should really be thankful for what we have."
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