Guest Blog (and post 300!): The Joys of Eating at the World Bank
My good friend Kathleen recently picked up a job at the World Bank. She used to work at National Geographic. Getting jobs at really interesting and amazing places is a symptom of having a great personality and living in Washington D.C.
Recently, she sent me a note telling me how great the food at the Bank is. This is the week of the World Bank/IMF spring meetings (please get me tickets) so, to celebrate, I asked her to write a short piece about it. Next time I go to D.C., lunch will be at the Bank, preferably with Kathleen and Jim Young Kim, listening to the beautiful sounds of an employed piano player two floors up.
Anyway, here’s her mouth-watering piece on eating at the World Bank:
Many office buildings house a small store where you can buy soda, gum, and chips. At the World Bank, that store has espresso, refrigerator magnets, and wine. The last thing I bought there was a cucumber, mint, feta cheese tabouleh wrap. And a bag of chips. Well, no, no chips.
The cafeteria at the Bank is famous. Google has an autocomplete for it. It has a Yelp page. You use real plates and cutlery. So grab a tray and come with me! The first station is called whole+sum. You pick a protein and two veggies. Today’s are
—Green Chile Chicken Stew with Potatoes & Peanuts
—*Spicy Black Bean Chili with Lime Crema
—Fresh Tilapia in Rich Mole
—*Poblano Brown Rice & Beans
—*Farro Salad with Orange Cumin Dressing
—*Cilantro Jicama Slaw
—*Grilled Pineapple Wedge with Honey & Lime
—*Romaine Lettuce, Mango, Red Onions, Radishes & Buttermilk Avocado Salad Dressing
The asterisks above and the cards by the food indicate what is veggie and what has pork. Today’s general theme is Cuba. The “Global” station is serving “ropa vieja, pollo a la babacoa, moros y cristianos, yuca frita with mojo sauce, jicama salad with avocado, and ensalada rusa.” For the rest of the week we will be seeing jicama. They will work leftovers into the salad bar and sandwiches. (The World Bank building itself is built from buildings they’ve used since the 1940s. Use leftovers.)
The soup station has four kinds. Because this is the World Bank (did she just say “Je prends un bento box,” working three languages?), the stations are named South Asian & African, Pacific Rim, Quiche, Noodle Bowl, Good (“A new station that is good for you, your neighbor, the community, and the planet” that today features lemon herbed chicken, sockeye salmon with herbs de Provence, gingered ahi tuna, beef with cracked pepper and garlic, sage citrus pork [contains pork]), Mediterranean Flatbreads, Pizza, Deli, Everything Vegetarian, Sushi/Sashimi/Bento Box, Salad Bar. The desserts are what you would see at a Paris bakery. There is a frozen yogurt station. At the cashier station, there are cookies, apples, and wine. (I figure this is a French thing. It’s the second most-heard language in the hallways. France is a country that “graduated” quickly from being a recipient of funds to being a donor.)
Each station expands with ever-changing flavors. My Czech teammate, who is studying Chinese, often gets ramen at the Noodle Bowl. You get two or three noodles to choose from, two or three broths (today it’s red coconut curry or tom yum), chopped tofu and green onions, and all that stuff. Three kinds of flatbread at that station. Ever-rotating African street/comfort food.
The building takes up an entire city block. The dining hall nearly does. Because the selections are so many and the dining room so vast, there is a waiting area just past the cashiers. I don’t know how the cashiers do their job, but the food is simply and very reasonably priced (often by whether or not there is meat) and the cashiers are reliably cheerful.
They have eliminated single-serving condiment packets; the waiting area is where you get Sriracha for your noodles, vinegar for your pommes frites. The takeout containers and cutlery are biodegradable.
The walls of the main dining room feature doors of the world. They are beautiful, painted, carved, mostly wood. Many must be surprised to find themselves in a D.C. basement after so many years on a farm in Kazakhstan or a temple in Malaysia. If you don’t want to eat in the main dining hall, you can eat on a bridge over a pool or on a mezzanine. From the mezzanine you can enjoy the sounds of a player piano two stories up.
The diversity continues: There are children. The Bank has daycare and many kids get to have lunch with their parent. Got a picky eater? Take him to the World Bank cafeteria.