La historia verdadera de c mo un grupo de chefs aliment a cientos de miles de estadounidenses hambrientos despu s del hurac n Mar a y conmovi los corazones de muchos m s. El chef Jos Andr s lleg a Puerto Rico cuatro d as despu s de que el hurac n Mar a azotara la isla. La econom a qued destruida y para la mayor a de las personas no hab a agua limpia, ni alimentos, ni energ a, ni gas, ni forma de comunicarse con el mundo exterior. Andr s abord la crisis humanitaria de la nica manera en que sab a que pod a hacerlo: alimentando a las personas, una comida caliente a la vez. Desde servir sancocho con su amigo Jos Enrique en el devastado restaurante de Enrique en San Juan, hasta cocinar 100,000 comidas al d a en m s de una docena de cocinas en toda la isla, Andr s y su equipo alimentaron a cientos de miles de personas. Al mismo tiempo, tambi n enfrentaron una crisis con ra ces profundas, as como el sistema roto y derrochador que ayuda a mantener econ micamente a algunas de las organizaciones ben ficas y ONGs m s grandes. Bas ndose en la perspectiva de Andr s, as como en reuniones, mensajes y conversaciones que tuvo durante su estad a en Puerto Rico, Alimentamos una isla describe de manera conmovedora c mo una red de cocinas comunitarias logr realizar un verdadero cambio, y cuenta una extraordinaria historia de esperanza ante los desastres, tanto los naturales y como aquellos causados por el ser humano. ENGLISH DESCRIPTION FOREWORD BY LIN-MANUEL MIRANDA AND LUIS A. MIRANDA, JR. The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more. Chef Jos Andr s arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andr s addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend Jos Enrique at Enrique's ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andr s and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone.. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andr s's insider's take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.