Watch as 224 People Eat Soup in Mid-Air, for Just $5

In case you missed the most recent Edible segment on NY1 about the High Line’s Social Soup Experiment, a skyhigh, sustainably sourced picnic for 224 people, be sure to check out the online version of the clip. The event was put together by the High Line park to see what happens when dozens of New Yorkers from different backgrounds sit down together to share a meal — especially one that’s also historically appropriate: The High Line was originally used by trains transporting crops grown up river.

In case you missed the most recent Edible segment on NY1 about the High Line’s Social Soup Experiment, a skyhigh, sustainably sourced picnic for 224 people, be sure to check out the online version of the clip.

The event was put together by the High Line park to see what happens when dozens of New Yorkers from different backgrounds sit down together to share a meal — especially one that’s also historically appropriate: The High Line was originally used by trains transporting crops grown up river.

Organizers hope the soup fest is the first of many communal meals to come. Better still the cost was just five bucks, as per Slow Food USA’s ongoing Five Dollar Challenge, which wants diners nationwide to prove you can eat healthfully and heartily for little money without fast food.

Not that the Social Soup Experiment was lacking in speed. By our estimation, 224 people slurped soup in the span of an hour and a half.

 

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.