This page WILL BECOME MORE ORDERLY -- I promise. I'm (Jeff) just compiling all the FOODCOM links and such for the [2013 Barnraising](/wiki/barnraising-2013).

###Team

* [Jeff Warren](/profile/warren) - jeff@publiclab.org - 415 508 6769
* [Ted F](/profile/TedF)
* Matt P and Chris E 

We'll be heavily recruiting for actual food prep and cleanup, of course!

###2012 FOODCOM documents

Prepared and immaculately managed by Jen Hudon:

* Food menu: https://docs.google.com/document/d/1QuFQKzK6GGM09jmA0uhjGYRLpM2jn7FHtaonvsNC-Wc/edit
* Shopping spreadsheet: https://docs.google.com/spreadsheet/ccc?key=0AsUKyH3E1VCQdDRxRE5zMVVFOGNhVFVMRFJIamQ0cFE

##2013

Total budget this year: ~$2k, roughly 36 people

* Food transport - coordinate with TRAVELCOM (Becki)
* 2013 spreadsheet with Shopping list, Meals/recipes, Daily Menus, and Utensils/Vessels: https://docs.google.com/spreadsheet/ccc?key=0Ar9IZUm100zKdGVwWm5wa3pWQnpkWXdYa2pVYWUzTWc#gid=0
* Extra notes: https://docs.google.com/document/d/12S7mWTGf8_LQdvprfXlQny9aLFV8YB8UjGa-JKdPivY/edit

###Dietary Restrictions

* wheat allergy / gluten free - 0 people
* dairy allergy / lactose intolerant - 3 person request soy milk for coffee
* tree nut allergies - 0 people
* vegetarians - 0 people
* salt-free - 1 person

###Suggestions

* Hagit: red/yellow/green smoothies for the mornings...
* curry potato and lentils
* kimchi tofu stew
* BBQ night: burgers, spicy cheesy corn, roast veggies
* red beans and rice?  w/ veg/vegan option
* a big vegetable stir-fry with (cooked separately and individually) tofu (or tempeh), chunked chicken breast or other meat, and rice (preferably brown).

###Offers

Chris Esposito and Matt P can bring some food down (and beer!), but not until Saturday.  

###Misc


**Nearest grocery stores:** (Staff will do the shopping on Thursday for meals)

Lapeyrouse Seafood Bar and Grocery: 7243 Shoreline Drive, Chauvin, (985) 594-3054
Piggly Wiggly: 5308 Louisiana 56, Chauvin, 985-594-3076
Costco

**Our cooking facilities**

* Lounge:
  * 1 oven
  * 4 burners 
* Apartment kitchens:
  * 3 ovens
  * 12 burners
* Grill -- if we bring it

**Suggested Quantities:**

* For individual meats, fish, poultry: 5 - 6 ounces per person 
* For multiple meat meals and buffets: 4 - 6 ounces per person 
* For pasta dishes: a pound will serve 8-10 people 
* For vegetables:  With a premixed salad, estimate one handful per person; One head of lettuce will feed approximately 5 people, 4 medium heads will serve 15-20 people 
* For appetizers: Estimate about 10-12 items total per person; Make 3-4 of each item per person, keeping in mind that everyone may not take all of the items 
* For desserts: Calculate one full portion of dessert per person