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! ##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 **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 ###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