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

Team

• Jeff Warren - jeff@publiclab.org - 415 508 6769
• Ted F
• 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