Barnraising Foodcom
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!
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
Misc
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.
"For those that get in Thursday and want to eat out, the restaurant suggestions nearby are:
- Tradewinds Marina and Lodging: 7681 Louisiana 56, Chauvin, (985) 594-5525
- Cocomarina: 106 Pier 56, Chauvin, (985) 594-6626
- or you could take the road to Dulac which is nearby (one of the most beautiful drives ever): Schmoopys (recommended): 7244 Grand Caillou Road, Dulac, (985) 563-7809
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: