🧇 👑 Wafflord comms history

Looks like @cool-pizza-44770 started this Meal Planning spreadsheet, but it could use some updates from people who know what's what, like @white-airline-67948 and @adamant-kangaroo-75364! I imagine this will be a useful resource for any meal leads we have. https://docs.google.com/spreadsheets/d/17QdXp1OcQwwlr0Q-7V6x-V3I-1ArHDiOt4beJKMaJI4/edit

Hey all - I recently recruited friendly dinosaur @tall-oyster-62139 to help us coordinate the bigger picture on food for the event. I met her at Mendocino Magic a few weeks ago where she was coordinating food for a 40 person wedding simultaneous with an 80 person party. She’s actually a professional event organizer, so I’m hoping she can help us figure things out like • coordinate b/w Wafflord, volunteer-driven brunch, and taco truck timing • figure out facilities changes needed to expand kitchen and dining areas (Alyssa’s worked directly with mackenzie and emaa on this) • see what supplies we can borrow from Mackenzie (eg chairs, serving platters) • make sure kitchen crews know what they are working with in the kitchen I’m going to send an email with largely the same content putting her in touch with Elena who has stepped up as meal lead for the hardest meal and kitchen czar in addition to volunteering on like 3 meals which is a whole lot to bite off. @white-airline-67948 - Alyssa will probably want to talk with the food truck ppl at the event and possibly before. Patrick found them and made the connection.

Hmm, if the EBB and Glow team is interested in kitchening, maybe we could offer/create for them a few of these Sunday slots? Cleaning up a whole animal is a lot of work!

Can someone here write up a blurb about all the food that’s happening for newsletter & facebook? I also need this info to update the survival guide. In the next day or two pls

sharing to this channel for visibility / in case anyone has answers and 🥄 to update survival guide

@white-airline-67948 (or anyone else who knows) I'm curious what the nature of our communication is with Paco's Tacos. Are they available to, like, have a conversation with? I'd love to get a feeling for things like how committed they are to actually coming for each meal shift; if they want to do this many or would prefer fewer; what their minimum order is for a shift to feel worth it to them to come out; how many people they're preparing to fee, that sort of thing. ... or do you already know answers to those things and we don't have to have a conversation about it?

Updates! • We'll be creating a secondary food prep station with tables, cutting stuff, and a sink under the overhang behind the Lanai. • Ebb & Glow will now largely be supplying potluck goodies on Saturday night (alongside main dishes produced from our kitchen) • We will NOT be using Mendo Magic's chairs so if we want people to sit down for anything, they'll need to bring their own. • We have plenty of access to casserole dishes & Serving trays (in case anyone here was wondering about that) • We can use the two big gas grills on the Lanai. Campground cooking is a no-no because of extreme fire danger. • This might not be news to anyone, but we will need to bring in all of our own (probably disposable) plates, cups, flatware, etc. and dispose of them ourselves due to limited trash capacity. QUESTIONS: (sorry for these maybe being dumb obvious questions from the new person) • Is there a volunteer shift other than kitchen crew we can have designated to come clean up the food area after each meal? (liiiiike moop? Or something? ) • How do we dispose of kitchen trash here? I realize we don't want a lot, but we will have a little. How does that go away and who is responsible for making that happen? • Who is in charge of supply buying to stock all of this? 💟

Budget reimbursement offer for main dishes for dinner and lunch? Could I say $200 to feed 100-150 people?

Kitchen COVID safety BBJ did “masks required” for kitchen which is probably a good idea to start. Volunteer Ron Feldman will only work outdoors, which I think makes him useless. Outdoor kitchen would be “community kitchen” but it’s necessity hinges on strict “no cooking at the campsite” rules. If you can cook at your campsite, we don’t need a “community kitchen” I feel like “cook at campsite” policy keeps flip flop waffle waffling. @tall-oyster-62139 @adamant-kangaroo-75364

@cool-pizza-44770 @adamant-kangaroo-75364 If we have a community kitchen, Ron could be the person in charge of watching it during each of his shifts, making sure things don't walk away, get cleaned up, etc. Which I think might be a really important thing to have if we're borrowing Mack's stuff. On a very sincere note: As a person living within fire damage and dark skies, it's really hard to imagine placing convenience above meticulous fire safety. I'm not seeing the flip flopping of campsite cooking, but I might just not be in the correct conversations. I'll be quiet and back out of it, but I have to at least say how frightened the idea of offering campsite cooking makes me right now. So that's gonna color my contributions, and you can ignore it if I'm misunderstanding how safe that is. ❤️

Making sure this doesn't get lost in the emails. read screenshot from bottom to top. Elena can probably leverage some bulk item discounts on precut food that could be used at other meals (2 other casserole themes)- Question: @tall-oyster-62139 - Do we have the proper refrigeration for all 5 meals (with one being large animal?) -- Use elena's shopping list for breakfast screenshot as a one meal estimate It will depend on what we cook, but a lot will require refrigeration. Elena said a refrigeration van would be $100/day which might be useful-- I also remember the onsite fridges are kinda weak in cooling.

@adamant-kangaroo-75364 @cool-pizza-44770 Working on getting a phone conversation with Elena about the fridge truck, and other logistics of getting food out there. Meantime, shopping list for kitchen looks like: • 4-5 tables, 4 pop up tents, as many chairs as we imagine needing at one time in addition to camp chairs people bring over (25?) • Paper plates, rags, dish soap bottles, sponges. I don't trust there to be enough to put out in the back area and I want to be damn sure people have what they need to clean up after themselves. • Some big bins for washing up

Gonna have a call with Dennis & Monica (Sat. Night dinner lead/ Ebb & Flow kitchen people) today. Let me know if you have any questions or things you need communicated to them.

Prep kitchen @tall-oyster-62139 Please sanity-check me on the following priority list (taken from @cool-pizza-44770’s wishlist linked below) so I know what to ask for: • high priority 2–4X pop-up shades (shooting for 200–400 sq ft of shaded space) • high priority 6X 6' folding tables • medium priority washing station (3 bin or similar; scrape/bleach/rinse at a minimum) • medium priority some sort of shelving with holes for dish drainage purposes • (optional) stoves — we can rent the ones the venue has • (optional) cookware — I’m not very interested in trying to keep track of this shit • (optional) cooking utensils — also not very interested in trying to keep track of this shit https://something-else-fun.slack.com/archives/C01RHAW44VD/p1629742237210400?thread_ts=1629403067.160900&cid=C01RHAW44VD

Wafflord planning (talked with Michael yesterday) said he breifly talked with @cool-pizza-44770 but wants to check.... 1. Is it okay for him to arrive Thursday? 2. Will his ticket be comped? 3. Will we reimburse his ingredients? 4. He wanted to try and make a batch of 30 instead of 60. I said no, make 60. Anyone disagree? 5. Anyone have a nice additional waffle iron to bring, so he can make waffles faster? (It's not urgent, don't spend money) 6. @adamant-kangaroo-75364 You don't have to do anything with this, I just want you to know: I'm coordinating indoor kitchen space for him to prep on Sat morning, meaning some of Elena & team will move outside to cook at that time. I'm working with her on this.

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Just got off the phone with Higinio of Paco’s Tacos. We’re a ‘go’ for tacos at the established meal times (Fri dinner; Sa brunch; Sa dinner; Sun brunch) - Cash/Checks only, $3/taco $6-7 per Enchiladas/quessadillas/burritos. I will check in with Manda re: Gate to make sure we receive them and point them toward the central kitchen and I will aim to make the connection to @tall-oyster-62139 on arrival. No power/sinks needed, just help with placement and to make sure gate will be open when they arrive for each meal.

Things we need to put extra thinking in: - Scalability of themed meals, so that most campers get a decent amount of food

• Cleaning up within 2 ours from meal serving time. In the past we had meals lasting longer, and the food sitting there for longer hours

Tomorrow! Food checkin mtg Tuesday at 6pm!

Themed meal proposal form! @few-knife-31682 wants us to send this one out. Could go with call for volunteers? https://docs.google.com/forms/d/e/1FAIpQLSdC1VjDVnij5rTGLH-FnoqRONdrV1_7T6BmGvTAOpEhMDjl-g/viewform?usp=sf_link

Paco's Tacos checkin

I worked with Higinio at Paco's Tacos. Higinio's number is 707-972-6269. We did a simple "pay your own way" cash sale on a variety of taco, burrito, fajita type offerings. It worked out nice because there were no deposits and no minimums, all super flexible and casual.

Noted. Do they have an email too?