Küche / Kitchen
Currently our San Francisco meals are donated by
Food Runners San Francisco
They pickup leftovers at catered venues and deliver these to us an our
or so before we serve.
Vegan/vegetarian, SF Fusion
Menus are based on food donated in time for use. We leave surplus produce,
snacks, bread, etc. outside for anyone to take home.
An ideal menu:
- green salad with special dressing
- fruit salad
- warm cabbage salad or saurekraut
- vegetible stir fry with greens, garlic, ginger, preserved black beens
- baked potato caserole or mashed potatoes
- black beens and brown rice
- chef's special
- caffeine free chai
- teas & water
Other sources of food we serve:
We shop at SF Food Bank during the week as resources permit.
We purchase what we need on Thursday.
Left Over Food and Produce
We can not predict how many people will show up, so
we try to make more than enough. This may result
in left overs. Both prepared food, and fresh produce,
Priority for dispersing left overs will go to individuals
who bring personal food containers or plastic bags, then to
non-profit organizations with the ability to safely transport,
store, serve, and prepare food.
Vehicles with owner/drivers are sometimes needed between 9am - 1pm
weekdays in San Francisco to help with transportation.
We borrow some tools from other kitchens.
We are slowly replacing these with donated tools, or by purchasing them
when donated money becomes available.
Monday thru Thursday before Voku
Shop at SF Food Bank for free fruit / vegetabls and low cost food.
Put in storage room or refridgerate / freeze.
If scheduled, hold planning meeting.
Specific time and place will be announced a few days in advance.
12:30 (or before) pick up any stored produce from storage locations,
transport and deliver to venue by 3pm.
4pm Open venue for volunteers. Plan menu for dinner.
Figure out if any ingredients need to be purchased.
Start food preparations.
By 4:30pm send people to buy needed ingredients.
5:00pm start preparing social hall for serving food
No later than 6:30pm, start serving supper in social hall.
5:30pm start cleaning and packing up.
If any left over produce, put it out for guest to take home what they want.
8:30pm, If any left over supper, prepare it for delivery
9pm, start final cleaning. Try to leave venue as clean or cleaner than we
found it. Take away as much as possible. Anything not removed should be
out of the way with a plan for removing asap.
after Voku Thursday.
If anything remains, remove as soon as possible.