*Not currently active

Point Person and Cooking Team How To’s

Step 1: Opening

• [ ] Grab plastic containers and 6 Fresh Direct bags (2 of each color) from the pantry storage downstairs
  • We need to stay out of the downstairs area from 10:30-12:30
• [ ] Write the to-do list on the fridge. This way everyone knows what needs to be done.
• [ ] Make sure we have all ingredients and a lighter for the stove!
• [ ] Set up a compost container

Step 2: Cook!

Step 3: Package

• [ ] Aim for at least 100 meals
• [ ] Divide the meals evenly between 3 pantries (each bag color is a different pantry)
• [ ] Write 3 menus (highlight vegan, gluten free, any allergens) and include in the bags.

Step 4: Wrap Up

• [ ] Who can be next week’s point person?
• [ ] What will we cook?
  • Meals should be nutritious, vegan, have a gluten free option, and be culturally appropriate for our communities.
• [ ] Inventory: what dry goods are needed?
  • The Restaurant Depot trip usually happens every 2 weeks, so there’s a chance we can’t get these ingredients right away. Try to use what we already have first.
  • More inventory details will be posted by the cooking shelf
• [ ] Who will buy the fresh ingredients needed for next week?
  • Save your receipt and get reimbursed through Open Collective.

Step 5: Clean Up

• [ ] Wash dishes and put away. Cutting boards go in the SWMA cabinet.
• [ ] Sweep floors