Küche / Kitchen
If you want to donate ingredients to the kitchen, please
try to bring your donations 2pm and 4pm. If they need to be picked up,
please call us by noon on the day of the event.
You are welcome to bring prepared food with you to share.
Vegan/vegetarian, SF Fusion
Menus are based on produce and ingredients donated
in time for use. We try to find ways to make use of
- green salad
- fruit salad
- cabbage salad or saurekraut
- potato salad or mashed potatoes
- vegetible stir fry with greens
- black beens and brown rice
- seitan with gravy
- vegetable stew
- bread pudding
- oolong chai
We purchase what we need Friday mornings.
We pickup produce and ingredients donations
prior to making purchases.
Always needed Fresh or Dried: Herbs & Spices
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 may be needed late afternoon
on Wednesday, and on Thursday and Friday within
San Francisco to help with transportation.
We borrow some tools from other kitchens.
Monday & Tuesday before a VokuSF
Make calls to see if donations are available. Have them set aside
Wednesday & Thursday before a VokuSF
In the afternoon, start picking up produce and ingredients.
If unable to store elsewhere, take to FPITS Office.
Planning meeting before event. (usually starts noon)
2926 16th Street, San Francisco, CA
(1 block east on 16th St. from BART Station)
12:30pm (or before) pick up any stored produce from storage locations,
transport and deliver to venue by 1400.
1pm Plan menu for dinner. Figure out if any ingredients need to be purchased.
2pm Write up menu, send people to buy needed ingredients.
While others are shopping, start cooking.
3:30pm start preparing social hall for serving food
5:30pm start serving supper in social hall.
6:30pm start cleaning and packing up.
If any left over produce, prepare it for delivery.
If any left over supper, prepare it for delivery
Prepare all borrowed ingredients and kitchen tools for removal.
9pm, 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 Friday.
If anything remains, remove as soon as possible.