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
(American/German/Asian Fusion)

Menus are based on produce and ingredients donated in time for use. We try to find ways to make use of donated produce.
Ideal menu:

  • 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, bread, etc.

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 or refridgerated..

Wednesday & Thursday before a VokuSF
In the afternoon, start picking up produce and ingredients. If unable to store elsewhere, take to FPITS Office.

Voku Friday

Planning meeting before event. (usually starts noon)
Redstone Building 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.