Kitchen
The Kitchen is a unique and key component of the gathering, raised, held and maintained by individual’s time; We organize each other, and with each of our donations we provide the food of the gathering - preparing a long brunch and a hearty dinner, with snacks to tide us in between.
Its been heard many a time that some people eat better out here than they do all year. What a compliment! But we’re also still learning and refining. Always looking to improve. One great benefit is people who like to organize. Over the week so much food makes it in here and so many meals get cooked its hard to keep track of it all and keep clean. Lets try to step it up and take care of our messes.
If You are what you eat,
than i suppose the state of our spaces
reflects the states in our minds.
lets dig down deep in the earth
and reach up real high
we’ll keep things neat
and sharpen our knives
as we sharpen our minds eyes
- BUY LOCAL AND ORGANIC WHEN POSSIBLE! - These days everyone seems to be talking about buying local. Why? cause when you buy local you are supporting farmers and people just like you; you can meet them face to face and even ask them how they grew this amazing fresh produce you’re getting from them; you are also saving big on burning fossil fuels that are used in transport and produce mucho problemos. Gas: can I eat it? … So… check out your local farmer's market, or stop at a local roadside cart on the way up!
- DONATE FOOD and TIME TO THE KITCHEN – When you get to the gathering, bring your vegetarian food donations to the Kind Kitchen, where we will use your gifts to create scrumptious community meals. We would suggest that each member should bring at least $20-25 worth of food, either of one food item, or a variety. Think about what you would like to eat throughout the gathering: fresh fruit and veggies; lettuce, carrots, peppers, zucchinis, broccoli, melons, oranges, apples, pears, etc. Whole grains, beans, and other yummy treats! We like treats! See a more detailed list at the end of this page.
We do manage to receive a plethora of potatoes, oh my, so also please bring us some yams! And if you could bring a little fruit with your donation that would be fantastic!
Please note that every year we run out of bread, so we recommend that you bring your own if you can’t live a couple days without! That goes for anything - no whiners allowed!
- VOLUNTEERING IN THE KIND KITCHEN – Everyone volunteers in different areas during the festival, and you can choose to give your time to the kitchen. Shifts are 7am to 11am for the early risers, to get things going in the morning, 9am to 2pm is the lunch shift, and 2pm to 9pm is the dinner shift. There will be all kinds of jobs, like washing and cutting, dishes and creatin’ most scrumptious meals for us all to enjoy, the kitchen is a pretty fun place! You can also decide you’d like to take on leading a meal, that is to say leading a group of 6-9 volunteers or a group of your friends. This is quite exciting and if you are interested, give us a shout at kitchen@omreunionproject.org , and we can make it happen. There are also some great opportunities for snack making throughout the festival. Come see us!
- FOR YOU AND YOUR FRIENDS - remember to pack some healthy snacks for those afternoon munchies, along with juices! trail mix, cereals (leave the packaging at home!), dried AND fresh fruits!
- DRINKING WATER – We are sourcing water from a wonderful spring, but let us not weigh too heavily on this gift of the earth. Please bring a good amount of your own water. It is always good to have water at your camp: extra water is always appreciated by you or someone else.
- QUESTIONS AND ANSWERS -
What shouldn't I bring?
Now it is really important: The Kitchen will not receive NUTS, ANIMAL PRODUCTS, or TOFU. Why? Even though we are very careful, there were 3 anaphylactic shock cases one year. While we can’t guarantee a total nut-free zone, we will work hard to provide a nut-free kitchen. Bring the nuts for yourself and other squirrels at your own camp. We have to be very careful with this. Secondly, we are a vegan kitchen for health, safety, and environmental reasons. We aim to serve to the most unilateral grouping. Lastly, watch out - even tofu, if left out or in a trunk for 3 hours in the summer weather, can go very wrong!
Will the kitchen provide dishes?
NO - if you don't bring your dishes you will eat out of your shoe!
Seriously, what dishes do I need to bring?
Well, you’ll certainly need at least a bowl, (metal or plastic, or whatever special vessel you would like to eat a week’s worth of food - coconut shell?!). You will also use a spoon, or fork, and probably a knife. You'll want a mug to have a hot or cool drink. Remember your water bottle - it’s camping style you know! And please keep track of your dishes. Every year we seem to wind up with two huge bags of plates and bowls and such! It’s a bit much to trek out at the end of it all and we can’t really store them..
Will there be scheduled meal times?
Yes, we could say the estimation of food delivery runs about 9am, 2pm, and 7pm - there will also be snacks available at the Kitchen between meal-times providing that there are enough donations received, and that enough people are there to process the donations into snacks. If you’re hungry, it only takes a minute or so to slice a plate of oranges or melons!!!
Can I help out more than my volunteer shifts?
We LOVE people in the kitchen. There are many jobs, sometimes not so many... but usually always something to be done in a kitchen cooking for 500 people!
YES! Please do! Do some dishes. Tidy up the snack table. Turn the compost. Use your good sense, or ask one of the Kitchen Magicians. You can sign up for extra shifts, but you can also just drop in for 5 minute or the entire duration of the festival.
- WHERE TO BUY! - Farmer markets are very exciting places to find foods that grow actually near us and the people that grow them. Hope you can get out to one of them. Or check out a farm. mmm. yes.
- WHAT TO BRING TO THE KITCHEN -
Here is a list of all sorts of foods we well admire in the kitchen, but ultimately we ask you to use your own sense and think in camping terms i.e. watch for what will go bad quickly in the heat; bring us some interesting thing; what has a minimum of packaging; waste not; and hardy things...
The following items would be most needed by the kitchen:
Root Vegetables: in this summer heat, root vegetables and cabbages will fair a lot longer and can be grated into delicious salads and slaws - think carrots, beets, celery root, parsnip, burdock root, cabbage (red and nappa) and radishes (little red ones, daikon and black) for sure
Dark Greens and Lettuces: kale, collards, spring mix, various lettuces; locally many of these are fresh and in season so check out a farmers’ market in your area or enroute to the gathering!
Other Fresh Vegetables: asparagus, sweet peppers, onions/shallots, yams, squash, corn, cucumbers, zucchini, mushrooms, celery, snowpeas/snap-peas, string beans/pole beans, tomatoes (fresh/ canned/ paste/ sundried/ cherry), garlic, broccoli, ginger root, avocados
***Fresh Herbs are a real bonus to the kitchen: fresh herbs add a delectable direction to our meals, notwithstanding their own medicinal qualities, bring some from your garden, think parsley, chives, basil, thyme(/time), turmeric (now there’s a fresh root!), coriander, dill, cilantro, mint (great for tea), rosemary, tarragon…EXCITING!
Dry Grains: rice (brown, wild, red), quinoa, barley, wheat berries, spelt kernels, kamut kernels
Dried Legumes and Beans: adzuki, blackbeans, kidney, lima, lentils, split peas
Couscous and Pasta: whole grain or brown rice variety
Lemons and Limes: great for dressings and lemonade
Fresh Fruit: oranges, apples, grapes, melons, peaches, berries, (organic and local as possible)
Seaweeds: high in minerals - they will help replenish us in the heat, nori sheets are great for wraps and salads, kombu is great for soups, arame in some salad, dulse, wakame, laver (bring us something of the ocean!)
Sweeteners: **maple syrup!**, brown rice syrup, agave nectar
Spices: cumin, coriander, nutmeg, sea salt, cinnamon, chili powder, black pepper, curry powder, all spice, chili flakes, ginger powder, any interesting and particular spices will be much appreciated *also see fresh herbs*
Vinegars: balsamic, apple cider, wine
Tahini: an essential addition
Seeds: raw, unsalted, shelled pumpkin seeds, flax, sunflower, sesame, chia. WE’d love to see some seed butters!
Cooking Oils: olive, sunflower, sesame (organic if possible!)
Coconut flakes: yum!
Carob, cacao, cocoa powder and chocolate: (please fair trade organic if possible)
Apple Butter and Jams: check out 'no sugar added' varieties available at most health-food stores
Dried Fruits: raisins, cranberries, apricots, pineapple, mango, apple, papaya, candied ginger slices, currants…
Cereals, Dry Muesli and Granola: ***Nut-Free Please!!!***
Breads: Organic, whole grain varieties, tortillas, whole grain pita; and crispy flatbreads last along time too…
Milk: soy and rice (regular/vanilla/chocolate - tetrapaks won’t go bad if unopened); canned coconut milk (avoid ones containing sulphites and other preservatives)
Variety of Teas: herbal, black, green - bring a special blend to share!
Other Kitchen Donations (much appreciated):
mortars and pestles
sunscreen
hand sanitizer
large serving bowls
serving spoons
rubber gloves
cheese cloth
j-clothes
aluminum Foil
tea towels
tiki torch fuel to light the night
propane
Yummy fermented exciting things
Experimental creations to share..mm yes.
***Please do not bring:***
tofu, tempeh, veggie dogs etc, nuts, dairy of any kind, refined white sugar, white flour, eggs, other animal-derived products. Please avoid bringing foods with preservatives EDTA BHT, Sulphites, etc….
And please email us with your comments and questions - kitchen@omreunionproject.org