****Kitchen & Stuff****
In 2023 The Village of PolyParadise continued with the Community Kitchen related ‘Requirement’ upon registration; to be part of the daily cooking/feeding ritual - make one meal for 25 people and be able to enjoy a smorgasbord of food the rest of the week. The Community Kitchen was an awesome success!
The kitchen & serving areas encompassed a full 60'x40' – the layout was awesome for ingress & egress of the kitchen area. We were able to create a larger ingress area into the serving line and a center table with condiments that allowed for a better flow of people and plates in/out of the kitchen area. We had a total of (8) 3-Burner Cast Iron stoves. The kitchen arrangement continues to work well with the front two corner areas that housed the shelving with the snacks, pots & pans and Coffee Station.
The move of the BBQ Grill & Flattop out of the garbage area and kitchen sink grey water area to the back of the kitchen in a separate space worked well. This area will need to be tweaked some; we do need a specific egress area out of the back of the kitchen. If there is an emergency within the kitchen area the only way out of the kitchen cannot be 60' feet out the front of the kitchen - we need a Back Door of some type.
We had plenty of snacks for everyone, and all seemed satisfied with the selections available. We did not come back home with very much - the purchase on Burning Man shopping day of types of snacks are at the mercy of what is available on that day @ Costco or what can be found via the amazing Amazon.
Thanks to everyone that took the time & effort to create some awesome meals all week long. There were so many great courses served each day. With so many international campers we are delighted to have such an out of country meal experience; thanks for sharing your unique cuisine with us. Thanks to everyone who assisted with Trash Can Pizza!!! Thanks to Debbie for taking on the entire Trash Can Pizza creation process and bringing all of the things to create said pizzas and wrangling others to assist in the Pizza creation process. Special callout to Trevor for being the CZAR de CHARCOL.
Dishwashing and keeping the Pots/Pans washed and available for the next person continues to improve year to year as we as a community become better dish/pot washers and more aware that if we want clean pots & pans that the only way that is accomplished is by each of us doing some dishes during the week. We do need to purchase a few more Metal Racks for dish drying specifically so we are not using limited space on available tables.
The three standup kitchen sinks were raised up from their standard height by being placed on top of milk crates worked well so that no one had to bend over to wash dishes. The new sink gray water containment system with the sump pumps worked well and having sheets of plywood underneath did great to not have any service of said system to have to step in Wet Playa. The pumps worked well; but do need some chicken wire wrapped around the bottom so that Grey Chunks do not go into the impeller and stop the pump from working..
I realize that using the paper plates and plastic silverware creates additional trash, using personal tableware for camps mush smaller than ours is possible. For a 300+ person Village I am convinced that using disposable tableware is a better option; having to clean all that silverware for each meal. The cycle of continual washing your own dishes and silverware for each meal requires water – then disposal of additional waste water. We will continue to use paper plates and plastic silverware in 2024.
Having the Menu, Volunteer List & instructions for each of the Volunteeratoldism jobs responsibilities printed on a large poster size board displayed in the Kitchen was awesome, letting everyone know what was going to be cooked at each meal and who volunteered for what events.
Thanks so much to all those that were assigned to Garbage Detail within the Volunteeratoldism model for effectively managing the Trash area and to everyone that assisted in bagging, tagging & tapping up trash. More importantly, thanks to all of you for taking some trash home. We generate this trash as a camp; we need to deal with its removal from the Playa as a Community. Because of your efforts and commitment and Love of Community Trash.
We have on avg transported ~10 bags of trash off the Playa in past years; this year we had way more trash to transport off-playa due damaged/waterlogged stuff due to the rain/mud. We did have 10 buckets of general slop, generator oil, left over food stuff slop, the remnants of many a thing on the Playa.
All things Kitchen were running smoothly until of course Friday's Wind/Rain; that obviously changed everything. The wind ripped off the tarp at the back of the kitchen; we moved all the tables up one shade structure and made the kitchen useable, well functional during the daylight.
Due to the rain we immediately shutoff the power; which meant NO Power, which meant NO Lights. The critical issue was that all of the power cords or connectors were now laying in and or submerged in water. In retrospect we could have cleaned/dried/re-wired some of our cords to provide power aka LIGHT to the kitchen and or Community Space. As well in retrospect we could have caused a fire, electrocution or damage to the Battery Brick, Yellow Spider Boxes and or Rental Generators. Major inclement weather was never on my radar from a Power standpoint and how difficult it would be to navigate and or use the kitchen @ night without Power.
****Food/Health Permit****
In 2023 we were required to apply for and adhere to the standards of a Nevada State Health Department Food Permit. This was the 8th year of this mandate for camps with a population over 125 serving community meals. The cost of the Food Permit was $50.
With our Official Food Permit prominently displayed within the kitchen; we were VERY SUPRISED to get a visit on Sunday afternoon from the Nevada State Health Department to see that we were complying with the stated rules, which included: Food Handler Gloves, Hand Washing Station (Hand Soap, Towels, Continual Flow Water) Bleach cleaning supplies, clearly visible menu, separate food preparation/serving areas, food thermometers, and clearly marked Community/Personal Coolers.
In previous years our visit from the Nevada State Health Department was some time on Tuesday during the week; with the surprise visit on Sunday afternoon we were caught very off-guard and not really ready for said inspection. The kitchen was not fully functional; we did not have the Hand Washing Stations up & functional; we did not have the sinks setup with Wash, Rinse, Sanitize stations; we did not have the Bleach Spray bottles set out and ready for use.
Due to these inefficiencies in the Permit Standards the Health Dept. stated we would be unable to use the kitchen until they returned for re-inspection. It was my immediate understanding that they would return later that day and the only meal that we would not be able to serve would have been Sunday Lunch. We worked to get the Hand washing Stations, Sink & bleach spray bottles in place; we found out thru the grapevine that if the Health Dept. did not return by 5:00p it would be a next day visit; thus we opened the kitchen for Sunday Dinner.
When the Health Dept. returned for their re-inspection we had functional Hand Washing stations, functional sinks; though they did determine that the bleach spray bottle mix ratio (Water to Bleach) was to high and required that they be formulated.
We always need to strive to have those preparing meals to wear the Food Handler Gloves: Food needs to be served to guests as opposed to guests severing themselves. With the prominent display of signage within the kitchen we were able to satisfy the inspectors and received a PASSING GRADE! Our hats OFF to all!!!
In the future the Kitchen will need to be fully functional by Sunday Noon before a meal will be served; with the Hand Washing Stations and sink as well as bleach spray bottles are ready.
Our callout about Personal Coolers and the NEED to come to the Playa with ICE was met with great success - Thanks to you all for heeding that call out.
Here is the text from the Survival Guide 2023:
When you pack for your trip to BRC - your cooler should be ICED – When you are at the last stop on Rt. 80 (From the West (Sparks) – From the East (Fernley) before making the turn on HYW 447 heading towards Gerlach – YOUR COOLER SHOULD BE ICED!! When you arrive @ Burning Man your cooler should have ICE maybe somewhat melted but it should HAVE ICE!!
As a Village of 300 persons we are required to have a Health Permit by the Nevada Health Dept. The Health Dept will visit our camp and make sure that we are adhering to all prescribed food preparation – serving – cleanup requirements. WE DID GREAT WITH THE PREPARATION – SERVING – CLEANUP aspects of the inspection in part to the efforts of our BUT WHERE WE STILL HAVE ISSUES IS WITH PERSONAL COOLERS THAT WERE PLACED IN THE KITCHEN THAT HAD NO ICE. The Health Dept will inspect all coolers and make sure that the contents of said cooler are at proper temperature. Obviously, coolers that have NO ICE or LIMITED ICE cannot possibly be at proper temperature. The contents of any cooler not cooled to proper temperature were DISCARDED!
WE HIGHLY ENCOURAGE – NO WE REQUIRE that you ICE DOWN YOUR COOLERS as you start your trip to the Playa and KEEP ICE LEVEL IN COOLERS AS REQUIRED during your trip.
This will ensure that when you cook your meal that NO ONE EATING YOUR FOOD WILL GET SICK! We will also be more proactive and do an ICE RUN on Sunday (Day 1) that any camper can use to make sure that when you arrive On-Playa that your cooler can be RE-ICED and your food can be kept to temperature and KEPT SAFE FOR EATING!!
ULTIMATELY KEEPING YOUR COOLER ICED – YOUR FOOD SAFE ON THE WAY TO BRC IS YOUR RESPONSIBILITY.
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For those that choose to be Nude (Male & Female) - Your Bottom MUST BE COVERED while cooking or when in the food serving line.
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****Community Meals****
In 2023 PolyParadise had a Community related ‘Requirement’ upon registration, cooking & sharing a meal for 25. The meals and the variety of all things cooked were amazing!!!!
Special callout to Debbie for an amazing 2nd year of creating/managing Trash Can Pizza experience as well to everyone that assisted in the creation of said Trash Can Pizza. With Fridays Rain Trash Can Turkey was not possible; I know you all were as disappointed as I was that a Friday Night Thanksgiving Meal @ Burning Man did not happen. Sunday night (1) of the Turkeys was cooked on the Flattop, Stuffing, Gravy were prepared - Thanks to all that took on that task. Special callout to Trevor for again being the CZAR de CHARCOL!
Thank you so much to everyone who contributed to the planning, cooking, serving & cleanup of each and every meal. For when we share a meal and break bread together we grow from just being friends to being FAMILY!
Over the years campers have mentioned to me that they arrived for a meal and there was not enough food for them or that they saw some campers going back for seconds and when they had not gotten any food. I understand your complaints - meal times are set at two hour intervals 8:00a-10:00a 12:00p-2:00p 6:00p-8:00p - Policing who gets in line and how many times is not where we are headed.
Instead of raising the minimum amount that each person cooks from 25 to 35 portions; which could potentially create waste and leftovers that we cannot store, and would put an additional financial burden on all campers as the meals are in addition to the camp fees.
The implemented solution for 2023 was to make sure that all campers knew that there was plenty of additional food within the kitchen pantry (Tuna - Pasta - Beans - Macaroni & Cheese) of course that would need to be prepared in order to feed those that are still in line. I hope that that this in-part assisted with the issue on any one particular day/meal that the total amount of food created may be less than the total # of campers attempting to fill a plate.
Another issue aka a Clarification - For groups of one/two/three campers we require a meal to be cooked for 25 people. To be fair and to make sure that all meals are covered and have an adequate number of meals being cooked; If you are a group of three or more I will require at least two meals for 25. What I do not really want is for your group to all cook the same meal for 50 or 75; yes the food will be eaten but the real issue is making sure that each meal is covered and that all meals have an adequate amount of food available.