Food Team

The Food Team serves hot, delicious and nutritious meals, keeping Turtles sustained on their adventures all across Black Rock City.

_Evergreen Docs

The Master docs which will be updated, maintained, and grow every year.

_Evergreen Docs

Food Team Training

🚨 All Food Turtles (planning, leads and shift cooks) must be trained in food fort operations, safety and procedures. The maintaining of the procedures doc and ensuring Food Turtles every year are trained is the responsibility of the Training Czar.

General Food Safety

DO NOT TOUCH THE FOOD!

Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten.

Wash hands before putting on gloves

You must take off gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves

Propane System

Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark)

Turning On Propane System - Before Every Meal

  1. Inside the trailer, confirm that all 16 propane valves and stove/griddle knobs are in the OFF position.
  2. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. Video here)
  3. Turn on both propane tanks (turn knobs slowly, but all the way)
  4. Smell for any propane leaks around tanks and hoses.
  5. Ventilate trailer
    1. Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.)
  6. Turn on Hot Water Heater
    1. Under the sinks on the right, turn on the Red propane valve video. (Perpendicular to pipe is OFF, parallel with pipe is ON.)
    2. Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker)
    3. For troubleshooting Hot Water Heater see this video
  7. Turn on Stove / light pilot lights (right before first use)
    1. Turn on White Propane Valve to left of door
    2. Turn on Red Propane Valve that leads to Range/Stove
    3. IMMEDIATELY Light SIX Range Pilot Lights using this lighter
    4. Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer.
  8. Turn on Griddle / light pilot lights (right before first use)
    1. Turn on Red Propane Valve that leads to Griddle
    2. IMMEDIATELY Light FOUR Griddle Pilot Lights using this lighter

Turning Off Propane System - After Every Meal

  1. Follow all **Turning On Propane System - Before Every Meal** Instructions IN REVERSE

Griddle Cleaning

While griddle is still hot (but not on):

  1. Turn off the thermostat and put on heat-resistant gloves.
  2. While griddle is hot, scrape surface clean of food debris and grease buildup.
  3. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle.
  4. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this).
  5. Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off).
    1. If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray).
  6. Wipe down the entire surface with a wet and then a dry cloth.
  7. Remove and empty the grease tray.
  8. Wipe down the body of the griddle with a damp cloth.

Seasoning a Griddle

(The following steps only need to be done every once in a while - not a required step before each meal)

  1. Turn the griddle on and heat it up (~350°).
  2. Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes.
  3. Wipe down the surface with a clean, dry cloth.

3 Compartment Sink

A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins.

https://www.youtube.com/watch?v=6wq75tpxxcc

Tips for saving water:

Adjust water levels: If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing.

Bleach spray

Start of Shift Prep:

Steps:

Appendix

For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading)

2018 Burning Man Food Service Guidance Document

_Evergreen Docs

2026 Recipe Book

Previous years: Earlier recipes are preserved in the Previous Years Recipe Archive.

KBBQ v2 (simplified)

Yield: 70 portions total — 49 meat portions (bulgogi beef) and 21 vegetarian portions (bulgogi tofu and mushrooms).

Components + ingredients

Quantities are scaled for the full 70-portion meal. Shared sauce-customization amounts are procurement ceilings, not a formula requiring every ingredient to be used.

Bulgogi beef — 49 meat portions

Ingredient Quantity Notes
Thinly sliced rib eye or another tender, thinly sliced beef cut 25 lb Raw weight
Yellow onions 10 Large
Neutral cooking oil As needed Use from the consolidated camp supply

Bulgogi tofu and mushrooms — 21 vegetarian portions

Ingredient Quantity Notes
Super-firm or extra-firm tofu 12 × 14 oz packs 10.5 lb total package weight
Mushrooms 7 lb Ready-to-cook weight
Yellow onions 5 Large
Neutral cooking oil As needed Use from the consolidated camp supply

Bulgogi sauce customization and garnish — shared by both hot components

Ingredient Quantity Notes
Bibigo bulgogi marinade 12 × 480 g bottles Purchased sauce base; do not automatically use every bottle. Contains wheat, soy, and sesame. The selected label also lists disodium inosinate and disodium guanylate; tell the vegetarian diner before service so they can decide whether to eat the tofu component.
Peeled garlic 120 cloves Customization budget ceiling
Soy sauce 48 fl oz Customization budget ceiling
Granulated sugar 16 oz Customization budget ceiling
Toasted sesame oil 16 fl oz Customization budget ceiling
Green onions 8 bunches Finely diced green tops for garnishing the beef and vegetarian components
Toasted sesame seeds 15 oz Optional garnish for the beef and vegetarian components

Steamed rice — 70 portions

Ingredient Quantity Notes
Rice 22 cups dry Use the selected rice
Water Per selected rice and rice cooker Follow the verified cooker ratio

Spicy Korean cabbage slaw — 70 portions

Ingredient Quantity Notes
Finely shredded green cabbage 20 lb Start with approximately 18 lb and hold approximately 2 lb undressed as a correction reserve
Shredded or matchstick-julienned carrots 2.5 lb 40 oz from the 5 lb Bonanza bag
Green onions 3 bunches Separate from the 8 bunches used on the hot components
Diamond Crystal kosher salt Up to 2.5 Tbsp Start with approximately 1.5 Tbsp
Gochugaru Up to 8 oz Start the dressing with 1.5 cups and reserve the remainder for adjustment
Unseasoned rice vinegar 18 fl oz Do not substitute seasoned rice vinegar without adjusting sugar and salt
Soy sauce or tamari 18 fl oz Use a vegetarian product; ordinary soy sauce may contain wheat
Granulated sugar 8 oz Approximately 1 cup plus 1.5 Tbsp
Lemons 8 medium Measure approximately 8.75 fl oz juice and adjust for yield
Toasted sesame oil 9 fl oz Approximately 1 cup plus 1.5 Tbsp
Toasted sesame seeds 6 oz Approximately 17.5 Tbsp, depending on density
Peeled garlic 20 cloves Mince finely

Kimchi — 70 portions

Ingredient Quantity Notes
Prepared kimchi 3 × 2.5 kg jars The Costco Business Center Jongga 88.1 oz product matching the spreadsheet row contains fermented anchovy and shrimp and is not vegetarian. Label it clearly and tell the vegetarian diner to skip it.

Ssamjang — 70 portions

Ingredient Quantity Notes
Prepared ssamjang 3 × 500 g jars The selected linked O'Food mild 500 g ssamjang is listed as vegetarian. Check the jar's current allergen label before service.

Prep

Prep – bulgogi sauce and hot-component garnish

Prep – beef

Prep – tofu and mushrooms

Prep – slaw

  1. Keep everything cold and dry. Keep the cabbage, carrots, and green onions refrigerated and undressed until final assembly. If the vegetables are wet, drain or spin them before mixing so they do not dilute the dressing.
  2. Prepare the vegetables. Use the pre-shredded cabbage and matchstick carrots as supplied. Thinly slice the 3 bunches of slaw green onions and keep them separate for now.
  3. Make the starting dressing in a clean container of at least 4 qt capacity. Whisk together 1.5 cups gochugaru, 18 fl oz unseasoned rice vinegar, 18 fl oz vegetarian soy sauce or tamari, 8 oz sugar, approximately 8.75 fl oz measured lemon juice, 9 fl oz toasted sesame oil, 6 oz toasted sesame seeds, and 20 finely minced garlic cloves. Whisk until the sugar is dissolved. Use Korean gochugaru, not generic chili powder or standard red-pepper flakes, and do not add fish sauce.
  4. Hold back both heat and dressing. Keep the remainder of the 8 oz gochugaru supply out of the starting dressing. Transfer approximately one-quarter of the mixed dressing to a clearly labeled reserve container. Cover and refrigerate both containers if they are made ahead.
  5. Set aside the correction cabbage. Remove approximately 2 lb of the 20 lb cabbage case and keep it cold, dry, and completely undressed. This is the correction reserve if the slaw becomes too spicy, salty, or wet.
  6. Divide and lightly salt the cabbage. About 30 minutes before service, divide the remaining approximately 18 lb cabbage among 3 or 4 large sanitized mixing containers. Distribute approximately 1.5 Tbsp Diamond Crystal kosher salt across all the cabbage, toss thoroughly, and rest for 5 minutes. Do not use the full 2.5 Tbsp salt ceiling at once. If using a finer or denser salt, start with less. Do not rinse the cabbage.
  7. Add the carrots. Divide the 2.5 lb carrots evenly among the cabbage batches and toss until the color and distribution are even.
  8. Add the first dressing. Re-whisk the main dressing, then divide it evenly among the batches. This uses approximately three-quarters of the dressing made above while the labeled quarter remains untouched for adjustment. Toss from the bottom until every batch is evenly coated; do not leave dry cabbage at the bottom.
  9. Rest, then add green onions. Let the dressed batches rest for 5 minutes. Add the sliced slaw green onions and toss again.
  10. Taste every batch before making corrections. Taste a representative handful containing cabbage, carrot, and dressing from each batch. Check heat, salt, acidity, sweetness, garlic, sesame, and overall wetness. The flavor should be lively and spicy but still comfortable as a substantial side portion.
  11. Adjust in small steps. If a batch is bland or dry, add some reserved dressing. If it needs heat but is otherwise balanced, add reserved gochugaru 1 Tbsp at a time, toss, and retaste. If it is too spicy, salty, or wet, add undressed correction cabbage. If it is too sharp, dissolve and add a small amount of sugar; if it is too sweet or flat, add a small amount of rice vinegar, and add soy sauce only if it also needs salt. Add extra sesame oil or garlic sparingly because both become stronger as the slaw rests.
  12. Finish and hold for service. Once the batches are balanced, add only as much remaining correction cabbage, dressing, or gochugaru as is actually needed. Transfer the slaw to cold serving pans or bowls, keep it at 41°F or below, and use clean tongs. Do not dress it hours ahead; it is intended for the same meal and will become wetter as it sits.

Prep – kimchi and ssamjang

Cook

Cook – rice

Cook – tofu and mushrooms

Cook – beef

Serve

Slaw adapted from My Korean Kitchen's Spicy Korean Coleslaw.

Pesto Pasta Lunch With Chicken, White Beans, And Caprese

Yield: 70 portions total — 49 chicken portions and 21 vegetarian or pescatarian bean-protein portions.

Components + ingredients

Quantities are scaled for the full 70-portion meal. The cannellini beans are both a general side and the protein option for vegetarian and pescatarian diners. Protect 10.5 lb drained beans for those 21 full protein portions before allocating the remainder as a general side.

Amounts labeled “up to” are procurement ceilings, not an instruction to use everything. Use the stated starting amounts, combine and taste the full batch, then add from the held-back quantities only as needed.

Lemon-parsley cannellini bean salad — 70 side portions, including 21 protected protein portions

Ingredient Quantity Notes
Canned cannellini beans 36 × 15.5 oz cans Plan conservatively on approximately 8.5 oz drained beans per can. Equivalent canned white beans are acceptable if needed.
Extra-virgin olive oil Up to 3 cups Start with 2 cups; hold 1 cup for adjustment.
Lemons Up to 24 Start with the zest and juice of 12 lemons; hold 12 for adjustment.
Flat-leaf parsley 12 bunches Remove damaged leaves and the thickest stems; chop the leaves and tender stems.
Diamond Crystal kosher salt Up to 6 Tbsp Start with 2 Tbsp because canned-bean sodium varies. If using a denser salt, start with less.
Ground black pepper Up to 2 Tbsp Start with 1 Tbsp; hold 1 Tbsp for adjustment.

Lemon-oregano chicken — 49 chicken portions

Ingredient Quantity Notes
Boneless, skinless chicken thighs 25 lb Raw weight; approximately 0.5 lb per chicken diner.
Extra-virgin olive oil 2 cups Marinade allocation.
Lemons Up to 15 Start the clean marinade with the zest and juice of 12 lemons; hold 3 lemons to adjust acidity before the marinade touches raw chicken.
Dried oregano 10 Tbsp  
Diamond Crystal kosher salt 10 Tbsp / approximately 100 g If using another salt, use approximately 100 g rather than copying the volume.
Ground black pepper Up to 3.5 Tbsp Start with 3 Tbsp; hold 1/2 Tbsp for clean-marinade adjustment.

Pesto pasta — 70 portions

Ingredient Quantity Notes
Cavatappi 18 lb dry Plan on five pot batches: 4 lb, 4 lb, 4 lb, 3 lb, and 3 lb.
Finely grated Parmesan for topping 22 oz Keep separate from the 44 oz used in the pesto and offer as an optional topping at service. Contains milk.
Diamond Crystal kosher salt Up to 8 Tbsp Start with 6 Tbsp in the first low-water pot; hold 2 Tbsp for adjustment and replacement water. If using a denser salt, start with less.
Reserved pasta cooking water As needed Reserve before draining every batch; use it to loosen the pesto off heat.

House-made nut-free pesto — approximately 11 lb finished

Ingredient Quantity Notes
Fresh basil allocated to pesto 100 oz gross Remaining gross allocation after reserving the nicest leaves for caprese. After sorting, stemming, washing, and drying, weigh 77 oz usable leaves for the pesto. Do not automatically blend all healthy overage.
Finely grated Parmesan 44 oz Use the full amount unless the selected cheese is unusually salty. Contains milk.
Extra-virgin olive oil Up to 4 cups Start with 3 cups; hold 1 cup for consistency adjustment. Reserved pasta water provides the final loosening.
Peeled garlic Up to 55 cloves Start with 44 cloves; hold 11 cloves for adjustment after the processor batches are combined.
Lemons Up to 17 Start with the zest and juice of 12 lemons; hold 5 lemons for adjustment.
Diamond Crystal kosher salt Up to 4 Tbsp Start with 2 Tbsp; Parmesan already contributes salt. If using a denser salt, start with less.
Ground black pepper Up to 2 Tbsp Start with 1/2 Tbsp; add the remainder only in small increments after tasting.

Tomato-cucumber caprese — 70 portions

Ingredient Quantity Notes
Cherry or grape tomatoes 14 lb Halve shortly before service.
Cucumbers 16 Cut into pieces similar in size to the tomatoes and mozzarella.
Mozzarella pearls or small mozzarella balls 112 oz / 7 lb drained Quantity is drained cheese weight, not package-liquid weight. Contains milk.
Fresh basil Up to 11 oz usable leaves Optional. When the basil arrives, reserve the nicest sound leaves for this salad before allocating the rest to pesto. Inspect again at service and omit it if the late-week quality is poor.
Extra-virgin olive oil Up to 2 cups Start with 1 cup; add only enough to coat.
Balsamic vinegar Up to 1 cup Start with 1/2 cup; add only after tasting a dressed batch.
Diamond Crystal kosher salt Up to 5 Tbsp Start with 2 Tbsp across the full salad; add in small increments shortly before service. If using a denser salt, start with less.
Ground black pepper Up to 2.5 Tbsp Start with 1 Tbsp; hold 1.5 Tbsp for adjustment.

Prep

Prep – cannellini bean salad

Prep – chicken

Prep – pasta cooking and mixing station

Prep – basil receiving, storage, and usable yield

Prep – house-made nut-free pesto

  1. Sanitize both processors, scales, containers, blades, and utensils. This pesto contains no pine nuts, tree nuts, or seeds; keep it away from nut-contaminated equipment and ingredients.
  2. Plan on approximately eight processor batches total, or four rounds through each of two large Ninja-style processors. Divide the 77 oz usable basil, 44 oz Parmesan, 44 starting garlic cloves, 3 starting cups of olive oil, zest and juice from 12 starting lemons, 2 starting Tbsp salt, and 1/2 starting Tbsp black pepper as evenly as practical among the batches.
  3. For each batch, add basil, Parmesan, garlic, and its share of salt and pepper. Pulse in short bursts until finely chopped. Add olive oil in several increments, pulsing between additions; do not rely on being able to stream oil through a Ninja lid.
  4. Add that batch's share of lemon zest and juice and pulse only until cohesive but still textured. Stop if the processor or pesto begins to heat; heat dulls the basil.
  5. Scrape every batch into one large sanitized container and mix thoroughly before judging the flavor. Do not finalize eight batches separately.
  6. Taste the combined pesto. Add held-back lemon for brightness, garlic for bite, salt for seasoning, black pepper for warmth, and olive oil for texture in small increments, mixing thoroughly and retasting after each addition. The pesto may remain thick because hot pasta water will loosen it during service. Do not automatically use the held-back 5 lemons, 11 garlic cloves, 2 Tbsp salt, 1.5 Tbsp pepper, or 1 cup oil.
  7. Aim for approximately 11 lb finished pesto. Flavor and texture take priority over forcing every procurement ceiling into the batch. Cover immediately and keep at 41°F or below, or freeze promptly if made well ahead.

Prep – tomato-cucumber caprese

Cook

Cook – chicken

Cook – pesto pasta

Assemble – tomato-cucumber caprese

Serve

House-made pesto adapted from Flawless Food's Nut Free Pesto Basil Sauce.

Palak Paneer and Chana Masala (Andy '26)

Yield: approximately 70 buffet portions. This is one vegetarian meal in which each diner may take both chana masala and palak paneer with rice.

Dietary note: Both curries contain dairy because the shared masala base is cooked with ghee. The palak paneer also contains paneer and cream.

Components + ingredients

Shared onion-tomato masala base

IngredientQuantity for 70
GheeStart with 3½ cups; 32 oz allocated
Cumin seeds10 tbsp
Cinnamon sticks5 sticks
Large yellow or sweet onions38, finely chopped
Fresh ginger8 roots; mince enough to yield about 1¾ cups
Peeled garlic128 cloves; mince enough to yield about 1¾ cups
Jalapeños or other green chilies28, chopped; use less if a milder curry is desired
Tomatoes60, Roma preferred; purée until smooth
Ground coriander14 tbsp
Ground cumin10 tbsp
Turmeric7 tbsp
Conventional chili powder10 tbsp
SaltStart with ¼ cup, then adjust to taste

Chana masala

IngredientQuantity for 70
Canned chickpeas28 × 15.5-oz cans, drained and rinsed
Water or reserved chickpea liquidStart with 12½ cups; up to about 15½ cups as needed
Chana masala spice blend9 tbsp
Garam masala4 tbsp
Amchur powderStart with slightly less than 4 tbsp, then adjust to taste
Fresh cilantro6 bunches, chopped

Palak paneer

IngredientQuantity for 70
Fresh spinach14 lb
Paneer20 lb, cubed
Heavy cream4 × 16-oz containers, or about 8 cups
Garam masala4 tbsp
Kasuri methi5 tbsp, crushed
Salt for the paneer soaking waterAs needed

Rice

IngredientQuantity for 70
Dry jasmine rice24 cups, approximately 11 lb
WaterUse the ratio specified for the selected rice and rice cooker

Prep

Prep – masala base

Prep – spinach

Prep – paneer

Prep – chickpeas and rice

Cook

Cook – rice

Cook – shared masala base

Cook – split the masala

Cook – chana masala

Cook – palak paneer

Serve

Adapted from Andy Serrano Perez's 2026 parallel recipe for palak paneer and chana masala. Quantities reconciled to the 2026 meal-order sheet.

Thai Green Curry (Andy '26)

Yield: approximately 70 portions — about 49 chicken portions and 21 tofu portions.

The curry base is vegetarian so it can be served with either protein. Keep the chicken and tofu separate throughout preparation, cooking, and service.

Components + ingredients

Green curry

IngredientQuantity for 70
Full-fat unsweetened coconut milk24 × 14-oz cans
Maesri green curry paste8 × 4-oz cans to start, plus up to 4 additional cans reserved for flavor adjustment
Fresh gingerAbout 8 oz, or 1 cup, from the 4-root total allocation
Peeled garlicAbout 8 oz, or 1 cup, from the 70-clove total allocation
Better Than Bouillon seasoned vegetable base3 oz, diluted according to the label to make approximately 1–1½ gal mild stock
Palm sugarFrom the 26 tbsp total allocation; add gradually and adjust to taste
Vegan fish sauce20 oz, or 2½ cups
Standard eggplant20, cut into bite-size strips or wedges
Canned bamboo shoot strips18 × 8-oz cans or packages; target about 6 lb drained
Red or orange bell peppers24, cut into thin strips
Fresh regular basil; Thai basil may be used if readily available24 oz, or 1½ lb
Makrut lime leaves, optional3 × 0.5-oz packages, approximately 40–50 leaves
Neutral cooking oilAbout 1½ cups for the curry, plus more as needed
SaltTo taste

Chicken

IngredientQuantity for 70
Boneless, skinless chicken thighs30 lb
Maesri green curry paste4 × 4-oz cans; start with 2 cans and add more to taste
Neutral oil for frying the seasoning1¼–1½ cups
Fresh gingerAbout 4–5 oz, or ½ cup, from the 4-root total allocation
Peeled garlicAbout 4–5 oz, or ½ cup, from the 70-clove total allocation
Palm sugarFrom the 26 tbsp total allocation; add gradually to taste
Regular fish sauce12 oz, or 1½ cups
Additional griddle oilAs needed
SaltTo taste; likely minimal because of the fish sauce

Tofu

IngredientQuantity for 70
Firm tofu12 × 14-oz packs, or 10½ lb
Cornstarch32 tbsp, or 2 cups
SaltStart with 1½ tbsp; use up to 2 tbsp
Neutral cooking oil½–¾ cup, plus more as needed on the griddle

Rice

IngredientQuantity for 70
Dry jasmine rice24 cups, approximately 11 lb
WaterUse the ratio specified for the selected rice and rice cooker

Prep

Prep – tofu

Prep – chicken

Prep – rice

Prep – curry ingredients

Cook

Cook – rice

Cook – tofu

Cook – chicken

Cook – green curry

Serve

Adapted from Andy Serrano Perez's revised 2026 recipe, with quantities reconciled to the 2026 meal-order sheet.

Charred Cabbage and Chicken Thighs (Jon '26)

Yield: 70 portions total — 50 chicken portions and 20 vegetarian portions (falafel).

Components + ingredients

Chicken

Ingredient Quantity Notes
Boneless, skinless chicken thighs 25 lb Raw weight, about 0.5 lb per chicken diner
Garlic powder to taste From the camp spice bin
Onion powder to taste From the camp spice bin
Diamond Crystal kosher salt up to 40 Tbsp Shared across the meal with the cabbage. If using a denser salt, start with less
Ground black pepper up to 20 Tbsp Shared across the meal with the cabbage
Neutral cooking oil as needed Use from the consolidated camp supply

Vegetarian protein — falafel

IngredientQuantityNotes
Frozen uncooked falafel balls120Six 1 oz falafel per each of 20 vegetarian diners. Keep frozen until cooking.
Neutral cooking oilAs required by package directionsUse clean oil and equipment suitable for vegetarian service.

Charred cabbage

Ingredient Quantity Notes
Green cabbage 20 heads Quartered through the core so the wedges hold
Extra-virgin olive oil 10 cups Coating the cut sides, plus the griddle
Diamond Crystal kosher salt from the shared allocation above Season the cut sides before charring
Butter 5 lb About 4 oz per head, added to the hot wedges
Tahini 5 jars (8 oz) 40 oz total
Honey 40 Tbsp Roughly 1:2 honey to tahini by volume
Paprika 10 Tbsp Dusting only
Fresh parsley 10 bunches Finely chopped
Fresh lemons 25 Halved and charred cut-side down
Water as needed Only to thin the tahini-honey drizzle

Pita

Ingredient Quantity Notes
Pita bread 70 1 per diner

Prep

Prep – chicken

Prep – falafel

Prep – cabbage and finishing ingredients

Prep – pita

Cook

Cook – falafel

Cook – chicken

Cook – cabbage and lemons

Serve

Burger Night (Jon '26)

Yield: 70 portions total — 50 beef portions and 20 vegetarian portions, two patties each.

Components + ingredients

Burgers

Ingredient Quantity Notes
Prepared beef burger patties 100 2 per beef diner, about 25 lb
Plant-based burger patties 40 2 per vegetarian diner, about 10 lb
Sliced American cheese 140 slices 2 slices per assembled double, for both beef and plant-based burgers
Burger buns 80 70 plus spares
Butter 4 lb Buns and caramelized onions
Diamond Crystal kosher salt up to 100 Tbsp Procurement ceiling across the meal, not per-patty usage
Ground black pepper up to 50 Tbsp Procurement ceiling across the meal

Caramelized onions

Ingredient Quantity Notes
Yellow onions 40 large Reduce 3–4×, yielding about 1.8 oz of caramelized onion per burger
Butter or neutral cooking oil from the 4 lb butter allocation  
Diamond Crystal kosher salt 1 Tbsp A pinch across the batch at the start

Special sauce and toppings

Ingredient Quantity Notes
Mayonnaise 10 cups Sauce base
Ketchup 4 bottles  
Bread & butter pickles 10 oz Chopped, in place of relish
Dijon mustard 1  
Fresh lemons 2 A squeeze into the sauce
Diamond Crystal kosher salt · black pepper to taste  
Lettuce 5 heads About 1.4 oz per diner, one or two leaves
Tomatoes 20 About 2 slices per burger

Fries

Ingredient Quantity Notes
Frozen french fries 20 lb Four 5 lb bags of the selected product; approximately 4.6 oz per diner
Diamond Crystal kosher salt to taste Season each batch straight out of the oven

Milkshakes

Ingredient Quantity Notes
Vanilla ice cream 22 pints About 4.7 oz per shake
Lactose-free 2% milk 3 gal purchased Two packs of three half-gallons. Add gradually to reach a thick, pourable texture; actual use may be closer to 2 gal.
Chocolate syrup 4 bottles Served on the side, never blended in

The shake contains dairy and is not vegan. The milk is lactose-free, but standard dairy ice cream may still contain lactose. Label the shake as containing milk and communicate a separate option for anyone who cannot have it.

Prep

Prep – caramelized onions

Prep – special sauce and toppings

Prep – burgers and buns

Prep – fries and milkshakes

Cook

Cook – caramelized onions

Cook – fries

Cook – plant-based burgers

Cook – beef burgers

Cook – buns

Cook – milkshakes

Serve

Dinner-Bar Shredded Chicken Thighs (Jon '26)

Yield: pending — deliberately not quantified yet.

Christophe's 70-portion / ~32 lb protein guidance is for lunch meals. This is a dinner-bar component, and the dinner bar is already fed by the surplus from eight lunches, each over-provisioned at roughly 1.5× camp size on purpose. Applying the lunch formula here produced 35 lb, which double-provisions the same meal.

Open question for Christophe before this gets a number: how much dedicated protein does the dinner bar actually need on top of lunch leftovers? This also belongs on the Dinner Bar Components tab of the food spreadsheet rather than 2026 Meals.

Components + ingredients

Standard broth method

Ingredient Quantity
boneless, skinless chicken thighs  
chicken broth, or water and chicken-flavored Better Than Bouillon  
garlic powder  
onion powder  
kosher salt  
black pepper  

Simplest seasoning alternative

Ingredient Quantity
Lawry's Seasoned Salt  
chicken broth or water  

Optional finishing ingredients

Ingredient Quantity
fresh limes  
fresh cilantro  

Prep

Prep – chicken

Prep – optional finishes

Cook

Cook – standard broth method

Cook – simplest seasoned-salt alternative

Serve

European Summer With Lamb and Veggie Patties (Yannis '26)

Yield: 70 portions total — 50 lamb portions and 20 vegetarian veggie-patty portions.

Components + ingredients

Quantities below are the v3 recipe-use amounts. Larger quantities in the ingredient-order spreadsheet may be retained as pantry and leftovers-bonanza overage, but are not an instruction to add all of an ingredient to the recipe.

Revised oil allocation: 8 cups extra-virgin olive oil and up to 7 cups vegetable oil. Reserve the vegetable oil for the griddle; use the olive oil for the tomato bulgur and roasted eggplant.

Tomato bulgur — 70 portions

Ingredient Quantity Notes
Bulgur wheat 7 lb Use the selected Bob's Red Mill bulgur approved by Yannis.
Extra-virgin olive oil 2 cups For cooking the bulgur base.
Yellow onions 10 large Chop into small pieces.
Peeled garlic 35 cloves Mince.
Ground allspice 12 Tbsp Recipe-use amount; the larger sheet quantity is acceptable order overage.
Canned diced tomatoes 14 cans Use the selected can size from the ingredient sheet.
Tomato paste 12 Tbsp Recipe-use amount; the larger sheet quantity is acceptable order overage.
Water 20 cups Hold additional hot water for final correction.
Kosher salt As needed Add gradually and adjust after the bulgur rests.
Ground black pepper As needed Adjust after tasting.

Roasted eggplant — 70 portions

Ingredient Quantity Notes
Eggplant 35 Size varies; cut into even large chunks.
Extra-virgin olive oil Up to 6 cups Use enough to coat the eggplant evenly without leaving it swimming in oil.
Kosher salt As needed Season in batches.
Ground black pepper As needed Season in batches.

Lemon-mint yogurt — 70 portions

Ingredient Quantity Notes
Greek yogurt 280 oz 17.5 lb total. Contains milk.
Fresh lemons 10 Zest is optional; add juice gradually and taste.
Dried mint 20 Tbsp V3 corrected the earlier anomalous quantity.
Kosher salt As needed Start modestly and adjust after mixing.

Lamb patties — 50 portions

Ingredient Quantity Notes
Ground lamb 25 lb Raw weight; 8 oz per lamb diner.
Yellow onions 10 large Blend or finely chop.
Peeled garlic 35 cloves Blend or finely chop.
Vegetable oil Up to 3 cups Part of the shared griddle allocation; use only on the cooking surface, not in the lamb-patty mixture.
Ground cumin 25 Tbsp Yannis explicitly confirmed this amount: 1 Tbsp per lb lamb.
Kosher salt As needed Season the clean mixture evenly.
Ground black pepper As needed Season the clean mixture evenly.

Veggie patties — 20 vegetarian portions

Ingredient Quantity Notes
Prepared veggie patties 20 Use the patties as supplied; do not mash or reform them. Any suitable vegetarian patty already purchased for another meal may be used.
Ground sumac 10 Tbsp The selected Amazon SKU was approved by Yannis.
Vegetable oil Up to 4 cups Part of the shared griddle allocation; use only on the cooking surface, not to coat the patties.
Kosher salt As needed Check the patty label before adding salt.
Ground black pepper As needed Add to taste.

Prep

Prep – tomato bulgur

Prep – eggplant

Prep – lemon-mint yogurt

Prep – lamb patties

Prep – veggie patties (vegetarian replacement)

Cook

Cook – eggplant

Cook – tomato bulgur

Cook – veggie patties

Cook – lamb patties

Serve

Souvlaki Kotopoulo (Yannis '26)

Yield: 70 portions total — 50 chicken portions and 20 vegetarian tofu portions. Plan two skewers per diner: 100 chicken skewers and 40 tofu skewers.

Components + ingredients

Quantities below are the v3 recipe-use amounts. Larger quantities in the ingredient-order spreadsheet may be retained as pantry and leftovers-bonanza overage, but are not an instruction to add all of an ingredient to the recipe.

Revised oil allocation: up to 5 cups extra-virgin olive oil for the marinade, watermelon-salad dressing, and non-griddle adjustment; and up to 5 cups vegetable oil reserved for the grill or griddle.

Chicken kebabs — 50 portions

Ingredient Quantity Notes
Boneless, skinless chicken thighs 25 lb Raw weight; 8 oz per chicken diner.
Skewers 100 required Two chicken skewers per chicken diner.

Tofu kebabs — 20 vegetarian portions

Ingredient Quantity Notes
Firm or extra-firm tofu 10 lb 8 oz per vegetarian diner. The ingredient sheet's twelve 14 oz packs provide 10.5 lb, covering the 10 lb recipe need with a small package-rounding buffer.
Skewers 40 required Two tofu skewers per vegetarian diner.

Shared kebab vegetables, marinade, and garnish

Ingredient Quantity Notes
Large red onions 10 Cut into skewer-friendly pieces.
Bell peppers 30 Cut into approximately 1-inch flat pieces.
Extra-virgin olive oil 1.5 cups marinade, plus up to 1 cup reserve The reserve is for non-griddle recipe adjustment only. Together with the 2.5-cup salad allocation, total olive oil is capped at 5 cups.
Fresh lemons 12 Juice for the shared clean marinade.
Garlic powder 20 tsp Use teaspoons as stated in v3; the sheet's tablespoon units are order overage, not the recipe dose.
Paprika 20 tsp Use teaspoons as stated in v3.
Ground cumin 10 tsp Use teaspoons as stated in v3.
Kosher salt 8 tsp For the shared marinade.
Ground black pepper 8 tsp For the shared marinade.
Italian flat-leaf parsley 5 bunches Chop; use in the marinade and reserve some for finishing.
Vegetable oil Up to 5 cups Reserved for the grill or griddle; apply only as needed to prevent sticking.
Skewers 140 required; 200 ordered The order-sheet overage covers breakage and loading variation.

Watermelon salad — 70 portions

Ingredient Quantity Notes
Large watermelon 4 Usable yield varies; keep cold before cutting.
Cucumbers 20 Cut into bite-size pieces.
Crumbled feta 80 oz 5 lb total. Contains milk.
Fresh mint 35 Tbsp chopped Use the v3 volume quantity; omit the contradictory 10 oz parenthetical.
Extra-virgin olive oil 2.5 cups Recipe-use amount.
Fresh lemons 12 Juice for the dressing.
Honey 20 Tbsp Use the v3 volume quantity; omit the contradictory 5 oz parenthetical.
Kosher salt 5 tsp Start with less if the feta is salty.
Ground black pepper 4 tsp Adjust after tasting.

Hummus and pita — 70 portions

Ingredient Quantity Notes
Prepared hummus 210 oz 3 oz per diner. The sheet's seven 34 oz jars provide 238 oz with package-rounding buffer.
Pita bread 70 pitas One whole pita per diner.

Prep

Prep – shared kebab marinade and vegetables

Prep – tofu kebabs

Prep – chicken kebabs

Prep – watermelon salad

Prep – hummus and pita

Cook

Cook – tofu kebabs

Cook – chicken kebabs

Assemble – watermelon salad

Warm – pita

Serve

_Evergreen Docs

Beautiful Signage

Food Fort Checklist

YYYY-Meal Schedule Template.xlsx

_Evergreen Docs

Food Supply Chain

Bonanza Produce Co

https://www.bonanzaproduceco.com/

1925 Freeport Blvd Sparks , Nevada 89431 USA

Logistics

Order Pricing

Order Deadlines

Contacts

Costco

2200 Harvard Wy, Reno, NV 89502

They do Business Deliveries! Here's how to place your order:

  1. Visit: https://www.costcobusinessdelivery.com/
  2. Set the delivery zip code to 89502
  3. Search for the items you need
  4. Fill out the attached Costco-BurningManOrder.xlsx spreadsheet with:
    1. Item Numbers
    2. Item Descriptions
    3. Quantities Needed

Can't find something on the site? No problem - either use the second tab in the spreadsheet to describe the item or send me an email directly. I'll check availability for you!

We've also included a second separate sheet (Costco-BurningManAlcohol.xlsx) with popular Burning Man items that aren't listed on the website - including alcohol options.

We ask that orders be submitted at least 4 days in advance

Contact

_Evergreen Docs

Food Fort Inspection Checklist - Found Copy Transcription

status: transcription_of_found_printed_checklist_pending_review

source: source-dumps/food-fort-checklist-2026-05-10/photos/food-fort-checklist-01.jpg through food-fort-checklist-04.jpg

review_owner: Sean Engelking

usage_note: This is a transcription of a found printed checklist from the 2026 Reno renovation/work weekend. It is pending Sean Engelking review/update and must not be treated as the current approved Food Fort pre-setoff checklist.

transcription_note: The source photos are usable high-quality JPEGs, but they are photos of printed pages rather than clean document exports. Text that is cut off, illegible, or uncertain is marked as [unclear].

Food Fort Inspection Questions

Remember...

You can't take too many pictures or videos! Film is cheap these days!

In general...

Propane Tanks...

There is a certified propane company coming by at 11am on Monday to give us a "propane safety course" and show us the propane system.

Outside....

Inside, clockwise from entrance...

_Evergreen Docs

Previous Years Recipe Archive

Archive note: Recovered on 2026-08-24 from the preserved 2026-05-01 recipe-book snapshot. These recipes predate the 2026 collection and are retained as institutional knowledge. Their original wording, quantities, and recipe content have been preserved; verify quantities and food-safety details before operational use.

For the current collection, see 2026 Recipe Book.

Quesobirria Tacos, Elote, and Jicama Slaw

Ingredients

Quesobirria Tacos:

Elote:

Jicama slaw:

Dressing:

To Prep

Before playa - [LEAD]:

On Day of Meal:

To Cook

At least 5 hours before service - [LEAD]:

An hour before service:

15 minutes before service:

To Serve

SERVE ELOTE AND SLAW FIRST TO GIVE VALUABLE LEAD TIME FOR TACO MAKING

Flan

Ingredients

Custard:

Caramel:

To Cook

At least 5 hours before service - [LEAD]:

Turtle Diner

Ingredients

Mains:

Starches:

Milk shakes:

To Cook

30 mins before service:

Grill duty - [LEAD]:

Milkshake duty

Service duty

Paella

Ingredients

Rice base for 40 servings

Meat version for 32 serving

Vegan version for 8 serving

Condiments

Instructions:

  1. Prep

Marinade for chicken (can be done earlier)

  1. Cut chicken in 2 inches pieces

  2. Mix olive oil (1 cup), paprika, oregano, salt, and pepper for marinade in a bowl.

  3. Add chicken and stir to coat. Cover and refrigerate until needed.

Before cooking

  1. Rinse rice

  2. Cut bell peppers

  3. Chop onions

  4. Rince shrimps (if needed)

  5. Create stock from Better than bouillon

2. Cook

Rice base 

  1. Heat 1 cup olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.

  2. Add saffron threads, bay leaf, parsley, stock, and lemon zest. Stir until well combined and bring to a boil.

  3. Reduce heat to medium-low, cover, and simmer for 20 minutes.

Pan 1: Vegan topping (while rice is cooking)

  1. Heat olive oil in a skillet over medium heat. Stir in mushrooms and chickpeas and some water; cook and stir until water has evaporated, about 7 minutes.

Pan 2: Chicken topping (while rice is cooking)

  1. Heat olive oil in a skillet over medium heat. Stir in marinated chicken and cook for 10 minutes. 

Pan 3: Chorizo sausage topping (while rice is cooking)

  1. In a skillet over medium heat, break sausages up with a spatula, cook for about 10 minutes.

Pan 4: Shrimp topping (while rice is cooking)

  1. In a skillet over medium heat, stir in shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes (you can add lemon juice).

Pan 5: Bell peppers and onions topping (while rice is cooking)

  1. Add half of the bell peppers  onions and cook until translucent, about 5 minutes. 

3. Serve

Serve in separate dishes to allow people to mix and match.

Breakfast Bagels and Crepes

Crepes 

10 min Prep, 40 min cook.

Ingredients (8 crepes “Serves 4 people”, seems more like 3) - Multiply by 8 for 64 crepes.

Prep:

Cook:

Serve:

https://www.allrecipes.com/recipe/16383/basic-crepes/ 

Savory Crepe Addon (Second meal only)

10 min prep, 20 min cook.

Ingredients - Aim to serve 8 people -  24 crepes

Prep:

Cook:

Oatmeal

Cook Time 10 minutes (Can sit on simmer for extended amount of time)

Bagels

Toast 2 dozen bagels 20 min before serving time:

Toppings 

Needs Prep (20 min), then set out:

Serve: Just set the following out each in its separate container for people to use:

Japanese Curry (Tokyo Heat Wave)

Ingredients

Carrots (5lbs)

Potatoes (11lbs)

Onions (Yellow Or Sweet) (14 large)

Fresh Apples - Red (Anything But Red Delicious) (each) (22)

Peeled Garlic (21 cloves)

Chicken Thigh (Skinless, Boneless) (18 Lb)

Fresh Ginger (8 oz)

Soy Sauce (16 fl oz)

Pickled ginger (8 oz)

Japanese curry paste (1 box)

Kosher Salt (1 Tbsp)

Sesame Vinaigrette Salad Dressing (1 Cup)

Green Cabage (4 Heads)

Firm Tofu (2 14 oz packs)

Brown Sugar (1 cup = 8 oz)

Jasmine Rice (15 Cups)

Instructions:

  1. Prep

  1. Dice onions – if pre-diced are out

  2. Fine dice apples

  3. Peel & large dice carrots and potatoes

  4. Marinate chicken in garlic, ginger, and soy sauce 

Cook

Make curry

    1. Saute onions (~30 min, as caramelized as possible) and apples

    2. Add water, bring to boil, then add carrots & cook (~30min)

    3. Add potato and cook until potatoes are tender (~40min)

    4. Add curry paste, cook until thickened

  2. Meanwhile, make rice in rice cooker

  3. ~30min mark, start grilling chicken on griddle. Make teriyaki sauce from soy + sugar

  4. Make the cabbage salad with pre-shredded cabbage and dressing

Serve

Express Panda Express

Ingredients

Frozen Orange chicken (1 bag = ? oz)

Short Grain White Rice (Dry) (1 cup)

Peeled Garlic (1 clove)

Spring Onions or Chives (1 Bunches)

Frozen carrots and peas (8oz bag)

Eggs (1 Egg)

Red/Orange Bell Pepper (each)

Shredded Carrots (1 oz)

Frozen dumplings (1 pack of ~20 dumplings)

Broccoli (1 crown)

Soy Sauce (1 fl oz)

Corn starch (16oz)

Extra Virgin Olive Oil (1 Cup)

Instructions:

  1. Prep

  1. Make rice for fried rice (perhaps the night before, if possible, to go stale)

  2. Chop veggies for fried rice: garlic, green onions

  3. Chop veggies for veggie stir fry – definitely broccoli & bell peppers, but any others on hand

  1. Cook

  1. Station 1: Make orange chicken in oven according to packaging

  2. Station 2: Make fried rice on griddle top: saute aromatics, then frozen veggies, then egg, then rice

  3. Station 3: Make veggies stir fry with all chopped veggies; make a sauce from soy + corn starch + sugar + sesame oil 

  4. Station 4: Make pot stickers (just boil them? Griddle top? – whichever is easiest based on the kitchen)

  1. Serve

Chocolate Chip cookie recipe (cookies for whenever; scale up 4x):

Healthy!

Ingredients

Instructions:

  1. Prep

Cut chicken in 2 inches pieces

Cut tofu in 1 inches pieces

  1. Cut tomatoes

  1. Cook

  1. Eggs:

    1. Boil water and add eggs.

    2. Lower the heat slightly but water is still at a gentle boil. Cook for 10 minutes.

    3. Transfer into a large bowl or sink of cold water. Peel under water.

  2. Chicken

    1. Heat olive oil in a skillet over medium heat. Stir in chicken and cook for 10 minutes. (add salt and pepper)

  3. Tofu

    1. Heat olive oil in a skillet over medium heat. Stir in tofu and cook for 10 minutes.  (add salt and pepper / soy sauce)

  4. Couscous

  1. Add your couscous, vegetable broth (optional) and olive oil to the rice cooker (1:1 water:couscous ratio)

  2. Cook your couscous on the white rice setting.

  3. When the rice cooker turns to warm, keep the lid on for an additional 5 minutes.

  1. Quinoa

    1. Add your couscous, vegetable broth (optional) and olive oil to a pot (1 3/4:1 water:quinoa ratio)

    2. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes.

    3. Remove the pot from the heat and let it sit, covered, for 10 minutes more.

  1. Serve

  1. Mix in as many bowl as necessary:

    1. Base: Lettuce, Spinach, Arugula

    2. Cereal: Quinoa, Couscous

    3. Tomatoes

    4. Dressing

  2. In separate dish:

    1. Chicken

    2. Tofu

    3. Egg (cut)

    4. Cut Pita (in half)

    5. Almond

Lemon Risotto with Summer Squash

Ingredients

Risotto

Protein

To Prep

To Cook

To Serve

Glazed salmon & veggie curry (Glazed and Graze)

Ingredients

To Prep

To Cook

Curry

Rice 

Salmon

Tofu

To Serve

European Summer (Bulgur tomato/eggplant/lemon yogurt + Lamb/pistachio patties)

Ingredients

Bulgur tomato/eggplant/lemon yogurt

Protein - Lamb patties / Tofu for replacement

To Prep

Bulgur tomato/eggplant/lemon yogurt

Protein - Lamb patties / Tofu for replacement

To Cook

Bulgur tomato/eggplant/lemon yogurt

Protein - Patties / Tofu for replacement

To Serve

Bulgur tomato/eggplant/lemon yogurt

Italian Pasta Bar 

- Alejandro

Ingredients

  1. IN ADVANCE: Thaw frozen meatballs (and potentially breadsticks) in the refrigerator at least 48 hours in advance of the meal being prepared. Lead is to familiarize themselves with package directions for meatballs, sausages, breadsticks, and pasta. 

  2. [LEAD]: Open the bottle of wine to allow it to breathe. Finely dice the onion and bell peppers, mince the garlic. 

  3. [LEAD]: Preheat the oven according to package directions for the meatballs, sausages, and breadsticks. Time breadsticks in the oven to finish with the pasta. 

  4. Person 1: Stir the balsamic vinegar and 5 tbsp honey together in a small saucepan and place over high heat. Bring to a boil, reduce the heat to low and simmer until the vinegar mixture has reduced to about 1/3 cup (about 10 minutes). Taste, mix in some of the remainder of honey, if any, if needed. Set the balsamic reduction aside to cool.

  5. Person 2: In a saucepan or pot that will eventually hold the sauce, saute the onion and bell peppers in olive oil over medium heat. Stir occasionally until the onion is nearly translucent and the bell peppers are tender. Add the minced garlic and saute everything for another minute, being careful to not burn the garlic. 

  6. Add about a cup of red wine to the onions and peppers and allow to simmer until the wine significantly reduces. Stir occasionally. In the meantime, prepare the sausages, meatballs, and breadsticks on sheet pans to be placed into the oven according to package directions. 

  7. [LEAD]: Once the sauce has reduced, add tomato sauce and marinara and bring the mixture to a consistent simmer, stirring occasionally. Add 5 tbsp italian seasoning and 1 tbsp paprika. Salt & pepper. Once the sauce warms up, taste, and add more seasoning to taste. Simmer for about  30 minutes to marry all of the flavors. 

  8. [LEAD]: When the sauce and proteins are about 30 minutes from being done, bring a large pot of water (penne) and a small pot of water (chickpea) to a boil. Add about a teaspoon of salt per pound of pasta being boiled. Boil the pasta according to package directions. When the pasta water is drained, save 2 cups on the side for the penne and 1 cup on the side for the chickpea pasta. 

  9. Person 1: Before the pasta is done boiling, slice the tomatoes and mozzarella in circles to build a classic caprese salad. Coarsely chop most of the basil, leaving some leaves for presentation. Decoratively arrange alternating slices of tomato and mozzarella on your serving platter. Gently sprinkle it with salt and black pepper. Spread fresh basil leaves over the top of the salad and drizzle with olive oil and the balsamic reduction.

  10. Person 2: Return each pasta to its original pot, add half the amount of water saved for each pasta back to its respective pot. Split the sauce proportionally to each pot as well, gently fold everything together. Add more water as needed, adding a little at a time. 

To serve

  1. Place breadsticks and caprese salad at the beginning of the serving area, followed by pastas, and then the protein options in their respective serving dishes. Have shredded parmesan at the end to add as a topping. 

Lebanese Kafta

Ingredients:

Ground Meat 4lb

Yellow Onions 2 Large

Parsley 0.5 bunch

All spice

Recipe:

Making kafta is similar to making meatballs which requires some moisture to help it bind and stay juicy. The fat provides that much-needed moisture since we’re not using eggs.

Pulse the beef only with the onions and parsley. It’s important to already have the parsley and onions chopped and then just pulse lightly with the beef in order to avoid over-mixing. Over-mixing can lead to overworked dry meat.

Form the beef kafta into evenly sized shapes. This ensures that everything is finished cooking together making it all tender and juicy without anything being overcooked.

Steps:

Shop Onions

Remove stems and chop parsley

Mix onions, parsely, meat and spices

Mold into Kafta pieces

Grill

Fattoush:

Steps:

CHOP CHOP CHOP - lettuce, tomatoes, mint, cucumber, radish, peppers, green onions.

Mix pomegranate, olive oil, salt, sumac in a bowl and put into the salad

Give it a good toss and done!

Lentils & Rice:
Chop Onions - 4

Rinse rice - 14 cups

Caramelize onions with olive oil while rice being rinsed

Add on water and bring to a boil

Add in rice and lentils and cover

KBBQ night

Components

Ingredients

Cook

Prep

Cook

Pasta Night

Burger Night

Burger patty (1)
Veggie burger patty (1)
Burger bun (1)
Romaine Lettuce (1 head = ~20oz)
Tomatoes (each)
Red Onion (1 Bulb)
Bread & Butter Pickles (1 Oz)
Mustard (1 Cup)
Ketchup (1 bottle)
Frozen french fries (1 bag)
Mayonaise (1 Cup)
Baking powder (1 box)
Butter (1 Stick) Unsalted
Brown Sugar (1 Cup ≈ 8 Oz)
Granulated (White) Sugar (1 Lb)
Eggs (1 Egg)
Vanilla Extract (1 Tbsp)
Flour (5lb bag)
Chocolate chips (12 oz)
Kosher Salt (1 Tbsp)
Sliced American Cheese (1 Slice)
Bacon Packet (1 Oz)

Meal Theme: Mediterranean 


Main meal: Chicken, veggie kabobs
Sides: watermelon, feta salad, hummus with flatbread 
Shrimp for pescatarians 

Instructions for chicken and shrimp 

Equipment for kabobs

Cutting Board
Mixing Bowl Set
Nonstick Square Grill Pan
Barbecue Metal Skewers

Instructions for Watermelon Salad

Equipment for watermelon salad

Knife Block Set
Cutting Board
Mixing Bowl Set
Balloon Whisk

For pita, cut in half. No prep needed for hummus or tzatziki

Meal Theme: BYO white people taco bar

Main meal: beef and shrimp tacos;
Sides: Mexican rice, black beans with cheese
Shrimp for pescatarians 

Instructions for beef and shrimp 

Equipment

Preparing toppings

Equipment 

Rice and beans

Equipment

Tortillas 

Meal Theme: Stir Fry-day

Meal: Stir Fry Veggies + Meat (Chicken or Beef)
Possible Components: 
- Any combo of following veggies: green beans, asparagus, snow peas, zucchini, sweet potato, carrots, + mushrooms. Garlic + green onions

Vegan/Veggie Component: Tofu, Beyond Steak Tips

Side: Fried Rice (rice, eggs, green peas, carrots)
-----------------------
Stir Fry Prep: 

Veggies:
- Chop broccoli florets
-Slice carrots
-Slice cabbage (~1 in. squares)
-Dice onions
- Slice the green onions for the sauce into thin rings
- Mince the garlic for the sauce
- Steam veggies to begin to soften (al dente or soft depending on preferences)

Protein Prep:
-Dice chicken breast and cook with oil
-If using flank steak/beef, ensure meat is sliced thinly before cooking in oil

- Dice tofu into cubes and fry until lightly crispy on the outside
- If using veg alt meat, cook with oil

Sauce Prep:
Combine the water, sugar, soy sauce, cooking wine, minced garlic, green onions, sesame oil in a large container. Thicken with corn starch sparingly to desired consistency.

Combine the steamed veggies with the brown sauce to serve as the main meal component.
---
Fried Rice Prep:
- Crack and whisk eggs in separate bowl
- Prepare and cook the rice (recommend 1.5 part water to 1 part rice as wet rice is harder to work with)
- Preheat and coat a pan with oil to begin scrambling the eggs.
- Add the rice and frozen peas/carrots before the egg is thoroughly cooked 
- Mix vigorously to ensure no clumping and add soy sauce.

---
Serving: Build Your Own

Stir Fry portion will be separated between veg + protein components for self serving

Fried Rice portion will be separated as side dish to act as the main base component for the stir fry
---
Ingredients for 2025:

Ingredient Qty Notes
Chicken Breasts (Skinless, Boneless) (1 Lb) 14  
Carrotts (1lb) 2  
Broccoli (1 crown) 8  
Green Cabage (1 Head) 4  
Medium-Frim Tofu (1 14oz pack) 5  
White onion 3 diced
Frozen carrots and peas (8oz bag) 8  
Long Grain Rice (Basmati) (Dry) (1 cup) 24  
Eggs (1 Egg) 24  
Corn starch (16oz) 1
1 cup - less, add slowly until it meets desired sauce consistency
Granulated (White) Sugar (1 Lb) 1 3/4 cup
Sesame oil (1 bottle - 8oz) 2  
Green onion (1 bunch) 1  
Soy Sauce (1 fl oz) 40  
Peeled Garlic (1 clove) 40 minced with sauce


9 cups water

----

Meal Theme: Soba Cold Noodles

Main Component: Soba Noodles (wheat/buckwheat)

Meat Option: Chicken Breast
Veg Option: Tofu

Sauce Components: Soy sauce, vinegar, sesame oil, Braggs Liquid Aminos (optional but a good nutritional add for essential amino acids?)

Possible Add Ons Components: Garlic (minced), green onions, sliced ginger, chili oil, nori strips, soft boiled egg, cucumber (julieene or turtle arrangement?), black/shitake mushrooms?

Prep + Cook: 

Noodles:
- Cook soba noodles in boiling water until fully cooked (est ~4-5 mins). Avoid overcooking. Strain and portion (1 bundle of dry noodles should feed 1 person)

Protein Prep:
- Dice chicken breast and cook in oil
- Julienne/thinly slice the tofu and serve raw

Sauce Prep:
- Combine the soy sauce, vinegar, and sesame oil in a large container
- Take caution with the amount of vinegar used (~1 part vinegar : 8 parts soy sauce)


Add-On Prep:
- Julienne cucumbers
- Mince garlic
- Slice green onions to thin rings
- Soft boil eggs, deshell, and cut in half

---
To Serve (Build Your Own):
- Each individual gets a bowl with their portion of noodles.
- Protein components served separately for self serve
- Add on components served separately for self serve

Have members add their protein choices, add ons, then finally add sauce/chili oil
---
Ingredients for 2025:

Ingredients Qty. Notes
Soba noodles (1 bunch, 3.1oz) 48 Noodles ~310 Calories per bunch/serving

3 bunches per package.
Chicken Breasts (Skinless, Boneless) (1 Lb) 14  
Medium-Frim Tofu (1 14oz pack) 5 14oz = 0.875 lbs
     
Soy Sauce (1 fl oz) 112  
Rice vinegar (1 bottle) 1 1 bottle = 24oz
Sesame oil (1 bottle - 8oz) 1 1 teaspoon
     
Cucumber (each) 8 julieened
Peeled Garlic (1 clove) 45 minced
Fresh Ginger (1 oz) 4 minced
Green onion (1 bunch) 2 sliced
Eggs (1 Egg) 30 soft boiled/halved
Chili Oil (1 cup) 3  

Sweetgreen Night

Ingredients

Chicken Breasts (Skinless, Boneless) (1 Lb)

18

Quinoa (1 Lb)

5

Brown Rice (1Oz)

10

Onions (Yellow Or Sweet) (1 large)

10

Sweet potatoes (1lb)

10

Broccoli (1 crown)

20

Cucumber (each)

20

Fresh Cilantro (1 bunch)

5

Firm Tofu (16 oz)

5

Ground Black Pepper (1 Tbsp)

8

Paprika (1 Tbsp)

8

Honey (1 Tbsp)

8

Ground Cumin (1 Tbsp)

5

Kosher Salt (1 Tbsp)

5

Extra Virgin Olive Oil (1 Cup)

1

Dijon mustard

1

Limes (each)

8

Mayonaise (1 Cup)

1

To Prep

To Cook

To Serve

Meal Theme: Thai Curry

Main Component: Green Thai Curry
Meat Option: Chicken Thigh
Veg Option: Tofu
Side: Rice, Vegetable Spring Roll

Step 1: Prep Ingredients

  1. Slice chicken thigh 
  2. Cube firm tofu
  3. Wash and prep other ingredients - basil leaves, Markus lime leaves, Japanese eggplants, bell pepper, makrut lime leaves(if available)
    Basil leaves - Pluck leaves off stems 
    Eggplants - Slice into strips
    Bell pepper - Slice into strips

Step 2: Rice

  1. Measure and wash rice 
  2. Cook rice in the rice cooker 

Step 3: Vegetable Spring Roll

  1. Bake at 375 for about 20 minutes. Flipping halfway through 

Step 4: Curry Base

  1.  Reduce coconut milk until thick and coconut oil starts to separate from the coconut milk (fi the oil doesn't separate after it has reduced until very thick, it's okay, just proceed with the recipe).
  2. Optional step: Pound green curry paste and Thai basil leaves for an extra vibrant colour.
  3. Add the curry paste and saute, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk
  4. Add the vegetable stock, remaining coconut milk, sugar and fish sauce.
  5. If available: Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems. Bring to a simmer and let simmer gently for 10-15 minutes. (Import to inform people the leaves are not to be consumed)
  6. Once the curry is done simmering, add bamboo shoots and bring to a boil.
  7. Taste and add more fish sauce and/or sugar as needed.
    1. If the curry tastes weak and needs more curry paste, saute the additional curry paste in some oil in a small pot for a few minutes until aromatic, then add about a cup of the curry sauce to solve the paste and let it simmer for a few minutes, then stir it back into the curry.
  8. Add the Thai basil leaves and bell peppers and stir just until the basil is wilted

Step 5: Protein Prep: 

Chicken

  1. In a skillet: sauté or simmer sliced chicken in a little coconut milk or with some of the curry paste for extra flavor.
  2. Cook until tender (10–15 mins).
  3. Set aside.

Tofu

  1. In a skillet: pan-fry tofu cubes until golden and crispy with some green curry paste
  2.  Set aside.

To Serve:
- Bowl 1: Put desired amount of jasmine rice in bowl #1 and add a spring roll on top or on the side of the rice
- Bowl 2: Put chicken or tofu in bowl #2 and then top it off with curry. Make sure to add a variety of ingredients but make sure everyone gets the same diversity of ingredients

---
Ingredients for 2025:

Ingredients Qty. Notes
Coconut mlik (1 can 14oz) 12  
Green Curry Paste (4 Oz) 5 Maesri Brand
Better Than Bouillon® Seasoned Vegetable Base (1 Oz) 3  
Chicken Thigh (Skinless, Boneless) (1 Lb) 14  
Firm Tofu (16 oz) 4  
Brown Sugar (1 Cup ≈ 8 Oz) 2 1.4 cups
Fish Sauce (24oz) 1 1.1-1.4 cups
Markus Lime Leaves (0.5 oz) 4 45 makrut lime leaves
Bamboo Shoot Strips (8 oz) 18  
Thai basil leaves 13 Sean will source it
Red/Orange Bell Pepper (each) 3  
Jasmine Rice (1 cup) 15  
Japanese Eggplant (1) 8  
Vegetable Spring Roll (50 pieces) 2  

Meal Theme: Dumplings in Spicy Peanut Sauce 

Main Component: Dumplings
Meat Option: Chicken
Veg Option: Tofu
Side: Rice, Cucumber Salad,  Stir Fried Bok Choy

Step 1: Prep Ingredients

  1. Wash bok choy, cucumber, green onion, cilantro, and bell pepper
  2. Dry the bok choy and cut the stems in half length-wise.
  3. Trim and discard the ends of the cucumbers. 
  4. Peel and mince garlic 
  5. Cut the red bell pepper into strips
  6. Dice the green onion into small pieces
  7. Roughly chop up the cilantro

Step 2: Rice

  1. Measure and wash rice 
  2. Cook rice in the rice cooker 

Step 3: Dumplings

  1. Bring a large pot of water to boil
  2. Add dumplings and stir gently so they don’t stick.
  3. When the dumplings are almost ready, they will float to the top.
  4. When they float to the surface, continue boiling for 2–4 more minutes to ensure the filling is cooked through. (During step 3 and step 4, work on step 5)
  5. In a large, combine creamy peanut butter spread, chili oil, soy sauce, rice vinegar, sugar, grated garlic and hot water to loosen up the source. The goal is a creamy consistency like pancake batter. (Make sure to only use the amount needed for the sauce)
  6. When the dumplings are done, drain them from the pot.
  7. Mix the dumplings with the sauce. 

Step 4: Bok Choy 

  1. Heat the sauce pan on high heat for 2-3 minutes.
  2. Add oil and let it get hot.
  3. Add the minced garlic, and then the bok choy stalks a few seconds later. (Make sure to only use the amount needed for the bok choy)Then, add the rest of the bok choy. This should take about 6-8 minutes.
  4. Right before it is done cooking, add salt, sugar and vegetarian bouillon 
  5. Transfer to a plate immediately

Step 5: Cucumber Salad

  1. Trim and discard the ends of the cucumbers
  2. Peel stripes on the cucumber. 
  3. Cut the cucumber in half length-wise.
  4. Cut out the seedy cores.
  5. With a heavy cleaver or another heavy blunt object and a sturdy rolling pin, smack down on the cucumber with just enough strength to crush the cucumber open (but don't obliterate into a paste-y mess).
  6. Cut the cucumber into thick slices at an angle
  7. Add salt and sugar to the cucumber, mix them in thoroughly to distribute
  8. Add the chopped bell pepper and mix it in
  9. Set aside for 5-6 minutes so the salt can draw out the water from the vegetables.  (In the meantime, work on the sauce)
  10. Prepare the sauce by combining Lao Gan Ma, soy sauce, vinegar, sugar and minced garlic and stir to combine. (Make sure to only use the amount neede for the cucumber salad)
  11. Drain the water from cucumbers and bell pepper mix
  12. Add the chopped green onions and sauce to the vegetables. Mix well to distribute. 
  13. Add the chopped cilantro, sesame seeds, sesame oil and cooking oil. 

To Serve:

  1. Put X dumplings in a bowl
  2. Add some bok choy 
  3. Add some cucumber

    ---
    Ingredients for 2025:
Potstickers - Chicken (56 oz, 50 pieces) 12  
Potstickers Vegetable (16 oz, 18 pieces) 4  
Creamy Peanut Butter (1 cup) 3  
Chili Oil (1 cup) 1  
Soy Sauce (1 fl oz) 17
Low-Sodium, may want to use less
Rice vinegar (1 cup) 1  
Peeled Garlic (1 clove) 32  
    Hot Water 4 cups
Cucumber (each) 20 Medium to large english cucumber
Peeled Garlic (1 clove) 85  
Red/Orange Bell Pepper (each) 3  
Green onion (1 bunch) 5  
Fresh Cilantro (1 bunch) 1  
     
Seasame Oil (1 tsp) 5  
Seasame Seed    
     
Bok Choy (2 lbs) 5  
Brown Sugar (1 Cup ≈ 8 Oz) 7  
Corn Oil (1 tb spoon) 25  
Kosher Salt (1 Tbsp) 5 1.67
Better Than Bouillon® Seasoned Vegetable Base (1 Oz) 1

Ingredients separated by Entree, Sauce and Sides

🥒 Cucumber Salad 

Main Ingredients200 oz cucumber (≈ 12.5 lb)

Stir Fried Bok Choy

🔥 Creamy Peanut Sauce

Loaded Potato Bar

BBQ Shredded Chicken:

Ingredients:

14 Chicken Breasts

2 Bottles of BBQ Sauce

4 tbsp Salt and Pepper

4 tbsp Vegetable Oil

To Prep:

  1. Cut breast into two even pieces then salt and pepper evenly

  2. On medium high heat, with vegetable oil cook chicken breast on both sides on skillet until lightly brown,

  3. On low heat, add barbecue sauce and let it simmer for 5 minutes. If the sauce appears too thick, add water to thin it out.  

  4. Transfer chicken to a cutting board, and let it cool. Then start shredding the chicken. 

  5. Coat chicken in more barbecue sauce, and serve!

Bean Chili:

Ingredients:

6 cans of black beans

2 cans of corn

4 cans of canned diced tomatoes

3 onions

10 cloves of garlic

1 tbsp paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp Better Than Bullion paste

2 tsp black pepper

To Prep:

  1. Dice onions and garlic.

  2. On medium heat add to a pot neutral oil, onions then garlic until translucent.

  3. Add to the pot spices such as paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer

  4. Add to the pot canned diced tomatoes, canned black beans, and canned corn. 

  5. Add Better Than Bullion to taste.  

  6. On high heat, bring this to a boil, put a lid on the pot, then put it to medium heat and let it sit for 30 minutes. 

Queso:

Ingredients:

2 cans of canned diced tomatoes

1 onions

4 cloves of garlic

1 tbsp paprika

1 tbsp chili powder

1 tbsp garlic powder

1 tbsp Better Than Bullion paste

2 tsp black pepper

1 tsp corn starch

3 cans of Evaporated Milk

3 bags of Shredded Mexican Cheese 

To Prep:

  1. Dice onions and garlic

  2. On medium heat add to a pot neutral oil, onions then garlic until translucent.

  3. Add to the pot paprika, chili powder, black pepper, garlic powder, then mix with onions and garlic and let it simmer.

  4. Add to the pot canned diced tomatoes then corns tarch and mix until cornstarch is incorporated.

  5. Add canned evaporated milk slowly while mixing. Heat milk mixture until warm and slightly thick.

  6. Add shredded cheese. Mix until good consistency. Add salt and pepper to taste. 

2026

See also:

Spreadsheet

Recipe Book


2026

2026 Reno Work Weekend Brief

The goals of Food Team at the Reno work weekend are to clean, inventory, test equipment, and scope any repairs or upgrades needed before food build and drive-in.

This page is adapted from the 2025 Reno Work Weekend Brief and updated for 2026.

Dates And Goal

2026 Updates

Clean And Inventory

Cleaning and inventory can be bundled into one task and should be done together.

Task list:

As the inventory happens, clean surfaces and equipment while they are accessible. If the Food Fort condition is worse than expected, pause and document the issue rather than forcing a full reset without enough information.

Ice Maker Removal Scope

The ice maker should be treated as a 2026 scoping item, not just a normal appliance test.

Scope and document:

Take photos and measurements before moving anything. If the team is not confident about water, electrical, or structural impacts, leave the unit in place and create a clear follow-up work order.

Testing

Part of the work weekend is to learn whether the Food Fort is operational and what repairs are needed. Testing does not need to cover every item, but the critical systems should be prioritized.

Log what was possible to hook up, what was tested, the result, and any repair or follow-up required.

Electricity

Requires hooking up the generator or another confirmed power source. The generator should be inside the Food Fort.

Test:

The freezer and refrigeration are high-priority because failure here creates major food-plan risk.

Propane

The Food Fort should have propane tanks attached or available. Only test propane equipment with someone who knows the Food Fort propane setup.

Test:

Water

Water is a high-value test if a hose can be run to the truck and connected safely.

Test:

Additional Refrigeration

The camp currently has four Dometics, but that is not enough for the 2026 food plan.

Target equipment:

Candidate sourcing paths:

Action for the weekend:

Procurement Notes

For 2026 ordering, default to professional or wholesale supply sources where possible.

Preferred planning sources:

Before order lock, review the 2025 order sheets and supplier notes to understand where food came from last year and why US Foods was not used more heavily. The goal is to use US Foods intelligently if it is useful, or to explicitly understand why it is not.

Avoid Instacart as a primary purchasing strategy. It may make sense only for exceptional gaps, late substitutions, or genuinely unavailable items.

Drinks Handoff

Public drink offerings are being planned separately by the mayor/LNT side of the house.

Food team should still track whether it needs to:

This should be handled as a handoff item, not merged into the main food menu unless camp leadership decides otherwise.

Follow-Up

2025

Docs related to preparation for Burn 2025

2025

Agendas


Apr 23rd, 2025

Attendees: Jon C, John B, Alejandro R, Brooke D, Ed H., Christophe L.

tldr:

Walk through of Shift Lead role instructions. Reminder on food sensitivities. Food sensitivity survey to go out end of current week.

Can expect 6 hours of Turtle labor during food shifts. Some meals might possibly be assigned an extra turtle if they require extra labor, but you should expect 6 hours labor total.

Walk through of Meal Planning Spreadsheet and critical tabs (2025 Meals).

Run through of Food Fort equipment photos and previous year's equipment list.

Reno work weekend team: Alejandro, Brooke, Michael S, John B

Meeting notes:

Follow ups: To do for next meeting (3rd week of May):

Apr 6th, 2025

Overview of tasks and roles before the Burn (see below from Feb 26th).

Expressed interest to participate: Martin (NYC), Ben Schmid, Adam, Edouard, Brooke D, Sean L, Ed (via Alex)

Next steps:

Feb 26th, 2025

Attendees: Romain D, Alejandro R, Will S, Jon C, Sean E

Introductions

Meet and greet

Roles and Tasks

Food team members: pick 2

Shift Lead: leads ~3 meal shifts on playa, working with a team of 2-3 sous chefs to deliver a delicious experience. Responsible for choosing the meal, scoping the required ingredients for ordering and laying out the recipe ahead of time

Work Weekend / Build Week: attend one of the off-Playa events to help get Food Team ready! Primarily will be Reno Work Weekend and Build Week

Czar Roles: take a leadership role in either executing or improving a critical food team function!

Czar Roles

Build Week:

Food Fort Driving and Testing Czar: test all key components of food fort and drive it to Playa

Procurement Czar: ensures all the ingredients, equipment and stuff food team needs gets ordered and makes it to Playa

Advance Prep Czar: ensures we have prepped as much of the shift work before getting to Playa as possible, working across ingredients sourcing and if necessary an advance prep team function during build week

Planning:

Recipes Czar: ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa

Training Czar: develop and roll out a training plan for food team members on key food fort processes (propane, water, griddle, sinks, cleaning)

Ingredients Czar: ensures ingredients for meals are correctly formatted and are compiled into a master order list for Build Team

Supplies Czar: review current supplies list and identify any additional equipment and supplies required for BM’25. 

Dry Snacks Czar: review and update the shelf stable snacks list 

Kitchenette Czar: develop and organize a new freely accessible kitchenette in the dining area for Turtles to reheat 

Standard Operating Procedures (SOP) Czar: ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Signage


Food Team Initiative Ideas for BM’25



Pre-preparing ingredients


Reconfigure shift responsibilities to relieve food shift duration


Operation Flexible Dinner



2025

Food Team Roles

This doc provides an overview of the various of roles for the Food Team who help plan and prepare everything food related for the Burn. It is also intended to act as a reference guide for what needs to get done by each role in a concise but comprehensive way.

The three buckets of roles for Food Team Turtles are: Food Shift Lead, Food Czar, and Reno Advance Team.

Some helpful reference docs are compiled here:

Master Planning Spreadsheet

Turtle Recipe Book

Food Training Doc

Standard Operating Procedures Guides (to come)

Food Shift Lead

The Food team prepares and serves 19 meals over the course of the Burn (from Friday dinner through to Strike Dinner on Sunday). Each meal is planned and led by 1 shift lead with the assistance of 2-3 Turtle chefs.

Food Shift Leads should plan to lead 2 or 3 meals.

Planning for a meal consists of:

Leading a shift meal consists of:

Meal choices will be coordinated during 2-3 Food team meetings in the Spring and early Summer before the Burn. We collaborate out of the Master Planning Spreadsheet.

Meetings serve to ensure meal choices are appropriate for the Camp and feasible within the constraints of the Playa. They are a helpful way to prevent any SNAFUs when we're miles from civilization :)

Food Czar

Food Czars lead a workstream, station or initiative. Food Czars do not necessarily do everything required for that division, but they are responsible for ensuring it is done.

Food Czar roles are tentative and may change in the lead up to the Burn and from year to year. Some Czar roles may be consolidated in the lead up to Burn.

Czar Role Description Turtle
Facilities and Training Czar

Final expert in all things Food Fort operations (equipment and facilities). Ensures Food Turtles are all trained on safety and SOPs.

Ensures before (turning on gas, preparing dining room for service, how to lay out food in buffet, etc.) and after (cleaning griddle, turning off gas, etc.) shift checklists are ready for posting in Food Fort, as well as day before Shift Lead checklist (are meats out to thaw, etc.)

 Alejandro R
SOP and Recipes Czar

Standard Operating Procedures (SOP) and documentation. Ensure food fort, fridge, kitchenette, snacks is organized and develop standard operating process for how food fort and food spaces are left between shifts. Lots of Signage.

Ensures complete meal recipes (following last year’s template) are collected from shift leads, compile a recipe book with 4 copies of each recipe to bring to Playa.

 

Ben S: Recipes printing and bring to playa (need 4 copies of each)

Ben B, Christophe: signage while at food build week

Ben S

Christophe
Operation Kitchenette Czar

Defines the new Health Snacks and self-serve Turtle Kitchenette in the Dining Area. Define and roll out process for Operation Dinner Freedom.

Signage and instructions for Kitchenette (what equipment goes to kitchenette, how to clean and maintain, how to manage 

Ben B
Dry Snacks Czar

Plan the dry snacks ordering list.

Organize and prepare Turtle self-serve dry snacks station.

Ensure hot snacks: frozen burritos, sandwiches, etc (figure out w Kitchenette)

 Ben B
Master Planning Spreadsheet Czar

Ensure spreadsheet linking and formulas work, especially ingredients.

Ensure ingredients for meals are correctly formatted and compile into a master order list for Reno Build Team.

Update supplies list based on Reno Work Week inventory and collate additional equipment and supplies required for ordering.

 Christophe
Operation Advance Prep Czar Defines and leads the effort to pre-prepare ingredients and meal components prior to the Burn to minimize Food Shift labor once the Burn begins. Work with ingredients and Reno Build Week team to implement ideas. Will likely require being at Reno Build Week.

Christophe
Procurement Czar Ensures all the ingredients, equipment and stuff that Planning scopes are ordered and loaded for entry to Playa. Requires being at Reno Build Week.

?

Christophe
Food Fort Driving and Testing Czar Test all key components of Food Fort and ensures it arrives to Playa on time and in one piece! Requires being at Reno Build Week. Sean E

Reno Advance Team

There are two group Turtle occasions in the Spring and Summer where a few Turtles are on the ground to audit, verify and prepare the Food Team for success on Playa: Reno Work Week and Reno Build Week.

Advance Teams have one designated lead and Turtles supporting the effort.

Reno Work Week (May 9th-11th)

Reno Work Weekend is our first opportunity to get eyes on the Food Fort, gather intel for the Food Team that plans, and perform testing and maintenance to get ahead of any issues ahead of the Burn.

Key Tasks:

Reno Build Week (August 18th-23rd)

Simultaneously to Build Week team arriving on Playa and building camp, a Food Advance Team goes to Reno to prepare the Food Fort, acquire supplies, and make any last preparation and 

On Friday some of the Reno Build Week team head to Playa along with the Food Fort to join Build Team and prepare Food Fort for all Turtles arrival Saturday.

Key tasks:

2025

Reno Work Weekend Brief

The goals of Food Team at Work Weekend are to clean, to inventory, and to test equipment to scope any necessary repairs.

Reno Work Weekend Team: Alejandro, John, Brooke, Ben

Clean and Inventory

Cleaning and inventory can be bundled into one task and will be described together.

Task list:

As you are going through the process of taking and fulfilling inventory, wipe down and clean surfaces, equipment and the Food Fort as it sensible and logical. The Food Fort should be in pretty good shape following the 2024 Burn (fingers crossed, knock on wood, hoping I don't jinx it) and the cleaning should be straightforward, but you will be able to evaluate the situation once you are on the ground and have eyes on the truck.

Testing

Part of the task during Build Week will be to ensure the Food Fort is fully operational and to order and coordinate any necessary repairs before driving it into Playa. If we know about issues or broken equipment earlier (e.g. now) this is very helpful in giving us more time to have the issues addressed without the panicked rush of the impending Burn.

It is not strictly necessary to test every item in the Food Fort. The items are listed by dependency and are in order from the most important to least important to test. By test we mean ensure that the equipment will power on / run once plugged in.

Electricity:

Requires hooking up the generator. The generator should be inside the Food Fort.

To test:

The freezer and the ice machine are both highly liable to breakage and have a history of breaking down in the year between Burns and sometimes also on Playa. If all you can test and verify are these items, it will be a win.

Propane:

The Food Fort should have two propane tanks attached to it, of which at least one should have propane. It should be relatively straight forward to get the propane hooked up and turned on although it requires someone who knows how. Alejandro may remember from '24 Burn or ask for help from someone at Work Weekend.

To test:

Water:

This will be the most difficult utility to connect as it requires getting a hose up to the truck and hooked in. If possible, it's a very nice to have. Imagine the heroic stories you will tell if it works!

To test:

Following testing:

Log what was possible to hook in and achieve, what was tested, the results of testing and any repairs required.

Resources

You can find instructions for operating many appliances and food fort systems here as a first line of information.

You will likely have questions and run into snags and need help from experienced Turtles. Even experienced Turtles don't know everything and they themselves may need extra help. When you need help, the following points of contact are yours. They are listed in first line of support first and then in escalation order:

Also - Me! (Christophe) I'm available all weekend for you to reach out and will be monitoring Discord to the extent any activity is there. If you need to reach me my number is 415-269-1339. Don't get stuck, don't hesitate to reach out.

2025

Food Build Week Logistics

Currently planned for:


 Arrival Date Airbnb Slot Confirmed? Food Fort Friday BRC Arrival Slot Confirmed? Notes
Christophe Monday ✅ ✅
BennyB Monday ✅ ✅
SeanE Wednesday ✅ ✅
Will Monday ✅ ✅
Peter Monday ✅ ✅
Alex Willis Tuesday ✅ ❌
Matty Tuesday ✅ ❌
Dimitri Wednesday ✅ ❌
AlexS Friday ✅ ❌ NOT FOOD
Alejandro Friday ✅ ❌ NOT FOOD





2024 Docs (imported from Notion)

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2024 Docs (imported from Notion)

Training

Training

Checking Propane Levels (refer to Method 1 from 1:10-2:57 min mark)

https://www.youtube.com/watch?v=UAUXDvCqmfE

General Food Safety

DO NOT TOUCH THE FOOD!

Do not use bare hand contact with ready-to-eat foods (or drinks / ice). Wear gloves or use tongs, spoons, spatulas, etc when portioning or preparing food. Examples of ready-to-eat foods include all cooked foods, breads, and raw fruits and vegetables that will not be cooked before being eaten.

Wash hands before putting on gloves

You must take off gloves before touching uncooked meat to avoid cross contamination. Also don’t reuse gloves

Propane System

Turning On Propane System - Before Every Meal

  1. Inside the trailer, confirm that all 16 propane valves and stove/griddle knobs are in the OFF position.
  2. Go outside to propane tanks. Check for any visual signs of damage to the tanks or hosing. (Tanks should be free of any rust and always painted white - painting them any other color can cause an explosion. Video here)
  3. Turn on both propane tanks (turn knobs slowly, but all the way)
  4. Smell for any propane leaks around tanks and hoses.
  5. Ventilate trailer
    1. Open window in door and ceiling vent (these MUST be open prior to turning on propane inside trailer due to Carbon Monoxide from pilot lights and burners. Exhaust Fan MUST be on whenever Range, Oven or Griddle are on. Window and ceiling vents must be open when exhaust fan is on for air circulation and to prevent a vacuum from holding the door closed.)
  6. Turn on Hot Water Heater
    1. Under the sinks on the right, turn on the Red propane valve video. (Perpendicular to pipe is OFF, parallel with pipe is ON.)
    2. Turn on power to Hot Water Heater (power button on front. If no power, check circuit breaker)
    3. For troubleshooting Hot Water Heater see this video
  7. Turn on Stove / light pilot lights (right before first use)
    1. Turn on White Propane Valve to left of door
    2. Turn on Red Propane Valve that leads to Range/Stove
    3. IMMEDIATELY Light SIX Range Pilot Lights using this lighter
    4. Note that propane gas is coming out of the open pilot light spigots as soon as you open the valve, so if you don’t light the pilot light, you are just leaking propane gas into the trailer.
  8. Turn on Griddle / light pilot lights (right before first use)
    1. Turn on Red Propane Valve that leads to Griddle
    2. IMMEDIATELY Light FOUR Griddle Pilot Lights using this lighter

Turning Off Propane System - After Every Meal

  1. Follow all **Turning On Propane System - Before Every Meal** Instructions IN REVERSE

Griddle Cleaning

While griddle is still hot (but not on):

  1. Turn off the thermostat and put on heat-resistant gloves.
  2. While griddle is hot, scrape surface clean of food debris and grease buildup.
  3. Apply about a cup of warm/room temp water (no cold water!) onto the surface of the griddle.
  4. Scrub the surface with a non-abrasive pad (we have orange padded sponges with a handle for this).
  5. Repeat steps 3 & 4 until there is no food residue, burnt-on bits, or rust spots. The griddle might still be browned or matte due to seasoning (don’t clean this seasoning off).
    1. If after cleaning it twice, there is still stuff on the griddle, do step 3 again with at most a tiny bit of the specified griddle cleaning soap (not bleach spray).
  6. Wipe down the entire surface with a wet and then a dry cloth.
  7. Remove and empty the grease tray.
  8. Wipe down the body of the griddle with a damp cloth.

Seasoning a Griddle

(The following steps only need to be done every once in a while - not a required step before each meal)

  1. Turn the griddle on and heat it up (~350°).
  2. Spread a thin layer of cooking oil onto the hot griddle surface, then wait 30 minutes.
  3. Wipe down the surface with a clean, dry cloth.

3 Compartment Sink

A 3-compartment sink is a commercial standard for efficient and safe dishwashing. It conserves water by separating washing, rinsing, and sanitizing into three distinct basins.

https://www.youtube.com/watch?v=6wq75tpxxcc

Tips for saving water:

Adjust water levels: If you don't have many dishes, you can adjust the water level in the rinse and sanitize sinks to save water or just use the bleach spray for sanitizing.

Bleach spray

Start of Shift Prep:

Steps:

Appendix

For additional information, Nevada Dept of Health has a Burning Man specific food safety guide (not mandatory reading)

2018 Burning Man Food Service Guidance Document

2024 Docs (imported from Notion)

2023 Feedback

Insert your Feedback from 2023 below:

Suggestion # Category Suggestion Description Name Additional Info Weekend
3 Food Fort Clearly printed instructions for cleaning the griddle Benny    
7 Supplies Purchase and test out something that accurately measures propane levels Sean Bluetooth?  
8 Food Fort Printed and visible instructions for turning propane on/off (not just inside the recipe book) Benny    
9 Food & Meals Consider having 1-2 non propane meals early in the week to help conserve for later in the week (we ran out after Friday lunch) Benny Meal planning signup  
11 Food & Meals We ran out of portable snacks by Friday (trail mix bags, granola & protein bars, etc.) Benny    
12 Food & Meals We can get less deli meat Benny    
13 Food & Meals Strategically choose some meats to be in the freezer the entire time so that we have a fresh backup supply Benny    
14 Food & Meals Extra frozen fruit for the 2nd year in a row Benny    
15 Food & Meals Bonanza lettuce needs to be consumed by Wednesday at the latest. Consider this when meal planning. Could consider a mid week bonanza order. We had way too much lettuce even if it hadn't gone bad. Benny    
16 Food & Meals We had a lot of extra oranges and apples. Consider a pre-plan to give food away if ordering a similar amount. Benny    
17 Food & Meals Better strategy for serving leftovers from meals so that it gets eaten. Maybe a mid week "all leftovers" and misc extra food meal. Benny    
18 Food & Meals Breakfast type meals are popular - how can we incorporate more of that Benny    
19 Food & Meals Plan with events team to ensure meals don't overlap with events. We should just make the events a little later in the night (i.e., 9-11 instead of 7-9) Benny    
20 Food Fort Food fort being parked on a slight downhill angle may have led to water leaks near the circuit breaker. Consider this when parking Benny    
21 Food Fort There may have been a cover to the food fort on the roof (check with Neptune who was troubleshooting). Make sure this is addressed ahead of going to Playa. Benny    
22 Food Fort Oil was leaking on our way into Playa - make sure this is addressed as we will need to use the generator again before and during transport Sean Full replacement Pre-Trip
23 Food Fort Generator is welded on backwards? Consider reconfiguring Sean    
25 Food Fort figure out how to minimize water overflow from tanks (via the overflow pipe) Sean Work with RV repair shop Pre-Trip
26 Food Fort there appeared to be a defect underneath the truck that was leaking water from underneath the sink area Sean Work with RV repair shop  
27 Food Fort Potentially replace ice maker with model that doesn’t   Alternative is recycle into grey water tank.  
28 Food Fort Will the water tanks be moved to inside the gayflower? Sean/Joel Thinking of ways to access to drinking water / eliminate outdoor sink  
29   Storage solution on- and off-playa Benny    
30          
31        
2024 Docs (imported from Notion)

Food Team 2024 Timeline

Page does not transfer from Notion, see page here

https://www.notion.so/1cb2b0e3b0ef452482ed7baa50ab84e4?v=20881bc88b9443369b1506baf6ad1971&pvs=4