While you’ll probably only eat a fraction of the food you bring to the playa (note to campers: food waste is one of the biggest forms of trash on the playa), you’re still probably curious about your cooking and food prep options.
The main things to know about the More Carrots’ kitchen are —
- We provide a kitchen with modest cooking capacity including a prep area, pots and pans, cooking heat (propane burners plus a grill), serving dishes and basic condiments.
- We have a dish washing area and grey water collection.
- We provide an LNT system and we sort all trash, recycling, wet food waste and burnables.
- Dry food storage space and coolers/eskys and ice are your responsibility.
Here’s what you will find in the kitchen
For prepping, cooking and serving food
- A modest kitchen kit for cooking: pots, pans, utensils and knives, cutting boards and more. To see a full list of kitchen items (and perhaps to offer to bring some missing items yourself) click here.
- A barbecue grill (flame) with a single propane stove-top burner and a hotplate.
- A table and prep area for chopping, staging and serving food.
- Serving bowls, plates and utensils.
- Olive oil, salt, pepper, ketchup.
- A fire extinguisher.
- A dishwashing system and water.
- A grey water collection system.
- A trash sorting and collection area.
- Cleaning supplies, sponges and dish towels. (Chip in a bit if you have extra to spare.)
- Re-usable sturdy paper towels.
For space and place
- Shade and cover.
- Floor covering
- Ambient and direct light.
- Electric power to be used gently and in full communication with the Power Team.
- A community condiment area for shared spices, herbs, oils, vinegars and such.
- Some Ziploc bags. (Chip your extras in.)
- A “kitchen drawer” area where you can put items such as scissors, tape, cable ties, extra ziploc bags and such to share camp-wide.
- A “misk box” where miscellaneous items left in the kitchen area are put to be found by their owners later.
- Please be responsible for your own dry food and cooled food storage.
For comfort, care and connecting
- A first aid kit. (This is for emergencies; please bring what you need for your personal care.)
- A personal care area with some wipes and vinegar and lotion. (Contributions to this area most welcome.)
- Hand sanitizer.
- A whiteboard and markers.
Here’s what you will NOT find in the kitchen:
- Storage space for your personal food. (Your cooking team food can be kept in our produce-cooling area.)
- Coolers/eskies for fresh food, or a place to put them.
- Cups, plates, eating utensils and mugs for everyone. Bring your own.
- Paper napkins. (Consider bringing a cloth napkin or two for your personal use.)
- Coffee, tea and related items. Bring what you need and want.
- A drying rack. (Carrots dry and then put away dishes immediately after cleaning them.)
Food preparation plans in Reno
What, if anything, do you or your cooking group need to do in Reno? Vegetable prep and cutting? Pre-cooking and freezing? Marinating? How much time do you think you’ll need? Obviously, the camp’s functions and needs for packing the truck for the Early Arrival team take precedence, so plan ahead. Be prepared to move quickly and efficiently in Reno.
If you’re curious, here is a video with tips about how to cook on the playa. It’s done by some folks at Google and is about 40 minutes long and chock-full of useful information. And here is a link to the section on the Burning Man website that addresses a number of points for operating inside of a communal kitchen.
Here are some resources from prior years’ camps, some cute little videos about