Are you planning to go to Burning Man with a group? Even a small one? edensomberg@yahoo.com, a Burning Man veteran, has created some guidelines to help groups build a communal kitchen and plan group meals. Also included are meal suggestions and shopping lists for foods and supplies. May you be nourished!
Group Planning
At your first planning meeting, your group will need to make some basic decisions about eating. If you’ve been to Burning Man before, you’ll know that most people feel satisfied eating much less than they normally would and tend to consume a lot more water. My group committed to serving two meals a day, and snacks at teatime and in the evening. We laminated a week-long calendar and penciled in lines for “chef” and “helpers” and “clean up,” allowing people to sign up for shifts. We kept the calendar on a clipboard with the suggested meals and recipes.
Following are some good questions to ask when planning group meals:
- Are we all comfortable eating the same foods?
- Is there anyone that has special dietary needs?
- Can we agree on how we’re going to share the shopping, costs, transportation, set-up, cooking, clean up, and trash?
- Can we bring enough water for cooking, cleaning, and drinking?
Costs
An easy way to calculate how much each person should pay is to charge each person $10 for food per day. This should also cover water and supplies.
Health Regulations
This will not apply to most of you, but it’s still good to know the rules. No one wants to see any communal kitchen get shut down or have problems. Giving food away, or trading for food is the same as a restaurant in the eyes of the Health Division, and permits and cooking standards will be enforced. Nevada State Health Division (NSHD) policy on communal kitchens is as follows: Any camp that is serving meals on a large scale (to 125 or more fellow campers at every meal consistently) must also obtain a permit. More information on obtaining that permit can be found on the Nevada State Health Division website.
Water
The following water calculation worked best for my camp: one 2.5-gallon container of water per person per day, used for cooking, cleaning, and washing
If you’ve got a small enough group, have each person bring the water they require, and ask that everyone donate one gallon to the kitchen for each day they will be there.
If you have a large group, I recommend arranging to pick up water from one of the filtered water companies in Reno (you’ll have to leave a small deposit on the bottles). Always err on bringing more water than you think you’ll need, and recycle as much water as possible.
Kitchen Set-Up
Even for a small group of people, having a well set up kitchen can not only make for a pleasurable place to cook and eat, but also serve as a communal gathering place.
I would recommend that each person in camp bring their own silverware and dishes, which can be labeled with a sharpie or masking tape. Plastic tablecloths are excellent if you’ve got a way to secure them to the table (duct tape works in a pinch here). If you have a small group, bring chairs to have a family-style dinner, or bring a bunch of blankets and pillows.
As for building the kitchen structure, my group brought a “carport” that you can buy at Costco. This is 8 poles with a triangular, sloping top that has a fitted tarp on it. Make sure that whatever structure you use has poles with decent heft, as thinner aluminum poles may bend or break. We tied down all of the corners to rebar for extra support.
Our “walls” were constructed out of old curtains and hooks, which attached to the horizontal poles and were affixed to the vertical poles as well. Two of the side spaces were left open for ventilation. For wind and dust protection, you should have the three sides around your stoves covered, but make sure they’re tied down and not a fire hazard. Have a fire extinguisher close by just in case.
If you have more than ten people, you’ll need at least one two-burner stove (my group was lucky enough to have two commercial propane dual-burners, which were enough for about 100 people). Depending on your use, it will probably be cost-effective to bring one or two 5-gallon propane tanks. Keep these in the shade and a decent distance away from the flame. If you’re using Coleman-type stoves along with a larger tank, you’ll need to buy an adaptor and a hose, available at most large camping stores.
In addition to a “prep” table, around which you may want to build a pantry (see below), consider bringing at least two other folding tables to use as serving and washing stations.
Building a Pantry
The best way to build a pantry is around a large folding table. On either side of it, stack up 5-6 milk crates (with the open space facing you, like you would in your closet). You want your top milk crate to be your height or a little taller. Secure the crates to each other with cable ties (two ties on each side, all the way up). You’ll need a 2 x 4 or a similar piece of wood that’s 1.5′ longer than your table and has a hole on each end (or a nail on the underside of each side of the board that fits securely in the holes of the crates). This goes on top of the crates and gets secured by the method of your choice or with more cable ties. Then secure the middle crates to the table, and you’re all set up. Buy a bunch of screw-in hooks and attach them to the underside of the board. This is where you can hang your cookware and utensils.
I used this table for the cutting boards and the knife block. It’s most useful arranged at a right angle to your cooking stove(s). My group used one side of the milk crates to hang a bulletin board (with yet more cable ties). This was a good place for the kitchen clipboard.