how meals work
all meals (breakfast, lunch, dinner) are prepared by our kitchen team
we cook from ingredients we grow, forage, or order regularly
the current structure is described in kitchen/menu
cooking your own food
individual cooking is possible outside of shared meals
check if the stove and prep space are free
only use ingredients that are part of our shared supplies
if you're unsure whether something is okay to use, ask
cooking do’s & don’ts
✅ do
cook using shared ingredients
use spices, herbs, and fermentation to build flavor
use olive oil (for salads) and ghee or avocado oil (for pan cooking) — in moderation
use measuring tools for precision
⛔ don’t use
onions in shared meals
you may bring your own and use separately
ingredients that aren’t regularly stocked or replenished
in general, if something isn’t part of our supplies and isn’t being replenished, it is not used.
food storage
label anything you store in the fridge:
what
date
close all containers properly
keep shelves tidy and organized for others
cleanup
after cooking or eating:
wash dishes and tools
wipe down surfaces
return everything to its place
water & soap
water is limited in dry season → use mindfully
turn off taps when not in use
report leaks immediately
use only our soap nut soap (no external products)
equipment
all equipment is shared → treat with care
report any damage or malfunction
kitchen principle
if it’s not part of the shared system — we don’t use it.