[Sca-cooks] Getting discounted foods - was: Menus

[kingstaste at mindspring.com]

>From having cooked in different areas of the country.  The only real
cost difference is the sheer cost of the food.  This can be managed
by seeing if any of the vendors would like to donate or discount food
being sold to the SCA since they are a non-profit organization.  If
not, sometimes you get bulk discounts.

For my past feasts, I had a good working repoire with the local
farmer's market and I was able to give them a tax receipt for
donations (as well as the recipes) for the feast.

Cadoc

Getting donations is wonderful if you can manage it.  Vendors can write it
off on their taxes.  I have tried to get wholesale prices without much luck,
however.  When we looked into this option, we were told that since we were
not paying taxes on the other side (i.e. we were not re-selling the food and
paying tax on that food sale), we had to pay the tax when we bought it.
Just because we were a non-profit didn't get us a wholesale rating.  Anyone
else have different results?
Christianna