[Sca-cooks] Cooking and Serving Equipment

Terry Decker t.d.decker at worldnet.att.net
Fri Feb 22 12:52:59 PST 2008

> I have another question...
> How did the collection get started?
> Urtatim (that's err-tah-TEEM)

In Namron, a number of the early feasts were done at a picnic and daycamp 
which had a pavillion with a small storage shed, tables and benches, 
refrigerator and fireplace.  We needed to be able to serve the tables, so we 
started with a case of rustic looking plastic pitchers and a large stack of 
small plastic trays bought at a discount from a restaurant supply house and 
a bunch of wicker picnic plate holders from (IIRC) TG&Y.  We had enough of 
the trays to cover two courses and would wrap them in aluminum foil for 
serving (for that matter, we still have most of the trays and it's been 30 

These days our feasts are a little larger and are usually done with site 
kitchen and facilities supplemented by our accumulation.  We've added large 
drink containers, coffee makers, and folding tables to use for lists and 
feasts.  We've lost some of our utensils to various sites due to people 
assuming that they belong to site rather than us.

Storage was the big problem.  Initially, we used the Baron's garage, then 
rented loft space over a downtown business for storage, workspace and 
meeting hall.  They gentrified downtown and we lost our meeting space.  We 
rented storage space at a local storage facility, which cost almost as much 
as our loft and was nowhere as useful.  During a flush period, we bought 
Fred the Shed, which was amortized in about three years.  Over the ensuing 
years (somewhere between 15 and 20 IIRC), Fred has been relocated twice, 
with the relocation costs being amortized within a year.  The land rental is 
about a quarter of what a storage facility would cost.


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