[Sca-cooks] Cooking and Serving Equipment
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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