Cohousing-L Mailing List: Staples in the Kitchen

[Elizabeth Stevenson (tamgoddess]

Dear Patty, Becky, et al-

Below is the list we keep in the CH of staples we keep on hand, along with
the text, FYI. This list has been pared down considerably from the
beginning, when we had a very well stocked pantry. What happened was that
people would buy things before looking and we'd have too much, things would
go bad, or get bugs in them. For a time, we kept no rice at all, but we have
gotten rid of the infestation and are keeping a small amount on hand.
Nothing like the big bin we used to have.

"We are trying to keep these items in stock all the time. We are getting
many items in bulk, and are choosing organic when possible. If you buy
something for the pantry, please put the date on it. In trying to keep the
pantry organized and user-frinedly, we're weeding out the things that are
not being used. Thanks!

Okay then,
Laura and Pam, your pantry fairies

Baking needs: baking powder, baking soda, cornstarch, shortening

Oil: corn, canola, olive

Flour: unbleached, white, whole wheat, pastry

Sweeteners: white, brown, turbinado, honey, confectioners, molasses

Beans: pinto, navy

Rice: basmati, brown

Tomatoes, canned: whole, sauce, diced, crushed

Vinegar: cider, wine, balsamic, rice wine

Misc.: soy sauce, tamari, mustard, catsup, mayo, salad dressings,
worcestershire, butter, peanut butter, cofee, tea, herb tea, spices

Non-food items: plastic wrap, aluminum foil, hand soap, scrubbers, sponges,
dishwasing soap, toilet paper, paper towels"


This is by no means a comprehensive list of what we *have* in the pantry,
just a list of what we have someone making sure we have on hand. Our pantry
has alot more in it. Also keep in mind that the one word, "spices" stands
for tens of different things.

Larger groups may want to have more variety on hand, and smaller, less. We
found we just didn't have quite the size necessary to buy from a warehouse &
get it delivered, but a large group might, and it is a significant savings.
We do buy from a consumer warehouse or a place open to the public, like
Smart'n'Final, when it's approriate.

To your questions:

> What a sumptuous pantry!  How do you manage it?  Who does the shopping
> and replenishing of items, and how is it paid for?  Is there a pantry
> charge added to the cost of the meals?


It is absolutely necessary for us to have one or preferably two people in
charge of this task. Otherwise, the pantry is a mess and there is *alot* of
waste. But I would *never* go to a system of everyone buying all their own
ingredients. Can you imagine shopping for your own home for dinner without
having any staples in your kitchen? It would be like moving into a new house
every week. Yuck.

Our meals cost $2 for adults and $1 for children to age 16, and we still
make a profit, so we have no need to charge extra for anything, and we have
great meals. The money for staples comes from our separate account set up
just for meals and laundry and other misc. items. I think the laundry fees
subsidize the meals somewhat: we charge $.25/wash or dry. This is a token
amount that adds very little to cost of living, but with the money, we buy
all the stuff for the kitchen and have lots left over for parties and other
stuff.

-- 
Liz Stevenson
Southside Park Cohousing
Sacramento California

http://members.home.net/southsideparkcohousing/
tamgoddess [at] home.com

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