A highlight from Food For The Screwed and Keeping It Simple

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Have markelle herrera and collins at from vintage wine bar and food for the screwed on the podcast. Today marco colin. How you guys doing doing great good. Yeah sleepy still. I guess so. Yeah yeah. I imagine as restaurant people. This is early for you. And i thank you for doing that. Chris has already been out for like six hours. Probably i have enough for like two and a half so for people who don't know. Please explain to us what food for this group is so food for. The screwed is basically a program to feed and support our industry friends so This started when the shutdown. I happened way back in march where everywhere was closed It was like before unemployment was coming through before really anyone knew what was really going to happen before the aid packages had come through so basically this is just a way of us trying to cook like food either for free which was our original model which was like a little bit unsustainable and now just like extremely extremely cheap basically people pay for the ingredients and then we took a ton of food. We give it out each week. There's obviously more details behind it. But that's a basic idea where the name come from so funny story. It was originally not called food for the screwed. Originally it was called food for. I don't know if that's allowed to be on the podcast. But i mean most of it was like we were like. Wow we really are in a bad spot like the business was in a bad spot. We had no income like it was kinda crazy time. So we're like man we gotta do something like we're all screwed right now. I don't know what we're gonna do. We're like at least we can cook and we're like oh let's make some food for the screwed and then after that we started talking about it we're like is better than just like letting all of our friends go broke or go hungry. So yeah those area. How's it been going like. How often are you doing deliveries. Because you're you're making meals like people donating money so you buy ingredients you make thing and then you're delivering those meals to people so right now it's like it. They pick up food on sundays so essentially. It's actually kind of every week. I think is the week that we just aren't going to be able to do it because we have like we the restaurant. We have maybe like slightly more refrigerator. Space than like an average household like we have as much refrigerator spaces like rich families in the suburbs that have like a garage fridge. His frigerator space that we have so what we have what that forces to do is sundays. We do a quick brunch service. We buy all of the food. We have some food get delivered on saturdays from distributors depending on pricing. But then we cook then cook all of the food in like six hours we so like full day we take you know hundreds and hundreds of pounds of ingredients and then turn them into i think were averaging between three hundred and four hundred meals a week column. Would you say it depends depends on the person like per week really we should. That's one day like on. Sundays is the day because we're still space is still open so we're cooking normal card service and people are in space and then on sundays as soon as we're done with brunch. Where like scrubbing on the kitchen. Marco goes out with his truck and then we cook like four hundred meals out of a kitchen the size of like a big bedroom. Something man yes we just. Yeah and then it's at six. Pm everybody shows up and they pick up their their of food for the week and then we usually. We've been drinking beers at that point for a couple of hours and then we go home and just finally go to bed. What are these meals. Look like i mean like what kind of stuff are are you cooking. I mean actually. The crazy thing is like the food is extremely delicious. like it turns out if you kind of know what you're doing you get the salt right. Uc's incorrectly and like so like me and marco you know we're working every day just like a chefs in the kitchen. So i mean it's extremely delicious. Usually will sort of like hover around some cuisine that we're wanting need that week so like this last weekend made like a bunch of israeli food. We cooked off like remade. Like chick. Peas this well. Tahini sauce We did like chicken is with cumin coriander the week before we did a bunch of like italian food What we do before. Core beans stewed. Poor means tortillas Must own the peppers and onions. Yeah so it's so you can make a lot of like Different types of meals with. So it's like we don't try to give everyone like you know prepackaged like this is the rice chicken and the vegetables. It's like kind of everything together and then we send out like we like we email. Everyone like colin writes. These really great like how he how. We use the food so like little like little like kind of like this week. Frigerator food we made which like flat breads secure little sandwiches with lava and chicken into heaney and pickles that we made so he sends out so it's like all these really cool components for the for the meals and we also we've started to give out more like more raw ingredients like this week. We just gave out cucumbers tomatoes and you know sent out instructions on how to make a nice little israeli tomato cucumber salad with some lemon vinaigrette. That we also gave them so. It's like this fun little thing where it's not just getting food you reheat. It's like you can kind of still feel like you're cooking. Also he has one of the thing about the food that like it's weird Search trying to justify or explain this idea. the first time is like it's weird. 'cause like it's it's extremely affordable by design right like the goal so like people pay twenty five dollars and they get like ten meals worth of food so it needs to be extremely affordable just like we also get the packaging and all this stuff. It's weird because i realized for some people that feels like you know austerity cooking or something you know like having to cook for really cheap and make a lot of quantity but it's weird because like for both mark and is like we both grew up in families who cook. We both grew up in families.

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