Re:Ultra-processed foods and the corporate capture of nutrition
by jelliclesfarm on Thursday December 17, 2020 @08:30PM
(#25462759)
Good strategy. Most people don’t know this but in San Francisco ferry market plaza whose first floor is full of restaurants, there is no gas connection. The code doesn’t allow for fire extinguishing infrastructure and the overhead foam sprayers etc. pretty much all of them have electric and semi prepped food made off site made in a commissary kitchen or at another restaurant branch.
Restaurant code and permits are notoriously difficult and in San Francisco expensive ..a nightmare actually. If restaurants can do without a stove..cooking in a dorm is easy peasy.
When I was a student, I did a fair amount of cooking in shared kitchens in dorms, mainly because I enjoyed it and it helped me relieve stress. My goto strategy was to pick an unpopular time (middle of the week during the day, ideally) and meal prep for 2-3 hours, then mix those meals in with restaurant/cafeteria meals for the next week. I was able to make that work reasonably well.