Build a seasonal, locally-sourced menu — Los Angeles, CA

Designing a menu around what's in season and local is Green-Star-caliber craft. Standard: Michelin Guide craft — garden-to-plate seasonality + a Michelin Green Star sustainability ethos. Proof: menu + sourcing map Method (Michelin Guide craft — garden-to-plate seasonality + a Michelin Green Star sustainability ethos.): 1. Prep the bed/plot or the menu plan. 2. Do the planting/tending or build the seasonal menu. 3. Record what's in season and sourced where. 4. Photograph the plot/plate and note the sourcing. Done when: menu + sourcing map

Where

Los Angeles, CA

Pay

$130 proposed

This packet is not funded yet, so this figure is a proposed price and not money waiting in escrow. If a buyer funds it, approved proof settles that price onchain. If nobody funds it, approved proof earns provable credit toward the work instead of cash. You see which before you claim, never after.

Proof

menu + sourcing map

This is exactly what gets it approved. Nothing settles without it.

Level

advanced

Open until

2026-08-08

How this work is done

A documented method, so this packet comes out the same whoever does it. Typically 45–150 minutes. Method of record: Michelin Green Star garden-to-plate sourcing — grow, harvest, and trace so the plate's provenance is a record rather than a claim

Bring

• gloves + hand tools
• harvest containers (food-grade)
• scale
• potable rinse water
• labels + marker
• camera + phone with GPS
• planting or harvest log

Steps

1. 1. Photograph the bed or plot BEFORE, with GPS and timestamp.
2. 2. Confirm no non-food-safe treatment has been applied inside its re-entry interval; check the plot log.
3. 3. Harvest in the cool of the day, cutting rather than tearing, into food-grade containers only.
4. 4. Keep containers off the soil surface to avoid contact contamination.
5. 5. Weigh and record the yield by crop.
6. 6. Rinse with potable water; do not soak leafy crops.
7. 7. Label each container with crop, date, and plot identifier.
8. 8. Photograph the harvest AFTER, labels visible, and log it against the plot.

If it does not match the plan

• Standing water or visible animal intrusion in the plot -> do not harvest that section; document it.
• Any pesticide inside its re-entry or pre-harvest interval -> stop; the crop is not food-safe yet.
• Produce contacts bare soil after harvest -> it is compost, not food.
• No potable rinse available -> harvest may proceed but must be labelled unwashed.

What counts as done

• Before and after photos with GPS inside the posting radius, timestamped
• Yield weight recorded by crop
• Every container labelled with crop, date, and plot identifier, visible in the after photo
• Plot log entry showing no active re-entry or pre-harvest interval at harvest time
• Food-grade containers used throughout, visible in the photos

Proof is measured against these, not judged by taste.