Deliver a verified-provenance produce order to a second family taqueria on the 1800 block of W 18th St, Pilsen, Chicago, IL 60608.

The scorecard at a second family taqueria on the 1800 block of W 18th St, Pilsen, Chicago, IL 60608 found no verified sourcing records -- a real, chain-of-custody-tracked delivery from a named regional producer is the direct doing sibling.

Where

18thtaq2 · a second family taqueria on the 1800 block of W 18th St, Pilsen, Chicago, IL 60608 · Open the map

Pay

$480 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 — recorded, and readable any time at vealth.net/labor/credit/(your wallet). You see which before you claim, never after.

Proof

sourcing spec + source photos + custody log + acceptance signature + GPS

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

Level

intermediate

Open until

2026-09-19

Posted by

0x034F…6c89

The creator wallet. Its signature is what approves proof and settles the wage.

How this work is done

A documented method, so this packet comes out the same whoever does it.

Bring

• camera
• instant-read / infrared thermometer (chain-of-custody temperature checks)
• insulated transport totes / cold chain appropriate to the ingredient
• tablet/clipboard with the sourcing spec + receipt-grading sheet
• GPS-capable phone (source, transit, and delivery waypoints)

Steps

1. 1. Write the sourcing spec WITH the receiving kitchen (community kitchen, school, pantry fresh-program, or institution): the ingredient, the standard it must meet (peak-season, named source, variety, harvest window, condition at receipt), the quantity, and the delivery window. The spec is the claim being provisioned, real food at a named standard, delivered.
2. 2. Verify at the source in person: photograph the farm/boat/producer, record the grower/captain/maker's name, the harvest/landing date, the variety/breed/catch, and the growing/handling practice; confirm the lot you will transport is the lot you inspected.
3. 3. Grade the ingredient at pickup against the spec's Michelin-grade criteria, freshness indicators appropriate to the ingredient (eyes/gills/firmness for fish, turgor/aroma for produce, date and handling for dairy/grain), seasonality honesty, and variety specificity; reject-or-accept against the spec, recording the call.
4. 4. Hold the chain of custody in transit: record time out of source cold storage, transport method + temperature checks at pickup and delivery (cold chain ≤4°C / frozen ≤-18°C where applicable, per the receiving kitchen's spec), GPS waypoints source → kitchen.
5. 5. Deliver into the kitchen's receiving process: the kitchen's manager (or certified food-protection manager) inspects, temperature-checks, and accepts/rejects; record their acceptance, receipt grading, and what the kitchen will make with it.
6. 6. Package the provenance record: source identity + harvest date + practice, grading at pickup and receipt, the custody log, and photos at all three points; sign. Real (a named source, a real delivery), Proven (photo+GPS+temperature log+kitchen acceptance signature), One-of-one (this lot, this kitchen, these meals).

What counts as done

• Sourcing spec approved by the receiving kitchen before pickup
• Source verification photos: producer, the actual lot, harvest/landing date, variety, practice
• Time + temperature custody log at pickup and delivery with GPS waypoints source to kitchen
• Receipt grading + the receiving kitchen's signed acceptance
• GPS / address confirm at delivery

Proof is measured against these, not judged by taste.

The standard this serves

Michelin Craft, Ingredient Provenance. Provenance means knowing exactly where food comes from: which field, which boat, which week. The best kitchens can name the farm behind every plate, and the Michelin Guide notices when they can. Wine people have a word for what this protects, terroir, the taste of one particular place. Mastery means growers you know by name and records you can stand behind. It starts with a single honest entry: this crop, this plot, this date, these hands. A packet like this one writes that first line of the ledger.