Verificar procedencia y entregar producto local a la cocina comunitaria: Plaza 20 de Febrero, Salta | Verify provenance and deliver local produce to the community kitchen.

La cocina comunitaria compra a ciegas y el productor de la zona vende a ciegas. Escribir el pliego, ir al productor, sostener la cadena de frio y hacer firmar la recepcion une las dos puntas. Contexto: la plaza publica del pueblo de los valles calchaquies, regada por acequias historicas. Sitio: Plaza 20 de Febrero, Cafayate, Salta. | English: The community kitchen buys blind and the local grower sells blind. Writing the spec, going to the producer, holding the cold chain and getting receipt signed joins the two ends. Context: the public plaza of the Calchaqui valley town, watered by historic acequias. Site: Cafayate, Salta province, Argentina.

Where

Plaza 20 de Febrero, Cafayate, AR · Open the map

Pay

$245 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

pliego escrito + foto en origen con productor nombrado + registro de tiempo y temperatura + recepcion firmada | written spec + photo at source with the producer named + time and temperature log + signed receipt

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.

Steps

1. Escribir con la cocina el pliego de lo que necesita: producto, calidad, cantidad y fecha. | Write the spec with the kitchen: product, quality, quantity and date.
2. Visitar al productor nombrado, registrar practica, variedad y fecha de cosecha. | Visit the named producer and record practice, variety and harvest date.
3. Sostener tiempo y temperatura desde el origen hasta la entrega. | Hold time and temperature from source to handover.
4. Calificar el producto en la recepcion contra el pliego y anotar los desvios. | Grade the produce at receipt against the spec and note any shortfalls.
5. Hacer firmar la recepcion por la cocina y registrar punto GPS de origen y destino. | Have the kitchen sign for receipt and record GPS pins at source and destination.

What counts as done

• Pliego escrito con la cocina antes de comprar | Written spec agreed with the kitchen before buying
• Foto en origen con productor, variedad y fecha de cosecha | Photo at source with producer, variety and harvest date
• Registro de tiempo y temperatura hasta la entrega | Time and temperature log through to handover
• Recepcion firmada por la cocina y puntos GPS | Receipt signed by the kitchen and GPS pins

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.