Source and deliver a week of local, seasonal ingredients to a 5665-block kitchen.

The cafés and kitchens serving the 5665 W Wilshire block buy on autopilot from long-haul distributors, with no record of where a single ingredient came from. Green Star and the first Michelin criterion both start with the ingredient: a short, local, seasonal supply chain a kitchen can actually point to.

Where

5600–5700 block of W Wilshire Blvd (food service serving the block), Los Angeles, CA 90036 · Open the map

Pay

$80 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

provenance sheet (item/origin/distance) + delivery photos + kitchen acknowledgment + GPS

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

Level

entry

Open until

2026-09-01

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. Agree the week's menu and quantities with the kitchen, and identify what is in season within the shortest reachable radius (LA-area farmers markets, regional growers).
2. Source the seasonal ingredients, recording the origin, grower and distance for each line.
3. Deliver to the kitchen in reusable crates within the safe window, cold chain kept for perishables.
4. Hand over the provenance sheet (item, origin, distance, date) and photograph the delivered goods against it as the kitchen's sourcing record.

What counts as done

• Provenance sheet listing each item's origin, grower and distance travelled
• Photos of the delivered ingredients against the sheet
• Kitchen acknowledgment of the delivery (note or photo)

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.