Set up a community fridge on the W Thomas Road commercial corridor near N 59th Avenue, Maryvale, Phoenix, AZ 85033.

Same-day surplus prepared food along this strip currently gets tossed at close; a powered, publicly stocked fridge lets it reach a neighbor instead.

Where

the W Thomas Road commercial corridor near N 59th Avenue, Maryvale, Phoenix, AZ 85033 · 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

before/after site photos + power/outlet check + signage photo + first-stock log + GPS

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

Level

intermediate

Open until

2026-09-14

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
• food thermometer
• water-bath canner + jars, new lids, bands
• large pots, knives, cutting boards
• tested recipe with processing times
• labels + timer
• hair covering, apron, gloves, hand-wash station

Steps

1. 1. Photograph the source produce/ingredients and confirm they are sound (no spoilage) before starting.
2. 2. Wash hands and sanitize surfaces and equipment; put on hair covering and clean apron.
3. 3. Follow a tested recipe: wash, peel/cut, and prepare the food to the recipe's specification.
4. 4. For water-bath canning of high-acid foods, fill jars to the stated headspace, remove air bubbles, wipe rims, and apply lids finger-tight.
5. 5. Process for the full recipe time adjusted for altitude; for drying/fermenting, hold the specified temperature/time or brine ratio.
6. 6. Cool jars undisturbed, then check every lid for a complete seal; refrigerate or discard any unsealed jar.
7. 7. Label each item with contents and date; record quantity prepared and its destination (pantry/community meal).
8. 8. Enter photos, recipe used, processing time/altitude, seal checks, and quantities into the proof record; sign.

What counts as done

• Before photo of the site
• Power/outlet safety check photo
• After photo of the stocked, signed fridge + first-week stocking log

Proof is measured against these, not judged by taste.