Check whether San Ardo needs a mobile produce stand, near the San Ardo Post Office on Broadway Street, San Ardo, CA 93450.

San Ardo sits roughly 20 miles from King City's nearest full-service grocery store, and no current record exists of the best site, schedule, and demand for a mobile produce stand to close that fresh-food gap for a farm-worker community.

Where

near the San Ardo Post Office on Broadway Street, San Ardo, CA 93450 · Open the map

Pay

$90 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

document-only site/demand intake + GPS + photo of the proposed site + ranked follow-on note

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

Level

entry

Open until

2026-10-22

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

• Photo of the proposed stand site (shade, foot traffic, power/water access)
• GPS / address confirm
• Informal community-demand notes (household consent for any names recorded)
• Ranked note naming the follow-on setup job with a proposed schedule

Proof is measured against these, not judged by taste.