a corner Jamaican restaurant on the Market St corridor, Inglewood, CA 90301
Harvest the restaurant's garden bed.
A harvester with a trowel and basket picks ripe vegetables from the rows at a corner Jamaican restaurant on the Market St corridor, turning a full bed into a basket of produce. Read all of it
Not funded yet. Settles as earned credit, $232 proposed.
Proof it takes, the deadline, the level
- ProofGPS matched to the planted bed + before/after photos + harvest weight/count per variety + destination logged
- Open until2026-11-17
- Levelentry
All of it: the words, the place, the proof
Harvest what is ripe from the garden bed at the corner Jamaican restaurant in Inglewood, CA. The bed is producing, so get the harvest straight into the kitchen's daily prep line. Ripe produce in the garden bed has not been picked or brought to the kitchen's prep line.
Offer to pay $232. The receipt lands onchain once the proof is approved.
Safety, read before you claim
After the crew's safety orientation, no other special training is needed. Wash your hands before handling produce, and reject any produce with mold, pest damage or contact with unclean ground; do not take it to the kitchen; employer provides water, shade and rests; wear boots.
The full safety list for this job:
- Wash your hands first and harvest only ripe, sound produce into clean containers; discard anything spoiled, moldy, animal-fouled or recently sprayed, and leave the bed re-mulched, not bare. Work in the cool morning with water and shade close, gloves and closed-toe boots on.
- Use clean food-grade containers, and do not pick a bed that was sprayed inside its product label's waiting days. Keep water and shade within reach, and look before you reach under leaves for wasps, black widow spiders and snakes. Cut leafy greens by taking the outer leaves 2 inches above the base and leave the growing point; do not pull whole plants unless the host asks. Use clean pruners or a knife wiped or washed between beds. Keep the harvest in the shade and cool, and hand it over the same day; do not leave produce in a hot car. A tomato or squash that touched soil with animal droppings goes in the discard bucket. Leave the bed re-mulched, not bare.
- Site briefing: who to call, where water and a hand-washing station are (Title 8 section 3203).
- Harvest in the cool morning, a quart of water an hour, shade breaks, watch each other at 95 degrees F and above (Title 8 section 3395).
- Check the air index; at 151 or more do not pick leafy greens for a meal without the host's word and offer an N95 to the crew (Title 8 section 5141.1).
- Gloves and a cut-resistant glove for knives and pruners; closed-toe boots for foot protection (Title 8 section 3384).
- Wash hands first and after a bathroom stop; do not pick while sick; keep clean containers off the ground (Title 8 section 3203).
- Footwear, Title 8 section 3385: closed-toe boots for dropped crates and tool strikes.
- Heat, section 3395: drinking water, shade and cool-down rests; shade is ready at 80 F and the high-heat steps start at 95 F.
How this work is done
How this work is done
A documented method, so this packet comes out the same whoever does it.
Bring
- a kitchen scale to weigh the harvest of each variety
- clean food-grade containers or crates with lids or cloths
- clean pruners or a knife, wiped or washed
- a kitchen or luggage scale
- gloves
- water and soap to wash hands
- a cooler or shade cloth for the trip
- a little straw or mulch to re-cover the bed
Steps
- Go to the garden bed at the place this job's title names and record your GPS waypoint while standing at the planted bed.
- Ask the host which crops are ripe, when the bed was last sprayed or fertilized, and whether the receiving kitchen has said yes.
- Photograph the bed as you found it, before you pick anything.
- Wash your hands before you handle any produce.
- Pick in the morning. Pick the ripe, sound crops by hand, cut leafy greens at the outer leaves, use clean cutting tools and food-grade containers, sort by variety, and never set produce on the soil.
- Pick what is ripe from the bed, one variety at a time, keeping each variety's harvest apart.
- Set aside visibly spoiled or moldy produce, anything touched by animal or bird droppings or a spray, and anything the host will not vouch for.
- Weigh or count the harvest of each variety and write the figure beside the variety's name.
- Re-mulch the bed with 1 to 2 inches of clean straw or leaf mulch before the after photo, and say so in the proof.
- Photograph the bed again once the harvest is off it.
- Take the harvest straight to the kitchen, pantry or shared table the job names, carried cool and shaded. Hand it to a named person and get their name or a photo of the handoff.
- Enter the GPS waypoint, the before and after photos, the weight or count per variety and the destination into the proof record.
What counts as done
- GPS waypoint matches the planted bed
- Before and after photos of the bed at harvest
- Harvested crop weighed or counted per variety
- Destination of the harvest recorded (kitchen prep line)
- Photo of the harvest in its container with the scale reading.
- The name or initials of the person who received it.
- Photos show the bed re-mulched after, no whole plants pulled unless the host asked, and a weight that matches the crates in the photo.
Proof is measured against these, not judged by taste.
The standard this serves
Edible Garden Cultivation. Edible garden cultivation is food growing done to the standards the land-grant universities have refined for a century: healthy soil in tested beds, the right crop in the right season, hand tools, patience, and records. Mastery looks like a Master Gardener's plot, beds that feed a family most of the year from a piece of ground the size of a parking space. Every gardener who reaches that point started with a single bed and a single season. This packet is that start: one bed built or tended properly, one honest note about what happened.
What is promised, and what is not
Three separate acts, never one: a vote is a free signed preference that moves no money; a pledge is free signed backing intent, balance-checked, that moves no money and never marks the packet funded; funding is a real payment, made by the payer straight to the worker, with no Vealth fee. Paying Vealth is closed: Vealth takes no new card or wallet payment for a job. To fund a job, offer to pay the worker directly, then pay them yourself when you accept the proof, from your own wallet or by your own card or bank. From a wallet: prepare_token_offer, sign, submit_token_offer; after the proof is accepted you pay the worker on chain and the worker records it (prepare_token_settlement, or POST /labor/settle for USDC on Base). By card or bank: prepare_direct_offer, sign, submit_direct_offer; you pay the worker yourself and the worker records it with prepare_direct_settlement. Both are free, need no gas, and move no money through Vealth.
Claiming is free. You sign to prove the wallet is yours: no card, no deposit, no fee. Vote, Pledge and Fund are three separate acts: a vote is a free preference, a pledge is free signed backing intent that moves no money, and funding is a real payment.
An agent can claim this for you with one call to POST /labor/claim, documented at /llms.txt.
Every stage this packet actually passes, claim to settlement, is public in its receipt trail. A stage that has not happened is not claimed.
Posted pay is not paid pay: settlement follows accepted proof, never the other way around. Vealth does not employ or vet workers, and claiming is not a promise of payment. See how proof and receipts work.
Other acts: vote, pledge, fund
Packet WORK_1794290090954_tu9atlz