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The Common Kitchen is the hub of volunteer activity at the Fair. Like any good party, the action is in the kitchen. With foods and ingredients generously donated, a dedicated volunteer kitchen staff and scores of kitchen volunteers prepared more than 4,600 meals to feed Fair volunteers and staff.

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The Common Kitchen is an extraordinary hub of activity before, during and after the Common Ground Country Fair – feeding upward of 2,000 Fair volunteers delicious and nourishing meals made with local, organic ingredients. An extraordinary team of volunteers transforms the generous food donations from more than 200 farms, markets, bakeries and food companies into nearly 6,000 meals for Fair volunteers and staff. We thank the following farmers and businesses whose donations to the Common Kitchen made it all possible.

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The Common Kitchen is an extraordinary hub of activity before, during and after the Common Ground Country Fair – feeding more than 2,000 Fair volunteers more than 4,500 delicious and nourishing meals made with local and organic ingredients.

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What a fantastic Fair! Records were broken all over the place, both in attendance and in the Common Kitchen. At Saturday night’s supper, we served over 600; at Sunday’s breakfast, 280; and Thursday is now the new Friday as we served almost 300 at dinner. In total the Common Kitchen served 4,400 meals from setup through breakdown.

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As the organic movement gathers speed, we get more and more amazing donations to the kitchen from our generous farmers, gardeners, natural food stores and small businesses.

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Wow, what a fair! A Fair for the record books, and even with all those people, it didn’t feel crowded with the new arrangement of booths. In the Common Kitchen, we served about 3,500 wholesome, nutritious meals to all our hardworking, dedicated, tired volunteers during setup, breakdown and the Fair.

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It was another fantastic year in the kitchen. Records were broken, new systems tried and gems discovered. On Saturday night, we served 531 meals to 531 tired volunteers who had been making the Fair great for 20,000-plus fairgoers.

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Another wonderful Common Ground Fair has come and gone. This is my 27th as a volunteer and 14th as a co-coordinator of the Common Kitchen, and this was our best year ever! We added two new co-coordinators: Patti Hamilton planned breakfast the three days of the Fair and transformed our wholesome but boring breakfast fare into an exciting food experience.

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The crew in the Common Kitchen served more than 3,000 delicious meals this year. That’s correct – three thousand meals!

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MOFGA makes my job easier every year. In 1990, we had one page of certified growers. Now there are five pages. Natural food stores are on the increase, and traditional farmers and the public are starting to see the light. Also, the variety of foods donated is increasing. The Common Kitchen (thanks to the Terhune family) is getting more self sufficient. We get milk from cows and goats on the fairgrounds, and separate it so that we can make our own yogurt and butter, and have lots of rich cream left over.

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This was a wonderful year for the Common Kitchen. We had super volunteers, some of whom returned on their own after their four-hour shift, to continue to work and be part of the creativity and camaraderie that blossoms in the intense, high production experience that defines the Kitchen during the Fair.

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The following people, families and farms very generously donated food to the Common Kitchen at the Fair. We know that this list represents roughly half the donors, but some of the contributors forgot to write down their names and donations when they stopped by the Kitchen.

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The following people, families and farms generously donated food to the Common Kitchen at the Fair. We know that this list represents roughly half the donors, but some of the contributors forgot to write down their names and donations when they stopped by the Kitchen.

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