F2C Programs
F2C Community Kitchen
The gravies and fries, cooked from the same farm produce you already order. You make the rice.
Members only · cooked to orderThis one started with fish. Buy straight off the boat at Rameswaram and the price bears no relation to what the same fish costs by the time it reaches a Chennai counter, and the difference does not go to the fisherman. Buying together closed that gap. The kitchen is the next step: the same produce, cooked by our own members, so that a household that has run out of time still eats properly.
Sides only, and there's a reason
We cook the gravies and the fries. We do not sell you rice. That is a deliberate decision, not a gap in the service: every family cooks its rice a particular way and nobody stays happy eating someone else's, six days running. So you make the rice, the way your house makes it, and what arrives is the part that takes the time.
Cooked from the same list you order from
There is no second supply chain behind the kitchen door and no cheaper substitute. The vegetables come from Melvin, Sahaja, Raga and the Polachery farms. The fish comes from Rameswaram, the country chicken from the same growers as always, the oil is the marachekku oil. If an ingredient isn't good enough to appear on the F2C list, it doesn't go in the food.
Cooked by members, for members
The kitchen is run by F2C members, mostly women from the community who have cooked this food every day of their lives. It is paid work at a fair rate, on the same principle as everything else here: the person doing the work is named and paid properly.
Cooked to order, on the community cycle
Food goes out on the same rhythm as the rest of F2C, so it arrives with your order rather than as a separate errand. It is cooked to order, which means we need to know in advance, and it means nothing sits in a warmer waiting for a buyer.
Why it's members only
Because the produce is finite. Every farm we work with harvests to order, so the kitchen can only cook what the community has already committed to. Opening it to the public would mean buying on the open market, and at that point it stops being an F2C kitchen.
What's cooking this week
The dishes change with what has come in from the farms and the boats, so there's no fixed menu to publish. Each week's list goes out in the F2C community group.
Order from the kitchen
What's being cooked, and when, is posted in the F2C community group. Join it to see this week's list.
Other F2C programs
F2C Biogas
Turn your kitchen waste into two hours of cooking gas a day, and compost for the garden.
Martial Arts & Life Skills
Adimurai, Silambam and the older knowledge that goes with them, taught to children and adults by F2C farmers.
Educational & Nature Trips
Three days in the hills at our own forest school, and visits to the farms your food actually comes from.