The Opening Count
Before the first knife cuts, before the first pot heats: the count. Every item verified, sealed, logged. This is not hope—this is the ledger.
| Time | Station | Item | Quantity | Status |
|---|---|---|---|---|
| 0400 | Receiving Bay | Collard Greens (fresh) | 12 lbs | ✓ VERIFIED |
| 0415 | Provisions | Pork Shoulder (brined) | 4 units × 18 lbs | ✓ SEALED |
| 0430 | Dry Goods | Stone-ground Cornmeal | 25 lbs | ✓ COUNTED |
| 0445 | Liquids | Apple Cider Vinegar | 8 gal | ✓ LEVEL CHECK |
| 0500 | Line Prep | All Stations | Ready | ✓ GREEN LIGHT |
The 14-Week Cycle
What runs in La Grange runs in the dome. Same discipline, different gravity.
Protocol: Fresh Pod Arrival
- Week 0: Docking window opens. Crew at receiving bay by 0330 local.
- Week 2: First inventory audit. Variance >2% triggers re-count.
- Week 6: Mid-cycle quality check. Brine salinity, root vitality, grain moisture.
- Week 10: Depletion forecast generated. Order window closes Week 12.
- Week 14: Handoff complete. Old pod quarantined. New cycle begins.
This is not theory. This is what keeps the table full when the wind blows hard outside.
Smokehouse Timing
A pork shoulder takes 12 hours at 225°F. In the dome, the kettle holds heat 3× longer. Adjust the fire, keep the rhythm.
| Hour | Earth Protocol | Dome Adjustment | Check Point |
|---|---|---|---|
| 0–3 | Fire establish, bark formation | Low oxygen burn, ceramic insulation | Surface temp 140°F |
| 4–7 | Brine migration peak | Extended dwell, reduced airflow | Internal 135°F |
| 8–10 | Connective tissue breakdown | Thermal soak, zero draft | Probe drag <5 lb |
| 11–12 | Rest phase, juice redistribution | Insulated hold, 2-hour minimum | Carve-ready |
Community Table Protocol
Food feeds bodies. Breaking bread together feeds the crew. Both are non-negotiable.
"Every count is a promise."
— La Grange Kitchen Wall
When the dome lights dim and Sam Cooke fills the air, the ledger closes. The work is done. The family gathers.