One month 'till launch!

And the amount to get done is still a little mad- although not compared to the amount that is done, I suppose, and since I still don't quite know how the permitting process is going to work, it's a little hopeful to think it's all going to come together in time- but hopeful I am, and supported I am, and planning and working like crazy I am, and so, launch in one month for me, launch in one month- well- four weeks. And there's the move in there too. And getting caught up on a little bit of sleep would be pretty sweet- it's not like it's going to calm done when I get going, right?

Launching in the fall makes a lot of sense.  People want soup, the harvest is bountiful, the green of the truck will be beautiful against the last of the leaves.  It's better- if I don't manage to launch in the fall, winter will not only be moderately impoverished, but I will face a whole host of challenges to getting going, like freezing and fewer local foods. So, launch date in four weeks.

The truck is almost safetied, I have the painting lined up, but definitely want to get the kitchen in there before painting- what I am worrying about is that despite the calculations and floor plans, the equipment won't actually fit into the truck and then I'll have a useless truck.  It's possible- the space margins are inches, and I still don't have a fridge ordered to get in there.

 

I'm not entirely decided about the hyper efficient solar fridge or the completely reliable propane fridge- I finally found people who carry them at the RV stores here in the city, but boy, are they pricey.  There are three main factors:  size, efficiency and price.  Here's one I'm considering... It's solar and super effecient and the size is right.  Price- not so good. The challenges of off-grid commercial cooking are a bit intense.

I just lined up onions, but will need to find storage for them...  Maybe I should get an unheated storage locker and put in my root veg.  That could work...

Thanks for reading and commenting- the website launch has been great.  On to packing, dealing with a bunch of moving related administrivia, and finishing the organic beef stew, cheddar biscuits and salad I'm bringing my fantastic mechanic Hani and his crew.  They've done SO much...