Prepping Food

The two major food prep items are the soup and the sandwiches.

In general, the soup is prepared offsite the day of or day before the run. Refrigerating three to five gallons can be challenging, and may best be done in an institutional (church/synagogue/school) kitchen. Soup prep is a great thing to get members of your organization who can’t go on the run to take charge of.

If you’re including hard-boiled eggs, those should be prepared – likely offsite – the day of or day before the run.

Sandwich prep and lunch bag assembly are typically done by the run crew in the two hours before the crew leaves for the city. They can also be handled by younger kids in your organization the day of or day before the run. See Sandwich Guide.

Other prep jobs to be completed in the two hours before the run are making the coffee, lemonade or iced tea.

Remember to bring a ladle for the soup, as well as cups, paper towels and garbage bags.