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u/TheTeaIsMe

r/ayahuascaretreats r/circlejerknyc r/FoodNYC r/Ayahuasca
▲ 2 r/ayahuascaretreats+1 crossposts

Solo traveler considering Kapitari or Selva Madre near Iquitos, recent experiences?

How was the group size & vibe, did it feel genuinely traditional or was it adapted a lot for foreigners?

How was safety & screening (medical/psych questions before you were accepted)?

I’m traveling solo, anything I should know about arriving alone, getting from Iquitos to the center, or being the only solo traveler in the group?

Any red flags or things you wish you’d asked beforehand?

Also what can I just expect over all, not the experience but the days leading up to it

Not looking for a luxury experience, very authentic only, more interested in authenticity & safety over amenities. Appreciate any honest input, including if you’d steer me somewhere entirely.

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u/TheTeaIsMe — 2 days ago
▲ 69 r/FoodNYC

Worked a shift at a restaurant in Brooklyn, what I saw in the kitchen needs to be talked about, but I’m conflicted

Worked a shift at a Djon Djon in NYC and what I saw in the kitchen needs to be talked about

During a shift, I had access to the kitchen and back-of-house area. Here's what I documented:

- Raw meat sitting on a filthy floor in an open tray — no table, no rack, directly on a visibly dirty, wet surface surrounded by broken-down cardboard and trash
- Large bags of raw meat stored at the front door — not in a walk-in, not on a speed rack, just piled near the entrance next to dirty dishes
- Whole fish marinating in what looks like a green sauce, sitting on top of a chest freezer on a grimy counter.

None of this is minor.

Djon Djon in BK needs to do better.

Trying to figure out if I should keep working there, any thoughts?

u/TheTeaIsMe — 18 days ago
▲ 368 r/circlejerknyc+1 crossposts

Worked a shift at a restaurant in Brooklyn, what I saw in the kitchen needs to be talked about

Worked a shift at a Djon Djon in NYC and what I saw in the kitchen needs to be talked about

During a shift, I had access to the kitchen and back-of-house area. Here's what I documented:

- Raw meat sitting on a filthy floor in an open tray — no table, no rack, directly on a visibly dirty, wet surface surrounded by broken-down cardboard and trash
- Large bags of raw meat stored at the front door — not in a walk-in, not on a speed rack, just piled near the entrance next to dirty dishes
- Whole fish marinating in what looks like a green sauce, sitting on top of a chest freezer on a grimy counter.

None of this is minor.

Djon Djon in BK needs to do better.

Trying to figure out if I should keep working there, any thoughts?

u/Short_Lingonberry_67 — 18 days ago