Archive for September, 2009

Homegrown: The 21st Century Family Farm

Homegrown: The 21st Century Family Farm

| September 30, 2009 | 1 Comment

Just a mile from the skyscrapers of downtown Pasadena lies a tiny plot of land that has become the heart of an urban homesteading movement. The raised beds of the Dervaes family farm cover 1/10 of an acre. Imagine the area from a football field’s goal line to the very first 10-yard mark, or if you’re an average suburban homeowner, scan your backyard. Now, imagine harvesting 3 tons of organic food from this short span of soil every year.

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Dude Food

Dude Food

| September 29, 2009 | 0 Comments

Everything on television is deliberately orchestrated, of course, but many of the common signifiers of male chefness — the cursing, the drinking, the fighting, the screaming, the preoccupation with large pieces of meat — whether expressed on camera, in memoirs, or reputation via third-person anecdotes — endow a traditionally feminine role with coarse, conventionally masculine trappings. Producers want men to feel safe watching their shows.

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BlogHer Food ’09

BlogHer Food ’09

| September 28, 2009 | 3 Comments

Founded in 2005, BlogHer’s mission is to create opportunities for women who blog to pursue exposure, education, community and economic empowerment. Today, it reaches more than 15 million women each month via a Web hub with a listing of over 22,000 blogs by women (ranging from topics on politics, news, and technology, to food, health and family), a publishing network of more than 2500 blog affiliates, and annual conferences like the inaugural BlogHer Food ’09 which took place Saturday, September 26th.

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Sunny with a Shower of Shitakes:  Preschoolers at the Ferry Building

Sunny with a Shower of Shitakes: Preschoolers at the Ferry Building

| September 26, 2009 | 1 Comment

Every Tuesday morning, the class visits the SF Ferry Building. We teachers gently prod our shifty little charges into the loose winding semblance of a line and lead them, meandering along the sidewalks, dashing through crosswalks.

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Skordalia: I Make You Some

Skordalia: I Make You Some

| September 25, 2009 | 2 Comments

Skordalia. Skor-dahl-YA. Please say it with me, because it is a word one should know, use, and use often. It is from the Greek skordalia, in case you were wondering.

Made from potatoes, olive oil, garlic, and more garlic, skordalia is a puree that may be served as a dip for bread or, even better, as an accompaniment to fried fish or roasted beets.

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Homemade Beer Battered Fish and Chips

Homemade Beer Battered Fish and Chips

| September 24, 2009 | 5 Comments

So a few years ago — after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) — I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.

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Festa del Pesce at Poggio

Festa del Pesce at Poggio

| September 23, 2009 | 0 Comments

Recap of Festa del Pesce at Poggio Trattoria in Sausalito complete with the dessert recipe for Lemon Mousse with Meringues and Pistachios from Peter McNee, Executive Chef.

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Free Farm Stand

Free Farm Stand

| September 22, 2009 | 1 Comment

Set up every Sunday from 1-3pm at the Parque Niños Unidos at 23rd and Treat Streets in the Mission, the Free Farm Stand is a joyful place. Anyone can come to pick up some free, locally grown organic produce, and all different people do: determined grandmothers and families pushing strollers, clusters of effusively grateful British girls in tiny halter tops and oversized sunglasses, eco-hipster Mission couples in vintage dresses and ironic t-shirts, neighborhood activists sharing recipes.

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Processing the pig: a weekly ritual at Oliveto

Processing the pig: a weekly ritual at Oliveto

| September 21, 2009 | 2 Comments

Pork is a constant at Oliveto. The menu revolves around it. On any given day, prep chefs can be seen breaking down a hog into various cuts –shoulder, loin, leg — and then processing them into porchetta, pancetta, scallopine, sausage or salumi.

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Upside Down Apple Gingerbread

Upside Down Apple Gingerbread

| September 20, 2009 | 0 Comments

It wasn’t until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel.

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Kalter Hund: Spanking Fresh

Kalter Hund: Spanking Fresh

| September 18, 2009 | 3 Comments

Sometimes, things have a way of just happening to you. When I woke up one morning several weeks ago, I found myself looking forward to a lazy Sunday afternoon, followed by an evening of cocktails, theater, and dinner with a few friends. If I had any plans apart from those, they were small ones– like wandering down the street to get coffee or sending off a few emails. Not once did I think to myself, “I think I’ll go get horse whipped by a severe-looking woman in a vinyl bustier and a Betty Page haircut.”

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Food, Politics and Personal Responsibility

Food, Politics and Personal Responsibility

| September 17, 2009 | 2 Comments

It’s disheartening to see that the obese population is numerous states is over 30%, with other states close behind. Yet, although I appreciate Mr. Boustany’s commitment to healthy choices, I don’t think providing “incentives for wellness care and prevention” is realistic without first implementing legislation to make healthier foods accessible to everyone — rich, middle class and poor.

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Key Lime Coconut Cheesecake

Key Lime Coconut Cheesecake

| September 16, 2009 | 2 Comments

This decadent treat is like the tropical love child of a refreshing, tart, key lime pie and a rich cheesecake…with a coconut cream pie floozie thrown into the mix.

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Lunch Hour

Lunch Hour

| September 15, 2009 | 0 Comments

Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don’t care.

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