New Year’s Resolutions: Eat Well, Cook Better, Do Good

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One of the things that makes the Bay Area such an irresistibly lovely place to live is that, by and large, we’re a buoyant lot. Let those on the other coast stomp slushily to the treadmill this morning to suffer for all their bacon-and-eggnog holiday excess. We’ll be out here in the Pacific sunshine, picking Meyer lemons to squeeze into our green tea and visualizing abundance–not necessarily around our midriffs, but in our lives and others’.

Too often, it seems, gastronomic New Year’s resolutions are all about “don’ts”–don’t love the deep-dish at Little Star or the bacon cheeseburger at Marlowe so much; don’t demolish half a loaf of Outerlands’ bread in one sitting unless you’ve walked from Russian Hill and back to get it; don’t spend more at Blue Bottle than you put in your savings account every month.

Instead of focusing on cutting things out (like the freebie salumi at Adesso’s twice-daily aperitivi hour or the chocolate egg creams at Sidekick in the Ferry Building, to name just a few of my own local pleasures) this year, why not focus on adding things in? Things that are fun, things that last, things that do good for your community and for the beautiful and winter-greened land we all call home.

This year, why not resolve to:

murals and compost
Mural and compost at Free Farm

Get Dirty, Grow Locally

A community garden plot is a great place to start, but why not share your labor and get to know your neighbors? Volunteer at one of the numerous urban farms that have sprung up around the Bay Area. Willing hands are always needed, especially in the cold, rainy, tomato-less months. And not all the jobs require heavy lifting or complete mobility; I’ve spend many afternoons poking seeds into flats, transplanting seedlings, and making signs.

Dig, dine, and dance! Sign up for the monthly newsletter from Pie Ranch. The country outpost of Mission Pie, this small farm is located down the coast in Davenport, just north of Santa Cruz. On the 3rd Saturday of each month, the ranch hosts a community workday, followed by a potluck supper and a barn dance with a caller.

A fun outing for families is Marin Organic’s Monday afternoon Glean Team. Each week, a different organic farm in Marin lets locals pick through their already-harvested fields for not-quite-as-pretty (but just as delicious) produce. The boxes of fresh, local veggies are distributed directly to schools in Marin. Afterward, gleaners can pick a round for themselves. (You’d be surprised what kids will eat when they’ve picked it themselves–especially if they’ve gotten good & muddy in the process.)

strawberry jam
Strawberry Jam

Can It, Brine It, Carve It

Would-be urban homesteaders have a lot of choices these days. Longing to swap out the Heinz’s for your own homemade ketchup and pickles? Then the folks at Happy Girl Kitchen have a workshop for you. (And for the truly serious among you, there’s “Advanced Jam,” prerequisite required.)

Charmed by winter’s citrus, but afraid of ending up with sticky clementine soup or Meyer-lemon jello blocks? Put yourself in the knowledgeable hands of June Taylor, the British-born queen of marmalades. No one in the Bay Area takes fruit work as seriously (or finds it as fascinating) as Taylor does. At $200 per person, her small, hands-on classes are pricey, but her intelligent, carefully structured how-tos will forever take the guesswork out of your canning.

Prefer salami to jellies? The nose-to-tail classes in butchery and meat preservation at Fatted Calf will expose your sexy inner butcher. Get on their mailing list to sign up for a class; they sell out fast. (Classes are offered in both their Napa and their Hayes Valley locations.)

In Bernal Heights, Avedano’s offers monthly “Butchery for Adults” and “Advanced Butchery” classes, as well as classes in trussing, carving, and curing.

…Then Talk About It

What do we talk about when we talk about food? Everything from the eco-sustainability of small-scale meat production to the history of heirloom apples has become food for thought lately. If you’re curious as to what the Bay Area’s farmers, writers, makers and thinkers are thinking about, check out the calendars at Kitchen Table Talks and 18 Reasons. Both offer an intriguing roster of thought-provoking events, talks, and panel discussions.

At Headlands Center for the Arts, performances, artists’ presentations, and gallery talks are often preceded by a communal meal in the old mess hall. Sometimes, however, the meal itself is the event, as local or visiting artists and chefs come together to get inspired by the palette of the windswept, (supposedly) ghost-ridden landscape of the Marin Headlands, using mostly local and mostly organic produce, meats, and fish as their medium. Have more time than money? Volunteers are often needed to help in the kitchen, set up, serve, and clean up.

Elsewhere in Marin, the Marin Agricultural Land Trust (MALT), which works to preserve farmland in Marin while educating the public about conservation, is currently accepting volunteers for its two training sessions in January and February. The training will include trips to farmers, ranchers, and dairy farmers in the area.

…And Give Back

The holidays may be over, but the need at local food banks, soup kitchens, and food pantries remains just as strong. Find out when, where, and how to help, now that the Thanksgiving-to-Christmas volunteer crush has subsided.

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Category: Bay Area Bites Food + Drink, cooking techniques and tips, culinary education and classes, DIY, foraging, urban homesteading, food art, writing, music, dance, food banks, hunger, volunteer, gardening and urban farming, sustainability, environment, climate change

About the Author ()

Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.