economy and food costs
Nonetheless, the organized mopping up of waste, the gardens and the webs of community activity materializing amongst these efforts — they coincide with a cultural shift — certainly in the Bay Area, and, to some extent, nation-wide, in large cities — pushing back to a time when food production was not industrialized, when pathways from farms to tables were clearer, more straightforward and less harmful to the environment.
Yes, this 1950s staple is my route to affordable steak sandwich success. Made from either the top or bottom round, cube steak undergoes a serious pounding that helps tenderize it into submission. So, although you start off with a chewier piece of meat than the upmarket prime rib roast or tenderloin, you end up with something that works beautifully when pressed into a bun. As a busy mom, I also love that this dish takes less than 10 minutes to make.
I’ve created a few easy-to-make soups that can be made in less than ten minutes from foods most of us have on hand in our freezers and pantries. As any working mom can tell you, quick and easy is essential for a week-night dinner, and these recipes are both; yet I also love how these homey pantry soups are made almost entirely of vegetables, making them just as nutritious for my family as they are tasty.
Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn’t think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies — with gravy bubbling out of the cracks of their buttery crusts — are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.
Now I realize that many people don’t like to make a whole chicken because they think it’s difficult and time intensive. But, just like pudding and pancakes, nothing could be further from the truth. Unlike boneless and skinless breasts, which often need to be dolled up in a pan with other ingredients because they become dry and a bit tasteless when baked on their own, a whole chicken is a simple endeavor that has juicy results. In the name of full disclosure, I need to admit that baking a chicken takes between an hour and an hour and a half, but other than the first 5-7 minutes of prep work, this is all baking time.
Bay Area Bites bloggers, Michael Procopio and Stephanie Rosenbaum join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about restaurants and the recession and underground food markets.
2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn’t going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.
Have you taken a look at the list of restaurants that closed their doors in the past year?
My Creamy Chicken and Rice Casserole is a good example for how this type of dish can really stretch your food dollar. Whether you use leftovers from a previous night’s dinner or start from scratch, you only need to use about half the meat you would normally serve your family because the rice adds substantially to the dish. And, with some local onions and mushrooms added into the mix, it is ample enough to feed a family of 4-6 people while costing less than $15 to make. Truly the perfect savory mid-winter meal.
The free samples — cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth — make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because — at least from time to time — you’ve done it too.
In San Francisco, however, Whole Foods is by far the best destination for handouts. At least that’s what I once thought.
So if you’re looking for a way to give back to your community this holiday season, or all year, here are some local volunteer opportunities at organizations offering food to those in need. If you know of a great program not listed here, please include it in the comments section.
Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I’ve been underemployed since April. My cup of beans and rice runneth under, so I’m taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a modest proposal.
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.
These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.
I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that’s a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?
Broccoli rabe, also known as rapini, is one of those vegetables people seem wary of cooking at home. Whenever I buy a bushel, it seems there’s always someone standing next to me asking what it is and how I’ll cook it. They usually have a curious yet skeptical look on their face, as if to say “that looks mildly interesting, but I’m sticking with the chard.” If you only shop in a grocery store, you may never have even seen it for sale as it’s mostly available at farmers’ markets and Asian produce stores. But if you find yourself in one of those places, I highly recommend buying a batch. Just look for the plant with dark spiky green leaves, small florets (often with tiny white flowers) and medium-sized stalks. It looks a bit like a dandelion greens / broccoli hybrid.
I am sure I am not alone in examining all parts of my budget during this time of economic strife. (In fact, this post was late because I am in the midst of epic research on how to cut down my phone bill.)
Since I believe so strongly in buying good, sustainably raised food from local purveyors, it can sometimes be a challenge to reign in spending.
I’ve been reading a lot about the rising cost of food. The general media is painting a fairly dim picture of the current state of food prices and accessibility, and Jennifer Maiser’s recent articles on BAB helped enlighten us about the politics behind these stories and the reactions to them. Anyone who has walked into [...]
Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond. Enter your email address to receive updates each time we publish new posts.
Flax Seed: The Next Superfood For Cows And Beef?
After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Congress: Where Food Reforms Go To Die?
As Congress gets to work on the farm bill, two common-sense, bipartisan reform measures seem to have gotten run over somewhere along the way. The first would set minimum standards for housing egg-laying chickens. The second sought to change how the U.S. provides food aid to people in foreign nations.
For Supreme Court, Monsanto’s Win Was More About Patents Than Seeds
The high court ruled unanimously that when farmers use patented seed for more than one planting in violation of their licensing agreements, they are liable for damages.
Try A Do-It-Yourself Mother’s Day
Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one’s around. Or, better yet, something you don’t have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.
A Fresh Pod Cast: Savoring Spring’s Green Peas
Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.
Spring has sprung! And it’s time to bask in the garden, celebrating the sweet greens of spring with Fava-Bean Crostini topped with mint and Pecorino Romano cheese.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
Chris Hadfield: Space Chef In Chief
The Canadian astronaut didn’t just tweet and sing his heart out during his five months as commander of the International Space Station. He also took time out to show the world what it’s like to eat up there.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Celebrate the Ferry Plaza Farmers’ Market 20th Birthday Bash with CUESA
In honor of its 20th anniversary, Bay Area Bites looks back on how the Ferry Plaza Farmers’ Market has become a San Francisco institution for chefs, home cooks, and curious eaters from around the world.
Exploratorium Elevates Museum Eating Experience
Chef Loretta Keller, the force behind the Exploratorium’s new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB’s Sarah Henry.
Grits, Fried Chicken and Gospel Brunch – Chef David Lawrence Discusses Life at “1300 on Fillmore”
Mary Ladd interviews Chef David Lawrence about his restaurant “1300 on Fillmore” which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch.
Hunan Home’s Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews
Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).
First Impression: Healdsburg SHED
What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.
Bocanova, Willi’s Wine Bar, The Rotunda of Neiman Marcus: Check, Please! Bay Area reviews
Check, Please! Bay Area reviews these restaurants: Bocanova (Oakland), Willi’s Wine Bar (Santa Rosa), The Rotunda of Neiman Marcus (San Francisco).
Pompei’s Grotto, Lillie Mae’s House of Soul Food, SPQR: Check, Please! Bay Area reviews
The fourth episode of Season 8 features these restaurants: Pompei’s Grotto (San Francisco), Lillie Mae’s House of Soul Food (Santa Clara) and SPQR (San Francisco). Leslie Sbrocco shares wine tips about Napa Valley wines.
Michael Pollan talks about his new book ‘Cooked’
As in his previous books, Michael Pollan argues in “Cooked” that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins KQED’s Forum in the studio.
KQED’s Forum: Mark Bittman on Part-Time Veganism
Mark Bittman talks about his new book, and how a full-time meat lover adapted to part-time veganism.
Art as Food as Art: Caitlin Freeman and her “Modern Art Desserts”
Cailtlin Freeman’s new book details the drama and recipes behind her self-made dream job: responding to SFMOMA’s art through food.
Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations.
Baby & Toddler On The Go: fresh, homemade foods for a busy life (VIDEO)
A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco. This video is a promo for Kim Laidlaw’s new book: Baby & Toddler On The Go: fresh, homemade foods for a busy life.
Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language
A dozen Deaf Foodies relish the tastes and history of Berkeley’s Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions.
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