How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST's Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
La Cocina is a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses.
The proceeds from the festival help support La Cocina's efforts as well as generate revenue for the vendors.
Due to the continuing street food trend, an increase in local food truck vendors, and the lessons learned from previous years, this third season proved to be bigger and better than ever. And although it was quite crowded the increased space, additional vendors and added accommodations seemed to be able to handle the masses. Of course, people still had to wait in line but there seemed to be more strategic planning that went into creating dedicated eating areas once food was acquired. There was also an array of entertainment to consume as well: bands, dancers, DJs. And non-edible items to purchase: shawls, I Cart Street Food garb and Mexican wrestler masks. Kid-friendly spaces were taken into account along with chain-link fenced areas to contain the 21+ drinkers. SF Bicycle Coalition was on top of bike parking and La Cocina enlisted a massive crew of volunteers to help make the festival a success.
Here are some moments captured over the course of the day:
The synergistic mashup of Food + Wine + Music + Art makes Outside Lands one of the best all-around summer festivals in the Bay Area. It is rare to attend such a large event that has great musical entertainment, excellent food and wine and is also eco-friendly. Here are some of the things I experienced this past weekend.
Anyone else still got that supermarket song produced by the artist collective Fog and Smog stuck in their head?
Readers may recall the mock rage rap chronicles the story of a hipster in a Clipper hat, cruising through the parking lot of Whole Foods in Venice, California in his Prius, trying to find a parking space so he can stock up on overpriced Kombucha, kale, quinoa, and Pinot Noir at Whole Pay Check, Whole Foods.
Since then, some 2.6 million people have watched the YouTube video, DJDave's sung his song live, and it's spawned several remixes, some with their own memorable lines.
Whole Foods has gone on record as loving the rough ride, no doubt subscribing to that old adage, bad publicity is better than no publicity.
There's even some local intrigue: The singer-composer behind the catchy tune has copped a bit of good-natured flak from fellow rapper and homeboy LaeCharles Lawrence for not being "Berkeley enough." LaeCharles, a former Whole Foods employee, has made his own Berkeley-centric remix.
Natch, the two duel it out in a follow-up rap with plenty of insider references to keep the locals happy (Edible Schoolyard, Cancun, and the recently shuttered Mario's La Fiesta) in a hip hop number called, not surprisingly, U not Berkeley enough, with lyrics like: What do you mean dude? I still eat organic food.
Bay Area Bites caught up with David Wittman (aka DJDave) this week to get the scoop on the past few weeks and his more than 15 minutes of fame during a break filming an American Airlines commercial, which he scored the music for and appears in as a percussionist.
When we first spoke some 300,000 people had tuned in to listen to your Whole Foods blues. Now you're well on your way to 3 million viewers. Are you surprised?
The numbers are creeping up but we thought it was funny and people would click on it and enjoy it. What's surprised us is the media attention it has generated--the Huffington Post picked it up, Ryan Seacrest tweeted it, a bunch of celebrities have come out saying they like it. What I like best is the number of kids who love it. We've fielded comments like "thumbs up if your mom played this for you." And people send us videos of little children, 4- or 5 year-olds, singing along to the chorus. I guess their parents play it and the kids pick up on the cadence and melodic hook.
Have you heard from Whole Foods?
They contacted me early on. I thought it was going to be a cease and desist kind of thing but they just wanted permission to put it on their site. Most people there thought it was funny, though I think some people still cringe at the 80 bucks for 6 things line. They've embraced it. And why shouldn't they? It's been good for their brand.
How many remixes has the rap song spawned and can you point us to a favorite?
There have been about 15 or 20 house remixes and a video remix with some pretty cool color manipulation and reconstructed mash up of Dr. Dre beats.
My favorite remix is by LaeCharles, whom I met last weekend while I was up in Berkeley deejaying at a friend's wedding at the Lawrence Hall of Science. He had this little dig at me about my Berkeley credentials in his version, which was the impetus for my follow-up song. But he's a big-hearted, creative, cool guy. We shot some footage together and we're talking about doing something with it.
Any personal highlights for you over the past couple of months as result of this rap?
It doesn't get any better than opening for Too $hort, a hometown legend whom I've listened to since I was 12, at a club called Eden in L.A.
Some people don't get what the fuss is about or even think your video is funny. And about 600 have disliked your song on the YouTube site. Your thoughts?
Sometimes I'm surprised by just how many people laugh at it because it's a particular humor with a lot of personal references about a specific environment, stage of life, and kinds of products. It's not for everyone, and that doesn't bother me, you can't win them all. What I don't like is when people accuse me of ripping someone else off or appropriating another culture. I'm just trying to have a bit of fun doing something original with the musical influences I grew up with.
Can you even set foot in a Whole Foods store without people approaching you or parroting your lines back at you?
Funny you should ask that. My girl and I thought it might be a little crazy the first time we went back to the Whole Foods where we shot this video. I can report that it was underwhelming, basically zero response, which was reassuring in its own way.
You're a professional composer. Have companies hit up the collective to help them create a catchy tune for their products?
We've been approached by companies who sell yoga stuff, skateboards, wine, and a health and wellness center. We're considering everything but we want to wait for the right opportunity with the right musical fit and sensibility for us. We also have ideas as a collective for things we want to do on our own, this was supposed to be a creative outlet from our day jobs, not a money maker.
What's the most out there offer that's come your way since this clip hit the Internet?
I've been approached by casting directors from each of the major networks about the potential for a series. I'm not an actor. But I'm talking to agents and keeping my options open. That said, I'm not some wide-eyed kid. I've got a good job, a fiancee, and a rhythm and flow to my life. I'm staying grounded and honest.
Have any perks come your way as a result of this creative endeavor?
I got sent some Humboldt fog cheese, Kombucha, and a case of wine, mostly Pinot Noirs for under $20. Whole Foods sent a small gift certificate. These are just nice nods. We didn't do this video expecting any kind of financial compensation. But these things are like cash to me 'cause they're on my shopping list anyway.
What have you most enjoyed from this experience?
It's been a fun ride. The best part has been getting emails from people that say stuff like "Thanks for making me laugh, that was fresh." I dig it and I write back to everyone.
You may remember reading about the Oakland sister duo, Wendy and Susan Lieu, the founders of Socola Chocolatier several years ago on Bay Area Bites.
They're still going strong, and Wendy and Susan are celebrating the upcoming launch of their new Sriracha Chili Truffles that are making their debut this fall with a wacky and whimsical online video series. For the Love of Chocolate is a "telenovela about how Miss Artisan Chocolate Bar ("Yes, I am dressed up as a giant chocolate bar," said Susan in her press release) and racy Sir Ra Cha Cha from the Tender Loins of SF find and fail at love in the Foodie World."
Susan took a break from her comedic Miss Artisan Chocolate Bar duties to answer a few questions about her project.
What inspired you to create this series?
Socola Chocolatier is a very small artisan chocolate company in San Francisco. We don't have huge marketing budgets. But we do have a lot of creativity, energy, and access to amazing artists in San Francisco. When I went to a Kearny Street Workshop - 18 Reasons show "A Sensory Feast: Local Flavors" featuring Amy Ho's costumes, I knew we had a match in art and humor. Since we were about to launch our Sriracha Chili truffles, I thought this would be a creative way to show how these specific chocolates were "born": through a telenovela series!
What was the best part of working on it?
The best part was the adventure creating it. We shot all three episodes in 3 days with a Flip Cam and the camera function on a Canon camera. No fancy equipment; just a vision with a storyboard, great costumes by Amy Ho, props by Jessica Sum, and videography by Kelly Robinson (my intern for the summer Harvard Class of 2013, majoring in Neuroscience no less!). The best part was having the storyboard and shooting for the day. During the "mugging" scene, we found the actor for the Piñata on the street. If you look closely, there is a man in the background thinking I am actually getting hurt and need help. We ran into Wilfred the Dog (FX) at the Embarcadero and did improv with him. We partnered with local businesses like Bi-Rite Market, Barber Lounge and even Gondala Servicio at Lake Merritt (Episode 2!) to shoot some hilarious scenes. The best part is it's San Francisco -- most people didn't even give us a second glance -- just another day in San Francisco with a giant bar of chocolate running around!!!
Have you received any real-life invitations for a date?
3. LOL. I think the dog owner of Wilfred was trying to hit on me to take me out to dinner. And at the screening I got some post Facebook "hit-ons" (definitely not a poke though!) which was awkward since I introduced them to my boyfriend. But it's San Francisco -- anything goes!
Their three-part series, which launched last week, can be viewed on their YouTube channel. A new episode will premiere on Tuesday. Don't miss Susan's priceless chocolate meltdown montage that includes a hilarious moment with Claes Oldenburg's "Cupid's Span" sculpture.
Unless you've been hiding out from the internet the past two months, you've undoubtedly heard about Google+, Google's new project that "aims to make sharing on the web more like sharing in real life," according to their site. It's being touted as a real competitor to Facebook and Twitter, the current social media titans.
There are some significant differences between Google+ and its cronies, however, such as "Circles," "Huddle," and the innovative "Hangouts" feature. When you start a hangout, up to 10 users can video chat together all at once. The main screen will focus on whomever is predominantly speaking. Users can even watch a YouTube video together. The tech blog Mashable recently published an article about creative ways folks are utilizing Hangouts, and the "Google+ Cooking School" caught my eye.
The founder of this cool new school, Lee Allison, took time out from teaching to answer some questions about his project via email.
Where do you live?
As of last winter, my lady and I live in Queens, NYC. We love it here. There is so much great amazing food that it’s not even funny.
Do you have a professional culinary background?
No, I am entirely self-taught and have been interested in things in the kitchen since I was in high school. In fact, I knew I was hooked when in my junior year I turned out a perfect angel food cake from scratch. I was completely enthralled that I could do that! Then about five or six years ago, I decided to teach myself how to bake an amazing loaf of bread. That process, the investigation into what to do and what not to do really kicked off my food-junkie habit.
What inspired you to start Google+ Cooking School?
When I saw how easy it was to setup the video session with other people, I immediately knew what I had to do. It’s obvious that people would rather be led through a cooking session than simply read a food blog or watch a dry video on some website. This is all about the socialization of cooking and I love that aspect of it.
Tell me about your first cooking class. How many folks participated, and how many cooked right along with you?
My first class had three cooking along, which is pretty normal. That session was full with ten people. It involved teaching people how to make and cook dumplings. Once you know how, they are amazingly easy. But most people can’t get past the initial dread of tackling such a dish. In fact, I had several people mention that if I hadn’t shown them, they never would have attempted such a thing. That completely made my day. It was a full class with people waiting to join in from the wings.
What are the pros and cons of holding a class with G+ hangout?
Pros: Super easy to setup, very inclusive, fun, spontaneous
Cons: No moderation of idiots (none so far, thankfully!), no support if someone has an issue
Classes are in Eastern Standard Time, so make you sure you plan accordingly when signing up for a class. And check out two videos from a previous class that demonstrated how to make margherita pizza and ice cream.
Gleaning with Farm to Pantry. Photo: The Perennial Plate
The Perennial Plate:Adventurous and Sustainable Eating - Episode 64: California Gleaning
Northern California is a bountiful area. So bountiful that there are often leftovers. This is usually the case with most farms. In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell. What happens to all that extra produce? In the case of Healdsburg California, an organization called Farm to Pantry picks it, packs it up and delivers it to various locations "in need." It’s selfless, necessary and wonderful. Watch this video to follow the food from harvest to rehab center.
This past spring I traveled with fellow KQED QUEST producer Gabriela Quirós to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing this delicacy.
This company raises white sturgeon, one of two native species to California (the other is green sturgeon). They originally obtained their stock from the Sacramento River. Once they were able to create their own brood stock for the next generation, they no longer needed to harvest fish from the river.
Learn more about sustainable caviar production in the video, "Green Eggs By The Gram: Sustainable Caviar."
You can watch individual restaurant segments as well as view the entire episode online. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.
Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate
Daniel Klein, creator of The Perennial Plate, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef Samin Nostrat they visited three local farms, gathered stories, harvested food and then created a Tartine Afterhours dinner at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event.
From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?
The first part of our trip was in the South where local food appears to be more along the lines of "the way things are" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say "oh that's from California" -- but here, well, it's all from California.
When you were putting this episode together what were the key points you wanted to communicate to your audience:
...about sustainable eating in the Bay Area?
I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.
...about the Bay Area farms you visited?
Riverdog Farm -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.
Sunny Slope Orchard -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.
Pluck and Feather Farm -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.
...about the process of creating a pop-up dinner experience?
I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.
Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate
How did you decide on the menu for the Tartine dinner?
We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.
Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate
I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?
We connected through our mutual friend Alex of 4SP Films, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.
What went into making this event a reality?
I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.
Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate
Were you able to make money from the event to help fund your project?
No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.
I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?
We went to Ubuntu in Napa which is similar to Gather in that it makes use of vegetables in unique ways. I don't know if Manresa is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.
Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate
