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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2961262167/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tomatoes300.jpg\" alt=\"tomatoes300.jpg\" align=\"left\">\u003c/a>As I've mentioned here, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/30/october-is-eat-local-challenge-month/\">October is Eat Local Month\u003c/a> around the nation. While I tend to concentrate on local eating throughout the year, October is a fun time to renew my efforts and find new local products.\u003c/p>\n\u003cp>Toward that end, I shopped at the \u003ca href=\"http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sunday San Rafael Farmers Market this weekend\u003c/a>. Sporting my new \u003ca href=\"http://www.neighborhoodies.com/serious-eats-monday-praise-lard-tshirt-hoodie-p-907.html\">Praise the Lard\u003c/a> t-shirt, I hopped in a \u003ca href=\"http://www.zipcar.com\">Zipcar\u003c/a> and drove the twenty minutes to the Marin Civic Center.\u003c/p>\n\u003cp>I really love the San Rafael Markets -- they are held at the Civic Center (a Frank Lloyd Wright creation) on Thursday mornings and Sundays. While the Thursday market is mellow, quiet, and impressive in its produce offerings, the Sunday market is jam-packed, loud, and quite large.\u003c/p>\n\u003cp>It had been several months since I'd been to this market, and some new vendors were in attendance. The market seems to be really pushing for more local products, and the farms seem to be much more locally-based than ever before.\u003c/p>\n\u003cp>\u003ca href=\"http://www.devilsgulchranch.com/\">Devil's Gulch Ranch\u003c/a> is in Nicasio and was offering milk-fed pork and rabbit. They are hosting a \u003ca href=\"http://www.devilsgulchranch.com/whats_new.html\">farm tour and dinner\u003c/a> on November 8 which would be a great way to see the farm in person.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My absolute favorite find of the trip was the new organic dim sum booth that is located in the back of the market. The company is called Tru Gourmet and, for the time being, is only available at the Marin Farmers Market. I bought four pieces for $5 from their extensive list of offerings, and was impressed with the bright flavors and excellent taste. You can read more about Tru Gourmet in this \u003ca href=\"http://www.marinij.com/ci_10483497\">article from the Marin Independent Journal\u003c/a>.\u003c/p>\n\u003cp>It's a fun time of year to go to a market. Our California weather means that tomatoes are still available (the tomatoes pictured above being from Costal Fog Organic Farm in Petaluma) along with other typically summer produce alongside with winter squash and winter greens. \u003ca href=\"http://www.marinroots.com/\">Marin Roots Farm\u003c/a> had absolutely gorgeous red carrots. When cut open, the insides are bright orange and the flavor is sweet. In addition to the carrots, I bought a kabocha squash from Paradise Valley Farm, beautiful braising greens from County Line Farm, and oxtails from Marin Sun Farms. \u003ca href=\"http://www.andantedairy.com/\">Andante Dairy\u003c/a> is attending this market and I picked up some Etude cheese, which I've already completely consumed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the coming weeks, I am looking forward to seeing more pomegranates, brussels sprouts, and pumpkin varieties. I hope to see you at a market!\u003c/p>\n\n",
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"excerpt": "As I've mentioned here, \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/09/30/october-is-eat-local-challenge-month/\">October is Eat Local Month\u003c/a> around the nation. While I tend to concentrate on local eating throughout the year, October is a fun time to renew my efforts and find new local products. Toward that end, I shopped at the \u003ca href=\"http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sunday San Rafael Farmers Market this weekend\u003c/a>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2961262167/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tomatoes300.jpg\" alt=\"tomatoes300.jpg\" align=\"left\">\u003c/a>As I've mentioned here, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/30/october-is-eat-local-challenge-month/\">October is Eat Local Month\u003c/a> around the nation. While I tend to concentrate on local eating throughout the year, October is a fun time to renew my efforts and find new local products.\u003c/p>\n\u003cp>Toward that end, I shopped at the \u003ca href=\"http://www.marinfarmersmarkets.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sunday San Rafael Farmers Market this weekend\u003c/a>. Sporting my new \u003ca href=\"http://www.neighborhoodies.com/serious-eats-monday-praise-lard-tshirt-hoodie-p-907.html\">Praise the Lard\u003c/a> t-shirt, I hopped in a \u003ca href=\"http://www.zipcar.com\">Zipcar\u003c/a> and drove the twenty minutes to the Marin Civic Center.\u003c/p>\n\u003cp>I really love the San Rafael Markets -- they are held at the Civic Center (a Frank Lloyd Wright creation) on Thursday mornings and Sundays. While the Thursday market is mellow, quiet, and impressive in its produce offerings, the Sunday market is jam-packed, loud, and quite large.\u003c/p>\n\u003cp>It had been several months since I'd been to this market, and some new vendors were in attendance. The market seems to be really pushing for more local products, and the farms seem to be much more locally-based than ever before.\u003c/p>\n\u003cp>\u003ca href=\"http://www.devilsgulchranch.com/\">Devil's Gulch Ranch\u003c/a> is in Nicasio and was offering milk-fed pork and rabbit. They are hosting a \u003ca href=\"http://www.devilsgulchranch.com/whats_new.html\">farm tour and dinner\u003c/a> on November 8 which would be a great way to see the farm in person.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My absolute favorite find of the trip was the new organic dim sum booth that is located in the back of the market. The company is called Tru Gourmet and, for the time being, is only available at the Marin Farmers Market. I bought four pieces for $5 from their extensive list of offerings, and was impressed with the bright flavors and excellent taste. You can read more about Tru Gourmet in this \u003ca href=\"http://www.marinij.com/ci_10483497\">article from the Marin Independent Journal\u003c/a>.\u003c/p>\n\u003cp>It's a fun time of year to go to a market. Our California weather means that tomatoes are still available (the tomatoes pictured above being from Costal Fog Organic Farm in Petaluma) along with other typically summer produce alongside with winter squash and winter greens. \u003ca href=\"http://www.marinroots.com/\">Marin Roots Farm\u003c/a> had absolutely gorgeous red carrots. When cut open, the insides are bright orange and the flavor is sweet. In addition to the carrots, I bought a kabocha squash from Paradise Valley Farm, beautiful braising greens from County Line Farm, and oxtails from Marin Sun Farms. \u003ca href=\"http://www.andantedairy.com/\">Andante Dairy\u003c/a> is attending this market and I picked up some Etude cheese, which I've already completely consumed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the coming weeks, I am looking forward to seeing more pomegranates, brussels sprouts, and pumpkin varieties. I hope to see you at a market!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/farm.jpg\" alt=\"farm\" align=\"left\">\u003cstrong>Some explanation here:\u003c/strong> Starting at age 11, my father worked on a \u003ca href=\"http://en.wikipedia.org/wiki/Muckland\">muck farm\u003c/a> in western Michigan. Over the course of two, hot, Midwestern summers, he planted, weeded, cultivated, and harvested produce. While Hudsonville, MI is known as the \u003ca href=\"http://www.michigancelery.com/\">\u003cstrong>celery capital of the world\u003c/strong>\u003c/a> because of the ideal growing conditions it provides in its dark and loamy rich soil, Dad mainly dealt with lettuces, radishes, and green onions on his muck farm. \u003c/p>\n\u003cp>After spending the morning crawling along the growing rows to weed around the vegetables, Dad says in the afternoons, he got the \"posh job.\" He got to escape the beating sun and work inside, washing and packing the produce for market. A percentage of this Michigan produce was loaded onto trains and sped off to stock Chicago markets. In a weird twist of fate, my Dad got his job at the U.S. Securities and Exchange Commission in Washington, D.C. because of the muck farm. \u003c/p>\n\u003cp>The guy who interviewed him was the son of a Chicago market owner who bought from the Dutch farmers in Michigan. Growing up, this SEC guy learned from his dad that not only did the Dutch deliver excellent produce, but they were fair, honest, and hard workers. You could always trust the Dutch to do good business. The fact that my dad was both Dutch and a muck farm worker sealed his position as an SEC staff attorney. Dad calls that \"an instance of favorable stereotyping.\"\u003c/p>\n\u003cp>At sixty-eight, my Dad has professed himself confused as to why I want to work on a farm, since it was a job he did out of necessity and not pleasure. However, he listened patiently when I went on at great length about \u003ca href=\"http://www.locavores.com/\">locavores\u003c/a>, the connection between farm and table, and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a>, and a year later, he sent me the following childhood recollection. Given how natural it was for my grandparents to source, buy, and eat locally, I'm not surprised Dad has been somewhat unimpressed by all the chatter surrounding the newest eat local resurgence. What I want him to know is, in many ways, the current eat local movement honors our parents and grandparents who got it right the first time around.\u003c/p>\n\u003cp>In recognition of \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Month\u003c/a>, I am sharing his potato memory here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The Great Potato Hunt\u003c/strong>\u003c/p>\n\u003cp>\u003cem>By Vern Vander Weide\u003c/em>\u003c/p>\n\u003cp>It was that time of year again, the time when the first hint of fall could be felt in the western Michigan air. The seasonal ritual began with my father diligently perusing the classified ads in the \u003cem>Grand Rapids Press\u003c/em>. I knew that meant we (my father, mother and I) would soon be spending evenings and weekends traveling throughout western Kent and Newaygo and Ottawa counties, visiting the numerous farms Dad had marked in the classifieds. Thus would begin the Great Potato Hunt, the annual quest for the Perfect Potato.\u003c/p>\n\u003cp>Of course, I did not think of this in those grandiose terms back then. I was a mere child. Searching far and wide for the best strawberries, the most luscious blueberries, fresh eggs from a cousin's farm, the ripest cherries, the plumpest peaches and, yes, the super potato was just part of our very ordinary lives. After all, didn’t everybody do that? It was such a common-seeming experience that I never bothered to ask my friends whether they were expecting to spend countless hours in the back seat of their parents’ car while they searched for the Perfect Produce. \u003c/p>\n\u003cp>Today, this would be, I guess, \"\u003ca href=\"http://www.locavores.com/\">locavores\u003c/a>.\" But that word was in no one's vocabulary in the late 1940s and early 1950s. Everyone practiced \"locavore.\" The produce we bought in our grocery stores in the summer had been in the ground just 24 hours earlier and less than 20 miles away. The grocers purchased their produce every morning at the wholesale farmers' market. Every week, my parents visited one of two (sometimes both) retail farmers’ markets throughout the summer and early fall. There one would find everything, depending on where we were in the growing season, from live chickens (no, not for pets) to freshly picked corn. Beyond that, my parents’ \"'voring\" was as \"local\" as it could get. Except for a brief hiatus in the early 1950s, my father continued our World War II Victory Garden, so that bib lettuce, tomatoes, radishes, green onions and other delectables were just steps outside our back door. \u003c/p>\n\u003cp>But back to the search for the Perfect Potato. From the back seat I heard my parents talking about \"russets,\" \"Idahoes,\" \"red russets\" (or \"red\" something or other), or other brands of potato, all of which was completely meaningless to me. After extended discussions between my father and farmer after farmer, the Great Decision would be made: we would make the annual purchase (sometimes more than one purchase from different farms) of our winter’s supply of potatoes. The precious find would be brought home and carefully stored in our fruit cellar (along with all the jars containing the canned fruits and vegetables my mother had already prepared). \u003c/p>\n\u003cp>As far as I was concerned, that was the end of it. But I also vaguely remember conversations at dinner, or maybe just before dinner, that seemed to be a continuation of the Great Potato Hunt. But first some important background. We usually ate potatoes that had been peeled, boiled and then served in a form in which the potatoes had been broken up. On Sundays (usually only on Sundays), they would be mashed, as part of our roast chicken or roast beef dinner. The key test of the Perfect Potato came every night in the unmashed form. I don’t remember very much of this conversation; after all, I really did not like potatoes until I got much older, so this conversation about the Perfect Potato was really of no interest to me. \u003c/p>\n\u003cp>My father would ask my mother how the potatoes \"did up\" or how they \"cooked up.\" She would say something like \"too mealy\" or \"too wet\" and sometimes -- nirvana! -- \"very good.\" Again, this meant nothing to me, but many times since then I have wondered just what the whole potato thing was all about. I’ve asked several persons, including my culinary expert food-writing daughter, what the BIG DEAL is about the potato, but to no avail. (\u003cem>SO not true! Dad never asked me this question! Artistic license, indeed! -- Stephanie\u003c/em>) Nobody had been able to explain to me what so preoccupied my Dad.\u003c/p>\n\u003cp>Last week I visited my 92-year old aunt, my father’s last surviving sibling. I related a much shorter version of the above, and she, of course, nodded knowingly. I asked, \"Aunt Win, why did Dad spend all this time looking for potatoes, what’s the difference?\" She explained that it depends upon whether the potatoes cooked up \"dry\" or \"wet.\" \"Dry or wet?\" I asked. After all, they’ve just come out of a pan of boiling water. How can they be anything other than wet? She said that after the potatoes have been properly boiled and the water decanted (my word, not hers), the cook shakes the pan so as to cause the potatoes to break apart. If the resulting pieces are \"wet,\" that is not good; if the potato easily breaks apart and the resulting pieces are \"dry,\" that is the Perfect Potato.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, now I know why we spent all that time long ago on the Great Potato Hunt.\u003c/p>\n\n",
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"excerpt": "At sixty-eight, my Dad has professed himself confused as to why I want to work on a farm, since it was a job he did out of necessity and not pleasure. However, he listened patiently when I went on at great length about \u003ca href=\"http://www.locavores.com/\">locavores\u003c/a>, the connection between farm and table, and \u003ca href=\"http://blogs.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a>, and a year later, he sent me the following childhood recollection. Given how natural it was for my grandparents to source, buy, and eat locally, I'm not surprised Dad has been somewhat unimpressed by all the chatter surrounding the newest eat local resurgence. What I want him to know is, in many ways, the current eat local movement honors our parents and grandparents who got it right the first time around.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/farm.jpg\" alt=\"farm\" align=\"left\">\u003cstrong>Some explanation here:\u003c/strong> Starting at age 11, my father worked on a \u003ca href=\"http://en.wikipedia.org/wiki/Muckland\">muck farm\u003c/a> in western Michigan. Over the course of two, hot, Midwestern summers, he planted, weeded, cultivated, and harvested produce. While Hudsonville, MI is known as the \u003ca href=\"http://www.michigancelery.com/\">\u003cstrong>celery capital of the world\u003c/strong>\u003c/a> because of the ideal growing conditions it provides in its dark and loamy rich soil, Dad mainly dealt with lettuces, radishes, and green onions on his muck farm. \u003c/p>\n\u003cp>After spending the morning crawling along the growing rows to weed around the vegetables, Dad says in the afternoons, he got the \"posh job.\" He got to escape the beating sun and work inside, washing and packing the produce for market. A percentage of this Michigan produce was loaded onto trains and sped off to stock Chicago markets. In a weird twist of fate, my Dad got his job at the U.S. Securities and Exchange Commission in Washington, D.C. because of the muck farm. \u003c/p>\n\u003cp>The guy who interviewed him was the son of a Chicago market owner who bought from the Dutch farmers in Michigan. Growing up, this SEC guy learned from his dad that not only did the Dutch deliver excellent produce, but they were fair, honest, and hard workers. You could always trust the Dutch to do good business. The fact that my dad was both Dutch and a muck farm worker sealed his position as an SEC staff attorney. Dad calls that \"an instance of favorable stereotyping.\"\u003c/p>\n\u003cp>At sixty-eight, my Dad has professed himself confused as to why I want to work on a farm, since it was a job he did out of necessity and not pleasure. However, he listened patiently when I went on at great length about \u003ca href=\"http://www.locavores.com/\">locavores\u003c/a>, the connection between farm and table, and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a>, and a year later, he sent me the following childhood recollection. Given how natural it was for my grandparents to source, buy, and eat locally, I'm not surprised Dad has been somewhat unimpressed by all the chatter surrounding the newest eat local resurgence. What I want him to know is, in many ways, the current eat local movement honors our parents and grandparents who got it right the first time around.\u003c/p>\n\u003cp>In recognition of \u003ca href=\"http://www.eatlocalchallenge.com/\">Eat Local Month\u003c/a>, I am sharing his potato memory here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Great Potato Hunt\u003c/strong>\u003c/p>\n\u003cp>\u003cem>By Vern Vander Weide\u003c/em>\u003c/p>\n\u003cp>It was that time of year again, the time when the first hint of fall could be felt in the western Michigan air. The seasonal ritual began with my father diligently perusing the classified ads in the \u003cem>Grand Rapids Press\u003c/em>. I knew that meant we (my father, mother and I) would soon be spending evenings and weekends traveling throughout western Kent and Newaygo and Ottawa counties, visiting the numerous farms Dad had marked in the classifieds. Thus would begin the Great Potato Hunt, the annual quest for the Perfect Potato.\u003c/p>\n\u003cp>Of course, I did not think of this in those grandiose terms back then. I was a mere child. Searching far and wide for the best strawberries, the most luscious blueberries, fresh eggs from a cousin's farm, the ripest cherries, the plumpest peaches and, yes, the super potato was just part of our very ordinary lives. After all, didn’t everybody do that? It was such a common-seeming experience that I never bothered to ask my friends whether they were expecting to spend countless hours in the back seat of their parents’ car while they searched for the Perfect Produce. \u003c/p>\n\u003cp>Today, this would be, I guess, \"\u003ca href=\"http://www.locavores.com/\">locavores\u003c/a>.\" But that word was in no one's vocabulary in the late 1940s and early 1950s. Everyone practiced \"locavore.\" The produce we bought in our grocery stores in the summer had been in the ground just 24 hours earlier and less than 20 miles away. The grocers purchased their produce every morning at the wholesale farmers' market. Every week, my parents visited one of two (sometimes both) retail farmers’ markets throughout the summer and early fall. There one would find everything, depending on where we were in the growing season, from live chickens (no, not for pets) to freshly picked corn. Beyond that, my parents’ \"'voring\" was as \"local\" as it could get. Except for a brief hiatus in the early 1950s, my father continued our World War II Victory Garden, so that bib lettuce, tomatoes, radishes, green onions and other delectables were just steps outside our back door. \u003c/p>\n\u003cp>But back to the search for the Perfect Potato. From the back seat I heard my parents talking about \"russets,\" \"Idahoes,\" \"red russets\" (or \"red\" something or other), or other brands of potato, all of which was completely meaningless to me. After extended discussions between my father and farmer after farmer, the Great Decision would be made: we would make the annual purchase (sometimes more than one purchase from different farms) of our winter’s supply of potatoes. The precious find would be brought home and carefully stored in our fruit cellar (along with all the jars containing the canned fruits and vegetables my mother had already prepared). \u003c/p>\n\u003cp>As far as I was concerned, that was the end of it. But I also vaguely remember conversations at dinner, or maybe just before dinner, that seemed to be a continuation of the Great Potato Hunt. But first some important background. We usually ate potatoes that had been peeled, boiled and then served in a form in which the potatoes had been broken up. On Sundays (usually only on Sundays), they would be mashed, as part of our roast chicken or roast beef dinner. The key test of the Perfect Potato came every night in the unmashed form. I don’t remember very much of this conversation; after all, I really did not like potatoes until I got much older, so this conversation about the Perfect Potato was really of no interest to me. \u003c/p>\n\u003cp>My father would ask my mother how the potatoes \"did up\" or how they \"cooked up.\" She would say something like \"too mealy\" or \"too wet\" and sometimes -- nirvana! -- \"very good.\" Again, this meant nothing to me, but many times since then I have wondered just what the whole potato thing was all about. I’ve asked several persons, including my culinary expert food-writing daughter, what the BIG DEAL is about the potato, but to no avail. (\u003cem>SO not true! Dad never asked me this question! Artistic license, indeed! -- Stephanie\u003c/em>) Nobody had been able to explain to me what so preoccupied my Dad.\u003c/p>\n\u003cp>Last week I visited my 92-year old aunt, my father’s last surviving sibling. I related a much shorter version of the above, and she, of course, nodded knowingly. I asked, \"Aunt Win, why did Dad spend all this time looking for potatoes, what’s the difference?\" She explained that it depends upon whether the potatoes cooked up \"dry\" or \"wet.\" \"Dry or wet?\" I asked. After all, they’ve just come out of a pan of boiling water. How can they be anything other than wet? She said that after the potatoes have been properly boiled and the water decanted (my word, not hers), the cook shakes the pan so as to cause the potatoes to break apart. If the resulting pieces are \"wet,\" that is not good; if the potato easily breaks apart and the resulting pieces are \"dry,\" that is the Perfect Potato.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, now I know why we spent all that time long ago on the Great Potato Hunt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/eggplants11.jpg\" alt=\"eggplants\" align=\"left\">October is Eat Local Challenge month around the nation. Over at the \u003ca href=\"http://www.eatlocalchallenge.com\">Eat Local Challenge blog\u003c/a>, we are excited to have over two hundred people who have committed to eating locally in their area for the entire month. We choose to eat locally because it supports the local economy, because it supports local farms and farmers, because it's lighter on the earth, and because it supports responsible development.\u003c/p>\n\u003cp>Since its meager beginnings in 2005, the Eat Local Challenge has grown to a movement that is beyond any of our dreams. This is evidenced by the cooperation of many organizations in San Francisco that are bringing you a myriad of eat local events throughout the month of October.\u003c/p>\n\u003cp>Even if you don't commit to eating locally for the entire month (though we'd love if you \u003ca href=\"http://www.eatlocalchallenge.com/2008/08/announcing-the.html\">sign up and participate!\u003c/a>), there are lots of ways that you can support eating locally in October in the Bay Area. Here are just a few ideas:\u003c/p>\n\u003cp>1. Support restaurants in the Bay Area that make a habit of buying from local farms. Just a few ideas include Delfina, A16, SPQR, Flea Street Cafe, Coi, Piccino, Pizzetta 211, Serpentine, Hog Island Oyster Company, Pauline's Pizza, NOPA, and so many others.\u003c/p>\n\u003cp>2. Support restaurants in San Francisco that are committing to buying locally in October. \u003ca href=\"http://www.eatlocalsf.org/\">Eat Local SF\u003c/a> is a local organization that has worked with restaurants to provide special Eat Local menus during October. Those restaurants can be found \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&pid=255\">via Open Table\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Learn more about eating locally by attending a lecture. The Commonwealth Club is hosting a four week series about eating locally. I will be attending several of the events. I sat in on some of the planning sessions for these events, and am excited about the panelists at each. Events include:\u003cbr>\nOctober 1. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=889\">Local Food, Local Pride: Policies for Sustainable Economies\u003c/a>\u003cbr>\nOctober 8. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=884\">The Water Connection: State Policies and the Impact on Local Food Systems\u003c/a>\u003cbr>\nOctober 15. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=883\">From Farm to Feast: How chefs, farmers and artisans strenghten our community\u003c/a>\u003cbr>\nOctober 22. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=882\">Food as Medicine: Health and Food Safety\u003c/a>\u003c/p>\n\u003cp>4. Attend tastings of local wines and food at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> each Thursday night in October. 18 Reasons is a great art + food gallery in the Mission, and I am excited to check out these celebrations of local wine.\u003c/p>\n\u003cp>5. Use the \u003ca href=\"http://guide.buylocalca.org/\">Buy Fresh Buy Local\u003c/a> database to find local food in your area, and support those purveyors in October.\u003c/p>\n\u003cp>6. Attend a farmers market each week in October. Use the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">Chronicle website\u003c/a> to find your local market.\u003c/p>\n\u003cp>7. Ask your supermarket manager where your meat, produce and dairy is coming from. Remember that market managers are trained to realize that for each person actually asking the question, at least 7 people want to know the same answer. Make a difference! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>However you decide to support local eating in October, be sure to let us know what you're doing and how it goes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Learn more about eating locally by attending a lecture. The Commonwealth Club is hosting a four week series about eating locally. I will be attending several of the events. I sat in on some of the planning sessions for these events, and am excited about the panelists at each. Events include:\u003cbr>\nOctober 1. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=889\">Local Food, Local Pride: Policies for Sustainable Economies\u003c/a>\u003cbr>\nOctober 8. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=884\">The Water Connection: State Policies and the Impact on Local Food Systems\u003c/a>\u003cbr>\nOctober 15. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=883\">From Farm to Feast: How chefs, farmers and artisans strenghten our community\u003c/a>\u003cbr>\nOctober 22. \u003ca href=\"http://tickets.commonwealthclub.org/show_events_list.asp?shcode=882\">Food as Medicine: Health and Food Safety\u003c/a>\u003c/p>\n\u003cp>4. Attend tastings of local wines and food at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> each Thursday night in October. 18 Reasons is a great art + food gallery in the Mission, and I am excited to check out these celebrations of local wine.\u003c/p>\n\u003cp>5. Use the \u003ca href=\"http://guide.buylocalca.org/\">Buy Fresh Buy Local\u003c/a> database to find local food in your area, and support those purveyors in October.\u003c/p>\n\u003cp>6. Attend a farmers market each week in October. Use the \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">Chronicle website\u003c/a> to find your local market.\u003c/p>\n\u003cp>7. Ask your supermarket manager where your meat, produce and dairy is coming from. Remember that market managers are trained to realize that for each person actually asking the question, at least 7 people want to know the same answer. Make a difference! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>However you decide to support local eating in October, be sure to let us know what you're doing and how it goes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R809220900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R809220900\">Listen to Prevention of Farm Animal Cruelty Act\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Sep 22, 2008 -- 9:00 AM\u003cbr>\nStream online at \u003ca href=\"http://www.kqed.org/listen\">KQED.org/listen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prevention of Farm Animal Cruelty Act \u003c/strong>\u003cbr>\nWe take up Proposition 2 on the November ballot which, if passed, would prohibit the confinement of farm animals in a manner that does not allow them to turn around freely, lie down, stand up or fully extend their limbs. Opponents say the proposition would shut down the state's poultry industry and result in unsafe food. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nJennifer Fearing, campaign manager for Yes on 2\u003cbr>\nJulie Buckner, spokeswoman for Californians for Safe Food, No on Prop. 2 \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R809220900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R809220900\">Listen to Prevention of Farm Animal Cruelty Act\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">Aired on KQED 88.5FM Mon, Sep 22, 2008 -- 9:00 AM\u003cbr>\nStream online at \u003ca href=\"http://www.kqed.org/listen\">KQED.org/listen\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prevention of Farm Animal Cruelty Act \u003c/strong>\u003cbr>\nWe take up Proposition 2 on the November ballot which, if passed, would prohibit the confinement of farm animals in a manner that does not allow them to turn around freely, lie down, stand up or fully extend their limbs. Opponents say the proposition would shut down the state's poultry industry and result in unsafe food. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\nJennifer Fearing, campaign manager for Yes on 2\u003cbr>\nJulie Buckner, spokeswoman for Californians for Safe Food, No on Prop. 2 \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/burdick1a.jpg\" alt=\"Burdick Obama chocolates\" align=\"left\">The espresso ganache-based Obama chocolates that \u003ca href=\"http://cosmicchocolateshop.com/cosmic-icons.html\">Cosmic Chocolates\u003c/a> pours out in Oakland as part of their \"Cosmic Icon\" collection is old news in the Bay Area. Tasty, but old. Therefore, our Bay Area political chocolatieres should step up their game because Boston-based Burdick's is seriously outclassing them.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a> separate Obama and McCain chocolate boxes. Not only do you get a jean jacket-ready button touting either campaign and a festive box tied with blue or red ribbon and bearing the party's animal, but each box of chocolates is flavored in line with each candidate's history. \u003cbr clear=\"all\">\u003cbr>\nFor example, the McCain box features an \"Arizona Citrus\" chocolate and a \"Hot Pepper Tequila\" chocolate. Separately, they are sort of a mystery -- when I think of citrus, my mind does not jump to AZ -- but together maybe they make sense. Sort of a chocolate cocktail. Try shoving both in your mouth at once and see if I'm right. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/burdick2a.jpg\" alt=\"Burdick McCain chocolates\">\u003c/p>\n\u003cp>Also confusing in the McCain box is the \"Kentucky Rye\" chocolate, described as \"dark ganache with a strong rye whiskey, seasoned with citrus.\" Huh? I guess it could just be one of their signature chocolates, along with the tiny chocolate mice and Kentucky Truffles also included in the assortment, but wouldn't it have made more sense to developed a \u003ca href=\"http://www.msnbc.msn.com/id/23930780/\">beer-flavored\u003c/a> chocolate?\u003c/p>\n\u003cp>The Obama box features a dark chocolate-coated Hawaiian pineapple pate de fruit and another made from Kenyan coffee ganache and coated with crushed coffee. The \"Kansas Corn Crunch\" -- dark Bourbon whisky ganache -- might seem confusing until you recall Kansas is his mother's home state. (Note: Obama won't do well in Kansas this fall, so Burdick's might want to rethink that one.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In order to remain fair and balanced, I bought and tasted both Obama and McCain chocolates. (That way, their voting system could just toss out my vote.)\u003c/p>\n\u003cp>I grew up in a house divided, so for my parents' anniversary (September 11th, no less), I sent them boxes from each party. My Dad's a definite Republican, and while my mother has always been a liberal, I'm never 100% certain which way she'll go. She might see this as a bribe. I wrote, \"Happy Anniversary to a couple who have always remained strong individuals even after 40+ years.\"\u003c/p>\n\u003cp>So, if you're undecided about which way to go in November, buy a 1/4 pound of each and let your tastebuds decide, because unlike the actual political parties, neither of these will leave a bad taste in your mouth.\u003c/p>\n\u003cp>Can't you just see \u003ca href=\"http://www.colbertnation.com/home\">Stephen Colbert\u003c/a> chewing these over, trying to determine which one tastes \"more presidential\"?\u003c/p>\n\u003cp>Another food purveyor tempting the nation's political palate is Northbrook, Illinois deli, \u003ca href=\"http://www.maxandbennys.com/\">Max and Benny's\u003c/a>. They've \u003ca href=\"http://chewonthatblog.com/2008/09/05/the-presidential-cookie-poll/\">baked and frosted cookies\u003c/a> in the likenesses of Obama, McCain, and Biden. I'm not so sure I'd want to eat a McCain, though; check out the expression on his face! It's got indigestion written all over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Also, one of my favorite beer companies from back east, Magic Hat Brewing, has tricked out their 12-packs in all sorts of \u003ca href=\"http://www.magichat.net/participation/\">vote-happy colors\u003c/a> and images as part of their get out the vote campaign with Head Count.\u003c/p>\n\n",
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"excerpt": "Check out \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a> separate Obama and McCain chocolate boxes. Not only do you get a jean jacket-ready button touting either campaign and a festive box tied with blue or red ribbon and bearing the party's animal, but each box of chocolates is flavored in line with each candidate's history. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/burdick1a.jpg\" alt=\"Burdick Obama chocolates\" align=\"left\">The espresso ganache-based Obama chocolates that \u003ca href=\"http://cosmicchocolateshop.com/cosmic-icons.html\">Cosmic Chocolates\u003c/a> pours out in Oakland as part of their \"Cosmic Icon\" collection is old news in the Bay Area. Tasty, but old. Therefore, our Bay Area political chocolatieres should step up their game because Boston-based Burdick's is seriously outclassing them.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.burdickchocolate.com/\">Burdick's\u003c/a> separate Obama and McCain chocolate boxes. Not only do you get a jean jacket-ready button touting either campaign and a festive box tied with blue or red ribbon and bearing the party's animal, but each box of chocolates is flavored in line with each candidate's history. \u003cbr clear=\"all\">\u003cbr>\nFor example, the McCain box features an \"Arizona Citrus\" chocolate and a \"Hot Pepper Tequila\" chocolate. Separately, they are sort of a mystery -- when I think of citrus, my mind does not jump to AZ -- but together maybe they make sense. Sort of a chocolate cocktail. Try shoving both in your mouth at once and see if I'm right. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/burdick2a.jpg\" alt=\"Burdick McCain chocolates\">\u003c/p>\n\u003cp>Also confusing in the McCain box is the \"Kentucky Rye\" chocolate, described as \"dark ganache with a strong rye whiskey, seasoned with citrus.\" Huh? I guess it could just be one of their signature chocolates, along with the tiny chocolate mice and Kentucky Truffles also included in the assortment, but wouldn't it have made more sense to developed a \u003ca href=\"http://www.msnbc.msn.com/id/23930780/\">beer-flavored\u003c/a> chocolate?\u003c/p>\n\u003cp>The Obama box features a dark chocolate-coated Hawaiian pineapple pate de fruit and another made from Kenyan coffee ganache and coated with crushed coffee. The \"Kansas Corn Crunch\" -- dark Bourbon whisky ganache -- might seem confusing until you recall Kansas is his mother's home state. (Note: Obama won't do well in Kansas this fall, so Burdick's might want to rethink that one.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In order to remain fair and balanced, I bought and tasted both Obama and McCain chocolates. (That way, their voting system could just toss out my vote.)\u003c/p>\n\u003cp>I grew up in a house divided, so for my parents' anniversary (September 11th, no less), I sent them boxes from each party. My Dad's a definite Republican, and while my mother has always been a liberal, I'm never 100% certain which way she'll go. She might see this as a bribe. I wrote, \"Happy Anniversary to a couple who have always remained strong individuals even after 40+ years.\"\u003c/p>\n\u003cp>So, if you're undecided about which way to go in November, buy a 1/4 pound of each and let your tastebuds decide, because unlike the actual political parties, neither of these will leave a bad taste in your mouth.\u003c/p>\n\u003cp>Can't you just see \u003ca href=\"http://www.colbertnation.com/home\">Stephen Colbert\u003c/a> chewing these over, trying to determine which one tastes \"more presidential\"?\u003c/p>\n\u003cp>Another food purveyor tempting the nation's political palate is Northbrook, Illinois deli, \u003ca href=\"http://www.maxandbennys.com/\">Max and Benny's\u003c/a>. They've \u003ca href=\"http://chewonthatblog.com/2008/09/05/the-presidential-cookie-poll/\">baked and frosted cookies\u003c/a> in the likenesses of Obama, McCain, and Biden. I'm not so sure I'd want to eat a McCain, though; check out the expression on his face! It's got indigestion written all over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Also, one of my favorite beer companies from back east, Magic Hat Brewing, has tricked out their 12-packs in all sorts of \u003ca href=\"http://www.magichat.net/participation/\">vote-happy colors\u003c/a> and images as part of their get out the vote campaign with Head Count.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Something is Rotten in the State of the Nation",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bless you and your gleaming cocktail shaker, Bar Designer.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now. It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \r\nThat's not even the half of it. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.jpg\" title=\"snail\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/snail.thumbnail.jpg\" alt=\"snail\" align=\"left\">\u003c/a>\u003cstrong>Warning:\u003c/strong> This is not a piece extolling the virtues of Slow Food Nation '08, so if there are delicate sensibilities out there who can't bear the suggestion that Slow Food Nation is anything other than shiny, happy people eating food, you should probably stop reading right now.\u003c/p>\n\u003cp>It would be one thing if this rant was all about how I volunteered at Slow Food Nation and all I got was this lousy apron. \u003c/p>\n\u003cp>That's not even the half of it. In fact, it's just emblematic of the entire SFN volunteering experience as I lived it. It's emblematic of the rudeness, the exclusion, the contradictions between what SFN advertised and what was actual, and the overall disgust I came away with after volunteering. The blog posts about what SFN did right are already thick on the ground, and the praise is prodigious; this is not going to be one of those pieces. \u003c/p>\n\u003cp>All my life, I've volunteered at various non-profits, churches, and events, and this is the first time I've been made so boiling mad by the attitude and treatment received. Building houses for Habitat for Humanity in the 105° Missouri heat was a more rewarding experience, and we even had one of our newly-paned HFH windows shot out by a friggin' drive-by!\u003c/p>\n\u003cp>I volunteered at SFN to help a friend and to help a vendor I believe deeply in; my beef is with neither of those parties. \u003ci>They\u003c/i> took care of their volunteers the best they could. \u003ci>They\u003c/i> celebrated our participation and did what they could to make it a pleasant experience. Not so for the rest of the SFN organization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let me get it out there right away that I appreciate the \u003ci>idea\u003c/i> of slow food. (Note the lowercase.) It's the execution of this particular event I take exception to. Do I think it's awesome that there were, like, 26 different preserve makers there? Of course. Do I celebrate all 110 olive oils made in the Slow Food way? Well, I didn't get to \u003ci>taste\u003c/i> any of them, but who wouldn't celebrate that range of fat? Was I completely disgusted by the way the organization treated the unpaid volunteers? Oh, hell yes!\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfood.com\">Slow Food\u003c/a> is about counteracting the \"disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.\" \u003ca href=\"http://slowfoodnation.org/about-sfn/\">Slow Food Nation '08\u003c/a> \"was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.\"\u003c/p>\n\u003cp>But how about how they treat their workers? Their unpaid workers? People who volunteered their time, energy, and bright smiles to support them in their cause? Shouldn't that be a consideration?\u003c/p>\n\u003cp>Directly from the SFN website: \u003c/p>\n\u003cblockquote>\u003cp>\nSlow Food Nation is a community event and we welcome your participation. We’re seeking volunteers to help in all aspects of planning and on site. Let us know if you'd like to join in this exciting endeavor—we promise plenty of fun and food!\n\u003c/p>\u003c/blockquote>\n\u003cp>In the cold light of morning, after an exhausted sleep following a long volunteer shift, I just have to laugh at that: \"we promise plenty of fun and food!\" So, the fun is debatable. You make your own fun; I've always believed that. And we did. At our vendor, we joked with each other, with the \"paying guests,\" and we laughed a lot. One of my \"paying guests\" friends even told me I looked like the happiest person at the entire event. But the food? Sure, there was \"plenty\" of food, but none of us volunteers were allowed to eat it.\u003c/p>\n\u003cp>I direct you to the \"food\" portion of the multi-page dos, don'ts, and behavior modifications we received in advance as volunteers (bolding mine):\u003c/p>\n\u003cblockquote>\u003cp>\nCIVIC CENTER: Although some small snacks may be available to our volunteers, please note that meals are neither provided nor reimbursed. Affordable meals are available each day from 15 unique Slow-On-the-Go vendors in the plaza.\"\n\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\nFORT MASON: Volunteers wishing a simple meal may take one as available from our sponsor, Whole Foods. No additional concessions are available for purchase at this location. \u003cb>Volunteers are asked to refrain from eating samples from our taste partners, as these are intended for our paying guests and we will run out.\u003c/b>\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed out where these \"simple meals\" were, and I never saw them. If they meant the cheese and bread and juice they had at our check-in location, well, that was a-ways away from where we were working and would take more than a 10-minute break to get there, bolt the food, and get back to our post.\u003c/p>\n\u003cp>Keep an eye out for all the shouting \"NOs\" and \"NOTs\" in the additional portions quoted below from what I'm calling the SFN Dos and Don'ts. They make the overall tone quite objectionable. Get an editor and learn how to convey things in a more palatable manner, especially to people WHO ARE THERE TO HELP YOU.\u003c/p>\n\u003cblockquote>\u003cp>\nGetting There: Transportation: Slow Food Nation encourages you to travel in ways that minimize our collective carbon footprint. We will NOT reimburse for parking and there is NO official parking partner affiliated with this event – plus it is a holiday weekend!\n\u003c/p>\u003c/blockquote>\n\u003cp>Sheesh.\u003c/p>\n\u003cp>(Also, given that I have a whole separate post coming about the behavior of the Slow Food Nation \"paying guests,\" maybe SFN should have provided Dos and Don'ts for them.)\u003c/p>\n\u003cp>After checking in as a volunteer, we were directed to wait in our designated food area. Signs above were labeled \"olive oil,\" \"wine,\" \"chocolate,\" etc. We got our one freebie -- the SFN apron -- and stood around a bit. There was milling. I joked (because the firm, bright smile never left my face ALL NIGHT) to a old friend and fellow volunteer that it's like we were the Joad Family. Day laborers from the Dust Bowl era, waiting to see if there's paying work that day. \u003c/p>\n\u003cp>A SFN organizer briefly welcomed us, thanked us for our time, and then said no less than five times that we were NOT to ask for food in the Taste Pavilion. If we required food during our 4pm-10pm shift, they had food for us there. However, we had to make sure to ask our managers if we could leave our post and really should consider planning our hunger around a lull.\u003c/p>\n\u003cp>A lull? Sorry, we didn't see a lull at my vendor. None. Not in six hours. My only lull was a 10-minute break that I used to stretch my legs and call home to report a Top Chef Marcel sighting. We never stopped serving people as fast as humanly possible.\u003c/p>\n\u003cp>\"Do NOT ask for ANY food,\" he repeated. Again. I turned to fellow Joad Family member and shook a finger in her face, \"Don't even THINK about food,\" I ordered her, \"You're thinking about it. I can tell. DON'T!\" Because you gotta laugh. Or else you'll scream.\u003c/p>\n\u003cp>Moving on to the \"perks\" portion of the Dos/Don'ts, we were told:\u003c/p>\n\u003cblockquote>\u003cp>\nEach volunteer will be given a Slow Food apron to wear during their work shift, which is then yours to keep. Please note, however, that aprons only are not valid for entrance to ticketed events. Volunteers will be admitted, with their Managers, to work shifts only and do not receive free entrance to any other events.\n\u003c/p>\u003c/blockquote>\n\u003cp>Let's put my whines about the lack of freebies for the hard-working volunteers aside. Let's instead consider a case where a volunteer actually tried to BUY a Slow Dough coupon so they could participate in the events. They tried and were reportedly told, \"You can't, you're a volunteer.\"\u003c/p>\n\u003cp>So, let me get this straight: As a volunteer, I work for free. I work for love and laughs, and I don't get any perks aside from an apron that is probably compostable if I add Slow Food-approved olive oil to it. And as a volunteer, I can't even PAY you to let me enjoy the promised \"plenty of food and fun\"? Unique.\u003c/p>\n\u003cp>Maybe they weren't allowed to sell to volunteers in case those volunteers shirked their shifts, but shouldn't that be something the volunteer's vendor policed? Maybe the volunteer was going to use the Slow Dough the next day when they weren't working. Is that not allowed?\u003c/p>\n\u003cp>When we were herded to the Taste Pavilion to start our shifts, a SFN manager came over to get us. \"You [food group]?\" she asked unsmilingly, \"Follow me.\" \"She's very excited about her job,\" fellow Joad Family member confided in me. We followed her. We got a warm, happy, and grateful welcome from our vendor.\u003c/p>\n\u003cp>Since we're still and always on food, I'll quote what the Dos/Don'ts said about water:\u003c/p>\n\u003cblockquote>\u003cp>\nWater stations will be located in all locations, so please be sure to bring your own water containers to fill. Individual bottles will NOT be available.\n\u003c/p>\u003c/blockquote>\n\u003cp>SFN never pointed these stations out to us and I never saw them, so I'm thankful for two things: I brought my own container that I'd already filled at home AND our vendor provided us with filled water bottles. Because our vendor? Is awesome beyond the reaches of the SFN org.\u003c/p>\n\u003cblockquote>\u003cp>\nHand-Outs: Please do NOT give food, samples, or leftovers of any kind to any homeless person, at any location, under any circumstances. Word will spread of free food and we will soon have an encampment. Be sure to clean up all waste at days' [\u003ci>sic\u003c/i>] end.\n\u003c/p>\u003c/blockquote>\n\u003cp>Of course, this is just ironic when part of Slow Food's mission is the professed belief \"that everyone has a fundamental right to pleasure.\"\u003c/p>\n\u003cp>On two totally separate occasions, two UNPAID volunteers on their 10-minute breaks were ordered quite rudely by extraneous SFN workers not connected with our specific vendor, \"Bus that table!\" When both volunteers explained that they were not general staff but were working for [specific vendor] and also on their break, the response was, \"Yeah. Bus that table!\" No please, no thank you. Just an apron.\u003c/p>\n\u003cp>Maybe I've got this all wrong. Maybe every person wearing a SFN apron -- official ribbons or no -- was an unpaid volunteer who was also working just out of the pure goodness of their hearts. Because they believe passionately in the cause. If so, shouldn't that have brought us together in a more cohesive state of camaraderie where communications are clear, polite, and respectful?\u003c/p>\n\u003cp>At the end of the sweaty six-hour shift, a bar designer came over to us during clean-up and shook out dozens of cocktails composed of Gin 209, St. Germaine, mint, cucumber, and agave for us. He announced, \"I've worked enough of these things to know you guys got nothing tonight.\" He gave the cocktail some name like, \"Multi Spa,\" but I prefer to call it, \"Faith Reviver.\" Maybe not faith in being a SFN volunteer again, but faith that there are still kind people out there who know how to treat others with respect, dignity, and gratitude.\u003c/p>\n\u003cp>My parents -- my dad, especially -- didn't raise me to turn a blind eye to the inconsistencies and contradictions of the world. They raised me to speak up and out if changes are to be made to the accepted status quo and not to sit idly by hoping everything will all work out somehow.\u003c/p>\n\u003cp>Next time you do an event, Slow Food Nation, take better care of the people who turned out to help spread your message. We may not have been \"paying guests\" in the monetary sense, but we paid with our time, energy, and goodwill and we deserved to be accorded the same respect as those forking over cold hard cash. This was a high-profile chance to show a whole mess of people that you are better than the average food industry expo, and in some ways you did. In other ways, you really didn't. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R808271000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R808271000\">Listen to Slow Food Nation\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Slow Food Nation\u003c/strong>\u003cbr>\nThis Labor Day weekend San Francisco will host \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> -- a four day gathering to promote sustainable and healthy food. We talk with organizers and experts in the slow food movement, exploring the connection between our plates and the planet. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong> \n\u003cli>\u003cstrong>Anya Fernald\u003c/strong>, executive director of \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Dr. Vandana Shiva\u003c/strong>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0896085554/kqedorg-20\">\"Biopiracy: The Plunder of Nature\"\u003c/a> and founder and director of Navdanya, an organization supporting conservation, renewal and rejuvenation of biodiversity\u003c/li>\n\u003cli>\u003cstrong>Eric Schlosser\u003c/strong>, award-winning journalist, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060838582/kqedorg-20\">\"Fast Food Nation\"\u003c/a> and a correspondent for the Atlantic Monthly \u003c/li>\n\u003cli>\u003cstrong>Michael Pollan\u003c/strong>, professor of journalism at UC Berkeley and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">\"In Defense of Food: An Eater's Manifesto\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/20/events-slow-food-nation/\">Read Amy Sherman's Event post about Slow Food Nation\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "\u003ca href=\"http://www.kqed.org/epArchive/R808271000\">Listen to Slow Food Nation\u003c/a> on KQED's Forum. This Labor Day weekend San Francisco will host \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> -- a four day gathering to promote sustainable and healthy food. We talk with organizers and experts in the slow food movement, exploring the connection between our plates and the planet. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/epArchive/R808271000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R808271000\">Listen to Slow Food Nation\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Slow Food Nation\u003c/strong>\u003cbr>\nThis Labor Day weekend San Francisco will host \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a> -- a four day gathering to promote sustainable and healthy food. We talk with organizers and experts in the slow food movement, exploring the connection between our plates and the planet. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong> \n\u003cli>\u003cstrong>Anya Fernald\u003c/strong>, executive director of \u003ca href=\"http://slowfoodnation.org/\">Slow Food Nation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Dr. Vandana Shiva\u003c/strong>, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0896085554/kqedorg-20\">\"Biopiracy: The Plunder of Nature\"\u003c/a> and founder and director of Navdanya, an organization supporting conservation, renewal and rejuvenation of biodiversity\u003c/li>\n\u003cli>\u003cstrong>Eric Schlosser\u003c/strong>, award-winning journalist, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060838582/kqedorg-20\">\"Fast Food Nation\"\u003c/a> and a correspondent for the Atlantic Monthly \u003c/li>\n\u003cli>\u003cstrong>Michael Pollan\u003c/strong>, professor of journalism at UC Berkeley and author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594201455/kqedorg-20\">\"In Defense of Food: An Eater's Manifesto\"\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/20/events-slow-food-nation/\">Read Amy Sherman's Event post about Slow Food Nation\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n",
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"excerpt": "Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/socialpie1.jpg\" alt=\"pie\">\u003c/p>\n\u003cp>What does an energetic, intrepid cook do with her anger about an unfair world? Just ask Colleen Hubbard later this week…over a slice of her pie.\u003c/p>\n\u003cp>On Sunday, July 13, Colleen and her friend, David Pistrang, will be serving up dish after dish of their favorite homey dessert at the Women's Building. It's a Pie Social, their grassroots and very delicious way to raise money for \u003ca href=\"http://www.eqca.org\">Equality California's\u003c/a> fight against the November ballot initiative that would nullify gay marriage. Conservative groups have already rallied and pumped money into their coffers. \u003c/p>\n\u003cp>As Colleen and David's Facebook invitation says: \"Whether you're gay, straight or only have love for your cats, we can all say \"Boo!\" to that.\" So they're pushing back their sleeves, reaching for their rolling pins, and preparing for a long weekend -- of baking.\u003c/p>\n\u003cp>Bringing together like-minded folks over sweets and coffee, chatting up the politics in a neighborly way (no speechifying, she promises), promoting tolerance, and reviving the art of flaky crust are all part of Colleen's vision of community. It's not a surprising combination coming from a small-town girl transplanted to San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for the stars of the party, the pies themselves, Colleen and David will receive fruit donated from local farmers market vendors. Strawberry and stone fruits are good bets for the line-up. They'll be baking them up at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina's incubator kitchen\u003c/a>, where Colleen works regularly as a volunteer.\u003c/p>\n\u003cp>A Midwesterner raised by pie-lovers, I couldn't resist asking her about her philosophy of crust. Although she appreciates the power of lard, she prefers an all-butter crust for both flavor and wider enjoyment. I'm a part-lard gal myself but certainly can't argue with the powers of deliciousness and friendliness.\u003c/p>\n\u003cp>We both agree, however, that making pie is nowhere near as difficult or scary as many think. Other lost arts -- such as putting up jam -- are also on Colleen's revival list. You can read about her seasonal jam-making sessions at \u003ca href=\"http://delightsandprejudices.blogspot.com/\">Delights and Prejudices\u003c/a>. Stop by the Pie Social to meet Colleen and to ask her yourself about the art and politics of pie.\u003c/p>\n\u003cp>\u003cstrong>PIE SOCIAL\u003c/strong>\u003cbr>\nSunday, July 13, 2008\u003cbr>\n1:30 - 3:30 pm\u003cbr>\nSuggested donation: $20 - $50 (to benefit Equality California)\u003c/p>\n\u003cp>The Women's Building, Audre Lorde Room\u003cbr>\n3543 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=The+Women's+Building+3543+18th+Street,+san+francisco,+ca&sll=37.761641,-122.422445&sspn=0.011179,0.018539&ie=UTF8&ll=37.761809,-122.422457&spn=0.011179,0.018539&z=16&iwloc=A\">Google Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/socialpie.jpg\" alt=\"pie social\">\u003c/p>\n\n",
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"excerpt": "On Sunday, July 13, Colleen and her friend, David Pistrang, will be serving up dish after dish of their favorite homey dessert at the Women's Building. It's a Pie Social, their grassroots and very delicious way to raise money for \u003ca href=\"http://www.eqca.org\">Equality California's\u003c/a> fight against the November ballot initiative that would nullify gay marriage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/socialpie1.jpg\" alt=\"pie\">\u003c/p>\n\u003cp>What does an energetic, intrepid cook do with her anger about an unfair world? Just ask Colleen Hubbard later this week…over a slice of her pie.\u003c/p>\n\u003cp>On Sunday, July 13, Colleen and her friend, David Pistrang, will be serving up dish after dish of their favorite homey dessert at the Women's Building. It's a Pie Social, their grassroots and very delicious way to raise money for \u003ca href=\"http://www.eqca.org\">Equality California's\u003c/a> fight against the November ballot initiative that would nullify gay marriage. Conservative groups have already rallied and pumped money into their coffers. \u003c/p>\n\u003cp>As Colleen and David's Facebook invitation says: \"Whether you're gay, straight or only have love for your cats, we can all say \"Boo!\" to that.\" So they're pushing back their sleeves, reaching for their rolling pins, and preparing for a long weekend -- of baking.\u003c/p>\n\u003cp>Bringing together like-minded folks over sweets and coffee, chatting up the politics in a neighborly way (no speechifying, she promises), promoting tolerance, and reviving the art of flaky crust are all part of Colleen's vision of community. It's not a surprising combination coming from a small-town girl transplanted to San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for the stars of the party, the pies themselves, Colleen and David will receive fruit donated from local farmers market vendors. Strawberry and stone fruits are good bets for the line-up. They'll be baking them up at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina's incubator kitchen\u003c/a>, where Colleen works regularly as a volunteer.\u003c/p>\n\u003cp>A Midwesterner raised by pie-lovers, I couldn't resist asking her about her philosophy of crust. Although she appreciates the power of lard, she prefers an all-butter crust for both flavor and wider enjoyment. I'm a part-lard gal myself but certainly can't argue with the powers of deliciousness and friendliness.\u003c/p>\n\u003cp>We both agree, however, that making pie is nowhere near as difficult or scary as many think. Other lost arts -- such as putting up jam -- are also on Colleen's revival list. You can read about her seasonal jam-making sessions at \u003ca href=\"http://delightsandprejudices.blogspot.com/\">Delights and Prejudices\u003c/a>. Stop by the Pie Social to meet Colleen and to ask her yourself about the art and politics of pie.\u003c/p>\n\u003cp>\u003cstrong>PIE SOCIAL\u003c/strong>\u003cbr>\nSunday, July 13, 2008\u003cbr>\n1:30 - 3:30 pm\u003cbr>\nSuggested donation: $20 - $50 (to benefit Equality California)\u003c/p>\n\u003cp>The Women's Building, Audre Lorde Room\u003cbr>\n3543 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=The+Women's+Building+3543+18th+Street,+san+francisco,+ca&sll=37.761641,-122.422445&sspn=0.011179,0.018539&ie=UTF8&ll=37.761809,-122.422457&spn=0.011179,0.018539&z=16&iwloc=A\">Google Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/socialpie.jpg\" alt=\"pie social\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket1.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n(\u003cem>Photo by \u003c/em>\u003ca href=\"http://flickr.com/photos/trp0/1358074040/\">trp0\u003c/a>.)\u003c/p>\n\u003cp>There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for \u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/\">Slow Food Nation's big Labor Day blowout\u003c/a>. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26 years, isn’t good, clean or fair enough to take part. \u003c/p>\n\u003cp>Truth be told, some of us were happy that the Heart of the City wasn’t getting an all-star makeover. It’s fine the way it is, humming along in its quiet, humble way as a workaday market. The Tenderloin shoppers don't need to worry about mobs of tourists elbowing their way in for bits of free fruit, Whole Foodies complaining about the smell of live chickens or lines of groggy hipsters waiting for their espresso drinks. \u003c/p>\n\u003cp>Residents have been actively fighting gentrification, the inevitable physical and cultural displacement that accompanies economic development, and the neighborhood farmers market is their newest battleground. On Thursday, at a special meeting of the San Francisco Board of Supervisors, one seemingly innocuous agenda item -- \"Revocation of Permit for U.N. Plaza Farmer’s Market\" -- had to be tabled after public outcry, including a flood of calls from local residents and market vendors. \u003c/p>\n\u003cp>Mayor Gavin Newsom's quickly reversed his proposal for City Hall's Real Estate Division to assume control of the Heart of the City Farmers Market. No residents, vendors or shoppers were consulted. Market manager, Christine Adams, who has been heading the market since it first opened, learned about the City's idea when it sent her a job application. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Change is always difficult. As the oldest continuously running farmers market in the city, there's certainly room for improvement. An overworked and underfunded nonprofit currently manages the Heart of the City Farmers' Market. The key, though, in any type of development, is respecting all stakeholders while weighing the benefits of short-term gain against long-term goals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n\u003cem>Schoolkids learning about strawberries from Yerena Farms.\u003c/em> \u003c/p>\n\u003cp>From the City's point of view, the permits are stale. It would like to increase the nominal $1 lease to $5,000 to help cover the cost of cleaning the plaza, double the stall fee from $25 a day to $50 a day, and -- most contentious of all -- take 2% of profits. Farmers currently sit on the nonprofit management company's board of directors, so the City has offered to include farmers on an advisory committee. By combining operations with the Alemany Farmers Market, also run by the Real Estate Division, it expects to increase efficiency and economies of scale.\u003c/p>\n\u003cp>Opponents counter with the age-old question: Why fix something that's not broke? The market only makes $13,000 a year, which it currently spends on outreach and compostable bags. It seems a rather cheap blow to try filling city coffers from the pockets of small farmers and from low-income residents who are just trying to find some fresh produce in the middle of one of the city's most arid, asphalt-ridden food deserts. With the rising cost of gas, the smallest farmers will be the most vulnerable when faced with increased fees. On the other side of the market transactions, shoppers are pinching pennies more and more as the dollar becomes ever weaker. \u003c/p>\n\u003cp>Talks continue. There's a good chance the Real Estate Division will back off, and there's hope that the City will arrive at a compromise with the market management on fees.\u003c/p>\n\u003cp>Raj Patel, policy analyst for the think tank, \u003ca href=\"http://www.foodfirst.org/\">Food First\u003c/a>, and author of \u003ca href=\"//www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved: The Hidden Battle for the World Food System\u003c/a>, says that despite the neighborhood's ability to push back the City, it’s hard to know just how big a victory this is. “There’s no guarantee that this farmers market will be around five years from now. What’s actually needed is a comprehensive city plan for sustainability, to keep the market at UN Plaza and to encourage the formation of small farmers’ markets in other neighborhoods.”\u003c/p>\n\u003cp>Toronto has a \u003ca href=\"http://www.toronto.ca/health/tfpc_index.htm\">Food Policy Council\u003c/a> and Oakland has its \u003ca href=\"http://oaklandfoodsystem.pbwiki.com/\">Food System Assessment\u003c/a>.\u003cbr>\nIsn't it time that San Francisco stop playing around with pretty exhibition gardens and boutique markets? Let's lead the way with bringing fresh food to as many of its citizens as possible.\u003c/p>\n\u003cp>We have plenty of good and clean. It's time for fair.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Update (6/23/08): See comments to read a statement emailed from Slow Food Nation.\u003c/p>\n\n",
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"description": "(Photo by trp0.) There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for Slow Food Nation's big Labor Day blowout. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket1.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n(\u003cem>Photo by \u003c/em>\u003ca href=\"http://flickr.com/photos/trp0/1358074040/\">trp0\u003c/a>.)\u003c/p>\n\u003cp>There’s been a lot of buzz lately in San Francisco about planting gardens at Civic Center and bringing in a special farmers market for \u003ca href=\"http://slowfoodnation.org/events/the-main-event/marketplace/\">Slow Food Nation's big Labor Day blowout\u003c/a>. No surprise that the farmers market just across the street, the one that’s been a neighborhood fixture for the past 26 years, isn’t good, clean or fair enough to take part. \u003c/p>\n\u003cp>Truth be told, some of us were happy that the Heart of the City wasn’t getting an all-star makeover. It’s fine the way it is, humming along in its quiet, humble way as a workaday market. The Tenderloin shoppers don't need to worry about mobs of tourists elbowing their way in for bits of free fruit, Whole Foodies complaining about the smell of live chickens or lines of groggy hipsters waiting for their espresso drinks. \u003c/p>\n\u003cp>Residents have been actively fighting gentrification, the inevitable physical and cultural displacement that accompanies economic development, and the neighborhood farmers market is their newest battleground. On Thursday, at a special meeting of the San Francisco Board of Supervisors, one seemingly innocuous agenda item -- \"Revocation of Permit for U.N. Plaza Farmer’s Market\" -- had to be tabled after public outcry, including a flood of calls from local residents and market vendors. \u003c/p>\n\u003cp>Mayor Gavin Newsom's quickly reversed his proposal for City Hall's Real Estate Division to assume control of the Heart of the City Farmers Market. No residents, vendors or shoppers were consulted. Market manager, Christine Adams, who has been heading the market since it first opened, learned about the City's idea when it sent her a job application. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Change is always difficult. As the oldest continuously running farmers market in the city, there's certainly room for improvement. An overworked and underfunded nonprofit currently manages the Heart of the City Farmers' Market. The key, though, in any type of development, is respecting all stakeholders while weighing the benefits of short-term gain against long-term goals. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/farmersmarket.jpg\" alt=\"Heart of the City Farmers Market\">\u003cbr>\n\u003cem>Schoolkids learning about strawberries from Yerena Farms.\u003c/em> \u003c/p>\n\u003cp>From the City's point of view, the permits are stale. It would like to increase the nominal $1 lease to $5,000 to help cover the cost of cleaning the plaza, double the stall fee from $25 a day to $50 a day, and -- most contentious of all -- take 2% of profits. Farmers currently sit on the nonprofit management company's board of directors, so the City has offered to include farmers on an advisory committee. By combining operations with the Alemany Farmers Market, also run by the Real Estate Division, it expects to increase efficiency and economies of scale.\u003c/p>\n\u003cp>Opponents counter with the age-old question: Why fix something that's not broke? The market only makes $13,000 a year, which it currently spends on outreach and compostable bags. It seems a rather cheap blow to try filling city coffers from the pockets of small farmers and from low-income residents who are just trying to find some fresh produce in the middle of one of the city's most arid, asphalt-ridden food deserts. With the rising cost of gas, the smallest farmers will be the most vulnerable when faced with increased fees. On the other side of the market transactions, shoppers are pinching pennies more and more as the dollar becomes ever weaker. \u003c/p>\n\u003cp>Talks continue. There's a good chance the Real Estate Division will back off, and there's hope that the City will arrive at a compromise with the market management on fees.\u003c/p>\n\u003cp>Raj Patel, policy analyst for the think tank, \u003ca href=\"http://www.foodfirst.org/\">Food First\u003c/a>, and author of \u003ca href=\"//www.amazon.com/exec/obidos/ASIN/1933633492/kqedorg-20\">Stuffed and Starved: The Hidden Battle for the World Food System\u003c/a>, says that despite the neighborhood's ability to push back the City, it’s hard to know just how big a victory this is. “There’s no guarantee that this farmers market will be around five years from now. What’s actually needed is a comprehensive city plan for sustainability, to keep the market at UN Plaza and to encourage the formation of small farmers’ markets in other neighborhoods.”\u003c/p>\n\u003cp>Toronto has a \u003ca href=\"http://www.toronto.ca/health/tfpc_index.htm\">Food Policy Council\u003c/a> and Oakland has its \u003ca href=\"http://oaklandfoodsystem.pbwiki.com/\">Food System Assessment\u003c/a>.\u003cbr>\nIsn't it time that San Francisco stop playing around with pretty exhibition gardens and boutique markets? Let's lead the way with bringing fresh food to as many of its citizens as possible.\u003c/p>\n\u003cp>We have plenty of good and clean. It's time for fair.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*Update (6/23/08): See comments to read a statement emailed from Slow Food Nation.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gay Weddings: Do It Yourself",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/freedom-rings.jpg\" alt=\"let freedom rings\" align=\"left\">In case you've been living in a well-stocked bomb shelter for the past few weeks, you've most likely heard that the California Supreme Court voted 4-3 to legalize same-sex marriages.\u003c/p>\n\u003cp>Well, hooray and all that, but it's got me a bit troubled. I'm not so much bothered about those \u003ca href=\"http://www.examiner.com/x-350-SF-Gay-Examiner~y2008m5d22-The-gay-agenda-Destroy-marriage-kill-Jews-by-the-millions-follow-with-a-protein-shake\">clowns at Save California\u003c/a> and their terribly irritating November ballot measure because, for some extraordinary reason, I've recently been instilled with an unreasonable amount of faith in the majority of California voters. For now.\u003c/p>\n\u003cp>No, what troubles me is this--\u003c/p>\n\u003cp>What on earth does one feed a banquet hall full of homosexuals? That's a dilemma that would strike any sane wedding planner apoplectic. Individually, a gay man might respond to foodstuffs in a manner similar to that of a straight man, but get five or more in a room together and watch out. Have you ever baked a birthday cake for a gay man's birthday party, only to find thirty or so other gay men moaning about carbohydrates, telling you that while the dessert you've just put your heart and soul into looks great, they'll just have to pass on it, while patting their stomach? Well, I have, and what I have since learned is this: Guzzling vodka = good carbs, eating a tiny sliver of polenta cake= It-will-make-me-fat-and-then-no-one-will-love me-or-think-I'm-hot \u003cem>bad\u003c/em>.\u003c/p>\n\u003cp>No, cake is out of the question. Perhaps a wedding protein shake would be more fitting. Of course, there's the problem of slicing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How does one approach a gay reception? For one couple I know, I imagine there would be a chilled Ketel One fountain splashing about. Would others prefer a Teddy Bear Picnic motif? I think the traditional menus might need a going over. Instead of fish or chicken, the invitations should request a preference for either no-carb or sauce on the side.\u003c/p>\n\u003cp>And what on earth do you feed a roomful of lesbians? There is only so much quinoa to be had in any given season, you know.\u003c/p>\n\u003cp>Entertainment? If Melissa Etheridge is too busy with her own wedding or too highly priced to perform at yours, will \u003ca href=\"http://www.youtube.com/watch?v=c2VYP0FCAUE\">gym teacher-turned-songbird Ann Murray\u003c/a> do? I don't know for certain if she is a lesbian, but she's Canadian and not as busy as she used to be, and that often works in a pinch.\u003c/p>\n\u003cp>If you are planning a wedding and you want it gay-officiated, gay photographed, and gay-catered (I'm going to assume you'd be picking a gay deejay anyway), one resource with possibilities I've found is the \u003ca href=\"http://ggba.com/index.html\">Golden Gate Business Association\u003c/a>. Hound them. While there is so far no specific section of their website dedicated to gay wedding needs, I think it would be wise for them to throw one together. Like now.\u003c/p>\n\u003cp>Of course, chances are, your wedding planner might be a gay man with some inside channels, one might hope. And then there's the gay florists and caterers, who tend to be busy in the June wedding season anyway. \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>, for example, has been flooded with wedding cake orders this month-- gay and straight.\u003c/p>\n\u003cp>Hypothesizing same-sex wedding scenarios is time well spent, but this is what really bothers me…\u003c/p>\n\u003cp>When I contacted the \u003ca href=\"http://www.sfcenter.org/\">Gay, Lesbian, Bisexual, and Transgender Center of San Francisco\u003c/a> for information, I was told by the gentleman who assisted me that the Center was \"so overwhelmed with Pride\" at the moment to do anything about same-sex weddings. So overwhelmed with Pride. It's as busy and as gay a month as anyone can imagine. And so emotional, apparently.\u003c/p>\n\u003cp>The Big Gay resource centers do not yet have a handle on this new marriage business. I can't say I don't understand, since it was all rather unexpected and came at a time when everyone was already too excited by the selection of \u003ca href=\"http://www.youtube.com/watch?v=C_elGT8qYfE\">Charo\u003c/a> as our Gay Pride Grand Marshall to think of anything else. But time's a-wasting. The weddings start happening on June 17th. Or, as rumor has it, the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/06/10/MN51116A6H.DTL&type=gaylesbian\">evening of the 16th\u003c/a>.\u003c/p>\n\u003cp>The fact of the gay wedding matter is our selection of go-to wedding assistance is very limited. There's always \u003ca href=\"http://gayweddings.com/\">GayWeddings.com\u003c/a>. Its a good starting point, certainly, but theyre Washington-based. What we need is something local. So you'll just have to go through the traditionally straight channels to plan that day you've always dreamed about but never thought would actually happen.\u003c/p>\n\u003cp>And that's a big, crying shame. The fact that the Gay BLT Center or whatever it's called is too \"overwhelmed\" with, um, Pride tells me that they really don't have their priorities, um straight. From an historic point of view, this is a big, big, BIG moment for San Francisco's Lesbians and Gays. From a financial point of view, same-sex weddings are a booming business. Tens of thousands of gay couples will be flocking to our state-- and our city-- to get married to the tune of nearly \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/06/09/state/n141344D99.DTL&tsp=1\">three-quarters of a billion dollars over the next couple of years\u003c/a>. Sure, parades are fun-- wave a flag, wear some hot pants, and shake your ass on a corporate-sponsored float all you want-- it's a damned parade, for Christ's sake. I just don't want us to miss the real parade that might be passing us by.\u003c/p>\n\u003cp>Or the gravy train.\u003c/p>\n\u003cp>Of course we won't really miss it. Businesses will pop up like so many mushrooms: gay wedding planners, gay photographers, gay divorce lawyers. Perhaps The Midnight Sun will rent itself out for receptions. I just hope that, after the drunken haze of Pride Season clears, we can focus on what should really make us proud (Sorry, Charo, it isn't you)-- that we are finally equal under California State law. We can have our own weddings and, even better, attend those of our straight friends and families without that sad, nagging \"I can never have this\" feeling-- whether you want your own wedding or not.\u003c/p>\n\u003cp>Until November, anyway, when we'll have to fight again.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You know why I'm fighting? Because the next time a guy introduces his \"hus-bear\" to me, I can ask to see the rings as proof of their wedded bliss. I only hope to God they show me the ones on their fingers.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/freedom-rings.jpg\" alt=\"let freedom rings\" align=\"left\">In case you've been living in a well-stocked bomb shelter for the past few weeks, you've most likely heard that the California Supreme Court voted 4-3 to legalize same-sex marriages.\u003c/p>\n\u003cp>Well, hooray and all that, but it's got me a bit troubled. I'm not so much bothered about those \u003ca href=\"http://www.examiner.com/x-350-SF-Gay-Examiner~y2008m5d22-The-gay-agenda-Destroy-marriage-kill-Jews-by-the-millions-follow-with-a-protein-shake\">clowns at Save California\u003c/a> and their terribly irritating November ballot measure because, for some extraordinary reason, I've recently been instilled with an unreasonable amount of faith in the majority of California voters. For now.\u003c/p>\n\u003cp>No, what troubles me is this--\u003c/p>\n\u003cp>What on earth does one feed a banquet hall full of homosexuals? That's a dilemma that would strike any sane wedding planner apoplectic. Individually, a gay man might respond to foodstuffs in a manner similar to that of a straight man, but get five or more in a room together and watch out. Have you ever baked a birthday cake for a gay man's birthday party, only to find thirty or so other gay men moaning about carbohydrates, telling you that while the dessert you've just put your heart and soul into looks great, they'll just have to pass on it, while patting their stomach? Well, I have, and what I have since learned is this: Guzzling vodka = good carbs, eating a tiny sliver of polenta cake= It-will-make-me-fat-and-then-no-one-will-love me-or-think-I'm-hot \u003cem>bad\u003c/em>.\u003c/p>\n\u003cp>No, cake is out of the question. Perhaps a wedding protein shake would be more fitting. Of course, there's the problem of slicing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How does one approach a gay reception? For one couple I know, I imagine there would be a chilled Ketel One fountain splashing about. Would others prefer a Teddy Bear Picnic motif? I think the traditional menus might need a going over. Instead of fish or chicken, the invitations should request a preference for either no-carb or sauce on the side.\u003c/p>\n\u003cp>And what on earth do you feed a roomful of lesbians? There is only so much quinoa to be had in any given season, you know.\u003c/p>\n\u003cp>Entertainment? If Melissa Etheridge is too busy with her own wedding or too highly priced to perform at yours, will \u003ca href=\"http://www.youtube.com/watch?v=c2VYP0FCAUE\">gym teacher-turned-songbird Ann Murray\u003c/a> do? I don't know for certain if she is a lesbian, but she's Canadian and not as busy as she used to be, and that often works in a pinch.\u003c/p>\n\u003cp>If you are planning a wedding and you want it gay-officiated, gay photographed, and gay-catered (I'm going to assume you'd be picking a gay deejay anyway), one resource with possibilities I've found is the \u003ca href=\"http://ggba.com/index.html\">Golden Gate Business Association\u003c/a>. Hound them. While there is so far no specific section of their website dedicated to gay wedding needs, I think it would be wise for them to throw one together. Like now.\u003c/p>\n\u003cp>Of course, chances are, your wedding planner might be a gay man with some inside channels, one might hope. And then there's the gay florists and caterers, who tend to be busy in the June wedding season anyway. \u003ca href=\"http://www.citizencake.com/\">Citizen Cake\u003c/a>, for example, has been flooded with wedding cake orders this month-- gay and straight.\u003c/p>\n\u003cp>Hypothesizing same-sex wedding scenarios is time well spent, but this is what really bothers me…\u003c/p>\n\u003cp>When I contacted the \u003ca href=\"http://www.sfcenter.org/\">Gay, Lesbian, Bisexual, and Transgender Center of San Francisco\u003c/a> for information, I was told by the gentleman who assisted me that the Center was \"so overwhelmed with Pride\" at the moment to do anything about same-sex weddings. So overwhelmed with Pride. It's as busy and as gay a month as anyone can imagine. And so emotional, apparently.\u003c/p>\n\u003cp>The Big Gay resource centers do not yet have a handle on this new marriage business. I can't say I don't understand, since it was all rather unexpected and came at a time when everyone was already too excited by the selection of \u003ca href=\"http://www.youtube.com/watch?v=C_elGT8qYfE\">Charo\u003c/a> as our Gay Pride Grand Marshall to think of anything else. But time's a-wasting. The weddings start happening on June 17th. Or, as rumor has it, the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/06/10/MN51116A6H.DTL&type=gaylesbian\">evening of the 16th\u003c/a>.\u003c/p>\n\u003cp>The fact of the gay wedding matter is our selection of go-to wedding assistance is very limited. There's always \u003ca href=\"http://gayweddings.com/\">GayWeddings.com\u003c/a>. Its a good starting point, certainly, but theyre Washington-based. What we need is something local. So you'll just have to go through the traditionally straight channels to plan that day you've always dreamed about but never thought would actually happen.\u003c/p>\n\u003cp>And that's a big, crying shame. The fact that the Gay BLT Center or whatever it's called is too \"overwhelmed\" with, um, Pride tells me that they really don't have their priorities, um straight. From an historic point of view, this is a big, big, BIG moment for San Francisco's Lesbians and Gays. From a financial point of view, same-sex weddings are a booming business. Tens of thousands of gay couples will be flocking to our state-- and our city-- to get married to the tune of nearly \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/06/09/state/n141344D99.DTL&tsp=1\">three-quarters of a billion dollars over the next couple of years\u003c/a>. Sure, parades are fun-- wave a flag, wear some hot pants, and shake your ass on a corporate-sponsored float all you want-- it's a damned parade, for Christ's sake. I just don't want us to miss the real parade that might be passing us by.\u003c/p>\n\u003cp>Or the gravy train.\u003c/p>\n\u003cp>Of course we won't really miss it. Businesses will pop up like so many mushrooms: gay wedding planners, gay photographers, gay divorce lawyers. Perhaps The Midnight Sun will rent itself out for receptions. I just hope that, after the drunken haze of Pride Season clears, we can focus on what should really make us proud (Sorry, Charo, it isn't you)-- that we are finally equal under California State law. We can have our own weddings and, even better, attend those of our straight friends and families without that sad, nagging \"I can never have this\" feeling-- whether you want your own wedding or not.\u003c/p>\n\u003cp>Until November, anyway, when we'll have to fight again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know why I'm fighting? Because the next time a guy introduces his \"hus-bear\" to me, I can ask to see the rings as proof of their wedded bliss. I only hope to God they show me the ones on their fingers.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/alameda-food-bank.jpg\" alt=\"alameda county food bank\" align=\"left\">The summer months are a great time for thinking about and eating all those lovely fruits and vegetables that are ripe and in season. But what if you couldn’t afford to buy cherries, peaches or watermelon, let alone milk or peanut butter? What if the rising costs of fuel and food made is so that you could no longer adequately feed your family? This scenario is increasingly becoming a reality for many people in the Bay Area (as well as nationwide), which is why our community food banks are now, more than ever, so important.\u003c/p>\n\u003cp>I spoke with Suzan Bateson, the Executive Director of the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>, so I could learn more about food banks and hunger in the Bay Area. I focused on Alameda County as it's where I live, but also because it covers such a large area. Here's what I learned:\u003c/p>\n\u003cul>\n\u003cli>1 in 3 children in Alameda County faces the threat of hunger each day\u003c/li>\n\u003cli>38% of food bank recipients have at least one working member in their family\u003c/li>\n\u003cli>Calls to the Alameda County Community Food Bank are up 34% from last year\u003c/li>\n\u003cli>The number of people calling in April of 2008 was 1,890, compared to 1,059 in April of 2006\u003c/li>\n\u003cli>The average number of calls has been steadily increasing since last July, with each month establishing a new record\u003c/li>\n\u003cli>Since the beginning of 2008, the Alameda County Community Food Bank has received 1,188 calls from people who have never called before\u003c/li>\n\u003c/ul>\n\u003cp>These statistics are disheartening, to say the least, particularly when you consider that as more and more people sign up to receive aid, less and less food is being donated by the federal government to food banks nationwide. As we've all been hearing, the crop surpluses of years past are over. Excess grains are now being used to create fuels and are also being exported to other countries. Food banks now receive 34% less donations from the USDA than in 2003 because of these changes. People are also donating less money individually to food banks as they struggle to feed their own families. The outcome is that our food banks are increasingly in need of help.\u003c/p>\n\u003cp>But wait, there's also some good news. Local food banks are increasingly trying to find fresh and local produce for families to eat. It's not just canned beef and creamed corn anymore. Because of people like Suzan Bateson, there is an emphasis on providing fresh produce to recipients. I was surprised and excited to hear that 50% of the foods provided by the Alameda County Community Food Bank are fresh fruits and vegetables. This is possible because of a network of local growers and distributors who provide year-round greens, sweet potatoes, and citrus to the food bank for literally pennies per item. The food bank then distributes this food to over 300 agencies, who then get it to the people who need it most. Ms. Bateson also has two nutritional experts on staff to provide information and training to help people cook and eat more healthfully. \u003c/p>\n\u003cp>But as great as this is, local food banks really do need your help to keep their operations running. Luckily, they are staffed with dedicated and very organized people who have come up with many different ways for you to help make your local food community a stronger and healthier place. Following is a list of some things you can do:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How to Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Volunteer:\u003c/strong> If you have some extra time and are looking for an opportunity to make a real difference in people's lives, give your local food bank a call. Most rely on volunteers to staff food help lines; sort food in warehouses; provide help in their administrative offices; and help plan special events.\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Volunteer/volunteer/overview.html\">Volunteer in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Donate:\u003c/strong> If you have some extra cash to spare, a cash donation can really make a difference. Food banks are usually able to provide around $7 worth of food for every $1 donated because of their low operating costs and agreements with local growers and distributors, so even the smallest donation can really help out.\u003cbr>\n\u003ca href=\"http://www.accfb.org/donate.html\">Donate to the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Donate/donate/donate_money.html\">Donate to the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Start Your Own Food Drive:\u003c/strong> Donated nonperishable food items are an essential part of keeping any food bank going. You can help provide these materials to your food bank by collecting these goods. This is actually easier than it sounds. Just call your local food bank and ask them to deliver a bin to your office, school, church, or any place you'd like and then ask people to pick up an extra item or two while grocery shopping so they can add it to the bin. This could be a great summer project for kids.\u003cbr>\n\u003ca href=\"http://www.accfb.org/food_drive.html\">Start your own food drive in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Run-A-Food-Drive/food-drives/overview.html\">Start your own food drive in San Francisco\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Advocate for Change:\u003c/strong> Write or call your representative, senator, or governor about food issues that concern the poor. Too often these programs are an afterthought, but if enough people call, they will become a priority.\u003cbr>\n\u003ca href=\"http://www.accfb.org/take_action.html\">Learn more about advocacy for the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Advocate/advocate/overview.html\">Learn more about advocacy for the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>You can also support your local food banks through the following upcoming events:\u003c/p>\n\u003cp>\u003cstrong>Upcoming Events\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/empty_bowls_08.html\">Empty Bowls\u003c/a>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nThursday June 5 at 5:30 – $40 for a family of four to attend or $20 a person\u003cbr>\nA great way to get your kids involved, this event allows you to select a bowl that was hand-painted by the children at Redwood Day School, enjoy a delicious soup and bread dinner, and take part in a family art project with your children. There is also a silent auction. You can \u003ca href=\"https://secure.groundspring.org/dn/index.php?aid=20228\">register online\u003c/a> or contact Pam Gidwani at 510-635-3663, ext. 328.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockfeeds.org/\">A Rockin' Night of Music\u003c/a>\u003cbr>\n\u003cstrong>Brava Theatre\u003c/strong>\u003cbr>\n2781 24th Street (at York), San Francisco\u003cbr>\nSaturday, June 7, 2008\u003cbr>\nRockfeeds is a group of dedicated musicians who volunteer their time and effort every year to produce a grassroots benefit for the San Francisco Food Bank. Amateur singers are challenged by their friends by way of donations to get up on stage and sing a song in front of an audience, backed up by professional musicians. To participate, donate, or to find out more information about the event, please visit the \u003ca href=\"http://www.rockfeeds.org/\"> rockfeeds.org\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Family to Family Volunteer Day\u003c/strong>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nSaturday, August 23, 9 -11 am\u003cbr>\nWith an age-appropriate lesson on hunger for children 5-10 years old, an art project, and a food sorting activity, this event is a great way to inform your kids and also get your entire family involved in your local food bank Space is limited and registration required. Just call 510-635-3663 ext. 308 or email \u003ca href=\"mailto:volunteer@accfb.org\">volunteer@accfb.org\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/news_events.html\">Go to Bat Against Hunger\u003c/a>\u003cbr>\n\u003cstrong>Oakland A's Home Games\u003c/strong>\u003cbr>\nThe Oakland A's have set up food bins for each Wednesday's home games. Bring two nonperishable food items to these games from June to September, and you'll receive a free ticket to a future game. Drop off your food donation before each game at food drive barrels located at the Coliseum BART Plaza and at gates C and D. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To find information on the many local food banks in the Bay Area, go to \u003ca href=\"http://www.bayareahunger.org/donate.html\">Bay Area Hunger\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/alameda-food-bank.jpg\" alt=\"alameda county food bank\" align=\"left\">The summer months are a great time for thinking about and eating all those lovely fruits and vegetables that are ripe and in season. But what if you couldn’t afford to buy cherries, peaches or watermelon, let alone milk or peanut butter? What if the rising costs of fuel and food made is so that you could no longer adequately feed your family? This scenario is increasingly becoming a reality for many people in the Bay Area (as well as nationwide), which is why our community food banks are now, more than ever, so important.\u003c/p>\n\u003cp>I spoke with Suzan Bateson, the Executive Director of the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a>, so I could learn more about food banks and hunger in the Bay Area. I focused on Alameda County as it's where I live, but also because it covers such a large area. Here's what I learned:\u003c/p>\n\u003cul>\n\u003cli>1 in 3 children in Alameda County faces the threat of hunger each day\u003c/li>\n\u003cli>38% of food bank recipients have at least one working member in their family\u003c/li>\n\u003cli>Calls to the Alameda County Community Food Bank are up 34% from last year\u003c/li>\n\u003cli>The number of people calling in April of 2008 was 1,890, compared to 1,059 in April of 2006\u003c/li>\n\u003cli>The average number of calls has been steadily increasing since last July, with each month establishing a new record\u003c/li>\n\u003cli>Since the beginning of 2008, the Alameda County Community Food Bank has received 1,188 calls from people who have never called before\u003c/li>\n\u003c/ul>\n\u003cp>These statistics are disheartening, to say the least, particularly when you consider that as more and more people sign up to receive aid, less and less food is being donated by the federal government to food banks nationwide. As we've all been hearing, the crop surpluses of years past are over. Excess grains are now being used to create fuels and are also being exported to other countries. Food banks now receive 34% less donations from the USDA than in 2003 because of these changes. People are also donating less money individually to food banks as they struggle to feed their own families. The outcome is that our food banks are increasingly in need of help.\u003c/p>\n\u003cp>But wait, there's also some good news. Local food banks are increasingly trying to find fresh and local produce for families to eat. It's not just canned beef and creamed corn anymore. Because of people like Suzan Bateson, there is an emphasis on providing fresh produce to recipients. I was surprised and excited to hear that 50% of the foods provided by the Alameda County Community Food Bank are fresh fruits and vegetables. This is possible because of a network of local growers and distributors who provide year-round greens, sweet potatoes, and citrus to the food bank for literally pennies per item. The food bank then distributes this food to over 300 agencies, who then get it to the people who need it most. Ms. Bateson also has two nutritional experts on staff to provide information and training to help people cook and eat more healthfully. \u003c/p>\n\u003cp>But as great as this is, local food banks really do need your help to keep their operations running. Luckily, they are staffed with dedicated and very organized people who have come up with many different ways for you to help make your local food community a stronger and healthier place. Following is a list of some things you can do:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How to Help\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Volunteer:\u003c/strong> If you have some extra time and are looking for an opportunity to make a real difference in people's lives, give your local food bank a call. Most rely on volunteers to staff food help lines; sort food in warehouses; provide help in their administrative offices; and help plan special events.\u003cbr>\n\u003ca href=\"http://www.accfb.org/volunteer.html\">Volunteer in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Volunteer/volunteer/overview.html\">Volunteer in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Donate:\u003c/strong> If you have some extra cash to spare, a cash donation can really make a difference. Food banks are usually able to provide around $7 worth of food for every $1 donated because of their low operating costs and agreements with local growers and distributors, so even the smallest donation can really help out.\u003cbr>\n\u003ca href=\"http://www.accfb.org/donate.html\">Donate to the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Donate/donate/donate_money.html\">Donate to the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Start Your Own Food Drive:\u003c/strong> Donated nonperishable food items are an essential part of keeping any food bank going. You can help provide these materials to your food bank by collecting these goods. This is actually easier than it sounds. Just call your local food bank and ask them to deliver a bin to your office, school, church, or any place you'd like and then ask people to pick up an extra item or two while grocery shopping so they can add it to the bin. This could be a great summer project for kids.\u003cbr>\n\u003ca href=\"http://www.accfb.org/food_drive.html\">Start your own food drive in Alameda.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Run-A-Food-Drive/food-drives/overview.html\">Start your own food drive in San Francisco\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Advocate for Change:\u003c/strong> Write or call your representative, senator, or governor about food issues that concern the poor. Too often these programs are an afterthought, but if enough people call, they will become a priority.\u003cbr>\n\u003ca href=\"http://www.accfb.org/take_action.html\">Learn more about advocacy for the Alameda County Community Food Bank.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sffoodbank.org/Advocate/advocate/overview.html\">Learn more about advocacy for the San Francisco Food Bank.\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>You can also support your local food banks through the following upcoming events:\u003c/p>\n\u003cp>\u003cstrong>Upcoming Events\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/empty_bowls_08.html\">Empty Bowls\u003c/a>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nThursday June 5 at 5:30 – $40 for a family of four to attend or $20 a person\u003cbr>\nA great way to get your kids involved, this event allows you to select a bowl that was hand-painted by the children at Redwood Day School, enjoy a delicious soup and bread dinner, and take part in a family art project with your children. There is also a silent auction. You can \u003ca href=\"https://secure.groundspring.org/dn/index.php?aid=20228\">register online\u003c/a> or contact Pam Gidwani at 510-635-3663, ext. 328.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockfeeds.org/\">A Rockin' Night of Music\u003c/a>\u003cbr>\n\u003cstrong>Brava Theatre\u003c/strong>\u003cbr>\n2781 24th Street (at York), San Francisco\u003cbr>\nSaturday, June 7, 2008\u003cbr>\nRockfeeds is a group of dedicated musicians who volunteer their time and effort every year to produce a grassroots benefit for the San Francisco Food Bank. Amateur singers are challenged by their friends by way of donations to get up on stage and sing a song in front of an audience, backed up by professional musicians. To participate, donate, or to find out more information about the event, please visit the \u003ca href=\"http://www.rockfeeds.org/\"> rockfeeds.org\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Family to Family Volunteer Day\u003c/strong>\u003cbr>\n\u003cstrong>Alameda County Community Food Bank\u003c/strong>\u003cbr>\n7900 Edgewater Drive, Oakland\u003cbr>\nSaturday, August 23, 9 -11 am\u003cbr>\nWith an age-appropriate lesson on hunger for children 5-10 years old, an art project, and a food sorting activity, this event is a great way to inform your kids and also get your entire family involved in your local food bank Space is limited and registration required. Just call 510-635-3663 ext. 308 or email \u003ca href=\"mailto:volunteer@accfb.org\">volunteer@accfb.org\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.accfb.org/news_events.html\">Go to Bat Against Hunger\u003c/a>\u003cbr>\n\u003cstrong>Oakland A's Home Games\u003c/strong>\u003cbr>\nThe Oakland A's have set up food bins for each Wednesday's home games. Bring two nonperishable food items to these games from June to September, and you'll receive a free ticket to a future game. Drop off your food donation before each game at food drive barrels located at the Coliseum BART Plaza and at gates C and D. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find information on the many local food banks in the Bay Area, go to \u003ca href=\"http://www.bayareahunger.org/donate.html\">Bay Area Hunger\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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