Archive for ‘Food Events’

Walnuts to Walnut Oil, a Visit to Glashoff Family Farm

By , 24 October, 2010,

How does an American family farm thrive in a time with imports flooding the market? Great produce, value-added products, and diversity.

Through San Francisco’s CUESA – The Center for Urban Education about Sustainable Agriculture – I recently toured Glashoff Farms, an 89-acre, 100+ year old Suisun Valley farm owned by the Glashoffs for several generations. Today they grow berries and walnuts (with trees over 150 years old!), as well as oranges, prunes, persimmons and more.

Obsessed with walnuts, I was in heaven seeing the harvesting and processing, ending with a taste of their walnut oil. Take a tour though the farm through my eyes and taste the Glashoff’s produce at the Ferry Building on Saturdays.

Visiting the Farm

Plan to visit Glashoff next year for their berry u-picking. You can also orer online or drop by the farm on a trip to Napa (just a few miles away!) to buy some fresh walnuts, jams, and more in their “honor system” store.

A diversified family farm is a good thing! Look for the sign...

Down go the walnuts!

Walnuts are raked up after they shake the tree.


walnut shells and skins

The walnut skins and shells have a natural herbicide quality.

The majority of the walnuts are processed into walnut oil. Previously part of the Blue Diamond growers co-operative, when the price of walnuts plummeted, the Glashoffs decided to process the nuts into the high value walnut oil (delicious as a bread dipper, in desserts, or dressings).

The walnut processing is a pretty old fashioned, compact operation.

Honor Farm Stand

Maria said the farm stand has been very successful in terms of selling their products without oversight. I marked up the photo to point out a few things for other farms thinking of doing the same.

They have detailed instructions for visitors (1) as well as promotion of the u-pick. The stand has both fresh products (2) as well as their jams (3) and other “value added” higher margin products.

Glashoff's Honor Farm Stand. Click to see larger.

CUESA provided a 5 star lunch made with farmer's market produce.

The Future: Helping the Family Farm with Agri-tourism

After studying at Chico, daughter Lizzy is returning to the farm to help the business diversify even more by hosting events and possibly agri-tourism stays. An idyllic setting with gardens and so close to major roads, it’s a natural! Stay turned for more.

Maria, Susie (the nutty fig girl) and Lizzy

About CUESA Events in San Francisco & Beyond

CUESA “is dedicated to promoting a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs.

They arrange some wonderful educational events both at the Ferry Building Marketplace and outings in San Francisco in beyond – great for tourists and locals who want to learn more about sustainable food and agriculture.

Discoveries from Food Travels in Ann Arbor, Chicago & Madison

By , 27 September, 2010,

Recently I took a tri-state tour around the midwest – to Michigan, Illinois, and Wisconsin – to see first hand all the neat towns and interesting agricultural efforts I’d heard about in the last few years. I loved it all and can’t wait to go back for more!

Here are a few discoveries I hope will inspire travels and/or efforts in your local area:

1) Underground Breakfasts That Directly Benefit Farmers @ Selma Cafe

Homemade spam anyone?

Jeff McCabe and Lisa Gottlieb run Selma Cafe in Ann Arbor out of their own home. Throngs of hungry locals flock to FridayMornings@Selma – “a local-foods breakfast salon, offering a gathering place for friends and community to imagine and create a new vital and sustainable regional food economy.”

Volunteers build hoop-houses from Selma Cafe breakfast proceeds for area farmers.

2) New Michigan Home Food Processor Law

In July of this year, Michigan passed a new law to allow “cottage food processors” to make food in their cottages (nowadays houses) for dlemon cookiesirect sale to consumers. The new rules include plenty of precautions to ensure consumer protection and that only very small food makers – who may have trouble finding or affording commercial kitchens – are able to benefit.

I learned about this law from Julie Rabinovitz, whose Tasty Bakery makes gluten-free desserts. She is typical of other home processors I’ve spoken with who say their kitchen is even cleaner than most commercial kitchens, largely because they take the responsibility and privilege of working from their home kitchens so seriously.

3) Middle Eastern Food in Dearborn, MI

This is not a new surprise. In fact most of the restaurants and bakeries in Dearborn are decades old. Yet to a Californian who grew up with just a smattering of restaurants and bakeries in Los Angeles and who enjoys visiting Atlantic Ave in Brooklyn for Sahadi’s and other middle eastern treats – Dearborn delights both in food and interestingness.

Years ago friends from Ann Arbor had shared a box of baklava, cashew fingers, and other sweets from Shatila, whose website I love for its dancing pastry animations. Completely fresh, crunchy, buttery, chock full of nuts, and very very well priced. In fact I’ve known restaurants in California to order pastries from Shatila.

cashew fingers

The entire Warren Rd street is lined with shops and restaurants with signs in Arabic as well as English. A recommendation to visit El Ameer for lunch, both from people who’d worked in the area at Ford as well as other customers at Shatila – all I can say is “yum.” It was hard to choose where to eat (some options on a Yelp list and Chow) Even if you are flying through Detroit, if you love this type of food it could very well be worth taking a taxi over for a meal and some pastries to go.

4) Capitol Vegetable Garden in Madison

To demonstrate how easy it is to grow vegetables at home, smack dab in front of the elaborate state capitol sits a vibrant, large vegetable plot, run by Community GroundWorks.

The Dane County Farmer’s Market wraps around this block, exposing thousands of people to the garden.
public vegetable garden in Madison

5) Cheap All Day Transit Pass in Chicago

OK I cheated: This is not exactly food related except that I discovered lots of food by accident thanks to this pass  after visiting Chocolate Gourmet – such as a sub from Bari, where I was told all the fire fighters eat. (Some were also seen getting sugared up  across the street at Terry’s Toffee.)

For around $6 the Unlimited-Ride Pass let me explore to my heart’s content on buses and trains. As I hopped on and off (being especially thrilled to ride the elevated trains I’d only seen in movies), I realized how great this pass is for tourism. And it’s easy to buy, at any drug store.

In the bay area, I’ve seen 1-day passes on San Francisco’s MUNI for $13 as well as a cable car pass, but the fact that a casual traveler without a pass needs to pay every time you leave a BART station adds up quickly.

A BART Plus ticket is the next best option, with unlimited bus rides and the actual BART ride price being subtracted from the ticket price.

A cross-transportation system (MUNI, Ferries, A/C Transit, BART, CalTrain) one day pass could be huge for bay area tourism and use of public transportation. Pipe dream? Probably.

Learn, Eat, Imbibe – Late Sept. Bay Area Events

By , 23 September, 2010,

A few hand picked “I’d go to that!” ideas from all the great food events going on the last week of September.

TODAY: Sept 23 – Farmer Series at the California Culinary Academy

Lunch: 11 am – 1:00 om

Thanks to a recent collaboration with CUESA, the California Culinary Academy (CCA) is hosting a series of farmer lunches and dinners in the student restaurant, Carême 350. The prix fixe meals mark the culmination of each class’ culinary education and will feature produce grown by La Tercera Farm and Star RouteFarm. The next event includes lunch from 11:30 am to 1 pm or dinner from 6 to 8 pm. Tickets available through Open Table.

Sept 25. Saturday – Volunteer & Dig In with Slow Food

A few nice long listings of events in Slow Food East Bay‘s newsletter – including Slow Food National “Dig In” day, with volunteer events taking place at farms and urban locations all over the bay this Saturday, September 25th.

San Francisco Cocktail Week through Sept 26th

It’s not just for gettin’ smashed. With interesting events around the city to learn and see the art of spirits and cocktail making. If you’re visiting San Francisco as a tourist I can’t recommend this itinerary highly enough!

Primal Napa – The Art of the Butcher

Sustainable meat ranchers, butchers and chefs will be wielding cleavers against major protein at Hayne Vineyard. A beautiful weekend for a big time barbecue. More on SF Weekly.

Cocktail Cookout on the Island (Ferry to Hangar One)

Sunday Sept 26

BBQ: 2 p.m. to 6 p.m.
Guided Tours: 3 p.m., 4 p.m. and 5 p.m.
The East Bay’s best bartenders are teaming up with Fatted Calf for a meaty, boozy outdoor festival, pairing barbecue with ice-cold cocktails and a cocktail competition under the sun at the renowned Hangar One distillery in Alameda. Ticket includes a round-trip ferryboat ride featuring Hangar One cocktails (designed and served by Master Mixologist Scott Beattie of HMS Cocktails) from San Francisco’s Ferry Building and shuttle transportation to BART to and from the Hangar One Distillery.
$50 per person (Ticket includes barbeque, cocktails and round-trip transportation from SF Ferry Building and BART – see schedule below. On-site parking is free.)
PURCHASE TICKETS FOR THIS EVENT
Address: St. George Spirits Distillery (AKA Hangar One), 2601 Monarch Street (on the former Naval Base), Alameda

Reading: The Blue Chair Jam Cookbook by Rachel Saunders
Sunday Sept 26, 3-4 p.m.

Free at Omnivore Books in San Francisco

Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker’s perspective on fruit.

Slow Food San Francisco
Convivial Table: Tour of 331 Cortland Market
When: September 26th, 4pm – 6pm

Where:
331 Cortland Market
331 Cortland Street
(Bernal Heights)
San Francisco, CA 94110

Cost: Free, RSVP

In our series of tours featuring local businesses, Slow Food San Francisco’s Convivial Table is heading to the new market at 331 Cortland Street in Bernal Heights to meet with the owner and vendors.

With a focus on local, seasonal, and sustainable, this collaboration of San Franciscans offering artisanal food and food-related services will talk to us about how they got started in their unique business model, and what it’s like to run 6 different shops under one roof.

This is a free event with opportunity (but no obligation) to make purchases from vendors after the tour.

For more information about this site, Click here

Butcher, Baker Candle Stick Maker + Dinner at Pie Ranch

When:  Sunday, September 26, 1:00 PM – ???

Where:  Pie Ranch
San Mateo County Coast

Cost:  $100 per person for workshop and dinner; $75 for dinner only (not more than a dinner out on the town!)

Join Pie Ranch for a day of Workshops and Fine Farm Dining on Sunday, September 26.  Workshops will be held on Sustainable Ranching and Proper Butchery, Sustainable Farming and Nutritious Baking and the Craft of Harvesting Beeswax and Creating Candles.  A fine meal will be prepared by chefs Phil West of Range and Brent Johnson of Spruce.

1:00 Workshops Begin
4:00 Wine & Hors d’Oeuvres
5:00 To The Tables
7:00 Pie and Dancing

2009 Flavors @ the Temescal Farmer’s Market

More Food Event Listings: Yelp |

Walnut Harvest Tour – Brentwood CA Oct 17

By , 3 September, 2010,

They had me at “peak of walnut season!”

Pasture and Orchard Tour ~ October 17

CUESA is hosting tour of Glashoff Farms in Fairfield and Shelly’s Garden in Brentwood (in the San Francisco bay area). It will be the peak of walnut season, and Maria Glashoff will show us how the nuts are harvested, hulled, and dried. We’ll also get a glimpse of the berry vines, the orange, prune and persimmon orchards, and the beef cattle the Glashoffs raise for the family. Shelly McMahon, a new seller in the Tuesday market, will introduce us to her 1,200 pastured laying hens. We’ll learn how small, humane operations like Shelly’s are worlds apart from the factory farms involved in the Salmonella recall. The tour costs $25, including lunch made with farmers market ingredients and round trip transportation from the Ferry Building. Reserve a spot today.”

For inspirational purposes, this carrot cake from Allrecipes is AMAZING.

5 more great things to do with walnuts besides eat them straight are:

  1. Stuff into dates and munch an instant nutritious sweet.
  2. Turn green walnuts into liquor or preserves. (Liqueur de noix from David Lebovitz)
  3. Make baklava!
  4. Bake thumbprint jam cookies rolled in ground walnuts.
  5. Chop them into any flavored yogurt, or plain yogurt with honey. mmmm

Visit the Walnut association website for all things walnut. And ask for my address if you need an opinion ;)

Cupcakes & Product Design @ UC Berkeley

By , 31 August, 2010,

What a cool cool reason to visit Berkeley, for design lovers, love of cupcakes optional:

Design: Problem or Solution?

Tuesday, September 21, 2010
7:00 pm | Geballe Room, 220 Stephens Hall at UC Berkeley

To launch its new Course Thread in Human-Centered Design, the Townsend Center Course Threads team will host a discussion about the values and costs of design, considering the example of the cupcake: Is it an icon of luxury and obesity, or is it a source of community building, a connection point for non-competitive socialization, a source of relaxed and harmless pleasure? Does the design of the cupcake affect its potential for excess or comfort? Students are invited to engage with professional designers and design professors to determine how our public research university can help elucidate the role of design in our communities. How can our university support the education of students who intend to design for a living?

This is not a cupcake.

These are cupcakes.