Category Archives: Food

Edible Education 101 – Free classes

FOOD! and FOOD Politics, Processes, Philosophies, it is all here in this series of classes. They are free. You can attend in person or join a streaming conference from your own computer. Sign up!

Public conversations about food have flourished since the 1960s. In the wake of these conversations, it is important to ask, is the “food movement” a social movement? This class will explore what details a social movement and what it will take to shift the power balance.

Building on her vast experience as co-founder and co-director of the Restaurant Opportunities Centers United, Saru Jayaraman will discuss ways to take fights for bold social change goals and transform them into sustained action.

Edible Education 101 meets at UC Berkeley’s Haas School of Business in the Anderson Auditorium on Wednesday, January 31 from 6:15-8PM Pacific Time. You can watch the conversation live online or join us in class on campus. Participation to the community is free of charge. WATCH ONLINE or ATTEND IN PERSON


NEXT UP! Yes there are more classes available –

Week 4 | Wednesday, February 7: Regenerative Cooking: Food, Soil, and Seeds Presented by Chef Dan Barber

Chef Dan Barber will discuss the role of chef and seed breeder collaboration in reshaping our food system and share examples of new vegetable varieties inspired by and celebrated in the Blue Hill kitchen. Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate.  His opinions on food and agricultural policy have appeared in the New York Times and many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture board of directors, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards. In 2009 he was named one of Time magazine’s 100 most influential people in the world.

Missed Week Two? Check out our livestream recordings! Thanks to special guests Clair Brown, author of Buddhist Economics, and Margiana Peterson-Rockney for a lively discussion. Watch now >

 

Amazon Go Grocery Store opens in Seattle

The new AMAZON GO market,,,,,

This sounds like a 7-11 convenience market, but with more efficiency and stocking the food you promised yourself you’d eat more of this year…. using AI and many technologies to make the experience fast, efficient, with fresh, affordable, quality food.

  1. Walk in the store,
  2. You’ll log on to your Amazon account (download the free app)
  3. Shop for items – fresh food, prepared healthy meals (similar to the meal plan delivery sign-ups)
  4. This AI driven store will track your selections (using QR codes of items you pick up)
  5. Walk out with your items, items will be tallied and you’ll purchase them through the app.

You won’t see aisles of chips, baked goods and frozen food OR checkout lines.

More consumer testing is going on now…. but I hope we get to try it soon.

VentureBeat article

We live in the SF Bay Area, a  NIRVANA for food-lovers! There are classes, professional leadership seminars, food hackathons, tours, gourmet field to table extravaganzas, and also this wonderful opportunity made available by Alice Waters and Will Rosenzweig, leaders in thoughtful eating, great food, and sustainability.

  • CLASS: Edible Education 101
  • DATE: Begins Wednesday 1/17
  • Details below:

It is my privilege to join Alice Waters to co-host Edible Education 101 again this semester.  This uniquely UC Berkeley course, now in its seventh year, is available to undergraduates, graduate students and the local community and is live-streamed and archived online. EE 101 meets Wednesday evenings (6:15 to 8pm Pacific Time) beginning January 17, 2018. We’d encourage you to share this invitation with friends who are passionate about shaping a healthy and regenerative food system.

Once again we are honored to hear from the thoughtful, informed and provocative voices shaping and leading the food movement. The course explores current food issues against a backdrop of systems thinking, ethical action, creativity and innovation. This semester we will also showcase the work of inspiring, emerging leaders who are making a difference in diverse disciplines. Our intent is to help our community of learners develop “food systems intelligence” — a way of seeing and acting in our local and global food ecologies with clear intent and an understanding of our personal and collective impacts. We also hope to build a bridge for students to envision how they can apply themselves personally and professionally in the world of food. Here is the schedule of guest lecturers and topics (with special surprises in the works). All classes are on Wednesday evenings at 6:15 pm PST.        Our teaching team will be creating a weekly newsletter with a link to the class readings and video archive. Each edition will preview the coming class content and will provide a recap of the prior week’s highlights. We will also post weekly invitations (space permitting) to obtain a ticket to attend the class in person, on campus. If you received this email from a friend or colleague and would like to join the class and get weekly updates, click here. If you do not wish to receive weekly course updates or invites, you can opt-out by clicking on the link at the bottom of this email.  We look forward to seeing you in class! With all good thoughts, Will Rosenzweig Social Impact Fellow Special thanks to Berkeley Haas Center for Responsible Business, The Edible Schoolyard Project, Food Venture Lab, and Steve Silberstein for the generous support and collaboration that makes this course possible and broadly available.

It is my privilege to join Alice Waters to co-host Edible Education 101 again this semester.  This uniquely UC Berkeley course, now in its seventh year, is available to undergraduates, graduate students and the local community and is live-streamed and archived online. EE 101 meets Wednesday evenings (6:15 to 8pm Pacific Time) beginning January 17, 2018. We’d encourage you to share this invitation with friends who are passionate about shaping a healthy and regenerative food system.

Once again we are honored to hear from the thoughtful, informed and provocative voices shaping and leading the food movement. The course explores current food issues against a backdrop of systems thinking, ethical action, creativity and innovation. This semester we will also showcase the work of inspiring, emerging leaders who are making a difference in diverse disciplines. Our intent is to help our community of learners develop “food systems intelligence” — a way of seeing and acting in our local and global food ecologies with clear intent and an understanding of our personal and collective impacts. We also hope to build a bridge for students to envision how they can apply themselves personally and professionally in the world of food. Here is the schedule of guest lecturers and topics (with special surprises in the works). All classes are on Wednesday evenings at 6:15 pm PST.        Our teaching team will be creating a weekly newsletter with a link to the class readings and video archive. Each edition will preview the coming class content and will provide a recap of the prior week’s highlights. We will also post weekly invitations (space permitting) to obtain a ticket to attend the class in person, on campus. If you received this email from a friend or colleague and would like to join the class and get weekly updates, click here. If you do not wish to receive weekly course updates or invites, you can opt-out by clicking on the link at the bottom of this email.  We look forward to seeing you in class! With all good thoughts, Will Rosenzweig Social Impact Fellow Special thanks to Berkeley Haas Center for Responsible Business, The Edible Schoolyard Project, Food Venture Lab, and Steve Silberstein for the generous support and collaboration that makes this course possible and broadly available.

going Meatless…. Doesn’t have to be Hard

There are so many choices! We have eaten Vegan for nearly 3 months. Yes there have been a few slips, but it is easy really.  Why?

  • You’ll try new restaurants
  • Cookbooks will be come a new point of inspiration
  • Don’t you want to KNOW what the IMPOSSIBLE Burger is? Get yours in Palo Alto, CA, yes it is Vegan, you won’t believe it! Picture below!
  • Also Ike’s Sandwiches and Love is incredible fun, they have a huge selection of vegetarian entrees and all of those can be made VEGAN! My husband’s favorite is The Meatless Ike’s Sub. So good!  (The IKE’S are in several locations in the Bay Area – we have tried Daly City Serramonte, Redwood City – El Camino)

Fainting Goats – Curious?

Image result for fainting goatsA friend of mine has a goat that goes catatonic when it hears a loud noise. If she sneezes or the screen door slams. ..Then it tips over. Amazing but not uncommon. I had to learn more!  They are classified as meat goats rather than milk goats…. but they might be better described as “pet goats”. Often selected as pets, due to their smaller stature, they are 17 to 25 inches tall and can weigh 60 lbs…. or more.

This ailment can be found in other animals, humans included.

A myotonic goat, otherwise known as the fainting goat, is a domestic goat that freezes for roughly 3 seconds when it feels panic. Though painless, this generally results in the animal collapsing on its side. The characteristic is caused by a hereditary genetic disorder called myotonia congenita. When startled, younger goats will stiffen and fall over. Older goats learn to spread their legs or lean against something when startled, and often they continue to run about in an awkward, stiff-legged shuffle.  Fainting goats have many other names, including Myotonic Goats, Tennessee (Meat) Goats, Nervous Goats, Stiff-leg Goats, Wooden-leg Goats, and Tennessee Fainting Goats….   – Wikipedia

References:  Fainting Goat Facts

 

 

 

 

 

Vina Enoteca to serve first ‘Impossible burger’ in Silicon Valley

A burger made entirely from plants at a Redwood City startup has been making waves at select restaurants in San Francisco, Los Angeles and New York — and now, in Palo Alto.

The Impossible Foods burger sun-dried tomatoes, cavolo nero (or lacinato kale) and a sun-dried tomatoes mayonnaise on a poppy seed bun will make its debut today at Vina Enoteca, the first Silicon Valley restaurant to serve the scientifically engineered veggie burgers.

The goal is to not only make a veggie burger that tastes good, but one that is environmentally sustainable and ultimately will change the way we consume meat.

 

Dandelion Chocolate Oatmeal Cookie RECIPE!!

Dandelion has graciously offered their recipe for their delicious hearty Chocolate Oatmeal Cookie! You can give these to Dad for Father’s Day, to the Grads in your life on their special day, or for yourself any day of the week!

YUM!

Give a Shuck about the Oceans! June 8 at Hog Island

Mark you calendars! June 8th is World Oceans Day and Hog Island Oyster Co. is celebrating with their next dine and donate, Let’s Give A Shuck for the Oceans!

Nothing is more important to the Hog Island team, then the health of our oceans. That’s why they have chosen to donate 10% of their proceeds to Humboldt BayKeeper – a Northern California organization that works to safeguard coastal resources for the health, enjoyment, and economic strength of the Humboldt Bay.

Join the Hog Island Oyster Co. team for a day of dining and donating and help Give A Shuck for Our Oceans!

Yerba Buena Art Walk, and its FREE

13 museums, galleries and institutions open for FREE for this special day. 

  • DATE: Saturday June 17
  • TIME: 2-6 p.m.
  • AND….. AFTER PARTY 6-9 p.m.

The Yerba Buena Alliance proudly presents the Yerba Buena Art Walk

Explore the heard of downtown San Francisco’s Yerba Buena neighborhood at 12 locations open for FREE.

This is a GREAT area to walk in, so much to see and do! You’ll love the museums – each is different, creative and awe-inspiring!  — the editor

Win prizes from each institution. Collect stamps from each Art Walk location in your Yerba Buena Passport at the TechShop Even Gallery featuring live band Positively Space Music. Grand Prize winners must be present to win

Schedule of Events

Pre Event Art Walk Reception
12:00-2:00 pm
California Historical Society, 678 Mission Street

Yerba Buena Gardens Festival
1:00-2:30 pm
Presents
M.A.K.U. SoundSystem
A Party for the People

Free concert in Yerba Buena Gardens on Mission between Third and Fourth Streets

ART WALK
2:00-6:00 pm
12 locations, 13 institutions

Art Walk After Party and Prize Drawing
Tech Shop Event Gallery
910 Howard Street
6:00-9:00 pm

Prize Drawing at 6:45 pm
Featuring Positively Space Music
(Bob Bralove, Henry Kaiser, Chris Muir)

  1. 111 Minna Gallery
    111 Minna Street
    111minnagallery.com
  2. American Bookbinders Museum
    In collaboration with The Mexican Museum
    355 Clementina Street
    Bookbindersmuseum.org, mexicanmuseum.org
  3. California Historical Society
    678 Mission Street
    Californiahistoricalsociety.org
  4. Mirus Gallery
    540 Howard Street
    Mirusgallery.com
  5. Museum of Performance + Design
    893B Folsom Street
    mpdsf.org
  6. Museum of the African Diaspora
    685 Mission Street
    Moadsf.org
  7. SFMOMA (until 5pm)
    151 3rd Street
    sfmoma.org
    Free admission only inlcudes acess to the pbulic spaces
    sfmoma.org/visit/free-to-see
  8. SPUR
    654 Mission Street
    Spur.org
  9. TechShop
    926 Howard Street
    Techshop.ws
  10. The Contemporary Jewish Museum
    736 Mission Street
    Thecjm.org
  11. Yerba Buena Center for the Arts
    701 Mission Street
    ybca.org
  12. Yerba Buena Gardens Festival
    Inside Yerba Buena Gardens on Mission between Third and Fourth Street
    ybgfestival.org

FOOD BIZ – Plant based Food Seminar

Online, Thursday, May 25 @ 1pm PST / 4pm EST How is Impossible Foods scaling up its environmentally-friendly, plant-based food products? David Lee, the COO and CFO of Impossible Foods discusses how the success of this food startup begins with an innovative approach to selling its products to suppliers and consumers. Join us on May 25th as David sits down with FBS host Will Rosenzweig to discuss how Impossible Foods uses social media and celebrity chefs to generate buzz—as well as create revolutionary products that taste great and positively impact climate, sustainability, and public health during this month’s FOODBIZ+ Climate session. (click to sign-up)

Impossible Foods = The world loves meat. But relying on cows to make meat is land-hungry, water-thirsty, and pollution-heavy. That’s why we set out to do the impossible: make delicious meats that are good for people and the planet.