tag:blogger.com,1999:blog-38919641498975743042024-03-04T22:45:33.735-08:00Artisan Food DiscoveriesCelebrating delicious foods and libations from small farmers and artisan food makersSusiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3891964149897574304.post-11462495681914321582008-10-13T13:56:00.000-07:002008-10-13T13:57:22.877-07:00THIS BLOG HAS A NEW HOME!At <a style="font-weight: bold;" href="http://nuttyfig.com">nuttyfig.com</a> - Please visit and bookmark that site for more foodie goodness.Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-76172313141278071332008-10-08T19:56:00.000-07:002008-10-08T20:05:27.955-07:00Local Food Movement Invigorating Local EconomiesThe New York Times ran a nice story about "<a href="http://www.nytimes.com/2008/10/08/dining/08verm.html">Uniting Around Food to Save an Ailing Town</a>" in Vermont.<br /><br />"...young artisans and agricultural entrepreneurs are expanding aggressively, reaching out to investors and working together to create a collective strength never before seen in this seedbed of Yankee individualism."<br /><br />Much like La Cocina in San Francisco, the Vermont Food Venture Center provides assistance to the new food companies. Perhaps, this trend of gastropreneurism will sweep the nation as have farmer's markets. And <a href="http://www.foodzie.com/">Foodzie</a> arrives just in time as the perfect marketing outlet.<br /><br />Vermont is also home to the locally focused <a href="http://www.farmersdiner.com/">Farmer's Diner</a>, which I also first learned about through the <a href="http://query.nytimes.com/gst/fullpage.html?res=9C01E6D61531F932A25752C0A9629C8B63">New York Times</a>.<br /><br />Small state, great big dreams!Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-32645140158176583652008-10-03T21:17:00.000-07:002008-10-06T20:30:43.176-07:00New York Bargain Eats: Sahadi International Market<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1vGPUoqxgkyealyYmif5MOllqiccJTm_jRbQmj_X4n5sVLywo94JFDmDKaHxVcnYtwXfqJCTU0hVlolQqsNpyvVuyyTPiIDoo67BfYh4r7JQi45sgFnusDrq5RIHswilM4y0TlNsfYJ8/s1600-h/IMG02203.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1vGPUoqxgkyealyYmif5MOllqiccJTm_jRbQmj_X4n5sVLywo94JFDmDKaHxVcnYtwXfqJCTU0hVlolQqsNpyvVuyyTPiIDoo67BfYh4r7JQi45sgFnusDrq5RIHswilM4y0TlNsfYJ8/s200/IMG02203.jpg" alt="" id="BLOGGER_PHOTO_ID_5253289271289995026" border="0" /></a><span style="font-weight: bold;">A giant flashing spider surrounding oils and sauces forces me to say: <span style="color: rgb(255, 102, 0);">"If the economy has you SPOOOKED" </span></span><span style="font-weight: bold;">but you can't give up the tasty life, make your way to </span><span style="font-weight: bold;"><a style="color: rgb(255, 102, 0);" href="http://sahadis.com/about.ihtml">Sahadi's Specialty and Fine Foods</a></span><span style="font-weight: bold;"> in Brooklyn.<br /><br /></span>First, I'll admit Sahadi's certainly is not my "discovery." The store has been around for many decades. And in fact my sister got me hooked. But it IS hidden to many people who don't live in Brooklyn. At least, until the Food Network airs its program featuring Sahadi, which they were filming when I was there.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCIRHqJTcoQsewicrFgOrOlwG-YtRQY55s9RlC3q4HAIkvWcKY4UqwfPgcZuuxp7GwBEOLTcF5HoViigYFMBqHu_jIA6l7hZPFPbx495TBJUcGP7HCZ71ZYODDDULik6ddS7BHvP-Z-jC/s1600-h/IMG02200.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCIRHqJTcoQsewicrFgOrOlwG-YtRQY55s9RlC3q4HAIkvWcKY4UqwfPgcZuuxp7GwBEOLTcF5HoViigYFMBqHu_jIA6l7hZPFPbx495TBJUcGP7HCZ71ZYODDDULik6ddS7BHvP-Z-jC/s200/IMG02200.jpg" alt="" id="BLOGGER_PHOTO_ID_5253290720616518482" border="0" /></a><br />My friend always laughs at the big bag I invariably bring back to her place, until she tastes the tabouli, zatar (Arabic bread coated with olive oil and a spice mixture including tangy sumac, sesame, thyme, and other spices), stuffed breads, and kibbe--a delicious meat, wheat and pine nut ball that happens to be as common in Brazil as bread. Arrive around lunch or take out for dinner.<br /><br />Head down to the <a href="http://nymag.com/listings/attraction/brooklyn_heights_promenade/">Promenade </a>for your picnic.<br /><br /><span style="font-weight: bold;">Favorite Things to Buy<br /><span style="font-weight: bold;"></span><br /></span>If you'll be taking a trip home, stock up on food for the voyage. Huge variety of spices, nuts, bulk candies, cheeses, olives, peanut crunch, coffee (starting around $4.95/lb), chocolates. Blocks of Guittard chocolate go for around $4/lb, great for nuking and mixing with your new load of nuts to make bark or clusters. Bags of <a href="http://www.purefun.ca/products_purePops.html">organic lollipops</a> for $1.25 were another nice find.<br /><br />If you're checking your luggage and don't have a good international market near you, make sure to comb through each shelf for interesting oils. Even <a href="http://www.eatingintranslation.com/2007/11/margaret-palca.html">Margaret Palca</a> sells <span style="font-weight: bold;">rugelach </span>(my favorite New York indulgence) at Sahadi, at a good price. OK it's embarrassing to admit but I even knew the price was lower than the bakery price.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQSsAXEDCMTZAgaq0D67XJgt21UqXowRSYhl-4SKtDMaIEyKMXHiN1tY6pO88eXUM9H3PQlzKDANie0v5y5nR71fj5mV6FxDkBucUG_mM_kDjyI6p8XYa7ftFtFJuuRWSM59g67Py7G8G/s1600-h/IMG02199.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQSsAXEDCMTZAgaq0D67XJgt21UqXowRSYhl-4SKtDMaIEyKMXHiN1tY6pO88eXUM9H3PQlzKDANie0v5y5nR71fj5mV6FxDkBucUG_mM_kDjyI6p8XYa7ftFtFJuuRWSM59g67Py7G8G/s200/IMG02199.jpg" alt="" id="BLOGGER_PHOTO_ID_5253290928781961490" border="0" /></a><span style="font-weight: bold;">Getting to Sahadi</span><br /><br />(<a href="http://sahadis.com/directions.ihtml">Directions</a>) From Manhattan, take the 4 or 5 trains, or whichever makes sense, to Borough Hall, or another nearby stop.<br /><br />You might want to check out the Syrian bakery next door. Atlantic Ave. is a hotbed of Syrian stores, which you don't see much on the West coast especially.<br /><br /><span style="font-weight: bold;">Note about buying online: </span>The coffee is the real bargain.<br /><br /><span style="font-weight: bold;">How to Be a Good Customer</span><br />You'll find a helpful, cheery staff. Take a number for help with the olives and other bulk items. Know what you want before your number is called. It's fast and furious--and fun.<br /><br />PS - Of course Zabar's rules as well, especially for their <a href="http://www.zabars.com/cheese/Cheeses,default,sc.html">vast cheese selection</a>.<br /><br /><object width="425" height="350"> <param name="movie" value="http://www.youtube.com/v/ta3Fn-iQMhI"> <embed src="http://www.youtube.com/v/ta3Fn-iQMhI" type="application/x-shockwave-flash" width="425" height="350"></embed> </object>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-4639337924763793962008-09-30T13:09:00.000-07:002008-09-30T19:31:40.354-07:00Citron Cooking and Learning With Slow Food<span style=";font-family:verdana;font-size:78%;" >Subscribe to this blog or come back soon to find videos, recipes and more links related to citrons! </span><br /><div style="text-align: center;"><div style="text-align: left;"><br /><span>The Aqua Terra <a href="http://www.slowfood.com/">Slow Food</a> convivium held a fun two-hour citron extravaganza at the <a href="http://www.junetaylorjams.com/">June Taylor Still-Room</a> in Berkeley. </span><br /><br /><span style="font-weight: bold;">We Learned</span><br />Through the magic of video and speakerphone, we learned all about <a href="http://en.wikipedia.org/wiki/Citron">citrons (esrogs)</a> from the only large commercial grower in the US, John Kirkpatrick.<br /></div><span style="font-weight: bold;"><br />John grows five varieties of citrons, which have various characteristics such as differences in the peel, number of seeds, and proportion of pulp: </span><br />Temoni (originally from Yemin), Buddha's Hand, Halperin, Kivelovitz, Braveman, Chazon Ish<br />The foam "bedding" keeps the citrons free from blemishes.<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3167/2898804575_c5717344b7.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://farm4.static.flickr.com/3167/2898804575_c5717344b7.jpg?v=0" alt="" border="0" /></a><span style="font-weight: bold;">We Ate and Drank</span><br />Several of us brought the results of our citron cooking experiments, made with citrons received in advance:<br /><ul><li><span style="font-weight: bold;">Preserved citrons </span>- Based on a preserved lemons recipe from the Apple Farm.</li><li><span style="font-weight: bold;">Citron marmalade</span> - Made with 2 entire fruits</li><li><span style="font-weight: bold;">Citron candy</span> - Made by June Taylor. Visit the Ferry Building farmer's market soon and you might be able to find a bag of this delicious chewy candy.</li><li><a href="http://www.hangarone.com/fruit3.html"><span style="font-weight: bold;">Hangar One Buddha's Hand vodka</span></a> kindly donated by St. George Spirits, who call John a "<a href="http://www.hangarone.com/fruit6.html">marvelous human being</a>."<br /></li><li><span style="font-weight: bold;">Candied Citrons and Citron Syrup </span>which I made, simply by putting equal parts sugar and water in a pan with sliced fruit and letting it reduce. But when I left the fruit in the syrup, the syrup ultimately became very bitter. In my first go around when I poured the syrup out right away, it was delicious (especially in a citron-jito with mint!)</li><li><span style="font-weight: bold;">Citron Curd </span>(like lemon curd) - This was everyone's favorite.</li><li><span style="font-weight: bold;">Citrons in Sugar</span>, from an 1830 cook book, where slices layered with sugar extract the little juice there is.<br /></li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3155/2898805013_004032870b_m.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3155/2898805013_004032870b_m.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3157/2899649006_b7598aea25_m.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3157/2899649006_b7598aea25_m.jpg" alt="" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3022/2898803813_874ea480c6_m.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3022/2898803813_874ea480c6_m.jpg" alt="" border="0" /></a><br /></div><br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><div style="text-align: center;"><br /></div><div style="text-align: center;">Click to see the big <span style="font-weight: bold;">Victorian Sponge Cake</span> recipe. Heavenly butteriness.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQqWus_7bIrJ1e37z5Hsx6h7r1jlhYssgQuKN0dOjJwjhDXi-Fwe1wfnMBF0RJFsCWQBO8l5ykv3Vl_JBMa7lp-aqvs0b1Jk1Ih83bENKezq1N3ZeUq5YTj1-G6Ps11QbnVAQrC7-BFix/s1600-h/citrons+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQqWus_7bIrJ1e37z5Hsx6h7r1jlhYssgQuKN0dOjJwjhDXi-Fwe1wfnMBF0RJFsCWQBO8l5ykv3Vl_JBMa7lp-aqvs0b1Jk1Ih83bENKezq1N3ZeUq5YTj1-G6Ps11QbnVAQrC7-BFix/s320/citrons+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5251915577522512146" border="0" /></a><br /><br /><span style="font-weight: bold;">We Had Fun!<br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/7WhFQE-up8Y&hl=en&fs=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/7WhFQE-up8Y&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" height="344" width="425"></embed></object></span><span style="font-weight: bold;"><br /><br /></span><span><br /></span><div style="text-align: center;"><span>Delicious </span><span><span style="color: rgb(51, 204, 0);">Citroncello </span>recipe was based on <a href="http://vanillagarlic.blogspot.com/2007/05/crema-de-limoncello-aka-best-hooch-ever.html">this limoncello recipe</a>.</span><br /></div><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3056/2902131569_403211a2af_m.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 234px; height: 313px;" src="http://farm4.static.flickr.com/3056/2902131569_403211a2af_m.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;"><br />Where to Get Citrons</span><br />After the <a href="http://en.wikipedia.org/wiki/Sukkot">Sukkot celebration</a> in October, the price of citrons will come down. You can find them at the Monterey Market and Berkeley Bowl in Berkeley, CA as well as various specialty markets around the US (although I'm not sure where).Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-45400314834333647302008-09-30T11:17:00.000-07:002008-09-30T11:47:28.399-07:00A Fig Obsession<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3174/2884696673_3fc0d9d018_m.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://farm4.static.flickr.com/3174/2884696673_3fc0d9d018_m.jpg" alt="" border="0" /></a>In honor of my relatively new-found love of figs (which drove me to sneak to the backyard at a party to gather figs), I'm excited at the new address for this blog: <span style="font-weight: bold;">nuttyfig.com</span>.<br /><br />Why nuttyfig?<br /><br />Well, is there anything better then lightly toasted walnuts smashed into a nearly dry fig? Simple, lovingly produced ingredients crafted into the best foods on earth. That's what this blog is about. The symbolic fig perfectly expresses the passion I exude for good food. And my nuttiness for nuts - hazel, walnuts, pecans, almonds, cashews, macs, etc etc etc<br /><br />NPR recently wrote and podcasted a nice article <a href="http://www.npr.org/templates/story/story.php?storyId=94391625">Perfection Is A Fresh Fig</a>, along with a few good recipes. It reports that sales of fresh figs have increased by 30 percent each year for the past five years!<br /><br />If you hated figs growing up as I did, try some not-too-dry figs with cheese, nuts, and/or chocolate. Maybe you'll find you're a fig nut too!Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-41233102872213389742008-09-28T21:46:00.000-07:002008-09-28T21:51:43.293-07:00Up to Her Ears in Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL35hP6rbi-ieDeJPQ8GzOWDf-pANHgJ9HPHi6M3AusDtsYs1y1ZaZhH_-eDn9UJzV8HEmNmcDsWuLSUshB3S-AAs5wkD73IPov5m1Wl6lKfWBlJmDPRWsAIAeTTwCGFv4mUtA_ibcat8a/s1600-h/IMG_9159.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL35hP6rbi-ieDeJPQ8GzOWDf-pANHgJ9HPHi6M3AusDtsYs1y1ZaZhH_-eDn9UJzV8HEmNmcDsWuLSUshB3S-AAs5wkD73IPov5m1Wl6lKfWBlJmDPRWsAIAeTTwCGFv4mUtA_ibcat8a/s320/IMG_9159.JPG" alt="" id="BLOGGER_PHOTO_ID_5251300479384177378" border="0" /></a>To-ma-tohs that is. <br /><br />If there's one thing we all loved at the citron event it was June Taylor's old fashioned <a href="http://www.junetaylorjams.com/specialties/specialties.htm">tomato ketchup</a>. Sweet, with a little bite.<br /><br />Now at the end of tomato season, June gets her workout cooking down large vats of deep red, flavorful organic tomatoes into various canned delights.<br /><br />(More soon on the event!)Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-55630404674717858022008-09-25T16:51:00.000-07:002008-09-25T17:08:10.886-07:00Ferry Plaza - Meet Juniper Ridge "Western Wild Goods"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87ma8e6dpjkTA4Blfr3b8aXbMO5iPJqje2YWQs-j9nmuiFk9RbhM5AVSeJAJSzCDPx-C0KdUWtLjHt3x99LXqY6eBAfI2qOfa8uk80gsoXOLs7-hwsi2IiZh5g06esvQ79qxtIu9XMZmD/s1600-h/P1040538.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87ma8e6dpjkTA4Blfr3b8aXbMO5iPJqje2YWQs-j9nmuiFk9RbhM5AVSeJAJSzCDPx-C0KdUWtLjHt3x99LXqY6eBAfI2qOfa8uk80gsoXOLs7-hwsi2IiZh5g06esvQ79qxtIu9XMZmD/s320/P1040538.JPG" alt="" id="BLOGGER_PHOTO_ID_5250114793808385986" border="0" /></a>Saturday September 27 I'll look forward to chatting with <a href="http://www.juniperridge.com/">Juniper Ridge</a>, makers of deliciously scented soaps, delicate incense, and more - "wildcrafted from the mountains and deserts of the west."<br /><br />They're one of few non-food companies at the <a href="http://www.cuesa.org/markets/days/saturday.php">San Francisco Ferry Building farmer's market</a> (That's tea in the pic.)<br /><br />If you're in town come and "Meet the Producer" from 10:30-11am.Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-30512018056851529282008-09-19T10:03:00.001-07:002008-09-24T14:55:59.435-07:00Slow Food Event in Berkeley - Sept 28<div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 102, 0);">Discover the Rare and Ancient Citron<br /></span><span style="color: rgb(0, 102, 0);">at an intimate gathering event for Slow Food members and guests -<br />hosted at the June Taylor Still-Room on Sunday, September 28.<br /><br />You'll learn cultural and growing facts about this rare and difficult-to-cultivate fruit. Then enjoy tasting various concoctions and recipes made with the citrons.<br /><br /><a href="http://www.brownpapertickets.com/event/43402">Learn more and sign up</a>...<br /><br /><span style="font-size:85%;">(You too can have as much <a href="http://veradevera.blogspot.com/2008/09/canvas-lunch-in-glen-park-92108.html">citronolicious fun</a> as Vera provided at one of her famous parties.)</span><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7c4oJLqOmKGaLRPwF4XsOJrEj28ksBHf0ukT3Tgg-1ysUN94585Ux8P6nfc1M34-CbGnsj3DGuzloJ6kEe5oDQhXxfdTHB6o6jecTyfF2ta4jHz9W3l9SuF5nqBsGS6Gt8dg99mWXhUa/s1600-h/esrog.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7c4oJLqOmKGaLRPwF4XsOJrEj28ksBHf0ukT3Tgg-1ysUN94585Ux8P6nfc1M34-CbGnsj3DGuzloJ6kEe5oDQhXxfdTHB6o6jecTyfF2ta4jHz9W3l9SuF5nqBsGS6Gt8dg99mWXhUa/s400/esrog.jpg" alt="" id="BLOGGER_PHOTO_ID_5247813034407727250" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(0, 102, 0);">4 Days Before the Big Event</span><br /></div><br /><div style="text-align: center;">A grown-up Science Fair in progress:<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/superviva/SNq2y83BdUI/AAAAAAAAAJg/Nee8gkTbnCs/s576/IMG02174.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://lh3.ggpht.com/superviva/SNq2y83BdUI/AAAAAAAAAJg/Nee8gkTbnCs/s576/IMG02174.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><br /></div>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-80768895821055155842008-09-19T10:03:00.000-07:002008-09-20T12:47:44.521-07:00Tribute to Robert Steinberg of Scharffen Berger Chocolate Maker<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeYQLcq3Cwt_3Ji_-6C198JsS6uNCUj9OSe1LxUvdUIy0zSMHgsxodzXM_eMAYL0mzam_fT_r64WF8rd22sCkrH_NEmQRuv8UBZwFvhvhMVT_sgnrJp16xMtIkJNUd5xFbI-IU6lPVUTv/s1600-h/114-1405_IMG.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeYQLcq3Cwt_3Ji_-6C198JsS6uNCUj9OSe1LxUvdUIy0zSMHgsxodzXM_eMAYL0mzam_fT_r64WF8rd22sCkrH_NEmQRuv8UBZwFvhvhMVT_sgnrJp16xMtIkJNUd5xFbI-IU6lPVUTv/s320/114-1405_IMG.JPG" alt="" id="BLOGGER_PHOTO_ID_5247781673434561650" border="0" /></a>This week Robert Steinberg, one of the forces behind <a href="http://www.scharffenberger.com/">ScharffenBerger Chocolate Maker</a>, <a href="http://www.nytimes.com/2008/09/19/business/19steinberg.html">passed away</a> after many years of fighting cancer.<br /><br />I'm happy to have known this brilliant, passionate man who started as a doctor then dedicated his life to creating a high quality dark chocolate as well as educating the palates of many. I tell people Scharffen Berger was the first great American dark chocolate. (Remember when Special Dark was the only American dark chocolate?)<br /><br />I remember the the thrill of first hearing about Scharffen Berger, in a long profile in the San Francisco Chronicle, when the company was in its original location.<br /><br />Then when volunteering for Transfair USA on <a href="http://www.transfairusa.org/content/certification/cocoa_program.php">Fair Trade chocolate</a>, in 2001, we were giddy about being able to visit Robert at the new factory in Berkeley. I'd never met someone like Robert, with such fervor and deep scientific knowledge of cacao beans (back before the word "cacao" emblazoned the labels of every high end chocolate bar).<br /><br />We learned the company was already paying its suppliers a price higher than required for Fair Trade certification. Their main concern was getting the best quality beans possible and educating more cacao growers on how to process their beans for quality.<br /><br />Most memorably, he wanted us to truly understand the difference in chocolate flavor (mainly Fair Trade vs not). We held a chocolate taste test along with chocolate luminary <a href="http://www.latimes.com/features/food/la-fo-watch24oct24,1,1267117.story?coll=la-headlines-food">Alice Medrich</a>, attributed with introducing the chocolate truffle to America many years ago.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rhZ4w5_pngu6yOVUMDf-Ngv5l48MfMxiNBUC9Y5Z20ZqmsZ3EhZdhSlKBiPOdetg0M3f8Qw5wt2RHSrvcrfbO4BxqaZfewO-0qgDlZQbLGphr8XMB79OYTR58tJXLtuxdGGlaIyKS7fO/s1600-h/bernachon_box.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5rhZ4w5_pngu6yOVUMDf-Ngv5l48MfMxiNBUC9Y5Z20ZqmsZ3EhZdhSlKBiPOdetg0M3f8Qw5wt2RHSrvcrfbO4BxqaZfewO-0qgDlZQbLGphr8XMB79OYTR58tJXLtuxdGGlaIyKS7fO/s200/bernachon_box.JPG" alt="" id="BLOGGER_PHOTO_ID_5247782813667934306" border="0" /></a>When I went to Paris, Robert gave me some bars to take the picture above (which now so au courant,<span style="text-decoration: underline;"> with</span><a href="http://www.nytimes.com/slideshow/2008/09/11/arts/design/20080911_KOONS_SLIDESHOW_index.html"> the Jeff Koonz show</a> at Versailles.) After hearing he learned to make chocolate at Bernachon in France, I took a side trip through Lyon to see what Bernachon was all about. I decided I liked Scharffen Berger chocolate better.<br /><br />Fair Trade chocolate has come a long way in just a few years, as has Scharffen Berger chocolate. Now you'll find it in many stores thanks to their acquisition by Hershey. I imagine Robert was proud to have influenced the quality of Hershey as well as other large chocolate brands.<br /><br />Knowing Robert has left this world is bittersweet but I'm sure he's enjoying the great chocolate factory in the sky. Learn more <a href="http://www.scharffenberger.com/robertpics.asp">about Robert</a> on the Scharffen Berger website.Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com1tag:blogger.com,1999:blog-3891964149897574304.post-30794776145464109762008-09-16T08:51:00.000-07:002008-09-19T11:20:37.784-07:00Special Deal on Drunken Chocolate Figs from John & Kira's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.johnandkiras.com/core/media/media.nl?id=5851&c=JOHNDOYLE&h=4551e6b57b64e0168b01"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://www.johnandkiras.com/core/media/media.nl?id=5851&c=JOHNDOYLE&h=4551e6b57b64e0168b01" alt="" border="0" /></a>"<a style="font-weight: bold;" href="http://www.johnandkiras.com/SHOP/New/6-Drunken-Chocolate-Figs;jsessionid=0a010c461f432411cb751ad6422fb499ed26bc63b41f.e3eSc3qPbN0Te34Pa38Ta38MaNn0">Drunken Chocolate Figs</a>" How delicious does that sound? A perfect pairing with roasted walnuts.<br /><br />John & Kira's newsletter had a special offer: <span style="font-weight: bold;">For the next week save $7 on our Fig Tower. Just enter promotion code FIG08 at the very end of checkout.</span><br /><br />If you don't know this chocolate company be sure to read <a href="http://www.johnandkiras.com/site/businfo_2.html">their story</a>.<br /><br />At first I wondered why they weren't using American figs. There's a good reason:<br /><blockquote>"We feel really fortunate to have found these figs grown by a family run farm in the Extremadura region of Spain. Almost unheard of in the United States, the Calabacita variety is a miniature version of the standard American fig we are so used to. The skin is paper thin and the fig itself has an almost candy-like taste. Even better, they are grown organically without the use of pesticides."</blockquote>And be sure to check out the adorable <a href="http://www.johnandkiras.com/SHOP/New/C-Pumpkins-12">"pumpkin" figs</a>!Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-9192729593316162772008-09-15T12:01:00.000-07:002008-09-15T12:25:32.387-07:00La Cocina - Incubating Heavenly Goodness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.embracesweets.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px;" src="http://i306.photobucket.com/albums/nn251/supervivapics/lacocinashop.jpg" alt="" border="0" /></a><br /><a href="http://www.lacocinasf.org/">La Cocina</a>'s "Taste of La Cocina" open house united a number of food businesses that have grown, often, from hobbies into thriving businesses offering well-crafted, packaged, and marketed food products.<br /><h2>My Last Supper</h2>I barely staggered out the door on a major sugar high, inspired and delighted. Some of my faves: <span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span>Chilean "alfajores"</span> - the most delicate powdered sugar butter cookies sandwiched with sublime dulce de leche - from Sabores del Sur. (I dare you not to drool looking at <a href="http://www.saborsur.com/">these photos</a>.)<br /><br /><span style="font-weight: bold;">Tamales from Los Cilantros</span> - With a rich red chile salsa<br /><br /><span style="font-weight: bold;">Claire's Squares</span> - An Irish version of the alfajores: "We start with a buttery shortbread base, then coat it with a thick layer of rich caramel and top it off with a smooth coating of Belgian chocolate."<br /><br />...and <a href="http://www.lacocinasf.org/directory.html">many more</a>. Has my caramelphilia exhibited itself?<br /><br /><span style="font-weight: bold;">Wistful about not being in San Francisco, home of La Cocina? </span><br /><br />Consider the case of mother and daughter team of <a href="http://www.embracesweets.com/">Embrace Sweets</a>:<br /><br />They'd started a brownie business in Ohio. After some success they had trouble taking the business to the next level. They heard about La Cocina, looked into it, applied, packed their bags, and now are happily baking and selling in local farmer's markets.<br /><br />Now that's dedication all aspiring entrepreneurs can take a bite out of.<br /><br /><span style="font-style: italic;">I didn't really want to end this with poor grammar, but really wouldn't it sound weird to say "from which all aspiring entrepreneurs can take a bite?"</span>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-41013695633038809622008-09-14T09:56:00.000-07:002008-09-14T10:06:18.329-07:00Can a Croissant Reunite a Mother and Daughter Long Distance?<span style="font-weight: bold;">The answer is "Yes!"<br /><br />In pondering my fun and unusual food experiences of recent</span><span style="font-weight: bold;"> years, I remembered this incredible story delicious indulgences and synchronicity.<br /><br />Read about it in <a href="http://superviva.com/blog/2007/10/12/true-stories-of-synchronicity-bakeries-and-talking-to-strangers/">my other blog</a>, along with another "there are no accidents" artisan pastry story.</span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2316/1553284696_c30f552c0f.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px;" src="http://farm3.static.flickr.com/2316/1553284696_c30f552c0f.jpg" alt="" border="0" /></a><br /></div><br /><span style="font-weight: bold;"><br /></span>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-79730931342233969912008-09-09T22:09:00.000-07:002008-09-09T22:39:57.436-07:00Hey, Mrs. Tangerine Woman<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCkMvLY2uqoPBad8LCXTbNIVp2VHDuS-smCQWCxhi6NzyLB9KY2L7YCp-glHv_HcYKv2KLBCmQbGF3tmKxfWxq5IJyt9PYWPLoK_IKTH4NgfTCyxfcnKZTHJyHQ1JcgmAfQmPQdPX4jQC/s1600-h/buddha_hand_08.jpg" alt="monterey market produce"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtCkMvLY2uqoPBad8LCXTbNIVp2VHDuS-smCQWCxhi6NzyLB9KY2L7YCp-glHv_HcYKv2KLBCmQbGF3tmKxfWxq5IJyt9PYWPLoK_IKTH4NgfTCyxfcnKZTHJyHQ1JcgmAfQmPQdPX4jQC/s200/buddha_hand_08.jpg" alt="" id="BLOGGER_PHOTO_ID_5244258822318650978" border="0" /></a>By the fortune that only random instant messaging conversations seem to bring, a friend introduced me to Lisa Brenneis, creator of <a style="font-weight: bold;" href="http://www.tangerineman.com/eab.htm">Eat at Bill's</a>, the heralded documentary about Berkeley's <a href="http://www.montereymarket.com/">Monterey Market</a>. I'm not alone in saying that this market, along with the Berkeley Bowl, are reason enough to live in Berkeley.<br /><br />As if I weren't thrilled enough, she lives on an organic citrus farm in Ojai, California where they <span style="text-decoration: underline;"><span style="font-weight: bold;"></span></span><a style="font-weight: bold;" href="http://www.tangerineman.com/pages/grow.htm">grow Buddha's Hand citrons</a>. This particularly amazed me as very few people grow this fruit commercially; yet they're now the second citron grower I know. (Yay!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PR89Ofyi0YW_q0lGwnIqeOifKscYiR5GGPdGf3LHa77fKR_wLQvhR4nPFi0oTxbESjeEdBQnsECMLCjHrdLMf0Kfvcysx-hUVP6DVojW0W65qMPhPPmoI2FM3AU8r4wUkJ1p8lwpeWk-/s1600-h/BUDDHA+HAND_01_CROP.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PR89Ofyi0YW_q0lGwnIqeOifKscYiR5GGPdGf3LHa77fKR_wLQvhR4nPFi0oTxbESjeEdBQnsECMLCjHrdLMf0Kfvcysx-hUVP6DVojW0W65qMPhPPmoI2FM3AU8r4wUkJ1p8lwpeWk-/s320/BUDDHA+HAND_01_CROP.jpg" alt="buddhas hand citrons" id="BLOGGER_PHOTO_ID_5244258637089555986" border="0" /></a><br />Her husband Jim Churchill, the "<a href="http://www.tangerineman.com/">Tangerine Man</a>," is famous for those cute little organic <a href="http://www.tangerineman.com/pages/myth.htm">Pixie tangerines</a>, as well as 12 other varieties. What most inspired me to write was this spooky picture of Buddha's Hands growing, which I'd never seen before. Who needs Halloween trappings when you have an orchard with alien like fruit ready to grab you? (They're so fragrantly delicious, I can imagine much worse fates.)<br /><br />If like me, you can't wait to get to Ojai, for now try perusing the <a style="font-weight: bold;" href="http://www.edibleojai.com/">Edible Ojai magazine</a> , where you'll absorb interesting local food facts.<br /><br />And check out Tangerine Man's shop, featuring their adorable labels:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.cafepress.com/labelgallery"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://logo.cafepress.com/8/2163668.jpg" alt="" border="0" /></a>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com1tag:blogger.com,1999:blog-3891964149897574304.post-12387717863662977562008-09-07T22:01:00.000-07:002008-09-07T22:45:55.921-07:00Visit Harley Farms - Delicious Award-Winning Goat Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzPDazK0mG3EIL_C7z0C3XMU_Upk_UZRZiA1RvU-xuT_QXg5PMbxIV0RGSWejaSdX-rf5AM9CGv9NxCPnvevE1y84UMRto63ZZe28W8nCYZEvYEUWUc0dcLsQDy9NUcVHjdYlJ8JN59Gt/s1600-h/P1040489.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzPDazK0mG3EIL_C7z0C3XMU_Upk_UZRZiA1RvU-xuT_QXg5PMbxIV0RGSWejaSdX-rf5AM9CGv9NxCPnvevE1y84UMRto63ZZe28W8nCYZEvYEUWUc0dcLsQDy9NUcVHjdYlJ8JN59Gt/s320/P1040489.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5243514241664839234" /></a><br />A bucolic country goat farm in the San Francisco Bay Area?<br /><br />My quest to find <a href="http://www.harleyfarms.com/">Harley Farms</a> led me to the back road of Pescadero, a small town which, as noted has a back "road," not "roads." It's perhaps most famous for <a href="http://www.duartestavern.com/">Duarte Tavern's old time artichoke soup</a> but Harley Farms is well on its way to becoming a main attraction. (Just Google it and you'll see).<br /><br />On my visit, Dee Harley and Ryan were still decompressing from Slow Food Nation weekend. Harley Farms' cheese is in such demand, they'd work all day then spend nights trying to churn out enough for the anxious masses. It's no wonder: Their delicately fresh cheeses have won numerous First Place awards from the American Cheese Society, among others.<br /><br />Dee showed me the beautiful upstairs hall, overlooking the goats, with a long wooden table and chairs they'd made by hand themselves over the years. Definitely a place to get married or throw a "slow party."<br /><br />In the store you'll find lots of playful signs and gifts along with a full spread of cheeses to taste. (The pepper coated log is my favorite. Somehow the pepper brings out the goat flavor.) <a href="http://www.harleyfarms.com/Our-Cheese.htm">Learn all about the varieties</a> and ask Dee your questions.<br /><br /><span style="font-weight:bold;">When you visit:</span> The beach at Pescadero is very accessible. I highly recommend bringing a cooler, planning a late morning at Harley Farms, picking up cheese, and heading to the beach for a picnic along with extra cheese for home. You'll find great artichoke laden bread in town.<br /><br /><span style="font-weight:bold;">If you can't visit: </span>Enjoy this tour, in which Ryan gives me an overview of Harley Farms. (It'll make you find a way to visit.)<br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/z-v4A5vhpjo&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/z-v4A5vhpjo&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com1tag:blogger.com,1999:blog-3891964149897574304.post-15308047018223252052008-09-05T20:54:00.000-07:002008-09-05T21:18:46.592-07:00Want to Start an Online Artisan Food Business?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgpa_n2bsVdd5KWlqMejG1yjyuD4HKiBganV74vnQAh_sX9TZHbOI0BxBc_7LIxPLhZe2ZdN-tzXrchIqKNDY9obfH4r1EgMoDzxoJUr2hWPYUzR0t3Xt3dLUpNmVg-STOsjYh6I6TU50/s1600-h/P1040367.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgpa_n2bsVdd5KWlqMejG1yjyuD4HKiBganV74vnQAh_sX9TZHbOI0BxBc_7LIxPLhZe2ZdN-tzXrchIqKNDY9obfH4r1EgMoDzxoJUr2hWPYUzR0t3Xt3dLUpNmVg-STOsjYh6I6TU50/s200/P1040367.JPG" alt="" id="BLOGGER_PHOTO_ID_5242756895842566738" border="0" /></a><br />Sometimes surfing the Internet really pays off, and I hope your stumbling upon this blog post pays off for you as well:<br /><br /><a href="http://www.springwise.com/food_beverage/an_etsy_for_artisanal_food/">Through trend-spotting site Springwise</a>, I discovered <a style="font-weight: bold;" href="http://foodzie.com/">Foodzie.com</a>, which they cleverly describe as the "<a href="http://www.etsy.com/">Etsy</a> for artisan food."<br /><br />Foodzie could be huge, in terms of exposing many online stores to people browsing around.<br /><br />On a related note, do you know about <a style="font-weight: bold;" href="http://www.localharvest.org/">LocalHarvest.org</a>? Before "locavore," Local Harvest was cataloguing farms and farmer's markets all over the US from the bottom of their hearts.<br /><br /><span style="font-weight: bold;">Is your heart racing, thinking of possible good businesses to start on Foodzie? </span><br /><br />Well, think of Local Harvest as a great source to not only discover new great quality, fresh, and sometimes exotic produce, nuts, <a href="http://www.localharvest.org/store/honey.jsp">honey</a> etc.—and order directly from growers. (The <a href="http://www.localharvest.org/store/item.jsp?id=5647">passion fruit</a> caught my eye. Who knew this tropical fruit was growing right there <a href="http://www.localharvest.org/farms/M12404">in Ventura County</a>!)<br /><br />If one day you remember you read this here, please chime in. You have a taste tester here at your disposal.Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com3tag:blogger.com,1999:blog-3891964149897574304.post-51963276820482729472008-09-04T11:33:00.000-07:002008-09-05T20:39:09.533-07:00Slow Food Nation Highlights<h1>My Favorite Food Discoveries</h1><br /><br /><span style="font-weight: bold;"><a href="http://www.jasperhillfarm.com/ourcheese.html">Bayley Hazen Blue from Jasper Hill Farm</a></span> - Perhaps I loved it so because, as Jasper Hill says, "though drier and crumblier than most blues, its texture reminds one of chocolate and butter."<br /><br />Which leads me to...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTZF2u40Bfnl_Nzt6wYIguXlQ5ioSExvmNrwhyHWWmlIkJvrDZFVy8LkGcuK1UF0cO4__j4n00NL454mP-YNra5neVtggbZaKuZ_x_jT_ZggTzMFZakHrghdEn74U4sl8fTJvhngATQnF/s1600-h/P1040458.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTZF2u40Bfnl_Nzt6wYIguXlQ5ioSExvmNrwhyHWWmlIkJvrDZFVy8LkGcuK1UF0cO4__j4n00NL454mP-YNra5neVtggbZaKuZ_x_jT_ZggTzMFZakHrghdEn74U4sl8fTJvhngATQnF/s200/P1040458.JPG" alt="" id="BLOGGER_PHOTO_ID_5242240454772455826" border="0" /></a><br /><br /><span style="font-weight: bold;"><a href="http://www.pastureland.coop/">Pastureland Butter</a></span> - Organic, grass-fed butter from Minnesota, clearly from happy cows. Wow. Creamy, salty goodness. We had butter samples on small pieces of baguette. It's the first time I wanted to eat butter instead of cheese.<br /><br />Interestingly, the butter seemed almost healthy compared to the luscious <a href="http://www.cowgirlcreamery.com/cheeses.asp">Mt Tam cheese from Cowgirl Creamery</a> enjoyed by so many. (It's not making the discovery list as I'm an old fan of the Mt. Tam.)<br /><br /><a href="http://meadowcreekdairy.com/JML/content/view/14/1/"><span style="font-weight: bold;">Meadow Creek Dairy Grayson</span>. The heavens parted as I first tasted this cheese, and I wondered where I'd been my whole life.<br /></a><br /><span style="font-weight: bold;"><a href="http://www.prairiefruits.com/content/1044">Prairie Fruits "Angel Farm" Farm Cheese</a></span> from Nubian goats.<br /><br /><span style="font-weight: bold;"><a href="http://www.askinosie.com/">Askinosie White Chocolate</a></span> - I know, I know heresy to rave about white chocolate, which isn't really chocolate. Maybe it's that the droplets were sitting in a pool of natural cocoa powder that made them so sublime. Or perhaps it's the more-than-Fair Trade goodness packed in each creamy bite. But I was a convert.<br /><br /><span style="font-weight: bold;">Brazin Wine from Lodi</span> (which seems hard to find in a net search). The crowd unanimously loved this Zinfandel.<br /><br /><br /><script type="text/javascript" src="http://widgets.clearspring.com/o/46928cc51133af17/48c1fac0aa6c6618/46928cc5788deb29/6f65b78a/widget.js"></script>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-39986696353296354752008-09-03T12:08:00.001-07:002008-09-03T12:19:00.747-07:00San Francisco Food Lovers Event @ La Cocina in September<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lacocinasf.org/"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px;" src="http://i508.photobucket.com/albums/s328/lacocina/LaCocinaMail.jpg" alt="" border="0" /></a>Just happened to visit the website of <a href="http://www.lacocinasf.org/">La Cocina</a>, "San Francisco's first incubator kitchen for low-income entrepreneurs," and discovered two don't-miss events:<br /><br /><span style="font-weight: bold;">September 12 - Tastings</span><br />For $5 you can taste the delights of La Cocina food companies. If you are a dessert fiend, let's hope <a href="http://www.clairesquares.com/">Claire's Squares</a> buttery sugar-laden scotchbread squares are in ample attendance.<br /><br /><span style="font-weight: bold;">September 24 - Mole Making Classes</span><br /><a href="http://www.brownpapertickets.com/event/31399">The Magic of Mole; Lessons with Los Pastores</a> -<br /><br />Kinda pricy at $100 but it includes a full meal plus the chance to make horchata (from scratch I wonder?)Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-70140676032803155272008-08-31T10:41:00.000-07:002008-08-31T11:02:19.344-07:00Veldhuizen Farmstead Cheese, Discovered at Slow Food Nation<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniX684o5r4wX4jMVBm5pNqGSQYR-LqeCnp8tMh3WTKqD-py90sUXffdsf8tKUUI6PCX_n9iaIB4_JbvJZrkH5QIyNCO49EnAIxHivSM9Surm4BLHCWlwvQERmBuErLT0E0lcoE4zhbUve/s1600-h/bosque.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniX684o5r4wX4jMVBm5pNqGSQYR-LqeCnp8tMh3WTKqD-py90sUXffdsf8tKUUI6PCX_n9iaIB4_JbvJZrkH5QIyNCO49EnAIxHivSM9Surm4BLHCWlwvQERmBuErLT0E0lcoE4zhbUve/s320/bosque.JPG" alt="" id="BLOGGER_PHOTO_ID_5240740427697831794" border="0" /></a>A highlight of volunteering at <a href="http://slowfoodnation.org/events/the-main-event/taste-pavilions/">Slow Food Nation's Taste Pavilion</a> was discovering <a href="http://www.veldhuizencheese.com/"><span style="font-weight: bold;">Veldhuizen Cheese</span></a>, a farmstead* cheese maker, which produces so little that it is rarely available outside of Texas. They sell most to restaurants in the area, although they have a store at the farm as well as <a href="http://veldhuizencheese.com/Cheese-c-21.html">online</a>.<br /><br />*Means the cheese maker also produces the milk from his/her own animals.<br /><br />Veldhuizen makes 10 types of cheeses including the blue, cheddars, and a gruyere style.<br /><br />I had the pleasure of tasting the Bosque Blue. As you can see in the photo, it is very veiny and the "white" part has a yellow hue due to the cows feeding largely on grass. Only 15% of their diet comes from grain at the <a href="http://veldhuizencheese.com/our_cheese_shop.php">Dublin, Texas farm</a>, 65 miles southeast of Fort Worth. (Take a memo: Strive to be a cow here in your next life.)<br /><br /><h2>The Lure of Cheese Making</h2>Stuart explained that he grew up on the dairy farm and knew what hard work it was to make a living. He thought he didn't want to be in the business. But in 1999 a hankering called. His wife researched how many cows they'd need to make cheese.<br /><br />They started with 20 cows and now have 40, in a profitable operation. The rest is history. They enjoy being a small operation so their cheese will remain a rare, coveted delight.<br /><br />You can read more on <a href="http://veldhuizencheese.com/about_us.php">how they got started</a> their website. Good people, great cheese. I hope you can experience it!<br /><br /><span style="font-weight: bold;">Short clip on his background...</span><br /><object type="application/x-shockwave-flash" data="http://www.flickr.com/apps/video/stewart.swf?v=59154" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="400" height="300"> <param name="flashvars" value="intl_lang=en-us&photo_secret=43f4eb33e5&photo_id=2813997229&show_info_box=true"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=59154"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=59154" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=43f4eb33e5&photo_id=2813997229&flickr_show_info_box=true" width="400" height="300"></embed></object><br /><br /><span style="font-weight: bold;"><a href="http://www.flickr.com/photos/susievision/sets/72157607038428242/">See more photos from Slow Food Nation</a></span>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-62504737800240827922008-08-29T15:13:00.000-07:002008-09-03T12:21:18.304-07:00Patric Chocolate from Missouri - Discovery!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNo3X3kWjXL8poslRn7qKZEo_l20sL8Ts-Fj0drF3lHSEqUA2JtorHPZhwweP9Fh-DlaGt_Vw3UPylQo6Zy-OtSCRorT377TFs5E9qShhZUbGRDl-3Rh8ijeWBetHFk4DMvzTQtu3JsdD/s1600-h/chocolate.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeNo3X3kWjXL8poslRn7qKZEo_l20sL8Ts-Fj0drF3lHSEqUA2JtorHPZhwweP9Fh-DlaGt_Vw3UPylQo6Zy-OtSCRorT377TFs5E9qShhZUbGRDl-3Rh8ijeWBetHFk4DMvzTQtu3JsdD/s200/chocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5240068389864857826" border="0" /></a>A funny thing happened on Market Street.<br /><br />My friend asked if I'd seen the chocolate at <a href="http://www.fogcitynews.com/">Fog City News</a>, which I had not. So we strolled in only to find owner Adam Smith hosting a tasting of <a href="http://www.patric-chocolate.com/store/">Patric Chocolate</a> from Columbia, Missouri. Cha ching!<br /><br />In town for Slow Food Nation, Alan McClure explained how his 67% and 70% cacao chocolate bars come from a Madagascar cacao plantation with whom he works with directly.<br /><br />The 70% contains only cacao and sugar. The 67% has some added cocoa butter. He makes these in an 1800 square foot facility, and originally created the chocolate and ran the operation entirely on his own.<br /><br />It's delicious, smooth and interesting, the 67% having a very fruity flavor. If you're going to Slow Food Nation, seek him out. Or find his bars in San Francisco as well as other locations.Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-62123695543946901272008-08-27T21:28:00.000-07:002008-08-27T21:37:38.042-07:00When Is Food Not Slow?<div style="text-align: center;"><span style="font-size:130%;">When it's fast.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6BQPDy0rxkn_MGkixLKBxIy0C0BUMPs1swvzkKLDpPtjwkpp8w2oCLJape4-OS-L1bJzntVfZjrdt7JD1YxQ5oyyPjWGk_3lGg6EoLx91M1bnAmHtXsS3NEYeLbDHw5qKJfC6irNrQEu/s1600-h/P1040177.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6BQPDy0rxkn_MGkixLKBxIy0C0BUMPs1swvzkKLDpPtjwkpp8w2oCLJape4-OS-L1bJzntVfZjrdt7JD1YxQ5oyyPjWGk_3lGg6EoLx91M1bnAmHtXsS3NEYeLbDHw5qKJfC6irNrQEu/s320/P1040177.JPG" alt="" id="BLOGGER_PHOTO_ID_5239421330526124306" border="0" /></a><span style="font-size:130%;"><br /></span></div><br />In any other setting I would have been delighted to feast on a 2 pound chunk of <a href="http://www.cypressgrovechevre.com/cheeses/section_3.0.html">Humboldt Fog</a> goat cheese along with an equally hefty slab of <a href="http://www.roguecreamery.com/">Rogue Creamery</a> blue from Oregon.<br /><br />But the fact is, this was Maine, adjacent to a town boasting a cheese company, and in a state that's home to at least <a href="http://www.mainecheeseguild.org/">several cheese producers</a> (like <a href="http://www.mainegoatcheese.com/">Seal Cove</a> chevre).<br /><br />Yes I reluctantly paired some blue with my "buy local" bitter grapes. :)Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-43648703518933292082008-08-23T17:27:00.000-07:002008-08-23T17:43:14.717-07:00June Taylor Jams Demo Event in Berkeley - August 29<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.junetaylorjams.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiID_7vaCZExE73mXwEWCL4u2jxTQjRrGGKfxm9y5HZVwzkzjkQZQiFZui2bz6P9keWB2esYqp7kJUJQpBzW4Iwxz51GJp7o0WBH_F79K19uTjmoqQDVOcl982nZcZLbo6gNnmfyWEDhlWx/s200/junetaylor.jpg" alt="" id="BLOGGER_PHOTO_ID_5237877192276751922" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold; color: rgb(102, 0, 204);">Friday August 29, 2008 from 11-4pm <span style="text-decoration: underline;"></span></span><br /><span style="font-weight: bold; color: rgb(102, 0, 204);"><span style="text-decoration: underline;">Visit </span><a href="http://www.junetaylorjams.com/">June Taylor Jams</a> in Berkeley to discover the process of making organic fruit jams.</span><br /><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br /></span> June is holding this unadvertised event alongside <a href="http://www.slowfoodnation.org/">Slow Food Nation</a>, which will be in San Francisco.<br /><br />Other local artisan food makers such as <a href="http://www.andantedairy.com/">Andante Dairy</a> and others will be there for tasting jams coupled with complementary delicacies.<br /><br />June Taylor's "Still-Room" (where you can also take hands-on preserving classes) and shop are at <a href="http://maps.google.com/maps?q=2207+4th+St,+Berkeley+94710">2207 4th St, Berkeley 94710</a>, 510-528-2236Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com1tag:blogger.com,1999:blog-3891964149897574304.post-10172711113142516262008-08-21T12:14:00.001-07:002008-09-03T12:20:54.890-07:00Taza Chocolates<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZCujVs6aGdoS-iXU-mTabRNsPwxSKhSZ14f-yYuFJyqGLbFRUcTcmDx5FuvFHwnkWCvocJJqvuj6DMzwb8IEeBCOkxzBZRM6q5LoV_rtnUFCkZu-oVCEumWuvzHNwyXVdDV9_fqTFTO/s1600-h/P1040284.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9ZCujVs6aGdoS-iXU-mTabRNsPwxSKhSZ14f-yYuFJyqGLbFRUcTcmDx5FuvFHwnkWCvocJJqvuj6DMzwb8IEeBCOkxzBZRM6q5LoV_rtnUFCkZu-oVCEumWuvzHNwyXVdDV9_fqTFTO/s320/P1040284.JPG" alt="" id="BLOGGER_PHOTO_ID_5237053700199536098" border="0" /></a><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.lionettesmarket.com/sitebuilder/images/LIONETTE-165x90.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px;" src="http://www.lionettesmarket.com/sitebuilder/images/LIONETTE-165x90.jpg" alt="" border="0" /></a>A recent trip to Boston delighted me with the discovery of <a style="font-weight: bold;" href="http://www.lionettesmarket.com/">Lionette's</a>, a tiny underground market in the South End, replete with produce, meats, cheeses, and all things locally produced (including a killer pulled pork, sold in bulk).<br /></div></div><br /><a style="font-weight: bold;" href="http://tazachocolate.com/">Taza Chocolate</a> caught my eye, primarily as I'd never heard of it before. And I'm always on the lookout for new <a href="http://en.wikipedia.org/wiki/Theobroma">theobroma</a>. Well, it turns out this stone ground chocolate is not only darkly delicious with a slight graininess you might expect from a stone ground product, but it's a new company based on Boston.<br /><br /><span style="font-weight: bold;">Note the engaging and clever way they include the batch number! </span>It makes me want to collect them all. One might think that around $6 it's expensive. But square for square that comes to $.30/each. And as an artisan produced product with materials sourced directly from the producers, hey, it's worth every cent.<br /><br />I was slightly disappointed, discovery-wise, to find out they already have <a href="http://www.tazachocolate.com/retailers.php">nationwide distribution</a>. Or <a href="http://www.tazachocolate.com/thegoods.php">buy online</a>. I have yet to see them in any stores I might expect in the San Francisco area. I predict a presence at Bi-rite is imminent.<br /><br />Here you're treated to a shot of my 80% cacao Taza bar before I demolished it, atop an airplane seat. I have no boundaries.<br /><br /><br /><hr /><span style="font-weight: bold;">Post-Slow Food Nation update<br /><br /></span>It was delightful meeting Alex Whitmore, <a href="http://www.tazachocolate.com/founders.php">one of Taza's founders</a>, at Slow Food Nation in San Francisco. Unfortunately our fun interview got cut by the Camera Gods, so here you can see 1/2 a sentence.<br /><span style="font-weight: bold;"><br />He had Batch 160 on hand... </span>exciting that it was a mere 3 batches beyond the one I'd had.<br /><br />I believe he said there are about 1600 bars in a batch, although you'll need to confirm that one yourself...a good reason to visit Taza or <a href="http://www.tazachocolate.com/about.php">read their story</a>.<br /><br /><span style="font-weight: bold;"></span>What he told me was: While working on ZipCar he was very much into chocolate. When he went to Oaxaca and saw stone ground process, the spark to form a chocolate company was ignited.<br /><br />A piece of the <a href="http://www.tazachocolate.com/thegoods.php">Cinnamon Chocolate Mexicano</a> with "roasted cocoa beans, cane sugar, and cinnamon stick" tasted exactly as such and would surely make a great cup of thick hot cocoa.<br /><br /><object type="application/x-shockwave-flash" data="http://www.flickr.com/apps/video/stewart.swf?v=59154" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" width="400" height="300"> <param name="flashvars" value="intl_lang=en-us&photo_secret=2f6c64ae82&photo_id=2816844896"> <param name="movie" value="http://www.flickr.com/apps/video/stewart.swf?v=59154"> <param name="bgcolor" value="#000000"> <param name="allowFullScreen" value="true"><embed type="application/x-shockwave-flash" src="http://www.flickr.com/apps/video/stewart.swf?v=59154" bgcolor="#000000" allowfullscreen="true" flashvars="intl_lang=en-us&photo_secret=2f6c64ae82&photo_id=2816844896" width="400" height="300"></embed></object>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0tag:blogger.com,1999:blog-3891964149897574304.post-17323731823880503082008-08-20T16:39:00.000-07:002008-08-23T18:04:29.994-07:00Graber Olives - Old Time Obscure California Goodness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.graberolives.com/"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4e380P3eDCb0pKNgnSvbd8aw48hlOx4NtrvIMWGHyr7yBKFwvLd7DiWMIwnE-KIBZGV7RNTz5y8esSWCzFOkp4f2BpCyYcHRZIsK_QsxMCssniVVvtPeAajQAdb-z_bXHYrn9uWEq26ld/s320/P1040289.JPG" alt="" id="BLOGGER_PHOTO_ID_5237059438275728226" border="0" /></a>Had I not become acquainted with a relative of the grower of these olives, I may not have discovered the most buttery delicious <a href="http://graberolives.com/shipping.php?osCsid=91c79254b2fe792244fc0cb54ede674a">tree-ripened</a> olives I've had.<br /><br /><a style="font-weight: bold;" href="http://www.graberolives.com/">Graber Olives</a> are one of the few canned olives I've had worth a "gourmet" price.<br /><br />Seek these finger-eating good olives out or <a href="http://graberolives.com/index.php?cPath=21&osCsid=91c79254b2fe792244fc0cb54ede674a">order online</a> if you enjoy rich creamy olive flavor. I needn't say more: This family business, based in Ontario, California, has been alive and picking since the 1800s.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizI8XdRU7P_AlLS5Smr9xDwt-_j-BPxK54ZKz7uKsrm9GIeWUa1TfNPNph3KPDrSZPeZk33T7Cob6-8H1yzL2ruM4GlmMIX2okN_WtLR3eLSbObqEsdrqHfAinB3eBy-RQ80CAf-Wfww9p/s1600-h/P1020687.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizI8XdRU7P_AlLS5Smr9xDwt-_j-BPxK54ZKz7uKsrm9GIeWUa1TfNPNph3KPDrSZPeZk33T7Cob6-8H1yzL2ruM4GlmMIX2okN_WtLR3eLSbObqEsdrqHfAinB3eBy-RQ80CAf-Wfww9p/s200/P1020687.JPG" alt="" id="BLOGGER_PHOTO_ID_5237882275099902514" border="0" /></a>Susiehttp://www.blogger.com/profile/11777055207832007523noreply@blogger.com0