On February 8, Rancho Feed Corporation issued a recall on more than 8.7 million pounds of meat that had been processed in its facility over the last year. No illnesses have been reported, but the Petaluma, California-based slaughterhouse allegedly defied the law and circumvented U.S. Department of Agriculture (USDA) inspections, slaughtering and selling meat from diseased cows. Read more
Last December, the New York Times offered a list of words for the dumpster, tired and worn-out terms ready for retirement in 2014. Topping the list was “artisan,” a term used in the marketing of products ranging from small-batch pickles and preserves to Tostitos tortilla chips and Starbucks sandwiches.
Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale. Read more
America has a growing appetite for handcrafted gourmet food products. With this high demand, small-scale food producers often wrestle with questions of growth. How big can they get while remaining true to their values and maintaining the quality of their product? Has the word “artisanal” lost its meaning in the marketplace? How can one identify responsible small businesses that use authentic ingredients and value craft and transparency?
Join CUESA, Kitchen Table Talks, and the Good Food Awards at the Ferry Building for a panel discussion on Monday, January 20, from 6 – 8 pm with three successful artisan food producers who have found their way in the expanding market. The panel will be followed by a reception with refreshments generously provided by Bi-Rite Market. Read more
Daily menus, open kitchens, and women chefs may seem commonplace in today’s restaurants, but 40 years ago they were downright radical. Coming out of the social upheavals of the 1960s, California chefs, farmers, and food artisans of the 1970s bucked tradition in the kitchen and the fields, stirring a culinary revolution that has reverberated around the world.
Joyce Goldstein, one such pioneer, assembles this complex history in her new book, Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (University of California Press), weaving together nearly 200 interviews with farm-to-table visionaries such as CUESA founder Sibella Kraus, Warren Weber of Star Route Farms, Steve Sullivan of Acme Bread, and Sue Conley and Peggy Smith of Cowgirl Creamery. Read more
“Operating on a month-to-month lease means you never know what will happen tomorrow or the next day,” says Caitlyn Galloway of Little City Gardens, a ¾-acre commercial farm in San Francisco’s Outer Mission district. “It makes smart investments in our business, like longer-term tools and infrastructure, much riskier.” Read more
Jim Leap, an organic farmer in Aromas, California, had his first introduction to fracking a year ago when a bunch of large trucks showed up at his property and workers started putting out data loggers. When he asked what was they were doing, he was told that they were mapping earthquake faults. Read more
We’ve all heard the old adage “An apple a day keeps the doctor away,” but is there much truth to it? And will any apple do? Not really. According to Jo Robinson, author of the new book Eating on the Wild Side: The Missing Link to Optimal Health, the most common modern apple varieties are nutritionally inferior to their wild-growing ancestors. Read more
For more than 35 years, Deborah Madison has been an ardent vegetable evangelist, starting from her early days cooking at Chez Panisse and then founding Greens Restaurant. Among her numerous books, Vegetarian Cooking for Everyone is a trusted essential for many home cooks. She is also a strong advocate for farmers markets, seasonal cooking, and heritage seeds. Read more
“We’ve had so many people come up to us and say, ‘I heard you’re closing,’” says Terry Sawyer, co-owner of Hog Island Oyster Co. “There’s just a lot of misunderstanding about what’s going on.”
Despite the rumors, Hog Island is alive and kicking, celebrating its 30th anniversary this year. With more than 100 employees, a thriving Tomales Bay oyster farm, two restaurants and a café, and additional projects in the works, Terry and his partner John Finger have turned what was once a modest dream into a Bay Area institution.
But despite the farm’s success, Terry is worried about the oyster’s future, as are many farmers, marine biologists, ecologists, and bivalve lovers. Read more