Entries Tagged 'supplier' ↓

High Ground Organics: Farm Events

Redman House Farm Stand Open May through November, Wed-Sun 10am to 6pm. High Ground Organics’ farmstand is just off Hwy 1 at 129 in Watsonville. Take the Riverside Drive exit from Hwy 1. Go west off the exit, pass the Chevron station, and turn into the farmstand parking area.Strawberry U-picks July and August Saturdays, 10 AM to 1 PM, Check in at the farmstand first.

http://www.kqed.org/epArchive/R708060900

The program discusses our growing understanding of bottled water, its impact on the environment and proposed disclosure legislation.
Host: Spencer Michels
Guests:

Dr. Gina Solomon, senior scientist with the Health and Environment program with the NRDC (Natural Resources Defense Council)

Joe Doss, president of the International Bottled Water Association

Mark Pastore, owner of Incanto restaurant in San Francisco

Susan Leal, general manager of the San Francisco Public Utilities Commission

I think this rather an important topic to think about considering the high price both ecologically and health-wise we pay for our homogeneous diets.

Andy Griffin, found on Edible San Francisco

Times have changed. Americas political culture has embraced multiculturalism, yet goat meat has yet to break into the mainstream. Why? Partly because of language. We eat beef, not cow. We eat pork, not pig. Wed eat horsemeat if it was called pumpkin pie. Having a name for a meat thats different from the name of the animal it came from gives squeamish consumers a chance to forget that theyre eating a creature. Some producers call goat meat cabrito others call it capretto, and still others call it chevon. I asked Mark Pastore, the owner of Incanto Restaurant in Noe Valley, about the challenges of writing a menu that features goat meat. Incanto is an Italian restaurant that puts a sophisticated spin on a rustic, seasonal cuisine. Pastore means shepherd in Italian, so Mark is almost fated to serve goat. He had a smile on his face when he answered. “You want to sell me tender, young, locally grown goats? How do you think its going to look if I have Ôneighborhood kid on the menu?”

Andy’s Orchard fresh & dried fruit store

The family orchard is located on a very special site in the Santa Clara Valley where terroir, the French word referring to the combined influence of the local terrain and climate, greatly affects the quality of the fruit. We feel it is one of the most favored spots in all of California to grow superior fruit. Unlike California’s hot interior farmlands, the Santa Clara Valley’s warm summer days and cooler nights allow the fruit to remain on the tree a bit longer thus favoring the development of riper fruit—bursting with flavor and character.

From SFGate.com

Insiders refer to him as “the guy who knows how to get things.” They frequent his store — hidden away on the fifth floor of an unmarked building off Union Square — to check out the high-tech wares he’s amassed from all over the world.

These insiders include some of the Bay Area’s best known chefs. The guy they’re referring to is Jing Tio, owner of Le Sanctuaire — a new specialized culinary store in San Francisco — who has made it his life’s mission to seek out the most interesting and cutting-edge kitchen goods, from sous-vide chamber vacuum sealers to ingredients like gelling agents and black cubeb peppercorns.

Consumers are going to the source for pastured beef, pork, poultry and eggs

Like a fast-growing number of American carnivores, the Hagans are opting out of the mega-feedlot meat system. They’re buying directly from a local rancher or farmer who raises meat animals the old-fashioned way, on grassy pastureland.

in Salon Life

… now comes news that trouble is brewing in New Jersey. Michael Panter, a Democratic assemblyman in that state’s 12th District, has picked up on Chicago’s lead and announced his plan to introduce a bill banning the sale of foie gras in his state.

Harley Farms Goat Dairy presents their Edible Flowers

It makes me wish to graze with the goats…

A day at sea lets Dungeness-lovers stock the freezers

Before my outing, I, too, was apprehensive about frozen crab. For years I have assiduously purchased only live crab and cooked it myself, so the idea of filling up my freezer with something I considered an inferior product wasn’t very appealing. I would never buy a frozen crab, nor would I normally freeze a crab I had cooked — I’d eat it up, and buy more when I wanted it.However, this was different. My ancient hunter-gatherer genes had kicked in, and these were my own, hand-caught crabs, wrested from the deep, still dripping ocean water when we cooked them. That is a pretty irresistible provenance.