People Are Talking!
By Jesse Hirsch
published: Tue., May 24 2011 @ 1:16PM
Where: Hog and Rocks, 3431 19th St. (at San Carlos), 550-8627
When: Tues., May 24, 7:00-9:00 p.m.
Cost: Free appetizers; drink prices vary
The rundown: Urban Kitchen SF is a go-to for classes on beekeeping, backyard chickens, and all that other happy homesteading jazz. They do it nonprofit-style, and never turn away students for lack of loot, so tonight they're hosting a happy hour fundraiser. Besides the scintillating conversations you're sure to have ("My home-brewed kombucha just ate a puppy!"), there will be Hog and Rocks snacks and special drinks. Buy a pickle-backed whiskey shot (exactly what it sounds like) or a pink grapefruit tequila punch made with Happy Girlpreserves and all proceeds will go towards Urban Kitchen.
But guess what? We don't have to be. There are pockets of nature everywhere in San Francisco. They are our community gardens. There are more ways for you to get involved with those gardens than you could possibly take advantage of, but most of us don't know where to start.
Enter SF Refresh, an initiative that will create all-day events in participating community gardens on six days in 2011 (see list at end). On those days, these local gardens will host free whole body care services and classes, including yoga, acupuncture, art-making, and food-making.
Read the rest of the article here.
A few months ago, I was wading through past lives at the Alemany Flea Market inspecting carpets and shimmy shams and bits and baubles and too many vases to count. A severe case of attention deficit disorder set in and we were just about to leave when something sparkled in my mind's eye. In that moment of clairvoyance I noticed a vintage pasta maker that someone's Italian grandmother must have cranked with gusto – just in need of a spit shine.
Admittedly, it's sat very prettily (and dustily) in my kitchen ever since, not being of much use at all. Seems a damn shame, especially since my former Italian roommate made the whole pasta making process look so easy – he would churn out fettuccine just as fast as we could help him eat it.
In a lucky turn of events, Urban Kitchen's line-up came out yesterday, and I signed up for their Fresh Pasta & Ricotta making class at the Ferry Building. With dough-to-go, I'll have no excuse not to try-this-at-home. Start boiling the water!
Photo by Yarden Sachs on Flickr
By Sean Timberlake, December 24, 2010
Twelve months, ten storylines: It's SFoodie's annual look back at the year in food.Inspired by the likes of Oakland's Novella Carpenter (whose book, Farm City, came out in paperback in May 2010), scads of Bay Area residents took up animal husbandry in their homes. Chickens became all the rage; I can personally think of several friends who added coops to their backyards, including Gudrun ofKitchen Girl Cooks.
Next week Urban Kitchen SF will be participating in the first-ever experience gift market in San Francisco! See below for our Vendor Spotlight and more details on the event.
Vendor Spotlight: Urban Kitchen SF
Posted by lcarey on Wednesday, December 1, 2010
"Ever wondered how Oakland-based Hodo Soy Beanery makes such delicate, silken tofu? Have you stopped to consider how mead is really made, what goes into great kimchi, or what’s actually in the sausage? Urban Kitchen will guide you handily through such intriguing DIY adventures, and you’ll leave with the inspiration and know-how to try it on your own.
Whether you join Urban Kitchen SF workshops at the Ferry Building or in the field, you’ll learn handy new skills and get closer to the source of what’s on your plate. You’ll also learn to love not just the finished product, but the pleasure of creating it yourself."
Read more here, and check out the invitation below.
You're Invited to...
The Cure for the Common Gift Fare
Please join us at the first-ever annual SF experience gift market on December 8! Meet local vendors and area foodie experts while sipping cocktails and discovering unique, hands-on gifts.
On tap: Urban Kitchen SF's own DIY food classes, as well as a plethora of other options, from glass blowing sessions and personal wine blending workshops to digital photography classes and custom design fragrances. Demos from each vendor (including several from a few of UKSF's most popular instructors) will help you navigate the many choices available and ensure that your holiday gift giving has a personal, one-of-a-kind touch.
Not only will you walk away with an incredible gift(s?), but you'll also get a preview of next year's UKSF line-up, thanks to our planned mini-workshops and an insider's look into our 2011 schedule. Visit the Curious Affair website for more details on the event, including a full list of participating vendors.
What: An evening of cocktails, nibbles, and unique holiday shopping
When: Wednesday, December 8 from 5:00 - 9:00 p.m.
Where: Verdi Club, 2424 Mariposa Street, San Francisco, CA 94110
By Jessica Battilana on November 10, 2010 8:08 AM
Have Fun with FermentsGet your pickle on with food writer Vanessa Barrington, author of DIY Delicious. In this hands-on, two hour class on November 18 (5:30-7:30 p.m.) she'll teach you about kimchi, sauerkraut and curtido, that pickled cabbage you often see alongside Salvadoran pupusas. Ticket are $48; to book, click here.
By Allison Davis
Long before the dawn of refrigerators, people fermented food as a means of preserving it. Now, thanks to nutritional benefits such as so-called good bacteria — and an undying obsession with artisanal foods — it’s become trendy. Vanessa Barrington, a self-taught home cook and food writer, covers the history and preparation of several fermented and pickled dishes in her book, D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch. Tonight she teaches about “the wild ferment” – the process of relying on naturally occurring bacteria (that's the good bacteria) in the air to start the process.
Fun with Ferments: Kimchi, Kraut, & Curtido covers just what its name suggests: the ever-popular Korean kimchi, traditional sauerkraut (which is associated with Germany but probably originated in China, according to Barrington), and the Salvadorian dish curtido, which is served with pupusas. You'll take home your own “starter” kimchi, one of the other two dishes, and recipes to make additional ferments in your own kitchen.
Read the rest here.