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Author Archives: shelly
local goods
In the spirit of local food month, I’d like to recommend some great local foods produced within 100 miles of the San Francisco bay area. Well, almost. Yerba Santa dairy is 132 miles away from my house–I Google mapped it … Continue reading
spring vegetables with lemon herb sausages, polenta and goat cheese
The sausages are from the Fatted Calf, a local artisanal charcuterie known for corrupting strict vegetarians (according to one of their formerly veg employees). The sweet, tangy goat cheese is from Yerba Santa dairy. The vegetables are from the farmer’s … Continue reading
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mea culpa
I have sinned. Majorly. May is local food month, which I’ve been celebrating weekly at the San Francisco Ferry Building and Berkeley farmer’s markets. The growers have brought in some beautiful produce, such as sweet, juicy asparagus and German mountain … Continue reading
information wants to be free
From savetheinternet.com: “This is about Internet freedom. ‘Network Neutrality’ — the First Amendment of the Internet — ensures that the public can view the smallest blog just as easily as the largest corporate Web site by preventing Internet companies like … Continue reading
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the scourge of the american nation
The scourge of American society isn’t the chipping away of civil rights, the crumbling healthcare system, or the ever-widening gap between the rich and the poor. These are all irksome issues to be sure. Clearly, the greatest menace to America … Continue reading
what to do with leftover spaghetti
If you’re like me, you’re probably content to eat any form of pasta for breakfast, lunch, and dinner, so any leftovers are a rarity. My husband, A, is very fond of cooking and eating pasta, but he usually cooks the … Continue reading
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local food for local people
May is local food month, so everyone’s writing about eating locally and supporting one’s local growers. A great thing. But being a fan of the League of Gentlemen, the phrase “eat local” invariably connotes an image of these particular proprietors … Continue reading
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spring time for locavores in berkeley
Fat, purple asparagus, freshly harvested. Bright green fava beans in their pods. Fragrant green garlic and creamy King trumpet mushrooms. The spring bounty of the Berkeley farmer’s market is a fine one. Warm weather and crisp spring vegetables seem to … Continue reading
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food ethics
Salon.com recently ran an interview of Peter Singer, an ethicist whose latest book “The Way We Eat” examines modern agribusiness and ethics. In the interview, Singer brings up an interesting point regarding the local food movement: “California rice is produced … Continue reading
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tofu, now with flavor!
Like death and taxes, it’s a generally accepted truth that tofu is bland. Tofu is considered a flavorless block of protein, providing texture and nutrition for vegetarians, hippies, and trendy hipsters. Rarely is tofu considered an ingredient on its own. … Continue reading