- 11/18/2014 - UC Berkeley Department of Theater, Dance and Performance Studies presents REGENTS' LECTURE: LUIS VALDEZ
- 11/13/2014 - Presidential Inaugural Poet RICHARD BLANCO / The Prince of Los Cocuyos
- 11/10/2014 - London's School of Life's ROMAN KRZNARIC / Empathy
- 10/28/2014 - 'Read and Share' Book Club
- 10/21/2014 - The Nation's KATHA POLLITT / Pro: Reclaiming Abortion Rights
Tag Archives: Fatted Calf
Until two months ago, Scott Brennan was running Café Rouge‘s highly regarded meat market on Fourth Street — butchering whole pigs, whipping up foie gras and head cheeses and holding Monday night classes aimed at demystifying the topography of a goat carcass.
Now Brennan is venturing out on his own with a new business, The Fifth Quarter Charcuterie, where he will be making and selling his handcrafted charcuterie and selling it through local farmers markets. The only thing standing in the way of his launch is finding a kitchen.
“I am still searching for a shared kitchen space that is right for me. The East Bay is preferred, but I am open to start anywhere so long as the space is organized,” said Brennan.
Brennan’s motivation was threefold: he relishes getting out in the community, he’s ready to go it alone, and he looks forward to being able to separate the production side from the customer service side. “It’s always a struggle when you’re trying to work and help customers at the same time,” he said.
As the new business’s name implies, Brennan will be promoting the “fifth quarter” of the animal — liverwurst, beef tongue, lamb’s tongue, pork liver, as well as the more standard charcuterie such as paté, terrine, rillettes, and fresh sausages. … Continue reading »
Betesh is part of the Blue Heron crew which, for much of the year, hawks salad greens, Asian greens, herbs and flower — along with carrots, kale, and broccoli.
The produce comes from a small family farm in Corralitos, near Watsonville, run by Lori Perry and Dennis Tamura.
Farmers’ Market customers don’t always realize that not … Continue reading »
Jessica Prentice’s claim to fame comes from coining the term locavore, chosen as the 2007 Word of the Year by the New Oxford American Dictionary.
The New York City-trained natural chef lives and breathes the locavore lifestyle. She is a co-founder of Three Stone Hearth, a community supported kitchen cooperative on University Avenue, which sells nutrient-dense, prepared foods (think soups and stews in bone broth made from scratch), and co-creator of the Local Foods Wheel, a whimsically illustrated guide to local, seasonal and ecologically-sound eating.
Prentice, 41, is the author of Full Moon Feast: Food and the Hunger for Connection, and one of the women profiled in Temra Costa’s recent book Farmer Jane: Women Changing the Way We Eat.
She lives in Richmond Annex with her partner, fellow food advocate Jacob Wright who works at the Center for Ecoliteracy, and their 16-month-old son.
We sat down to talk at Three Stone’s communal table. Prentice nursed a large mason jar of reverse-osmosis filtered water spiked with trace mineral drops.
What do you like about running a food business in Berkeley?
We attract open-minded, forward-thinking people who want to eat well. I love the diversity of our kitchen volunteers and apprentices.
One of our volunteers is a follower of The Hate Man, who espouses oppositional thinking. At first I just thought he was kind of intense and eccentric; he only ever wears a skirt. He’s worked with us for three years — he sears the meats for us on Tuesday nights. Now I know that I have to just make commands: “go to the walk-in and get whatever”, without saying please or thank you. If I ask him how his day is he’ll say “bad”, and when I introduce him to new volunteers I let them know that they need to say “I hate you” to him as a greeting.
We also have a lot of transgender volunteers. People you call “he” but they’re on their period. We have plenty of only-in-Berkeley moments.
What’s challenging about owning a food co-op in town?
This is an expensive area and our community cooking business wouldn’t work if we had to pay all our kitchen workers. Labor is expensive. But we give people commercial culinary experience cooking high quality food in exchange for labor.
What kind of customers do you attract?
We have a cutting-edge group of customers that fall into several sub-sets. We have a lot of followers of the Weston A. Price diet, a nutrient-dense way of eating. We have people with kids who want their children to eat healthy. And we have people who have been through a major life-changing illness like cancer, come out the other side, and want to take care of their bodies. We get a lot of people who are interested in healing practices, and we get our share of wealthy customers who can afford to eat this way and just think it’s a good idea.
People who come to us know that good food is an investment — our meats are pasture raised, our produce is organic, we even use biodynamic raisins. It’s quality, nutrient-rich food so you need less of it but you pay a bit more for it.
Are there any misperceptions about the food scene here?
Eating locally is elitist — a notion that needs to be questioned.
It comes down to priorities and choices. Think about the amount of money that people — of all races — spend on their hair. You could buy a lot of good food with the money some people spend on hair treatments and products.
Almost every adult now has a cell phone. I ride the bus a lot, presumably a lot of people on the bus are of lesser means, but they’re all talking on their cell phones. What people pay for a cell phone plan could also pay for a lot of good food. … Continue reading »