Food & Farm Events Sorted by Location
Display events in: San Francisco | East Bay | Marin County | Other| 5/1/13-5/31/13 Special Events at Omnivore's Books on Food Check their site for the ever-growing calendar! Location: Omnivore's Books on Food, 3885a Cesar Chavez Street City: SF Cost: Free |
| 5/1/13-5/31/13 Special Events at 18 Reasons 18 reasons is non-profit community space focused on engaging our community with the people who feed us. A proud member of the Bi-Rite Family of Businesses. Location: 18 Reasons, 593 Guerrero St./18th City: SF Cost: Varies |
| 5/1/13-5/31/13 Gardening Workshops at Garden for the Environment Click the link to see all events! Location: Garden for the Environment, 7th Ave at Lawton Street City: SF Cost: Varies |
| 5/4/13-7/6/13 Outstanding in the Field 2013 Tour - NorCal dates In addition to the dates above, three dates in November. Location: Farms across the country Cost: $150-250 |
| Saturdays, 5/4/13-5/25/13 10:30am Meet the Producer & Seasonal cooking demonstration at the Ferry Plaza Farmers Market Meet local producers (10:30) and enjoy a cooking demonstration by local chefs and cookbook authors using ingredients purchased that morning at the Ferry Plaza Farmers Market (11am). Location: CUESA's teaching kitchen, outside under the arcades north of the Ferry Building's clock tower. City: SF Cost: Free |
| Mon, 5/6/13 7:30pm The Booksmith Presents Michael Pollan Discussing Cooked Fire, water, air, earth -- our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements -- fire, water, air, and earth -- to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Location: irst Unitarian Universalist Center, 1187 Franklin Street City: SF Cost: $35-40, includes copy of Cooked |
| Tue, 5/7/13 6:00pm Mark Bittman, NY Times Food Columnist, in SF New York Times Food Columnist; Author, VB6. In conversation with Chef Joey Altman. Bittman’s How to Cook Everything, with 1 million copies in print, is a mainstay of the modern kitchen. In his latest book, he makes the case that a partially vegan diet can dramatically improve your health. Come hear from one of America’s most widely read and entertaining food personalities. Time: 5:15 p.m. check-in, 6 p.m. program, 7 p.m. book signing Cost: General admission: $25 non-members, $15 members. Premium (Includes copy of book VB6 and seating in first rows) $55 non-members, $40 members. Location: Fairmont Hotel, Gold Room, 950 Mason St. City: SF Cost: $25 |
| Fri, 5/10/13 8:00pm-4:30pm Greener Pastures: A Tour of Marin Sun Farms from Ranch to Butcher Shop Friday, May 10, 2013 - 8:00am - 4:30pm Learn all about local animal agriculture systems on this three-stop tour of Marin Sun Farms’ operations. Fourth-generation rancher and owner David Evans, who brings sustainably produced beef, chicken, lamb, goat, turkey, pork, duck, and eggs to the Ferry Plaza Farmers Market, will show us around Rogers Ranch in Point Reyes, where he raises livestock on picturesque pasture. The bus tour will include a rare visit to Marin Sun’s facility in San Francisco, where whole carcasses are broken down into primal cuts, portioned, and packed for sale at the farmers markets and other customer outlets. We will also see the Point Reyes restaurant and butcher shop, where butchers prepare meat cuts for use in the kitchen and in the retail meat counter. There we will enjoy Marin Sun Farms sandwiches and a market salad made by CUESA. The consolidation of the meat industry in the hands of a few giant corporations has left little room for local, sustainable production by small-scale ranchers. Small slaughter and processing operations across the country have been closing because high costs, one-size-fits-all regulations, and low profit margins have made it difficult to compete. Evans is working to increase local and sustainable meat availability in our Northern California foodshed by building a vertically integrated network of co-producers and processing centers. Come learn more about Marin Sun’s model of stewardship and sustainability, and find out why it’s more important than ever to know where your meat comes from. The tour costs $25, including lunch and round-trip transportation from the Ferry Building in a comfortable, air-conditioned bus. You will also have the opportunity to purchase meat at the Point Reyes Station butcher shop. Location: Meet at the Ferry Building (in the front, south side of the clocktower). City: SF Cost: $25 |
| Wed, 5/15/13 5:30pm-8:00pm Birthday Party! Spring Cocktails of the Farmers Market Raise a Glass to 20 Years of the Ferry Plaza Farmers Market CUESA and the Northern California chapter of the United States Bartenders Guild (USBG) are throwing a birthday party! The Ferry Plaza Farmers Market turns 20 this spring, and what better way to toast two decades of local farms and community than with seasonally inspired drinks, top-chef cupcakes, and bartenders in party hats? Enjoy 2 full-sized signature cocktails from Tequila Herradura Silver & El Jimador Anejo, 11 sample-sized drinks, and lots of party hors d'oeuvres—all featuring fresh spring produce from our beloved Ferry Plaza Farmers Market. Location: SF Ferry Building City: SF1 Cost: $40 |
| Thu, 5/16/13 6:00pm Bet the Farm: How Food Stopped Being Food In conversation with Anna Lappe, Author and Educator; Founding Principal, Small Planet Institute Kaufman has investigated the hidden connection between global food and global finance by asking the question: Why can’t delicious, inexpensive and healthy food be available to everyone on Earth? Kaufman travelled from the corporate headquarters of Domino’s Pizza and Tyson Foods to Walmart’s sustainability research center, to mega-farms and organic farms and genetic modification laboratories. He went to Rome to attend the meeting of the United Nations Food and Agriculture Organization, and ended up on Wall Street and the floor of the Chicago Mercantile Exchange, where he found his answer. Come discover what he learned. Time: 5:30 p.m. networking reception, 6 p.m. program, 7 p.m. book signing. Location: Commonwealth Club, 2nd and Market City: SF Cost: $20 non-members, $8 members, $7 students (with valid ID) |
| Tue, 5/28/13 12:30pm Designing Urban Agriculture Growing food in cities involves not only a green thumb but also a myriad of design and planning decisions. From community gardens to rooftop farms, urban agriculture takes many shapes and forms. Join our speaker, a landscape architect and the author of Designing Urban Agriculture, for a discussion of case studies and strategies from around the country that provide designers and planners with a role in forging healthier communities and a healthier environment. Location: SPUR, 654 Mission Street City: SF Cost: $10 non-SPUR members, Free for SPUR members |
| Sat, 6/29/13 11:00am-5:00pm Slow Food's 9th Annual Golden Glass The Golden Glass features local, national and international sustainable wines complemented by culinary delights from the Bay Area’s top restaurants and artisan producers. Golden Glass is the annual fundraiser for Slow Food San Francisco and is open to press, trade, Slow Food members, and the general public. The Golden Glass will celebrate the efforts of approximately 80 national and international wine producers who strive to protect, nurture, and revive the indigenous and classic varieties of their regions. Slow Food will invite the wineries based on their sustainability practice, quality, and small run production. Location: City View at the Metreon 135 4th Street, 4th floor City: SF Cost: $80 |