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Archive for the ‘18 Reasons’ Category


Thursday 18th Hour: Come and Knock on Our Door

February 16th, 2012 by Olivia

 

Photo: Paul Dyer

Rosie and I are finally starting to feel settled in our new space and graciously welcomed into the 18th Street community. Though we were on Guerrero Street for over three years, something about being on 18th feels special to us.

 

 

18 Reasons has always had diverse programming: extending from hands-on cooking classes to wine tastings to food documentary screenings, all in an effort to continue to educate our community about the food we eat. While rich in classroom based learning, our schedule was lacking a casual way for people to gather, eat good food, and relax.   And after listening to some feedback from our members and volunteers, we learned that you wanted this type of simple, no-reservations needed, evening. Welcome 18th Hour!

 

Photo: Henrik Meng

18th Hour is a café night every Thursday from 5–9. The hope is to create a place where people can come and hang out– listen to music, chat with friends, all while enjoying a glass of wine and a cheese plate. We have a menu ranging from $3 to $15 that includes a wine list, beer list, and snacks. It’s perfect for that time between work and evening, week and weekend.  Come to finish up a day’s work  with a beer and some cheese or meet up with your friends for a chilled out happy hour.  So far we have been blown away by the positive response the past few weeks. Thank you! For those of you who have already supported us, we hope to see you soon– and everyone else, we look forward to greeting you! Stop by any Thursday.

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Radicle Papyrus: Julia Goodman Returns to 18 Reasons

January 25th, 2012 by rosie

photo from inthemake.net

18 Reasons has eagerly awaited the return of Julia Goodman, artist and papermaker, to our space. About a year ago, Julia joined us along with sound artist Scott Cazan to host “Transparent Substrate”, a beet papyrus workshop and hands-on exploration of pre-paper technology using the amazing, edible, seasonal beet. During the workshop, Julia discussed the range of materials used prior to the invention of paper,  then led the group in pounding out their own piece of beet papyrus.

Julia’s returning next week with a new exhibition, which will be here at 18 Reasons from February 4-March 31. We want to share her below artist’s statement with you so you can read up before you come and see the exhibition in person. You can get an idea of Julia’s process from these brilliant photos of Julia taken for website In the Make when they visited her at home last year  (thanks to Klea McKenna for letting us re-purpose them here).

harvesting beets for the papyrus, photo from inthemake.net

If I were you, I’d join us for her opening February 4th from 6-9PM or at 18th Hour any Thursday in February or March–that way you can enjoy a bevvie and bite while you take in Julia’s work. Both take place at 18 Reasons at 3674 18th St.

“RADICLE PAPYRUS”

Part 1:

For RADICLE PAPYRUS, Julia Goodman makes papyrus out of beets using bold colors and diverse symmetries that exist underground. Her continued interests in mortality and scarcity influence her use of delicate materials. The work establishes the existence of overlapping territory between the history of papermaking and the root vegetable. The exhibit includes related sound collaborations with Scott Cazan.

photo from inthemake.net

Part 2:

“With the abundance of paper used today throughout the world in books, magazines, and newspaper and for writing, it is difficult to conceive that there was a period of thousands of years when true paper did not exist.  At the present time it would be impossible for civilization to endure, even for a day, the total lack of paper – a material that is as little understood by the average consumer as it is indispensable.”

Dard Hunter, Papermaking: The History & Technique of An Ancient Craft (1943)

My work originates from my investigation into the materials used before the widespread availability of paper, known as pre-paper technologies. Using this root vegetable and its incredible staining powers, I explore the different steps in the papyrus making process. The result is a thin, transparent, skin-like, intensely colored material. There’s something simple and satisfying about repositioning a material and letting light come through something that grows underground.

Julia in her Bernal backyard, photo from inthemake.net

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Mel

Let the Blitzing Continue! Preview Wine Tasting Tonight at 18 Reasons

November 30th, 2011 by Mel

Our final Wine Blitz of the year is fast approaching–next one won’t be until May of next year! Starting Thursday, December 8th and ending Sunday, December 11th, purchase of any 12 or more bottles of wine will be 20% off — we even offer free delivery anywhere in San Francisco. This is a great opportunity to stock up on bottles for holiday gift giving and Champagne for the New Year celebration. We have a wide array of wines that is perfect for everyone on your list, from the casual weeknight drinkers to the wine geek connoisseur, so be sure to ask any member of the wine team for suggestions when you’re picking out your cases.

Need a taste before you buy? Join us today at 18 Reasons from 6-8pm for a preview of some of the new wines we’re excited about. It’s an opportunity to ask us questions about our wines, and also a chance to avoid the Wine Blitz crowds by placing a pre-order. We’ll have about 20 wines at the tasting, including bottles from favorites DeForville Nebbiolo, Pavelot Pernand Vergelesse, and from importer Louis/Dressner. You can also try our new weeknight red from Urbanite Cellars and taste the new Cotes du Rhone from legendary Hermitage producer, Jean-Louis Chave.

Admission is $10 for members and $15 dollars for non-members. 18 Reasons is located at 3674 18th Street between Dolores and Guerrero Streets.

Looking for a wine that we don’t carry? Let us know! We’re happy to place special orders for the Wine Blitz — the sooner we hear from you, the easier it is to source that hard-to-find case of wine! Email Trac or Mel with any questions or special orders or call 415–241-9760.

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From Young Moms to You

November 18th, 2011 by rosie

Thanksgiving preparations have you running around a bit? The students at Hilltop High have an easy, nutritious, and delicious soup to fuel your list making and table setting.

On Tuesday 18 Reasons went to Hilltop High for our third cooking class, co-organized with HeartBeets. Everyone was either sick or otherwise in need of some good nourishment, so we made this roasted butternut squash soup. It takes a little over an hour, but most of that time is spent roasting your vegetables.  This means you can check things off that to-do list while dinner makes itself.  The girls at Hilltop all loved it, especially once they knew they could add as much hot sauce as they liked!  We served it with melted cheese sandwiches, but it would be equally good paired with a chicory salad smothered in a poached egg. Also feel free to trade out the Moroccan-inspired spices for others.

We hope this soup helps you take care of yourself so that you can take care of others this holiday season!

Roasted Butternut Squash Soup with Moroccan Spices (Serves 6–8)

1 medium butternut squash (our favorite Rugosa from Mariquita Farm would be excellent)
1 yellow onion
2 garlic cloves (unpeeled)
2 carrots
1 parsnip
1 tsp cumin seeds or cumin powder
1 tsp ground ginger
1/2–1 tsp smoked paprika
1 1/2 tsp cinnamon
1 C chopped tomatoes
1 can low sodium garbanzo beans, drained
2–4 C water or low sodium chicken/vegetable stock
olive oil
Salt and pepper
2 limes
cilantro

Pre heat oven to 400 and adjust one rack to the middle of oven. Liberally oil a baking sheet with olive oil.

Cut squash in half the long way. Scoop out seeds and place squash cut side down on baking sheet.

Cut onion into four pieces (do not peel). Peel and chop carrots and parsnip into four large chunks. Put onions, unpeeled garic, carrots and parsnip on baking sheet with squash. Pour on more olive oil, enough to coat vegetables all the way. Roast for 45 minutes or until squash skin is blistered and light brown, stirring occasionally.

Remove vegetables from oven and let cool until easy to handle.

Peel skin off of onions and garlic and chop roughly. In a soup pot, heat 2 Tbsp olive oil. Add onions, garlic, all spices, and salt. Cook for 5 minutes on medium heat. Add tomatoes and while that cooks, scoop meat out of squash. Add squash flesh, carrots, and parsnip to soup pot.  Cook 5 minutes. Add 2 C water and garbanzo beans.  Bring to a simmer and let simmer for 5 min.  Crank pepper mill a couple of times into pot. Taste for seasoning.

Using an immersion blender or your regular blender, puree soup until smooth.  Add more water until soup is as thick or thin as you like. Taste one more time for salt and pepper.

Serve with fresh lime juice and some chopped cilantro.

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A Grocer’s Role in Feeding Us is Complicated: Let’s Discuss!

October 27th, 2011 by Kirsten

Join Us for a Discussion About a Grocer’s Role in Feeding a Community

The Commonwealth Club of California Presents

STOCKING UP: HOW THE GROCER AND CONSUMER CAN TAKE BACK FOOD CHOICE

On Wednesday November 2, the Commonwealth Club in San Francisco will host a discussion examining the grocer’s role in feeding our society. Behind the displays on supermarket shelves is a web of politics, economics and strategic marketing that influences product placement and, ultimately, consumer purchasing decisions. Caught in the middle are American eaters.

Bi-Rite owner Sam Mogannam has assembled a diverse group of experts to examine key questions about the complexities of food distribution and the empowerment available to the consumer. As he did in recently published Bi-Rite Market’s: Eat Good Food, Sam will share his insights about the American food system from the point of view of a neighborhood grocer committed to creating and feeding a community.

Joining the discussion will be Rex Stewart, CEO of New Leaf Market, along with Michael May from Harvest Hills Market. Food Policy consultant Naomi Starkman will moderate the conversation.

Panelists will discuss the path that food takes to get to our table and the role that grocers play in feeding us. They will also explore alternative models and ways to inspire change in supermarkets; what they sell, where it comes from, how it arrives to them and how they choose to merchandise it. Can grocers say “no” to business as usual and “yes” to responsible farmers, ranchers, and small producers?

Secure your seat today for the panel on November 2; reception begins at 5:30 and program begins at 6:00. More information is available on The Commonwealth Club’s web site.


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Digesting our Fall Staff Dinners

October 25th, 2011 by Kirsten

Don’t see any better way to share what makes our fall staff dinners so special than telling it straight from the horse’s mouth. Sam cooked dinner for all of our hundred-plus Market and Creamery staff over the course of several Mondays this fall–always with a steady flow of wine. Here’s what some of us had to say about it:

“Drink in hand, I walk into that vast space of sheen and awe, the kitchen. Sam’s there tossing together the remainder of the meal, doing it oh so effortlessly, as he does with everything. He turns to me and asks how I came to where I am, why food. Sam always manages to take time to know the people who help make it all happen. There is nothing quite like the Bi-Rite family and all of the relationships we build together. As for the food, his risotto is out of this world. Its the lightest and most perfectly seasoned risotto that I’ve ever tasted.” –Jaymi (produce)

“The annual staff dinners are the epitome of why working at Bi-Rite is extraordinary. Whenever I get to brag about how much we all love each other, how well we’re treated and how well we’re fed, this is my favorite story to tell. It’s amazing too because it’s OUR produce! Simon grows it, and Sam cooks it. Sam is not just a pro, he cooks with love!” –Rebecca (cashier)

“I spend all year thinking about Sam’s carrot salad that appears at the staff dinner. I love that Sam gets so emotional about having the staff all together and celebrating food that he can hardly give his toast. It’s so inspiring to eat food that was grown on Bi-Rite’s farm. You can’t get more local than that. I love hanging out with people from all different departments.”–Alli (grocery)

“Always an honor to gather together with the family, the passionate folks I truly respect.…to open yourself up, like a fine wine.…a little chance to breathe and hit full flavor.  As for the chef, the food, the space, the farm, the preparation, the service, the celebration…has always felt so right”– Matt (produce)

“I have never lived in such a “melting pot”, with so many unique and amazing people, delicious foods, and a backdrop unlike any other; this city is truly one of a kind. Nor have I ever had the pleasure of working with the “cream of the crop”. I am amazed by the wealth of knowledge, passion for food, and unwavering kindness that the staff provides on a daily basis for the guests of the market. The opportunity to sit down at a table and share an incredible meal, lovingly prepared by a most genuine soul, surrounded by these people was an absolute honor!”–Jon (cashier)

“There are so many great things about staff dinner — it’s fun, it’s delicious, and it’s amazing to share a family-style dinner with co-workers who really feel like family. But above all, it is truly an honor to be fed by Sam. Not only is his cooking phenomenal, it’s also overflowing with such sincere gratitude, big-heartedness and love.”–Maria (grocery)

“As a brand new employee to Bi-Rite this experience was the ultimate welcome to the team. Seeing Sam cook for everyone and walk around excited to see us being the ones fed was a really humbling experience. And to taste the quality of food and the amount of food and wine was mind blowing. Really showed how much the staff of Bi-Rite means to Sam and to Bi-Rite as a whole. It was also a wonderful experience because everyone who works at Bi-Rite is really fun and full of character. The Rum punch was delicious! Oh and the dish with the peppers…and the pasta…i could go on…”–Sarah (cheese)

“Dinner made with love, enjoyed with beautiful people, and served with a seemingly endless supply of beverages, two of which were hand-crafted by Michael and Linh. All of the components for a truly memorable evening!”–Tina (catering)

“I love serving the staff dinner. I like giving back to staff since they all help out 18 Reasons so often. I like seeing them put their feet up, drink a glass (or 20! ) of wine and just relax as friends. It is amazing to help make that happen.”–Rosie (18 Reasons)

“The staff dinner is so special for me because it not only gives us a chance to enjoy Sam’s delicious cooking and learn about his family’s recipes, but it is a time specifically allocated for all of us to come together to learn more about each other. It is so fun to be sitting next to someone that embraces the same passion and excitement of what Bi-Rite is and what it means for our community, while learning more about their own specific passion and what specifically brought us all together to make-up the Bi-Rite family.”  –Kylene (cashier)

“Sam truly knows how to bring people together and have them socialize on another level. The food was great, as well as the conversation, music and art. I really appreciate the fact that Sam gets satisfaction out of pleasing others and not just himself. It really proves to me that Bi-Rite is very family (community) oriented. I loved the carrots in tahini but I was in love with the Creamery’s mint chocolate ice cream cake. Thanks everybody and shouts to Sam and Morgan for cooking a great dinner. Spread the love.” –Asif (grocery)

“Socializing makes me nervous.  Bosses make me nervous.…I peek into the kitchen and see a few platters of food waiting to go out.  Calvin is helping Sam with stuff.  He greets me with that wonderful smile and hello of his and thanks me for making it.  I tell him, ‘Thank You! for this!’  I am so humbled to see the two of them working their buns off for all of us.  Sam notices me as he takes a moment away from whatever is bubbling on the stove and roughly goes through all the hostly greetings that Calvin just did.  Again i say thanks.  He sees the beer in my hand, grabs his own, and comes over to clink bottles with me.  I liked that.  I respect the hardworking blue collar sensibility that our place has.”–Yayoi (grocery)

Thank you, Sam!

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Simon

Diggin’ Deeper: Bringing Home the Bounty

September 15th, 2011 by Simon

Sometimes the stars just align, and this past Saturday was one of those sweet days at the Bi-Rite Farm.  18 Reasons’ Farm Summer School came to an end with a harvest party that brought in the most produce we have ever culled from our fields in one day!  We got oodles of Marvel Stripe tomatoes (get ‘em now in our produce department!), and  pounds and pounds of mixed heirlooms landed in Sergio’s hands for his famous gazapacho. We also picked our new favorite shelling bean, Tongues of Fire, awesome cucumbers, summer squash, rainbow carrots, and fingerling potatoes.

Driving back into the city felt great: the green pick up was laden with boxes (and my regular pickup of butter from Vela), our bodies were tired from picking veggies, and our stomachs were probably a little too full after Sam cooked the Farm Summer School graduates a feast to celebrate their hard work and contribution to feeding our community.

There are loads more tomatoes to pick, many of which will become Morgan’s roasted sauce; their rich flavor will get us through the winter months when there is nary a good tomato in sight.  We’ve also got more eggplants, peppers, and basil to pick.  And since a farmer’s work is never done, in early October we’ll be putting winter crops in the ground– while there may not be a Marvel Stripe in December, we still want to offer you fresh veggies grown by us all year round.  Broccoli and escarole anyone?

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Kids Rule: Youth Programming at 18 Reasons

September 14th, 2011 by rosie

18 Reasons ran our first ever youth camp this July, and it was one of the real highlights of the summer for us.  Over the course of one week, our eleven campers took care of sheep and chickens in the mornings and in the afternoons learned to make pizza from scratch. From milling their own flour that they later kneaded into dough, to pulling mozzarella and making tomato sauce, the kids made everything we needed to throw the best pizza party ever on Friday afternoon.

Teaching kids proved phenomenally rewarding for us; it allowed us to fulfill our mission in whole new, rich, and powerful ways.  “Deepening our relationship to food and each other” is our calling, and watching these 9–11 year-olds master new cooking skills, care for animals, and get excited about food allowed us to help them do just what our mission prescribes.  It was rad! So much so, that we are doing a lot of youth programming, starting this fall with Peanut Butter and the Pen, a creative food writing after school program on Wednesdays.  Students will tackle letter writing, autobiography, fiction, and basic grammar skills all while writing about (and tasting) food.  We’re also developing some camp ideas for school vacation weeks; we’ll keep you posted!

As part of our efforts to expand our youth programming, 18 Reasons is also reaching out to the garden coordinators, teachers, nutrition counselors, and parents who teach our children.  We’ve worked with the Green Schoolyard Alliance and the Nutrition Education Project to identify needs in the education community that 18 Reasons is equipped to address.  As a result, we’ve planned two new programs: First, we’ll be holding furlough day workshops on how to cook and teach in edible school gardens; these classes will help facilitate teacher comfort using outdoor classrooms to teach all sorts of skills and subjects.  Second, 18 Reasons is hosting quarterly support and community building sessions for garden coordinators working in San Francisco schools.  We’ve got the space to bring people together, and we cannot think of a better group of people to get in the same room and share skills than those who are teaching the City’s kids.

As always, thank you for your support of 18 Reasons as our programming evolves. Your ticket sales and membership dues support all of this exciting new work, and we honestly couldn’t do it without you.

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