Category Archives: Health/Nutrition

Dinner on the Farm — In Sunnyvale

A friendly scarecrow stands watch at the Santa Clara Unified School District Farm.

A friendly scarecrow stands watch at the Santa Clara Unified School District Farm.

 

With new condos and tech buildings going up at a dizzying pace in Silicon Valley, it’s hard to believe that in the midst all this concrete and glass, one can actually still enjoy the bucolic experience of a dinner on a farm here.

But you can — right here in Sunnyvale at 1055 Dunford Way. At an 11-acre organic oasis owned by the Santa Clara Unified School District.

After taking over the property last year from Full Circle Farm, the district hired farmer Dave Tuttle to over see it. And how fruitful the SCUSD Farm has become. This season, 1,500 pounds of tomatoes were harvested and turned into sauce for use in lunches at the district’s 28 schools. In fact, every day, there is something featured from the farm on school menus, most notably in the salad bars.

Pumpkins galore.

Pumpkins galore.

Persimmons ripening on the tree.

Persimmons ripening on the tree.

Twenty tons of pumpkins were grown, along with 3,000 pounds of watermelon. There are persimmon, avocado, pomegranate and lemon trees thriving. Rows of fava beans, Persian cucumbers, and kabocha squash were planted. There are nine laying hens, and beehives, too.

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RIND It Up

RIND Orchard Blend (front) with big pieces of persimmon with their rinds, of course.

RIND Orchard Blend (front) with big pieces of persimmon with their rinds, of course.

 

Did you know that rinds are gold — containing more fiber and a higher concentration of nutrients than the flesh of the fruits themselves?

Matt Weiss knows, as did his great-grandmother who had her own health food store in Michigan back in the 1920s that sold bulk natural foods. Following in her footsteps, Weiss has come up with RIND, dried fruit with skins intact.

The fruit snack is just that — simply fruit, with no added sugar, sulfites or additives.

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Join Yours Truly for a Climate One/Commonwealth Event, Plus A Franco-Filipino Feast & More

CommonwealthClimate

“The New Surf and Turf”

Join yours truly in conversation with Patrick Brown, founder of Impossible Foods, and Mike Selden, founder of Finless Foods, as we talk about “The New Surf and Turf,” innovative new protein products that mimic your favorite burger or seafood.

The event takes place at the new Climate One at the Commonwealth Club on the Embarcadero in San Francisco, 6:30 p.m. July 19.

Brown, a former Stanford University biochemist, is the man behind the Impossible Burger, the plant-based burger that actually “bleeds” and has the texture of ground beef. Selden, also a biochemist, founded the start-up that’s aimed at creating real fish meat from stem cells.

With changes in climate, not to mention over-fishing of so many species, their inventions could have a profound effect on the way we eat in the future, as our world population continues to grow.

At the end of this fascinating talk, you’ll also get a chance to taste samples of Impossible Foods products prepared by Jardiniere restaurant.

General admission for non-Commonwealth member is $20. However, use the code, “Neighbor” at check-out to enjoy member ticket prices at $12 each.

Sundays Were Meant for Meat & Threes at Town Hall

San Francisco’s beloved Town Hall restaurant has debuted a fun “Meat & Threes” prix-fixe Sunday supper menu.

Town Hall restaurant's Meat and Three's Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

Town Hall restaurant’s Meat and Three’s Sunday dinner with its famed fried chicken. (Photo Copyright Nader Khouri 2018.)

During 5 p.m to 9 p.m., diners have a choice of soup or salad, one of eight meats, three of 11 sides, and a slice of Key Lime pie.

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A Different Kind of Energy Snack

Sesame seeds, maple syrup and seaweed make up this energy snack.

Sesame seeds, maple syrup and seaweed make up this energy snack.

 

So many energy bars these days are glorified candy bars.

As much as I love chocolate and sweets, I do try to look for actual nutrition in the bars that I always stash in my purse or carry-on for when I need a boost of peppiness.

That’s why I was glad to have discovered Maple Chewnami Nibbles on the shelves of the adorable Elk Store in the teeny town of Elk, during a stopover on the coast.

Yes, these snack bars have a crazy name. And even crazier ingredients: kelp and sesame seeds — all held together with maple syrup and brown rice syrup. That’s all there is to them. They are gluten-free, too.

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On Kids’ Cooking, Feel-Good Desserts and the Future of Literacy

Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids can learn how to decorate their own cookies and cupcakes. (Photo courtesy of The Village Bakery)

Kids’ Cupcake and Cookie Decorating Class

The little ones will be in sugar heaven at this “Kids Cupcake and Cookie Decorating Class,” 2 p.m. April 28 at The Village Bakery in Woodside.

Executive Pastry Chef Janina O’Leary will guide kids through this hands-on class that will take them through glazing, frosting, piping and sprinkling.

The kids will take home their sweet creations, as well as a surprise gift from O’Leary.

The class is designed for kids 5 years and older. Kids are asked to arrive at 1:45 p.m. Parents can hang out there or drop off the little ones, then make a reservation to dine at the Village Bakery dining room next door.

Tickets to the class are $45.

Tapestry Suppers Presents An Afternoon with Sam Shem

Tapestry Suppers, which celebrates the myriad of immigrant cuisines in Silicon Valley, will host an intimate gathering, “Dream of the Other,” 12:30 p.m. April 28 in Palo Alto.

The brainchild of South Bay photographer Danielle Tsi, Tapestry Suppers brings people together to share authentic food and stories from all over the globe.

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