Oh sauerkraut, you most delicious of sandwich additions. I put you on my breakfast sandwich, drop you in my rice, place you delicately in a heap next to my steak. You bring me such joy with your salty crunch, and as a bonus, you’re good for me (at least I think you are.) I read a piece a couple months back in Gastronomica about sauerkraut. It went through all the claims that people make about its health benefits, refuting them one by one on the basis that they didn’t have scientific backing. But then I heard a story the other day on how probiotics are being discovered to reduce anxiety. My conclusion is that if something has been believed for thousands of years to be good for you, it probably is, plus it’s delicious, so why not eat it?

Therefore, I’ve embarked on a new adventure. I recently bought a 3 gallon stoneware crock, something I’ve been wanting for a while, but couldn’t get over the sticker shock of spending $250 on a vessel used specifically to ferment cabbage. Luckily, I found a solution. For $35 you can order one from ACE online, and then pick it up at a local store. Feels like I’m pitching you here, but I would be remiss to not tell you about the wonders of this deal.

For my first batch, I wanted to go simple. Just salt, cabbage, and caraway. It’s astounding how many recipes there are online, not to mention in one of my favorite books, Wild Fermentation, on how to do this. I’d made it before in small batches, but there is something about filling up a 3 gallon container that makes you want to do some recipe research. I watched a video on youtube put out by the Ag. Council of a nice woman in Alaska, (seeming very 1950′s) which gave exact instructions (2.5Tbsp of salt per 5 lbs of cabbage). Then I watched a video of Sandor Katz, the author of Wild Fermentation, who has a more democratic approach (just put salt in until it tastes right).

I settled on 3 Tbsp per 5 lbs of cabbage. Something like 20 lbs of cabbage went into this batch, and the only place in my house to deal with that kind of volume is the sink. After a good scrub, in went the cabbage. First sliced and cored. After all the cabbage was sink-side, in went the salt and caraway seeds. As I said before, exactly 3 Tbsp per 5 lbs. For the caraway I just eyed it, probably about the same ratio though.

Once seasoned, mix. Get all the salt evenly distributed around the cabbage, and then wait 15 minutes. Some folks recommend bashing the cabbage rather than letting it sit, and this is what I’ve always done in the past As soon as it was cut and salted, I would cram it into jars, awkwardly using a wooden spoon to push it in. It’s a hassle. Using this new method, you just leave it for a bit, go drink some coffee, and voila! It’s reduced by more than half! You should never use a metal container as your fermenting vessel, but I don’t think the 15 minutes in the sink hurts it at all.

Now is the pack, which is made much easier this way. Pack the sauerkraut into your crock (I like to use my hands), and push it down until the liquid (which is naturally being released from the cabbage), is released. The juice (which, when fermented, is the best hangover cure I’ve found) should be at least an inch above the veggies. Place a plate on top to weigh it down, and wait and wait. The waiting is the hardest part.  As this is a bit of an experiment, I’ve been taking some out periodically to see how its progressing. Check back here in a few weeks for the finale. Now go buy a crock! It’s better than paying $9/jar at rainbow.

Iso

 

UPDATE:

I’ve been taking out samples during the fermentation process, in the guise of experimentation, but really just because I’m too impatient to wait to eat some:

After 8 days the kraut is good, starting to get a fermented flavor, but a little on the mushy side.

 

 

 

 

 

On day 12, it’s started to firm up a bit, with a good “krauty” flavor.

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Apr 232012
 
 April 23, 2012  Posted by at 7:10 pm forage kichen, foragesf, incubator, kickstarter 2 Responses »

A big part of kickstarter are the rewards. Sure, people back your project because they want to see it happen, but they also like to get something in return.  These are my thoughts so far, all the price levels are just estimates, need to think more about what the actual rewards will cost:

1. Food

-a gift box of foods from Underground Market vendors ($100 level)

-tickets to a “funders” dinner ($500 level)

-a private Wild Kitchen dinner ($10K level)

2. T-shirts

-people love T-shirts ( I love T-shirts) ($50 level)

-silkcreened with the Forage Kitchen logo probably

3. Classes

-tickets to a cheese/bread/butchery/jam making workshop taught by Underground Market vendors ($150 level)

That’s all we’ve been able to come up with so far. Would definitely appreciate any ideas. Also, what do you think of our rewards?Definitely getting excited about the kickstarter, working to make it perfect. I really like the idea of having people from all over the world participate in creating this project.

Iso

 

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 April 20, 2012  Posted by at 4:28 pm food movement, foragesf, iso rabins, managment, small business 4 Responses »

Those of you that subscribe to this blog probably don’t do it to hear management tips, but as a business owner its probably the thing I struggle with the most. How to manage people. How to get a group of people, each with their own mind and own personality, to help you create a very personal vision.  When I started my business, I thought the hardest thing would be getting people interested in what I thought was interesting, and yes, get them to buy what I was selling (gotta pay the rent). That was hard. I remember the first time forageSF went public. I had come up with the idea for the CSF (wild food CSA) about 2 weeks earlier, had been spending time deciding how much the boxes were going to cost, what would be in them, where I would forage, and how to get the word out.

It was the last day of  Slow Food Nation, and it occurred to me that this was a perfect opportunity to introduce my idea to the masses. Up until this point, forageSF was just an idea in my head. I’d talked to my friends about it, but hadn’t really put it out into the world. It’s a scary thing, putting yourself out there with an idea thats different. So I rush printed some cards with the logo I’d created, what the boxes were, some info about my philosophy of splitting profit with foragers, rode my bike down to city hall, and staked out a spot with good traffic. That was the first moment. I got some good response. People seemed interested. I got some comments asking if I was collecting from dumspters. Some comments about the ecological impact of what I was doing, but overall, people seemed into it. But I digress.

At that point I didn’t give a second thought to managing people, how to navigate the rocky shoals of personality styles. People respond differently to different things. Some people need to be coaxed into getting stuff done, some people appreciate a more direct approach. Some people need to be micromanaged (something that is not in my DNA), some people can take an idea and run with it.

When I think of my ideal company, I think of a group of people, all spending time doing what they love, in pursuit of a common mission.  Collaborating on ideas, lifting each other up with suggestions, and able to work on projects without too much input from me. This is deceptively hard to achieve.  When you are an entrepreneur, you imagine everyone thinks like you. That everyone has a singular vision to create what you want to create, and thinks like you think. The challenge is trying to see your work through the eyes of your employees. What inspires them about the job? What seems like drudgery? Whats going on in their lives outside of work that might be effecting them? Sometimes I feel like a psychologist, trying to peer into their brains to figure out what makes them tick. It’s a constant challenge.

Luckily I think Im getting better at it. Or at least Im more aware of the mistakes I’ve made in the past, and try my best not to make them again. A couple of the lessons I’ve learned so far are:

Don’t yell.
Especially in food, high pressure situations are constantly in front of you, and the impulse to tear into someone in public is high, but it doesn’t solve the problem, and all you’ll get is a disgruntled worker. What I try to do (mostly successfully), is to try to solve the problem directly in front of me, and then make a note to talk about it later. Tensions run high at events, and its always better to sleep on it rather than explode. At the same time, you can’t let things slide too much, so even though its uncomfortable, I try my best to bring it up within a couple days. This also gives you time to come up with a solution to keep it from happening again. When I do have a discussion with the person, I try to let them come to the solution on their own rather than giving it to them, I find that works much better.

If someone isn’t doing something right, it’s probably your fault.
This is a philosophy I really try to live by. If you have a skilled, intelligent, inspired person working for you (and there is no reason ever to hire anyone else), they truly do want to do a good job. They also have the capacity to do a good job. So if they aren’t, most likely its because they havnt been given the tools to do something the way you want it done. I think business is a lot like making movies. A director has an image in his head of what the movie will be, and he can’t create that image alone, so its his job to employ an army of people to help him craft that image.

Its the same when you’re starting any business that is crafted around a vision. The people working with you didn’t come up with the vision, and they can’t see into your head. All they can do is listen to what you tell them, and try their best to help you pull your idea out into the world.  You need to set up the environment that helps them do this.

With some people thats checking in daily on progress. With some people thats leaving them to it, and making sure they know you’re there for support if they need it. It’s a constant flow, of figuring out what kind of support people need to accomplish tasks. Of course, sometimes you run into people that aren’t a good fit, and although its hard, its also your responsibility to deal with that situation rather than let it fester.

I’ve rambled for long enough. People who know me know that these are issues I struggle with constantly. I really do believe thats its the hardest part of getting a business from a solo enterprise into a larger company. The reality is that you can’t do it all alone (at least I can’t), so learning these skills is essential.  I havnt found the answers yet, but in the pursuit of trying to help people get to where I’m at without quite so much pain, I thought Id lay out the conclusions I’ve come to.  There is something that smacks of manipulation in what I’ve written here as I read it over, but it’s really more about helping people to do the best job they can do at what they love in an environment they feel comfortable in. That’s all we can really ask for.

Do you run a business? If so, what have you found that works with your employees? Please let me know, I’m always looking to get better at this.
Iso

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Apr 192012
 

   Raising Some Funds for Forage Kitchen

I’m getting really excited about our kickstarter campaign for Forage Kitchen. I think it’ll be a great way to not only raise some funds to get the project rolling, but also a way to get the word out on the project. I’m trying to leave nothing to chance, I hate the idea of working so hard on getting a video done, raising some cash, and then losing it because we haven’t made the full amount (the way kickstarter works is that you set a goal, and if you don’t reach that goal, you don’t get any of the donations you’ve accrued).

This project seems like it will be a popular one, but in the interest of being prepared, this is my plan of action:

1. Make a great video
- We’ve been working for a while on making a great script for the video. One that explains what the project is, why we’re doing it, who it will help (both locally and nationally), specifically what we will use the money for (very important this is included), and what I’ve done in the past as far as community oriented organizing.

I see this project as not only an SF creation, but something that can be used as a model for other cities that have similar needs. I think the spread of The Underground Market has shown that there is a real national movement of people producing food on a small scale, and the bottleneck is a space where they can come together to work on their businesses. We also got a great illustrator to draw some pictures of what the kitchen will be, and we’re going to incorporate them into the video.

2. Make a plan
- I met up with a guy named Dan Whaley who has recently raised $100K on kickstarter with a project called Hypothesis, to get some advice on the process. It was incredibly illuminating to talk to him. Before we spoke I thought we would make a video, send it out to the email list, and hope for the best. What he taught me is that you really need a coordinated plan. Who you’re going to send it out to, and at what time. Most videos experience an initial burst of funding in the first few days, then level off. What he suggested is that you plan for that, and create a 3 section approach.
1. Initial blast to people who will support the project
-contacts both personal and professional
2. Contact media to write stories as the project is starting to level out, for a new burst of interest mid-way through
3. A final push in the last couple days of the project, for that final support

I’ve begun to make a list of people/organizations that I know/think would be interested in supporting the project, and Im excited by how broad they are. Im going to reach out to a pretty diverse list of media, some that I’ve worked with in the past, some that I’ll be cold calling, food orgs, chefs around the country, leaders of other underground markets locally and worldwide.
This is really something people can get behind, and its cool to be working on a project that I can feel 100% in saying is being created for all the right reasons.

I’ve been talking a lot about this project recently, but this will be the first national exposure it will get. Its exciting, and actually pretty terrifying, but calming to think that we’ve got a lot of support behind something that will be great when its created.

Have you kickstarted? What’s your experience? Tips? Things to avoid? Can you suggest organizations/individuals that you know/think would be into giving the project exposure?

Thanks
Iso

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 April 19, 2012  Posted by at 7:20 am No Responses »
spring

Spring is here! We planned to hold off another month before our next Wild Kitchen, but morel season is in full swing and I couldn’t bear to see them pass before my eyes without cooking some up.  Asparagus is looking great at the market, so that makes an appearance in a morel risotto with duck confit.

On top of that I’m bringing out some wild boar for a special course of rillete and tart pickled spring veggies. Come join us for a family style meal at communal tables, with each course focused on local wild foraged ingredients. Hope to see you there.

Tickets:
Friday April 27, 6-10pm
Saturday April 28th, 6pm-10pm
Location: 710 Florida St, San Francisco

 

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The Basque feasts were a great success. We sold out both nights, with around 160 people each night, seated at long communal tables. This was my first foray into serving a family style meal, and I think it went really well. Something I’ve always liked about The Wild Kitchen is how much people interact with eachother. A lot of the dishes we serve have ingredients they’ve never had before, so there is almost always a pleasant din of “Is that the miners lettuce?”….”I’ve never had local uni before”…..”I had no idea you could make ice cream with acorn flour”.  New friends are always made. We also had the special treat of having hand painted menus by Juniper Harrower. She paints with local wine and ink made from ink cap mushrooms she forages. Pretty amazing stuff.

The same thing happened with these past meals. Trays of asparagus with guanciale were passed in exchange for salt code rice with piperade, and a similar din ensued. Thanks to everyone that came out, we’ll definitely be doing it again.

photos by Andria Lo

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Apr 022012
 
 April 2, 2012  Posted by at 12:45 am 1 Response »

Friday was a bad day. An incredibly stressful situation that was solved by writing a check for $1325 to the fire department. Apparently the owner of the building where we’re holding our event never finished the permitting process for their occupancy permit. Basically a permit with SFFD that says how many people can safely be in the space.

For my $1325 I had the pleasure of having two fire marshalls come and watch us set up, then sit in their cars outside the venue for 4 hours. I struggle to understand how that made anyone safer. The one point the fire department did allow was a pass on our “candle permit”. This is something new to me. Everyone who has candles in a restaurant apparently needs to get a candle permit. A payment for every new kind of candle they use….I won’t go into it because its boring me even as Im writing it, but suffice to say that it is the most ridiculous thing I’ve ever heard of. Yes, we need to insure public safety, but the idea that we as a people need to be babied to the point where the fire department tells us which kinds of candles to use is beyond comprehension.

Every one of the permits, fees, and taxes that small businesses are charged is justified by some logic. The reality is that when you add them up its an incredible burden. Tens of thousands of dollars go toward these fees, and that’s even before you start buying the things that actually make your business run. Everyone I know struggles with this. Constantly being surprised by new fees and permits, many of which appear seemingly out of thin air when the need for city revenue increases.

I ramble, but the thesis of this post is that there needs to be some kind of change. If we are to create a robust local economy, we need to stop taxing small business into the ground. As much as it pains me (I hate politics), I am going to start working with folks in The City to try to streamline some of these processes, and get rid of some of these fees.  There are easy ways to insure the same level of public safety, without all the bureaucracy attached, and hopefully we’re at a point now where enough people are behind us to make it happen. Wish me luck.

Iso

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 March 29, 2012  Posted by at 9:56 pm food, food movement, health department, san francisco, sf No Responses »

Our ever evolving saga with the health department has a new chapter. Since June, when The Underground Market was shut down, we have been trying our best to work with DPH (Department of Public Health). We have all the permits we need, fill out the ever increasing number of forms that are required for the privilege of feeding people in our fair city, and jump through all the myriad hoops put in front of us.  I have been trying my best to come up with solutions to re-open The Underground Market that they’re ok with, and at every turn we’re rebuked. They seem to have no interest in supporting the food community in SF. Every step they take is a step to push anyone doing innovative food further underground.

The most recent situation for us is with our upcoming Basque dinners this weekend. After filling out permits, sending in forms, getting a legit kitchen with a permitted dining room, we are still in danger of getting shut down. The space we are using apparently has an invalid occupancy permit the the fire department. This basically means that a form needs to be turned in to prove that people can safely be in the space. This is the same space we have held our events for months, without a peep about occupancy. Suddenly, a day before our event, we’re told we’re in violation. I can’t see this as anything but a move to shut us down.

I realize they have a job to do, but while the city talks out of one side of its mouth about supporting small businesses, and getting people back to work, the very city organizations that deal with small businesses do everything they can to shut us down. If we desire any real change in the way our country eats, we need to do more than just swear off mcdonalds. We need to work together to create a situation where it’s easier to serve good local food at a local scale than it is to serve processed crap flown in from all over the world.  We need to do more than just make an effort to shop at farmers markets, we need to work to make it viable for small producers to start businesses using local ingredients.  Thankfully we’re moving in that direction, but certainly not there yet.

We are going ahead with our events tomorrow. Wish us luck.

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 March 29, 2012  Posted by at 9:48 pm food, food movement, health department, san francisco, sf No Responses »

Our ever evolving saga with the health department has a new chapter. Since June, when The Underground Market was shut down, we have been trying our best to work with DPH (Department of Public Health). We have all the permits we need, fill out the ever increasing number of forms that are required for the privilege of feeding people in our fair city, and jump through all the myriad hoops put in front of us.  I have been trying my best to come up with solutions to re-open The Underground Market that they’re ok with, and at every turn we’re rebuked. They seem to have no interest in supporting the food community in SF. Every step they take is a step to push anyone doing innovative food further underground.

The most recent situation for us is with our upcoming Basque dinners this weekend. After filling out permits, sending in forms, getting a legit kitchen with a permitted dining room, we are still in danger of getting shut down. The space we are using apparently has an invalid occupancy permit the the fire department. This basically means that a form needs to be turned in to prove that people can safely be in the space. This is the same space we have held our events for months, without a peep about occupancy. Suddenly, a day before our event, we’re told we’re in violation. I can’t see this as anything but a move to shut us down. Its ridiculous that DPH can be so shortsighted on these issues.

I realize they have a job to do, but while the city talks out of one side of its mouth about supporting small businesses, and getting people back to work, the very city organizations that deal with small businesses do everything they can to shut us down. If we desire any real change in the way our country eats, we need to do more than just swear off mcdonalds. We need to work together to create a situation where it’s easier to serve good local food at a local scale than it is to serve processed crap flown in from all over the world.  We need to do more than just make an effort to shop at farmers markets, we need to work to make it viable for small producers to start businesses using local ingredients.  Thankfully we’re moving in that direction, but certainly not there yet.

We are going ahead with our events tomorrow. Wish us luck.

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Mar 092012
 
 March 9, 2012  Posted by at 4:22 pm 8 Responses »

We got the idea for this dinner on a road trip through Nevada, which surprisingly (at least to me), has a huge Basque population. Traditionally sheep hearders, the men would often  live in Basque hotels when they were in town. These hotels survive as restaurants that still serve food in the traditional way. Basically the idea is:

1. Sit down at communal tables

2. Order your entree (usually 3 choices, often with lots of lamb)

3. They bring out the sides: Salad, Soup, Veggies, Rice, all served family style, to feast on while waiting for your main.

4. The main course arrives: By this time you’re half drunk on picon punch, a really great Basque drink, and the feast continues.

5. They serve dessert (at this point you’re too stuffed to think about eating more, but the picon punch helps with that, so you forge on).

One plate is all you need for the meal, everything is served family style, and everyone sits together at long tables.  It’s a lot of fun, and we met a lot of really cool people on our trip. We want to re-create that in SF. In partnership with Slow Food, we’ll bring you communal tables, family style feast, and good drinks.

Where: 710 florida st

When: Friday and Saturday, March 30th and 31st

Tickets here: Friday, Saturday

How much: $45 gets you a full family style meal, drinks available for purchase.

and the menu is….

To Share

Peasant Soup

House Cultured Crème Fraiche, Chard Puree, Vegetable Hearts

Asparagus

Guanciale, wild flowers

Salt Cod Rice

Espoleta Pepper

Peperade

Herbs

Salad of Little Gem

Wild Flowers, Tarragon, Champ Vin

Roasted Fennel

Spice

Entrée

Lamb Rosemary burnt and Braised

Or

Clams, Squid, Octopus

Or

Stewed Beans, Chard

Dessert

Bread Pudding

Fresh Fruit

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