I got a book in the mail the other day that gives me hope that this won’t be the case. It’s called “Farming the City” , a book created in Amsterdam, and at its heart it’s a glossary of food movements taking place around the planet.  There’s Brook Park Chickens in the Bronx, a small volunteer run chicken coop; Turntable Urban Garden In Helsinki, a government-funded community garden, educational space, and café; Culinary Misfits in Berlin, started by two women who reclaim produce deemed unsuitable for sale (which is often thrown away) to repurpose into jams and preserves; I could go on. For that list I just opened the book to random pages, and throughout there are scores of similar projects, great examples of people who come up with an idea, then fight to make it happen. From starting my own business I know how hard it must have been for each and every one of them. From the day they had that light bulb moment, to the days and months and years it took to tear it out of their brain and manifest it for the world to see.

What gives me hope is that people seem to keep doing it, and not just here, but all over the world. There’s a lot of talk of us living in a bubble here in The Bay Area, and we do, there is no arguing that. What we are, and what the bubble allows us to be, is an incubator for ideas that spread across the world.   The support and excitement that people here show for new ideas catapults things that otherwise may have never existed into reality. People look to our ideas and create their own, and the freedom of our bubble inspires others to see the ability in themselves to create the change they want to see in their own world.  What is great about all this is that we’re not the only bubble. We’re part of a global community of people, all with their heads down working hard to reshape the world into one they want to exist. We look to others for inspiration and they look to us. I truly do believe that if we all keep it up, the world will be a very different place when we’re done.

-Iso

DPH (The Department of Public Health) has outlined the structure of the permits on their end. They’ve set the fees at:

Class A:

This permit allows production and direct sale of homemade foods. So if you’re making something and plan only to sell it to people face to face, this is for you:

No application fee

$100 billed to you by city after registration accepted (annual fee)

$127 zoning referral fee (one time cost unless you move) sent in with your application.

Class B:

You’ll need this permit if you want to sell through a secondary market (grocery store, mail order, etc):

$332 application fee (one time cost unless you move) send in with application

$127 zoning referral fee (one time cost unless you move) sent in with application

$350 annual fee billed to you after application accepted.

Personally I’m not sure why there should be a zoning department fee for this ordinance. If you’re not opening a retail store out of your home, it doesn’t seem like it should fall under their jurisdiction. Honestly though, I’m still learning about all this, so we’ll see.

I’ve reached out to David Chiu, the president of the Board Of Supervisors, to get more information about the best way to nudge along the process, and we’ve been discussing different avenues to get people on their way to making (and selling!) their homemade goods.

We’re hosting classes taught by Patricia Kline and Christina Oatfield, both of whom were instrumental in getting the law passed on the state level. They will have more in depth info about what can/cannot be made under the law, and all the info you’ll need to start your home food business. Check here for dates.

This is exciting stuff! I feel like this law is really moving us in a more sane direction on the issue of homemade food. This is a first step.  Once we prove that we can keep people safe, and that small producers are not the ones we need to worry about,  that if anyone should have mandatory inspections it should be huge meat plants—not-home based cookie makers—hopefully we can expand the law to cover all kinds of homemade foods.

I heard a story on my way into work today and am feeling compelled to write something about it. It covered the Supreme Court case of a soybean farmer vs. Monsanto. The case, as I understand it, boils down to this: a man went to a grain mill, bought seeds, and planted them.

These seeds were Monsanto seeds: genetically engineered to produce incredible yields and illegal to replant. The farmer contends that he had always bought seeds from the grain mill to plant, and it wasn’t his fault that the Monsanto seeds were mixed in there.

Monsanto’s basic argument is that if farmers are allowed to replant their seeds without paying, there is no incentive for innovation. The Obama administration is behind them (which really pisses me off), on the grounds that the case has far-reaching implications for “self-reproducing” technologies in other fields (most notably medical devices).

Patents were created to protect inventors. If someone has the bright idea to make a better mouse trap (or stereo, or smartphone, or computer), then they should be able to maintain rights on that invention. If there is no protection, what’s the point of spending time creating it? This makes sense in most cases, and I understand why a court would argue on the side of Monsanto. If the decision applies to all technologies, then they would want set a precedent that is applied correctly.

But this is different. As genetically modified seeds become ever more ingrained in our food supply, it will be increasingly hard for farmers to refuse to use them. Even if they don’t buy them, seeds from neighboring fields could blow in, setting off lawsuits. Over time our food supply will become ever more dependent on the whims of these technologies, at the cost of thousands of years of slow selective breeding.  This is just wrong. We should not treat our food supply like an iPhone; whether it’s similar in a legal sense is not the point. In a real sense, they need to be seen as worlds apart!

I’m not trying to fear-monger,  and I realize that technology, especially bio-technology, has created some real wonders that have pushed us forward as a species, but the issue of patenting life is not only a food issue. A decision in a case like this could have more far-reaching consequences than we could imagine. Just one example is the fact that genes are now patented, and soon, I’m sure, more efficient forms of organs will be patented (grown in factories by handy 3D printers). What will the courts say then? What does a child owe for the superior genes that his parents bought from the lab, and what is it going to cost if he can’t pay? Health would be going to the highest bidder (although that’s not too far from the reality at the moment). I know this is taking the issue to its most extreme reaches of science fiction , but all too soon. fiction will become reality. These are the real questions we should be asking ourselves. If we don’t, these questions that will be answered for us by the very companies who stand to profit from our lives.

So what do we do? I think the first step is simply letting people know that they are eating these foods. That is why I was so behind Prop 37. I feel like the issues of health are almost secondary to the issues that are being brought up in this case. One company should not have a monopoly on our food supply. Negative effects of GMO’s are to this point unproven, but it seems that science has had one too many “oops” moments. Moments where something that was “proven” safe reveals itself to be anything but. These are bets. Bets that wager advancement of our species against some unseen consequence. The problem with this bet is that if we lose, the loss will be far greater than we can pay. It will be the loss of thousands of years of careful small advancements in food production, advancements that will be much harder to regain once they are lost.

Allan from Mission Mission posted it and the dinner sold out! It’s interesting to think of what would have happened had it gone another way. What would I be doing at this moment? It’s crazy how many pivotal moments there are that I can look back on. Moments where it seemed like everything was going to fall apart, but then somehow, miraculously, it all worked out. Someone appears with just the right solution at the right time, or a location pops up out of nowhere when the one you think you’ll use has fallen through, or just the right amount of money falls into your lap to just barely finish buying the food for a dinner. It really is amazing.

We had two kinds of tickets that night, communal and couple. The warehouse where we held the meal had all these great nooks for couples. The one I remember best was an old speedboat, a two seater, where we sat super friendly couple. I distinctly remember them being really into the event and into each other. We turned down the lights and filled the space with candles. The whole night I was worried that the health department was going to show, and there was even this one guy at the table that I became convinced was going to bust me (in retrospect, I think he was just a bit shy and overwhelmed by the whole scene). At that meal I decided it’d be fun if I got up and talked about the dishes as they were coming out, why I chose the ingredients, and what I found exciting about them. This has become an integral part of the dinners, and its fun to try to relate my excitement to the diners.

It’s been a good four years. It’s easy to lose sight in the day to day, but I think that that is what’s good about anniversaries: more than a celebration of the day, they are a chance to look back and see how far you’ve come.

I went to film school, and something a professor once said has really stuck with me (one of the few things that did…). It was the notion that sometimes you have to “kill your babies“. He was talking about filmmaking of course, and what he was alluding to was the idea that sometimes the things that are the closest to your heart (a protagonist, strong image, compelling story arc, or exceptional line of dialogue) need to be cut. Though they seem vitally important, or–even worse– have worked really well in the past, sometimes you need to get rid of them. Again, he was discussing film, but over the years I’ve thought a lot about this concept as it pertains to all things in life: the relationship that needs to end even though you’re overwhelmingly comfortable in it, the city or job you need to leave if you’re ever going to follow your dreams, and in this case; a successful project you’ve created that needs to be put to bed.

The Underground Market was my baby. It was an idea that flashed into my mind while I was driving across the Bay Bridge (my favorite ideas come on solo drives), and I went for it. It was successful in a way that I would never have imagined; who really thinks they’ll end up on the front page of the New York Times for starting a food market? This success has given the vendors who got their start at the market the jumpstart they needed to launch their businesses, and has allowed us to take the leap towards bigger projects like Forage Kitchen. I truly could not have asked for a better outcome, and honestly, at times I’ve felt terrified to see it go.

So why kill it?  The market needed to close. It was originally created to lower the bar to entry for folks who made delicious food and wanted to sell it. Home cooks with a dream of starting a business, but without the resources, hence “Underground”. Since being shut down, there is nothing underground about it. We need to get all the same permits, pay all the same fees as any other event, and turn down home cooks as vendors.  It didn’t feel right to keep it open like this.

To be successful, you need to always be looking forward. It was scary closing down the market. It was what I was known for, part of my line about what I did when people asked at parties, and just a great event to be a part of. I still wonder if I’ll top it. Part of me wanted to keep it going forever, but part of me also knew that wasn’t the way  things work.

I feel that the fear of seeing the end of something–especially something you care deeply about and have worked incredibly hard to build– stems from a fear that you won’t be able to produce anything better, that the recipe or concept you’ve created can’t be shared because somehow great ideas and inspiration are finite, the dread that if you let this person go, there won’t be anyone else to follow. I fall prey to this fear myself, but deep down I believe that this kind of thinking is self-fulfilling.

If you don’t share your ideas far and wide, they won’t be as sensational as they could have been; if you don’t–at times– let go of things that you love, you close yourself off to new experiences. To move forward you need to let go of the past, it’s as true of ideas as it is of emotions. So the next time you have an idea/job/city that you’re holding onto too desperately, think of this concept and consider that maybe the only way to find something better is to let go of what you already have.

Our local herring live in the open ocean, but once each year they come into the bay to breed. Millions of fish (the estimated weight is almost half a million TONS) all rush into the bay. Just beneath the surface, females drop millions of eggs on shore rocks, and males are close behind to fertilize. This is called a run, and its an amazing thing to see. You need to be at just the right place at the right time, as they’re often only in a certain location for a few hours, so if you want to find them, you need to have an in with the local fisherman network. If you’re lucky enough, you’ll get a frantic call, and you’ll need to drop everything to make it there on time. I was lucky enough to get the call this year. With each throw of the net, dozens of fish came up, got over 60 lbs total! A super fun, exciting experience. We pickled them up and will be serving them at our next Wild Kitchen Dinner this month. If you want to join, the information is here.

But back to the kitchen: lots has been going on with Forage Kitchen of late. We’ve hired an operations manager, a great woman named Tracy Leighton who has years of experience in the industry. She’s owned several restaurants, as well as spending years in the corporate world focused on project management. This will add some much needed structure to the team, and I’m excited to be working with her. We’ve also gone official and registered Forage Kitchen LLC (this actually happened a few months back, but I haven’t mentioned it), and Fred (my business partner) is getting the SF business license today.

Our most pressing need now is to find space. We are looking for two kinds of spaces at the moment:

1. A 3-4000 Sq ft space with a previously built out commercial kitchen, to use as a starter space. The build out of the larger space could take over a year, and we really want to get all the excited folks using the kitchen before that. It will be a good spot to create fun events, get some businesses and Makers started working, hold classes, and also to figure out what tweaks we need to make to our ideas before the larger space opens. It will also help us start making money and proving that this isn’t just some hairbrained scheme but actually something that people want to use (banks and investors like to see things actually existing before they shell out too much cash).

2. A final space: an 8-1000 sq ft. space, preferably with some kitchen infrastructure already existing (this will dramatically reduce our build out costs)

We have leads on both of these, which is super exciting! If you know of any similar spaces, let us know. That’s all for now. I’m feeling really good about the project. We’ve got a great team together, and everyone is excited to make it happen. Until next week.

Iso

The Last Underground Market

On Saturday, December 22^nd, we will hold the last-ever Underground Market.  The Underground Market was an event I started in December of 2009 with the idea to allow myself and a few friends to sell the things that we made, without the red tape and cost of permitting through the city.  The market grew, attracting national attention, and soon it was drawing thousands of people every month. Then, following a front page story in the NYTimes, it got shut down.

But the movement had already spread. It spawned other markets, from Boise, Idaho to Amsterdam. It promoted the idea that people should be able to eat food made in their neighbor’s kitchen just as easily as food that’s been trucked in from across the country.

The idea that what makes food safe is at the local level is not inspectors, but the inherent responsibility and care created by the local community. I think we proved that point. With over 50,000 people eating everything from Webber grill fired pizza to pulled pork, there was not one illness reported to the health department. Over 350 home cooks who’ve sold at the market have gone on to start restaurants, catering companies, foodtrucks and sell their products all over the country. It’s been really amazing to witness how hard everyone has worked to make it happen

Since the market was shutdown last year (the rumor is that SF Department of Health was getting pressure from the state level), we havn’t been able to allow new home cooks into the event. Everyone must be permitted, and I have trouble justifying what is “underground” about the event. That’s not to say the food isn’t still great, and what’s been cool about these last few markets is seeing how successful and professional all our returning vendors have become.

This is the last Underground Market, but not the last market we’ll create. There are too many people making amazing food in this city not to bring them together. We’re still working on the idea, but hopefully by spring we’ll have a brand new event, full of deliciousness to enjoy. We plan to have this event be an outlet for makers from Forage Kitchen, as well as other great cooks around the city, to share what they’re up to.

I am insanely proud of all the vendors who’s hard work and innovative cuisine made this event what it was. Thank you to everyone who helped this happen, whether as a maker or an eater, I feel lucky to have been a part of it. So on December 22^nd, we’ll be bringing our favorite vendors and success stories from years past back to SOMArts for the last event of its kind, I hope you’ll join.

The market was a moment in time, a great time, an exciting time, and one of the things I am most proud of creating. I’ve come to realize that it has served its purpose, and now we need to focus on taking the next step in this movement. It’s been an amazing experience. Meeting the eaters as well as the makers. Seeing how excited and inspired people were by seeing what others were creating .

There were seven vendors at the first market, and around 150 eaters coming to feast. We had homebrew in the kitchen, and Ayla Nero playing acoustic on a chair in the living room, surrounded by a semi-circle of folks listening from the floor.

What’s great is that many of the vendors who started out at the market as home cooks have since progressed. Some have opened restaurants, others have gotten great press for their accomplishments, and still others are in stores and shops all over the city. It’s really amazing to see how everyone has worked to make their  dreams a reality.  It’s great to think that we had any part in helping to make that happen.

Over 1600 people gave to the kickstarter, which is an amazing thought. That 1600 people, most of which had never met me or anyone at forageSF, decided to give some of their hard earned money towards a project that they believed in; something they thought should exist, is really great. There has been a lot written about kickstarter, how it has helped artists and entrepreneurs get projects started that would have otherwise floundered, but I think there is something more interesting at work. I feel like crowdfunding has the ability to totally upend the way that things are created, as well as the general publics relationship to those projects.

Classically, a person with an idea shops it around to investors, gets money (hopefully), designs and builds out a space, creates the notion of what the space will look like, and opens it up. Only when it opens does the public find out about it. Businesses even go so far as to block out windows, so you only get to see when something is totally done. The idea being that the process of creation tarnishes the finished product. I dont think this is true. I think that people want to be involved in the process, and that the finished product can only be improved by community input.  People want to see how the institutions they use are being built, and they want to have a hand in that building. And why not? Rather than drop an idea from the sky, why not work with the people who are going to use it to make it better? Social media, crowdfunding, these are buzzwords used to explain technological innovations; but I think they are really allowing us to change the way people interact with their world. Now we’re able to involve ourselves in what we’re interested in, and create the businesses and products that we believe should exist. It really is an amazing time, and I feel lucky to be a part of it.

Iso Rabins

We’ll post pictures soon, but they wer

Hello everyone! It’s Nitika, one of the new forageSF interns.  I’m super excited to be joining the forageSF team this semester and am writing to introduce myself to all you foragers and food-lovers. I am currently a second-year student at UC Berkeley, studying Computer Science. In addition to my love for food, my passions also include photography and dancing. Being a relative newcomer to the area (I’m originally from the great state of New Jersey), I was blown away by the flourishing food scene in the Bay. Everything, from food trucks to the Underground Market, embodies the entrepreneurial spirit I love about California. In the coming months, I can’t wait to learn about what it takes to start a thriving food business from people who are on the ground really doing it. In addition to constantly learning new things, my time at Forage will include working on the website, doing some outreach to the community – that means you!-, and doing research for the Forage Kitchen – which, incidentally, is how I found out about forageSF in the first place. All in all, I’m looking forward to my forageSF experience and hopefully meeting all of you along the way!