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Thursday, May 28, 2009

The latest Alternative Cafe show cometh. 7pm man~na (fri).

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Friday, May 22, 2009

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Monday, May 18, 2009

Thank you for sending the pix right away!

best,

jeanne mcculloch


--- On Fri, 5/15/09, 8312368899@vzwpix.com <8312368899@vzwpix.com> wrote:

> From: 8312368899@vzwpix.com <8312368899@vzwpix.com>
> Subject:
> To: ksmith99.mcweekly@blogger.com, jeannemcculloch@yahoo.com
> Date: Friday, May 15, 2009, 10:05 PM
> Another atypical aquatic.
>
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> service from Verizon Wireless!
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> your wireless phone visit www.verizonwireless.com/picture.
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Saturday, May 16, 2009

FWD:

Compost master Anton Tymoshenko helping complete coonscious equation


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Friday, May 15, 2009

Time elapse...

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David Connely still up to his suave sensibilities: 'Love on the run...'

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Post party at the Factory of Sardines. Someone once said they were sustainable. And this party just might be.

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Quality busker outside.

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Cal Stamenov helping hold down the pre-post party transition session.

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Estevan Jimenez, chef de cuisine at Aquarium. Gifted. Check out his halibut demo early afternoon man~ana...

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Seared albacore that was caught rightly...with green apple (!?), chives and charred jalapen~o ginger soy sauce. By Sushi American Style's Tracy Griffith.

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Sexy sushi room.

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Inside out.

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Another atypical aquatic.

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Chez Panisse in the house, er, old cannery. Alice sends her regrets - rumor is she was inimidated by local chefs.

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Love for sardine among the more sustainable ways to adore seafood...chefs gotta help us tho.

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Love for sardine among the more sustainable ways to adore seafood...chefs gotta help us tho.

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Team Walter serving superlative marinated squid. Passionfish power.

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Top 2 Chard of the night.

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Big line for Turtle Bay tilapia. Worth it. (Como se dice.cashew sauce buenisima)

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Berkshire pork on white cheddar enhanced corn cake. Parcel 104 people serving Colombian cola and beer mixture as chaser. Best taste so far

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Chef Thomas Keller holdin it down.

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Best headwear candidate.

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That would be an Eiffel Tower made of profiteroles by Patisserie Bechler.

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Yeah...there are a few people
here

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Sustainable shrimp.

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Nice moon jelly touch on the way in...

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Few people looking to get into arguably top single culinary evening of the year 'round here.

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FWD:

That's the golden Gofert...the sustainable fish (needs very very little food and fresh water barely ever) who lives on my desk. Baller.

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From the most contentious panel of the weekend, which focused on the the state of aquaculture:

Kona Blue Water Farms' Neil Sims: 'We really have a seafood crisis...it's plunder and pillage out there.'
Dan McGovern, from Sustainable Food News: Obama admin putting $6 million into new aquaculture program off the coasts.
Sims: Good aquaculture's like real estate - location, location, location. Deep is good, with strong currents so the eco system is simulated.
Ruby Berry, who lives near 134 salmon farms in British Colombia: After 20 years of open net technologies, still seeing major escapes.
Berry: When these (usually) Atlantic salmon escape, don't interbreed with Pacific salmon, but compete. Considered invasive in Alaska.
McGovern: 'Feed, escapes, effect on environment' - namely, waste - are the biggest problems with aquaculture.
Sims: Pushing engineering envelope [with pens], so we want to keep genetics inside pen same as outside by starting with wild stock.
From a top tweepsie: Kona Kampachi trying to popularize new term "mariculture," seeing that aquaculture tainted by land-based ops?
Aquarium's Pete Bridson: 'Science is usually a couple of years behind what's happening on the ground in so many countries.'
Cooke Aquaculture's Nell Halse: using fishery byproduct and non-fish feed make dubious practice of farming carnivorous fish – who need to eat fish - more palatable. (But many are skeptical: One wrote, “Nell Halse, Cooke Aquaculture claims 1:1 feed-to-fish conversion in ratio in their farmed salmon...really?” Another said, “Will these farmed fish with creative/more sustainable diets still taste like...fish?”)
Charles Clover, author, End of Line (in the audience): 'There's a degree of disinformation from aquaculture community on how much fish needed to feed farms…You’ve been lying to us for years!”

Three panels will tackle humane treatment of farm animals, aquaculture that works and beyond organic wines. Some highlights from first panel:

Marcus Benedetti, Clover-Stornetta Farms: It's good business to treat las vacas well 'healthy, happy cows produce higher quality milk.'

American Humane Certified Program's Tim Amlaw has good news: 'Most producers of all size and scale are endorsing our rules, coming to us’ – in the last year, compliance has gone from 3 to 35 percent.

Dr. Temple Grandin from animal science program at Colorado State: ‘Cows that are scared of humans produce less milk.'; 'Handling in last 5-10 minutes really affects quality of pork.'

Amlaw: 'We're adding video monitoring at [so-called] pinch points,' key spots in the production chain where humane abuses can happen.

Amlaw: In the last year and a half, he's seen it go from a 'push model'-'we’ve pushed for 131 years'-to a 'pull model,' consumer driven.

Grandin: 'Improve handling, you improve productivity...and it costs nothing to implement. Some think they have to treat animals rough.'

Shocker from Temple Grandin from Colorado State's animal science department: 
'Slaughterhouses have been easier to deal with than farmers.'

I liked Temple once I saw she was rocking a black Western shirt stitched with red and white flowers - with a red handkerchief tied at neck.

Temple: 'Chickens like nest boxes...for them a dust bath is nice, but a luxury...no next box is like sleeping in a hotel room with no door.'

Amlaw is styling himself - two words: bolo tie.

Amlaw: 'Corporations make changes if they think they are going to make more money - they see the demand.'

Amlaw: 'Maybe the economic crisis is helping shift corporations to looking for longer term gains' (looking 50 yrs off vs. quicker money).For a new eco label, 

Temple says there better be third party video auditing. 'Lots of people say they're doing good things, but...'

Got these from my tweepsie 1) Benedetti says CA's Prop. 2 mandated laying hens be cage free >> not true, just bigger cages http://bit.ly/7C3Ms; 2) Temple Grandin recommends Scirus.com and PubMed as great resources for farm animal welfare research

From Amlaw - Tricky chickies: Fixing a fault nipple drip might cause them more stress than just leaving the screwed up nozzle
Tweepsies: Flap over to http://twitter.com/ and track the #sfi09 and #C4S09 for some great insight into the afternoon panels. I'm posting thoughts under MontereyMCA if you want to follow...

Kinda hard to duck back into three panels in a row. Fortunately the discussion merits the sunshine sacrifice.

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Fennel, radish and apple salad, garlicky broccolette and French lentil-feta dish among some 18 options.

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Paul Rogalski (right, with Sheila Bowman of SeafoodWatch) is chef-owner of Calgary's Rouge. Says he's prepping 'trout bubble tea' tonight. Surrounded by valley hills and progressive chefs from places like Per Se is a great way to enjoy a spectacular salad bar.

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Styling folks with nice schwag, incl. organic seeds, hats and cookbooks. This one's a good one - and next EBF book comes out in less than a year.

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Earthbound grows 200 different kinds of produce every year.

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This is hon tsai tai...Marino says while baby greens are their bulk of their business, he likes to experiment with new crops like this asparagus-brocolli like bit of deliciousness because foods, he says, are like fashion. You never know what the best big thing is going to be.

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Looks like weeds...but those are the beneficial insect foliage around edges of fields.

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'If you remember one thing from this tour,' says tour leader Mark Marino, 'Feed the soil, not the plant...we invest in the soil. We don't want to pull a Bernie Madoff.'

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FWD:

Chef Sarah La Casse: 'Doing organic on our scale presents challenges. Organic farmers want to work small...our farm feels small to me, until I see our bags of greens at Costco.' EBF's farm covers 30 acres.

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Drew: 'Nobody can do everything, but everybody can do something.'

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Not a bad spot for a veggie buffet.

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Myra: 'Still...only 3.5 percent of produce is organic.'

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Owner-operators Myra and Drew Goodman leading the tour. Like the Aquarium, EBF is celebrating 25 years.

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Sunny and organic at Earthbound.

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Julie Packard (left) and the panelist-journalist family heading out to Earthbound Farms for a lil field trip.

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Barber: 'A lot of talk

Barber: 'A lot of talk of preaching to the choir this weekend. I just hope we all sing a lot more after we get out of here.'

James Beard Chef of the

James Beard Chef of the Year Dan Barber just put on a storytelling show to close morning panel.

Thursday, May 14, 2009

Albacore tuna tartare w/ sesame soy dressing...last bit of evidence tonight that conscious seafood tastes right. (Tied with abalone for #1).

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Self explanatory dessert shot.

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Earthbound holdin' it down. Strong presence at heart of sustainability.

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Albacore carpaccio wrapped wasabi sesame breadstick. Melty.

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Jeff Moses in the building. Check out the graffitti on his new Stomper label...and love the wine while you're at it..& his Beer Fest is in June.

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Assemblyman Bill Monning and right hand gal Amy Treadwell...good to see local leadership in the right places, looking out for smarter foodstuffs.

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Pan fried abalone with morels and fava ragout...starring Ocean Rose Abalone outta Cayucos just south of Monterey County.

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