Bi-Rite’s Blog: The Story Behind our Food and Community
Californians may know a tri-tip steak cut like the back of their hands, but most Americans are confused by the names of cuts at the meat counter; a move to standardize labels on 350 cuts of beef and pork might help: (New York Times)
The new Meat Collective Alliance joins groups popping up around the country to connect local livestock and poultry farmers with consumers interested in bulk purchases of meat: (Modern Farmer)
Far too often, all isn’t solved once a struggling household gets something to eat; food comes at the expense of other basic needs that no one should have to live without: (Huffington Post)
The FDA is planning a revision of the current nutrition label; the new label would separate added sugars from naturally occurring, and highlight the number of calories in the amounts of food people actually consume at a sitting: (New York Times)
The Japanese government is trying an experiment to repopulate a farming town losing young residents to the cities; this means sayonara to small farms, as local authorities will consolidate abandoned land for use by private companies: (Washington Post)
The Bi-Rite’s Fall Wine Blitz is almost here! Starting on Monday, November 3rd through Sunday, November 9th you can get 20% off mixed cases of wine from our selection of more than 200 wines. Plus, get free delivery within San Francisco! This huge sale is available at both Bi-Rite Market locations!
It’s the perfect time to start stocking up for Thanksgiving dinners, family gatherings, or just to restock the wine fridge. Whatever the occasion, we’ve got you covered with some old favorites as well as new, exciting wines from amazing producers and importers that are perfect for fall entertaining.
Want to taste the wines yourself before you buy? Stop by the Fall Wine Blitz Pre-Tasting at 18Reasons on Thursday October 30th between 6pm-8pm to taste up to 30 wines. Here’s a preview of what we will be tasting.
$19.99; Wine Blitz Price just $15.99
Chenin Blanc was one of the most widely planted white varieties in California but have been ripped up in favor of more popular varieties like Chardonnay and Pinot Noir. Luckily, California Chenin Blanc is making a big revival lately, with producers working with amazing old vines Chenin Blanc that had survived. Leo Steen is one of the winemakers championing this varietal, which is on fitting because Steen is the South African word for Chenin Blanc. Sourced from 33 year old vines in Dry Creek, this Chenin Blanc is bone dry with notes chamomile and lemon verbena.
2012 Ojai Chardonnay Solomon Hill Vineyard
Ojai Vineyard winemaker Adam Tolmack, along with Jim Clendenon of Au Bon Climat and Bob Lindquist of Qupe, is considered one of the fathers of California Chardonnay. His Chardonnay from the cool Solomon Hill Vineyard in the Santa Maria Valley has none of the California-style tropical fruitiness. It’s all lemon curd and piney with bright mineral freshness. It’s perfect foil with a roast chicken and cream sauce.
2011 Jean Tardy Hautes-Cotes de Nuits
$24.99; Wine Blitz Price just $19.99
Jean Tardy worked for Meo Camuzet, the famed Burgundy producer in Vosne-Romanee. He started his own domaine in 1981 and has grown the estate to several holdings in the Cotes de Nuits including the Grand Cru vineyard, Echezeaux. With respect to Tardy’s winemaking talent, we’re so happy to offer one of his stunning Burgundys for under $25. This Pinot Noir has it all, aromatic and elegant with earthy spice notes. Amazing with a seared duck breast and caramelized quince.
2013 Lo-Fi Cabernet Franc
$24.99; Wine Blitz Price just $19.99
Lo-Fi is a brand new project from winemaker Mike Roth, formerly of Martian Ranch. Roth’s winemaking is raw, soulful, and natural, letting the wine shine without much technical influence from modern winemaking. His Cabernet Franc is California meets Bourgueil, fresh and bright with red fruits and herb notes. We like serving this slightly chilled to accentuates the wonderful California fruits.
This 2007 Syrah was the last vintage that winemaker Wells Guthrie worked with at Harrison Clarke Vineyard, located in the heart of Santa Ynez Valley. This vineyard is very reminiscent of the Northern Rhone, with limestone and clay soils; the perfect environment for Syrah. Wells’ deft hand with the varietal has created a wine that is elegant and powerful at the same time, with notes of olives and blackberries. We were able to secure a great deal for this wine, previously sold at over $40 a bottle, we were able to offer this wine for under $30 and with the Blitz sale, you can get it for only $23.99!
At what point do we learn to act fancy around fancy food? Lucky for us, these kids haven’t gotten there yet: (New York Times)
San Franciscans will soon vote on whether to make their city the first to tax sugary beverages; the American Beverage Industry is on the defense with high-priced lobbyists and PR firms placing billboards and expensive ads on radio and TV stations in the area: (Mother Jones)
A new ingredient that looks like blood, has a metallic taste, and is derived from hemoglobin is being tried in veggie foods to make them appealing to meat eaters: (Wall Street Journal)
Brunch may seem like a harmless combo of eggs, mimosas and a hangover, but it has its haters too: (New York Times)
With hemp milk, cashew milk, rice milk and other non-dairy alternatives increasingly showing up at coffee bars, I found this chart comparing them to be helpful; goat milk packs a nutritional punch! (Huffington Post)
It’s Amaro amore! We’re celebrating the regional diversity and flavor variations of this bitter-sweet Italian liqueur by featuring several different Amari varieties, all of which tell the story of the region where they’re created. For some fun ways to enjoy these aromatics, Rachel from our Wine & Spirits Team has pulled together a few of her favorite recipes for refreshing Amaro cocktails. You can also enjoy Amaro straight! There’s a profile to suit every palate.
- 2 oz Lucano Amaro
- ¾ oz lemon juice
- ½ oz simple syrup
- ½ oz egg
- 1 ½ oz seltzer
- Orange peel
Combine ingredients (minus seltzer) in a cocktail shaker and shake vigorously without ice for 5 seconds. Add a handful of ice and shake again. Add seltzer to serving glass and strain cocktail over seltzer. Cut orange peel, minimizing pith, and twist over drink.
Girovago means ‘adventurer’ in Italian, a variation on the French Boulevardier, which is a negroni made with bourbon.
- 2 oz bourbon
- 1 oz sweet vermouth (we use Cocchi di Torino)
- ½ oz Varnelli Sibilla Amaro
- Lemon peel
Add spirits to a mixing glass, stir over ice. Strain over a large ice cube. Cut lemon peel, minimizing pith, twist over drink and serve.
- 1 ½ oz gin
- ½ oz dry vermouth (we use Dolin Dry)
- 1/3 oz Meletti Amaro
- Dash orange bitters
Stir over ice, strain into a chilled Nick & Nora glass.
We Americans may be stuck in a cereal rut, but children around the world eat some pretty colorful things for breakfast! Here’s some inspiration to try new flavors in the morning: (New York Times)
School lunch in America is a case study on the influence exerted by the USDA, Let’s Move, the School Nutrition Association, big food lobbies, and other players: (New York Times)
Farmers markets get a wholesome wrap, but it turns out many require oversight to prevent fraud by small producers who can be strapped for cash, or tempted to bring in produce they didn’t grow: (Modern Farmer)
Walmart announced an initiative to reduce the environmental impact of its food; is this just marketing speak, or will the country’s largest grocer actually use its clout to sway how much water is used to produce a crop, or to shorten the distance a load of strawberries is shipped? (New York Times)
Out of respect for food traditions and traceability, nearly a fourth of millennial Jews are keeping kosher–almost twice the rate of their baby-boomer parents: (NPR)
Should we reconsider eating octopus, considering its documented intelligence and the labor needed to make it tender and tasty? (The New Yorker)
Hope you’re hungry for food news, because today brings a double serving….
On-trend caffeine lovers are adding butter to their coffee–not only to enjoy an incredibly creamy cup, but because the high fat content slows the time it takes to metabolize the caffeine, decreasing the risk of slump later: (Huffington Post)
Donut with that coffee? Krispy Kreme and Dunkin’ have made new commitments to source palm oil for frying from suppliers who are not clear-cutting forests; their going deforestation-free signals a shift in the fast food industry: (NPR)
Coke, Pepsi and Dr Pepper said they’ll work to reduce the calories Americans get from beverages by 20% over the next decade by more aggressively marketing smaller sizes, bottled water, diet drinks, and vending machines printed with calorie counts: (Washington Post)
The Paleo diet has ballooned into a cave-man-inspired lifestyle offering Paleo action figures, beauty products, liquors, sleep masks and clothing: (New York Times)
Poultry companies–even the big guys like Perdue–are turning to probiotics as an alternative to antibiotics: (NPR)
But how should bacteria be kept in check after slaughter? American chicken processors use a cap of chlorine per gallon of water in a tank that chills the carcasses, whereas Europeans banned chlorine treatment in the 1990s: (NPR)
Unable to cope with falling prices for their products due to a Russian embargo, French vegetable farmers set fire to tax and insurance offices in Brittany: (BBC)
Mark Bittman postulates that any cooking project can be plotted along a continuum of time and work, and recommends cooking toward the extremes of that continuum: (New York Times)
Unprecedented demand for supply chain transparency is driving a new wave of tools that aim to boost traceability of ingredients: (Specialty Food)
Join the Bi-Rite and Bi-Rite Creamery family for an old-fashioned Barn Dance, as we support 18 Reasons in celebration of their 6th anniversary! Put on your cowboy boots and head to Sonoma on Saturday, September 27th for food and fun with friends and family–all while supporting everyone’s favorite San Francisco community and food education non-profit.
The afternoon will begin with games and activities for adults and kids, including farm tours, lasso lessons, face painting, and a lively game of horseshoes. Enjoy a wonderful harvest dinner with dishes from Bi-Rite, and local friends Fatted Calf and Primavera Tamales. The picnic-style meal will be accompanied by fresh lemonade, beer, and wine from Casey Flat Vineyards. Hang out on a haybale and enjoy a beautiful late summer evening.
Dancing will begin in the barn at 7:00pm, led by professional caller Celia Ramsay and her bluegrass band. If you’ve never do-si-do’ed before, don’t worry; Celia will teach you everything you need to know.
Ticket prices include all activities, food, drinks, and dancing. Kids under 10 are free. Get your tickets and more info here! We’ll see you there!