Calendar


Bi-Rite Events


April 2014

Marin Living Foods Almond Milk tasting

April 23 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesAlmond milk is one of the most nutritious milk substitutes available. Almond milk does not need to be fortified as almonds are naturally very nutritious, containing vitamin E, omega-3 fatty acids, manganese, selenium, magnesium, potassium, zinc, iron, fiber, phosphorous, calcium and flavonoids.

Marin Living Foods' almond milk is prepared free of preservatives and is 100% healthy. The nut's soft texture, milk flavor, and light colouring makes for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans.

Marin Living Foods strives to be a 100% organic company, with that in mind the ingredients are of the highest quality in thier almond milk drink. Our almonds are in a raw and sprouted state before we make our almond milk drinks.
 

closed for private event

April 23 from 12:00pm to 5:00pm
 

Community Dinner: Vegetable Korma

April 23 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesCommunity Dinner: Vegetable Korma
Wednesday, April 23, 6:00-8:00pm, Drop-In and RSVP
Tickets: $10 Plate
(Pay at the Door: $4 Wine; $3 Beer)

Simran and Stacie are two of our most popular instructors, and we are thrilled to having them cooking April's Community Dinner. They've managed to heist Simran's mom's korma recipe, a unique curry of braised vegetables, freshly ground spices and cream. The meal wouldn't be complete without steamed Basmati, pickled red onions, homemade raita and fresh coriander. This is not to be missed!

Drop by 18 Reasons anytime between 6:00-8:00pm. We're making enough for 40 people; if you RSVP we will be sure to have a plate for you. If you don't - we'll do our best! We want to feed the lot of you.


All of the proceeds from this Community Dinner help fund our Cooking Matters Program.


Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section as well as parenting sites such as Savvy Source.
 

Kevita tasting

April 24 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States
 

Spring Wine Blitz Preview Tasting

April 24 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesSpring Blitz Preview Tasting
Thursday, April 24, 6:00-8:00pm
Tickets: $15
Drop-ins welcome!


It's that time of year! Bi-Rite Market's Spring Wine Blitz is next week, which means 20% off their entire wine selection when you buy 12 bottles or more (mixed cases are ok!).

Come by 18 Reasons tonight and taste over 20 bottles of Trac and Co's favorite wines so that come Blitz time you can purchase wisely.
 

Evolution Juice tasting

April 25 from 11:00am to 2:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesPure juice, the way nature intended. Packed with nutrients. Full of color and bursting with flavor, come on by and try!
 

Yes Bar tasting

April 25 from 2:30pm to 5:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesWhat's different about these bars? Well, they are grain free, and paleo friendly. Every single ingredient in the bar is a REAL FOOD. There are no funky binders or preservatives or fillers of any kind. They are not just a bunch of healthy bird seed stuck together, and they're also not a glorified candy bar. But at the end of the day, what really makes people love these bars is that THEY TASTE THAT GOOD.
 

Wool, Leather, Bones

April 25 from 6:00pm to 8:30pm
Wool, Leather, Bones
Friday, April 25th, 6-8pm
Tickets: $20 for members, $25 for the general public

Local food systems communicator Haven Bourque grew up in a family of artisans who used castoff bones from the mainstream meat industry and the rural hunting and meat-eating culture. They transformed bones from the Chicago meatpacking plants and their hunter neighbors into many usable objects, primarily jewelry but also musical instruments, buttons, etc. There is of course a very long tradition of many cultures using animal bones, which are not only resiliently strong and highly adaptable, but exquisitely beautiful. Their jewelry has been sold all over the country, and they were honored to be in both Vogue Magazine and the Smithsonian Museum in the same year.

A Bay Area meat entrepreneur, Claire Herminjard of Mindful Meats is already using hides from Straus Family Creamery cows that she harvests for her meat business. She is focused on creating wearables including bracelets, thus giving you the opportunity to wear a piece of the animal that gave you your breakfast milk and yogurt for 7 years, became your hamburger, and is now your ethical fashion statement.

Joe Pozzi of Sonoma's Pozzi Ranch also worked very hard to create infrastructure for a business that uses 'trash' sheep wool that otherwise wouldn't be used or sold for insulation and clothing. Pozzi Ranch is located in the coastal region of northern California, where the average rainfall is over 40 inches per year. Sheep which thrive in this climate are coarse-grade wool sheep. Their coarse wool, with a 28 to 34 micron count, easily sheds the heavy rains of this region and keeps the sheep warm. Historically, there was not much interest in this type of wool in the world market, because it was too coarse to be used in a traditional end product, such as clothing, blankets or other textiles. Frustrated that his wool was going to "waste", in 1993, Joe began to explore opportunities and ways to use this type of wool. He discovered that the coarse wool is ideal for bedding products. The fibers in coarse wool creates a very full and lofty material for mattresses, pillows and comforters. The wool has provided another option for consumers who want a high quality natural product.

Light snacks will be served.
 

SOLD OUT - Family Cooking Class: Basic Knife Skills + Bibimbap-Inspired Rice Bowls

April 26 from 11:00am to 1:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesFamily Cooking Class: Basic Knife Skills and Bibimbap-Inspired Rice Bowls
Saturday, April 26, 11:00am-1:00pm
Tickets: $45 for 18 Reasons members; $55 for the general public
*Ticket price includes 1 adult and 1 child (preferably age 7-10) pair, lunch, a kid's knife courtesy of Bernal Cutlery and the 18 Reasons Cooking Fundamentals handbook
This class is limited to six pairs (6 adults, 6 children).


Let’s cook together!

We understand the challenges in bringing children into the fold while pulling a meal together. But we also believe that with the right support and sense of community in taking on this challenge, we can bring children closer to the food they eat and to those with whom they share it. We invite children and their caregivers to join us in this exciting endeavor - let us support you.

This class will team up parents and kids to practice essential cooking and cutting skills and to make Korean Bibimbap-inspired rice bowls. The skills learned in this class will enhance weeknight cooking by empowering with skills and confidence and inspiring countless creative dinners. Along the way, we’ll provide tips and ideas for getting parents and kids cooking together in the kitchen.

The class will begin with a parent and child side-by-side primer on knife skills and safety.
In the second part of class, adults will continue with more knife skills training (including mise en place techniques and knife care) while kids learn about Korean cuisine and roll up their sleeves on a variety of prep projects. Our parent and child teams will rejoin at the end of class to assemble their rice bowls. To close, we’ll all eat together and share our experiences and what we learned.


About the instructors

Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for bringing up adventurous eaters. They also teach around the world cooking classes for kids and adults at 18 Reasons and other venues, and are regular contributors to the San Jose Mercury News food section, Bay Area Parent Magazine and Savvy Source.

This event is co-taught and sponsored by Bernal Cutlery, opened for business in 2005 and specializes in all things knife related. Using time-honored Japanese Whetstone grinding techniques—and finishing by hand with a modified version of an old fashioned Barber’s strop—it offers peerless sharpening services, as well as very high caliber new knives, collectable and vintage models, classes in care and sharpening as well as hosting sessions on knife skills. Josh Donald’s experience working with blades moves along the historical record—from working with stone and wood while studying sculpture, to years spent pouring metal at a foundry, and finally working with steel and knives since the mid-90s. Josh and his team have tens of thousands of hours worth of experience in sharpening Japanese, French, and Western knives. This experience allows them to custom fit the best type of edge-angles and finishes to each knife and customer.

As a local neighborhood knife shop, Bernal Cutlery is committed to the idea of family meal preparation and gathering. Professional Chefs, dedicated home cooks and collectors have come to Bernal Cutlery, previously located in the Bernal Heights section of San Francisco, in order to either purchase or care for their valued knives and tools; and now to it’s newest incarnation on Guerrero St.
 

closed for private event

April 26 from 5:00pm to 10:00pm
 

Food Lit Book Club: April-June

April 27 from 11:00am to 1:00pm
18 ReasonsFood Lit Book Club: April-June
Tickets (access to all three meetings): $30


It is time for the next three-month installment of our popular Food Lit Book Club! All meetings are from11:00am-1:00pm, at 18 Reasons.

Upcoming Dates & Corresponding Titles

Sunday, April 27
Nonfiction: Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr (2013)

Sunday, May 18
Wildcard: The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat ed by Caroline M. Grant and Lisa Catherine Harper

Sunday, June 22
Memoir: Epitaph for a Peach: Four Seasons on My Family Farm by David M. Masumoto (1996)

How it Works

By signing up you commit to reading the book of the month and attending the club meeting for all three months. At the end of three months you can continue on in the group or choose to give up your spot to a new member.

Heather Knape is our fearless moderator and she sends discussion topics/questions to members before each monthly meeting.

The club tends to organize some sort of rotating snack duty or potluck system (there are no snacks or beverages provided by 18 Reasons).


Heather Knape has been leading 18 Reasons' Food Lit book club since its inception in 2010. She is a freelance editor, writer and photographer who lives in San Francisco. Heather blogs about growing, cooking and eating food with her family, in addition to reading books, at Eating Dirt.
 

SOLD OUT - One Meal, Many Tricks

April 27 from 4:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United Stateswith Michelle McKenzie
{A four hour, hands-on cooking class culminating in dinner with wine.}
Sunday, April 27, 4:00-8:00pm
Tickets: $75 for 18 Reasons members, $85 for the general public


We love a good recipe and a beautiful cookbook. But ultimately, we want home cooks to find the freedom to move beyond precise measurements and detailed instructions. To meet this goal, 18 Reasons has developed a series of classes called One Meal, Many Tricks. Each class is designed to cover a variety of classic culinary techniques, the fundamentals of composing a well-balanced dish (e.g., the use of acid and salt, etc.), and special skills and shortcuts that will make your time in the kitchen more enjoyable and efficient.

Each course covers a different set of cooking fundamentals. Whereas in a traditional course you'd spend days, if not weeks, on sauces, we'll cover a sauce when it's appropriate - for example, after sautéing meat, when drippings coat the pan. We invite you to take a single class that covers topics most relevant or interesting for you; or, for a more comprehensive culinary training, please join us for several of these classes over the course of the year. We will be offering One Meal Many Tricks on a regular basis, and will take you through the seasons and around the kitchen by the end of the year.


COURSE 3

Menu

Crostini with Fresh Fava, Pea & Mint
Butter Lettuce, Marinated Beets, Red Wine Vin
Spring Cabbage Gratin
Poached Stone Fruit, Chamomile Syrup


Michelle McKenzie is 18 Reason's Program Director and Chef. She has a knack for making simple food seem special and is full of amazing tips for making every meal memorable. Michelle's food seems at once healthy and hedonistic, elegant and effortless, and always attainable. She graduated from the University of North Carolina at Chapel Hill with a degree in nutrition and a minor in biochemistry, giving her a deep understanding of food properties and their complex implications within the human body. She later graduated from The Natural Gourmet Institute for Health and Culinary Arts, where she immersed herself in health-supportive cuisine prepared from whole, organic and seasonal foods. Since then, Michelle has worked at some of the best restaurants in the country and, most recently, spent five years directing NextCourse's Eat Ur Veggies program at Mission High School.

You can find Michelle at 18 Reasons, or on her blog,
Flavor in Spades.
 

Meet Your Organic Coffee Farmer

April 28 from 7:00pm to 8:30pm
18 Reasons, 18th Street, San Francisco, CA, United StatesMeet Your Organic Coffee Farmer
with Felipe Croce of Fazenda Ambiental Fortaleza ("FAF") and Linea Caffe

{A coffee tasting and discussion; light snacks will also be served.}
Monday, April 28, 7:00-8:30pm
Tickets: $8 for members, $10 for the general public


Felipe Croce is visiting us from Brazil, here to cup coffee and talk farming. While showing photos and sharing stories of life on Fazenda Amibietani Fortaleza, he will share his philosophy of organic coffee farming and will lead a tasting of select FAF beans - all brewed by our friends at award-winning Linea Caffe!


Fazenda Ambiental Fortaleza ("FAF") has been a coffee plantation since 1850 and has been owned and run by the Barretto family since the early 1900s. Since 2002, Silvia Barretto and her husband, Marcos Croce, have been working on transforming the farm into a model of sustainable organic agriculture, or, demonstrating how agriculture in Brazil can be productive and profitable while providing a happier living environment through the proper use of the land's natural resources.

Linea Caffe is a coffee roasting company, featuring an Italian-style espresso bar in the heart of San Francisco's Mission District. Linea sources and roasts award winning coffees from the world's top farms, including FAF. To order their exceptional product, please email
orders@lineacaffe.com

 

closed for private event

April 29 from 5:00pm to 10:00pm
 

closed for private event

April 30 from 8:00am to 5:00pm
 

closed for a private event

April 30 from 6:00pm to 9:00pm
 
May 2014

18th Hour

May 1 from 6:00pm to 10:00pm
18 Reasons18th Hour
Drop-in and join us!
Every Thursday, 6:00-9:00PM


Every Thursday we open our doors to bring you delicious food and drink. 18th Hour Café offers a changing weekly menu of craft beer, amazing wine, cheese, charcuterie and Tartine bread; prices range from $3-$20. The café features a curated schedule of art exhibits, a growing cookbook library, and music.

The goal of 18th Hour is twofold: to create a great space in the Mission for people to enjoy, and to support 18 Reasons public programming and community collaborations. Proceeds from 18th Hour support our youth programming and volunteer work.

 

Kika's Treats tasting

May 2 from 4:00pm to 7:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United StatesKika’s Treats is an artisanal company based in San Francisco, California which manufactures premium pure chocolate-covered confections, using an array of alternative sweeteners (no white sugar and no corn syrup in our treats!). Our commitment is to use only the finest quality locally-sourced ingredients to make the most delicious treats around. Kika’s Treats are 100% all-natural wholesome goodness without anything artificial. We don’t compromise and neither should you!
 

Dinner Discussion: Local Olive Oil

May 2 from 6:30pm to 8:30pm
18 ReasonsDinner Discussion: Local Olive Oil
{A four course dinner served with wine.}
Friday, May 2, 6:30-8:30pm
Tickets: $40 for 18 Reasons members, $50 for the general public


Join 18 Reasons for an unforgettable dinner and discussion featuring two of California's top olive oil producers: Jeff Martin of Frantoio Grove and David Garci-Aguiree of Corto Olive Co.


MENU

Small Bites: Marcona almonds, Jamon Serrano, Pickled Beans, Tartine Bread, Corto Olive Co. Olive Oil

Baby Beets, Radish + Avocado, Citrus, Frantoio Grove Olive Oil

Farrotto with Roasted Wild Mushrooms, Oil-Poached New Garlic, Panteleo

A Cake of Pistachio, Yogurt + Frantoio Grove Oil Oil
First of the Season Stone Fruit


ABOUT THE PRODUCERS

Jeff Martin, Frantoio Grove
Olive oil making is in Jeff Martin’s blood. He made a pilgrimage to his relative's old stomping grounds in January 2011, and discovered a 140-year orchard consisting of several hundred olive trees still standing, right where his great-great-grandfather planted it in 1871. So far, Martin has reaped 12, nine and 30 tons of olives in his first three harvests. His goal is to reach 90 to 100 tons in the future. He also plans on building a mill on the property in order to eliminate the cost and risk of trucking the delicate fruit 50 miles to another location. The fruit, on that note, is the inspiration for the brand, which is named for the 3,500 Frantoio trees dotting his property.

David Garci-Aguirre, Corto Olive Co.
David Garci-Aguirre is the Manager of Production and Master Miller at Corto Olive Co. Corto is a family-owned business and is the second largest producer of EVOO in the United States. Corto is committed to producing high quality oils, and under David’s direction, Corto’s research laboratory and state-of-the-art processing facility are helping to advance olive oil research and production techniques. David’s career in olive oil production began in 2009, when he pioneered mobile olive oil production in California. As the co-inventor and operator of Olive to Bottle, North America’s first mobile olive mill, David produced numerous award-winning oils, including 4 Best In Class awards at the California Olive Oil Council Competition in the course of 3 years. He remains dedicated to the advancement of olive oil production, research and education.
 

SOLD OUT - Basic Knife Skills

May 3 from 11:00am to 1:15pm
18 Reasons, 18th Street, San Francisco, CA, United StatesBasic Knife Skills
Saturday, May 3, 11:00am-1:15pm
Tickets: $25 for 18 Reasons members; $35 for the general public


Join 18 Reasons instructor John Lee for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.

{Please bring an apron, knife, and peeler with you to this class. If you do not yet own a knife, you can contact us at
info@18reasons.org, and we will find one for you.}

*The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.


About the instructor
John Lee is a man about Bi-Rite. Previously an Assistant Store Manager for four years, these days you might see him pouring the latest staff favorite from Jura or breaking down half a pig- John has become a regular 18 Reasons instructor. When he is not hosting 18th Hour Cafe- he is cooking private events all over San Francisco and plotting the opening his own wine & beer shop.
 

closed for private event

May 3 from 5:00pm to 11:00pm
 

Gluten-Free Pasta Primer

May 4 from 4:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesGluten-Free Pasta Primer
with Viola Buitoni

{A 4-hour introductory course to homemade gluten-free pasta, culminating in a dinner served with wine.}
Sunday, May 4, 4:00-8:00pm
Tickets: $75 for members, $85 for the general public


Making gluten-free pasta from scratch is fun. And it is easier than you may think.

During this pasta primer, we will make both cut and filled pastas using gluten-free flour. Viola will demonstrate two methods: by machine and by hand. Viola will discuss the regional traditions of pairing pasta with sauce, and will lead the class through the preparation of four different doughs and the appropriate accompaniments for each.

The class will conclude with dinner, wine and conversation.


MENU

Tagliatelle all’uovo con ragù
(handmade egg tagliatelle with meat ragù)

Tortelli di magro al burro e salvia
(fresh chard and ricotta tortelli with butter and sage)

Farfalle piccanti agli asparagi
(handmade bow ties with spicy asparagus cream)

Pappardelle ai carciofi e merluzzo
(fresh pappardelle with cod and artichoke sauce)



About Viola
Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni & Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.
 

Tortilla Traditions

May 5 from 6:30pm to 9:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesTortilla Traditions
Monday, May 5, 6:30-9:00pm
Tickets: $50 for members, $60 for the general public

Learn to shape corn tortillas by hand from fresh masa and enjoy a Honduran feast with master tortilla maker Lolita Casazza.

During this 2.5-hour workshop, you will also learn about the history of corn in Mesoamerica, the health benefits of the traditional foods eaten with tortillas, and the cultural role of women in the history of corn. We will make tortillas by hand and with the more modern tortilla press before enjoying a traditional, vegan meal.


About Lolita
Lolita Casazza was born in Honduras and graduated from the National University of Pedagogy in Tegucigalpa, with a degree in Spanish Language and Literature. Her life has taken her around the world, and during these travels her affinity to her teaching profession prompted her to mentor young high school girls in international food preparation and foreign cultures. She believes that food can be a point to connect with people, even in the most faraway places around the world.

Lolita now calls San Francisco her home and keeps herself busy volunteering on Sundays at the Free Farm Stand and coordinating the school garden program for Slow Food San Francisco.
 

SOLD OUT - Basic Knife Skills

May 6 from 6:00pm to 8:00pm
18 Reasons, 18th Street, San Francisco, CA, United StatesBasic Knife Skills
Tuesday, May 6, 6:00-8:15pm
Tickets: $35 for 18 Reasons members; $45 for the general public
{This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.}


Join 18 Reasons instructor John Lee for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.


About the instructor
John Lee is a man about Bi-Rite. Previously an Assistant Store Manager for four years, these days you might see him pouring the latest staff favorite from Jura or breaking down half a pig- John has become a regular 18 Reasons instructor. When he is not hosting 18th Hour Cafe- he is cooking private events all over San Francisco and plotting the opening his own wine & beer shop.
 

SOLD OUT - Urban Gardening School

May 7 from 6:00pm to 8:30pm
What: A workshop- and lecture-based Introduction to the fundamentals of growing edibles in urban spaces.
When: Second Wednesdays and Saturdays, January-June: 12 sessions total.
Where: 18 Reasons (3674 18th St.) and Garden for the Environment (7th Ave and Lawton St.)
Cost:$475 (Monthly payment plans are available.)



Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. Most basically and importantly, growing food feeds people. Whatever your reasons for wanting to, edible gardening in urban spaces takes skills and knowledge, especially in San Francisco.

Anyone, with any amount of space, can grow food. Whether you want to start a small herb garden on your fire escape or build raised beds in your backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of your first growing season.


Format
Classes meet twice per month on the second Wednesday and Saturday of each month. Wednesday classes are lectures at 18 Reasons and Saturdays are gardening days at Garden for the Environment.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons: michelle@18reasons.org by December 15, 2013.

Gardening equipment
GFE supplies all garden-based equipment for the Saturday classes. Participants are responsible for their own gardening clothing: gloves, sturdy shoes, and a hat.

Textbook
We will be using Golden Gate Gardening by Pam Pierce frequently throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

18th Hour

May 8 from 6:00pm to 10:00pm
18 Reasons18th Hour
Drop-in and join us!
Every Thursday, 6:00-9:00PM


Every Thursday we open our doors to bring you delicious food and drink. 18th Hour Café offers a changing weekly menu of craft beer, amazing wine, cheese, charcuterie and Tartine bread; prices range from $3-$20. The café features a curated schedule of art exhibits, a growing cookbook library, and music.

The goal of 18th Hour is twofold: to create a great space in the Mission for people to enjoy, and to support 18 Reasons public programming and community collaborations. Proceeds from 18th Hour support our youth programming and volunteer work.

 

Bar Cacao Craft Chocolate Tasting

May 9 from 1:00pm to 4:00pm
Bi-Rite Market, 3639 18th Street, San Francisco, CA, United States Jessica Ferraro, Craft Chocolate Bar Tender, Bar Cacao.

Jessica was smitten by craft chocolate when she discovered a Bonnat Chuao bar on a spur-of-the-moment trip to Paris on April Fool’s Day 2007. Since then, she’s traveled from Africa to Venezuela in search of beautiful cacao and the chocolate painstakingly crafted from it. Closer to home, she advises, educates and advocates for craft chocolate via Bar Cacao, which connects select craft chocolate makers with top specialty shops and curious consumers. She will be sampling chocolates from Ritual Chocolate, Dick Taylor Chocolate and Askinosie.
 

closed for private event

May 9 from 6:00pm to 12:00am
 

Urban Gardening School

May 10 from 10:00am to 2:00pm
What: A workshop- and lecture-based Introduction to the fundamentals of growing edibles in urban spaces.
When: Second Wednesdays and Saturdays, January-June: 12 sessions total.
Where: 18 Reasons (3674 18th St.) and Garden for the Environment (7th Ave and Lawton St.)
Tickets: $475 (Monthly payment plans are available.)



Growing food is a powerful act and a personal joy; the benefits to both the gardener and their community are innumerable. Most basically and importantly, growing food feeds people. Whatever your reasons for wanting to, edible gardening in urban spaces takes skills and knowledge, especially in San Francisco.

Anyone, with any amount of space, can grow food. Whether you want to start a small herb garden on your fire escape or build raised beds in your backyard, we will teach you how to get the most food possible out of your space.

In this 12-part class you will develop these skills and start building a reservoir of information. The classes and garden work days are scheduled to mirror the actual planting season: you will first learn about garden planning and soil vitality; soon after, you will understand how to pick varieties and plant them; lastly, you will develop the skills needed to harvest and set your garden up for the next round of production. This way, we will be by your side during the entirety of your first growing season.


Format
Classes meet twice per month on the second Wednesday and Saturday of each month. Wednesday classes are lectures at 18 Reasons and Saturdays are gardening days at Garden for the Environment.


Attendance + Dates
We expect participants to attend all 12 classes. Dates are:

January 8+11
February 5+8
March 5+8
April 9 +12
May 7+10
June 11+14

Times of classes
Wednesdays at 18 Reasons: 6:30-9PM
Saturdays at Garden for the Environment: 10AM-2PM
In the event of rain, garden days may be canceled.

Cost
The cost for the 12-part series is $450. We are happy to set up monthly payment plans for any interested student. If you are interested in a payment plan, please contact Michelle at 18 Reasons:
michelle@18reasons.org by December 15, 2013.

Gardening equipment
GFE supplies all garden-based equipment for the Saturday classes. Participants are responsible for their own gardening clothing: gloves, sturdy shoes, and a hat.

Textbook
We will be using Golden Gate Gardening by Pam Pierce frequently throughout the course. There are copies at the library and in many local bookshops and online stores.
Readings from other sources will be available online or given as handouts.
 

closed for private event

May 10 from 1:30pm to 4:30pm
 

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