Calendar
Bi-Rite Events
| June 2013 | |
|---|---|
18@12June 20 from 12:00pm to 1:00pm18 Reasons18 Reasons 18@12 Thursdays, 12-1PM Tickets: $10 for 18 Reasons members; $22 for the general public A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on. This week's menu: shaved summer squash, blossoms, duck eggs, basil oil, pecorino, pine nut crumbs Josey Baker Bread caramelized peaches, Bi-rite vanilla 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. | |
18th Hour CafeJune 20 from 6:00pm to 10:00pm18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed. 18th Hour Cafe $3-16 This week, meet our special guest from Bi-rite's Winery of the Month, Kenny Likitprakong from Hobo Wines! 18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. | |
Farm SchoolJune 22 from 8:30am to 3:00pmBi-Rite Farm18 Reasons Farm School 2013 Third Wednesdays and Saturdays, May-September 2013 $375-500 sliding scale Tickets: www.brownpapertickets.com/event/354658 Announcing Farm School 2013! 18 Reasons and the Bi-Rite Farm are delighted to offer the opportunity to get your hands dirty during this ten session immersion course held May through September 2013. Farm School is geared for adults who want to learn about the life, economics, and labor of small scale organic farming. The course includes five lectures at 18 Reasons and five farming days at the Bi-Rite Farm and Sonoma Garden Park in Sonoma. The lectures will take you through the logistics and business of starting a rural or urban farm, and the farm sessions will put you on-site digging, planting, weeding and harvesting. Instructors Simon Richards, Bi-Rite Market's farmer and head produce buyer will co-lead the farming days with Hannah Shulman, garden and farming teacher. Guest lectures include Darryl Wong, from Freewheelin Farm in Santa Cruz and educators from Sonoma Garden Park. Price: $375-$500 sliding scale. Please pay what you are able. If you would like to set up a payment plan, please contact Rosie at rosie@18reasons.org Class size limited to sixteen. Dates, Times, and Locations: To qualify you must be able to attend all ten sessions. Wednesday lectures are 6:30-9PM at 18 Reasons. Saturday farm days are 8:00AM-3PM at Bi-Rite Farm. May 15+18 June 19+22 July 17+20 August 21+24 September 18+21 Transportation and food 18 Reasons will help organize carpooling logistics but will not offer transportation to Sonoma. Students are responsible for their own food and water. We will provide light snacks on farming days. This promises to be a extremely fun and in-depth introduction to farming! | |
Evolution Juice TastingJune 22 from 11:00am to 3:00pmIn Front of 18th Street Market Pure juice, the way nature intended. Packed with nutrients. Full of color and bursting with flavor, come on by and try! | |
Wine Appreciation: Palate Development School with Oliver McCrumJune 24 from 6:30pm to 9:00pm18 ReasonsWine Appreciation: Palate Development School with Oliver McCrum Tickets: $100 for 18 Reasons members; $120 for the general public This is a two-part series, and the ticket price includes both classes. Monday, June 17, 6:30-9:00PM Monday, June 24, 6:30-9:00PM Novice and wine experts alike, take your wine knowledge to the next level with this two-part course taught by wine importer and expert Oliver McCrum. By looking at wine from a structural standpoint and learning how acid, tannin, sweetness, and alcohol interplay in wine, we will begin to better understand our own palates and the components that make each wine unique. At the second class we will learn how to identify flaws in wine and learn that some flaws are acceptable and even welcome up to a certain threshold unique to each wine drinker. Throughout the course we will apply our knowledge by tasting wine and in the last class, both wine and food. June 17: Component Tasting In this first and fundamental class, we will analyze the structure of wine (acid, tannin, alcohol, and sweetness), learn where we taste each component in the mouth, and begin to see wine as more than just pretty aromas. After this first class, you will be able to evaluate wine like a professional and you will gain a better understanding of your palate and your own likes and dislikes. June 24: Wine Faults Our second class will focus on understanding wine faults and flaws, such as cork taint, oxidation, volatile acidity, and more. We will also discuss thresholds for flaws and understanding yours, as well as how to taste for faults at restaurants (yes, you can return that bottle!) Oliver McCrum has been in the wine business since 1978 in England, New York, and close to 30 years in the San Francisco Bay Area. He has taught multiple sold-out classes at 18 Reasons to much acclaim for his depth of knowledge, great teaching skills, and mastery at making wine exciting, approachable, and dynamic for students of all levels. Learn more about Oliver McCrum wines here. | |
Sour Beer Class with Master Cicerone Rich HigginsJune 25 from 7:00pm to 9:00pm18 ReasonsTuesday, June 25, 2013, 7:00-9:00PM Sour Beer Class with Master Cicerone Rich Higgins Tickets: $30 for 18 Reasons Members, $35 for general public Join Rich for this fun and informative tasting and discover five different types of delicious, elegant, and invigorating European sour beers. Hundreds of years ago, it was almost impossible to keep beer from going sour at some point, and today's imported and craft beers are embracing the acidifying bacteria, funky fermentations, wood-aging, and fruit and spice additions that were de rigueur in centuries past. Taste terroir and learn why weisses, goses, oaked Flemish ales, and lambics cover the delicious range of spritzy and tart to earthy and puckering. Along with the following beers, we will offer a few snacks, such as spiced nuts, local bread and aged cheese. Bayerischer Bahnhof Gose St. Louis Guezuze Fond Trandition Bayresicher Bahnhof Berliner Weisse= Rodenbach Grand Cru Boon Kriek 750 mL about Rich: Rich is one of six Master Cicerones in the world. He curates the beer programs at San Francisco restaurants like Lolinda, Delarosa, and Starbelly and orchestrates beer events, including at The Fifth Floor, Beretta, Piccino, and Public House. He also teaches beer education classes and Cicerone training courses, curates the Beer of the Month Club at Plumpjack Wines, runs corporate team-building seminars, and develops private, in-home events. Now a full-time Beer Consultant, he spent eight years as a professional brewer and brewmaster, in addition to three years as the President of the San Francisco Brewers Guild and the Event Director of SF Beer Week. Contact Rich at www.richhiggins.com. | |
Soup for SupperJune 26 from 6:00pm to 8:30pm18 Reasons18 Reasons Wednesday, June 26, 6:00-8:00PM, Drop-In and RSVP Soup for Supper $5 Soup; $4 Wine; $3 Beer- Pay at Door RSVP (Free) Soup is a nourishing, soul-feeding, delicious way to enjoy dinner. We love it and want to share some soup with you. Drop by 18 Reasons anytime between 6-8PM for a bowl of vegetarian goodness and slice of crusty bread (and a beer if you like). We're making enough for 40 people, so bring a friend! If you RSVP we will be sure to have a bowl of soup for you. If you don't - we'll do our best! We want to feed the lot of you. | |
18@12June 27 from 12:00pm to 1:00pm18 ReasonsA new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on. Tickets: $10 for 18 Reasons Members, $22 for general public This week's menu: little gem lettuces, shaved radish, ceci, fried capers, parmesan local bread + butter, black salt strawberries, red wine vinegar, crushed chile de arbol, cream 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. | |
18th Hour CafeJune 27 from 6:00pm to 10:00pm18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed. 18th Hour Cafe $3-16 18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. | |
Ritual Chocolate tastingJune 28 from 4:00pm to 6:00pmIn front of the 18th street market (3639 18th St)Ritual Chocolate, a craft chocolate company based in Denver, Colorado, was a winner of two 2013 Good Food Awards. Their single origin chocolate is made entirely under one roof using traditional, European methods with ethically-sourced cacao from around the world. | |
Chunky Pig Caramel Corn tastingJune 29 from 1:00pm to 4:00pmIn front of the 18th street market (3639 18th St)Twice Candied Niman Ranch Nitrate~Free Bacon is the bedrock of the brand and there is plenty of pig packed into every bite. Other Top-Shelf ingredients include Peter’s Kettle Corn, Cordillera Single-Origin Columbian Dark Chocolate & Pure Vermont Maple Syrup. Chunky Pig products contain no preservatives & are baked in small batches to ensure the freshness of these addictive snacks. | |
Closed for a private event.June 29 from 4:30pm to 10:00pm | |
Ham Independence: La Quercia Producer TastingJune 30 from 3:00pm to 5:30pmHam Independence: La Quercia Producer Tasting Sunday, June 30, 3-5:30PM Ham Independence: La Quercia Producer Tasting $27 for 18 Reasons members; $30 for the general public Tickets: www.brownpapertickets.com/event/400408 Join Herb and Kathy Eckhouse for an afternoon of celebrating ham. The founders of La Quercia will share their story with you, including how their curing process differs from European practices, their work with local producers to source humanely raised pork, and why they use heritage pig breeds to make their excellent products. The talk will be followed by a Prosciutto Varietal Tasting, starting with La Quercia's most widely distributed prosciutto, then moving to their heritage breed lines, and going all the way up to our Acorn Fed Prosciutto. Magnolia Brewery is crafting beer pairings for each tasting. Happy Ham Independence! For more on Ham Independence, go here: laquercia.us/ham_independence_la_quercia | |
| July 2013 | |
tastemakers: simple saucesJuly 1 from 6:30pm to 8:30pm18 Reasonstastemakers: simple sauces July 1, 2013, 6:30-8:30PM Tickets: $30 for 18 Reasons members; $40 for the general public In this two-hour course, instructor Michelle McKenzie will teach you five basic formulas (with suggestions for variations) for simple sauces and condiments that will diversify and elevate even the simplest of home cooking. With these recipes in your cooking repertoire, a fast but well composed meal is always within your reach. vinaigrette of dijon, shallot, walnut oil salsa verde bagna cauda charmoula whipped creme fraiche (fresh horseradish; goat cheese; rose water) About Michelle 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 18 Reasons, or on her blog, Flavor in Spades | |
18@12: canceled due to holidayJuly 4 from 12:00pm to 1:00pm | |
18th Hour Cafe - Canceled this week for Fourth of JulyJuly 4 from 6:00pm to 10:00pm18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed. 18th Hour Cafe $3-16 18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. | |
eggs: elegant + economicalJuly 7 from 5:00pm to 8:00pm18 ReasonsMonday, August 12, 6:00-9:00PM Monday, August 19, 6:00-9:00PM Monday, August 26, 6:00-9:00PM eggs: elegant & economical per class: $100 for 18 Reasons members; $125 for the general public series: $275 for 18 Reasons members; $350 for the general public Tickets: www.brownpapertickets.com/event/378724 The egg. This precious foodstuff is so often relegated to Saturday and Sunday mornings, and many of us are missing out on all the egg has to offer. They are affordable, accessible, nutritious, and cook quickly; they are stunning on the plate and can be an entertaining topic of dinner time discussion. Join Michelle McKenzie for this three-part series will explore all of the fascinating facets of the egg. *Tickets for this 3-part series are sold separately and as a package: class I: history, science, nutrition savory egg + celery seed custard, crispy speck, snipped herbs (baked custard) little gem lettuces with radish, avocado, green goddess dressing (emulsification) flourless lemon pistachio cake (meringue) class II: basic cooking methods shashuka with preserved lemon, labne, cilantro, lavash (poached/braised) "left-over" farro with greens, gremolata (fried, poached) omelets with comte, chive (soft-scramble) class III: advanced cooking methods rattlesnakes with lemon + rye (shaken) shaved zucchini + squash blossom salad, duck eggs, basil oil (semi-soft boil) dill + smoked trout quiche (bake) summer fruit with zabaglione (simmered custard) About Michelle 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 18 Reasons, or on her blog, Flavor in Spades. | |
Basic Knife SkillsJuly 9 from 6:00pm to 8:00pm18 Reasons Tuesday, July 9, 6:00-8:00PM, Ticketed Basic Knife Skills 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. 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. | |
18@12July 11 from 12:00pm to 1:00pm18 Reasons18 Reasons 18@12 Thursdays, 12-1PM $20 for 18 Reasons members; $22 for the general public Tickets: www.brownpapertickets.com/event/385722 A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on. This week's menu: 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. | |
Coconut BlissJuly 11 from 1:00pm to 4:00pmIn front of the 18th St. marketLuna and Larry's Organic Coconut Bliss is a coconut milk based desert who's taste will rival any ice cream. Plus it is dairy, soy and gluten free, low-glycemic and fair trade! | |
18th Hour CafeJuly 11 from 6:00pm to 10:00pm18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed. 18th Hour Cafe $3-16 18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. | |
Bruce Cost Gingerale TastingJuly 13 from 1:00pm to 4:00pmIn front of the 18th street market | |
Closed for a private event.July 13 from 4:00pm to 12:00am | |
The Flavors of Hungary: SummerJuly 15 from 6:00pm to 9:00pmThe Flavors of Hungary: Summer Monday, July 15, 2013, 6:00-9:00PM Tickets: $55 for 18 Reasons members; $65 for the general public Join instructor Michelle McKenzie as she pays homage the cuisine of Hungary. These amazing summer recipes uphold tradition while integrating a contemporary aesthetic and fresh creativity; it's a modern meal composed of impeccable local ingredients, artfully prepared. This 2.5-hour hands-on course, will include the following dishes: whipped farmer's cheese with pounded anchovy + toasted caraway sprouted rye, summer vegetables Transylvanian "bandits' beef" with cornmeal dumplings summer lettuces + herbs walnut cookies, powdered Four Barrel, vanilla sugar about Michelle 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. | |
Shochu TastingJuly 16 from 7:00pm to 9:00pmShochu: A Tasting Seminar with Japan’s Distilled BeverageTuesday, July 16, 7:00-9:00PM Tickets: $45 for 18 Reasons Members, $55 for general public Join Kayoko Akabori and Yoko Kumano for a truly compelling tasting event featuring Japan’s distilled beverage: shochu. Nearly 10 years after the shochu boom in Japan, shochu is hardly known in the U.S. and is still most often mistaken for Korea’s distilled beverage, soju. So what is shochu? Simply put, shochu is a distilled beverage native to Japan. Scotland has its Scotch, Russia has its vodka, Mexico has its tequila, and Japan has shochu. In this tasting seminar, we will explore the history, tradition, and production of shochu. We will taste varieties distilled from barley (mugi), sweet potato (imo), short grain rice (kome) and long grain rice (awamori), and explore food pairings with each type. We will leave confident and curious, ready to order our new favorite beverage in restaurants and to purchase it for our homes, excited to sip it alongside summer food favorites: barbecue, pickles, and local, wild king salmon (just in!). You can also visit Yoko Kumano and Kayoko Akabori at their impeccably curated store Umami Mart. Based in Oakland, CA, this unique store stocks high-quality kitchen and barware from Japan, all hand-pickd by Yoko and Kayoko. Be sure to check out their inspiring, informative, and often hilarious blog at www.umamimart.com. Please note: We will be serving small snacks throughout the event, but many may not consider this a full meal; please plan your meals accordingly. | |
Farm SchoolJuly 17 from 6:30pm to 9:00pm18 Reasons18 Reasons Farm School 2013 Third Wednesdays and Saturdays, May-September 2013 $375-500 sliding scale Tickets: www.brownpapertickets.com/event/354658 Announcing Farm School 2013! 18 Reasons and the Bi-Rite Farm are delighted to offer the opportunity to get your hands dirty during this ten session immersion course held May through September 2013. Farm School is geared for adults who want to learn about the life, economics, and labor of small scale organic farming. The course includes five lectures at 18 Reasons and five farming days at the Bi-Rite Farm and Sonoma Garden Park in Sonoma. The lectures will take you through the logistics and business of starting a rural or urban farm, and the farm sessions will put you on-site digging, planting, weeding and harvesting. Instructors Simon Richards, Bi-Rite Market's farmer and head produce buyer will co-lead the farming days with Hannah Shulman, garden and farming teacher. Guest lectures include Darryl Wong, from Freewheelin Farm in Santa Cruz and educators from Sonoma Garden Park. Price: $375-$500 sliding scale. Please pay what you are able. If you would like to set up a payment plan, please contact Rosie at rosie@18reasons.org Class size limited to sixteen. Dates, Times, and Locations: To qualify you must be able to attend all ten sessions. Wednesday lectures are 6:30-9PM at 18 Reasons. Saturday farm days are 8:00AM-3PM at Bi-Rite Farm. May 15+18 June 19+22 July 17+20 August 21+24 September 18+21 Transportation and food 18 Reasons will help organize carpooling logistics but will not offer transportation to Sonoma. Students are responsible for their own food and water. We will provide light snacks on farming days. This promises to be a extremely fun and in-depth introduction to farming! | |
18@12July 18 from 12:00pm to 1:00pm18 Reasons18 Reasons 18@12 Thursdays, 12-1PM $20 for 18 Reasons members; $22 for the general public Tickets: www.brownpapertickets.com/event/385722 A new addition to the 18 Reasons calendar, 18@12 is a weekly cooking class and lunch in one sweet 60-minute package. The menu will change every week, but will always feature fast, informal fare composed of seasonal, local produce. This class is a combination of demonstration and hands-on. This week's menu: 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. | |
18th Hour CafeJuly 18 from 6:00pm to 10:00pm18 ReasonsThursdays, 6-10PM, Drop-In - Everyone is welcome. No reservations needed. 18th Hour Cafe $3-16 18th Hour Café offers a changing weekly menu of beer, wine, cheese, charcuterie and vegan bites, with prices ranging from $3-$16. The café features a curated schedule of art exhibits and music. The goal is twofold, to create a great space in the Mission for people to enjoy, while supporting 18 Reasons public programming and community collaborations. | |
Farm SchoolJuly 20 from 8:30am to 3:00pmBi-Rite Farm18 Reasons Farm School 2013 Third Wednesdays and Saturdays, May-September 2013 $375-500 sliding scale Tickets: www.brownpapertickets.com/event/354658 Announcing Farm School 2013! 18 Reasons and the Bi-Rite Farm are delighted to offer the opportunity to get your hands dirty during this ten session immersion course held May through September 2013. Farm School is geared for adults who want to learn about the life, economics, and labor of small scale organic farming. The course includes five lectures at 18 Reasons and five farming days at the Bi-Rite Farm and Sonoma Garden Park in Sonoma. The lectures will take you through the logistics and business of starting a rural or urban farm, and the farm sessions will put you on-site digging, planting, weeding and harvesting. Instructors Simon Richards, Bi-Rite Market's farmer and head produce buyer will co-lead the farming days with Hannah Shulman, garden and farming teacher. Guest lectures include Darryl Wong, from Freewheelin Farm in Santa Cruz and educators from Sonoma Garden Park. Price: $375-$500 sliding scale. Please pay what you are able. If you would like to set up a payment plan, please contact Rosie at rosie@18reasons.org Class size limited to sixteen. Dates, Times, and Locations: To qualify you must be able to attend all ten sessions. Wednesday lectures are 6:30-9PM at 18 Reasons. Saturday farm days are 8:00AM-3PM at Bi-Rite Farm. May 15+18 June 19+22 July 17+20 August 21+24 September 18+21 Transportation and food 18 Reasons will help organize carpooling logistics but will not offer transportation to Sonoma. Students are responsible for their own food and water. We will provide light snacks on farming days. This promises to be a extremely fun and in-depth introduction to farming! | |
Food Lit Book ClubJuly 21 from 11:00am to 1:00pm18 Reasons18 Reasons Third Sunday of the Month, July-September, 11AM-1PM Food Lit Book Club Tickets: www.brownpapertickets.com/event/392442 Here is the next 3-month installment of our popular food lit bookclub. All meetings are on the 3rd Sunday of the month from 11AM-1PM. This time we are reading: July 21 2013: Cooked: A Natural History of Transformation by Michael Pollan (Apr 23, 2013) September 15 2013: An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler (Jun 19, 2012) Here's how the club works: -By signing up you commit to reading the book of the month and attending the club meeting for 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 comer. -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). | |
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3639 18th St.
550 Divisadero St.
