I just saw this on Susie Buell’s post and it expresses just how I feel. This is our moment to make dramatic change: all school food could be regeneratively organically & locally grown. And given to students for FREE! What a delicious solution for health, the planet, and taste!!
I’m so excited that my new book is coming out on June 1st, exactly one week from today. I’m supporting independent bookstores, and hope you will join us for a great conversations with some of my dearest friends:
Michael Pollan on Tuesday June 1st at 6pm, hosted by Books Passage, Point Reyes Books & Bookshop Santa Cruz
Kim Severson on Wednesday June 2nd at 5pm, hosted by Politics & Prose, Harvard Book Store, & Books & Books
Eric Schlosser on Friday June 11th at 7pm, hosted by Vroman’s Bookstore, Elliot Bay Book Company & Third Place Books
The times noted are pacific, and all tickets will include a signed copy of the book.
Governor Gavin Newsom must not be recalled on Tuesday September 14th ! Please VOTE NO . If you haven’t voted yet , vote NO today and tell your friends. Gavin believes deeply,as I do, in education and nourishing food for everyone. And he knows how climate can be addressed though regenerative agriculture. This Election Day is so critical to our future!!!
Zuni does have the best hamburger in California because the meat is from an organic regenerative ranch , they cook it just right and spread the bread with aïoli! Tomatoes , pickles , mustard and grilled onions are the finishing touches. So happy to eat there today at lunch.
The thrill of last year was meeting the Pakistani activist Malala! She understands the priority of public education and especially for women. I admire her determination against all odds.
There is something about a chopped salad that is irresistible ! When vegetables are cut in small pieces , the vinaigrette dressing coats the them completely. All that is needed is a little garlic toast .Thank you Susie and Mirta for a perfect lunch.
I couldn’t resist posting this because Chez pastry made two beautiful ice creams: Huckleberry and Meyer Lemon.
If you want to get someone’s attention try this combination.
It worked for me when I was “talking the talk” about local regenerative organic food being our future. Everyone ate it and heard me!
Yesterday I received the most wonderful pottery from Paula Wolfert’s personal collection. She just want the restaurant to be able to use her Moroccan and French treasures. Thank you dear Paula! When we open Chez in October we will cook a couscous in your honor. You were the one who taught us how to make it by hand!
I am so happy to be part of Roy Choi’s new film series. This little video gives you a taste of what he is going to explore and how we are going to change the world through food!
My daughter @fannysinger made the most delicious buckwheat pancakes for New Year’s Day breakfast. Starting it off right!
Thank you dear Bob Carrau and Cristina Mueller for helping me write the book: I NEVER could have done it without you ! Here we are signing WE ARE WHAT WE EAT at the Chez Sunday Market! Varun, Alina, and Molly made it so beautiful . Thank you ! And thank you to Olive and Rosie( Cristina’s kids) for painting me pictures while we signed. It was a beautiful afternoon seeing old friends and not having to be masked out there in the sun…
VIVE LA BASTILLE ET DE L’AIL!!
Every year since 1975, Chez has had a garlic festival celebrating Bastille Day. Thank you Les Blank for making the timeless classic “Garlic is as Good as Ten Mothers” so we can see what was happening way back then. Sadly, this year we are not open inside so no dancing and garlic aromas. But there are garlic pizzas to go and spit roasted chickens stuffed with 40 cloves!! This is the garlic harvest moment in California.
My daughter @fannysinger curated a collection of limited edition artist prints with @absolut_art to be displayed in the kitchen and she asked me to be part of the collection. Together, we decided on this photo I took of the @chezpanisse fruit bowl in the fall of 2019. I often think the fruit bowl is my favorite ‘dish’ at the restaurant — it is meant to exemplify the values we treasure: ripeness, seasonality, simplicity, stewardship and beaty. The fruit bowl of course would not be possible without our connection to the regenerative organic local farmers. A portion of the proceeds from the sale of this print will benefit the @edibleschoolyard, a nonprofit organization I founded that is dedicated to edible education. (And Absolut Art has donated an additional $1,500 to the Edible Schoolyard Project.) You can find — and purchase! — the print online at www.absolutart.com
In a cherry moment now! Got these cherries at the Ferry Plaza Farmer’s Market from Largier Farm. I wait all year to taste them and thank John who grows them. It is strict seasonality that excites me because that is the only time when aliveness ripeness happens.
So many beautiful things on the Good Food Awards Pop Up Shop (shop.goodfoodfdn.org), including wakame farmed regeneratively in Alaska by these ladies at Daybreak Seaweed Co. #goodfoodawards #daybreakseaweedco
Patty Curtan made the most delicious onion galette with anchovies and ripe black olives.
It is the best lunch with a big green lettuce salad with rocket and shaved fennel vinaigrette .One day I am going to learn how to make a galette pastry that is as flaky and tender as hers!
Time for pesto!! Getting out my mortar and pestle and using the new crop garlic. Cannot believe it has been a year since I made one. Anticipating this irresistible seasonal moment !
ZUNI is open inside! I took Jason Bade for his FIRST Zuni chicken and it was just the best lunch ever! The whole experience of social distancing seemed so right and beautiful: it felt like a party with familiar faces and friends all around. Thank you dear Gilbert and Chef Nathan. I cried…
My dear friend Mark Bittman and I will be discussing his newest book, Animal, Vegetable, Junk, digging into the history of what, why, and how we eat, and why eating regenerative slow food is so important. Our hour-long discussion will be moderated by the amazing Alta Journal editor and publisher Will Hearst, and the event is free and open to the public. Join us Wednesday at 12:30pm!
My friend Jason Bade went to the Rodale Institute in Pennsylvania and brought me their bag full of regenerative organic information for all their amazing programs. Can you believe they have been advocating since 1947 !!!
It is really all about the soil for health and climate. And taste!
What a surprise to find myself at the beloved and closed Cala restaurant in San Francisco! It was a special gathering sponsored by Lorenzo Ortona to celebrate the opening of Massimo Bottura’s Refettorio San Francisco .Together with Farming Hope, @refettoriosanfrancisco and @foodforsoul_it, farm-to-table, meals are prepared for those in need while helping employ the unemployed. The project unites California with Italy in all the values we share! Thank you @italyinsanfran for supporting and making possible this incredible “learning by doing” experience! And thank you Cala for giving the project a beautiful inspiring “home” during the pandemic. They have produced 500 meals a day for the San Francisco homeless!!
My daughter @fannysinger’s book, ‘Always Home’, just came out in paperback and I’m very proud ! 🍁🧡🍁 #AlwaysHomeBook
I am very excited to hear these amazing friends and activists speak . It all begins tomorrow!
I went to see Will Rosenzweig’s enchanting house and garden near Healdsburg! He lives his values of stewardship, diversity and beauty! There must be eight varieties of apple and peach trees and hundreds of other edible plants. Will teaches the Edible Education course at UC Berkeley Business School and all his classes are online! The ESYP began the credited class with Michael Pollan 11 years ago and now we want to stream it through the whole University system… and the country! Our talk together and book-signing at Flowers Vineyard was my first in person event! Very exciting to see people outside in that beautiful setting.
