San Francisco to Mendocino: A Perfect Weekend Getaway

wild lilies mendocino
wild lilies mendocino
Wild lilies along the coast of Mendocino

One of my favorite road trips to take is the one from San Francisco to Mendocino. It only takes a few hours to get there, there’s plenty of farms and wineries to visit on the way and once you get there you feel like you have been transported to another world.

Getting there is half the fun!

Lets start with getting there. This could take you three hours or all day depending on how much time you have and how much you want to see.

Penny Royal Farm
Penny Royal Farm

On my most recent trip we started out by taking the tour at Penny Royal Farm. Biodynamic farming is pretty much the norm up in these parts. Animals and nature do most of the work with the help of some very skilled and passionate farmhands. Penny Royal, in Boonville, is the sister farm to the very popular Navarro Vineyard in Philo. Both towns are easily accessible on your way up to Mendocino.

Penny Royal Farm
Penny Royal Farm

We started our tour at Penny Royal Farm by learning a bit about how they process their goat and sheep’s milk for their farmstead cheeses. Unlike other farms Penny Royal drives the milk up to their creamery and pours it into vats slowly by hand as opposed to pumping it through underground pipes. This prevents the milk from getting overly churned giving their cheeses a smooth velvety texture.

The curing room at Penny Royal Farm
The curing room at Penny Royal Farm

From there we got to meet and pet the goats (including the ridiculously cute baby goats, OMG) and sheep. The animals are separated by age group and are kept in surprisingly clean and neat conditions. Lets just put it this way, if I am coming back reincarnated I want to come back as a Penny Royal goat.

The goats at Penny Royal Farm
The goats at Penny Royal Farm
Baby goats at Penny Royal Farm
Baby goats at Penny Royal Farm
The Sheep at Penny Royal Farm
The Sheep at Penny Royal Farm
Baby daddies at Penny Royal Farm
Baby daddies at Penny Royal Farm

Penny Royal also makes wine. The vines are just tall enough to where they can let miniature Babydoll sheep run through the vineyards to mow the grass but not eat the grapes. A moveable chicken coupe comes along behind the sheep to aerate the soil helping to mix the sheep’s fertilizer into the soil and eat pests. And of course, you can also buy eggs from their chickens in the tasting room. They also have an enormous composting system and an organic garden.

Penny Royal vineyards
Penny Royal vineyards
The garden at Penny Royal Farm
The garden at Penny Royal Farm

The tour finished off with a beautiful wine and cheese tasting and a primer in Bootling – the local (and nearly extinct) jargon of Boonville, since many of their cheeses have  names such as Laychee, which means milk in Bootling.

Penny Royal Cheeses
Penny Royal’s Boont Corners Tomme and Velvet Sister Camembert style Cheese
Fresh and tangy Penny Royal Laychee cheese
Fresh and tangy Penny Royal Laychee cheese

Continuing the drive through Anderson Valley is a tasty one. This is pinot noir country but also home to some very elegant Alsatian style wines like Gewürztraminer and Reisling. You really can’t go wrong at any of the wineries you pass along the 128 but Navarro and Balo Vineyards are two of my favorites. Across the street from Balo you can also taste wines at Drew Family Cellars and have an artisan pizza at Stone and Embers Pizza. Oh, ya and if you are still in Philo in the evening make sure to stop for dinner at The Bewildered Pig, a local favorite specializing in dishes made with local heritage breed meats and produce.

Navarro Vinyards
Navarro Vinyards

If you are up this way in the fall make sure to visit The Apple Farm in Philo. It wasn’t apple season this time when we stopped by but the farm still stocks their homemade jams, apple chips and famous apple juice – probably the best apple juice I’ve ever had in my life. I learned about The Apple Farm, Penny Royal Farm and Navarro Vineyards from Sarah Henry’s book, Farmsteads of the California Coast. If you like to geek out on this kind of stuff like me I recommend picking up a copy. It’s full of fun facts about each farm and the fascinating stories behind the people who run them.

The Apple Farm's apple juice
The Apple Farm’s one ingredient apple juice
The Apple Farm farmstand
The Apple Farm farmstand

Where to stay in Mendocino

If you are staying the night in Mendocino you’re staying in a bed and breakfast. I’ve stayed at a couple of really cool ones – The Algeria Inn and The McCallum House. The Alegria is right on the ocean and serves up a killer breakfast. The McCallum House has, in my option, the best restaurant and cocktail program in Mendocino. Both are centrally located in town and since Mendocino is all of about 3 blocks long,  you really can’t go wrong with either option.

The trail at The Alegria Inn to Big River Beach
The trail at The Alegria Inn to Big River Beach
Big River Beach, Mendocino
Big River Beach, Mendocino

Where to eat in Mendocino

I love the food here. Most restaurants try hard to use organic produce and sustainably farmed meat. As I said before, McCallum House is my fave. Their cocktails and food change seasonally and are always interesting. They also make everything in house from their sourdough bread, to ice-cream for desserts and bitters for drinks.

The cocktail of the day at The McCallum House
The cocktail of the day at The McCallum House

The Mendocino Cafe is my second favorite. Great for lunch or dinner you can always have a really solid meal here. Their menu is sorta all over the place ranging from curries to dumplings to Italian pastas but still manage to do all of them well. We even had meatloaf and mashed potatoes last time we went that would put your Mom’s to shame.

If it’s a nice day have lunch or a glass of wine on the patio at Flow, the only restaurant with an ocean front patio. Trillium is also a great option for dinner if you want to go high end. If you want a throw down local’s joint Patterson’s is a fun Irish pub that serves a huge menu of comfort food like fish and chips and shepard’s pie.

The bluff across the street from Flow Restaurant
The bluff across the street from Flow Restaurant

I even love the grocery stores here. Harvest Market is your main grocery store with all the regular staples plus a great local wine and housewares section.  Corners of the Mouth health food store is a not-for-profit worker operated collective like Rainbow Grocery in San Francisco only smaller. Like Rainbow they have an extensive bulk foods section filled with ingredients like spices, teas, whole grains and misos. They also carry locally made foods and skin care products.

Corners of the Mouth Market
Corners of the Mouth Market

Meandering through Mendocino along its winding beach trails is a wonderful way to spend an afternoon. If you are there during the spring the whole bluff pops off with wildflowers, clovers and if you can believe it collard greens!

Wild collard greens
Wild collard greens
Wild clovers and collard greens
Wild clovers and collard greens
Succulents
Succulents
Flower garden made of wood
Flower garden made of wood

Breathtaking views, clean air and a break from the city madness await you when you travel from San Francisco to Mendocino. It is truly the perfect weekend getaway.

Beach trails in Mendocino
Beach trails in Mendocino

 

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Where is The Nearest Filipino Restaurant Near Me

filipino restaurant near me
filipino restaurant near me
House of Sisig Kamayan Dinner

I can not stop thinking about Filipino food since I started researching it last month. In fact I have caught myself twice this week googling – “nearest filipino restaurant near me”.

It’s a delicious melting pot of different cuisines. Vibrant flavors like tamarind, sweet vinegar and fish sauce swirl through each dish invigorating the taste buds.

I’m not trying to make a generalization here, but in my experience, all of the Filipino friends I have ever made have these things in common – they are all charismatic and funny as hell, the woman are drop dead gorgeous and the essence of the word hospitality is engrained in who they are.

It would make sense then that their cuisine be as equally beautiful and heartwarming as the Filipinos themselves.

A funny thing I’ve picked up on while dining in Filipino establishments.  Every spot I go to always wants me to try their lumpia. Out of all the soups, stews, perfectly grilled meats, noodle dishes and succulent roasted pork these guys wanted me to order, for lack of a better word, fried egg rolls?

I consulted my friends on this and they confirmed it. They often judged a Filipino restaurant on how good the lumpia were. And although this tasty snack is always made with virtually the same ingredients they taste curiously different from place to place.

My favorite Filipino food experiences in San Francisco have all been really different. I’ve tried food trucks, turo turos, kamayan dinners, silog joints and pop ups. Although all of them were special experiences these are the four that stood out for me.

Click on each link below to read their story:

Elena Una

The Salo Series

The Sarap Shop

AJ’s BBQ & Cafe

filipino restaurant near me
Sisig-silog at Tselogs

Other Filipino spots to definitely check out include:

Tselogs

House of Sisig

Pampalasa

Senior Sisig

No Worries – Filipino Vegan Cuisine

The Lumpia Company

FOB Kitchen

Patio Filipino

Mitchell’s Ice-cream – for authentic Filipino flavors like ume and halo halo

I am not exaggerating when I say that Filipinos truly put their heart and soul into their food and the dining experience. Your going to be blown away by how much you are treated like family.

So when you catch yourself googling that phrase “filipino restaurant near me” think of these spots.

And remember, when you go to a Filipino restaurant don’t forget to try the lumpia!

filipino restaurant near me
Another happy customer enjoying the lumpia at AJ’s BBQ & Cafe
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Elena Una

elena una
elena una
The crispy Lechon at Elena Una

Elena Una is surprisingly what started my journey down the Filipino highway of deliciousness. Ex chef for the President of the Philippines, Janice Lazaga takes this cuisine to the next level. She takes the bold flavors and homestyle cooking of her homeland and transforms them into the highest level of sophistication.

Elena Una
Chef Janice Lazaga

Dishes like the Oxtail Kansi – succulant braised oxtail swimming in a tangy lemongrass broth and Pacham – fried rice with crunchy lechon (slow roasted pork) with fried egg are addictive and comforting yet look like something out of a fine dining restaurant.

Elena Una
Oxtail kansi
Elena Una
Pacham with lechon and fried egg

Although her style is upscale Janice still has fun. Her playful presentation of buttery pandesal bread rolls served in a paper bag with coconut jam and butter evoked nostalgia in the Filipino friends I was dining with.

Elena Una
Pandesal

Her sisig is served traditionally in a cast iron pot with a wedge of lemon. She adds chopped white onion, tomato and jalapeno on top, which gives this rich dish a fresh crunchy element to it. The lumpia are nice and plump stuffed with not only pork but shrimp as well.

Elena Una
Sizzling Sisig

Desserts blew us away. Authentic flavors like ume (purple yam) and halo-halo (basically a hodge podge of ingredients like sweet beans, tropical fruit and evaporated milk) are used to make classic desserts like panna cotta and bread pudding. The bibingka skillet is a traditional Filipino coconut and rice cake baked and served in a cast iron pan and drizzled with caramel tableside. It will make you want to call home. Hurry up and make your reservation now, this pop up ends in April.

Elena Una
halo halo panna cotta and calamansi cheesecake
Elena Una
Berry bread pudding with coconut toffee sauce
Elena Una
Bibingka skillet

Elena Una

3347 Fillmore St. San Francisco, CA 94123

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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The Salo Series

salo series
salo series
Yana Gilbuena presents 7 courses with JP and Kristen of The Sarap Shop at her pop up NOLI: Pag-ibig

The Salo Series hosted by my girl Yana Gilbuena, a Feastly Chef, brought Filipino cuisine to 50 states in 50 weeks. This self-proclaimed nomad travels the world putting on her pop ups and collaborating with other chefs she meets along the way. She picks up local help wherever she goes only arriving in each city with a vision. Yana credits her success to social media and says her followers contact her in advance volunteering to help out the next time her pop up lands in their city.

On the night I went to her pop up in San Francisco she was partnering with the owners of The Sarap Shop food truck. The pop up for the evening was called NOLI: Pag-ibig. This traditional kamayan dinner had untraditional twists like silverware and fancy plate presentations.

Yana met the Sarap shop guys at a Filipino food festival called  Savor Oakland last year. Together they served seven courses spread out before us on a bed of banana leaves. Yana bringing the flavors of Visayas and Sarap shop countering each course with their vegan comfort food version. Both Yana and the Sarap shop duo delivered creative riffs on classics showcasing bright, sweet and sour flavors and varied textures.

My favorite dish of Yana’s is a spin on poke. Diced salmon marinated in the flavors of Singang ,which included tamarind, soy sauce, fish sauce and thai chilies for heat. She adds a crunchy element to the dish by sprinkling chopped cornicks on top, a Filipino version of corn nuts. Sarap shop made a lovely vegan version of this with fresh diced tomato, watermelon and cucumber.

The next course was Binakol na pugo. Yana served crispy quail over an aromatic sweet and sour broth made of coconut water, coconut meat, ginger, lemongrass and moringa leaf – a medicinal plant grown in tropical climates used in Indian, Thai and Filipino cuisine. Sarap shop created what they called a “Chinese goose” – shiitake and oyster mushrooms enveloped in a bean curd wrapper floating in the same delicious broth.

For dessert Yana brewed up a hot chocolate she called Tsokolate-ey made with Thai chilies, coconut cream, semisweet chocolate, pure cacao and pinipig – pounded young rice, which was sprinkled on top for texture. While Sarap shop threw down 3 innovative takes on classic Filipino desserts – Deep fried suman – a glutinous steamed rice cake, spicy flan and a raspberry cornmeal cake topped with crumbled vegan bacon and diced mango.

All dishes were elegantly plated and accompanied by live Filipino music which consisted of  a woman on acoustic guitar and a man on the ukulele. Their beautiful voices and brought the food, music and rum cocktails into perfect harmony. If you closed your eyes you could almost hear the ocean.

Since I consider Yana an authority on Filipino cusine in America I asked for her opinion on this surge of Filipino cuisine in the bay area. She said, “Filipino cuisine is a lot like our culture, a beautiful mutt. We had so many strains of cultures come and contribute to our existing one right now from Malay, to India, to Saudi Arabia to Chinese, to Japanese, to Spanish and American. Our islands are as different and diverse, as are the people who inhabit it. That is our strength and it should be celebrated. We are highly adaptable wherever we are. Our cusine is still hard to define, especially in the American standpoint because a lot of people are alreay creating mutations and adaptations of it before it even has a chance to stand on its own. I think there should be a clear definition of Filipino food versus Filipino-American food versus Filipino-inspired.  Since it’s a “young” emerging cuisine here in the U.S., it’s best to educate people first of what it is, versus trying so hard to “Americanize” or “Frenchify” it. We don’t need western cuisines to “elevate” ours or western culinary leaders to “approve” and say, “oh, it’s great” when they have never even had “real Filipino food”. I love that Filipino cuisine is spreading all over the nation, not just the bay area. I’m really big on history and why food was made the way it was and I would love to implore other Filipino/ Filipino-American food leaders to not only serve the food, but also educate people about it.”

When I asked her what Filipino cuisine specifically meant to her, she replied simply, “family”.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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The Sarap Shop

The Sarap Shop
The Sarap Shop
The Sarap Shop

You can not help but fall in love with owners JP Reyes and Kristen Brillantes of The Sarap Shop. With his cooking chops and her passion for business they have created some of the most innovative and tasty “meals on wheels” in the bay area. If you have ever thought about opening your own food truck or you’re a sucker for love stories, I recommend checking out their article – How We Opened A Food Truck In 6 Days. It’s pretty amazing.

From the moment I read the menu with dishes like “I love my adobro” and “Why you laing” I was sold. The Sarap Shop uses their sense of humor and playfulness to make Filipino food approachable for everyone. Their menu has 50% vegan and 50% meat offerings and are all unapologetically Filipino-American. The portions are huge and all of their dishes have that classic American comfort food feel with a Filipino twist. Sarap, meaning something that is delicious and makes you feel good, defines their food.  Filipino food to JP means bringing people together. He describes his culture as “welcoming” and I agree with that 100%. His truck is family run and everyone pulls shifts as needed.

The Sarap Shop
Dynamite lumpia, I love my adobro and the vegan sisig sandwich

The vegan sisig sandwich, which JP claims started it all, consists of diced tofu cooked with vinegar and serrano chilies, stuffed in pita bread with French fries, cornices (Filipino corn nuts) and cabbage slaw, drizzled with tamarind-garlic aioli. I found it much easier to eat with a fork than to pick it up and eat it like a sandwich. It’s a hot mess (and I mean that in the best of ways) and it is ridiculously delicious.

The I love my Adobro over rice is a plate made up of crispy pork belly cooked in soy, vinegar and garlic, rice colored neon yellow with annatto seed, sweet corn and truck-made pickled bitter melon.

They have fun with their version of lumpia creating sort of a take on the jalapeño popper. Whole serrano chilies are scooped out, stuffed with ground pork and vegetables, wrapped in a lumpia wrapper and deep fried. They are served authentically with sweet chile sauce, which actually calms the heat of the spicy serranos down a bit. Warning, these are a bit addictive.

The Sarap Shop
Owner JP of The Sarap Shop

JP plans to eventually sell hot sauces and beverages called “coolers” with flavors like Jasime and pineapple in addition to their truck grub. I had to laugh one day when I was speaking with a good friend of mine who is married to a Filipino. She said she wishes she could eat Filipino food but she cant because she is a vegetarian. I smiled and said, “I know just the place for you”.

The Sarap Shop

@SOMA Street Food Park

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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AJ’s BBQ and Cafe

AJ's bbq sf
AJ's bbq sf
Owner Kevin Guevarra behind the counter at AJ’s BBQ and Cafe

AJ’s BBQ & Cafe is a turo turo,  a quick service restaurant consisting of steam tables filled with delicious home-style Filipino cooking. This turo turo was passed down to Kevin Guevarra by his family and re-opened as AJ’s BBQ & Cafe, named after his son, a couple years ago. And from what I can see he is definitely doing the family proud.

This place starts out the day by serving breakfast. Kevin makes a killer cup of coffee and sells boba teas with flavors like taro and Thai iced tea. Other morning items include donuts, breakfast burritos and more traditional Filipino fare like house-made longsilog –  pork and garlic breakfast sausages served with garlic rice and fried egg. There’s a steady stream of passerby’s who come through to grab a quick breakfast on their way to work.

Aj's bbq sf
Thai iced tea and taro root bobas and Kevin’s famous lumpia

You can find Kevin most days behind the counter cooking and chatting it up with his regulars. He’s clearly passionate about what he does and it shows. He’s not just running a business he is back there doing what he loves – cooking the foods he grew up on and making everyone feel at home. Out of all of the Filipino restaurants I’ve been to this place is like a primer on the cuisine. He was serving just about every dish I had read about and was more than happy to explain each one to me.

His lumpia shanghai are hand rolled and made with ground pork, vegetables and black pepper. He also makes a mean Sinagang consisting of pork shoulder, bok choy, green beans, ginger, eggplant, tamarind, soy sauce and fish sauce. The chicken adobo he admits is an Americanized version made simply with soy, sweet vinegar, garlic, onion and black pepper. The Laing could give the best steak houses in the city a run for their money. It’s basically creamed spinach, but not just any creamed spinach. It’s cooked with minced pork, coconut milk, ginger, fish sauce, onion and garlic. OMG.

Aj's bbq sf
Sinigang

The chicken afritada consists of chicken legs braised in tomato, chicken broth, potato, carrot, yellow onion, celery and garlic. Pancit, I learned,  is a noodle dish traditionally eaten at birthday parties. The long noodles represent long life. Kevin uses rice stick noodles for his version and cooks them down in beef broth until the broth has completely reduced. Then garlic, scallion and cabbage are tossed in which are lightly steamed by the hot noodles.

Aj's bbq sf
Pork and Chicken BBQ Skewers

You would think it couldn’t get any better than that but it does. AJ’s is known for their BBQ chicken and pork skewers. Nice fatty pieces with the skin left lends a nice crispy texture. The skewers are marinated overnight with soy, sugar and surprisingly 7-up, drained, cooked on flat top grill, taken off to rest and then grilled one again over an open fire. The result are sticks of smoky, sweet and succulent chunks of meat.

Aj's bbq sf
BBQ skewers, Boba teas, Laing, Longanisa, Chicken Afritada, Pancit and Chicken Adobo

Kevin says “every Filipino restaurant is different”. Filipino cuisine means “home cooking passed down from family” to him. He comes from Pampanga where it is known for its good cooks. He is currently messing around with a lumpia burger to put on the menu. He envisions a patty made of lumpia filling topped with a special sauce that he is still dreaming up. If it’s anything like the rest of his food I will be first in line for that.

AJ’s BBQ & Cafe

2275 San Jose ave, San Francisco, CA 94112

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Osprey, Your Local Seafood Market

Osprey local seafood market
Osprey local seafood market
Osprey Seafood in Napa, CA

Where is your local seafood market? Have no idea? Chances are if you are a seafood lover and a home cook you may have struggled with this problem before.

There doesn’t seem to be any shortage of butcher shops, farmers markets or health food stores these days but even here in San Francisco I find it very difficult to shop for seafood.

Outside of dining in a high end seafood restaurant or purchasing seafood wholesale (the perks of being a professional chef) there really isn’t many local seafood market options in the bay area.

Last month I wrote about my favorite fishmonger in the bay area, Mike Winberg-Lynn. He is my number one trusted source here locally.

His market, Osprey Seafood, in Napa has an amazing selection and is amongst the freshest you can find around here.

What’s great about Mike is he’s been in the business a long time so he has good relationships with the fisherman and really knows his product.

I spoke with him recently regarding a few issues consumers struggle with when buying seafood. Here are his tips on how to become more confidant when selecting seafood….

Farm-raised vs. wild fish

I asked Mike what his opinion was on farm-raised fish. His take on this topic was simply this, “there is not enough wild fish in the world to feed everybody.”

He says “the argument with farmed fish has always been about the practices. The cleanliness, antibiotics, the amount of wild fish needed in order to feed farmed fish, fish swimming in their own shit. These practices took place in the 90s. The industry has evolved since then. They aren’t perfect but they are learning and their practices today are tons better than they were 10 years ago. Right now the ratio that they have to feed is 1-1. That’s 1 pound of wild fish to grow 1 pound of farmed fish. That’s even better than what it is in the wild. I visited a farm in Canada where the tidal flow was so strong and constant that I thought, there’s no way these fish could be swimming in their own shit.”

Although Mike agrees that wild fish is always the best option he admits that in places like the U.S., Norway, Scotland, Canada and Scandinavia they are producing respectable farm raised fish. He warns to stay away from fish farmed in South America where giving fish antibiotics isn’t regulated.

Basically when it comes down to it, if you took away farmed fishing it would tax the wild fisheries way too hard.

Which fish are sustainable to eat.

As you may recall from our last article together, Mike hate’s the word sustainable.

But to answer my question he said, “The United States is deemed sustainable, if you buy domestically or from New Zealand and Australia you can feel good about what you are buying”.

He says, “Every single domestic fishery has a managing group looking at everything it has found. (this is why domestic fisheries are so good). They count the catch to see how much volume they are bringing in so they can know when they have hit a maximum. Last year they were catching a lot of squid and the government stepped in and said that’s enough.

There’s no way to know how much fish is really out there. We can’t count them all, we have methods of maybe counting them but other than salmon, which we have a really good method of finding out how many are out there, we have no clue. Sometimes fish disappear because the water is too warm (like in the case of el nino). If you move 2 or 3 degrees your gonna lose a whole eco system.”

Mike says to stay away from buying fish caught in China and Japan who don’t always follow the rules.  And besides shrimp he avoids buying seafood from the gulf of Mexico because of frequent algae blooms due to high heat.

Seafood species found locally in the bay area.

Mike says that around summer and fall you can find rock fish, salmon, ling cod, petrale sole, sand dabs, mackerel and anchovies. Salmon season closes in October.

In March they hold hearings and decide when they are going to open salmon season and which salmon fisheries may be in danger. He explained that, “Salmon live their life in the ocean 5 years, give or take. At the end of that time period they go back up the river they came from to spawn. Certain populations of salmon will decrease. Right now the stress point where we are is the sacramento run. We try to stay away from all the sacramento river fish. As they started their migration back to the river we shut down areas to avoid fishing them. That was in July, no fishing in July because we want to make sure these salmon make it back to the river.

Sardines, anchovies and squid only show up during certain times, so sometimes you might get lucky and sometimes you may not. 

Most fish are seasonal meaning we get them just when they appear, like black cod. Its been a great year for black cod, but you will soon see that start to disappear. Albacore, same thing. We see them in the summer and that’s great but then by October they’re gone. But with El Nino everything flips. This year we didn’t hardly see any white sea bass.

Crab season starts mid November and lasts until early summer. There are times when the demonic acid levels are too high and they have to shut down crab season. This year it’s looking good.”

What to look for when purchasing seafood.

Mike thinks that in the bay area we do a pretty good job in general of offering good quality seafood. He says, “In the bay area the demand of quality is high. If you walk into a store and it smells like fish walk out. If it smells a little bit like fish give them a break it is fish. If it smells rank or overly bleachy walk away.”

Additionally, I would also say to look for clear eyes, firm skin and flesh and a nice vibrant color.

Local seafood markets Mike recommends. 

Mike says, “Besides Osprey Seafood in Napa I recommend, Monterey Fish Market in Berkeley, Hapuku Fish Shop inside Market Hall in Oakland,  Antonelli Bros in San Francisco  and even Whole Foods does a decent job. Programs like CSFs (community supported fisheries) are good. They will give you good fish. I don’t know if you want to eat as much sardines as they want to give you but they are usually using hook and line local fish.” An example of one of these would be Real Good Fish.

Favorite seafood restaurants in the bay area.

I asked Mike, when he goes out to dinner where are some of his favorite restaurants in the bay area for seafood. He said,Perbacco, Staffan (the chef/owner) knows more than any chef I have ever worked with, his knowledge of seafood and food in general is incredible, Gotts roadside, who is one of our accounts, their quality is very good, Swan Oyster Depot really knows their fish, Coqueta, Bottega, Hurley’s (just about any restaurant in Napa, really), Wood Tavern and Walnut Creek Yacht Club

Why I buy from Mike.

As I said before, I trust Mike over anyone else when purchasing seafood. I purchased fish from him wholesale when I was a chef in the restaurant business and I continue to purchase from him for my private chef clients and personal use.

Besides knowing the fish business inside and out Mike is a friend. He has a wonderful wife and family and has a wonderfully silly sense of humor.

Want to see just how knowledgeable and funny Mike is? Check out his educational video on oysters here. I laughed my ass off.

My favorite quote from Mike is this, “I had a fellow fishmonger say that when he retires he will be buying his fish from me. The reason is that we know quality and I love fish. My idea of a perfect day is to work with fish. I hate business. I am a poor business man, but I love working with fish. My brother Pat is better at the computer than me.”  Whenever I read that it makes me smile.

So where is your local seafood market? It’s time to get out there and take a look around. Help out the little guy. Support your community. And in doing so, support your own health and the health of the environment.

I would love to hear your opinion in the comments section below.

I also would love to invite you to subscribe to The Healthy Locavore, for my weekly newsletter. I am so grateful for this community, thank you for being part of it!

Mike and Susan
Mike and his lovely wife Susan

Mike and his lovely wife SusanAs a physiological psychology graduate from UCSB, Mike looked forward to a professional future in the laboratories of the Bay Area. Newly married and with high hopes, he moved his family to the Haight Ashbury neighborhood of San Francisco only to find a hiring freeze up and down the peninsula. After several months of selling wedding presents to make rent, his life took one of those turns. Upon a chance meeting with a neighbor who owned the fish store across the street, Mike begged for any job at all. The neighbor, Peter Bird, hired Mike as a driver for $5 per hour. It was September of 1983 and Mike fell in love with the business from the very start. As he learned the day-to-day operations, his passion for fish and the people who worked with it grew. In December of 1986, Mike excitingly took the plunge and purchased a major share in Osprey Seafood. By 1989, Mike invested all he had in Osprey Seafood and became the sole owner. Since then, Mike’s goal to serve the entire Napa Valley area has resulted in the retail store at Wine Country Avenue. 29 years later and he still loves fish.

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Local Spotlight – Dave the Butcher

Dave the Butcher
Dave the Butcher
Dave the Butcher at Soul Food Farm

I am hoping that after reading this article everyone starts googling the phrase “butcher near me”.

David Budworth, also known as “Dave the Butcher”, is one of those butchers who has changed the way people have looked at buying meat over the last several years.

He runs a modest shop in San Francisco called Marina Meats, where he embraces the farm to table movement and relationships with his customers.

His colorful past and liberal opinions are both hilarious and inspiring.

Here is his story

Dave started his butchering journey in 1989 working at Ashbury Market in the Haight-Ashbury neighborhood. Seeing the older butchers break down whole animals intrigued and inspired him. But as a self-proclaimed “fuck up” he was not yet ready to settle down in a career.

So, off to Australia to live and work in the jungle he went. This is where Dave worked on a farm for tattooed, bearded bikers picking fruit. He said, “I lived in a tent for 6 months and half the time thought these guys were going to kill me”.

But they didn’t. And instead they inspired Dave even more to become a butcher and more knowledgeable about where his food came from.

The bikers raised wild pigs on their property. Dave would help slaughter them with his boss, Weed, to sell the meat off to nearby neighbors. The first time Weed strapped on his belt of knives Dave’s eyes lit up. He thought it was the coolest thing he’d ever seen.

In the evenings Dave and the bikers would head out (highly intoxicated) in a pick up truck to hunt crocodile. He learned that in Australia there are wet and dry seasons. In the wet season it floods and in the dry season when things dry up tiny ponds form where crocodiles get trapped and have to live in until the wet season returns. They would find the crocs in these ponds in the middle of the night, shine a light on them and shoot them, bringing them back to the farm to slaughter.

When Dave’s outback adventure came to an end he moved back to San Francisco and landed a job at The Real Food Company on Sutter street (which is now closed) working the meat counter. By a stroke of good luck the manager was getting ready to quit and in a bind offered his position to Dave. Dave, still not really knowing the art of butchery, saw an opportunity and accepted the position.

In the following months he became Bill Niman’s (formerly of Niman ranch) first butcher shop wholesale customer. Up until then Bill had only sold his grass-fed beef to Chefs at high end restaurants. He also brought on farms like Atkin’s Ranch for lamb. He said that he would order meat from Bill Niman and Atkins Ranch and then ask them how to cut it. The farmers trained Dave on how to cut their own product. And little did Dave know, that at the time, he was at the forefront of a food revolution that would surge several years later.

But in pure Dave fashion he grew antsy. With a pocket full of cash from his manager’s job he took 6 months off and moved to Amsterdam to grow pot.

Upon returning from his sabbatical he found himself living in the east bay where he stumbled into what would eventually become his true butchery training ground, Ver Brugges.

It was at Ver Brugge Foods where Dave learned the true meaning of hard work and what it took to be a real butcher. He worked long hours, never got weekends off, would get constant shit from the older butchers and cut his fingers daily. During the holiday season he remembers cracking crabs until three in the morning only to come home, drink a couple beers and go back to work a couple hours later at 6am.

He was the youngest butcher at the shop by 30 years. He had to fight to get taught what they knew and would often get pushed off on to the customers while the older butchers did the actual butchering in the back.

He would ask the customers if they wanted anything special done to the cuts of meat they were ordering from the case, such as boning out legs of lamb or trussing chickens. As with most of his butchering career Dave’s skills were self taught.

But, what he did learn from the owner of Ver Brugges was how to run a profitable butcher shop. Which became immeasurable later in his career.

A big reason why the owner preferred the more seasoned butchers to break down meat was that he had zero tolerance for waste. He had to. It was all about his bottom line and if Dave cut steaks while still learning and produced a lot of waste it was money taken out of his pocket. It was there that the idea of “clean bones” was instilled in Dave who went on to take pride in butchering meat leaving no waste behind.

Although Ver Brugge was a great shop Dave longed for the days when he got to watch guys break down whole animals which was something that they did not do there.

Dave found a shop in Santa Cruz that was doing just that. He called them every week for months until Shopper’s Corner finally gave in and offered him a job. Dave came in on fire getting quickly promoted to assisting the assistant manager on what he calls the “main block”. The manager would cut meat and Dave would clean up his “trim”. All. Day. Long.

Dave kept up his relentless butcher’s schedule until finally burning out. Making a significant change in lifestyle he moved to Berlin, opened a yoga studio and became a certified coffee roaster.

Although he loved his new life and Berlin Dave had this constant nagging feeling of wanting to be behind a butchers counter. Alas, he found himself back working at Ver Brugges only three years later.

During his second stint working at Ver Brugges he got divorced from his wife, his dog died and his car got broken into and stolen twice. Feeling depressed and defeated he returned to Berlin with his “tail between his legs” to his old barista job.

He was there for 6 months. Life was easy. Too easy he thought.

Dave traveled to Spain where he says he “scared himself” to the point of returning yet again to the bay area.

He ran a shop called The Fish Lady in Santa Cruz where he re-did their meat, cheese and beer programs. He couch surfed and eventually landed back in San Francisco where his career had started.

By this point Chefs had made butchering whole animals trendy and accessible to everyday people. All of the sudden being a butcher was “cool” and farm to table was all the rage. What Dave had been doing for over twenty years and not getting any recognition for was now big business.

After a long awaited and much deserved recommendation from Ver Brugge, Dave settled in at a new butcher shop that had just opened in the Marina called Marina Meats, which he still calls home today.

Dave the Butcher
Dave the Butcher at Soul Food Farm

Dave the Butcher is born

2009 was an exciting time to be a butcher. The NY Times had just put out an article titled, Young Idols With Cleavers Rule the Stage and butchers now had rockstar status.

Chefs like Ryan Farr of 4505 Meats where becoming known for whole animal butchery and the farm to table movement was in full swing.

Having already had 20 years experience as a butcher, Dave was in a prime position by the time he entered back into the San Francisco scene.

Dave started getting approached left and right to do demos at festivals, “meet your butcher” dinners and butchery competitions. He was getting up to speak at large events about factory farming and supporting small farms. He joined forces with other local butchers to support them and build his brand as, Dave the Butcher.

Dave on labeling

Now that people were taking notice of butchers again and having a desire to know where their meat was coming from  more and more meat starting popping up in grocery stores labeled as “organic”, “free-range” and natural. The demand was now there.

So, what is the difference between, what butchers like Dave, are offering and the organic meat you find in a supermarket? Luckily for us one of Dave’s best virtues is that he does not hide his opinions or sugarcoat them.

I asked Dave how he felt about companies who label their meats as “all natural” and this is what he had to say…

“It’s a crock of shit. I think the organic, all-natural, free-range labeling is fucking bullshit. It’s a scam in a sense. They are all buzzwords.

I know farmers who go beyond organic, like Alexis at Soul Food Farm, but can’t afford to label themselves as such because of the cost of licensing. When Alexis was certified organic she had to source feed from Japan. The costs were threatening to put her out of business. Corporate factory farms have the money to pay the organic fees. For them it’s just marketing.

I look for animal welfare certification when I purchase meat because a company can say they have organic chickens but then go out and beat the crap out of them everyday. As long as they feed them organic food they can call them organic. “Free-Range” chickens? They leave the door to the coup open. Most of the chickens don’t walk outside and if they do its on to a four by four fenced in area. The pastured birds that I get for Marina Meats are certified heritage and pastured for 140 days and are what chickens should taste like.”

Dave on grass-fed vs. grain fed beef

I asked Dave if he has seen a shift in what customers are looking for as far as beef goes these days. For many years marbled, grain-fed beef was revered by chefs and consumers for providing  juicer and more delicious steaks. These days the promise of a healthier meat option is delivered with grass-fed beef.

Dave said, “There were no grain-fed marbled steaks before WW2. That all started with the industrial corn revolution. It’s what we were all raised on. That too was a marketing ploy.

All cows start out for their first year on grass so you can technically call a factory farmed product grass-fed. After a year it gets auctioned off and goes to a factory to live the rest of its life on cement. It was the industry standard. That was back when everyone trusted the government and the food industry not to poison us.

Five years ago people in their seventies would come in and scoff at the price of grass-fed beef. Now those same people are asking for it. It’s one of those things where if people vote with their dollars shit will change. That’s what is starting to happen now. Grass-fed is the new healthy trendy thing and people want to be told what is healthy for them.

Back in the 70’s we were told fat was evil and  everyone started buying diet this and diet that. Now it comes out that all that shit was a big scam, just marketing. With those ideas still engrained in customers brains they ask me for steaks with less fat on them. I tell them the fat is not the problem. In the beef I sell the fat contains a lot of nutrients. It’s the fat from factory farmed meat that you want to stay away from. It is there where all of the chemicals and antibiotics that were given to the cows are stored.  

There only used to be choice and prime labels for beef. When a carcass was run through the slaughterhouse the USDA guy looked at one spot on the carcass and if it was marbled he would label it prime. These meats were more rare so they were sold at a more expensive price. 

Now there are three choices of beef – select, choice and prime. Select used to be called “no roll” because it meant that it didn’t get rolled with the USDA stamp. It was non-graded meat, below human consumption level, but fine for dogs to eat. Safeway lobbied to have select become a grade. They re-labeled everything in their store as “Safeway Select” and turned it into a brand name that people now trust.”

The Philosophy at Marina Meats

The demographic at Marina Meats can change with the time of the day or day of the week.

Dave gets everyone from Italian grandmothers cooking old school classics like petrale sole and meatballs to busy parents looking for convenient pre-made products like crabs cakes and marinated chicken breast to the guy walking in on the weekend who just bought a green egg and wants to smoke a whole brisket.

Dave’s favorite time to work is the weekend. He cranks up fun music like disco or reggae and shoots the shit with the customers who are more relaxed and in a friendly weekend mood.

He says his philosophy and the philosophy of the shop are one in the same. To source humanely raised, non-factory farmed meat and support small farms.

He buys whole animals from several small farms spreading the love around.

But coming from a background such as working at Ver Brugge he has also learned the importance of making a profit. So because of that he tries to blend what he calls the “old world” with the “new world” butcher shop ideas.

He says, “the new world idea of only buying whole carcasses, supporting only small farms and doing everything in house isn’t completely sustainable from a financial stand point. You have to charge a lot and there isn’t much profit to be made.

So to get around that I combine that model with the “old world” approach which is to still offer cool stuff but to also bring in some pre-cut product at a lower cost.

Many “craft” butcher shops won’t sell things like boneless, skinless chicken breast. I’ll bitch and moan all day about selling it but at the end of the day it’s what many customers want and it makes us money.

Offering that boneless, skinless chicken breast gets people into the shop on a daily basis and allows me to build a relationship with them. I am then able to guide them towards purchasing other off cuts that they might not of ever tried before.

Instead of alienating those people I engage them. I figure if one in every ten people buys a pork belly or a beef shank or some off cut that nobody used to ever buy, sweet!

I may go through a ton of boneless, skinless chicken breast but I’ve also converted many people in the process. And that’s why I am able to afford to buy and butcher whole carcasses. It supports my business.

Instead of being snooty and telling people that they should just get on the “craft butchery” train right now, when they clearly aren’t ready, I just try to make the train more enticing. That’s my theory.”

The choice is yours. 

Living in the bay area I have to remind myself all the time that we live in a bubble. Not everyone across America has access to pastured meat or are near a small local farm.

But I know in my heart that if we stop filling the pockets of factory farm corporations it will make an impact on the kinds of foods that grocery stores everywhere sell. Like Dave said, when people “vote with their dollars shit will change”.

So go ahead, close out this blog and google “butcher near me”. You never know, there could be a Dave the Butcher of your very own working right around the corner.

What kind of meat do you want to eat and feed to your family?

Dave the Butcher
Dave the Butcher at The Eat Real Festival

Dave the Butcher

David Budworth AKA “Dave the Butcher” started his career in 1989 at the Ashbury Market in San Francisco. With the 2 words on a poultry box “Edible Feet”, he was hooked. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters, cut meat at Avedano’s Holly Park Market and was the butcher for Fatted Calf’s weekly Pork Happy Hour. Dave is now the manager and head butcher at Marina Meats in San Francisco. You can also catch him teaching lamb butchery classes at the San Francisco Cooking School. Dave is a bartender of a butcher- full of facts, recipes and butcher lore. 

Learn more about David Budworth on his websiteAsk Your Butcher

Or visit him at –

 Marina Meats 

2395 Chestnut ave. SF

(415) 673-6700

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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Local Spotlight – Eric Miller on a Cheese Mission

Local cheese

When you look at lists of America’s favorite foods cheese is always ranked way up there. In fact pizza lands in the number one spot on most polls.

Local cheese
Top left to right: Local cheese plate, Eric at Weirauch Farm in Petaluma, Cheese class at The Cheese School of SF, Eric competing at the Cheesemonger Invitational. Bottom left to right: House-made duck rillettes and quince paste, Eric at Preston Family Vineyards, Wheels of Pleasant Ridge Reserve at Uplands Dairy, Wisconsin. Photo by: Page Berteisen

That’s pretty interesting seeing as there are millions of Americans with a lactose intolerance.

So is it our obsession with cheese that’s making us intolerant and sick or is it the type of dairy we are consuming?

This week I sat down with Eric Miller, a local cheesemonger who promotes high quality cheeses made by local small farms.

We chatted about his top 3 favorite local cheese makers, Mission Cheese where Eric currently works and Makers Common, which is the highly anticipated sequel to Mission Cheese expected to open next year.

I couldn’t help but to think, if Americans ate cheese like the ones Eric promotes would we be healthier with less lactose intolerance? Not to mention the impact we could make by spending our dollars supporting small dairy farmers and cheesemakers versus the factory farmed dairy industry. And finally, what if we all ate artisan cheese made from pastured animals off of a plate with a fork and knife like civilized human beings instead of cramming commodity dairy processed cheese into our face with no thought at all?. Things that make you go hmmmmm…..

Makers Common
Recipe testing for Makers Common, left to right: Dutch baby with caramelized pears, Truffled egg toast, Focaccia with leeks and mushrooms, Fresno chili hot sauce, House-made coppa cotta and Llano Seco beans with poached egg. Photo by: Page Berteisen

How did you get interested in cheese?

EM: I’d have to say it was an experience eating Saint-Marcellin (which I loved) and Petit Livarot (which I hated – at the time.) I just started eating a lot of cheese, bringing cheese to parties, cooking with it at home. I won’t say I was obsessed but a lot of money was spent on cheese at home.

Do you have any formal cheesemongering education?

EM: I’m not sure there’s much in the way of formal education. I’d say most of the people I know started at a cheese counter or a restaurant that had a good cheese program. There are some great books like Mastering Cheese by Max McCalman, or Cheese Primer by Steve Jenkins. They’re good companions to the on-the-job training, which is going to be your best resource.

How long have you been working as a cheesemonger and how did you get into the industry?

EM: Eventually, work got to a point where I thought that it was time to get out of my industry and get into gourmet food. I started volunteering in the Murray’s Cheese classroom in New York as an assistant and spent over 100 hours there learning whatever I could. Unfortunately, I wasn’t able to make the change at that time – nothing was available and I wasn’t ready to take the huge pay cut. A couple of years later it was time to make the jump and leave the cubicle behind – money be damned! San Francisco was the place and Mission Cheese is where I got my start. It really counts as my first job in food. I’ve been working with Mission Cheese for over five years at this point. I’m definitely a cheesemonger.

Do you make any cheeses yourself?

EM: I’ve only made a few fresh cheeses myself. Making super small batches of cheese is more complex than you’d think when you only have a five-gallon pot at home.

In your opinion, who are the top 3 cheese makers in the bay area right now?

EM: Such a difficult question! The Bay Area really crushes it on the cheese front these days. If I had to pick a few that are shining really bright at the moment I’d roll with Bleating Heart – they just took 2nd place at the American Cheese Society’s annual conference for Buff Blue. Barinaga Ranch who took 1st place in their category for Baserri. It’s bittersweet for the industry because Marcia Barinaga is retiring. And I was just snacking on some cheese from Garden Variety – it’s been a while since I’ve had any of their cheese and it’s still amazing!

What are they doing that makes them stand out from the others?

EM: Bleating Heart is really creative and making some truly inspired blue cheese that’s different from everyone else. I love the different blues they make. They really stand out. Barinaga and Garden Variety are some amazing farmstead cheesemakers that not only love their animals, but they love their land just as much. They know that if the land isn’t cared for you’re not going to have the best cheese.

What are your favorite cheeses of theirs?

EM: Right now, Buff Blue from Bleating Heart, Baserri from Barinaga, and Black Eyed Susan from Garden Variety.

Tell me about Mission Cheese.

EM: Mission Cheese is here to celebrate they amazing work of American artisan cheesemakers. The American cheese movement is relatively young in comparison to the industry in Europe and for years has been grossly underrepresented at cheese counters in America. The owners of Mission Cheese, Sarah & Oliver, have really made it clear that we’re here to support this industry in every way we possibly can. So we serve up beautiful cheese flights, grilled cheese sandwiches, and killer Mac n Cheese, and more. I started our pickling and in-house charcuterie programs several years ago and it’s been doing really well.

Do you carry any local seasonal cheeses there? What would be an example of a seasonal cheese?

EM: All the cheeses that I mentioned before would be examples of seasonal cheeses. Pretty much all of the sheep’s milk cheese we get is seasonal – sheep aren’t as cooperative at breeding outside of their natural cycle like goats and cows. There are a lot of cow and goat cheeses that are seasonal but probably almost as many that are made year ‘round.

Tell me about Makers Common.

EM: I’ve partnered up with Sarah and Oliver to open Maker’s Common and couldn’t be more excited! We’re going to take everything we’ve done at Mission Cheese and expand upon it. We’ll still focus on American artisan cheese, charcuterie, wine, and beer but will also have a full kitchen, and a dedicated retail area with a cheese and charcuterie counter and more.

We’ve already signed a ten-year lease in downtown Berkeley and construction will start in the beginning of November. The space is about three times bigger than Mission Cheese and will have a nice big outdoor patio. This will allow us to do family-style dinners, produce more in-house charcuterie, and increase our pickle production.

We’re still raising money through a Direct Public Offering so anyone in the state of California can actually invest. To date we’ve raised over $400,000 that has come mostly from the Bay Area. I encourage everyone to check out the Maker’s Common website and get involved. You can also find us on Twitter, Facebook, and Instagram.

What is your role going to be there?

EM: Well, it’s a small business so it’ll definitely be some of everything, ha! But I’ll be taking the role of GM, Culinary Director, and Charcuterie Guy. Of course, the plan is to get someone on board that can take on more menu development and such but I’m working on the opening menu. I’ll also have to become a state certified Meat Processing Facility Inspector for our charcuterie production. Jealous?

That’s cool! Which local vendors will you be using at Makers common?

EM: We work with a lot of cheesemakers directly in the Bay Area but we’ll also use Tomales Bay Foods, Cream & The Crop, Food Matters Again, Chef’s Warehouse, and a few others for cheese and charcuterie. For produce we’ll do as much farm-direct as we can. For meat we have some great relationships with some of our cheesemakers that keep hogs but also look forward to working with Llano Seco as much as possible. We haven’t even gotten into the wine and beer side!

Tell me more about the charcuterie program you are developing for Makers Common. 

EM: We’ll have cooked items like pates, terrines, and such but for fermented items like salami or whole muscle cuts like a coppa I want to make everything we do transparent. It drives me crazy that there are still so many restaurants that make delicious meats but keep it all hidden from the inspectors – and the public! Having staged at Olympia Provisions as well as Trou Normand in production makes me want to make the best product I can make.

I hope to work with Llano Seco as well as some local farmers that will be able to hook me up with some of their hogs, lambs, and goats.

What is your favorite thing about working in the restaurant industry in San Francisco?

EM: I really love that every one I’ve worked with shares their techniques, recipes, and processes. This is how we all learn to be better cooks and producers. We’re all trying to up our game and you just can’t do that if you’re not willing to explore ideas with others. When you work in a vacuum you’re working with one hand tied behind your back. You need people around to provide inspiration.

After talking with Eric besides, being hungry for cheese, I was inspired. People like him and restaurants like these are the driving force behind supporting your community and farm to table foods. I am in love with Mission Cheese and can’t wait for Makers Common to open.

I know when I am in the mood for some cheesy goodness I would much rather eat a product that was made by hard-working people who take pride in their work and care about the impact they are making on our environment than something that resembles rubber and is made from sick animals. But hey, that’s just me.

 

Eric Miller
Photo by: Page Berteisen

Eric is the director of the in-house charcuterie program and cheesemonger at Mission Cheese. After escaping his former cubicle life, he is now creating traditional charcuterie with an American flair, along with pickles, and desserts, and other delicious items as part of his new project, Maker’s Common. A native New Yorker, Eric has spent numerous hours helping educate the masses about the art of meats and cheeses at the legendary Murray’s Cheese. As an enthusiastic transplant to the west coast, he’s always excited about bringing his New York know-how to San Francisco’s fresh food scene.

To learn more about Makers Common click here or shoot Eric an email at eric@makerscommon.net

Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and certified health coach whose writing centers around holistic health, supporting community and eating locally grown and made food.
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