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Batch Made

Thursday, September 26, 2013

Behind the Menu: The Narrative of Planning an 8-Course Dinner at Wild Kitchen

Posted By on Thu, Sep 26, 2013 at 2:00 PM

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging lifestyle.

Planning a menu is a lot like writing a story. A meal, like a story, must have an arc. It must draw you in at the beginning, keep you excited and engaged in the middle, and leave you surprised and sated in the end. It must bring you up, bring you down, and back up again (a good meal will do this several times).

See also: Notes From a Forager: Abalone Diving on the North Coast

Notes From a Forager: Making Your Own Prosciutto

Notes From a Forager: Making Seaweed Pickles

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Friday, September 13, 2013

Notes From a Forager: Making Seaweed Pickles

Posted By on Fri, Sep 13, 2013 at 8:00 AM

FORAGESF
  • ForageSF

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging lifestyle.

Why make seaweed pickles? It's a good question. There are so many easier things to pickle, and some that, I have to admit, do taste better. I like beet pickles way more than seaweed. Kohlrabi, dilly beans, corn, radish, grapes ... I'd even say pickled turnips are better than seaweed (though not cauliflower; pickled cauliflower always just tastes like raw veggie with vinegar, for some reason it's never quite right).

See also: Notes From a Forager: Abalone Diving on the North Coast

Notes From a Forager: Making Your Own Prosciutto

Behind the Scenes at ForageSF's New Batch Made Market

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Wednesday, September 4, 2013

Behind the Scenes at ForageSF's New Batch Made Market

Posted By on Wed, Sep 4, 2013 at 8:00 AM

ForageSF's original Underground Market. - FLICKR/FORAGESF

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging lifestyle.

We're almost ready to launch! Batch Made Market, the next step for The Underground Market, debuts this Sunday, Sept. 8 (second Sunday in September for those with a lingering love for alliteration). I'm really excited about this new market. Batch Made stems from the same foundational beliefs that led to the creation of the Underground Market: the belief that making and selling food should be a community affair, that creative people need support to make their dreams a reality, and that a strong local food system spells a strong society. It's exciting to see sapling vendors who started at the first Underground Market just a few years ago grow into mighty oaks of artisan food creation. I can't wait to see what Batch Made creates over the next year of markets.

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Thursday, August 29, 2013

Notes From a Forager: Making Your Own Prosciutto

Posted By on Thu, Aug 29, 2013 at 8:00 AM

ISO RABINS
  • Iso Rabins

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging lifestyle.

There's a dose of magic in fermented and cured foods. With none of the fussing involved in most cooking, cured and fermented foods need only salt and time, maybe a few herbs, sometimes water, and voila: You completely transform a natural product into a totally new thing. It's an alchemy, a wizardry, an old knowledge brought new. Even though we can now explain why it happens, document the bacterial process, and measure the pH and water content, the transformation never ceases to amaze. The intense, complex flavor of prosciutto has nothing to do with the taste of the raw pork that bore it. And what really happened? It was covered in the world's most common mineral, and then left out for a few months. I can't get enough.

See also: Notes From a Forager: Abalone Diving on the North Coast

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Thursday, August 22, 2013

Notes From a Forager: Abalone Diving on the North Coast

Posted By on Thu, Aug 22, 2013 at 8:00 AM

EMILY NATHAN
  • Emily Nathan

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging lifestyle.

I love abalone diving. Love it. One of my favorite things. I'll avoid the tired "you enter into a different world" cliches, but there's something amazing about being underwater on the Sonoma coast. Paddling out into the rough surf, the sun just starting to peek out from the clouds, the wind whipping the ocean into a froth. You're clutching your float, snorkel awkwardly sticking out of your mouth to battle the spray, legs already tired from the trip, eyes glancing for shark fins...

See also: ForageSF: Expanding the Wild Empire

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  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"