makerfaire.com: Maker Faire Bay Area 2009: Items by Topic

Maker Faire Bay Area 2009
Projects and Makers By Topic

Food

1 to 38 of 38

Affinage: The Art of Aging Cheese Kim Iannotti
This interactive presentation will cover the different types of rinds on cheeses and how affineurs (the guys and gals who age the cheese) help develop these rinds by promoting different molds and.. yes� even bacteria.

Beekeepers Guild of San Mateo County
The Beekeepers Guild of San Mateo County provides information and training on the keeping of Honey Bees. Our members are mainly hobbyists and we offer a free beekeeping class each spring. Our booth will display information about bees, with an observation hive if possible and have honey and hive products such as candles for sale by our members.

Location: Homegrown Village HV08

Break the Rules After Knowing Them: DIY Food and Wine Pairings Eden Canyon Vineyards
Elaine Villamin of Eden Canyon Vineyards thinks about wine pairings from the vine to your table. She will teach you how to try, buy, and pair wines with your meals by learning classic pairings and ultimately trusting your senses to bend the rules without breaking the bank.

Brittany Crepes & Galettes
In the Brittany region of western France, the history of crepe and galette making goes back to the middle ages. For the local people called the Bretons, the ritual of their preparation has not changed in 400 years. The crepes (all-purpose flour) and galettes (organic gluten-free buckwheat flour) are very popular at farmers market, fairs and festivals. Enjoy!

Cellars at Jasper Hill
Cellars at Jasper Hill is a commitment to American artisan cheese making and farm viability. A 22,000 square foot cheese-aging facility with seven underground cellars, it is the first of its kind in the United States.

Cheesemaking Kits by the Beverage People
The Beverage People is a family owned and operated retail and mail-order store. We are experienced, knowledgeable, and enthusiastic about fermentation hobbies. Teaching and sharing information with our customers is what we do. Visit us in Santa Rosa or online at www.thebeveragepeople.com to explore our latest fermentation specialty�home cheesemaking!

Chinese Noodle Maker
On-lookers will rave about this ancient culinary art form from the Chiang Dong Province, which transforms dough into hundreds of strands of perfectly shaped noodles. The chef can create round noodles, flat noodles, and pot stickers.

cmbsweets: the world's most delicious jam (and cookies!)
cmbsweets is the maker of the world's most delicious jam (and now, cookies too)! Every jar has just three ingredients: California-grown fruit, sugar, and lemon juice. So the flavor is pure, intense, and, it'll make you really happy. Plus, it's all handcrafted with love in sunny San Francisco. Plus, this year, we've crafted our take on some classic sweets - the all-American cookie. That includes the infamous chocolate chip, peanut butter and jelly, and gingersnaps. How could you possibly resist?

Location: Homegrown Village HV19

Cultivating an EarthBox Transformation Urban Roots - Boku Kodama
Urban Roots has been sprouting a small yet significant movement as a growing contingent of Oakland �micro-farmers� who redefine urban farming. Our goal is making EarthBoxes the �iPod� of container gardening because few innovations as simple as these self watering containers address the issues of low-cost foods, saving the earth and workforce development.

Location: Homegrown Village HV07

Cypress Grove Chevre
Cypress Grove Chevre is the leading producer of fine American goat cheese including the top-selling American artisanal classic, Humboldt Fog.

Location: Homegrown Village

Devil's Canyon Brewing Company
Devil�s Canyon Brewing Company, located in the heart of the San Francisco Bay Area Peninsula , produces award winning, hand-crafted beers and root beer centered around the most premium ingredients. Brewed in Belmont, and delivered to over 100 taps on the peninsula and in the South Bay.

Location: Homegrown Village HV05

Easy as Pie
Pick up pie-making tricks while learning about Pie Ranch, an educational farm in San Mateo County. Our mission is to inspire and connect rural and urban people to know the source of their food, and to work together to bring greater health to the food system from seed to table.

Edible Art: Decorate a Chocolate Covered Oreo Charles Siegel
Decorate your very own chocolate covered Oreo lollipop using edible decorations.

Edible Pursuits Trivia
Edible San Francisco is excited to announce our first ever Maker Faire Edible Pursuit, a food-themed trivia game featuring challenging questions about San Francisco's local food scene, kitchen know-how, and food politics. Players will compete for delicious prizes, including artisanal treats, Maker Faire gifts, and more!

Feeding your Family from Seed to Table to Soil
With three simple acts, we will show you how to: garden, cook and compost. We will demonstrate affordable, easy, and fun tips for involving small to tall in feeding your household from the garden.

Location: Homegrown Village HV01

forageSF, the wild food CSA Iso Rabins
forageSF is a San Francisco based project that provides a bi-weekly CSF (community supported forage). A box of all wild foraged foods. That means nothing cultivated. No iceberg lettuce or rutabagas, instead we have cattail hearts and minors lettuce. The first time human hands touch this food is when we pick it. Wild food is often more nutritious than its cultivated cousins, and takes no energy to produce (except free from the sun). We mean to change the way people see the woodlands around them, creating a true connection with our local environment, building community around food, and re-purposing the word "weed". Iso Rabins, founder of forageSF, will be on hand to answer questions, as well as holding workshops on homemade sea bean and bull whip kelp pickling.

Location: Homegrown Village

Gerard's Paella
There's never a dull moment when Gerard Nebesky arrives on the scene. With his giant paella pans, buckets of ocean-fresh seafood, baskets of farm fresh vegetables, plus assorted knives, spatulas, platters and bowls, Gerard travels with all the ingredients required to create a major culinary event. Add heaping portions of Gerard's own personal charm and dazzling energy, and you have a truly memorable food experience.

Guayaki Rainforest Grown Organic Yerba Mate
Guayaki's Market-Driven-Restoration business model directly links our customer's purchases to our partner farming communities in the South American Atlantic rainforest. Guayaki's partners sustainably harvest organic yerba mate from rainforest grown cultivators and reforestation projects, generating a renewable income stream which enables these communities to improve their lives and restore their lands.

Location: Homegrown Village WL26

It's good for the barrel, it's great for your wine! Steve Kemiji
ReCoop's mission is to double the useful life of our customers' barrels, while ensuring their ability to produce excellent wine. We are committed to conservation, and we enjoy the respect and visibility that goes with supporting green manufacturing.

Location: Homegrown Village WL27

Kashaya's Brick Oven Pizza
Wood-fired brick oven pizzas made with seasonal ingredients and organic flour.

Kitchen Talk Rachel Weidinger
As part of the Homegrown / FarmAid project, Rachel offers a know-it-all / reference librarian/ Car Talk style booth to answer any kitchen question participants raise. From marmalade to deglazing, from canning to grinding your own flour, this unabashed food nerd will answer all your DIY food questions and solve your "my yogurt tasted too sour" problems. From knowledge gained from Top 10 restaurant kitchens, 30 feet of cookbooks, countless hours in the kitchen section of thrift stores, running the composting program at Burning Man, and getting fired from two bakeries, Rachel brings her DIY ethic to food. No burning kitchen questions coming to mind? Ask about the most environmentally reasonable way to drink beer. Or how to whip up ceviche from scratch when you're stranded on a desert island. Or where to find fresh Montmorency cherries.

Location: Homegrown Village HV09

Make Your Own Darn Coffee!
Learn to make your own french pressed coffee & toddy (slow, cold, filtered, ice coffee)! Ritual Coffee Roasters will sell flights of french pressed coffee and/or toddy. we will show you how to brew on both devices! We will sell you everything you need to make both--french press, toddy maker, grinder, coffee. We will also have several coffees from different regions.

Location: Homegrown Village HV22

Making Marshmallows Karen Solomon
Karen Solomon, author of DIY kitchen craft manual Jam It, Pickle It, Cure It, will demonstrate making homemade marshmallows, her secret to classic campfire s'mores, and other tips for the home cook seeking alternatives to the grocery chain gunk of pre-fab bottles and boxes. Join her as she kicks the lid off of shelf-stable pantry staples and encourages food lovers and kitchen crafters to make, bottle, and eat their own edible handicrafts.

Master Gardeners... Advice to Grow By
Master Gardeners will provide advice to the Home Gardener on how to grow your own vegetables and herbs. We'll show you how to make your own seedling pots from recycled newspaper to get them started.

Location: Homegrown Village

Molecular Gastronomy Presentation Michael Ferriell Zbyszynski
Michael Zbyszynski will present an overview of Molecular Gastronomy for cooks at home. Topics and demonstrations include basic sphereification, foams, and hydrocolloids, and building your own Sous Vide system.

Mushroom MiniFarms
Grow your own organic exotic mushrooms! These pre-activated minifarms will produce delicious Shiitake or Tree Oyster mushrooms mushrooms from 2 to 6 months.

Location: Homegrown Village HV15

Pica Pica Maize Kitchen
Pica Pica Maize Kitchen is a corn centric kitchen that brings the flavors of the unexplored, delicious cuisine of Venezuela and South American to American food lovers. Pica Pica's centerpiece dish is the arepa, a grilled corn flour cake, crispy on the outside, soft on the inside and stuffed with traditional Venezuelan fillings.

Poco Dolce Chocolates
Sample and buy our delicious chocolate and toffee products. Our signature is a bittersweet chocolate tile topped with grey sea salt. Try our new line of mini toffee squares covered in bittersweet chocolate.

Location: Homegrown Village HV21

Point Reyes Original Blue, California�s Only Classic-Style Blue Cheese
What makes Original Blue cheese so special? The answer is simple: it�s the milk. As a true farmstead cheese, only the Grade A raw milk from the Giacomini Family�s herd is used to make the award-winning cheese. Original Blue is made with the morning milk, guaranteeing a freshness that can�t be duplicated. Because of the climate, rich Organic-certified land and salty Pacific air, the all natural, kosher-certified, gluten-free cheese has a flavor unique only to Point Reyes.

Location: Homegrown Village

Preserving Summer In A Jar Alicia Preston
Pickling in a salty brine is one of the oldest known methods of preserving and adding flavor to food. Dill pickles, sauerkraut, and kim chee may be the best known examples, but any vegetable and many other foods can be salt-cured with delicious results. As a bonus, the probiotic qualities of these lacto-fermented foods make them more nutritious and easier to digest as well! Brining your own vegetables allows you to play with flavors to suit your own tastes and is a simple and inexpensive way to store and enjoy the summer harvest year-round. We'll demonstrate the process and teach the rules of thumb for making your own mouth-watering treats at home.

Location: Homegrown Village HV01

Projects with MAKE editor Mark Frauenfelder
Join MAKE editor-in-chief Mark Frauenfelder to see how to make simple Vibrobot toys, homemade guitars, and more. Plus: Mark's joined by <em>Make:</em> television host John Park to demonstrate their favorite coffee hacks, including the Florence Siphon, the Precision Espresso Tamper, and more cool coffee projects from MAKE magazine.

Redwood Hill Farm
California Crottin, Camellia, Roasted Green Chile Chevre: These are three of the goat milk cheeses made by Redwood Hill Farm and Creamery. Crottin is a 3 ounce cheese with a geotrichum candidum surface ripened rind, typical of French goat cheese. Camellia is a goat's milk version of Camembert. Roasted Green Chile Chevre is a spreadable chevre flavored with chunks of roasted green chiles and jalapenos.

Location: Homegrown Village

Saving the Earth, One Bite at a Time Bay Area Vegetarians
According to the Food and Agriculture Organization of the United Nations, "[The meat industry] emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global." Visit the Bay Area Vegetarians booth for free information on how to save the planet one bite at a time, and learn more about who we are, what we do, and how to get involved.

Location: Homegrown Village HV14

Seed Saving
Saving seeds from plants that grow in your garden ensures genetic diversity and keeps your garden growing stronger year after year. Trading the seeds you save with friends and neighbors is not only fun, but a low-cost way to grow plants that work the best in your microclimate. Learn the basics of saving seed in this casual, hands-on session with SF Permaculture Guild�s Fred Bov�.

SOBEaR :: the responsible robot bartender
SOBEaR is a robot friend for anyone who does not know their own limits, or has problems controlling themselves around alcohol. SOBEaR has a breathalyzer which the user blows into, and depending on how drunk you are (or aren�t) SOBEaR will pour you a drink with the strength appropriate for your current state.

The HOMEGROWN Village
Where we celebrate everything HOMEGROWN: homesteading, growing, composting and more. Dig in the dirt, connect to the soil and the source of your good food.

Location: Homegrown Village HV01

Tofu Making
We are Hodo Soy Beanery, a local artisanal food company specializing in innovative approaches to tofu making. We are doing demos and teaching folks the science and art of tofu making, as well as sampling a variety of products.

Location: Homegrown Village HV20

Urban Rooftop Gardening for Beginners The SF Chronicle Home & Garden Section
San Francisco Chronicle writer Jane Tunks, a novice gardener, writes a beginning gardening column. She and her mentors, San Francisco Permaculture Guild leaders Fred Bove and Kevin Bayuk, will do a workshop on how a beginner can start a container garden the permaculture way. I will be in the Homegrown Village (homegrown.org)