Hog Island Oyster Odyssey

Photographs by Robert Birnbach

“People come to this area with a specific mission if they don’t live here,” says my driver as we twist and turn up the damp coast of Marin County in Northern California. “They are either here to cycle these amazing green hills, drop in to a secret ex-hippie’s musical performance like the one Van Morrison threw in 2006 at Rancho Nicasio, or they come for the oysters. It’s mostly the oysters.”

Our mission? A car full of oyster freaks on the hunt for fresh kumamotos accompanied by acclaimed 30-year old Chef Aaron Kiefer, who promises to deliver us an on-the-spot, gonzo-style meal created from whatever ingredients we can find along the way, reflecting the region’s signature foods.

The region we are headed towards is Tomales Bay at the tip of the Point Reyes Seashore about an hour North of San Francisco—the high energy city where we’ve been engaged in long days of cookbook photography for classical creations and sophisticated meals that have left us longing for something more grassroots and simple, a true da-da inspired meal in an uncomplicated setting. 

The entire area is home to oyster farms where you can stop along the way and enjoy whatever oyster experience you crave from barbecued, down home to-go style to fancy, sit down restaurant and Rockefeller style. Our destination is Hog Island, where we hear you can picnic by the bay, hand shuck your own pleasures and eat them raw or cooked on your own private grill. 

Our first stop is at Cowgirl Creamery in a converted barn in Point Reyes Station, a small town among the rolling hills dotted with cows, sheep and goat, where we sample some of their signature, artisanal aged cheeses. Devil’s Gulch, crafted from rich Jersey cow milk, is soft and creamy, within a rind dusted with the dried rust-colored flakes from a red pepper field nearby. Mt. Tam, a few notches firmer than brie, melts on the tongue—an organic milk triple cream. Red Hawk, with its sunset colored rind tinted from a brine wash, delivers a full-bodied flavor; and the butter colored Wagon Wheel, the company’s “everyday” cheese, provides a juxtaposition of toothy bite with mild sweetness. Aaron chooses two of the Cowgirl cheeses along with two artisanal cheeses—an Italian Roccolo and Spanish Patacabra—which are bland enough to go well as a starter with the meal he has planned in his head.

“This is how everyone should eat,” says Aaron, adding a long, slim baguette to our loot for the day. “Whatever’s fresh and whatever’s available.” Our visit to the local grocery store yields multiple herb bundles and fennel.

We arrive at Hog Island Oyster Company where we have reserved a table and grill. It’s a cold, grey day with streaks of sun threatening to emerge from a dense strata of clouds—perfect for bundled jackets, rich foods and the smoke streams dotting the lawn, emanating from charcoal and communal outdoor breathing. All around us, groups of people are hovered together over sizzling meats and various types of oyster condiments. The sounds of wine corks popping, laughter, and the occasional joyous child’s shriek consistently puncture the air.

We learn that Hog Island co-owner John Finger is a Marine biologist whose commitment to creating oysters that retain the flavors and nuances of the bay from which they are produced also entails a passion for preserving the water’s cleanliness and environmental safety.

Chef Aaron, a man of few words with a no-nonsense cooking mien, gets right to work. At the outdoor oyster bar, a long basin filled with four varieties upon twinkling, diamond sharp piles of ice, he orders up several dozen oysters and netting full of clams. Back at the table, he fires up the grill.

Mindy Reed, owner of Zin American Bistro in Palm Springs, California, uncorks the white wines for our cheese plate, chosen for their ability to maintain a neutral palate as canvas for the strong and creamy cheeses, mini gherkins, garlic stuffed mushrooms, and dried figs that provide a hearty appetizer to the oysters that Chef Aaron will prepare simply and swiftly in conjunction with the stark environment, salty bay scents, and crisp winds off the dark waters. Aaron begins to hand shuck the small kumamotos, lining them up on a strip of wet wood accompanied by a quickly mixed mignonette of red wine vinegar, diced shallots and Meyer lemon juice. The small nuggets of meat are perfectly sweet and creamy, spiked with fresh, watery brine.

Once smoking hot, Aaron slaps on four strips of applewood smoked bacon to the grill next to a cobalt blue colander that holds two dozen clams, orange slices, and large broken fennel chunks. He douses white wine atop the pile every few minutes to create a steamer, clouds of fragrance wafting into the ethers. The bacon comes off and is replaced by the large variety, thin and watery oysters, which sit on the grill like little canoes, only long enough to receive a sprinkle of chopped bacon, shaved fennel and chive, a dash of vinegar and the ultimate exclamation point of a fresh, cracked quail egg. Leaving no time for the egg or oyster to overcook, the shells are quickly handed out to guests for the pleasure of one long slurp.

Next up are the clams, spiked with the fragrance of wine and with a subtle peppery zing, hand picked from the bowl, and devoured readily by the group.

A moment’s reflection follows the swift meal as we digest amongst the natural environs. Beyond the picnic area, egrets and herons walk like old men, their angular joints tip-toeing across the rocky shoals, respecting our distance as we communally watch each other, mutually sated on the fruits of the sea. Their screeches remain in our ears on the road back to the City, reminding us to visit again soon, the place where the oyster experience comes authentic and alive with fresh air. 

Hog Island Oysters

Producing 3 millions Kumamoto, Atlantic and Pacific oysters and Manila clams annually.

102 miles north of Pt. Reyes Station
20215 Coast Hwy One

Marshall, Ca. 94940

415-663-9218

Cowgirl Creamery
80 Fourth Street
Point Reyes Station, CA 94956
Phone (415) 663-9335
Fax (415) 663-5418
Wednesday through Sunday, 10am - 6pm
Friday morning tours at 11:30am and 3:00pm on select summer days.

RECIPES

Oysters With Quail Egg

1 dozen Hog Island Oysters, Opened and Muscle Cut
4 oz. applewood smoked bacon, grilled and chopped

1 dozen quail eggs

½ cup raw fennel

1 tablespoon sliced chives

Lemon

Olive oil

Salt

Pepper
Sprinkle all ingredients on top of the fresh-shucked oyster halves before the final step of cracking a quail egg on top. Oysters can be made cold or thrown on grill for few minutes for slight warmth but do not cook. Serve immediately.

Steamed Clams
2 dozen Hog Island manila clams, raw

1 whole fennel, broken into chunks

1 whole shallot, sliced

6 cups white wine

1 head garlic, smashed

4 Tbs. butter, cubed

Place all ingredients except for the wine and butter, into a porous container (like a colander) directly onto a hot grill. During the cooking process, drizzle with wine to create steam. As clams begin to open, toss in bowl with remaining wine and butter. Serve immediately!

CHEESE PLATE

Roccolo Cheese slices

Patacabra Cheese, slices

Devil’s Gulch Cheese, wedges

Inverness Cheese, wedges

Dried figs

Garlic Stuffed Mushrooms

Gherkins

Grapes

WINE LIST

Courtesy of Mindy Reed, Owner of Zin American Bistro, Palm Springs, CA

Vouvray Domaine Pichot
France 2008

Argiolas Costamolino
Vermentino di Sardegna 2008

Naiades

Rueda, Spain 2006

Burgans Albarino

Rias Baixas, Spain 2008

Makeshift Chinese at Mao's Kitchen

When it comes to Chinese food there is stellar cuisine and really bad, greasy cuisine and then a huge assortment of in between. The truth is, when you're hungry and hankering for some orange chicken or curry or any of the fare's traditional standby dishes, it's hard to go wrong with anything in the in between.

 So I was thrilled to discover the restaurant Mao's Kitchen in my neighborhood recently. The first time I went there I was with a family of four picky eaters with an assortment of dietary restrictions and we managed to satisfy everyone for $60 with a table full of dishes that everyone shared. The restaurant looks more like a down home catfish joint with its picnic table-esque seating and bare bones decor and the service is super slow, perhaps because it's staffed with surfers and budding actresses who spend extra time cleaning the stainless steel machines so that they can look at their lipstick applications in the reflections. But this also means that they tolerate the loud kids and buzzed youngsters that frequent the place so if you're not in a hurry and down with the mentality of live and let live, it's quite all right. Also, try not to ask for more than one take out container, they must be counting their pennies when it comes to things like cardboard cartons, because they look at you a little funny if you have the nerve to try and take home more than a small portion of your leftovers.

The peasant's onion pancake was a disappointment. I was expecting something light, subtle and fluffy but received a big piece of chewy, flavorless dough that resembled more of a glutinous pizza base.

A nice surprise was the Shao Mountain Lamb entree that contained slices of meat, leek and jalapenos stir fried with preserved black beans and secret sauce.

The coconut curry impressed me. I love curry but hardly find any I like because some places make it too gloppy sauced and overly sweet, while others make it too bland. This one had huge pieces of vegetables and chicken and was the perfect consistency of slightly creamy and spiced just right.

I found myself choosing the place again when a friend came to town and we wanted to walk somewhere close by. Because Mao's doesn't have a liquor license, we stepped into a wine store for a bottle of mid range syrah which the waitress joyfully popped for us for a small corkage fee. That night we chose to sit outside at a small, wooden table for two and watched as all the art walk drunken hipsters oohed and aahed over our table of food. I found myself ordering the curry again that evening, and then again on another evening when my daughter and her friend came to town late one Friday looking to find a joint open into the wee hours that would satisfy their 20-year-old girl desires to be in a place still bustling with young energy. It fit the bill.

Day after Mao's curry is excellent with the over-sized carrot slices and generous chunks of chicken having had an overnight chance to steep in more flavor. A great microwaved breakfast dish that I will go back for again and again when I am not in the mood to dress up or get in the car for a good cheap and easy meal.

Over Urth

I have been really excited to eat lunch at Urth Caffe in Santa Monica since becoming a Venice Beach resident. It's the place my friend Mark and I would go on all of my visits to see him over the past few years and when I was planning on moving here I relished the idea that I could pop into the cafe at whim and order up one of their urth-ly delights, because the food can be really good. Great matcha drinks in all different forms, luscious organic salads, interesting wraps, gobo teas, magnificent muffins and more.

But, the other day when I went to lunch there I realized that all my prior visits must have been filled with that kind of "ignore-your-wallet" mentality that allows us to plop down more than average dollars for items we normally wouldn't even consider spending that kind of dough for when we are on vacation or away from our home towns.

Yes, they have mastered the art of cappuccino foam art, but so has Groundwork where you file into a tiny hole in the wall space, get greeted by a jovial girl commandeering the espresso machine and get to read your daily horoscope that they paste on the counter top daily with care in a very grassroots and personalized way.

This whole meal cost me $16. That's not a dinner plate, but a small side plate of salad. And it's only the half order. Urth Salad is a yummy thing with hearts of pine, garbanzo beans, feta cheese and artisanal lettuces but notice the only two tiny tomatoes? Very delicious ginger, carrot, celery and beet juice as well but it came to me warm.

The place is always super packed, customer service doesn't seem to be high on anyone's mind, and it's oftentimes hard to find seating. I can do better at the Venice Farmer's Market and recreate that salad anytime at home. I'm over Urth and not likely to go back anytime soon.

Izakaya at Aburiya Toranoko

This past Sunday I was invited to a night of Japanese culinary and cultural celebration by my friend Bill that began with my first experience with Izakaya (Japanese tapas) and ended with a dance performance at the Japanese American Cultural Center in Los Angeles.

We chose the restaurant Aburiya Tokanoko because of its across the street proximity to the theater but also because we had both been reading exemplary reviews of the place that offered more than sushi and was rumored to have a bar staffed with an exquisite mixologist.

The restaurant, dimly lit and bustling with street energy, offered a New York meets Tokyo style ambiance with its graffiti mural along one wall and triptych above the sushi bar that was reminiscent of old traditional Japanese tiger, nature and warrior paintings. The service was a tad bit slow but the meal was memorable.

I love places where you can order a bunch of small plates and share them. We quickly chose a round of dishes that appealed to us, deciding to forego the sushi since we could get sushi anywhere and there were too many delights on the menu to tantalize us away from that usual fare. I imagine all of our dishes, if they had been dumbed down a bit in ingredient and price, could easily mirror things we might find at two a.m. on any Tokyo street side food vendor's cart. Although I thought our order wasn't going to be enough for dinner, as sizes here range on the very small side of the scale, I was pleasantly full at the end of our meal. It reminded me that when you order a bunch of small things and enjoy them with relish, taking your time between bites of creatively concocted cuisine, you actually have enough time to feel full and not overindulge.

Pickled Octopus with Cucumbers

Perfectly seasoned with just the amount of sweet pickled tang, this cold and refreshing starter was full of julienned, chewy bits of octopus and thin slices of refreshing cucumber intensified by the subtle nuttiness of sesame seeds that packed a lot of punch in each bite.

Eggplant with Sweet Miso

This was my favorite dish of the meal. I love eggplant and order it whenever I see it on a menu, always surprised at the myriad ways it can be cooked, seasoned and textured. This now competes with the the warm julienned eggplant, mozarella, corn and olive oil salad I ate daily at a bistro in Venice, Italy six years ago as my top eggplant dish. Boiling hot chunks of eggplant swimming in a creamy, warm sweet miso paste and topped with the added crunch of sprinkled sesame seeds. I will order this again and may make a special trip just because of this dish. Comfort food in small bites.

"Chikuwabu" Fish Cake

My dinner companion was not that fond of this dish but I liked it. For those who are not into "fishy" tastes, stay away, but those who love the taste of the ocean like I do, order away! It's an acquired taste for sure. A dense, chewy roll swimming in a sauce of pure briny delight, made even better when powered up by a dab of the accompanying specially made yellow wasabi sauce. The sea, the fire, and the flesh in one concise mouthful.

Chili Shrimp

Extremely spicy little plump and delicious shrimp full of fire that popped in the mouth and seared the tongue. 

BBQ Pig's Feet

The restaurant serves up an alternative chef's specials menu nightly depending on whatever they have around for that day. We asked the waitress what we should order for the evening in this spirit and she pointed to an adjoining table where the patrons were slurping bones joyously. So we ordered the BBQ pork feet in the spirit of Anthony Bourdain and were pleasantly surprised. Although you had to literally wield around bones and between toes to get the elusive slivers of gelatinous, chewy, and tiny chunks of meat amounting to probably only a few bites in the overall experience, it was fun and very tasty in a sweet caramelized meaty way.

Shiso Leaf Vodka Infused Martini

The place has the ordinary list of good sakes, Asian beers and rice or traditional wines and my dinner companion who is a straight up martini man stuck safely with those. I am typically a Sapporo girl in joints like this but because I am always tantalized by the words "expert mixologist" I decided to try a cocktail. My first attempt, the Ginger Dream Martini, was a disappointment. It tasted like watered down champagne absent of vodka. But my second attempt, the Shiso leaf infused vodka martini was incredible. Floating with a giant leaf, it tasted verdant, bitter and green like the forest and is something I would definitely drink again.

Although we also ordered the White Fish Sashimi with Kiwi, we were both not pleased with the thinnest ever slices of fish that were almost transparent and swimming with a thick kiwi sauce that was way too sweet that it overpowered the fish that was hardly there to begin with. 

I would like to go back to see if this is the case with all the sushi or not and will definitely go back for a fresh round of untried tapas in the future until I conquer the entire menu!

Sumptuous Saturday Sloth at Joe's

I walk past Joe's Restaurant everyday on my afternoon walk but today I had the opportunity to eat within its hallowed walls. I say hallowed because my favorite places in the world are the ones where the chefs decide what they are making daily on the day that they are making it according to what is fresh, local and interesting in the moment. What a way to stay passionate about your culinary calling! Everyday a blank slate to fill with something thought up on the spot and delivered to a crowd used to trusting such surprises....

A meeting today with my friend Michael and his gallerist over the most interesting brunch I have had, ever, maybe. The reason simply being in my entree of grilled shrimp served with a fried egg over honey grits with walnuts embedded into the mix. Comfort food gone extreme, served in small portions to just delight the palate but not overindulge it.

Prior to that a bread plate was served. Sweet dark breads shared a plate with a bastard child of sourdough and brioche that was fluffy and served with jam or butter. The hostess suggested the pate plate as a starter and we enjoyed it, again in small bites. A slice of perfect pate with some radish and salmon and grainy rich mustard worthy of an Austrian meal.

Everything in small bites so that you had to savor each one.

To top it all off, very good espresso in tiny white cups with lemon wedges.

Unorthodox Meals: "Worthy of its Rainbow Moniker" Trout

You know how it is when you first move into new digs, the kitchen is usually the last thing you unpack and replenish. Especially when there are colorful art supplies to arrange, clothes to arrange and all your favorite photos to place around your new space. The pantry suffers until exhausted from your efforts you realize suddenly on a Sunday afternoon that you are hungry.

I had made a trip to the Farmer's Market for greens but hadn't gone much further and was living on salads for a week when I realized I would finally have to go shopping the next day but alas wasn't ready to put on the shoes and make the trek to a local Whole Foods yet on a grey, gloomy beach afternoon. I finally opened the freezer to see what bounty a close friend had brought over to hold me over and found an odd assortment of things: frozen fiber bagels, some stir fry veggies, a whole turkey leg, a piece of rainbow trout and some jars of exotic condiments.

Rainbow trout! I have never really been a friend of trout. I think the last time I ate a piece it was seriously smoked and laid on a bed of greens at lunchtime years ago when I worked for an insane artist who had a penchant for dry fish. I wasn't really impressed and usually am a bit of an embarrased snob when it comes to filets of the sea, preferring salmon and halibut and scallops and shrimp and other bizarre bits. But I was determined to try and make something glorious with the glowing pink steak and ended up making something that was worthy of its "rainbow" moniker.

My Midwest mother raised us on dishes where every protein on the plate could easily be mashed in a pile with the veggies and potatoes and cream sauces that seemed to accompany everything so that the whole mushed together bite would deliver a delight. I am proud to say that this meal qualifies in that realm as well, albeit in a signature to Southern California way.

Rainbow Chutney Trout and Green Beans

Cut a beautiful one inch thick filet of trout from the middle, most wide portion of the steak.

In a small bowl, combine 1/4 cup of crudely diced white onion, 1/4 cup of fresh cilantro, 1/2 cup of chopped fresh mango, salt and pepper and one tablespoon of extra virgin olive oil. Let sit for ten minutes so the flavors have a chance to meet and mingle.

Oil a piece of tin foil and place the trout filet on it and cover that with the chutney mixture. Pull the tin foil up and pinch at the ends so it makes a nice little boat for the fish but leave a hole open in the center for steam to escape.

Separately, fill a baking dish with green beans. Chop up two cloves of garlic and throw them in the dish around the beans. Throw in three pats of butter and sprinkle rosemary on top from three long, fresh sprigs. Salt and pepper to your liking.

Put the trout and the beans into a 350 degree oven for 30 minutes and voila! The trout comes out beautifully moist with a sweetness accentuated by crunchy onions and exquisite cilantro scents. The beans get all shriveled and crusty with the fragrance of rosemary. Put on a pretty plate and enjoy! My mother would be proud...

Manhattan Beach Greek

In early September I made my annual trip to Burning Man and the theme was Rites of Passage. For me, this held particular meaning because the moment I came back from the ten days out on the Playa I moved right into my new home in Venice Beach. I had bought a bike for the Burn and settled into my new home with the intention to begin bike riding again regularly. I made a vow to use my car as little as possible, instead biking when I could to go about my daily life. One of my friends who I met at Burning Man is a man named Ray who coincidentally, I came to find out, lives only a four minute bike ride from my new place. Last weekend, he helped me begin my new biking goal by taking me on a 22 mile round trip ride along the coast from Venice to Manhattan Beach.

Riding along the coast was interesting as we passed the cities of Marina Del Rey, El Segundo and Playa del Rey and watched all the weekend revelers on the sand. Fit young things playing beach volleyball were interspersed with the RV set who plopped their chairs in the ground around smoky smelling barbecue grills. Serious speed roller bladers whizzed by me as I pedaled feeling the long lost muscles in my thighs become rejuvenated. At the end of the jaunt, Ray rewarded me with a meal at an upscale Greek restaurant in Manhattan Beach called Petros., which touts itself as serving Hellenic-California cuisine.

We had to power our way up the steep road from coast to the restaurant and by the time we arrived, locked our bikes, and took our seats, I was ready for a nice glass of foreign red and a healthy meal to accompany my new healthy, physical routine.

An open air atmosphere and serene beige interiors weaving the in and outdoor seating areas were dotted with simple, peach and light pink lead crystal candles on the table centers. It was unadorned and elegant, just like the simple bread basket filled with nice olive studded dark and sweet, sesame crusted white slices, upon which we spread a garlic and fava bean spread from a pool of high-caliber olive oil.

 

Lucky for me there was a special peach salad of the day in honor of the fruit's fresh seasonality. A crisp white plate appeared with five plump, grilled shrimp surrounding a magnificent bed of arugula towering atop diced, moist peaches. The arugula was mixed lightly with olive oil and manouri cheese  so that it became a fluffy, creamy and peppery dream in each bite that mixed perfectly with the room temperature, perfectly ripened peach chunks. The charred bite of the shrimp added to the salad, blending into the perfect combination of juicy, light and tangy that my taste buds were singing for. It filled me up but was light enough to give me fuel to head the 11 miles back home afterwards.

Ray had traditional chicken souvlaki and the menu boasted all the regular Grecian fare from spanakopita to lamb kebabs, but it was this special salad that impressed me and will have me going back for more. I could easily get used to this 22 mile ride with a delicious pit stop midway to rev up my body's fire.

Garden Topped Margherita Pie

Tea With Iris' spokesmodel Elle in one of the company's new upcycled bows!

Yesterday I was visiting the desert for some business meetings and had an hour to kill between them. I have been missing my beautiful friend Leslie of Tea With Iris and her garden that used to provide my weekly doses of homegrown goodness. So, I gave her a call and she invited me over for an impromptu pizza lunch.

The beautiful thing about having a garden in your backyard is the multitude of additions you can throw onto a Trader Joe's pre-made, frozen margherita pizza. 

Ours was topped with diced yellow squash and new, ripe, gloriously-purple eggplants freshly plucked. 

 

Diced red tomato provided a nice crunch and after the pizza cooked on went chopped up pieces of fragrant basil, cilantro and arugula!

The end result produced extremely pungent, crispy, crunchy, and cheese-gooey slices of wonderful pizza pie to enjoy our catch up time alongside!

"Just Like Momma Made It" Spanakorizo

Last night a dear friend of mine contributed a native dish to a potluck I attended and I loved it so much that I took the leftovers for today's lunch.

Panos is a filmmaker from Greece and he made creamy Spanakorizo, a traditional side dish served in every Grecian home, equivalent to mashed potatoes or rice pilaf or any Midwest casserole in America. Those side dishes are not so glamorous to us foodies who were raised on them, although when it comes to hankering for home cooked comfort foods they are often the dog-eared and grease stained recipe cards we turn to for a belly full of yum and nostalgia for mom's cooking.

When Panos came to America he remembers having to call his mother constantly for the recipes of his favorite foods. I recall my sister and myself doing the same thing to our mother upon fleeing the coop, items such as Swedish pot roast, tater tot casserole, creamed peas and salmon patties and scalloped potatoes.

Paired with a sweet eggplant spread-stuffed turnover and a can of Name Tag Lager, the rice tasted even better on day two. It will definitely be a go-to for me in the future.

PANOS' "JUST LIKE MOMMA MADE IT" SPANAKORIZO

Buy three bunches of spinach, 1 bunch of scallions, a can of tomato sauce, and 1 cup of rice.

Bring water to a boiling point, and boil the spinach for 5 minutes, then drain.

Saute the scallions in olive oil.

Add two cups of water to the scallions.

Add the rice, spinach and tomato sauce.

Bring it to a boiling point and then turn down to half.

Cover it up and let cook for 25 minutes.

Unorthodox Meals: Sinless Squaw Sandwich

Squaw bread is a beautiful thing. Dark and rich, it's typically made with unbleached, whole wheat and rye flours, yeast, milk, butter and not much else. My latest purchase of a loaf came from The Breadman, an L.A. based bakery that specializes in all natural artisan breads and pastries. They add a tiny bit of honey and brown sugar to create just the slightest hint of sweetness to the taste.

It is the bed of choice for one of my favorite sandwiches that includes all the right textural ingredients for a blissful mouthful. Creamy, crunchy, and popping with bursts of juice!

Sinless Squaw Sandwich

Cut two slices of squaw bread from a fresh loaf about half an inch thick.

Spread a layer of lowfat ricotta cheese on one slice.

Spread half of a soft avocado on the other slice.

Stud the ricotta layer with sliced, ripe cherry tomato halves.

Grab a handful of leafy artisanal lettuces and pile on the avocado side.

Salt and pepper to your liking and fold together.

Voila!

In Praise of Farmer's Markets

I am a firm believer in buying fresh and local foods in support of our farmers, organic producers and overall environmental factors that favor fresh and sustainable seasonal eating over transportation waste, energy usage, packaging, manufacturing, and fare chock full of bizarre chemical preservatives.

It used to be that people were weary of eating organic because they thought it cost more than a regular grocery store but today with the advent of weekly farmer's markets, it's easy to buy your weekly food for fractions of the cost you would pay on similar items in the grocery store that factor in travel from farm to store shelf as well as employee labor into the mix. Plus, you get the best tasting food because it is grown, plucked and delivered right to your neighborhood market as it is grown, when it is in season, and while it is fresh.

Today, I visited the Venice Farmer's Market in my new neighborhood with a veteran shopper and new friend Jacquelyn who owns the organic, herbal elixir company Chakwave and spent $58 dollars on enough food for a whole week. Times four, that equals $232 dollars, a fraction of my old monthly supermarket grocery bills. Sure, I will have to supplement my bounty once in a while with things like salt and pepper and other staples, but I am thrilled to eat what is readily available and to know that every week will be a treasure hunt of what is ready for the eating and a creative new approach at daily recipe creation.

But it's not only about the cornucopia of the food. It's about the relationships I will build with the farmer's and sellers and the dialogue about food and interesting ways to use it that will come into play that excites me.

Today's bounty was not about merely shopping, but about getting to know the sparkle of the individual vendors and discovering items and new ways to consider their usage.

This included:

-a leafy head of kale for my thyme-tinged omelets, for baking olive oil spiced kale chips and for sprucing up a salad with crunchy texture

-pungent cilantro for salsas and slaws

-plump blackberries to pluck at random from the fridge for snacks or to blend into probiotic rich smoothies

-enormous heads of garlic

-sweet baby red onions for tacos

-gluten free, moist cookie squares adorned with chocolate chips and peanut butter made with love by opera singer Sonia Kazarova

-a bunch of yummy goodness from the cute boys at the Greek booth including eggplant turnovers that are great sandwich substitutes, greek feta cheese in a tub of oil, large balls of falafel for stuffing into pita with hummus, and tabouleh salad for refreshing side dishes

-bags of pinolas and filberts to accentuate fruity mixed green salads

-a long stick of rosemary to rub on roasted chicken and new potatoes

-a round loaf of dark squaw bread to pull chunks from for dipping into soups and various vegetable dips

-starter pots of swiss chard and collard greens for planting in the garden accompanied by directions by the passionate seller on what conditions to grow the goodness within

-clean, cool, and juicy radish sprouts from ther Jazzy herbalist who sticks to his sobriety program by playing music to his various sprouts with love for sprinkling on hearty tomato, ricotta and avocado sandwiches

-Korean pickled daikon and tempe for sprucing up vegetarian dishes and stir frys

-brown sticky rice to eat with the fingers for snacks

-robust yellow squashes to slice and then simmer in olive oil, salt and pepper with a crust of blackened parmesan cheese

-beautiful and massive peaches to slice up for dessert with lemon juice or creme fraiche

 -and a cup of hearty brewed and bold coffee to enjoy the beautiful morning while shopping

I am not sure I will ever enter a conventional store again.