The CUESA kitchen team will sell open-faced grilled asparagus sandwiches with fresh goat cheese on Acme bread for a $1 donation.  While you are in the kitchen visit the Asparagus Education Booth to learn all about how asparagus is grown and pick up CUESA’s favorite asparagus recipes from cooking demos past.

David Bazirgan, Chez Papa Resto

Take a tour with CUESA to Blue Bottle Coffee Co. and Hodo Soy Beanery, two East Bay businesses that have mastered the art of bean alchemy. James Freeman, owner of Blue Bottle, will lead a tour of his state-of-the art coffee roasting facility, show us how they create some of the Bay Area’s most coveted caffeinated concoctions, and share a freshly prepared coffee cupping. We’ll also take a tour of Hodo Soy’s new facility, where soybeans are transformed into luscious soy milk, tasty tofu and silky yuba (the thin sheets that rise to the top of warmed soymilk, known as tofu’s “sexy and elegant cousin” and often enjoyed like fine sashimi). There will be special treats at each stop and opportunities to get your burning questions answered. Our final stop will be the up-and-coming Jack London Market, where we will eat lunch made with farmers' market ingredients by CUESA's market chef and get a tour of this exciting new addition to the East Bay foodscape.

The tour costs $25 and includes lunch. Participants can choose from two departure and return locations: the Ferry Building in San Francisco or the Lake Merritt BART station in Oakland. We will ride in a comfortable bus. Tickets are nonrefundable.

Learn more and buy tickets here >

11:30 - 1

6 - 8

6 - 8

Climate change is coming, and our food is implicated. Research estimates that our food system is responsible for as much as one-third of greenhouse gas emissions, yet one study showed that the nation's top newspapers mentioned food and agriculture in only 2.4 percent of climate change articles. Anna Lappé’s latest book has a simple message: if we are serious about addressing climate change, we have to talk about food. Diet for a Hot Planet: the Climate Crisis at the End of Your Fork and What You Can Do About It voices the dreams, tales, and warnings of the farmers and eaters at the front lines of the battle to keep the planet cool and explores the potential for sustainable agriculture to mitigate climate change.

Anna Lappé is a national bestselling author known for her work on sustainability and food systems. Named one of TIME’s “Eco-Who’s Who,” Anna co-wrote Hope’s Edge: The Next Diet for a Small Planet and Grub: Ideas for an Urban Organic Kitchen. With her mother Frances Moore Lappé, Anna leads the Cambridge-based Small Planet Institute, a collaborative network for research and popular education, and the Small Planet Fund, which has raised and given away nearly three-quarters of a million dollars to democratic social movements worldwide, two of which have won the Nobel Peace Prize since the Fund’s founding in 2002.

Sponsored by CUESA, Book Passage, Food First, Community Alliance with Family Farmers, Rainforest Action Network, Oakland Institute, and Center for Food Safety.

Location: Port Commission Hearing Room, 2nd floor of the Ferry Building.

Tickets are $10; all proceeds will benefit the Small Planet Fund. Buy tickets.

The Goat Girls (Jennifer Bice of Redwood Hill Farm and Creamery, Laura Howard of Laloo’s Goat’s Milk Ice Cream, and Mary Keehn of Cypress Grove Chevre), founders of Promote the Goat will give a talk about goat milk and different ways to use it.

After their talk, the Goat Girls will have an education table with info and samples of goat milk products. CUESA will also have a guide to goat cheeses found in the market with samples

Gordon Edgar author of Cheesemonger: A Life on the Wedge

Egg-related festivities