Introducing Healthy Foods to the Tiny Ones: Big Dipper Organic Baby Food

When I reflect on  what runs through my mind during those moments I have passed by the aisles of baby food at grocery stores, I realize that I usually take in the rows of mass produced jars but then move on from the aisle. It wasn’t until recently that I began to wonder how many healthy options of baby food are available. While we continue to be progressive everyday in creating fresh, healthy, and local foods, in so many ways the options of baby food for the little ones, lack sufficient nutrients and ingredients for baby’s diets.   However, after visiting Big Dipper Baby Food, a organic baby food company located in Bernal Heights and  created by CEO and Mom Claire Hoyt, my eyes were opened to an alternative healthier way to feed your baby that needs to replace the conventional baby food that is stocked on the shelves of many markets.

If you were to ask Claire if she saw herself owning the business Big Dipper Baby Food, the answer would be yes to seeing herself owning a business; she just didn’t know owning a business would come in the form of a baby food establishment. For a woman who tried her hand at a number of diverse careers before finally settling with Big Dipper, owning a business was something she always wanted to do. Claire considers a number of happenings to be the reason why Big Dipper was created. These include the passion she had for food that came from growing up with a Mom who was a Chef, the birth of her first son Forrest, and the realization that the market for baby food lacked fresh and healthy alternatives.

Currently Big Dipper offers 11 pureed items on the core menu,which include 5 vegetarian options and 3 single ingredient options. With unique product names like Baby Dahl (roasted bananas, lentils, blueberries, coconut oil) and Baby’s First ABC’s (baked apples, roasted beets, braised carrots, ginger), I couldn’t help but be curious as to what ingredients were contained in each. Costumers seem to agree, as Claire mentioned that the general reaction from parents of her baby food is overall excitement  curiosity and enthusiasm. Claire believes in only finding the freshest and most local ingredients. Places Claire obtains ingredients from include Three Stone Hearth and Earls Organic Produce, and the freshness of her ingredients is evident, as only the brightest of colors and richest of textures can physically be seen in her baby food. To add to the effective presentation of the baby food is the fact that mason jars are used as packaging for the baby food, in which costumers can bring back their used jars and get them refilled again.

At one point during my interview I asked Claire what advice she would give for other mothers who might be looking for healthier baby food options. She smiled, and said, “Try making it yourself. Baby’s like what you like, so instead of being intimated by making it, try it”. I believe this rings true to the overlying message that while we are consumers by nature, we can also be creators, and come up with our own food creations, like baby food.

To add to this truth that we have the potential and resources to create our own healthy foods, Claire stated, “its a way of eating we have let go of. I am trying to get back to that”. Big Dipper Baby Food is definitely a powerful outlet for this change to occur. After all, even the tiniest ones deserve healthy food options too.

For more information visit http://bigdipperbabyfood.com/

When Passion for the Environment Meets Granola: From the Fields

This past friday, I found myself on a beautiful warm and sunny day (extremely rare for San Francisco!), anticipating the beginning of our interview with Betsy Fields, owner of the organic granola company, “From the Fields”. I rustled together my notebook and pen, and got ready to quickly jot down notes, but had no idea that the conversation I was about to engage in, would leave me with lessons about the environment, in which I could do nothing but open my heart, perk up my ears, and listen.

Before I delve into the powerful and intriguing statements Betsy made that I now carry with me inwardly, it’s important that I paint a picture of how “From the Fields” came to exist. It starts with Betsy Fields as a young 15 year old girl, immersed and connected to  the food system during the time, wanting to keep her body a healthy temple, visiting farmer’s markets with the simple longing to be surrounded by the people passionate about their products,  and feeling a continuos passion for the home made granola that was always made in her household. Fast forward to just two years ago, when Betsy found herself still loving granola and making it for family and friends who urged her to give the granola the chance to thrive as a business. Betsy reflected on the fact that making granola was never intended to be a business, but was indeed her passion. However once her granola transitioned from a hobby to a business, Betsy found herself with a high demand for her granola and thus From the Fields took off.

Currently, with From the Fields being just two years old, there has been a tremendous amount of success within the business. With buyers such as WholeFoods, Bonapetite, Woodlands Market, Rainbow Co-op, and Good Earth Natural Foods, From the Fields has quickly established themselves within the market. The types of granola shelved at these establishments   include original, Orange Ginger, Currant, Fruit Ambrosia, Honey Lavender, Cherry Almond, Pineapple , Coconut, and Cardamom Rose. With all the delicious granola that is produced, packaging is always a huge factor to consider when making a product. Luckily for Betsy, the only packaging she would stand for when it came to her granola was one that is biodegradable and compostable. Taken from their website, From the Fields states, “after you’ve enjoyed the granola, feed the bag to your plants!”

As for those inspirational words and stories I listened to , as Betsy spoke during our interview, I can still feel their existence within my mind. I listened to Betsy state when referring to when the food system was transparent and people took passion and pride in telling the story of their food, that, “it was always that way, the system broke”. As a continuum to that statement, I listened to Betsy state, “even our natural food system is a bit broke”. I listened as Betsy told touching stories of her passionate daughter, who  at the age of 7 has already decided to devot her life to the good of the environment by using her gift of singing and making up songs, as a way to draw people in, to the goodness of the earth. I listened, and listened, and listened, and by the end of the interview I had so much more than just two pages of notes. I had this amazing story of how one mother and environmentalist, uses her business not only as a way to get her products out to the public, but as a way in which to continuously enlighten herself as well as others, about the need to care and nurture the environment. She does this with a whole hearted passion and dedication to seeing people transform into nurturing protectors.

Somewhere during that interview, this very aspect touched me, and made me realize, that a product is truly valuable when the story behind its existence contains a person having a raw passion and love for the environment. Kudos to From the Fields. Only two years old and you are well on your way to becoming something remarkable. Perhaps you already have.

Keeping Things Simple:Bread Garden Bakery

The Bread Garden Bakery is one of those places that is best found out about on accident. Perhaps its the location of the bakery on a side street  in which it is nestled in between two neighboring shops, or its unique yet  simple architectural charm, that makes it seem that the bakery should forever keep its quiet aurora. This is one bakery that delivers so much more than a baked good, it offers an experience that mimics that of the traditional community bakeries found in the 50′s and 60′s.

Once getting past the cute and old fashioned outside decor of the bakery, inside we learned a bit of history. Bread Garden Bakery officially opened in 1973. Since then the baker has always wanted to stay true to that special location (who could blame him! ). Although the bakery can be considered small, you would never think it once seeing the large spread of  delicious baked goods that are produced on site at the bakery.

The bakery strives to use as many organic ingredients as possible but firmly believe in using only local ingredients. Just some of these baked goods include, macaroons, brownies, cookies (including cranberry, chocolate, and sugar cookies), and tarts. I even noticed a tray of doggie treats for those lucky dogs whose owners decide to buy them a little something!

In regards to where their products are sold, the answer is that the majority of the selling goes on right inside of the bakery, with exception to selling some products at The Berkeley Bowl. I believe there is something to say about how local and simple Bread Garden keeps things. In many ways after visiting the quaint bakery I really did get a sense of being back in time, in this space that mimics how the traditional small town bakery used to be; simple, friendly, with great baked goods, and a heavy sense of care and commitment to the local customers that walk through the door. For that, I commend Bread Garden Bakery .

A Gem Hidden in Point Reyes Station:Bovine Bakery

German Biochemist Albert Gyorgyl once stated, “discovery consists in seeing what everyone else has seen and thinking what no one else has thought”, and a discovery is exactly what I made when I ventured out to Bovine Bakery in Point Reyes Station. Although a hour treck from San Francisco to the bakery, I was humbled by the small yet welcoming and communal town. What sets this community apart from others, is its pride and focus on local and sustainable foods, which is why it was no surprise to walk through Bovine’s doors and be greeted by some of the freshest and tastiest looking baked goods!

Bovine Bakery was established 20 years ago by owner Bridget Devlin who believed in keeping the location of the bakery the same since the very beginning of the establishment. I was impressed to learn that all of the ingredients are local and some are organic, including the butter and flour . As  one of the workers at the bakery informed me, all of the ingredients are sourced locally from surrounding establishments like Brick Maiden Bread, Thanksgiving Coffee, Chai Baba, and Marin Sun Farms. The list of course goes on and the more local places named, the more I began to realize the inspiring and strong connection the bakery has with its fellow establishments within the area. This close knit relationship between establishments is a key to  not only healthy dialogue between food establishments, but a vital component to food transparency.

We asked the famous question, “which baked good/goods are favorites amongst costumers”, and of course the reply was that there isn’t just a favorite. However I learned that the Almond Muffin is pretty popular along with the fruit pies. There were also crossants, cookies, danishes, quiche, soup, and a variety of coffee and tea. It is common knowledge that there is on any given day a line outside the door of eager customers awaiting the fresh goods.

So to follow Albert Gyorgyl quote , Bovine Bakery might seem like many other bakeries on the outside, but once stepping inside and learning its story, I developed an appreciation for the bakery’s commitment to local and organic foods, as well as open dialogue, that I might not have developed, if I hadn’t taken the journey out to Point Reyes Station. So for the treck, I am thankful.

Visit Bovine Bakery’s word press here!

From Rain Can Sprout New Discoveries:Brooks and Daughters Sprout Farm

There is something epic and endearing about tackling a farmer’s market in the rain. Ever tried it? You would think that shopping for your local food in the rain might be..well..challenging. And while it is a tricky thing to navigate your local farmer’s market while it is raining, getting out there, despite San Francisco’s ever changing weather conditions, can lead you to some awesome finds. The epic downpour over the weekend,  led me to Brooks and Daughters, a family owned 5 acre sprout farm in Forestsville.

At the farm stand in Downtown Berkeley, I met Geneva Brooks, daughter of Corie and Jim Brooks. She explained how the start up of her parent’s farm was her mom’s idea back in 1996, and the idea for the name of the farm came from her father’s longing to have the farm named after his daughters. Since then the sprout farm has continued to be successful, with 95% of the sprouts being serviced to people. While the farm may not be certified organic, Jim and Corie still incorporate some organic practices into the management of their farm, like their use of  organic seeds and compost.

Speaking of seeds, at the farm a variety of sprouts and other products are grown and sold including, Wheatgrass, African Violets, Eggs, Alfalfa Clover, Brocoli Salad Mix, and Fenugreek Salad Mix.

Brooks and Daughters is a great example of how people can use farms in order to grow unique and fresh crops, like sprouts. While the rain might have made it a bit tricky to tackle farmer’s markets, I am thankful that I was lead to Brooks and Daughters. So I challenge you to get out there, despite weather conditions and explore your local farmers market. Rain or shine, you are always bound to make a unique discovery!

For more information on Brooks and Daughters and the delicious sprouts, click here.

A Good Quality Bread Begins Behind the Scenes: Panorama Bakery

When I approached Panorama Bakery, located on Florida street in the mission this past tuesday the first thought that crossed my mind was, “where is the door into this massive place”. I knew we were obviously at the right bakery, but I was a bit concerned as to where the entrance was. However, over the course of the tour that we took inside of the bakery, I came to appreciate and accept the vast size of the bakery. After seeing the intricate process that goes into making bread, my frustration had melted away and I was left with a feeling of awe and excitement when touring around.

What caught my attention most about the bakery is how passionate all of the people who work behind the scenes are. Panorama Bakery is extremely popular and present in the food industry, with over 400 accounts with restaurants and a weekly sale of 2200 loaves of bread, the bakery is extremely successful. Even though this kind of success is extremely impressive, what impressed me the most was the dedication and persistency, that still lies behind the products. It is so easy for a restaurant or a bakery for this matter, to get caught up in sales, status, presentation, etc. However Panorama Bakery had the feeling of an old fashion bakery, and the dedication workers applied to the process of making the bread, demonstrated how there really is no price to this kind of dedication.

Two things caught my attention while touring inside the bakery; the diverse selection of breads, and the machinery responsible for the production of the bread.

Inside the bakery as I rounded corners and walked through doors, I not only picked up on the delicious smell of fresh made bread; my eyes continuously captured the endless racks where the bread was stored. Bread types included, wheat, sourdough, rusticana, and focaccia bread. In addition to the breads I saw, I learned that the bakery produces hotdog buns, hamburger buns, and pizza dough.

Many helping hands go into the production of the various types of bread, both by hand and machine. One of the machines which is referred to as simply, “the bread molding machine”, was a impressive machine made up of many different parts and steps that were all responsible for shaping the bread. To go along with the bread molding machine were the multitude of ovens which all had to be constantly watched by one worker. This crucial task can be considered a heavy responsibility on the one worker who must remember which bread is in which oven, as to make sure the different types of bread don’t burn.

Although Panorama Bakery is known for its delicious breads and well known clientel, the bakery can aslo be commended on the detailed process that goes on  behind the scenes. That process serves as the function, organization, and passion of  making the bread.

Visit http://www.panoramabaking.com.

Food and Jazz, Fillmore Farmer’s Market is Bringing Soul Back

It was a clear and sunny morning when I arrived at the the Fillmore Farmer’s Market, located in the Fillmore District, famous for its deep roots in Jazz music and culture. The market was small but vendors were packed in. No need to worry about finding the market, just listen for the soulful jazz band that always comes out to give market goers a bit of jazz, to go along with their shopping and mingling.

As I walked through the Market, I became aware of how much life there was bustling around me. Life radiated from not only the vendors, but the many familes as well, that had come out to enjoy the market. I watched as a young toddler held on to a strawberry. She stared at it almost as if trying to figure out where it came from. The beauty in that happening is that children old and young can use the market as a learning experience.

I came across one vendor where a young boy was handing out free orange samples.

He had a cheery look on his face and a polite tone to his voice. I thought how significant it was that at a young age he was already exposed and working with local and sustainable food. I thought about how this is how it all begins, when it comes to children and exposure of food. I smiled and took a sample from him, as he educated me on what it was that I was eating.

What I believe is extremely important and significant when it comes to the Fillmore Farmer’s Market is the powerful sense of community engagement and bonds. Everyone seemed to know someone else at the market, names were shouted across vendors, jokes and laughter were shared, and of course I can’t forget that soulful jazz constantly played. This sense of community and spirit is what markets should always be surrounded with. It makes for a more powerful and engaging experience when purchasing your local produce. At this particular Market you will find just that, and perhaps you will walk away at the end of your visit here with your own story, and maybe even a new tune or groove heard from the band.

Fillmore Farmer’s Market takes place every Saturday from 9 a.m-1 p.m, located at 1475 Fillmore Street.