The people of NOPA Restaurant do heartfelt work. As Laurence says, their employees are “nice, smart and hard working.” They truly are.
On Valentine’s Day NOPA closes their restaurants so the employees can take the time to volunteer throughout the City. For us that meant a group came and cleaned up our dormant garden (dormant thanks to a band of hungry 4 legged neighbors that we hope have moved on) to get ready to plant again.
And now we prepare for another generous involvement with NOPA. Our Long Table Dinner will morph into a Lunch at NOPA on Thursday March 15th, 1-2:30pm, in the middle of our March Fundraising Campaign. Tickets and more information will be available soon. We are totally excited!
Growth mindset? A lot of our students hadn’t heard this term. “You mean code switching?” Not really. It is more like a mental belief system, if that makes sense.
Yes, you can build your own inner thought structure. Teens normally give you pretty suspicious looks when you talk about this, but this quarter’s students were curious and one student was inspired enough to make this drawing.
I remember how shocked I was when I realized I could choose how I thought about something. Ask any baker, gardener, even avid walker or runner (or try this yourself) and you might also find that getting your hands busy in something helps uncover this ability and helps you step above that frenetic frontal lobe, much like a sea bird coasting over the ocean. The mind/body connection is stronger than we allow it to be. So my reminder this quarter to myself is when in doubt (or worry), to put down the screen and get my hands busy.
We are already in our 2nd quarter, with a new group of students and are they excited about this upcoming Long Table Dinner! Please join us on Thursday November 9th, 6-8pm for a delicious and heart warming meal.
Link to more information and tickets is hereor can be found by copying and pasting this into your browser:
Please reserve your tickets before prices go up or we sell out! We look forward to serving you.
Our first quarter is already done! Here are a few snippets of the ingredients in some of our newer projects this year. What makes these projects extra special is that they are using produce donated by two great organizations: SF Wholesale Produce (.org) and Bi-Rite Market.
Thanks to them, we’ve already served over 100 nourishing tastes!
As we start our 2nd quarter, we are thinking of all the farmers and families affected by the recent fires and are so grateful for what we have. Thank you Bi-Rite Market and SF Wholesale Produce!
It has been awhile. A lot has happened with events, garden work, graduation, even childbirth (congratulations Debbie and Chris!!!).
This isn’t the first time I’ve posted the skills and values our students identify at the beginning of each quarter, this set being from our most recent class. But it is a place of beginnings (most of us love fresh starts) and these again remind me of a few things.
First and foremost: students know what they need. Second, when I read these again, I am struck with how much these are skills and values that I want too, which is pretty heartwarming. It may not immediately create a common bond, but is a reminder that we are not that different from each other after all.
The hard part as the weeks progress (and it is only 8-9 weeks that we have together) is to sustain our values while keeping sight of our progress when challenges pop up.You’re having problems with friends or another teacher and aren’t in the mood to work, or you get distracted with others in class and miss some vitals in a recipe.
Any teen may not realize that this happens to all of us and in the workplace all the time. We all make mistakes and have off days. Sometimes what happens next are the best times in class, when we show our human-ness, responding to mistakes without getting personal or reactive (which are learned skills achieved only through practice). What could get charged up becomes an “oh” moment instead, not so bad, and the new understanding brings in a glimmer of trust. We start making connections as a kind of middle ground forms. Then people get a little braver, a little more trusting – and then a “wow” moment happens – what we made is delicious! Trust leads to accomplishment, leads to appreciation, leads to giving, leads to feeling great about giving, leads to creating even more. It is the magic of cooking together.
Although we considered postponing our garden time this Saturday, it is calling to us anyway. Please come by anytime between 10am and 2pm for more dirt moving, raised bed building and weeding- or to just say hello. We’ll have some extra gloves and hats, along with tea and nibbles.
Then we will be turning right around and serving a full house at our next Long Table Dinner, Thursday March 2nd, 6-8pm. Tickets have sold out for now, please contact us if you would like to be on our wait list – we do get cancellations. We will let you know the morning of the event if space becomes available. Thank you to those for spreading the word to fill our table. More soon, we’ll be in the weeds until then – in more ways than one!
Happy February 2017 Everyone! This quarter our new batch of students are keeping us busy, inspiring us to work harder (and better). Lots of great teamwork and excitement is building as we head towards our next Long Table Dinner.
That’s right – Long Table Dinner8 will be on Thursday March 2nd, 2017, 6-8pm.
This is what shoveling 10 yards of beautiful, rich soil looks like. What you can’t see is that this levee is almost as deep as it is wide- 10 yards is a lot! And it was a perfect day to do this. Warm sun in the morning turning into cooling fog at times as we started to shovel in earnest. Then, just as we were starting to worry the pile was regenerating itself, the calvary came in and got it all down into the garden. We were even able to fill our three new raised beds.
Of course, now all we can think about is planting, even as we head into winter. The garden has already become a great place to be again.
We are catching up and hope to share a few pictures from the Long Table Dinner, which was another success! We are so proud of our students and thankful to all of our friends who came out or helped. In the meantime you might find us out here digging away- Happy Quarter 2!
This is a working kitchen now. I stayed late on this afternoon to finish canning the last batch of grape jelly, made from donated grapes (NaStar Farms) and Barbera grape juice (Muir Made) – no pectin, so it is a softer texture – good for glazing sweet or savory items, or even as a bit of a drizzle on some cheese. There are more donations under the window – fresh quince which have such a welcoming fragrance – and soon will become another delicious preserve.
We’ve been incredibly lucky with the bounty coming into the classroom – thank you! And our students are tackling the large quantities with gusto as we gear up for our first Long Table Dinner in two years.
Here are a few shots of class over these past few weeks, a Jamaican themed menu from last week, and an Asian dumpling inspiration on another week:
What impresses me most right now is the very determined nature of our students. It is compelling – and it will definitely come in handy in the weeks ahead!
As we turn our menu discussions towards the Long Table Dinner, (LTD 7!) we hope you will set aside the evening of Thursday October 6th and join us for this fun event where we will turn our newly renovated main hallway into a pop-up dinner venue, for a delicious multi-course meal made and served by our students.
Menu details and a link to tickets to follow soon!