A Final Reflection

With the closing of another semester it is nice to be offered the opportunity to reflect back on what worked and what didn’t… Digital News Gathering proved to be both rewarding and frustrating. Although excited about the topic and the assignments, I often felt frustrated with the lack of guidance with respect to learning the ins and outs of each program we utilized in the class. It was a lot to cram into one semester and understand the challenge of allotting adequate time to each area of study. I will have to spend more time on my own, however, to truly deepen my understanding of some of the material covered.

Although frustrated at times, I cannot deny the contribution Digital News Gathering did make towards my learing. In a media that it slowly turning to technology rather than traditional methods of news gathering, many of the things I studied will undoubtedly serve me in the future. It was also refreshing to have the opportunity for a more self-directed experience rather that the commonly over structured one we might have in other classes. Given the freedom to write about what we wanted each week facilitated a certain excitement instead of the over baring burden that homework usually instills.

In any case, I am grateful for my experience this semester. I will continue to refer back to the skills I have obtained and the people I have met throughout the term. Thank you to all who contributed to a great semester!

P30: The Process of Reporting

I decided to do a business story for our final project in Digital News Gathering. I chose P30, a new restaurant soon to open in my home town, Sebastopol, Ca. I was interested in the story not only because I am a total foodie, always dining out and always inventing new delicacies in the kitchen, but also out of pure curiosity. I was interested to know what was coming next to my neighborhood as the project has been kept extremely quiet and I knew virtually nothing about the business before hand.

One of the challenges I faced when trying to find sources was an inability to get individuals to commit to sitting down with me. In the fast paced world we live in today it is no wonder that people find it hard to set time aside for someone they don’t even know. The chef/ owner of P30 was actually the easiest to track down, while finding other people to interview was the hard part. The photos for the slide show proved to be another challenge. Both days that I went to the restaurant it was raining. This was a real shame as the grounds are simply beautiful, adorning a large garden and outdoor patio for diners. Fortunately, I was able to use some the photos that the owner, Patrick, had already taken of the space.

One of the lessons that I have learned along this process is to be persistent when it comes to finding sources. By maintaining a passive attitude and waiting to the last minute I know feel the stress of finding just one more expert to interview. For those of you who plan to take Digital News Gathering in the spring I recommend that you plan ahead, be confident and above all, familiarize yourself with the many programs you will use in this class! Good luck!

Toto, I Don’t Think We’re in Kansas Anymore

Situated in the heart of West County, otherwise known as Sebastopol, California, is a place that has committed its efforts to providing both organic and sustainable ingredients to its customers. Peter Lowell’s Cafe and Wine Bar opened its doors to the public just two short years ago declaring its mission to not only bring community together through tasty bites and succulent, local wines, but also making a promise to the cafe’s diners: every ingredient used in the cuisine must be organic or else not used at all. Owner Lowell Sheldon, a Sebastopol native and a University of Seattle alumni,  has since then kept his promise and continues to deliver only the freshest, organic produce and sustainably farmed meats and cheeses.

Not only is the food green, but so is the building. The counters were built using recycled materials and the entire structure is solar powered and water efficient. The food has sort of a rustic Italian meets California cuisine type thing going on and the wine list includes organic and/ or biodynamic varietals found in the Russian River Valley, the Sonoma Coast and Napa Valley. Their seasonal menu is constantly changing according to the time of year and features a handful of thin crust pizzas prepared in the fire oven, their famed macro bowl (brown rice, beans, roasted veggies and your choice of protein), several lovely salads, hand made pastas and a daily fish course. Brunch is also served on the weekends with such dishes as eggs in boca and house made spelt waffles topped with fresh fruit. Lunch is offered Monday through Friday in which four or five sandwiches are added to the menu for the afternoon.

Peter Lowell’s also prides itself with their commitment to working with local farmers such as the Tailor Maidens and County Line Farms. Fresh produce is delivered daily and often comes from right down the street. During an interview with the restaurant’s manager, Allyssa Covella, she stressed the importance of knowing where you food comes from as well as how it is prepared.

So if you’re looking for a gourmet yet healthy dinning experience and eating organic is important to you, then Peter Lowell’s may just be the place for you. They are located at 7385 Healdsburg Ave. in Sebastopol, Ca. You may contact them by phone at (707)-829-1077 or by joining their mailing list which will keep you updated on various events such as wine maker dinners, live music and movie night.

A Bun in the Oven

Wild Flour Bread's super seeded whole wheat french bread waits to be baked in the brick oven.

Situated just five miles west of Sebastopol, Ca and mere minutes from the Sonoma Coast lies a small village-like town known to some as Freestone, but as I like to call it, the home of the best organic bread in the world. Owner Jed Wallach opened the small bakery, Wild Flour Bread, about eleven years ago on a shared plot of land where he now resides and also maintains a flourishing organic garden with everything from peach trees to lettuce. Wallach specializes in organic brick oven bread made from a sour dough starter and only the freshest ingredients. They are best known for their sticky bun bread and the cheese fougase. Whether you’re a local or a tourist from out of town, this special little gem is sure to please the senses and keep you coming back for more.

Photo Slide Show

Bring Your Sombrero!

When cooking for teenagers one often has to be creative… This has been my dilemma over the past few days as I am helping to take care of my boyfriend’s little brother while their parents are away in Costa Rica. After much deliberation I decided to go with good ol’ faithful: chicken tacos. No matter who you happen to be cooking for, tacos never seem to fail. Because I consider myself to be some what of a gourmet, however, I couldn’t just make plain grilled chicken for these tacos. I had to be inventive and original. Thus, my spicy shredded and stewed chicken tacos were born.

I began by boiling six skinless and boneless chicken breast in salted water for approximately fifteen minutes. Once cooked through the breasts are then put into a large mixing bowl and shredded with two regular sized kitchen forks. In the meantime, one medium size red onion was diced and added to a large sauce pan to soften with olive oil, salt and pepper. Once the onion has cooked through the shredded chicken may be added to the pan along with one tablespoon minced garlic, one can of diced tomatoes, one small can of diced and roasted jalapeno peppers, one tablespoon chile powder, one teaspoon cumin seed, the juice of one lime, and salt and pepper to taste. Once all of the ingredients have been thoroughly incorporated bring the mixture up to a boil and allow to simmer for 15 to 20 minutes. As the chicken stews prepare the rest of your toppings. The toppings for a taco are subject to each consumer but for this particular preparation I choose to use diced heirloom tomatoes, avocado, sliced black olives, cilantro, refried beans, diced red onion and graded white cheddar cheese. When the chicken is done cooking place several white corn tortillas into a large saucepan and heat through.

When everything is ready, invite your guests to dine buffet style by building their own customized tacos as the evening progresses.

Step one: Cook.

Step Two: Build.

Step Three: Feast!

A Walk Among the Dead

An actress at the 7th Annual Barbara Bull Memorial Cemetery Walk poses for a portrait in Sebastopol, Ca on Saturday, October 3, 2009

October 3, 2009 marked the 7th annual Barbara Bull Memorial Cemetery Walk in Sebastopol, Ca. Beginning at St. Stephens Church with a soup and salad supper, participants are then led through Sebastopol’s historical Luther Burbank Gardens and into the town’s cemetery where several vignettes are performed which tell a bit of historical background about the small town and the residents who have been buried at the grounds. The walk serves as a fund raiser for the Western Sonoma County Historical Society and has come to be a celebrated event by Sebastopol residents and visitors alike.

Barbara Bull, the previous vice president of the Western Sonoma County Historical Society, created the cemetery walk in 2002 but tragically passed away shortly after the first commemoration. As a tribute to Bull and the small group who helped her with planning and organizing the event, the occasion has continued to live on through those who currently run the Historical Society. This event is not only fun, but informative as well!

Photo Slide Show

Fall is in the Air… And the Kitchen

As fall has begun to take hold, turning leaves golden and adding crispness to the air, my appetite for Autumn staples has started to increase. Pumpkin curry over basmati rice, roasted acorn squash with butter and brown sugar, and even the asian pear and the black mission fig dance throughout my thoughts, creating a slight hint of their flavors on my taste buds. The possibilities are endless this time of year, so what to start with first?

On a cold October evening I decided my friend Allyssa would be the first to taste the fruits of my fall labor. The meal: oven roasted spaghetti squash tossed with spinach, heirloom tomatoes and fresh mozzarella, accompanied by herbed chicken breast and mixed greens.

“I’ll bring the wine,” announced Allyssa upon my invitation.

I started by piercing the skin of the spaghetti squash with a skewer to prevent an explosion in the oven. After lightly greasing a baking sheet the squash was ready to bake at 375 degrees for one hour. In the mean time I prepared the rest of my ingredients while casually sipping a glass on 2007 Pinot Noir from the Russian River Valley. Rings of red onion, spinach and garlic were thrown into a sauce pan to soften as the squash baked. Perfectly ripe heirloom tomatoes were diced, fresh mozzarella balls were sliced and basil was rolled and chopped. After the hour was up I removed the squash from the oven, cut it in half, scooped out the seeds and scraped the sides down with a fork. Spaghetti like strands were piled onto a white serving platter and mixed with the previously prepared ingredients along with extra virgin olive oil, salt, pepper and freshly grated parmesan cheese.

The aromas were like a detonator to the senses, filling the house with the smells of early October.

“You could publish this recipe,” declared Allysa after her first mouthful, further illuminating the fact that the other morsels spread about the table had taken a back seat to this wanna-be pasta.

We cooked, we smelled, we conquered!

Photography By Emma Uribe

And the Winner is…

Have you ever entered a contest that you were sure you would never win? I have. And I did about two weeks ago when receiving my weekly, food based e-column known as “tablehopper.” Written by the talented and extremely knowledgeable Marcia Gagliardi, tablehopper is a free San Francisco based e-column that goes out every Tuesday afternoon and updates its readers on the local dining scene, and sometimes even a bit more…

Upon excitedly checking my email one Tuesday afternoon to get the latest scoop on my favorite thing in the whole world, food, I noticed about half way through Marcia’s rambling that there was to be a give away to one lucky winner. The prize: two free tickets to Sunday Supper at the Fairy Building in S.F. Sunday Supper is a fundraising dinner held annually to bring chefs, local/ seasonal ingredients and the people who eat them together for one night of eating and drinking. The event is put on by a nonprofit organization called CUESA – The Center for Urban Education About Sustainable Agriculture. Along with putting on this fabulous eating extravaganza each year, CUESA is also responsible for the glorious Saturday Farmer’s Market also at the Fairy Building, educating those living in urban settings about the wonders of sustainable agriculture, and creating a union between city dwellers and local farmers and chefs.

I had previous knowledge of CUESA as I adore the their Saturday Farmer’s Market and thus could not resist the idea of winning two tickets (which were selling at $85 a pop might I add) to the beginning reception of the scrumptious event. Full of scepticism and doubt, I entered to win only to find out three days later that I had actually WON!

I knew immediately that I would be bringing my eating partner in crime, my boyfriend. Wanting to take full advantage of the evening, we dressed to the nines and made our way to the Fairy Building with growling tummies. Upon entering the establishment we were greeted almost immediately with a tequila cocktail (the exact ingredients I am not sure, but I certainly didn’t care at the time). Further movement into the building revealed table after table of tasty little bites including smoked heirloom tomato soup, quail egg and mushroom ravioli and halibut ceviche from restaurants like NOPA, Absinthe Brasserie and Bar, and Spruce. In all there were about thirty appetizers, four artisan cocktails and various wineries pouring wine by the glass, all at unlimited quantities. I’m sure you can image the kind of damage that was done.

It is safe to say that when we left we were not only stuffed but a wee bit tipsy as well. Thank you tablehopper for a wonderful evening and an even better memory.

Photography by Emma Uribe

How to Make Sofrito

Sofrito is a base for soups, stews, sauces and various dishes that exists in most countries and/ or cultures. Known to Italians as soffritto, the French as mirepoix and Brazilians as refogado, this mixture usually consists of tomato and onion and then several variations depending on the region. For this particular recipe I have focused on the Spanish interpretation of sofrito where bell pepper, cilantro, parsley and garlic are added to the traditional base of onion and tomato. Once the mixture has been prepared you can store it for later use or cook it slowly in olive oil to create the beginning of a beautiful sauce or stew. Enjoy!

Ingredients:

2 medium sized green bell peppers

1 medium sized red bell pepper

2 large tomatoes

2 medium yellow onions

1 head of garlic

1 bunch of cilantro

1/2 a bunch of parsley

Source Data:

http://latinfood.about.com/od/beginnerrecipes/ss/sofritosteps_4.htm

McDonald’s: Not What You Would Expect

When we think of McDonald’s and the products they carry containing the highest amounts of calories, sugars and saturated fats, we automatically invision the Big Mac or a large fry. Much to my surprise, these assumptions could not be further from the truth. With all three categories being weighed in we see that many of the products we have thought to be on the better side of things are actually our biggest enemies.

I was quite surprised to find out that the peanuts sold at McDonald’s are the highest in calories, sugars and saturated fat combined. Ultimate lesson: avoid the peanuts at all costs!

Source Data:

NutritionData: Know What You Eat