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In a way, fresh produce and the school cafeteria meatloaf have something in common: a sense of mystery. At least, if you get your produce from a Community Supported Agriculture (CSA) program. Farmers send subscribers samples of whatever's coming up on their fields, so you're never quite sure what to expect. Then there's the task of incorporating the items into the week's meals, before the next mysterious CSA package arrives.
This Saturday, Feb. 25, from 11 a.m. to 1 p.m. at the Surfas Test Kitchen, Joe Miller will demonstrate how he would prepare his box of CSA loot. Miller is the chef-owner behind 20-year-old Joe's in Venice, known for its commitment to Cal-French cuisine using fresh ingredients, many from local farmers markets. (It's known for a Michelin star, too.) Miller also runs Bar Pintxo, the Santa Monica tapas spot open since 2007.
A Sustainable Kitchen is presenting the free event. The Venice-based organization aims to cultivate ideas for "sustainable solutions" among farmers, chefs, community groups, the general public and even the U.S. Green Building Council. Founder Annette Eason, a former chef, also leads a company dedicated to sustainable design and architecture. The event, titled "A Sustainable Kitchen 3.0," is one in a series of activities and demonstrations that intend to educate the public about sustainable food practices.