On the Job: Farm to Table

State Bird, corn pancakes

I had the opportunity recently to photograph two of my favorite things — farms and food. Writer Mimi Towle put together a feature on San Francisco restaurants that use the organic food of Marin County to create their menus, and I photographed both ends of the food chain. (Here’s the story).

The story featured four farms, four restaurants and four dishes. Today, I’m posting the shots from the restaurants. Later, I’ll follow up with those from the  farms.

The restaurants and their dishes are:

  • State Bird — Sweet corn and chive short stack (above), topped with melted Cowgirl Creamery Mt. Tam cheese. (I ate three of these after the shoot!)
  • Slanted Door — Manila clams with green garlic puree (garlic from Allstar Organics).
  • Michael Mina San Francisco — Early Girl tomatoes and grilled octupus (tomatoes from County Line Harvest).
  • Ristobar — Fresh summer salad (strawberries from Fresh Run Farm).

All the food was photographed on location.  I love shooting in restaurants because they — and their crews — remind me of my newspaper days. Both restaurants and newspapers operate under deadlines, are staffed with idiosyncratic people who are drawn to pressure and shut it all down at the end of day only to start fresh the next.

(Be sure to take a look at my cookbook, Organic Marin, Recipes from Farm to Table, which celebrates the organic growers of Marin.)

photocrati gallery



Organic Marin: Yummy Reviews

Organic Marin, Recipes from Land to Table, has gotten positive reviews from a couple of food bloggers.

* inmamaskitchen.com — Organic Marin is a book that celebrates the bounty of the earth and the purity of soil, but the book itself soars in the air.

Authors Tim Porter and Farina Wong Kingsley speak eloquently of organic, sustainable farming, the recipes are all tempting and mouth-watering, the photography is of the highest caliber, and the stories of the early pioneers of the organic movement are inspiring.

* Cooking With Ideas — It is filled with beautiful photographs and tempting recipes, along with snippets of thises and thats … and a resource list in the back.

The book uses the phrase “community of values” well –and makes the important point, too, that for a sustainable farm to be sustainable it needs income!

Thank you inmamaskitchen and Cooking With Ideas.

* Here’s the story behind Organic Marin.

* You can buy Organic Marin here.