Home
About
Media
Items on eBay
Blog

Saturday, June 30, 2012

The Aptos Farmers Market

Do you know where Aptos is? It's right between Soquel and Watsonville in Santa Cruz County, CA along HWY 1. Turns out I drove right past it the day I went to the Castroville Artichoke Festival.


Carl and I decided to spend our June photo adventure at the Aptos Farmers Market. You can read his recap by clicking here. I challenged myself by shooting with my 14mm lens (with no zoom) the entire morning. Along with these photos, this is everything I brought home with me. (Home photos were taken with my 14-140mm zoom because I forgot I was only using my fixed lens.)

1. Locate Zachary's 2. Sign in for a table at the back of the restaurant 3. Order 4. Eat

But first we had breakfast in Downtown Santa Cruz at Zachary's. It's one of those restaurants that's a breakfast institution. After trying their Artichoke Frittata, Hash Browned Potatoes and Molasses Bread Toast I could see why! Normally I'm not a fan of frittatas but this one was superb! It was so rich, cheesy and moist it was unlike any frittata I've ever had before. Come to think of it's the first one I've ever had. LOL I was thinking of omelets.


The Aptos Farmers Market at Cabrillo College is large and full of people! Parking is free. There are three rows of booths. We meandered through all three, twice.

66¢ for each humanely, pasture raised, organic egg.

I was very happy to find pasture raised chicken eggs from Soquel's Fogline Farms. Unlike the chickens in factory farmed egg production (that are forced to live in the dark to stimulate production, in overcrowded battery cages so small they can't even spread their wings) these chickens are able to socialize, stretch their wings, roll in dust baths and peck and scratch in open pastures. The battery chickens are typically raised in windowless warehouse style barns. Fogline's chickens? With fresh air, light and much more compassion. For that, I'm willing to pay any price, which is typically around $8 per dozen.

I try my best to be a conscious consumer.

And before you decide that's too much, consider that when you order breakfast most restaurants charge between $1 to $1.50 per egg. The majority of the time you're paying for a factory farmed egg that cost the restaurant somewhere around 12¢ to 20¢ each. So is 66¢ for an egg you cook at home really too expensive?


When I saw this vibrant berry tart I knew I had to have one. I told the woman at the booth I didn't even care what the flavor was. Turns out it was Olallieberry. It was gorgeous and delicious. I ate it in three servings over the next few days though I was tempted to eat it all at once! I wish I still had some left right now!


Malabar's Kukicha Twig Tea caught my eye. Actually their whole booth did. They had many different kinds of tea all neatly arranged in rows. I would have purchased some that day but I'd tapped myself out of cash. I promised I'd buy some the next time but, because I was considered media, I was given a sample of their organic, Kukicha, twig tea from the Uji region of Japan. This is a very pleasantly flavored tea. So peaceful, soothing and mild. It makes you want to sit outside when there's just the slightest chill in the air, clutching your cup of hot tea. For a large cup of Kukicha Twig Tea steep a tablespoon at 165º for 2.5 minutes and it will come out perfect.  I'll definitely be purchasing my Kukicha from Malabar from now on.


There were plenty of beautiful heirloom carrots.


And at the Cole Canyon Ranch stand I spotted baby perennial artichoke plants. It will take two years for them to bear artichokes. The optimist in me made the purchase. I hope it survives that long.


And I didn't need onions but how could I not buy these stunning red onions? I mean really. They were crazy gorgeous and so shiny!

Yukon Gold Potatoes from Foster Ranch's Pinnacle Organics

I've also been eating more potatoes lately. I boil, smash, and fry them in just a bit of butter. It has to be healthier than deep fried as french fries. They're so tasty! And I love that the potatoes are misshapen. To me it's a testament to their organic wholesomeness.


I tried two pluot samples from Stackhouse Brothers Orchards and had to buy one of each.


There are so many food options at a farmers market! From renowned companies like Beckman's bread, Corralito's sausages and Dave's Gourmet Albacore to more unusual items like fresh Thai eggplant from KT Farms, orchid plants from Rocket Farms, and classics like fresh berries from Cortez Farms, and cherries from Minazzoli Farms, you're bound to find something you want or need. 

Paco and Bimini need new homes.

You could even adopt a cat the week I was there! Paco's owners had left him at the shelter and little Bimini kept meowing and meowing. Poor babies :( I was surprised, but happy, to see adoptable kitties at a Farmers' Market. They were there with the Friends of Watsonville Animal Shelter, a non-profit that supports the local shelter in Watsonville and Santa Cruz.


If you've never been to a farmers market before I'd definitely recommend trying one out. They're a great way to eat local, find organics and support small businesses. Just remember:

1. Go early. The best items will sell out.
2. They're usually open from 4-6 hours so make sure you get there in time.
3. Most usually close by noon or 1:00 PM.
4. Most vendors are cash only.
5. Bring your own shopping bags. Many don't offer them and those who do may charge.
6. Most in the Bay Area are rain or shine.

Aptos Farmers Market
Open year-round each Saturday
8:00 am - 12:00 pm
Cabrillo College, 6500 Soquel Drive, Aptos - map
Parking: Free
Number of farmers and vendors: 80


The smartest man at the farmers market. I wish I had a little wagon to put my purchases in too. Even better would be an ice chest on wheels! That might be something I could make at Techshop. Hm, I think I have to add that to my list of things-to-make-someday.

Since today is Saturday the market just opened about an hour ago. If you have the time and are in the neighborhood you can even shop there today!

Thursday, June 28, 2012

What do I have in common with Martha Stewart?


We'll both be speaking at BlogHer 2012 in NYC in August!

There are, of course, some differences. For starters she is their keynote speaker and I'm the moderator of a panel discussion titled "Ten Things You Can Do Now to Maximize Your Social Media Expertise." The other main difference is that I will be attending her session. LOL can you even imagine what the look on my face would be if she attended mine? :D


I do have a history with Martha though. I met her years ago at a book signing up in San Francisco. I arrived in the wee hours of the morning and was maybe the fourth person in line? When she arrived that afternoon she was gracious, pleasant and very kind. Even though the "rule" was she would only sign one book per person she signed three for me so I could send them to fans not lucky enough to live in California to be able to attend the signing in person.


Are you planning on attending the BlogHer '12 conference? If you do and you see me please stop me and say hello. I'd love to meet you! And definitely if you're a Martha Stewart fan and a blogger you should come if you can. It's going to be awesome. I can hardly wait.

Wednesday, June 27, 2012

When I was a horse crazy girl. . .

As a child my pride and joy was my Breyer brand model horse collection. I think I've loved horses ever since first laying eyes on them whenever it was I was able to see a horse for the first time. Recently I went home to visit my folks and drug my collection out into the yard for a photo session. Because they were plastic horses, not children, I didn't have to love them all equally so I definitely had favorites.

I can still remember countless attempts where I wished my tiny horses to life. Funny, it never worked. LOL


This was my A Team. My chestnut tovero (pinto) Indian Pony and the horse I'd partnered her up with for life, Yellow Mount. He was a legendary American Paint Horse Stallion. The gracefully windswept and walking tovero was the model I used from memory for the wire horse sculptures I made years ago.


The first horse I ever bought was named the "Old Timer." He was a grey dapple and had a little straw hat on. His harness was attached but the hat was removable.


Because he was first he will always be special.


The B Team was my bay Rearing Stallion. . .


Brighty of the Grand Canon made famous by the Margurite Henry book of the same name was my C Team.


The D Team was my Jumping Horse. This was another two piece set with the horse and wall being two separate pieces. What keeps them together is the wall has a notch at the top and the horse has a hole in its stomach. He was pretty but not real practical since he couldn't stand on his own.


And the only horse I ever regretted purchasing was this Lying Down Buckskin Foal. I don't know why I ever chose him. He's probably in the best condition now because I played with him the least.


Following this photo session I had to laugh seeing them all scattered across the lawn. It reminded me of all the times I'd drug these horses out into the yard to play with them when I was a kid. I even brought some of them back to San Jose with me.


I think they were all purchased at a sporting goods and toy store called the White Elephant. To this day I can still remember the adrenaline rush I'd get when I'd see these cartoon elephants painted on the side of the building. I'd want to run in past the fishing gear and head to the back wall that was always loaded with model horses.


They still carry them to this day though the packaging has changed quite a bit. The boxes used to be a thin cardboard with a picture of the horse printed on the outside. It's name was emblazoned on the front of the box and there would be a colored background with a black line drawing putting the model into some type of context as far as the design of the backdrop.


I'd venture to guess if you were a horse crazy girl as a child, odds are you had at least one Breyer model horse or, for later generations, a My Pretty Pony. And if you were lucky, you had a whole herd. I had a friend who had over twice as many horses as I did. I was so jealous. Ha ha. Those were the good ol' days when the biggest problem I had in life was worrying about how many plastic horses I owned.

Tuesday, June 26, 2012

San Francisco's artisan ice cream scene

Have you heard of the SF Chefs 2012 event (presented by Visa Signature Card) being held in San Francisco from July 30th to August 5th, 2012? If you're a foodie you may want to check out their upcoming schedule. A multitude of warm-up and preview culinary events have already begun leading up to the big week where the Grand Tasting Tent is set up in Union Square and demos and delctable dinners take place in the city by the bay.


A couple of weeks ago I signed up to attend an Ice Cream Social at the Williams Sonoma store in downtown San Francisco on Post Street. My friend Loretta also signed up. For the price of a ticket ($21.49) I heard and watched Robyn Sue Goldman tell the story of how Smitten Ice Cream came into being. Her presentation was followed by another demo and story telling by Jake Godby and Sean Vahey, Humphry Slocombe's co-owners. Annnnnnnnnnnd the clincher? There would be samples involved :P


I'd heard of Smitten Ice Cream once before. I remembered because the stand out thing about Robyn is that she uses liquid nitrogen to create ice cream, from scratch, by the serving.


It's really quite amazing. With no machine design background she envisioned and developed the Kelvin, her very special ice cream making machine that makes the smoothest ice cream possible in 60 seconds.


That afternoon we sampled her Fresh Mint TCHO (pronounced CHO) Chip ice cream. It's like the soul of the mint plant, not just the essence, was taken straight from a garden and infused into this frosty treat. To say it was fresh or bright tasting doesn't explain just how clean and crisp the mint tastes. Add to it the TCHO chocolate and it was the mint chip ice cream I've been waiting to meet (and eat) my entire life :)


The liquid nitrogen basically freezes the ingredients so quickly it doesn't have time to form ice crystals which explains the smoothness of the ice cream's texture. For instance, Robyn pointed out that the temperature of dry ice, which is often used to keep ice cream frozen is -109.3º while the temperature of liquid nitrogen is -320.44º.

A dramatically cold and delicious innovation when it comes to how to quickly make retail ice cream, batch by batch, as the customer waits and watches.


And then came Humphry Slocombe. You may recall I visited their shop for the first time when I had dessert before dinner on my Birthday earlier this year. They are well known for their outrageous flavors like "Secret Breakfast" (bourbon with toasted corn flakes) and the "Boccalone Proscuitto" ice cream. For the less boozy or carnivorous there's always the classic caramel "Dulce de Leche," a flavor so popular a lady once came it to buy some for her dying cat's last meal on earth. Seriously.


Jake (right) and Sean (left) were hilarious and an absolute pleasure to listen to. They recounted some of the shops most popular, stand out and troublesome flavors. In the Q&A I was able to ask a few questions that weren't really ice cream related:

Is there a story behind the taxidermied two headed calf in your shop? Sean replied "Great question!" The calf, as it turns out, is on loan from a friend who has a collection of two headed calves! He said they first thought it would scare the kids but as it turns out the kids love it and the adults are the ones who are creeped out a bit when they see it hanging on the wall.

And for Jake:
How many ice cream cones are tattooed on your arm? 31. No particular flavors, just 31 cones. LOL


And soon the Dulce de Leche was ready. 


I looooooooooved it!


After, we headed down to Hayes Valley to check out Smitten's shop. I was curious to see it after Robyn said it was made from a recycled shipping container. And it's moveable. Not in the day to day sense but if they ever decide to change locations the entire shop can be relocated. Brilliant!


So cute. From what we heard there's always a line at both Smitten and Humphry Slocombe.


The menu board lists the flavors of the day and uses pictures to show you what ingredients are in each flavor. The Fresh Mint TCHO Chip uses milk, sugar, mint and TCHO chocolate nibs. None of the usual artificial ingredients or preservatives often found in ice cream.


A Kelvin hard at work making my order for me.


Thick and creamy.


And just like that *voilà* Ice cream. It tasted even better than the picture makes it look. I so wish I could have a scoop for breakfast every morning. It's that refreshing and invigorating.


But our excursion has a final chapter yet to come. Both Loretta and I purchased the Humphry Slocombe ice cream cook book. As SF Chef ticket holders we were given a one day discount at Williams Sonoma. The only sad thing was they were sold out so we had to back-order our copies. They're being autographed by Jake and Sean and then we can go pick them up the next time we're in SF. I'm sure this summer I'll be posting about at least one or two flavors I'll try to make once I have the book in my kitchen.



To go get your ice cream straight from the sources:

Smitten Ice Cream - website
432 Octavia St. #1a (corner of Octavia St. & Linden St., Hayes Valley)
San Francisco, CA 94102 - map
415-863-1518

Humphry Slocombe Ice Cream - website
2790 A Harrison Street (corner of 24th)
San Francisco, CA 94110 - map
415-550-6971

Monday, June 25, 2012

BlogHerFood 2012 Seattle Recap

If you're a foodie what's not to love about Seattle? It's the home of the original Sur la Table kitchen store. AllRecipes.com is based there. The test kitchen for the molecular gastronomy pros at Modernist Cuisine is just over the bridge in Bellevue. Tom Douglas has a multitude of restaurants downtown including one of my favorites, Etta's. And Seattle is home to what may be the most quintessential culinary stop for seafood lovers on the entire west coast: Pike Place Market.


The 2013 BlogHerFood in Austin, TX is the place to be if you want to learn more about cooking, baking, publishing, food politics, photographing food or you can meet some of the country's top food bloggers and cook book authors. If you want to go to BlogHerFood in 2013 but don't know anyone else who's going, don't let that stop you. I'd heard it can be hard attending conferences alone but I felt like I was making new friends everywhere I went.

At this year's two day conference (in 2012) there were four tracks to choose from concentrating on Values, Visuals, Vocation and Voice. All were food related. I decided to focus on the visual tracks in order to further improve my food photography efforts


The conference was held at the Fairmont Olympic Hotel. I would have stayed at the Fairmont but the room block was sold out. I arrived in Seattle the day before the conference started. There was a literal torrential downpour of rain (which was so cliche it was funny) as I arrived at the W, just across the street from the Fairmont, to check in. A local told me they'd never seen it rain so hard before.


It was my first stay at a W Hotel and was definitely enjoyable. I'll be choosing them again in the future when I travel. The swanky club lighting in the hallways, the spacious room with plenty of amenities including free, in-room wifi (though not included with every room) and a surprisingly affordable room rate ($169 per night) made for a really nice stay. I signed up for the Starwood frequent guest program and immediately was given 500 bonus points for opting out of having my room made up on the second of the three days I was there.


After checking in I hit the streets to wander a bit. The rain was slowing and by the time I'd walked the 6 blocks to the Pike Street Market it had stopped completely and the clouds were breaking up. There were plenty of people out and about. I spotted a mounted patrol officer right in front of the market and stopped long enough to watch a salmon being tossed back to the counter for purchase at the world famous Pike Place Fish Market.


While strolling through the market I discovered another fish monger's stand. Pure Food Fish Market had plenty of fresh, attractively displayed seafood as well as very friendly service.

It only took a sample to get me hooked on Pure Food Fish Market's smoked salmon.

As I approached with my camera in hand I was greeted at the shop's entrance and invited to come in to look around and take pictures. Isaac also gave me a sample of smoked salmon. I chatted him up and learned the shop had been there since 1911. It's a family business and he is the fourth generation to work at Pure Food Fish. The sample he gave me? It was like salmon crack. I couldn't stop thinking about it for days. It reminded me of the steelhead my dad used to catch, and my mom would smoke, back in the day when he would go fishing on the Methow River in Washington State or head up to Alaska for salmon.


Along with fish there are many other purveyors in the market including flower shops, a butcher, produce stands, a sausage maker, a pasta vendor, a bakery, crafts people and more. After walking the street level of the market place I stepped out onto Western Street and strolled along the waterfront.


I passed Beecher's handmade cheeses. Normally I'd be a sucker for stopping in for a grilled cheese sandwich (yummmmm cheese) but that day I already had a destination just a few blocks away. I'll definitely have to try Beecher's on a future visit.


The Tallboys were performing on the sidewalk and were a real crowd pleaser. They drew a large audience so I had to mosey my way up front to get this unobstructed picture for you.


At Etta's (owned by renowned restauranteur Tom Douglas) I continued on with my new pescatarian status ordering the Copper River Salmon, wild caught in Alaska. It was served with Yukon Gold mashed potatoes, mustard greens and a cherry and onion chutney it was a fantastic lunch!

Art can make different statements depending on the context.

I saw some very striking public art as I wandered my way around the city including an exhibit called "Borders" by icelandic sculptor Steinunn Thórarinsdóttir combined with an exhibit called "The Blue Trees" by Konstantin Dimopoulos. As a young girl played on a sculpture with her friends I was moved when a homeless man (inadvertently?) parked his shopping cart, full of his worldly possessions, beside a different sculpture, huddled on a bench out in the cold.


The giant squid I saw at Pike Street Market.


Seattle's modes of transportation: The monorail, public buses and a duck boat.

I was very impressed with the transit system in Seattle. Not only is there the monorail, an elevated train system that winds through the city using only a single track, the public bus system was huge. It seemed as if I could stand on any street corner between 4th and 1st Streets and could easily see anywhere from 8 to 12 buses at a time. The buses were plentiful and you could tell they were clean and well maintained. I wish the Bay Area had a similar transit system.


The following day was the first day of the conference. I went to the Food Photography Trends: Beyond Pretty session with Anita Chu from Desserts First and Stephanie Shih of Desserts for Breakfast. Together they led a great presentation about eight different ways you can photograph the same dessert. Most importantly I learned about the use of white boards, in controlled settings, to bounce light back onto the dark side of your subject matter. It's such a neat trick. Once I try it I'll blog about it and show you how it works if you're not familiar with the technique.


After the session it was time for lunch. The Fairmont put out quite a spread for us trying to set up the buffet as we snapped away like food paparazzi. Lunch included skewered spinach salads and petite sandwiches.


There was also gazpacho soup, fruit with chewey meringue cookies and skewered towers of I'm not exactly sure what. I recognize bacon, a pearl onion, a cornichon and a hardboiled egg. The base looked like it was cooked daikon or parsnip (ETA They were potatoes!) and was that a tiny ball of blue cheese with an even tinier bottle of mustard of some type?


There was a smaller side table with a combination of vegan and non-vegan but gluten-free bites.


As the staff continued to set up lunch I began browsing the booths around the room and chatted with many of the sponsors. The most fascinating of which was the American Heritage Chocolate chocolate making demonstration. I'd never seen where chocolate comes from. Turns out the inside of a cacao (pronounced kuh-cow) pod is white and looks more like a pumpkin or squash filled with seeds that are the cacao beans. They're roasted then ground down. The granulated nibs are then put on a hot, flat stone and are further ground down and, because of their fat content, liquify and melt. Flavors like sugar, vanilla and spices can be added during this stage. The liquid chocolate can be mixed with water to create a non-dairy, drinkable chocolate. It wasn't overly rich or thick. I love the idea of having a delicious vegan chocolate option!


And though I don't normally care for yogurt I must say the Blood Orange Chobani Greek Yogurt was quite delicious. It's thicker and creamier than traditional yogurt. I chose a flavor, pulled the top back and stirred the fruit up from the bottom. It was so good I ate the whole container. Because I'd spent so much time watching the chocolate demo when I turned around the buffet had been opened and it looked as if a pack of starving wolves had descended upon it. There was some food left, but not much. So I appreciated the standard serving of Chobani yogurt even more.


This was funny. Supervalu was having a vegetable sculpture contest so people had been building all kinds of creatures out of vegetables and marshmallows with peanut-butter glue to help stick things together. The cutest (imo) was the artichoke and broccoli owl by Tanya Wang from Microsoft.


I really appreciated the tweets of support by Andrew Wilder @eatingrules and @blogtutorSamantha @noveleats, and FoodInsight.org @Foodinsight during our session.

And then it was time for me to sit on a guest panel with Jaelithe Judy and Dawn Brighid to talk about "Taking your blog activism to the next level." The key points I wanted to share with the audience were:
  1. That being an advocate doesn't mean you have to make a full time commitment. Help when you can even if it feels like you're helping in bits and pieces.
  2. Don't worry that you're not an expert. There are two ways to solve this problem: The first is to learn more and become an expert. The second is don't be afraid to call experts for an interview.
  3. If you do reach out to an expert research ahead of time so you know which questions to ask. If you're going on a site tour be sure to know what pictures you'll want to take before you get there.
  4. Being an advocate can mean many things. To me, it mostly means raising awareness about worthy causes. You can volunteer your time, knowledge, physical help or money but mostly being an advocate means letting others know about the cause you care about so they can care about it too.
  5. How to avoid emotional burnout: Ask for support. If you're not sure how to handle the stress related to the cause you care about ask other established advocates what their coping mechanisms are.
  6. You can advocate for and write about more than one topic. For instance I consider myself an advocate of the National Marrow Donor Program, shelter dogs, health and nutrition issues, hunger in America and more humane practices in factory farming.
  7. Be sure to give your readers a call to action asking them to extend your call for help to their friends and people they know. IMO a good call to action is one that gives the reader options to help a little or a lot by giving time, energy or money so that there's always a way anyone can help.
  8. Don't worry that telling people about your cause means that you are somehow showing off. The problem is that if you don't tell people they may not know or realize there's a way for them to help.
  9. Don't worry too much about losing readers if you begin advocating online. While you may lose some, you'll also gain new readers who support the same cause you care about. I try to keep my advocacy posts limited to one per week maximum. Sometimes I'll only post two per month. And I swear, when I've wondered if I'm posting too much advocacy someone will send me an email or leave a comment thanking me for being a resource with meaningful content. Every time :)
One of my takeaways from the session? Andrew Wilder who was in our audience mentioned he hosts a 30 day challenge every october called "October Unprocessed" where he challenges his blog readers to not eat processed foods for 30 days! Wow. I'm going to have to think about how I can participate and pull that off. It's not as restrictive as it sounds. His premise is if you could reasonably make a food in your own kitchen using whole ingredients it's fine to eat as part of the challenge so long as it's not full of preservatives and chemicals.


After the session I grabbed a drink, I was so glad both flat and sparkling water were available. Sometimes I'll be somewhere that only offers sodas or wine and I wander around feeling like a parched cartoon person seeing mirages in the desert while contemplating if it's too gross to drink water from a bathroom faucet. I never done it but I've thought about it more than once. LOL

After sessions I went to meet up with a local friend for happy hour. Jen and I went to elementary school together but drifted apart as we grew older. Thanks to Facebook we reconnected a couple of years ago.

The Seattle Art Museum

I walked from the hotel down to First Street. Right across from the Seattle Art Museum is an area called the Harbor Steps. The stairs are intermixed with fountains and lead down to the Puget Sound Harbor. Midway down the steps is where you'll find Lecosho.

I wrote a post about Lecosho last week.

Happy Hour turned into dinner as we ordered several small plates to share. The food was fantastic and I'll definitely go back again the next time I'm in Seattle. We had some leftover baguette and chopped olive spread which I thought would be my late night snack but instead I gave container to a homeless lady who asked me for money for food as I walked back to my hotel.

I've said it before but I'll say it again. I've often given homeless people food. Sometimes I go buy them a meal, other times, like in Seattle I give them what I have. Never has anyone ever been anything but appreciative. People often warn me I shouldn't offer food because they say the person will get angry because they want money for drugs or alcohol but it's never happened to me yet.


The next morning I was up bright and early to attend a breakfast session moderated by BlogHer Co-Founder Jory Des Jardins with a guest panel of two brands and two food bloggers who have successfully monetized their blogs. The first was Jaden Hair who writes the blog Steamy Kitchen. I've been a fan of Jayden's for years. I even won a knife in a contest she had back in 2008. I was able to meet her the night before the conference started and am embarrassed to admit when she came to my table with no name tag on I had to ask who she was. *Blush.* As soon as I heard her name I was wowed that I was meeting her in person :D She was very nice and friendly.

I wasn't familiar with Elise Bauer's blog Simply Recipes but am now and will be checking it out on a regular basis.

The two brand representatives were Alicia McGlamory (Masterbuilt) and Cassidy Stockton (Bob's Red Mill). The goal of the session was to help us learn how to work with brands to either monetize or create symbiotic relationships with them whether it's receiving a free sample of a product to review, the pros and cons of freebies, being paid outright by a brand, or through ad revenue.


For breakfast I had a mini croissant, mini bran muffin and lots of fruit along with a very glam tangerine juice drink. It looked like a cocktail. But it wasn't.


After breakfast I attended two sessions, one by Taylor Mathis, of Taylor Mathis Photography. It was about " Taking Your Food Photography Outdoors and On Location." Taylor shared tips about lighting and the use of diffusers, something I'd already considered doing but now I'm definitely going to take this next step in my photography skills.

As often happens at conferences there were two sessions I wanted to watch at the same time. One was Taylor's, the other was called "Vittles: Food Techniques from the Pros." I left Taylor's session about fifteen minutes ealry and made my way to the Vittles presentation.


Sara Tetreault, Jennifer Perillo and Hank Shaw

There I caught the end of Sara Tetreault of GoGingham going over the basics of keeping backyard chickens. We'd had a chance to talk earlier. She was very kind and friendly so I was glad to see her speak. The thing she said that resonated with me most was to have a re-homing back up plan in place before you even get your first chickens.

Next Jennifer Perillo from In Jennie's Kitchen gave a knife demonstration.

And last but certainly not least, the reason I'd run over to the other end of the hotel, was to see Hank Shaw fillet a fish.

Hank is planning his next salmon trip on the Bay on August 4, 2012
I would go but I'll be in NYC for the Blogher Conference

As it turns out Hank is a friend of a friend I was recently referred to when I decided if I'm going to eat salmon I want to catch at least some of what I eat myself. We'd been emailing back and forth about his upcoming schedule. Hank runs salmon fishing day trips here in the Bay Area (and clamming excursions) and, as it turns out, is the author of "Hunt, Gather, Cook: Finding the Forgotten Feast." I honestly had no idea he was a culinary "somebody." I just thought he was a nice friend of a friend I wanted to go fishing with. LOL. I can be so clueless!


After the last conference session I attended on Saturday I had 45 minutes to run from my hotel down to Pike Street to Pure Food Fish to buy some smoked salmon and make it back to the hotel in time for my ride to pick me up curbside.

If you'd like to try their smoked salmon you can order it online! They ship nationwide. Shipping is a flat $45 rate but you can fill the box with a mixture of seafood and it will arrive on your doorstep packed in dry ice. I think the best thing to do is to get a friend or two to also order some smoked or fresh fish or seafood and split the shipping charge three ways.

All in all going to BlogHerFood was a great experience. I learned a lot and met a lot of new bloggers to follow. Seeing Anita Chu's presentation and bumping into her each day at the conference made me feel like I knew at least one person there! And meeting Jayden Hair and Hank Shaw was icing on the cake :) Somehow I managed to never bump into Elisa Camahort Page or Irvin Lin but I'll see them back down here in the Bay Area :)
____________________________________

Here are the bloggers I met for the first time at BlogHerFood2012 whose cards made it back to San Jose with me :) Some I met briefly while others I got to know better learning more about who they are and what they blog about.

Alexis Hinde of WaveTheStick.com
Amber K. Stott from AwakeAtTheWhisk.com
Andrew Wilder EatingRules.com
Christina Masters of RowdyChowgirl.com
DPaul Brown photographer for Hedonia
Hank Shaw Honest-Food.net
Hannah Cordes of BlueKaleRoad.com
Kamille Scellick at Redeeming the Table
Karen Humphrey of ChasingTomatoes.ca
Kim Watkinson NinjaBaking.com
Sara Tetreault GoGingham.com

Disclosure: As a guest panelist at one of the sessions I received a complimentary conference pass allowing me to attend the sessions I wasn't speaking at. Also, because I am self employed and don't have any kind of significant travel budget Blogher is reimbursing the cost of my hotel room and my flight to Seattle, for which I am grateful. I absorbed the cost of the flight home as I swung over to the other side of the state for a few days before heading back to San Jose.


YAY! No Registration Needed to Leave a Comment :)

Just look for the orange "Comment" link after the time stamp at the foot of each post and click on it, or click on the post title and the comment box will appear on the page at the base of the post when it reopens.

Comments that are Spam off topic, contain profanity, lewdness, promote violence, hate speech or any form of discrimination will either be modified or will not be posted. Click Here for a detailed list of this blog's policies.

You are welcome to make a link of your name using the Name/URL option to guide readers to your website.

Please do NOT post a string of keywords as your name. Comments received in this fashion will either not be published or the link will be removed. The Flirty Blog reserves the right to modify, delete or decline to publish comments that are considered to be off topic or SPAM.